Paul asks…
Can you give me a crockpot/slow cooker recipe with following ingredients?
i am new to slow cooker concept although i use pressure cooker for fast cooking. I have the following items that will go bad if i dont use soon and i have some meat.( chunks of beef with bone and ground beef):
-red potatoes
a lot of -mushrooms
-shredded cabbage
-yam/sweet potatoes.
(recipe doesnt need to include all, i also have other stuff life onions, garlic, green pepper, tomatoes, parsley, cilantro etc..)
can u also let me know how long it wil take to cook(at which setting-), now it is almost 2:30, would it be ready by say. 7-8 pm?thanks
answers:
Autumn Beef Stew — If you dont have carrots then use mushrooms. Cook this on high until 7 or 8.
INGREDIENTS
12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds lean beef stew meat, cut into 1-inch cubes
1/3 cup butter or stick margarine
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
DIRECTIONS
Place potatoes, carrots and onion in a 5-qt. Slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
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Beef Tips and Noodles — Disregard the directions. I use stew meat (use whatever) and cook in crock pot low 5 hours. USE ONLY 1/2 cup water instead of the 1 cup it calls for. Use your mushrooms instead of the canned ones.
INGREDIENTS
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a 13×9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Bake in a preheated oven for 1 hour.
While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.
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Ingredients:3/4 cup vinegar 3/4 cup ketchup 1 1/2 cups water 1/2 cup chopped onion 2 small cloves garlic, minced 2 teaspoons salt 1/2 teaspoon pepper 2 teaspoons Worcestershire sauce few dashes hot pepper sauce or ground cayenne pepper 3 tablespoons brown sugar 8 thick pork loin chops (3 pounds) Preparation:
In a saucepan mix first 10 ingredients. Bring mixture to a boil; reduce heat, cover, and simmer for 20 minutes, stirring occasionally. Pour sauce over pork chops in a large, deep bowl; cover and refrigerate for at least 4 hours. When ready to cook, arrange chops in a single layer in a large shallow baking dish or roasting pan. Pour sauce over chops. Bake, uncovered, at 350° for 1 to 1 1/2 hours, or until chops are tender, basting occasionally.
Pork chops recipe serves 6 to 8.
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