e Recipe Finder

OK, so I’m buying a crock pot for the first time and I’m wondering what features/brands etc. I should look for. Do I need a timer etc.? Should I get one that will automatically keep something warm when it’s finished cooking?

I just got a new job and I’ll be out all day so I’d like to have dinner ready sometimes for when I get home. I’m single and live alone, so I probably don’t need a really big one, although I would like to be able to fit a whole chicken in it. I enjoy spicy foods like curries, asian style foods, and foods with lots of flavour, so if anyone has any great, easy recipes I’d love to hear them. I don’t want anything where I have to pre-cook something, then put it in the crock pot to cook more.

Thanks!

Since you’ll be leaving the slow cooker all day, it would be best to get one with a Keep Warm setting. Most already have removable crocks these days, which is essential.
Re size, most 6 qts will cook a whole chicken, but it’s also possible to cut a chicken in half with kitchen scissors before cooking.

However, keep this in mind. The slow cookers/crockpots sold nowadays all cook hotter than the older ones, and that’s Not Good.
It means that more delicate proteins like chicken (especially white meat) will definitely get overcooked and on the dry side after only about 4 hours (on Low), and everything will just cook hotter than optimal. (The reason they’re made hotter now is because so many people were tossing frozen meat into the cookers, which is a safety concern… so to avoid being sued by anyone who got sick, they just upped all the temps of all the units.) Also, any slow cooker you use should be at least 1/2 -2/3 full of *something* to keep from it from cooking even hotter than it normally would, so you’d want to think twice about getting a larger one unless you like to cook big batches then freeze, etc. (which can be great when cooking for one though).

Various brands and models of slow cookers cook at slightly different temps to for their particular Low or High and it can be hard to find out just what those temps are. I’d do some reading at amazon.com, etc., where there are reviews of various slow cookers to see what kinds of things are good and bad about some units you’re thinking of… that will give also you some good basic ideas about what the posisibilities and considerations are.

One other option to consider would be buying a freestanding "oven roaster" instead of a unit sold specifically "as a slowcooker." Those have an actual temperature dial on the front so you can select any temp you want (though don’t know how many also have timers), and they’ll also do all kinds of other things as well like baking, poaching, etc., without using as much energy as a regular oven but still sit on the countertop.
Here’s are some of that type at the Nesco site… I just ordered one that’s a 6 qt, with a porcelain crock "cookwell," that I’m very much looking forward to, but they also have non-stick cookwells, and different sizes:

http://nesco.com/products/?category=700

I probably won’t need a Keep Warm setting since I can just set a fairly low temp to begin with, but if you’re gone for more than 10 hrs on a regular basis, you might want that.

You might also want to check out some info I just wrote in this question about slowcooker recipes and a slowcooker Yahoogroup with lots of resources, including I’m sure info about what to look for:

http://answers.yahoo.com/question/index;_ylt=Atr_f_0L9JFSSVJR2ROMJ_jsy6IX;_ylv=3?qid=20071030123150AAHIfTB&show=7#profile-info-b5a1205e401b88aec19c6b697430c199aa

And here are some easy Asian and Indian, etc., recipes for the slow cooker:

http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLC,GGLC:1969-53,GGLC:en&q=slow+cooker+crockpot+recipes+easy+Asian

http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLC,GGLC:1969-53,GGLC:en&q=slow+cooker+crockpot+recipes+easy+ethnic

http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLC,GGLC:1969-53,GGLC:en&q=slow+cooker+crockpot+recipes+easy+Indian

HTH,

Diane B.

Manual that comes with it has only half a dozen recipes – maybe other people got some more?

Think boneless skinless chicken breast marinated in any kind of salad dressing that you like.

Does anyone know any of the recipes used by Super Suppers for chicken?

No, sorry….but here’s some I use…enjoy:

COLA CHICKEN
(And more variations of recipe)
(My favorite: Wings or Ribs)

4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)

Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking…to prevent from
sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!

You can double the recipe and use more pieces of
chicken….wings…would be ideal…add some hot
sauce….presto "Hot
Wings"!
I have used Ribs, just as good.

I tried this recipe with ‘meatballs’….was equally
as good…served over rice.

I found another variation…..omit the catsup and add a small
jar of Salsa (any variety).

I have tried using Salsa (omitting the catsup….not).
You’d think a recipe with only ’3′ ingredients couldn’t be
messed up….wouldn’t you??
Well…while I was preparing to fix the ‘Cola Chicken’ recipe
using Salsa…..I was also trying to carry on a conversation with my
husband…(just proves…I can’t do two things at once)….mixed
Salsa & Catsup (before I realized I was supposed to leave out
the catsup) & Cola……..still turned out really tasty (to me)…might
be a little sweeter than some of you like.

I fixed chicken wings, (using the above recipe)
but…I added the spices from a MILD (I don’t care for "HOT") Buffalo Wings packet…(the kind you get to bake in the oven)…..I thought it was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).

Finally….!! I fixed the ‘SALSA’ chicken……that’s good , too.

Another (bright)idea…..I thought of trying……replace the
catsup with a bottle of Shrimp Cocktail Sauce…and add a bag of (pop corn) shrimp…..!
Fixed the shrimp with cocktail sauce……eh…wasn’t all that
great…was OK…probably won’t be fixing it again.

Also tried beef stew cuts……that was pretty good…..I can see
myself making this again.
Served both over rice…..think the stew cuts would have been just as
good over noodles.

How about using the little cocktail weiners/sausages?

CRUNCHY ONION CHICKEN

1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten

LIGHTLY CRUSH:

Onions in a plastic bag.

DIP:
Chicken in egg

COVER:
With onion crumbs, press firmly to adhere to chicken.

BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.

Mushroom Chicken

4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup.
1 can water

Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup & 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart.

Serve over noodles or rice or dressing….or???

I want to know some dinner recipes that are easy for kids to make.
I want them to be kinda small (2 servings) and quick (45 min.) Thanks!
Ok guys thanks, does anyone know any websites with kids recipes?
and…. no spaghetti please!
and sorry… no pizza either
and no mexican food!

Go to Kraftfoods on the net and look under especially for kids under search by meal occasion. They are easy to make, fun and the kids will actually eat them…at least my son does. Here is an example:

1 Tbsp. MIRACLE WHIP Dressing
1 pita bread
1 slice OSCAR MAYER Cooked Ham
1 baby carrot
1 tomato wedge
1 KRAFT STRING-UMS String Cheese

SPREAD dressing onto pita bread.
DECORATE with ham, carrot and tomato to resemble a face, using cut-up ham for the eyes, the carrot for the nose and tomato for the mouth.
PULL string cheese into thin strips; add to top of head for the hair.

Enjoy!

can someone tell me what’s in a complete and balanced meal ? ( dinner )

i’m doing a project at home for my food class . and i need some tips in what foods are not too hard but not to easy . I need to do two meals in different days .

( i’m chinese, so maybe i can make some simple asian recipes. )
Also some people can give some simple recipes that are suitable for this kind of project . T HANK YOU ALL who can help !!

A complete meal, means something from all food groups. Try broiled fish,garlic bread, macaroni and cheese, a salad, any vegetable you prefer and for desert fresh fruit. For the next meal: Pasta with shrimp and a creamy white cheese sauce, served with a salad, and fresh steamed vegetables, soft bread, and whatever you like for desert. Cheesecake would be good. Or try Oreo Cookie pudding. Crush a few oreo’s add to pudding mixture, stir in 1/2 cup cool whip. When ready to serve place a dab of cool whip on top and a couple of miniture oreo cookies. This is best the next day. It’s sooo good. Use Vanilla pudding. Or whatever is your favorite. Bananna would be good too.

Or sauces for these meats? I need some good Atkins friendly foods.

Bacon wrapped scallops:

Yes, I have and I will give you the recipe. I must apologize for the delay but I can’t find it. I know I do a similar thing with filet mignon.

I’ll tell you what I can remember because scallops cook so quickly I pre cook my bacon for the scallops until they are cooked but not crisp, still flexible. Ensure the muscle is taken off the scallop and dredge in seasoned flour then wrap the bacon around the scallop and secure with a toothpick and saute in pan preheated to medium with a little olive oil for 3 minutes on one side and one minute on the other.

I cook filet mignon under the grill 4" 5 minutes one side and flip over and 3 minutes on the other.

I am looking for more Hungarian recipes besides the chicken paprikash. Your help is greatly appreciated!

Hungarian

http://homepage.interaccess.com/~june4/recipes.html

http://www.recipeatlas.com/hungarianrecipes/

http://www.astray.com/recipes?search=hungarian

http://www.elook.org/recipes/european/hungarian1.html (turn pages)

I have a 10 year old daughter who has gastritis. Basically she can’t eat red sauces, creams, whole milk, spices, greasy, fried, high fatty foods, or anything that would upset her tummy easy.

She’s sick of the same old bland foods, do you have any *easy on the tummy* recipes that your child (with or without gastritis) really enjoys?

She’s allergic to tomatoes and chicken, so any of those are out also. *is running out of food options!* lol

my mom always made us "risi bisi" cooked rice with English pea and just a little bit of butter,sometimes she would top it with tuna or shredded chicken.mashed potatoes made with broth topped with cheese,cream of wheat with fresh bananas,rice patties with apple sauce {basically pancakes with cooked rice mixed in topped with apple sauce}.cooked pasta with her favorite veggies

I’m tired of American food. Asian food is good to so if you know any other food that’s easy and quick tell me so I can fix it for dinner sometime.

I know one that I’m pretty good at- Adobe (my style), w/c is sort of a bbq. All you need is 1/2k chicken /2 cloves garlic/2 medium onions/2tbsp brown sugar/2tbsp ketchup/4tbps lemon juice/& soy sauce.

All you need is marinate the chicken(cut in small size),in (half)mince garlic & onion, lemon juice, ketchup. Left for about 2mins or more. Then in a little cooking oil, fry it ALL . When chickens a little brown in both sides. Add (other half) mince garlic, onions,/ soy sauce (quarter of a small paper cup-depends on you) , lemon juice and brown sugar, a little salt & pepper to taste and a little water, give it a stir. Simmer for about 8mins , check & stir once in a while. Fin.

Please try to be original…I am looking for new ways to flavor my Pork Tenderlion.

Grilled Jamaican Jerked Pork Loin Chops:

"I like to buy a whole pork loin then cut them into chops so that I can get the thickness just right. You can also use the marinade with pork tenderloin, baby back ribs, and chicken."
Original recipe yield: 8 pork chops.

Prep Time:
30 Minutes
Cook Time:
15 Minutes
Ready In:
8 Hours 45 Minutes
Servings:
8 (change)

INGREDIENTS:

* 1/2 (12 ounce) bottle lager style beer
* 3 fluid ounces dark rum
* 1/4 cup molasses
* 1/4 cup soy sauce
* 1/4 cup lime juice
* 2 tablespoons minced garlic
* 2 tablespoons minced ginger
* 1 scotch bonnet chile pepper, minced
* 2 teaspoons chopped fresh thyme
* 2 teaspoons chopped fresh marjoram
* 1 1/2 teaspoons ground allspice
* 2 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg
* 2 bay leaves
*
* 8 (6 ounce) pork loin chops
* kosher salt and cracked black pepper to taste

DIRECTIONS:

1. Pour the beer, rum, molasses, soy sauce, and lime juice into a bowl. Stir in the garlic, ginger, scotch bonnet pepper, thyme, and marjoram. Season with allspice, cinnamon, nutmeg, and bay leaves. Place the pork chops into a zip top bag, and pour in the marinade. Refrigerate overnight.
2. Prepare an outdoor grill for medium heat. Take the pork chops out of the marinade, place on a plate, and allow to sit at room temperature for 15 to 20 minutes as the grill heats.
3. Season the chops to taste with kosher salt and cracked black pepper. Grill the chops on both sides until a thermometer inserted into the center registers 150 degrees F. Allow the pork chops to rest for about 5 minutes before serving to allow the juices to redistribute.