My niece sent me this site..and I have already found a few to make. It's hot here and I don't want to turn on my oven, so these are great. However when it's cold, it's good too..nice and warm supper to come home to.
A year of slow cooking recipes(28 posts)
24 consecutive days over 100 degrees--today a lovely 106! To make matters worse, there's no end in sight. I really should pull out the crock pot because I slaved over a stove yesterday and IT WASN'T PRETTY!! Now, the food was great (bolognese sauce), but way too hot!
Stupid me also make an ice cream base this morning---a custard type where I had to stand over the stove for about 15 minutes. Will I ever learn? :)
Thanks for link on FB Dee:
Mmm, sounds great...thanks for link Deb:
I"m not crock pot cooking tomorrow but will be smelling the house up (I'm the only one who likes the smell of it) I'm making collard greens - they will cook all day though. Minimum of 8 hours. I'm doing a super big batch so it might go 12. Sometimes I'll do them in the crock pot if I know I won't be home to watch the stove. Hmmm... now I'm thinking I might go get a chuck and some veggies and make some stew, too. It's gonna be crummy here, too, and I won't want to go out tomorrow morning. Gonna have to think on that one...
What is it that you try to make? Need to know that first. You could be adding too much liquid. You definitely do not want a lot of liquid. Also, try to cut veggies and meat the same size (or close to it) that evens out the cooking so they all "get done" about the same time. Do you have a newer or older model?
I've had the same results with both chicken breasts and beef. We bought our newer crockpot within the last 3 years; we have another one that predates me in Mr. K's life so it's at least 10 years old :) I probably am adding too much liquid; I think I need to try spraying the inside of the crockpot with cooking spray so things won't stick & using less liquid.
With beef I cut up onions (quarter them and keep them big and chunky) and place the beef on top. Sometimes I might put some canned tomatoes on the bottom (diced) but probably no more than 1/4 of a can.
Unless you are making something that should have a gravy (like a stew) you don't want much in there and even with a stew most of the liquid is added much later, closer to the end of cooking. The crock pot really pulls the juices out of meat and veggies and the higher the water content the more liquid it will pull (and that doesn't mean the meat will or should get dry - if it gets dry it was cooked too long). And of course, the cardinal rule is never, ever lift the lid! Unless the recipe calls for it or it's near the end of cooking and you are adding say a can of corn or peas that just need to be heated through. Every time you life the lid you need to add another hour of cooking.
ETA: I've never cooked chicken breasts in the crock pot but are they boneless/skinless or have the skin on? If they have the skin, ball up some tin foil and put it in the bottom and then put the breast on top, that way the fat drips down and stays off the food. Got that tip on the Atkins site!
There are foods that need liquid, but best following a recipe or directions you find somewhere. That's the stuff I cook the most. I've done beans and chili (awesome) and I've done whole grains to make a porridge. Those dang things are so versatile and what I like is I don't slave for hours... it does!
Great tips JBBM! Kilroy, I've found myself with a crockpot brew too liquidy so as a quick fix I add a spoonful or two of instant potatoes. Obviously, that only works for a meat & potatoes brew, but I make mostly stews and soups anyway.
Pulled pork is really easy. I follow the recipe on the seasonings packet, but sometimes it's a bit spicy for me so I add some apple sauce.
Great link on Crock Pots...um, not Crockey/lol:
Thanks Amy, yummy turkey breast in Crock-pot:
Found this one recently:
Amy's Crockpot Lasagna...thanks MCat!
• 1 Pound Ground beef
• 1 Teaspoon Dried oregano
• 1 Chopped onion
• 1 Teaspoon Dried basil
• 2 Teaspoons Minced garlic
• 1/2 Package Lasagna noodles
• 2 (29 oz) Cans Tomato sauce
• 1 (6 oz) Can Tomato paste
• 1 and 1/2 Teaspoons Salt
• 8 Ounces Ricotta cheese
• 1/2 Cup Grated Parmesan
• 8 Ounces Shredded mozzarella cheese
1. Step One
In a large skillet over medium heat cook the ground beef, onion, and garlic til brown.
2. Step Two
Add the tomato sauce, tomato paste, salt, oregano and basil.
3. Step Three
Stir well and cook til heated through.
4. Step Four
In a large bowl mix together the ricotta cheese, parmesan, and mozzarella.
5. Step Five
Spoon half the meat mixture onto the bottom the slow cooker.
6. Step Six
Add a double layer of uncooked lasagna noodles, breaking to fit if needed.
7. Step Seven
Top noodles with half the cheese mixture.
8. Step Eight
Repeat layering of sauce, noodles, and cheese.
9. Step Nine
Cover and cook on LOW for 4 hours
This sounds good & easy for home made chickie soup:
Interesting link for slow cooker recipes:
Anyone who is my friend and "Follows Me" on Facebook will know I cook a new recipe in the crockpot EVERY weekend. My goal is to prove to my friends and family you can cook everymeal in the Crock Pot. So far I have made breakfasts, strudels, stews, lasagna, bread, cakes, applesauce, roast, a whole chicken etc. Always happy to share my recipes. Below is the link to my two heros, the "Crockin Girls". Every member of my family, my best friend and my co-workers have ALL purchashed their cook book. Trust me, I get NO kickback from them! Here is their site!
Yum, thanks Deb:
Mmm, baked potato soup, ?coconut soup...etc...must try some of these!
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