1.5 L slow cooker recipes

[djinni373]

Household is a bit of shambles ATM as DD just found out she has accommodation on campus instead of a 3-4 hour commute each day. Moves in Tuesday   I'm thinking of buying a baby slow cooker for her to take but can't find any decent recipes (except for halving recipes for 3.5 L ones). Any suggestions?
Thanks
Gayle

[astarra]

Mine is a 7.5L so I'm probably not much help - tho I have a few (not saying how many few  ) slow cooker recipe books I would be happy to give you some recipes out of.
What types of things does she like to cook/eat?

[djinni373]

Thanks astarra. I have a 1.5 L SC (that didn't come with recipes)  and a 6.5L SC and, ahem, 1 or 2 slow cooker books

I was hoping someone may have a couple of small SC recipes that she could use as a starting point as I'm not going to have time to test halving my recipes before she moves out. Everything has happened so quickly. She is 18 and a beginner cook (her mother spoiled her ) which is why I was looking for a few tried and true recipes. An early failure will result in a tearful phone call at least (She is very apprehensive about leaving home)

She loves home cooked food especially creamy chicken and sausage casseroles but she eats most things (except the usual junk that teenagers eat  )

[mcmich]

djinni, type in do ahead freezer meals for slow cooker. Lots of American sites but they have meals that you put together on say a Sunday and freeze and then get out and plonk in the slow cooker during the week.
As your daughter probably won't have freezer space she could just marinate the night before and pop in slow cooker before class in the morning. 

[judydawn]

I recently made this one I my little SC by halving the original recipe Gayle, it was delicious.

SC Honey Chicken & Dried Fruit

4 boneless, skinless chicken thighs
small onion, chopped
1/4 tsp garlic paste (optional)
pinch chilli powder (optional)
1/4 tsp ground ginger
1/4 tsp salt
1/8 tsp pepper
1/2 cup mixed dried fruit pieces (I used dried berry mix plus 2 diced apricots)
2 tblspns honey
1/3 cup chicken stock
1/3 cup water or white wine
1 tblsn apple cider vinegar

Place all ingredients in a 1.5 litre SC, cook 3 hours on low. Thicken with cornflour mixture if necessary.
You could use skinless chicken drumsticks but would need to cook them longer.

[cookie1]

  for you but exciting for her. It will be much better than the commute. I only have a 3 litre SC but will check out my recipes. I have a couple of easy ones using a tin of soup. They may be handy for her.

[fundj&e]

which uni is she going to ?

[Cornish Cream]

Faffa mentioned this website years ago Gayle which I have used and is very good
365 Days of Slow Cooking.

[judydawn]

Thanks CC, interesting website.

[astarra]

Faffa mentioned this website years ago Gayle which I have used and is very good
365 Days of Slow Cooking.

Hmmmmmm --If I'm MIA, you know where I'll be....over checking out the slowcooker website.   

[cookie1]

I find that an easy SC recipe is to put your cubed meat in, add a tin of mushroom soup, add your veggies and cook on high for 5-6 hours or low for 8 hours.
You can use chicken and a tin of cream of chicken soup and veggies.
Another is meat, french onion soup powder and some wine or stock. (About 1/2 cup)
You can vary the amount of meat and veggies to suit the number of people eating.
I'll check for some more.

[achookwoman]

Wish I was home as I have lots of SC books.  This may help.... The 1 1/2 liter makes 4 serves for us.  What ever meat used can be loaded with veggies. Tinned tomato soup is also a good base.

[djinni373]

Thank you all The recipes and ideas here are much appreciated.

I had read somewhere that the small SCs cooked differently. Cooked hotter and required different ratios of meat, veg and liquid   Sounds like that's not the case so I can give her a few of her favourite recipes as well.

Uni, she is at UNSW in Kensington which is a long way from us (more than 40 km) through heavy traffic and both driving and public transport take ages. Depending on the day, she has to catch 2 or 3 buses and some nights I have to go out to collect her from Castle Hill or Rouse Hill. So I am thrilled that she has a spot in an apartment on campus (she will love it), but I will miss her.

Today is panic stations as she is now moving tomorrow and there is a lot to do.

Thanks again everyone for your help 

[mybimby]

Hello!
I'm from Brazil and I love visiting this forum and learn so much cooking with you.
I really love my Thermomix and also cook with slowcooker, I have some different sizes, including a slowcooker mini
I know these recipes:
 
Rival� Crock�ette Recipes

MEATS
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Read more: <a href="http://www.food.com/bb/viewtopic.zsp?t=129227&oc=linkback">http://www.food.com/bb/viewtopic.zsp?t=129227&oc=linkback</a>

POT ROAST OF BEEF
1-pound beef roast
small potato, sliced
1 carrot, pared and sliced
1 small onion, sliced
Salt & pepper to taste
2 tablespoons water
Kitchen Bouquet (optional)
Place vegetables in bottom of CROCK�ETTE. Salt and pepper meat, then place in pot. Brush with Kitchen Bouquet, if desired. Add water. Cover and cook 10 to 12 hours.
VARIATION: May prepare 1-1/2- to 2-pound roast without vegetables; season with salt & pepper. Add no liquid. Cook as directed above.
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SWISS STEAK
1/2 pound round or Swiss steak, 3/4-inch thick
Salt & pepper
1 small onion, thinly sliced
1 cup frozen green beans, thawed
1 8-ounce can tomato sauce
Cut round steak in half and season with salt and pepper. Place onion slices in CROCK�ETTE. Place meat on top of onion. Add green beans and pour tomato sauce over all. Cover and cook 8 to 10 hours.
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POT-ROASTED PORK
1- TO 1-1/2 pound pork roast
Salt and pepper
Dash garlic powder
1 small onion, sliced
1 small bay leaf
2 tsp. soy sauce
2 Tbsp. water
Trim excess fat from roast. Sprinkle with salt, pepper, and garlic powder. Place sliced onion in CROCK�ETTE; add seasoned roast. Add bay leaf, soy sauce and water. Cover and cook 8 to 10 hours.
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RANCHER'S P0RK CHOP
2 lean pork chops, 1/2 to 3/4" thick
1 small onion, thinly sliced
2 green pepper rings
3 Tbsp. catsup
2 Tbsp. brown sugar
Brown pork chops to remove excess fat. Place onion slices in bottom of CROCK�ETTE. Place pork chops on top of onion. Top with green pepper, catsup and brown sugar. Cover and cook 6 to 8 hours.
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HAM
1-pound can canned ham
Liquid smoke
Sprinkle ham with liquid smoke. Wrap securely with foil. Cover and cook 6 to 12 hours.
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HAM WITH SWEET POTATOES
Place one 16-ounce can sweet potatoes, drained, kn bottom of CROCK�ETTE. Dot with butter and spinkle with 2 tablespoons brown sugar. Place foil-wrapped ham on top. Cover and cook 6 to 10 hours.
CHICKEN IN A POT
1 small carrot, sliced
1/2 stalk celery, sliced
3 thin onion slices
2 to 4 chicken pieces (breasts and/or thighs)
1/2 teaspoon salt
Dash pepper
2 tablespoons water
Basil leaves
Place vegetables in CROCK�ETTE. Arrange chicken pieces on top. Season with salt and pepper. Pour water over all. Sprinkle with basil leaves, if desired. Cover and cook 7 to 10 hours.
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EASY-DOES-IT SPAGHETTI SAUCE
1/2 pound ground beef
1 teaspoon dry minced onion
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard
1 teaspoon sugar
Dash each: mace, allspice and pepper
1 15-ounce can tomato sauce
1 2-ounce can mushrooms, drained
Brown ground been and drain. Place in CROCK�ETTE. Add all remaining ingredients. Cover and cook 10 to 18 hours. Serve over hot spaghetti.
NOTE: 2 tablespoons spaghetti sauce seasoning mix can be substituted for spices.
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TACO FILLING
1 pound lean ground beef
1 small onion, finely chopped
2 to 3 teaspoons chili powder
1/2 teaspoon leaf oregano
1/2 teaspoon paprika
1 teaspoon salt
2 tablespoons taco sauce
1-1/2 teaspoons Worcestershire sauce
1 8-ounce can (1 cup) chick peas, drained and mashed
(optional)
2 tablespoons sloppy joe seasoning mix
Salt to taste
Brown ground meat, risne well and drain. Place in CROCK�ETTE and add all remaining ingredients. Stir thoroughly. Cover and cook 8 to 18 hours. Makes 6 servings
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SLOPPY JOES
1-1/2 pounds ground chuck or hamburger
1 small onion, finely chopped
1/2 cup green pepper, finely chopped
1 8-ounce can tomato sauce
1 6-ounce tomato paste
2 tablespoons sloppy joe seasoning mix
Salt to taste
Brown ground meat, rinse well and drain. Place in CROCK�ETTE and add all remaining ingredients. Stir thoroughly. Cover and cook 8 to 18 hours. Makes 6 servings.
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HOT DOGS
Prepare hot dogs - using no water! Just drop in hot dogs (Knockwurst or Polish sausage) and cook them in their own juice 2 to 4 hours. Holds 10 to 15 hot dogs.
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[mybimby]

MAIN DISHES

SCALLOPED POTATOES AND HAM
3 small potatoes, thinkly sliced
1 small onion, thinly sliced
1/2 cup diced ham
1/3 cup grated Cheddar or American cheese
Salt and pepper to taste
1/4 cup nonfat dry milk powder plus water to make 2/3 cup
2 tablespoons flour
Toss poratoes in 1/4 tsp. cream of tartar and 1/2 cup water. Drain. Layer half the potatoes, onion slices, ham and cheese in CROCK�ETTE. Season with salt and pepper. Repeat with remaining half. Mix milk with flour and pour over all. cover and cook 8 to 12 hours.
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HAMBURGER CASSEROLE
1 small potato, thinly sliced
1 carrot, sliced
1 8-ounce can peas, drained
1 small onion, chopped
1 stalk celery, sliced
Salt and pepper to taste
1/2 pound lean ground beef, browned and drained
1 8-ounce can tomato sauce
Place layers of vegetables in CROCK�ETTE in order given. Season each layer with salt and pepper. Place ground beef on top. Pour tomato sauce over all. Cover and cook 8 to 12 hours.
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CHICKEN AND DUMPLETS
Prepare Chicken in A Pot recipe above, using � cup water.
Remove chicken from broth. Bone chicken and cut in chunks;
set aside. Mix 1 slightly beaten egg with � cup flour. Blend
well; mixture will be crumbly. Stir into hot broth. Cover and cook 1 to 2 hours. Stir just before serving.
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CHICKEN 'N' NOODLES
Prepare chicken as directed above. During last hour, stir in 2/3 cup noodles. SAUERKRAUT AND SAUSAGE
1 16-ounce can sauerkraut
� teaspoon caraway seed
� pound Polish sausage, cut up
Place all ingredients in Crock�ette. Cover and cook 3
to 6 hours. Serve with rye bread.
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HAM AND NOODLE CASSEROLE
1-� cups cooked noodles
1 teaspoon oil
� cup cubed, cooked ham
1 10-� ounce can cream of chicken soup
1 8-ounce can whole kernel corn, drained
� cup grated sharp process cheese
Dash pepper
In a bowl, toss cooked noodles with oil. Add all other
ingredients, stir well. Pour into greased Crock�ette.
Cover and cook 4 to 10 hours.
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TUNA NOODLE CASSEROLE
2 cups cooked noodles
1 6-� ounce can tuna, drained and flaked
1 cup frozen peas or mixed vegetables
1 10-� ounce can cream of celery soup
2 teaspoons parsley flakes
1 tablespoon butter or margarine, melted
In small bowl, toss noodles with just enough oil to coat.
Add remaining ingredients except butter and stir gently.
Pour into lightly greased CROCK�ETTE. Pour melted butter over top. Cover and cook 7 to 9 hours.
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TUNA CHEESE LOAF
1 6-�-ounce can tuna, drained
� cup fresh bread crumbs
1 egg, beaten
� cup shredded sharp process American cheese
1 teaspoon dry minced onion
1 2-ounce can sliced mushrooms, drained
1 cup frozen peas, thawed
Combine all ingredients except peas. Pour into lightly-
greased CROCK�ETTE and shape into a loaf. Pour peas around the edge. Cover and cook 3 to 4 hours.
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BEANS 'N' FRANKS
2 16-ounce cans pork and beans
2 teaspoons prepared mustard
1 tablespoon catsup
3 to 4 hot dogs, cut in quarters
Combine all ingredients in CROCK�ETTE. Cover and cook 3
to 8 hours.
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MACARONI AND CHEESE
3 cups cooked macaroni
2 tablespoons butter or margarine, melted
1-1/3 cups evaporated milk
� teaspoon salt
1 to 1-� cups shredded sharp process cheese
2 tablespoons minced onion
Toss macaroni with butter or margarine. Add all remaining
ingredients. Pour into lightly-greased CROCK�ETTE. Cover
and cook 4 to 6 hours, stirring once or twice.
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SPANISH RICE
� pound ground chuck
1 small onion, finely chopped
1/3 cup chopped green pepper
1 8-ounce can tomato sauce
� cup water
� teaspoon chili powder
Salt to taste
� teaspoon Worcestershire sauce
� cup raw long grain converted rice
Brown beef in skillet and drain fat. Place all ingredients
in CROCK�ETTE. Stir throughly. Cover and cook 8 to 12 hours.
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CREAMY SUCCOTASH DINNER
1 8-ounce can whole kernel corn, drained
1 8-ounce can cut green beans, drained
1 8-ounce can lima beans, drained
� cup chopped onion
� cup chopped celery
1 10-�-ounce can cream of celery soup
� teaspoon salt
Dash pepper
Pinch basil leaves
� cup cubed American cheese
� cup cubed, cooked ham or luncheon meat (optional)
Place all ingredients except meat in lightly-greased CROCK�ETTE. Stir to blend well. Cover and cook 4 to 8 hours. Stir in cubed meat during last hour.
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