a conscious baker's blog

I had a supremely yummy crock-pot beef roulade recipe last year and now I can't find it! I don't see it on here, but it could have come from anywhere. I remember the beef spread with mustard, onions, bacon and dill pickles, rolled up, dredged in flour, browned then put in the crock. Some kind of liquid was added, I'm sure. Then it cooked and at the end you got it out and added sour cream to the juice. Does that ring a bell for anybody? If so, please post the recipe with measurements and whatever I forgot. MANY thanks!

Hello! Joined the community when it was on the front page and boy am I glad!

Here's my first official contribution:

Snowed-in-chicken (in honor of our lovely East Coast storm!)

Ingredients:

1 small to med sized chicken (without gizzard)
1/2 cup sweet vermouth
1 cup water
2 slices of thick-sliced bacon

spices:
generous amount of salt
sprinkles of: pepper, paprika, garlic, sage, coriander -- enough to dust the chicken in the pot.

To cook:
Loosen fascia (connective tissue!) under the skin of chicken breast, insert a slice of bacon over each breast under the skin. Wrap remaining end of bacon around each leg and tuck into cavity (looooong bacon!). Pour vermouth and water into crock pot, place chicken in crock, season with salt and spices. Set on high, done in 4 hours. Remove bacon, and serve.

Very tender, as usual with a crock, and mildly flavorful. Perfect for setting, forgetting, taking time to dig out the car, and having a hot bird ready for you when you get in! Plus the leftover liquid is perfect for chicken soup.

1 small prime roast beef
1 can of beer
1 decent sized piece piece of ginger, sliced
1 onion, cut into quarters
2 cloves of garlic
BBQ sauce
salt and pepper
5-6 small potatoes

1. Place onion on bottom of crock pot.
2. Place beef on onion. Sprinkle with salt and pepper to taste.
3. Cover with beer and BBQ sauce.
4. Add ginger and garlic to beer/sauce mix.
5. Cook on low for 7-8 hours.
6. At the 6 hour mark, add the potatoes directly into the pot into the beer juices and cook til they are tender.

NOM!

Our holiday party plans fell through due to the snow, so we had to improvise dinner with little notice. We had boneless spare ribs in the fridge for tomorrow, so I threw them in the crock with a bottle of barbecue sauce, some garlic powder, cracked pepper and garlic sauce. Set it on high for 4 hours, turning the ribs over a couple of times to make sure they got coated all over (there were 5 of them in there). They came out perfect! The fat had all but cooked off, they were tender and delicious.

I had asked for some help on a recipe a while back (original entry here: http://community.livejournal.com/what_a_crock/734192.html) and said that I would let you know how it went... Then I went on vacation and forgot.

It came out awesome! Next time I'll add some shredded cheese or something as there was no cheese flavor at all. I ended up putting the soup and chicken into a pyrex dish and putting that in the crock to cook.

Here's a picture of how it turned out



That's my husband's plate as my piece of chicken fell apart and didn't look pretty on the plate. But it tasted really good!

This is not precisely a slow-cooker recipe, but I think it could be easily adapted (and I'd love any advice from people who have experience cooking dried lentils in a crock). I'd intended to do it in the crock but ran out of time; the slow cooker recipe I glanced over recommended something like 2 cups of liquid for 1 1/4 cups of lentils but I ended up going with something closer to my mother's recipe for a similar stove top dish. I dimly remember her telling me four parts liquid to one parts lentils. So, this is what I made in my dutch oven; I imagine you'd want to reduce the liquid pretty substantially for a crock pot, but again, if anyone has a more confident proportion to use I'd love to hear it. I will DEFINITELY be making this again, it came out wonderfully.

1 1/3 C (I eyeballed the third a bit) dried red lentils
4 C chicken stock (accidentally low sodium - would probably also work great with veggie stock if you're feeling partial to a vegetarian dish)
1 60z can tomato paste
A healthy bit of curry powder; maybe about two tablespoons, maybe a little more.
Pinch cayenne pepper
Half a teaspoon or a little more ground ginger
1 yellow onion
Two tablespoons butter
Salt to taste (see note about the accidental low sodium stock; if you use regular you might not want it)

Chop the onion and slosh it around a bit in a skillet with the butter. Meanwhile, get the stock and the tomato paste together in your cooking vessel (crock, or dutch oven) with the heat on. After the onions start to brown, add the lentils to the skillet and slosh them around a bit, too. Add the onion and lentils to the stock and paste. Add your spices, and cook until the lentils are nice and soft and most of the liquid is absorbed.

Other slow cooker lentil recipes that I consulted recommended 2 to 2 1/2 hours on high, in a crock pot. This sat on my stove in my dutch oven on med-low/low heat (something safe enough that I could run with bare feet in my clogs out into the snow with my hair wet to watch a congregation of two hundred or so crows fill the sky above my neighborhood) for about an hour.

I served it with some saffron rice I made from a package (Mahatma brand! Mmm.) My friend and I ate pretty heartily, and I have 1-2 meals worth of leftovers (if I make more rice) in my fridge as a result. The slight sweetness of red lentils goes really nicely with the tomato, and it came out a really beautiful orange color - goes nicely with the hat I'm knitting for my cousin right now. :) (Does anyone else have trouble finding red lentils? Sometimes I can't, and it makes me very sad.)

I also want to note that, while I didn't price-check the pre-packaged curry powder in the spice aisle, I got a really healthy portion of organic curry from the bulk section of the grocery for less than two dollars, so keep an eye out!

So here's my story -
I forgot to take my chicken out of the freezer so I could roast it for Shabbos. I get home a little 1pm.  Shabbos comes in at 4:12pm.  That means I have to be DONE in the kitchen by then.  Stuff can keep cooking, I just can't cook it.  Make sense?  So there's no way for me to defrost, then roast the chicken, so it's going in the crock.  I know this works, it just yields a kind of tasteless chicken.  Any hints or recipes to keep some of the flavor?

Recently someone posted a dip recipe that used RoTel tomatoes. It was in the comments to someone else's post, it wasn't it's own post. It was slightly different than the standard Velveeta/Rotel combo. I'm thinking it had some kind of unusual sausage in it? Does this ring any bells? I can't find it now. Never wrote it down because I remember thinking "hmmm, that sounds so good I know I won't forget it!" So I guess I'm asking for people to post RoTel dip recipes...


EDIT TO ADD:
Yes! It was chorizo! Thank you so much. I don't know how I could have forgotten that b/c I LOOOOOOVE chorizo. Can't wait to try it.
I also remember seeing the cream cheese/breakfast sausage one too and thinking it sounded good. Will try that one some time too!

Western Pennsylvania. Not the best picture, but the lighting was incredible that morning.

Chicken (I use three chicken breasts but you can use more)
2 cans chicken broth
4 cans cream of chicken soup
celery
carrots
red potatoes

Add:
chicken, broth, 2 cans of water, celery, carrots and potatoes to crock pot. Add some salt and pepper. Cook for 4-5 hours.

Add cream of chicken soup


30 minutes before eating add dumplings:

3 cups Bisquick
1 cup milk
Mix into dough. Roll into loose balls and drop into crock pot.

Serves about 4

I was going to make tater tot casserole in the oven, but I don't have a casserole dish.

Can I do it in my crock pot?

If so, I thought 4 hours would be enough, what do you think? I mean, there are only 3 ingredients. Tater tots, cream of mushroom soup, and cheese to go on top. All of which do not take that long to cook. I should probably put the cheese on last because I don't want it to burn.

Thanks

Growing up I had alot of home cooked meals, I still look forward to going to my hometown and having my mom's beef stu. It's funny because when my parents first got married my mom had NO idea to cook beef stu. but anyways, I had alot of good home cooked meals. It was a treat to have pizza or Mcdees. My husband on the other hand, if it could be cooked in 15 mins or less that was good for his family. His family loves pizza. Well, My father and I love finding new recpies i think it's a new tradtion for us, anyways i found one 2 months ago i just cooked it this past week and it was really good. The only thing is i didn't have enough pizza sauce but it turned out really good, so ENJOY everyone. Found on www.slowandsimple.com

Pizza Pork Chops
SUBMITTED BY: susan
Category: Pork/Sausage
INGREDIENTS

DIRECTIONS

I bought some frozen cornish game hens at the store on sale the other day.

Can I throw in a whole hen for my crock pot and come back to a cooked meal?

Do you have any recipes for me to try? I was thinking of making a modified Coq Au Vin. I don't have bacon and I can't really run to the store right now, but I have some carrots, turnips, wine, rosemary and some other seasonings.

I use an awful lot of lemons every week in making my semi-commercial quantities of ginger beer at the moment, and went looking for things to do with the leftover lemon peel. A lot of browsing candied lemon peel recipes later, someone made a passing reference to doing them in the crockpot.

Can anyone tell me how? And other ideas to use up the lemons would be welcome too :)

Caytlyn

Hi all. My fiance and I hosted a Christmas party on Saturday, and it went incredibly well. So well, in fact, that nothing was left of the ham but the bone and a few scraps. Haha. I want to make a soup or something with the bone, but I'm not sure how to go about it. Any tried and true recipes out there you could pass on to me? Thanks much.

i love my crockpot more than most other kitchen items, it has produced some really delicious things, but my past couple of attempts at soup have been utter crockpot fail. each time, i've tossed in a bunch of veggies (mostly leafy greens these days), herbs, onion, and whatever else was about to go bad, added a bunch of broth, a bit of olive oil, salt, pepper, and set it on high. after a couple of hours, immersion-blend. they always smell decent, but taste ranges from meh to just bad. what am i doing wrong??

I picked up the magazine Cuisine at Home: Slow Cooker Menus and saw this recipe on page 54 - 55. The photo of it looked delicious, so I decided to give it a try.

3 lb boneless beef rump roast, trimmed
1 cup sliced carrots
6 new potatoes, but into thirds
1 medium onion, sliced
4 Tbsp minced fresh basil leaves, divided
4 Tbsp minced fresh oregano leaves, divided
2 tsp minced garlic
2 tsp Koser salt, divided
1/4 tsp red pepper flakes
1 can tomato sauce (8 oz)
1 can tomato paste (6 oz)
2 tsp Italian seasoning
1 can cannellini beans, drained

Layer carrots, poatatoes, and most of the onion slices in a 4-to6-qt. slow cooker; top with roast.

Mash 2 Tbsp basil, 2 Tbsp oregano, garlic, 1 tsp salt, and pepper flakes in a small bowl; spread on meat.

Combine tomato sauce, tomato paste, remaining basil and oregano, and Italian seasoning in a bowl. Pour tomato mixture over roast; top with remaining onion slices. Cover; cook until meat is fork-tender, on high setting for 5-6 hours or on low setting for 8-9 hours.

Stir beans into sauce and cook on high-heat setting for 10-15 minutes. Remove roast from cooker. Let rest for 5-10 before thinly slicing meat across the grain. Skim grease from sauce. Spoon beans, vegtables, sauce over roast

( What mine looked like last night )

2 lb pork butt, cubed
1/2 yellow onion, chopped
2 7-oz cans diced green chiles
2 12-oz cans whole tomatillos, crushed (use the liquid from 1 can)
1 c. Chicken broth
1 tsp cumin

Cilantro
Monterey jack cheese, shredded or cubed.

Lightly dust pork cubes w/ flour in bottom of crock pot. Add all other ingredients except cilantro and cheese. Stir to combine. Cook on low 6-8 hours. Serve in soup bowls; garnish with cheese and cilantro.


I served this to my boyfriend and his roommates last night and it was very, very well received; not to mention how much I enjoyed it! I'd reccomend putting the cheese in the bottom of the bowl w/ the soup over, as it melts better that way. I also served with tortillas on the side.

Enjoy!

Ingredients

* 2 cups brown sugar
* 1/2 cup butter
* 1 pinch salt
* 2 quarts hot water
* 3 cinnamon sticks
* 6 whole cloves
* 2 cups rum
* 1 cup sweetened whipped cream
* ground nutmeg to taste

Directions

1. Combine the brown sugar, butter, salt and hot water in 5 quart slow cooker. Add cinnamon sticks and cloves. Cover and cook on Low for 5 hours. Stir in rum.
2. Ladle from the slow cooker into mugs, and top with whipped cream and a dusting of nutmeg.

Makes eight servings.

I am 39 weeks pregnant and my husband and I are on a very tight budget. I am due to give birth in 8 days and a lot of people suggest to buy frozen dinners for once the baby has arrived so that you don't have to worry about cooking. That's great, but frozen dinners are expensive. My husband and I have started to utilize the crockpot a little bit more now that we finally dug it out of the cupboard so I was wondering if you all had any recipes for the crockpot that I can freeze and heat up easily. I am willing to try anything. Thanks.