Slow Cooker Recipe - Food

It is a way of cooking the food in a somewhat low temperature to reduce water quantity and get the top result. It is the countertop to electrical cooking, popularly known as crock-pot recipe.

Slow Cooker and Crock-pot recipes are interchangeable. A slow cooker is oval cooking pot produced of ceramic or porcelain that comes in range of sizes. Quite a few crock-pot recipes simply call for the ingredients to be put in the crock and have practically no preparation. The crock-pot can then somewhat safely be left to run unattended. This makes for a very convenient cooking approach. Usually, minimal water ought to be maintained to stay clear of uncontrollable heating. Some slow cookers are supplied with recipe booklets.

The advantage of slow cooker recipes is it can stay clear of overcooking and useful to tenderized smaller cuts. It utilized rated power while the achievement of just about every crock-pot recipe relies on cautious timing. On the other hand, the disadvantage is that the vitamins & nutrients are tending to be lost due to longer cooking. Below are slow cooked recipes you will appreciate from appetizer to dessert.

Here is an appetizer that is so simple and easy to prepare, top prior to taking the key course. Crock pot Cream of Mushroom Soup:

Ingredients:

* 12 to 16 ounces sliced mushrooms, or 3 cans (4 ounces each), drained* 1 tablespoon butter* 3 cups chicken broth* 2 tablespoons onion, chopped* Salt and pepper, to taste* 2 tablespoons all-purpose flour* 1 cup sour cream* 1 cup half and half or entire milk

Directions:

In skillet, saut the sliced mushrooms in butter place in slow cooker. Add chicken broth, onion, salt, and pepper stir nicely. Cover and cook on LOW for five to 7 hours (on HIGH for 2 1/2 to 3 hours).

One of the most common slow cooker recipes is the Beef & Pork Barbecue. This is how to prepare:

Ingredients:

* 1 1/2 pounds beef stew meat* 2 cups chopped onions* 2 cups chopped green bell pepper* 1/2 cup brown sugar, firmly packed* 2 teaspoons salt* 1 teaspoon dry mustard* 1 tablespoon chili powder* 2 teaspoons Worcestershire sauce* 1 can (6 ounces) tomato paste

Directions:

Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for 9 to 11 hours, or until meat is very tender. Stir with a fork to break meat pieces up.

For health conscious, here is a very simple vegetable slow cooking recipe you will appreciate: the scalloped potatoes and potato casseroles.

Ingredients:

* 7 to 9 medium potatoes, thinly sliced, about 2 pounds or 4 to five cups* 1 cup cold water* 1/2 teaspoon cream of tartar* 3 tablespoons butter* 1 medium onion, thinly sliced* 1/4 cup all-purpose flour* 1 teaspoon salt* 1/4 teaspoon ground black pepper* 1 can (10 3/4 ounces) condensed cream of mushroom soup* 4 ounces American cheese, slices or shredded

Directions: Toss potato slices in 1 cup water and 1/2 teaspoon cream of tartar, then drain. Put half of sliced potatoes in a buttered or greased 3 1/2 to 4-quart slow cooker. Top with half of onion slices, half of the flour, half of the salt and half of the pepper. Dot with half of the butter. Repeat layers dot with remaining butter. Spoon soup more than the best. Cover and cook on low 7 to 9 hours, or 3 to 4 hours on high. Add cheese about 30 minutes prior to serving. This recipe could possibly be doubled for a five to 6-quart crock-pot.

To complete the meal, here is the top portion the substantially waited following a tasteful meal...the desert. Savor the taste of brownies with pecans. It is so simple and easy to prepare. Let's commence:

Ingredients:

* 1/4 cup melted butter* 1 cup chopped pecans* 1 family-size package brownie mix (about 20 to 23 ounces), along with ingredients for preparation

Directions:

Pour melted butter into 2-pound coffee can swirl to coat bottom and sides nicely. Sprinkle with half of the chopped pecans. Mix brownies according to the package directions, stirring in remaining chopped pecans. Pour batter into the coffee can. Spot can in slow cooker. Cover best of can with 8 paper towels. Cover and bake on HIGH for 3 hours. Do not check or eliminate cover until 45 to 60 minutes. Eliminate can discard paper towels. Let stand five minutes. Unmold and serve while warm, if desired.

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