Crock Pot Cooking

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Diary products and thickening juices in the Crockpot

Add sour cream or heavy cream during the last hour of cooking time and increase heat to high. This will prevent the dairy products from curdling. You can also add cornstarch during the last hour to thicken juices (again, turn heat to high).

Crockpot Stuffed Cabbage

24 cabbage leaves
1 cup chopped onions
1/2 cup minute rice
1/8 teaspoon pepper
1/4 teaspoon nutmeg
6 oz can tomato paste
1 lb lean ground beef
2 minced garlic
1/2 teaspoon salt
1/4 teaspoon leaf thyme
1/4 teaspoon cinnamon
3/4 cup water

Wash cabbage leaves. Boil 4 cups water. Turn heat off. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine remaining ingreients except tomato paste and water. Place 2 tbsp of mixture on each leaf and roll firmly. Stack in crockpot. Combine tomato paste and water and pour over stuffed cabbage. Cover and cook on low setting for 8 to 10 hours. Serves 6.

Crockpot Porkchops With Mushroom Sauce

8 small pork chops; 1 inch thick
2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sage
1 can cream of mushroom soup
1 tablespoon dried onions

Trim the excess fat from the chops and use it to grease a large skillet. Over high heat, brown each chop lightly on both sides. Salt and pepper each as it finishes and place it in the crockpot. Add the sage. Turn the soup (undiluted) and the onion flakes into the still hot skillet. Scrape the pan juices and turn them into the cooker. Cover and cook on Low for 8 to 10 hours. Serves 6.
Recipe By : The Best of Electric Crockery Cooking

Chicken And Artichoke Casserole

3 lb broiler-fryer; cut up
1 salt; to taste
1/2 teaspoon white pepper
1/2 teaspoon paprika
1 tablespoon butter or margarine
1/2 cup rich chicken broth
3 tablespoon sherry
1/2 teaspoon dried tarragon
1 can mushrooms
2 tablespoon (heaping) quick cooking tapioca
2 jars marinated artichoke hearts; reserve marinade

Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in butter and reserved marinade. Place mushrooms and artichoke hearts in bottom of crock pot. Sprinkle with tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crock pot and turn to LOW heat setting. Cook for 7 to 8 hours. , or cook on HIGH for 5 hours. If you don't want to brown the chicken first, it's okay.

Chinese Beef And Pea Pods

1 lb family steak or (1 1/2 pound); thinly sliced
1 can beef consomme soup
1/4 cup soy sauce
1/4 teaspoon ground ginger
1 bunch green onions; (about 8)
2 tablespoon cornstarch
2 tablespoon water
1 can sliced water chestnuts; drained
1 can bamboo shoots; drained
1 can bean sprouts; drained
1 pkg (7 oz.) frozen chinese pea pods; partially thawed

Combine steak in crock pot with consomme, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the 2 tablespoons cold water. Cook on high for 15 minutes or until thickened. During last 5 minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot rice. Serves about 6.

Green Chili Burros

2 lb rump roast
1 cup chopped onion
1 pkg taco seasoning mix
1 tablespoon oregano
1 teaspoon garlic powder
1 can (10 oz.) diced green chilies
1 lb can tomato sauce

Layer ingredients, meat first, in crock pot. Cook on low for 8-10 hours. Do not stir for first 5 hours. Shred meat after 7 hours. Serve on flour or corn tortillas. Top with sour cream, if desired.

Orange Cinnamon Chicken

4 lb chicken cut into serving
1 pieces
1 cup chicken broth
1/4 lb butter
2 cup orange juice
1 cup raisins
1 salt & pepper to taste
1/4 teaspoon cinnamon
2 tablespoon flour

Heat butter in large skillet, & brown chicken. Remove chicken pieces to slow cooker as they brown. Combine all other ingredients, except flour, mix well & pour over chicken. Cover pot, turn on LOW & cook 4-6 hours, or until chicken is tender. Remove 1 cup of sauce from the pot & combine with flour, mixing well. Return sauce - flour mixture to pot. Turn pot on HIGH, & cook additional half hour.

Turkey Meatloaf

2 1/2 pounds ground turkey
1 medium onion, chopped
2 eggs
1/3 cup milk
2 tablespoons prepared horseradish
2 tablespoons chili sauce
1 cup soft breadcrumbs
1 teaspoon salt
2 garlic cloves, minced
1/4 cup minced fresh parsley

Combine all ingredients and place in crockpot, mounding the top. Cover; cook on low for 7-8 hours. Drain off fat as needed.

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