Topic: Crock Pot/Slo-Cooker Recipes

[duh]

Ok that's the crockpot recipes that are on my database.  I've got a cookbook of all crockpot recipes.  Maybe later I'll list them and if any look interesting I'll type them in.

[Penny]

Ok, i wasnt hungry in the least until i started to rwad your recipes Duh, those sound soooooo yummy!!

[duh]

I haven't tried them all but the ones I have are good.  I especially like the congressional bean soup. 

[patches]

Thanks a lot, Duh!   I'm sure the Congressional Bean soup is great since it's very similar to my recipe for Ham & Beans.   

I've got a cookbook of all crockpot recipes.  Maybe later I'll list them and if any look interesting I'll type them in.

Geesh, that would be wonderful  since that's the main reason why I started this thread in the first place.  I'm pretty new to the whole Crockpot era!  Actually, all my friends have been using them  for years and years, but I was always very leery of leaving something plugged in and heating for that length of time when I  wasn't home.     Even now, I only use mine when I know I'm going to be around all day. 

[duh]

Chicken & Leek Terrine                                          Makes 16 servings

1 lb   Ground chicken or turkey      
1/2 tsp   Salt
12 oz   Bulk hot pork sausage      
1/8 tsp   Pepper
2    Eggs, slightly beaten      
1/4 cup   White Wine vinegar
1/4 tsp   Marjoram, dried         
1 Tbsp   Margarine or Butter
1/4 tsp   Tarragon, dried         
1 sm   Leek, thinly sliced
1/4 tsp   Thyme, dried         
             Crackers or toast rounds

In a large bowl, combine chicken, sausage, eggs, margaram, thyme, tarragon, salt, pepper and wine.  Set aside.

In a medium skillet, melt margarine or butter.  Add sliced leek and saute over medium heat until leek is limp.  Place leek on bottom of a 6 cup mold or baking dish that fits into your slow cooker.  Carefully spoon chicken mixture over leeks.  Press lightly with the back of a spoon.  Cover with foil.

Place a small metal rack in the bottom of the slow cooker; pour in 2 cups hot water.  Set filled mold or baking dish on rack.  Cover and cook on high about 3 hours.  Remove mold from pot.  Leaving meat in the mold, cover and refrigerate several hours or overnight.   Cut into wedges or thin slices.  Serve with crackers or toast rounds.

Note:  Slice the leeks diagonally for the best appearance.

[duh]

Ok let me know if you want any of the following recipies and I'll type them in.

Party-style Ratatouille
Short-Cut Chili con Queso
All-American Snack (cereal mix)
East Indian Snack (cereal & nuts mix)
Chili Nuts
Curried Almonds
Spiced Apricot Punch
Cranberry Wine Punch
Padre Punch
Hot Buttered Rum Punch
Tropical Tea
Mulled Cider
Hot Mint Malt
Spicy Tomato Juice Cocktail
Mediterranean Coffee
Bishop's Wine
Hot Spiced Burgandy
Fennel-Bean Soup
Lentil Soup, Crescenti Style
Potato Soup, Florentine Style
Touch of Green Soup with Goat Cheese Topping
Hamburger Soup
Minestrone Soup
Oxtail Soup
Georgia Peanut Soup
Sweet-Hot Pumpkin Soup
Golden Squash Soup with Pesto Topping
Hearty Alphabet Soup
Split-Pea Soup
Swedish Cabbage Soup
French Onion Soup
Herbed Spinach Soup
Tavern Soup
Tortilla Soup
Turkey Noodle Soup
Killarney Chowder
Down East Corn Chowder
New England Clam Chowder
Bouillabaisse
Barbecue Beef Sandwiches
Chili Dogs
Sloppy Jane Sandwiches
Sloppy Joes
Ham-Stuffed French Rolls
Welsh Rarebit
Beef Burritos
Flemish Carbonades
Old World Sauerbraten
Pot Roast with Creamy Mushroom Sauce
Scandinavian Dilled Pot Roast
Glazed Corned Beef
Corned Beef
Spicy Brisket over Noodles
California Tamale Pie
Cheddar Cheese Meat Loaf
Family Favorite Meat Loaf
Italian Meatball Stew
Shell Casserole
Spaghetti Meat Sauce
Swedish Cabbage Rolls
German short Ribs
Homestyle Short Ribs
Marco Polo Short Ribs
Beef Burgundy
Teriyaki Steak
Chili con Carne
Farm-Style Stew
Hungarian Goulash
Baja Beef & Beans
Chinese Pepper Steak
Swiss-style Beef Birds
Creole-Asian Strips
Flank Steak in Mushroom Wine Sauce
Gingery Beef Strips
Stuffed Flank Steak with Currant Wine Sauce
Old-Fashioned Beef Stew
New England Chuck Roast
Beef Stroganoff
Indonesian Pork
Homestead Ham Loaf
Chinese-style Country Ribs
Buck County's Spareribs
Soy-Glazed Spareribs
Barbecued Spareribs
Rio Grande Country Ribs
Rathskeller Pork
Autumn Pork Chops
Corn-Stuffed Pork chops
Hawaiian Pork Chops
Plantation Pork Chops
Cranberry Pork Roast
Black Bean Chili with Pork
Crockery Ham
Knockwurst with Hot German Potato Salad
Kielbasa & Napa Cabbage
Fruited Lamb Roll
Marinated Leg of Lamb
Algerian Lamb Shanks
Greek Herbed Lamb with Rice
Mexican Lamb with Red Wine
Irish Lamb Stew
Cashew Chicken
Caribbean "Jerked" Chicken
Kowloon Chicken
Venetian Chicken
Chicken Breasts, Saltimbocca Style
Sorrento Chicken Roll-ups
Chicken Tetrazzini
Arroz Con Pollo
Chicken Ole
North-of-the-Border Pozole
Chinese Roast Chicken
Chicken Tortilla Casserole
Touch -of-the-Orient Chicken Rolls
Chicken Chop Suey
Curried Island Chicken
Mission Chicken
Paella
Thai Chicken
Nostalgic Chicken & Herbed Dumplings
Tarragon Chicken Thighs
Red & Gold Sweet-Sour Chicken
Jambalaya
Cornish Hens with Cherry Sauce
Cornish Hends with Lime Glaze
Burgundy-basted Duckling
Imperial Duckling
Orange-Cranberry Turkey Fettuccine
Stuffed Turkey Breast
Cran-Orange Turkey Roll
Turkey with Leek & White Wine Sauce
Turkey Fillets, Barbecue Style
Southeast Asian-style Meatballs
Turkey Lasagna
Short-Cut Turkey Chili
Ground Turkey Vegetable Round
Sausage Polenta Pie
Refried Black Beans
Southwest Beef & Pintos
Hot Sausage & Bean Stew
Fiesta Turkey & Bean Salad
Confetti Bean Casserole
Favorite Baked Beans
Fresh Black-eyed Peas
Pizza Beans
Sweet-Sour Bean Trio
Sour Cream Limas
Savory Tomato Limas
Mac's Kidney Beans
Slow-Cooker Cassoulet
Rhineland Sweet-Sour Cabbage
Carrots in Dilled Wine Sauce
Orange-Glazed Ginger Carrots
Corn-Bacon Pudding
Corn Stuffing Balls
Mock Chile Relleno
Eggplant-Artichoke Parmigiana
Green Beans, Portuguese Style
Leeks au Gratin
Sweet-Sour Baby Onions
Lemon Parsnips & Carrots
Stuffed Green Peppers
Herbed Squash Trio
Stuffed Honeyed Sweet Potatoes
Stuffed Potatoes
Old-Fashioned Stewed Tomatoes
Calabacitas
Creole Zucchini
Curried Barley
Orange Barley Casserole
Lentil Casserole
Couscous Provencal
Shades of Autumn Rice
Marinara Sauce
Vegetarian Sauce
Traditional Plum Pudding
Persimmon Pudding
Hot Lime Sauce
Chocolate Pudding Cake
Blueberry Coffee Cake
Carrot Coffee Cake
Banana Nut Bread
Blueberry & Orange Bread
Cornbread
Steamed Molasses Bread
Peanut Butter Bread
Tropical Bread with Brandy Hard Sauce
Blueberry Brown Bread
Pumpkin Nut Bread
Date & Nut Loaf
Apple Peanut Crumble
Kahlua Bread Pudding
Nectarine Chutney
Fresh Mango Chutney
Down-Home Rhubarb
Homestyle Applesauce
Chocolate Fondue
Stewed Pears with Ginger
St. Helena Pears
Chocolate Mint Dessert
Rosy Cinnamon Applesauce
Homestyle Bread Pudding
Fruit Medley
Gar's Famous Mincemeat
Apple Brown Betty
Apple-Cranberry Compote
Holiday Fruit Compote
Orange-Prune Compote
Baked Apples
Grandma's Rice Pudding
Traditional Apple Butter
Trade Winds Baked Custard

I had no idea there were that many recipes in this little book lol.  Let me know what you want me to share. 

BTW the name of the book is "Mable Hoffman's Crockery Cookery"  The Berkley Publishing Group,  Copyright 1995 revised edition

[patches]

Thanks, Duh!    I copied and printed the list and it's five pages long!    Well, the recipes with lamb caught my eye, but we can certainly skip those unless I win the lottery.    Now, that I've got the list, if you don't mind I'd like to mull over it for a while and decide which ones I REALLY, REALLY want so you don't have to do a lot of typing.   

Well, it's cold and snowing, so I'm stuck in the house. I saw a few things that stood out, sound good and would go with hot coffee or tea, plus I probably have the ingredients on hand.    The Banana Nut Bread, Apple Brown Betty, Blueberry Coffee Cake and Carrot Coffee Cake.  No hurry, Duh, just when ever you get a chance.  I don't need them all at once.   

[Wrennie]

I'm pretty new to the whole Crockpot era!  Actually, all my friends have been using them  for years and years, but I was always very leery of leaving something plugged in and heating for that length of time when I  wasn't home.     Even now, I only use mine when I know I'm going to be around all day. 

My BF feels the same way.
I put mine on top of my stove. The stove has an outlet built in. So I know it wont melt/burn any countertop etc there.

[patches]

Hey, that's a good idea, Wrennie!!!    Unfortunately, I don't have an outlet on my stove,   but since I'm home much more now, I can just use it on the days when I'm home.  Actually, whenever I use it I put my insulated cookie sheet under it  because I was always worried about it ruining my countertop.   

[duh]

Banana Nut Bread

Make about 6 servings

A great way to use ripe bananas.  Serve slices of this bread plain, or spread with peanut butter, cream cheese or marmalade.

1/3 cup     vegetable shortening
1/2 cup     sugar
2 each      eggs
1 3/4 cup  all-purpose flour
1 tsp        baking powder
1/2 tsp     baking soda
1/2 tsp     salt
1 cup       mashed ripe bananas (2 medium)
1/2 cup    chopped walnuts

Place a metal rack or trivet in a slow cooker. 

Grease a 5 or 6 cup mold; set aside. 

Cream shortening and sugar in a large bowl. 

Add eggs and beat well. 

In another bowl combine dry ingredients;

add to creamed mixture alternately with mashed banana, blending well after each addition. 

Stir in nuts. 

Pour into prepared mold. 

Cover mold with foil. 

Add 2 cups hot water to slow cooker.  Place mold on rack in cooker. 

Cover and cook on HIGH about 3 hours or until bread is firm. 

Remove from cooker.  Let stand 10 minutes in mold.  Loosen edges with a small spatula; invert on plate.  Slice and serve warm.

[duh]

Apple Brown Betty

Makes 4 or 5 Servings

For a special treat, top this dessert with light cream or a scoop of ice cream.

5 slices     Bread, cut into 1/2 inch cubes
1/2 cup     Margarine or butter, melted
1/2 tsp      Ground cinnamon
1/4 tsp      Freshly grated nutmeg
1/8 tsp      Salt
3/4 cup     Packed brown sugar
4 med       cooking apples, peeled, cored and chopped

In a medium bowl, mix bread cubes with margarine or butter, cinnamon, nutmeg, salt and brown sugar. 

Arrange in alternate layers with apples in a slow cooker. 

Cover and cook on HIGH 1 1/2 to 2 1/2 hours or until apples are tender.

Serve warm.

[Wrennie]

I made my pot roast with the cream soups like Dianna posted, yesterday. Only difference is I added 1 clove of chopped garlic. Was it ever GOOD that way!

[duh]

Blueberry Coffee Cake

Makes 4 to 6 servings

This dense blueberry coffee cake tastes great and would be ideal for Sunday Brunch.

1 cup       all-purpose flour
1/2 cup     sugar
2 tsp        baking powder
1/4 tsp     salt
1 each      egg, beaten
1/4 cup    vegetable oil
2 Tbsp     milk
1/2 tsp     vanilla extract
1 cup       fresh or thawed frozen blueberries, drained
              cinnamon sugar or powdered sugar

Grease a 1 1/2 quart mold or baking dish.

In a bowl, combine flour, sugar, baking powder and salt. 

Add egg, oil, milk and vanilla; beat until smooth,  Fold in blueberries. 

Pour into prepared mold.  Place in a slow cooker. 

Cover mold with 4 or 5 paper towels. 

Cover and cook on HIGH 3 or 4 hours. 

Cool on rack 5 minutes. 

Remove from mold and sprinkle with cinnamon sugar or powdered sugar. 

Serve warm.

[duh]

Carrot Coffee Cake

Makes 4 to 6 servings

Not quite as sweet or rich as traditional carrot cake, this version is just right for brunch.  For special occasions, drizzle with powdered-sugar frosting.

2 each      eggs
3/4 cup     sugar
1/3 cup     vegetable oil
1 1/2 cup  all-purpose flour
1 tsp         baking powder
1/2 tsp      baking soda
1/8 tsp      salt
1 tsp         ground cinnamon
1 cup        grated carrot (2 medium)

Place a metal rack or trivet in a slow cooker. 
Grease and flour a 6 cup mold. 
In a large bowl, beat eggs.  Add sugar gradually, beating until slightly thickened. 
Add oil gradually and continue breating until thoroughly combined. 
Stir dry ingredients together and then stir into liquid mixture until smooth. 
Stir in carrots. 
Pour into prepared mold.  Cover with foil. 
Pour 2 cups hot water into slow cooker. 
Place covered mold on rack. 
Cover and cook on HIGH about 3 1/2 hours or until firm. 
Remove from slow cooker.  Let stand at room temperature 10 minutes.  Loosen cake from sides of mold with a small spatula. 
Invert onto cooling rack. 
Cut into thin wedges to serve.

[duh]

I'm not sure I'd go to all this work for desserts but they are interesting recipes.

These recipes will go into my database so don't worry about asking for them.  Someday I hope to have all my recipes in the computer.  So I don't have to go through 8 recipe books looking for the one recipe I want. 

I even cross reference my computer files so the recipe is in several different places encase it has several memorable characteristics. 

Before my crockpot broke I used to put it on top of my acrylic cutting board.  It never managed to hurt that.  It's one of those you get at wal-mart.  And the bottom of that crockpot got hot.  It was one of the cheap ones, I got it at big lots.

[duh]

For christmas I bought myself a subscription to cook's illustrated website.  I've been busy going through their entire recipe collection.  As soon as I've picked out all the recipes I like I'm going to start transfering them to my database.  It's going to just about double the number or recipes I have in the computer.

I wonder if I can insure the data in my computer lol.  If the computer dies I'm going to me moaning for months.

[duh]

Here are some appetizers from the book.

Party-style Ratatouille

Keep this warm in the slow cooker and let guests help themselves.

1 med       Eggplant, peeled and finely chopped
1 each      Zucchini, chopped
1/4 cup     Sun-dried tomatoes in oil, drianed and chopped
1 each       Yellow bell pepper, finely chopped
1 med        Red onion, finely chopped
1 clove      Garlic, crushed
1/4 cup      Fresh cilantro, chopped
3 Tbsp       Fresh basil, chopped
2 Tbsp       Olive or vegetable oil
2 Tbsp       White wine vinegar
1/2 tsp       Salt
1/4 tsp       Pepper
Pita or sourdough rolls, cut into small wedges

Combine all ingredients except bread in a slow cooker.  Coer and cook on LOW 6 to 7 hours or until vegetables are tender.  Spoon on pita or sourdough wedges.

[duh]

Short-Cut Chili con Queso

A hearty, easy dip that's always a hit at potlucks or family get-togethers.

1 lb        pasteurized processed cheese spread, cubed
1-16oz    can chili without beans
4 each    green onions, finely chopped
1-4 oz     can diced green chiles, drained
             corn or tortilla chips

Combine cheese spread, chili, green onions and chiles in a slow cooker.  Cover and heat on LOW 2 to 3 hours.  Serve as a dip for corn or tortilla chips.

[duh]

Refried Bean Dip

1-16oz can Refried Beans
1 cup         Cheddar cheese, shredded
1/2 cup      Green onions, chopped
2 Tbsp       Taco sauce
                Tortilla or corn chips

In a slow cooker, combine beans, cheese, onions and taco sauce.  Cover and heat on LOW 2 to 2 1/2 hours.  Used as a dip for tortilla or corn chips.

[duh]

All-American Snack

Makes about 3 quarts

Feel free to mix and match other cereals in the same amounts.

3 cups     Thin pretzel sticks
4 cups     Wheat Chex cereal
4 cups     Cheerios cereal
1-13oz     Salted peanuts
1 tsp       Garlic salt
1 tsp       Celery salt
2 Tbsp     Seasoned salt
2 Tbsp     Grated Parmesan cheese
1/4 cup    Margarine or butter, melted

In slow cooker, mix together pretzels, cereals, and peanuts,  Sprinkle with garlic salt, celery salt, seasoned salt and cheese.  Drizzle mixture with the margarine or butter and toss until well mixed.  Cover and cook on LOW 3 to 4 hours.  Uncover the last 30 to 40 minutes.  Serve as an appetizer or snack.

[duh]

East Indian Snack

Makes about 6 cups

Enjoy a snack that's just a little different; adjust the amount of curry powder to suit your taste.

1 - 5 oz can Crisp Chinese noodles
1 1/2 cup     Salted cashew nuts
2 cups         Rice Chex cereal
1/2 cup        Flaked Coconut
1 tsp           Curry powder
1/4 tsp        Ground Ginger
1/4 cup       Margarine or butter, melted
1 Tbsp         Soy sauce

In slow-cooker, mix together noodles, cashews, cereal and coconut.  Sprinkle with curry and ginger.  Add margarine or butter and soy sauce.  Toss until well mixed.  Cover and cook on LOW 3 to 4 hours.  Uncover the last 30 to 40 minutes.  Serve as appetizer or snack.

[duh]

Chili Nuts

Makes about 5 cups

this spicy snack is just the thing for the next time you sit down to watch a television event.  Have lots of cold drinks available, too.

2 - 12 oz cans   Cocktail peanuts
1/4 cup            Margarine or butter, melted
1 - 1 5/8 oz pkg Chili seasoning mix

Add nuts to a slow cooker.  Pour margarine or butter over nuts and sprinkle with dry chili mix.  Toss until well mixed.  Cover and heat on LOW 2 to 2 1/2 hours.  turn control to HIGH, remove top, and cook on HIGH 10 or 15 minutes.  Serve warm or cool in small nut dishes.

[duh]

Curried Almonds

Makes aobut 3 cups

Each brand of curry powder is different.  Try several and select your favorite blend.

2 Tbsp     Margarine or butter, melted
1 Tbsp     Curry powder
1/2 tsp    Seasoned salt
1 lb         Blanched Almonds

Combine margarine or butter with curry powder and seasoned salt in a medium bowl.  Stir in almonds.  Add to a slow cooker.  Cover and cook on LOW 2 to 3 hours.  Turn to HIGH, uncover and cook 1 to 1 1/2 hours.  Serve hot or cold as a snack.

[duh]

looks like this is going to be a big long topic.  I love those.

[patches]

Thanks a bunch, Duh!    These recipes really sound great, except for the eggplant one!