Slow-Cooker Recipes

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Queso Dip

Besides potroast, this is about the only thing I make in my crock pot.
Talk about being culinary challenged, LOL

Queso Dip

1- 2lb. Velvetta-cubed
1- can Campbells Cheddar Soup
1- can Campbells Cream of Chicken Soup
1- can Rotel tomatoes-diced, mexican chili's etc..
1- roll of Jimmy Dean or equivalent brand of breakfast sausage. (I have even used the SAGE flavored, and it's good)

I saute fresh garlic and onion while browning the sausage.

Cook sausage and make sure it's crumbly. Throw that and everything else in the crock pot, add a little leche (milk to you gringos) , and serve with your choice of chips.
 
Oh yeah

And turn the crock pot on....

I just figured someone would call me out on that...LOL

It will be thoroughly heated in an hour or so..
 
Glenn.....

If we ever get around to having that mini wash-in to see your new Tags, I will bring it ;-)

Bribe...bribe....bribe....a girl's gotta do what a girl's gotta do! LOL
 
Split-Pea Soup

Rinse about a pound of green or yellow split peas. Put them in bottom of slow-cooker.
Next layer over peas as follows (don't mix it all up!):
1/2 lb. cubed lean ham (I use Hormel Cure-81----not Kosher but I'm assured it was shot in the Temple.)
l Large Chopped Onion
3 Carrots Peeled and cleaned--broken into large sections.
2 Parsnips peeled and cleaned-- broken into large sections.
2 Stalks Celery cleaned and broken into large sections.
Hand full of fresh Parsley (washed) stems and all.
Tablespoon of Fresh Black peppercorns
(Wait and add salt if needed after cooking is over---ham will add much salt!)
Gently pour about two quarts water into cooker.
Add about 1/2 cup good sherry.
Cover cooker, set on HIGH, let 'er rip about 8 hours.

THEN:

Scoop out batches into your blender untill about 3/4 full.
Set to Liquefy and do so untill smooth. This will take about three batches. Soup will be thick! Pout hot mixture into tureen or pitcher. When all back together--taste and adjust for salt. Stir well!

I like to serve with a dollop of sour cream in each cup or bowl. Garnish with chopped parsley or finely chopped tomatoes---or both!

Wonderful cold weather comfort food!
Hope ya'll enjoy!
-Steve
 
Toggle,

I use my crockpot alot but don't use real recipes, I just wing it.

I cook a lot of ckicken in it. For example I will put a small package of boneless chicken breats in with a chopped medium onion, stalk of celery chopped and a bay leaf and about 2 cups water, and fresh ground pepper. cook all day on low.

For Chicken and Dumplings I combine:
1 cup of buttermilk pancake mix
1/3 cup of milk.

First you thicken the chicken juice with cornstarch. then drop the dumpling dough in by heaping tablespoons. Then I take the crock bowl and put in the microwave and cook on high for 6 minutes covered. Remove the cover and micowave 5 minutes on high. Make sure the liquid is not real close to the top rim or you will have a mess in the microwave.

You can skip the dumplings and server the chicken with egg noodles, white or wild rice.

I have a lot more I will add later, pork and saurkraut, meatballs, baked beans, pot roast.

Mike
 
As a variation on the cola roast I found a recipe called Bachelor Stew a while ago. You season the beef and put it in the crockpot. You poor a can of coke and a bottle of ketchup (500 grams, (20oz?)). Cook on low for 7 - 8 hours.

I also love cooking a chicken in a crock pot. Just fill a chicken and put it in the slow cooker. Nothing added, just the chicken. Cook on low for 8 - 10 hours depending on the size of the chicken.

I like the recipe for the split pea soup, I'm going to try that!
 
Oh, Pete,
I'm so glad you brought up the subject of a pressure cooker. I thought I was alone there.
I bought an old Presto a few months back to play with. My mother cooked with one for years. It's so much fun and fast.
I use my crock pot too, but there's no drama there.
Thanks, Bill..
 
Many people have an aversion to pressure cookers either thru fear of explosions or just not knowing anything about them. They're a wonderful utensil/appliance I think and any made in the last 15 years or so have so many safety features they won't blow up. I find making stew in the pc comes out just as good in about 15-20 minutes of pc as it did in the slow cooker all day. We use ours almost daily for simple things like just boiling potatoes in record time. I started with a plain and simple Presto jiggler and then got a better Tfal without the jiggler and instant pressure release valve. Wouldn't mind having a third one. Oh actually I do, I have a gigantic pressure canner/cooker with the pressure gauge dial on it for canning, it can also be used for heap big batches of other things as well, but it's way to big for me to do any of that.
 
Beer? for Brekfast? oy vey.

Here goes one from the same book in panel #1

Page 21
============
WELSS RAREBIT- (for Breakfast)

12 oz can beer (1.5 cups)
1 TBS. dry mustard
1 tsp. Worcestershire suace
1/2 tsp. salt
1/8 tap. pepper
1 lb. American cheese- cubed
1 lb. sharp chedar cheese
English muffins (scones => UK) OR toast
Bacon, cooked & crisp
tomato slices

1- combine beer, msutard, W.sauce salt pepper
2- cover, cook on HI 1 to 2 hrs.
3- add cheese a little at a time stiring constantly until it all melts.
4- Continue heating, but now uncovered, on HI 20 to 30, mins.
5- serve hot over toasted bread , English muffins etc, add bacon and tomato over it.

et voila c'est fait!
(and looky there, it's done!)

Serving hints:
==============
This is a good dish for brunch with fresh fruit, juice and coffee.

Serve with a tossed green salad, esp. fresh spinach and orange slices with a vinaigrette dressing.
 
Pressure Cookers

PeteK. I am with you. I do like crock pots as they are good if you set up in morning and go to work. But...if you want something fast and good, a pressure cooker is it. I inherited 2 of them a 4 and 6 quart. I was given as a gift a Cuisinart 8 quart. Soups, stews, pot roasts and now that St Patricks day is coming, Corned Beef comes out great in a fraction of the time. Making a large a amount of mashed potatoes.... done in 6-7 min. I grew up with them since my mom always worked and always had a hot meal on the table every night. The trick for good pot roasts or almost any meat is browning it first. We cook pork chops, kielbasi and sauerkraut, chicken, chicken and dumplings etc. Chicken soup takes 10 min. My family has been using pressure cookers for over 40 years and we have not had a problem. However, the new ones made today have more safety features. I purchased a 6 qt electric one made by Cooks Essenials (QVC) at a discount store for 24.00. I have not used it yet. BUt I will let you know when I do. They are also great for steaming vegetables. Takes only 2-3 min. As I said before, I use both crock pots and pressure cookers. They are both very usefull appliances.
 
Hamburger Soup

My college roommates loved for me to make this. The recipe came from the little cookbook that came with my crock pot in 1974. I found the recipe on the internet too.

1 pound lean ground beef
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon seasoned salt
1 (about 1 ounce) envelope dry onion soup mix
3 cups boiling water
1 (8 ounce) can tomato sauce
1 tablespoon soy sauce
1 cup sliced celery
1 cup thinly sliced carrots
1 cup macaroni, cooked and drained
1/4 cup Parmesan cheese
2 tablespoons, chopped fresh parsley

Crumble beef into a slow cooker. Add pepper, oregano, basil, seasoned salt and dry soup mix. Stir in water, tomato sauce, and soy sauce, then add celery and carrots. Cover and cook on LOW 6 to 8 hours. Turn control to HIGH. Add cooked macaroni and Parmesan cheese. Cover and cook on HIGH 10 to 15 minutes. Sprinkle with parsley just before serving. Serve hot.
 

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