posted
I got a 6 qt crock pot for Christmas, and I was wondering if anyone had any ideas for cooking in one? My mom use to use crock pots for cooking when I was younger, but all I really remember were soups and chili, and a great beef stew.
I think we had a thread for this a few years back, but I am not sure.
Posts: 15082 | Registered: Jul 2001
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posted
What can't you do with a crock pot? First thing: go buy a cook book with crock pot/slow cooker theme. There are dozens. I think it is KQ who uses hers a ton, I know she'll have some hints.
Posts: 2064 | Registered: Dec 2003
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posted
I still have the link to Dags web page too. IIRC there were some things there as well.
I bought a decent one, and it came with a decent cookbook as well, but I was just looking for people's favorites. Posts: 15082 | Registered: Jul 2001
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quote:2 lb pork tenderloin 1 envelope Dry Onion Soup Mix 1 cup water 3/4 cup red wine 3 tbsp minced garlic 3 tbsp soy sauce a few garlic cloves (optional) black pepper
Instructions
If you are using the garlic cloves, put them into the pork by cutting a slit for each and shoving in a clove or half of clove. Feel free to use however many you'd like or none at all. I used 4 and it turned out great.
Sit the tenderloin in the slow cooker and add the onion soup mix, water, wine, soy sauce, minced garlic, and some black pepper.
Cook on low setting for 4 hours. Try to keep as much as possible of the juice, onions, and garlic on the top of the meat while cooking.
Be sure to serve with the juice for dipping!
quote:1 pound boneless, skinless chicken breast (cut into 1 inch cubes) 1 pound cooked, frozen, shrimp peeled & deviened, preferably tail off and a decent size 1 pound andouille sausage (sliced) 28 oz can diced tomatoes WITH juice 1 cup chicken broth 1 large onion chopped 1 large green bell pepper chopped 1 cup celery diced 2 tsp dried oregano 2 tsp dried parsley 2 tsp cajun seasoning 1 tsp cayenne 1/2 tsp dried thyme
Instructions
Throw everything in the slow-cooker and cook on high for 3-4 hours or on low for 7-8 hours, stirring occasionally.
posted
Sounds great...I will be breaking in the CP this weekend probably, so I will post what I made and how it turned out. Posts: 15082 | Registered: Jul 2001
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posted
Hi, Kwea! *jumps up and down in glee and waves arm wildly* I know I know I know! Pick me!
I taught a class on crockpot cooking for my Relief Society earlier in the year. I think I still have my outline if you want me to send it to you.
Some of my favorite things to do in the crockpot are chicken (my favorite recipe is on the Jatraquero recipe site), corned beef (ditto), scalloped potatoes (I even use a bag of frozen hash browns, defrosted, instead of peeling the potatoes sometimes, also on the site), and a crockpot apple pie that kind of ends up more like a cobbler but is absolutely delicious. I also like spinach spoon bread and upside down chocolate pudding cake which is like a chocolate volcano thing with hot fudge on the bottom and cake on the top, divine with ice cream. As well, of course, as soups, chilis, stews, etc., etc.
I have 4 crockpots if you count the little one I use for sauces, dips, and drinks, which came as a bonus, and I borrowed my relatives' and made most of my husband's graduation party meal in the crockpots. It was awesome.
Posts: 21182 | Registered: Sep 2004
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quote:Originally posted by Kwea: I still have the link to Dags web page too. IIRC there were some things there as well.
My favorite is there. Many of the things I make in the crockpot are variations on that Fiesta Chicken theme.
Posts: 32919 | Registered: Mar 2003
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My wife gets drunk on apples. Not a good drunk, either....a pass out drunk. It hyper-excites her metabolism and she passes out after about 10 min of babbling
Posts: 15082 | Registered: Jul 2001
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posted
Ooh, Kwea, not good at all! I'd be willing to bet that recipe would work well with fresh peaches, or nectarines, with minimal tweaking.
Posts: 21182 | Registered: Sep 2004
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posted
I love the way the turkey comes out in the crockpot. I put rice or stuffing or something like that in the bottom, mixed with plenty of chopped up vegetables, then put the turkey pieces on top, and let 'er rip.
My family thinks the dark meat turkey comes out much better than the breast, but we have a strong dark meat bias anyway.
Posts: 10397 | Registered: Jun 2005
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Buy a turkey. Cut off the spine and the wings (and neck if there is one) and put them in a pot. Cover with water, add a couple of whole onions, and like 6 garlic cloves, a bay leaf, and some carrots if you feel like it, and cook for a day. Let it cool off (even put it in the fridge) and then skim whatever fat there is off the top, and pull out whatever skin has floated to the surface. Then cook it again for another 4-6 hours. If you make matza balls, I recommend putting some oregano or basil in them.
This is the first of three dishes that you get from the turkey. You've heard stories about chicken soup as the "Jewish penicillin"? This turkey soup makes chicken soup cry. It comes out dark -- almost opaque -- and a few bowls of this will stop a cold dead in its tracks.
Part two. Cut off the thighs and legs and put them in a crockpot with a pound of sliced up mushrooms and a few cloves of garlic, and a quartered onion. Shake oregano all over it, and some black pepper, if you want. You can add some water, if you want, but you don't really need to, because the mushrooms contain loads of water that will come out. Cover the crockpot and cook overnight. Take the bones out and serve it. It's amazing.
What's left is just the turkey breast. You can roast this the way you would a turkey, or you can take the meat off, pound it flat with a tenderizer, and roll it up with any sort of filling in it (kishke is good, but you can use veggies, or stuffing, or mix up some bread crumbs and onion soup mix and a strawberry and apricot jam into a paste if you like) and toothpick it closed before baking it.
I know only the middle one uses the crockpot, but I thought I'd give the whole thing. Note that I didn't mention salt anywhere. That's because we use kosher turkeys, and they're generally pre-salted. So we don't usually add salt while we're cooking. I wind up salting it at the table, though. So salt to your hearts' content.
Posts: 12266 | Registered: Jul 2005
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posted
For Christmas dinner, my wife slow cooked a garlic-marinated pork loin in a jar of adobo sauce (diluted with a bit of water). Very, very good. We had tacos, but I'm thinking that it'd be fantastic over polenta. Sort of a lazy tamale.
Posts: 3423 | Registered: Aug 2001
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quote:Originally posted by Tante Shvester: I love the way the turkey comes out in the crockpot. I put rice or stuffing or something like that in the bottom, mixed with plenty of chopped up vegetables, then put the turkey pieces on top, and let 'er rip.
My family thinks the dark meat turkey comes out much better than the breast, but we have a strong dark meat bias anyway.
I've got one going right now!
Posts: 10397 | Registered: Jun 2005
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posted
We've never actually made soup in a crockpot. We use a big 6 or 8 quart soup pot.
Also, since we usually make the darkmeat and the soup at the same time, we can't use the crockpot for both. But rivka is probably right that it'd work.
Posts: 12266 | Registered: Jul 2005
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posted
Every time I read this thread title I read "Crack pot cooking" and get confused for a moment. Feel free to get back to being on topic now...
Posts: 655 | Registered: May 2005
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