Slow Cooker - The Recipe Collection

in Old Style MoneySaving
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  • SarahsaverSarahsaver Forumite
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    I think there needs to be a moneysaving recipe book as a follow up to the money diet ;D
    Did think about printong some recipes off as a xmas pressie for a friend who has a slow cooker... ;D
    Member no.1 of the 'I'm not in a clique' group :rotfl:
    I have done reading too!
    To avoid all evil, to do good,
    to purify the mind- that is the
    teaching of the Buddhas.
  • 1601199616011996 Forumite
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    i have done that ssaver, but only for myself. but thats a good idea, a couple of friends have them too, and i'm sure they'd like some of the recipes,.
  • SarahsaverSarahsaver Forumite
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    I may put them in a ring binder from the pund shop so i dont look like a total cheapskate.
    The 'recipes' i have put on here are things i invented, it seems whatever you put in a slow cooker it will turn out nice. I even made a sausage casserole and just put the sausages in from frozen. ;D
    Member no.1 of the 'I'm not in a clique' group :rotfl:
    I have done reading too!
    To avoid all evil, to do good,
    to purify the mind- that is the
    teaching of the Buddhas.
  • GaltizzGaltizz Forumite
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    Have I missed something? Have all the recipes gone into one place or not yet??? (I'm easily confused! :-/)

    I decided this was a great idea so I have done a links one because I don't know who to put them all on one page like Cathy would do.

    HTH

    SSaver - You could copy and paste them into MS Word, put a fancy border round, print them in colour then laminate them (so they are wipe cleanable).  I think they do 'sticky' laminating sheets now and you don't need a laminating machine to heat them.
    When life hands you a lemon, make sure you ask for tequilla and salt ;)
  • jaybeejaybee Forumite
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    Thanks for putting me right.

    I've got files and folders galore of recipes and cuttings. Really I need to sort them out 'cos I can never find what I'm looking for. When I do look through them I sometimes wonder whatever posessed me to save some of them as I wouldn't have a hope in hell of doing them!!! Oh well, I suppose I must have been more ambitious on the cooking front at some time! It seemed like a good idea at the time  :-/
  • jaybeejaybee Forumite
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    Think I'm going to have to get one as well. I'll take a look tomorrow - had a leaflet through the door from Robery Dyas which look to be a good bargain. Either that or good old Amazon!

    Has anyone tried the Remolska thingy from Lakeland??? I keep looking at it and wondering. . .
  • vanoonoovanoonoo Forumite
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    lo - I look and wonder too but cant justify the expense I'm afraid, just incase it becomes a cupboard dweller :(
    Blah
  • jaybeejaybee Forumite
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    Yes, I've had too many of them in my time. It is rather expensive - pity we can't hire one for a week or so to see if it's any good! ;)
  • toozie_2toozie_2 Forumite
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    Just noticed this thread, I luv my slow cooker. After I have used up all the sunday chicken on Monday curry etc. I throw the carcuss minus fat/skin into the slow cooker with a lot of boiling water from kettle, one small onion, herbs and S&P.
    Cook overnight, next morning drain stock, put back in the slow cooker with any left over veg in your basket or fridge, some pearl barley or lentils, parsnips are also nice and sweet, herbs etc, anything really goes. Fill up the pot.
    By the time you come home from work with some fresh crusty bread, liquidise the soup, bring to boil in a pan and serve. Lovely and cheap mmmm.
    :j
  • basillbasill Forumite
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    I have enjoyed browsing all the recipes so far shared on this thread but have had some problems with my own slow cooked dishes, I find some meat stew type dishes come out with a faintly metallic non too pleasant taste after a days slow cooking. I wonder if I`m overcooking?, as some of the recipes that came with the cooker suggested 3-4 hours as a suitable cooking time. This of course is not easy as I thought the idea was to turn it on at breakfast time, work all day and enjoy the results some 9-10 hours later after a hard days work.

    Any suggestions ffom you gourmet savers would be most welcome.

    Basill
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