All seek and we need shortcuts to accomplish our goals. Whether with regard to our daily duties to our families, or in our field of work. Here is a very short cut that many of us already use on a nearly daily basis. Once used, it will be difficult to do without.
Many of your favorite recipes can be adapted successfully to the slow cooker or if you follow some simple rules. You will find a base of time / temperature guide for recipes of conversion, some do and not do for specific ingredients and some tips to prepare your dishes more delicious slow cooker.
Liquids
In general, liquids may decrease in slow cooking - by rule generally is about half of the recommended amount. Unless the dish contains rice or pasta, a cup of liquid is usually sufficient.
Pasta and rice
When recipes call for cooked pasta is added, Cook until slightly tender before adding to the cooker. Add liquid 1/4 extra per 1/4 cup of uncooked rice, and the use of long grain rice for best results. For cooking times recipes, add the rice, cooked just before serving.
Beans
It is usually best to Soak beans overnight before cooking in the slow cooker. Before adding sugar or acid ingredients, the beans must be softened first, either in the slow cooker or on the stove. If your recipe includes tomatoes, salt, or other acidic ingredients, grains must be of course before you begin.
Herbs and spices
Herbs and ground spices tend to dissipate with long cooking times, so it is best to add them at the end of cooking. Whole herbs release flavors over time, so they are a good choice for cooking crockpot. You should test and adjust the seasonings, if necessary, before serving.
Milk / cheese
Milk, cream, and sour cream break during long periods of cooking, and should be added during last hour. Condensed cream soups are good substitutions for milk and you can cook for extended times. "Healthy", or the reduction of fat cream soups can be used in any recipe as a substitute.
Cheeses do not have in general over extended periods of cooking, so you must add near the end of cooking, or use processed cheeses and spreads.
Soups
Add water just to cover the ingredients in the soup, and after cooking add more if necessary for a thinner soup.
With regard to milk-based soups, add 1 or 2 cups of water and during the last hour, add milk, evaporated milk, cream or request.
Vegetables
Dense vegetables such as potatoes, carrots and other root vegetables should be cut no more than 1 "in thickness, and is placed in the bottom of the pot, since they take longer to cook"
Showing posts with label Crock Pot. Show all posts
Showing posts with label Crock Pot. Show all posts
CROCK POT SPAGHETTI SAUCE
1 lb. ground beef
1 lg. onion, chopped
1 clove garlic, minced
2 (1 lb.) cans tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (12 oz.) can tomato paste
1 c. beef bouillon
2 tbsp. minced parsley
1 tbsp. brown sugar
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp. salt
1/4 tsp. pepper
In large skillet, crumble eat with onion and garlic. Break up pieces of meat with fork and cook until it loses its red color. Drain off excess fat. In crock pot combine browned meat, onions and garlic with remaining ingredients. Cover and cook on low for 6 to 8 hours. Serve over hot spaghetti. May be made ahead of time and frozen. Makes 6 to 8 servings.
1 lg. onion, chopped
1 clove garlic, minced
2 (1 lb.) cans tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (12 oz.) can tomato paste
1 c. beef bouillon
2 tbsp. minced parsley
1 tbsp. brown sugar
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp. salt
1/4 tsp. pepper
In large skillet, crumble eat with onion and garlic. Break up pieces of meat with fork and cook until it loses its red color. Drain off excess fat. In crock pot combine browned meat, onions and garlic with remaining ingredients. Cover and cook on low for 6 to 8 hours. Serve over hot spaghetti. May be made ahead of time and frozen. Makes 6 to 8 servings.
CROCK POT PORK ROAST
1 Boston Butt
1 onion
Put roast in crock pot, slice onion on top. Sprinkle with pepper. Pour small amount of barbeque sauce over top of the onions. Put about 1 cup of water in bottom of the pot and cook on low for 10-12 hours. Can be sliced and serve with vegetables or chopped and served on buns.
1 onion
Put roast in crock pot, slice onion on top. Sprinkle with pepper. Pour small amount of barbeque sauce over top of the onions. Put about 1 cup of water in bottom of the pot and cook on low for 10-12 hours. Can be sliced and serve with vegetables or chopped and served on buns.
CROCK POT POTATO SOUP
4 c. peeled, diced potatoes
2 c. peeled, diced carrots
1/2 c. diced onion
Chicken bouillon cubes
Water
1 can evaporated milk
Place vegetables in crockpot. Dissolve bouillon in hot water (about 4 cups water and 4 bouillon cubes). Cover vegetables with bouillon. Cover and cook on low 8 hours. Before serving, add 1 can evaporated milk. Individual servings may be garnished with a small amount of butter and a sprig of fresh parsley.
2 c. peeled, diced carrots
1/2 c. diced onion
Chicken bouillon cubes
Water
1 can evaporated milk
Place vegetables in crockpot. Dissolve bouillon in hot water (about 4 cups water and 4 bouillon cubes). Cover vegetables with bouillon. Cover and cook on low 8 hours. Before serving, add 1 can evaporated milk. Individual servings may be garnished with a small amount of butter and a sprig of fresh parsley.
CROCKPOT HAMBURGER SOUP
Mix together in crockpot with hands: 1/4 tsp. pepper Add to meat and stir: 8 oz. can tomato sauce 1 tbsp. soy sauce 1/4 tsp. basil 1/4 tsp. seasoned salt 1 env. dry onion soup mix 1 c. sliced celery 1 c. sliced carrots Cook 6-8 hours at low setting. Turn control to high and add the following to soup: 1/4 c. Parmesan cheese
BEEF BARLEY SOUP (FOR CROCK POT)
2 lb. beef shanks
2 c. thinly sliced carrots
1 c. sliced celery
3/4 c. chopped green pepper
1 lg. onion, sliced
1 (16 oz.) can cut up tomatoes
1/4 c. snipped parsley
1 tbsp. instant beef bouillon granules
2 tsp. salt
3/4 tsp. dried basil, crushed
5 c. water
Cut beef into cubes, brown on all sides, and drain well. In crockery cooker place carrot, celery, green pepper and onion. Place beef on top. Combine undrained tomatoes, barley, parsley, bouillon, salt and basil. DO NOT STIR. Cover. Cook on low heat 10 to 12 hours. Remove bones if used. Skim any fat. Season with salt and pepper to taste.
2 c. thinly sliced carrots
1 c. sliced celery
3/4 c. chopped green pepper
1 lg. onion, sliced
1 (16 oz.) can cut up tomatoes
1/4 c. snipped parsley
1 tbsp. instant beef bouillon granules
2 tsp. salt
3/4 tsp. dried basil, crushed
5 c. water
Cut beef into cubes, brown on all sides, and drain well. In crockery cooker place carrot, celery, green pepper and onion. Place beef on top. Combine undrained tomatoes, barley, parsley, bouillon, salt and basil. DO NOT STIR. Cover. Cook on low heat 10 to 12 hours. Remove bones if used. Skim any fat. Season with salt and pepper to taste.
ozen peas
1/2 c. vermicelli
Grated Parmesan Combine beef, water, beans, salt, Accent and bay leaves in a deep kettle. Bring to boil; skim. Cover; simmer two hours. Add Tabasco, onion, parsley, celery, cabbage, carrots, and tomatoes. Simmer 25 minutes longer or until fresh vegetables are tender. Add zucchini, peas and vermicelli; simmer 15 minutes longer. Garnish with grated Parmesan cheese, if desired.
Grated Parmesan Combine beef, water, beans, salt, Accent and bay leaves in a deep kettle. Bring to boil; skim. Cover; simmer two hours. Add Tabasco, onion, parsley, celery, cabbage, carrots, and tomatoes. Simmer 25 minutes longer or until fresh vegetables are tender. Add zucchini, peas and vermicelli; simmer 15 minutes longer. Garnish with grated Parmesan cheese, if desired.
CHICKEN AND RICE
3 c. water
6 c. chicken bouillon cubes
1/2 cube butter or margarine1 c. rice, uncooked
1 sm. onion, chopped
1/2 green pepper, chopped
1/2 c. celery, chopped
8-10 pieces chicken
Bring water to boil in Dutch oven and then add bouillon cubes. Mix the other ingredients, except chicken, with bouillon and water. Season the chicken with seasoning salt and lay pieces on top of the rice mixture. Cook 1 1/2 hours at 400 degrees.
Swiss Steak
RECIPE INGREDIENTS
1 round steak, cut into serving-size pieces
1 tsp. oregano
1/4 tsp. red pepper flakes
1/4 tsp. pepper
1 (15 oz. can) tomato sauce
1 onion, sliced
RECIPE METHOD
Flour meat, blend remaining ingredients, except onion. Put meat in crock pot, top with sliced onion, pour
on sauce. Cover, cook on low 6-8 hours.
1 round steak, cut into serving-size pieces
1 tsp. oregano
1/4 tsp. red pepper flakes
1/4 tsp. pepper
1 (15 oz. can) tomato sauce
1 onion, sliced
RECIPE METHOD
Flour meat, blend remaining ingredients, except onion. Put meat in crock pot, top with sliced onion, pour
on sauce. Cover, cook on low 6-8 hours.
Crock Pot Pizza
RECIPE INGREDIENTS
1 1/2 lbs. hamburger, browned and drained
16 oz. shredded mozzarella cheese
1 onion, chopped
1 pkg. sliced pepperoni
2/3 box rigatoni noodles, cooked
1 can cream of mushroom soup
8 oz. mushrooms, sliced
2 jars pizza sauce
RECIPE METHOD
Alternate layers in crockpot as follows: hamburger, noodles, cheese, soup, mushrooms, onions, sauce and
pepperoni. Heat 4 hours on low in crock pot.
1 1/2 lbs. hamburger, browned and drained
16 oz. shredded mozzarella cheese
1 onion, chopped
1 pkg. sliced pepperoni
2/3 box rigatoni noodles, cooked
1 can cream of mushroom soup
8 oz. mushrooms, sliced
2 jars pizza sauce
RECIPE METHOD
Alternate layers in crockpot as follows: hamburger, noodles, cheese, soup, mushrooms, onions, sauce and
pepperoni. Heat 4 hours on low in crock pot.
Pot Roast with Sour Cream Gravy
RECIPE INGREDIENTS
3 lbs. chuck or pot roast
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 tbsp. oil
1/4 c. water
1 tbsp. vinegar
1 tsp. dill weed
5 or 6 small potatoes
5 or 6 carrots
1/2 tsp. salt
1 lg. onion
1 tbsp. flour
1 c. sour cream
1 tsp. dill seed
RECIPE METHOD
Coat roast with flour, salt, and pepper. Brown in oil in skillet. Put roast in crock pot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion, and 1/2 tsp. salt. Cook on low for 10 to 12 hours or high for 6 hours. To make gravy, pour off 3 tbsp. drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly.
Add 1 cup sour cream and dill seed. Heat to boiling.
3 lbs. chuck or pot roast
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 tbsp. oil
1/4 c. water
1 tbsp. vinegar
1 tsp. dill weed
5 or 6 small potatoes
5 or 6 carrots
1/2 tsp. salt
1 lg. onion
1 tbsp. flour
1 c. sour cream
1 tsp. dill seed
RECIPE METHOD
Coat roast with flour, salt, and pepper. Brown in oil in skillet. Put roast in crock pot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion, and 1/2 tsp. salt. Cook on low for 10 to 12 hours or high for 6 hours. To make gravy, pour off 3 tbsp. drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly.
Add 1 cup sour cream and dill seed. Heat to boiling.
Shrimp Marinara
RECIPE INGREDIENTS
1 (16 oz.) can of tomatoes, cut up
2 tbsp. minced parsley
1 clove garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cooked spaghetti
RECIPE METHOD
In a crock pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste, and
seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook
on high for 10 to 15 minutes more. Serve over cooked spaghetti. Top with Parmesan cheese.
1 (16 oz.) can of tomatoes, cut up
2 tbsp. minced parsley
1 clove garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cooked spaghetti
RECIPE METHOD
In a crock pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste, and
seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook
on high for 10 to 15 minutes more. Serve over cooked spaghetti. Top with Parmesan cheese.
Smothered Steak
RECIPE INGREDIENTS
1 1/2 lbs. round steak, cut in strips
1/4 tsp. pepper
1 green pepper, sliced
1 (16 oz.) can tomatoes
3 tbsp. soy sauce
1/3 c. flour
1 tsp. salt
1 lg. onion, sliced
8 oz. mushrooms
1 pkg. Frozen french style green beans (10 oz.)
RECIPE METHOD
Place steak strips, flour, salt, and pepper in crock pot, stirring well to coat steak. Add remaining ingredients. Cover and cook on low 8 hours or high for 4 hours. Serve with rice.
1 1/2 lbs. round steak, cut in strips
1/4 tsp. pepper
1 green pepper, sliced
1 (16 oz.) can tomatoes
3 tbsp. soy sauce
1/3 c. flour
1 tsp. salt
1 lg. onion, sliced
8 oz. mushrooms
1 pkg. Frozen french style green beans (10 oz.)
RECIPE METHOD
Place steak strips, flour, salt, and pepper in crock pot, stirring well to coat steak. Add remaining ingredients. Cover and cook on low 8 hours or high for 4 hours. Serve with rice.
Sweet & Sour Pork
RECIPE INGREDIENTS
2 lb. cubed pork
3 tbsp. soy sauce
1/4 c. vinegar
1 small onion
2 tomatoes, cut in slices
2 tbsp. cornstarch
1/4 tsp. ginger
1/4 c. brown sugar
2 green peppers; cut into strips
RECIPE METHOD
In slow cooker mix pork with cornstarch. Then mix in remaining ingredients except green pepper and tomatoes. Cook on low for 8 hours. Stir in green pepper and tomatoes. Cook on high for 10 minutes. Serve with rice.
2 lb. cubed pork
3 tbsp. soy sauce
1/4 c. vinegar
1 small onion
2 tomatoes, cut in slices
2 tbsp. cornstarch
1/4 tsp. ginger
1/4 c. brown sugar
2 green peppers; cut into strips
RECIPE METHOD
In slow cooker mix pork with cornstarch. Then mix in remaining ingredients except green pepper and tomatoes. Cook on low for 8 hours. Stir in green pepper and tomatoes. Cook on high for 10 minutes. Serve with rice.
Layered Enchilada Casserole
RECIPE INGREDIENTS
1 (14 1/2 oz.) can whole tomatoes
1 small onion, cut into pieces
1 clove of garlic, minced
1/2 tsp. cayenne
1/2 tsp. salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned and drained
8 oz. cheddar cheese, shredded
9 corn tortillas
RECIPE METHOD
To prepare the sauce, place the whole canned tomatoes, the liquid from the tomatoes, the onion, and the garlic in a blender or food processor. Blend. Pour into a medium saucepan. Add the cayenne, salt, and tomato paste. Bring to a boil. Simmer for 5 to 10 minutes. Place 1/3 of the tortillas in the bottom of the crock pot. Spoon over 1/3 of the ground beef, 1/3 of the sauce, and 1/3 of the cheddar in layers. Repeat
each layer twice more. Cover. Cook on low for 6 to 8 hours. Yields 6 servings.
1 (14 1/2 oz.) can whole tomatoes
1 small onion, cut into pieces
1 clove of garlic, minced
1/2 tsp. cayenne
1/2 tsp. salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned and drained
8 oz. cheddar cheese, shredded
9 corn tortillas
RECIPE METHOD
To prepare the sauce, place the whole canned tomatoes, the liquid from the tomatoes, the onion, and the garlic in a blender or food processor. Blend. Pour into a medium saucepan. Add the cayenne, salt, and tomato paste. Bring to a boil. Simmer for 5 to 10 minutes. Place 1/3 of the tortillas in the bottom of the crock pot. Spoon over 1/3 of the ground beef, 1/3 of the sauce, and 1/3 of the cheddar in layers. Repeat
each layer twice more. Cover. Cook on low for 6 to 8 hours. Yields 6 servings.
Tortilla Stack
RECIPE INGREDIENTS
1 lb. ground beef, lean
5 corn tortillas, cut into 6 wedges
2/3 can of undiluted cheddar cheese soup
2/3 package taco seasoning mix
2 med. tomatoes, chopped
1/4 c. sour cream
1 1/3 c. lettuce, shredded
Any other desired toppings
RECIPE METHOD
Crumble 1/4 of ground beef into bottom of slow cooker. Top with 1/4 of tortilla wedges. In a small bowl mix soup and taco mix. Spread 1/4 of soup over tortillas. Sprinkle with 1/4 of tomatoes. Repeat layering until all ingredients are used. Cover and cook on low 4-5 hours. Spoon onto individual plates. Top each serving with sour cream, lettuce, etc.
1 lb. ground beef, lean
5 corn tortillas, cut into 6 wedges
2/3 can of undiluted cheddar cheese soup
2/3 package taco seasoning mix
2 med. tomatoes, chopped
1/4 c. sour cream
1 1/3 c. lettuce, shredded
Any other desired toppings
RECIPE METHOD
Crumble 1/4 of ground beef into bottom of slow cooker. Top with 1/4 of tortilla wedges. In a small bowl mix soup and taco mix. Spread 1/4 of soup over tortillas. Sprinkle with 1/4 of tomatoes. Repeat layering until all ingredients are used. Cover and cook on low 4-5 hours. Spoon onto individual plates. Top each serving with sour cream, lettuce, etc.
Pot Roast
RECIPE INGREDIENTS
2 to 3 lg. potatoes, sliced
2 to 3 carrots, sliced
1 to 2 small onions, sliced
1 1/2 tsp. salt
1/4 tsp. pepper
3 to 4 pound pot roast
1/2 c. water
RECIPE METHOD
Add all vegetables, salt, and pepper to the crock pot. Add meat and water. Cook at low for 10-12 hours or
high for 5-6 hours.
2 to 3 lg. potatoes, sliced
2 to 3 carrots, sliced
1 to 2 small onions, sliced
1 1/2 tsp. salt
1/4 tsp. pepper
3 to 4 pound pot roast
1/2 c. water
RECIPE METHOD
Add all vegetables, salt, and pepper to the crock pot. Add meat and water. Cook at low for 10-12 hours or
high for 5-6 hours.
Lazy Man’s Beef Sandwiches
RECIPE INGREDIENTS
3 lbs. pot roast meat
1 lg. jar of spaghetti sauce (16 and 24 oz size both work)
1 (8 oz.) jar Picante sauce
RECIPE METHOD
Place ingredients in crock pot and cook on high for 6 hours or low for 8 hours. Then take the lid off the pot and stir the meat around until it falls apart. Serve it ladled over toasted English muffins.
3 lbs. pot roast meat
1 lg. jar of spaghetti sauce (16 and 24 oz size both work)
1 (8 oz.) jar Picante sauce
RECIPE METHOD
Place ingredients in crock pot and cook on high for 6 hours or low for 8 hours. Then take the lid off the pot and stir the meat around until it falls apart. Serve it ladled over toasted English muffins.
Hungarian Goulash
RECIPE INGREDIENTS
2 lbs. round steaks, cut in 1/2-in. cubes
1 c. onion; chopped
1 garlic clove, minced
2 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
1/4 tsp. thyme, dried and crushed
1 (14 1/2 oz.) can tomatoes
1 c. sour cream
Noodles
RECIPE METHOD
Put steak cubes, onion, and garlic in crock pot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on low 8-10 hours. Add sour cream 30 minutes before serving, and stir in thoroughly. Serve over hot buttered noodles.
2 lbs. round steaks, cut in 1/2-in. cubes
1 c. onion; chopped
1 garlic clove, minced
2 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
1/4 tsp. thyme, dried and crushed
1 (14 1/2 oz.) can tomatoes
1 c. sour cream
Noodles
RECIPE METHOD
Put steak cubes, onion, and garlic in crock pot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on low 8-10 hours. Add sour cream 30 minutes before serving, and stir in thoroughly. Serve over hot buttered noodles.
Spanish Rice
RECIPE INGREDIENTS
1 1/2 lbs. ground beef; browned and drained
1 med. onion, chopped
1 green pepper; chopped
1 (14 1/2 oz.) can tomatoes
1 (16 oz.) can tomato sauce
3/4 c. water
2 tsp. chili powder
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
3/4 c. rice, converted; raw
RECIPE METHOD
Stir all ingredients together. Cover and cook on low 7 to 9 hours (High for 3 hours, then switch to low for the remaining time).
1 1/2 lbs. ground beef; browned and drained
1 med. onion, chopped
1 green pepper; chopped
1 (14 1/2 oz.) can tomatoes
1 (16 oz.) can tomato sauce
3/4 c. water
2 tsp. chili powder
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
3/4 c. rice, converted; raw
RECIPE METHOD
Stir all ingredients together. Cover and cook on low 7 to 9 hours (High for 3 hours, then switch to low for the remaining time).
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