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Thread: Slow Cooker Recipes

  1. #1

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    Thumbs up Slow Cooker Recipes

    Slow Cooker Recipe INDEX

    RECIPES FROM CHATTER THREAD #1 (POST #1)
    Crock Pot Lemon Garlic Chicken - Lucy
    Crock Pot Wild Rice - Lucy
    Crock Pot Meatballs - Lucy
    Terris' Easy Chicken and Corn soup - Cailin
    Slow Cooker Lasagne - Cailin
    Corned Beef - Melinda
    Kelly's Lamb Roast - Kelly
    Cailin's Corned Beef
    Vegetable Soup/stew with meatballs/bits - Becky23
    Slow Cooker Roast Chicken - beej22
    Irish Stew - Debbie Lee
    Beef and vegetable casserole with dumplings - Debbie Lee
    Slow Cooker BB Pulled Pork - Nic

    RECIPES FROM CHATTER THREAD #2 (POST #2)
    Pork Spare Ribs with plum sauce - Cailin
    Braised Chicken with Onions, Potatoes and Peas - Cailin
    Chicken Salsa - Cailin
    Sausage Casserole - Cailin
    Beef in Red Wine and Garlic - Christy
    Chilli Con Carne - Sarah_H
    Beef Stroganoff - nat76
    Information on cooking Roasts in the slow cooker
    Roast Beef - Christy
    Beef Casserole - Shinee
    Chicken and Corn Soup - Cailin
    Pea and Ham Soup - Cailin
    Chicken Recipe - Jo
    Beef Stroganoff - Rose
    Porcupine Meatballs in Tomato sauce - Sarah_H
    Chocolate Mess - Sarah_H
    Grandma's Creamy Rice - *Jo*
    Bolognaise - Cailin
    Apricot Chicken - Tigergirl1980
    Herb and garlic lamb shanks for 2 - Tigergirl1980
    Circkpot lasagne - Tigergirl 1980
    Mexican Meatballs - Tigergirl1980
    Creamy homemade chicken stew - Tigergirl1980
    Slow Cookery gooey chocolate cake - Tigergirl1980
    Creamy Chicken casserole - Tigergirl1980
    Shell Casserole - Tigergirl1980
    Beef Curry - Trish
    Orange, honey and soy Lamb - Melinda
    Minestrone soup - Debbie Lee
    Vegetarian Curry - Debbie Lee
    Pork and Pineapply curry - Debbie Lee
    Beef Goulash - Debbie Lee
    Chicken in BBQ Sauce - Debbie Lee
    Baked Stuffed Apples - Debbie Lee

    RECIPES FROM CHATTER THREAD #3 (POST #3)
    Slow Cooker lmeon chicken - Lucy
    Burmese Chicken - Wheatie
    Chicken Curry - Lucy
    Kathy's delicious Whole Slow Cooked Chicken - Sarah_H
    Slow Cooker Lamb Shanks - Kelly
    Braised Beef in beer - Caddie
    Spaghetti Bolognaise - Debbie Lee
    lamb hot pot with potatoe dumplings - Bon
    Beef Stroganoff - Cailin
    Italian Chicken and potatoes - *Jo*
    Lasagne - Debbie Lee

    RECIPIES FROM CHATTER THREADS #4 & #5 (POST#4)
    Quail - Cailin
    Quail - Cailin
    Teriyaki Poussin - Cailin
    Curry Sausages - Debbie Lee
    Easy Roast Beef - Cailin
    Chicken and mushrooms - *Michelle*
    Lamb Curry - Bon
    Ryn's Lamb - Ryn
    Pepper and red kidney bean rice - Cailin
    Vegetable goulash - Cailin
    Beef Stew with apple Dumplings - Trish
    Chicken noodle soup - Christy
    Sweet and Sour Pork - Tamara

    RECIPES FROM CHATTER THREAD #6 (POST #5)
    Rogan josh - Tamara

    RECIPES FROM CHATTER THREAD #8 (POST #6)
    Fisherman's Catch Chowder - dachlostar
    Lemongrass and ginger scented chicken - Angel
    Cannelloni - Angel
    Pumpkin Soup - Christy
    Bacon and Lentil Soup - Debbie Lee

    RECIPES FROM CHATTER THREAD #9 (POST #7)
    Bechelor Roast - Lil Aussie
    Slow Cooker Shanks - Michelle71
    Chicken Stoganoff - Sarah_H
    Sweet and Sour Meat and rice - Sarah_H

    RECIPES FROM CHATTER THREAD #10 (POST #8)
    Rouladen - Nadine
    Slow Cooker Chicken Parmigana - Tamara
    Slow Cooker Tangy Chicken Thighs - Tamara
    Slow Cooker Chicken Cola - Tamara
    Sausage Hot Pot - Ambah

    RECIPES FROM CHATTER THREAD #11 (POST #9)
    Beef Casserole - Ambah
    Sweet and Sour Chicken - Nic

    RECIPES FROM CHATTER THREAD #12 (POST #10)
    Easy Crock Pot chicken - Tulip
    Potato and Leek Soup - Christy
    Bristol Beef - *Michelle*
    Thai Chicken Curry - Debbie Lee
    Swiss Steak - Sal
    Pork with Garlic, White wine and Fennel seeds - posted by iluvella

    RECIPES FROM CHATTER THREAD #13 (POST#11)
    Lamb Shank, Potato and Bean casserole - Posted by Danni
    Buggered Chops - posted by Cailin

    RECIPES FROM CHATTER THREAD #14 (POST#12)
    Chicken and Rice Casserole - Christy
    Hearty Meatball Chowder - Christy
    Tortilla Soup - Christy
    Dach's Kick Ass Chicken Soup - Dachlostar
    Greek Lamb - Cailin
    Roti - Debbie Lee
    Vegetable Curry - Debbie Lee

    RECIPES FROM CHATTER THREAD #15 (POST#13)
    Durban Curry - Kimashswan
    Chicken Parmesan (5.5 Points) - posted by Tigergirl1980
    Veg Soup - posted by Kimashswan

    RECIPES FROM CHATTER THREAD #16 (POST#14)
    Burgandy Chicken Casserole - posted by Kimashswan
    Asparagus or mushroom chicken - posted by pebbles2820
    Osso Bucco - posted by Cailin
    Beef & Mushroom Casserole - posted by Blackbird
    Cheese Fondue - posted by Tigergirl1980
    Ratatouille - posted by Blackbird

    RECIPES FROM CHATTER THREAD #17 (POST#15)
    Morrocan Beef - posted by Flea
    Blackbird's Morroccan spice mix - posted by Blackbird
    Hybrid Minestrone - posted by Flea
    Slow cooked Lamb Shanks - posted by Kelli D
    Pea and Ham Soup - posted by Cailin
    Lamb Casserole - posted by Kimashswan
    Sweet Pork with Apples and Prunes - posted by Blackbird





    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~

    These recipes have been taken from the Slow Cooker Chatter #1 Thread.

    Crock Pot Lemon Garlic Chicken - Posted by Lucy

    4 chicken breasts boneless and skinless
    2 teaspoons oregano leaves
    1 teaspoon sea salt
    1 teaspoon crushed black pepper
    1 tablespoon cornflour
    Spray cooking oil
    1 cup chicken stock
    4 tablespoons fresh lemon juice
    4 cloves garlic crushed
    1/2 cup white wine

    ~ Wash chicken and dry on paper towels.
    ~ Combine oregano, salt and pepper & cornflour in a small bowl. Sprinkle on the chicken and rub it into the chicken breasts
    ~ Fry the chicken breasts until browned with the spray cooking oil.
    ~ Transfer the browned chicken to the crockpot.
    ~ Combine the stock, lemon juice, wine, garlic and add to the crock pot.
    ~ Cover and cook on High for 3 hours or on Low for 6 hours.
    ~ Remove chicken onto plates to serve
    ~ Add cream to the remaining liquid and stir well and heat in a small pan to serve over the chicken


    Crock Pot Wild Rice - Posted by Lucy

    1 ? cups uncooked long-grained rice
    ? cup uncooked wild rice
    1 sachet French onion soup mix
    4 cups of liquid (water, stock, white wine?whichever)
    1 bunch spring onions, chopped
    250g sliced mushrooms
    ? cup melted butter
    1 tablespoon fresh herbs or 1 teaspoon dried herbs

    ~ Combine all ingredients in lightly greased slow cooker
    ~ Cover, cook on HIGH for 3 hours


    Crock-Pot Meatballs - Posted by Lucy

    Meatballs
    500g beef mince
    250g Italian sausage
    2 eggs
    1/4 cup of milk
    1/2 cup dry breadcrumbs
    3 tablespoons grated parmesan cheese
    1 crushed garlic clove
    Salt and crushed black pepper

    ~ In a bowl, beat eggs and add milk.
    ~ Add beef and Italian sausage & mix together.
    ~ Add rest of ingredients and mix until combined.
    ~ Shape the mixture into 2cm balls and place on a greased baking sheet.
    ~ Bake at 180`c for 15 minutes.
    ~ Add to crock pot.

    Sauce
    1 tin chopped tomatoes
    1 small tin tomato paste
    1 small onion chopped
    1/2 green capsicum, diced
    1 cup beef stock
    1/2 cup red wine
    2 garlic cloves crushed
    1 tabslespoon of oregano/basil/mixed herbs
    1 teaspoon sugar

    ~ Mix all ingredients together and pour over the meatballs.
    ~ Cover and cook on Low for 4 - 5 hours.
    ~ Serve with spagetti & green salad


    Terri's Easy Chicken and Corn Soup – Posted by Cailin

    (you can make a quantity to suit)

    1 whole bbq chicken (skin off, boned, and chopped into small pieces)
    2 cans of creamed corn
    2 litres chicken stock

    Place in crock pot - I would put it on high for 1 hour then turn down to low for the rest of the time (if I was home) otherwise just on low. Add salt and pepper to taste.


    Slow Cooker Lasagne!!!!! – Posted by Cailin

    Thats right you heard it. The method is when you make spag bog make 3 times the batch you normally would and store the other 2 lots in ice cream containers in the freezer, then on another day when you haven't got much to do using either a round or oval pyrex dish make up lasagne with one of the batches of premade bolognaise, and white sauce pasta & cheese, the recipe that I was given calls for instant lasagne sheets but I am inquiring if you can use fresh coz that would be easier given the shape of the dish (ie trimming) will edit this once I have the details Then you freeze it (as far as I can tell you don't bake it first...I am finding that out too and will add later on LOL) for 2 days, after that take it out of the dish and place it in a plastic bag and store in the freezer till you need it. Then when you do need it place it in the crockpot frozen, and cook for about 4 hrs and its done! How good is that, so it means that you can stock your freezer with home made frozen lasagne for those emergencies, days where you didn't get any sleep the night before or when you just get home with new bubs!

    I am definitely giving it a go. But basically she said she she always keeps 1 batch of bolognaise and 1 frozen lasagne in her freezer at all times so if she needs it its there. And you can also make your bolognaise in the CP so if anyone wants the recipe for that let me know and I'll post that too


    Corned Beef – Posted by Melinda

    1.5kg corned silverside
    1 onion, peeled & finely choped
    10 peppercorns
    2 bay leaves
    2 tablespoons brown sugar

    ~ Place silverside into the slow cooker and barely cover with water. Add remaining ingredients.
    ~ Cover and cook on low for 8 - 10 hours or on high for 4 - 6 hours.
    ~ Serve with boiled potatoes and vegetables.


    Kelly’s Lamb Roast – Posted by Kelly

    1 x lamb roast in the cooker

    Mix the following:

    Approx 2 T of a pasta sauce e.g. dolmio, raguletto
    Approx 1T fruit chutney
    Approx 1 tsp curry powder

    Sometimes I add 1 clove garlic - yum or double the amounts for extra sauce.
    Place over roast and leave to cook!

    It's delicious and you can use the juices for making the gravy or use it as gravy - it's good stuff. Seriously give this a try and if you like you can add your own flavours and tastes, but it's got me using my cooker all the time now

    I also make chicken cattiatore with it - just put the chicken pieces in, cover with the sauce and leave it - if I am feeling tired I even buy premade sauces and dont bother with my own.


    Cailin’s Corned Beef – Posted by Cailin

    1 Cup Water
    1 Splash of Balsamic
    1 TBS Brown Sugar
    2 Bay leaves

    Soooooo good!
    I normally cook it on low if its on all day or high/auto if I put it on around, just before/after lunchtime.


    Vegetable Soup/Stew with meatballs/bits – Posted by Becky23

    Here goes this is my opies receipe, except she cooked it in a pot but it comes out even nicer in the slow cooker.

    Fill crock pot with water almost to the top save 1 or 2cm from the top
    Add a couple of handfulls of Soup Mix (which you buy from the supermarket, if you don't have a clue what this is email me and I shall post a pic on my www of what it looks like)
    2 packets of thick vegetable soup mix (only one if you don't want it to thick)
    2 packets of french onion soup mix
    Ideally you should leave the above to simmer away for a few hours but if you are making this in the morning and can't just chuck the rest in as well just make sure you give it a good dtirl as the thick vegetable mix tends to clump together otherwise
    Ok next some sticks of celery (optional) wash them and cut them into little pieces say 1/2cm thickish but really thats personal preference chuck in a hand full or so
    Next grab some pasta and break it up into say 4cm long bits as much or as little as you like
    Finally grab some mince around 500-600 grams more or less up to you and just roll into small balls and chuck it in then just let it cook away the longer you leave it the thicker it gets and you can reheat this to have it over 2 or so days.

    Pour into some bowls and if it doesn't have enough flavour which I don't think it does add some maggie season which you can get at the supermarket in a little bottle add a few splashes in each bowl and stir it gives it a lovely flavour

    With this have some butter bread for dunking in it is sooo yummy
    Hope the above all made some sort of sense


    Slow Cooker Roast Chicken – posted by beej22

    Easy as pie...wash whole chicken and pat dry. Sprinkle one sachet of french onion soup mix over the chicken and 'rub in'. Place chicken in slow cooker - you can place sliced onions and garlic in the bottom of the cooker if you like. Cook on lowest setting all day.

    This generates so much of it's own juices...it comes halfway up the chicken! And is really moist and delish. The juices make a yummy gravy.


    Irish Stew – Posted by Debbie Lee

    Ingredients
    3 carrots, thinly sliced
    2 onions, thinly sliced
    450g (1lb) Potatoes, thinly sliced
    8 Necks of lamb chops
    550mls (1pt) chicken stock (boiling)
    Salt and Pepper
    2 Bay Leaves

    Method
    Put all the vegetables into the Slow Cooker. Trim the chops of any excess fat and lay these on top of the vegetables. Add the seasoning, bay leaf and boiling stock. Cook for 6-8 hours on high or 10-14 hours on Auto.

    I had a small lamb rack roast in the freezer (uno.. like lamb cutlets bundled together?) so I used that instead.


    Beef and Vegetable Casserole with Dumplings – Posted by Debbie Lee

    Ingredients
    700g stewing beef (shin, shoulder or chuck)
    25g flour
    salt and pepper
    2 tbls cooking oil
    2 large onions, sliced
    550ml beef stock
    3 medium carrots, thinly sliced
    Dumplings
    100g self-raising flour
    1/2 tsp salt
    50g shredded suet
    2 tbl chopped parsley
    90ml cold water

    Method
    Cut the meat into even sized cubes and toss in the seasoned flour. Heat the oil in a large saucepan and fry the mean until browned. Transfer to the slow cooker. Add the onions to the pan and fry lightly. Stir in the remaining flour, gradually add the stock and carrots. Bring to the boil and transfer to the slow cooker. Stir so that the vegetables are under the cooking liquid. Cook for 4-6 hours on High or 7-11 hours on Auto.
    Dumplings (last 45 minutes).
    Make the dumplings by mixing flour, salt, suet and parsley. Add water and mix to a soft dough. Shape into 8 balls. Add to the casserole and cook for 45 minutes with the lid on. High only.


    Slow Cooker Barbecue Pulled Pork Recipe – Posted by nic

    1 boneless pork shoulder or butt roast? 1.5Kg - 2Kg in size.
    1 teaspoon salt
    1 teaspoon ground cumin
    1 teaspoon paprika
    1 teaspoon black pepper
    half teaspoon ground red pepper ( I think I may have left this one out?)
    1 medium onion, thinly sliced
    1 medium green capsicum, cut into strips
    1 bottle barbecue sauce - approx 530ml.
    1/2 cup packed light brown sugar.

    Trim excess fat from pork. Combine salt, cumin, paprika, black pepper and red pepper in small bowl; rub over roast.

    Place onion and capsicum in slow cooker, add pork. Combine barbecue sauce and brown sugar in a bowl, then pour over meat. Cover and cook on LOW for 8 - 10 hours.

    The recipe says to transfer roast to a cutting board, trim any fat and pull the pork into coarse shred using 2 forks. We found that when we pulled it out of the slow cooker, it fell apart anyway!

    Says to serve it with the sauce on some tortilla wraps or over rice. So we did both, rice on the wraps with the pork, sauce and some capsicum on top, and rolled them up.

    Last edited by Trillian; September 9th, 2007 at 10:13 AM. Reason: updating index

  2. #2

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    Recipes from Thread #2

    Pork Spare Ribs with Plum Sauce – Posted by Cailin

    1/3 cup plum jam - I put up to 1/2 cup.
    2 chicken stock cubes
    2 tsp Cornflour
    1/4 cup water
    3 tsp Soy Sauce
    2 T Dry Sherry
    1 clove, or 1 tsp minced garlic.
    And ribs of course - I cut them up individually to get them really
    well coated in the delicious saucy marinade.

    These cooked quite quickly, about 4 hours.
    To get them sticky pop them in a hot oven for about 10 minutes, but they don't necessarily need it!


    Braised Chicken with Onions, Potatoes and Peas – Posted by Cailin
    You'll need to convert to metric...

    3 pounds boneless skinless chicken breast halves
    2 tablespoons paprika -- Hungarian
    1 1/2 tsp salt
    1 tsp pepper
    6 large onions -- thinly sliced
    1 tsp chicken bouillon powder
    12 small red potatoes -- unpeeled and halved
    1 10-ounce package frozen green peas
    2 Tbs chopped parsley

    Rinse the chicken under cold water and pat dry. Season
    with the paprika, salt and pepper.

    Place all vegetables on the bottom of the crockpot,
    potatoes first, and then put the meat on top. Season with
    the bouillon powder. Cover and cook until vegetables are
    tender and the chicken is done. Cook 7 to 10 hours on low
    or 3 to 4 hours on high


    Chicken Salsa – Posted by Cailin

    4 boneless skinless chicken breast halves
    1 package reduced-salt taco seasoning mix
    1 jar salsa
    1/4 cup light sour cream

    1. Spray the crockpot with cooking spray.
    2. Add the chicken breasts.
    3. Sprinkle with Taco Seasoning mix.
    4. Top with salsa.
    5. Cook on low for 6-8 hours, or high for 3 hours depending on your
    crockpot.
    6. When ready to serve, remove the chicken from the pot.
    7. Stir in 1/4 cup of sour cream.
    8. Serve with rice.


    Sausage Casserole - Posted by Cailin

    1kg sausages
    sliced onion
    can of Heinz big red tomato soup
    2tbls brown sugar
    1tbls white vinegar
    1tsp curry powder
    1tsp mustard powder

    I chop up the sausages while they are part frozen (makes it easier) but they
    could be left whole. place in the crock pot.

    Cover with all the other ingreds mixed together.
    I put it on auto for 5 hours but this can also be done in the oven.
    Best served with mashed potato and peas.

    This is actually about to be served here tonight and its soooooooooo good, I used fat sausages but you can use different flavoured too!


    Beef in red wine & garlic - Posted by Christy

    1 cup beef stock
    800gm beef (cubed & browned first)
    3 cloves garlic
    2 bay leaves
    1 cup red wine
    2 potatoes
    400gm green beans

    I popped it all in and let it go for 6 hours, the first two on high because I was starting late The last 4 on slow.


    Chilli Con Carne - Posted by Sarah

    2 tbs oil
    2kg beef mince
    1/4 cup chilli con carne seasoning mix
    1tbs garlic
    3 cups beef stock
    1/3 cup tomato paste
    1 1/2 cups red wine
    2x 420gm cans mexican beans (not drained)
    sour cream for serving

    1. Heat oil in frypan & brown mince.
    2. Put everything in the SC & cook on low for 8-9hrs
    3. Serve topped with sour cream, accompanied with wedges & guacamole.


    Beef stroganoff - Posted by nat76

    Buy a cheap cut of diced beef (about 750g). Chop up 200g mushrooms and one or two onions. You'll need two packets of beef stroganoff mix and put all the ingredients in cooker with half the amount of water the packet specifies. Whack it on low it should be ready about 8-10 hours. 1/2 hour before serving stick a tub of sour cream in cooker then serve with pasta or rice or whatever
    OR
    2 packets of Stroganoff mix (I used Nestle)
    Did what the packet said,
    Sliced two onions
    1.2kgs of meat of your choice (more then what was recommended, wish I had done 1.7kgs)
    200 gms of mushies
    4 tablespoons of sour cream 1/2 hour before serving.[/QUOTE]


    Posted by Cailin
    Information on cooking roasts in the SC

    Its always best to prop a roast on something, either potatoes cut in half, balls of foil, lemons halved (great if doing lamb or something you want to taste of lemon) or an upturned saucer. I often use balls of foil but since being told about the potato I am going to do that (I just hope they don't disintigrate).

    ~ Lamb, stab with a knife and push slices of garlic and sprigs of rosmary, then for extra seasoning you can rub with mustard or honey (or both).

    ~ Chicken, buy a seasoned chicken or a plain chicken and cover with french onion soup mix.

    ~ Beef season however you like, sweet soy (kecap manis) & mixed herbs is often good.

    ~ Pork (I'm not too sure on this one Kirsty I would love your recipe).

    ~ Corned Beef/Silverside I cook this with a cup of water, a splash of balsamic and a TBSP of brown sugar, but it can be done dry like other roasts or with vegetables & other seasonings or just cover with water & add a splash of vinegar & honey to the water.

    All these recipes have varying cooking times depending on if the meat is frozen, and what sort of slow cooker you have. My general rule of thumb is chicken cooks fast so I always put it in frozen to prevent it from going stringy and always leave it on low if doing it AM. Other meats can either go on auto till you think its cooked then low, or low all day if starting early and you can put anything in there frozen.

    I hope I'm making sense.

    Also don't forget leftover roast meat is great to make soups/stews the next day in the Slow cooker, for example leftover seasoned chook makes fantastic cream of chicken soup or chicken & sweet corn soup (let me know if you want the recipes). Alot of people add gravy & beef/pork/lamb to the Slow cooker and cook on low and serve for lunch/dinner in rolls. Or you can add meat to a tomato base sauce and serve over pasta....


    Roast Beef - Posted by Christy
    I'm going to do a roast tomorrow as it is my birthday and I LUUUUVVV roast beef.... BUT I've not done one in the slow cooker.... do you just pop it in? Usually if I do one in the oven I rub garlic & herbs on it & near the end add a layer of mustard around it to brown up & add zing... So if in the slow cooker do I just do the same? put some olive oil around the SC?

    You don't need to put oil, if you are worried about anything sticking just spray some oil on rather than pour it iykwim? I'd say do it exactly how you normally would. I'm not too sure about beef toughening in the SC, if you are worried about moisture maybe add a tablespoon of water or something to the bottom. I'd still prop it on something though. The only reason I'd be worried about moisture is that beef doesn't normally have too much fat iykwim?

    Everything I've read suggests you need a little water with Beef, or stock, or wine (some liquid basically). So maybe add 1/2-1 Cup of liquid to be on the safe side.


    Beef casserole - Posted by shinee

    In a jug 2 cups beefstock
    can tomatoes
    bit of s/p
    bit of praprika
    2tbls plain flour
    then i just put the beef (bout 400grm) in the slowcooker with desired veggies pour the mixture from the jug in stir and serve on a bed of pumkin and potato mash at 6 after putting it on at 11am before i go to work!!![/QUOTE]


    Chicken and Corn soup - Posted by Cailin (Another recipe from my SC List)

    (you can make a quantity to suit)

    1 whole bbq chicken (skin off, boned, and chopped into small pieces, or leftover SC chicken...)
    2 cans of creamed corn (less if you prefer)
    2 litres chicken stock (same again, less if you prefer)

    Place in crock pot - I would put it on high for 1 hour then turn down to low for the rest of the time (if I was home) otherwise just on low. Add salt and pepper to taste.

    When I've made this I generally put it on at about 2pm on low, by dinnertime (around 6 pm) its ready, so you could put it on high for a couple of hours instead if you wanted it quickly. Otherwise if you put it on early in the morning it would make a great weekend lunchtime warmer!

    This recipe is great as an starter for an asian meal (great if you want to impress), a nice stir fry, some steamed rice and some honey soy chicken wings in the oven. Everyone will think you've slaved for hours. Just be sure to server you soup with some spring onion/shallots to garnish


    Pea & Ham Soup - Posted By Cailin

    1 ham hock (about 1-1.5kg)
    500gm bag of split green peas
    2 large potatoes
    2 Carrots
    2 Stalks Celery
    1 large onion
    Enough water to cover

    I put it on the night before, that way I can deskin, debone & defat it in
    the morning, switch it off and skim the top once cooled of any excess fat
    and then turn it on again in the afternoon. I think doing this really does
    help as the fat from the bones/hock can really leave a yucky taste in your
    mouth. I often mash up the lumps of vegies with a potato masher, but its not necessary and if you want it thin you can whizz it in the blender in batches. I like it pretty rustic

    And we normally have it with a spoon of cream/sour cream and lots of cracked
    pepper, and some crusty rolls.


    Chicken recipe - Posted by Jo

    500g chicken thigh/breast, diced
    1 tin crushed tomatoes
    1 onion, finely diced
    1 tbsp mustard powder
    3 tbsp soy sauce
    3 tbsp Worcestershire sauce
    3 tbsp brown sugar
    2 tbsp tomato paste

    Place chicken in slow cooker
    Mix all other ingredients together and pour over chicken
    Cook on low for 8 hrs or high for 6 hrs+

    We had it with rice and it was yummo!


    Posted by Jo
    Okay, meant to ask, who is game enough to put the meat in without browning it first? I haven't done this yet, but it would be sooooo much easier to chuck it in raw. Like with your sausage casserole, Cailin, is it safe to chuck the sausages in raw?

    Posted by Cailin
    Yep sausages go in raw Chop them frozen as they are easier to cook. I just got told by one of the girls on the SC list that you can do the same with mince, you just have to be sure to stir it often for the first hour or so. I very rarely cook anything first, as to me it defeats the purpose you might as well just cook it in a pan as you're only creating more work & dishes for yourself LOL!

    The only reason you might want to brown something first is if you want it to stick together moreso iykwim? But as yet I haven't had any troubles...


    Beef Stroganoff - Posted by rose

    1kg beef/blade
    garlic
    1pk continental mushroom soup
    some fresh mushrooms added are nice too
    2 onions
    1 tin tomatoes(crushed)
    fill empty tin with water and add to sc

    put all this in together and cook on 6-8hrs low. I put it on yesturday at 12pm low. Just before going out at 4.30 thought it was not going to be ready by 6pm so put it on high. Add some cream 15 min before eating and 1 dessertspoon vinegar. I had to thicken the strog before adding the cream as it was a little too sloshy for my liking. To thicken add 1-2tesp cornflour and water mixed and stir into strog.

    Yummy.


    Porcupine Meatballs in Tomato Sauce (2 Points) – Posted by Sarah_H
    Makes 24-26 meatballs

    2 (8 oz.) cans tomato sauce
    1/4 tsp. garlic powder
    1/2 tsp. ground thyme
    1/2 cup water
    1 1/4 lb. lean ground beef
    1/2 cup long-grain rice
    2 tbs. minced onion
    1/2 tsp. salt
    1/4 tsp. ground black pepper

    Combine tomato sauce, garlic powder, thyme and water in a 1 1/2 qt. Slow cooker. In a med. bowl, combine beef, rice, onion, salt and pepper, mixing well. Shape into 24-26 balls about the size of golf balls. Place meatballs in tomato mixture in slow cooker. Cover and cook on LOW 7-8 hrs. or until rice is tender. Serve sauce over meatballs. Per meatball: cal 80, carb 4g, prot 5g, fat 5g, sat fat 2g, chol 18mg, sod 118mg Points: 2

    (I used tomato soup & doubled the recipe. So it was 1kg mince & a large tin of soup, about 880gm)

    Chocolate Mess – Posted by Sarah_H

    1 pkg chocolate cake mix
    1 220g container sour cream
    1 pkg instant chocolate pudding mix
    1 cup chocolate chips
    3/4 cup cooking oil
    4 eggs
    1 cup water

    Spray crock pot with non-stick cooking spray.

    Mix cake mix, sour cream, pudding mix,
    chocolate chips, oil, eggs and water in
    bowl by hand. Pour into crock pot.

    Cover and cook on low 6-8 hours (or high
    3-4 hours).

    Serve hot or warm with ice cream or
    whipped cream.


    Grandma's Creamy Rice – Posted by *Jo*

    1/2 cup short grain rice
    2&1/2 cups milk
    1 cup water
    2 Tabs sugar
    1 Tab butter
    Nutmeg to taste (just a little bit)

    Chuck it all in and give it a stir. Cook on high for 3 hours, stirring during last hour. Thin with more milk if desired.


    Bolognaise – Posted by Cailin

    1 kg Mince
    1 tin big red tom soup (never used this before)
    1/4-1/2 cup tom paste
    1 tsp beef stock powder
    1/2 cup red wine
    generous amounts of dried italian herbs
    1 large onion finely diced
    2 heaped teaspoons of minced garlic
    1 cup of water

    Ok just mix all the sauce ingredients together. Break up the mince and put it in the slow cooker with the onion & garlic. Pour over sauce, mix and then leave it to cook. I cooked it on high for 4 hours then low for 3 or round abouts....


    Apricot Chicken – Posted by Tigergirl1980

    500-600g chicken (either breasts or thighs)
    1 tin apricot nectar (440ml)
    2/3 of a packet of french onion soup
    1 tablespoon curry powder
    1 tin apricots drained (440ml)

    Chop up chicken into the size pieces you prefer (chunks or strips). Then throw everything into the slow cooker and stir so it is well mixed. Cook on low heat for about 8 hours.

    Serve with steamed rice and vegetables.


    Herb & Garlic Lamb Shanks (for two) – Posted by Tigergirl1980

    Two lamb shanks (the meaty ones)
    Container of Vegetable Real Stock (pre made)
    Garlic
    Herbs

    Fill the slow cooker about 1/3 with the veggie stock. Score the outside of the lamb shanks and rub crushed garlic into them, sprinkle on some herbs and some salt, I just use mixed herbs from a jar, but fresh ones would be even better. Place the lamb shanks into the stock. Cook for either 8-9 hours on low or 4-5 hours on high.


    Crockpot Lasagne – Posted by Tigergirl1980

    500g mince
    1 med. onion, chopped
    1 jar of your favorite spaghetti sauce
    Large container cottage cheese
    1/2 cup grated parmesan cheese
    1 egg
    lasagna noodles (no need to cook)
    1 cup shredded mozzarella cheese (reserve 1/2 cup)

    Directions:

    Brown meat and onion in skillet. Drain off fat. Add jar of spaghetti sauce and simmer for 5 to 10 minutes (if the sauce is too thick, you may want to add about a 1/2 cup of water to thin it). In a separate bowl, combine all the cottage cheese, parmesan cheese, mozzarella cheese (except reserved 1/2 cup) and the egg. Mix thoroughly. Spoon a layer of meat sauce onto the bottom of crock cooker. Add *two* layers of uncooked lasagna noodles (broken into small pieces to make them fit) and then top with cheese mixture. Repeat with sauce, noodles, and cheese mixture until all are used. Sprinkle reserved 1/2 cup shredded mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approximately 3 hours.

    Serves 6-8.


    MEXICAN MEATBALLS – Posted by Tigergirl1980

    500g mince 1 egg
    ½ cup bread crumbs salt and pepper
    2/3 cup chunky salsa 2/3 cup steak sauce

    Combine mince, egg, breadcrumbs, salt and pepper. Make into meatballs and brown very lightly in fry pan.

    Add meatballs to slow cooker pour over steak sauce and salsa and mix very gently.

    I mixed the salsa and sauce and then just poured it over the top, quick swirl with a spoon and that was that.

    Cook on low for 3-4 hours.


    Creamy Homemade Chicken Stew – Posted by Tigergirl1980

    What you need:

    235ml Low Fat Evaporated Milk
    30g All purpose Flour
    680g Chicken thighs or breasts
    340g small fresh Button Mushrooms
    2 Potatoes, peeled and cubed
    410g Pearl Onions (I used pickling onions)
    2 large Carrots, coarlsy chopped
    340g froz Green peas, thawed
    235ml Chicken Stock
    3g Salt
    .5g Ground Black Pepper
    .3g Dried Marjoram
    .3g Dried Rosemary
    15g chopped fresh Parsley

    Instead of using the herbs suggested I went with Italian herbs as this covered the herbs mentioned above and then some.

    What do you do with it:

    In a small bowl stir together flour and evaporated milk until smooth.
    Place Chicken, Mushrooms, Potatoes, Onions, Carrots and Peas in slow cooker.
    Pour in Milk mixture and Chicken stock.
    Season with Salt, pepper and herbs.
    Cook on low for 6 hours.
    Stir in Parsley just before serving.
    Serve with rice or pasta.


    Slow Cooker Gooey Chocolate Cake – Posted by Tigergirl1980

    1 cup flour
    3/4 cup brown sugar
    2 Tbsp. cocoa
    2 tsp. baking powder
    1/8 tsp. salt
    1/2 cup milk
    2 Tbsp. oil
    1/2 tsp. vanilla
    3/4 cup brown sugar
    2 Tbsp. cocoa
    1 3/4 cups hot water

    Spray 4 quart crockpot with nonstick cooking spray. In large bowl, combine first 5 ingredients and stir to combine. Add milk, cooking oil and vanilla and stir well. Pour into prepared crockpot.

    In a medium bowl, stir second amount of brown sugar and second amount of cocoa together. Add hot water and mix well until blended. Pour over batter in crockpot; do not stir! Cover crockpot and cook on high about 2 hours or until toothpick inserted in center comes out clean. 8-10 servings


    Creamy Chicken Casserole – Posted by Tigergirl1980

    1 onion
    4 rashers bacon
    125g mushrooms
    11/2 kg chicken. ( I find thigh fillets are good if using slow cooker. Breast fillets dry out too much)
    2 TBSP flour
    3TBSP butter
    1 can mushroom soup
    60ml water
    40ml cream optional
    S&P

    Method
    1. Peel and chop onion finely. Chop bacon & mushrooms.
    2.Cube chicken and coat with flour season with S&P.
    3. Saute onion, bacon & mushroom.
    5. Add to chicken pour in soup and water. Stir well. Cover casserole dish in slow cooker approx 6 hours
    6. Stir in cream and garnish with parsley.


    Shell Casserole – Posted by Tigergirl1980

    1 pound mince
    1 small onion, chopped
    1/2 teaspoon salt
    1/4 teaspoon garlic powder
    1 teaspoon worcestershire sauce
    1/4 cup all-purpose flour
    1 1/4 cups hot water
    2 teaspoons beef bouillon granules
    2 tablespoons red wine
    6 oz large shell-shaped pasta
    1 small can slices mushrooms
    1 cup sour cream

    In a skillet, cook ground beef and onion until red color disappears. Drain beef; place in slow cooker. Stir in salt, garlic powder, worcestershire sauce and flour. Add water, bouillon and wine, mix well. Cover and cook on low for 2 -3 hours. Meanwhile, cook pasta and drain. Add cooked pasta, mushrooms and sour cream to slow cooker; stir to mix ingredients. Turn to HIGH. Cover and cook for 10 to 15 mins.


    Beef Curry – Posted by Trish

    3 pounds beef round steak, cut into 1 1/2-inch cubes
    1/2 cup all-purpose flour
    1 tablespoon curry powder
    2 cloves garlic, minced
    1 cup raisins
    2 apples, peeled, cored and sliced
    1 cup diced onion
    1 teaspoon salt
    1/2 teaspoon pepper
    1 (14 ounce) can beef broth
    2 apples, unpeeled, cored and finely chopped
    Fluffy rice

    Dry beef well with a paper towel. Mix flour and curry powder. Coat meat cubes with flour mixture. Place meat in crockpot. Add garlic, raisins, sliced apples, onion, salt and pepper. Pour in broth and stir to blend. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours until meat is tender.

    Before serving, stir in additional curry powder to taste (up to 1 tablespoon) and chopped apples. Serve over hot fluffy rice.

    Serves 6 to 8.


    Orange, Honey Soy Lamb – Posted by Melinda

    Today I have lamb cooking. I bought one of those mini portions from Coles (about 400g) for about $5 - $6. I've cooked it in the oven before for us and it does the three of us beautifully with leftovers once I get vegies and everything happening - so quite a cheap meal really.

    This is the marinade I've put in with the lamb:

    1/2 cup Orange Juice
    1 Tbsp Honey
    3 Tbsp Soy Sauce
    2 cloves crushed garlic


    Minestrone Soup – Posted by Debbie Lee

    25g Butter
    1 Clove Garlic, crushed
    1 Large Leek, sliced
    1 Large Carrot, finely chopped
    1 Large Potato, finely chopped
    1 Large Onion, finely chopped
    2 Celery Sticks, thinly sliced
    175g (6oz) Cabbage, finely shredded
    397g (14oz) Canned Tomatoes including juice
    Salt and Pepper to taste
    1.1 litre Chicken Stock
    2 Bay Leaves
    1 Boquet Garni (huh??)
    50g Thin Cut Macaroni
    Grated Parmesan Cheese

    Heat the butter in a large pan. Add the garlic, leek, carrot, potato, onion and celery. Saute until the butter is absorbed. Add the remaining ingredients, except for the macaroni and cheese. Bring to the boil. Transfer to the slow cooker and cook for the recommended time (below). 45 minutes before serving, remove the bay leaves and bouquet garni and add the macaroni. Adjust the seasoning if necessary and serve with grated parmesan cheese.

    High 4-5 hours. 1 Step Auto 12-13 hours. Auto 5-10 hours.


    Vegetarian Curry – Posted by Debbie Lee

    60ml Cooking Oil
    2 Onions, finely chopped
    1 Clove Garlic, crushed
    2.5ml (1/2 tsp) Chilli
    2.5ml (1/2 tsp) Turmeric
    2.5ml (1/2 tsp) Coriander
    2.5ml (1/2 tsp) Cummin
    225g (8oz) Lentils
    900mls White Stock
    5ml Lemon Juice
    Salt and Pepper to taste
    2 Carrots, diced
    1 Apple, peeled, cored and chopped
    50g Sultanas

    Heat the oil in a pan. Saute' the onion and the garlic lightly. Add the chilli, turmeric, coriander, cummin and lentils. Cook gently for one minute. Stir in the stock, lemon juice, salt and pepper. Bring to the boil and continue to boil for 5 minutes. Transfer to the slow cooker and stir in the carrots, apple and sultanas. Cook for the recommended time.

    High 3-4 hours. Auto 7-10 hours.


    Pork and Pineapple Curry - Posted by Debbie Lee

    1kg (2lb) Lean pork, cut into cubes
    40g Flour
    5ml (1tsp) Salt
    2tbsp Cooking Oil
    1 Large Onion, chopped
    15ml (1tbs) Curry Powder
    15ml Paprika Pepper
    300ml Chicken Stock
    2 Dried Red Chillies
    1 tbsp Mango Chutney
    1tsp Worcester Sauce
    454g (1lb) can Pineapple pieces (incl. syrup/juice)
    2 Bay Leaves

    Toss the pork in the flour and salt. In a large pan heat the oil and brown the meat. Lift out onto a plate with a draining spoon. In the same pan, fry the onions until soft. Stir in the curry powder and paprika pepper. Fry for 2 minutes then return meat to the pan. Stir well and cook for a few minutes. Add remaining ingredients, bring to the boil and transfer to SC. Cook for the recommended time. Remove bay leaves before serving.

    High 3-4 hours. Auto 6-8 hours.


    Beef Goulash - Posted by Debbie Lee

    2 1/2 lb. top round beef roast, cut into 1-inch cubes
    1 lg. onion, sliced
    2 to 3 tbsp. oil
    2 cups water
    8 oz. tomato sauce
    2 beef bouillon cubes
    3 tbsp. paprika
    1/2 tsp. ground pepper
    2 tbsp. flour
    PREPARATION:
    In Dutch oven or skillet, brown meat and onions in oil. Add beef and onion mixture to slow cooker with water, bouillon cubes, flour, tomato sauce, paprika, and pepper. Cover and cook on low for 8 to 10 hours, until meat is tender.


    Chicken with BBQ Sauce - Posted by Debbie Lee

    1 Whole Chicken (1-1.5kgs)
    40g Butter
    Salt and Pepper to taste
    1 Medium onion, finely chopped
    4 tblsp Tomato Sauce
    2 tblsp Vinegar
    2 tblsp Mango Chutney, chopped
    2.5ml French Mustard
    1 tsp Caster Sugar
    1 tblsp Worcestershire Sauce

    Rub the inside of the cooking pot with a little of the butter. Wipe the chicken and season inside and out with a little salt and pepper. In a large pan, heat the remaining butter and brown the chicken all over. Transfer to SC. Add the onion to the butter remaining in the pan and cook for 2-3 minutes, without colouring. Add the remaining ingredients to the pan and bring to the boil. Pour over the chicken and cook for the recommended time, basting occasionally.

    High 4.5-5 hours


    Baked Stuffed Apples - Posted by Debbie Lee

    15g butter
    100g brown sugar
    50g sultanas
    4 medium cooking apples, cored
    150ml Boiling Water

    Grease the cooking pot with the butter. Run a sharp knife around the centre of each apple enough to score the skin. Mix together the sugar and sultanas and pack tightly into the apples. Stand each apple on a square of foil shaped to form a saucer. Arrange the apples and foil in the SC and pour in the boiling water. Cook for the recommended time. Cooking time for this recipe does depend to some extent on the variety of apple used.

    High 2-3 hours. Auto 4-7 hours.

  3. #3

    Join Date
    Jun 2003
    Location
    Ubiquity
    Posts
    9,922

    Default

    Slow Cooker Lemon Chicken – Posted by Lucy

    4 boneless skinless chicken breasts
    Salt
    Freshly cracked black pepper
    3 cloves smashed garlic
    1 cup long grain rice
    1/4 cup freshly sqeezed lemon juice
    2 1/4 cups chicken stock (I use a carton)

    ~ Season the chicken with the salt and pepper & place at the bottom of the slow cooker
    ~ Add garlic and rice
    ~ Combine the lemon juice and chicken stock and pour over the chicken.
    ~ Stir gently to combine
    ~ Cook on low for 8 hours

    We have this served with steamed veggies........

    Burmese Chicken – Posted by Wheatie

    20g ghee
    med onion chopped
    1.5 tbs lemon grass, finely sliced
    small red chilli, finely chopped
    4 crushed garlic cloves
    3 tsp grated ginger
    1.5 tsp ground tumeric
    .25 tsp ground cardamon
    .5 tsp ground cinammon
    .25 tsp ground ground cumin
    .25 tsp ground ground coriander seeds
    .25 tsp ground ginger
    .5 tsp salt
    .5 tsp cracked black pepper
    1.5kg chicken breasts halved (but next time I might use thighs or chicken pieces)
    1 cup chicken stock
    chopped fresh coriander to serve.

    Melt ghee in a non stick pan and cook onion over med heat until just soft. Stir in everything else but the chicken, stock and fresh coriander. Cook 1 minute or until fragrant.

    Add the chicken to the pan and coat in the onion mixture and then pour it all into the slow cooker.

    Add the stock. Cover and cook on high 1.5 hours then low 3 hours or alternatively on Auto for 5-6 hours. I thickened the sauce a bit with cornflour paste and served it with rice and sprinkled over the coriander. Yummy and it has a bit of a kick to it so I topped with a dollop of sour cream to calm things down a bit.

    Chicken Curry – Posted by Lucy

    4 chicken breasts, trimmed of skin and fat
    2 tablespoons tandoori paste (I use the Sharwoods brand in a jar)
    1 onion, chopped finely
    1 jar of Taylor's Kahmiri Butter Chicken sauce
    1 cup water

    ~ Slice the chicken breasts into chunky strips
    ~ Combine with tandoori paste
    ~ Place in slow cooker
    ~ Add finely chopped onions and the jar of butter chicken sauce
    ~ Add water and stir to combine
    ~ Cook on low for 6 hours

    Serve with basmati rice and poppadums!

    Kathy's Delicious Whole Slow Cooked Chicken – Posted by Sarah

    INGREDIENTS:
    * 1 (#13) whole chicken, skin removed
    * 1/2 cup chicken broth
    * 1/3 cup soy sauce
    * 1/3 cup olive oil
    * 1/4 cup honey
    * 1 teaspoon Worcestershire sauce
    * 2 teaspoons balsamic vinegar
    * 2 teaspoons lemon juice
    * 1 teaspoon sesame oil
    * 2 tablespoons minced garlic

    DIRECTIONS:

    1. Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker.
    2. In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.
    3. Cook chicken on low setting for 8 hours, or 4 hours on high setting.
    4. Pull apart & serve over jasmine rice.

    (I only had a #9 chicken so had to make do with that).

    Slow-cooked lamb shanks – Posted by Kelly

    Perfect for a hearty winter meal.

    ingredients
    6 lamb shanks
    1 onion, chopped finely
    2 carrots, chopped finely
    1 tablespoon fresh rosemary, chopped
    1 tablespoon fresh thyme, chopped
    1 bay leaf
    500ml (2 cups) wine
    750ml (3 cups) beef stock
    60g butter
    2 tablespoons plain flour
    250ml (1 cup) hot milk
    salt
    pepper
    1 cup parsley, finely chopped

    method
    Put the lamb shanks in a covered oven proof dish with the onion, carrots, rosemary, thyme and bayleaf. Cover with wine and stock and put in a preheated 200C oven for 30 minutes and then turn the heat down to 150C and cook for a further 1 1/2 to 2 hours.
    Take out the lamb shanks and strain the liquid. Put the liquid into a saucepan and reduce by half. Melt the butter in a small saucepan and add the flour. Cook for a minute and gradually add the hot milk and cooking liquid, stirring continuously so lumps do not form. Add extra liquid if necessary and then salt and pepper and parsley. Set aside.
    Take the meat off the lamb shanks and cut into cubes. Pour the parsley sauce over the lamb shanks and serve with Colcannon.

    OR

    Serves 4-6
    You need:
    1 tablespoon oil
    2-3 lamb shanks
    1 large onion, peeled and diced
    500g dry soup mix (available from most supermarkets)
    1/2 cup tomato paste or 1 can chopped tomatoes
    1/4 cup Worcestershire sauce
    3-4 cups diced vegetables: carrots, potatoes (scrubbed, skin on), parsnips,
    turnips, corn, celery, capsicum
    3 litres stock
    1 tablespoon dried mixed herbs
    Salt and pepper

    Method: Heat oil in a large pot or frypan. Add shanks and cook over a medium heat until browned on each side.
    Put shanks in the slow cooker and add remaining ingredients.
    Cover and cook for 4-6 hours on ‘high’ setting or 8-10 hours on ‘low’ setting. Using tongs or a fork, remove meat from bones and coarsely chop or shred. Remove bones from soup.
    Add herbs. Taste and season, adding more tomato paste and Worcestershire, if required.
    If time permits, refrigerate soup so any fat that sets on the surface can easily be removed. The flavour will only improve when soup is reheated as required.
    Tip: Add diced fresh or canned tomatoes. Add parsley stems for added flavour. If left whole they are easy to remove before serving. Substitute soup mix with brown or white rice, pasta or baked beans.

    Braised Beef with Beer – Posted by Caddie

    Its so yummy and makes enough for 2 families.
    1 Tablespoon extra virgin olive oil
    2kg chuck or other stewing steak,diced.
    30g unsalted butter
    4 medium onions,thinly sliced
    1 tablespoon brown sugar
    2 tablespoons red wine vinegar
    2 thick slices bread,crusts removed
    2 tablespoons wholegrain mustard
    2 bay leaves
    800ml(31/4 cups) dark beer.Like stout.

    Basically fry meat in batches for 3-4 minutes, remove and set aside.
    melt butter in same pan, saute onions add sugar to caremilse.
    Stir in vinegar and cook 1-2min until evaporated.
    Spread bread with mustard, tear into 3 equal peices.
    Place half of meat in slowcooker, top with bread and onion, bayleafs.
    finish with remaining meat.
    Pour 2 cups of beer in same pan that you sauted onions and bring to boil, pour on top of meat, do the same again until meat is just covered.
    Cover with baking paper and replace lid.
    I then put slowcooker on auto for the day/afternoon.
    If you want to do this in oven, preheat oven to 140degrees and cook 3 hrs.

    My hubby loves it and its like a dish they’d cook in the old days.

    Spaghetti Bolognaise – Posted by Debbie Lee

    Ingredients
    15ml cooking oil
    2 onions, finely chopped
    1 clove crushed garlic
    700g mince meat
    396g can chopped tomatoes
    140g Tomato Puree
    300ml beef stock
    100g button mushrooms, chopped
    2tsp dried basil
    1 bay leaf
    1 boquet garni
    2 tblsp dried mixed peppers

    Heat oil in a pan. Add the onion and garlic and fry lightly. Add the beef and brown. Stir in the remaining ingredients and bring to the boil. Trasfer to the SC and cook for the recommended time. Remove the bay leaf and bouquet garni.

    High - 3-4 hours. Auto 6-8 hours.

    Lamb Hotpot with Potato Dumplings – Posted by Bon

    2 tbs plain flour
    1kg diced lamb
    1/4 cup olive oil
    4 rashers rindless bacon, chopped
    1 lg brown onion, finely chopped
    2 garlic cloves, crushed
    2 tbs tomato paste
    400g can diced tomatoes
    1 cup beef stock
    2 cups mixed frozen vegies

    POTATO DUMPLINGS
    350g desiree potatoes
    50g butter, chopped
    2/3 cup milk
    1 1/4 cups self raising flour, sifted
    1 1/4 cups tasty cheese, grated
    1/4 cup flat leaf parsley, chopped

    Preheat oven to 160 deg. Place flour, salt and pepper in a snap lock bag. Add lamb and shake to coat. Heat 1 tbs oil in a saucepan over high heat. Add half the lamb. Cook, stirring occasionally, for 3 minutes until browned. Transfer to a bowl. Repeat with remaining lamb. (I would probably leave out this step if using SC)
    Add remaining oil, bacon, onion and garlic to saucepan. Cook, stirring, for 5 minutes or until onion is soft. Add tom paste and cook for 1 minute. Add tomatoes, stock and lamb with any juices. Bring to the boil.
    (If using the SC I would probably avoid all this and just chuck everything together)
    Transfer hotpot to a ovenproof casserole dish. Cover tightly with lid or foil. Place on a baking tray and bake for 45 minutes. Remove lid and bake uncovered for a further 45 minutes. (In my SC instruction book it says 1-3 hrs in the oven = 8-10 hrs on low in the SC, so I am thinking cook it for 8 hrs)

    make potato dumplings
    Cut potatoes into large pieces. Place in shallow, heatproof microwave safe dish. Cover and microwave on high for 6-7 minutes until just tender. Drain and transfer to a bowl. Add butter and roughly mash. Add milk and stir with a wooden spoon until smooth.
    Remove hotpot from oven. Stir in frozen veg. Add flour, cheese and parsley to potato mash. Stir until well combined. Season with salt and pepper. Divide dumpling mixture into 12 portions and roll each portion into a ball. Place dumplings, in a single layer, over hotpot. Increase oven temp to 200 degrees. Bake hotpot uncovered for 25-30 minutes until dumplings are golden. Serve.

    My SC book says 30 mins = 4 hrs on low or 2 on high. So what do you think?

    Beef Stroganoff – Posted by Cailin

    Makes 4 servings

    1 1/2 pounds top round steak, cut into bite sized strips
    salt and pepper to taste
    1/2 onion, chopped
    1 (10.75 ounce) can condensed cream of mushroom soup
    1 (8 ounce) can canned mushrooms
    1 cube beef bouillon
    1/4 cup wine
    1 tablespoon all-purpose flour
    1/4 cup water
    1 clove garlic, minced
    1 teaspoon Worcestershire sauce
    3/4 cup sour cream
    1/2 cup chopped fresh parsley (I just dumped in some dry parsley, I also added some paprika too)

    Place the beef in the bottom of a slow cooker and season with salt and pepper to taste. Than add the onion, soup, mushrooms and bouillon. In a separate small bowl, combine the wine with the flour. mix well and add to the slow cooker. Then add the water, garlic and Worcestershire sauce. Cook on low setting for 7 to 8 hours. One hour before serving, stir in the sour cream and the parsley. Serve over hot, buttered noodles.

    Italian Chicken and Potatoes – Posted by *Jo*

    2 boneless, skinless chicken breasts
    1/2 cup Italian salad dressing
    1 teaspoon Italian seasoning
    1/2 cup grated Parmesan or Romano cheese
    4 potatoes, peeled and cut into wedges

    Place chicken in bottom of slow cooker. Sprinkle with half of the Italian dressing, spices and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices and cheese. Cook on low for 6-8 hours.

    My SC is a 3.5L, if you have a 5L you may need to double the ingredients.

    Lasagne (serves 6) – Posted by Debbie Lee
    Ingredients
    225g Lasagne
    25 g butter
    1 onion, finely chopped
    1 clove of garlic, crushed
    550g mince
    2 tsp oregano
    salt to taste
    Ground pepper to taste
    4 tblsp tomato paste

    4 tblsp cheese sauce:
    25g butter
    25g flour
    300ml milk
    100g grated cheese
    Parmesan cheese for topping

    Grease the inside of the SC and preg-heat on high. Boil the lasagne sheets in lightly salted water for 4-5 minutes to soften, then dry with kitchen paper. Heat the butter in a large pan and gently saute' the onion and the garlic until transparent. Add the mince and oregano and cook for a further 3-4 minutes, stirring well. Season with the salt and pepper and add the cheese. Arrange a layer of mince mixture in the SC, followed by a layer of pasta, then cheese sauce. Continue doing this, finishing with a layer of cheese .
    Sprinkle parmesan cheese over the top and cook on low for 4-6 hours.
    Last edited by BellyBelly; June 29th, 2006 at 04:16 PM.

  4. #4

    Join Date
    Dec 2005
    Location
    In Bankworld with Barbara
    Posts
    14,222

    Default Slow Cooker Recipes from Chatter threads #4 & #5

    Quail Recipes - posted by Cailin
    (suitable for poussin or any small fowl)
    8 Quail [cut up]
    1 c Flour
    1/2 c Peanut oil
    2 Can Cream of chicken soup
    2 Can Cream of celery soup
    2 Can Chicken broth
    1/2 c White wine [dry]
    2 White onions [thinly sliced]
    2 Bay leaves
    1/3 c Parmesan cheese

    Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet. Combine the quail with the soups, broth, wine, onions, and bay leaves in a slow cooker and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or until birds are tender. Remove bay leaves add the cheese and cook for 30 min more. Serve over rice or noodles.

    Quails
    Flour
    Salt and pepper
    Oil
    Fresh mushrooms; sliced
    Chopped onion
    1 Can (13.75-oz) bouillon
    1/2 Can Water

    Flour, salt and pepper birds. Brown in small amount of oil in iron skillet. Remove to slow cooker, breast down. In same skillet, sauté mushrooms and onions lightly. Add bouillon and water. Pour over birds and cook 30 minutes on high or 4-6 hours on low. Serve over rice.

    Teriyaki Poussin
    Serves 4
    Preparation time 5 Minutes
    Cooking time Cook on high 3-5 hours

    Ingredients:
    4 Poussin, about 450g/1lb each
    Salt & Pepper
    225g canned pineapple chunks, reserving juice
    Few sprigs of fresh coriander
    150mls teriyaki sauce
    2 TBSP Honey
    Fresh coriander sprigs and spring onion tassels, to garnish
    Cooked white and wild rice, to serve.

    1. Preheat the slow cooker on high. Lightly rinse or wipe the Poussins and season the cavities. Drain the pineapple, reserving the juice and stuff the pineapple chunks into the Poussin cavities together with a few sprigs of coriander. Place in the SC.
    2. Blend the canned juice with the teriyaki sauce and honey (or mix IMO LOL) and bring to the boil and pour over Poussins (or just poor over Poussins LOL). Cover with lid and cook on high for 3 to 5 hours. Remove from the pot and serve garnished with coriander sprigs and spring onion tassels and with the freshly cooked rice. For a thicker sauce bring the liquid to boil l and stir in 1 tbs cornflour blended with 2 tbs water, cook, stirring until thickened!

    Curried Sausages - posted by Debbie Lee
    1kg sausages, sliced (do it when semi-frozen cos it's easier... Cailin tip!).
    3-4 medium carrots, sliced
    2 small onions/1 large, sliced
    2 pkts of Continental Curried Sausages
    1 tblsp curry powder
    4 tblsp of tomato sauce
    1 1/4 cup of water

    Pop the sausages in the SC and cover with sliced carrots and onion. Combine remaining ingredients (note that only half the amount of water is required than the packet mix says... so 2 pkts of curried sausage mix would normally be 2 1/2 cups but you only need 1 1/4). I add a little curry powder because I find the packet mixes to not be all that "curry" so it's up to you if you want to add it. Also doesn't hurt to add a little extra tomato sauce.
    I cooked mine on Auto (will be ready by 6-7pm) but you could probably cook it on high for 5 hours or low for 8-10 hours (depending on your SC).
    Serve with mashed potato.

    Easy Roast Beef - posted by Cailin
    Beef roasting piece
    Sachet French Onion Soup Mix
    2 Tablespoons Gravy Powder
    Beef Stock Cube
    Water

    Trim excess fat off beef piece. Blade or topside or rolled all work well.
    Place beef portion in CP.
    Sprinkle over Soup mix and gravy powder.
    Crumble a beef stock cube over then pour a cup of water over the lot.
    Leave on high for the day, especially if frozen. (I'd personally do it on low)
    If your meat isn't too fatty, You can add two to three tablespoons of flour dissolved in 1 cup of cold water, then turn the CP up to high and stir or whisk until thickened for a tasty gravy. If you find you still have too much liquid and it is too watery, add some more flour and water or gravy powder. You can also add another sachet of soup mix if it isn't very flavoursome.


    Chicken with Mushrooms - posted by *Michelle*
    2 tablespoons of oil
    2kg chicken thigh fillets, diced
    250g button mushrooms, sliced
    2 small leeks
    1 cup whilte wine
    2 cups chicken stock
    2 teaspoons cracked black peper
    1 teasoon of salt
    2 tablespoons fresh lemon thyme, chopped
    2 tablespoons of plain flour
    3/4 cup of cream
    3/4 cup sour cream

    1. Heat oil in non-stick pan. Add chicken in batches and cook over a medium heat until lighty browned. Place chicken in the removable crockery pot.
    2. Top chicken with mushrooms, leeks, wine, stock, pepper, salt and lemon thyme. Cober with lid and cook on low for 8-10 hours or high 4-5 hours.
    3. Stir in belnded flour, crream and sour cream 1 hour before end of cooking. Replace lid and continue cooking.

    This will serve 8ppl.
    I used 1kg of chicken breast fillets cut into pieces.
    I also didn't add the lemon thyme as i forgot to buy any.
    I kept everything the same as my SC is a large one i was going to half everything but changed my mind.

    Lamb Curry - posted by Bon

    1kg Diced Lamb
    2 tsp fenugreek seeds
    2 tsp mustard seeds
    1 tsp curry powder
    2 cardamom pods (or about 8 cardamom seeds)
    1 tsp chilli powder (or to suit taste)
    1 tsp cayenne pepper (optional - this makes it hot)
    2 tsp turmeric
    2 tsp cumin powder
    1 cinnamon stick
    salt
    1 onion, diced
    garlic to suit taste
    About 1 cup of water

    Saute onion and garlic lightly, add all the spices except curry powder and toss over heat for about 1 minute. Add the lamb and brown in the spices. Put it all in the SC, add the water and curry powder, stir to combine and cook on low for 8 hours. You may need to add more or less water. You can skip the sauteing onion and garlic and browning the lamb stage but I recommend heating the spices as it brings out all the flavours. Serve with naan bread or pappadums and natural yoghurt.

    Ryn's Lamb - Originally posted by Ryn
    600g Diced lamb/quorn
    Mushrooms, chopped into quarters
    2 carrots, sliced
    1 onion, diced and fried
    Rosemary
    2 cubes of oxo stock (lamb or vegetarian)
    1 cup rice (or finely sliced fried potatoes, as I originally intended)

    I also added 2 1/2 cups of water - not sure if the lamb version will need that much but the vege one did.

    I just whacked all of this except the rice into the SC with a cup of water for 3 hours, then when I came home it was looking dry so added the rice along with another cup of water, went out again, came back 2 hours later and added another half-cup of water, left it another hour then served with steamed vegetables. There's enough there to serve 4-5 of my portions, or 6-8 book portions.

    Pepper and red kidney bean rice - posted by Cailin

    Serves 4-6
    Prep Time 10 mins plus 20 mins soaking
    Cooking Time on high 4-5 hours
    Auto Cook 6-8 hours

    Ingredients
    1tbsp dried shiitake mushrooms
    1 tbsp groundnut oil
    4 shallots, peeled and cut into wedges (the onion shallots not the spring onion shallots)
    2-4 garlic cloves, peeled and chopped
    1-2 birds eye chillies, deseeded, chopped
    156g easy cook brown rice, rinsed
    1 lemon grass stalk, outer leaves discarded, chopped
    2 kaffir lime leaves, crumbled if dried
    2 small red peppers, deseeded and chopped
    600ml vegetable stock
    1 tbsp light soy sauce
    2tsp thai fish sauce
    1 tsp honey
    200 g can red kidney beans, drained and rinsed
    225g sliced button mushrooms
    1tbsp chopped fresh coriander
    green salad to serve.

    1. Preheat slow cooker on high while preparing the ingredients. Soak the dried mushrooms in almost boiling water for 20 minutes, drain reserving the liquor. Heat the oil in a pan and sauté the shallots, garlic and chillies for 3 minutes. Add the rice, lemon grass kaffir lime leaves, red pepper, stock, soy and fish sauces, reserved soaked mushrooms and their liquor and honey. Bring to the boil. Pour into the cooking pot and cook for 3 hours.
    2. Add the kidney beans and button mushrooms and continue to cook for 1 to 2 hours. Sprinkle with coriander and serve with a green salad.

    ENJOY!

    Vegetable Goulash - Posted by Cailin

    Serves 4
    Prep Time 30 mins
    Cooking time on low 6-8 hours
    Auto (8-12) (this doesn't make sense to me...)

    Ingredients:

    1 tbsp olive oil
    1 large onion, peeled and cut into wedges
    2-4 garlic cloves, peeled and crushed
    3 celery stalks, trimmed and sliced
    3 medium carrots, peeled and slices
    1 small butternut squash, or 2 acorn squash peeled and diced
    300 g new potatoes scrubbed
    225 g cauliflower florets
    1 tbsp hot paprika
    1 tbsp flour
    410 g can cannellini beans drained
    600ml tomato juice
    150ml vegetable stock
    1 tsp dried thyme
    1/2- 1 tsp caraway seeds
    salt and freshly ground black pepper
    thyme sprigs to garnish
    Roasted vine tomatoes, crusty bread and soured cream to serve


    1. Preheat the slow cooker on high. Heat the oil in a frying pan and sauté the onion, garlic and celery for 3 minutes. Add the remaining vegetables, sprinkle in the paprika and flour and continue to sauté for 5 more minutes. Place in the cooking pot and stir in the beans.
    2. Blend the tomato juice with the stock and bring to the boil. Stir in the dried thyme, caraway seeds and seasoning, then pour over the vegetables in the pot. Cover, reduce the temperature to low and cook for 6 to 8 hours. Garnish with thyme sprigs and serve with roasted vine tomatoes, crusty bread and soured cream.

    Beef Stew with Apple Dumplings - posted by Trish

    5 lb Stew beef; 1 1/2" cubes
    1/2 c Flour
    3 Beef bouillon cubes; crush
    1/2 ts Pepper
    2 c Onions; sliced
    2 Garlic cloves; minced
    1/2 c Beef broth
    3/4 c Apple juice
    2 tb Vinegar
    1 ts Thyme
    1 ts Curry

    Dumplings:

    1 c Applesauce
    2 Eggs; well beaten
    2 ts Parsley; chopped
    2 c Flour
    2 ts Baking powder
    1 ts Salt


    Coat meat with mixture of flour, salt and pepper. Combine meat, onion, garlic, beef broth, apple juice, vinegar, thyme and curry in removable liner. Place liner in base. Cover and cook on auto 7 hours; or high 4 to 5 hours; or low 8 to 10 hours. Remove cover and place tablespoons of dumpling batter on top of stew. Cover and cook on high for 20 minutes.

    To make dumpling batter; blend applesauce with eggs and parsley; add flour, baking powder and salt and beat into egg mixture.

    Chicken Noodle Soup - posted by Christy
    4 cups chicken stock
    2 carrots chopped
    2 potatoes chopped
    2/3 cup frozen corn
    1 broccoli head chopped
    1/4 onion chopped
    2 tsp parsley or 1 handful chopped fresh parsley
    2 cloves garlic
    salt & pepper
    2 chicken breasts chopped/or 1/2 roast chook
    100gm pasta noodles broken up

    I put the stock, veges, garlic, spices all in the slow cooker on high for 2 hours and then add in the chicken for another hour on low and then the pasta for the last 30 minutes. Really nice when your crook & don't feel like cooking if you use the roast chook its so easy. Also if your in WW its only like 3 points a serve.

    Sweet and Sour Pork - posted by Tamara

    Marinade for Pork.
    2 tbsp Soya Sauce
    1 tbsp brown sugar
    1 tbsp Dry Sherry (cheap $6 bottle from Liquorland)

    Ingredients :
    1 Onion, finely chopped
    2 cloves garlic crushed (or 2tsp crushed garlic)
    1 tin of pineapple (keep JUICE)
    1 Red Capsicum Sliced
    1 Green Capsicum Sliced
    I Stick Celery Chopped
    (and any more asian style vegies, eg. Bok Choy, Snow Peas...)
    500g-1kg Cubed Pork (depending on how much meat you like)

    Sauce :

    1 tbsp Corn Flour
    2 tbsp soya sauce
    2 tbsp honey
    1 tbsp brown vinegar/sherry
    pinch ground cinnamon
    left over marinade.

    Directions :

    Put Meat and Marinade together into container and store in fridge whilst preparing vegies. This will tenderise the meat aswell as give it extra flavour and lock in some of the juices.
    Prepare vegies and chuck into a bowl. KEEP PINEAPPLE SEPERATE along with its juice.
    After 20mins, take our Pork from fridge and add to SC. If some of the marinade gets in, don't stress as you will need some liquid in there.
    Add the vegies (NOT THE PINEAPPLE)
    Add the sauce but keep the PINEAPPLE AND JUICE OUT.
    Turn onto Auto cook for about 6-8hours, even Low for a bit longer.

    (If you are having Bok Choy with it, add it when you do the following last step as Bok Choy is best cooked for less time.)

    When it has an hour to go, add Pineapple pieces and Juice and stir through. Cook for a further 1hour on LOW setting as not to make pineapple mushy.

    Serve with Rice or Noodles.

  5. #5

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    Default Recipes from Slow Cooker Chatter #6 thread

    #6 recipes

    Rogan Josh Recipe - posted by Tamara

    800g Diced Lamb
    4 Cloves Garlic, crushed
    1 Large Red Onion, chopped finely (I just use brown)
    3 Red Chillis finely chopped
    2 tsp ground cumin
    1 tsp ground cardamom
    1 tsp ground clove
    2 tsp ground ginger
    1 cinnamon stick
    1 tin of canned tomatoes
    400g tomato puree
    1 cup plain yoghurt.

    Basically cook onion and all the spices together in pan, add Lamb once spices become aromatic with tomatoes.
    Cook for about an hour on stove top. (so I am guessing about 3-4hours on high)
    Whisk in Yoghurt just before serving.

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    Default Recipes from Slow Cooker Chatter #8 thread

    #8 recipes

    Fisherman's Catch Chowder - posted by Dachlostar
    1 pound to 1 1/2 lb. fish (use any combo of following: (flounder -- ocean perch pike -- rainbow trout, haddock or halibut)
    1/2 cup Onion -- chopped
    1/2 cup Celery -- chopped
    1/2 cup Pared carrots -- chopped
    1/4 cup Parsley -- snipped
    1 teaspoon Leaf rosemary
    1 can whole tomatoes -- (16 oz. ) mashed
    1/2 cup Dry white wine
    1 Bottle clam juice -- (8 oz. )
    1 teaspoon Salt
    3 tablespoons Flour
    3 tablespoons Butter or margarine melted
    1/3 cup Light cream (half-n-half)

    Cut cleaned fish into 1-inch pieces. Combine all ingredients except flour, butter and cream in slow cooker; stir well. Cover and cook on low setting for 7-8 hours. (On HIGH setting for 3-4 hours. ) One hour before serving, combine flour, butter and cream. Stir into fish mixture. Continue to cook until mixture is slightly thickened. 4 servings (about 2 quarts) Double recipe for 5-quart slow cooker.

    Lemongrass and Ginger Scented Chicken - posted by Angel
    Serves 4-6

    1 tbs olive oil
    2kg chicking thigh fillets, skin & fat removed
    2 med onions sliced
    3 cloves garlic, crushed
    5cm piece ginger, peeled & sliced
    2 large red chillies, seeds removed, sliced
    2 stalks lemon grass, trimmed & bruised
    1/2 cup chicken stock
    1/4 cup soy sauce
    2 tbs oyster sauce
    Freshly gound black pepper
    200g sugar snap peas

    1. Heat oil and quickly seal sides of chicken in batches. Transfer to slow cooker.
    2. Reduce heat, add onions and garlic and cook for 1-2 mins. Place in SC with remaining ingredients except for sugar snap peas.
    3. Cover and cook on high 3-4 hours or low 5-6 hours.
    4. Abour 15 mins before serving, add sugar snap peas and stir through.

    Cannelloni - posted by Angel
    2 x boxes cannelloni
    2 x packs frozen spinach
    500g (I think) of ricotta
    2 eggs
    A good handful of grated cheese (and sort you want)
    garlic, crushed
    1 tsp or so of mixed herbs
    1L of pasta sauce
    salt & pepper

    Mix spinach, ricotta, eggs, cheese, & garlic together. Stuff into the cannelloni tubes. Mix herbs & pasta sauce together and pour just enough into the SC to cover the bottom. Put a layer of cannelloni in, then more sauce, cannelloni etc. Cook for about 3 hours on low. Sprinkle some grated cheese over the top about 20 mins before it's ready.

    Pumpkin Soup - posted by Christy
    1kg pumpkin
    3 med potatoes
    1 med sweet potato
    4 cups chicken stock
    2 cloves garlic crushed
    1/2 onion chopped
    1 tsp sage
    1 pinch nutmeg

    I pop it all in at lunchtime and then 30 minutes before dinner I blend it all in a blender & then put the mix back into the SC for 30 minutes. I serve with chopped chives on top with a dollop of sour cream & crusty bread yum.

    Bacon and Lentil Soup - posted by Debbie Lee

    190g Red Lentils (I used McKenzie's)
    2 medium carrots, finely chopped
    1 large parsnip, finely chopped
    1 medium swede, finely chopped
    1 stick celery, finely chopped
    1 medium onion, finely chopped
    2 cups of Risoni Pasta (tiny pasta)
    250g bacon pieces (salt reduced and trimmed of fat), roughly chopped
    500g bacon bones
    2 litres of water

    Combine all ingredients in the SC. Cook for 10 hours on low (approx.), 8 hours on auto or about 6 hours on high (these are just approx. times - may depend on your SC). I cooked it for about 8 hours on auto. The carrots were still a little firm but softened up overnight.

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    Default Slow Cooker Recipes form Chatter thread #9

    Bachelor Roast - posted by Lil Aussie

    1 medium roast (any size, even the cheap, tough cuts)
    1 can coca-cola
    1 16 oz. bottle of ketchup (generic, or whatever is on sale)

    Put all ingredients in crockpot and cook it for several hours until the meat falls apart and your house smells great! The coke will break down the tough fibers in the meat, so even the toughest comes out tender and tasty. This recipe is good enough to serve to the best company, and leftovers (if you have any) make good BBQ sandwiches.

    Slowcooker shanks - posted by Michelle71
    Serves 4
    INGREDIENTS
    2 tbsp olive oil 1 tsp tomato paste 1 tsp ground cumin 1 tsp chilli paste (optional) 4 new "trim lamb" shanks, sometimes called Frenched lamb shanks 3 sprigs thyme 3 tbsp white wine 1½ cups beef stock 4 roma tomatoes, cut into small pieces 2 cloves garlic, crushed salt and freshly ground black pepper 2 tbsp chopped parsley or chopped coriander leaves

    METHOD
    · In a small bowl, mix half the oil with the tomato paste, cumin and chilli paste. Brush or rub the meat with this paste.
    · On the stove top, heat the remaining oil in a large pan and brown the meat for a few minutes. Add the thyme, wine, stock, tomato and garlic, and season with a little salt and pepper. Transfer the mixture to your slowcooker. Allow to simmer for 8-10 hours on low, or 4-6 hours on high, until the mixture falls away from the bone. Do not lift the lid during cooking.
    · Just before serving, stir in the chopped parsley and serve with mashed potato and a green salad. (Alternatively, sprinkle with home-made gremolata before serving.)

    Enjoy

    P.S. Cornflour works great to thicken runny sauces. Just make sure it *cooks* by boiling it after adding.

    Chicken Stroganoff (4 Points) - posted by Sarah_H

    1 pound frozen boneless skinless chicken breasts
    1 can fat free cream of mushroom soup
    16 oz. carton fat free sour cream
    1 envelope dry onion soup mix

    Put frozen chicken in bottom of crockpot. Mix soup, sour cream, onion soup mix and pour over chicken,. Cook on low for 7 hours. Makes 6 servings. (serve it over rice or noodles, but be sure to add those points)

    4 points 6 Servings

    Sweet and Sour Meat and Rice (5 Points) - posted by Sarah_H

    16 oz extra lean ground turkey or beef
    1 cup crushed pineapple, packed in fruit juice, undrained
    1 3/4 cups tomato sauce
    2 TBSP brown sugar twin
    1 TBSP reduced sodium soy sauce
    1 1/2 cups chopped green pepper
    1 cup chopped onion
    2 tsp. dried parsley flakes
    1 1/3 cups uncooked instant rice

    In a large skillet sprayed with butter-flavored cooking spray, brown meat. Spray a slow cooker container with butter-flavored spray. In prepared container, combine undrained pineapple, tomato sauce, brown sugar, and soy sauce. Stir in green pepper, onion, and parsley flakes. Add browned meat and uncooked rice. Mix well to combine. Cover and cook on low for 6 hours. Mix well before serving.

    Serves 6 (1 cup) servings 239 Calories, 7 grm fat, 16 gm protein, 28 gm carbs, 587 mg sodium, 31 mg calcium, 3 gm fiber. WW: 5 points

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    Default Slow Cooker Recipes form Chatter thread #10

    Rouladen - posted by Nadine
    For the rouladen:

    8 slices of paper thin sliced silverside (or how ever many you want. 1 slice makes 1 rouladen. Ask your butcher to do this)
    German or French mustard
    Dill pickles, chopped finely (approx. ½ -1 for each roulade)
    Onion sliced very thinly
    4 Bacon rashers (half a rasher for each roulade)
    Salt, pepper and paprika

    For the sauce:

    Water (enough to almost cover the rouladen)
    Onion , chopped
    Tomato paste (heaped table spoon)
    Pepper corns (to taste)
    Cloves (to taste)
    2 bay leaves
    1 ½ cubes of Massell vege or beef stock
    Tomatoes (if desired), chopped
    Paprika (too taste)


    The rouladen:

    Step 1: Lay silverside flat (bash thinner if not thin enough), and spread whole piece with the mustard.
    Step2: Scatter chopped pickles, onion slices, and chopped bacon on the slice. Start from narrowest end and roll up the roulade.
    Step 3: Tie a string around roulade to keep together (I tie sting around each end horizontally, and tie one string around it vertically, tucking in the ends). Season top with pepper, salt and paprika.
    Step 4: Place rolled roulade aside and do rest of rouladen.
    Step 5: When all rouladen are rolled place them into slow cooker.

    The sauce:

    Step 1: Put your stock cubes into a jug and add a little hot water to dissolve them. Add them to slow cooker along with enough water (hot or cold) so that the rouladen are almost covered.
    Step 2: Add tomato paste, peppercorns, bay leaves, cloves, paprika, chopped onion and chopped tomatoes (also use some chopped red capsicum if desired).
    Step 3: Cover slow cooker and put on low for minimum of 8 hrs.

    I serve them with baked or mashed potato, beans and carrots or any other vegetable that you desire.

    Slow Cooker Chicken Parmigiana - posted by Tamara
    Serves: 1
    Ingredients
    3 chicken breasts
    1 egg
    1 tsp. salt
    1/4 tsp. pepper
    1 cup seasoned bread crumbs
    3 Tbsps. olive oil
    8 oz. marinara sauce
    1 lb. shredded mozzarella cheese
    1 cup Parmesan cheese

    Instructions
    Cut chicken breasts into halves. In bowl, beat egg, salt, and pepper. Dip chicken into egg, then coat with crumbs. In a large skillet, sauté chicken in oil until golden brown. Arrange browned chicken in the slow-cooker and cover with marinara. Cover and cook on low 6 hours. Add cheese, cover and cook 30 more minutes.

    Slow Cooker Tangy Chicken Thighs - posted by Tamara
    Preparation Time: 15 minutes
    Cooking Time: 6 hours
    Serves: 6

    Ingredients
    2 lbs. boneless skinless chicken thighs, fat trimmed, cut into 1-1/2 inch pieces
    14 oz. canned diced tomatoes, undrained
    6 oz. tomato paste
    1 onion\cooked, chopped
    2 cups carrots\cooked, diced
    1 Tbsp. dried basil
    1 tsp. dried oregano
    1/2 tsp. dried thyme, crushed
    1/2 tsp. rosemary, crumbled
    2 cloves garlic, crushed
    1/2 tsp. black pepper
    1/2 cup fresh orange juice
    1-1/2 tsps. sugar
    2 Tbsps. orange peel, grated
    2 Tbsps. lemon juice
    4 slices cooked bacon, crumbled

    Instructions
    Combine first 13 ingredients and half the orange zest in an electric slow cooker on low heat. Mix thoroughly. Cover and cook 6 to 61/2 hours, or until chicken is cooked throughout. Stir in lemon juice and remaining orange zest. Serve sprinkled with crumbled bacon.

    Slow Cooker Chicken Cola - posted by Tamara
    Preparation Time: 5 minutes
    Cooking Time: 9 hours
    Serves: 4

    Ingredients
    1 whole chicken
    1 cup ketchup
    1 cup cola type soda pop

    Instructions
    Place whole chicken in an electric slow cooker on low heat. Pour ketchup and cola over chicken. Cook 9 hours.

    Sausage Hot Pot - posted by Ambah
    1kg sausages chopped
    3 potatoes chopped up
    1 large carrot chopped up
    1 onion finely chopped
    1 tin chopped tomatoes, capsicum & onion
    1tin tomato soup
    1 tbs Mustard powder
    1tbs curry powder
    2tbs brown sugar
    1tbs garlic
    1tbs soy sauce
    1tbs worcestshire sauce

    Hmmm... I think thats it?? I pretty much just threw what I could find into it... Hope I havent stuffed it and added some things that just 'dont' go together???? Will see in about 4 hours.... (oooh the suspense..... ROFL)

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    Default Slow Cooker Recipes form Chatter thread #11

    Beef Casserole - posted by Ambah
    I used:
    700g diced casserole beef
    750ml beef stock
    2 sachets gravox supreme roast meat gravy
    1 chopped onion
    2 chopped carrots
    3 chopped potatoes
    250g green beans (chopped in half)
    1tbs of mixed herbs

    I actually added too much stock (about 1L instead of 750ml) because it wasnt covering all of the meat & veg in the begginning, but I soon realised that I shouldnt have added the extra 250 ml that I did, so I took the lid off and had it on high for 1.5 hrs to evaporate some of the water.
    All up it took about 8 hours to cook to perfection, about half that time was on High (although I dont know if having the lid off for 1.5 hours really counts as High?)

    Sweet & Sour Chicken - posted by Nic

    600g diced chicken
    1 onion, sliced
    1 cup each of slice carrot, green capsicum & celery
    1 level tablespoon soy sauce
    ½ teaspoon chopped ginger
    2 tablespoons cornflour
    1 tablespoon sugar
    ½ cup pineapple pieces (no added sugar)
    1 ½ cups pineapple juice (no added sugar)
    ¼ teaspoon chinese 5 spice
    2 teaspoons chicken stock powder
    1 tablespoon tomato sauce
    2 tablespoons tomato paste

    Prepare all vegetables, leave to one side. Brown chicken, add onion, carrot, capsicum, and celery, cook for five minutes.

    Add ginger, soy sauce, tomato paste and pineapple pieces.

    Blend cornflour with pineapple juice add to pan. Cook for a further 5-7 minutes or until vegetables are just cooked.

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    Default Slow Cooker Recipes form Chatter thread #12

    Easy Crockpot Chicken - posted by Tulip

    1 boneless chicken in pieces
    4 potatoes; quartered
    5 carrots; cut in chunks
    3 celery stalks; cut in half
    1 cup chicken broth; or water
    1 teaspoon basil
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 teaspoon garlic; powdered

    Put 1 cup of water or chicken broth in bottom of pot. Layer potatoes next, then carrots then celery. On top of this add chicken. Sprinkle basil, pepper, salt and garlic on top of chicken. Cook on low for 6 to 7 hours or on high for 3 1/2 or so hours.

    Potato & Leek Soup - posted by Christy

    6 potatos chopped
    4 leeks chopped
    4 1/2 cups vegetable stock (or chicken)
    1 clove garlic crushed
    1/4 tsp nutmeg
    150gm/ml? light sour cream

    *optional for meat eaters*
    150gm bacon - I use short cuts and fry them first and then slice them up & chuck them in for extra flavour

    Pop it all in on low for around 6-8 hours. In the end take it out & put it through a blender to whatever consistency you choose. I like a very creamy soup so I go crazy with the blender. Then pop it all back in the SC on low. Right before serving, stir through the sour cream & top with chopped chives. I serve it with sliced turkish bread grilled with olive oil. Yum.

    *tonight I added the sour cream in after I served up the soup in bowls. I just popped a spoonful in the middle of the soup. I also added in a zucchini to have more vege's & it basically disappeared...didn't see it again

    Bristol Beef Casserole - posted by *Michelle*
    450grms stewing steak - i used a kilo
    3 carrots roughly choped
    2 oinons roughly chopped
    1 small can of tomato soup - i used a large one
    1oz flour - i didn't add the flour as i browned my meat in flour first
    1 stock cube - i used 2
    salt and freshly ground balck peper
    ½ teaspoon mixed herbs
    I just put everything in to the SC and added a little water.
    This recipe is meant for the oven cooking time 3 hrs I'm doing it for 6 hrs in the SC.

    Thai Green Chicken Curry - posted by Debbie Lee

    Ingredients
    1kg chicken breast, diced
    3 tblsp Green Curry Paste (I bought a jar but I think you can get sachet's?).
    400ml can of Coconut Milk
    1 cup green beans, chopped
    1/2 cup cauliflower, chopped
    1 red capsicum, chopped
    2 tspn sugar

    Throw it all in to the SC and combine. Cook on Auto for 6 hours or on low for 8-10 hours. Serve with rice or we ate ours with warm naan bread for dipping. Yum!

    Swiss Steak - posted by Sal

    2kg round steak, cut thickly
    1/2 cup flour
    salt & pepper to taste
    2 stalks celery, chopped
    4 carrots, peeled & chopped
    2 onions, chopped
    2 tsp worcestershire sauce
    2x 425g can tomatoes
    1 cup grated cheese

    cut steak into serving size pieces, dredge in flour mixed with seasonings. place in slow cooker, add chopped vegetables & worcestersgire sauce, pour tomatoes over meat and vege.
    Cover and cook on low for 7-10 hrs or high for 4 hrs
    just before serving sprinkle with grated cheese.

    Pork with Garlic, White wine and Fennel seeds - posted by iluvella
    I cut lge pieces of potato and sweet potato and onion and scattered them on the bottom of s/c. Placed the pork steaks on top of veg. Sliced 4 cloves of garlic, diced 80g butter and scattered these over the pork. Sprinkled a tsp of fennel seeds, sea salt and cracked pepper also over pork. Poured 2/3 cup chicken stock and 2/3 cup dry white wine around pork. Put on low for about 4-5 hrs. Added beans and button mushrooms about 30mins before serving.

  11. #11

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    Default Recipes from Chatter Thread #13

    Lamb Shank, Potato and Bean casserole - Posted by Danni

    4 meaty lamb shanks
    2 tablespoons plain flour
    2 tablespoons olive oil
    1 carrot, diced
    1 stick celery with leaves, finely diced
    1 small onion, finely diced
    1 clove garlic, crushed
    1 bay leaf
    2-3 strips orange zest
    500ml beef stock
    400g can diced tomatoes
    400g chat potatoes halved or quartered
    100g green beans halved ---ETA- SORRY! hehe

    Dust shanks with flour and add everything into the SC.

    This recipe is meant for an oven for 2 hours so I guess 5 hours or so in the SC. Trial and error I guess.

    Buggered Chops - posted by Cailin

    6 Lamb chops
    1/3 cup of tomato sauce, vinegar, worch sauce, sugar, water

    I put the mix into a glad bag last night (frozen chops) and left it in the fridge overnight, they were still slightly frozen when I put them in the SC this morning and have put them in for 8 hrs on low. Will serve with Mash Potato & Veg.

  12. #12

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    Default Recipes from Chatter thread #14

    Chicken and Rice Casserole - posted by Christy
    Serves 4

    1 (10 3/4 ounce) can Healthy Request Cream of Chicken soup ( I just buy a healthy options cream of chicken )
    1 cup skim milk
    1/2 cup (one 2.5 ounce jar) sliced mushrooms, undrained
    1 cup finely chopped celery
    1/2 cup finely chopped onion
    1 cup uncooked rice
    16 ounces skinned and boned uncooked chicken breast, chopped

    Spray a slow cooker container with cooking spray. In prepared container, combine chicken soup, skim milk, and undrained mushrooms. Stir in celery, onion and uncooked rice. Add chicken pieces. Mix well to combine. cover and cook on LOW for 4 to 6 hours. Mix well before serving.


    Hearty Meatball Chowder - posted by Christy

    1 cup water
    2 cans tomato soup
    2 medium potatoes -- diced
    1 can diced tomatoes
    11 1/2 ounces V-8® vegetable juice -- 1/ 11.5 oz. can
    1 can corn -- whole kernal
    1 can green beans -- cut
    1/2 teaspoon thyme -- dried
    1/4 teaspoon pepper
    1 pound ground beef, extra lean
    1 teaspoon garlic -- minced

    Mix beef and garlic. Make small meat balls & brown. Place meatballs and all other ingredients in crockpot and set on low for 6-8 hours.

    These are 2 from the WW recipes. I didn't go by the meatballs recipe entirely...I used frozen corn rather than canned and green beans I used fresh ones.

    Tortilla Soup - posted by Christy

    6 cups chicken stock
    1 can diced tomatoes
    1/2 onion chopped
    2 bay leaves
    1 tbsp ancho chilli's chopped (I just use jalepeno in Australia because I can find it)
    1 tsp cumin
    1 clove garlic minced
    salt & pepper
    EITHER 1 roast chook taken apart & thrown in, OR 800gm chopped chicken meat
    1 cup corn kernels
    1 avocado (chopped with lemon juice on it)
    1 handful coriander chopped
    6 corn tortillas (or 3 flour tortillas)

    Put the stock, garlic, cumin, tomatos, bay leaves & salt & pepper in your slow cooker. Lightly colour your chicken with onion in fry pan until just sealed & pop in slow cooker, OR just pull apart your roast chicken & put in with onion. I put this in for 1 hour on high and then add corn and put on low for 2-4 hours depending on chicken meat.

    10 minutes before serving, slice tortillas into 2cm strips & shallow fry in fry pan in olive oil or light canola oil and drain on kitchen paper.

    To serve, put soup in bowl throw in 2 spoons of chopped avocado, tortilla strips & sprinkle with coriander. You "could" put a dollop of sour cream over the top if you feel like it. Serve with warmed tortillas & butter, or you could serve with a small salad topped with capsicum, corn, black olives & guacamole. (thats for dinner tonight)

    ETA this is a very low fat SC meal, just the tortilla's frying would be the issue... so if you are on a diet you could bake the tortilla's until they are crispy I suppose, or if you are lazy chuck in some tortilla chips (preferably corn tortilla)

    Dach's Kick Ass Chicken Soup - posted by Dachlostar
    I made a kick-arse chicken soup yesterday that you could feed an army on. here's my recipie
    1 whole chicken (with as much fat and skin removed as possible & cut down the middle butterfly style - browning optional)
    1 tin diced tomatoes
    1 lemon
    3 cloves crushed garlic
    1 or 2 potatoes
    1 or 2 carrots
    1 diced onion
    vege stock
    chilli, salt, pepper, herbs
    water
    1 tin chick peas
    1 tin beans (kidney or mixed)

    Put a whole chicken in the SC with a tin of tomatoes, potatoe (chopped into quarters), carrot, a tin of tomatoes, onion, about half a container of the cambell's vege stock (you could use the chicken one), the juice from one lemon, 3 cloves of garlic crushed, salt, pepper, herbs(I used some basil and some dried mixed herbs), chilli and water. Put it on auto all day. An hour before its time to eat it get a pair of tongs and break the chicken up and pick out every bone you can find (this is a bit time consuming). Every time you come across a piece of vege crush it in the tongs to mush it up. After you've taken out all the bones add the drained and washed beans & chick peas and put the lid back on until dinner time.
    Serve with bread.

    Greek Lamb - posted by Cailin
    One easy carve lamb roast.

    In a bowl mix dried oregano, rosemary, parsley, lemon pepper, garlic powder, salt (to your tasting but enough of a mix to coat the whole lamb) mix the herbs with olive oil to make an oily herby paste (it made up about 1/8th cup of mix). Then coat lamb all over. Put in SC on foil balls and cook as you would normally. We put ours in for 3 hrs on high and 3 on low.

    Then I made a traditional greek salad with tomato, lettuce, kalamata olives, purple onion, cucumber and fetta. I added the meat (all chopped up) and mixed it all together. I would have added some greek dressing but we didn't have any and it still tasted FANTASTIC.

    Roti - posted by Debbie Lee
    1 cup white flour
    1 cup brown flour (wheatmeal or any other)
    Hot water (enough to make a dough)
    1 teaspoon oil (optional)

    Other items needed:
    Tava or fry pan
    Extra oil for brushing the tava
    Rolling pin
    Wooden board for rolling roti
    Extra flour for rolling roti

    Method
    In a medium or large size bowl add both flours.
    Mix together. Add hot water little by little
    and mix with a fork until you have a soft dough.
    Knead dough for 6 to 8 minutes until it is smooth.
    Add a teaspoon of oil if it sticks to your palm
    and continue kneading for a minute more.

    Set an Indian tava or any other cast iron
    frying pan to heat over a medium/low flame
    until the tava heats up.

    Divide dough in 8 or 12 balls depending
    on the size you want. Using a little dry flour
    roll out the first ball until it is
    about 6 to 8 inches in diameter.
    Pick up rolled dough gently into the palm
    of your hand and slap it on to the freshly greased hot tava.
    Let it cook on low/medium heat for about a minute.
    Flip it over with a spatula. Let it cook for a further minute
    making sure that roti is not sticking to the tava.
    Move around roti on the tava gently
    to prevent it from sticking.
    After a minute or two flip the roti again.
    Cook for a further minute.
    This time the roti may puff up. Take off tava after a minute.
    Transfer to a large napkin.
    Fold napkin over roti to keep it soft.
    Continue cooking other rotis in the same fashion
    until all are done and keep piling cooked rotis
    one on top of the other in the same napkin.

    Serve with curry. Will stay good on counter top
    for a couple of days. Could be frozen,
    wrapped in a napkin in a plastic bag
    and warmed up in a microwave before serving.

    Vegetable Curry - posted by Debbie Lee
    4 Large Onions, chopped
    2 cloves of garlic, crushed
    5 tsp curry powder
    350g lentils
    2 litres vegetable stock
    3 tsp lemon juice
    Salt and Pepper
    4 large carrots, diced
    2 apples, peeled, cored and chopped
    125g sultanas (I left these out cos Neil's not a fan).
    3 medium potatos, chopped

    Saute' onion, carrots and garlic lightly (you could probably skip this step but I did it because I want the carrots to be soft). Put into SC. Add remaining ingredients and stir. Cook for 5-8 hours. Ensure the vegetables are immersed during cooking.
    If you don't want potatos in the curry, just double the amount of lentils.
    Serve with rice.
    Last edited by Trillian; November 1st, 2006 at 09:22 AM. Reason: adding more recipes

  13. #13

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    Default Recipes from Chatter Thread #15

    Durban Curry - posted by Kimashswan

    In a pan heat about 1 tbsp cooking oil, medium heat.
    Add 1 onion sliced lengthwise, and about 2 cloves crushed garlic, saute for about 2-3 minutes till onion begins to turn translucent, then add 1/2 tsp turmeric, and 1 tbsp curry powder (I used a mixed masala), saute that, till the spices have started to turn to oil (by that I mean they no longer look like powder). Then brown 1kg meat in that mixture. Tip all into the crock, and add 1-2 tins chopped tomatoes. (You can use fresh ones, about 6-8). Mix it all up and leave for about 5 hours on low. Then peel and halve 4 - 6 potatoes, pop them into the SC, mix around a little, and then leave them for another 2 hours, and voila, lamb curry to die for. I served it with rice


    Chicken Parmesan (5.5 Points) - posted by Tigergirl1980

    Serves 4

    2 tsp Olive Oil
    4 Skinless chicken breasts
    1 1/3 cups crushed tomatoes
    2 large cloves garlic, crushed
    1 tsp Sugar
    Pinch of Celery seeds (I couldn't fnd any so used a few shakes of celery salt instead)
    2 tbsp Dry Red Wine
    1/2 Cup Shredded mozzarella cheese
    2 tbsp Grated parmesan cheese

    Heat the oil in a non-stick skillet over med-high heat. Add the chicken and cook until lightly browned. Combine the chicken and the next 5 ingredients in the slow cooker. Cover and cook on LOW for 4 hours (the recipe says 6-8 but I find chicken breasts only need about 4) Combine the cheeses in a small bowl and sprinkle them over the chicken. Cook until the cheeses are melted, about 15 mins.

    I assume from this recipe they cut the chicken up but I left them breasts whole and they were fine, but you could cut them up and you could probably leave the browning and just chuck it all in.

    Per serving: 249 cal, 8.3g fat, 364mg sodium, 1.3g fibre


    Veg Soup - posted by Kimashswan

    1kg punnet mixed veg (butternut, baby marrow, petti pans, carrots, baby potatoes - they're called "potjie (poy-kee) packs" here. Potjie is a stew we do in a cast iron pot over low coals.)
    1 large butternut
    about 1/2 a shredded cabbage
    2 packets Royco Minestrone (dry) soup, with water to mix per instruction
    extra water to cover the veggies.

    I put this on for 6 hours on high and stirred once or twice during the cooking time.
    I mashed it roughly with a potato masher to break up the veggies, and then added 2 tins of Tomato and Onion mix, and 1 tin Baked Beans in tomato sauce. Stirred it all up. And my gosh, Yummo!!!!!
    BTW I have a 7l SC
    Last edited by Trillian; May 5th, 2007 at 05:22 PM.

  14. #14

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    Default Recipes from Chatter thread #16

    Burgandy Chicken Casserole - posted by Kimashswan


    8 chicken thighs, skinned
    salt & pepper, to taste
    1 onion, sliced
    100 g brown mushrooms, sliced
    1 red pepper, sliced
    1 packet ROYCO Spicy Tomato & Onion Soup
    350 ml water
    75 ml red wine
    15 ml tomato paste
    5 ml Worcestershire sauce
    1 ml dried thyme

    Place chicken pieces in SC. Season and cover with onion, mushroom and red pepper.
    Combine remaining ingredients and pour over chicken and vegetables.

    Cover and cook for about 6 hours on low.

    Remove chicken pieces and stir sauce before serving.
    Serves 4-6
    Freeze very well

    Asparagus or mushroom chicken - posted by pebbles2820

    kg chicken
    1 tin of either cream of asparagus or cream of mushroom soup
    extra mushrooms or asparagus if you want
    1/2 a cup of water
    salt and pepper

    Osso Bucco - posted by Cailin

    I kg Osso Bucco
    2 Large Carrots Chopped into chunks
    One Onion segmented and halved
    1 tin romas chopped
    generous sprinkling of tuscan seasoning
    garlic powder
    Splash of red
    mushroom stock cube
    tsp beef stock and 1/2 cup water

    Beef & Mushroom Casserole - posted by Blackbird

    2kg chuck steak
    2 medium onions
    1 clove garlic
    8 medium mushrooms cut into chunks
    1 tblspn smoked paprika (normal will do)
    2 tblspns tomato paste
    1 1/2 cups red wine
    1/2 cup beef stock

    Cube, flour and seal the beef and put into SC. In same frypan, fry onions and garlic til transluscent then add mushrooms. Cook 2 mins. Add paprika and tom paste, cook 2 mins. Add wine and simmer for a few mins to cook off alcohol. Add to beef in cooker as well as stock. Cook on low 6-8 hours and adjust seasoning at end.

    Cheese Fondue - posted by Tigergirl1980

    1 1/4 cups Cheese spread
    1 cup Grated Cheddar cheese
    2 tbsp Grated Parmesan cheese
    2 tbsp Chopped chives
    1/8 tsp Garlic powder
    1/8 tsp Cayenne pepper (you could use normal or leave that out)
    1/4 cup White wine (or alcohol-free wine or milk)

    Place all ingredients in 3.5L SC (you would double or even triple the recipe for bigger SC's or depending on the quantity that you want) Stir well. Cover. Cooke on Low for 2 to 2 1/2 hours until quite warm.

    Ratatouille - posted by Blackbird
    1 large onion, chopped
    2 cloves garlic, crushed
    2 tblspns tomato paste
    2 eggplants cut into 3cm dice (seems big but trust me)
    2 med zucchinis sliced into 1cm rings
    1 red and 1 green capsicum cut into 3 cm pieces
    2 x 400g cans chopped tomatoes
    2 tblspns fresh thyme (I used 1 tspn dried)
    Salt & pepper

    Place all ingredients except salt and pepper in SC. Coko for 3-4 hrs on high or 6-7 hrs on low. Season to taste.

    I also added about 2 tspns sugar towards the end - a chef friend taught me to do this with tomato dishes to help balance the acid.




  15. #15

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    Default Recipes from Chatter Thread #17

    Morrocan Beef - posted by Flea

    500g steak (I used whole pieces of rump but you could use cubed chuck or even lamb chops)
    1 tin crushed tomatoes
    1tbsp tomato paste
    1 onion, sliced
    1-2 cloves garlic, sliced
    3/4 cup stock (beef/chicken/or veg would be fine)
    1 tbsp masterfoods moroccan seasoning
    lemon zest to taste
    good pinch of sugar
    couscous

    Throw everything into the slow cooker except couscous and cook on low for about 6 hours.
    About 10 minutes before serving add the coucous (about 3/4 cup).
    We had it with steamed carrotts and broccoli and garlic bread.
    Turkish bread would go better but we didn't have any lol.
    It was DELISH.

    Blackbird's Morroccan spice mix - posted by Blackbird

    2 tblspns black peppercorns
    1 tblspn coriander seeds
    2 sticks cinnamon
    20 cloves
    1 tblspn cumin seeds
    seeds from 4 green cardamom pods
    2 tspns nutmeg
    2 tblspns paprika
    Grind whole spices to a fine powder and then stir in remaining spices.

    Tasted great in a lamb tagine I made.

    Hybrid Minestrone - posted by Flea

    3 cups beef stock
    tin tomatoes
    1/2 tin kidney beans, rinsed
    2 cloves garlic
    diced carrott
    diced celery
    sliced leek
    chopped bacon
    some chopped pumpkin (breaks down to nothing and just gives it a bit of body I find)
    tablespoon or so of basil pesto
    3/4 cup macaroni
    salt and pepper

    Bung it all in except for macaroni and cooked for about 7 hours. Put the macaroni in about 1/2 hour before you want to eat or it will go soggy. Had it with lots of cracked pepper, fresh parsley and parmesan. And cheese bread. YUM
    Ingredients are very approximate, I really didn't measure much.
    Oh and the best part is that DD laps it up and it's full of veges!

    Slow cooked Lamb Shanks - posted by Kelli D

    (Serves 5-6)

    5 Lambs Shanks
    1 Large Carrot, diced
    1 Large Onion, chopped
    300g Button Mushrooms, sliced
    745g (Large) Jar "Paul Newman's Own Roasted Garlic and Basil" Tomato Pasta Sauce

    Brown shanks and put into slow cooker with all above ingredients. Stir to coat shanks with sauce.
    Cook on low approximately 7 hours.
    Serve with bowtie pasta and freshly grated parmesan

    Pea and Ham Soup - posted by Cailin

    1 bacon hock
    1 500g green split peas
    1 soup pack (parsnip, radish, potato, carrot & onion)
    and water to cover it.

    I then removed the meat at about 2 pm after being on high from about 9:30 and whizzed the soup, removed the meat from the hock and discarded the fat & bones and put the meat back in. It smells divine and we'll have it with turkish bread. YUM!


    Lamb Casserole - posted by Kimashswan

    1 onion finely chopped
    about 1kg lamb knuckles (they work the best)
    1 pkt oxtail soup powder mixed with 500ml water
    1 cup chutney
    1kg frozen veg (i use broccoli, cauliflower, carrots and bean mix) i suppose you could use fresh as well, but then the cooking time would be a bit shorter i'd imagine.

    put onion into SC (spread evenly)
    put lamb on top of it
    mix soup with chutney and pour over, making sure all meat is covered (i did use my 7l sc)
    cook on low for 5 hours
    put the mixed veg on top, don't mix in.
    Cook on low for another 3 hours, or till veg cooked.

    Serve with rice or mash

    Sweet Pork with Apples and Prunes - posted by Blackbird
    Brown 2kg forequarter pork chops (fat trimmed) in 1 tblspn olive oil. Transfer to plate. Add another tblspn of oil to pan and add 3 med red onions cut into thick wedges and cook until softened. Add 4 med green apples cored and cut into quarters and toss in pan, stirring frequently until apple begins to colour. Place in bottom of SC. Add chops, 1 cup chicken stock, 250g pitted prunes and 1 tblspn fresh sage. Cook on high 3-4 hrs or low 6-8 hours. Season to taste and serve with a sprinkle of fresh sage.
    (From the Sunbeam SC book).

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