View allAll Photos Tagged slowcooker...
I made Beef Stew for tonight's Rainbow Gathering at The Lodge. It was my first time using the Slow Cooker Darek's Mom got us for Christmas. It didn't turn out delicious, but it was good.
Easy way to make great baked potatoes - recipe here: coreyrecipes.blogspot.com/2016/12/slow-cooker-baked-potat...
Cinnamon Beef Noodles
10 spring onions (or 1 big red onion in my case)
10 cloves of garlic, thinly sliced
6 slices of ginger, crushed
1½ t chili bean sauce (toban jiang)
2 sticks of cinnamon/cassie
2 staranise
125 ml light soy sauce
1 kg lean beef (magere runderlappen)
Rice-noodles
Spinache
Spring onion
Stirfry the onion, garlic, ginger, chilipaste, cinnamon and staranise in a very hot wok untill fragrant. (1 minute)
Add light soysauce and 2 L water. (I used less water)
Bring to the boil. Add the meat, bring back to the boil again.
Lower the heat, put 1 hour in slowcooker on high and 9 hours on low.
Cook the ricenoodles in 8 minutes. Drain and divide into bowls.
Bring soup to the boil. You can take out the meat if you want to divide fairly.
Add as much spinache as you like (as it was our dinner, I used 300 gram per person)
wait until wilted.
Then add to the bowl, on top of the noodles.
On top of that, add the meat.
Then the soup/stock.
I actually didn’t really like the noodles. They tasted a little bit like cartboard. And although the soup had tasted brilliantly before, the last spoonfulls also tasted a little bit like cartboard.
Maybe glassnoodles or eggnoodles would have been better?
Elena and her friend Candice came to visit for two days before they go on a cruise in the Caribbean. For dinner I made a pork roast in the slow-cooker that came out well with the thermometer. And since Candice is a vegetarian, I had a good reason to use my steam cooker to steam lots of good vegetables.
Smoking Pig BBQ Company's North 4th Street restaurant in San Jose's Hyde Park neighborhood, serving slow-cooked smoked meats, sides, and alcoholic beverages; located at 1144 N. 4th St, San Jose, California 95112. Above the restaurant is a Geico billboard reading "Savings since 1936." A Lime e-scooter is parked in the grass in front of the restaurant.
Baked beans, green bell peppers and onions in a sweet barbecue style sauce.
Find this recipe on www.cookapalooza.org
culinarilyobsessed.blogspot.com/2008/03/slow-cookin-goodn...
Awesome Slow Cooker Pot Roast
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
3/4 cup water
5 1/2 pounds bottom round roast
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
I used basically the same idea I had going in this recipe I posted a while back
www.flickr.com/photos/missmarnie/3960620050/in/set-721576...
Only, instead of cooking it in the oven, I’ve used my slow cooker.
Serves about 4-6
4 lbs Beef Short Ribs (about 8)
Kosher salt
Pepper
4 large carrots cut into 1” pieces
4 stalks celery, cut into 1” piece (I also deveined them but that’s optional)
4 large peeled tomatoes cut into 1” pieces
2 boiler onions rough chopped
1 head of garlic peeled and cloves slightly squished
1 c red wine
1 tbs Worcestershire sauce
1 tbs soy sauce
2 bay leaves
6 c of mushrooms of shiitake and crimini mushrooms (I’m estimating quantity, we used a lot)
Sauce
1/2 c red wine
1 tbs butter
Fresh herbs of your choosing (I like thyme or dill)
Season ribs with kosher salt and pepper, on all sides. Some people like to remove some of the fat, but I do that at the end. Your call.
Place carrots, celery, and tomatoes, in base of slow cooker.
Sear meat on all sides in a heavy pan. Make sure to work in small batches to get good browning. I was able to do it all in 2 batches. Set meat aside and add onions and garlic to pan, turn down heat a bit and cook until they are a little translucent.
Pour all liquids into pan, gently scraping up all the little bits that may be stuck to the bottom. Allow to cook on medium heat for about 5 minutes to get the liquid hot and cook off a little of the booze.
Add liquid, with onions and garlic, to the crock pot. Add bay leaves. Place meat on top. Heat on high for 30 mins and then reduce to low heat for 5 hours. Add mushrooms at this point. Cook on low for another 1-2 hours.
Move meat to a serving plate (bones will likely just fall out) and strain veggies out with slotted spoon and place in a separate dish. Remove as much fat from remaining liquid as possible. Pour remaining liquid into sauce pan and add wine and butter and cook on high until reduced to about 1/3 of the original quantity. Add salt and pepper if desired. Add half the fresh herbs to sauce and save the rest for garnish.
My favorite method for reheating is to place a couple piece of meat and veggies on an oven safe pan and broil for a couple minutes, then turn off the heat and allow to warm through. Reheat sauce in microwave. The broiling gives a delightful crust to the meat.
End result is slightly more tender (probably because it’s cooked longer) than the oven version but equally tasty and easy to prepare.
My son prepared this Italian dish for Labor Day. The sauce over the pasta is called Slow-Cooker Italian Sunday Gravy and is a tomato based sauce made in slow cooker with Italian sausages, shredded rib meat, and flank steak. The Parmesan Popover recipe is from Giada de Laurentiis' EVERYDAY iTALIAN cookbook.
Southwestern Pulled Brisket on smittenkitchen.com
Cringe! I never use the Speedlite in my new kitchen because it's too tiny but assembling the dish at 11 p.m. gave me no other choice. Hello, football statium, shadow-free lighting!
Low Carb Crock Pot Beef and Shredded Chicken Chili
1 onion, diced
¾ lb Ground Beef – We used ½ ground chuck and ½ ground sirloin
1 8-oz can tomato sauce
1 14.5-oz cans diced tomatoes with green chilies
1 14.5-oz cans crushed tomatoes
4-6 chipotle whole peppers
6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons ground cumin
3 teaspoons of jerk seasoning
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne pepper
3 boneless skinless chicken breasts
chopped fresh cilantro (optional)
sour cream (optional)
cheddar cheese (optional)
1. Combine ground meat, onion, chili peppers, tomato sauce, chipotle peppers, chili powder, paprika, cumin, jerk seasoning, onion powder, garlic powder, and cayenne pepper (if you don’t have these spices, you can just buy a package of taco seasoning) in a slow cooker. Mix well to break up the ground meat into small pieces, trying to get out all chunks.
2. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours.
3. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and mix in well.
4. Top with fresh cilantro, sour cream, and/or cheese.
Nutritional information calucated with recipe making 8 servings:
Per Serving (excluding unknown items): 234 Calories; 10g Fat (36.3% calories from fat); 22g Protein; 17g Carbohydrate; 4g Dietary Fiber; 56mg Cholesterol; 465mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat.
And here is a link to the low carb "cornbread":
Chicken Stew with Rosemary Dumplings
From Slow Cooking Magazine Vol. XVIII, No 1. 2008
1/2 c flour
1 tsp salt
1/2 tsp pepper
1 whole chicken (about 3 lb) OR 3 boneless skinless chicken breasts, cut into pieces.
4 large carrots, peeled and sliced 1in thick (I used precut carrot sticks)
2 stalks celery, sliced 1/2 in thick
1 onion thinly sliced
1 tsp dried rosemary
2 cups (one can) chicken broth
Dumplings:
1 c flour
2 tsp baking powder
1/2 tsp dried rosemary
1/2 tsp salt
1/2 c milk
1 egg
1. Chicken: Combine flour, salt and pepper in a bowl or food storage bag. In batches, add chicken pieces to flour micture and toss to coat. Transfer to a plate. heat oil in a large non stick skillet, over medium high heat. Add chicken pieces and cook 8 to 10 minutes or until brown on all sides. set aside.
2. Add the carrots, celery onion and rodemary to 5-6qt slow cooker. Place chicken pieces over vegetables. Pour 1/2 cup broth into the skillet and cook over medium high heat, scraping up brown bits from bottom of pan. Pour pan juices into slow cooker along with remaining stock or broth.
3. Cover and cook on High 4 to 6 hour or low 8 to 10 hours, until vegetables are tender and stew is bubbling.
4. Dumplings: Whisk flour, baking powder, dried rosemary and salt in a bowl. combine milk and egg in a measuring cup, mix well then add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix- lumps are fine). Drop dumpling mixture over chicken pieces. Cover and cook on high for 25 to 30 minutes or until tester inserted into center of dumpling comes out clean.
Per serving: 381 cal, 49 g pro, 21 g car, 4 g fib, 11 g fat(3 g sat fat), 26% cal from fat, 121 mg chol, 1,391 mg sod
Chicken Stew with Rosemary Dumplings
From Slow Cooking Magazine Vol. XVIII, No 1. 2008
1/2 c flour
1 tsp salt
1/2 tsp pepper
1 whole chicken (about 3 lb) OR 3 boneless skinless chicken breasts, cut into pieces.
4 large carrots, peeled and sliced 1in thick (I used precut carrot sticks)
2 stalks celery, sliced 1/2 in thick
1 onion thinly sliced
1 tsp dried rosemary
2 cups (one can) chicken broth
Dumplings:
1 c flour
2 tsp baking powder
1/2 tsp dried rosemary
1/2 tsp salt
1/2 c milk
1 egg
1. Chicken: Combine flour, salt and pepper in a bowl or food storage bag. In batches, add chicken pieces to flour micture and toss to coat. Transfer to a plate. heat oil in a large non stick skillet, over medium high heat. Add chicken pieces and cook 8 to 10 minutes or until brown on all sides. set aside.
2. Add the carrots, celery onion and rodemary to 5-6qt slow cooker. Place chicken pieces over vegetables. Pour 1/2 cup broth into the skillet and cook over medium high heat, scraping up brown bits from bottom of pan. Pour pan juices into slow cooker along with remaining stock or broth.
3. Cover and cook on High 4 to 6 hour or low 8 to 10 hours, until vegetables are tender and stew is bubbling.
4. Dumplings: Whisk flour, baking powder, dried rosemary and salt in a bowl. combine milk and egg in a measuring cup, mix well then add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix- lumps are fine). Drop dumpling mixture over chicken pieces. Cover and cook on high for 25 to 30 minutes or until tester inserted into center of dumpling comes out clean.
Per serving: 381 cal, 49 g pro, 21 g car, 4 g fib, 11 g fat(3 g sat fat), 26% cal from fat, 121 mg chol, 1,391 mg sod
Under $2.00 per serving.
Serve this zesty slow cooker chicken flavored with tomatoes and just the right amount of herbs over spaghetti to enjoy all the flavorful sauce.
Makes 8 servings.
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
INGREDIENTS
2 1/2 pounds bone-in chicken parts
1 package (8 ounces) fresh mushrooms, halved or sliced
1 package McCormick® Slow Cookers Italian Herb Chicken Seasoning
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1 can (6 ounces) tomato paste
To view and print the full recipe, go here: mccormick.com/Recipes/Slow-Cooker/Slow-Cookers-Italian-He...
Recipe from the book "Slow Cooker - Amazing meals with minimum effort".
Serves: 4
Prep time: 15 minutes + 15 minutes of pre-cooking
Cooking time: 8.5 hours
Ingredients:
•1.5 tbsp all-purpose flour
•4 lamb shanks
•2 tbsp olive oil
•1 onion, sliced
•5 garlic cloves, finely chopped (original recipe calls for 2 cloves)
•2 tsp sweet paprika (I substituted this with 1 paprika, diced)
•14 oz canned chopped tomatoes
•2 tbsp tomato paste
•3 carrots, sliced (original recipe calls for 2 carrots)
•2 tsp sugar
•1 cup red wine
•2-inch cinnamon stick
•2 fresh rosemary sprigs
•1 cup pitted black olives
•2 tbsp lemon juice
•2 tbsp chopped fresh mint (omitted in my dish)
•salt & pepper
• fresh mint sprigs, to garnish (omitted in my dish)
Directions:
1) Toss the lamb in: flour, salt, pepper. Shake off any excess.
2) Heat oil in a large, heavy pan. Add lamb shanks & cook over medium heat, turning frequently until browned all over (6-8 minutes). Place in the slow cooker.
3) Cook until softened: onions, garlic, paprika.
4) Add: tomatoes, tomato paste, carrots, sugar, wine, cinnamon stick, rosemary sprigs. Bring to a boil.
5) Transfer the vegetable mixture into the slow cooker together with the lamb shanks. Cover & cook on low for 8 hours until lamb is very tender.
6) Add: olives, lemon juice, & mint to the slow cooker. Re-cvoer & cook on high for 30 minutes. Remove & discard the rosemary & cinnamon. Garnish with mint sprigs.
I served this with mashed sweet potato, seasoned with cinnamon, salt, & pepper.
Find this vintage Nesco Roaster Oven, and many other quality vintage small appliances in my Etsy shop, www.etsy.com/shop/lauraslastditch
Stewed beef northern style
Panfry on high heat:
600 gr cubes of beef (for stewing)
After about 5-10 minutes, when it’s nicely brown and caramelized you can either take out the beef or just shift it aside in the pan to stirfry :
1 red onion, chopped (I didn’t have spring onions)
2-3 T chopped ginger
2-3 T chopped garlic
4 dried red chilies, chopped.
After about a minute of stirfrying you add a mixture of:
400 ml chickenstock
25 gr chinese brown sugar
1 T light soysauce
1 T dark soysauce
1,5 T shaoxing ricewine
3 staranise
1 t 5-spice powder
3 T hoisinsauce
I cooked it in my slowcooker for 10 hours on low.
Then, half an hour before it's ready add:
450g chinese radish or rettich (I don't always use this addition)
Finish with some spring onions at the end.
Somehow I prefer this stew with mashed potatoes!
For the recipe for the carrots click click
Mole Chicken Chili with Brown Rice from America's Test Kitchen Slow Cooker Revolution. Cinco de Mayo is coming up, right? A chilled bottle of draft root beer seems quite appropriate.
Read more at Dessert By Candy.
This black bean and sweet potato soup mixes a bevy of common spices and cooks them into the porous potatoes during its low and slow eight-hour soak in a slow cooker.
www.foodthinkers.com/2010/01/life-limb-and-sweet-potato-s...
Ingredients
* 2 teaspoons oil
* 1 onion, chopped
* 2 garlic cloves, minced
* 2 teaspoons ground coriander
* 2 teaspoons ground cumin
* 2 (14-ounce) cans black beans, rinsed and drained
* 1 (14-ounce) can diced tomatoes
* 1 teaspoon salt
* ¼ teaspoon pepper
* 6 cups chicken broth
* 2 sweet potatoes, peeled and chopped
* 1 cup corn kernels
* sour cream (optional)
* lime wedge (optional)
* 1 jalapeño (optional)
Instructions
1. If your slow cooker has a sear pan, use it on your stove top to heat oil and sauté onion and garlic until soft. Otherwise, do this step in a skillet and transfer to your slow cooker.
2. Add all ingredients in your slow cooker and cook on low for 8 hours or until sweet potatoes are tender.
3. Serve hot with sour cream, jalapeño, and lime if desired.
closeup of first attempt at making hmong sausage honest-food.net/hmong-sausage-recipe/
i've no means of making the sausage meat into sausages so spooned into pots... anyway for todays recipes the sausages would be broken up flic.kr/p/2r18BnH
10 pots of hmong sausage meat were made
the sausage meat was tightly packed into the pots using a spoon and pressing heavily to get the meat more like a pate
for the recipes posted today flic.kr/p/2r18BnH i used 4 pots of hmong sausage meat - that was plenty. the remaining 6 pots are now in the freezer for another day
1/4 kg pork belly
1/4 kg pork shoulder
(total cost of pork £6.50 the butcher minced them no charge)
red onion
white onion
chillies
lemon grass
fresh ginger
oregano (personal preference)
parsley (personal preference)
coarse black pepper
salt
(no lime to hand)
honest-food.net/hmong-sausage-recipe/
cooking the mixture was convoluted. i wrapped the sausage meat in foil and placed in the slowcooker on low but even after a few hours it wasn't cooked
next removed from the slowcooker, unwrapped the foil and decanted the meat into a deep metal dish covering with foil - the ingredients had reduced so could fit in easily. finally placed in the counter top mini oven on 170 fah until cooked - should have done that in the first place :)
then spooned into the pots and placed in the refrigerator ready for the recipes flic.kr/p/2r18BnH
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
I don't normally go around offering taster spoons of oatmeal to people, but this recipe was worth it. Even those who didn't like oatmeal agreed this was tasty stuff.
find the recipe on my food blog here: thekitchentourist.com/2012/10/22/slow-cooker-coconut-chai...
5 or 6 thick cut boneless pork chops
1 can condensed tomato soup
1 cup water
2 onions, chopped
3 cloves garlic, minced
1 tbsp brown sugar
2 tbsp vinegar
4 tsp Worcestershire sauce
1 tsp salt
1 tsp whole grain mustard
1 beef bouillon cube
1/4 tsp pepper
1 tsp cornstarch
1/4 cup cold water
Place pork chops in slow cooker. Combine remaining ingredients (except cornstarch and 1/4 cup water) and pour over chops. Cover and cook on low for 6 to 8 hours. Remove chops to a serving platter and keep warm. Thicken cooking liquid with cornstarch diluted in 1/4 cup water. Serve with noodles, rice or mashed potatoes.
Sukadelappen, schorseneren, aardappelen en jus.
Braised beef, salsifies, potatoes and gravy.
Not bad at all. :-)
I just need to buy this beef at a butcher next time, because these ones from the supermarket are ridiculously thin!
I cooked the salsifies with some cream, chickenstock and thym for about 15 minutes. Reduced the sauce and finished with some verjus, as I had run out of lemons.
The beef I forgot how I did it. Only that I quickly panfried them, added red wine, old gravy from the freezer and some spices and then braised them in the crockpot for about 11 hours.
And of course I forgot to add the staranise again. (Blumenthal's tip for intensifying the beef-flavour) So now I'm writing it down, hopefully next time....