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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