Slow cooker recipes

[vaneramos]

I'm at work. Someone left this book on the desk: Canada's Best Slow Cooker Recipes by Donna-Marie Pye, so I'm going to record a few recipes.

Savory meatballs with cranberry sauce
Oriental chicken wings
Hot buttered rum
Mulled red wine
Potato-leek soup with Stilton
Chunky beef chili
Curried cream of chicken soup


Savory meatballs with cranberry sauce

Meatballs
2 lbs lean ground beef or pork
2 eggs, lightly beaten
1 cup fine dry breadcrumbws
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika

Cranberry sauce
1 cup ketchup
1 cup tomato juice
1 can, 14 oz, 398 mL or 1½ cups cranberry sauce
1 medium onion, finely chopped
1 tsp brown sugar
1 tsp ground ginger

1. Preheat oven to 350°F. Meatballs: In a large bowl, combine beef, eggs, breadcrumbs, salt, pepper, garlic powder and paprika; work misture with your hands until thoroughly blended. Form into 1-inch balls. Place on baking sheet. Bake in preheated oven, uncovered, for 18 to 20 minutes or until nicely browned. Drain off any accumulated juices and transfer to slow cooker.

2. Cranberry sauce: In a bowl combine ketchup, tomato juice, cranberry sauce, onion, usgar and ginger; mix well and pour over meatballs. Cover and cook on Low for 6-10 hours or on High for 3-4 hours.

3. Meatballs can be served directly from the slow cooker or transferred to a bowl and garnished with freshly chopped parsley. If serving as a main dish, serve over hot buttered noodles.


Oriental chicken wings

2 lbs chicken wings, tips removed and split in half at joint
½ cup cider vinegar
½ cup brown sugar
¼ cup soya sauce
¼ cup water
4 cloves garlic, minced
1 tsp lemon juice
1 tsp ground ginger
&fra12; tsp dry mustard
sesame seeds (optional)

1. Arrange split chicken wings on a foil-lined baking pan.
Gently cook wings under preheated broiler (6 inches from heat) for 10 to 20 minutes or until golden, turning wings once during cooking. Transfer wings to slow cooker. Discard foil and drippings.

2. In bowl combine vinegar, sugar, soya sauce, water, garlic, lemon juice, ginger and mustard; mix well and pour over wings.

3. Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours, turning 2 or 3 times during cooking.

4. Wings can be served directly from the slow cooker, or arranged on a serving platter. Sprinkle with sesame seeds, if desired.


Hot buttered rum

2 cups packed brown sugar
½ cup butter
pinch salt
½ tsp ground nutmeg
6 cups hot water
3 or 4 whole cloves
3 cinnamon sticks
2 cups amber or dark rum

1. In slow cooker combine sugar, butter, salt and nutmeg. Pour in hot water, stirring until butter is melted and sugar dissolved.
2. Wrap cloves and cinnamon in a cheesecloth bag, secure with an elastic band and place in slow cooker.
3. Cover and cook on Low for 4 to 10 hours. Add rum just before serving.


Mulled red wine

Mix 2 bottles red wine, 2 cups orange juice, 2 cups pineapple juice, ½ cup sugar, a sliced lemon and a sliced orange in slow cooker. Wrap 2 cinnamon sticks, 4 whole cloves and 4 allspice berries in a piece of cheesecloth and float in wine mixture. Cover and cook on Lor for 4 hours. Remove cheesecloth packet and citrus slices and keep on Low for up to 4 hours.


Potato-Leek Soup with Stilton

2 tbsp butter or margarine
3 leeks (white parts only), trimmed, rinsed and sliced
1 medium onion, chopped
4 medium potatoes, peeled and chopped
6 cups chicken stock
1 tsp salt
½ tsp black pepper
pinch ground nutmeg
1 cup whipping cream
crumbled Stilton cheese
salt and pepper to taste

1. In a large pot, heat butter over medium-high. Add leeks and onion; cover, reduce heat to medium-low and cook for 10 minutes or until tender. Transfer to slow cooker.
2. Add potatoes, stock, salt, pepper and nutmeg. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until vegetables are tender.
3. Purée soup until smooth. Season to taste. Return to slow cooker; stir in cream. Cover and cook on High 15 to 20 minutes. Crumble cheese into bottom of individual serving bowls and ladle in soup. If desired, sprinkle with additional Stilton.


Chunky beef chili
1 tbsp oil
2 lbs stewing beef, cut into ½-inch cubes
2 tgsp chili powder
1 tsp ground cumin
1 tsp dried oregano
¾ tsp salt
2 medium onions, chopped
2 carrots, chopped
2 stalks celery, chopped
1 can (19 oz) tomatoes, diced, with juice
1 can (19 oz) chickpeas, drained and rinsed
1 cup beef stock
Half can (5.5 oz) tomato paste
1 red bell pepper, chopped

1. In a large nonstick skillet, heat oil over medium heat. Add beef cubes and cook for 7 to 8 minutes or until browned on all sides. Add chili powder, cumin, oregano and salt; cook 1 minute longer. With a slotted spoon, transfer meat to slow cooker.

2. Add onions carrots, celery, tomatoes (with juice), chickpeas, stock and tomato paste; stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Add red pepper; stir to combine. Cover and cook on High for another 20 to 25 minutes.


Curried cream of chicken soup

1 large onion, chopped
2 carrots, chopped
1½ tbsp curry powder
5 cups chicken stock
¼ cup parsley
1 chicken (about 2 to 3 lbs) quartered
½ cup long grain rice
1 cup half-and-half or light cream
1 cup frozen peas
salt and black pepper to taste

1. In slow cooker, combine onion, carrots, curry powder, stock, parsley, chicken pieces and rice; stir to mix well. Cover and cook on Low for 8 to 10 hours or High for 4 to 6 hours.

2. With a slotted spoon, gently remove chicken pieces from stock. Set aside to cool slightly. Remove meat from bones; dice chicken and reserve. Discard bones and skin.

3. Transfer vegetables and stock to a blender or food processor. In batches, purée misture until smooth; return to slow cooker. Add cream, reserved chicken and peas, Adjust seasoning, adding more curry powder if desired. Heat on Low for 15 to 20 minutes.

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Turns out the book is Rachel's. She said I could borrow it, so I'll post more another time.

Thanks to isitandlookout's kind call for recipes I already have a few more to try in my new slow cooker. Do you have a favourite? Post it here.