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ingredients for homemade Crockpot TM Italian-style red sauce:
• 1 - 2 onion(s), diced & sautéed in virgin olive oil, quenched with red wine
• 1 can diced tomatoes
• 3 cans tomato paste
• 4 cans tomato sauce
• 1 Tbl. granulated garlic
• 1 Tbl. ground oregano
• 1 Tbl. table salt
• 1 Tbl. sugar
• 1 Tbl. dried parsley flakes
• 1 dash black pepper
• 1 dash anise seeds
• 1 pinch dried crushed basil leaves
[ stir well before serving after cooking overnight]
Slow cooked lamb with harissa, raisins and figs. Served with pita bread, cucumber laban (garlic/mint yogurt sauce) and the liquified raisins and figs as a gravy.
INGREDIENTS:
2 large red onions, cut in half and sliced
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon beef base
2 1/2 pounds beef round steak, trimmed of fat and cut into serving-size portions
1 tablespoon all-purpose flour
1 package (16 ounces) wide egg noodles
DIRECTIONS:
1. Place onions in 4- to 5-quart slow cooker. Top with brown sugar, vinegar, salt and beef base. Top with beef. Sprinkle flour over beef.
2. Cover and cook on low heat setting 7 to 8 hours.
3. About 15 minutes before serving, cook and drain noodles as directed on package. To serve, pour onions and broth over beef and noodles.
3 cans (28 ounces each) vegetarian baked beans, drained
1 medium onion, chopped (1/2 cup)
2/3 cup barbecue sauce
1/2 cup packed brown sugar
2 tablespoons ground mustard
1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 hours to 2 hours 30 minutes) or until desired consistency.
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 manufacturerâs directions for layering ingredients and choosing a temperature.
Find more recipes at www.bettycrocker.com.
Slow cooked lamb with harissa, raisins and figs. Served with pita bread, cucumber laban (garlic/mint yogurt sauce) and the liquified raisins and figs as a gravy.
The cargo net helped keep the lid from rattling up front, while a plastic bin wedged under the Monkey Bars in the back held a pie and cookies.
Roasted Vegetable Stew (It's got everything but the kitchen sink in there!)
I make this stew in two stages. I first roast the veggies in the oven, then transfer them to my slow cooker. We will eat this with a piece of Olive Bread and a glass of Malbec wine. The wine was recommended to me by the wine monger at my Sprout's Store. He said that it's a perfect pairing with vegetables. I had to agree with him the last time I made this. I served it for company and everyone went back for seconds of the stew and the wine!
This diagram shows the cooking temperatures for various types of meat, along with the average temperatures achieved by panel cookers and electric slow-cookers.
The point is that a solar panel cooker is capable of generating plenty of heat to safely cook all meats.
Slow roasting actually brings out the natural flavors of food while preserving the essential nutrients.
INGREDIENTS:
2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 large onion, chopped (about 1 cup)
2 medium stalks celery, sliced (about 1 cup)
2 medium carrots, chopped (about 1 cup)
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup Progresso® chicken broth (from 32-oz carton)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup buffalo wing sauce (from 12-oz jar)
Crumbled blue cheese, if desired
DIRECTIONS:
1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except buffalo wing sauce and cheese.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Stir in buffalo wing sauce. Serve sprinkled with blue cheese.
If you don't have buffalo wing sauce, you can use a mixture of 1/2 teaspoon red pepper sauce and 1/4 teaspoon ground red pepper (cayenne).
If you choose not to serve this soup sprinkled with blue cheese, complete this meal with a tossed green salad topped with blue cheese dressing!
Ingredients:
- meat, here 3 lbs, 11oz of venison neck
- 2 onions
- garlic, lots
- a cup of marmalade (apricot seems best)
- 3 tablespoons or so of Dijon mustard
- 12 oz or so of beer, or perhaps half as much wine plus some water or dark stock
The ingredients are rough, because exact quantities don't matter much. This is roughly what Nathan used for this roast. Use a beef roast if Bambi's not available. Pork will cook a little differently, but the same basic method holds. Also, the alcohol can be replaced by enough dark chicken or beef stock. Alcohol helps disolve and spread flavors that aren't soluble in water.
Preparation: Dice the onion and dump it in a slow cooker. Smash the garlic and stick it in cracks in the meat. Cover the meat with mustard and place it in the slow cooker. Cover the meat with marmalade. Pour in the liquids. Turn the slow cooker to low. Go to work, etc. Come home. Eat. If you expect fewer than, say, five hours between cooking and eating, turn the cooker to high for the first hour.
Variations: You can sear and brown the roast first if you don't mind washing an extra pan. Orange marmalade seems a bit strong, but we think pairing it with a bit of ginger would work well.
Good sides: Roast vegetables and rice (or quinoa, etc.). Here the vegetables are sweet potato, parsnips, and beets. To roast most vegetables, peel them and chop them into roughly the same size pieces. Toss them in olive oil, salt, and whatever spices you want (pepper, thyme). Roast in the oven at 350°F to 400°F for around an hour, tossing them every once in a while if you want more even browning. They're done when you can easily stick a fork in them.
I'd suggest beginners avoid beets. They're not difficult, but they could be messy and hence discouraging. There is plenty of information on roasting beets on-line.
Winter is coming and I am not home until at least six pm at least a couple of days each week.
Time to get the slow cooker out. I haven't used it for a couple of years.
There is a nice mixture of minced beef, spices and veggies in there.
Wednesday, 30th April 2025.
INGREDIENTS:
3 tablespoons Caribbean jerk seasoning
3 pounds boneless skinless chicken thighs
1 large red or green bell pepper, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
1/2 cup Progresso® chicken broth (from 32-oz carton)
1/4 cup ketchup
8 hoagie buns (7 to 8 inches), split
DIRECTIONS:
1. Rub jerk seasoning generously over chicken. Place bell pepper and onion in bottom of 3 1/2- to 4-quart slow cooker. Place chicken over vegetables. Mix broth and ketchup in small bowl; pour over chicken.
2. Cover and cook on low heat setting 6 to 8 hours.
3. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, fill buns with chicken mixture.
INGREDIENTS:
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
2 teaspoons ground cumin
1/8 teaspoon ground red pepper (cayenne)
1 can (15.5 oz) great northern beans, drained
1 can (15 oz) Progresso® dark red kidney beans, drained
2 cans (4.5 oz each) Old El Paso® chopped green chiles, undrained
3 1/2 cups Progresso® chicken broth
2 lb turkey thighs, skin removed
1 cup Green Giant® frozen white shoepeg corn, thawed
2 tablespoons flour
1/4 cup water
1 lime, cut into wedges, if desired
DIRECTIONS:
1. Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except turkey, corn, flour, water and lime in cooker. Place turkey on bean mixture. Cover; cook on Low heat setting 8 to 10 hours.
2. Place turkey on cutting board. Remove meat from bones; discard bones. Cut turkey into bite-size pieces. Add turkey and corn to cooker. In small bowl, mix flour and water; stir into turkey mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until thoroughly heated and slightly thickened.
Perfect, Uncluttered Chicken Stock on smittenktichen.com
(The table is a mess because this is real life, and not Pinterest. Thank god.)
jar of spicy plum butter
1 bowl of plums £1 (stratford market east london)
it tastes very fruity and spicy :) it had many hours in the slowcooker to reduce to this consistency. cooking began yesterday and ended today. the cooking is finished when you're happy with the consistency. i like it thick and butter-like, hence plum butter
plum butter www.daringgourmet.com/plum-butter-pflaumenmus/
plums placed in crock pot of slowcooker
sugar added
the only liquid added was lemon juice, no water
spices added cloves, cinnamon sticks & cardamon
stirred
mixture cooked on low for a few hours (cheap energy)
when soft and pulpy the sweet spicy plum mixture was blended
before blending, cinnamon sticks removed but replaced after blending
the cloves and cardamon remained in the plum mixture throughout the blending (personal preference i like it nice and spicy)
when cooking finished cinnamon sticks removed, washed, allowed to dry, and stored in the fridge to use again another day
plum butter spooned into a jar
jar of plum butter placed in the main fridge for as and when
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 ...
This easy dish was made entirely in my solar cooker.
First I cooked up 3 chicken breasts and then shredded the meat.
I mixed it with a can of enchilada sauce, some corn, black olives and a chopped white onion.
Next I lined the bottom of my cooking pan with corn tortillas. Then I added a layer of the mixture and then more tortillas, continuing this process until I all the mixture was gone.
I grated some cheese on top and poured some more enchilada sauce over the cheese.
I let it cook for two hours in my Cookit and it came out perfect! We ate it over two days, using the solar cooker to reheat it and it only got better each time!
"better brown that meat well, we need some taste in this chilli stew" is what the Grump said when Calle was browning some beef to go into a chilli in the slow cooker. It turned out delicious, so she was right! :)
Ingredients:
- meat, here 3 lbs, 11oz of venison neck
- 2 onions
- garlic, lots
- a cup of marmalade (apricot seems best)
- 3 tablespoons or so of Dijon mustard
- 12 oz or so of beer, or perhaps half as much wine plus some water or dark stock
The ingredients are rough, because exact quantities don't matter much. This is roughly what Nathan used for this roast. Use a beef roast if Bambi's not available. Pork will cook a little differently, but the same basic method holds. Also, the alcohol can be replaced by enough dark chicken or beef stock. Alcohol helps disolve and spread flavors that aren't soluble in water.
Preparation: Dice the onion and dump it in a slow cooker. Smash the garlic and stick it in cracks in the meat. Cover the meat with mustard and place it in the slow cooker. Cover the meat with marmalade. Pour in the liquids. Turn the slow cooker to low. Go to work, etc. Come home. Eat. If you expect fewer than, say, five hours between cooking and eating, turn the cooker to high for the first hour.
Variations: You can sear and brown the roast first if you don't mind washing an extra pan. Orange marmalade seems a bit strong, but we think pairing it with a bit of ginger would work well.
Good sides: Roast vegetables and rice (or quinoa, etc.). Here the vegetables are sweet potato, parsnips, and beets. To roast most vegetables, peel them and chop them into roughly the same size pieces. Toss them in olive oil, salt, and whatever spices you want (pepper, thyme). Roast in the oven at 350°F to 400°F for around an hour, tossing them every once in a while if you want more even browning. They're done when you can easily stick a fork in them.
I'd suggest beginners avoid beets. They're not difficult, but they could be messy and hence discouraging. There is plenty of information on roasting beets on-line.
It seems every time we're making chilli and browning the beef, this little Grump calls to me to pick her up and bring her over, so she can supervise. She seems to know all about cooking, she must have been a chef before living here. ;)
Here I would also like to alert my friends and fellow fans of Myling, if you ever wanted a Myling or Blå doll, now is the time, because Katarina will retire those two sculpts after 2015. She announced it on her blog here: distractionsbymyling.typepad.com/my_weblog/2015/03/heads-...
I'm hoping I could commission one last Myling but will have to see if I can get the funds together.
Think of a plastic bucket filled half with cheese sauce and half with rainwater, with decaying plantmatter floating on top.
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At the West Virginia Interstate Fair and Exposition on July 13th, 2010, near Mineral Wells, West Virginia, along Butcher Bend Road.
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Library of Congress classification ideas:
S554 Agricultural exhibitions—United States—Pictorial works.
TX943 Concessions (Amusements, etc.)—Pictorial works.
TX740 Nachos—Pictorial works.
TX370 Junk food—Pictorial works.
TX689 Fried food—Pictorial works.
GT3911.A2 Signs and signboards—United States—Pictorial works.
S591 Mud—Pictorial works.
GB665 Rainwater—Pictorial works.
F247.W8 Wood County (W. Va.)—Pictorial works.
F249.P2 Parkersburg Metropolitan Area (W. Va.)—Pictorial works.
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Art & Architecture Thesaurus term:
• food stands
For our Dinner on Sunday evening 09th-October-2022 .
Around 0830hrs Sunday morning , I started to construct the meal.
Chicken Thigh Joints , Potatoes , Carrots , Leeks and Onions . With Garlic . Plus two tins of Chicken Noodle Soup , a a liberal dash of Tomato sauce
All placed into the ‘slow cooker” , switched on around 0930hrs
By 1800 hopefully a Chicken Casserole meal will be ready .
Home , Bishops’s Stortford , Hertfordshire.
This elegant, comfort-food classic is now easy to prepare with McCormick® Slow Cookers Beef Stroganoff Seasoning.
Makes 10 (2/3-cup) servings.
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH plus 10 minutes on LOW
INGREDIENTS
2 pounds beef stew meat, cut into 1-inch cubes
1 package (8 ounces) mushrooms, halved or sliced
1/2 cup chopped onion
1 package McCormick® Slow Cookers Beef Stroganoff Seasoning
1 cup water
1 cup sour cream
To view and print the full recipe, go here: mccormick.com/Recipes/Slow-Cooker/Slow-Cookers-Beef-Strog...
I am GRATEFUL for my well used Crock Pot, and the amazing smell of already cooked dinner that hits me as soon as I walk in the door.
Tonight I was especially grateful because my 8 year old daughter made this dinner mostly by herself: Creamy Garlic Chicken over Sliced Potatoes.
This recipe is for my solar slow-cooker which cooks just like a crock pot at 200-225F.
In a roasting pan, place your favorite roasting vegetables. In this case I chose white onions, pineapple chunks, fresh garden tomatoes and garlic cloves. Add the chicken on top with your favorite seasonings. I used garlic, ginger and sesame oil.
I use a Cookit and roast this dish for 2 hours in the midday sun. The chicken comes out fall-apart tender and very delicious. The veggies are cooked all the way through with the perfect amount of texture and flavor.
Put a scoop of roasted veggies over rice, add some sliced chicken and spoon some broth over it all for a complete meal.