Slow-Cooker Recipes

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toggleswitch

toggleswitch

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Today I tried one of those "Slow-Cooker Helpers" in the crock pot (mijotuese, there PeteK) and my oh my! what big dumplings you have! Those little tiny things sure grow. Let's see what this taskes like.

In the mean-time does anyone have slow-cooker recipes to share?

Being from the east coast where we are so much closer to our ethnic roots (and cook FRESH darlings), I just LOVE true "Americana" recipes using prepared foods.

Here is one:

Cola Roast
P. 100
=============

3-lbs beef roast
1 envelope dry onion soup mix
2 cans cola. (note: by definition cola has caffeine)

Cover
Cook on low in slow-cooker 7 to 8 hours.

ENJOY!

from:
Fix-it and Forget-it Cookbook-
Feasting with you Slow Cooker
by Dawn J. Ranck & Phyllis Pellman Good

C. 2000
ISBN-56148-317-6

Published by:
Good Books (www.goodbks.com)
Inercourse, PA 15734

The city used to be called "Cross-Keys" BTW. :-)
 
Crockpot Recipes - treasure trove.

Try looking here:

Keyword: Seniornet. Click on libraries & archives, then click on recipes. LOTS of good stuff there - just look around - many listings for crockpot recipes. The " copycat " recipes are particularly good also.

Hope this helps.
 
One of my favorites - Italian Beef..

Being the true Italian I am, I love this for sandwiches. Or as some of my mothers neighbors say, SANGWHIGHES..

Take a 3-5 lb. beef roast and put it in the crock pot.
Add two packages Italian salad dressing mix (the good seasons packets).
Pour two cups of water over the top and let it cook all day.

Shortly before you serve it, add on small jar of mild or hot sliced banana peppers. I add the brine and all but some like to drain the brine off before they add the peppers. Just depends on your personal taste.

Let that warm through.

Remove the meat from the cooker and shred it with a fork. Then place it back in the cooker.

Get some good hard rolls. While making your sangwhigches, pour a little of the juice over the meat and into the bun and put a nice slab of provolone cheese on top.

You are good to grow. Guaranteed to please everytime and surely easy to make.
 
I love Crock Pot recipes!

CROCKPOT BARBECUED CHICKEN



4-6 chicken breasts (boneless & skinless)

1 bottle BBQ sauce (I use the family size)

½ Cup white vinegar

½ Cup brown sugar

1 tsp mesquite chicken seasoning

½ Tsp garlic powder

1 tsp red pepper flakes



Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot and pour sauce over it.



Cook 4 ½ hours on low.


Serve with mashed potatoes, baked beans, corn, potato salad and/or coleslaw.



We use the bbq sauce as "gravy" for our mashed potatoes, it is sooooo yummy!
 
Banana peppers

are a real item. They are warmer than bell peppers, but still not hot at all..they're not even as hot as an Ancho, which is not very hot at all.
(At least the ones sold around here as banana peppers.)

They are sometimes called "italian." They are yellow and long-ish.

My latest thing in my slow cooker was using it to keep mashed potatoes at book group.

I made my kielbasa in brown sugar-dijon sauce, and served it over mashed potatoes.

Have the liner hot when you put in the mashed potatoes, and turn the preheated cooker to "low." Keeps them nice and warm and good for about two hours.

Lawrence/Maytagbear
 
Spaghetti sauce

I make this from scratch, sort of...in any case, once I have the sauce assembled it goes into my crock pot and cooks on high for about 8 hours.
The house smells wonderful, and the sauce is divine!
 
I love the slow cooker recipes that you just dump everything in and go. When you have to sear or brown or carmelize before hand, I loose interest. The point is EASY and not mess up the kitchen with preparation.
 
I love slow-cooker meals

and to go along with a lot of them I have been re-learning my aunt's buttermilk biscuits.

My aunt Daisy, mom's older sister, still lives in Arkansas. Think "old southern farm woman". She made these biscuits three times a day when she was raising her family and when we would visit. Not much to the recipe, it's more technique as most southern cooking is.

Preheat oven to 425 degrees

Melt about 4 tablespoons of Crisco in pan as oven heats

Mix with fork:
2 scant cups self rising flour
1 cup buttermilk (whole is best, lo-fat works too)
work the dough as little as possible

pat out on floured board and cut, put in pan and turn a couple times in melted Crisco to coat

Bake 15-20 minutes, depends on your oven

It took me few trys to get the hang of it, but it was worth the trouble.
Now, if I could just find something close to her homemade plum jelly, I'd be in heaven.

Bill...
 
I love my Crock Pot. Throwing stuff in in the morning then coming home to find it turned into dinner is nothing short of magic.
Jeff, where's the spaghetti sauce recipe??
Anyone tried the Crock Pot liners? They sure do make cleanup easy (the crock in my vintage pot doesn't come out), but I think they smell funny. And maybe give the food an off taste? Maybe it's just me. Still, I used one when I cooked a pork shoulder for barbecue. The cleanup otherwise would have been horrendous.
Keep those recipes coming!

veg
 
Toggle,

Did you get your question answered on bananna peppers? I figured someone would say something about that, but as you've heard they really do exist. I use the hot ones when I make the Italian beef for us, but when I am having guests I use the mild because not everyone likes hot "Italian beef!" Knock yourself out with that one LOL.

Ralph
 

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