More slow cooker recipes
Simple Salmon Pie with Creamy Dill Sauce
Vegetable Pastitsio
Bargain Beef Stroganoff
Easy Cabbage Roll Casserole
Magnificent Meatloaf
Oxford Beef with Mushrooms
Easy Jambalaya
Country Style Honey Garlic Ribs
Pork Roast with Tangy Cranberry Sauce
Lemony Herbed Drumsticks
Polynesian Chicken
Turkey Mushroom Loaf
Thai Chicken Thighs
Pecan Mushroom Wild Rice
Rich Spinach Casserole
Bayou Bread Pudding with Rum Sauce and Lazy Cream
Very Adult Rice Pudding
Simple Salmon Pie with Creamy Dill Sauce
2 cans (each 7.5 oz/213 g) red sockeye salmon, drained, skin removed
¼ cup finely crushed saltine crackers
1 small onion, finely chopped
1 egg, lightly beaten
2 tbsp milk or light cream
1 tbsp lemon juice
1 tbsp chopped fresh parsley (or 1 tsp dried)
1 tbsp chopped fresh dill (or 1 tsp dried)
½ black pepper
Creamy Dill Sauce
1 tbsp butter
1 tbsp all-purpose flour
½ tsp salt
¼ tsp black pepper
1 cup milk
2 tbsp chopped fresh dill (or 2 tsp dried)
1. Fold a 2-foot piece of aluminum foil in half lengthwise twice, and place on bottom and up the sides of lightly greased slow cooker stoneware. In a bowl combine salmon, crackers, onion, egg, milk, lemon juice, parsley, dill and pepper. Using a fork or sooden spoon, gently mix until evenly combined. Press evenly into foil-lined slow cooker. Tuck ends of foil under lid. (For a large oval-style slow cooker, salmon mixture can be shaped into a loaf and set on foil handles.
2. Cover and cook on Low for 4 to 6 hours or on High for 2 to 2½ hours. To remove, turn off heat and let pie stand for 5 minutes. Gently run a knife around outside edge of pie and lift out with foil handles. Set on plate and place lifter between loaf and foil; lift loaf from foil, remove foil and set loaf onto serving plate.
3. Creamy Dill Sauce: In a saucepan melt butter over medium heat. Add flour, salt and pepper; cook, stirring, for 1 minute. Gradually whisk in milk; cook, stirring constantly, for 5 minutes or until boiling and thickened. Stir in dill. Serve over salmon.
Vegetable Pastitsio
Can be prepared ahead and stored in refrigerator up to 24 hours
Pasta custard layer
3 cups dried penne or any small pasta
¼ cup butter or marg
¼ cup all-purpose flour
1 can (13 oz/385 ml) evaporated milk
½ tsp ground nutmeg
½ tsp salt
¼ tsp black pepper
2 eggs, lightly beaten
1 cup small-curd cottage cheese
1 cup grated mozzarella cheese
Vegetable layer
1 tbsp vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 small zucchini, finely chopped (about 1 cup)
1 carrot, peeled and grated
1 cup frozen corn kernels
1 small can (7.5 oz/213 ml) tomato sauce
½ tsp dried oregano
¼ tsp cinnamon
¼ tsp black pepper
1 pkg (11 oz/300 g) frozen chopped spinach, thawed
¼ cup Parmesan cheese
1. In a pot of boiling, slated water, cook pasta according to package directions. Drain and rise well with cold water. Set aside.
2. In a heavy saucepan, heat butter over medium heat. Add flour and cook, stirring constantly to prevent browning, for 2 minutes. Gradually add milk, whisking constantly until smooth. Cook for 5 minutes or until thickened. Stir in nutmeg, salt and pepper.
3. In a large bowl, combine eggs with about ½ cup sauce, mixing well. Add remaining sauce, cottage cheese, mozzarella cheese and reserved pasta. Set aside.
4. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and carrot; cook for 5 minutes or until vegetables are softened. Add corn, tomato sauce, oregano, cinnamon and pepper. Bring to a boil, reduce heat and simmer for 5 minutes.
5. Spoon pasta mixture into lightly greased slow cooker insert. Spread spinach over pasta and spoon vegetable mixture over spinach. Sprinkle with Parmesan cheese. Cover and cook on Low for 7 to 9 hours or High for 3 to 4 hours, until mixture is bubbling. Let stand for 10 minutes before serving.
Bargain Beef Stroganoff
¼ cup all-purpose flour
1 tsp salt
½ tsp black pepper
2 lbs stewing beef (or veal), cut into 1-inch cubes
1 tbsp vegetable oil
8 oz small white button mushrooms or large white mushrooms, quartered
2 onions, thinly sliced
1½ cups beef stock
3 tbsp Worcestershire sauce
3 tbsp tomato paste
2 tbsp paprika
1½ tbsp Dijon mustard
1 cup sour cream
Hot cooked egg noodles
1. In a bowl or plastic bag, combine flour, salt and pepper. In batches, add beef to seasoned flour and toss to coat. In a large nonstick skillet, heat oilr over medium-high heat. Add beef in batches and cook for 5 to 7 minutes or until browned on all sides. With a slotted spoon, transfer beef to slow cooker; add mushrooms and onions.
2. In a 2-cup measure, combine beef stock, Worcestershire sauce, tomato paste, paprika and mustard, mixing well. Pour into slow cooker.
3. Cover and cook on Low for 8 to 10 hours or on high for 4 to 6 hours, until bubbling. Stir in sour cream and serve over hot noodles.
Easy Cabbage Roll Casserole
1½ lbs lean ground beef or turkey
2 medium onions, finely chopped
1 clove garlic, minced
1 tsp salt
¼ tsp black pepper
1 small can (7.5 oz/221 ml) tomato sauce
1 cup water
1 can (10 oz/284 ml) condensed tomato soup
½ cup long rain rice
4 cups shredded cabbage
1/3 cup tomato juice or water
Sour cream
1. In a large nonstick skillet over medium-high heat, combine ground beef, onions, garlic, salt and pepper; cook, breaking up meat with a spoon, until browned. Drain off any excess fat. Return to heat and add tomato sauce, water and half the can of tomato soup, mixing well. Add rice, stirring to combine.
2. Into lightly greased slow cooker, place half of meat mixture, then half of cabbage. Top with remaining meat mixture and remaining cabbage.
3. In a bowl combine remaining tomato soup with tomato juice, mixing well. Pour into slow cooker. Cover and cook on Low for 8 to 10 hours to on High for 4 to 6 hours, until bubbling and heated through. Serve with sour cream.
Magnificent Meatloaf
1 lb lean ground beef
1 lb lean ground pork
4 green onions, finely chopped
1 pkg (10 oz/300 g) frozen chopped spinach, thawed and drained
¾ cup fine dry breadcrumbs
½ cup grated Parmesan cheese
¼ cup chili sauce
2 eggs, lightly beaten
¼ cup finely chopped parsley (or 2 tbsp dried)
2 tsp salt
½ tsp ground nutmeg
¼ tsp black pepper
Chopped fresh parsley
1. Fold a 2-foot piece of aluminum foil in half lengthwise twice. Place on bottom and up the sides of slow cooker liner.
2. In a large bowl, combine beef and pork, mixing well. In a separate bowl, combine green onions, spinach, breadcrumbs, cheese, chile sauce, eggs, parsley, salt, nutmeg and pepper. Add to meat and mix well. Press evenly into foil-lined slow cooker. Tuck ends of foil under lid.
3. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until juices run clear when meat loaf is pierced with a fork. Serve sprinkled with chopped fresh parsley.
Oxford Beef with Mushrooms
¼ cup all-purpose flour
1 tsp salt
½ tsp black pepper
2 lbs stewing beef, cut into 1-inch pieces
2 tbsp vegetable oil
1 large onion, sliced
2 cloves garlic, minced
8 oz sliced mushrooms
½ cup apricot jam
½ cup red wine
1 cup beef stock
1 green or red bell pepper, sliced
1. In a bowl or plastic bag, combine flour, slat and pepper. In batches, toss beef to coat with flour mixture. Transfer to a plate.
2. In a large skillet, heat half the oil over medium0high heat. Cook beef in batches, adding more oil as needed until browned all over. Transfer beef to slow cooker. Add onion, garlic and mushrooms.
3. In a bowl combine jam, wine and stock; add to slow cooker stirring to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.
4. Before serving, add sliced peppers. Cover and cook on High for another 15 to 20 minutes.
For a jewel-like appearance, add chopped dried apricots halfway through cooking. Serve with mashed potatoes, baked squash and sliced bananas with milk.
Easy Jambalaya
1 large onion, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, minced
1 can (19 oz/540 ml) plum tomatoes, diced, with juice
1 can (14 oz/398 ml) tomato sauce
2 cups chopped ham or spicy sausage
2 tbsp dried parsley
1 tsp dried thyme
½ tsp salt
½ red pepper flakes
½ black pepper
12 oz (375 g) medium shrimp, uncooked, peeled and deveined
1 medium green pepper, coarsely chopped
Hot cooked rice
1. In slow cooker, combine onion, celery, garlic, tomatoes (with juice), tomato sauce, ham, parsley, thyme, salt, red pepper flakes and black pepper.
2. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until vegetables are tender.
3. Add shrimp and green pepper; cover and cook on Low for another 15 to 20 minutes or until shrimp are pink and firm. Serve over hot rice.
Country Style Honey Garlic Ribs
3 lbs Country-style pork ribs, cut into individual ribs
Freshly ground black pepper
1 cup prepared barbecue sauce (preferably smoke-flavoured)
½ cup liquid honey
¼ cup red wine vinegar
4 cloves garlic, minced
1. Position broiler rack 6inches from heat source. Place ribs on baking sheet and season well with pepper. Broil ribs, turning once, for 15 minutes or until browned. Drain and place ribs in slow cooker.
2. In a bowl combine barbecue sauce, honey, vinegar and garlic; stir well. Pour sauce over ribs in slow cooker.
3. Cover and cook, stirring ribs twice during cooking to coat well, on Low for 8 to 10 hours or on High for 4 to 6 hours, until ribs are tender and browned in sauce.
Pork Roast with Tangy Cranberry Sauce
1 2- to 3-lb boneless pork shoulder butt roast
1 cup dried cranberries
½ cup chicken stock
½ cup cranberry juice cocktail
Grated zest of half an orange
1 tsp ground ginger
2 tbsp cornstarch
Salt and black pepper to taste
1. Place roast in a slow cooker. In a bowl combine cranberries, stock, ¼ cup cranberry juice, orange zest and ginger, mixing well. Pour over roast. Cover and cook on Low for 6 to 10 hours or on High for 3 to 4 hours, until meat is tender.
2. Remove roast from slow cooker. Cover with foil to keep warm. Pour juices from slow cooker into a medium saucepan and skim off any accumulated fat.
3. In a small bowl, combine cornstarch with remaining ¼ cup cranberry juice, stirring well to dissolve any lumps. Add to saucepan. Over medium-high heat, bring mixture to a boil, stirring constantly until thickened. Season to taste with salt and pepper and serve with roast pork.
Lemony Herbed Drumsticks
3 to 4 lbs chicken drumsticks
¼ cup lemon juice
1 cup apple juice or dry white wine
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 tsp dried rosemary, crushed
½ tsp salt
¼ tsp black pepper
1. In a large bowl or plastic bag, place chicken, lemon juice, apple juice, olive oil, onion, garlic, rosemary, salt and pepper. Marinate 4 to 6 hours or overnight in refrigerator.
2. Transfer chicken and marinade to slow cooker. Cover and cook on Low for 6 to 8 hours, until chicken is lightly browned and juices run clear when pierced with a fork.
Polynesian Chicken
¼ cup all-purpose flour
1 tsp curry powder
1 tsp dry mustard
½ tsp salt
¼ tsp black pepper
8 chicken thighs, skin removed if desired
1 can (19 oz/540 ml) pineapple pieces, drained, juice reserved
4 green onions, chopped
¼ cup soya sauce
2 tbsp dry sherry
1 tbsp brown sugar
2 tbsp cornstarch
1½ cups snow peas, cut in half diagonally
Slivered almonds, roasted
1. In a bowl or plastic bag, combine flour, curry powder, ½ tsp of the mustard, salt and black pepper. Coat chicken in flour mixture and place in slow cooker. Add pineapple.
2. In a bowl combine all but 2 tbsp reserved pineapple juice, soya sauce, sherry, brown sugar and remaining ½ tsp dry mustard; stir to mix well. Pour over chicken in slow cooker.
3. Cover and cook on Low for 6 to 8 hours, until juices run clear when chicken is pierced with a fork.
4. In a bowl combine cornstarch and remaining pineapple juice; mix well. Pour into slow cooker. Add snow peas. Cover and cook on High for 15 to 20 minutes or until sauce has thickened. Serve garnished with slivered almonds.
Turkey Mushroom Loaf
1½ lbs ground turkey
1 can cream of mushroom soup
1/3 cup fine dry breadcrumbs
1 egg, lightly beaten
2 green onions, finely chopped
½ finely chopped mushrooms
1 tbsp Worcestershire sauce
1 tsp dry mustard
¼ tsp black pepper
Dash hot pepper sauce
Topping
1 cup finely chopped mushrooms
1 tbsp butter
1 tbsp Madeira wine
pinch of thyme
1. Fold a 2-foot piece of aluminum foil in half lengthwise twice, and place on bottom and up the sides of lightly greased slow cooker liner.
2. In a large bowl, combine turkey, half of the soup (remainder will be used for sauce), breadcrumbs, egg, onions, mushrooms, Worcestershire sauce, dry mustard, pepper and hot pepper sauce, mix well. Press into prepared slow cooker.
3. Topping: Sauté finely chopped mushrooms in butter until juices have evaporated; add remaining soup and ¼ cup water and bring to a boil. Stir in Madeira wine and thyme.
Serve with mashed potatoes.
Thai Chicken Thighs
8 chicken thighs, skin removed
½ cup chicken stock
¼ cup peanut butter
¼ cup soya sauce
2 tbsp chopped fresh cilantro
2 tbsp lime juice
1 hot chili pepper, seeded and finely chopped or ½ tsp cayenne pepper
2 tsp minced fresh ginger root
¼ cup chopped peanuts or cashews
Chopped fresh cilantro
1. Place chicken thighs in slow cooker. In a bowl combine stock, peanut butter, soya sauce, cilantro, lime juice, chili pepper and ginger. Mix well and pour sauce over chicken.
2. Cover and cook on low for 6 to 8 hours, until juices run clear when chicken is pierced.
3. Serve garnished with chopped peanuts and additional fresh cilantro.
Pecan Mushroom Wild Rice
2 tbsp butter
1 onion, finely chopped
8 oz sliced mushrooms
½ chopped pecans or almonds
1 cup wild rice
2 cups chicken stock
1. In a large skillet, melt butter over medium-high heat. Add onion, mushrooms and pecans; sauté for 7 to 8 minutes or until vegetables are tender and nuts are fragrant. Add rice and cook for another 3 minutes. Transfer mixture to slow cooker and pour in stock.
2. Cover and cook on low for 6 to 8 hours or on high for 2 to 3 hours, until most of the liquid has been absorbed. Fluff with a fork before serving.
Rich Spinach Casserole
2 lbs fresh spinach leaves or 2 packages (each 10 oz/300 g), washed, tough stems removed
1 cup light or regular cottage cheese
¼ cup light sour cream
3 eggs, lightly beaten
2 tbsp all-purpose flour
½ tsp ground nutmeg
½ salt
1 can (10 oz/284 ml) water chestnuts, drained and finely chopped
1. Place spinach in a large pot of boiling, salted water. Cook over high heat, stirring, just until wilted. Place spinach in a colander to drain. Squeeze out moisture by hand; wrap in a clean dry towel and squeeze out additional moisture. Once cooled, coarsely chop spinach.
2. In a bowl combine cottage cheese, sour cream, eggs, flour, nutmeg and salt; mix well. Stir in chopped spinach and water chestnuts. Transfer mixture to lightly greased slow cooker.
3. Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours, until casseroled is set.
Bayou Bread Pudding with Rum Sauce and Lazy Cream
1/3 cup melted butter
16 cups day-old French bread cubes, lightly packed
1 cup golden raisins
3 eggs
1½ cups granulated sugar
2 tbsp vanilla
1 tsp ground nutmeg
1 tsp cinnamon
3 cups milk
Rum sauce
½ packed brown sugar
2 tbsp all-purpose flour
¼ tsp salt
1 cup water
½ tsp vanilla
2 tbsp dark or amber rum
Lazy cream
1 cup whipping cream
3 tbsp icing sugar
2 tbsp light or regular sour cream
1 tsp vanilla
1. Brush 2 tbsp of the melted butter on bottom and up the sides of a slow cooker stoneware insert. Layer bread cubes and raisins in slow cooker.
2. In a large bowl, beat together eggs and sugar until thickened and lemon-yellow coloured. Add vanilla, nutmeg, cinnamon, milk and remaining ¼ cup butter; beat for 1 minute longer to combine. Pour mixture evenly over bread, pressing down on cubes to saturate. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until golden brown and slightly puffed. Allow pudding to cool slightly before serving.
3. Rum sauce: In a saucepan over medium-high heat, mix together sugar, flour and salt (this will avoid any lumps). Stir in water and vanilla. Bring mixture to a boil; reduce heat and simmer, stirring constantly, until mixture thickens. Stir in rum.
4. Lazy cream: In a bowl combine shipping cream, icing sugar, sour cream and vanilla. Beat until soft peaks form (do not overbeat). Cover tightly and refrigerate until ready to serve.
5. To serve, pour warm rum sauce into bottom of serving dish. Spoon warm pudding over top and dollop with lazy cream.
Very Adult Rice Pudding
1 can (13 oz/385 ml) evaporated milk
2 tbsp brown sugar
3 tbsp butter, melted
1 tsp vanilla
1 egg, lightly beaten
1 tsp lemon juice
½ cup dried cranberries or cherries
2 cups cooked rice
¼ tsp cinnamon
Grand Marnier, Amaretto or dark rum (white rum will give a metallic flavour)
Whipped cream
1. In a bowl combine milk, sugar, butter, vanilla, egg, lemon juice and cranberries, mixing well.
2. Place rice in a well-greased slow-cooker insert. Pour milk mixture over rice and sprinkle with cinnamon.
3. Cover and cook on High for 2 hours (do not cook for a longer time on Low) or until top is set and a toothpick inserted in the centre of the pudding comes out clean. Spoon into serving bowls and drizzle with Grand Marnier and a dollop of whipped cream.
Vegetable Pastitsio
Bargain Beef Stroganoff
Easy Cabbage Roll Casserole
Magnificent Meatloaf
Oxford Beef with Mushrooms
Easy Jambalaya
Country Style Honey Garlic Ribs
Pork Roast with Tangy Cranberry Sauce
Lemony Herbed Drumsticks
Polynesian Chicken
Turkey Mushroom Loaf
Thai Chicken Thighs
Pecan Mushroom Wild Rice
Rich Spinach Casserole
Bayou Bread Pudding with Rum Sauce and Lazy Cream
Very Adult Rice Pudding
Simple Salmon Pie with Creamy Dill Sauce
2 cans (each 7.5 oz/213 g) red sockeye salmon, drained, skin removed
¼ cup finely crushed saltine crackers
1 small onion, finely chopped
1 egg, lightly beaten
2 tbsp milk or light cream
1 tbsp lemon juice
1 tbsp chopped fresh parsley (or 1 tsp dried)
1 tbsp chopped fresh dill (or 1 tsp dried)
½ black pepper
Creamy Dill Sauce
1 tbsp butter
1 tbsp all-purpose flour
½ tsp salt
¼ tsp black pepper
1 cup milk
2 tbsp chopped fresh dill (or 2 tsp dried)
1. Fold a 2-foot piece of aluminum foil in half lengthwise twice, and place on bottom and up the sides of lightly greased slow cooker stoneware. In a bowl combine salmon, crackers, onion, egg, milk, lemon juice, parsley, dill and pepper. Using a fork or sooden spoon, gently mix until evenly combined. Press evenly into foil-lined slow cooker. Tuck ends of foil under lid. (For a large oval-style slow cooker, salmon mixture can be shaped into a loaf and set on foil handles.
2. Cover and cook on Low for 4 to 6 hours or on High for 2 to 2½ hours. To remove, turn off heat and let pie stand for 5 minutes. Gently run a knife around outside edge of pie and lift out with foil handles. Set on plate and place lifter between loaf and foil; lift loaf from foil, remove foil and set loaf onto serving plate.
3. Creamy Dill Sauce: In a saucepan melt butter over medium heat. Add flour, salt and pepper; cook, stirring, for 1 minute. Gradually whisk in milk; cook, stirring constantly, for 5 minutes or until boiling and thickened. Stir in dill. Serve over salmon.
Vegetable Pastitsio
Can be prepared ahead and stored in refrigerator up to 24 hours
Pasta custard layer
3 cups dried penne or any small pasta
¼ cup butter or marg
¼ cup all-purpose flour
1 can (13 oz/385 ml) evaporated milk
½ tsp ground nutmeg
½ tsp salt
¼ tsp black pepper
2 eggs, lightly beaten
1 cup small-curd cottage cheese
1 cup grated mozzarella cheese
Vegetable layer
1 tbsp vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 small zucchini, finely chopped (about 1 cup)
1 carrot, peeled and grated
1 cup frozen corn kernels
1 small can (7.5 oz/213 ml) tomato sauce
½ tsp dried oregano
¼ tsp cinnamon
¼ tsp black pepper
1 pkg (11 oz/300 g) frozen chopped spinach, thawed
¼ cup Parmesan cheese
1. In a pot of boiling, slated water, cook pasta according to package directions. Drain and rise well with cold water. Set aside.
2. In a heavy saucepan, heat butter over medium heat. Add flour and cook, stirring constantly to prevent browning, for 2 minutes. Gradually add milk, whisking constantly until smooth. Cook for 5 minutes or until thickened. Stir in nutmeg, salt and pepper.
3. In a large bowl, combine eggs with about ½ cup sauce, mixing well. Add remaining sauce, cottage cheese, mozzarella cheese and reserved pasta. Set aside.
4. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and carrot; cook for 5 minutes or until vegetables are softened. Add corn, tomato sauce, oregano, cinnamon and pepper. Bring to a boil, reduce heat and simmer for 5 minutes.
5. Spoon pasta mixture into lightly greased slow cooker insert. Spread spinach over pasta and spoon vegetable mixture over spinach. Sprinkle with Parmesan cheese. Cover and cook on Low for 7 to 9 hours or High for 3 to 4 hours, until mixture is bubbling. Let stand for 10 minutes before serving.
Bargain Beef Stroganoff
¼ cup all-purpose flour
1 tsp salt
½ tsp black pepper
2 lbs stewing beef (or veal), cut into 1-inch cubes
1 tbsp vegetable oil
8 oz small white button mushrooms or large white mushrooms, quartered
2 onions, thinly sliced
1½ cups beef stock
3 tbsp Worcestershire sauce
3 tbsp tomato paste
2 tbsp paprika
1½ tbsp Dijon mustard
1 cup sour cream
Hot cooked egg noodles
1. In a bowl or plastic bag, combine flour, salt and pepper. In batches, add beef to seasoned flour and toss to coat. In a large nonstick skillet, heat oilr over medium-high heat. Add beef in batches and cook for 5 to 7 minutes or until browned on all sides. With a slotted spoon, transfer beef to slow cooker; add mushrooms and onions.
2. In a 2-cup measure, combine beef stock, Worcestershire sauce, tomato paste, paprika and mustard, mixing well. Pour into slow cooker.
3. Cover and cook on Low for 8 to 10 hours or on high for 4 to 6 hours, until bubbling. Stir in sour cream and serve over hot noodles.
Easy Cabbage Roll Casserole
1½ lbs lean ground beef or turkey
2 medium onions, finely chopped
1 clove garlic, minced
1 tsp salt
¼ tsp black pepper
1 small can (7.5 oz/221 ml) tomato sauce
1 cup water
1 can (10 oz/284 ml) condensed tomato soup
½ cup long rain rice
4 cups shredded cabbage
1/3 cup tomato juice or water
Sour cream
1. In a large nonstick skillet over medium-high heat, combine ground beef, onions, garlic, salt and pepper; cook, breaking up meat with a spoon, until browned. Drain off any excess fat. Return to heat and add tomato sauce, water and half the can of tomato soup, mixing well. Add rice, stirring to combine.
2. Into lightly greased slow cooker, place half of meat mixture, then half of cabbage. Top with remaining meat mixture and remaining cabbage.
3. In a bowl combine remaining tomato soup with tomato juice, mixing well. Pour into slow cooker. Cover and cook on Low for 8 to 10 hours to on High for 4 to 6 hours, until bubbling and heated through. Serve with sour cream.
Magnificent Meatloaf
1 lb lean ground beef
1 lb lean ground pork
4 green onions, finely chopped
1 pkg (10 oz/300 g) frozen chopped spinach, thawed and drained
¾ cup fine dry breadcrumbs
½ cup grated Parmesan cheese
¼ cup chili sauce
2 eggs, lightly beaten
¼ cup finely chopped parsley (or 2 tbsp dried)
2 tsp salt
½ tsp ground nutmeg
¼ tsp black pepper
Chopped fresh parsley
1. Fold a 2-foot piece of aluminum foil in half lengthwise twice. Place on bottom and up the sides of slow cooker liner.
2. In a large bowl, combine beef and pork, mixing well. In a separate bowl, combine green onions, spinach, breadcrumbs, cheese, chile sauce, eggs, parsley, salt, nutmeg and pepper. Add to meat and mix well. Press evenly into foil-lined slow cooker. Tuck ends of foil under lid.
3. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until juices run clear when meat loaf is pierced with a fork. Serve sprinkled with chopped fresh parsley.
Oxford Beef with Mushrooms
¼ cup all-purpose flour
1 tsp salt
½ tsp black pepper
2 lbs stewing beef, cut into 1-inch pieces
2 tbsp vegetable oil
1 large onion, sliced
2 cloves garlic, minced
8 oz sliced mushrooms
½ cup apricot jam
½ cup red wine
1 cup beef stock
1 green or red bell pepper, sliced
1. In a bowl or plastic bag, combine flour, slat and pepper. In batches, toss beef to coat with flour mixture. Transfer to a plate.
2. In a large skillet, heat half the oil over medium0high heat. Cook beef in batches, adding more oil as needed until browned all over. Transfer beef to slow cooker. Add onion, garlic and mushrooms.
3. In a bowl combine jam, wine and stock; add to slow cooker stirring to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.
4. Before serving, add sliced peppers. Cover and cook on High for another 15 to 20 minutes.
For a jewel-like appearance, add chopped dried apricots halfway through cooking. Serve with mashed potatoes, baked squash and sliced bananas with milk.
Easy Jambalaya
1 large onion, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, minced
1 can (19 oz/540 ml) plum tomatoes, diced, with juice
1 can (14 oz/398 ml) tomato sauce
2 cups chopped ham or spicy sausage
2 tbsp dried parsley
1 tsp dried thyme
½ tsp salt
½ red pepper flakes
½ black pepper
12 oz (375 g) medium shrimp, uncooked, peeled and deveined
1 medium green pepper, coarsely chopped
Hot cooked rice
1. In slow cooker, combine onion, celery, garlic, tomatoes (with juice), tomato sauce, ham, parsley, thyme, salt, red pepper flakes and black pepper.
2. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until vegetables are tender.
3. Add shrimp and green pepper; cover and cook on Low for another 15 to 20 minutes or until shrimp are pink and firm. Serve over hot rice.
Country Style Honey Garlic Ribs
3 lbs Country-style pork ribs, cut into individual ribs
Freshly ground black pepper
1 cup prepared barbecue sauce (preferably smoke-flavoured)
½ cup liquid honey
¼ cup red wine vinegar
4 cloves garlic, minced
1. Position broiler rack 6inches from heat source. Place ribs on baking sheet and season well with pepper. Broil ribs, turning once, for 15 minutes or until browned. Drain and place ribs in slow cooker.
2. In a bowl combine barbecue sauce, honey, vinegar and garlic; stir well. Pour sauce over ribs in slow cooker.
3. Cover and cook, stirring ribs twice during cooking to coat well, on Low for 8 to 10 hours or on High for 4 to 6 hours, until ribs are tender and browned in sauce.
Pork Roast with Tangy Cranberry Sauce
1 2- to 3-lb boneless pork shoulder butt roast
1 cup dried cranberries
½ cup chicken stock
½ cup cranberry juice cocktail
Grated zest of half an orange
1 tsp ground ginger
2 tbsp cornstarch
Salt and black pepper to taste
1. Place roast in a slow cooker. In a bowl combine cranberries, stock, ¼ cup cranberry juice, orange zest and ginger, mixing well. Pour over roast. Cover and cook on Low for 6 to 10 hours or on High for 3 to 4 hours, until meat is tender.
2. Remove roast from slow cooker. Cover with foil to keep warm. Pour juices from slow cooker into a medium saucepan and skim off any accumulated fat.
3. In a small bowl, combine cornstarch with remaining ¼ cup cranberry juice, stirring well to dissolve any lumps. Add to saucepan. Over medium-high heat, bring mixture to a boil, stirring constantly until thickened. Season to taste with salt and pepper and serve with roast pork.
Lemony Herbed Drumsticks
3 to 4 lbs chicken drumsticks
¼ cup lemon juice
1 cup apple juice or dry white wine
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 tsp dried rosemary, crushed
½ tsp salt
¼ tsp black pepper
1. In a large bowl or plastic bag, place chicken, lemon juice, apple juice, olive oil, onion, garlic, rosemary, salt and pepper. Marinate 4 to 6 hours or overnight in refrigerator.
2. Transfer chicken and marinade to slow cooker. Cover and cook on Low for 6 to 8 hours, until chicken is lightly browned and juices run clear when pierced with a fork.
Polynesian Chicken
¼ cup all-purpose flour
1 tsp curry powder
1 tsp dry mustard
½ tsp salt
¼ tsp black pepper
8 chicken thighs, skin removed if desired
1 can (19 oz/540 ml) pineapple pieces, drained, juice reserved
4 green onions, chopped
¼ cup soya sauce
2 tbsp dry sherry
1 tbsp brown sugar
2 tbsp cornstarch
1½ cups snow peas, cut in half diagonally
Slivered almonds, roasted
1. In a bowl or plastic bag, combine flour, curry powder, ½ tsp of the mustard, salt and black pepper. Coat chicken in flour mixture and place in slow cooker. Add pineapple.
2. In a bowl combine all but 2 tbsp reserved pineapple juice, soya sauce, sherry, brown sugar and remaining ½ tsp dry mustard; stir to mix well. Pour over chicken in slow cooker.
3. Cover and cook on Low for 6 to 8 hours, until juices run clear when chicken is pierced with a fork.
4. In a bowl combine cornstarch and remaining pineapple juice; mix well. Pour into slow cooker. Add snow peas. Cover and cook on High for 15 to 20 minutes or until sauce has thickened. Serve garnished with slivered almonds.
Turkey Mushroom Loaf
1½ lbs ground turkey
1 can cream of mushroom soup
1/3 cup fine dry breadcrumbs
1 egg, lightly beaten
2 green onions, finely chopped
½ finely chopped mushrooms
1 tbsp Worcestershire sauce
1 tsp dry mustard
¼ tsp black pepper
Dash hot pepper sauce
Topping
1 cup finely chopped mushrooms
1 tbsp butter
1 tbsp Madeira wine
pinch of thyme
1. Fold a 2-foot piece of aluminum foil in half lengthwise twice, and place on bottom and up the sides of lightly greased slow cooker liner.
2. In a large bowl, combine turkey, half of the soup (remainder will be used for sauce), breadcrumbs, egg, onions, mushrooms, Worcestershire sauce, dry mustard, pepper and hot pepper sauce, mix well. Press into prepared slow cooker.
3. Topping: Sauté finely chopped mushrooms in butter until juices have evaporated; add remaining soup and ¼ cup water and bring to a boil. Stir in Madeira wine and thyme.
Serve with mashed potatoes.
Thai Chicken Thighs
8 chicken thighs, skin removed
½ cup chicken stock
¼ cup peanut butter
¼ cup soya sauce
2 tbsp chopped fresh cilantro
2 tbsp lime juice
1 hot chili pepper, seeded and finely chopped or ½ tsp cayenne pepper
2 tsp minced fresh ginger root
¼ cup chopped peanuts or cashews
Chopped fresh cilantro
1. Place chicken thighs in slow cooker. In a bowl combine stock, peanut butter, soya sauce, cilantro, lime juice, chili pepper and ginger. Mix well and pour sauce over chicken.
2. Cover and cook on low for 6 to 8 hours, until juices run clear when chicken is pierced.
3. Serve garnished with chopped peanuts and additional fresh cilantro.
Pecan Mushroom Wild Rice
2 tbsp butter
1 onion, finely chopped
8 oz sliced mushrooms
½ chopped pecans or almonds
1 cup wild rice
2 cups chicken stock
1. In a large skillet, melt butter over medium-high heat. Add onion, mushrooms and pecans; sauté for 7 to 8 minutes or until vegetables are tender and nuts are fragrant. Add rice and cook for another 3 minutes. Transfer mixture to slow cooker and pour in stock.
2. Cover and cook on low for 6 to 8 hours or on high for 2 to 3 hours, until most of the liquid has been absorbed. Fluff with a fork before serving.
Rich Spinach Casserole
2 lbs fresh spinach leaves or 2 packages (each 10 oz/300 g), washed, tough stems removed
1 cup light or regular cottage cheese
¼ cup light sour cream
3 eggs, lightly beaten
2 tbsp all-purpose flour
½ tsp ground nutmeg
½ salt
1 can (10 oz/284 ml) water chestnuts, drained and finely chopped
1. Place spinach in a large pot of boiling, salted water. Cook over high heat, stirring, just until wilted. Place spinach in a colander to drain. Squeeze out moisture by hand; wrap in a clean dry towel and squeeze out additional moisture. Once cooled, coarsely chop spinach.
2. In a bowl combine cottage cheese, sour cream, eggs, flour, nutmeg and salt; mix well. Stir in chopped spinach and water chestnuts. Transfer mixture to lightly greased slow cooker.
3. Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours, until casseroled is set.
Bayou Bread Pudding with Rum Sauce and Lazy Cream
1/3 cup melted butter
16 cups day-old French bread cubes, lightly packed
1 cup golden raisins
3 eggs
1½ cups granulated sugar
2 tbsp vanilla
1 tsp ground nutmeg
1 tsp cinnamon
3 cups milk
Rum sauce
½ packed brown sugar
2 tbsp all-purpose flour
¼ tsp salt
1 cup water
½ tsp vanilla
2 tbsp dark or amber rum
Lazy cream
1 cup whipping cream
3 tbsp icing sugar
2 tbsp light or regular sour cream
1 tsp vanilla
1. Brush 2 tbsp of the melted butter on bottom and up the sides of a slow cooker stoneware insert. Layer bread cubes and raisins in slow cooker.
2. In a large bowl, beat together eggs and sugar until thickened and lemon-yellow coloured. Add vanilla, nutmeg, cinnamon, milk and remaining ¼ cup butter; beat for 1 minute longer to combine. Pour mixture evenly over bread, pressing down on cubes to saturate. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until golden brown and slightly puffed. Allow pudding to cool slightly before serving.
3. Rum sauce: In a saucepan over medium-high heat, mix together sugar, flour and salt (this will avoid any lumps). Stir in water and vanilla. Bring mixture to a boil; reduce heat and simmer, stirring constantly, until mixture thickens. Stir in rum.
4. Lazy cream: In a bowl combine shipping cream, icing sugar, sour cream and vanilla. Beat until soft peaks form (do not overbeat). Cover tightly and refrigerate until ready to serve.
5. To serve, pour warm rum sauce into bottom of serving dish. Spoon warm pudding over top and dollop with lazy cream.
Very Adult Rice Pudding
1 can (13 oz/385 ml) evaporated milk
2 tbsp brown sugar
3 tbsp butter, melted
1 tsp vanilla
1 egg, lightly beaten
1 tsp lemon juice
½ cup dried cranberries or cherries
2 cups cooked rice
¼ tsp cinnamon
Grand Marnier, Amaretto or dark rum (white rum will give a metallic flavour)
Whipped cream
1. In a bowl combine milk, sugar, butter, vanilla, egg, lemon juice and cranberries, mixing well.
2. Place rice in a well-greased slow-cooker insert. Pour milk mixture over rice and sprinkle with cinnamon.
3. Cover and cook on High for 2 hours (do not cook for a longer time on Low) or until top is set and a toothpick inserted in the centre of the pudding comes out clean. Spoon into serving bowls and drizzle with Grand Marnier and a dollop of whipped cream.