Featured

Archive for the ‘Slow cooker recipes’ Category

Slow-Cooker Cioppino

 

What you need:

2 large onions, chopped (2 cups)

2 medium stalks celery, finely chopped (about 1 cup)
5 cloves garlic, finely chopped (about 2 1/2 teaspoons)
1 tin (28 oz) diced tomatoes, un-drained
1 bottle (8 oz) clam juice
1 tin (6 oz) tomato paste
1/2 cup dry white wine or water
1 tbsp red wine vinegar
1 tbsp olive or vegetable oil
2 1/2 tsp Italian seasoning
1/4 tsp sugar
1/4 tsp  crushed red pepper flakes
1 dried bay leaf
1 lb firm-textured white fish, cut into 1-inch pieces
3/4 lb uncooked medium shrimp, peeled, de veined
1 tin (6 1/2 oz) chopped clams with juice, un drained
1 tin (6 oz) crab meat, drained
1/4 cup chopped fresh parsley

What you do:

In 5- to 6-quart slow cooker, mix all ingredients except fish, shrimp, clams, crab meat and parsley.

Cover; cook on High heat setting 3 to 4 hours.

Stir in fish, shrimp, clams and crabmeat. Reduce heat setting to Low. Cover; cook 30 to 45 minutes longer or until fish flakes easily with fork. Remove bay leaf. Stir in parsley.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

SLOW COOKED BACON CHEESE POTATOES

 

What you need:

200g bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
225g cheddar cheese, thinly sliced
salt and pepper
butter
Spring Onions (optional)

What you do:

Line slow cooker with tinfoil, leaving enough to cover the potatoes when finished.
Layer half each of the bacon, onions, potatoes and cheese. Season to taste and dot with butter.
Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
Cover with remaining foil.
Cover and cook on low for 10-12 hours

 

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

Beefy Taco Soup (Slow Cooker)

What you need:

1 lb minced Beef- Browned

14.5 oz tin chopped Tomatoes

15 oz tin Kidney Beans- Drained and Rinsed

1.25 oz packet Taco Seasoning Mix

8 oz Carrot Puree or Tomato Sauce

Garnish: grated Cheese and Sour Cream

What you do:

Mix together all the  ingredients in a 4 quart slow cooker.

Cover and cook on low for 6 to 8 hours.

Serve with shredded cheese and sour cream

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

Campfire Stew

 

what you need:

1 small gammon joint

1 onion diced

2 orange peppers diced

3 garlic cloves crushed

1 tbs smoked paprika

2 tins baked beans

6 tbs tomato puree

1 red chilli finely chopped.

What you do:

Place all ingredients in the slow cooker for 6 hrs on high on low all day. Separate gammon with two forks.

Serve with rice or potatoes.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

 

What you need:

5 medium apples
1/3 cup fresh or frozen cranberries, thawed and chopped
1/4 cup packed brown sugar
2 tbsp chopped walnuts
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Whipped cream or vanilla ice cream, (optional)

What you do:

Core apples, leaving bottoms intact. Peel top third of each apple; place in a 5-qt. slow cooker. Combine the cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples.

Cover and cook on low for 4-5 hours or until apples are tender.

Serve with whipped cream or ice cream if desired.

 

 

 

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

 

What you need:

1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 tsp  vanilla essencee
1/2 cup molasses
1 cup water
1-1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground allspice
1/8 tsp ground nutmeg
1/2 cup chopped pecans

What you do:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; gradually add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.

Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix together  hot water and butter; pour over batter (do not stir).

Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near centre of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

 

What you need:

2 lb potatoes, unpeeled, cut into 1-inch pieces
1 lb carrots, peeled and cut into 1-inch pieces
2 large onions, finely chopped
2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
One 12-oz bottle stout beer
1/4 cup olive oil
2 tbps light brown sugar
2 tbps tomato paste
1/2 cup all-purpose flour
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 lb boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
2 tbsp unsalted butter
2 tbsp  oil
3 cups chicken broth

What you do:

In a 6-quart slow cooker, mix together the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.

In a medium frying pan or skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

 

What you need:

1 tbsp vegetable oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 lb  ground turkey
1 tsp salt
1 tsp chilli powder
2 tsp packed light brown sugar
1 8-oz. tin tomato sauce
1/2 cup ketchup
1/2 tsp Tabasco
6  hamburger buns

What you do:

Warm oil in a large frying pan or skillet over medium heat. Add onion and garlic and sauté until softened, about 3 minutes. Turn heat up to medium-high, stir in turkey, salt and chilli powder and cook, stirring to break up meat, until turkey loses its pink color, about 5 minutes.

Transfer mixture to slow cooker. Stir in brown sugar, tomato sauce, ketchup, 1/4 cup water and Tabasco. Cover and cook on low until bubbling and flavors have developed, 3 to 4 hours. Serve on buns with pickles or pickle relish, if desired.

 

 
Read more: http://www.tasteofhome.com/recipes/slow-cooked-sloppy-joes#ixzz3GEY7kin3

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

 

What you do:

1 cup butter
2 cups sugar
4 eggs, room temperature
 1½ tsp vanilla essence
Zest from 1 orange
 3 cups flour, divided
 1 tsp baking powder
 ½ tsp salt
 1 12-oz. punnet fresh cranberries
 Glaze: 2 tbsp orange juice and 1 cup icing sugar
What you do:
In a large bowl, use a mixer to cream butter and sugar. Add eggs, one at a time, vanilla essence, and orange zest.
 In a separate bowl, sift 2¾ cups flour, baking powder, and salt. Blend with creamed mixture.
Fold in remaining ¼ cup flour and the cranberries.
Cut greased proof paper or parchment paper in an oval shape to fit 6-quart oval slow-cooker; put in bottom of slow-cooker. Pour batter into slow-cooker. Cover and cook on HIGH for 3 hours, until toothpick inserted
in the middle comes out clean.
When cool, place large oval plate on top of slow-cooker insert. Flip over slow-cooker so that the cake comes out onto the plate. Remove  greased proof paper.
 Make glaze by whisking the orange juice and icing sugar until smooth. Drizzle glaze over the top of the cake.
VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

 

What you need:

1 medium onion, sliced
1 clove garlic, minced
1 lb. boneless, skinless chicken thighs, trimmed of fat
1½ tsp lemon pepper
 1/2 tsp dried oregano
¼ tsp ground allspice
4 pitta pocket breads
½ cup plain yogurt
1 tomato, sliced
 ½ cup chopped cucumber
1 medium red  pepper, sliced in thin strips
What you do:
In slow-cooker, mix together the onion, garlic, chicken, lemon pepper, oregano, and allspice; mix to coat chicken with seasoning.
Cover and cook on LOW for 4–6 hours.
 Heat pitta bread as directed on package. Meanwhile, remove chicken from slow-cooker; place on cutting board. Using two forks, shred the chicken.
To serve, stir yogurt into onion mixture in slow-cooker. Spoon chicken onto warm pita bread. With slotted spoon, transfer onion mixture onto chicken; top with tomato, cucumber, and red pepper strips.
VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)