Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: djinni373 on March 28, 2014, 03:56:09 am
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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
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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? :)
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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 ;D
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 ;D) 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 ???)
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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. :)
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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.
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:'( :'( :'( 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.
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which uni is she going to ?
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Faffa mentioned this website years ago Gayle which I have used and is very good ;)
365 Days of Slow Cooking. (http://www.365daysofcrockpot.com)
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Thanks CC, interesting website.
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Faffa mentioned this website years ago Gayle which I have used and is very good ;)
365 Days of Slow Cooking. (http://www.365daysofcrockpot.com)
Hmmmmmm --If I'm MIA, you know where I'll be....over checking out the slowcooker website. :P :-))
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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.
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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.
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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 :o :o :o and there is a lot to do.
Thanks again everyone for your help :-*
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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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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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SOUPS & STEWS
BEEF STEW
� pound stew beef cut in 1-inch cubes
1 carrot, sliced
1 stalk celery, sliced
1 small onion, chopped
Salt and pepper to taste
1 small potato, diced
� bay leaf
� teaspoon paprika
� teaspoon Worcestershire sauce
2/3 cup water
Place all ingredients in CROCK�ETTE in order listed. Stir
to blend spices. Cover and cook 10 to 18 hours.
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BEER BEEF STEW
1 pound stew beef, cut in 1-inch cubes
2 tablespoons dry onion soup mix
2/3 cup beer
1 cup frozen corn or green beans
1 4-ounce can mushrooms, drained
Place all ingredients in CROCK�ETTE. Stir to blend. Cover
and cook 10 to 18 hours.
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CHILI
2/3 cup dry pinto or kidney beans
1 14-ounce can tomatoes
� pound ground chuck, browned and drained
1 small onion, chopped
1 small clove garlic, crushed
1-� teaspoons chili powder
� teaspoon pepper
� teaspoon cumin
Salt to taste
Soak or parboil beans until completely softened; drain. Place in CROCK�ETTE. Add all remaining ingredients; stir well. Cover and cook 10 to 18 hours.
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VEGETABLE BEEF SOUP
1 pound beef shanks
1 14-ounce can tomatoes
1 carrot, sliced
1 small onion, diced
1 stalk celery, sliced
Salt and pepper to taste
1 beef bouillon cube
Water
Place all ingredients in CROCK�ETTE. Add water to barely cover. Stir thoroughly. Cover and cook 10 to 16 hours.
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OLD-FASHIONED BEAN SOUP
2/3 cup dry Great Northern beans
2-� cups water
� cup chopped ham
Salt and pepper to taste
2 tablespoons chopped celery leaves
� cup chopped onion
1 small bay leaf
Place all ingredients in CROCK�ETTE. Cover and cook 10 to 18 hours.
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SPLIT PEA SOUP: Follow recipe for Old-Fashioned Bean Soup. Substitute 2/3 cup dry, green split peas for Great Northern beans. Use 1-� cups water.
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"HOME MADE" POTATO SOUP
3 small potatoes, peeled and diced
� cup chopped onion
� cup chopped celery
1 14-ounce can chicken broth
1 teaspoon parsley flakes
1 teaspoon salt
Dash pepper
1 tablespoon butter or margarine
1 5-ounce can (2/3 cup) evaporated milk
Chopped chives
Place all ingredients except evaporated milk and chives in
CROCK�ETTE. Cover and cook 10 to 18 hours. Stir in milk during last hour. If desired, mash potatoes before serving. Serve topped with chives.
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CHICKEN CORN CHOWDER
1 cup chopped cooked chicken
1-� cups water
1 8-ounce can whole kernel corn, drained
� cup finely chopped onion
1 small carrot, sliced
� stalk celery, sliced
Salt & pepper to taste
1 egg yolk
2 to 3 tablespoons flour
Mix all ingredients except egg yolk and flour in CROCK�ETTE. Cover and cook 10 to 12 hours. During last two hours, mix egg yolk with flour until crumbly and stir into chowder.
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CHEESE SOUP
1 10-�-ounce can cream soup (celery, mushroom, or chicken)
� cup milk or beer
8 ounces Cheddar cheese, shredded (about 2 cups)
� teaspoon Worcestershire sauce
Dash paprika
Croutons
Place all ingredients in CROCK�ETTE except croutons. Stir to blend. Cover and cook 4 to 6 hours, stirring occasionally. Serve topped with crisp croutons.
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CANNED SOUPS
Prepare your favorite canned soup or soup combination. Pour condensed soup and liquid in CROCK�ETTE. Cover and cook 3 to 8 hours. Any canned stew, hash or main dish may be heated in this manner.
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SIDE DISHES
BUN WARMER
The CROCK�ETTE makes an excellent bun warmer. Rolls are perfectly heated without drying out. Place rolls in CROCK�ETTE. Cover and heat 2 to 4 hours.
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BUTTERED VEGETABLES
Line CROCK�ETTE with aluminum foil, leaving enough to overlap vegetables when finished. Place fresh or frozen vegetables in foil. Dot with 2 to 3 teaspoons butter or margarine. Season with salt and pepper. Overlap with remaining foil. Cover and cook 8 to 12 hours.
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BAKED POTATOES
Prick potatoes with fork and wrap in foil. Place potatoes in CROCK�ETTE. Do not add water. Cover and cook 8 to 12 hours.
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SWEET POTATOES IN ORANGE SAUCE
� cup orange juice
2 tablespoons butter or margarine
Dash of salt
1/3 cup brown sugar mixed with 1 tablespoon cornstarch
1 16-ounce can sweet potatoes, drained
In saucepan, combine orange juice, butter, salt and brown sugar mixture. Cook until thick. Place sweet potatoes in CROCK�ETTE. Pour syrup mixture over potatoes. Cover and cook 6 to 10 hours.
NOTE: Recipe may be doubled, if desired.
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CHEESE AND POTATO CASEROLE
3 cups frozen hash brown potatoes, partially thawed
1 10-ounce can Cheddar cheese soup
Salt and pepper to taste
Combine all ingredients. Pour into lightly-greased CROCK�ETTE. Cover and cook 8 to 10 hours.
FROZEN OR FRESH VEGETABLES
To prepare vegetables with a meal, place 1 cup frozen or fresh vegetables on a small square of aluminum foil. Season with salt and pepper. Dot with 2 teaspoons of butter or margarine. Wrap securely. Place on top of meat or casserole. Cook 8 to 10 hours.
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GREEN RICE
1 5-ounce can (2/3 cup) evaporated milk
� cup oil
2 eggs
1 tablespoon minced onion
1 cup fresh snipped parsley leaves
1 teaspoon salt
Dash pepper
� cup shredded sharp process cheese
1-� cups cooked long grain rice
In a bowl, beat milk, oil and eggs until well combined. Add all remaining ingredients. Mix well. Pour into greeased CROCK�ETTE. Cover and cook 3 to 4 hours.
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STEAMED RICE
Follow directions on rice package for proportion of rice to water. For best results, use long grain converted rice. (Up to 1 cup raw rice may be prepared in CROCK�ETTE - makes 3 to 4 cups cooked.) Rub crock wall with 1 teaspoon butter. Pour in rice, water and salt. Cover and cook 8 to 10 hours.
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BAKED BEANS
1 16-ounce can pork and beans with sauce
1/3 cup brown sugar
1 teaspoon prepared mustard
1 teaspoon dry minced onion
2 slices bacon, fried crisp and crumbled
� cup catsup
Pour beans into CROCK�ETTE. Add all remaining ingredients and stir to blend. Cover and cook 4 to 8 hours.
NOTE: Recipe may be doubled, if desired.
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SCALLOPED CORN
1 16-ounce can cream-style corn
1 egg, beaten
1 tablespoon milk
Salt and pepper to taste
� cup crushed saltine cracker crumbs
Mix all ingredients together. Pour into lightly-greased CROCK�ETTE. Cover and cook 3 to 5 hours.
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BREAKFAST
CEREALS
Oatmeal, Cracked Wheat, Cornmeal Mush
Do not use quick-cooking varieties. Rub crock wall with 1 teaspoon butter or margarine. Follow package directions for quantity of water and salt per cup of cereal. (Most varieties of cereal work best using 2 to 1 ratio: 2 cups water to 1 cup cereal.) Cover and cook 8 to 10 hours.
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FRUIT COMPOTE
� cup dried apricots
� cup dried prunes
1 8-ounce can peach slices, undrained
10 maraschino cherries
1 11-ounce can mandarin orange segments, undrained
Combine all ingredients in CROCK�ETTE. Cover and cook 8 to 10 hours.
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BREAKFAST APPLE COBBLER
2 medium tart apples
� cup sugar
Dash of cinnamon
2 teaspoons lemon juice
1 tablespoon margarine or butter, melted
� cup natural mixed cereal with fruit and nuts
Core, peel and slice apples. Place in CROCK�ETTE. Add remaining ingredients; mix thoroughly. Cover and cook 8 to 10 hours. Serve with cream, vanilla ice cream or whipped topping.
NOTE: Recipe may be doubled, if desired.
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SPECIALTIES
BEEF IN WINE SAUCE
1 pound stew beef, cut in 1-inch cubes
2 tablespoons dry onion soup mix
1 10-�-ounce can cream of mushroom soup
2 tablespoons dry red wine
Combine all ingredients in CROCK�ETTE. Stir together well. Cover and cook 8 to 12 hours. Serve over noodles or rice.
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STUFFED ROUND STEAK
� to 1 pound round steak, cut �-inch thick
STUFFING
1 tablesppoon butter or margarine
� cup finely chopped onion
2 tablespoons finely chopped celery
1 2-ounce can mushrooms, drained
2/3 cup fresh bread crumbs
1 egg
1/8 teaspoon dried marjoram
1/8 teaspoon ground sage
1/8 teaspoon dried thyme
Fresh parsley
Melt butter in skillet; add vegetables and mushrooms. Saute until golden. Add all remaining ingredients except parsley. Toss until well combined. Coat round steak with 2 tablespoons flour, � teaspoon salt and � teaspoon paprika. Cut steak in half. Spread each piece with half of stuffing. Roll and tie with string. Place in CROCK�ETTE. Cover and cook 8 to 10 hours. Serve with juices poured over steak. Garnish with parsley.
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ROAST CORNISH HEN
1 Cornish hen (about 1 pound), thawed
3 onion slices
1 small carrot, sliced
� stalk celery, sliced
Salt and pepper to taste
2 tablespoons water
Place vegetables in bottom of CROCK�ETTE. Place Cornish hen on top. Season with salt and pepper. Pour water over all. Cover and cook 8 to 10 hours.
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STUFFED CORNISH HEN
Prepare sutffing for round steak (see above). Place hen in CROCK�ETTE. Sprinkle with basil leaves, if desired. Cover and cook 8 to 10 hours. Add no water.
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JIFFY SHRIMP NEWBURG
1 10-�-ounce can cream of shrimp soup
� cup evaporated milk or cream
2 egg yolks, beaten
1 4-�-ounce can shrimp, drained
1 4-ounce can sliced mushrooms, drained
2 tablespoons dry sherry
Place all ingredients in CROCK�ETTE. Stir throoughly. Cover and cook 3 to 4 hours. Stir once or twice. Serve over hot rice, chow mein noodles or in puff pastry shells.
LOBSTER NEWBURG: Substitute one 5-ounce can or 2/3 cup cooked lobster, flaked, for shrimp.
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CHOCOLATE DESSERT FONDUE
1-� teaspoons butter or margarine
8 1-ounce chocolate candy bars with almonds, broken
1-� cups minature marshmallows
3 tablespoons milk
� cup whipping cream
Rub crock wall with butter. Place candy bars, marshmallows and milk in CROCK�ETTE. Cover and cook, stirring every 30 minutes, until melted and smooth. Gradually add whipping cream. Cover and keep warm for serving up to 2 to 6 hours later. Serve with bite-sized pieces of pound cake, bananas, marshmallows, fresh strawberries, grapes or mandarin oranges.
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STUFFED PEPPERS
2 medium green peppers
3 tablespoons minced onion
1 cup cooked rice
� to 1 cup shredded Cheddar or American cheese
1 tablespoon chopped pimiento
� teaspoon salt
1/3 cup water
Cut off tops of peppers and remove membrane. Combine remaining ingredients, except water. Tightly pack each pepper with stuffing. Place peppers in CROCK�ETTE. Pour water in the bottom of the CROCK�ETTE. Cover and cook 8 to 12 hours.
http://www.food.com/bb/viewtopic.zsp?t=129227
http://catbyd1.tripod.com/Crockette/C-etteRecipes.html
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I was under the impression small slow cookers actually cooked slower....and have found it definitely the case with the same amount of food in my huge one compared to SIL's mini one (think hers would be about 1.5L) -for example: I put a whole chook in mine at lunch time and it is ready at 5:30pm, she tried it and had to put foil under the lid when she got home from work - and it still wasn't cooked til 9pm ??? Just something to bear in mind is all.
Loving these recipes from mybimby too! :-*
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I think the time of cooking rice in recipes that I presented are very high, I have prepared the following recipe in about 1 hour (using boiling water), but I prefer to cook rice in rice cooker:
http://foro.tecnopuchero.es/index.php?topic=7744.msg91035#msg91035
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Good luck to DD she will have a ball :)
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Thanks for sharing all those wonderful recipes mybimby - I will be trying some of them out myself.
dijinni, maybe you could do the prep work chop the vegies and meat, throw in the spices and sauces and freeze, so DD just needs to pop it in the slow cooker before class.
I did this and still do for my children and stepchildren. On one hand I was glad that I had raised them to go out into the world, be independent and make a contribution but I missed them. A way I could help them save some dollars and time was to cook for them. They have always been very appreciative. :)
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Thanks for sharing all your recipe Mybimby.
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lovely recipes MB
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Wow, that's some list of recipes for the slow cooker My Bimby. Thanks for your contribution.
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Thanks for the recipes My Bimby. :)
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It is a pleasure be helpful.
Besides, I have learned many things here with you.
However, I would warn everyone to observe the time of cooking in their pots, since modern slowcookers cook much faster than the old, and I have also noticed that the mini slowcookers cook much faster than larger ones.
:-*
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My DIL put a timer on her large slow cooker so that it would start cooking later in the day. She had bought a digital one but couldn't adjust the timing on it. She gave this one to me. ;D
I think Michels idea is excellent.
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It certainly is, how thoughtful of you Michele.
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After browsing through this thread, I realised that I hadn't made any do ahead crock pot meals in a while. So this morning this is what I did.
My prep time took about 45mins, I stand the bags in a tall bowl so I can mix the marinade/sauce straight into the bag and save on washing up.
I made beef casserole, satay chicken, Portuguese chicken, honey sesame chicken and in the crock pot for tonight is beef, pumpkin and prune tagine.
It made 10 meals each for DH and myself (possibly with leftovers) for $38.00 so that's $3.80 for our evening meal. Got to be happy with that. ;D
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That's amazing Michele, how organised you are. How big is your crock pot?
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I have a 6L oval cooker - It's great for cooking for all the family, cornbeef, roast lamb etc. I'm thinking of buying a smaller one now that it's mostly just DH and I. Are you happy with yours JD?
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Yes Michele, great for small loaves of bread on a hot day or casseroles. Meat only casseroles I can get 4 serves, meals with vegies 3.
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Michelle, I do that also, and cook heaps, and freeze for mid week meals.
I have the 6 litre slow cooker too.
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yep, i do make ahead slowcooker freezer meals too :D
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What great prep work Michele and so economical 8)
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I may have to copy you Mich. it would be handy to have a couple of things in the freezer. Do you cook them before you freeze them please?
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Cookie, I coo mine, then freeze, so I just have to heat up. :-X
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Mine are frozen raw.
But not sure what Michele does. :)
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I freeze raw Cookie - It's handy when I am called into work unexpectedly or the children ring and say they are coming for dinner.
I just whip out a meal or 2 and pop it in the crock pot. All I have to do is cook rice, pasta, potato or cous cous and usually Chookies no fuss rolls or loaf.
I really wish I had done this before I started the course I was doing. It would have saved me some stress.
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Thanks.
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Mich, what a great idea, so organised.
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With chicken though Michele, I didn't think we could cook that from frozen. Having said that I have now noticed on Turkey Breast Rolls there are instructions for cooking it from frozen so I'd love to know why things have changed.
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Lots of lovely ideas on here, and such clever tricks in time and motion.
Will come back to this thread and just put the ingredients in Aga oven instead of slow cooker.
Thanks everyone.
;D
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Mich those meals look great, are the recipes on the forum?
I was never a huge fan of the slow cooker and got rid of mine when i got the pressure cooker but thinking a small one might be good now that we are both working full time.
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Yes Mich your recipes sound great.
I would love the recipe especially satay chicken.
Thanks it is a great idea to freeze raw.
JD chicken cooked from frozen will be OK in slow cooker as it thaws right through so is well cooked especially if cooked on high.
Slow Cooker are very useful whether big or small.
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With chicken though Michele, I didn't think we could cook that from frozen. Having said that I have now noticed on Turkey Breast Rolls there are instructions for cooking it from frozen so I'd love to know why things have changed.
Don't know Judy - but I cook chicken from frozen in the slow cooker and haven't had a problem yet. :) I have actually found it moister if cooked from frozen - and the same for other meats too. :)
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Same as astarra. Have always cooked it from frozen, never had a problem.
Mich those meals look great, are the recipes on the forum?
The recipes aren't off the forum. They are just ones I've collected over the years. I mix the sauces and marinades straight in the bag to save dishes.
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Mcmich are you willing to share the satay chicken recipe for the SC?
It sounds great and well tested.
Please!
Thanks
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Lambs liver and onions in my little slow cooker.
About 500 gms lambs liver slice
3 medium onions sliced
Large confit garlic
Veggie paste
I can diced tomatoes
Tossed it in on low for 6 hours .
Yum yum.
Looks awful but a winner for DH who has a man cold.
(http://img.tapatalk.com/d/14/04/01/ga2y7u9u.jpg)
Gert
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I'd eat it Gert, I love lamb's fry and mash.
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Looks lovely Gert. Wish I could wrap my head around eating liver. :-X
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It does look good Gert, even though I am a non liver eater like Mich.
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Mcmich are you willing to share the satay chicken recipe for the SC?
It sounds great and well tested.
Please!
Thanks
I love to share - that 's what we are about here. :D
This is my satay chicken/beef/lamb
Ingredients
2 carrots - peeled and sliced
1 red capsicum (or whatever you have)
button mushrooms - sliced
2-3 sticks of celery sliced
750gms of chicken thigh or breast fillet (it's what you prefer and what's on special)
1 cup of snow peas sliced (I only use if on special - use sliced beans, whatever)
Sauce
100mls coconut milk ( I use reduced fat)
4tlbsp soy sauce
2 tlbsp sweet chilli sauce
2 tlbsp brown sugar
2 tlbsp corn flour
METHOD
Mix all the sauce ingredients together in a a zip lock bag or container.
Add the other ingredients.
Bob's your uncle, Fanny your aunt - freeze or pop in the crock pot. :D
Basically I only stick to the sauce recipe. The meat and veg is whatever I have on hand.
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Thanksso much it sounds great.
Do you think adding a spoonful of peanut butter would add to the satay taste of this?
Perhaps I will just give it a whirl.
Thanks again.
Yum.
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I think peanut butter would be great.
I will add it next time and will actually add it to the slow cooker when I cook the satay I have. ;D
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Mich that recipe looks good and pretty easy, I would definitely add some peanut butter.
If it's not to much trouble could you also put the other recipes up?
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How many does the above recipe serve Michele? Do you bag up portions just for the 2 of you or put it all in one large bag?
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Will post the other recipes.
I bag up .75kg of chicken/beef/lamb and veg and this serves 4. So 2 regular serves for me and 2 generous serves for DH (he likes his tucker). Quite often there is enough for another meal as it is served with rice, couscous. pasta etc.
Wonder you could cook these meals in your pressure cooker.
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Portuguese Chicken - This based on a Women's Weekly recipe, not particularly for the slow cooker.
2tlbsp oil
2tlbsp tomato paste
2 cloves garlic crushed
2tlbsp lemon rind grated
4tlbsp (80ml) lemon juice
chopped chillies to taste
1tlbsp smoked paprika
oregano fresh or dried - about 1/4 cup fresh and a couple of shakes of dried
750gms chicken breast or thigh, pieces, drumsticks.
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Thanks Michele. Great idea. Takes the stress out of thinking about evening meals when you are working.
Gert love the lambs fry recipe. Must try it.
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Thanks Michele, the recipes sound really nice and easy.
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Thanks mcmich.
I made the Satay Chicken yesterday it was very tasty.
I added two tbls peanut butter which worked well.
I got six regular serves from this recipe.
I also cooked one cup of rice on high in the microwave for5 minutes and spooned it onto the top of the satay and continued to cook for the last hour or so.
It is such a good method for a busy day.
I have also frozen another mixture ready to go for another busy day!
Thanks mcmich for a great recipe and a good idea.
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Glad you enjoyed it BTBT - I added some snowpeas, carrot and cauliflower or whatever vegies I have to every dish.
Wonder, I will post the other recipes soon - The Beef, Pumpkin and prune tagine is a Michelle Bridges recipe that I wanted to link it but it wouldn't work.
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I've put a copy of all these SC recipes in a separate section in Main Meals. That may make them easier to find.
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Wonderful Cookie :D
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Thanks Cookie.
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Thanks from me too Cookie :-*
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thanks cookie
I use the slow cooker and the pressure cooer as well as my 2 thermo machines
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My pleasure. I have to earn my title. ;D ;D ;D ;D Moderator................not Dame.
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You earn it allright lovely lady. Perhaps a new title Dame Moderator!
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Thank you Cookie!
Thank you Judydawn!
Thank you Michelle!
Thank you Gert, CC, Faffa, Chokkie!
Thank you everybody!
I loved the idea of Michelle freeze bags with all the ingredients of a meal.
I had seen something similar on a site I like because it has very interesting recipes for slowcooker.
I want to share:
http://www.sixsistersstuff.com/2013/02/10-slow-cooker-freezer-meals-in-less.html
http://www.sixsistersstuff.com/2012/09/slow-cooker-freezer-meals-make-8-meals.html
http://www.sixsistersstuff.com/2014/03/5-slow-cooker-freezer-meals-in-30-minutes.html
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Thanks mybimby. ;)
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Thanks my bimby for the links
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Its such a good idea my bimby and mich. i will have to get organised.
Thank you
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Thanks for the links Bimby - always good to have recommended sites to go to for new ideas. :D
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There are some tasty looking SC meals there. I think I will do some to take to Monkey Mia in May. They would be handy for the Dream Pot too as long as they were fully defrosted.
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Slow Cooked Baked Potato based on this recipe from theskinnypear.com/the-best-baked-potatoes-ever/ (http://theskinnypear.com/the-best-baked-potatoes-ever/)
I placed 2 reasonable sized potatoes into my baby slow cooker so that I could work out how to place them and therefore where the cuts would be. One was OK on it's back but the other one had to be on it's side. If you have more people to serve then use your larger SC.
Wash potatoes if necessary, no need to peel.
Without cutting right through make 2 slices in the potato to give 3 equal sized pieces. Into each slice I placed a tsp cheddar butter (Pge 13 FFS, you could use any of the recipes on that page or just plain butter) and a small amount of Tenina's garlic paste.
Place in the SC, top with a large sliced onion, a tablespoon of plain butter and I crushed a large confit clove of garlic (another Tenina recipe, KIS) with a little of the oil it's stored in and mixed that through the onion.
Cook 4 hours on high. I found I had to add a small amount of boiling water after 3 hours to prevent the potatoes sticking to the pot but that could have been because of the cheese in the butter. Gave the onions a stir at this stage to ensure they all browned evenly.
This is the photo of the 1 leftover potato, it doesn't look as nice as when it was hot but it tastes delicious.
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Thanks Judy :-* Another spud recipe to keep DH happy ;)
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I thought of your DH whilst I was eating it Denise ;D
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LOL :D :D
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Nice recipe Judy.
CC, DH needs his spuds to keep his energy up for woodworking. :)
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just the weather now for slow cookers to come out.... ;D
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CC, DH needs his spuds to keep his energy up for woodworking. :)
Definitely as he's making another window frame for the cottage at the moment :D :D :D :D :D
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Bring on the spuds CC. :D
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Hungarian Beef Goulash - 4 x 1 cup servings (180 calories per serve) from http://www.eatingwell.com/recipes/hungarian_beef_goulash.html
450g chuck or round steak, 4cm cubes
1 tsp caraway seeds
1 tbspn sweet paprika
S & P to taste
1 large onion, chopped
1/2 red pepper, chopped
200g diced canned tomatoes
200g beef stock
1/2 tsp Worcestershire sauce
2 small cloves garlic, crushed - I used confit of garlic
1 bay leaf
Cornflour to thicken
Chopped parsley to garnish
Place the cubed beef into the 1.5 litre SC bowl.
Crush the caraway seeds in a mortar & pestle, add the paprika and S & P and sprinkle the mixture over the beef. Toss well.
Top with onion and capsicum.
Pour over the tomatoes, beef stock, Worcestershire sauce and garlic. Mix well.
Place the bay leaf on top and cook 7 - 7.5 hours on Low or 4 - 4.5 hours on High. I cooked it overnight on low for 7.5 hours, removed the bay leaf, thickened it and cooked a further 15 minutes.
I thought there was too much sauce so I strained it through a sieve and only added back the amount of sauce I thought the dish needed. I've frozen the rest, only a cup or so for when I need a quick sauce or a quick pasta dish.
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Looks good Judy. Was wondering what to make today. This is it. Thanks.
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Thank you Judy. I some how missed the potato recipe, and the goulash looks delicious.
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Lovely recipe Judy, obviously my portions are way too large. Don't think one cup would fill me up.
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LOVE my slowcooker. :D Mine is a 7l tho. :o :o :-))
It cost me $30 when I was 3mths pregnant with miss4 - who will be 5 next month, and still is going strong! :D :-*
Don't think a 1.5L one would be big enough for us now...?
Still, actually came to this thread to say Judy, your spud recipe is fantastic! Thanx :-* I used nuttelex and crushed garlic. YUM!
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Glad you enjoyed them Astarra. It will be quite a while before you need a little 1.5 litre SC in your household LOL.