Slow-Cooker Recipes

[appnut]

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.

 

[appnut]

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

 

[appnut]

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

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Course : Dessert
Type of Prep : Crock Pot
Cuisine : U.S. Regional


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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.

 

[frigilux]

chachp--- Big ups for your Italian Beef recipe! And my house smelled great when I got home from work. I used the brine from the banana peppers, too. I can imagine how great the leftovers will be on sandwiches.

 

[veg-o-matic]

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?

 

[frigilux]

veg--- don't know what chachp uses when he makes Italian Beef, but I used a 4-lb. chuck roast. It has great flavor and shreds well when slow-cooked. Turned out great.

 

[petek]

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.

 

[chachp]

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.

 

[toggleswitch]

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

 

[frigilux]

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.

 

[chachp]

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?

 

[toggleswitch]

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/consumer/faqs/faqDetail.jhtml?faqId=50040&pageTitle=How+does+Infused+Anodized+technology+work%3F+&faqTopic=

 

[toggleswitch]

IKEA 365.
Good stuff, priced right

Sorry, I found the UK site.
Can't be on the web all day at work.

Over the years SS pots become non-stick as you scrub them with scouring pads such as brillo / S.O.S pads, BTW.

http://www.ikea.com/webapp/wcs/stores/servlet/CategoryDisplay?cattype=sub&topcategoryId=15570&categoryId=15692&parentCats=15570*15679*15681&storeId=7&catalogId=10103&langId=-20

 

[toggleswitch]

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.

 

[toggleswitch]

the link helps

Also the slight "V" shape of the IKEA-365 set looks GREAT AND helps the dishwasher clean the sides better than if they were perfectly straight.

Perfectly straight.. HA HA HA HA

http://www.ikea.com/webapp/wcs/stores/servlet/CategoryDisplay?cattype=sub&topcategoryId=15570&categoryId=16035&parentCats=15570*15679*15681&storeId=7&catalogId=10103&langId=-20

 

[chachp]

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.

 

[petek]

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.

 

[toggleswitch]

Petie:

Repeat after me:

I AM A SHOP-A-HOLIC/ compulsive buyer.
--not that there's anything wrong with that-- Seinfeld.

Who luv's ya baby?

 

[chachp]

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.

 

[moreleisuretime]

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.