Guest guest Posted March 28, 1999 Report Share Posted March 28, 1999 Here is my last post with slow cooker recipes. Now I can mail the book to my d-i-l. Kathleen * Exported from MasterCook * Beans Slow Cooker Style Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Beans And Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces packaged dried beans rinsed and picked over 5 cups very hot tap water 1. In a 3 1/2-quart electric slow cooker, combine the beans and hot water. 2. Cover and cook on the high heat setting 3 to 4 hours (or on the low heat setting 5 to 7 hours), until the beans are tender but not falling apart. 3. Drain the beans into a colander and rinse with cold water. Drain well before using. Whether your dried beans are white, black, red, or spotted, the slow cooker is the way to cook them effortlessly. Best of all, no presoaking is required Cooking time will vary depending upon the size of the bean, how long it's been stored, and even where the bean was originally grown; so it's a good idea to begin checking after 3 hours on high or 5 hours on low. Store the cooked beans in the refrigerator for 2 or 3 days. You can throw the beans into soups or stews, refry them, toss them with pasta, or try one of my salads, which follow. MAKES 6 TO 8 SERVINGS (6 TO 7 CUPS) MEDITERRANEAN WHITE BEAN SAIAD In a medium bowl, combine 3 1/2 cups cooked small white beans with 1/4 cup red wine vinegar. Stir in 3 tablespoons chopped roasted red peppers, 2 tablespoons drained capers, 1 garlic clove, crushed through a press, and 1/4 teaspoon each salt and freshly ground pepper. In a mini food processor, combine 1/2 cup well-drained pimiento-stuffed olives, 2 tablespoons extra-virgin olive oil, and 3 tablespoons packed fresh basil. Process until the basil is finely chopped. Pour over the bean salad and toss gently to coat. Serve at room temperature or slightly chilled. Makes 6 to 8 appetizer or 4 salad servings. TUSCAN TUNA AND BEAN SALAD: In a medium bowl, combine 31/2 cups cooked small white beans, 2 chopped tomatoes, 1 (6 1/8-ounce) can well-drained solid white tuna, 3 tablespoons each fresh lemon juice and wine vinegar, 2 tablespoons olive oil, 3 tablespoons chopped fresh basil or parsley, 1 garlic clove, crushed through a press, 2 chopped scallions, and 1/4 teaspoon each salt and freshly ground pepper. Toss gently to mix. Serve at room temperature or slightly chilled. Makes 4 servings. BLACK BEAN, CORN, AND TOMATO SALAD: In a large bowl, combine 1 pound black beans, cooked (about 6 cups), 3 chopped large tomatoes, 2 chopped large bell peppers (preferably 1 red, I green), 4 chopped scallions, 2 cups corn kernels, 1/3 cup red wine vinegar, 1/2 cup olive oil, and 11/2 teaspoons ground cumin. Season with salt and freshly ground pepper to taste. Stir in 1/4 cup chopped cilantro, if you have it. Serve at room temperature or slightly chilled. Makes 12 servings. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Orange Relish Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Fruits Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces packaged fresh cranberries rinsed and picked over 1/4 cup thawed frozen orange juice concentrate 1 cup packed light brown sugar 2 tablespoons raspberry or cider vinegar 1/2 cup chopped dried apricots 1/2 cup golden raisins 1/2 cup chopped walnuts You can make this easy relish up to a week in advance and refrigerate it. Or stash it in the freezer for up to 2 months. It's great as an accompaniment to turkey, chicken, or pork throughout the holiday season. MAKES ABOUT 3 CUPS 1. In a 3 1/2-quart electric slow cooker, mix together the cranberries, orange juice concentrate, brown sugar, and vinegar. 2. Cover and cook on the low heat setting about 3 hours, or until the cranberry skins pop. Turn off the heat. 3. Stir in the apricots, raisins, and walnuts. Cool, then transfer to a covered container and refrigerate. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dried Fruit Chutney Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Fruits Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mixed dried fruits -- chopped (apricots, peaches, apples, prunes) 1 pound dried apricots -- coarsely chopped 6 ounces pitted prunes -- coarsely chopped (about 1 cup) 1/2 cup raisins 1 medium onion -- chopped 3/4 cup sugar 2 cups water 1 1/2 cups apple cider vinegar 2 teaspoons Madras curry powder 1/4 teaspoon ground ginger 1/8 teaspoon cayenne 1/4 teaspoon salt This is a fabulous chutney you can make year-round It makes a great hostess or holiday gift. To chop the dried fruits easily, use a pulse action in the food processor. MAKES ABOUT 7 1/2 CUPS 1. In a 4- or 5-quart electric slow cooker, combine all the ingredients. Mix well. 2. Cover and cook on the low heat setting 4 to 5 hours, or until the fruits are tender but still retain their shape; do not overcook. Let cool, then refrigerate up to 3 weeks. For longer storage, freeze up to 3 months. NOTE: To speed this up a bit, you can cook the chutney 11/2 hours on the low heat setting and then 11/2 hours on the high heat setting. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Curried Fruit Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Desserts Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 40 ounces canned unsweetened pineapple chunks 29 ounces canned fruit cocktail 29 ounces canned sliced cling peaches 17 ounces canned apricot halves 2 tablespoons butter 1/2 cup packed brown sugar 2 1/2 teaspoons Madras curry powder 1 tablespoon cornstarch 1 tablespoon cold water Tangy fruits make an excellent accompaniment to ham or turkey as well as an interesting condiment for brunch with quiche or simple egg dishes. MAKES 8 TO 10 SERVINGS 1. Drain all the fruits well. Turn into a 31/2-quart electric slow cooker. In a small glass bowl or measure, heat the butter in a microwave oven on high power 30 to 40 seconds, or until melted. Stir in the brown sugar and curry powder until well blended. Pour over the fruits; stir gently. 2. Cover and cook on the high heat setting 2 1/2 hours. 3. 3. Dissolve the cornstarch in the cold water and stir into the fruit mixture. Cook, uncovered, on high heat 30 minutes longer, or until thickened slightly. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Mulled Cider Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Beverages Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts unsweetened apple cider 1 cup pineapple juice 12 ounces canned frozen orange juice concentrate -- thawed 1/4 cup packed brown sugar 3 cinnamon sticks 6 whole cloves thin orange or lemon slices -- for garnish -- for garnish This aromatic drink flavored with cinnamon and doves is great served hot from the slow cooker, especially during the holidays or the chilly winter months. Refrigerate any leftovers and reheat or serve chilled MAKES ABOUT 20 (1/2-CUP) SERVINGS 1. In a 3 1/2- or 4-quart electric slow cooker, combine the apple cider, pineapple juice, undiluted orange juice concentrate, brown sugar, cinnamon sticks, and cloves. Mix well. 2. Cover and cook on the low heat setting 5 to 6 hours. Remove and discard the cinnamon sticks and cloves. Serve hot in mugs or heatproof punch cups, garnished with orange or lemon slices. Refrigerate any leftovers and reheat in a microwave oven or serve chilled. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lazy Apricot Preserves Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Condiments Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried apricots 1 3/4 cups sugar 3 1/2 cups water Making jam doesn't get much simpler, and you don't need to worry about scorching or burning when a slow cooker is used Since this recipe uses dried apricots, you can turn to it any time of year. Make an extra batch to give friends or relatives for a special gift MAKES ABOUT 4 1/2 CUPS 1. In a food processor, process the apricots until very finely chopped. Transfer to a 31/2-quart electric slower cooker. Stir in the sugar and water. 2. Cover and cook on the high heat setting 21/2 hours, stirring twice, if possible. Uncover and cook on high, stirring occasionally, 2 hours longer, or until the jam has thickened. 3. Ladle the jam into clean, hot canning or jam jars; seal according to the manufacturer's instructions with lids and ring bands. Process in a boiling water bath 10 to 15 minutes. Or let the jam cool and store in the refrigerator up to 3 weeks. For longer storage, freeze up to 3 months. VARIATION: APRICOT-ORANGE JAM: Stir in 1 tablespoon grated orange zest at the end of the cooking time. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexicali Rice Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Beans And Legumes Main Dishes, Vegetarian Mexican Rice Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 1/4 ounces canned whole kernel corn drained 15 ounces canned black beans -- rinsed and drained 4 ounces canned diced green chiles 1 medium onion -- chopped 1 red bell pepper -- chopped 2 cups converted white rice 15 1/2 cups boiling water 1/2 cup thawed frozen orange juice concentrate 6 tablespoons fresh lime juice -- (from about 3 limes) 1 1/2 tablespoons ground cumin 1 tablespoon chili powder 1/3 cup chopped fresh cilantro 1/2 teaspoon salt Next time you're serving south-of the border fare, whip up a pot of this to offer alongside. Leftovers reheat well in the microwave oven the next day. MAKES 12 SERVINGS 1. In a 4-quart electric slow cooker, mix together the corn, black beans, green chiles, onion, bell pepper, rice, boiling water, orange juice concentrate, 1/4 cup of the lime juice, the cumin, and the chili powder. 2. Cover and cook on the low heat setting 2 3/4 to 3 hours. Stir in the remaining 2 tablespoons lime juice, the cilantro, and salt. Mix well. Serve hot. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Mango Chutney Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Fruits Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces canned unsweetened crushed pineapple -- liquid reserved 1 semiripe mango peeled and pitted and cut into 3/4-inch -- pieces 3/4 cup packed brown sugar 1/2 cup red wine vinegar 1/4 cup fresh lime juice 1/4 teaspoon garlic powder 1/4 teaspoon ground ginger 1 medium onion -- chopped 1 cup shredded or flaked coconut 1 cup raisins 1 cinnamon stick -- (3-inch) 1 tablespoon chopped fresh green chiles -- up to 2 The slow cooker lends itself to making wonderful chutneys, such as this one, which are much better tasting-and more economical-than many of the commercial varieties. This makes a great accompaniment to roast pork, chicken, or beef and to all kinds of curries. MAKES ABOUT 5 CUPS 1. In a 3 1/2-quart electric slow cooker, mix together all the ingredients. 2. Cover and cook on the low heat setting 6 to 61/2 hours. 3. Remove the lid and increase the heat to the high setting. Cook, uncovered, 2 hours longer, or until the mixture is slightly thickened. Remove the cinnamon stick. Let cool to room temperature, then refrigerate and use within 2 weeks or freeze up to 2 months. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wild And White Rice With Cherries, Apricots, And Pecans Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Slow Cooker Grains And Cereals Rice Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup converted white rice 1 cup wild rice -- rinsed and drained 29 ounces canned vegetable or chicken broth 1/2 cup hot water 1/4 cup dry sherry 1 medium onion -- chopped 3/4 teaspoon garlic powder 1/2 teaspoon garlic pepper 1/2 cup chopped dried apricots 1/2 cup dried cherries 1/2 cup chopped pecans toasted if desired 1/4 cup chopped fresh parsley For best results, be sure to cook this rice dish on the low heat setting for the time specified Also, you must use converted rice. Do not overcook, or you'll end up with mush. Serve with chicken, turkey, or ham. MAKES ABOUT 8 TO 10 SERVINGS 1. In a 31/2- or 4-quart electric slow cooker, mix together the white rice, wild rice, broth, water, sherry, onion, garlic powder, and garlic pepper. 2. Cover and cook on the low heat setting about 5 hours, or until the rices are tender but not mushy. Stir in the apricots, cherries, pecans, and parsley. Serve immediately. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.