Crockpot & pressure cooker recipes

[shaggy Moderator Find all posts View Profile Close shaggy]

It's that time of the year again to bring out our crockpot and pressure cooker.I just bought a pressure cooker so any hints or good receipies (easy) are greatly appreciated. I'm not even sure how to work the dang thing. It's digital and I got it off of QVC. Happy Holidays everyone!! shaggy

[T. R. Oglodyte Moderator Find all posts View Profile Close T. R. Oglodyte]

It's that time of the year again to bring out our crockpot and pressure cooker.I just bought a pressure cooker so any hints or good receipies (easy) are greatly appreciated. I'm not even sure how to work the dang thing. It's digital and I got it off of QVC. Happy Holidays everyone!! shaggy

I use our crock pot quite a bit. I work at home, and it's so easy to get a meal ready by throwing stuff in the crock pot early in the day and letting it cook. I can forget about what's cooking and focus on work.

I take a lot of scraps from meat and poultry and turn them into broth. Bones (and associated grisly, fatty and tought meat scraps) from steaks and roasts are great for making broth When I strain the broth I separate and save the meat pieces. The broth gets converted to soup. The meat scraps go into enchiladas. We generally net one additional main course plus a couple of lunches thanks to the crock pot. Saves us somewhere around 10% on our grocery budget.

[CarolF Senior Member Find all posts View Profile Close CarolF]

I just LOVE my pressure cookers. I've got 2, in different sizes. They really come into their own for legumes (dried chickpeas, beans etc) because of the time saving factor (legumes can take such a long time to cook conventionally). I never just cook one meal - all recipes are doubled, tripled, quadrupled because I figure if I'm going to the trouble of doing time-consuming recipes, I may as well cook in quantity and freeze lots of meals for those times when I get home from work and want something hearty and warming, quickly . Through winter I often just take a container out of the freezer, defrost it in the microwave and a healthy dinner is ready with little trouble.

I really don't use "pressure cooker recipes" as such, but prefer to modify conventional recipes for the pressure cooker. For example, I leave out a lot of the liquid for the slow cooking soup recipes because those recipes count on a lot of evaporation during the cooking process (the pressure cooker is so much faster and the evaporation doesn't occur so there is no need to put as much liquid in the food). I also guess cooking times - generally I will halve the cooking time when converting a conventional recipe to the pressure cooker. If the food is undercooked, put the lid back on and leave it on the stove for a bit longer. IMO it is just a matter of experimenting.

[pcgirl54 Senior Member Find all posts View Profile Close pcgirl54]

try this site:
crockpot recipes | crock pot recipes | slow cooker recipes | includes crock pot recipes from appetizers to desserts


Recipe Center: Search Results for Crockery Cooker


I love the crockpot. I have made sauages,meatballs,roasts,chicken. Throw in veggies, potatos plus some broth, water or cream of mushroom soup with poultry or beef and it is tender and juicy. I cook on low all day and its ready when I come home.

[Linda74 Member Find all posts View Profile Close Linda74]

Put pork chops into crockpot with a few sliced onions and a bottle of barbeque sauce and cook all day. This can also be done with spareribs, or chicken.....I did it today and put 1/2 cup of rootbeer in as well.....easy recipe and comes out terrific with lots of sauce. Think I will try next time with a small pork roast and cut up like pulled pork.

[shaggy Moderator Find all posts View Profile Close shaggy]

Thanks, now I need some ideas for the pressure pot. shaggy

[katiemack Super Moderator Find all posts View Profile Close katiemack]

Pressure cooker recipe

Beef. About 1 to 1/2 lb. I use whatever is on sale. Slice into chunks. Onions, as much as you like. About 1/2 to 1 cup of water. Cover and cook on high pressure about 6 minutes. Turn off flame.

Release pressure quickly. Uncover. Add some potatoes and carrots cut into chunks, some diced tomatoes and a little of the juice. Add about 10 ozs of frozen green beans or fresh (cut into pieces.) Season to taste. Cover and cook for 4 minutes at high.

Turn off flame. Release pressure quickly. To thicken use whatever method you like to use, I don't thicken it, as the potatoes tend to make it thick enough for our tastes.

[vintner Super Moderator Find all posts View Profile Close vintner]

I have a 'pressure canner' which I use primarily for canning but has been used for cooking, and I also have a pressure cooker, which is different material, smaller (4 quart I think vs the much larger 7 qt canner) and is just easier to work with as it is more like a large pot.

I have done ribs in the canner, they come out very tender. Just finish them on the grill and add the sauce. Yes, it is cheating, but much faster and very tender.

If you have a container that will fit inside the pressure cooker, put some water and rice in that, the container in the cooker, a little water in the cooker. The rice will cook a lot quicker.

My Mother used to cook 'Porcupine Meatballs', meatballs with rice in the ball, cooked in a BBQ sauce. I'll have to look for a recipe. I liked it back then.

I have used my cooker for making soups, chili, etc. I can close the lid and everything cooks a little quicker.

At the cooker demo, the guy was cooking chicken wings, JoJo potatoes together. Done quickly, one pot and the meal is ready. We have done onion rings.

The thicker material cooks better than some other pots, so it gets used for more than just pressure cooking.

I am looking forward to more recipes and suggestions too.

[Kay H Senior Member Find all posts View Profile Close Kay H]

Shaggy,
if you google pressure cooker recipies you will probably get more than you'll ever use.

[falmouth3 Senior Member Find all posts View Profile Close falmouth3]

I make stew/pot roast in my pressure cooker. Follow your normal recipe for the meat but cook about 1/4 the time. Depressurize and add your veggies, leaving the meat in the pressure cooker. Cook according to the instructions for veggies that come with the pressure cooker. Remove everything and thicken the gravy.

I do corned beef and cabbage similarly.

Here's a tip - don't make pea soup or other viscous stuff in the pressure cooker. MY MIL plugged the relief valve with the soup and something exploded, according to the story, and pea soup got all over the kitchen and ceiling. My guess is that the weight blew off.

Sue

[T. R. Oglodyte Moderator Find all posts View Profile Close T. R. Oglodyte]

My Mother used to cook 'Porcupine Meatballs', meatballs with rice in the ball, cooked in a BBQ sauce. I'll have to look for a recipe. I liked it back then.

Oooh. My mom did Porcupine Meatballs as well, also using a pressure cooker. She didn't do BBQ sauce because my Dad didn't like BBQ sauce, so she used tomato paste instead.

Porcupine meatballs was one of the favorites of us kids. Looking back, I'm not sure those were favorites because the meatballs were so good, or because it was one of the few meals of interest in an otherwise totally bland diet.

[Icc5 Senior Member Find all posts View Profile Close Icc5]

Chocolate Cake

Don't forget the dessert. You can make a great tasting (use intense flavors) chocolate or lemon cake in the crockpot using the cheapest box mix you can find. I guess it's the steam that intensifys what you make. My wife makes cakes that people then want to buy from her because they are so good and rich.
Bart

[wackymother Senior Member Find all posts View Profile Close wackymother]

The best thing I ever made in a crockpot was custard. You just get a heatproof bowl that will fit inside the crockpot with room around it for the hot-water bath. Mix the custard in the little bowl, set it in, and cook. The custard comes out incredibly soft and delicate.

[shaggy Moderator Find all posts View Profile Close shaggy]

Time to start cooking!! Keep the favorites coming. shaggy

[Barbeque Senior Member Find all posts View Profile Close Barbeque]

Funny I just saw this. This morning I got up and cut up some boneless country style pork ribs into cubes. I mashed 3 garlic cloves and then cut them up. I seasoned the ribs with Hot Pappy's Seasoning. I cooked it on high for about 3 hours then turned it down to low, at this time I took a Jalapeno pepper cut in half and removed the seeds I put in the pepper half's. I let it cook for another 4 hours on low and then removed about 80 percent of the liquid and fat. I then poured a bottle of Salsa Verde from Trader Joes and let it cook about 3 or 4 more hours on low. Great Chile Verde that is extremely easy to make.