Tell me things I can cook in my crockpot

Anyone...? Bueller...? ...Bueller?

yummy baked beans

sorry all my recipes are at home

i don't have any recipes written down. i just google for them when i'm in the mood to make something, or else use the book that came with our slow cooker (though most of them are gross and involve cans of soup). offhand, i'd say that a chunk of meat cooked all day with wine, stock, and root vegetables would be a good bet.

Cooking anything besides crock in a crockpot is an abomination and unnatural.

1 lb chicken breasts
1 can of cream of mushroom soup
1 can of cream of onion soup

meth

lauren OTM

also google is your friend

http://southernfood.about.com/library/crock/blcpidx.htm

1 lb chicken breasts
1 can of cream of mushroom soup
1 can of cream of onion soup

Mixed with some curry is what we used to eat at least once a week. On steamed rice.

I've only used mine once and the resulting veggie chilli mush was so horrible I think it put me off the damn thing for life.

could a crockpot be viable if I work 11 hour days? or do I have to get one that has the timer so it cooks for like 6 hours and then sits around on "warm" for 4

(10 hours + 1 for trainz)

I just want to figure out how to eat things besides delivery/restaurant/microwaveable food etc

put pork roast into crockpot
cover with apricot marmalade
add some water & apple juice
leave simmering on low heat all fucking day, turning once

serve with spicy black beans & rice. heaven.

I've left stuff in for over 10 hours on 'low cook' & it's been a-okay.

Tombot there's this show, 30-minute Meals...

Aw rad Elmo! Pork roast is on sale at the Alb's for $1.50/lb.!

Would you not be worried about the risk of it setting fire? Yes, yes, I am a terrible worrier.

You can do the nabe thing, Tom.

the remeaning fatty sweet reduction makes awesome sauce for serving, too

The nice thing about the crockpot is coming home and being able to eat right away. It's like having a mechanical June Cleaver who knows how to do only one thing. (Same with rice cookers.)

i'd get one with a timer. it's not a significant jump in price.

the batch of chili I made some months ago, I left it simmering for two days on low heat, adding a can of beer after the first day. turned out fantastic.

tom, maybe you could use an outlet timer?

or get a slightly fancy crockpot Tombot...they run around $30 but then you can have temperature adjustments other than "low" and "high."

I wish you could cook bacon all day long in a crockpot. Or can you?

Pork Pozole

2 15 to 16 ounce cans hominy, drained
3 10 ounce cans green enchilada sauce
1 large onion, chopped
3 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 2 1/2 pound boneless pork loin roast, well trimmed
1 cup chopped fresh cilantro
2 tablespoons fresh lime juice
serve with: warm flour tortillas and salsa

Mix all ingredients except pork, cilantro and lime juice in a 4 quart or larger slow cooker.

Add pork; spoon hominy mixture over top.

Cover and cook on low 7 to 9 hours or until pork is tender. Remove pork to a cutting board.

Stir cilantro and lime juice into mixture in cooker. Shred pork in bite size pieces; return to cooker.

To serve: Ladle into soup bowls. Serve with or rolled up in, flour tortillas. Accompany with salsa. 6 servings.

xpost to bacon: if it's in something, like split pea soup, sure. but i don't think you'd want a crock full of blackened bacon sizzling in its own spitting fat unless you want to be greeted by a fire-truck in your driveway on your return home.

you can slow cook bacon for 8 hours in a covered drip pan in the oven. I've done it. The bacon that comes out tastes better than a baby calf or a force fed goose.

you do it at around 200 degrees F.

this is good:

2 apples, peeled, cored and sliced
1/3 cup brown sugar
4 cups water
2 cups old-fashioned uncooked oatmeal
2 teaspoons cinnamon
1 teaspoon salt
Mix brown sugar and cinnamon with apple slices, coating apples. Mix oatmeal with water and salt. Put apples in bottom of crock pot and pour oatmeal mixture on top. Do not stir. Cover and cook overnight on LOW (8 to 9 hours).
In the morning, stir thoroughly. Serve with milk and additional brown sugar.

old-fashioned oatmeal == steel cut? rolled?

bbq chicken sandwiches

1 to 2 pounds boneless, skinless chicken thighs
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup chicken broth
Cracked black pepper, to taste
1 cup barbecue sauce
1 cup Monterey jack cheese, shredded
Place onion and bell peppers in crock pot and top with chicken thighs. Pour chicken broth over chicken. Season with cracked black pepper and cook on LOW for 6 to 8 hours.
At the end of cooking time, drain liquid from pot and shred chicken. Return chicken to the crock pot and mix in barbecue sauce. Cook another 30 minutes. Spoon mixture into split dinner rolls and top with shredded Monterey jack cheese.

i usually drain the liquid at 6 hours and let the chicken simmer in the bbq sauce as long as possible without it getting dry.

elmo, i've always took it to mean anything other than quick oats.

i've always used steel cut oats.

Hell yes to Granny Dainger's Pozole recipe! i will make that

damn, lemme find my beef stew recipe. today would be the perfect day for beef stew, it turned from fall-ish to blustery cold where the wind cuts right through you today.

OK tried to hijack Abbott's thread on ILC but as she noted ain't nothing going on there, so here again I will ask WAHT DO I DO WITH PRESSURE COOKER?

Last night I tried to do yummy beans, but they ended up really, really soupy so I said "voila, bean soup" although that was not at all what I intended. . .

I desire PYREX.

Also, at Sears the other day I saw bakeware made of flexible silicone plastic - it said it was oven safe up to 470 degrees, and I don't usually go past 400 when I cook, so I thought. "hmmmm...a non-stick muffin pan you can turn inside out to remove your muffin. Sounds good to me!" but haven't bought them yet. Anyone try this kind of funky, unconventional surface? Can't apply heat directly to 'em, natch.

WAHT DO I DO WITH PRESSURE COOKER?

i can remember both sides of my parents families talking about pressure cooker disasters as a kid so i've always associated them with explosions and as killers of childhood pets. but my memphis/nola freinds swear by them. dunno what you do with it though.

I suspicion the point of a pressure cooker is just that you can cook everything FASTER than before. So it's most useful for things that would otherwise take, like, eight hours to soften/stew/etc, which will take ONLY FOUR HOURS under pressure. Or something like that.

For some reason I can't picture doing meat in a pressure cooker. . . but maybe I can do a beef stew or something? Sauerbraten? I dunno--those sound like better slow cooker material than pressure cooker material, maybe.

WHY DID I PURCHASE PRESSURE COOKER?

xpost Yes, you also keep more of the vitamines and actually it's cleaner as no steam escapes. That said, it's dangerous, you gotta pay attention to it. I rarely use it. :-(

I desire PYREX.

Also, at Sears the other day I saw bakeware made of flexible silicone plastic
-- Oilyrags, Monday, October 22, 2007 2:41 PM (Monday, October 22, 2007 2:41 PM) Bookmark Link

my sister got me a fantastic pyrex set for xmas one year, it's probably the most useful gift i've ever received.

me and my ex used to have these oven-grabber like things, they were cupped so you could put your fingers and thumb in then and take things out of a hot oven. think of a pac man shape with his mouth being the part that does the grabbing. they were made of that silicone shit and it worked way WAY better than any oven mitt.

but maybe I can do a beef stew or something?

no way, stew needs time to meld the flavors. GODDAMN I'M HUNGRY.

flexible silicone bakeware is easy to clean, kinda neat looking, but it changes the way things form a 'skin' or 'crust' or whatever you call it. the one time i made muffins in silicone they ended up kind of mealy, without any real differentiation between the exterior and interior.

See, that's exactly the kind of thing I wanted to know. It sounds like it might still be very good for certain things where minimal crust is desirable, like cookies perhaps. But the cookie sheet also looks like a bear to handle.

Thanks, old bean.

Just get a silpat cookie sheet liner and use it on a regular metal cookie sheet.

I got rid of a silicone bread pan and muffin pan due to lack of crust. I use cast iron bakeware now, for maximum crustiness.

what if you like, brushed the interior of the silcone with egg whites or milk, would that crust it up do you think?

no, the best they could do was say to use cocoa or cinnamon to dust the inside to make things look brown. Still no crust, just moist crumb.

It's like the silicone steams the batter on the sides and bottom or something.

yuck.

i use my silicone pan for flourless cakes. it's great for those, but i haven't tried anything else in it. this thread confirms my suspicion about lack of crust.

You could probably make a nice indian pudding in a crockpot. quart of milk, 1/2 cup cornmeal, 3 tbsp molasses, pinch of salt, stir together and cook for 8 - 10 hours.

(disclaimer: i don't own either a crockpot or a pressure cooker)

re: pressure cookers, they're supposed to be much safer nowadays. i know that they're good for cooking dried beans more quickly, but other than that... uh...

I'm not sure on exact measurements but in the winter I will load it up with apple cider, cheap spiced rum, oranges and/or lemons, cloves, cinnamon sticks, maybe some ginger, let that shit simmer all day, not just as a drunkening agent but also because it makes the whole damned house smell awesome.

oh yum yum yum

I have a pressure cooker, the only thing I've ever used it for is cooking up dried beans.

if you have a crockpot w. aluminum insert, you make swanky-good carnitas by braising --> shredding --> adding a little lard & crisping

soubise are easy too

I'm not sure on exact measurements but in the winter I will load it up with apple cider, cheap spiced rum, oranges and/or lemons, cloves, cinnamon sticks, maybe some ginger, let that shit simmer all day, not just as a drunkening agent but also because it makes the whole damned house smell awesome.

Thow a pork roast in there and you cook with that too. Although I would take out the cinnamon and add onions and garlic.

I Love Cooking thread on the subject isn't going anywhere.

I actually just posted this on ILC, but seeing as how this thread is going such great guns..

poule au pot: whole chicken goes in with leek, onion, fennel, bay, bouquet garni, cook three hours or so, bin the veg and add fresh, a few sliced waxy spuds as well, another half an hour to cook the veg and serve with vinaigrette mixed with egg yolk and diced egg white. You get beautfully tender chicken, veg, spuds and a beautiful broth. You also get a whole bunch of leftovers. Fan-fucking-tastic.

Oh god the idea or wassail + pork is kind of nauseating.

no it isn't

pork & fruit is pretty much an unassailable combo...

unwassailable?

mmm cider + pork is soo good.

i don't think i want to skim porkfat off my wassail mug, tho

well, then don't, just drink it all down, like a hot buttered rum. only not.

hot rendered pork

mmmmmm

actually, pork cooked in spiced rum...

you could braise a shoulder in a cuba libre to great effect, i imagine

i think i want to try to make my own baked beans? that sounds like something that would work in a crockpot right? hmmmm....

there's cola in my carnitas recipe
xpost

can I make Tom Yum in a crock pot

Tomyumbot

pressure cooker - only thing I remember about these is Alton Brown says they are good for turning in good chili in record time from tough beefs

Paella is good cooked in a crockpot. So is my mom's Bigos (Polish hunter's stew replete with cabbage, sauerkraut, mushrooms, kielbasa, ham, bacon, etc...)