Crockpot & pressure cooker recipes

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

I did that today...it was awesome!

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.

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

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

Google? That kinda takes all the fun out of the tread I know that was a listing of a resource, and a lot of information can be found there.

I think:

• lots of recipes can be found online from Google, recipe.com, etc.
• recipes shared by this group are going to be their favorites, they have been tested at their homes and the cooks may have comments that will enhance the recipe and the end results that you don't get from google.

Besides, it is interesting to find out and share our past history, and family likes or dislikes.
Posted in fun, not to critisize.

[shaggy Moderator Find all posts View Profile Close shaggy]

I'm also hoping for people's favorites. It's sort of like reviews, upclose and personal.

I'm looking for a receipe that had Kielbasa and cabbage from last year, I don't know who posted it, but for some reason I think it's BF. shaggy

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

Shaggy,

I found a recipe for cabbage soup with kielbasa. Never tried it but here is the recipe.

1/4 cup olive oil 1 lrg onion 3 garlic cloves, crushed 1/4 cup chopped parsley 1 T fresh dill, minced 3 cups chicken broth 1 sm head red cabbage, cored and sliced 1 bay leaf 3 med potatoes, peeled and coarsley diced 1 T tomato paste 6 oz smoked kielbasa, cut into bite size pieces 1 1/4 tsp salt 1/4 tsp pepper 1 T sugar 1/2 cup low fat sour cream chopped parsley for garnish



In pressure cooker, heat oil. Add onion, garlic, parsley and dill and saute in hot oil 2 min. Add broth, cabbage, bay leaf, potatoes, tomato paste, kielbasa, salt,pepper and sugar. Stir well. Secure lid. Over high heat steam to med high pressure. Cook 4 min. Release pressure. Remove lid. Stir mixture. Discard bay leaf. Gradually stir in sour cream. Serve hot, garnish individual servings with dollops od sour cream, and sprinkle wirh chopped parsley. Makes 6 servings.


You coluld probably use less broth and use either red or green cabbage so it isn't soup. If you make it please let me know how good it is.

[shaggy Moderator Find all posts View Profile Close shaggy]

BBQ, my eyes were watering and my mouth was on fire reading your receipe. I don't think even the nexium could save me!!


Kay, may improvise on that receipe , will let you know how it goes. shaggy

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

Pressure cooker, smesher cooker!

Crockpots rule! Chilli, any roasts, chicken, soup, stews, chops, turkey breasts, meatballs. Succulent, always tender and non labor intensive. Wife and I used to work a job or two apiece and had two kids. Last one that left in the morning started a crockpot roast etc. Eight to ten hours later, came home and the house smelled like home (60's vintage...or earlier). Nuked some potato chunks and then mashed, micro'd some corn or peas, made some gravy out of the generous crockpot drippings and my gosh life was good. Still make all chuckroast, pork roasts etc. this way. Very difficult to ruin.

To brag a bit, just won a chilli cook-off a couple of months ago using ye ole crockpot. Also great for catering meals to functions or to holidays with kids that are Paula Deen illiterate. I've made and or put dishes into the crockpot for warming. If you put a crockpot in a soft-side cooler, it will stay very warm for a couple of hours. Have done this with turkey, ham, mashed potatoes etc.

Now I'm hungry!

[mlbyron Junior Member Find all posts View Profile Close mlbyron]

Your post got me searching-this one looks interesting. Try it and let us know!!

Chocolate Kahlua Bread Pudding (Pressure Cooked)

2 tablespoons butter (up to 3 tbsp)
butter to grease souffle dish
12 1/2″ thick bread slices -- * see note
1 2/3 cups milk
1/2 cup Kahlua
4 large eggs -- lightly beaten
2 3 oz bars excellent quality dark chocolate --
* see note

serves 6

*use wholewheat, white, Italian, or French bread, left out 12 to 24 hours to dry

*coarsely chopped, preferable Lindt Excellence or Swiss Dark with Broke Hazelnuts

Generously butter a 5-cup souffle dish or suitable alternative. Set aside. Cut a piece of aluminum foil 2 feet long by 1 foot wide and double it twice length
wise to create a strip for moving the pudding dish to and from the cooker. Set aside.

Butter the bread and cut each slice into 2 to 3 pieces. Arrange one third of the bread on the bottom of the souffle dish.

In a food processor or with a whisk, combine the milk, Kahlua, and eggs, and pour one third of this mixture over the bread, turning the bread pieces over so that they thoroughly absorb the liquid. Distribute one third of the chocolate on top of the bread-milk mixture. Repeat layering the bread, liquid, and chocolate in this manner two more times, or until the dish is seven-eighths full, (Be
sure to finish with a chocolate layer.) Cover with aluminum foil so that the
foil fits tightly around the sides and tucks under the bottom but allows some r
oom on top for the pudding to expand. Set the pudding aside for 10 minutes to
allow the bread to further soak up liquid, if time permits.

set a trivet or steaming rack on the bottom of the cooker. Center the souffle
dish on the aluminum foil strip and carefully lower it into the cooker. fold the ends of the strip over the top of the pudding. Pour in enough water to reach one third up the sides of the pudding dish.

Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure, and cook for 15 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Let the pudding cool slightly before lifting it from the cooker with the aid of the foil strip. If you are not serving the pudding immediately, cut open the
foil top and let the pudding remain warm in the cooker, placing the lid ajar, f
or up to an hour. While the pudding is still warm, gently spread the top layer
of chocolate with a knife to create a frosting. To serve, scoop out the pudding with a large spoon.

[shaggy Moderator Find all posts View Profile Close shaggy]

1st try, yummy!!!Beef Stew

After a long day of holiday shopping deceided to try out the pressure cooker. I made stew beef. They suggested 20 mins but I ended up doing it for 40 mins , maybe because the beef was frozen. Well 40 mins is better than 3 hrs. It was sooooo good. Here's the receipe.

Rolled the beef in seasoned flour ,(Season all, s & p to taste )
In same bowl as left over flour (very little) add
1 Can of Cream of Mushroom Soup
1 pkg of Lipton onion soup mix
Empty soup can of water w little bit of beef base (bouillion)
Added 1/2 can more as I thought I needed a little more water
Wisked it all up to get rid of lumps and poured over the meat.

Served over rice. OMG!!! It was a winner.

Try it, you'll like it

shaggy

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

Glad to hear your first attempt was a success Shaggy. Sounds like a great recipe.

Sandcrabs post has got me enthused about crock pots now. I did own one many years ago, on the first use, I followed a recipe for a basic thin soup then decided it could probably do with some ingredients to thicken it up so I added some pasta. When I got home from work I was faced with a pot of slimy, sticky, glue like sludge that had no resemblance to soup (or food for that matter). I don't remember ever using the crock pot again. Might be time to have another go.

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

OT - I can't hold off posting this any longer.

Every time I see the title of this thread I always see "Crackpot Recipes" instead of "Crockpot Recipes". Which then causes me to immediately think of SWRNL (a reference to a former participant that old time TUGgers may remember).

[shaggy Moderator Find all posts View Profile Close shaggy]

Well , everyone knows I'm a crackpot who uses a crockpot. Shaggy

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

Heard about this recipe today.

Crockpot.

Beef roast (for a pot roast), brown it. Put it in c.p., add 12 crushed ginger snaps. 1/2 bottle of steak sauce, 1 cup beef broth. You can add potatos and/or carrots....or not.

[3kids4me Super Moderator and Super Mom Find all posts View Profile Close 3kids4me]

To brag a bit, just won a chilli cook-off a couple of months ago using ye ole crockpot.

Recipe? I have no idea how to make chili in a crockpot!

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

Good Housekeeping Slow Cooker Recipes

Got an email from Good Housekeeping this week with a link to these recipes. It's a long link so hopefully it will post OK.

Recipe Search Results - Good Housekeeping

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

Recipe? I have no idea how to make chili in a crockpot!

Sandcrab’s Award Winning
NORSX-MEX (Sweet Heat) CHILI

2 - 15oz plus 1-8oz can tomato sauce.
1 - 28oz can whole peeled tomatoes
3 - 5 1/2 oz cans Campbell’s tomato juice from concentrate
4 to 6 whole tomatoes skinned and quartered
2 to 3 stalks celery, diced
1 large onion diced
Note: I rinse tomato cans with a little water and add to pot.

Note: Remove seeds from all peppers.
1 large green pepper, diced
1 large red pepper, diced
2 to 3 cayenne peppers, finely diced
2 jalapeno peppers, finely diced
4 tbsp chili powder ( I use Tone’s)
6 to 7 tbsp dark brown sugar
Put above ingredients in a large crock pot and stir together. Put on Low setting and leave for 3 to 4 hours until vegetables are soft. Occasionally stir and break up tomatoes.

Brown 1 ½ to 2 lbs hamburger in a little olive oil. Season with a little salt, pepper and garlic powder. Drain oil and set hamburger in fridge.

1 cup ketchup
1 tbsp Worcestershire sauce
1 tbsp hot sauce (I use either Louisiana or Barons)
Dash of garlic powder
1 15 ½ oz can chili beans (drained)

After 3 or 4 hours, mix hamburger and above remaining ingredients into the pot and simmer on Low setting for 3 or 4 more hours. Stir occasionally and taste to your hearts desire. If not quite up to your desired “heat” index, sprinkle with a little bit of crushed red pepper flakes.

Like the Pirate’s Code, a recipe is just a “guideline”. Chili is very forgiving so some substitution doesn’t seem to affect the outcome. For example: Canned tomatoes can be substituted for fresh ones. A little more or less heat to taste or a little more or less sweet to taste. Sometimes I even add a can of drained whole kernel corn (or frozen).

We top our chili with crushed tortilla chips and either shredded cheddar or Mexican cheese. Could also top with a dollop of sour cream.

(NOTE: This is a very large batch. Could be cut in half).