Printable View
Try red bell pepper instead of tomatoes. Too, there are lots of good white chili and white lasagna recipes online.Quote:
Originally Posted by Edwina's Secretary
Also, someone told me just the other day that a slow cooker and a crock pot are not synonymous. I don't know because I've never used either one but I'm hoping I get one as a gift this year for Christmas. So I'm not sure if substitutions would make a difference in recipes that are for a crock pot if you use a slow cooker instead.
You could try the roast or chicken that I put in post #1. No tomatoes there........ :D
Maybe the slow cooker doesn't have the ceramic pot??? Maybe you can set actual temps in a slow cooker, where my crock pot is just a high or low setting. Beats me.......:confused:Quote:
Originally Posted by Medusa
That is my plan. :DQuote:
Originally Posted by pomtzu
Medusa - it is an 8.5 qt (who does he think we are cooking for and WHERE do we store it...:mad::rolleyes:) slow cooker. It appears to have three or four speeds.
Wow, that's huge! But that's a man for ya. ;) I just don't know how crock pot recipes translate to slow cookers. Guess there's only one way to find out, eh?
I've thought of complaining but then I might have to do the grocery shopping. Life is full of trade offs!;)Quote:
Originally Posted by Medusa
I'll let you know how it turns out....
This thread has been such fun - thank you for starting it Pomtzu! The chicken, potato and mushroom soup is in the crockpot right now and I am waiting for that wonderful smell to fill the house!
Next up I want to try the swedish meatball and noodles that Grace posted - another one for you to try Sara! No tomatoes!
Back when I first got married in 1974, crockpots seemed to be THE THING and I had forgotten how easy they are to use. I now have two of them - one smallish one that probably is for dips and such but it is just right for the two of us.
Keep the ideas coming friends:D
Yikes!!! - 8.5 qt????? Did hubby figure on feeding the whole neighborhood? ;)Quote:
Originally Posted by Edwina's Secretary
I have a 5 qt which is plenty big enough to make a meal for 4 - 6. It's a good 15 or 20 years old, and I think that was the biggest they made way back then, but it's still as good as new. I'd like to find an excuse to buy one of the new oval shaped ones since they're great for whole chickens and rolled roasts.
So is the chicken suppose to be on high or low?Quote:
Originally Posted by pomtzu
I sure hope it is high....:rolleyes:
I usually start it on high for a couple of hours, and then turn down to low. Total time about 6 or 7 hours average. Best way to check, is to check the doneness of the potatoes. If they're rock hard to start, of course they are going to take longer.Quote:
Originally Posted by Edwina's Secretary
.
Who'da known! :p
Here''s an interesting article on the subject of the differencesQuote:
Originally Posted by Medusa
between a Crock Pot and a Slow Cooker >>>
http://www.easy-crock-pot-recipes.co...est-crock.html
<TABLE width=336 align=left border=0><TBODY><TR><TD><SCRIPT type=text/javascript> <!-- google_ad_client = "pub-0495201697374524"; google_ad_width = 336; google_ad_height = 280; google_ad_format = "336x280_as"; google_ad_type = "text"; google_ad_channel ="0851466489"; google_color_border = "FFFFFF"; google_color_bg = "FFFFFF"; google_color_link = "0000CC"; google_color_text = "000000"; google_color_url = "000000"; //--> </SCRIPT><SCRIPT src="http://pagead2.googlesyndication.com/pagead/show_ads.js" type=text/javascript> </SCRIPT><SCRIPT src="http://pagead2.googlesyndication.com/pagead/expansion_embed.js"></SCRIPT><SCRIPT src="http://googleads.g.doubleclick.net/pagead/test_domain.js"></SCRIPT><SCRIPT src="http://pagead2.googlesyndication.com/pagead/render_ads.js"></SCRIPT><SCRIPT>google_protectAndRun("render_ads.js ::google_render_ad", google_handleError, google_render_ad);</SCRIPT><INS style="BORDER-RIGHT: medium none; PADDING-RIGHT: 0px; BORDER-TOP: medium none; PADDING-LEFT: 0px; VISIBILITY: visible; PADDING-BOTTOM: 0px; MARGIN: 0px; BORDER-LEFT: medium none; WIDTH: 336px; PADDING-TOP: 0px; BORDER-BOTTOM: medium none; POSITION: relative; HEIGHT: 280px"></INS></TD></TR></TBODY></TABLE>Did you ever wonder what the difference was between a “crock pot” and a “slow cooker”? The answer lies in the type and number of heating elements used.
Most crock pots have heating elements on both the bottom and sides of the crock. Heat surrounds the food bringing it more quickly up to a safe temperature. Crock pot cooking cooks foods slowly at a low temperature - generally between 170<SUP>o</SUP> and 280<SUP>o</SUP> F and has been deemed safe by the USDA.
Some slow cookers have heating elements on the bottom, but none on the sides. This causes the cooker to heat the food more slowly, leading to questions about crock pot cooking safety. The USDA recommends using this type of cooker for soups, stews, etc. where the food is small cut.
Crock pots, also known as "slow cookers", are revered for their ability to cook all sorts of foods at a slow, even pace. These units excel at tenderizing pot roasts and other less expensive cuts of meat, which require longer cooking at a lower heat setting. They also do a great job with soups and stews and are versatile enough to prepare specialty dishes such as stuffed peppers or rolled eggplant. Many units are now designed to accommodate whole chickens, oversized roasts, and racks of ribs.
How to Shop for Crock Pots
When selecting a slow cooker, consider how often you will use the appliance and what types of food will be cooked. Will you be likely to transport cooked dishes to friends' homes or other venues? Specialty features translate into increased price so be sure to select a unit that matches your needs. Optional features include removable crock liners, insulated travel cases, signal lights, and extra settings for "keep warm" or "automatic" cooking.
;)
<SCRIPT src="http://googleads.g.doubleclick.net/pagead/test_domain.js"></SCRIPT><SCRIPT src="http://pagead2.googlesyndication.com/pagead/render_ads.js"></SCRIPT><SCRIPT>google_protectAndRun("render_ads.js ::google_render_ad", google_handleError, google_render_ad);</SCRIPT><SCRIPT>google_protectAndRun("render_ads.js ::google_render_ad", google_handleError, google_render_ad);</SCRIPT>
<SCRIPT src="http://googleads.g.doubleclick.net/pagead/test_domain.js"></SCRIPT><SCRIPT src="http://pagead2.googlesyndication.com/pagead/render_ads.js"></SCRIPT><SCRIPT>google_protectAndRun("render_ads.js ::google_render_ad", google_handleError, google_render_ad);</SCRIPT><SCRIPT>google_protectAndRun("render_ads.js ::google_render_ad", google_handleError, google_render_ad);</SCRIPT><SCRIPT>google_protectAndRun("render_ads.js ::google_render_ad", google_handleError, google_render_ad);</SCRIPT>
I was going to make fried chicken tomorrow, but since I hate the mess, I think it's going to be crock pot chicken. I don't have any potatoes, so I'll just fix rice to go with it. Maybe toss some frozen broccoli in with the chicken about an hour before it's done. Boy - am I getting to be a lazy cook, or what??? :eek:
Made this for the first time tonight, and it is a winner!!
Slow Cooker Split Pea and Ham Soup
Easy and delicious! Very thick and hearty! Freezes well! If you overcook, the soup will get even thicker than usual! and turn a little bit of an olive drab color--it will still taste good though!
SERVES 6 -8
* 1 (16 ounce) package dried split peas, rinsed
* 2 cups ham, diced or 1 ham bone (meaty) or 2 ham hocks
* 1 cup carrot, diced
* 1/2 cup onion, chopped
* 1 cup celery, chopped
* 2 garlic cloves, minced
* 1 bay leaf
* 2 teaspoons parsley flakes
* 1/4 teaspoon dried marjoram, crushed
* 1/4 teaspoon dried thyme, crushed
* 1/2 teaspoon pepper
* 1 1/2 quarts hot chicken broth
1. Layer ingredients in slow cooker in the order listed.
2. Pour in broth. Do not stir!
3. Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone.
4. Remove bones and bay leaf.
5. Serve!
I cooked it on high for 5 hours, and it was great!!
Ooooooooh! That sounds so yummy!! I love pea soup, and will have to make this one soon!!!! Do you think it will be ok if I substitute smoked turkey for ham?? It should be ok, right?Quote:
Originally Posted by Grace
I was at Dad's this afternoon, and when I walked it, the kitchen smelled wonderful. He said "Good, huh? It's not done, so I cannot offer you any ..." But I couldn't eat it, anyway, he knows I have odd allergies. In the cooker was turnip chopped into cubes, carrots - sliced, onions and a chunk of chicken. A little salt, pepper and some water, and dinner was on its way!