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ISO: ISO: Crockpot recipes. My results have been dismal, but I love the idea. Got any fave recs?
- Thread starter traca
- Start date
In Search Of:
magnoliainchicago
Well-known member
Oh goodie!!
I'm really interested in finding great crockpot recipes, too.
I'm really interested in finding great crockpot recipes, too.
My favorite is pork chops supreme. Rec inside.
2 onions, sliced
5 medium potatoes, diced
2 cans cream of mushroom soup
4-6 pork chops, browned
salt and pepper to taste
Place onions and potatoes in bottom of crockpot. Top with pork chops, salt and pepper. Pour soup over chops. Cook in crockpot on low for 8 hours or on high for 4-5 hours.
Note: Cream of celery or cream of broccoli soup may be substituted for the cream of mushroom.
Good recipes at link, too. I use mine about twice a week, this weather.
http://www.byjoy.com/CrockpotRecipes.html
2 onions, sliced
5 medium potatoes, diced
2 cans cream of mushroom soup
4-6 pork chops, browned
salt and pepper to taste
Place onions and potatoes in bottom of crockpot. Top with pork chops, salt and pepper. Pour soup over chops. Cook in crockpot on low for 8 hours or on high for 4-5 hours.
Note: Cream of celery or cream of broccoli soup may be substituted for the cream of mushroom.
Good recipes at link, too. I use mine about twice a week, this weather.
http://www.byjoy.com/CrockpotRecipes.html
A Different Jambalaya - don't remember who originally posted but it is a great recipe ..
for the crockpot - you can alter ingredients, etc. I have made this for company several times-
great to have it already and just enjoy the meal.
A Different Jambalaya...
Most jambayala recipes call for the rice to
be cooked in the jambalaya - this is one
that is served over cooked white rice.
Usually I make this on a weekend, and we eat
it all week - if I make the "rice cooked in
it kind" the rice absorbs the juices and
gets too soggy after the second day or so.
This is a delicious recipe - feel free to
change the meat combinations according to
your taste or diet.
1/4 1b lean pork, cubed
1/2 1b boneless chicken breast, cubed
1/2 1b smoked sausage or hot links, sliced
1/2 1b shrimp, shelled and deveined
1/4 1b ham, cubed
1 green pepper, diced
1 red pepper, diced
3 large celery stalks, sliced
1 large onion, diced
5 scallions, sliced
4 cloves garlic, minced
1-1/2 cups chicken broth
3 tbs tomato paste
3 tbs creole seasoning
1 tbs dried sage
1 tbs dried thyme
2 bay leafs
salt and pepper to taste
3 tbs flour
3 tbs butter
1 can chopped tomatoes, drained in a colander,
and squeezed by hand so they're as dry as
possible
Melt butter in a large saucepan or dutch
oven. Add the flour and cook for about 2
minutes (stirring constantly) until a light
roux forms. Add the pork cubes and cook
until lightly browned. Add the chicken and
smoked sausage, and cook until the chicken
is browned. Add all the vegetables and the
garlic and tomato paste, and cook for about
4 - 5 minutes, until the vegetables soften.
Add the bay leaf, sage, and thyme, and then
slowly add the chicken broth, stirring
constantly. Add the creole seasoning, and
then salt and freshly ground pepper to taste.
Cook at a simmer for about ten minutes. Add
the ham, shrimp, and tomatoes, and cook for
five minutes more, or until the shrimp is
cooked.
I said "saucepan" but I meant frying pan,
preferably at least a 12-inch one. I use
either cast-iron or non-stick.
Serve over hot cooked white rice. Makes
6 - 8 good-sized servings.
Note: This is even better the second day.
In fact, I always wait a day to eat it after
making it.
Elaine's notes - I usually use chicken pieces,
beef, and shrimp. I make it in a crockpot too.This is one of those recipes that whatever you do turns out well.
for the crockpot - you can alter ingredients, etc. I have made this for company several times-
great to have it already and just enjoy the meal.
A Different Jambalaya...
Most jambayala recipes call for the rice to
be cooked in the jambalaya - this is one
that is served over cooked white rice.
Usually I make this on a weekend, and we eat
it all week - if I make the "rice cooked in
it kind" the rice absorbs the juices and
gets too soggy after the second day or so.
This is a delicious recipe - feel free to
change the meat combinations according to
your taste or diet.
1/4 1b lean pork, cubed
1/2 1b boneless chicken breast, cubed
1/2 1b smoked sausage or hot links, sliced
1/2 1b shrimp, shelled and deveined
1/4 1b ham, cubed
1 green pepper, diced
1 red pepper, diced
3 large celery stalks, sliced
1 large onion, diced
5 scallions, sliced
4 cloves garlic, minced
1-1/2 cups chicken broth
3 tbs tomato paste
3 tbs creole seasoning
1 tbs dried sage
1 tbs dried thyme
2 bay leafs
salt and pepper to taste
3 tbs flour
3 tbs butter
1 can chopped tomatoes, drained in a colander,
and squeezed by hand so they're as dry as
possible
Melt butter in a large saucepan or dutch
oven. Add the flour and cook for about 2
minutes (stirring constantly) until a light
roux forms. Add the pork cubes and cook
until lightly browned. Add the chicken and
smoked sausage, and cook until the chicken
is browned. Add all the vegetables and the
garlic and tomato paste, and cook for about
4 - 5 minutes, until the vegetables soften.
Add the bay leaf, sage, and thyme, and then
slowly add the chicken broth, stirring
constantly. Add the creole seasoning, and
then salt and freshly ground pepper to taste.
Cook at a simmer for about ten minutes. Add
the ham, shrimp, and tomatoes, and cook for
five minutes more, or until the shrimp is
cooked.
I said "saucepan" but I meant frying pan,
preferably at least a 12-inch one. I use
either cast-iron or non-stick.
Serve over hot cooked white rice. Makes
6 - 8 good-sized servings.
Note: This is even better the second day.
In fact, I always wait a day to eat it after
making it.
Elaine's notes - I usually use chicken pieces,
beef, and shrimp. I make it in a crockpot too.This is one of those recipes that whatever you do turns out well.
moroccan chicken - a family favorite
From: Sally BR (Error! Bookmark not defined.)
A crockpot book & recipe
I ve been searching for crockpot recipes for
the past six months in books and the net.
Some of them were so-so, some of them so bad
that made me regret HAVING a crockpot!
Finally, someone gave me a tip about a
crockpot book - it is called "Slow cooker
Ready and Waiting", by Rick Rodgers.
There are several reader-reviews on
amazon.com
The recipes are definitely NOT for lazy cooks
- the crockpot is not going to be filled with
condensed soups and stew meat, turned on at
7AM and off at dinner time!
Most recipes require some preparation
(browning meat, sauteeing the vegetables etc)
So far I cooked three recipes (one chicken,
one beef brisket and one beef stew) and the
results were absolutely great every single
time! They pleased even my partner, who has a
profound dislike for anything coming off a
crockpot....
Now, for a sample recipe (this one does
NOT require advanced preparation, and was
delicious)
Moroccan Chicken and Vegetable Stew
--This North African stew of tender chicken
thighs with chunks of vegetables produces a
substantial amount of fragrant spiced broth
to spoon generously over a bed of couscous
Makes 4-6 servings
1 acorn squash (about 1 pound)
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp freshly ground black pepper
2 medium carrots, cut into 1/2 inch thick
rounds
>>>> (I used 4 carrots)
1 onion, thinly sliced
2 garlic cloves, minced
6 chicken thighs, skin removed if desired>>>>(I did remove it)
1 3/4 cups chicken broth, canned or homemade
1 15 ounce can garbanzo beans, drained and
rinsed ---->>>>> (I did not use it, forgot to
get it in the store)
1/3 cup dark raisins
Cut the acorn squash crosswise into 3/4 inch
thick rings and scoop out the seeds. Cut the
rings into quarters and pare off the skin
In a small bowl, combine the salt, cinnamon,
ginger, turmeric and pepper.
In a 3 1/2 quart slow cooker, combine the
acorn squash, carrots, onion, and garlic.
Sprinkle half the spice misture over the
vegetables. Sprinkle the remaining spice
misture over the chicken thighs, and arrange
them over the vegetables. Pour in the chicken
broth, cover, and slow cook until the chicken
shows no sign of pink at the bone when
prodded with the tip of a sharp knife, 5 to 6
hours on low - 200F (I cooked for 6 hours
exactly). During the last 30 minutes of
cooking, add the garbanzo beans and raisins.
Serve over a bed of couscous.
From: Sally BR (Error! Bookmark not defined.)
A crockpot book & recipe
I ve been searching for crockpot recipes for
the past six months in books and the net.
Some of them were so-so, some of them so bad
that made me regret HAVING a crockpot!
Finally, someone gave me a tip about a
crockpot book - it is called "Slow cooker
Ready and Waiting", by Rick Rodgers.
There are several reader-reviews on
amazon.com
The recipes are definitely NOT for lazy cooks
- the crockpot is not going to be filled with
condensed soups and stew meat, turned on at
7AM and off at dinner time!
Most recipes require some preparation
(browning meat, sauteeing the vegetables etc)
So far I cooked three recipes (one chicken,
one beef brisket and one beef stew) and the
results were absolutely great every single
time! They pleased even my partner, who has a
profound dislike for anything coming off a
crockpot....
Now, for a sample recipe (this one does
NOT require advanced preparation, and was
delicious)
Moroccan Chicken and Vegetable Stew
--This North African stew of tender chicken
thighs with chunks of vegetables produces a
substantial amount of fragrant spiced broth
to spoon generously over a bed of couscous
Makes 4-6 servings
1 acorn squash (about 1 pound)
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp freshly ground black pepper
2 medium carrots, cut into 1/2 inch thick
rounds
>>>> (I used 4 carrots)
1 onion, thinly sliced
2 garlic cloves, minced
6 chicken thighs, skin removed if desired>>>>(I did remove it)
1 3/4 cups chicken broth, canned or homemade
1 15 ounce can garbanzo beans, drained and
rinsed ---->>>>> (I did not use it, forgot to
get it in the store)
1/3 cup dark raisins
Cut the acorn squash crosswise into 3/4 inch
thick rings and scoop out the seeds. Cut the
rings into quarters and pare off the skin
In a small bowl, combine the salt, cinnamon,
ginger, turmeric and pepper.
In a 3 1/2 quart slow cooker, combine the
acorn squash, carrots, onion, and garlic.
Sprinkle half the spice misture over the
vegetables. Sprinkle the remaining spice
misture over the chicken thighs, and arrange
them over the vegetables. Pour in the chicken
broth, cover, and slow cook until the chicken
shows no sign of pink at the bone when
prodded with the tip of a sharp knife, 5 to 6
hours on low - 200F (I cooked for 6 hours
exactly). During the last 30 minutes of
cooking, add the garbanzo beans and raisins.
Serve over a bed of couscous.