Slow Cooker Recipe

It's a way of cooking the food in a relatively low temperature to decrease water quantity and get the best 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 made of ceramic or porcelain that comes in variety of sizes. Many crock-pot recipes simply call for the ingredients to be put in the crock and have almost no preparation. The crock-pot can then relatively safely be left to run unattended. This makes for a very convenient cooking method. Generally, minimum water should 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 useful to tenderized smaller cuts. It utilized rated power while the success of every crock-pot recipe relies on careful timing. However, the disadvantage is that the vitamins & nutrients are tending to be lost due to longer cooking. Below are slow cooked recipes you will enjoy from appetizer to dessert.

Here is an appetizer that is so easy to prepare, best before taking the main 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 whole milk

Instructions:

In skillet, sauté the sliced mushrooms in butter; place in slow cooker. Add chicken broth, onion, salt, and pepper; stir well. Cover and cook on LOW for 5 to 7 hours (on HIGH for 2 1/2 to 3 hours).

One of the most popular 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

Instructions:

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 simple vegetable slow cooking recipe you will enjoy: the scalloped potatoes and potato casseroles.

Ingredients:

• 7 to 9 medium potatoes, thinly sliced, about 2 pounds or 4 to 5 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

Instructions: 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 over the top. 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 may be doubled for a 5 to 6-quart crock-pot.

To complete the meal, here is the best part; the much waited after a tasteful meal...the desert. Savor the taste of brownies with pecans. It is so easy to prepare. Let's start:

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

Instructions:

Pour melted butter into 2-pound coffee can; swirl to coat bottom and sides well. 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 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. Remove can; discard paper towels. Let stand 5 minutes. Unmold and serve while warm, if desired.



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