Topic: Crock Pot/Slo-Cooker Recipes

[duh]

lol please feel free to ask for more recipes.  None of these are all that long and they are easily typed in.  Probably over time I'll get them all typed in.  I just do it faster if I am motivated like someone asks for them.

[duh]

here are some more crockpot recipes that are in my database that I missed the first time.  At least I think I did.

Ada's Beans

                           Makes 8 servings

1 lb      Red Beans, cooked
1 tsp       Whole Allspice
2 tsp      Sugar
2 Tbsp   Chili powder
      Cumin and oregano to taste
1 sm can   Tomato sauce
1 sm      Onion, chopped
1 clove   Garlic, crushed and minced

1.  Add all ingredients and simmer until beans are tender, about 1 1/2 hours.

2.  Remove whole allspice before serving.

3.  Serve over spanish rice with lots of warm tortillas.

NOTE:  Can be done in a crock pot.

[duh]

           Corned Beef & Cabbage

                           Makes 4 servings

2 med.    Onions, yellow       1 med.    Cabbage, green
6 whole    Cloves            8       Peppercorn
3 1/2 lb   Corned beef         6      Russet Potatoes
3 lg      Carrots               Hot Mustard
2      Bay leaves         6      Coriander seeds

Stud the onions with the cloves.  Put beef in large pot add onions, carrots, bay leaves, peppercorns, coriander and enough water to cover.  Bring to a boil over hi heat.  Reduce heat to low.  Simmer for 2 hours.

Cut Cabbage into 6 wedges.  Cut potatoes into 1 inch chunks.  Add cabbage & potatoes to beef then cover and simmer about 25 minutes.

Transfer meat and veggies to platter, strain broth and return to pan cook on hi heat until reduced by 1/3 season to taste.

Moisten beef with juice and serve.

Prepare hot mustard and serve as a condiment along with the juice and horseradish sauce if desired.

[duh]

Padre Punch

                           Makes 8 servings

1 can froen orange juice, partially thawed
3 orange juice cans of water
4 cups apple cider
1 tsp freshly grated nutmeg
3/4 tsp ground ginger
2 cinnamon sticks
5 whole cloves
Orange slices

In a slow cooker, combine orange juice, water, cider, nutmeg and ginger.  Tie cinnamon and cloves in a small cheesecloth bag; add to cooker.  Cover and heat on low 4 to 6 hours.  Remove cheesecloth bag.  Garnish with orange slices.  Keep hot and serve punch from slow cooker.

[duh]

Pat's Lentil Spaghetti Sauce

                           Makes 10 servings

1 cup      Onion, chopped
2 each      Green peppers, diced
2 tsp      Oil
1 tsp      Pepper
7 Tbsp   Oregano
1 Tbsp   Parsley
1 Tbsp   Basil
1 tsp      Garlic powder
4 cups      Tomato sauce
1 cup      Tomato paste
4 cups      Water
1-1/2 cups   Lentils, rinsed
16 oz can   Mushrooms, drained
2 Tbsp   Parmesan cheese

1.  Saute onions and green peppers in oil about 10 minutes.  Until tender.

2.  In a crockpot combine the onion mixture and the seasonings, tomato sauce, tomato paste, lentils, mushrooms, water and cheese.

3.  Simmer on low for 2 to 3 hours, stirring occasionally, keep pot uncovered.

4.  Prepare pasta according to package insturctions 10 minutes prior to meal.

5.  Serve over hot pasta with more grated Parmesan cheese. 

Note:  I like to have chopped dried tomatoes in my sauce they taste great when reconstituted.  I also like to use a can of the italian diced tomatoes to the sauce.    This can be done in a crockpot.

[duh]

Spiced Apricot Punch

                           Makes 12 servings

46 oz can    Apricot nectar         2 Tbsp   Lemon Juice
3 cups      Orange juice            3       Cinnamon sticks
1/4 cup   Brown sugar, packed      1/2 tsp   Whole cloves


In a slow cooker, combine apricot nectar, orange juice, brown sugar and lemon juice.  Tie cinnamon and cloves in a small cheesecloth bag; add to juices.  Cover and heat on low 2 to 5 hours.  Remove cheesecloth bag.  Serve hot.

[patches]

Hey, Duh, this Spiced Apricot Punch sounds awesome, especially on a cold night like tonight.     Actually, I've got everything I need to make it, EXCEPT for the Aprilcot Nectar!!!  I just stocked up on grapefruit juice and grape juice, but I didn't get any apricot this time!!!   

[duh]

Sounds like it's time to experiment lol.  Probably not.  Although I think you could do it with apple juice.

Have you seen any other recipies that you would like me to add?  I've still got most of my database to go throught to cross reference into a crockpot chapter so I may be adding some more if I find them from there.  After that I'll add any that I find on the Cook's Illustrated website that I joined.  So far I haven't really run accross any from there.

[patches]

Well, I make Oxtail stew, but never did Oxtail soup, so I would like to see what that's like and what it has in it.   

[duh]

Oxtail Soup

Makes 6 to 8 servings

This richly flavored soup is a meal in itself.  If leeks are not available, substitute one onion.

1 lb oxtails
1 tomato, chopped
1 carrot, peeled and chopped
1 turnip, peeled and sliced
1 leek, halved and sliced
1 clove garlic, crushed
1/2 cup rose wine
5 to 6 cups water
1/2 tsp dried dill weed
1/2 cup frozen green peas
1 Tbsp chopped fresh basil

Combine oxtails, tomato, carrot, turnip, leek, garlic, wine, water, and dill in a slow cooker.  Cover and cook on LOW 4 to 6 hours.  Remove oxtails; chop meat and discard bones.  Return meat to cooker.  Cover and cook on LOW 2 to 3 hours.  Add peas about 30 minutes before serving.  Sprinkle with basil and serve hot.

[duh]

Cranberry Wine Punch

Makes 6 to 8 servings

This deep crimson punch will add sparkle to any holiday occasion.

2 cups cranberry-raspberry juice
1 cup water
3/4 cup sugar
1 bottle (750 ml) Burgundy wine
1 lemon (unpeeled), thinly sliced
2 cinnamon sticks
6 whole cloves

Combine juice, water, sugar, wine and lemon in a slow cooker.  Tie cinnamon and cloves in a small cheesecloth bag; add to cooker.  Cover and heat on low 1 to 2 hours.  Remove cheesecloth bag.  Punch may be kept hot and served from slow cooker on the lowest setting.

[duh]

Hot Buttered Rum Punch

Makes 10 to 12 servings

Add more or less rum, depending on your taste.

3/4 cup packed brown sugar
4 cups water
1/4 tsp salt
1/4 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground allspice
3/4 tsp ground cloves
2 - 1 lb cans jellied cranberry sauce
4 cups pineapple juice
1 cup rum
cinnamon sticks
butter

In a slow cooker, combine brown sugar, water, salt, nutmeg, cinnamon, allspice and cloves.  Break up cranberry sauce with a fork.  Add cranberry sauce, pineapple juice and rum to cooker.  Cover and heat on low 3 to 4 hours.  Serve hot in individual mugs with cinnamon sticks.  Dot each mug with butter.

[duh]

Tropical Tea

Makes 10 servings

If your slow cooker is cold.  Warm it first with hot tap water so it won't crack when the boiling water is added.

6 tea bags
6 cups boiling water
1/3 cup sugar
2 Tbsp honey
1 1/2 cups orange juice
1 1/2 cups pineapple juice
1 orange (unpeeled), sliced
2 cinnamon sticks

Put tea bags into a slow cooker.  Warm up the crock pot with hot tap water and then pour out.  Pour boiling water over tea bags; cover and let stand 5 minutes.  Remove tea bags.  Stir in sugar, honey, orange juice, pineapple juice, orange slices and cinnamon sticks.  Cover and heat on low 2 to 3 hours.  Serve from cooker.

[duh]

There are a few more recipes.  I guess I'll just do a few whenever I have time.

[patches]

Thanks, Duh!   Boy, the oxtail soup sounds good and it has a few more things in it than my stew.    It sure will be great some cold winter evening!   

[duh]

i'm glad you liked the recipe.  I think I'll stick a couple more in now.

Mulled Cider

Makes 10 to 12 servings

A slow cooker keeps hot cider at the ideal temperature until you are ready to serve it.

2 qts apple cider
1/4 cup packed brown sugar
1/8 tsp ground ginger
1 orange sliced with peel on
2 cinnamon sticks
1 tsp whole cloves

Combine cider, sugar, ginger and orange in a slow cooker.  Tie cinnamon and cloves in a small cheesecloth bag; add to cooker.  Cover and heat on LOW 2 to 5 hours.  Remove cheesecloth bag.  Serve from cooker.

[duh]

Hot Mint Malt

Serves 6

It's easy to produce a favorite chocolate mint drink in your slow cooker.

3 to 4 chocolate-covered, cream filled mint patties
5 cups milt
1/2 cup malted milk powder
1 tsp vanilla extract
Whipped cream

In a slow cooker, combine mint patties, milk, malted milk powder, and vanilla.  Cover and heat on LOW 2 hours.  Beat with a rotary beater until frothy.  Pour into cups; top with whipped cream.

[duh]

Spicy Tomato Juice Cocktail

Makes about 6 cups

For additional spiciness, add a cup of salsa to this juice.

4 lbs Fresh Tomatoes 12 to 14
1/2 cup chopped celery
1/4 cup chopped onion
2 Tbsp Fresh lemon juice
1 1/2 tsp sugar
1/2 tsp salt
1 tsp prepared horseradish
1 tsp Worcestershire sauce
1/2 tsp hot pepper sauce

Wash tomatoes; remove stem ends and cores.  Remove seeds and chop tomatoes.  In a slow cooker, combine tomatoes, celery and onion.  Cover and cook on LOW 8 to 10 hours.  Press through a food mill or sieve.  Return juice to slow cooker.  Cover and cook on high 30 minutes.  Add lemon juice, sugar, salt, horseradish, Worcestershire sauce and hot sauce.  Cook on HIGH another 10 minutes.  Cover and refrigerate until chilled.

[patches]

Thanks, Duh!  The Spicy Tomato Juice Cocktail sounds great, but I guess this one will have to wait until next year when I have some fresh tomatoes from my garden.    No sense even trying this and expecting it to taste good with store-bought tomatoes! 

[duh]

I was thinking of cheating and using canned tomato juice.  I love V8 but can't afford it. 

[patches]

Hey, Duh, that would probably work,  and I don't see any reason why it wouldn't!  What a GREAT idea!    I like V8 too, there's just something about it that's good and so healthy tasting!   

[duh]

Mediterranean Coffee

This popular chocolate-coffee combination is further enhanced with spices and citrus flavors.

2 qts strong black coffee
1/4 cup chocolate syrup
1/3 cup sugar
1/2 tsp anise flavoring (optional)
4 sticks cinnamon
1 1/2 tsp whole cloves
peel of 1 orange, in strips for twists
peel of 1 lemon, in strips for twists
Whipped Cream

Combine coffee, chocolate syrup, sugar, and anise,  in a slow cooker.  The cinnamon and cloves in a small cheesecloth bag; add to cooker.  Cover and cook on LOW 2 to 3 hours.  Remove cheesecloth bag.  Ladle coffee into cups.  Add a twist of lemon peel, a twist of orange peel and a dollop of whipped cream to each cup.

[duh]

Bishop's Wine

Makes 10 servings

Put this together several hours ahead for flavors to blend together.

2 Tbsp whole cloves
3 Oranges
2 (750 ml) bottles dry red or white wine
1/2 cup sugar
1 cinnamon stick

Stick whole cloves into peel of oranges.  Prick skin several times with a fork.  Place in bottom of a slow cooker.  Add wine, sugar and cinnamon.  Cover and cook on LOW 3 to 4 hours.  Serve hot from the cooker.  If desired, cut oranges into wedges as a garnish for each serving.

[duh]

Hot Spiced Burgundy

Combine ingredients in your slow cooker and let flavors blend while you prepare accompanying treats.

2 Tbsp sugar
2 Tbsp Fresh lemon juice
1/2 tsp freshly ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup hot water
1 (750 ml) bottle burgundy wine

In a slow cooker, combine sugar, lemon juice, cinnamon, nutmeg and water.  Stir until well blended.  Pour in wine, cover, and heat on LOW 2 to 2 1/2 hours.  Serve hot from the cooker.

[duh]

We have reached the soups and sandwiches chapter lol

Fennel-Bean Soup

Makes 6 to 8 servings

When you trim the fennel, save a few small clusters of feathery leaves to sprinkle on each bowl of soup just before serving.

2 carrots, peeled and sliced 1/8 inch thick
1 small fennel bulb, trimmed and sliced
1 large onion, chopped
1 clove garlic, crushed
4 cups chicken broth
1/2 tsp salt
1/8 tsp pepper
1 15 oz can cannellini beans (white kidney beans), undrained
2 cups coarsely shredded fresh spinach
Fennel Leaves for garnish

In a slow cooker, combine carrots, fennel, onion, garlic, chicken broth, salt and pepper.  Cover and cook on LOW 7 to 8 hours or until carrots are tender but not mushy.  Turn control to HIGH.  Add beans with liquid and shredded spinach.  Cover and cook on HIGH 20 to 25 minutes.  Spoon hot soup into large soup bowls.  Top each with sprigs of fennel leaves.