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#1 ~Emma~

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Posted 16 May 2010 - 09:07 AM

Its a new season (nearly) and I know that every year, i have new favourite recipies, so what is your new favourite slow cooker recipies this year?
We have been using quite a few packet ones, but would love to go from scratch!!!



#2 purpledixie

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Posted 18 May 2010 - 07:25 AM

Some I found on the internet that look nice, but havent tried them yet.


Slow-cooked beef with red wine & peppercorn sauce
• 1 tbs olive oil
• 1.2kg-piece beef blade roast or any cheap roast cut
• 2 large brown onions, halved, cut into thin wedges
• 1 cups red wine
• 1/2 cup beef stock
• 1 x 30g can green peppercorns, drained
• 4 large fresh thyme sprigs
• 3 fresh or dried bay leaves
• Mashed potato, to serve
• Steamed green beans, to serve

Method
- Heat half the oil a fry pan over medium-high heat. Add the beef and cook, turning occasionally, for 8-10 minutes or until browned. Transfer to a plate.
- Heat the remaining oil in the pan over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until soft.
- Place the beef, onion, red wine, stock, peppercorns, thyme and bay leaves in the slow cooker.
- Cook, covered, on low for 8 hours.


Creamy beef with mushrooms

• 2 tbs plain flour
• 1kg beef chuck steak, cut into 5cm pieces
• 200g cup mushrooms, quartered
• 250ml (1 cup) beef stock
• 125ml (1/2 cup) white wine
• 70g (1/4 cup) tomato paste
• 1 tbs Dijon mustard
• 1 tbs paprika
• 250ml (1 cup) sour cream
• 1 tbs cornflour
• 1/2 cup chopped fresh continental parsley
• Mashed sweet potato, to serve

Method
1. Place the flour in the slow cooker. Add the beef and toss to coat. Add the mushroom, stock, wine, tomato paste, mustard and paprika. Cover and cook on low for 8 hours or until the meat is tender.
2. Combine the sour cream and cornflour in a small jug. Add to the beef mixture and stir to combine. Cook, covered, for 30 minutes or until the mixture thickens.
3. Stir in the parsley. Taste and season with salt and pepper. Divide the mash among serving plates and top with the beef mixture to serve.


Chilli beef [/b]
• 1/2 cup plain flour
• 1.5kg chuck steak, cut into 3cm pieces
• 2 tablespoons olive oil
• 2 brown onions, finely chopped
• 2 garlic cloves, crushed
• 2 red capsicum, deseeded, cut into 2cm pieces
• 2 long red chillies, deseeded, finely chopped
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon ground chilli powder
• 2 x 400g cans chopped tomatoes
• 1/2 cup water
• sour cream, diced avocado and warm corn tortillas, to serve
Method
1. Place flour in a shallow dish. Season with salt and pepper. Lightly coat beef in flour.
2. Heat oil in a large, deep frying pan over medium-high heat. Cook beef, in small batches, for 3 to 4 minutes or until browned, adding more oil if required. Transfer to a plate, cover to keep warm.
3. Add onion and garlic to pan. Cook, stirring occasionally, for 3 minutes or until tender. Add capsicum, chilli, Worcestershire sauce, sugar, cumin, paprika and chilli powder. Cook, stirring, for 1 minute or until aromatic. Add tomatoes and water and bring to the boil.
4. Pour mixture into slow cooker. Add meat and stir until well combined. Cover and cook on HIGH for 3 to 4 hours or until meat is tender and sauce is thick. Serve with sour cream, avocado and tortillas.


#3 Jane Doe

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Posted 18 May 2010 - 08:10 PM

My sister made THIS last night and it was delicious, and I'm not usually into pork.

The thing I love about slow cookers is I generally just put in whatever I have, and 8 hours later I have a delicious, hearty, healthy dinner.

My staples are:

Beef with a tin of tomatoes, mushies, bacon, a bay leaf, beef stock, some red wine, and any other veges I have in the house

Chicken thigh with white wine, vege stock, a bay leaf, and one of those soup packs from the vege area at woolies/coles

Lamb chops with a tin of tomatoes, rosemary, stock, vegies.

A friend at work does 'mexican chicken' which is basically chicken thighs with a jar of salsa, some capsicum, onion, olives etc and serves it with rice.
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#4 Swarles Barkley

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Posted 19 May 2010 - 03:29 PM

its not really a slow cooker thing, but i suppose it could be done in there too if you really wanted.

Those Maggi (and I think Continental do a version) chicken drumstick things you cook in a bag are awesome! There is several different flavours from memory. I brought one for a quick and easy meal, and loved it. Best of all, as everything cooks in the bag, there is no baking dish to clean!!!
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#5 bmee

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Posted 08 June 2010 - 08:34 PM

QUOTE(Swarles Barkley @ May 19 2010, 03:29 PM) View Post

its not really a slow cooker thing, but i suppose it could be done in there too if you really wanted.

Those Maggi (and I think Continental do a version) chicken drumstick things you cook in a bag are awesome! There is several different flavours from memory. I brought one for a quick and easy meal, and loved it. Best of all, as everything cooks in the bag, there is no baking dish to clean!!!


Sooo true! We got one the other day and instead cooked it on the BBQ. Very Nice smile.gif

Lately I've been cooking Pork and Lamb in the slow cooker. Quite easy really. Drop in the meat, add a 1/4 cup of water with a little stock, bay leaf, S&P, 1/4 tea spoon of garlic, a few carrots, 3 large potatoes, Celery and aything else you have lying around the house (genearlly mushrooms, onion etc). Let it do it's thing for 4 - 6 hours and eat it up with a oven dried bread roll.

Yummy!


#6 utopia84

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Posted 08 June 2010 - 10:00 PM


I love love love to get a passage to india sauce mix, meat, potatoes and veg. Makes the BEST curry

Tonight I make a sausage stew. Sausages, tin chopped tomatoes, 2 tablesppons tomato paste, white wine, onion, garlic, olives and sundried tomatoes. Chucked it in, meat was still frozen. Gave it a stir. Served it with cous cous.

It was AWESOME


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#7 ~BJL~

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Posted 09 June 2010 - 08:54 AM

I've been making some stew lately - it makes heaps so I have some to freeze for after the baby arrives.

1kg chuck steak
1 tin crushed/diced tomatoes
tomato paste
garlic
2 carrots
2-3 potatoes (or sweet potato)
1 stick celery
1 cup peas
1-2 sprigs thyme
1-2 bay leaves
1 cup beef stock

chuck it all in and cook on low for 8 hours. Easy and yummy and makes heaps. You can add whatever you like (we leave out onion because DH can't eat it, it also means we make a lot from scratch).

We also do rosemary chicken - coat a whole plain chicken in garlic and rosemary, put in the slowcooker for 6-8 hours and serve with veggies and gravy made from the juices.

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#8 Mel75

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Posted 15 June 2010 - 11:42 AM

I can't go passed good ol' Pea & Ham soup! I love it and it is ridiculously easy to make.

Split peas - 1-3 cups, depending on how thick you like it!
Water / stock to fill up the pot!
Ham bone x 1
Bacon bones x 500g (or more if you like)
Veg - celery, potato, carrots, onion, parsnips etc all chopped
S & P

Chuck it all in and let it do it's thing! VOILA - 8-12 hours later soup is ready - although i make it the day before i want it - serve with crusty bread and lashings of butter!

I think i will make on of those stews though this week! Thanks ladies xxx
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#9 Busterella

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Posted 15 June 2010 - 12:10 PM

yum, going to make that chilli beef
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#10 drom

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Posted 04 July 2010 - 07:11 PM

QUOTE(purpledixie @ May 18 2010, 07:25 AM) View Post

Some I found on the internet that look nice, but havent tried them yet.

Chilli beef [/b]
• 1/2 cup plain flour
• 1.5kg chuck steak, cut into 3cm pieces
• 2 tablespoons olive oil
• 2 brown onions, finely chopped
• 2 garlic cloves, crushed
• 2 red capsicum, deseeded, cut into 2cm pieces
• 2 long red chillies, deseeded, finely chopped
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon ground chilli powder
• 2 x 400g cans chopped tomatoes
• 1/2 cup water
• sour cream, diced avocado and warm corn tortillas, to serve
Method
1. Place flour in a shallow dish. Season with salt and pepper. Lightly coat beef in flour.
2. Heat oil in a large, deep frying pan over medium-high heat. Cook beef, in small batches, for 3 to 4 minutes or until browned, adding more oil if required. Transfer to a plate, cover to keep warm.
3. Add onion and garlic to pan. Cook, stirring occasionally, for 3 minutes or until tender. Add capsicum, chilli, Worcestershire sauce, sugar, cumin, paprika and chilli powder. Cook, stirring, for 1 minute or until aromatic. Add tomatoes and water and bring to the boil.
4. Pour mixture into slow cooker. Add meat and stir until well combined. Cover and cook on HIGH for 3 to 4 hours or until meat is tender and sauce is thick. Serve with sour cream, avocado and tortillas.

We cooked the Chilli Beef today and it was yummo. Thanks so much for posting the recipe. smile.gif

#11 ~Pooky~

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Posted 28 October 2010 - 10:40 AM

Tell you what is yummo and easy

Get the coles beef roast with red wine and peppers.

cook in slow cooker for 6 hours - i put it up on rollled alum foil fo ra healthy alternative so the fat drains away

YUMMO

You coudl cook vegies in slow cooker also but I do them seperately in the oven to avoid too much fat
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#12 Monica

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Posted 03 June 2012 - 03:32 PM

Had never used a slow cooker before so I have borrowed Mum's before buying one. Monday nights are tough for us for dinner as I work and DH has just come off 2 x 13 hour shifts and doesn't much feel like cooking. My preference is to make something on a Sunday that we can have on Mondays. Add to that now that I am going to the gym on Mondays after work so something already done to come home to is the aim.

Anyways, I digressed!

This is in the slow cooker at the moment.

Goat Bourguignon

Ingredients:
•1 bunch of carrots, peeled and chopped into medium-sized chunks
•1 large onion or a few spring onions (either red or yellow, though I used red) chopped
•3 bay leaves
•1 tsp. fresh thyme, chopped
•1/2 bottle red wine (I used a French burgundy.)
•1-14 oz. can low-sodium beef stock
•1-6 oz. can tomato paste
•1 lb. goat stew meat
•1/2 tsp. salt and a few grinds of pepper

Directions:
•Put the chopped vegetables and the herbs in the bottom of the slow-cooker, then add the tomato paste and liquids and stir well.
•Add the goat so that all of the pieces are covered in the liquid, then add the salt and pepper.
•Cover and cook on high for 3 hours, then on low for 2 hours (alternatively, low for 8 hours — 9 if it’s frozen — would be okay also).

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#13 ~CSaM~

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Posted 03 June 2012 - 08:22 PM

If anyone has any vegetarian slow cooker recipes please share!!
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#14 *Tash*

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Posted 16 August 2012 - 12:02 PM

Bump!!

Also, if anyone has any pressure cooker recipes, or advice for converting slow --> pressure cooker, please share smile.gif
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