Crock pot crazy

[storzo]

No, Crockpot Lady did "a year of crockpotting" -using her crockpot every day last year. If you google her she'll come up.

You need to brown the mince and soften any veg (onion, carrot) and mix with the sauce I think for the best results.

I found it was easier to make ahead and just put it in the oven when I got home.

Thanks. I'll do the google, I never heard of that before.

I think it'll be something that I just try in the oven. I've never made it before but my DH LOVES it so I want to try.

 

[MazdaUK]

here's Crockpot Lady's recipe

Shepherd's Pie

--3 cups leftover mashed potatoes
--1 lb ground turkey or beef
--2 cloves garlic, chopped
--2 cups frozen vegetables (I used roasted corn and peas)
--1 medium onion, chopped finely, or 1 T onion flakes
--1/2 tsp seasoned salt
--1/2 tsp onion powder
--1/4 tsp black pepper
--1/4 tsp paprika (then a bit more for garnish)
--1 cup water
--2 cups shredded cheese

The Directions.

I used a 4 quart crockpot---it was the perfect size. A larger will work, but it will cook faster.

Brown the meat and onion on the stove, and drain any fat. Toss the meat with the spices and garlic---I didn't but next time I'd probably put the garlic and spices in with the meat in the frying pan, it would be easier.

Spray the inside of your crockpot with cooking spray. Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.

Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top. Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.

Someone will ask about using raw meat. I'm sure it will work, but I have a swimming-in-fat-and-grease phobia, so I didn't do it. If you are going to try, I'd cut the water down to 1/2 a cup and remember that the potatoes might not get the type of crust you are looking for unless you vent the crockpot with a chopstick or wooden spoon.

I wouldn't add the cheese myself - far to fattening! (Its not traditional)

 

[storzo]

here's Crockpot Lady's recipe

Shepherd's Pie

--3 cups leftover mashed potatoes
--1 lb ground turkey or beef
--2 cloves garlic, chopped
--2 cups frozen vegetables (I used roasted corn and peas)
--1 medium onion, chopped finely, or 1 T onion flakes
--1/2 tsp seasoned salt
--1/2 tsp onion powder
--1/4 tsp black pepper
--1/4 tsp paprika (then a bit more for garnish)
--1 cup water
--2 cups shredded cheese

The Directions.

I used a 4 quart crockpot---it was the perfect size. A larger will work, but it will cook faster.

Brown the meat and onion on the stove, and drain any fat. Toss the meat with the spices and garlic---I didn't but next time I'd probably put the garlic and spices in with the meat in the frying pan, it would be easier.

Spray the inside of your crockpot with cooking spray. Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.

Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top. Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.

Someone will ask about using raw meat. I'm sure it will work, but I have a swimming-in-fat-and-grease phobia, so I didn't do it. If you are going to try, I'd cut the water down to 1/2 a cup and remember that the potatoes might not get the type of crust you are looking for unless you vent the crockpot with a chopstick or wooden spoon.

I wouldn't add the cheese myself - far to fattening! (Its not traditional)

Thanks!!!

Since almost everything is pre-cooked, I'd probably be better off just throwing it in the oven. MY DH would definitely want crusty potatoes. But I'll try this too.

 

[TigerKat]

Has anyone had a crockpot that had to be used on high all the time? I bought a new one about two months ago and this has happened twice already: I put a roast in, on low, around 9 AM and by 5 PM it's still not fall apart tender and the carrots are still quite hard. This crock has a low, med & high setting. I switched it to med around 1, then high around 4. I ended up taking it out of the crock a little while ago and I'm now cooking it in the oven. Maybe this crock needs to be on high?????

 

[storzo]

Has anyone had a crockpot that had to be used on high all the time? I bought a new one about two months ago and this has happened twice already: I put a roast in, on low, around 9 AM and by 5 PM it's still not fall apart tender and the carrots are still quite hard. This crock has a low, med & high setting. I switched it to med around 1, then high around 4. I ended up taking it out of the crock a little while ago and I'm now cooking it in the oven. Maybe this crock needs to be on high?????

I cook all my roasts on low from 10 AM to 6 PM and they are always perfect. In fact, I could probably take them out sooner. I would say that maybe there is a defect and you should try exchanging it.

 

[MazdaUK]

Mine needs to be on high if you have carrot/potato from raw and its going to cook for 8 hours or less - otherwise the potatoes especially are a bit hard.

I did a roast chicken yesterday (first time!) and I did it on high for 4 hours, then low for 2, then medium for 2, then back to high for another 2 - I was kind of nervous about a chicken cooking on such a low temp But it was absolutely yummy - DH was amazed it tasted like "real roast" chicken with no liquid or anything. It was so fall-apart ready we had chunks rather than slices but who cares? My crockpot is not big enough to do a roast chicken for more than 4 so I won't be serving it for company.

I could probably do a lot more on low but for my nervyness about meat temps and the fact that we rarely have time to wait an extra hour for dinner to be cooked - its in the crockpot so its ready when we need it because of swimming/cubs/explorers/orchestra etc etc etc. If it seems cooked before we need it I turn it down to low

I think given the number of people who have had issues with "too fast/hot" crockpots this slowness is a blessing It also makes me concentrate on being organised and getting everything ready in time - for the chicken I skinned it the night before so I only had to plop it in and add the lemon, herbs and garlic

 

[TigerKat]

Thanks for the replies.

 

[MazdaUK]

I'm doing stock at the moment and had on high for 4 hours then low for 4 hours and the carrots weren't cooked so its back up to high

 

[TigerKat]

I'm doing stock at the moment and had on high for 4 hours then low for 4 hours and the carrots weren't cooked so its back up to high

Mine is being returned today. I've probably had 1/2 dozen crock pots in my lifetime and have never had these problems. Crock pot cooking is supposed to be easy and stress free!

 

[ddavis860]

Mine is being returned today. I've probably had 1/2 dozen crock pots in my lifetime and have never had these problems. Crock pot cooking is supposed to be easy and stress free!

Glad you are returning it, It sounds like a lemon.

 

[ddavis860]

I'm doing stock at the moment and had on high for 4 hours then low for 4 hours and the carrots weren't cooked so its back up to high

I always pre-microwave the root stuff anymore. I've had the same prob.

 

[MazdaUK]

I never thought of that That is a fantastic idea!! I was just thinking the other day how I don't use my Pampered Chef micro-cooker much. Do you add a little (or a lot) of water?

 

[Mystic]

Here is an easy and yummy crock pot dessert to try!
Slow Cooker Molten Chocolate Peanut Butter Cake

INGREDIENTS

12 Tbsp. Shedd's Spread Country Crock® Spread, melted
1 box (18.25 oz.) Devil's food cake mix
1 box (3.4 oz.) instant chocolate pudding & pie filling
1 cup Skippy® Creamy Peanut Butter
1 container (8 oz.) sour cream
1 cup milk
4 eggs
1 cup semi-sweet chocolate chips (about 6 oz.)


DIRECTIONS

* Evenly coat bottom and sides of 5-quart* slow cooker with 2 tablespoons melted Shedd's Spread Country Crock® Spread; set aside.
* Combine remaining ingredients except chocolate chips in large bowl with electric mixer according to cake mix package directions; stir in chocolate chips. Pour into prepared cooker.
* Arrange two sheets paper towel over top of cooker, then place lid on top. (Paper towels will absorb moisture.)
* Cook on LOW 3-1/2 hours. Turn off heat, then let stand covered 30 minutes. Remove insert from cooker. Carefully remove lid and paper towels. Serve cake warm and, if desired, with Vanilla Ice Cream.


*If using 6-quart slow cooker, cook on LOW 4-1/2 hours. Turn off heat, then let stand covered 30 minutes. Serve as above.


Serves: 12
Prep Time: 20 Minutes
Cook Time: 4 Hours 30 Minutes
Stand Time: 30 Minutes

 

[scotlass]

I told my mum today I was gonnae buy a crockpot and he produced a brand new one she got and never used....Looks like Im Crockpottin over the weekend !!

Mum called last night to say she had found a Crockpot cook book in the bottom of a drawer....i think she must have got it the same time as the never used crockpot !!

 

[DisBride2007]

Five Flavors Chicken - Crock Pot
3 - 4 lb chicken pieces
2 cloves garlic
1/2 c honey
1 1/2 tsp ginger, ground
1/2 c soy sauce
3 Tbl sherry
1/2 c crushed pineapple with juice (opt)
2 Tbl cornstarch
Mix garlic, honey, ginger, soy & sherry. (Can substitute orange or cranberry juice.) Dip chicken into mixture. Place chicken in crock. Mix pineapple with sauce & pour over chicken. Cook on low for 6 hours. Remove chicken. Blend cornstarch into juice; cook to thicken.
NOTE: Do NOT use chicken with bones! The bones start to dissintegrate so that they can't be pulled out. I always use boneless for this recipe. Also, I use cranberry juice instead of the sherry. I serve it with this rice Pilaf recipe.

Thanks for posting this. I made it Tuesday night as the first Crockpot meal that cooked while we were at work. DH loved it. I've made a couple other meals since then and his response has been, "This is good, but it's no Five Flavors Chicken!"

 

[MazdaUK]

Its on my "to do" list as well

 

[MazdaUK]

Me again!

I made my cheshire beef cobbler in the crockpot yesterday (only done it in the oven before) and the juice was a bit watery. Should I cut back on the amount of liquid, or should I add something to thicken the sauce? When I make it conventionally I coat the beef in seasoned flour and fry with the onin first - I still coated the beef but just put it all in, plus carrots (pre-pinged) mushrooms and a red pepper. Towards the end I added frozen peas then put the scone (biscuit) topping on.

I thought about adding some creme fraiche before the topping goes on, but any othr suggestions welcome!

TIA

 

[MazdaUK]

I've got some diced lamb, does anyone have any good recipes? I have a conventional one for a Greek-style lamb I might try but suggestions welcome

 

[mel63]

Me again!

I made my cheshire beef cobbler in the crockpot yesterday (only done it in the oven before) and the juice was a bit watery. Should I cut back on the amount of liquid, or should I add something to thicken the sauce? When I make it conventionally I coat the beef in seasoned flour and fry with the onin first - I still coated the beef but just put it all in, plus carrots (pre-pinged) mushrooms and a red pepper. Towards the end I added frozen peas then put the scone (biscuit) topping on.

I thought about adding some creme fraiche before the topping goes on, but any othr suggestions welcome!

TIA

You could cut back on the liquid. Liquid doesn't evaporate so you do not need as much. But if you are looking for a gravy I add a cornstarch & water mixture to the juices. Depending on what I am making is when I add it. Example: for a pot roast & veggies, I take meat & veggies out, then stir mixture into the juices, cover & turn up to high. Other times I have added the mixture during the last 15 - 30 minutes of cooking time and finished it with the rest of the meal.

 

[mel63]

I've got some diced lamb, does anyone have any good recipes? I have a conventional one for a Greek-style lamb I might try but suggestions welcome

This site was posted on the budget board. It has lamb crockpot recipes. It also has a lot of other recipes, too.

http://www.a-crock-cook.com/index.html