Bub Hub Slow Cooker Cookbook

[Pobblebonk]

:wave: How are you?

This thread is for slow cooker recipes ONLY! Another thread will be created for discussion/feedback.

I've pinched (and 'quoted') all the recipes from the other thread. So you no longer have to trawl through the other thread just for the recipes! Yay!

Please post ONLY RECIPES in this thread.

Cheers and, your welcome!

[Pobblebonk]

Brown beef onion and mushrooms in a pan
chuck into slow cooker
cut up into small pieces potato and carrot
chuck in
2 cups of stock
little bit of wostershire sauce
little bit of BBQ sauce
Cook for 6 to 8 hours

Thicken when in last hour with a little cornflour

Then I usually make it into individual pies (just with the pastry on the top)

grease little pie dishes with olive oil spray scoop cassorole in
cover with puff pastry (just the frozen type)
brush top with a beaten egg(makes it really golden)
Bake until golden and crisp:chef:

Nice with tomato chutney!!!


Apricot Chicken

1.5 kilo skinless/ boneless chicken Marylands
1 tin apricot nectar
1 pkt French onion soup mix
flour

Coat chicken in flour and brown in frypan
arrange chicken in slow cooker and cover with combined apricot nectar and soup mix
Cook for 6-8 hrs on slow

serve on a bed of rice with some vegies on the side, this last us 2 nights

Yumm and the kids love it because the chicken just falls to peices in your mouth, so they dont have to chew too much, even my 15mnth old loves it:thumbsup:

:D :D

[Pobblebonk]

Sweet and Sour Meatballs

Meatballs

1 kilo mince
3 eggs
1/4 cup milk
1 cup dry breadcrumbs

in a bowl combine all above ingredients and form into small (2cm) balls

you can either shallow fry these to brown the outside or put them on a tray and bake in 180 oven for 15 mins
Arrange these in the Crock Pot

Sauce

1 tin pinapple pieces
1 1/2 cups of water
3 tablespoons tomato sauce
2 tablespoons cornflour
1 tablespoon sugar
1 tablespoon brown vinegar

combine juice from pineapple and cornflour then add all other ingreidents
(I just taste it and see what i think maybe add a bit more of whichever you think it needs)
Pour this over the Meatballs and cook on low for 6 - 8 hours

Serve with rice, The kids love this one too :smiliedance:


Bolognaise Sauce

1 tablespoon olive oil
1 kilo mince
2 onions diced
3 cloves garlic or 1 tablespoon crushed garlic (even more if you love garlic like me)
2 x 410g tins diced roma tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon dried marjoram

1 cup of beef stock made with beef stock powder

heat oil in frypan and cook onions and garlic until tender, then add mince and brown

Put this in the Crock Pot and add all other ingriedients give it a quick stir cover and cook for 6-8hrs on low

serve with your favourite pasta and shaved parmesan cheese

This is also a winner with the kids and the best thing is it lasts us 2 nights :smiliedance:



Spice Lamb Casserole

1 onion, chopped
2 garlic cloves, crushed
2cm piece ginger, grated
1 tsp ground cinnamon
1 tsp ground cumin
2 tbs plain flour
1.2 kgs diced lamb shoulder or leg (although given the price of lamb I often use less - probably closer to the 800gm mark)
2 carrots, peeled and sliced
2 tbs tomatos paste
100ml red wine
1L lamb or beef stock (although I actually normally only use about 500ml - dn't want it too sloppy)
2 tbs quince paste (optional extra really)
2 tbs flat leaf parsley (optional extra too!)
Olive oil

Cook onion in a large fry pan with a splash of olive oil for about 5 minutes on medium heat, then add garlic and ginger and fry for a few seconds, then remove from pan.
Combine spices with flour in a bowl, then dust lamb with the mixture to coat. Keep the left over flour mixture. With another splash of oil in the pan, cook the lamb in batches until browned, then put all the lamb and onion and remaining flour in the pan, add carrots, paste, wine, stock and enough water to cover (I normally find that only about 2 cups of stock is enough to cover) bring it to the boil then transfer to the crock pot and let it all simmer away for a few hours. (you can skip the bringing it to the boil step and just put it all straight into the crock pot too!) Just before you serve the lamb you can stir through the quince paste and parsley.

:chef:

[Pobblebonk]

Chicken Parisienne
(serves 6)

6 medium chicken breasts or chicken pieces
salt, pepper and paprika to taste
1/2 cup dry white wine or vermouth
1 can condensed cream of chicken soup
1 small can mushrooms sliced (drained)
1 cup sour cream

Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken breasts in the crock pot. mix white wine, soup, mushrooms and sour cream until well combined and pour over the chicken breasts. Sprinkle with paprika, cover and cook on low for 6 - 8 hours, or high for 4 - 6 hours. 30 minutes before serving thoroughly blend in the sour cream. Stir occasionally. Serve the sauce over rice or noodles.

This is best in a big cooker - if you have a smaller one you might have trouble getting the 4 shanks in - I have been known to sit a weighted bread board on top of the lid to keep it closed! Haven't tried it on the kids but the adults have always loved it!

Spiced Lamb Shanks

4 lamb shanks
sea salt and freshly ground black pepper
1 teaspoon ground coriander seeds
1 small dried red chilli crushed (or 2 teaspoons chopped fresh chilli)
1 tablespoon fresh rosemary
1 teaspoon dried marjoram or oregano
1 tablesppon flour
olive oil
1 clove garlic crushed
1 large carrot, finely diced
6 sticks of celery quartered and finely sliced
2 medium onions, quartered and finely chopped
2 tablespoons balsamic vinegar
170 ml dry white wine
6 anchovy fillets
1 x 400g tinsn of tomatoes
1 handfu fresh basil or flat leaf parsley roughly chopped

Season lamb with salt and pepper. Mix coriander rosemary and marjoram and chilli and roll lamb in mixture then dust labm with flour. In large pan heat 1 tblspn olive oil and brown the meat on all sides then place in crock pot. In fry pan sweat garlic, carrot, celery, onions and salt until soft, add vinegar and allow all to reduce to syrup, pour in white wine and let simmer for 2 minutes. Pute mixture, anchovies, tomatoes in crock pot with lamb then cook on low for 7 - 8 hours or high for 4 -5 hours. Skim off any fat and stir in fresh herbs before serving.


Fruity Lamb Casserole

1/2kg cubed lamb
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
2 tsp olive oil
1 med red onion, finely chopped
1 garlic clove, crushed
400g can chopped tomatoes
2 tbs tomato paste
125g dried apricots
1 tsp caster sugar
300ml (1 1/4 cups) vegetable stock
salt & pepper
fresh coriander

Place the meat in a mixing bowl and add the spices & oil. Coat the lamb in the spices.

Brown the spiced lamb in a fry pan for 4 /5 minutes. Remove the lamb & place in the cooker. In the same frying pan, cook the onion, garlic, tomatoes & tomato paste for 5 minutes. Season to taste. To this mix, add the apricots & sugar, and the stock and bring to the boil. Then spoon the mix over the lamb. Mix well. Cover & cook away - in a normal oven for 1 hour, removing the lid for the last 10 minutes, so adjust the times for your slow cooker.

Roughly chop the fresh coriander & serve with rice, or steamed couscous.

Always dElicious!

Try it - you'll love it ... those plumped up apricots with the sweet, spicy lamb will keep you coming back for more.

:chef:

[Pobblebonk]

I made Lasagne in the slow cooker last week,:chef:

just browned my mince and onion stirred though a jar of past sauce( I like five brothers portabello mushrooms and garlic)
layered meat, lasagne sheets and white sauce(with cheese) in the slow cooker. I finished with white sauce with a bit of cheese sprinkled on top

and turner it on low for about 6 - 8 hrs
it turned out great, like a slow baked italian restaraunt one, even my eldest daughter who wont normally eat lasagne ate it.




Stew

2 carrots peeled and sliced chunky
2 potatoes peeled and diced
1/2 sweet potato peeled and diced
1/2 cup peas
1/2 cup beans
1 can butter mushrooms
1 can diced tomatoes
1 packet of 'Hot Pot' casserole base (I use the curry one)
500g diced steak

Chuck everything in the crock pot (chuck the meat in raw). Give it a stir. Turn pot on by 12 noon and dinner is ready by 6pm. I usually give it a stir a couple of times a day as I walk past it. Damn I love my crock pot, lol.

I need a bigger pot now because I have trouble fitting dumplings in this pot, and DH love dumplings. I hate making them so I usually make up a big batch of the dough and freeze it in portions and then just defrost it when I need it. Don't put the dumpling dough in until the stew is boiling though, or you'll just end up with slop, lol (speaking from experience :laughing: ). If you want the recipe for the dumplings dough let me know and I'll post it.

Bon Apetite gals :chef:



Stuffed Capsicums

5 red capsicums (chose ones that will stand up)
1 onion
1 green capsicum
500g beef mince
teaspoon of vegetable stock powder
1/2 cup of raw long grain rice
sprinkle of mixed herbs
1 tin of big red condensed tomato soup
2 sachets of cream of mushroom cupasoup
4-6 short cut rashers of bacon (diced)
teaspoon of sugar

Take the tops out of the red capsicums and remove seeds and membranes.

Put onion and green caps into blender or mincer and mush to a pulp.

Mix together onion, green caps, mince, stock powder, rice and herbs. Stuff inside the red capsicums and stand in slow cooker

Combine soups, bacon and sugar and pour over the top of capsicums.

Cook on Low for 6 hours.

Even my 2.5yo and 9mo eat this.

Edited as not worded clearly: Mix the tomato soup, mushroom soup powder, bacon and sugar and pour over the top of the capsicums

:chef:

[Pobblebonk]

Irish Stew

500g lean lamb, cubed 1 onion, cubed
2 potatoes, peeled and cubed 2 carrots, peeled and cubed
1 glass red wine 2 cups water
1 tblspn worcestershire sauce 1 tblspn mixed herbs
1 heaped tsp cornflour
1 packet/sachet of Gravox Lamb Roast with Rosemary gravy mix

Chuck all the meat and veggies into a casserole or slow cooker. In a mixing jug mix all the other ingredients together so they are blended. Pour over the meat and veggies. In a slow cooker cook on slow for 5 hours, or cook at 150C in the oven for at least 3 hours
Check half hour before serving: if it needs thickening use a teaspoon of cornflour blended with some of the liquid to thicken.


Pineapple Chicken

4 pieces of Maryland Chicken, skinned 1 large tin pineapple (crushed or pieces)
1 large tin whole peeled tomatoes 1 medium chopped onion
1 tsp crushed garlic (optional) dash of sherry (optional)

Shove all in, turn on low, walk away till the smell makes you eat it! Can be cooked either overnight or all day.


Lamb Shank Casserole

lamb shanks (however many you are cooking for)
1 onion, coarsely chopped choice of vegies chopped
1 pk french onion soup salt & pepper to taste
dash of tomato sauce dash of Worcestershire sauce
approx 750ml of water

Add onion, lamb shanks & vegies to slow cooker. Mix all other ingredients together and pour over meat and veg. Cook on low for 8-9 hours and serve over mashed potato.

:chef:

[Pobblebonk]

Fruity Lamb Casserole

720g trim lamb, cubed 2 beef stock cubes
2 cups water 2 small onions
8 prunes, pitted and halved 1 tsp ground cinnamon
1 tsp ground ginger freshly ground black pepper

Spray a large non stick pan with cooking spray. Cook meat quickly until well browned. Dissolve stock cubes in water add to meat along with everything else. Bring to boil. Reduce heat, cover and simmer for 1 hour or until meat is tender. Serves Six.
Slow cooker - dump it all in (if you don’t brown meat first) cook on low 8 hours (check your cooker instructions)


Steak, Onion & Tomato with Gravy

1kg blade steak, cubed 2 onions, sliced
4 tomatoes, thickly sliced chopped basil and parsley
seasoning to taste 2 tblspns gravy mix
½ cup water ½ cup red wine
1/3 cup tomato sauce 2 tblspns Worcestershire sauce.

Layer meat, onion and tomatoes with herbs and seasonings in dish. Whisk gravy mix with water, wine and sauces. Pour over meat and vegetables. I usually put in on auto for the day. Serve with mashed potatoes and other vegies of choice.


Veal Winter Warmer

500g veal stew meat, cut into cubes 1/3 cup flour
1 onion, chopped 3-4 large carrots, chopped
2 tomatoes, chopped 2 cloves garlic, minced
1 cup green olives, rinsed and chopped juice of 1 lemon
½ tsp dry white wine ¾ cup chicken stock
2 tblspns dried capers

Coat the veal cubes with flour. Put the veal cubes, onion, carrots, tomatoes, garlic, olives, lemon juice, rosemary, wine and chicken broth into the stoneware. Mix well. Cook on Low for 6 – 6½ hours. Add the capers just before serving.


Beef Casserole

500g cheap steak, cubed 4 potatoes, peeled & cut into quarters
2 carrots, peeled & cut into thick slices 1 large onion, finely chopped
1 garlic clove, chopped thinly 1 can whole, peeled tomatoes
1 can Heinz Big Red tomato soup a dash of Worcestershire sauce
a dash of white vinegar

Brown the steak in a frying pan until just brown. Place everything in the slow cooker, making sure everything is covered with liquid. Stick the lid on top and put the slow cooker on to auto. Cook for at least 6 hours, but 8 is best. (I like to add more vegetables than listed above, you can add anything you like).



Chilli Con Carne

1 tin of washed kidney beans
500g mince
1 tin tomatoes
1/2 can water
1 beef oxo cube
1 chopped onion

add a packet of taco seasoning mix or other spices such as chilli, tabasco whatever you like. Turn on in the morning and ready for dinner!

:chef:

[Pobblebonk]

Slow-Cooked Pumpkin & Apple Dessert

415g Tin apples
1 cup SR Flour
3/4 cup brown sugar
1 cup mashed pumpkin
2 Eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Icecream to serve

1. Spray cooker with oil and spoon in apples into base

2. Using electic mixer, beat remaining ingredients on low speed till well combined then beat on med for 2 mins.

3. Spoon batter over apples, cover and cook on high for 2 1/2 to 3 hours depending on slow cooker or until dessert is cooked through. Serve with icecream.

Very yummy and i hate pumkin normally.

Hungarian Goulash

1 Packet of Hungarian Goulash mix
3/4 Potatoes
2 Onions
Broccoli
Carrots
Peas
Corn
1 tray of stewing beef (prediced stuff from Woolworths is what we get)

Chuck the meat, potatoes (diced to whatever size you like) and onions in. Mix up hungarian goulash mix with water as per instructions on pack then chuck that in.
If the meat & veges are not covered then add a bit more water.

Cook all day on low

1-2hrs prior to eating put in remaining veges.
1hr prior to eating add cornflower if it needs thickening (ours normally does).

Enjoy!!

This thread got me thinking of more recipes I would love to try so I did a bit of a search.

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


has a few links there :) I am going to check them out now.

:chef:

[Pobblebonk]

Beef Stroganoff

500 gm - 1kilo of diced beef (I used oyster blade because I had some in the freezer)
1/4 cup tomato paste
1 1/2 cups beef stock
3 cloves garlic
potatoes
sweet potatoe
carrots
corn
1 onion
1 300ml tub of sour cream
mushrooms


coat beef in flour and brown in frypan
cook diced onion and garlic until opaque (you can put in raw but I prefer cooked)
layer vegies on bottom of Crock pot
them put beef, onion and garlic on top
pour over beef stock and tomato paste

cook for 6 - 8 hrs on low
add sour cream 20 mins before serving

serve with pasta and some green vegies if desired

The kids nearly licked the bowl, only the eldest picked out the mushrooms, they were nearly hidden but she found them :chef:



Curry Chicken

diced chicken breasts
1 tin cream of chicken soup
½ cup mayonnaise
1 tbsp curry powder
½ cup bread crumbs
1 cup grated cheese
Vegies – mushrooms, carrots & capsicum or anything you want

Method
1. Cut up and place vegetables on the bottom of the crockpot and cover with raw chicken pieces
2. Mix soup, mayonnaise and curry powder together and pour over chicken and vegies.
3. Cover with breadcrumbs
4. Cover with grated cheese
5. Cook on high for4-5hrs.
6. Put in the over for 15 mins or so at the end to make the top go crispy (optional)


Crock Pot Lemon Garlic Chicken

4 chicken breasts boneless and skinless
2 teaspoons oregano leaves (ithink I will use powder)
¼ teaspoon sea salt
¼ teaspoon crushed black pepper
Spray cooking oil
¼ cup chicken stock
4 tablespoons fresh lemon juice
4 cloves garlic crushed
¼ cup white wine


~ Wash chicken and dry on paper towels.
~ Combine oregano, salt and pepper in a small bowl. Sprinkle on the chicken and rub it into the chicken breasts
~ Fry the chicken breasts until browned with the spray cooking oil.
~ Transfer the browned chicken to the crockpot.
~ Combine the stock, lemon juice, wine, garlic and add to the crock pot.
~ Cover and cook on High for 3 hours or on Low for 6 hours.

:chef:

[Pobblebonk]

Slow Cooked Tomato Stew

500gm beef diced (use more for bigger family)
1 tin crushed tomatos
2 tablspoons tomato paste
1 onion
2 cloves garlic
And a range of mixed vegies including
capsicum
brocoli
peas
corn
mushrooms
carrots
(I use all of them in my stew)

Directions:

Put beef in slow cooker. Add the crushed tomato and paste. Add chopped onion and chopped garlic.
Cut up all veges smallish and add. Add peas and corn.
Add salt and pepper to taste.
Cook in slow cooker for 5 - 8hrs, the longer the better.
Serve on rice or mashed potato.
I also like to add herbs like rosemary etc.
You can also add 1/2 teaspoon of curry powder for a taste variation.

:chef:


Slow Cooked Chicken Supreme Stew


500gm chicken breast diced (big families may need more)
1 can cream of chicken condensed soup
500gm mushrooms diced
1 capsicum diced
1 onion diced
2 cloves garlic
1 carrot diced
1/4 - 1/2 packet frozen peas and corn
salt
pepper
cornflour
rice

Put all ingredients in the slow cooker, EXCEPT rice and cornflour. Cook on high for 2 - 3hrs then on low for the remaining time (about another 5hrs).
Thicken at the end with corn flour
Serve with rice.

Tastes awesome and is a winner


If u are in a real hurry, here's what I do and it is yum!

500g chicken
1 can of Campbells cream of chicken and corn soup
vegies of your choice (I usually use onion, carrots, capsicum and broccoli)
and...that's it!

You don't even need to brown chicken, although it is probably nicer if you do (only more cleaning up though if your'e in a hurry!)

Also, I use any jar of stir-fry sauce or packet Maggi and they turn out great. A huge time-saver!

Found a good site for slow cooker recipes yesterday. There are 99 pages.:eek:

http://forums.moneysavingexpert.com/showthread.html?t=4273&pp=10

Hope this link worked. :fingerscrossed:

:chef:

[Pobblebonk]

Here's another great recipe site - http://search.allrecipes.com/recipe/quick.aspx?q1=slow+cooker&qwt=2&siteid=52&srt=1 There's like 200 slow cooker recipies but you can narrow down your search. I found the site the other day!

I kind of made the recipe up as I went along so Im not sure of exact measurements, but I'll give it a go! Its a very basic recipe but it tastes great. (good dinner the day before pay day iykwim!)

Chicken & Sweet Corn Risotto

500g chicken breast (cubed)
Can creamed corn
Small can corn kernals
2 cups of aborio rice
2 cups chicken stock
Packet of creamy chicken and vegies soup (made up in 1 1/2 cups of water)
Salt and Pepper to taste

(I think that was it?!)

Add it all into the slow cooker.
Cook on High/Fast (my slowcooker was on 2 setting) until chicken and rice are cooked through.
You'll need to regularly check the risotto to keep adding more water as its cooking.
Yummo! :chef:



Burmese Chicken
Serves 4-6

2 tablespoons Oil
1 medium chopped onion
1 1/2 tablespoons Lemon Grass(you can buy this already sliced in jars)
1 bay leaf
1 small red chilli finely chopped
4 crushed garlic cloves (I usually just buy crushed garlic in the jars)
3 tspns fresh ginger (either root ginger or crushed ginger in a jar is ok)
1 1/2 tspns ground turmeric
1/4 tspn of ground cardamom
1/2 tspn of ground cinnamon
1/4 tspn of ground cumin
1/4 tspn of ground coriander seeds
1/4 tspn of ground ginger
1/2 tspn of salt
1/2 tspn of cracked black pepper
1.5kg chicken breast fillets, halved
1 cup chicken stock
Fresh coriander, chopped to serve (optional)

1. Heat up oil in a non-stick pan. Cook onion over a medium heat until just soft. Stir in lemon grass, bay leaf, chilli,garlic, ginger, turmeric, cardamom, cinnamon, cumin, coriander, ground ginger, salt & pepper. Cook for 1 min or until fragrant.

2. Add chicken to the pan. Stir to coat with onion mixture. Place chicken and onion mixture in the slow cooker.

3. Add the stock. Cover and cook on HIGH 1 1/2 hours then LOW for 3 hours or alternatively cook on AUTO for 5-6 hours.

Spoon onto serving plates and top with coriander if required. Serve with steamed rice, papadams or sambals or whatever you like.


I make soup in my slow cooker - just bung all the leftover vegies from the week, add 1/2 cup of red lentils, a large onion, garlic, 1 cup of vegie stock and a tin or 2 of chopped tomatoes (depending on how big your pot is) and top up with water. It's a bit of a mish-mash but it's sooooooooo yummy!!!

Also I'm putting my mother-in-law's Swiss Steak in too as I'm taking most of the recipes from this site to try out over the next wee while - it's only fair that I give something tasty back :)

Swiss Steak

500g of chuck steak
1 tin of condensed tomato soup
1 large onion
2 tablespoons of brown sugar
1 tablespoon of vinegar
1 teaspoon of mustard (any type that you prefer, I use dijon)

Basically throw it all into the slow cooker (meat raw) stir around and cook on low for 6-7 hours. So yummy with rice!!


Steak with Plum & Sesame Sauce

500gm steak cut into strips
1 jar of plum and sesame sauce or whatever flavour you like
same amount of water
cauli
frozen brocoli
frozen beans
carrots cut into strips (julienne i think?)
1 tin of corn kernels
1 onion
garlic to taste

throw all the vegies in the bottom of the slow cooker.
coat the steak with flour and brown in frypan,
cook onion and garlic in frypan
put the steak, onion and garlic on the top of the vegies and tip in bottle of sauce and water
cook on low for approx 8 hrs

Serve with rice :chef:

:chef:

[Pobblebonk]

Hi
Lamb Shanks

i'm a chuck together and hope for the best cook so there are no real measurements.
Lamb shanks
2 red wine sachets
chicken stock to cover the shanks
soup mix pack- found with the can soups in the supermarket
selection of veges
served with rice

Hope this helps
PS the wine stinks abit when it starts to heat but it is worth it

1 can cream of....... soup (I've used cream of corn, cream of mushroom) OR use a jar of stir fry sauce (haven't done that yet but will try it next time)
1-1.5kg chicken (drumsticks, wings, any)
As many vegies as you like, chopped.
Any extras you like, garlic, ginger, herbs, spices, etc

Chuck in vegies and extras, chicken then soup. Cook for 3-4 hrs on high or ideally 6-8 hrs on low. That's it!! Easy Peasy!

My DD2 who's almost 10mths absolutely loves it as it goes so soft and is easily mashed.


Burgundy Beef Stew

Ingredients:
1.5 kg stewing beef ( I used gravy beef)
175g lean salt pork or thick cut rindless streaky bacon (I used smoked speck - god I love that stuff :D
3 Tbsp butter
350g baby onions (I just used regular onions and quartered them)
350 grams small button mushrooms
1 onion, finely chopped
1 carrot, finely chopped
3 garlic gloves, finely chopped
3 tbsp plain flour
3 tbsp cornflour mixed with water (I found I needed this to thicken it up using the slow cooker)
750ml (one full bottle) of red wine, preferably bergundy (I used a Beaujolias, which is a little lighter then a true burgundy wine)
1 1/2 tbsp tomato puree
bouquet garni (3 stalks parsely, 1 stalk thyme, 1 bay leaf all tied together with a peice of string)
3 cups beef stock
1 tbsp fresh parsely
salt and freshing ground pepper

Method:
1. cut the beef into 5cm peices and dice the speck/salt pork or cut the bacon into thin strips
2. Cook the pork or bacon over a medium heat until golden brown then remove with a slotted spoon and drain (once drained transfer to the slow cooker - after you have added the beef). Pour off all but 2 tbsp of the fat from the pan.
3. Increase the heat to medium high and brown the beef - until all sides are well browned (but dont overcook them). Transfer the beef to the slow cooker (but don't turn it on yet)
4. Melt 1/3 of the butter over a medium heat, add the baby onions and cook, stirring frequently, until evenly golden. Transfer to the slow cooker.
5. In the same pan, melt half of the remaining butter over a medium heat. Add the mushrooms and sautee, stirring frequently until golden. Transfer to the slow cooker.
6. Melt the remaining butter in the pan. Add the chopped onion, carrot and garlic and cook over a medium heat for 3-4 minutes until just softened, stirring frequently. Sprinkle over the plain flour and cook for 2 minutes, then add the wine, tomato puree, and bouquet garni. Bring to the boil, scraping the base of the pan.
7. Transfer everything from the pan into the slow cooker.
8. Set the slow cooker to low and wait :) (for me it took about 9-10 hours - I was keen to get the meat really soft. I also read in my manual that for a dish that generally takes 3 hours simmering in a saucepan - which this particular dish does - that you can cook it for up to 12 hours)
9. During the last hour add cornflour mixed with water to thicken it up if required.


edit: I found that leaving it overnight in the fridge prior to eating worked best. It helped turn it into a rich gravy sauce. Whereas during cooking it still had a very winey flavour and was a bit thinner.

:chef:

[Pobblebonk]

Satay Beef or Chicken

Satay sauce

1 tbls Olive Oil
1 onion
1 clove of garlic ( or 1 tablespoon crushed garlic if you are like me)
1/4 teaspoon of Sambal Oelek (or chilli sauce to taste)
1 1/2 cups water
1/2 cup peanut butter
1 tbls Soy sauce
1/2 teaspoon sugar
1 tbls lemon juice

heat olive oil in pan, saut'e chopped onion & garlic then add sambal oelek, reduce heat and stir well
Add water then Peanut butter, bring slowly to the boil, strirring until mix becomes smooth, stir in Soy, sugar and lemon juice.

In the Crock pot I put

3 large carrots cut into strips
1/2 cup frozen corn kernals
1 cup frozen brocolli
1 cup cauli
1/2 cup frozen beans
1/2 to 1 kilo beef cut into strips ( I coated this in flour and browned it first)

Then I poured sauce over top and cooked for about 8 hrs on low

I made it last night for the first time and it was very yum :thumbsup: kids enjoyed it too, I served it with rice and salad.

Now my friend who gave me the recipe, pre cooks nothing, not even sauce or onion, she just chucks it all in Crock Pot and never has any complaints, so the choice is yours

Good Luck:chef:


Spinach & Ricotta Cannelloni

2 x 250g packet frozen spinach thawed (or fresh precooked)
2 cloves garlic crushed
500g fresh ricotta
ground black pepper
500g dried cannelloni
1 kg bottled pasta sauce
parmesan cheese to serve

1. combine spinach, ricotta and garlic together. season with salt and pepper
2. fill cannelloni tubes with ricotta filling, make sure you don't overfill tubes
3. spoon 1/2 cup pasta sauce into the base of the slow cooker, arrange one row of cannelloni tubes over the sauce, then pout just enough sauce to cover the layer. Repeat with remaining cannelloni and sauce
4. cover and cook on HIGH 1-1/2 hours or LOW 2-2 1/2 hours
5. season to taste and sprinkle with parmesan [/FONT]

I have other veg soup recipes and deserts if any one is interested ;)


Spiced Rhubarb & Berry Compote

2 bunches of rhubarb, cut into 2cm pieces
500g mixed berries (frozen or fresh)
3/4 cup sugar
1 cinnamon quill
3 whole cloves
1 teaspoon grated orange rind

1. combine all ingredients
2. cover and cook on LOW 3-4 hours
3. serve hot with ice-cream, custard or your favourite pudding

Sweet and sour meatballs
Sweet & Sour Meatballs

500g mince
1 slightly beaten egg
4 tablespoons cornflour
1 teaspoon salt
1/4 teaspoon black pepper
1 chopped onion
1 tablespoon oil
3 tablespoons vinegar
1 can pineapple chunks in juice
1/2 cup sugar
1 tablespoon soy sauce
1 large green capsicum, cut into pieces

hot cooked rice

In a bowl, combine mince, egg, 1 tablespoon cornflour, salt, pepper, and onion. Shape into small balls. In a large frypan, lightly brown meatballs in oil. Drain fat from frypan. Transfer meatballs to any size Crock-Pot.

Stir together in a small bowl: vinegar, sugar, soy sauce, remaining cornflour and green pepper. Pour over meatballs. cover and cook on LOW 6 to 8 hours or on HIGH 2 to 4 hours.

:chef:

[Pobblebonk]

All Day Macaroni & Cheese

2 cups macaroni
4 cups grated cheese
1 can evaporated milk
1 1/2 cups milk
2 eggs
1 tsp salt
1/2 tsp ground black pepper

In a large pot cook macaroni pasta until al dente. Drain. In a large bowl, mix together 3 cups of the cheese, cooked macaroni, evaporated milk, milk, eggs, and salt and pepper.
Transfer to a slow cooker which has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of cheese.
Cook on LOW for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking.


Roast Chicken

You just need a chook, a pack of french onion soup mix (the generic one is fine), and 2 lemons

Pat the chook dry, rub the soup mix into the chicken all over to give it colour.
Stick one whole unpeeled lemon in it's bum (poke some holes in the lemon with a fork to let the aroma out). This is optional - still tastes great without it we just like it.
Cut the remaining lemon into quarters and place in bottom of SC. Place chooky on top and cook for about 6 hours on low.

Easy as, even DH can do this. We've also used oranges for something different :thumbsup:


Beef Stroganoff

500g chuck steak cubed
1 onion roughly diced
1 satchet beef strog flavour mix (Maggi, McCormicks, whatever)
1 tin tomatoes
3/4 tub sour cream

Put everything into SC except sour cream. Cook for 6 hours on low.
1/2 hour before serving stir in sour cream to taste
Serve with pasta or rice
YUM



Osso Bucco

Buy a packet of Continental osso bucco mix, then loosely follow directions. Brown lamb shanks in pan first, then add onion, garlic, tomatoes, packet mix and water. Cut up veges (I used potato, carrot, sweet potato) and put in base of cooker, then put lamb shanks on top and drizzle the tomato and onion mixture over the top. I added a bit more water to help cover the veges. Cooked it for about 7 hours and it was delicious!


Lemon, Garlic & Rosemary Chicken

Under the skin of the breast of the chook place a mixture of rosemary (I used dried herbs) and butter. Place some cloves of garlic and slices of lemon inside bird as well as around the cooker. Place an oven proof plate in base of cooker for bird to sit on... if it's raised it seems to work better. Put a splash of white wine and chicken stock in the cooker (and baste the chook). And then I left it to cook 10 hours (probably a bit too long, but I went shopping and needed to get it done early this morning).... regardless, the chicken tasted juicy and so tender. I don't think it's possible to burn anything in a slow cooker!

PS. My slow cooker is the Avance Breville 5 litre Meal Maker - cost $59.95 at the Myer sale. And I think it was worth every cent!



Crockpot Chicken Breasts & Bacon

4 boneless, skinless chicken breast halves
1 can cream of chicken soup
8 oz sour cream
1 Tbsp flour
bacon slices

Wrap one uncooked bacon slice around each chicken piece and put them in crockpot.
Mix sour cream, undiluted cream of chicken soup and flour and pour over chicken.
Cook on low 6 to 7 hours.
Serve with rice or potatoes.

:chef:

[Pobblebonk]

Chicken Parmigiana

3 whole chicken breasts; 6 split
1 egg
1 teaspoon salt
1/4 teaspoon pepper
1 cup dry bread crumbs
1 1/4 cups butter
1 10 1/2 ounce can pizza sauce
6 slices mozzarella cheese
Parmesan cheese

Cut chicken breasts into halves. In a bowl, beat egg, salt and pepper; dip chicken into egg, then coat with crumbs. In large skillet saute chicken in butter. Arrange chicken in crockpot, pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle Parmesan cheese on top. Cover and cook 15 minutes. Makes 6 servings.

That was a huge hit with everyone here, which is very rare lol.

Chicken Wings In Honey Sauce
3 pounds chicken wings (16 wings)
salt and pepper to taste
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup oil
2 cloves garlic, minced
Sesame seeds (optional)

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper.
Place wing parts on broiler pan. Broil 5-4 inches from heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to crockpot.
For sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl. Pour over chicken wings.
Cover and cook on low 4-5 hours or on high 2-2 /2 hours.
Garnish with sesame seeds, if desired.

I used mixed chicken pieces instead of just chicken wings. I caught DS1 stealing it off of DS2's plate when he wasn't looking! hehe



Parmesan Chicken

4 chicken breasts cut up chucky
2 cans of campbells condensed cream mushroom soup
bout 2/3 cup of grated parmesan
1 can of champinons pieces n stems

just chuck it all in including the water from the can of mushys n + 1 can of water, cook on low for about 6hrs tastes divine!


Champignon Steak

1 kg of any cheap cut beef diced
2 cans campbells condensed cream of mushroom soup
2 cans of campinons pieces n stems with the water of them also

Do the same as the last one chuck it all in n just let it go for bout 6hrs

I usually serve both of these with coconut rice.


Curried Sausages

Ingredients:

500g thick pork sausages
1 large onion
5 potatoes, cubed
4 carrots, sliced into chunks
1 cup frozen pea/corn mix
1 tbs curry powder
3 cups beef stock
2 tbs corn flower

Method:

1. Pierce sausages and place in saucepan with enough cold water to cover them, bring to boil and simmer gently for 10 minutes.
2. Drain, cool and remove skins from the sausages.
3. Cut sausages into bite-size chunks.
4. Add potatoes, carrots, onion, peas, corn and sausages to slow cooker.
5. Add stock and curry powder to slow cooker, cover, cook on low for 6 hours.
6. Add cornflour to slow cooker 30 minutes before serving, allow 20 minutes so sauce can thicken.
7. Serve with rice and enjoy! Yummm.. :chef:

Serves 4.

:chef:

[Pobblebonk]

Slow Cooker Chocolate Fudge Pudding Cake

1 cup flour
3/4 cup brown sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/8 tsp. salt
1/2 cup milk
2 Tbsp. oil
1/2 tsp. vanilla
3/4 cup brown sugar
2 Tbsp. cocoa
1 3/4 cups hot water

Spray 4 quart slow cooker with nonstick cooking spray. In large bowl, combine flour, ¾ cup brown sugar, 2 Tbsp cocoa and baking powder. Stir to combine. Add milk, cooking oil and vanilla and stir well. Pour into prepared slow cooker.
In a medium bowl, stir second amount of brown sugar and second amount of cocoa together. Add hot water and mix well until blended. Pour over batter in slow cooker; do not stir! Cover slow cooker and cook on high about 2 hours or until toothpick inserted in centre comes out clean. 8-10 servings


Ham Hock Soup

Ham Hocks (as many as you can fit)
¾ – 1 bag of green split peas
2 – 3 teaspoons powdered stock
Mixed ground herbs
Water

Place hocks, green split peas, powdered stock and herbs into the slow cooker. Fill to top with water. Cook overnight on low. When cooked, remove hocks, pull meat off bones and return to soup. Stir and serve.


Slow Cooker Wild Rice

1 ½ cups uncooked long-grained rice
½ cup uncooked wild rice
1 sachet French onion soup mix
4 cups of liquid (water, stock, white wine…whichever)
1 bunch spring onions, chopped
250g sliced mushrooms
¼ cup melted butter
1 tablespoon fresh herbs or 1 teaspoon dried herbs

Combine all ingredients in lightly greased slow cooker
Cover, cook on HIGH for 3 hours


Slow Cooker Tofu & Vegetable Satay

1/2 onions, chopped
2 carrots, chopped
1 block firm tofu, drained and chopped
2-3 sticks celery, chopped
1/2 packet frozen broccoli
Other mixed vegetables to taste.
chicken stock - 1 cube or 1 1/2 tspns of powder
ketjap manis (sweet soy sauce) to taste
1/2 cup peanut butter of any kind
1/4 cup chopped peanuts
1 tspn brown sugar
Nandos mild peri peri sauce (or sweet chilli sauce) to taste
2 tspns ground coriander
1 tspn group cumin
1/2 cup approx boiling water
2 tspns cornflour
1/4 cup coconut milk powder (or coconut milk and use less water)
coriander optional
garlic and ginger

Place all vegies and tofu in slow cooker.
Sprinkle spices over
In a small bowl or jug mix together chicken stock, ketjap manis, peanut butter, chopped peanuts, brown sugar, peri peri or sweet chili sauce and boiling water and pour over vegies
Cook for around 2.5 hours on auto
Around 45-30 minutes before eating add broccoli (and other frozen veg).
Mix together coconut powder, cornflour and enough cold water to make a paste.
Add to slow cooker and mix well.
Add additional hot water if sauce is too dry.
Continue to cook until frozen veg are done.
Add coriander for serving, if using.

:chef:

[Pobblebonk]

Vegetarian Dhal

1 onion, diced
2 medium potatoes, diced
1/2 sweet potato, diced
2 cups of red lentils
2-3 teaspoons each of minced garlic and ginger
1 tablespoon of fennel seeds
1 tablespoon or more of curry powder
chicken stock / coconut milk / hot water -
Mixed vegetables
Cook all on high for 3 hours then add in some green vegies (eg. spinach and rocket salad mix) and chopped coriander. Serve with yoghurt and mango chutney.


Parmesan Risotte

1/4 cup olive oil
1 small onion, peeled and minced
1 1/4 cup arborio rice
1/4 cup dry white wine
3 3/4 cups chicken broth
1 teaspoon salt
2/3 cup grated Parmesan cheese
Directions:

Heat the oil in a small saute pan over medium heat, and saute the onion until softened. Scrape into the slow cooker.
Toss in the rice to coat it with oil. Stir in wine, broth and salt. Cover and cook on high for about two hours or until all liquid is absorbed. Just before serving, stir in the cheese.


Grandma’s Creamy Rice

1/2 cup short grain rice
2&1/2 cups milk
1 cup water
2 Tabs sugar
1 Tab butter
Nutmeg to taste (just a little bit)

Chuck it all in and give it a stir. Cook on high 2&1/2 - 3 hours stirring during last hour. Can thin with more milk if desired.


Vegetable Stew with Caraway Dumplings

2 small leeks trimmed, thinly sliced
2 swedes or pasnips, peeled, coarsely chopped
2 stalks of celery coarsely chopped
1 onion coarsely chopped
2 cups vegetable stock
420g can cannellini beans, rinsed and drained
400g can diced tomatoes
1 tablespoon soy sauce
1 tablespoon tomato paste
i bay leaf
¼ teaspoon oregano leaves

CARAWAY DUMPLINGS
2 ½ cups fresh breadcrumbs
2 eggs lightly beaten
1 teaspoon caraway seeds
finely grated rind 1 lemon

Combine all ingredients and cook on low for 8 -9 hours. ½ hour before serving place dumplings in slow cooker. To make dumplings, combine all ingredients in a large bowl. Season to taste. Using wet hands, shape tablespoons of mixture into balls.


Mushroom Rice

1 1/2 cups brown rice
1 packet french onion soup mix
1/2 onion
250-300g thickly sliced mushroom
3 cups water

Combine all in the slow cooker and cook for about 6 hours.

:chef:

[carolm]

:thumbsup: made this last night and talk about comfort food. it was just what i needed after the day i had. i made a fresh loaf of bread to go with i.....yummo
Beef and Potatoe Stew

1kg. beef cubed
4 peeled and diced potatoes
1red onion diced (large dice)
2 sliced carrots
2 beef cubes dissolved in half cup of hot water
1 cup red wine
1 clove garlic
salt and pepper to taste
crushed rosemary to taste
Throw it all in the crockpot and cook on high about 4-5 hours then
mix about 1/4 cup of corn flour with 1/4 cup cold water, mix well and add
to stew. Let cook and thicken about 20 minutes.

* i had to add some extra water

[~Emmylou~]

Pumpkin Soup :chef:


600g butternut pumpkin
2-3 potatoes
1 sweet potato
2 cloves garlic
1 onion
4 cups chicken stock
1/2 cup or so of cream/sour cream

Cut all the veges into large chunks and slice onion and garlic.

Put the lot into slowcooker with the stock.

Cook on low for up to 6 hours.

Add cream and run stick blender through it until smooth (or you can transfer into regular blender). I just blend it up in the crock insert with the stick blender to save washing up ;)

Freezes well too :)

[javalava]

Seafood Laksa

250 g of green frozen prawns from the deli
400 g of nile perch from the deli (i used this because its lower in price and wont break up in the dish)
- you can add or subtract the amount you put in depending on how big you want the dish to be. I only used these two ingredients as DF doesnt really eat other seafoods

veges- i just threw in whatever i had till i thought it was enough- it was:
1 carrot
1/8 cabbage
1/2 green capsicum
1 brocolli floret
1 couliflower floret

sauce
2 bottles of Valcom Laksa paste
2 cans of home brand coconut cream
1 cup of water
1 1/2 cups of fish stock

Throw it together and leave on high for 4 hours or low all day. Enjoy :chef:

[javalava]

Hawian Chicken

500 g Chicken breast sliced or diced to your fancy
4 bacon rashers diced
1 onion
1/2 red capsicum
small tin of pineapple peices
can of crushed tomotoes
Bottle of some kind of pasta sauce with extra garlic in it
1 cup of cheese (i put more but thats cos im a cheese lover)

Brown the onion and bacon, then combine with all other ingredients and cook on low all day.

Serve with pasta, rice or dry crusty break, and a side of veges or salad or just as is. Hope you like.

[Kerry76]

Crock-Pot Meatballs

Meatballs

500g beef mince
250g Italian sausage
2 eggs
1/4 cup of milk
1/2 cup dry breadcrumbs
3 tablespoons grated parmesan cheese
1 crushed garlic clove
Salt and crushed black pepper

~ In a bowl, beat eggs and add milk.
~ Add beef and Italian sausage & mix together.
~ Add rest of ingredients and mix until combined.
~ Shape the mixture into 2cm balls and place on a greased baking sheet.
~ Bake at 180`c for 15 minutes.
~ Add to crock pot.

Sauce

1 tin chopped tomatoes
1 small tin tomato paste
1 small onion chopped
1/2 green capsicum, diced
1 cup beef stock
1/2 cup red wine
2 garlic cloves crushed
1 tabslespoon of oregano/basil/mixed herbs
1 teaspoon sugar


~ Mix all ingredients together and pour over the meatballs.

Cover and cook on Low for 4 - 5 hours.

Serve with spagetti & green salad.........

Yummy, a little fiddly at the beginning but the results are worth it.

[Mataamua]

4 Lamb Shanks> Browned in oven
1 large leek
2 large carrots
3 Sticks celery
1/2 cup pearl barley
6 cups beef stock
1 clove garlic
salt and pepper to taste

Brown Lamb Shanks, Chop all the vegies, and put all ingredients in the slow cooker, Cook on high till meat falls off the bone, Remove bones and break meat up with tongs, then enjoy! Sometimes I add zucchinni and tin tomatoes, You could add other things if you want to, And I put my soup on to cook in the morning and its ready for tea, My bubba loves this!

Serve with crusty italian bread...Yum!

[Becbabe]

Hi guys,
Made this the other night and loved it. Good hearty comfort food for winter, and lightly spicy so DP (not into hot food) liked it too. Very nutritious I'd imagine.

BEEF AND BEANS
1 1/2 lbs of stewing beef
1 tbsp. prepared mustard
1 tbsp. taco seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 garlic cloves minced
1 can 16 oz diced tomatoes, undrained
1 med. onion chopped
1 can Kidney beans rinsed and drained
1 can chili beans


Combine mustard, taco seasonings, salt , pepper and garlic in a large bowl. Add beef and toss to coat!

Put the beef in your crock pot and add the rest of the ingredients. Cover and cook for 6 -8 hours on LOW.

Serve over hot rice.

[javalava]

SIMPLE SWISS STEAK

INGREDIENTS:
• 200g lean bacon
• 1 kg gravy beef (about 1/2-inch thick)
• Salt and pepper
• 1 Tablespoon minced garlic
• 6-8 medium-size potatoes sliced
• 2 large sweet onions sliced
• 1 large can diced or crushed tomatoes
• 1 small can of tomato soup
• 1 large or 2 small cans of sliced mushrooms (optional)
METHOD:
In slow cooker layer bacon across the bottom, rub the meat with seasonings and garlic, place in cooker over the bacon, then layer potatoes (sprinkled with salt and pepper) and onions alternately; add mushrooms, then pour in the tomatoes and sauce, cover and cook on high 4-6 hours or low 8-12 hours. Or until the meat and potatoes are fork tender.

I got this recipe off the net. I added on top of the can of mushrooms about 6 fresh chopped mushrooms.

When mixing the tomato ingredients i added mixed herbs, some tomato paste and tomato sauce. Its in the cooker now and it looks so yummo!

[~Emmylou~]

Moroccan Beef

500g cubed chuck steak (works also with chicken pieces, cubed chicken breast, cubed lamb or lamb chops)
1 tin crushed tomatoes
1 tablespoon of masterfoods moroccan seasoning
1 tablespoon tomato paste
1 onion sliced
2 cloves garlic sliced
3/4 cup stock (any sort except fish is fine)
lemon zest to taste
1 teaspoon sugar
1/2 cup couscous

Throw meat and onions into crock pot. Combine everything else in a bowl (except coucous) and pour over meat.
Cook on low for 5-6 hours.
About 15 minutes before serving add couscous.
Serve with toasted turkish bread :)

You can also leave out the couscous and just serve it over rice.

[~Emmylou~]

Roast Lamb

1 cut of lamb that will fit in your cooker
3 tablespoons pasta sauce (dolmio or whatever)
1.5 tablespoons fruit chutney
1.5 teaspoons of curry powder
1 clove garlic chopped

Mix sauces, garlic and curry powder together and put over roast.
Cooking time will depend on size of your meat but we did a fairly small cut and cooked it for 3 hours on low I think.

[~Emmylou~]

Sausage Casserole

1kg sausages (any sort)
sliced onion
1 can Heinz big red tomato soup
2 tbsp brown sugar
1.5 tbsp white vinegar
1 tsp curry powder
1 tsp mustard powder

Chop up sausages (easier while they're partially thawed) or you can just do them whole. Put in cooker with the onions and cover with other ingredients mixed together.

Cook for 5-6 hours on low and serve with lots of bread and mashed potatoes.

[Becbabe]

Potato Bake

1 can Cream of Mushroom Soup (or 1 can cream of chicken plus 1 sachet cream of mushroom cup-a-soup)
½ cup milk
1/2 teaspoon paprika
1/2 teaspoon pepper
5 medium baking potatoes (about 600g), sliced 1/4-inch thick
1 cup shredded cheddar cheese (I used a bit more)
1 medium onion, diced
6 rashers bacon, trimmed and diced

For the slow cooker/Crock Pot:
1. Mix soup(s), paprika and pepper. In a lightly greased slow
cooker/Crock Pot, arrange potatoes in overlapping rows. Sprinkle with cheese, onion and bacon. Continue layering like this until you run out of potatoes (about 3 layers) .
Spoon soup mixture over the last layer of cheese.
2. Cover and cook on high for 3 to 4 hours, until
potatoes are tender. Keep warm (on low) for serving. Serves 6. I scraped down the sides of the cooker every hour so it didn’t stick.

For the oven:
Follow directions above, placing ingredients in greased 2-quart shallow baking dish. Cover and bake at 400°F. for 45 minutes. Uncover and bake 10minutes more or until potatoes are tender.

We had this last night and DP gave it 2 thumbs up. It's a real cheapie too.

[tybella]

Raz's Tomato Beef Stew (this is a favourite that we have every week)

1kg diced beef (I normally dice my own its cheaper)
1 can chopped tomatoes (I like to buy the flavoured ones)
1 clove garlic
Big big sprinkle of Moroccan seasoning
Half a bag of frozen mixed vegies (or do lots of fresh ones)
500gm mushrooms sliced
1 capsicum sliced
1 can of corn kernels
1 onion sliced
salt and pepper to taste

Put all ingredients in the slow cooker. Cook on high for the 1st hour, then on slow or auto (whichever one you have) for the remaining 6 - 7 hours. Sometimes for the last hour I put it on high again.
I check it throughout the day for taste. If it needs more seasoning or salt and pepper I add it.
No need to add any water, it makes lots of juice.
Serve it with rice or mashed potato
:thumbsup:

[Velouria]

I know the addition of prunes may freak some out but it really is delish

2 TB oil
1.25kg diced Beef (I use the cheapest cut I can find as it aways comes out really tender)
1 med onion diced
2 cloves garlic crushed
1 1/2 tsp ground ginger
1 tsp ground tumeric
1 1/2 tsp sweet paprika
1/4 tsp cayenne pepper
1 tsp cumin
1 tsp coriander seeds
1/2 TB ground cinnamon
2 cups beef stock
100g pitted prunes
2 TB honey
1 tsp grated orange rind

Fry onion until golden brown and then add all the spices and cook for another minute to release the flavour. Blend in a small amount of stock to loosen the mixture from the pan.

Place meat and onion/spice mixture into pot and add remaining stock. Cover and cook on low 7-8 hours or high 4 hours.
Stir in prunes, honey and orange 1 hour before end of cooking. Serve with cous cous

Seves 4-5:chef:

[sarahbelle]

I don't do exact measurements..sorry!

Diced chuck steak or gravy beef
1 onion - diced
garlic

Brown onion, meat and garlic in a pan. Add salt and pepper.

Put it in the slow cooker with red wine, 1 can of tomatoes. Mix. add gravox and chicken stock and stir. Add muchrooms.

Leave for as long as possible and enjoy!

I also cook this in the pressure cooker. The only difference is I use the same pan for everything and only cook for 15 minutes instead of hours!

[Nex]

Crockpot Lamb Curry.

If you can find an authentic malay curry powder use that. Otherwise store bought curry powder works well too.

1 Shoulder of lamb boned and cubed (beef works well too)
2 tbsp curry powder
3 tbsp oil

brown lamb in frypan with oil. Add curry powder and fry for 2 mins extra. put aside. You can add mustard seed and cumin powder to make it a bit spicier if you like, when frying.

3 cups mixed cubed veg (onions, eggplant, zucchini, pumpkin, carrots...just about any firm veg really)
3 cloves garlic chopped
1' piece of ginger chopped
1 can coconut cream
1 can chopped tomatoes

Put veg in the bottom of the slow cooker, meat on top. pour over coconut cream and tomatoes and cook for at least 3 hours. Stir, check for tenderness of meat and add salt/pepper if required.

Serve with rice and naan bread

[Nex]

Slow cooker porridge.

For each person's serve (ie x 10 for 10 people)

2 tbsp oats
1 tsp brown sugar
1 tbsp chopped dried apple
1 tbsp sultanas or raisins
sprinkle of cinnamon
1 tsp custard powder
0.75 cup milk or water.

Mix everything and put in the slow cooker on low overnight. Best made in slow cooker for large no's of people (needs to come 2/3 way up sides of slow cooker) You may need to add more or less water/milk if too thick. If making just 1 or 2 serves use quick oats and a microwave!

Serve with milk.

Try using dried fruit medley instead of apple/sultanas. or make peanut and honey flavour porridge.

[Yummy Mummy of 5]

Beef Chickpea Casserole

500 grams Steak, chopped
4 rashers Bacon, chopped
1 can Minestrone Soup (or tomato based)
1 small can Chickpeas
½ small Sweet Potato, peeled & chopped
1 teaspoon Beef/Chicken Powdered Stock
1 teaspoon Mixed Herbs
Salt and Pepper
½ cup Water

Place all ingredients in a slow cooker and stir. Cook for 8 hours on low, 4 hours on medium or 2 hours on high OR preheat oven to 180°C.
Place all ingredients in a baking dish and stir. Cook in the oven for 1 hour.

[fozzie]

Savoury Mince

500g Minced Beef
1 Can of Tomatoes
1 Onion diced
2 carrots diced
A few muchrooms diced
1 Beef Oxo Cube
Pinch of mixed herbs
Dash of worcestor sauce
Garlic

Brown mince and crumble in oxo cube, then throw in the slow cooker with all the other ingredients and cover with water. Cook on low for 6-8 hours. I also sometimes add a splash of red wine.

Yummo!!:chef:

[Yummy Mummy of 5]

:chef: Beef and Potato Casserole

1kg Beef Chuck Steak, chopped
Flour
1 Onion, chopped
2 Bacon Rashers, chopped
1 Beef Stock cube
2 cups Water
½ Sweet Potato, chopped
200grams Potatoes
1 tablespoons chopped Thyme
2 teaspoons Tomato Paste

Preheat oven to 180°C. Heat oil frying pan and add Onion and Bacon. Cook until onion is soft then removed from dish. Meanwhile, cover Beef in Flour and shake off excess. Add a little more oil to frying pan and add Beef and cooked until brown.

Place beef, bacon and onion in an oven dish with a lid. Stir in crumbled Beef Stock Cube and Water. Cover and bake for 30 minutes.


Remove from oven and add Sweet Potato, Potatoes and Thyme. Bake for 1 hour. Stir in Tomato Paste before serving.

NOTE: You can make this in a slow cooker and add potatoes and thyme half way through.

[Frangimimi]

2 cups water
1/2 cup brown sugar
1tablespoon mustard powder
1 onion

silverside meat of course:D

throw all ingredients in and cook for 6-7 hrs on low or until meat falls apart.

very easy and delicious:thumbsup:

[JJJ&D'sMum]

WOOHOO thanks for the Slow Cooker recipe thread !

I used my slow cooker yesterday and made a really yummy dinner that everyone loved. Even DD (15 months old) loved it. Here it is.....

CC's Chicken Casserole
1 large can crushed tomatoes
1 can cream of chicken soup
1 can water
1/2 kilo of chicken pieces
5 small potatoes, peeled and cubed
1 onion, sliced
3 medium sized carrots, peeled and chopped
1/2 capsicum, roughly diced
3 large mushrooms, largely chopped
1/2 cup frozen peas
1/2 cup frozen corn kernels

Mix the tomatoes, soup and water then add everything else to the pot and give it a quick mix up. Cook on High for 6 hours and YUMMO!

:hugs:
CC

[Lastcenturymum]

Moroccan Pork

I'm a guesser and this was made for two

2 large pork steaks
I large onion
1/2 cup white wine
I apple cubed
I cup cherry tomatoes

sesame oil
2 tsp Moroccan seasoning (Masterfoods)

Couscous and broccoli (optional)

Cube the pork and toss in the oil and seasoning till well mixed

Heat a pan and when hot quickly brown meat

Slice onion in rings and brown lightly, add half the wine to pan then toss all in slow cooker with rest of wine.

Cook on high for 4 hours then cube apple (I left skin on accidentally and it was fine) and add along with the cherry tomatoes.

Cook another couple of hours.

Serve with couscous and steamed broccoli or whatever you like.

Yum!

[mochridhe]

I have this one going as I type! I had some lamb forequarter pieces & was trying to think of something to cook with them. I had a look in the fridge & pantry & came up with this one.:)

6-8 lamb forequarter pieces
1/4-1/3 large kent or jarrahdale pumpkin
4 large potatoes
1 large brown onion, chopped
1/2 cup pearl barley
Bay leaf
Rosemary sprigs (optional)

Soak the pearl barley overnight (or for at least 4-6 hours). Drain before adding to the slow cooker.
Brown the lamb pieces & onion in a pan with some olive oil.
Cut the potato & pumpkin into chunks.
Add the lamb, barley & vegetables, as well as the bay leaf & rosemary to the slow cooker & cook on auto for at least 7 hours.

Serve in a bowl on its own as a hearty winter stew, or on a plate with steamed winter veggies.

[chunkydunks]

I'm cheating today.

I found the McCormic's slow cooker flavour bases and we're having herb and galic lamb shanks. Tomorrow will be Beef and mushroom ragout.

[mochridhe]

I've used both of those & they are both tops!! :thumbsup:

[JacksMumBec]

made this last week, its delish!! thanks YMO5 :)


Beef Chickpea Casserole

500 grams Steak, chopped
4 rashers Bacon, chopped
1 can Minestrone Soup (or tomato based)
1 small can Chickpeas
½ small Sweet Potato, peeled & chopped
1 teaspoon Beef/Chicken Powdered Stock
1 teaspoon Mixed Herbs
Salt and Pepper
½ cup Water

Place all ingredients in a slow cooker and stir. Cook for 8 hours on low, 4 hours on medium or 2 hours on high OR preheat oven to 180°C.
Place all ingredients in a baking dish and stir. Cook in the oven for 1 hour.

[BoyCrazy]

I'm cheating today.

I found the McCormic's slow cooker flavour bases and we're having herb and galic lamb shanks. Tomorrow will be Beef and mushroom ragout.

Theyre awesome those little packs! U have to try the red wine beef!!! omg its to die for! :thumbsup:

[Craftymum]

I've just stumbled across this thread as I have just bought myself a slow cooker :thumbsup:

Just wondering if anyone has a good french onion soup recipe of it?

[Mitake]

Cheap and Easy lamb casserole

Approx measurements:
750g-1kg lamb chops any cut (works with beef too).
I pkt french onion soup in dry form
I tin of condensed tomato soup
frozen mixed vege 500g or so.

No need for water even if it looks a bit dry as once meat juices are released it becomes a bit runnier.

Very budget friendly, I use all generic brands for soups and vegies. Of course fresh vegies can be used if you prefer.

I just throw this all in with no precooking or browning. As with most slow cooker recipes the longer the better but a taste test will be your decider. Beef often needs longer than lamb chops though.

[kayla]

All sound so delicious

[Nex]

I've just stumbled across this thread as I have just bought myself a slow cooker :thumbsup:

Just wondering if anyone has a good french onion soup recipe of it?

Do you want from scratch or just a tarted up packet mix?

From scratch would not be much point doing in SC as its the long caramelisation of the onions that makes an onion soup tasty.

You could use the SC to make the chicken stock and then caramelise the onions on the stove top and add to your stock to finish in the SC.

Anyway heres how I would do it.

500g chicken necks, carcases or wings.
3 lt water
1 onion
1 carrot
1 stick celery

roughly chop veg and put in SC with water and chicken bits. cook on high for 3 hours skimming any froth from top. Remove chicken bits and veg, leaving stock in SC.

4 large onions sliced thinly
2 tbsp butter
1 tsp sugar
Salt and pepper to taste

Pan fry onions and butter and sugar together on stove top on med heat until onions are well browned/caramelised. You want them almost melting together but not burnt.
Add back to SC and cook for 1 hour. Add extra water and salt pepper as needed

Serve with crusty french bread with parmesan cheese melted on top.

[KiaKai]

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:laughing: what the?


anyway this thread has me almost drooling on the keyboard, feeling very inspired now :) anyone got anymore recipes to share?

[specialKbaby]

SPARE RIBS WITH BEER AND BBQ SAUCE!!!

1.5kg pork spare ribs
185ml(3/4 cup) beer ( i used corona)
185ml(3/4 cup) BBQ sauce
2 tablespoon sweet chilli sauce
1 tablespoon worcetershire sauce
1 tablesppon honey( didnt have any used maple syrup)
2 gloves garlic or 2 tablespoons garlic paste
2 tablespoon cornflour

METHOD......

Cut the ribs into sets of 2 ribs and trim off any excess fat
In a larbe bowl combine beer,BBQsauce,sweet chilli sauce,worcetershire sauce,honey,and garlic season with salt and pepper..
Add the ribs and throughly coat with sauce....
Transfer ribs and marinade to slow cooker....'
cook on high for 4 hrs......or until meat is tender but not falling off the bone.....
Remove ribs from cooker....
mix cornflour with 2 tablespoons of water and then add to marinade....
Cook on high for 5-1o mins until sauce thickens up...
Spoon sauce over ribs and serve....

this is one yummy recipe!!!:chef::chef::chef: