Large groups/parties, are slow cookers an answer?
debrak_2008
8 years ago
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Comments (27)
Bumblebeez SC Zone 7
8 years agoRelated Discussions
Slow cooker pot luck contribution?
Comments (9)After a sleighride? hot soup or hot spice cranberry tea! TACO SOUP 2 pounds ground round (I usually use less, 1 1/2 lb.) 1 large onion, diced 1 packet taco seasoning 1 packet Hidden Valley Ranch original 1 can kidney beans (with liquid) 1 can pinto beans with jalapeños (with liquid) 1 can yellow hominy or 1 can whole kernel corn 1 can diced tomatoes and green chilies (Rotel) 2 cans stewed tomatoes (I use Mexican stewed tomatoes) 1 8 oz. can tomato sauce 1 cup of water Cook beef and onion until beef is browned, drain excess grease. Add the remaining ingredients. Bring to a boil then reduce heat and simmer for 30 to 45 minutes. Or put everything in a slow cooker and cook on low or high depending on how long you want simmer. Hot Spiced Cranberry Tea 1 large bottle cranberry juice cocktail 1 quart freshly made hot tea, tea bags removed after steeping brown sugar to taste whole cinnamon sticks - several whole cloves - 6 or so put everything in a slow cooker, taste for additional brown sugar; heat for a couple of hours on low; serve hot...See More? about 'raw freezing' slow cooker meals
Comments (10)slowlane, I make brownie mix from the King Arthur Flour recipe on their website, as well as this whole grain pancake "mix". I just use regular whole wheat flour. They also have recipes for biscuit mix and a quick mix that can be used to make muffins. Homemade Whole-Grain Pancake Mix These pancakes are just shy of 90% whole-grain; and they're absolutely delicious, featuring the sweet-nutty taste of oats and wheat. This recipe comes courtesy of Susan Reid and Susan Miller, two of the authors of King Arthur Flour Whole Grain Baking. Thanks, ladies! 4 cups King Arthur white whole wheat flour 1 cup King Arthur Unbleached All-Purpose Flour 3 1/2 cups old-fashioned or rolled oats 3 tablespoons sugar 3 tablespoons baking powder 1 tablespoon salt 1 tablespoon baking soda 1 cup vegetable oil Pancakes 1 cup homemade mix 1 cup buttermilk, or a combination of plain yogurt and milk; or 3/4 cup liquid whey 1 large egg 1) To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder. 2) Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running. 3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer. To make pancakes: Whisk together 1 cup of mix, 1 cup of buttermilk (or a combination of half plain yogurt and half milk; or 3/4 cup liquid whey), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. 5) Let the batter stand for at least 20 minutes before cooking. Heat a lightly greased griddle to 350�F (if you've got a griddle with a temperature setting; if not, medium-hot will do). 7) Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake. 8) When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes. 9) Serve pancakes immediately, or stack and hold in a warm oven. Yield: a batch using 1 cup of the mix will make about 5 to 8 pancakes, depending on size. Recipe summary Hands-on time: 20 mins. Baking time: 4 mins. to 8 mins. Total time: 60 mins. Yield: 10 cups dry mix; enough for 50 to 80 pancakes Tips from our bakers ◦If you're not in the habit of having buttermilk around, reconsider: you can freeze leftover buttermilk, in 1-cup portions, for future batches of pancakes. And if you don't have buttermilk, but do have buttermilk powder, add 1/4 cup buttermilk powder to the dry mix along with 1 large egg and 1 cup water or milk. ◦These pancakes hold in a low oven for half an hour without getting tough or rubbery, and they're more than willing to act as a vehicle for any kind of fruit addition. A partial list of combinations that have made successful appearances so far: peach, raspberry, banana-walnut, cheddar-apple, blueberry, and cranberry-apricot. ◦Do you enjoy making your own Greek-style, thick yogurt by draining plain yogurt through a strainer? If so, don't discard the drained-off whey; it's a great stand-in for buttermilk in this recipe. Since it's thinner than buttermilk, you'll want to use 3/4 cup whey in place of the 1 cup buttermilk called for. ◦Variation: Add 1 tablespoon orange juice to the dry mix along with the buttermilk. We've found that the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; while the pancakes won't have any orange flavor, they may taste slightly milder to you, if you're not a fan of whole wheat flour (but still want to get more whole grains into your diet). I agree about the soup base/bouillion/etc in most of the dry soup "recipes", the sodium level is astonishing. I think some people here found a lower sodium alternative "base" but I don't much like any of them, they taste fake to me. Good luck. Annie...See MoreSlow Cooker pot roast
Comments (34)I've tried a number of methods from essentially boiling it when you add a bottle of something or too much liquid and you wind up fishing around in this sludge to find the shrunken tough meat to sauces to other methods. Less liquid is better. The key, as Jim said is the proper meat. I like a chuck roast or a pork shoulder roast. They'll give off plenty of fluid. I like to put some onion on the bottom so it's not all gray on the bottom and it gets some flavor. Some put sacrificial veggies in there as a rack thinking it flavors the gravy, OK, maybe it does. But I like the taters on top in a drier atmosphere so it'll brown those babies and they're delicious. They'll give off moisture too so again, adding liquid is a recipe for soup. I definitely vote to brown the meat. Onions & garlic should be sautéed too if you want it better. People think a "slow cooker" is a magical chef that can make a lousy cook a good cook and eliminate basic cooking techniques a thought with which I don't agree but I digress. If you want it simple, put a can of mushroom soup on top of a piece of roadkill, sprinkle it with onion soup mix, make up some instant mashed potatoes and open a can of gravy. Serve with leftover green bean gasserole. (shudder) And of course if this is what you like, go for it and enjoy it, no need to bother bellyaching about it. I also firmly believe that you can easily overcook things in a slow cooker. You can easily boil/steam all the moisture out of meat, turn the vegetables into mush and I really think it's important to realize it's an appliance that needs to be properly used to achieve best results. I've had delicious meals from slow cookers and I've had what I wouldn't feed as dog food that was made in a slow cooker. Cook's Country this weekend did a show about using a pork roast in a slow cooker. Their emphasis was what I've found. Less moisture is better. Here's an adaptation using a beef roast...See MoreLOOKING for: Need a gourmet slow cooker recipe
Comments (22)I've posted this one many times before but it sticks in my memory because it was offered at a dinner party by a very busy lady, head of a university department, who came home after work to prepare this dish for her guests. We were all so impressed that she managed to make something tasting so good without working at it all day. She had made mimeographed copies of the recipe beforehand as she said everyone asked for it when she served this dish. This was before the days of photocopiers ! LOL. This was a simple but prize winning recipe in a cross country cooking contest sponsored by a Canadian womens' magazine in the 1960s. Tastes better if made one day ahead. 1 kilo of veal shoulder steak, cut into small bite-size pieces 2 medium onions, sliced 1 cup water 1/2 cup ketchup or tomato sauce 3 cloves garlic, chopped 1 teasp salt 1/2 teasp pepper 1 1/2 cups cashews (rinse if they are salted) 2 TBS butter Worcestershire sauce 1). Grind garlic, salt and pepper together in mortar and pestle. 2). Roll veal pieces in this mixture in the mortar and then on a clean plate, being sure pieces are well coated. 3). Brown veal in butter in a saucepan. When brown, add onions, water, tomato sauce and cashews. 4). Simmer slowly until meat and nuts are both tender. About 40 minutes. It may need a bit of water added. 5). Thicken with a bit of flour and a few drops of Worcestershire sauce. 6). Best served the next day. Goes well with rice and a crisp green salad. SharonCb...See Moredebrak_2008
8 years agoannie1992
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8 years agodebrak_2008
8 years agol pinkmountain
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