Crock pot ideas/Recipie

[bambu101]

We have 3 crock pots in our house. One is a big 5-quart pot, which was used in the past for BFs office parties (meatballs for 30 people), and rarely gets much use any more. The second is a standard size, without a removeable crock (this is a pain, as you have to clean it carefully so as not to get water in the electrical system). The last is a small one quart Rival, with a removeable crock that fits nicely in the dishwasher. This size is perfect for the 2 of us. I found that the standard size is too big for most recipies, and unless the pot is more than 1/2 full, the sauce or whatever is in there will burn on the sides after 8 hours or so.

The other trick with crock pots is not to keep checking on whatever is inside, as supposedly each "peek" will increase the cooking time by 10 to 15 minutes.
So, resist the temptation, and try to stir only once or twice during the cooking time.

So, Lisa SH, if you are buying a new crockpot, please consider the little one for yourself and DH. It is also a good backup for making dips, etc for the holidays, for anyone with larger families. I got mine at a local drugstore (Brooks) for around $20.00, and I'm sure you can order them off Amazon. The only thing I would change about it is that there is only one fixed heat setting, unlike the larger versions, but it doesn't seem to matter.

Here is an easy recipie for all you beef-lovers. I made this last Sunday around 11 AM, and it was ready around 7:30. The meat was so tender you could cut it with a fork. I have served it with rice or noodles. Note- I tend to cook without precise recipies a lot of times, especially after I have made something for a long time, so feel free to adapt to your tastes.

Beef Rouladen (for 2 people)

1 to 1 and 1/2 lbs round or flank steak (thinner is better- sometimes I will cut flank steak in half lengthwise if it is more than 1/2" thick. You can also pound with one of those mallets to make it thinner)

Cut meat into 2 equal pieces.

Sprinkle meat with salt and pepper, a sprinkle of nutmeg, and about 1/2 teaspoon of caraway seeds

Chop up one whole dill pickle, some onion, and carrots into narrow thin pieces about 1" long, and pile in the middle of the meat. Roll up firmly, and try to keep as much of the "stuffing" inside as possible, but if some falls out, just throw in the sauce. Tie up the meat rolls : you can use toothpicks, or shorter lengths of wooden skewers, or kitchen string/twine (very hard to find these days!). Place in crockpot.

In a separate bowl, mix 1 or 2 (8 oz) cans of plain tomato sauce and 1/2 cup of red wine or Marsala wine, and 1 teaspoon of parsley. Place 1-2 tablespoons flour in a small jar, add 1/4 cup water, and shake well to mix. Pour flour and water into the tomato sauce/wine mix, and pour into crockpot. making sure some of the sauce is underneath the meat rolls to prevent sticking.

Cook at low heat for 7 to 9 hours. Remove string or toothpicks, and enjoy!

[paigette]

When my brother lived with my boyfriend & I, crockpot meals were my salvation! I would either throw something in before I went to work, or left instructions for my bro (works retail, wonky schedules) to throw stuff in. My favorite recipe is a South Beach Diet recipe, but is so yummy! I warn you, the boys named it GOOP, cause it doesn't look so appetizing, but it is delicious!

GOOP!
boneless, skinless breasts (1 1/2 lbs or so)
1 can creme chicken healthy requests soup
1 block ff/lf creme cheese
1 packet good seasons zesty italian dressing
1-2 cans mushrooms if you like them

Cook all day

Add Package of Frozen Peas(or Broccoli) in about 20 minutes before serving.

[BleeckerSt_Girl]

Bambu-
What do you consider to be a good size (in quarts)? I want to make soups and stews that will be enough for a dinner for 4 plus some leftovers the next day...

[Bikingmomof3]

My crockpot is huge, I do not know how many quarts, but with 5 to feed and wanting leftovers, I have a large crock pot. It was super cheap, a day after Thansgiving sale item that has lasted me forever. It has a wonderful ceramic insert that is dishwasher safe, can go in the refrigerator, and the microwave. It has 2 settings, high and low. My crock pot is about 10 years old and still works great.

[bambu101]

Lisa- You probably need the 3 quart size, which should be plenty big enough for 4, plus leftovers. That is considered the standard size crockpot. The big one that BMof3 is referring to is the 5 quart size, which is really big.

Wendy

[suzieqtwa]

Has anyone made an warm apple cider punch in their crock pot ,and if so may I have the recipe.

[RedCanny]

...GOOP!...

Paigette, thank you for sharing your GOOP! recipe. DH and I tried it yesterday- very yummy, and simple to make!

[BleeckerSt_Girl]

I have been loving and using my 5 quart crockpot SO much that I ordered a 3 quart one as well! All the recipes seem to call for either a large or a small pot, so I figure it's good to use a compatible sized one. I got rid of some old cast iron frying pans (kept my iron dutch oven though) and an old electric skillet and an electric eggbeater and a blender....all of which i NEVER use...so I would have new room in my kitchen cabinets for my 2 slow cookers and my immersion stick blender! Yay for good changes!

But no crock-potting tonight. We'll have the last of the sweet potato soup (made in my slow cooker a few nights ago), and a nice DUCK roasted in the oven!

[HappyAnika]

This thread makes me want to get out my crock pot and start experimenting . . .

Lisa I was reading your complaints about some of the recipes calling for everything in a can. A couple of years ago DH and I were going on vacation, 10 days camping in various national parks, and we wanted some new ideas for stuff to make for dinner. DH got a book from the library on "camping food", it was from the 1960's and most recipes called for things we'd never even heard of (I'm 30, he's 32), like canned beef Do they even still make that? Bleck. Canned onions?? Needless to say we didn't make any of the recipes.

[BleeckerSt_Girl]

Everything in the 60's was processed to death. If you read recipes from then, they call for lots of Velveeta, frozen veggies, canned spinach and canned mushrooms (God forbid you would have to slice a few mushrooms!)...canned fried onion sticks, more Velveeta, canned chicken, little canned Vienna Mystery sausages, condensed "cream of What the...?" soup, russian dressing, grape jelly, jello, mashed corn flakes topping, dried onion flakes, mashed potato flakes, garlic POWDER....very few ingredients were fresh for some reason (and I think women are way more busy today than they were then). For those with gourmet taste, there was always Fondue Night (croutons artfully dipped in yet more bubbling hot Velveeta)....