Slow Cooking  | December 25, 2010 By admin | Comments turned off

Broasted New Potatoes

Ingredients:

4 lbs. , about 24 small, new red potatoes, unpeeled
2 tbsp olive oil
1 envelope zesty Italian dressing mix
Pour the oil in a plastic bag and add the potatoes. Shake to coat well.
Add the salad dressing mix and shake well until all the potatoes are coated. Place potatoes into slow cooker and cook on Low for 8 hours or on High for 4 hours.
Yields: 4 lbs.
  • 4 lbs. , about 24 small, new red potatoes, unpeeled
  • 2 tbsp olive oil
  • 1 envelope zesty Italian dressing mix

Instructions:

Pour the oil in a plastic bag and add the potatoes. Shake to coat well.

Add the salad dressing mix and shake well until all the potatoes are coated. Place potatoes into slow cooker and cook on Low for 8 hours or on High for 4 hours.

Yields: 4 lbs.

I changed:

Nothing.  I followed the recipe exactly.

Comments:

Oddly enough, the potatoes burned in the pot, and they tasted like, well, baked potatoes.  Not on my “make again” list.

Bread Machine By admin | Comments turned off

Basic White Bread

Ingredients:

2 1/2 c Bread flour
2 tb Sugar
1 tb Dry milk
1 ts Salt
1 tb Butter
7/8 c (7 fl. oz.) water
(3/4 cup + 2 Tablespoons)
1 ts Dry yeast
Add ingredients according to manufacturer’s suggestion. Makes one 1 lb.
Loaf
  • 2 1/2 c Bread flour
  • 2 tb Sugar
  • 1 tb Dry milk
  • 1 ts Salt
  • 1 tb Butter
  • 7/8 c (7 fl. oz.) water (3/4 cup + 2 Tablespoons)
  • 1 ts Dry yeast

Ingredients:

Add ingredients according to manufacturer’s suggestion. Makes one 1 lb. loaf

I changed:

Nothing.  I followed the recipe exactly.

Comments:

A nice loaf of bread.  Airy and tasty.  I’ll make this again.

Slow Cooking By admin | Comments turned off

Cornmeal Applesauce

Ingredients:

2 c. water
1 tsp salt
1 c. yellow cornmeal
4 tart apples, peeled, cored and sliced
3 tbsp butter or margarine
Pour the water into the slow cooker, add the salt and stir in the cornmeal and apple slices. Cover and cook on Low for 5-6 hours.
  • 2 c. water
  • 1 tsp salt
  • 1 c. yellow cornmeal
  • 4 tart apples, peeled, cored and sliced
  • 3 tbsp butter or margarine

Instructions:

Pour the water into the slow cooker, add the salt and stir in the cornmeal and apple slices. Cover and cook on Low for 5-6 hours.

I changed:

Nothing.  I followed the recipe.

Comments:

Didn’t quite come together in a slow cooker.  All I could taste was cornmeal then apple, then cornmeal.  Not on my “make again” list.

Bread Machine By admin | Comments turned off

Basic White Bread

Ingredients:

1 pk Yeast
3 c Flour
1 tb Sugar
1 ts Salt
2 tb Nonfat dry milk powder
1 1/4 c Warm water
Pour the yeast to one side of the inner pan. Add the rest of the ingredients in the order given. Select white bread and push “start”  and see how difficult it is to wait till this perfect golden brown loaf is ready to eat.
  • 1 pk Yeast
  • 3 c Flour
  • 1 tb Sugar
  • 1 ts Salt
  • 2 tb Nonfat dry milk powder
  • 1 1/4 c Warm water

Instructions:

Pour the yeast to one side of the inner pan. Add the rest of the ingredients in the order given. Select white bread and push “start”  and see how difficult it is to wait till this perfect golden brown loaf is ready to eat.

I changed:

Nothing.  I followed the recipe exactly.

Comments:

A nice loaf.  We ate probably one half of it with our stew at this evenings meal.  I’d definitely make this loaf again.

Slow Cooking By admin | Comments turned off

Tomato Beef Stew with Veggies

Ingredients:

2-3 lbs beef stew meat
1 pkg. beefy onion soup
2 bouillon cubes
2 1/2 cups water (approx. )
3 to 4 potatoes (you can pretty much add as many as like)
4 carrots
1 can Stewed tomatoes (or any canned tomatoes)
1 clove of garlic
Onion wedges (do not fry with meat)
Chopped onion
Brown meat with chopped onion & garlic. Put in slow cooker. Add remaining ingredients except veggies. Cook on low 4 hours. Add veggies cook an additional 4 hours. If add large veggies put on same time as meat.
  • 2-3 lbs beef stew meat
  • 1 pkg. beefy onion soup
  • 2 bouillon cubes
  • 2 1/2 cups water (approx. )
  • 3 to 4 potatoes (you can pretty much add as many as like)
  • 4 carrots
  • 1 can Stewed tomatoes (or any canned tomatoes)
  • 1 clove of garlic
  • Onion wedges (do not fry with meat)
  • Chopped onion

Brown meat with chopped onion & garlic. Put in slow cooker. Add remaining ingredients except veggies. Cook on low 4 hours. Add veggies cook an additional 4 hours. If add large veggies put on same time as meat.

I changed:

I used regular onion soup.  I used the equivalent of 2 bouillon cubes in bouillon powder.  I used a can of chopped tomatoes.

Comments:

I didn’t use my biggest slow cooker for this one, but the stew was so good, I should have.  A nice, tomato-y stew served in large bowls with homemade bread, it made a great meal.  The tomato is a prominent taste in this recipe with a background of beef.  If you don’t like that combination, cut back on the tomato.  This recipe actually met with mixed reviews around table, but I noticed that the Tomato Hater even ate a big bowlful.  I liked it and would make it again.

I actually found the cooking instructions somewhat awkward in this recipe (the “cook the beef for 4 hours then add the veggies for another four hours” part).  I’m unlikely to follow those directions because I’ve browned the beef already and I’m going to put this on when I leave for work in the morning and take the lid off at night when I get home.  I actually cooked this for slightly over 7 1/2 hours, and it was hot (almost burn hot) and everything was firm and tasty.  If you have an older slow cooker, I’d probably cook it to 8 hours.

Slow Cooking By admin | Comments turned off

Creamy Rice Pudding

Ingredients:

2 1/2 cups milk<br>
1/4 cup short-grain rice<br>
1/4 cup sugar<br>
1 Tbsp. butter<br>
grated nutmeg<br>
Put milk, rice and sugar in saucepan; bring to a boil, stirring. Pour into slow cooker, dot with butter and sprinkle with a little grated nutmeg. Cover, cook on Lo for 5-6 hours, stirring occasionally. Serves 4.
  • 2 1/2 cups milk
  • 1/4 cup short-grain rice
  • 1/4 cup sugar
  • 1 Tbsp. butter
  • grated nutmeg

Instructions:

Put milk, rice and sugar in saucepan; bring to a boil, stirring. Pour into slow cooker, dot with butter and sprinkle with a little grated nutmeg. Cover, cook on Low for 5-6 hours, stirring occasionally. Serves 4.

I changed:

Nothing.  I followed the recipe exactly.

Comments:

This didn’t seem to be a lot, so I made in in my smallest slow cooker.  The four servings is probably correct if you’re feeding a bunch of four-year-olds.  We got three ‘normal’ (for us, anyways) servings from this recipe.

I thought that the pudding was a bit on the overdone side at 5 hours, because there was a lot to be scraped off of the side of the insert, and the rice turned a bit on the brownish side.  I’m going to make this again up to 4 1/2 hours and see what happens.

Everybody likes rice pudding at my house.  Short of being totally burnt black, every rice pudding ranks: “excellent”.  This wasn’t perfect, but it was almost there.

Pasta By admin | Comments turned off

Garlic Shrimp Spaghetti

Ingredients:

8 oz Spaghetti
1/2 lb Shrimp, medium (prawn)
3 tb Olive oil
2 cl Garlic; minced
1 lg Shallot; minced
1 sm Red bell pepper; chop fine
1/3 c Dry white wine
1/8 ts Red pepper, crushed
1/8 ts Salt
1/3 c Parsley; chop fine
Black pepper
2 tb Parmesan or Romano Cheese grated
Bring a large pan of water to a boil for spaghetti. Add the spaghetti, and time according to package directions. Shell and ddevein the shrimp; put shells in a small saucepan with 1 cup of water. Bring to a boil, reduce the heat and simmer 5 minutes. In a nonstick skillet, heat the olive oil until hot. Add the shrimp and saute just until pink, curled and cooked through. Remove from the pan with a slotted spoon. Put the garlic , shallot and bell pepper into the pan. Add the wine, red pepper flakes, and salt; cook 5 min. Strain the prawn shell broth into the pan ans simmer 2 minutes. Stir the shrimp into the sauce. Drain the spaghetti and add to the sauce. Stir in the parsley, pepper and cheese; serve.
  • 8 oz Spaghetti
  • 1/2 lb Shrimp, medium (prawn)
  • 3 tb Olive oil
  • 2 cl Garlic; minced
  • 1 lg Shallot; minced
  • 1 sm Red bell pepper; chop fine
  • 1/3 c Dry white wine
  • 1/8 ts Red pepper, crushed
  • 1/8 ts Salt
  • 1/3 c Parsley; chop fine
  • Black pepper
  • 2 tb Parmesan or Romano Cheese grated

Instructions:

Bring a large pan of water to a boil for spaghetti. Add the spaghetti, and time according to package directions. Shell and ddevein the shrimp; put shells in a small saucepan with 1 cup of water. Bring to a boil, reduce the heat and simmer 5 minutes. In a nonstick skillet, heat the olive oil until hot. Add the shrimp and saute just until pink, curled and cooked through. Remove from the pan with a slotted spoon. Put the garlic , shallot and bell pepper into the pan. Add the wine, red pepper flakes, and salt; cook 5 min. Strain the prawn shell broth into the pan ans simmer 2 minutes. Stir the shrimp into the sauce. Drain the spaghetti and add to the sauce. Stir in the parsley, pepper and cheese; serve.

I changed:

I used cooked shrimp, so a lot of the shrimp preparation instructions weren’t applicable. (I was clearing out the freezer.)

Comments:

This was a nice change from spagetti and meat sauce, etc., so much so that I made a pig of myself at the table.  Don’t forget to add substitute water for the broth.  I usually make a lot of spaghetti, but for this meal there wasn’t anything left over.  Everyone said I should make this again.

Sandwich By admin | Comments turned off

Egg Salad (for Sandwiches)

Ingredients:

6 boiled eggs
1/4 c. finely chopped celery
Lettuce leaves
1 c. shredded cheese (any kind)
3 tbsp. stuffed green olives, chopped
Mix all ingredients and add mayonnaise to your liking. I add some sweet pickle relish to taste. You may add some chopped onions.
  • 6 boiled eggs
  • 1/4 c. finely chopped celery
  • Lettuce leaves
  • 1 c. shredded cheese (any kind)
  • 3 tbsp. stuffed green olives, chopped

Instructions:

Mix all ingredients and add mayonnaise to your liking. I add some sweet pickle relish to taste. You may add some chopped onions.

I changed:

I didn’t add either the lettuce (didn’t like the look of what I had) or the chopped olives (I’m the only olive lover the the house).

Comments:

A variation of egg salad that everybody’s Mom used to make.  Having said that, this made a nice lunch sandwich and everyone said to make it again.

Slow Cooking By admin | Comments turned off

Hot Herby Mushrooms

Ingredients:

6 tb Butter
1 lg Onion; chopped
2 ts Basil
2 ts Oregano
1/2 ts Thyme
1/4 c Lemon juice
1/2 c Sherry
1/4 ts Red pepper flakes
3 lb Mushrooms; washed & left whole
Turn the slow cooker on high. Melt butter; add onion and sauté until onion is limp. Turn cooker on low. Add spices, lemon juice, sherry and pepper flakes and allow mixture to steep on low for 1 to 2 hours. Add mushrooms about 15 minutes before serving.

  • 6 tb Butter

  • 1 lg Onion; chopped

  • 2 ts Basil

  • 2 ts Oregano

  • 1/2 ts Thyme

  • 1/4 c Lemon juice

  • 1/2 c Sherry

  • 1/4 ts Red pepper flakes

  • 3 lb Mushrooms; washed & left whole

Instructions:

Turn the slow cooker on high. Melt butter; add onion and sauté until onion is limp. Turn cooker on low. Add spices, lemon juice, sherry and pepper flakes and allow mixture to steep on low for 1 to 2 hours. Add mushrooms about 15 minutes before serving.

I changed:

I bought the huge mushrooms at the market because I didn’t like the looks of the ‘regular’ size mushrooms, and quartered them before putting them in the cooker.  I substituted white wine for the sherry.  I left out the red pepper flakes because nobody at the table likes them.

Comments:

I made this in my smallest slow cooker (crockette).  The mushrooms were solid, herby (as advertised by the recipe title) and very nice.  I’d make them again.

Slow Cooking By admin | Comments turned off

Yankee Yams

Ingredients:

2 tb Butter; or margarine, softened
5 md Yams or sweet potatoes
3 Cooking apples; peeled, cored, cut into 8 wedges
1/4 ts Ground nutmeg
1/4 c Maple flavored syrup
2 tb Margarine; or butter, melted
2 tb Pecans; chopped, optional
Brush 2 tbsp softened butter on bottom and about 6″ up sides of slow cooker. Peel yams or sweet potatoes; cut into 1/2″ crosswise slices. Place on bottom of slow cooker. Top with apple wedges; then nutmeg, maple syrup, and 2 tbsp melted butter. Cover and cook on LOW 3. 1/2 to 4 hours or until tender. Sprinkle with pecans, if desired.
  • 2 tb Butter; or margarine, softened
  • 5 md Yams or sweet potatoes
  • 3 Cooking apples; peeled, cored, cut into 8 wedges
  • 1/4 ts Ground nutmeg
  • 1/4 c Maple flavored syrup
  • 2 tb Margarine; or butter, melted
  • 2 tb Pecans; chopped, optional

Instructions:

Brush 2 tbsp softened butter on bottom and about 6″ up sides of slow cooker. Peel yams or sweet potatoes; cut into 1/2″ crosswise slices. Place on bottom of slow cooker. Top with apple wedges; then nutmeg, maple syrup, and 2 tbsp melted butter. Cover and cook on LOW 3. 1/2 to 4 hours or until tender. Sprinkle with pecans, if desired.

I changed:

I used real maple syrup and not the wannabe.  I forgot to use the pecans.

Comments:

I’ve never been a huge lover of sweet potatoes, probably because Mom butchered them every time she made them, so it was always an Ugh when they were served.  But I’ll have to admit that this recipe was quite nice, and I was pleasantly surprised.  I made it in one of my smaller slow cookers mainly because I only bought two small sweet potatoes at the market.  The flavor was not unpleasant and even the sweet potato hater at the table ate a large portion and said that they were nice and tasty.  I’m certainly going to make this again.

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