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In my slow cooker today...
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I've done turkey fricasse which is basically loads of mushrooms, some gently fried onions and a white sauce (made with marge flour and water) and then poured over the turkey. And a bouquet garni thingie bunged in.
Was recommended to serve with rice or roasted veg.
Turned out nice - sure you could use the soup option though.working on clearing the clutterDo I want the stuff or the space?0 -
Just because you made a mistake doesn't mean you are a mistake.0
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Oooh cherry crumble in the slow cooker.... yum!
http://southernfood.about.com/od/crockpotdessertrecipes/r/bl60c4.htmworking on clearing the clutterDo I want the stuff or the space?0 -
I am just about to chuck a pork joint (was half the price of the same cut, made into steaks!) in with a load of BBQ sauce. think I want something that ends up like shredded duck, if that makes sense! So just gonna bung it in and maybe shred it a bit later....wish me luck!!!Remember to always be yourself-unless you suck. Joss Whedon0
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Hungarian goulash in mine.GC 2011 Feb £626.89/£450 NSD3/7 March £531.26/£450 April £495.99/£500 NSD 0/7 May £502.79/£500
June £511.99/£480 July £311.56/£4800 -
argh! I have discovered that I only put the SC on Warm!! given that it's pork, if I blast it for 3 hours on high (and have a late tea) will it be ok or am I gonna poison us???Remember to always be yourself-unless you suck. Joss Whedon0
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Sorry, mdhughes - can't reply to you with total confidence. Best wait for somebody more clued up than me to arrive
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Scouse and dumplings in mine today - and it doesn't have long to go :drool:.0 -
Chilli in mine today, and veg curry on hob, am now beginning to think two slow cookers would be handy, maybe not another 6.5l one but say a 3.5 ish one,
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mdhughes03 wrote: »argh! I have discovered that I only put the SC on Warm!! given that it's pork, if I blast it for 3 hours on high (and have a late tea) will it be ok or am I gonna poison us???
Hmm not overly sure on this one, but would guess that you should cook it as normal - to be safe - then refrigerate or freeze it ... and have something else for dinner. Good excuse for a Chinese
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well it's been on high for about 3 1/2 hours now and seems fine, bubbling away. I would normally only cook on high for about 4 hours anyway, so gonna chance it I think....Remember to always be yourself-unless you suck. Joss Whedon0
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