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Sounds great, but I can't try it because bell peppers and my stomach fight each other. |
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I've never had a cooker run out of liquid. I really don't know how hot they get, but I've never had one catch fire. I don't even know if they have a shut off if they get too hot. I usually use mine on weekends when I'm home doing other chores and am too lazy to cook. You know like football season. I'm hoping someone else will come and post and be able to set you at ease.....I know, I know, I'm a bad friend without answers. |
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Side note to Dylan most new crocks have timers and a overheat shut off, my new one does. |
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Must go run into the kitchen and look at my cooker.....never noticed timers or shut offs, but then again, I wasn't looking for any. Thanks for the 2 thumbs up on the pulled pork recipe. |
Update: the pot roast was delicious, the potatoes and carrots were perfect. Definitely will get something other than a chuck roast next time...I swear this one was half fat.
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I usually buy chuck roast for the crock, but I trim off excess fat before cooking because I want to use the gravy with my meal. I never put veggies in with my roast. I think it takes longer to cook. I do, however, make mashed potatoes to go with it. When I'm peeling potatoes, I always peel one sweet potato to add to the white. Gives a whole new flavor to mashed taters |
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I still use my crock pot when I'm home, but when I'm not, I use my thermal cookers - they are like really big, really effective thermoses (what's the plural? I don't know) and still work on the slow cooking principle but they aren't plugged in, they just cook the food with retained heat, which is wonderfully environmentally friendly and energy effiicent. I loved it so much I started a livejournal community about it. It's mostly deaded, but there's some good introductory info there if you're interested in the concept. http://community.livejournal.com/thermal_cooking/ |
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No worries. Apretty's right. Every one I've seen has 'feet' or knobs or something that keeps it off of the surface of what you have it on. You leave the lid on, so as it cooks, condensation builds up and trickles down onto the food (making it less likely to dry out, although you do have add some sort of liquid at some point). As for shutting itself off, some do and some don't. Look for one with an 'auto' feature. Most have a simple off, low, and high button or switch or knob. Soups are super easy and a good way to get your 'crockpot' feet under you and clean out your fridge in the process! I just made one today with turkey bacon, navy and pinto beans, onions, potatoes, garlic, celery, radishes, peppers, and spices. I heated the bacon with half the onion in a pan on the stove to get some carmelization (read: extra yummy flavor) going on. I let the beans soak in the pot overnight and then dumped the water and any floating beans before adding the rest. I added just enough water to cover the top of everything and that was it. It was cooked on high for almost 5 hours and smells divine. It will be supper tonight. Also, most pots come with good directions and sometimes even a few recipes to get you going. Happy crockpotting! |
Tonight we had
Beef Stroganoff
2 pounds beef stew meat 1 cup chopped onion 1 can (10 3/4 ounces) condensed cream of golden mushroom soup 1 can (10 3/4 ounces) condensed cream of onion soup 1 jar (6 ounces) Green Giant sliced mushrooms, drained 1/4 teaspoon pepper 1 package (8 ounces) cream cheese, cubed 1 container (8 ounces) sour cream 6 cups hot cooked noodles or rice 1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. 2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. 3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles. |
Here's one that will satisfy the laziest of cooks. It was passed on to us by hubby's Mom and is a family favorite of ours. All four of my kids love it.
My crock pot sits on top of the stand and can be used also as a pan on the stove, so heres what I do. 1)Take out enough frozen chicken pieces to satisfy your brood. Put them in the crock pot. (turn the base on so it gets hot) 2)Add one or two TBS of whatever oil you prefer. 3)On the stove, sear till somewhat browned (with some cut up onions.) 4)Sprinkle on garlic and whatever spices you like. 5)Put the pot back on the base and dump a can of tomato sauce, or two cups of your favorite prepared spaghetti sauce, plus one cup water over the chicken. (NOTE: If you are really pressed for time, just throw the chicken in the pan frozen, add the cut up onions, spices and sauce, turn it on high, put the lid on and run out the door - it still tastes great when you get home.) 6)Cover and cook on low all day while you are gone to work (or on high for 3-4 hours while you are home) 7)Ten minutes before you are ready to eat, drain a can of peas and dump them in the pot, stir it up a little and put the lid back on. 8)Serve over mashed potatoes, noodles, or rice. Yumm! Smooches Keri |
the best mashed potatoes in the world
1 potato for each person you are cooking for, plus one more "for the pot." Wash the potatoes before boiling.
1) Cover potatoes with water (one inch over the top of the potatoes) and boil in pot with lid on until well done (a fork goes easily 1/2 way in to the potato.) Note: Don't turn the heat off until you are ready to mash them because they get "funny" if you allow them to cool much before mashing. 2) Drain the potatoes. If you are going to mash them in the cooking pot (like I do), make sure there is not a bunch of residue on the sides of the pan. If there is, wipe it out before you mash. 3) add 1 TB butter/margarine for each potato (I said the best, not the lowest calorie, LOL) 4) Whip with a hand or stand mixer set very low till potatoes are pretty well mashed and stuff has stopped flying around. Gradually turn up speed till they are well whipped. 5) Turn speed down to very low and gradually add evaporated milk. (regular milk will work, but I like evap milk for anythin I want creamy.) Add mile till you have reached the consistency you like. 6) Put in a bowl, put a pat of butter/margarine on top, and serve. Smooches, Keri |
This is also easy......have a good can opener! ;)
VEGETARIAN CHILI 2 cans chopped, diced tomatoes (canned for chili) 1 small can tomato sauce + 1 small can water 1 can kernel corn, drained 1 can black beans, drained 1 T. chili powder (or to taste) 1 tsp. cumin 2 shallots, peeled and chopped 1 clove garlic, peeled and chopped 1 carrot, peeled and sliced (You may question that in chili, but it sure is purdy!) Saute shallots garlic in olive oil and throw in a warmed crock pot. Add other ingredients, stir well and cook at least 6 hours on low, stirring (and tasting) often. You may need to add more water throughout the course of the 6 hours. It is pure yumminess......and if You're not vegetarian, then brown a lb of ground sirloin and throw it in there. Top with shredded cheddar and a dollop of sour cream & serve with a tossed salad and cornbread. You will be ever so popular! :pile: |
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I'm only missing the shallots. All the other items are staples in my house, so must try soon......must go out and get good electric can opener, too. Thank you for sharing :) |
Tip for Dylan. Turn it on when you get home and if necessary let it cook all night. Stick it in the fridge before you go to work or if you wake in the night check it and if it is finished cooking turn it off and it will be cooled down by morning and you can put it in the fridge. However I will leave mine on low while I'm gone to work and I am terrified of fire.
I actually got a slow cooker cookbook for Christmas but haven't used it yet. Turkey Breast or Whole chicken breast face down. Season with whatever tastes you like Pour in a can of COKE Cook on high YUMMY and MOIST Mom does a crock pot cake I'll have to check on that |
This is something from my personal website. I first made it in 1998. Here's what I said about it on my site:
"This is something I threw together one morning when I was rushed for time. I had to get to work and start dinner in the crockpot. I had just bought a new bottle of V-8 Spicey Hot{tm} so it was on my mind when I opened the fridge. This is what happened next!" Arwen's Bloody Mary Chicken
And you do need the spicy in my opinion. :) To complete this, just have a green salad and maybe some cornbread or biscuits. |
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I'll look forward to seeing this recipe. |
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