Slow-Cooker Recipes

Automatic Washer - The world's coolest Washing Machines, Dryers and Dishwashers

Help Support :

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.
 
Hamburger Hot Pot

I also made this for my college roommates. Recipe was from Rival's Crock-Pot cookbook abou 1975. Also found on the internet.

Hamburger Hot Pot

1-1/2 lbs ground chuck or lean ground beef
1/4 tsp garlic powder
1 tsp salt
1/4 tsp pepper
6 medium potatoes, peeled and sliced
3 medium onions, sliced
1 can Golden Mushroom soup
1/2 cup water

In skillet, lightly brown ground beef; drain well. Add garlic powder, salt and pepper; set aside.

Place half the potatoes and half the onions in greased crock-pot. Add the browned beef. Top with remaining potatoes and onions.

Combine mushroom soup and water; spread over top of mixture in crock-pot; being sure to moisten and cover evenly.

Cover and cook on LOW for 8 to 10 hours (or on HIGH for 3 to 4 hours).

Serves 4 to 6
 
Amaretto Cheesecake

Found this online. Personally I prefer more to the crust amount wise.
Crust:
1 cup vanilla wafer crumbs (about 21 to 23 cookies)
1 tablespoon sugar
1/8 teaspoon almond extract
3 tablespoons butter
Filling:
15 ounces light ricotta cheese
8 ounces cream cheese
2/3 cup sugar
3 large eggs plus 1 egg yolk
1/4 cup Amaretto liqueur
2 tablespoons all-purpose flour
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract

SearchSouthern U.S. Cuisine
Southern U.S. Cuisine
Advertisement

Stay up to date!
At a Glance
Course : Dessert
Type of Prep : Crock Pot
Cuisine : U.S. Regional


Email to a friend
Print this page
Most Popular
Crockpot Recipes - More than 1400 Crockpot Recipes for the C...
Crockpot Recipes for Chicken A - C
Crock Pot Beef and Lamb Recipes and crockpot Recipe Links
Crockpot Stew Recipes A - G
Pork Tenderloin Recipes
What's Hot
Broccoli Casserole with Cheese
Ham and Cheddar Muffins
Pulled Pork Sandwiches
Creamy Tarragon Chicken Recipe
Classic Fried Green Tomatoes
Related Topics
Barbecues & Grilling
Busy Cooks
Desserts / Baking
Home Cooking
Mexican Cuisine
Crockpot Amaretto Cheesecake
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!

Scroll down to see more cheesecake recipes.
INGREDIENTS:

Crust:
1 cup vanilla wafer crumbs (about 21 to 23 cookies)
1 tablespoon sugar
1/8 teaspoon almond extract
3 tablespoons butter
Filling:
15 ounces light ricotta cheese
8 ounces cream cheese
2/3 cup sugar
3 large eggs plus 1 egg yolk
1/4 cup Amaretto liqueur
2 tablespoons all-purpose flour
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
PREPARATION:

Combine crust ingredients well; pat into a 7-inch springform pan. Beat sugar into the cheeses; add eggs; beat for 2 to 3 minutes on medium speed of an electric hand-held mixer. Add remaining filling ingredients and beat about 2 minutes more.

Pour into prepared crust. Place the cheesecake on a rack in the Crock Pot (or use a "ring" of aluminum foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.
 
I'll admit I'm a little scared of pressure cookers. Which is one of the reasons I don't use one.

But the main reason is that I'm a lazy slug. The great thing about the Crock Pot is that you can leave it unwatched and go contemplate your navel.

Y'all know how I love contemplating my navel.

veg

Oh, P.S. Chach, that Italian beef recipe sounds great! What kind of roast do you use?
 
Veg, go to Walmart and buy the most inexpensive Presto pc cooker, they're usually under $30 for the aluminum one and just try one. You'll really be surprised how well they work.
 
Glad you liked the Italian Beef recipe. It is one of my favorites. And so easy. Veg, I usually use a chuck roast. The truth is, I buy whatever is on sale. After you cook it that long just about anything will be tender! LOL.

I'll send along my BBQ pork recipe. Cook it the same only I use a pork roast and some seasonings. It's another easy one. That one I have to look up as I don't make it as often. I am married to probably the only black man on earth who doesn't eat BBQ. Just kidding! But he really doesn't and I hate that because I love it.
 
Stainless is probably better not only for reputations, but f

Dear hearts, just an opinion-

I personally don't cook or store food in aluminum and don't have ANY in the kitchen. It is an unstable metal (oxidizes).

=> It is believed to contirbute to Alzheimers and to various toxicities.

Purists shoud also watch the aluminum-chlorhydrate found in anti-perperants. The risk to those with shaved armpits is also said to be greater; greater absorption. Plain-old deodorants don't have this ingredient, generally.

Oh, and watch that aluminum foil, those disposable aluminum pans, antacids and baking powder. Sticking acids like coffee, tea, lemon, vinegar in aluminum, YOWZA the leeching out!

My mother would put a few drops of lemon [those Greeks use lemon for EVERYTHING, LOL] in her aluminum 5qt pot (read: used for most cookign tasks, EVERY DAY) to prevent it from turning black. Methinks the oxidation transferred to THE FOOD!

And I certainly would not put aluminum in the DW- the rest of the load gets bathed in the aluminum, effectively.

Thansk for the consideration.

http://www.evenbetternow.com/alzheimers.html
 
I steer clear of aluminum pots/pans, too; mainly because I use a lot of tomato products, which really leech the aluminum.

I've also noticed that when I cover, say, a lasagna with foil, the tomato sauce will eat little holes through it in the fridge. Therefore, I cover things with plastic wrap for the fridge and only put foil on after spraying it with non-stick cooking spray right before it goes into the oven.
 
I have been cooking in Calphalon just about everything since about 1994 when I bought my first set. Aren't those aluminum? If so, have I actually been harming us? Help me understand, do I need to dump my pans for new ones? I have never washed them in the dishwasher (except for a couple of times the lazy BF put them in) because I know they oxidize.

Do I have a small fortune invested in something that is actually causing me harm?
 
I belive Calhalon is ANODIZED aluminum, which menas there is an electrically bonded finish OVER aluminum.

Will research. In general these types of finishes don't do well in a DW, they eventually come off. The link says the posts are coated with a polymer..but I can't find what.

IMHO I think these pots you have are OK until the aluminum shows through to the cooking surface.

The safest bet (again all my opinion) is a stainlees steel pot and or pan with a thick disc bottom. Better ones have HIDDEN copper and or aluminum in them. This should be fine.

I have REALLY inexpensive IKEA and Martha Stewart brand pots in the basement (2nd) kitchen and they are 100% SS and FABULOUS. No plasitc or glass to break or wear out. No exposed aluminum. I like them better than my "real" set actually.

http://www.calphalon.com/calphalon/...+Infused+Anodized+technology+work?+&faqTopic=
 
Karriar- cheaper

This set won't last as long as the prior set due to plastic handles.

Still an excellent set, and a tremendous value.
Four or five pots and lids for $40 IIRC.
Two sets and you are home-free.

(You will be buried with the other set; indestructible, IMHO)

Of course, these are available in USA.
 
Thanks.

My pans don't show any sign of having penetrated the surface and gone through to the aluminum. I almost had a heart attack when I read the initial post that started all of this.

My pans are now over 10 years old and appear to be holding up just fine. Funny thing is, I had a huge collection of Farberware that I sold when I got the Calphalon pans.

If I had it to do over again I would probably buy stainless. When I bought the Calphalon I dind't realize I couldn't (or shouldn't) put them in the dishwasher. My SS always went in and came out beautifully.

Thanks for the information.
 
We have a mish mash of pots and pans, I think there is one set of something and a whole lotta other non matching fry pans. I think I must have a fry pan fetish as I usually pick them up whenever I see them on sale at drastically reduced prices. One for sure is a small 6" Calphalon with a sort of bumpy surface which I don't particulary like because even though it's non stick, eggs still stick unless you spray or use some oil. I bought a large KA blue enamelled fry pan about 8 months ago and the blue enamelled exterior has faded and discolored now after going in the dishwasher...won't buy that again.
 
I should take a picture of my pan rack. I guess I have a collection of fry pans too now that I think about it. I had to buy some nonstick fry pans for the husband. It was just easier than listening to him bitch about the Calphalon. If you cook in them proprerly they are great. Read the hidden message in that statement. LOL That's why he cooks only when I am not home.
 
pressure cookers!

Petek: Ever since I saw the lid to a pressure cooker in one of your photos (maybe last week), I've been wondering how many of us here use them. We have five between me and my partner - and we have been known to have four on the stove at one time.

Four of them are Presto's, one is a fancy Kuhn Rikon, which neither of us like.

Basically, when it's my turn to cook dinner, I go straight to my pressure cooker cookbooks, pick something different, and whip it up in no time. If I can't cook it in the cooker, I don't make it.

Standbys: apple pork chops, lemon chicken, carrot-cilantro soup. YUM!

d.
 

Similar threads

joeekaitis
Steel-Cut Oats, bowl in slow cooker method
Replies
4
Views
35
tomturbomatic
T

Latest posts

Back
Top