please suggest slow cooker recipes ...for newbies
my friend works in a small team (4-6 people) in Cambodia and despite plenty of supply of food, restaurants are either under the par, overpriced, or serve the same dishes everywhere. Cooking is the way to go but people in this forum (amater pro) probably couldn't imagine how difficult for some people to put the salt right, fry things in right heat and cook in the right time.
After my advice, they bought two rice cookers which works like a slow cooker. One is for cooking rice, another one for making stew and simmering anything. Stew seems to be a "tolerate dish" which can accept most mistakes and usually tastes acceptable and using rice cooker (like slow cooker) means that the change to catch on the bottom is near to zero.
Could you recommend some easy recipes for someone who don't know anything about cooking?
Here is one of the recipe I gave them. I test it at my home rice cooker with detailed measurements.
- 2 pounds pork ribs, cut into pieces.
- 200ml soy sauce
- 4 tablespoons sugar
- 3 teaspoons salt
- two star anises, 1 small piece cinnamon, 5 teaspoons minced chilis
- 2000ml water
put everything in a rice cooker, cover the lid , simmer for 3 hours. Remove the excess oil afloat on the stew and serve.
...It's rather simple but they told me that it's the best food they've ever had in the whole month. Can you recommend some easy dish like this?
I can't cook worth a damn but I got a slow cooker a couple of weeks ago and have cooked with it twice.
Came out really good: Buffalo chicken breasts. I bought 4 pounds of chicken breasts which were on sale, Made a sauce out of 2/3 of a bottle of Frank's Redhot Wing sauce, some vinegar, two tablespoons of butter. Poured the sauce over the chicken in the cooker, sprinkled breasts liberally with paprika, cooked for 3 1/2 hours at high. Tasted even better the next day.
Not good: Pot roast using cream of mushroom soup as a liquid. The roast was tender but the soup added nothing to it, too bland, using A1 sauce to eat the roast.
Next I'm going to try using an Indian curry as a liquid to cook some chicken.
thanks a lot redfish. frank's redhot wing sauce is probably not available in cambodia but i will tell my friends to try to blend it with what they can buy there. the sauce i'm going to use is like this:
i'm just not sure if a rice cooker can do the pot roast right.
Slow Cooker Swiss Steak
I highly recommend you sear the meat and sweat the vegetables before putting in the crock pot.
1/4 cup flour
salt and pepper to taste
1 1/2 pounds round steak, cut into small pieces
3 tablespoons vegetable oil
3 stalks celery, chopped
1 onion, sliced
1 green bell pepper sliced
3 cloves crushed garlic
2 (14.5 oz) cans diced tomatoes with juice
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1. In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.
2. Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.
3. Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar.
4. Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.
Simple beef stew or pot roast is just beef, red wine, vegetables (onions, carrots, potatoes, whatever you want really) and maybe a few simple spices (couple of bay leaves, maybe basil, salt and pepper of course, or just put a few star anise and cloves in there if you're feeling adventurous). Serve with rice made in the other cooker.
Same thing for a simple coq au vin, as well (obviously replacing the beef with chicken).
I've made moroccan tagine with cut up chicken thighs, can of crushed tomatoes, veggies (red and green peppers, zucchini, potatoes maybe, onions definitely, crushed garlic, spices (cinnamon, cumin and tumeric a must, maybe some nutmeg if you have it...just google some tagine recipes for a spice mix idea if you're interested in trying). Finish with tomato paste about a half hour to an hour before finish. Great with couscous, but just as good with rice, of course.