Slow Cooker Recipe - Food

It's a way of cooking the food in a fairly low temperature to reduce water quantity and get the most effective result. It's 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 variety of sizes. Countless crock-pot recipes merely call for the ingredients to be put in the crock and have nearly no preparation. The crock-pot can then fairly safely be left to run unattended. This makes for a quite handy cooking strategy. Commonly, minimum water will need to be maintained to avoid uncontrollable heating. Some slow cookers are supplied with recipe booklets.

The advantage of slow cooker recipes is it can avoid overcooking and helpful to tenderized smaller cuts. It utilized rated power even though the success of every single crock-pot recipe relies on cautious timing. Still, the disadvantage is that the vitamins & nutrients are tending to be lost due to longer cooking. Beneath are slow cooked recipes you will take pleasure in from appetizer to dessert.

Here is an appetizer that is so simple and easy to prepare, most effective before taking the major course. Crock pot Cream of Mushroom Soup:

Ingredients:

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

Directions:

In skillet, saut the sliced mushrooms in butter location in slow cooker. Add chicken broth, onion, salt, and pepper stir nicely. Cover and cook on LOW for 5 to 7 hours (on HIGH for two 1/two to 3 hours).

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

Ingredients:

* 1 1/two pounds beef stew meat* two cups chopped onions* two cups chopped green bell pepper* 1/two cup brown sugar, firmly packed* two teaspoons salt* 1 teaspoon dry mustard* 1 tablespoon chili powder* two 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 quite tender. Stir with a fork to break meat pieces up.

For wellness conscious, here is a hassle-free vegetable slow cooking recipe you will take pleasure in: the scalloped potatoes and potato casseroles.

Ingredients:

* 7 to 9 medium potatoes, thinly sliced, about two pounds or 4 to 5 cups* 1 cup cold water* 1/two 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/two teaspoon cream of tartar, then drain. Put half of sliced potatoes in a buttered or greased 3 1/two to 4-quart slow cooker. Leading 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 over the top rated. Cover and cook on low 7 to 9 hours, or 3 to 4 hours on high. Add cheese about 30 minutes before serving. This recipe could be doubled for a 5 to 6-quart crock-pot.

To complete the meal, here is the most effective part the a lot waited following a tasteful meal...the desert. Savor the taste of brownies with pecans. It is so simple and easy to prepare. Let's get started:

Ingredients:

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

Directions:

Pour melted butter into two-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. Place can in slow cooker. Cover top rated of can with 8 paper towels. Cover and bake on HIGH for 3 hours. Do not check or remove cover until 45 to 60 minutes. Get rid of can discard paper towels. Let stand 5 minutes. Unmold and serve even though warm, if desired.

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