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...actually enjoying the whole cooking experience... :):thumbsup:
1 leaf fresh sage (I couldn't find any locally, so I omitted this)
I use this recipe for stew (just made some today) and our whole family loves it. I leave out the celery since no one here really likes it cooked.i just made this the other day, and substituted beer for 1/2 of the broth. It was superb!
[url]http://allrecipes.com/recipe/slow-cooker-beef-stew-i/[/url]
Vegetarian crock pot recipes:
Freezer to Crock Pot Meals
[url]http://momsneedtoknow.com/freezer-to-crockpot-cooking-vegetarian-recipes-and-instructions/[/url]
[url]http://www.pinterest.com/alien_sunset/vegetarian-freezer-meals-oamc/[/url]
[url]http://whatvegankidseat.blogspot.com/2013/01/vegan-crock-pot-freezer-meals.html[/url]
[url]http://www.wisebread.com/35-slow-cooker-recipes-for-busy-or-lazy-vegetarians[/url]
[url]http://ohmyveggies.com/50-vegetarian-slow-cooker-recipes/[/url]
[url]http://www.bhg.com/recipes/vegetarian/ideas/10-slow-cooker-vegetarian-favorites/[/url]
[url]http://www.thekitchn.com/10-awesome-vegan-recipes-for-the-slow-cooker-196492[/url]
How did you handle the bricks to wrap towels around them?
[url]http://www.thekitchn.com/how-to-make-mac-and-cheese-in-the-slow-cooker-226813[/url]
This got raves and was the most popular Mac and cheese out of nine crocks of Mac and cheese--among fifty high schoolers recently.
I Precooked the pasta. One of the shredded cheese I used was a four state cheddar package.
I never pulled my crock out once all winter. Then yesterday I remembered seeing an interesting recipe in a FAAN newsletter, and I was going to be home late. It was fantastic!
Chicken Fricasee
Chicken legs and thighs (I used a whole chicken cut in 1/8's, since it was what I had on hand)
1/2 green pepper chopped
1 onion, chopped
6 garlic cloves, minced
3 potatoes cut into chunks
15 oz. can tomato sauce
1/2 cup dry white wine
1 1/2 tsps. cumin
1 leaf fresh sage (I couldn't find any locally, so I omitted this)
salt/pepper to taste
Place chicken parts in the bottom of the crock.
Place chopped pepper, onion and garlic on top.
Place potato pieces on top of that.
Combine the rest of the ingredients, and pour over.
Cook on low for 6 - 8 hours.
Even the white meat came out great - I removed the skin from the dark meat, but left it on the breasts so they wouldn't dry out. Also, since I was using a kosher chicken which is already quite salty, I just added a dash of salt.
It was a big hit with everyone, and the sauce is divine. I can't wait to have some for lunch. Next time I'm going to experiment and substitute some Goya Adobo for the cumin. How bad could it be?
Crock pot question...if I make a double batch of chili on the stove, then throw it in the fridge overnight, can I warm it up and serve it from the crockpot? Suggestions as to what to put it on and for how long?