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Post by aussiegal on Jun 27, 2008 0:04:44 GMT -5
Does anyone have a slow cooker? Do you have any recipes you'd like to share?
I've had a slow cooker for years now and only really use it for silverside or apricot chicken... so looking to get some more use out of it!
Please help make my life easier! ;D
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Post by degem on Jun 27, 2008 9:24:22 GMT -5
I am assuming aussiegal that a slow cooker is a/or like a crockpot? Let me see what I can find on some recipes. Gem
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Post by aussiegal on Jun 27, 2008 18:23:52 GMT -5
Yes Gem... crockpot.... slow cooker... I wasn't sure which word to use! Thanks so much! Vianne.
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Post by Rob O on Jun 27, 2008 22:47:20 GMT -5
Stew.
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Post by aussiegal on Jun 28, 2008 3:58:29 GMT -5
Excellent idea Rob! ;D
And what ingredients would one put into a stew? What instructions would one have to follow to cook the stew? ;D
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Post by degem on Jun 28, 2008 11:18:41 GMT -5
The next few weeks are busy for me aussigal but I will really try hard to get you those recipes. Gem
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Post by IllinoisGal on Jun 29, 2008 8:09:44 GMT -5
Some people talk about gettiing them for you..Others just do it ;D
BBQ Pork
Boneless pork roast 2 tablespoons Worcestershire sauce water..very little barbecue sauce
Preparation: Place pork roast in crockpot. Add water to cover. Crock cook on low all day (at least 12 hours). Remove roast, discarding cooking water. Fork-shred pork, Return shredded meat and Dump a bottle of your favorite barbeque sauce over it and crock an hour or so on low until heated thoroughly.
I make this and its very good.
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Post by IllinoisGal on Jun 29, 2008 8:15:34 GMT -5
Here is a recipe for baked beans
2 lg. cans pork and beans (approx. 28 to 32 ounces each) 3/4 to 1 cup brown sugar 1 cup chopped onion 1 lg. bell pepper, chopped 1 lb. bacon 1 regular size bottle Barbecue sauce (approx. 18 ounces)
Preparation: Empty beans into slow cooker. Add brown sugar, onions, pepper and barbecue sauce. Fry bacon until crisp. Drain on paper to remove excess grease. Cut into small pieces and add to bean mixture. Cook on LOW for 2 to 4 hours. Serves 8 to 10.
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Post by IllinoisGal on Jun 29, 2008 8:18:18 GMT -5
Here is a meatball recipe which my mom has made before ingredients
1 bag frozen prepared meatballs 1 bottle (14 ounces) Ketchup 1 bottle (12 ounces) chili sauce (found next to ketchup in the grocery store) 1 jar (10 ounces) grape jelly Preparation: Put meatballs in slow cooker. Pour over remaining ingredients (I just dump them in, the jelly will melt as it heats) Heat on low until thoroughly heated through about 4 hours. Stir a few times during the cooking process to incorporate sauces.
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Post by IllinoisGal on Jun 29, 2008 8:22:05 GMT -5
Here is one you can serve as an appetizer or at a party
: 1 lb. lean ground beef 1 lg. jar (16oz) picante sauce, mild 2 cans (15 ounces each) refried beans 1 cup (8 ounces) sour cream 1/2 tsp. chili powder 1/2 cup chopped onion Salt and pepper to taste 8 oz. Cheddar cheese, shredded Jalapenos or mild chile, chopped, to taste Preparation: Cook ground beef with onion; drain. Mix everything together in slow cooker or crockpot and cook on low (about 3 to 4 hours). Serve with favorite vegetables or chips.
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Post by IllinoisGal on Jun 29, 2008 8:23:58 GMT -5
These are also good for a holiday party
Ingredients: 2 packages Cocktail wieners, little smokies 1 bottle (12 ounces) chili sauce 1 cup grape jelly
Preparation: Combine cocktail wieners or little smokies in Crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.
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Post by rational on Jun 29, 2008 9:32:07 GMT -5
A little spice in your life
* 2 packages Cream Cheese (room temp) * 1 lb package Hot Pork Sausage * 1 can Original Rotel Tomatoes w/ green Chiles * 3 Green Onions Chopped * 2 cloves Garlic minced Directions
1. Place Cream Cheese in a small crock pot and turn on low.
2. Cook Sausage until browned in a heavy skillet, over med high. When sufficiently cooked, drain Sausage and add Green Onion and Garlic and cook 2 minutes more.
3. Add the Rotel Tomatoes w/ Green Chiles.
4. Stir until mixture is hot and bubbling..
5. Add Hot Sausage mixture to the crock pot with Cream Cheese.
6. Mix well.
7. Keep on low setting and serve with chips.
The sausage should not be in casings. You can squeeze it out if that is all you can find. I am thinking this is not a heart healthy food but it is delicious and everyone likes it.
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Post by rational on Jun 29, 2008 9:43:15 GMT -5
I have had good luck with this one. It also gives you a reason to build up your spice supply!
Chicken Vindaloo
Ingredients
* 3 tablespoons vinegar * 3 garlic cloves, minced * 1 1/2 tablespoons fresh ginger * 3/4 tablespoon curry powder * 1 tablespoon ground cumin * 1/4 teaspoon ground cardamom * 1/4 teaspoon ground cloves * 1/4 teaspoon ground hot pepper * 1 tablespoon mustard seeds * 2 tablespoons olive oil * 1 cup tomato sauce * 1 cinnamon stick * 1 small onion, chopped * 3 boneless skinless chicken breast halves, quartered * 2 tablespoons fresh parsley, chopped
Directions
1. Puree first 10 ingredients in a blender. 2. Pour into the crock pot, add tomato sauce, cinnamon stick and onion and mix well. 3. Add chicken and turn to cover. 4. Cook on low for 5 hours. 5. Sprinkle with chopped parsley before serving. 6. Serve with rice or rolls, enjoy!
This can be a bit spicy for tender pallets.
I used Pataks Vindaloo Curry Paste for the curry and increased the pepper. I also used cinnamon powder since I couldn't locate a cinnamon stick.
Lemonade is useful for some!
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Post by aussiegal on Jun 29, 2008 17:11:08 GMT -5
Thanks everyone! I look forward to trying each and every one of them... hubby is voting for the chicken vindaloo tonight though ;D
Illinoisgal... I have no idea what Grape Jelly is! I figured ketchup in Australia is called tomato sauce... but what is grape jelly? What's another use for it? Here in Australia... jelly is a dessert dish. Very wobbly watery dish that we serve with custard and icecream. I understand that jelly in the USA can be like a breakfast spread on toast? Like marmalade or jam? Help! ;D
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Post by rational on Jun 30, 2008 0:48:00 GMT -5
Thanks everyone! I look forward to trying each and every one of them... hubby is voting for the chicken vindaloo tonight though ;D Illinoisgal... I have no idea what Grape Jelly is! I figured ketchup in Australia is called tomato sauce... but what is grape jelly? What's another use for it? Here in Australia... jelly is a dessert dish. Very wobbly watery dish that we serve with custard and icecream. I understand that jelly in the USA can be like a breakfast spread on toast? Like marmalade or jam? Help! ;D In the states I believe we call your jelly Jello, the Trademark for the most popular of gelatin based deserts. Jam, in most cases, contains some of the pulp of the fruit while jelly is like jam without the pulp. jam A preserve made from whole fruit boiled to a pulp with sugar. jelly A soft, semisolid food substance with a resilient consistency, made by the setting of a liquid containing pectin or gelatin or by the addition of gelatin to a liquid, especially such a substance made of fruit juice containing pectin boiled with sugar. Grape jelly is made from the pressed juice of grapes (usually of the concord variety here in the states) with a lot of sugar and pectin. It would be about as firm as your jelly made with 1/4 the water. ========================== You can substitute lamb for the chicken. The addition of tamarind pulp will make it even better!
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Claire
Senior Member
Posts: 489
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Post by Claire on Jun 30, 2008 4:19:52 GMT -5
[glow=red,2,300] * 1/4 teaspoon ground hot pepper[/glow] what's this stuff? cayenne pepper?
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Post by rational on Jun 30, 2008 8:05:01 GMT -5
[glow=red,2,300] * 1/4 teaspoon ground hot pepper[/glow] what's this stuff? cayenne pepper? I use a red pepper that looks like it comes from the Faizabadi region of India. But then I also have several Indian grocery stores to shop at. I am thinking you might get by with some of the hotter paprika such as "Szeged". In a pinch I have ground crushed red pepper but it still didn't have the 'goodness' of the hot Indian pepper. You do live in the land of the Pierogi and some excellent sausage products but hot and spicy did not seem to be a trademark of the general cuisine!
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Post by degem on Jun 30, 2008 10:39:17 GMT -5
Yes IllinoisGal I know who you were referring to in your reply #6. LOL All these recipes are making me hungry! Gem
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Post by IllinoisGal on Jun 30, 2008 16:26:06 GMT -5
Yes IllinoisGal I know who you were referring to in your reply #6. LOL All these recipes are making me hungry! Gem and yet still no recipes from you.PROCRASTNATOR!
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Post by IllinoisGal on Jun 30, 2008 16:28:22 GMT -5
Definition of Procrastination.....Working harder at not doing the job than if they would just do it.
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Post by degem on Jun 30, 2008 16:28:23 GMT -5
People IG has pinpointed exactly what I am a procrastinator. Though I don't think had to "caption shout" though You are Matilda that I am in a good mood right now ;D
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Post by degem on Jun 30, 2008 16:29:32 GMT -5
Yes I do know the meaning of procrastinating I have my dictionary right by me LOL
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Post by IllinoisGal on Jun 30, 2008 18:28:54 GMT -5
Jelly is a sweet breakfast spread made of fruit you use on toast in the morning.
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Claire
Senior Member
Posts: 489
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Post by Claire on Jul 1, 2008 0:15:39 GMT -5
what's this stuff? cayenne pepper? I use a red pepper that looks like it comes from the Faizabadi region of India. But then I also have several Indian grocery stores to shop at. I am thinking you might get by with some of the hotter paprika such as "Szeged". In a pinch I have ground crushed red pepper but it still didn't have the 'goodness' of the hot Indian pepper. You do live in the land of the Pierogi and some excellent sausage products but hot and spicy did not seem to be a trademark of the general cuisine! i'm doomed ;D The dictionary has no idea what szeged is. However ... presuming that no-one in our household really wants vindaloo-level curry, I'll duck and weave a bit on that ingredient. surely there will be something red and powdery on the supermarket shelves ... (between the 15 types of flaczki seasoning) /c hungry and decaffeinated
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Post by aussiegal on Jul 1, 2008 2:25:21 GMT -5
I'm sure you could find something a little "toned down" if you wanted ♪♩♫♪ ! Hubby's really itching to try it... and I have all the ingredients except the chicken! Hey Gem... no worries on your procrastination... I have plenty of patience ;D
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Post by rational on Jul 1, 2008 7:59:52 GMT -5
I am thinking you might get by with some of the hotter paprika such as "Szeged". In a pinch I have ground crushed red pepper but it still didn't have the 'goodness' of the hot Indian pepper. You do live in the land of the Pierogi and some excellent sausage products but hot and spicy did not seem to be a trademark of the general cuisine! Sorry, it is the brand name of a Hungarian Paprika that I have found to be very tasty! (And my wife would say HOT) If you want to cut back the heat a bit I would suggest mixing in some milder curry. I think green curry might be too sweet but yellow or massaman might work well. Rational (who can accept the irrational idea of mixing Indian and Thai curries!)
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Post by IllinoisGal on Jul 2, 2008 20:55:59 GMT -5
Hey Gem..Got those recipes YET?
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Post by Rob O on Jul 2, 2008 21:29:23 GMT -5
Excellent idea Rob! ;D And what ingredients would one put into a stew? What instructions would one have to follow to cook the stew? ;D I'm making stew tonite so I will write it down as I go.
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