Here it is as written: SLOW COOKER PIZZA: 1 (16oz.) pkg of wide egg noodles 1 1/2#'s ground beef or turkey 1/4 chopped onion 1 (26oz.) jar of spaghetti sauce 1 (4 1/2oz.) can drained mushrooms 1 1/2tsp. italian seasoning 1 (3 1/2oz.) pkg of sliced pepperoni, cut in halves 3 C. shredded mozzarella cheese 3 C. shredded cheddar cheese Basically cook noodles and drain. Cook hamburger & onion, stir in mushrooms, sp. sauce, seasoning. In 5Qt. slow cooker, layer in thirds,,meat sauce, noodles, pepperoni, cheese. Do this 2 more times. Cook on low for 3-4 hours. I have a 5.5 Qt ceramic lasagna dish I can make it in. Any idea of time or temp.???? Thanks.

Just want to start by saying hello, I read often here but seldom post. Lots of good info here, I may be printing out this thread! I just bought a new slow cooker, have only used it once but think I am going to love it. I had a large 6 qt. round one that I bought around 1990, so it is one of the treasured older ones, but it is too large now that it's just the two of us. So I bought a smaller oval one and am getting back into the crock pot groove! Grainlady, thanks for sharing that useful information. I have a question. In the comparison of cooking times for crock pot vs. oven, what is the oven temperature? I have a couple pieces of LeCreuset that I have considered using for slow cooking in the oven, and am interested in converting recipes the other way, from crock pot to oven, rather than oven to crock pot. I'm just about to put some chicken and sauce ingredients into the pot for pulled barbeque chicken sandwiches. Then think I'll put some steel-cut oats in before going to bed tonight for a nice hot breakfast tomorrow. Love all the tips and recipes, keep them coming! This post was edited by shea on Wed, Feb 12, 14 at 10:42

haha erica! Ok, here is the recipe. I think I got it from Oprah magazine. It's in the oven right now at 300 with another 3 hours to go. Indian Lamb and Spinach Curry 1/3 cup canola oil (I didn't have or buy canola oil; I used mostly EVOO and a little vegetable oil; hope this is Ok) 3 yellow onions, chopped (not sure what size; I used 2 1/2 decent sized ones) 4 cloves garlic, peeled and minced 2" piece of ginger, peeled and grated 2 tsp. ground cumin 1 1/2 tsp. cayenne pepper 1 1/2 tsp. ground turmeric 2 cups beef broth, preferably high quality (oh well, I used College Inn) 3 pounds boneless leg of lamb, cut into 1" cubes Salt 6 cups baby spinach 2 cups plain full-fat yogurt In a large frying pan over medim-high heat, warm oil. Add onions and garlic and saute until golden, about 5 minutes (mine took longer). Stir in ginger, cumin, cayenne, and turmeric and saute until fragrant, about 30 seconds (ooh, did this smell good). Pour in broth, raise heat to high, and deglaze the pan, stirring to scrape up the browned bits on the bottom. When broth comes to a boil, remove from heat. Put lamb in a slow cooker (I put it in a casserole dish) and sprinkle with 1 tbsp. salt. Add contents of frying pan. Cover and cook on high-heat setting for 4 hours or low-heat setting for 8 hours (I have it at 300 and timed for 4 hours). Add baby spinach to pot and cook, stirring occasionally, until spinach is wilted, about 5 minutes. Just before serving, stir in 1 1/3 cups yogurt. Season to taste with salt. Pass remaining yogurt to add as a garnish. Makes 6-8 servings. The picture shows it served with rice and Pita bread. I have some Uncle Ben's 90-second rice (wonderful stuff!) so will make that up to go with it. Suzieque

This dish, Tacchino Tonnato, is more of a summery dish, but it is simply the best turkey breast I've ever eaten. It's Julia Child's adaptation of the classic roast-veal-in-tuna-sauce, vitello tonnato, in which she substitutes turkey breast for the hard to find and expensive veal roast. (Turkey breast is much cheaper and more tender, and it works very well.) You may wish to save this recipe for next summer. This really is ideal for hot weather, especially for a luncheon for several people. You make the entire recipe a day or two in advance: the day of the luncheon, all you have to do is take the dish out of the fridge and, if desired, decorate it a bit. You can serve this dish with a salad, or make sandwiches with it, or just eat it plain. Delicious. If you don't like capers, leave them out; it'll still taste great. I'm reproducing the recipe exactly as Julia has it, but I would note that when I made it I found that the Dijon mustard tended to overpower the other ingredients; even though she calls for 2 to 3 tablespoons, I'd start with only 1 tablespoon and add a little more if needed. (I know it takes chutzpah to overrule Julia, but there you have it.) While it calls for poached turkey breast (and her directions for poaching a turkey breast follows the sauce recipe) if you just want to try out the sauce, you can 'cheat' and go to the deli and get several slices of precooked turkey breast and use that. (I've done that; works great, although it ends up costing about three times as much as poaching a turkey breast on your own.) She makes the point that you don't serve it as sliced turkey with a sauce on the side; you need to smear each slice with the sauce and let the slices absorb the flavors for a day or two. You can make the sauce in either a blender or a food processor. If you have a food processor, though, the sauce is extremely easy to make. In fact, my Cuisinart has a push-tube with a hole in it that is designed to drip oil at just the right speed for emulsifying with the other ingredients. Don't be intimidated by the recipe--for the most part, you dump everything in the processor and let it do the work. If you can make mayonnaise in the blender or the food processor, you can easily make this recipe. Tacchino Tonnato from Julia Child's The Way to Cook (Cold Sliced turkey breast in tuna and anchovy sauce) For 8 or more servings 1 - 7 oz tin (1 cup) tuna packed in water, drained 1 - 2oz tin of flat fillets of anchovies packed in olive oil, drained One-fourth cup capers, squeezed dry The grated peel of one half lemon 2 to 3 tbsp Dijon-type prepared mustard (you may wish to start with just one and add more if needed) 1 large clove of garlic, pureed, then mashed to a very fine paste with one-fourth tsp salt 4 egg yolks 1 to 1 1/2 cups or more virgin olive oil Drops of lemon juice Salt and freshly ground white pepper One 6-pound poached turkey breast (recipe follows this one) or 16 to 20 generous but thin slices of cooked turkey breast Decorations: 1/3 cup capers, drained; coarsely chopped parsley; lemon wedges The sauce. Puree the tuna, anchovies, capers, lemon peel, mustard and garlic paste in the machine, then add the egg yolks and puree several seconds, until the mixture has thickened. Finally, with the motor running, start adding the oil in a very thin stream of droplets, and continue without pause until three-fourths of a cup of oil has gone in and the sauce has thickened into a heavy cream. It will not be as thick as mayonnaise, but should hold itself in creamy suspension. Process in one-half cup more of oil, depending on how thick a sauce you wish to have. Season carefully to taste with lemon juice, salt and pepper; the sauce should have character, but should not be too strong in taste or it will kill off the turkey. Slicing the turkey. If you are using a poached turkey breast, discard the skin. Carefully remove in one piece the whole side of each breast from the carcass. Cut the meat at a slant crosswise (across the grain) into elegant slices less than 1/8 inch thick. Assembling. Spoon a layer of sauce in the bottom of a serving platter, and arrange the turkey on top, spreading each slice with a coating of sauce. Cover with plastic wrap and refrigerate for 24 to 48 hours before serving. Serving. Let the platter sit at room temperature for 20 minutes to take off the chill. Meanwhile sprinkle on the capers and parsley, and decorate with lemon wedges. Poached Turkey Breast Set up a 6-pound bone-in breast of turkey breast up in a kettle just large enough to hold it comfortably, surround it with 1 cup each of chopped carrots, onions and celery, and a large herb bouquet. Pour in 2 cups of chicken broth, 1 cup of dry white French vermouth or dry white wine, and enough water to cover the breast by 1/2 inch. Bring to the simmer on top of the stove; skim off the gray scum, which will continue to rise for several minutes. Salt lightly, then cover the pot loosely and maintain at the bare simmer for 2 to 2 1/2 hours, adding a little boiling water if the liquid evaporates to expose the turkey. It's done when a meat thermometer, pushed in to the thickest part of the meat near the shoulder (but not touching bone) reads 162 to 165 F. Let the turkey cool in its broth for at least 30 minutes. Refrigerate uncovered; when chilled, remove the turkey to a covered container.