Slow Cooker - The Recipe Collection

shandypants5

Gorf123 wrote: »

My eight-year-old has just made supper - browned a few lumps of casserole steak and layered them with leeks, potato, swede, carrot etc. Two beef oxo cubes on top, some wholegrain mustard, then a can of Guinness and an equal measure of water. We're giving it a couple of hours on "high" until we know if there's enough liquid in it, then it's going on "low".

Will let you know what it's like in six hours or so...

Your 6 hours are up.....
Was it so bad you cant tell.. (or maybee they are all slumped face down on the dining table!!):eek:

Olliebeak

Just trying out new SC today with a shank in it. Also onion, 2 leeks, lots of carrots, few sticks of celery, soup and broth mix, dried mixed herbs, 2 veg stock cubes and 1 chicken cube. Potatoes to go in shortly. Dumplings will go on the top about an hour before serving.

Hopefully this will be a delicious 'shank stew' with some 'pea whack' for another day.

BabyKat

Wow what a lot of reading.
I have had my slow cooker for a couple of years and ilove to do all meats in it but wanted to do more in it.
Thanks to this thread i have loads of new recipes to try out.

davetaylor

I have a quick slow cooker question.

I have a sausage casserole simmering away in my slow cooker. There is probably about another 3 hours cooking time to go. I feel there is too much liquid in it. My idea was to chuck in a handful of rice? I thought that would soak of the liquid and bulk it up. Anyone ever tried this. I'm gonna wait till I hear from you before trying it.

Dave

morwenna

Rice will absorb extra liquid - 2oz will absorb about 1/4 pint. But I would add it for the last 30 mins, or it will overcook. (Easy cook works best.) Pasta is the same.

davetaylor

Thanks for that. I have already added it though. I will know for next time..

BabyKat

tonight i did
a base of sliced mushrooms
chicken breasts
garlic
honey
salt & pepper
2 tins campbells condensed chicken soup
I just put inthe muchrooms, added the chicken and covered the chicken in honey and crushed garlic then poured ont he soup. I left it to cook all day on low and it was lovely. Even my fussy son ate it.
Will definately make this again

BabyKat

Rice pudding for the hot pot
75g of puddin rice dried
3 tablespoons of sugar
150mls of evaporated milk
900mls of semi skimmed milk
butter to grease the dish

Grease the dish with butter and add all the ingredients and mix well
Cook on low for about 4 hours.
You can add fruit...i.e currants, raisins etc if you like.
The smell when its cooking is lovely...

raine11

hi,can any 1 help me i'm going to try n cook mince n dumplings in my slow cooker,how much water should i put in and when should i add the gravy salt in.How long should i cook it for.Hope you can help thnx

Quasar

Well I have my new slow cooker now. It's a steamer, rice cooker and slow cooker. I've already steamed broccoli and curly kale and it was brilliant. I have also made a delicious stew as follows:

diced stewing beef
extra virgin olive oil
1 chopped garlic clove
1 chopped onion
diced potatoes
diced carrots
a few rosemary needles
a bay leaf
a pinch of nutmeg
1 tablespoon marmite
Lo-salt

I haven't bothered with quantities and measures and weights, just estimated and thrown the lot in, just covered with water.

8 hour setting.

The result was delicious! :j

Ok there was a lot of liquid left but this is going to make a nice soup.


Now I wonder - I love chickpeas and I believe they are suitable for the slow cooker. Am I correct?