476982 Mon Jan 07 12:43:26 -0800 2008 73 31 Home Cooking 0 3270394 I just got a crock pot for Christmas and was wondering if someone had any suggestions on things to make that aren't stews. I want to get some milage out of this thing and would love ideas. Mon Jan 07 12:43:26 -0800 2008 20741 erikka 1 3270424 One of our New Years resolutions is to do more crockpot cooking this year. Tomorrow, I'm going to put chicken breasts in the crockpot, pour a jar of good salsa over them, make a cake of cornbread, and call it supper. Mon Jan 07 12:49:50 -0800 2008 3270394 66182 breadbox 2 3438847 we do this same sort of thing...boneless skinless chicken breasts and some rotel or salsa and jalapenos. Shred the chicken when done. use for tacos, burritos, or taco salads, etc. So good. Tue Feb 26 22:00:20 -0800 2008 3270424 15675 KellBell 1 3270437 I've "baked" potatoes in mine. I've made potato gratin in it (came out really moist and good). I've cooked steel cut oats for breakfast in it. I've made black bean soup. I've put up meatballs in sauce for a party to stay warm all evening. I've done mulled cider (also for a party so it stays warm). I've made pink beans (for beans and rice). I've made rice (but it takes a long time -- it's good if your burners are taken up with something else). I've read (but have not yet tried) that you can do a lasagna in it -- and then remove the ceramic pot part and put it in the oven for a few minutes to brown the top. I'd no idea that the inside part could go in the oven. I want to read my "manual" first to be sure this is the case. I'm sure there are plenty of other ideas too. Mon Jan 07 12:51:26 -0800 2008 3270394 104084 LNG212 1 3270540 One of my favorite things to make in the slow cooker is apple butter and pumpkin butter. It is just so easy to make in the slow cooker and the result is fantastic. Here is my recipe for slow cooker apple butter: http://www.theculinaryreview.com/food/ItemID=11936788336276 Another nice thing to make is homemade stocks. You can simply put a chicken or turkey carcass in the slowcooker with water and aromatics and let it cook for hours. That way the protein will brake down during the long slow cooking time, but you won't have to check on it all the time and the heat will be low and consistent. Good luck! Mon Jan 07 13:11:38 -0800 2008 3270394 133197 quelle4 2 3272852 Wow, great idea, thank you! Tue Jan 08 06:15:06 -0800 2008 3270540 20741 erikka 1 3270696 Hah, oddly enough I have vowed to not use my slow cooker as much this year, which is only used for stews,soups, and chilies usually. Some of my non soup favs in the crock pot have been throwing a small beef roast in there with a jar of salsa untill the meat falls apart and the salsa turns into a thick sauce, throw that on some fresh bread and its a super quick,cheap easy winner. I'va also done potatoes in it just out of whimsy, I just threw a bunch of frsh peeled baby potatoes in there with onions and chicken stock. Got home from work strained them and tossed with a little butter and fresh parsely. However I will now keep it on hand to make stocks, I can't believe I never thought of that. Mon Jan 07 13:44:18 -0800 2008 3270394 153117 Moots 1 3270748 I'm not sure this counts as cooking, but my mother makes mulled wine and mulled cider in hers. It's especially handy for parties, as it keeps the liquid warm without the risk of an open flame and makes the house smell lovely. Mon Jan 07 13:53:51 -0800 2008 3270394 102571 mordacity 2 3272854 Actually, that's a great idea and one I will use for an upcoming party. Tue Jan 08 06:15:31 -0800 2008 3270748 20741 erikka 2 3517383 Along with the mulled ciders, I use my crocks as warmers for parties. Especially: 1. Spanish Rice 2. Beans-mashed 3. Warm dips 4. Placing warm tortillas in the crock relieves the labor intensive heating tortillas during a party. Old stand by for parties: A can of Nacho Sauce and the side of chips. Sat Mar 22 11:31:48 -0700 2008 3270748 171058 kanosis 1 3270814 I got Lynne Alley's The Gourmet Slow Cooker (both volumes) and I've made some great things that are definitely not stew! I do have the type of crock pot you can brown in on the stovetop, however. I find that makes reducing the rather tasty juices much easier. We really love the Korean style ribs. Mon Jan 07 14:11:48 -0800 2008 3270394 137471 grlwprls 1 3270815 It appears it is time for the best, and easiest crockpot recipe ever. Pulled Pork. 1. Obtain a cheap pork roast. Pork shoulder is best. 2. Place pork roast in crock pot. 3. Pour 3 tablespoons of Worcestershire Sauce onto the roast 4. Pack roast in 1/3 cup brown sugar, so you have about a 1/8" layer on the outside. 5. Put lid on crock pot and turn it on high. 6. Return in 6 hours, and pull it apart with two forks. 7. Enjoy in burritos, fried in a little bit of oil and serve atop cheese enchiladas, make a bbq sauce based pulled pork sandwich (don't forget the pickle slices!) or invent a new dish. My Blog: http://www.epicureforum.com Mon Jan 07 14:11:52 -0800 2008 3270394 144280 sirregular 2 3518289 Naw, I think my pulled pork wins for easy:). Ditto yours, cheap boneless roast the size that fits in the pot. Pour a jar of pepperoncin over. Roast all day on low. PUll apart with forks. Serve with cotija cheese, cilantro, avocado, and fresh corn tortillas, plus some good salsa verde. Sat Mar 22 17:46:07 -0700 2008 3270815 89015 girlwonder88 1 3270890 You could make some "roast" chicken: http://www.chowhound.com/topics/434944#2892542 or http://www.chowhound.com/topics/388763#2454943 Anne Mon Jan 07 14:29:22 -0800 2008 3270394 12541 AnneInMpls 2 3271839 I do this every couple of months or so. The meat pulls right off the bones, and it's excellent for salads, sandwiches, and enchiladas. I have a few refinements to the links above. I put a half or whole onion in the cavity, which adds a little liquid. I use a metal steamer rack instead of the foil balls, so you can get all the liquid (which I store or freeze the meat in). And make sure the breast is down so it bastes in the fat from above. I've used both Mexican and Middle Eastern spices mixes to great effect. Mon Jan 07 18:46:33 -0800 2008 3270890 14230 heatherkay 2 3277406 Kudos to the roast chicken idea. In fact, just last night I roasted a chicken in the oven and found myself swearing that it wasn't worth the stress and that slow-cooker roast chicken is the way to go. I realize that oven roasting a chicken is generally not considered stressful, but it is SO EASY in the slow cooker that it makes oven roasting seem stressful. I read through those threads about roasting chicken, and I want to add few things- I liked the idea to use time foil to keep the chicken off the bottom of the crock and allow for more even cooking. I've never done that though, and I usually put root veggies on the bottom, which I think has a similar effect. The only liquid I use is a wee bit of lemon juice. To get an edible skin, I brown the whole thing first. It doesn't take long. Admittedly, the skin is not QUITE as amazing as oven roasted chicken skin, but it's certainly edible and I certainly eat it. Only once did I cook my chicken for ten hours. Though it was good and falling off the bones and all that, but I though the texture was little mushy and dry. The next time I did it, I checked the temp of the chicken after only about 6 hours and it was 170 in the breast and 185 in the thigh, which I call done. I think the texture of the chicken at this point is way better than when I let it go for the full ten hours. Wed Jan 09 09:58:06 -0800 2008 3270890 126400 erns53 3 3277675 I have one of the old-school crockpots on which LOW is REALLY LOW. My understanding is that newer crockpots have higher lows, due to safety concerns. Older recipes may not work the same way in newer crockpots. Wed Jan 09 11:07:37 -0800 2008 3277406 14230 heatherkay 4 3279541 Yeah, I'm not sure how old mine is... I bought it used. My guess is not so old from the look of it, so that might explain the cook time. Wed Jan 09 19:25:19 -0800 2008 3277675 126400 erns53 1 3270895 I buy whole chickens when they're on sale. Put the chicken in the crock pot, no water necessary, and cook on low for 10 hours or so. Take the meat off the bones and use for sandwiches or any recipe calling for cooked chicken. Mon Jan 07 14:31:18 -0800 2008 3270394 17930 rmperry 1 3270951 I most frequently use my crock pot to make shredded meat for tacos. It doesn't matter if it's chicken, pork, or beef. I usually throw in a jar of salsa, some cumin, red pepper flakes, oregano, either a bottle of beer or 1/2 cup of tequila, and maybe some beef or chicken bullion. I don't really measure ingredients, so that's about as specific as I can get. In a similar theme, I'll make shredded pork for BBQ sandwiches. Either making my own sauce or using a bottle of my favorite brand. I frequently use my crockpot to make pot roast in the winter. Beef, potatoes, baby carrots, onions, celery, 1 cup of beef broth, 1 cup of red wine (whatever bottle is open in my house), and a can of cream of mushroom soup (I know, not very gourmet, but it works). Then some salt, pepper, and some bay leaves. Even gets good reviews from my insanely picky MIL. Mon Jan 07 14:45:13 -0800 2008 3270394 147785 Lady Godiva 2 3271073 Lady I will definitely be trying this as I happen to have that all on hand and need an easy meal tommorow, (who cares if the cream of mushroom soup isn't gourmet, as long as it tastes good cause thats what its all about). Mon Jan 07 15:14:35 -0800 2008 3270951 153117 Moots 3 3272733 Oh, something I forgot, I find that 6 or 7 hours on low is usually enough time for a 2.5 -3 pound roast. For anything over 3 pounds, 8 hours will be better. I find that going much over 8 hours and the meat gets dry. I like it when the meat shreds easily, but isn't dry when you're eating. Tue Jan 08 05:01:47 -0800 2008 3271073 147785 Lady Godiva 1 3271063 1) When I was working I used to roast a turkey breast in my crock pot. I would put it in frozen at 10 or 11 PM and let it cook on low all night and all the next day. When I got home at about 4 the next day, it would be done and even a little bit brown. 2) I routinely make chicken stock in my crock pot. 3) Steamed puddings do well; use a pudding pan with a cover for the pudding mixture or fasten foil and cloth tightly around the top and of course put water in the crock. 4) At summertime parties, for keeping a large quantity of corn on the cob hot and nice in some water. 5) Not sure how you're defining "stew"---I make barbecued beef and curry more often than I do stew. Mon Jan 07 15:12:11 -0800 2008 3270394 15521 Querencia 2 3272888 Oooh, curry, never thought of that. Any recipe suggestions? Tue Jan 08 06:29:18 -0800 2008 3271063 20741 erikka 1 3271116 sauce and meatballs chili sausage and white bean soup beef/chicken stock apple butter pumpkin butter beef roast pork roast bbq pork italian beefs salsa chicken steel cut oats with fruit pasta e fagiole Mon Jan 07 15:26:31 -0800 2008 3270394 70200 chelleyd01 2 3271123 we love, love, love this alton brown pork chop recipe http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35131,00.html it's not a toss in the crockpot and go recipe though but the extra prep is well worth the results Mon Jan 07 15:28:32 -0800 2008 3271116 43709 coffee_addict 1 3271139 Here are 2 that always get good reviews. The first one - get a boneless pork roast, rub with about a cup of brown sugar, dump a jar of your favorite salsa over, cover and cook until it falls apart and serve on tortillas. Crockpot Tamale Pie 3/4 cup yellow cornmeal 1 cup beef broth 1 lb. extra lean ground beef 1 tsp. chili powder 1/2 tsp. ground cumin 1(14-16 oz.) jar thick and chunky salsa 1 (16oz.) can whole-kernal corn, drained 1/4 cup sliced ripe olives 2 oz. reduced-fat Cheddar cheese, shredded (1/2 cup) In a large bowl, mix cornmeal and broth; let stand 5 min. Stir in beef, chili powder, cumin, salsa, corn and olives. Pour into a 3 1/2 qt. slow cooker. Cover and cook on LOW 5 to 7 hrs. or until set. Sprinkle cheese over top; cover and cook another 5 minutes or until cheese melts Mon Jan 07 15:34:27 -0800 2008 3270394 10911 LisaN 2 3271295 Thank you. I'm going try the tamale pie. Mon Jan 07 16:19:05 -0800 2008 3271139 36661 Sam Fujisaka 2 3431908 The crockpot tamale pie sounds so good! When you make it, do you add raw or cooked ground beef? Thanks Mon Feb 25 07:35:38 -0800 2008 3271139 168876 sappygirl 1 3271156 I use my crock pot frequently for two things: red beans and rice, and "roast" chicken. I have also used it for pot roast and come to think of it this is just the time of year to be making such a thing. Mon Jan 07 15:39:04 -0800 2008 3270394 52402 thedoorchick 2 3272188 Can you share youre red beans and rice recipe with us? I'd love to have it. Thanks Mon Jan 07 20:33:38 -0800 2008 3271156 95489 mschow 3 3272755 The chicken too. Thanks! Tue Jan 08 05:22:28 -0800 2008 3272188 10147 michele cindy 3 3353693 I'm not thedoorchick, but I think we have he same recipe: Red Beans and Rice 1 pound dried red kidney beans 1/2 cup dried parsley 1/4 cup oil 1 tsp garlic 1/4 tsp cayenne pepper 2 tsp salt 1-2 tsp Cajun seasoning 1 Tbsp sugar 1 chopped onion 1 chopped bell pepper 2-3 stalks celery, chopped Soak beans in water overnight. Drain and rinse. Place beans in crock pot with all ingredients (I never measure the spices, just add as much as I like). Stir and cover with water. I cook mine on HIGH all day, but my crockpot's kinda lame. So you might want to try LOW all day and see how that goes. When you get home, stir the beans often, getting them nice and creamy and mushing them up a little bit. On your stovetop, saute some chopped sausage until nicely browned. Add sausage to beans (I usually pour in the sausage grease, too), stir and serve over rice. This freezes great. It's tasty if you add a can of chicken broth (or vegetarian, if you prefer) and a can of beer in place of some of the water. Thu Jan 31 16:39:04 -0800 2008 3272188 10669 Amuse Bouches 1 3271169 Any braise works well. Use a little less liquid, and brown beef, pork, or lamb on the stove first. I make a mighty mean Coq au Vin in the slowcooker. It's also great for stocks and caramelized onions. Mon Jan 07 15:42:52 -0800 2008 3270394 11995 pikawicca 2 3277245 Could you post your Coq au Vin recipe? Thanks! Wed Jan 09 09:19:05 -0800 2008 3271169 10308 Tom P 3 3353726 Really simple. Get a good free-range chicken, about 4-5 pounds. Put it in your slow cooker. Add a couple of chopped carrots and onions, a chopped celery stalk, minced clove of garlic, 2 slices good bacon, bay leaf, a few thyme sprigs, 5 or six black peppercorn and a couple of teaspoons of kosher salt. Pour in half a bottle of the best red wine you can bring yourself to cook with. Cook on low 5-6 hours. If the chicken seems done before you're ready to eat, just turn the cooker off. With your fingers, mix 1 T. flour into 1 T. soft butter. Strain the chicken cooking juices. Put the liquid in a saucepan and reduce to about 1 1/2 cups. Bit-by-bit, whisk in the flour/butter mixture, whisking until thick. You can delete any veggies you don't have, add mushrooms, etc. The basic components are a good chicken and a good bottle of wine. Lacking these, anything you do won't be worth much. Thu Jan 31 16:49:53 -0800 2008 3277245 11995 pikawicca 1 3271171 My favorite beef recipe is: 3-4lb roast 1 jar of pepperoncini Brown roast. Throw it in, pour the peppers in, and cook on low for 8-10 hours. It's so good. And with those Reynolds crock pot liners, clean up is so easy. We've vowed to eat more soup this winter, and the crock pot is an easy way to do that while I'm away at work all day. Mon Jan 07 15:42:59 -0800 2008 3270394 13915 mamamia 2 3271827 I also add "zesty" Italian salad dressing seasoning and California mix pickles. Mon Jan 07 18:44:04 -0800 2008 3271171 14230 heatherkay 3 3434532 Is this like an Italian Beef Chicago style? Mon Feb 25 18:34:50 -0800 2008 3271827 82777 egbluesuede 1 3271195 i have a batch of onions caramelizing in mine right now. about 6 nice big yellow onions and 4 oz butter...let em hang for about 8 hours, smelling increasingly wonderful! then you can freeze some, use some for soup, and some for flatbreads.... Mon Jan 07 15:50:17 -0800 2008 3270394 13335 chez cherie 2 3271415 I have Not Your Mother's Slow Cooker Recipes for Two by Beth Hensperger and love it. Mon Jan 07 16:55:12 -0800 2008 3271195 29932 MIss G 3 3354134 Ditto. They have a corn spoonbread that is fantastic, as well as several souffle-ish dishes you can put together for breakfast. I caramelize 5 lb. bag of onions in my crockpot using 1 stick of butter and a little salt and pepper, and freeze them in 1 c. portions in zip top sandwich bags. Brisket-- I use Bittman's spicy brisket recipe from HTCEverything. Thu Jan 31 19:25:28 -0800 2008 3271415 10574 Notorious EMDB 4 3356179 wow, the onions thing sounds like a great idea!! could you tell me exactly how/how long you do this??thanks!...oh, just saw links below so I will check this out too! Fri Feb 01 11:23:08 -0800 2008 3354134 53762 geminigirl 5 3356798 Re: the onions-- just your standard thin slices, and I put them on low for 5 hours or high for 2 1/2-3, depending on how hot your "high" setting is. Fri Feb 01 14:00:47 -0800 2008 3356179 10574 Notorious EMDB 3 3354657 I have that book too and highly recommend it. Fri Feb 01 00:53:00 -0800 2008 3271415 142209 allisonw 2 3272736 That sounds great. I'm going to have to give it a try. Tue Jan 08 05:03:12 -0800 2008 3271195 147785 Lady Godiva 1 3271428 Don't laugh - I actually made a very good "cake" in mine once! It was along the lines of a chocolate-lava cake type thing and it actually was very good. Mon Jan 07 16:58:37 -0800 2008 3270394 13358 Susan627 1 3271492 oatmeal, oatmeal, oatmeal! Mon Jan 07 17:16:10 -0800 2008 3270394 53762 geminigirl 2 3273016 Oh yes, oatmeal. Erika - use steel cut oats, a little salt, and about a 4:1 ratio water to oats. Add dried fruit (you may need more water), nuts, whatever.. . Let cook over night and a delicious bunch of oatmeal will be ready for you in the morning. Easy peasy. I often like my oatmeal like grits - savory, with butter and S&P. Tue Jan 08 07:16:08 -0800 2008 3271492 95291 Richard 16 1 3271854 I also make carnitas using my crock pot. A pork shoulder roast with a large onion, coriander, cumin sead, oregano, bay, juniper, garlic, and a cup or two of water. Cook on low until it falls apart (12 hours-sh). To finish, pull it apart and bake uncovered in a roasting pan (with liquid) at about 450 until sizzling and brown. I don't bother to brown the roast because it finishes in the oven. Mon Jan 07 18:49:32 -0800 2008 3270394 14230 heatherkay 2 3273141 This sounds fabulous! Tue Jan 08 08:05:25 -0800 2008 3271854 17930 rmperry 1 3272767 I could not live without my crock pot. As a matter of fact I just used my left over prime rib from the holidays to make the best BBQ beef you ever tasted. I use it alot to recreate meals from left overs. My favs to cook in it are: Fresh Pork Shoulder- pulled pork dinner Marinara Sauce with meat (pork, chicken, sausages & meatballs) I make Hawiian Meatballs in it Soups Chowders - Clam, Fish & Corn Chicken wings Chicken dishes of all kinds If you can cook it you can crock cook it... Experiment and you will be pleasantly suprised. Tue Jan 08 05:29:07 -0800 2008 3270394 12606 MeffaBabe 2 3277285 I agree. I love my crockpot, too. Other than stews, I do quite a few of the above (caramelized onions, curry, bread puddings, coq au vin, oatmeal, stratas, pulled pork,..). Also: make stocks, bean soups, simmer spaghetti sauce (adding raw meat balls and letting it cook all day), meatloaf, lasagne, shepherd's pie,potatoes, stroganoff, chicken paprikash... It can be used for anything you'd simmer or bake. I'm going to try cheesecake in ramekins at some point. I think it's the perfect environment for a smooth creamy cheesecake. Wed Jan 09 09:29:23 -0800 2008 3272767 39874 chowser 3 3277498 How do you do the lasgana? Wed Jan 09 10:26:06 -0800 2008 3277285 36661 Sam Fujisaka 4 3277686 I spray the crockpot and just layer everything in it the way you normally would (so precook the meats). I cook it on low (or warm on my super heated crockpot). I use no-boil noodles but soak them in hot water first. I use a lot of spray, though. It does tend to stick if you don't have enough. Wed Jan 09 11:09:11 -0800 2008 3277498 39874 chowser 1 3277547 I make a mean beef or chicken marsala in one. Dust and lightly brown either beef or chicken, add fresh ground pepper and dried oregano to taste. Add a 1-1 mixture of chicken/beef broth and marsala wine to make the meat float. Add a variety of mushrooms and cook for 5-6 hours on low. Tender and tasty and easy. You can thicken sauce with a bit of cornstarch is you prefer but I find that it is usually thick enough for me and mine. Wed Jan 09 10:39:19 -0800 2008 3270394 133355 jspear 1 3277596 Okay, another question - I just got the very basic 5.5 quart model--does anyone have any of the fancier, new ones with the timers and meat thermometers such as http://www.target.com/Hamilton-Beach-5-qt-Programmable-Cooker/dp/B000R4FTV4/sr=1-11/qid=1199904572/ref=sr_1_11/602-0306098-3226217?ie=UTF8&index=target&field-original-keywords=slwo%20cooker&rh=k%3Aslow%20cooker&page=1 , and should I take this one back (rival, very basic model) and get one of those instead? Wed Jan 09 10:50:17 -0800 2008 3270394 20741 erikka 2 3277780 Keep the Rival. You may never find a need for the fancy one, but you'll always use the Plain Theodora one, regardless. Wed Jan 09 11:31:29 -0800 2008 3277596 10743 yayadave 2 3277815 I've never seen one with a meat thermometer but it would be great if that would turn the crockpot automatically to warm when the meat was done. I like the timer--ours turns to warm once the time is up. We often get held up and don't get home when planned. The absolute necessity I'd say is having a crock that is removeable. There is also a new Hamilton Beach model that has three stackable crocks in different sizes. I think that could come in handy, too (even if it only lets you say w/ a straight face, "That's a pile of crock!"). Wed Jan 09 11:38:40 -0800 2008 3277596 39874 chowser 1 3277842 Layer a meal in with the potatoes at the bottom, carrots and celery and your roast, or chicken. Also you can put breasts with onions on the bottom,stuffing, and more breast on the top. Great for Pork Colorado! This is one of our favorites, using the meat for burritos, stew or tamales. YUM! Wed Jan 09 11:45:47 -0800 2008 3270394 50431 chef chicklet 1 3354003 What an array of ideas! And not a single one calls for a can of "condensed cream of anything" soup. Thu Jan 31 18:30:29 -0800 2008 3270394 11396 doctor_mama 1 3354043 agree w/ all the steel cut recs. also, caramelized onions... fantastic. i've made ahi tuna steaks w/ shiitakes, bok choy and a soy/bragg's based marinade bread pudding sticky buns Thu Jan 31 18:44:32 -0800 2008 3270394 15572 Emme 2 3354294 Could you share how you do the caramelized onions? Cooking time? Thu Jan 31 20:29:19 -0800 2008 3354043 150115 Mellicita 3 3354405 here ya go... http://www.chowhound.com/topics/440327#2932309 Thu Jan 31 21:12:10 -0800 2008 3354294 15572 Emme 4 3357442 Thank you so much! Fri Feb 01 18:27:36 -0800 2008 3354405 150115 Mellicita 1 3354398 I use mine for kheer (rice pudding). 1 cup rice, 4 cups milk , 1/2 cup water, 1/2 cup turbinado sugar in the pot for 3 hours . Add crushed green cardamoms and a tspn of ghee and cook without lid for 5 more min. yummmmm Thu Jan 31 21:09:51 -0800 2008 3270394 141107 JiyoHappy 1 3357873 Has anyone tried pork with Coca Cola? I sometimes eat in a lunch place where they have delicious roast pork (not a loin, probably a shoulder cut up). The cook told someone he roasts it in coke! It is not sweet, and the gravy is delicious. I was thinking of trying it in the crockpot. Brown first? I don't know. I will use shoulder and probably add some garlic and onion to the pot. Ideas? Fri Feb 01 22:41:22 -0800 2008 3270394 98904 MazDee 2 3439290 If you add some ketchup (equal parts coke/ketchup) and then some onions, garlic and I cut some potatoes in 1/2 and put in if you like some heat some hot sauce or pepper flakes it makes a great bbq sauce and complete meal. I make this in my crock pot all the time... for weight watchers or dieters use diet coke... Wed Feb 27 06:14:28 -0800 2008 3357873 12606 MeffaBabe 1 3427663 I just posted this to another CH thread. It's great for parties: Crockpot Sugared Pecans & Walnuts 1 pound Pecans or Walnut pieces 1/2 cup Unsalted butter - melted 1/2 cup Powdered sugar 1/4 tsp Allspice - ground 1/8 tsp Cloves - ground 1 1/2 tsp Cinnamon - ground 1/4 tsp Ginger - ground - - Preheat crockpot on high for 15 minutes. - - First, in preheated crockpot stir the walnuts (or pecans) and butter until mixed well. - - Add the powdered sugar, stirring to coat evenly. - - Cover and slow-cook on high for 15 minutes. - - Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally until the nuts are coated with a crisp glaze (should be about two hours.) - - Transfer the nuts to a bowl. - - In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly, - - Let cool before serving. Sat Feb 23 12:44:48 -0800 2008 3270394 145206 SSqwerty 1 3427791 rice pudding! Sat Feb 23 13:40:06 -0800 2008 3270394 10669 Amuse Bouches 1 3434053 I have had success with several recipes from Secrets of Slow Cooking by Liana Krissof, especially the Mole Verde, which I posted about months ago http://www.chowhound.com/topics/441571. The book indicates you can also do Duck Confit, though I've never tried. My new favorite crock pot recipe is for Split Pea Soup, adapted from a Whole Foods handout. Layer evenly in the crockpot in the following order: 1. small bag of split peas, rinsed and drained 2. two cups diced ham or canadian bacon 3. 1/2 cup carrots, peeled and sliced 4. one onion, chopped 5. two celery stalks with leaves, sliced 6. bay leaf 7. sprinkling of thyme, sea salt, cracked pepper Pour six cups of chicken stock over it. DO NOT STIR. Cook on high for 3 hours or low for 6 hours. Stir and serve. Mon Feb 25 15:58:06 -0800 2008 3270394 16831 Ruby Louise 1 3437123 How many things to cook in my crockpot! Chili! Greek Chicken - whole chicken, garlic(lots), potatoes, celery, onions and Red Wine, olive oil, oregano and salt, Paella! Gumbo! Jambalaya Pot Roast BBQ Puerto Rican Rice and Beans Hot Sausage in wine with pepper and onions Cabbage with corned beef There maybe more that i have tried and succeeded at ... mostly I start them in the morning and leave them till I get home...some like chili and BBQ I cook and let sit for another day Tue Feb 26 12:54:22 -0800 2008 3270394 168212 PaulaT 1 3438885 Here is my cheap, fast, and EASY lentils and sausage crockpot recipe:: 1 bag of brown lentils (16 oz) 1 small (14 oz? or so?) can fire-roasted diced tomatoes 2 regular sized cans chicken broth 1.5 cups water 1 bay leaf put all of the above in slowcooker and cook on high one hour THEN take one kielbasa (1 lb or so) and cut into coins or, if you want it SPICY, take andouille sausage and do same -- just make sure you're using PRE-COOKED sausage add sausage coins and cook on high 2 more hours or so you may need to add salt at the end. that's it!i serve it on rice or whole wheat couscous with dabs of plain yogurt. YUM! Tue Feb 26 22:24:59 -0800 2008 3270394 87399 mutterer 1 3444069 Country Style Pork Ribs are made for the crock pot. Just cover them with barbeque sauce thinned out with a little vinegar and leave them all day. It is the only way my son likes them. I have also done this with a bottle of that black honey garlic sauce (again thinned out a bit with rice wine vinegar or soya sauce). I have tried several meatloaf recipes and have not been happy with the results. The meat was just grey (or gray). Thu Feb 28 10:59:49 -0800 2008 3270394 169994 pengcast