I was going through my house the other day and came across my old slow cooker, I decided to plug it in and realized…wait a minute "I don’t know how to use it!!” This would probably be why I had put it away in the first place.
Could anyone out there provide some really good recipes/links to recipes?
Thanks much!
Trinity :}
Here you go, enjoy.
Here’s a few:
http://boards.straightdope.com/sdmb/showthread.php?threadid=46770
http://boards.straightdope.com/sdmb/showthread.php?threadid=19497
Keep in mind…if you have an old slow cooker, it isn’t as hot as the more recently manufactured slow cookers. Most recipes will be fine (they seem to be around from the slow cooker ccrazes of days of yore) but if you find any recently-published recipes, figure that you may need more cook time!
I am still getting used to the slow cooker I bought new last year. I’m overcooking the crapola out of everything because I keep forgetting it’s hotter than my old one.
Well…since ya asked so nice and polite and all here’s my world famous Italian Chicken crockpot recipe. Be forewarned it’ll just wear you out what with all the preparations and all but it’s well worth it. Friends and family will rave, you will be the toast of crock potters everywhere!
SWAMPBEAR’S WORLD RENOWNED ITALIAN CHICKEN
Ingredients:
1 big roasting chicken all thawed out of course.
1 bottle of your favorite bottled Italian dressing.
1 crockpot.
Preparation:
Flop chicken in the crockpot.
Pour bottle of Italian dressing over chicken.
Cook the booger til it’s done. Bout 3-4 hours on low oughta do it.
Yank it out of the crock pot and be careful not to burn your fingers now.
Serve it.
Gush, blush and say “aw shucks ‘tweren’t nothin’ really” a lot as your friends and family praise you for your excellent culinary skills.
Ham Hocks and Blackeye Peas
1 lb. (half a kilo) Blackeye Peas
2 or 3 Ham hocks
Water
Soak beans overnight. Drain and rinse. Put beans in slow cooker. Put ham hocks on top. Cover with water. Cook until the meat falls off of the bone (about 6 hours). Remove hamhocks from pot. Remove bones and skin and return meat to pot.
Corned Beef and Cabbage
Corned Beef w/seasoning packet
3 or 4 large Potatoes
Carrots (optional)
1 head Cabbage
Slice corned beef against the grain. Place in cooker. Peel potatoes and slice into eighths. Peel carrots (if you’re using them) and chop them into about 2-inch (50mm) lengths. Put in cooker and cover with water. Cook on high for 4-6 hours, or until done. Quarter cabbage and put into cooker. Cook on high for about 30 minutes.
BBQ Beef
2 1/2 pounds Chuck roast
BBQ sauce of your choice
Salt or garlic salt and Pepper to taste
Put roast into cooker. Sprinkle with salt or garlic salt. Cover and cook on highfor about 6 hours. (All that water they put in at the store will provide plenty for cooking.) Pour off any extra liquids. Mix in BBQ sauce of your choice with a fork, and shred the meat at the same time.
Marital Bliss
1 roast (Beef, pork, don’ matter, 'slong as it’s MEAT.)
1 bag of those fake “baby” carrots
1 onion, chopped
A handful of new potatoes (you know, the weensy ones).
In the morning:
Put a single layer of potatoes and carrots on the bottom of the crock pot. Sprinkle onions over vegetables. Add a 1/4 cup of water. Put the roast on top. Rub some salt and pepper into the roast.
Cook all day.
At night:
Smile smugly as the hubby rants and raves about how much he likes your roast, and forget to mention that it took you about two minutes to prepare dinner.
You can season the roast if you want, but we like it just fine plain. Then again, we come from the Midwest, where salt and pepper are “secret herbs and spices.”
<drool> OK…Tomorrow night I’m going to Johnny L.A.'s house for dinner and the next night I’m showing up at Podkayne’s for dinner. Just remember to make plenty y’all I am a big eater. Hell, Johnny L.A. I get to show up at your house three times for dinner! YUM
Just transfer the browned meat over to the crock pot.
Beef Taco Meat
Carne de Res
Preparation time: 1 1/2 Hours
Serves: 6 People
Ingredients:
2-3 Lb Beef chuck roast
3-5 Cloves Garlic
3-4 Tbs Oil or fat
1 Qt Water or stock
1-2 Tbs Salt
Preparation:
Preheat a medium size cook pot over low heat. Add oil to the pan. Place the piece of meat in the pan or dress it into large pieces that will fit. Increase the heat to medium. Brown the meat thoroughly on all sides. Peel and crush the garlic into the hot fat. Do not brown the garlic. After three minutes or less pour in the water or stock. Add the salt and continue to cook uncovered until the meat falls apart and is tender. There should be very little stock left when finished.
Note: This meat should be served in deep fried yellow corn taco shells. Freshly made ones are best. White corn tortillas for soft tacos will also work but are not as good. Use Herdez brand Salsa Casera and top each taco with some finely grated Cotija or Parmesan cheese (trust me it works). Recommended toppings are as follows:
Chopped tomato
Chopped white onion and cilantro mix
Shredded lettuce
Shredded Monterey Jack cheese (not Cheddar)
Grated Cotija or Parmesan cheese
Salsa Casera
Thanks to all who replied!!! :} The recipes sound wonderful!! :}
Here’s the best crockpot recipe ever:
Get you a rack of spareribs (2 pounds or so) and brown it in the oven or on the gas grill. While the ribs are browning add the following to the crockpot:
16 oz. can of beef, chicken or veggie broth
2 tablespoons each of maple syrup, honey and soy sauce
1/2 teaspoon dry mustard
Cut the browned rack into separate ribs and put them in the crockpot. Let it cook on low for 5 or 6 hours. This is some seriously good smelling shit, BTW. I’ve had neighbors smell it through the windows and come over to ask what was cooking. You can also make a killer appetizer by using the same sauce with mini-weiners. Just replace the rack of ribs with a package of those Hillshire Farms Little Smokys and cut the cooking time down to an hour or 2.
Jess