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| Celtic Radio Community > From Your Kitchen to My Plate > Crockery Cooking |
| Posted by: CelticRose 05-Sep-2004, 12:54 AM |
| I said I thought we should have a crock pot thread and so I decided to start one of my own. Looking forward to many recipes as I cook mostlly with my crock pot! Beef and Potatoes With Rosemary Serves/Makes: reset servings Ready in: > 5 hrs Difficulty: 3 (1=easiest :: hardest=5) Categories: Roasts Recipes 1 pound red potatoes -- medium cut in fourths 1 cup baby carrots 3 pounds chuck roast -- boneless (beef) 3 tablespoons Dijon mustard 2 tablespoons fresh rosemary -- chopped 1 teaspoon fresh thyme leaves -- chopped 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup onion -- finely chopped 1 1/2 cup beef broth Place potatoes and carrots in slow cooker. Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef in cooker. Sprinkle onion over beef. Pour broth evenly over beef and vegetables. Cover, cook on low heat setting 8 to 10 hours or until beef and vegetables are tender. Remove beef and vegetables from cooker, using slotted spoon; place on serving platter. Skim fat from beef juices in cooker if desired. Seve beef with juices. |
| Posted by: CelticRose 05-Sep-2004, 01:00 AM |
| Crock Pot Beef Stew Ingredients 2 lb. stew meat 1-1/2 cups beef broth 1/4 cup plain flour 4 carrots, cut in 1 inch pieces 2 onions, diced 3 stalks celery, chopped 1 can tomatoes 1 tsp. garlic powder 2 bay leaves 2 tsp. sugar 3 potatoes, cut in 1 inch pieces Salt & Pepper to taste Preparation Cut Stew meat into 1 inch pieces. Combine Flour, garlic powder, sugar, salt, & pepper. Sprinkle over meat & mix until well blended. Place in Crock Pot. Add remaining ingredients & stir together. Cook on high for 4 to 5 hours or low for 8 to 10 hours. |
| Posted by: Shadows 05-Sep-2004, 05:59 AM |
| Recipe Name: CROCKPOT BEEF DIABLO Category: BEEF Serves: 8 4 pounds boneless pot roast trimmed 3 potato peeled and sliced 1 onion sliced 2 tables flour 1 tables prepared mustard 1 tables chili sauce 1 tables Worcestershire Sauce 1 teaspo vinegar 1 teaspo sugar Place sliced potatoes and onions in bottom of crockpot. Combine remaining ingredients and spread on roast. Place roast on top of potatoes. Cover; cook on low for 10-12 hours or on high for 5-6 hours. |
| Posted by: Shadows 05-Sep-2004, 06:00 AM |
| Recipe Name: CROCKPOT BLACK FOREST POT ROAST Category: BEEF Serves: 6 3lbs Top Round Pot Roast 1 small onion 1 pack button mushrooms 3 Tbsp water 1/4 cup ketchup 1/4 cup red wine 2 Tbsp Dijon Mustard 1 Tbsp Worcestershire Sauce 1/2 tsp table salt 1/8 tsp black pepper 1 clove garlic 2 Tbsp cornstarch 3 Tbsp water Trim all visible fat from meat; place in slow cooker. In a small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire Sauce, salt, pepper, and garlic. Pour over meat. Cover and cook on LOW about 8 hours. Remove meat and slice. Keep meat warm and turn control to HIGH. Dissolve cornstarch in water; stir into cooker. Cover and cook on High until thickened. Serve with Sauce. |
| Posted by: Shadows 05-Sep-2004, 06:01 AM |
| Recipe Name: CROCKPOT JALAPENO POT ROAST Category: BEEF Serves: 6 3 1/2 pounds chuck shoulder or bottom round 1 can jalapeno peppers with liquid about 4 ounces 1 large onion quartered and thickly sliced 2 cloves garlic thinly sliced 1 teaspo Kosher salt 1/2 teaspo black pepper 2 tables cider vinegar Brown the meat in skillet on the stove top. Place the browned meat in the crockpot. Add remaining ingredients. Cover and cook on low 10 to 12 hours. |
| Posted by: CelticRose 05-Sep-2004, 06:02 AM |
| Wow Wonderul recipes! |
| Posted by: Shadows 05-Sep-2004, 06:05 AM |
| More to follow tonite, I need to get ready for work. |
| Posted by: Shadows 06-Sep-2004, 07:12 AM |
| Recipe Name: SLOW COOKER MEXICAN STYLE MEAT Category: MEXICAN Serves: 5 4 pounds chuck roast 1 teaspo salt 1 teaspo ground black pepper 2 tables olive oil 1 onion chopped 2/3 cups diced green chile pepper, jalopena 1 teaspo chili powder 1 teaspo ground cayenne pepper 1/2 cup hot pepper sauce 3 Clove garlic, chopped 1/2 Tsp. cumin water as needed This recipe can be used with chicken, beef, pork and even venison. It freezes well and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste. 1. Trim the roast of any excess fat and season with the salt and pepper. Heat olive oil in a large skillet over medium high heat, then sear the meat on all sides. 2. Transfer the roast to a slow cooker. Add the onion, chile peppers, chili powder, cayenne pepper, hot pepper sauce and garlic powder. Add enough water to cover 1/3 of the roast. 3. Cover slow cooker and cook on high setting for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. 4. Reduce heat to low setting for 2 to 4 hours, or until meat is totally tender and falls apart. Reserve any remaining liquid for a sauce and thicken, if desired. |
| Posted by: Shadows 06-Sep-2004, 07:16 AM |
| Recipe Name: CROCKPOT MEATBALLS IN JELLY Category: CROCKPOT Serves: 6 2 lbs. Ground Beef 1 C. Dry Bread Crumbs 2/3 C. Dry Onion 1/2 C. Milk 2 eggs slightly beaten 2 T. Parsley 2 t. Salt 1 C. Worcestershire sauce Sauce: 24 1/4 oz. Chili Sauce 20 3/16 oz. Grape Jelly or Jam In a medium size saucepan, simmer meat balls slowly in sauce for 1- 2 hours or let it simmer in the Crock Pot for at least 4 hours so the sauce gets into the meatballs. I prefer longer, but each person's taste is different.  |
| Posted by: Shadows 06-Sep-2004, 07:17 AM |
| Recipe Name: ITALIAN BEEF IN A BUCKET Category: CROCKPOT Serves: 6 3 1/2 pounds beef roast sirloin tip or rump roast 12 ounces (jar) Italian Giardiniera drained 12 ounces (jar) pepperoncini peppers 1 envelo Italian salad dressing -zesty Italian 10 ounce can beef broth Place roast in slow cooker (3 1/2 quart). Mix all other ingredients together, draining oil from giardiniera - mine was water packed. (When adding giardiniera and pepperoncini, use 1/2 jar for a mild version of all for a spicier version). Add all ingredients to slow cooker, cover and cook for 18 (yes, that's right, eighteen) hours on LOW. Meat will be very tender - can use a fork to pull apart. I add liquid smoke to this on occasion to give a nice smokey taste. Use about 1- 2 Tbls. This recipe can be doubled for larger crockpots. |
| Posted by: Shadows 06-Sep-2004, 07:18 AM |
| Recipe Name: SAUSAGE KRAUT (CROCKPOT) Category: CROCKPOT Serves: 4 1 (32 oz) bag sauerkraut (from deli or meat section) 1/2 cup dark brown sugar packed 1 large onion chopped coarsely 1 pound Polish sausage fat-free 1 teaspo caraway seeds optiona 1. Place sauerkraut in colander, and rinse well with cold water. Squeeze dry. Put into a large bowl. 2. Add brown sugar, onion, and seeds, if desired. Mix well until kraut is a delicate caramel color. 3. Place kraut mixture in a greased crock pot. Slice the sausage into large chunks, and place on top of the kraut. 4. Cook on low heat for about 6 hours. If feasible, stir about half way through cooking time. 5. Serve hot with mashed potatoes.... |
| Posted by: CelticRose 06-Sep-2004, 04:34 PM |
Holy cow, Shadows! I am loving you! I said that I cook everything I can by using a crock pot as it is so hot here and you gave me all these glorious recipes! Got any for chicken as well or are you getting that later and I just need to be patient?  I am also having to print all these you have given already! Yummy! I can't wait to make them all! Many thanks!  |
| Posted by: Shadows 06-Sep-2004, 08:10 PM |
| Here is an easy one for chicken to start: Recipe Name: CROCKPOT CHICKEN AND DUMPLINGS Category: CROCKPOT Serves: 6 4 Tables butter 1 Tables vegetable oil 1 onion -- chopped 3 pounds your favorite chicken parts -- cut up 2 cups chicken broth 2 stalks celery 1 tables minced parsley 2 carrot -- peeled sliced 1 tsp black pepper Salt to taste 1/2 tsp ground allspice 1 cup dry white wine (optional but really adds a nice ta 1 can refrigerated biscuits 1/2 cup heavy cream 2 tables flour In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe for canned if you prefer. |
| Posted by: Shadows 06-Sep-2004, 08:13 PM |
| Here is another , then let us hear from some other folks. I have over 75 crockpot recipes that I will eventualy share LOL! : Recipe Name: CROCKPOT LEMON GARLIC CHICKEN Category: CROCKPOT Serves: 4 2 pounds chicken breast halves 1 tsp. dried oregano leaves crushed 1/2 tsp. seasoned salt 1/4 tsp. pepper 2 Tbsp. butter or margarine 1/4 cup water 3 Tbsp. lemon juice 2 cloves garlic (more or less to taste) minced 1 tsp. chicken bouillon granules 1 tsp. minced fresh parsley Remove skin and excess fat from chicken; rinse and pat dry. In small bowl, mix oregano, seasoned salt and pepper; rub into chicken, using all of the mixture. In a large skillet over medium heat, brown chicken in butter. Transfer chicken to a slow cooker. Place water, lemon juice, garlic and bouillon granules in skillet. Stirring over medium heat, bring to a boil, loosening browned bits from bottom of skillet. Pour over chicken. Cover and cook on high for 2-1/2 to 3 hours or on low for 5 to 6 hours or until chicken is almost tender. Add parsley and baste chicken. Cover and cook on high for 15 to 30 minutes or until chicken is tender and juices from chicken run clear when cut along bone in thickest portion. Serve with rice pilaf. |
| Posted by: Shadows 06-Sep-2004, 08:15 PM |
| Ah OK so I lied about that being the last one for tonite... you should enjoy this one: Recipe Name: WHOLE BAKED CHICKEN IN A CROCK Category: CROCKPOT Serves: 6 1 (3 to 3 1/2 lb.) whole chicken 1 teaspo salt 1 teaspo paprika 1/2 teaspo pepper 1 teaspo olive oil 1 large onion sliced 1 medium bulb garlic (about 20 cloves) Remove giblets from chicken; remove as much fat as possible. Rinse and drain chicken; pat dry inside and out with paper towels. In a small bowl, combine salt, paprika, pepper, and oil; mix to form paste. Spread evenly over chicken. Place onion in Crock-Pot. Place chicken, breast side up, over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves in and around chicken. Cover; cook on low setting for at least 7 hours or until chicken is tender and juices run clear. |
| Posted by: Shadows 07-Sep-2004, 08:13 AM |
| Baby Back Ribs (Slow Cooker) 4 pounds pork baby back ribs 1/4 cup of barbecue sauce 1/3 cup dark brown sugar 1 tablespoon paprika 1 1/2 teaspoons chili powder 1 1/2 teaspoon salt 1 teaspoon ground cumin 3/4 teaspoon black pepper 3/4 teaspoon white pepper 3/4 teaspoon ground oregano 1/2 teaspoon cayenne pepper 1/4 teaspoon sugar Trim excess fat from ribs. Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce. |
| Posted by: CelticRose 07-Sep-2004, 06:20 PM |
| 75 recipes! Wow! Oh I want them all. I am going to make me a crockery cooking cook book! Thank you so much for them all, the chicken recipes as well, and more to come, Shadows! |
| Posted by: Shadows 08-Sep-2004, 08:41 PM |
| Recipe Name: CROCKPOT NEW ENGLAND ROAST Category: BEEF Serves: 6 3 pounds roast 1 teaspo Salt 1/4 teaspo Pepper 2 Onions cut into quarters 1 Celery cut into 8 chunks 4 Carrot cut into quarters 1 Bay leaf 2 teaspo Vinegar 5 cups Water 1 Small wedged cabbage Sauce : 3 tables Butter 1 tables Instant minced onion 2 tables Flour 1 1/2 cups Reserved beef broth 1 tables Prepared horseradish 1/2 teaspo Salt Sprinkle roast with seasonings. Place onions, carrots and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. (Remove the bay leaf before serving.) Cover pot and cook on low 5 to 7 hours or meat is tender. Remove meat and turn on high. Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done. Meanwhile, melt butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 cups of broth out of cooking pot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stiring constantly, until thickened and smooth. Serve sauce over roast, with vegtables. |
| Posted by: CelticRose 11-Sep-2004, 07:54 AM |
| All Day Slow Cooker Chicken 2 tablespoons frozen orange juice 2 cups chicken stock 1 teaspoon salt 1/4 teaspoons pepper 1/2 cups tomato paste 2 tablespoons soy sauce 2 tablespoons brown sugar 2 cloves garlic, minced 1 dash allspice Remaining Ingredients 4 pounds chicken, breasts and thighs 1/4 pounds mushrooms, sliced 2 tablespoons margarine or butter 11 ounces mandarin orange , (1 can) sections, drained 1/2 a medium-large bell pepper, sliced lengthwise 1/4 teaspoons ground ginger 3 tablespoons cornstarch 1/4 cups cold milk 1/4 cups cold water The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning. In the morning place the chicken in the slow cooker/Crock Pot and add marinade up to about an inch from the top of the container. Set the cooker on low and cover. 6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slo cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Re-cover the slow cooker/Crock Pot and let simmer for 15 to 30 minutes unti serving. Serve with baby carrots, new potatoes or veggies of your choice. Serves 6. |
| Posted by: Shadows 11-Sep-2004, 08:15 AM |
| Recipe Name: CHEESY BRAT STEW FOR THE SLOW COOKER Category: STEW Serves: 6 6 bratwu links browned and cut into 1/2 inch slices 4 medium potatoes peeled and cubed 1 tables dried minced onion 1 (15 ounce) can green beans drained 1 small red bell pepper seeded and chopped 2 cups shredded Cheddar cheese 1 (10.75 ounce) can cream of mushroom soup 2/3 cup water This is a delicious stew! Easy to make and wonderful to eat. Great for those chilly days watching football games. Prep Time: approx. 15 Minutes. Cook Time: approx. 3 Hours . Ready in: approx. 3 Hours 15 Minutes. Makes 6 servings. Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender. |
| Posted by: Shadows 11-Sep-2004, 08:21 AM |
| Recipe Name: CROCKPOT HEARTY BEAN POT Category: MAIN DISH Serves: 8 1 Pound dried Navy or Great Northern Beans 1 Tsp. Vegetable Oil 2 Medium Onions, chopped 3/4 Cup Canadian-style Bacon, diced 6 Clove Garlic, minced 1 Tsp. dried Thyme Dash of crushed Red Pepper 1/4 Cup Molasses or Maple Syrup 1/4 Cup Ketchup 2 Tblsp Worcestershire sauce 1 Tblsp Dry Mustard 3 Cup Water, boiling 2 Bay Leaves 2 Tblsp Cider Vinegar Salt and Pepper to taste Place the beans in a large bowl and cover with water to soak overnight, or for at least 8 hours. Drain and rinse the soaked beans, discarding any anomalies; place them in a 3-1/2-quart stock pot. In a large skillet over medium-high heat, warm the vegetable oil. Add the onions and the Canadian bacon. Cook, stirring often, until the onions are softened, usually about 5 minutes. Add the garlic, thyme, and crushed red pepper to the mixture and stir in the skillet for about a minute more. Add the mixture to the beans in the crock pot. Add the molasses or maple syrup to the crock pot. Pour in the ketchup, Worcestershire, and dry mustard. Stir to combine. Add the boiling water to the crock pot. Add the bay leaves and cook on high, covered, for about 4 1/2 hours, or on low-temperature setting for 10 or 11 hours. Remove the bay leaves from the cooked beans and season with a splash of vinegar, salt, and pepper. |
| Posted by: Shadows 15-Sep-2004, 10:20 AM |
| Recipe Name: LOUISIANNA CHICKEN CREOLE Category: 0 Serves: 4 3 Pound chicken thighs 1 Cup celery, diced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 onion, sliced 1 can sliced mushrooms 1 can tomatoes 1 ts garlic powder 1 ts sugar 1 ts Cajun seasoning 1/2 ts Paprika salt & pepper to taste Louisiana hot sauce to taste 2 Cup minute rice, cooked Place chicken in bottom of crockpot. Combine remaining ingredients (except rice) & add to crockpot. Cook on high 4 to 5 hours or on low 7-8 hrs. Cook rice according to package direction. Spoon Creole Chicken over hot cooked rice. Prep/CookTime : 2-5 hrs |
| Posted by: CelticRose 01-Oct-2004, 04:01 PM |
| Shadows, I have to tell you that I have made many of the recipes you have put in here and they have all been so wonderful! Many thanks! |
| Posted by: Shadows 01-Oct-2004, 04:05 PM |
| You are welcome. |
| Posted by: Shadows 01-Oct-2004, 04:24 PM |
| Here is another you might enjoy... works well with chicken too: Recipe Name: RABBIT IN BLUE CHEESE AND MUSTARD SAUCE Category: CROCKPOT Serves: 2 1 rabbit (2 1/2 - 3 lbs) cut up Freshly ground pepper 1 1/2 tsp dry thyme 1 1/2 tsp dry savory 1 dry bay leaf 1/4 cup dijon mustard 3 Tbsp dry white wine 1 Tbsp cornstarch 1/3 cup whipping cream 1/2 cup crumbled blue cheese Rinse rabbit and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker. Sprinkle with pepper, thyme, and savory; insert bay leaf between two rabbit pieces. Mix mustard and wine; pour over rabbit. Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2 - 8 1/2 hours). Carefully lift rabbit to warm serving dish; keep warm. Mix cornstarch and cream; blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes). Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted. Pour sauce over rabbit; sprinkle with remaining 1/4 cup of cheese. |
| Posted by: Shadows 01-Oct-2004, 04:26 PM |
| And another offering: Recipe Name: MARINATED CHICKEN AND PORK Category: CROCKPOT Serves: 6 3 lb chicken pieces 1 lb lean boneless pork cubed 1 cup dry red wine 1/2 tsp black pepper 3 cups beef broth (Campbell's) 2 cloves garlic crushed 3 tomato chopped 1/2 tsp rosemary 1 tsp salt Place chicken pieces and pork cubes in a large bowl. Mix all other ingredients thoroughly, pour over chicken and pork. Allow meat to marinate in sauce for about 2 hrs. (you could leave it over night) Transfer chicken, pork and marinade to cooker. Cover pot, turn on LOW and cook 6-8 hrs.or until chicken and pork are thoroughly cooked. Serves 6. |
| Posted by: 3Ravens 05-Oct-2004, 12:31 AM |
| Here's something to go with all that meat! This is from the Fix-It and Forget-It Cookbook, by Dawn Ranck and Phyllis Good, ISBN: 1-56148-317-6 Nothing but crockpot recipes! There are two other cookbooks in the series also. Notes in parenthesis added by me! Corn Pudding 2 10-oz cans whole kernel corn with juice (or equivalent amt from 2 bigger cans) 2 15-oz cans creamed corn 2 boxes corn muffin mix (the little Jiffy Muffin ones) 1 stick (1/4th lb) margarine or butter (I prefer my cholesterol with fewer transfats, so I use the real stuff) 8-oz sour cream 1. Combine all ingredients in crockpot. 2. Cover. Heat on low 2-3 hours until set. This makes a soft spoonbread. Note! Don't try to "hold" this too long, it will KEEP thickening until you have something that could be used to morter bricks! For leftovers, the best thing to do is....Spray a loaf pan with Pam, and pack the leftovers in. Put in the fridge overnight. The next day, remove and slice the loaf. Dredge slices in flour, fry until golden, and serve with sausage gravy! |
| Posted by: freekenny 11-Oct-2004, 02:02 PM | ||
O'siyo, ~ Now this is what I'm talking about! Sound delicious so gotta make it this week~ I just love finding new ways of 'cookin'  ~~Sty-U  |
| Posted by: CelticRose 11-Oct-2004, 02:09 PM |
| Freekenney! I made this recipe and it was wonderful! |
| Posted by: Shadows 11-Oct-2004, 02:44 PM |
| Thank you Rose! I do have to say every where I take these I am asked for the recipe.... ! |
| Posted by: freekenny 03-Nov-2004, 03:29 PM | ||
O'siyo, ~ Yeppers CelticRose they were scrumptous!  I subsituted the grape jelly/jam with Blackberry Fruit Spread! I would think that any flavour of jam/jelly would work! I bet Orange Marmalade would be divine! ~Ni Ya We again Shadow for a splendid recipe!  ~~Sty-U |
| Posted by: Shadows 15-Nov-2004, 10:47 AM |
| This might already be here, but everytime I make it I say "the folks on CR would love this!" Recipe Name: CROCKPOT SOUTHWESTERN STYLE CHALUPAS Category: CROCKPOT Serves: 8 1 (4 pound) pork roast 1 pound dried pinto beans 1 (4 ounce) can chopped green chile peppers 2 tables chili powder 2 teaspo cumin 1 teaspo oregano salt and pepper to taste 1 quart water 1 (16 ounce) package corn chips In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper and water. Simmer on low for 4 hours. Remove roast and pull meat apart; remove any bones or fat. Return pork to slow cooker and continue cooking for 2 to 4 more hours. Add more water if necessary. Place corn chips on a serving plates. Spoon pork mixture over chips and serve with desired toppings. |
| Posted by: CelticRose 15-Nov-2004, 04:49 PM |
| I have not seen this before on here, Shadows! What a wonderful recipe! Thanks so much! |
| Posted by: Shadows 18-Nov-2004, 07:37 AM |
| This is for stove top but can be modified for your slowcooker, follow the directions with your cooker for adapting cooking times. Recipe Name: BEER AND CHEESE SOUP Category: SOUP Serves: 8 SOURCE Shadows 1 Cup carrots, chopped 1 Cup celery, chopped 1 1/2 Cup yellow onions, peeled and chopped 2 Tblsp peanut or olive oil 6 Cup Chicken soup stock 1 Cup Cheddar cheese, grated 2 Tsp. flour salt and pepper to taste 1/2 Tsp. dry mustard 1/4 Tsp. Worcestershire sauce 1/4 Tsp. Tabasco sauce 1 Clove garlic, minced 12 Ounce beer Polish sausage or knackwurst ( optional) Saute` the carrots, celery, garlic, and onions in the oil until browned. Bring the soup stock to a boil, add the vegetables, and simmer for 45 minutes. Dredge the cheese in the flour, and mix into the soup, stirring constantly until the mixture thickens. Keep stirring often until you serve. Add the salt, pepper, mustard, Tabasco, and Worcestershire. Finally, add the beer, and stir until all is hot. You may wish to add sliced cooked sausage to this soup, add just before serving. |
| Posted by: Shadows 21-Nov-2004, 08:05 AM |
| Recipe Name: CHICKEN IN WINE AND MUSHROOM SAUCE Serves: 6 1 lg Onion -- finely chopped 2 Garlic cloves -- minced 2 lg Carrots -- peeled & grated 8 Ounces Mushrooms -- sliced 1 Bay leaf 4 lg Chicken breast halves w/o -- skin 1 ts Dried thyme 1 ts Dried basil 1/4 ts Dry mustard 1/2 ts Salt -- optional 1/4 ts Black pepper 3/4 Cup Red burgundy wine 3 tb Tomato paste 1 tb Worcestershire sauce 10 Ounces Spaghetti or other pasta Parsley sprigs for garnish In large crock pot, combine onion, garlic, carrots, mushrooms, and bay leaf. Arrange chicken over vegetables. Sprinkle with thyme, basil, mustard, salt, if desired, and black pepper. In a cup, combine wine, tomato paste, and Worcestershire sauce. Stir to mix well. Pour over chicken. Cover and cook 1 hour on high. Stir. Reduce heat to low and cook an additional 5 to 6 hours or until chicken is done. Remove and discard bay leaf. Cook pasta according to package directions and drain well in colander. Meanwhile, cut chicken into slices and return to sauce. Spoon individual portions of sauce and chicken over pasta. Garnish with parsley sprigs, if desired. NOTE: Use Large chicken breasts, smaller ones cook too quickly. Prep/CookTime : 5 hrs |
| Posted by: Shadows 25-Nov-2004, 12:11 PM |
| This is a little late... been real busy at work: Did you know that you can make your turkey stuffing/dressing in your crockpot? All you have to do is follow the prep for your standard recipe, add some turkey or chicken broth, grease the sides of your crockpot and cook on high for one hour then reduce to low heat for 2 more hours. This is a good way to make extra since some birds don't hold enough for big dinners. |
| Posted by: freekenny 29-Nov-2004, 03:01 PM | ||
O'siyo Shadow, ~ This sounds really good! Going to try it this week! Tried the Beer and Cheese soup..of course it wasn't your recipe but, it was tasty for something different! Ni Ya We for the recipes!~Sty-U |
| Posted by: Shadows 14-Jan-2005, 09:38 PM |
| I usually don't use pre-packaged stuff in my cooking , but this one tasted good... next time I will just use the juices I save from the next roast I do in the oven for the packaged au juice. Recipe Name: CROCKPOT FRENCH DIP ROAST Category: CROCKPOT Serves: 6 1 large onion quartered and sliced 1 beef bottom round roast (about 3 lbs.) 1/2 c. dry white wine or water 1 pkg. (3/4 oz) au jus gravy mix 1/8 tsp. seasoned pepper Place onion in crockpot. Trim excess fat from roast. Cut meat in half if needed to fit in crock pot. Place meat in crock pot over onions. In a small bowl, combine wine (or water), au jus mix and pepper until blended. Pour over roast. Cover and cook on high for 6 hours or on low for 12 hours (until very tender). Remove meat from liquid. Let stand 5 minutes before thinly slicing across grain. Strain broth, if desired; taste for salt. Serve with hard french rolls for sandwiches... use liquid for dipping. |
| Posted by: Shadows 15-Jan-2005, 12:08 AM |
| I got this one online... it is supposed to be from a famous rock groups tour cook.... I like it!!!! Recipe Name: ROCK & ROLL TOUR BUS CHILI Category: CHILI Serves: 12 1 lb. bacon 1 lb. breakfast sausage 5 / lbs. ground beef - coarse chili grind if possible 1 tables olive oil 2 medium yellow onions finely chopped 2 green bell peppers cored seeded and finely chopped 2 stalks celery finely chopped 3 medium cloves garlic finely chopped 30 oz tomato sauce 30 oz stewed tomatoes 6 oz tomato paste 1 bottle Corona beer 4 oz chile salsa 1 each 3 in can pickled jalapeno peppers finely chopped 4 tables hot chili powder 4 tables mild chili powder 4 oz can whole green chiles seeded and finely chopped 1 teaspo oregano - preferably Mexican 3 tables salt 4 tables cumin 4-1/2 quart crock pot Cook bacon until very crispy. Drain and discard grease, chop or crumble, add to crock pot Brown sausage, drain and discard grease, chop or crumble, add to crock pot Brown ground beef, drain and discard grease, chop or crumble, add to crock pot Sautee onions, celery, bell peppers, and garlic in olive oil until onions become translucent - add to crock pot. Add all remaining ingredients. Mix well, cover, turn crock pot on high, let simmer for six hours or so, stirring from time to time. Makes 4-1/2 quarts |
| Posted by: Shadows 05-Mar-2005, 09:59 AM |
| CROCKPOT BEEF N BREW VEGETABLE SOUP 3 medium onions, sliced 1 lb carrots, cut into 1/2" slices 4 parsnips, cut into 1/2" slices 2 bay leaves 4 cloves garlic, minced 1 TBS snipped fresh thyme or 1 tsp dried thyme, crushed 1/2 tsp pepper 2 TBS quick cooking tapioca 1 1/2 lbs beef stew meat, cut into 1" cubes 1 14 1/2 oz can beef broth 1 12 oz can beer In a 5 or 6 quart crockpot, place onions, carrots, parsnips, garlic, bay leaves, dried thyme, and pepper. Sprinkle with tapioca. Place meat on top of vegetables. Add beef broth and beer. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. To serve, remove bay leaves; if using fresh thyme, stir in now. |
| Posted by: Shadows 21-Sep-2005, 04:18 PM |
| Creole Turkey Soup Recipe Ingredients: 1 large onion, diced 1-1/2 green bell pepper, diced or 1 roasted red pepper (I might add a jalapeño or 2 here) 3/4 cup celery, diced 24 ounces stewed tomatoes 4-1/2 teaspoons chili powder (add ground pepper to taste) 3/4 teaspoon salt, or to taste 4 cups Turkey, cooked & cut up 6 cups rice, cooked Directions: Combine all of the ingredients except for the rice in a crock pot. Cover and cook on LOW all day. Serve over cooked rice. |
| Posted by: Shadows 26-Oct-2005, 04:30 PM |
| Recipe Name: SHADOWS GREAT BAKED BEANS Category: CROCKPOT Serves: 6 1 pkg. dried beans yellow eye navy great northern etc 4 tbsp. brown sugar 2 scant tsp. salt 1/4 tsp. black pepper 1/8 tsp. powdered chilpotle pepper 1 tsp. powdered mustard 1/2 c. molasses 1 (2 to 3 oz.) piece salt pork or 1/4 pound bacon 1 med. peeled whole onion 5 whole cloves 1 tsp liquid smoke Soak beans overnight (or follow quick soak directions on bean package). In a.m. drain and replace water. Parboil ( omit this step if using quick soak) 10 to 15 minutes (not longer) . Stud onion with cloves and place in bottom of crockpot. Drain beans and put on top of onion. Add sugar, salt, pepper, chilpotle pepper, mustard and molasses dissolved in 1 1/2 cups of hot water. Add to beans. Add enough hot water to just cover top of beans. Add liquid smoke. Place salt pork or bacon on top. Cover and set crock pot on high. Check and add water* about every 3 hours, when necessary. Cook 6 to 8 hours. * I, on occasion use beer as the replacement liquid. This recipe can be doubled to fit larger crockpot, but only use the one onion and 5 cloves. |
| Posted by: Rindy 11-Nov-2005, 01:55 PM |
| Crockpot Lasagna 8 Lasagne noodles uncooked 1 tsp. Italian seasoning 1/3 Cup water 15 oz. ricotta cheese 1lb ground beef 28 oz. jar spaghetti sauce 4 oz. can sliced mushrooms 2 Cups shredded mozzarella cheese Break noodles. Place half in bottom of greased slow cooker. Brown-ground beef in saucepan. Drain. Stir in Italian seasoning. Spread half over noodles in slow cooker. Layer half of sauce and water, half of mushrooms, half of ricotta cheese, and half of mozzarella cheese over beef. Repeat layers. Cover. Cook on Low 5 hours. Makes 8 servings. |
| Posted by: Shadows 14-Mar-2006, 10:24 AM |
| Recipe Name: SZECHWAN ORIENTAL SHRIMP Category: 0riental Serves: 4 1 Pack (8 ounce) frozen cooked shrimp 1 tb cornstarch 1/2 Cup mild, medium, or hot salsa 1/4 Cup honey 2 tb soy sauce 2 tb Dijon mustard 2 tb chunky peanut butter 1/4 ts ground ginger 1 can (15 ounce) baby corn, rinsed well and -- draned 4 1/2 Ounces shiitake mushrooms 1 Cup snow pea pods Combine cornstarch, salsa, honey, soy, mustard, peanut butter and ginger in a crockpot. Gently stir in the corn, mushrooms and snow pea pods. Cook on high 1 hour. Then, add frozen shrimp. Cook on high 1 more hour. Serve over rice. Source : http://crockpot.cdkitchen.com/recipes/recs/435/Szechwan_Oriental_Shrimp57295.shtml Prep/CookTime : 1-2 hrs Difficulty : 3 |
| Posted by: CelticRose 18-Mar-2006, 03:11 PM |
| Ooh, you guys got some new good recipes in here! Yippee! Thanks! |
| Posted by: Shadows 26-Oct-2006, 03:43 PM |
| Recipe Name: CROCKPOT ITALIAN SAUSAGES Category: CROCKPOT Serves: 6 4 lbs. Italian sausages (sweet or hot) 2 medium green peppers sliced 1 large onion sliced 30 oz jar favorite spaghetti sauce Cook sausage whole in covered frying pan. Drain and slice. Put all ingredients in crockpot and cook 2-3 hours on high. Turn to low to keep warm. |
| Posted by: CelticRose 16-Nov-2006, 01:02 AM |
| Goodness! I never thought of putting Italian sausages in a crock pot! Thanks,Shadows! |
| Posted by: Celtic Jenny 16-Jan-2007, 03:19 PM |
| I just posted a recipe in the "winter recipes" contest section for "Spicy 5 Can Mexican Chicken"... Easy to make... tasty to eat! My Italian husband Brian makes a killer crock pot of Spaghetti sauce and Sausage... It's easy: 2 cans (32) oz each of tomato sauce 1 (16) oz can tomato paste (can add more paste if you like it thicker) 2 (15) oz cans italian style diced tomatoes Dried Italian seasoning & lots of garlic powder - to your own taste 3 - 6 TBSP chili power, whatever 1/4 to 1/2 cup of sugar (I use organic) - again to taste (you can also use Splenda for those on sugar restricted diets) Uncle Charlie's HOT Italian sausage (This IS the rolls royce of sausage in my book!) - about 8 - 10 whole sausages 1 large bell pepper - chopped 1 large onion - chopped Mushrooms - optional (I leave them out.. hubby hates them) Method: Dump all the tomato products, seasonings, chili powder & sugar into the crock pot and mix well. Set crock pot to the low setting. Brown your sausages in a skillet until cooked all the way through, drain and place (whole) in the sauce. Brown your peppers & onions (& mushrooms if you use them) in a little bit of olive oil. Dump into the sauce. Stir everything together, cover and cook 5 - 7 hours on low. Serve over hot pasta with fresh parmesian cheese on top! Mmmmm Brian and I eat this every Sunday!!! We call it "Spaghetti Sunday" |
| Posted by: CelticRose 16-Jan-2007, 04:26 PM |
| Oh my goodness, CelticJenny! I so love this recipe! Thank so much for sharing. I am half-Italian myself so I will try this. Gotta check out your Mexican recipe too! anything I can put in a crock pot is all more the better! And we always eat Italian sausages with our Italian food! Thanks so much! |
| Posted by: Celtic Jenny 16-Jan-2007, 05:10 PM | ||
It's the best!!!! I was looking at the other recipes above... As soon as I find the time, I'm going to copy some down and get in the kitchen and start cooking!!! .... as my husband would say.. "Get in the kitchen & cook woman!!!" |
| Posted by: Emmet 22-Jan-2007, 03:09 PM |
| GUINNESS IRISH STEW Our slow cooker has a metal pot. I dredge 2 lbs lamb stew meat in flour, salt & pepper, and brown it in olive oil (sometimes bacon fat...yeah, I know; but it tastes better) in the pot on the stove top. I set the meat aside, and sauté a chopped onion until caramelized, and set the onions aside with the meat. I brown the leftover flour in the pot, then deglaze it with a pint of Guinness, scraping up all the bits from the bottom. In goes the lamb, onions, some red potatoes cut up like big thick steak fries (skin on), some of those already-peeled baby carrots, some fresh thyme and a bay leaf. On goes the lid, and I cook it on High for about 3 hours, until the potatoes are done. Garnish with chopped fresh parsley, serve with brown bread, butter, and Guinness.  |
| Posted by: John Clements 22-Jan-2007, 06:21 PM |
| Thanks Emmet. You just made my mouth water. |
| Posted by: Rindy 22-Jan-2007, 07:56 PM |
| Oh YUM! A person should restrain from reading this stuff when your hungry..... Love crockery cooking.. specially with wild game.. Slainte |
| Posted by: CelticRose 27-Jan-2007, 05:30 PM |
| Yeah, I agree, Rindy! I love wild game! My hubby will not eat it...the goof! LOL His brother and I did trick him into eating buffalo once. He did like it. I love anything from the wild, but sure hate to see what happens to creatures before it gets to my plate. Tis life. Looking forward to more crockery cooking recipes! |
| Posted by: Shadows 23-Jan-2012, 11:39 AM |
| Anyone have more crockery cooking recipes? |
| Posted by: DesertRose 23-Jan-2012, 04:41 PM |
| Gosh Shadows! I am hungry reading these recipes. Wanted to share that I just purchased a new crockpot cook book. Has some really great recipes. It is called, "Crockpot, The Original Slow Cooker" published in China 2011. Has four books in one: Appetizers, soups & stews, side dishes & main dishes. I highly recommend this cookbook for crockery cookers. |
| Posted by: Shadows 24-Jan-2012, 01:26 PM |
| Here are two places I find crockpot recipes: http://crockpot.cdkitchen.com/ http://www.cookingcache.com/cat/crockpot_recipes/default.aspx |
| Posted by: Leelee 25-Feb-2012, 11:18 AM |
| Just perfect for today's wintery weather Slow-Cooker Beef Stroganoff 1 lb. (450 g) Cubed Stewing Beef 1 Onion,Chopped 1 Cup Chopped Fresh Mushrooms 1/2 Cup 25% Less-Sodium Beef Broth 1/2 Cup (1/2 of 250 g Tub) Philadelphia Herb & Garlic Cream Cheese Spread 1 Tbsp. Flour 225 g (1/4 of 900 g Pkg.) Fettuccine, Uncooked Place meat, onions and mushrooms in slow cooker. Add broth; stir. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Meanwhile, cooking pasta as directed on package, omitting salt, about 20 min. before ready to serve meat mixture. Drain pasta. Mix cream cheese spread and flour. Add to meat mixture; stir until cream cheese is completely melted and mixture is well blended. Place pasta in large bowl. Add meat mixture; toss to coat. Substitute: Prepare using shiitake or chanterelle mushrooms. Special Extra: You can also add garlic cloves and pepper to crock pot prior to cooking. For added flavour and colour, sprinkle with chopped fresh parsley just before serving. I know what I'm having for dinner tonight....do you? |
| Posted by: Leelee 26-Feb-2012, 11:56 AM |
| 1 Large Green Pepper, Chopped 1 lb. (450 g) Red Potatoes (about 3), Very Thinly Sliced 1 tsp. Paprika 8 Small Bone-in chicken Thighs (1-1/2 lb./675 g), Skin Removed 1 Can (10 fl oz/284 mL) Condensed Cream of Chicken Soup 1/2 Cup Cheez Whiz Cheese Spread 1 Tbsp. Worcestershire Sauce 1/4 Cup Chopped Fresh Parsley Place peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Use slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH. Add Cheez Whiz and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until Cheez Whiz is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley. |
| Posted by: Shadows 01-Nov-2012, 02:34 PM |
| Fall is a great time to use your crockpot/slowcooker. If you are out doing yard work, raking leaves, putting your garden to bed or out hunting your crockpot can be making your dinner for you. Anyone have more recipes for the crock? |
| Posted by: Shadows 05-Apr-2013, 11:17 AM |
| With the heat of summer fast approaching using your crockpot to help keep your home cool is an idea worth pursuing. Share your crockpot summer recipes please! |
| Posted by: Shadows 29-Jan-2014, 08:56 AM |
| With the cold temps over much of the USA it would be a great time to cook with your slowcooker! SOme very nice recipes are posted here that would warm you from within. Does anyone have more to contribute to these recipe? |
| Posted by: Shadows 27-Dec-2014, 12:23 PM |
| The holidays are a great time to use your crockpot! It can cook up a whole meal or cook and keep appies for your guests to enjoy. There are some great recipes above , do you have any to add!? |
