View allAll Photos Tagged slowcooker...
So, into a sterile jar. That's four serves of lunchtime soup, or sauce I can mix with pasta for tea.
Lamb shank, first seared on the grill, then slow cooked for seven hours in beef stock, onions, garlic, shallots and fresh rosemary. Dijon mustard streak.
The touchpad control panel of my June smart oven. If the oven's camera doesn't recognize the food I put in it, I can choose a cooking preset from the panel. The artificial intelligence figures out the best way to cook the food, or I can manually pick a cooking method, time, and temperature. It will also show me tips and step-by-step instructions for preparing the food, inserting the temperature probe, etc.
For #FlickrFriday's "Tech" and Macro Mondays' "Vowel" chalenges.
I'm just fine with this
Crock-Pot on a vine, slow cook
Nature's gift divine
— Haiku courtesy of Editpad Poem Generator.
This particular Crock-Pot on a vine was found on SW Warm Springs Street, Tualatin, Oregon, 19 minutes before sunset.
Media:
* Zen of Slow Cooking: Slow Cooker Coq au Vin a la Julia Child
19 minutes before sunset.
See also: IMG_9636 Emler Swim School
chicken, spinach, onion and potato alongside slices of sweet potato, pickled cucumber, servings of mango sauce, chilli sauce and plum butter, sprinkled with bits of dried cranberries and dried apricot, garnished with coriander and seasoned with salt
sweet potato parboiled and fried in butter and turmeric, then removed from pan
chicken, onion, precooked potato were microwaved then tossed into the pan in which the sweet potato had been cooked, lime juice and spinach added
spinach was blocks of frozen spinach www.sainsburys.co.uk/gol-ui/product/sainsburys-chopped-sp...
sweet potato en.wikipedia.org/wiki/Sweet_potato
mango sauce flic.kr/p/2q8whoz
chilli sauce www.allrecipes.com/recipe/148368/fresh-tomato-chili-sauce/
plum butter www.daringgourmet.com/plum-butter-pflaumenmus/
slowcooker plum butter flic.kr/p/2q874dJ
small cucumbers washed, wiped dry, sliced, placed in pickling jar, covered with sarsons pickling vinegar, eat as and when after two weeks in the fridge, store in the fridge
sarsons clear pickling vinegar www.sainsburys.co.uk/gol-ui/product/sarsons-distilled-pic...
7 days 30 different plant based foods flic.kr/p/2pDzPii
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
food guru tim spector’s top ten tips for a healthier diet
www.cbc.ca/natureofthings/features/food-guru-tim-spectors...
go with your gut: scientist tim spector on why food is not just fuel
www.theguardian.com/lifeandstyle/2022/may/15/go-with-your...
how to make kefir
www.bbcgoodfood.com/howto/guide/how-make-kefir#
milk kefir instructions
freshlyfermented.co.uk/instructions/milk-kefir-instructions/
how to grow kefir grains
www.wikihow.com/Grow-Kefir-Grains#:~:text=It's%20made%20u....
kefir flic.kr/p/2pFZKpM
ps i'm not recommending any of these cookery adventures. they suit my taste. photographing to encourage myself to eat more healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps to gather ideas and encourages me 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 ...
Bowl with a traditional pumpkin chili with slow cooker in background. Ingredients: onion, garlic, red and green bell peppers, celery, winter squash, tomatoes, kidney beans, crushed tomatoes, apples, Cajun spices, cumin, chili powder, salt, black pepper
Pumpkin chili being served from s slow-cooker pot. Ingredients: onion, garlic, red and green bell peppers, celery, winter squash, tomatoes, kidney beans, crushed tomatoes, apples, Cajun spices, cumin, chili powder, salt, black pepper
fresh batch of sticky toffee pudding boxed and in the freezer
sticky toffee pudding slowcooker you tube recipe www.youtube.com/watch?v=ylYBFbe7UM0
sticky toffee pudding print slowcooker recipe slowcookingperfected.com/slow-cooker-sticky-date-pudding/...
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps 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 ...
"100 x: The 2022 Edition","100x:2022","Image 56/100"
And heck I didn't even dirty a plate :-)
(I actually used a different pan to cook, but you get the idea)
I don't have a proper kitchen, no stove or oven so I cook using a hotplate, microwave and a slowcooker this really makes cooking interesting to say the least:-)
You can't really see the food but it's two chicken thighs, onions and green beans ( I pre-steamed the green beans in the microwave, then added to the pan in the last couple of minutes to add a little chicken flavoricious)
I'll put the (really simple) photo set-up in the comments.
This as well as most of my images are free to download for personal use
24 Hours After 24 Years: Really Slow In Using Slow Cooker - IMRAN™
It is a globally known fact that I hate cooking. I love eating, but I hate cooking. Of course, throwing a burger or a steak on a grill — or exercising my newfound appreciation for the relatively newer technology of air fryers — aren’t the same as old-fashioned cooking.
I am just not a fan of toiling over food preparation. Anything beyond the three minutes to make a sandwich or microwaving something is too much trouble for me.
However, in the past, I did purchase this slow-cooker soon after I built my home on Long Island literally 30 years ago. I probably used this a few times at the turn of the century, and then shelved it away.
During my recent trip to Long Island, I was able to make use of it for about 24 hours after probably about 24 years. Talk about being slow in using the slow cooker.
I had picked up some ingredient for one of my favorite things, basically Pakistani-spices-flavored beef brisket made overnight. I always savor the tantalizing aroma of it cooking for nearly a full night and day as it slowly fills the air. I then have it as a late lunch or early dinner the next day.
I’m not a big fan of broccoli and some vegetables. However, just to make that much beef a little healthier, I threw a bunch of those on as well — along with my super secret recipe of ingredients and spices.
The reason it is super secret is that it’s not even known to me. I’m serious. I literally wing a combination of different things every single time. So far, I’ve been lucky that the food has always come out zesty and delicious. More importantly, I have survived eating it each time, thank God!
© 2024 IMRAN™
I made this Slow Cooker BBQ Beef Brisket tonight..Everybody LOVED it including yours truly!
Recipe below. #RigsRocks
Slow Cooker BBQ Beef Brisket
Why this recipe works?
A simple rub—salt, pepper, brown sugar, cumin, chipotle chiles, and paprika—imparted smoky, spicy flavor to our Slow Cooker BBQ Beef Brisket. To allow the flavors to permeate, we lightly scored the fat on the brisket before rubbing. To minimize the moisture absorbed by the brisket (which traditionally isn’t cooked directly in liquid), we came up with an unorthodox solution: elevating the meat off the bottom of the slow cooker with an inverted loaf pan. The liquid exuded from the meat during cooking was drawn under the loaf pan by a vacuum effect, which meant that the slow cooker more closely mimicked how a real barbecue cooks. To bump up the flavor of this liquid, we sautéed onion, garlic, tomato paste, and chipotle chiles and added this to the slow cooker, under the loaf pan, to cook along with the brisket.
Barbecued brisket should be tender and moist, with a deep brown crust and robust spice and smoke flavor. While this is a hard enough dish to pull off on the grill, we knew we could translate the recipe for the slow cooker.
Scoring the fat on the brisket at 3/4" intervals will allow the rub to penetrate the meat. Two disposable aluminum loaf pans stacked inside one another can substitute for the metal loaf pan.
A 4 pound Brisket will feed Five.
INGREDIENTS:
SPICE RUB AND BRISKET
1/2cup packed dark brown sugar
2 Tablespoons minced chipotle chiles in adobo sauce
1 Tablespoon ground cumin
1 Tablespoon paprika
1 Teaspoon salt
2 Teaspoons pepper
1 (4- to 5-pound) brisket roast, fat trimmed to 1/4 inch thick and scored lightly. Do not get larger than 5lb. Brisket as it wont fit in your crockpot. If you decide to get a 5 pounder you better have a real large crockpot.
AROMATICS AND SAUCE
3 Tablespoons vegetable oil
1 onion, chopped fine
2 Tablespoons tomato paste
1 Tablespoon chili powder
1 Tablespoon minced chipotle chiles in adobo sauce
2 garlic cloves, minced
1/2 cup water
1/4 cup ketchup
1 Tablespoon cider vinegar
1/4 Teaspoon liquid smoke
INSTRUCTIONS
1. RUB Combine sugar, chipotle, cumin, paprika, salt, and pepper in bowl. Rub sugar mixture all over brisket. Cover with plastic wrap and let sit at room temperature for 1 hour or refrigerate for up to 24 hours.
2. COOK Heat oil in large skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add tomato paste and cook until beginning to brown, about 1 minute. Stir in chili powder, chipotle, and garlic and cook until fragrant, about 30 seconds. Following photos at left, mound onion mixture in center of slow cooker, arrange inverted metal loaf pan over onion mixture, and place brisket, fat-side up, on top of loaf pan. Add water to slow cooker, cover, and cook on high until fork inserted into brisket can be removed with no resistance, 7 to 8 hours (or cook on low for 10 to 12 hours).
3. REST Transfer brisket to 13- by 9-inch baking dish, cover with foil, and let rest 30 minutes. Carefully remove loaf pan from slow cooker. Pour onion mixture and accumulated juices into large bowl and skim fat. (You should have about 2 cups defatted juices; if you have less, supplement with water.)
4. SAUCE Transfer brisket to cutting board, slice thinly across grain, and return to baking dish. Pour 1 cup reserved defatted juices over sliced brisket. Whisk ketchup, vinegar, and liquid smoke into remaining juices. Season with salt and pepper. Serve, passing sauce at table.
To MAKE AHEAD In step 3, wrap brisket tightly in foil and refrigerate for up to 3 days. (Refrigerate juices separately in airtight container.) To serve, transfer foil-wrapped brisket to baking dish and heat in 350-degree oven and cook until brisket is heated through, about 1 hour. Reheat juices in microwave or saucepan set over medium heat. Continue with recipe as directed
I've been having a renewed love affair with my crockpot. Last month I discovered breakfast in the crockpot, which means waking up to a hot meal and less fussing in the kitchen before I've had my coffee.
sticky toffee pudding drizzled with custard alongside cranberry relish and natural yoghurt both topped with blueberry sauce
slowcooker sticky toffee pudding www.youtube.com/watch?v=ylYBFbe7UM0
a portion removed from the main freezer and reheated in the countertop mini oven flic.kr/p/2m3gaso
cranberry relish recipe flic.kr/p/Bkne7k a portion leftover from christmas removed from the countertop freezer
blueberry sauce flic.kr/p/2qVQ5pQ
natural yoghurt www.youtube.com/watch?v=6laRiO7iaOU
a pot of custard removed from the countertop freezer and heated with extra milk and turmeric www.sainsburys.co.uk/gol-ui/product/birds-custard-powder-...
a set of these colourful plates bought from a market years ago
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 ...
INGREDIENTS:
Soup
3 large onions, sliced (3 cups)
3 tablespoons margarine or butter, melted
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1/4 teaspoon pepper
4 cans (14 1/2 ounces each) ready-to-serve beef broth
Cheesy Broiled French Bread
8 slices French bread, 1 inch thick
3/4 cup shredded mozzarella cheese (3 ounces)
2 tablespoons grated or shredded Parmesan cheese
DIRECTIONS:
1. Mix onions and margarine in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on high heat setting 30 to 35 minutes or until onions begin to slightly brown around edges.
3. Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.
4. Prepare Cheesy Broiled French Bread. Place 1 slice bread on top of each bowl of soup. Serve immediately.
INGREDIENTS:
1 1/4 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 cup julienne carrots (1 1/2x1/4x1/4-inch pieces)
1/2 cup chopped celery (1 medium stalk)
1/2 cup chopped onion (1 medium)
1 teaspoon dried thyme leaves
1 carton (32 oz) Progresso® chicken broth (4 cups)
1 can (10 3/4 oz) condensed cream of mushroom with roasted garlic soup
1 package (16 oz) gnocchi (not frozen)
1 package (9 oz) Green Giant® frozen baby sweet peas, thawed
DIRECTIONS:
1. In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink in the center.
2. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except gnocchi and peas.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.
Gnocchi are sometimes available frozen. If you use frozen gnocchi, be sure to thaw first before adding to the soup.
Plain cream of mushroom or cream of chicken soup will work in this recipe, but the roasted garlic variety adds lots of flavor.
(013/366) for Saturday Self-Challenge theme - diagonal. The WEEE directive is a European scheme to promote recycling electronic/electrical goods at the end of their working life www.weeeireland.ie/our-story/
This old slow cooker got bashed somewhere along the way, it wasn't me & Martin denied all knowledge, so must have been the kitchen fairies up to mischief 😂 Anyway, I'd put up with this broken dial situation for quite a while but yesterday I noticed the base unit was making quite an alarming rattling noise. Definitely not safe. So I bought a new one from Tesco in their sale & under the WEEE scheme they have to take this broken one back & it goes off to be recycled.
Well Flickr appears to be broken again. I uploaded this photo as public straight off & after 2 hours it has just 13 views, 1 fav and 1 comment. What kind of "service" as we paying our Pro fee for?
Ingredients:
1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
Directions:
1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
365: The 2018 Edition:
Time for some more beans! This recipe is Vegan BBQ Baked Beans! I am using the Maple Syrup my friend Jody sells. She's Algonquin and the syrup is made at the Kitigan Zibi Anishinabeg's community owned business in Maniwaki, QC, up in Canada. It's really good syrup and I know these beans are going to be delish! It smells heavenly in here!!!
portions of slowcooker lamb bhuna boxed this morning ready for the freezer to eat as and when
lamb bhuna www.kitchensanctuary.com/lamb-bhuna/
the meaning of 'bhuna'
an Indian dish or sauce in which spices are dry-roasted in a pan and then combined with a moistening agent such as yogurt or water.
the word 'bhuna' refers to the cooking method of this dish, and means 'to fry' or 'fried'. usually the spices are fried gently, before adding the meat.
originating in bengal, bhuna is a hot curry and doesn’t come swimming in sauce. it’s usually a thick sauce, with just enough to cling to the meat.
more curry information
lamb bhuna
www.kitchensanctuary.com/lamb-bhuna/
what is a bhuna?
www.seasonedpioneers.com/what-is-a-bhuna/
indian restaurant bhuna curry
glebekitchen.com/indian-restaurant-bhuna-curry/
chicken bhuna curry
searchingforspice.com/chicken-bhuna-curry-indian-takeaway...
The secret to making great curry
www.theguardian.com/lifeandstyle/2014/oct/31/how-to-make-...
6 Common Cooking Mistakes While Preparing Chicken Curry
Tips To Make It Perfect
www.ndtv.com/food/6-common-cooking-mistakes-while-prepari...
How to Cook Spices for Chicken Curry | Indian Food
www.youtube.com/watch?v=FV6Elm3gdRA
Varieties of Dahl Curry
food.ndtv.com/lists/10-best-dal-recipes-how-to-cook-it-to...
types of curry
curryculture.co.uk/types-of-curry/
how to thicken curry
lianaskitchen.co.uk/how-to-thicken-curry/
spices & ingredients
curryculture.co.uk/category/spices-ingredients/
tamarind sauce
greatcurryrecipes.net/2018/03/26/tamarind-sauce/
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 new 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 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.
INGREDIENTS:
2 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 jars (6 oz each) Green Giant® sliced mushrooms, drained
1 cup sweet Marsala wine or Progresso® chicken broth (from 32-oz carton)
1/2 cup water
1/4 cup cornstarch
3 tablespoons chopped fresh parsley
DIRECTIONS:
1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.
2. Cover; cook on Low heat setting 5 to 6 hours.
3. Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.
4. Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot.
5. To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.
Turkey breast is excellent in the slow cooker and yields the moistest meat imaginable.
Add fresh herbs such as rosemary or sage for that earthiness. I cook it for 6-7 hours, never lifting the lid. Be sure to add some liquid- beer, cider, white wine, apple juice, anything.
Just a small amount [3/4 cup].
Honey Sesame Crock Pot Chicken
serves 6
•2 pound boneless, skinless chicken breasts (or thighs)
•salt and pepper
•3/4 cup honey
•1/2 cup low-sodium soy sauce (can use gluten free or tamari)
•1/2 cup diced onion (optional)
•1/4 cup ketchup
•2 tablespoons olive oil (I used toasted sesame oil... yum!)
•2 cloves garlic, minced (I used 3x that!! We love our garlic.)
•1/4 teaspoon red pepper flakes
*1 teaspoon freshly grated ginger
•4 teaspoons cornstarch dissolved in 6 Tablespoons water (I used chicken stock)
•sesame seeds
•3 scallions, chopped (optional)
Instructions
1.Lightly season both sides of chicken with salt and pepper, and place into your crock pot.
2.In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, ginger and pepper flakes. Pour mixture over chicken. Cook on low for 4 hours.
3.Remove chicken from crock pot, but reserve sauce in the pot. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace the lid and cook sauce on high for ten more minutes or until it thickens slightly.
4.Shred chicken into bite size pieces. Serve chicken over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions.
The asparagus is roasted. It was tossed with toasted sesame oil, garlic powder, salt & pepper. mmmmm
Ingredients:
2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup
1 can (10 3/4 ounces) condensed cream of onion soup
1 jar (6 ounces) Green Giant® sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
6 cups hot cooked noodles or rice
Directions:
Total Time: 25 min
1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.
INGREDIENTS:
8 small red potatoes, cut in half
3-pound beef boneless arm roast, trimmed of fat
2 tablespoons Gold medal® all-purpose flour
1 pound baby-cut carrots
1 jar (16 ounces) Old El Paso® Thick 'n Chunky salsa
DIRECTIONS:
1. Place potatoes in 3 1/2- to 4-quart slow cooker. Coat beef with flour; place on potatoes. Arrange carrots around beef. Pour salsa over all.
2. Cover and cook on low heat setting 8 to 10 hours.
3. Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.
INGREDIENTS:
1 pork boneless loin roast (2 1/2 lb), trimmed of fat
2 tablespoons fajita seasoning (from 3-oz container)
1 cup Old El Paso® Thick ‘n Chunky salsa
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed
2 packages (11.5 oz each) Old El Paso® flour tortillas for burritos (16 tortillas), warmed
2 cups shredded Mexican-style taco cheese (8 oz)
1 cup sour cream, if desired
DIRECTIONS:
1. Place pork in 3- to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours.
2. Remove pork from cooker; place on cutting board. Shred pork using 2 forks; return pork to cooker and mix well. Stir in stir-fry vegetables. Increase heat setting to High. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.
3. Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.
Old Crock Pot from Goodwill, and PID temperature controller from Ebay. Maintains chemicals at 102F +/- 0.5F by controlling power sent to the crock pot. C-41 chemical kit from the Film Photography Project.
INGREDIENTS:
2 pounds boneless skinless chicken thighs
2 cans (14 1/2 ounces each) diced tomatoes with green chilies, undrained
1 can (15 ounces) tomato sauce
1 package (1 ounce) Old El Paso® chili seasoning mix
2 cans (15 1/2 ounces each) hominy or Posole, drained
Sour cream, if desired
Cilantro, if desired
DIRECTIONS:
1. Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
2. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
ODC-Duck
I was shocked (to say the least) when I saw ODC. It just happens that I'm Slow Cooking a Canadian duck for our meal today. What a coincidence! I put it on a bed of root veggies and stuffed it with a Meyer Lemon and an Bouquet Garni from my herb garden. This is my favourite fowl! If you would like this recipe just ask and I will send it to you via Flickr Mail. It is so much easier to make your duck this way than fussing with it in the oven, believe me I know!
INGREDIENTS:
2 teaspoons vegetable oil
1 medium onion, chopped
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced
1 cup diced smoked turkey (6 oz)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups Progresso® chicken broth (from 32-oz carton)
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed
1 can (12 oz) evaporated fat-free milk
1/3 cup all-purpose flour
2 tablespoons dry sherry, if desired
DIRECTIONS:
1. In 10-inch skillet, heat oil over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until tender.
2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in cooker. Pour broth over top.
3. Cover; cook on Low heat setting 6 to 8 hours, stirring in peas for last 15 minutes of cooking.
4. In small bowl, mix milk and flour; stir into soup. Cover; cook about 20 minutes or until thickened. Stir in sherry before serving.
INGREDIENTS:
6 pears
1/2 cup packed brown sugar
1/3 cup maple-flavored syrup
1 tablespoon butter or margarine, melted
1 teaspoon orange peel
1/8 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons orange juice
DIRECTIONS:
1. Peel pears. Core pears from bottom, leaving stems attached. Place pears upright in 3 1/2- to 5-quart slow cooker.
2. Mix remaining ingredients except cornstarch and orange juice; pour over pears.
3. Cover and cook on high heat setting 2 to 2 1/2 hours or until tender.
4. Remove pears from cooker; place upright in serving dish or individual dessert dishes.
5. Mix cornstarch and orange juice; stir into sauce in cooker. Cover and cook on high heat setting about 10 minutes or until sauce is thickened. Spoon sauce over pears.
INGREDIENTS:
1 tablespoon olive oil
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 large onions, chopped (2 cups)
3 cloves garlic, finely chopped
2 cans (15 oz each) Muir Glen® organic tomato sauce
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
1 can (6 oz) Muir Glen® organic tomato paste
2 tablespoons sugar
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
DIRECTIONS:
1. Spray 4- to 5-quart slow cooker with cooking spray. In 12-inch skillet, heat oil over medium heat. Add mushrooms, onions and garlic; cook 4 to 5 minutes, stirring occasionally, until onions are tender and translucent.
2. Spoon vegetables into cooker. Stir in remaining ingredients.
3. Cover; cook on Low heat setting 6 to 8 hours.
INGREDIENTS:
2 bags (1 lb each) ready-to-eat baby-cut carrots
2 large onions, chopped (about 2 cups)
5 1/4 cups Progresso® chicken broth (from two 32-oz cartons)
1/2 teaspoon salt
1/2 cup whipping cream
1/2 cup orange juice
3 tablespoons packed brown sugar
2 tablespoons grated gingerroot
1/4 teaspoon white pepper
Fresh orange slices, quartered, if desired
Fresh Italian parsley, if desired
DIRECTIONS:
1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix carrots, onions, broth and salt.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Pour 4 cups of the soup mixture to blender; add half each of the whipping cream, orange juice, brown sugar, gingerroot and pepper. Cover and blend until smooth; return to cooker. Blend remaining soup mixture with remaining half of ingredients; return to cooker.
4. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until hot. Garnish individual servings with an orange quarter and parsley.