Could someone direct me to Cathy's final tweaked version of Crockpot Cassolet? Thanks!

Might I suggest you visit "Habitat for Humanity or some church thrift shop? I

bet you'll find a gently used one for $5 to $10. And these shops always check the products first to make sure they work.

That way you can test out whether you actually like it. If you don't, just donate it back.

 
Heather, you will love your crockpot...Recipe for Pepper Steak

2 1/2 lbs round steak cubed
1/4 cup flour
1/2 tsp salt
1/8 tsp pepper

toss with beef to coat--put in crock pot

1 large bunch green onions
3 cloves garlic

chop and put over meat

Mix:

 
oops rest of recipe for pepper steak

mix

1/2 cup soy sauce
1 tsp sugar
1/8 tsp pepper
1/8 tsp ginger

pour over meat.

make 1/2 cup beef boullion and pour over all. cook 8-10 hours on low. Add 1 green pepper sliced last hour or so.

very good

 
Great Crockpot Cookbooks

Fix it and Forget it and also Fix it and Forget it for Entertaining

Wide variety and different ways to make food in a crockpot that isn't boring or the same.

 
Crockpot Pork Chops with Apricots and Prunes

This is a great cold weather dish to serve with rice pilaf.

Dried fruits, such as apricots and prunes, have a lot of iron, and the iron is more readily absorbed when combined with vitamin C. This dish has it all.

6 servings
6 hours 15 minutes 15 minutes prep
1 tablespoon vegetable oil
6 pork chops, trimmed (about 2-1/2 lb.)
2 onions, cut in wedges
2 cloves garlic, minced
1 cup dried apricots
1 cup pitted prunes
1/2 cup orange juice
1/2 cup chicken stock
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper

1. In large skillet, heat oil over medium-high heat; brown pork chops.
2. Transfer to crockpot.
3. Add onions, garlic, apricots and prunes to pork chops.
4. Whisk together orange juice, chicken stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to crockpot.
5. Cover and cook on LOW for 6 to 8 hours, or until meat is tender.
6. Remove pork chops to plate and keep warm
7. Increase heat to High; cover and cook for about 5 minutes or until sauce is slightly thickened.
8. Serve with chops.

 
I just bought a 4 quart rival oval crockpot from target for 17.99 on sale.

That's good for a family of 4. The oval size is nice if you want to put an entire chicken inside vs. the round.

 
T&T rec: Crockpot Chorizo Stew

*** Crockpot Chorizo Stew ***

I recently made some fresh chorizo sausage, and this stew is the result of cooking up part of that batch. Very rich and tasty!

4-6 servings
time to make 4¼ hours 5 min prep

3 cups hot water
3 teaspoons granulated beef bouillon
2 cups chopped cabbage
1 (15 ounce) can yellow hominy, drained
1 (7 ounce) can minced mild green chilies, with liquid
1 cup minced yellow onions
2 stalks celery, chopped
2 teaspoons minced roasted garlic
1/2 cup chopped roasted red peppers or yellow bell peppers
1/8 teaspoon fresh ground black pepper, to taste (or black/pink/green mixture)
2 teaspoons extra virgin olive oil
1 lb fresh chorizo sausages, removed from the skin
salt and pepper, to taste

1. In the crockpot on high temperature, dissolve the bouillon in the hot water.

2. Add the cabbage, hominy, chiles, onion, celery, garlic, bell pepper, and freshly ground black pepper.

3. Over a high temperature in a skillet, saute the unskinned chorizo sausage in olive oil until browned, about 7 to 10 minutes.

4. Add cooked chorizo to the crockpot.

5. Simmer on high for 3 to 4 hours, or until it has reached the texture you prefer.

6. Add salt and pepper to taste, and enjoy.

7. Serve along with nice crusty bread or- even better- cornbread!

http://www.recipezaar.com/102746

 
T&T fave - rec: Crockpot Chicken Korma

*** Crockpot Chicken Korma ***

I love chicken korma, but wanted an easier way to make it... and here's what I came up with! Rich, aromatic, and wonderfully tasty, I'm really pleased with this recipe and I hope you like it, too!

4 servings
time to make 4¼ hours 5 min prep

1 1/2 lbs chicken thighs or 2 cups cubed chickens or turkey breast, skinless and boneless
1 cup uncooked white rice
3 cups water
3 teaspoons chicken bouillon powder
2 tablespoons dried onion flakes
8 ounces sliced mushrooms (optional)
4 tablespoons smooth cashew butter (warmed in microwave to soften)
1/8 teaspoon cayenne, to taste
3 teaspoons turmeric
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground coriander
2 teaspoons ground cumin
3 teaspoons ground cardamom
1 (13 1/2 ounce) can coconut milk
1/2 cup half-and-half

1. Stir together all ingredients except for the coconut milk and half and half in the crockpot.

2. Cook on high for 4 to 6 hours or until rice is tender, stirring well every couple of hours.

3. 30 minutes before serving add in the coconut milk and the half and half, stir well, and let cook for another 30 minutes (you can add more half/half or chicken broth if the mixture needs more liquid).

4. Makes about 4 servings.

5. You can also add cauliflower pieces into the recipe to stretch it and it tastes great! Note: I recommend using a type of rice that stands up well to slow-cooking, such as Uncle Ben's; Thai rice, for instance, will turn into mush if it slow cooks for too long.

http://www.recipezaar.com/30472

 
Another T&T fave - rec: Crockpot Southwestern Pumpkin Soup (aka Korma Soup) - from S.O.U.P.S

*** Crockpot Southwestern Pumpkin Soup (aka Korma Soup) - from Michael Congdon's S.O.U.P.S ***

Almost ridiculously easy to make, this soup is based on a recipe from "S.O.U.P.S. - Seattle's Own Undeniably Perfect Soups" by Michael Congdon and is my absolute favorite soup. Although it is titled as "southwestern," this soup tastes very much like my favorite Indian dish of Chicken Korma, a mild, flavorful, non-spicy curry. I also use the soup as a baking sauce for chicken breasts, thighs, and cubed tofu - very tasty!

10 cups
time to make 3¼ hours 10 min prep

1/4 teaspoon whole cloves
2 teaspoons coriander seeds
1/2 teaspoon green peppercorns
1 teaspoon ground cumin
2 teaspoons dried ancho chile powder
1/8 teaspoon dried chipotle powder
1 teaspoon vietnamese ground cinnamon
1 teaspoon garlic powder
1/4 teaspoon fresh ground nutmeg
4 cups vegetable stock
3/4 cup half-and-half
1 (8 fluid ounce) can evaporated milk
1 (29 ounce) can pumpkin puree
1/2 cup pure maple syrup
1 teaspoon kosher salt
grated cheddar cheese, for garnish
toasted cashews, for garnish

1. In a hot skillet, toast the cloves, coriander seeds, and peppercorns.

2. Add the ground spices to the whole ones in the skillet- the cumin, chile powders, cinnamon, garlic powder, and nutmeg, and toast the mixture over high heat, stirring occasionally, for about 3 minutes or until the spices begin to smoke.

3. Remove from heat, let cool, and grind together to a powder (an electric coffee grinder works well for this); set aside.

4. Pour the stock, half and half, and evaporated milk into the crock pot; stir well, cover, and turn on high.

5. Put the pureed pumpkin into a large bowl, then add the maple syrup, salt, and the now-powdered spice mixture; use a whisk to incorporate the mixture well.

6. Add the pumpkin mixture to the liquids in the crockpot, whisking it well to make sure there are no lumps.

7. Cover and let simmer on high for 2 to 3 hours.

8. Garnish servings with grated cheddar cheese and toasted cashew pieces.

9. Many thanks to Michael for creating this wonderful soup! smileys/smile.gif

http://www.recipezaar.com/103950

 
It depends on what I am making. I like to freeze soups

so I always make huge recipes of those. I immediately freeze some, have some for dinner, and then just a serving or two for lunches.
I saw a 1.5 quart slow cooker at Aldi's today for 7.99. It would be a nice size for hot dips and smaller amounts of recipes.

 
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