People think I'm crazy when I tell them I make my lasagna in a crock pot. They chuckle and laugh, and I shrug my shoulders and invite them over for dinner. When they enter my home they are amazed at the aromas and anxiously sit down to eat.
They always end up eating their words after they eat my lasagna. It is easily the best I've ever tasted. Although it requires a little more preparation than most of my crock pot recipes on my website, it's well worth the extra effort. Bon Appetit!
Crock Pot Lasagna
1 1/2 pounds Italian Turkey Sausage
2 medium onions, chopped
1 large jar spaghetti sauce
2 tsp Italian seasoning mix
1/2 tsp oregano
1 tbsp minced onion
1/4 tsp thyme
1-15 oz container part skim ricotta cheese
1 cup shredded parmesan cheese
3 cups shredded mozzarella cheese
12 uncooked lasagna noodles
Spray crock pot with non stick cooking spray. In large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Drain. Add sauce and seasonings, mix well, reduce heat to low. In bowl, combine ricotta cheese, parmesan cheese, and 2 cups of the mozzarella cheese. Spoon 1/4 of the sausage mixture into the crock pot and top with noodles broken to fit. Top with half of the cheese mixture, then 1/4 of the sausage mixture and noodles. Make another layer of cheese, sausage, and noodles, then finish with remaining sausage mixture. Cover and cook on low 6-8 hours or high for 3-4 hours. Sprinkle with remaining mozzarella cheese, cover and cook 15 minutes until cheese is melted.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Monday, December 29, 2008
Crockpot Recipes Hold the Key to Stress Free Cooking
A few years ago, my crock pot would collect dust in my cupboard waiting for me to make chili or a pot roast. Now it’s a rare evening when you don’t see it on my counter with the night’s dinner in it.
I know that many of you can relate to what it’s like in my household from 4:00pm on. After getting 4 kids an after school snack, I am helping a 10 year old with homework, playing dominoes with twin 4 year olds, and chasing after a 2 year old. How on earth could I be expected to do all of this while preparing dinner and not be completely frazzled by the time we sat down to eat? Finally I discovered the answer.
Now each morning I get up and, while drinking my coffee, decide what’s for dinner that evening. I take meat out of the freezer to thaw in cold water in the sink, verify remaining ingredients, and play with my 2 year old. Then I leisurely take 10-15 minutes mid morning to throw ingredients into a pot and flip a switch.
I go about the rest of my day relaxed, knowing that dinner will be a cinch. Sure enough, dinner time comes and all I need to do is spoon food onto some plates, sit down, and enjoy!
Reasons why crock pot cooking is virtually stress free:
-Clean up is easy; there aren’t numerous pots and pans to wash, just one stoneware pot and maybe a cutting board and knife.
-Minimal preparation is required; just a few minutes each morning.
-It’s really difficult to overcook things in a crock pot. Plus, now there are crock pots that will automatically switch to a “keep warm” setting once the cooking time is done.
-Crock pots are wonderful for cheaper cuts of meat. Cooking for a large family, I’m conscientious of my grocery bill. Because crock pots cook meat over a long period of time at low heat, tougher cuts of meat turn out tender and juicy.
-You’re not feeding your family fast food or calling the pizza delivery guy again; they are getting quality home cooked meals.
-Crock pot cooking is perfect for any type of mom. Those who work out of the office can quickly fix the meal in the morning or even prepare it the night before and refrigerate.
-Different people can eat at different times. Let’s face it, with busy schedules many families can’t eat together during the week. A crock pot keeps the meal warm for your toddlers to eat at 5pm, your high school kids to eat at 8pm, and your husband to grab a 10pm snack.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
I know that many of you can relate to what it’s like in my household from 4:00pm on. After getting 4 kids an after school snack, I am helping a 10 year old with homework, playing dominoes with twin 4 year olds, and chasing after a 2 year old. How on earth could I be expected to do all of this while preparing dinner and not be completely frazzled by the time we sat down to eat? Finally I discovered the answer.
Now each morning I get up and, while drinking my coffee, decide what’s for dinner that evening. I take meat out of the freezer to thaw in cold water in the sink, verify remaining ingredients, and play with my 2 year old. Then I leisurely take 10-15 minutes mid morning to throw ingredients into a pot and flip a switch.
I go about the rest of my day relaxed, knowing that dinner will be a cinch. Sure enough, dinner time comes and all I need to do is spoon food onto some plates, sit down, and enjoy!
Reasons why crock pot cooking is virtually stress free:
-Clean up is easy; there aren’t numerous pots and pans to wash, just one stoneware pot and maybe a cutting board and knife.
-Minimal preparation is required; just a few minutes each morning.
-It’s really difficult to overcook things in a crock pot. Plus, now there are crock pots that will automatically switch to a “keep warm” setting once the cooking time is done.
-Crock pots are wonderful for cheaper cuts of meat. Cooking for a large family, I’m conscientious of my grocery bill. Because crock pots cook meat over a long period of time at low heat, tougher cuts of meat turn out tender and juicy.
-You’re not feeding your family fast food or calling the pizza delivery guy again; they are getting quality home cooked meals.
-Crock pot cooking is perfect for any type of mom. Those who work out of the office can quickly fix the meal in the morning or even prepare it the night before and refrigerate.
-Different people can eat at different times. Let’s face it, with busy schedules many families can’t eat together during the week. A crock pot keeps the meal warm for your toddlers to eat at 5pm, your high school kids to eat at 8pm, and your husband to grab a 10pm snack.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Homemade Chili Crockpot Recipe
Have you been searching for the perfect Chili Recipe for your family? Don't have the ability to watch over it as it cooks? Use your crockpot for this scrumptious recipe. This recipe is not intended to be hot and spicy. If you like it hot, by all means, add more chili powder, chili pepper flakes or some hot sauce. You can also substitute the mild salsa for medium or hot as well. This recipe is great all year round but especially on a chilly winter day.
Ingredients:
1-1.5 lbs of 90% Lean ground beef
15 oz. can diced tomatoes
½ cup-3/4 cup Pace Mild Salsa or your own brand
15 oz. can kidney beans rinsed and drained
1 onion diced
1 green pepper diced
1 celery stalk diced
1 tbsp chili powder
1 tsp cinnamon
2 cups of water
¼ tsp of salt (if other spices have it, don't use it)
1 tsp of garlic powder
1 tsp black pepper
1 tbsp of minced garlic from jar or one clove minced
¼ tsp oregano
¼ tsp thyme
¼ tsp basil
2 tbsp of fresh minced parsley/cilantro (put in 30 minutes before completely cooked)
Topping:
¼ cup Grated cheddar cheese (2 tbsp for each bowl)
4 tbsp Plain yogurt or sour cream (2 tbsp for each bowl)
2 tbsp cilantro (for topping each bowl)
* If you like black olives, you could use 2 cut up olives for each
Recipe Serves 4
Instructions:
Brown the lean ground beef and drain the fat. Add a dash of garlic powder as you cook it. Then add in the green pepper and onion after meat is done to sauté. When lightly brown add to the crockpot with all other ingredients. Cook on low for 8hrs or cook on high for 4hrs.
Serve into large bowls and sprinkle some cheddar cheese (2 tbsp)for each one then add the plain yogurt. Top with cilantro and a dash of ground black pepper.
***Double the recipe and it fits into a 5 quart Crockpot***
Karla Davis is a Certified Personal Trainer who has spent over 4 years focusing on Nutrition and Health. She also specializes in Staging and Organizing homes and office spaces as a Professional Organizer and is also a Public Speaker. Karla has over 10 years of experience and success within inside/outside Sales and Marketing, and is the wife of Author, Paul Davis. Karla too is now writing her own books as her life mission is to positively transform the homes and lives of everyone she meets.
Article Source: http://EzineArticles.com/?expert=Karla_Ruzycki-Davis
Ingredients:
1-1.5 lbs of 90% Lean ground beef
15 oz. can diced tomatoes
½ cup-3/4 cup Pace Mild Salsa or your own brand
15 oz. can kidney beans rinsed and drained
1 onion diced
1 green pepper diced
1 celery stalk diced
1 tbsp chili powder
1 tsp cinnamon
2 cups of water
¼ tsp of salt (if other spices have it, don't use it)
1 tsp of garlic powder
1 tsp black pepper
1 tbsp of minced garlic from jar or one clove minced
¼ tsp oregano
¼ tsp thyme
¼ tsp basil
2 tbsp of fresh minced parsley/cilantro (put in 30 minutes before completely cooked)
Topping:
¼ cup Grated cheddar cheese (2 tbsp for each bowl)
4 tbsp Plain yogurt or sour cream (2 tbsp for each bowl)
2 tbsp cilantro (for topping each bowl)
* If you like black olives, you could use 2 cut up olives for each
Recipe Serves 4
Instructions:
Brown the lean ground beef and drain the fat. Add a dash of garlic powder as you cook it. Then add in the green pepper and onion after meat is done to sauté. When lightly brown add to the crockpot with all other ingredients. Cook on low for 8hrs or cook on high for 4hrs.
Serve into large bowls and sprinkle some cheddar cheese (2 tbsp)for each one then add the plain yogurt. Top with cilantro and a dash of ground black pepper.
***Double the recipe and it fits into a 5 quart Crockpot***
Karla Davis is a Certified Personal Trainer who has spent over 4 years focusing on Nutrition and Health. She also specializes in Staging and Organizing homes and office spaces as a Professional Organizer and is also a Public Speaker. Karla has over 10 years of experience and success within inside/outside Sales and Marketing, and is the wife of Author, Paul Davis. Karla too is now writing her own books as her life mission is to positively transform the homes and lives of everyone she meets.
Article Source: http://EzineArticles.com/?expert=Karla_Ruzycki-Davis
Friday, December 5, 2008
Beef Crock Pot Recipe – Can It Be Gourmet?
Can you really make an interesting beef crock pot recipe? Most people, when they think about crock pot cooking they just think about crock pot stew. Now this can be delicious but there is so much more you can do.
Cooks often seem to just use their crock pot for one or two things and can’t seem to think of anything new.
Many a time we have received emails asking for a ‘new’ crock pot recipe. Something gourmet and unusual but nothing complicated. Which is so easy with your slow cooker.
Ok. The basics are to put the vegetables in the bottom of the crockpot and then add the meat and pour the liquid on top.
Now, remembering this principle you can take any oven casserole recipe and convert in easily into a crockpot recipe.
So, for the times when you want something a bit gourmet, just get out your favorite recipe book or food magazine and find a delicious beef casserole recipe.
Adapting a conventional recipe to work in the crock pot is easy. Most people we talk to either don’t know you can do it or are to scared to try.
Don’t stress, it is easy if you keep an eye on a few principles.
So we already know to place the veggies in the slow cooker first. This will ensure they cook in time. And then the meat goes on top of the vegetables.
Easy. We are half way to a delicious crock pot meal already.
Now to the rest of the recipe.
Because we always use the crockpot with the lid on, it makes sense that we have less evaporation and therefore will need less liquid.
So all you need do is reduce the amount of liquid whether it water, wine or stock.
It takes a bit of practice to know how much. But as a rule of thumb ensure the veggies are just covered.
If there is too much liquid, don’t worry. Just half an hour before serving mix up a little corn starch with some water and stir in. Turn on high and by the time you are ready to serve it will have thickened nicely.
One last thought. Herbs and spices tend to loose their flavor in the long slow cooking time. To counteract this, about an hour before serving, take a taste. And add more if needed and some salt and pepper if you wish.
Well, there you have it. An easy way to create an original delicious beef crock pot meal.
That’s all I do to create all our fabulous crockpot recipes at www.A-Crock-Cook.com.
Until our next Crock Pot Meal
Enjoy Cooking!
Lisa “The Crock Cook”
Article Directory: http://www.articledashboard.com
Cooks often seem to just use their crock pot for one or two things and can’t seem to think of anything new.
Many a time we have received emails asking for a ‘new’ crock pot recipe. Something gourmet and unusual but nothing complicated. Which is so easy with your slow cooker.
Ok. The basics are to put the vegetables in the bottom of the crockpot and then add the meat and pour the liquid on top.
Now, remembering this principle you can take any oven casserole recipe and convert in easily into a crockpot recipe.
So, for the times when you want something a bit gourmet, just get out your favorite recipe book or food magazine and find a delicious beef casserole recipe.
Adapting a conventional recipe to work in the crock pot is easy. Most people we talk to either don’t know you can do it or are to scared to try.
Don’t stress, it is easy if you keep an eye on a few principles.
So we already know to place the veggies in the slow cooker first. This will ensure they cook in time. And then the meat goes on top of the vegetables.
Easy. We are half way to a delicious crock pot meal already.
Now to the rest of the recipe.
Because we always use the crockpot with the lid on, it makes sense that we have less evaporation and therefore will need less liquid.
So all you need do is reduce the amount of liquid whether it water, wine or stock.
It takes a bit of practice to know how much. But as a rule of thumb ensure the veggies are just covered.
If there is too much liquid, don’t worry. Just half an hour before serving mix up a little corn starch with some water and stir in. Turn on high and by the time you are ready to serve it will have thickened nicely.
One last thought. Herbs and spices tend to loose their flavor in the long slow cooking time. To counteract this, about an hour before serving, take a taste. And add more if needed and some salt and pepper if you wish.
Well, there you have it. An easy way to create an original delicious beef crock pot meal.
That’s all I do to create all our fabulous crockpot recipes at www.A-Crock-Cook.com.
Until our next Crock Pot Meal
Enjoy Cooking!
Lisa “The Crock Cook”
Article Directory: http://www.articledashboard.com
What Exactly Is A Crockpot?
The word 'crockpot' is a name which is actually a trademarked name, but is often used as a generic term. The terms 'crockpot' and 'slow cooker' have come to be used interchangeably.
'Rival' is the original holder of the trademarked term 'Crock-Pot'.
The Rival Crock-Pot / slow cooker has been one of the most important cooking tools for busy families since its introduction in 1971. Slow cooking is a great way to provide delicious home cooked meals for people and families on the go and produces flavorful meals time after time.
This appliance is made of fired clay and is usually glazed and surrounded by a metallic housing. It contains a controlled heating element to maintain the slow cooker temperatures whuich allow food to be cooked over longer periods of time.
Typically a slow cooker will have just two heat settings, and a glass lid is used to retain the heat and moisture. An important tip to be sure to follow is this: Don't lift the lid while it is cooking the food! Letting the heat escape in this way will add twenty minutes to the cooking time! The lid is important as it prevents escape of hot water vapor which would, if permitted, lead to lowering the internal water level, loss of heat and drying out of the contents.
A slow cooker works in a much different way than a pressure cooker which allows much higher temperatures than the boiling point of water. Because the lid of a slow cooker is on very loosely, the temperature inside will never get above the boiling point of water. Any vapor that does occur condenses on the lid and returns as moisture back onto the food.
Because of the nature of slow cooking, food can be cooked for longer than expected with no harm to the food. In fact, your meats become more tender when they are cooked like this over longer periods of time.
Recipes for these cookers must be adjusted to compensate for the nature of the cooking. Often water must be decreased. Most (probably all) come with recipe booklets. Many cookbooks with slow cooker recipes are available and there are numerous recipes on the Web. A small number of cookbooks seek to make complete dishes in a slow cooker using fewer than five ingredients while others treat the slow cooker as a serious piece of culinary equipment capable of producing gourmet meals. With some experience, timings and recipe adjustments can be successfully made for many recipes not originally intended for these cookers. The long, moist nature of the cooking method allows for lower quality cuts to be used.
And even though a slow cooker takes longer to cook the food, it will actually save you time! How is this possible? Well, you can quickly load the ingredients in the morning and turn it on. That right there is the bulk of your time -not very much! And at dinner time, your home will greet you with a flavorful aroma fit for a king or queen!
Article Directory: http://www.articledashboard.com
'Rival' is the original holder of the trademarked term 'Crock-Pot'.
The Rival Crock-Pot / slow cooker has been one of the most important cooking tools for busy families since its introduction in 1971. Slow cooking is a great way to provide delicious home cooked meals for people and families on the go and produces flavorful meals time after time.
This appliance is made of fired clay and is usually glazed and surrounded by a metallic housing. It contains a controlled heating element to maintain the slow cooker temperatures whuich allow food to be cooked over longer periods of time.
Typically a slow cooker will have just two heat settings, and a glass lid is used to retain the heat and moisture. An important tip to be sure to follow is this: Don't lift the lid while it is cooking the food! Letting the heat escape in this way will add twenty minutes to the cooking time! The lid is important as it prevents escape of hot water vapor which would, if permitted, lead to lowering the internal water level, loss of heat and drying out of the contents.
A slow cooker works in a much different way than a pressure cooker which allows much higher temperatures than the boiling point of water. Because the lid of a slow cooker is on very loosely, the temperature inside will never get above the boiling point of water. Any vapor that does occur condenses on the lid and returns as moisture back onto the food.
Because of the nature of slow cooking, food can be cooked for longer than expected with no harm to the food. In fact, your meats become more tender when they are cooked like this over longer periods of time.
Recipes for these cookers must be adjusted to compensate for the nature of the cooking. Often water must be decreased. Most (probably all) come with recipe booklets. Many cookbooks with slow cooker recipes are available and there are numerous recipes on the Web. A small number of cookbooks seek to make complete dishes in a slow cooker using fewer than five ingredients while others treat the slow cooker as a serious piece of culinary equipment capable of producing gourmet meals. With some experience, timings and recipe adjustments can be successfully made for many recipes not originally intended for these cookers. The long, moist nature of the cooking method allows for lower quality cuts to be used.
And even though a slow cooker takes longer to cook the food, it will actually save you time! How is this possible? Well, you can quickly load the ingredients in the morning and turn it on. That right there is the bulk of your time -not very much! And at dinner time, your home will greet you with a flavorful aroma fit for a king or queen!
Article Directory: http://www.articledashboard.com
Cooking For The Crockpot
A crockpot or slow cooker, as it's also know, can be an invaluable piece of kitchen equipment. In essence it's a stoenware or earthenware pot sitting on top of a heating element. With a tight-fitting lid it allows meals to be cooked very slowly over low heat for a long period of time.
This is an excellent cooking method for tenderizing tough cuts of meat, so you can use it to cook those cuts (such as shoulder [chuck]) that are tough but very flavoursome.
Crockpots also allow for meals to be cooked slowly over a long period of time, so you can prepare your meal the night before hand have it cooking slowly over night. Or you can add your ingredients to the crockpot and have it cook away whilst you are at work so it will be ready in the evening when you get home.
Essentially, if you have a recipe for a stew you can easily adapt it for the crockpot. The main thing to do is to reduce the volume of water, typically by about 1/2 to 2/3. As an example of this here is a traditional recipe for a Turkish Lamb stew with Onions:
Lamb Stew with Onions
Ingredients:
250g lamb, cubed
300g pearl onions (baby onions), peeled
a few slivers of freshly-pared orange zest
2 tbsp butter
50ml extra-virgin olive oil
2 tbsp crushed tomatoes
salt and black pepper, to taste
Method:
Place the lamb in a pot, cover with 360ml water and simmer gently (covered) on low heat for about 45 minutes, or until tender. Now add the remaining ingredients and add a further 360ml water. Return to a simmer, cover and cook gently for a further 35 minutes. Adjust the seasonings and serve with pilaf rice.
Below is the same dish adapted to be made in a crockpot or slow cooker.
Crockpot Lamb Stew with Onions
Ingredients:
250g lamb, cubed
300g pearl onions, peeled
a few slivers of freshly-pared orange zest
2 tbps butter
2 tbsp olive oil
2 tbsp crushed tomatoes
salt and black pepper, to taste
Method:
Combine all the ingredients in a crockpot and stir-in 400ml water. Cover and cook on low powder for between 6 and 8 hours or until the lamb is tender. Season to taste with salt and black pepper and serve hot with pilaf rice.
As you can see, you require less water for the crockpot version and cooking is simply a matter of combining the ingredients in the crockpot and cooking. Much simpler and a lot less fuss!
Though this article has dealt with braising and stewing in the main, a crockpot can be a very versatile cooking tool. You can create soups, roasts and even cakes and desserts in a crockpot as long as you have the basic recipe. Crockpots are also cheap to buy and may well represent one of the best investments you can make for your kitchen.
Article Directory: http://www.articledashboard.com
This is an excellent cooking method for tenderizing tough cuts of meat, so you can use it to cook those cuts (such as shoulder [chuck]) that are tough but very flavoursome.
Crockpots also allow for meals to be cooked slowly over a long period of time, so you can prepare your meal the night before hand have it cooking slowly over night. Or you can add your ingredients to the crockpot and have it cook away whilst you are at work so it will be ready in the evening when you get home.
Essentially, if you have a recipe for a stew you can easily adapt it for the crockpot. The main thing to do is to reduce the volume of water, typically by about 1/2 to 2/3. As an example of this here is a traditional recipe for a Turkish Lamb stew with Onions:
Lamb Stew with Onions
Ingredients:
250g lamb, cubed
300g pearl onions (baby onions), peeled
a few slivers of freshly-pared orange zest
2 tbsp butter
50ml extra-virgin olive oil
2 tbsp crushed tomatoes
salt and black pepper, to taste
Method:
Place the lamb in a pot, cover with 360ml water and simmer gently (covered) on low heat for about 45 minutes, or until tender. Now add the remaining ingredients and add a further 360ml water. Return to a simmer, cover and cook gently for a further 35 minutes. Adjust the seasonings and serve with pilaf rice.
Below is the same dish adapted to be made in a crockpot or slow cooker.
Crockpot Lamb Stew with Onions
Ingredients:
250g lamb, cubed
300g pearl onions, peeled
a few slivers of freshly-pared orange zest
2 tbps butter
2 tbsp olive oil
2 tbsp crushed tomatoes
salt and black pepper, to taste
Method:
Combine all the ingredients in a crockpot and stir-in 400ml water. Cover and cook on low powder for between 6 and 8 hours or until the lamb is tender. Season to taste with salt and black pepper and serve hot with pilaf rice.
As you can see, you require less water for the crockpot version and cooking is simply a matter of combining the ingredients in the crockpot and cooking. Much simpler and a lot less fuss!
Though this article has dealt with braising and stewing in the main, a crockpot can be a very versatile cooking tool. You can create soups, roasts and even cakes and desserts in a crockpot as long as you have the basic recipe. Crockpots are also cheap to buy and may well represent one of the best investments you can make for your kitchen.
Article Directory: http://www.articledashboard.com
Friday, October 31, 2008
What Exactly Is a Crockpot?
The word 'crockpot' is a name which is actually a trademarked name, but is often used as a generic term. The terms 'crockpot' and 'slow cooker' have come to be used interchangeably.
'Rival' is the original holder of the trademarked term 'Crock-Pot'.
The Rival Crock-Pot / slow cooker has been one of the most important cooking tools for busy families since its introduction in 1971. Slow cooking is a great way to provide delicious home cooked meals for people and families on the go and produces flavorful meals time after time.
This appliance is made of fired clay and is usually glazed and surrounded by a metallic housing. It contains a controlled heating element to maintain the slow cooker temperatures whuich allow food to be cooked over longer periods of time.
Typically a slow cooker will have just two heat settings, and a glass lid is used to retain the heat and moisture. An important tip to be sure to follow is this: Don't lift the lid while it is cooking the food! Letting the heat escape in this way will add twenty minutes to the cooking time! The lid is important as it prevents escape of hot water vapor which would, if permitted, lead to lowering the internal water level, loss of heat and drying out of the contents.
A slow cooker works in a much different way than a pressure cooker which allows much higher temperatures than the boiling point of water. Because the lid of a slow cooker is on very loosely, the temperature inside will never get above the boiling point of water. Any vapor that does occur condenses on the lid and returns as moisture back onto the food.
Because of the nature of slow cooking, food can be cooked for longer than expected with no harm to the food. In fact, your meats become more tender when they are cooked like this over longer periods of time.
Recipes for these cookers must be adjusted to compensate for the nature of the cooking. Often water must be decreased. Most (probably all) come with recipe booklets. Many cookbooks with slow cooker recipes are available and there are numerous recipes on the Web. A small number of cookbooks seek to make complete dishes in a slow cooker using fewer than five ingredients while others treat the slow cooker as a serious piece of culinary equipment capable of producing gourmet meals. With some experience, timings and recipe adjustments can be successfully made for many recipes not originally intended for these cookers. The long, moist nature of the cooking method allows for lower quality cuts to be used.
Article Source: http://EzineArticles.com/?expert=Tony_Buel
'Rival' is the original holder of the trademarked term 'Crock-Pot'.
The Rival Crock-Pot / slow cooker has been one of the most important cooking tools for busy families since its introduction in 1971. Slow cooking is a great way to provide delicious home cooked meals for people and families on the go and produces flavorful meals time after time.
This appliance is made of fired clay and is usually glazed and surrounded by a metallic housing. It contains a controlled heating element to maintain the slow cooker temperatures whuich allow food to be cooked over longer periods of time.
Typically a slow cooker will have just two heat settings, and a glass lid is used to retain the heat and moisture. An important tip to be sure to follow is this: Don't lift the lid while it is cooking the food! Letting the heat escape in this way will add twenty minutes to the cooking time! The lid is important as it prevents escape of hot water vapor which would, if permitted, lead to lowering the internal water level, loss of heat and drying out of the contents.
A slow cooker works in a much different way than a pressure cooker which allows much higher temperatures than the boiling point of water. Because the lid of a slow cooker is on very loosely, the temperature inside will never get above the boiling point of water. Any vapor that does occur condenses on the lid and returns as moisture back onto the food.
Because of the nature of slow cooking, food can be cooked for longer than expected with no harm to the food. In fact, your meats become more tender when they are cooked like this over longer periods of time.
Recipes for these cookers must be adjusted to compensate for the nature of the cooking. Often water must be decreased. Most (probably all) come with recipe booklets. Many cookbooks with slow cooker recipes are available and there are numerous recipes on the Web. A small number of cookbooks seek to make complete dishes in a slow cooker using fewer than five ingredients while others treat the slow cooker as a serious piece of culinary equipment capable of producing gourmet meals. With some experience, timings and recipe adjustments can be successfully made for many recipes not originally intended for these cookers. The long, moist nature of the cooking method allows for lower quality cuts to be used.
Article Source: http://EzineArticles.com/?expert=Tony_Buel
3 Cheesy Crockpot Recipes
Crockpot meals are always easy, and very tasty as well. If you love a good cheesy meal or snack, these recipes are just right for you!
Recipe #1 - All Day Macaroni & Cheese
8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well.
Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.
Recipe #2 - Artichoke & Cheese Dip
1 lb. shredded Mozzarella
1 c. grated Parmesan
1 c. (8 oz. jar) mayonnaise
1 c. (8 1/2 oz.) artichoke hearts, drained and chopped
Minced onions
Mix ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in lightly buttered 3 1/2 quart slow cooker/Crock Pot on (high) for about 1 hour. Serve with broken up French bread or wheat crackers.
Recipe #3 - Broccoli & Cheese Soup
2 c. cooked noodles
1 (10 oz.) pkg. frozen chopped broccoli,thawed
3 tbsp. chopped onions
2 tbsp. butter
1 tbsp. flour
2 cups shredded American cheese
Salt to taste
5 1/2 c. milk
Article Source: http://EzineArticles.com/?expert=Kara_Kelso
Recipe #1 - All Day Macaroni & Cheese
8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well.
Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.
Recipe #2 - Artichoke & Cheese Dip
1 lb. shredded Mozzarella
1 c. grated Parmesan
1 c. (8 oz. jar) mayonnaise
1 c. (8 1/2 oz.) artichoke hearts, drained and chopped
Minced onions
Mix ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in lightly buttered 3 1/2 quart slow cooker/Crock Pot on (high) for about 1 hour. Serve with broken up French bread or wheat crackers.
Recipe #3 - Broccoli & Cheese Soup
2 c. cooked noodles
1 (10 oz.) pkg. frozen chopped broccoli,thawed
3 tbsp. chopped onions
2 tbsp. butter
1 tbsp. flour
2 cups shredded American cheese
Salt to taste
5 1/2 c. milk
Article Source: http://EzineArticles.com/?expert=Kara_Kelso
Crockpot Cooking Safety Tips
Although I have never had a bad experience with my crockpot (and I'm sure you won't either), there are a few safety measures you need to follow to ensure food safety. Some of them are pretty basic and common sense and you are probably doing them already. But it never hurts to go over them and to just continue to be aware of the importance proper food handling and preparation techniques.
Always start clean, a clean cooker, clean utensils, a clean work area. And wash your hands before and during food preparation.
Be sure to handle ingredients carefully. Since slow cookers can take a while to get to temperatures hot enough to kill off bacteria, it is imperative to keep the ingredients constantly refrigerated prior to food preparation. Remember that bacteria multiply on food quickly at room temperature. Therefore perishable foods should remain refrigerated until you need them.
Defrost your meats and poultry prior to putting them in your slow cooker. This helps the crockpot achieve proper cooking temperature faster, eliminating the possibility of bacteria growth on your food.
Cutting food into smaller chunks helps to ensure that the food is cooked thoroughly. For example, don't cook large pieces of meat such as a whole chicken in the slow cooker. Doing this increases the opportunity for bacterial growth because it takes a longer time to get to proper cooking temperature. Meats and vegetables can be cut up in advance but make sure you store them separately in covered containers.
Keep the lid on. Experts say that removing the lid can add 20 minutes to the cooking time! This is because it takes that long to re-generate the lost heat and steam. Remove it only to stir the food or check for doneness.
Since vegetables cook slower than meat, place the vegetables on the bottom. Then add the meat and cover the food with your broth, sauce, or water.
If possible, set the slow cooker setting on high for the first hour of cooking to get the food warmed up quickly. Then switch it to low for the rest of the day. If it is not possible, the Food Safety and Inspection Service says it is still safe to cook foods on low for the entire time, since the temperatures stay hot enough for long enough to prevent any bacterial growth on the food.
If you are away during the entire slow-cooking process and you know that there has been a power outage, don't take any chances. Throw the food out. Although it may look done, it could also be unsafe for consumption. You can know if there was a power outage by the time flashing on your other appliances such as microwave or VCR.
If you are home during a power outage, complete the cooking another way -gas stove, etc.
A food thermometer can be used to test for 'doneness' on your meat and poultry to make sure they have reached a safe internal temperature:
Poultry - 170 deg for chicken breast - 180 deg for chicken thigh
Ground Meat- 160 deg
Roasts -145 degrees (medium rare) -160 degrees (medium) -170 degrees (well done)
Casseroles -165 degrees
Stuffing - 165 degrees
Soups - 165 degrees
And when it comes to leftovers, make sure you refrigerate them within two hours after cooking is finished. Store them in shallow covered containers.
It is not recommended that you use a slow cooker to reheat these leftovers.
Article Source: http://EzineArticles.com/?expert=Tony_Buel
Always start clean, a clean cooker, clean utensils, a clean work area. And wash your hands before and during food preparation.
Be sure to handle ingredients carefully. Since slow cookers can take a while to get to temperatures hot enough to kill off bacteria, it is imperative to keep the ingredients constantly refrigerated prior to food preparation. Remember that bacteria multiply on food quickly at room temperature. Therefore perishable foods should remain refrigerated until you need them.
Defrost your meats and poultry prior to putting them in your slow cooker. This helps the crockpot achieve proper cooking temperature faster, eliminating the possibility of bacteria growth on your food.
Cutting food into smaller chunks helps to ensure that the food is cooked thoroughly. For example, don't cook large pieces of meat such as a whole chicken in the slow cooker. Doing this increases the opportunity for bacterial growth because it takes a longer time to get to proper cooking temperature. Meats and vegetables can be cut up in advance but make sure you store them separately in covered containers.
Keep the lid on. Experts say that removing the lid can add 20 minutes to the cooking time! This is because it takes that long to re-generate the lost heat and steam. Remove it only to stir the food or check for doneness.
Since vegetables cook slower than meat, place the vegetables on the bottom. Then add the meat and cover the food with your broth, sauce, or water.
If possible, set the slow cooker setting on high for the first hour of cooking to get the food warmed up quickly. Then switch it to low for the rest of the day. If it is not possible, the Food Safety and Inspection Service says it is still safe to cook foods on low for the entire time, since the temperatures stay hot enough for long enough to prevent any bacterial growth on the food.
If you are away during the entire slow-cooking process and you know that there has been a power outage, don't take any chances. Throw the food out. Although it may look done, it could also be unsafe for consumption. You can know if there was a power outage by the time flashing on your other appliances such as microwave or VCR.
If you are home during a power outage, complete the cooking another way -gas stove, etc.
A food thermometer can be used to test for 'doneness' on your meat and poultry to make sure they have reached a safe internal temperature:
Poultry - 170 deg for chicken breast - 180 deg for chicken thigh
Ground Meat- 160 deg
Roasts -145 degrees (medium rare) -160 degrees (medium) -170 degrees (well done)
Casseroles -165 degrees
Stuffing - 165 degrees
Soups - 165 degrees
And when it comes to leftovers, make sure you refrigerate them within two hours after cooking is finished. Store them in shallow covered containers.
It is not recommended that you use a slow cooker to reheat these leftovers.
Article Source: http://EzineArticles.com/?expert=Tony_Buel
Wednesday, October 29, 2008
Adapting Your Recipes for the Slow Cooker
Now that you've started using your crock pot slow cooker regularly, you're probably wondering how you can adapt your traditional recipes to use in a crock pot. The ease of preparing a meal with a slow cooker has literally changed the lives of busy families. With the help of their slow cookers, families are eating healthier and consuming less greasy fast-food.
Here are some hints for adapting your favorite traditional recipes for crock pot cooking.
1.) Add vegetables like peas and broccoli to your recipe in the last 15 - 60 minutes. If you're using frozen vegetables, remember to add them to your crock pot recipe during the last 30 minutes.
2.) Make sure to soak your dried beans so that they are completely softened before adding them to your recipe. If your recipe includes tomatoes, salt, or sugar, then your beans should definitely be soaked before cooking.
3.) If your recipe calls for pasta, any kind of seafood, milk or other dairy products, then only add them during the last 60 minutes of cooking, and cook pasta to just a bit tender before adding them to the cooker. Condensed cream soups are good alternatives to dairy products because they can withstand longer cooking times.
4.) When cooking a recipe with rice, add an extra ¼ cup liquid for every ¼ cup of rice.
5.) Always remember to reduce the liquid in your recipe by ½ when you're using a traditional recipe in your crock pot.
6.) A good idea for cooking stews and soups that call for vegetables is to put the veggies on the bottom and sides of the slow cooker and then place your meat on top.
Traditional Recipe to Slow Cooker Use:
15-30min traditional = 1.5-2 hrs High or 4-6 hrs Low in Crock pot
35-45min traditional = 3-4 hrs High or 6-10 hrs Low in Crock pot
50min-3hrs traditional = 4-6 hrs High or 8-18 hrs Low in Crock pot
If you're like most families, your slow cooker supplies lots of food per meal, so you'll very likely have leftovers. Always remember to never reheat your leftovers in the crock pot. One of the additional rewards of slow cooking is the ability to make lots of food and freeze for future meals. Happy slow cooking!
Article Source: http://EzineArticles.com/?expert=Sherry_Frewerd
Here are some hints for adapting your favorite traditional recipes for crock pot cooking.
1.) Add vegetables like peas and broccoli to your recipe in the last 15 - 60 minutes. If you're using frozen vegetables, remember to add them to your crock pot recipe during the last 30 minutes.
2.) Make sure to soak your dried beans so that they are completely softened before adding them to your recipe. If your recipe includes tomatoes, salt, or sugar, then your beans should definitely be soaked before cooking.
3.) If your recipe calls for pasta, any kind of seafood, milk or other dairy products, then only add them during the last 60 minutes of cooking, and cook pasta to just a bit tender before adding them to the cooker. Condensed cream soups are good alternatives to dairy products because they can withstand longer cooking times.
4.) When cooking a recipe with rice, add an extra ¼ cup liquid for every ¼ cup of rice.
5.) Always remember to reduce the liquid in your recipe by ½ when you're using a traditional recipe in your crock pot.
6.) A good idea for cooking stews and soups that call for vegetables is to put the veggies on the bottom and sides of the slow cooker and then place your meat on top.
Traditional Recipe to Slow Cooker Use:
15-30min traditional = 1.5-2 hrs High or 4-6 hrs Low in Crock pot
35-45min traditional = 3-4 hrs High or 6-10 hrs Low in Crock pot
50min-3hrs traditional = 4-6 hrs High or 8-18 hrs Low in Crock pot
If you're like most families, your slow cooker supplies lots of food per meal, so you'll very likely have leftovers. Always remember to never reheat your leftovers in the crock pot. One of the additional rewards of slow cooking is the ability to make lots of food and freeze for future meals. Happy slow cooking!
Article Source: http://EzineArticles.com/?expert=Sherry_Frewerd
Crock Pot Recipes for Your Turkey Leftovers
The age-old question of 'what to do with this left-over turkey' lives on today, but with the revival of the slow cooker, we now have more options for stretching our food dollars by creating some delicious crock pot turkey recipes.
Today's turkey crock pot recipes are creative and fun to cook, and should be taken advantage of throughout the year, not just during the holiday season. Gather your ingredients, plop em' in your crock pot in the morning before you leave for work, and when you arrive home in the evening your meal is waiting, and your home smells fantastic! Using leftover frozen turkey makes meal prep even easier. Here are some Turkey Crock Pot Recipes that your family will love.
Crock Pot Turkey Stew
1 large bag of frozen mixed veggies
2 lbs boneless, skinless turkey, cut into bite size pieces
2 tbl flour
1 cup chicken broth
1-1/2 tbl tomato paste
1 tsp Worcestershire sauce
1/4 cup chopped fresh parsley
Salt and pepper to taste
Place veggies and turkey into crock pot. Mix flour, broth, tomato paste, Worcestershire sauce, salt and pepper in a bowl and then add to crock pot. Cover and cook on LOW setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey that has stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.
Crock Pot Turkey Sandwiches
6 c. shredded turkey
3 c. shredded cheese
1/2 c. Miracle Whip
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
Mix everything together and cook in crock pot for 4 hours. Stir twice during cooking, remembering not to have the top off very long. If the mixture is really thick, add some hot water at end of cooking. Serve on hoagie buns.
Article Source: http://EzineArticles.com/?expert=Sherry_Frewerd
Today's turkey crock pot recipes are creative and fun to cook, and should be taken advantage of throughout the year, not just during the holiday season. Gather your ingredients, plop em' in your crock pot in the morning before you leave for work, and when you arrive home in the evening your meal is waiting, and your home smells fantastic! Using leftover frozen turkey makes meal prep even easier. Here are some Turkey Crock Pot Recipes that your family will love.
Crock Pot Turkey Stew
1 large bag of frozen mixed veggies
2 lbs boneless, skinless turkey, cut into bite size pieces
2 tbl flour
1 cup chicken broth
1-1/2 tbl tomato paste
1 tsp Worcestershire sauce
1/4 cup chopped fresh parsley
Salt and pepper to taste
Place veggies and turkey into crock pot. Mix flour, broth, tomato paste, Worcestershire sauce, salt and pepper in a bowl and then add to crock pot. Cover and cook on LOW setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey that has stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.
Crock Pot Turkey Sandwiches
6 c. shredded turkey
3 c. shredded cheese
1/2 c. Miracle Whip
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
Mix everything together and cook in crock pot for 4 hours. Stir twice during cooking, remembering not to have the top off very long. If the mixture is really thick, add some hot water at end of cooking. Serve on hoagie buns.
Article Source: http://EzineArticles.com/?expert=Sherry_Frewerd
Monday, October 20, 2008
Crockpot Cooking - Advantages and Disadvantages
In my 'un-biased' opinion, the crockpot / slow cooker
is one of the most convenient and easy to use appliances
in my kitchen. The time savings features of the
slow cooker and the delicious dinners that have
resulted more than offset any minor drawbacks.
Before I list my top reasons why the crockpot is the
most useful appliance in any kitchen, I will list
a few of the areas where it does not perform as well.
- Large cuts of meat such as boneless prime rib or
leg of lamb are still best when oven roasted.
- Except for stews and chowders, the slow cooker
does not cook fish very well.
- The slow cooker collects a lot of the juices
since the steam does not escape during cooking and these
juices can become diluted and watery, which can affect
the flavoring of the food.
- If not careful, a slow cooker can overcook food -especially
some of the more tender meats and poultry.
These drawbacks are relatively minor compared to the
positives which I will list now.
- The slow cooker needs virtually no tending while
it cooks, freeing you up to do other chores or recipes.
- The slow cooker will tenderize less expensive, tough
cuts of meat and make great stews out of them.
- The slow cooker allows you to be out of the kitchen
for extended periods of time -sometimes even all day.
- Burning your food is rarely a problem. The slow cooker
will make many dishes for you better than any other
appliance -especially those that tend to stick to
the bottom of a pan.
In my opinion the slow cooker is one of the most
under-utilized and yet superior of kitchen appliances.
When used for what it does best, you will find that you
are able to prepare great dishes in less time than you
though possible!
Article Source: http://EzineArticles.com/?expert=Tony_Buel
is one of the most convenient and easy to use appliances
in my kitchen. The time savings features of the
slow cooker and the delicious dinners that have
resulted more than offset any minor drawbacks.
Before I list my top reasons why the crockpot is the
most useful appliance in any kitchen, I will list
a few of the areas where it does not perform as well.
- Large cuts of meat such as boneless prime rib or
leg of lamb are still best when oven roasted.
- Except for stews and chowders, the slow cooker
does not cook fish very well.
- The slow cooker collects a lot of the juices
since the steam does not escape during cooking and these
juices can become diluted and watery, which can affect
the flavoring of the food.
- If not careful, a slow cooker can overcook food -especially
some of the more tender meats and poultry.
These drawbacks are relatively minor compared to the
positives which I will list now.
- The slow cooker needs virtually no tending while
it cooks, freeing you up to do other chores or recipes.
- The slow cooker will tenderize less expensive, tough
cuts of meat and make great stews out of them.
- The slow cooker allows you to be out of the kitchen
for extended periods of time -sometimes even all day.
- Burning your food is rarely a problem. The slow cooker
will make many dishes for you better than any other
appliance -especially those that tend to stick to
the bottom of a pan.
In my opinion the slow cooker is one of the most
under-utilized and yet superior of kitchen appliances.
When used for what it does best, you will find that you
are able to prepare great dishes in less time than you
though possible!
Article Source: http://EzineArticles.com/?expert=Tony_Buel
Converting Recipes for Your Crockpot
Crockpots vary but the low setting is typically around 100
degrees and its high setting is around 300 degrees.
Knowing this, it is fairly easy to convert most recipes for
use in your slow cooker. Some adjusments to cooking times
will be a judgement call on your part, but some simple
guidelines should help. Just follow a few simple rules
and you're on your way.
You should decrease the liquid since it does not boil away
in a crockpot.
Add cheeses and other milk product towards the end of your
cooking since they tend to break down if they are cooked
for too long.
Brown any ground beef before adding to the crockpot. It
will taste better and have better texture this way.
Add rice and noodles at the end of your cooking as well.
They will turn mushy if they are cooked too long. You can
cook these separately and then combine them when it's time
to serve.
Add your spices at the end.
If a stovetop recipe calls for 15-30 minutes, the crockpot
should cook it for 1 1/2 - 2 1/2 hrs at a high temperature
and 4 - 8 hours at its low temperature setting.
If a stovetop recipe calls for 35-45 minutes, the crockpot
should cook it for 3-4 hrs at a high temperature setting
and 6 - 10 hours at its low temperature setting.
If a stovetop recipe calls for 50 min to 3 hours, the crockpot
should cook it for 4 - 6 hrs at a high temperature setting
and 8 - 16 hours at its low temperature setting.
Following these guidelines will allow you to be
able to convert a stovetop recipe to its delicious
slow cooking counterpart!
Article Source: http://EzineArticles.com/?expert=Tony_Buel
degrees and its high setting is around 300 degrees.
Knowing this, it is fairly easy to convert most recipes for
use in your slow cooker. Some adjusments to cooking times
will be a judgement call on your part, but some simple
guidelines should help. Just follow a few simple rules
and you're on your way.
You should decrease the liquid since it does not boil away
in a crockpot.
Add cheeses and other milk product towards the end of your
cooking since they tend to break down if they are cooked
for too long.
Brown any ground beef before adding to the crockpot. It
will taste better and have better texture this way.
Add rice and noodles at the end of your cooking as well.
They will turn mushy if they are cooked too long. You can
cook these separately and then combine them when it's time
to serve.
Add your spices at the end.
If a stovetop recipe calls for 15-30 minutes, the crockpot
should cook it for 1 1/2 - 2 1/2 hrs at a high temperature
and 4 - 8 hours at its low temperature setting.
If a stovetop recipe calls for 35-45 minutes, the crockpot
should cook it for 3-4 hrs at a high temperature setting
and 6 - 10 hours at its low temperature setting.
If a stovetop recipe calls for 50 min to 3 hours, the crockpot
should cook it for 4 - 6 hrs at a high temperature setting
and 8 - 16 hours at its low temperature setting.
Following these guidelines will allow you to be
able to convert a stovetop recipe to its delicious
slow cooking counterpart!
Article Source: http://EzineArticles.com/?expert=Tony_Buel
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