I've got some sausages, does anyone have any ideas for me? Thanks.
hugs xoxo
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I've got some sausages, does anyone have any ideas for me? Thanks.
hugs xoxo
I just got a slow cooker - the huge breville 6.5 litre rectangular one. So I am very new to all of this. All the slow cooker websites (including the one at the top of this tread) seem to be american - are there any aussie ones or does everyone just convert each recipie to metric?
Sportychick, check out the Slow cooker recipe thread (recipes taken from the SC chatter threads) - all the measurements are in metric.
Sherie I've clicked on the links in the SC recipes section and it says it's not a vaild link, just thought I'd let you know.
hugs xoxo
Hi all
I just rediscovered my slow cooker and loving it! Thought i should post a recipe as i will be using alot of the ones already posted. I have just put on my husbands favourite meal at the moment. Just throw in 1 can of cream of mushroom soup, 1 can of cream of celery soup, 1 can of cream of chicken soup, about 3/4 cup of rice and some chicken (i think i just used around 400 grams) - i cut it up into about 6 big chunks. Cook it on low for about 4 - 5 hours and it is delicious. My two boys also eat it with some vegies.
Hope you enjoy and thanks for all your recipes.
Katew - How long do u cook it for? Sounds yummy.
Sherie - I have been there and have already cooked one of the recipies - the barbeque pulled pork recipie - it was great. But I am a recipie junkie and love looking at websites. I was just wondering if there was an Aussie one.
I've got some lamb shanks in today.
4 lamb shanks
1 can tomatos diced
1/2 cup red wine
1 clove garlic crushed
2 sprigs rosemary
2 tbsp tomato paste
2 carrots diced
1/2 onion diced
* I rubbed the tomato paste mixed with a clove of garlic & 1 rosemary twig mixed together all over the chops after scoring them. Then I browned the chops in a fry pan with a touch of olive oil. I put the tomatos, red wine, some more garlic, 1 more twig of rosemary, carrots into the SC, then I put the browned shanks on top. I used the pan with all the juices and cooked the onion for a little and then poured it on top of the shanks so all the herbs etc would stay in the mix.
I plan to serve it on a bed of polenta.... *drool*
Sorry Caro just saw your post. Ummmmmmmm i dont have a name for this one. I found it online somewhere along time ago. Lets call it Mixed Soup Rissotto with Chicken!!????? Can you think of something more catchy?:D:
I was reading all the slow cooker reciepes last night and thought to myslef I must go and get a slow cooker. Went to target today and got a 6L one for $55 (was $85). I am so excited. Bought a chicken and some veggies and am about to start cooking.
good on ya oz!
I forgot all about my sc!! i must dust it off
:D
Hello,
I hope someone can help me. Do you think it is necessary to pre-cook meat? I want to try Lucy's crock pot lemon garlic chicken and the recipe says to fry the chicken breasts. I don't really have the time to do it and would rather put the chicken in the SC raw to save time. What do you think? Also, the recipe says to cook in SC for 3 hours on high or 6 on low. How would I adjust that if I don't fry the chicken in advance???
Any ideas greatly appreciated.
I don't usually cook the meat first.
I would think that in my SC the chicken would cook through in those times even if it wasn't cooked first but if you're worried I'm sure that adding an hour or so would do the trick.
Hi Family girl. I usually don't bother with brownign my meat first. Really all it does is add's some extra colour to it. And with chicken ....
Seeing as how your only browning the meat not actually cooking it through the cooking time should still be pretty much the same. I wouldn't bother with adjusting it either.
Wow, I haven't been in here in ages. Although this last week or so my SC has copped a flogging. Perfect weather for slow cooked comfort food hey.
Thanks Trish. I will try the recipe. It sounds yummy.
Trying to get more organised now I have two under two. We'll see how it goes!
Hi Girls, hoping for some advice here....
I am new to the SC world, and not much of my SC cooking seems to go right.
I know all about reducing the liquid in a dish as the SC doesn't need it but my SC still ends up watery. I tried that chicken, rice and soup dish (the one with all the cans of creamed soup) and it turned out watery. My SC just creates lots of condensation and when I'm not home I have to leave the lid on so I can't let it evaporate. Any ideas or tips?
My casserole type dishes get very watery as well & to thicken up the juice I usually take 2 tbsp out & mix into a paste with corn flour & then mix back in, take the lid off and put it on high for 10 minutes. I like heaps of gravy though....
Today I've made a beef/red wine casserole which smells divine. Its the same recipe I use for my lamb shanks but instead I just used chuck steak.
1 tin crushed tomatos
1/2 cup red wine
2 cloves garlic
1 sprig rosemary
3 bay leaves
salt & pepper
2 carrots diced
3 potatos diced
2 celery sticks diced
500gm steak chopped
Pop it all in & off you go. I didn't brown anything first or anything like that.
Hmm.....
Yeah I was just wondering if you guys cook with the lid off or if you have it partially on or what? I have a Russell Hobbs SC. I've tried taking the lid off and on High for the last 10-15 mins but it doesn't really help :S