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Thread: Slow Cooker Chatter #19

  1. #37

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    Ok not sure about other SC's but on mine the Auto cooks it on high first, not sure for how long, then switches itself to low. This is so when you have meat in it cooking it's not left out uncooked as such. Make sense ?

    As for the sausage casserole, if it has sugar in it it will burn. Things with sugar will caramelise and make it burn easier.


  2. #38

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    Tomorrow I'm doing a basic chicken leg recipe.

    BBQ Chicken Legs

    1kg chicken legs
    1 cup BBQ sauce

    Take the skin off chicken legs
    coat with BBQ sauce & cook on low for 6 hours.

    OOORrrrrr.....

    1kg chicken legs
    1 tin diced tomatos
    1/2 onion chopped finely
    1 tsp mustard powder
    1 clove garlic crushed
    2 tsp worstershire sauce
    1 tbsp tomato paste
    salt & pepper
    1/2 tsp cayenne pepper for some spice

    Mix all the ingrediants bar the chicken. Pop in SC for an hour on high, skin chicken legs & pop into slow cooker for 6 hours on low. I'm lazy and put it all in at once.

    Serve with salad & roast veges. yum!!

  3. #39

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    ange mine burns things around the edges as well, not sure why!

  4. #40

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    Just got this recipe for Osso Bucco in a promo email - looks yummy in the picture lol
    Osso Bucco with Gremolata

    Serves 4-6 Prep 10 mins Cook 8 hrs


    1kg Osso Bucco
    1 onion, diced
    1 x 40g sachet McCormick Slow Cookers Beef & Red Wine Casserole
    1 carrot, diced
    1 x 800g can crushed tomatoes
    1 clove of garlic, finely diced
    ? cup fresh parsley, chopped
    1tsp lemon rind, grated

    1. Fry Osso Bucco meat and onion in a hot pan to brown and seal.
    2. Place into the slow cooker with McCormick Slow Cookers Beef & Red Wine Casserole sachet, carrot and crushed tomatoes and cook on LOW for 8 hours.
    3. To prepare the Gremolata, mix together garlic, parsley and lemon rind and sprinkle over Osso Bucco to serve.

    Serving Suggestion:
    Serve with pasta, creamy polenta or mashed potato and beans.

  5. #41

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    When you make Spag bolognese do you put the pasta in with it or boil that on the stove? i really want to make SC bolognese but i dont want to have the need to use the stove as well.

    My normal bolognese (cooked on the stove) is

    As much mince as i have, 1 generous squirt of tomato paste (approximately 200g) 1 tin tomatoes, whole, crushed or diced, sprinkling of onion flakes, sprinkling of garlic, sprinkling of mixed herbs, oregano, basil, and that is about it. so to make it in the SC with the pasta in it how much liquid will I need to add?

  6. #42

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    alli - i always par-cook the pasta first as i have found in the past if you add enough water to cook the pasta, you effectively dilute the flavour of the spag bol too much

  7. #43

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    I think its almost time to get lamb shanks going again *drool*

    my lamb shanks recipe:

    4 lamb shanks
    1 can tomatos
    1 tbsp tomato paste
    1/2 cup red wine
    1 carrot diced
    1 celery diced
    1 potato diced
    3 sprigs rosemary
    2 cloves garlic

    I chuck it all in 8 hours low. No more prep than chopping.... When we are almost ready to eat, I make a polenta mash & put that on the plate with a shank, than I use a potato masher & mash the stuff left in the slow cooker. Often there is a lot of fat, so sometimes I pull the shanks out & put them into a hot oven which is turned off and then mash the rest & cool it. I skim fat off the top until I get tired, warm it all up again & then put the shanks on the polenta mash, and pour the sauce over the top.

  8. #44

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    can you cook any stovetop meal in a slowcooker, or are there some things that wont work.
    I have arecipe for a beef and barley casserole but I'm not sure I can do it in a slowcooker? Are there any ingredients that just dont work (I'm worried that the mushrooms and celery wont)

    thanks

  9. #45

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    Definitely, both the celery and mushrooms would be fine. I would put the mushrooms in for the last hour if you are worried.

  10. #46

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    Just found this recipe and thought I'd give it a go tomorrow night... sounds delish!



    Slow Cooker Ravioli Casserole

    Prep Time: 20 minutes
    Cook Time: 8 hours, 30 minutes
    Ingredients:
    1 1/2 pounds of ground beef
    1 medium onion
    1 clove of garlic or 1/8 teaspoon garlic powder
    2 8-ounce cans of tomato sauce
    1 14-ounce can stewed tomatoes
    1 teaspoon dried oregano
    1 teaspoon Italian seasoning
    salt and pepper to taste
    1 package frozen chopped spinach - thawed
    1 package (16oz) bow tie pasta - cooked
    1/2 cup parmesan cheese
    1 1/3 cup shredded mozzarella cheese
    Preparation:
    Brown beef, onion and garlic. Drain and place in slow cooker.
    Add tomato sauce, seasonings, stewed tomatoes and cover and cook for 7-8 hours on low or 3-4 hours on high.

    In the last 30 minutes turn the slow cooker on high if cooking on low temp and add the cooked pasta, spinach & cheese by layering -Spinach, cheese and then the pasta on top and then top with parmesan cheese again.


    Hhmmm... will give it a go tomorrow night & let you all know how it goes

  11. #47

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    how are people findint eh mcCormacks slow cooker mixes?
    im doing the beef and red wine now and have had to add water twice to it, as there is not nough liquid in it!!

  12. #48

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    I haven't tried them Jols... crazy enough most of them have milk in them

    I'm doing a lamb curry tonight, total laziness.... its super easy.

    I use a curry spice mix. So it has cardemon, curry leaves, cumin, cinnamon, paprika, coriander, mint. in it and I add:

    1 x 400ml coconut milk lite
    2 cloves garlic smashed
    1 tin tomato diced/crushed whatever was in my cupboard
    salt & pepper
    600gmish lamb
    2 potatoes cubed
    2 carrots cubed
    1/2 head of broccoli chopped SUPER fine... for my non green eating child... she doesn't know its in there!!
    1 grated zucchini super fine.... again...

  13. #49

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    mmm sounds yummo christy!!

    i grated vegies into spag bol a few weeks back as DH likes his with just meat and he noticed!!

  14. #50

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    we made a couple of different slow cooker meals from those packets and had to add extra water...

  15. #51

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    glad im not the only one!! this one i have added about 2 cups of water to it!

  16. #52

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    Quote Originally Posted by AJP View Post
    i grated vegies into spag bol a few weeks back as DH likes his with just meat and he noticed!!
    Jols, DH notices if they are grated, not if they are pureed I can add pretty much anything now!

  17. #53

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    i am getting a slow cooker for my birthday and I can't wait.. definitely going to check out some of the recipes mentioned in here!

  18. #54

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    Christy, how do your lamb shanks turn out in the sc? When I made them once in my sc, they weren't very nice at all. The meat didn't fall off the bone or anything like that, unlike when I have done them in the oven, and I cooked them on low.

    I am cooking a silverside in the sc at the moment, with the recipe off thread #1 I think. But I didn't have any peppercorns or bay leaves to put in it! So it will probably be a bit bland. Oh well, guess I'll have to make a sauce or gravy or something like that to go with it instead.

    Does anyone know what sort of differences in time and whether should be cooked on hi/low in the sc for things that are normally cooked on the stove, like in a big crock pot or in the oven? If that made any sense

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