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Old 08-01-2005, 09:30 PM   #11
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Here's one of my all-time favorite crock pot recipes. I hope you have chili sauce in Australia!
REC- Chicken Scampi TNT - freezer recipe
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Old 08-01-2005, 09:36 PM   #12
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Jkath that sounds really yummy. Do you have a breakdown of the amounts if you just wanted to make this for 4 people and not have leftovers (or not a ton of leftovers)?

Also, I have never had good luck with chicken in the crockpot. I find it dries out. I have been told that if I used chicken with the bone in then it should not dry out. Do you find that the chicken dries out in this dish or does it stay juicy?
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Old 08-01-2005, 09:52 PM   #13
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Quote:
Originally Posted by jkath
Here's one of my all-time favorite crock pot recipes. I hope you have chili sauce in Australia!
REC- Chicken Scampi TNT - freezer recipe

That looks great, we have chilli sauce but not homade I bought a sweet chilli and garlic sauce the other day I might use that.
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Old 08-01-2005, 09:58 PM   #14
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That would work!

Here's another recipe I did/made up yesterday:

1 small turkey, (minus the legs and wings)
Coat with this marinade:

1/2 c. pear sesame viniagrette (or your favorite one that has a sweetness to it)
1 T. yellow mustard
1 T. honey
1 T. worcestershire sauce
2 T. chopped green onions
Mix together well.


Put 1 T. olive oil on the bottom of the pot, and put turkey, breast side up on a rack. Cook low till done. The drippings make a great sauce to pour over the top, or you can whisk flour into it to make a gravy.

(I use an 18qt roaster, as I love to make bigger food, generally)
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Old 08-01-2005, 10:08 PM   #15
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Congrats on the crock pot mrsmac! I'm sure you'll love it. I have 2 & they get used quite a bit. Here are 2 of my favorite recipes for the crock pot.

Crock Pot Mac & Cheese

1(8oz)box macaroni
1 stick butter or margarine
2 1/2C sharp cheddar cheese, grated
1 1/2C. milk
1 large can evaporated milk
salt &pepper to taste
2 eggs, beaten

Cook & drain macaroni. Put in crock pot; add butter & 2 cups cheese, stir. Combine milk, beaten eggs, evaporated milk, salt & pepper. Pour into crock pot & stir. Top with 1/2 cup cheese & cover. Cook 3 hours on low setting.


Slow Cooker Hot Fudge Sundae Cake
Makes: 6 servings
Total Time: 3hrs. 25min.
Prep: 15min.
Cook: 2hrs. 30min.
Cool: 40min.
(Total time will vary with appliance & setting)

1C. all purpose flour
1/2C. granulated sugar
2Tbsp. baking cocoa
2tsp. baking powder
1/2tsp. salt
1/2C. milk
2Tbsp. vegetable oil
1tsp. vanilla
1/2C. chopped nuts(optional)
3/4C. packed brown sugar
1/4C. baking cocoa
1 1/2C. hot water

Spray inside of 2 to 3 1/2 quart slow cooker with cooking spray. Mix flour, granulated sugar, 2Tbsp. cocoa, baking powder, & salt in a medium bowl. Stir in milk, oil, & vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.

Mix brown sugar 1/4C. cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.

Cover cook on high heat setting 2 hours to 2 1/2 hours or unti toothpick inserted in center comes out clean.

Turn off slow cooker. Let cake stand uncovered 30-40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top. Serve with whipped cream or vanilla ice cream if desired.




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Old 08-02-2005, 03:47 AM   #16
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These are all fantastic guys, thankyou so much I'll let you know how it goes.
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Old 08-02-2005, 07:56 AM   #17
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I've never used a slow cooker myself before, but the idea of going home from work to a slow cooked meal sounds tempting

One question about sizes though: do these things generally work best when you almost fill them up? Or could you also make smaller portions in a larger slow cooker with any success?
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Old 08-02-2005, 08:45 AM   #18
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Quote:
Originally Posted by tknaps
One question about sizes though: do these things generally work best when you almost fill them up? Or could you also make smaller portions in a larger slow cooker with any success?
You can absolutely make smaller portions. We find that we usually make a large amount though, because just about everything we have made in it freezes well so we eat our dinner and the rest goes in the freezer for another time.
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Old 08-02-2005, 09:42 AM   #19
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I have a 5 litre slow cooker, which is just right for around 4 people, and I also have a much larger one for when we have family to stay (It's great when we are doing the 'tourist' thing with guests all day because I don't have to worry about cooking when we get back home). I would get around a 5-litre size because, as GB said, you can always freeze some of the meal for another day.

Boneless, skinless chicken breast does tend to come out a bit dry - so I always use boneless, skinless thighs instead. Even with any extra fat trimmed off, the thighs always seem to come out juicy and tender.

Most mid-range slow cookers will have around 3 or 4 settings: 'High' which will cook your meal in around 4-5 hours; 'Low' which will cook your meal in around 7-9 hours (good if you work an 8-hour day!); 'Auto' which will automatically cook on High to get the dish started, then turn back to Low after a couple of hours (this is the option I use the most); and 'Warm' which keeps the food warm if a member of the family will be late for dinner (useful for my DH who can arrive home anywhere from 4pm to midnight...). Some of the more expensive ones have automatic timers etc. too. I just have a cheap, basic model and it works just great!

Because everything is cooked so slowly, it really doesn't matter if you use fresh or frozen veggies in your recipe as they will come out soft anyway - I often use frozen for speed and just 'defrost' them a bit in the microwave first so that they don't hinder the slow cooker coming up to temperature. If you are really short of time in the morning (like on some Clinical days, I have to be up at 4am), then you can prepare everything the night before, pop the removable casserole dish in the fridge overnight and then all you have to do in the morning is transfer it to the slow cooker and switch it on.

Have fun!
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Old 08-02-2005, 10:20 AM   #20
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I always used my crockpots quite a bit, but now that I am handicapped, they are a real blessing for me. I can get the meat going in the morning, when I'm not hurting so much, then do the rest of the dinner in little spurts as I'm able.
I have a little baby one for dips, a medium sized one that's good for small items, and a big oval Rival with 2 interchangable crocks, one of which is divided so that you can cook meat on one side and vegies on the other.
When I cook, I almost always make extra for leftovers, and this one will hold two chuck roasts with carrots and potatoes.
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