Mal’s Slow Cooking recipes (to impress girls) sausage casserole Dry fry sausages (Grill) and put onions, carrots, peppers (1 of each) ,leek. tin sweet corn, tin of toms, tom puree into slow cooker, chop sausages and add to slow cooker cook on medium for 6 hours +. Add around half a pint of ausage !asserole mi" (#he ones in a packet with water added.) !on$erting recipes#o con$ert con$entional recipes for the slow cooker, use the following cooking times and reduce the amount of stock%li&uid 'y around half. ost dishes will take around *1hours to cook on a low setting , *- hours on medium or for *6 hours on high. !on$entional o$en%ho' low cooker * low setting low cooker * high setting /*0mins *6 hours 1.*/.hours 0*mins 6*hours 0*hours mins*0 hours *1hours *6 hours rish tew / l' 2am', 'oneless3 cu'ed, 'rowned 4 drained / ts alt 1%ts 5epper/ c ater1 sm 7ay leaf/ md !arrots3 pared 4 cut in 1%/8 slices / sm 9nions, thinly sliced md 5otatoes, pared 4 &uartered 1%c :uick*cooking tapioca3 (opt) 1o; 5eas, fro;en3 9< 1o; i"ed $egeta'les, fro;en eason cu'ed lam' with salt an d pepper. A dd remaining ingredients e"cept peas (omit tapioca if you don=t want gra$y thickened). tir well. !o$er and cook on 2ow 1*1/ hours. Add peas during last 1*/ hours of cooking.
This enabled me to impress my girlfriend as she thought I was an excellent cook. (I wasn't but turned into one)
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Dry fry sausages (Grill) and put onions, carrots, peppers (1 of each) ,leek. tin sweet corn,tin of toms, tom puree into slow cooker, chop sausages and add to slow cooker cook on
medium for 6 hours +.Add around half a pint of ausage !asserole mi" (#he ones in a packet with water
added.)
!on$erting recipes
#o con$ert con$entional recipes for the slow cooker, use the following cooking times and
reduce the amount of stock%li&uid 'y around half. ost dishes will take around *1
hours to cook on a low setting , *- hours on medium or for *6 hours on high.
#oss the 'eef in the seasoned flour. n a large pan, heat the oil. @ry the 'eef until 'rowned
on all sides 4 transfer to the pre*heated slow cooker. @ry the onions in the remaining fat.tir in the rest of the flour 4 gradually add the stock. Add the carrots 4 'ring to the 'oil,
stirring all the time. 5our o$er the meat. tir well. <eplace the lid 4 cook for3
EGE *- hours
AF#9A#! 6*K hours
minutes 'efore the end of cooking time, make up the dumpling mi"ture. 5ut all the dryingredients into a 'asin. i" well 4 add the water to form a soft dough. Di$ide into .
ith floured hands, roll into 'alls. Arrange on top of the meat, replace the lid as &uickly
as possi'le 4 cook for minutes.f cooking on automatic, switch to high 'efore adding the dumplings 4 cook for 1 hour.
!an anyone tell me how to cook a Ioint of 'eef in the slow cooker pleaseL Eow long willit take, what setting should it 'e on and do need to add waterL
#o cook a Ioint of 'eef in the slow cooker you do not need to add any li&uid. A 1*1.6kg
Ioint will need to cook for 0*6 hours on high or *1 hours on low depending on the si;eof your Ioint. Eow 'ig is itL f you 'rown the Ioint first 'y gently frying%sealing it in its
own fat, that will help keep the fla$our in.
Sausage an* 'ean casserole
ausages
9nion#in of mi"ed 'eans
/ tins of tomatoes
!hilli=s * can easily ' left out
7rown sausages slightly, and then 'ung it all in the slow cooker for appro" 6hours or soB
#his is my daughter=s fa$ourite food, the other four think its great too.t is easy, nutritious and economical, and it looks lo$ely. tJs $ery child friendly, as e$en
small kids can eat it themsel$es.
#his will ser$e people (more if you are feeding young kids.)
• 1 1%/l's (-g) potatoes peeled and chopped into small pieces.
• / carrots, peeled and thinly sliced
• / parsnips, peeled and chopped into small pieces
• 1 large onion, chopped
•
/ or 0 sticks celery, thinly sliced
• 1 large tin sweet corn, drained
• 1 tin condensed cream of chicken and mushroom soup (for a $egetarian meal, use
cream of mushroom soup)
• 1%/ cup water
• small pinch nutmeg
5ut all the ingredients e"cept the sweet corn into a slow cooker and mi" well.
!ook on low for around hours.
A'out an hour 'efore the end of cooking, stir in the sweet corn.
• !ut the lam' into 1 inch cu'es and chop the onions.
• !ook in the 'utter and oil until the onions are soft and golden and the lam' is
lightly 'rowned.
• tir in the flour and cook for / minutes.
• Add seasoning, marIoram, stock and tomatoes with their Iuice.
• 7ring to the 'oil, stirring well. 5our into crock*pot.
• !o$er and cook on high for 0 minutes, then on low for 6*- hours
!er' Roaste* Lam'
ngredientsngredients
large potatoes, cut into cu'es
1 tsp salt6 clo$es garlic, peeled and crushed ;est of 1 lemon
sprigs fresh rosemary
1 'oneless leg of lam', trimmed and tied/ #'s oli$e oil
1%/ cup dry white wine
Directions
Directions
5lace the potatoes in the 'ottom of the stoneware. n a 'owl, mi" the salt, garlic, lemon
;est and rosemary together. <u' all o$er the lam'. Eeat the oli$e oil in a large frying panand 'rown the lam' e$enly on all sides. 5lace the 'rowned lam' in the stoneware. 5our in
the wine. !ook on 2ow for 1*1/ hours.
Classic Bee C&illi
ngredients
ngredients
/ onions, chopped
tsp minced garlic/ green peppers, chopped
/ l's ground 'eef
/ 1*o; cans pinto 'eans, drained1 1*o; can diced tomatoes
Directions5ut 'eef in the slow cooker. i" together flour, salt and pepper and pour o$er the meat3
stirring to coat each piece of meat with flour. Add the remaining ingredients and stir to
mi" well. !o$er3 cook on 2ow for 1 to 1/ hours or on Eigh for to 6 hours. tir thestew thoroughly 'efore ser$ing.
8arsnip an* Carrot Soup
ngredients
1 medium leek, thinly sliced
medium parsnips, peeled and diced medium carrots, peeled and diced
cups non*fat chicken stock 1 'ay leaf
1%/ tsp salt
1%/ tsp freshly ground 'lack pepper 1%/ cup small pasta, cooked al dente and drained
1 #'s talian parsley, chopped
1 cup low fat croutons
Directions
n a small skillet, sautO the leek until golden. Drain and place in the slow cooker. Add the
remaining ingredients e"cept for the pasta, parsley, and croutons. !o$er and cook on 2owfor 6*K hours or on Eigh / to hours until the $egeta'les are tender. Add the pasta during
the last hour of cooking. prinkle each indi$idual ser$ing with garnish of parsley and
croutons. akes ser$ings3 / grams of fat per ser$ing. @or a , 6, or -*&uart slow cooker,dou'le all ingredients.
Add all ingredients to slow cooker. !o$er3 cook on 2ow 1*1/ hours or Eigh * hours.
Bee stew
"Take 500g of braising steak, cube it and roll in flour, salt and pepper. Fry it off with 1
sliced onion. Add 1 oxo cube and 150l water. Then chuck into the slow cooker with
spuds, carrots, garlic and leeks !or a bag of winter egetable ix#. $ook on slow for %&10hours.
C&icken an* c&ickpea curry7rown off some chopped chicken 'reasts in a pan with a little oil or melted 'utter, with 1
sliced onion and a crushed clo$e of garlic. tir in 1*/ teaspoons of curry powder or paste.Add these to the crock pot along with a tin of chopped tomatoes and a tin of drained
chick peas. !ook on low for a'out hours. Add chilli sauce to taste, after you ha$e
ser$ed the children=s portions.
Easy Farmhouse Lamb Stew With Vegetables<ecipe R/6K-/
o 'asic, so simple, so tummy*warming on a cold nightB #he meat does need long, slow
cooking, 'ut you don=t ha$e to stand o$er it. #his is the time*honoured way of making atypical stew. =m sure it=s ideal for a crock*pot, 'ut not ha$ing one, can=t gi$e directions
for useB #his is ideal for using up those 'its of fresh $eggies lurking in your fridge
waiting to go 'adB t can 'e made a day ahead, cooled and refrigerated, and warmed up
again, as fla$our will impro$e. !an also 'e made early in the day, pulled aside, andheated up again for dinner that night. use lam' 'y preference, 'ut naturally 'eef can 'e
1%/l's lam', stewing pieces (neck or shank or other meaty 'its)
/l's $egeta'les, mi"ed (onion must 'e used, and add chopped 'ell peppers,
;ucchini, sweet potato, carrots and any 'its you want to use up)
ta'lespoons flour
oil (for frying)
0 teaspoons seasoning salt (77:, etc.)
1 ounces tomatoes (1 tin, with Iuice)
1%/ teaspoon sugar
1 ta'lespoon orcestershire sauce
garlic clo$es, chopped and crushed
1hot pepper, seeds and ri's remo$ed, finely chopped or 1%/ teaspoon #a'asco
sauce
1%/ cup dry red wine
Cot the oneL ee other Easy +arm&ouse Lam' Stew 7it& /egeta'les <ecipes
1. #he $egeta'les you intend to use should 'e peeled and cut into chunks or rounds,
and 'e ready. ha$e not included this in the prep. timeB
/. Eeat a large pot, and add a generous film of oil. Eeat the oil well.
0. n the meantime, put the flour in a small 'owl and dip each piece of meat in the
flour. Don=t worry if some ha$e 'arely anything on them ** Iust see that the largest
pieces are lightly coated.
. Add to the hot oil. Do it in two 'atches. hen one 'atch has si;;led on 'oth sides, push them to the side of the pot with a long*handled fork, and then add the rest of
the meat. t is C9# $ital that they all 'rown.
. Add the seasoning salt to the meat, and stir. Eeat should 'e &uite high at this
stage.
6. Cow add all the $egeta'les, and stir the lot.
-. !ut open the tin of tomatoes, and add, as well as the 1%/ teaspoon sugar,
orcestershire sauce, garlic and hot pepper or sauce. tir through with a wooden
spoon or long*handled fork.
. #he heat is still high at this stage. Add the red wine. (Hou could su' with 'eef 'roth, 'ut red wine is really prefera'le).
K. As soon as the stew is 'u''ling, turn heat to lowest setting and put on lid. 2et
i" all ingredients, e"cept rice, together in the slow cooker%!rock 5ot. !o$er and cookon low from 6 to hours, or until chicken is tender. er$e o$er rice.
!rock*pot chicken and rice recipe ser$es .
ustic Style Chicken!hicken 'reasts are slow cooked with artichokes, tomatoes, mushrooms, and seasonings,
along with a little red wine and other ingredients.
0%$RE#0E%S9
• 1 to 1 1%/ pounds 'oneless chicken 'reasts, cut in 1*inch strips
•
1 ta'lespoon real 'acon 'its or crum'led cooked 'acon
• 1 can (1. ounces) diced tomatoes, drained
• 1 can (1 ounces) artichoke hearts, &uartered, drained, or cooked fro;en
• 1 can(o;) sliced mushrooms, drained
• 1 packet dry chicken gra$y mi" (a'out 1 o;)
• 1% cup red wine, such as ca'ernet or pinot noir
• / ta'lespoons DiIon mustard
8RE8ARA0"%9
!om'ine all ingredients in a 0 1%/*&uart or larger slow cooker3 stir to com'ine. !o$er andcook on low 6 to hours. er$e o$er pasta or rice.
!om'ine the carrots, chicken and garlic in an electric slow cooker3 add the wine. prinklewith the thyme, salt and 'lack pepper. !o$er and cook on low*heat setting for hours.
<emo$e the carrots, chicken and garlic with a slotted spoon, reser$ing the cooking li&uid.
5lace one*&uarter of the carrots, 0 of the garlic clo$es and / chicken thighs in each of
shallow 'owls. poon / ta'lespoons of the reser$ed cooking li&uid o$er each ser$ing.er$e with @rench 'read, if desired, to sop up the sauce. akes ser$ings.
225g/*o! parsnips, peeled and chopped2 tsp creamed horseradish
(5g/2)o! butter
55ml/2fl o! mil#
+ethod
1. reheat the o$en to 1"0-/(5&/as 5.
2. eat the oil in a large pan. Add the onion and carrot and coo#
o$er a medium heat for 5 minutes until soft.
. Add the minced beef and coo# for minutes to bron.
. Add the tomatoes, pur%e, beef stoc#, bay leaf and thyme.
5. -o$er and simmer for 0 minutes. eason.
6. +a#e the mash' boil the potatoes and parsnips in ater until
soft. 3rain and mash ith the butter and mil#. tir in the
horseradish and season ith salt and pepper.
(. poon the meat into an o$enproof dish. 4op ith the mash and
ba#e for 0 minutes until golden bron.
the Ziploc Omelette
NOTE: We would like to give credit to the genius who thought this oneup. Unfortunately, a search of the internet yielded no individual. It isamazing how this recipe is all over the Net with very little variation inthe wording.
This works great! It's good for when all your family is together. Thebest part is that no one has to wait for their special omeletteo!
ae guests write their name on a "uart#si$e%iploc free$er bag with permanent marker.
&rack eggs (large or e)tra#large* into the bag(not more than * shake to combine them.
+ut out a ariety of ingredients such ascheeses, ham, onion, green pepper, tomato,
hash browns, salsa,etc.
-sk each guest to add prepared ingredients ofchoice to their bag and shake. ake sure toget the air out of the bag and $ip it up.
+lace the bags into rolling, boiling water for
e)actly /0 minutes. 1ou can usually cook 2#3omelettes in a large pot. 4or more, make another pot of boiling water.
Open the bags and the omelette will roll out easily. 5eprepared for eeryone to be ama$ed! These are nice to serewith fresh fruit and co6ee cake. Eeryone gets inoled inthe process, and it's a great conersation piece.
Colcannon "!ashed Potatoes with Cabbage# ecipe
5otatoes and !a''age ha$e 'een sustenance foods in reland for ages. #his classic rishdish com'ines the mashed potatoes and ca''age. Add some chopped 'oiled 'eef and you
1 large onion, finely chopped6 garlic clo$es, peeled
whole clo$es
cups canned $egeta'le 'roth or water 1 ta'lespoon fresh lemon Iuice
pinch of sugar
1% cup chilled whipping creamchopped fresh parsley
Eeat oil in hea$y large saucepan o$er medium heat. Add carrots, onion, garlic and clo$esand sautO until onion is translucent, a'out minutes. Add 0 1%/ cups 'roth. !o$er and
simmer until carrots are $ery soft, stirring occasionally, a'out 0 minutes. <emo$e clo$es
from 'roth and discard. 5uree soup in 'atches in 'lender. <eturn soup to same saucepan.
i" in lemon Iuice and sugar. eason to taste with salt and pepper. #hin to desired
consistency with more 'roth. !an 'e prepared 1 day ahead. !o$er and refrigerate. hiskcream in medium 'owl Iust until slightly thickened, a'out 1 seconds. tir soup o$er
medium heat until heated through. 2adle into 'owls. Dri;;le cream o$er. #op with parsley. er$es 6.
1 cup chopped onion1 medium green 'ell pepper, sliced into rings
1%/ cup chopped apple
1 large clo$e garlic, crushed and minced
1 1 1%/ ounce can diced tomatoes0 ta'lespoons cold water 'lended with 0 ta'lespoons all purpose flour
<inse chicken and pat dry. !om'ine the 1% cup flour with salt, curry powder and pepper.
Dredge chicken with the seasoned flour mi"ture3 place in crockpot. tir in choppedonion, 'ell pepper, apples and garlic. 5our tomatoes o$er all. !o$er and cook on low
setting for - to K hours, until chicken is tender. <emo$e chicken to a heated platter. #urncrockpot to high setting. #o thicken sauce, stir the water and flour mi"ture into the Iuices
remaining in crockpot. !o$er and cook on high until thickened. er$e chicken with the
5reparation1. 5reheat o$en to @. n a large 'owl com'ine the flour, 'aking powder, sugar, salt and
cream of tartar. Fsing a pastry 'lender (or a fork) cut in the 'utter until the mi"ture
resem'les coarse crum's. ake a well in the center of the flour mi"ture. Add milk all atonce. Fsing a fork stir Iust until the mi"ture is moistened. @old in the garlic and cheese.
DonJt work it too much or youJll take the air out making the 'iscuits less fluffy.
1. #o ser$e, place e&ual portions of cooked spaghetti into four ser$ing 'owls. poon
e&ual amounts of 7olognese sauce o$er each portion and sprinkle with finely grated
parmesan.
Raspberry Gelato
• a 12ish-oz. bag of frozen raspberries
• 1/3 cup of sugar (start with less and add if you worried about it being too
sweet)
• 1/2 cup of heay crea!
Whir them all together in a food processor or blender
until it's completely smooth. THAT'S. IT. "nd this feeds #-$people% depending how you interpret &portion size.&'epending on how frozen your berries are% you !ight hae to whir a bit longer% but
you can sere it i!!ediately if youd lie. *r +ust pour the bright pin aweso!eness
into a container and throw it in the freezer for a couple of hours. ,tll last a couple ofwees , thin% but !ine didnt een co!e close to !aing it that long. "nd if youre
adenturous% eperi!ent with other fruits he bigger the fruit% the longer itll tae
(assu!ing theyre frozen fruits). "nd if youd lie so!ething a little less fattening%feel free to try plain yogurt instead of the crea!. , haent tried it% but , cant
i!agine itd be bad.
Brussels Sprouts with Black Bean Garlic Sauce Recipe
Print Options
• 5rint (no photos)
• 5rint (with photos)
Hou can find 'lack 'ean garlic sauce in the Asian aisle of most grocery stores. use the2ee Tum Tee 'rand and lo$e it. f you=re up to it some chopped, cooked 'acon is e&ually
tasty when added to this dish. Cote that the sauce is pretty salty, so no additional salt isneeded.
• / ta'lespoons of oli$e, grapeseed, or safflower oil
• dash of chili pepper flakes
• / 'russels sprouts
•
1 1%/ ta'lespoons of 'lack 'ean garlic sauce
• ground 'lack pepper
ethod
2 ash the 'russels sprouts well. #rim the stems and discard any of the loose lea$es.
:uarter them lengthwise.
5 5lace the oil and chili flakes into a large skillet and place o$er medium*high heat. Addthe 'russels sprouts to the pan and cook for a'out 0* minutes or until the sprouts 'egin
to 'rown a 'it. #hey may a'sor' all the oil, if they do Iust add another 1%/ ta'lespoon of
oil.
1 Add the 'lack 'ean garlic sauce and stir until all the 'russels sprouts are well coated.
Add a pinch of ground 'lack pepper (the sauce is already salty so you pro'a'ly won=tneed any salt). !ook for a'out 0 more seconds. #ake off heat and ser$e immediately.
• (!an su'stitute her's with other her's such as an talian her' mi")
• 1 teaspoon salt
• @reshly ground 'lack pepper
• 1% cup oli$e oil
• 5aprika
ethod
2 f you ha$en=t already made the rice, start cooking the rice following the package
instructions (usually 1 cup of raw white rice plus 1 1%/ cups of water and 1%/ teaspoon ofsalt, 'ring to 'oil, reduce heat to low, co$er and cook for 1 minutes.)
5 !ut the tops off of the 'ell peppers. <emo$e and discard (compost) the stem and seeds.
5lace 'ell peppers cut side up on a steaming rack o$er an inch of water in a large co$ered pot. 7ring to 'oil, let steam for 1 minutes.
1 Eeat o$en to 0V@. n a large 'owl mi" together the ground 'eef, 'asil, summer
sa$ory, marIoram, salt, se$eral turns of 'lack pepper, and rice.
- <emo$e 'ell peppers from steamer pan. 5lace cut side up in a pyre" or other o$en* proof casserole. Gently stuff the peppers with the ground 'eef rice mi"ture. Dri;;le oli$e
oil o$er the stuffed peppers, along the outside of the peppers, and into the pan. <u' the
oil o$er the outside of the peppers3 it will help with 'rowning. prinkle the tops
generously with paprika.
> 5lace on middle rack and cook for /*0 minutes, until meat is cooked through.
er$es to 6. er$e with ketchup.
#R0E# !ERBS A%# S80CES
W Allspice * imilar to clo$es, 'ut more pungent and deeply fla$oured. 7est used in spice
mi"es.
W Bay Lea * !also' (ndian )ay *eaf # Adds a woodsy 'ackground note to soups andsauces.
W Cayenne 8epper * ade from dried and ground red chilli peppers. Adds a sweet heat to
soups, 'raises, and spice mi"es.
W Cloes * weet and warming spice. Fsed most often in 'aking, 'ut also good with 'raised meat.
W Rosemary * trong and piney. Great with eggs, 'eans, and potatoes, as well as grilled
meats.
W Sage * 5ine*like fla$our, with more lemony and eucalyptus notes than rosemary. @oundin a lot of northern talian cooking.
W arragon * trong anise fla$our. !an 'e eaten raw in salads or used to fla$our tomato
dishes, seafood, or eggs.
W &yme * Adds a pungent, woodsy fla$our. Great as an all*purpose seasoning.
S80CE BLE%#S@ RUBS@ A%# M0ES
W Ba&arat * 7lack pepper, cumin, cinnamon, and clo$es. Fsed to fla$or soups, tomatosauces, lentils, rice pilafs, and couscous, and can 'e a ru' for meats. (iddle astern)
W Bouuet $arni * #hyme, parsley, and 'ay leaf. Fsed to fla$our 'roths and soups.(!lassic @rench)
W C&inese +ie Spice 8ow*er * tar anise, ;echuan peppercorns, fennel, cassia, andclo$e. Adds sweetness and depth to sa$ory dishes, especially 'eef, duck, and pork.
(!hinese)
W Curry 8ow*er * #ypically includes turmeric, coriander, cumin, fenugreek, and red
pepper, 'ut mi"es can $ary. Fsed primarily to &uickly fla$our curry sauces. (ndian)
W #ukka& * ncludes nuts (most often ha;elnuts), sesame seeds, coriander, and cumin.
Great spice ru' for lam', chicken, and fish. (gyptian)
W $aram Masala * #ypically includes cinnamon, cardamom, clo$es, cumin, coriander,
nutmeg, and pepper. weeter than curry powder. Also used to season curry sauces.(ndian)
W !er'es *e 8roence * Fsually sa$oury, rosemary, marIoram, thyme, and sometimes
la$ender. Fse as a marinade or dry ru' for roast chicken, fish, and $egeta'les.