Search Results : slow cooker

Feb 232015
 

I like making this recipe ahead and tossing it in the freezer for later. I even freeze the rolls if it’s going to be a short enough time before I make it.

Freezing instructions are at the end. I highly suggest a Foodsaver for freezing. It vacuums out the air and prevents frost and freezer burn.

Regular Ziplock freezer bags and a straw work well, too. I’ve had to use that method recently since my Foodsaver isn’t working correctly anymore.

 

 Posted by at 6:00 am
Feb 092015
 

This nice and easy side dish compliments a variety of entrees. I like making herbed potatoes with recipes that take a lot of time to prepare. The potatoes cook in the slow cooker while making the main dish.

Red potatoes are pretty, but any kind will do. I’ve used regular baking potatoes, gold potatoes or whatever I had on hand. I’ve also replaced the herbs with Italian seasoning when accompanying an Italian main dish.

herbed-potatoes02

 Posted by at 5:45 am
Jan 122015
 

When I took the first bite of Curried Pork, I wasn’t sure that I was going to like it. The more I ate, the more I liked it. Spicy and just a little sweet, this recipe is a flavorful balance.

If you’ve never tried curry before, this is a good recipe try.

I like it best with smoked pork shoulder. I only cook it for 4 to 5 hours since the smoked pork is already cooked. The smokey flavor adds another dimension to the taste that I really enjoy.

Slow Cooker Curried Pork

 

 Posted by at 6:00 am
Jan 052015
 

I was pleasantly surprised at how well this turned out. Sweet but not too sweet and tangy but not bitter.  

Consider garnishing with lemon slices. I thought it might be too much lemon, so I didn’t. I will try it next time.

Serve with in season quick stir-fried vegetables for a well-rounded, time-saving meal.

 

lemon-chicken02

 

 Posted by at 5:08 am
Sep 272014
 

Since the Slow Cooker North African Spiced Carrots recipe was a hit, I decided to try a sweet version in the slow cooker.

They turned out very good. The bite of the cayenne pepper added some needed spice with all the sweet.

Matches well with a good variety of meals. I serve it with spicy entrees often.

 

 

 Posted by at 5:23 am
Sep 252014
 

I remember loving my mother’s Pork Marengo as a child, so when she passed down some of her recipes to me this was one of the first I tried my hand at.

I’ve modified the recipe slightly over the years and sometimes add more mushrooms and tomatoes than listed here when I have extras that need to be used. It’s even better with fresh tomatoes.

You can substitute canned mushrooms for the fresh ones, but it’s quite a taste difference. I try to avoid canned mushrooms because they have that “canned” taste, but sometimes it’s just more convenient.

porkmarego02

 Posted by at 6:23 am
Sep 192014
 

I was looking for something to do with the frozen carrots I had, when I found this recipe on Eating Well. I decided to adapt it to a slow cooker to see how it turned out and I really liked the results.

Healthier, spicy, tasty and easy! I didn’t find it hot. It had a nice bite to it and was very far from bland.

Makes a great side dish for many different meals.

Slow Cooker North African Spiced Carrots

 

 Posted by at 1:15 am
Jul 162014
 

I wasn’t sure about this recipe. Ham just didn’t seem like the right meat. However, it turned out to be a family favorite. Hot, spicy, and full of flavor!

I’ve used pressed ham, smoked ham, smoked pork shoulder, and combinations of all three and it was good every time.

Make sure you adjust cooking time for fresh jalapenos or if you double the recipe.

 Posted by at 1:37 am
Dec 072011
 
2 pounds sirloin cut in thin strips 1/4 cup tomato sauce
1 red bell pepper, chopped 1/4 cup sherry
2 cloves garlic, minced 1 Tablespoon oyster sauce
3 carrots, chopped 3 Tablespoons almonds, slivered
2 Tablespoons rice vinegar 12 ounces hot cooked vermicelli

Combine all ingredients except noodles in Crockpot. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours. Serve over noodles.

Makes about 6 servings

 Posted by at 8:30 pm
Nov 292011
 
2 pounds beef stew meat, 1 inch cubed 1 teaspoon paprika
1/4 cup flour 1 bay leaf
1/2 teaspoon salt 1 medium chopped onion
1/2 teaspoon pepper 4 sliced carrots
1 1/2 cups beef broth 3 diced potatoes
1 teaspoon Worcestershire sauce 1 sliced celery stalk
2 cloves minced garlic 1 cup frozen corn

Place meat in Crockpot. Mix flour, salt and pepper, and pour over meat. Stir to coat. Add remaining ingredients and mix well. Cover and cook on low 10 to 12 hours or 4 to 6 hours on high. Stir before serving.

Makes about 6 servings

 Posted by at 8:23 pm
%d bloggers like this: