The person that invented the crockpot should receive sainthood. This device makes even the galloping gourmet-challenged people like myself appear expert in the kitchen. Tonite the entree is Roast Beef in a Mushroom wine sauce.
1 pot roast
1 can golden mushroom soup
1/2 half sliced onion broken up in rings
2 cups sliced mushrooms
1 cup of red wine.
2 garlic clove.
Mmmm can’t wait til dinner. Anyone have any other crockpot recipes to share?
I really try to be good but it just isn’t in my nature!
There was a whole thread of crockpot recipes a while back. I gave a yummilicious recipe for borracho beans.
I will post a Hungarian Stew (it’s a magyar stew…not a goulash) recipe that I got from a Hungarian cookbook from my ex when he was in Hungary. It is very delicious and will probably work in a crockpot. I usually make it on the stove, it’s faster that way.
2 lbs beef stew meat, 1-inch cubes
5 carrots, peeled & sliced
3 stalks celery, sliced
1 onion, chopped
4 medium potatoes, peeled and diced large
1/4 cup flour
1 can beef broth
1 clove garlic
1 bay leaf
Dash worcestershire sauce
Toss meat into the crockpot, dump the flour on top and stir that up to coat the meat in flour. Then toss in all the other ingredients. Cook on low for 8-10 hours, or on high for 4-5 hours.
Back in college, I shared a huge apartment with two other guys and two girls. Now, these were just the people on the lease. On any given day you could find friends, relatives, SOs, etc., often raising our population to a dozen or more.
At first, we kind of scoffed at the crockpot when our resident “Mom” roommate brought it in. Oh, we were young and foolish. Our minds were quickly changed when she would throw a pile of ingredients into it before class in the morning and we would all enjoy a hot dinner in the evening. Chili, chicken and dumplings, goulash, stew, soup, breads, casseroles… Damn good eating for college kids. We had mulled cider during the fall semester – so good!!
Other people who came over were absolutely amazed that we all sat down together and ate a home-cooked meal at least a couple times a week. That was virtually unheard of in college life. We were all brought closer together, and enjoyed actual conversation with each other over the dinner table. Looking back, we owe it all to the crockpot. sniff
You know I see the title “what a crock!” and then next to it I see PurpleCrackwhore and I think-how appropriate. PCW you should change your name to–what a crock. And post a thread entitled “PurpleCrackWhore.”
Hey, I thought you were reading my mind, I JUST got a hot pot and have been bothering all my friends for tips and tricks. But they’re too busy to help, I’ve stumbled through pot roast a couple of times (very yummy), without much outside assistance. I am anxious to try a seafood and rice jambalaya sort of thing. Any tips, tricks, suggestions or recipes to pass along? I’m all ears…
“Patriotism is the last refuge to which a scoundrel clings.” Bob Dylan
Damn! dinner just got postponed til Sunday because of flooding. Nice thing about this wonderful invention tho … I can just pick up the crockery and place it in the refrigerator when it cools til then. This has got to be the most valuable piece of equipment in the kitchen since the can opener!
note to Mikey: Sweet child… your constant barbs to my posts only make me think you like me more than you want to admit, and just want my attention. Sorry hon… you aren’t my type as years of experience has proven to me that boys who boast about how large they are usually don’t have a leg to stand on… if you get my drift
I really try to be good but it just isn’t in my nature!
Chicken and Noodles… yummmm
I have the exact recipe somewhere but I just throw all the stuff together. One hint though… if you’re using regular egg noodles, don’t put them in until the chicken is cooked completely and them let them cook for about 1 hour or else they’ll be mush. If you use the frozen egg noodles you can put them in when the chicken is about half-way cooked. Either kind of noodle works though.
Hungarian Stew
(a recipe adapted from a traditional Hungarian cookbook bought in Hungary)
1 lb beef tips (round steak will work but you have to cube it)
1 heaping tablespoon of Crisco (Lard if you like)
1 large white or yellow onion (diced)
1 large bell pepper (diced)
3+ cloves of garlic (minced)
3 tbsp of Hungarian Paprika (it’s a little different than the paprika you would normally buy)
5 regular sized potaotoes (cubed)
about 16 oz of beef broth
pasta balls (recipe to follow)
salt and pepper to taste
First you melt the shortening (Crisco) and add the onions. Then brown the beef in it on all sides. Add the beef broth. Add the paprika salt and pepper. Add the bell pepper, garlic, and potatoes.
Let it simmer on high heat while making the pasta balls.
Make the pasta balls
PASTA BALLS
2 cups flour
2 whole egg
Pinch of salt
Crack the egg into the flour and salt. Mix well until you have a yellow dough ball. At this time if it is too sticky add more flour, if it is too dry you can add some water (but not too much) until it is a medium consistency and doesn’t constantly stick to your hands. Pinch of the dough and make into balls about 1/2 inch in diameter. When they are all done, add it to the crock pot.
Stir the pasta balls well into the stew and cover. Leave on high. The stew is done when the pasta balls float to the top and the potatoes are tender.
Soak 1 pound of blackeye peas overnight. Drain and rinse. Put in a crock pot.
Toss in 2 or three hamhocks (depending on size). Cover with water and put on the lid.
Cover and cook on high for about 6-8 hours, depending on what “high” means on your crock pot. It will be done when the meat falls off of the bones.
Take out the bones and skin and return the meat to the pot.
Corned Beef and Cabbage
Slice a slab of corned beef (from the meat counter, not out of a can) across the grain. Put the meat into the crock pot. If there is a seasoning satchel with the meat, empty the contents into the pot.
Peel and quarter a large potato or two and add to the pot (optional).
Peel and cut a carrot into 2" chunks and add that (optional).
Cover with water, cover, and cook on high until the corned beef is tender.
Quarter a head of cabbage and add to the pot (this tends to be a tight fit). Cover it and cook for another half hour or so.
simple one, surprisingly good:
one can or more of any tomato/pepper combo (Rotilla?) and velveeta (only time I use it).
I use the crock for marinating cooking meat so that is done all the way through before grilling. Rare meat lovers still can enjoy it (at least, they claim they have) because the meat is tender and juicy, well-done meat lovers can get smoky/char flavor without the meat being tough.
Sloppy joes–a pound or two of hamburger, one plain chocolate bar (really), some brown sugar (about a handful), a little tomato paste (one cup or so), a few squirts or spoons of mustard (any kind). You can get fancier if you want (add some dill pickle juice or dark beer), but the above works fine.
