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  1. #171
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    Quote Originally Posted by Shazbutt View Post
    So 4.5L would be fine for us then, if 5L does you guys!! Thanks mate. I only got right into it last night after reading all those scrummy recipes!
    Yea that would be fine for you.

    It sure makes life so much easier with one.
    I throw mine on in the morning and tea is cooked then.
    Therefore leaving more time for bubhub.

  2. #172
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    Therefore leaving more time for bubhub.
    Too true...will DEFINITELY have to get one then!

  3. #173
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    Thanks for the recipes on here ladies. I've just joined the "Nanna Set" and have purchased a slow cooker. I got it because I hate cooking and this device makes life so much easier.

    I'm going to give the apricot chicken recipe (right at the beginning) a go today.

  4. #174
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    Hi, I don't know if someone has already given this recipe but I thought since it's so easy I would again

    The other day all I did was put pork chops into slow cooker raw with a tin of sweet and sour sauce.Absolutely delicious and oh so easy

    Everyone was impressed and the meat just fell straight off the bone YUMMO!

    Ooh a little tip tho, cut off the fat edge!

  5. #175
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    I love my slow cooker, and wanted to subscribe to this thread

  6. #176
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    hi i have a word doc with about 40 pages of recipes so i might post a few....
    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

  7. #177
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    Blairsmummy, here are a few vegetairian ones:
    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 and 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.
    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 Risotto
    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.
    Grandmas 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.

  8. #178
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    and
    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.

  9. #179
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    Wow thanks hypopup, what great recipes!

  10. #180
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    OMG, that choc fudge pudding cake sounds DEEVINE! Thankyou!


 

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