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20
BEST
Slow-Cooker
Recipes
Directions
Trim fat from meat. Cut into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker,
combine meat, onion, Worcestershire sauce, bouillon granules, garlic, oregano,
basil, and thyme.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for
5 to 6 hours. Stir to break up meat cubes. If using low-heat setting, turn to
high-heat setting. Stir in pepperoncini. Cook, uncovered, on high-heat setting
for 30 minutes more, stirring often to break up meat.
Preheat broiler. Using a slotted spoon, place meat mixture on the bun bottoms.
Top with cheese. Place bun bottoms with meat on a baking sheet. Broil 4 to 5
inches from heat about 1 minute or until cheese is melted and bubbly. Cover with
bun tops.
Ingredients
2 medium red sweet peppers, cut into
1-inch-wide strips
2 medium onions, cut in wedges
12 cloves garlic, peeled
1 tablespoon quick-cooking tapioca
2 teaspoons dried rosemary, crushed
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground black pepper
1/2 cup chicken broth
3 pounds skinless, boneless chicken
thighs
1 8 to 9-ounce package frozen artichoke
hearts
1 tablespoon lemon juice
4 cups hot cooked brown rice
Directions
In a 3 1/2- or 4-quart slow cooker
combine sweet peppers, onions,
garlic, tapioca, rosemary, lemon
peel, and black pepper. Pour broth
over mixture in cooker.
Add chicken.
Directions
Lightly coat an unheated large
skillet with cooking spray. Preheat
skillet over medium heat. Cook
chicken thighs, several at a time, in
the hot skillet until brown. Drain
off fat.
Directions
In a large bowl, stir together ground pasilla pepper, coriander, garlic, oregano,
orange peel, black pepper, and salt. Add pork to bowl; toss to coat with spices.
In a 3 1/2- to 4-quart slow cooker, place pork mixture; top with onion wedges. In a
medium bowl, whisk together broth, orange juice, and honey until honey
dissolves. Pour liquid over all.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 1/2
to 5 hours.
Use a slotted spoon to remove meat from slow cooker. Using two forks, coarsely
shred meat; discard any fat. Drizzle meat with some of the cooking liquid.
Wrap tortillas in foil. Heat in a 350F oven for 10 minutes or until warm. To
serve, top each tortilla with 1/4 cup of the meat, cilantro, and finely chopped
green onions. Serve with salsa and, if desired, lime wedges.
Directions
In a small bowl whisk together oil, garlic, cinnamon, caraway seeds, cumin,
cardamom, and cayenne pepper.
Place chicken in a large resealable plastic bag set in a shallow dish. Add oil
mixture. Press air from bag; seal. Cover and chill for 8 to 24 hours, turning
bag occasionally.
Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4
hours. Use a slotted spoon to remove chicken mixture from slow cooker (some
meat may fall off the bone); place chicken in a shallow serving dish. Sprinkle
chicken with cilantro and sliced almonds. Skim fat from cooking liquid. Serve
chicken with cooking liquid and, if desired, couscous.
Side Dishes
Apple-Buttered Sweet Potatoes (VIEW ONLINE)
Ingredients
3 pounds sweet potatoes, peeled and
cut into 1-inch pieces (about 8 cups)
2 medium Granny Smith and/or other
tart cooking apples, cored and cut into
wedges
1/2 cup dried cherries or dried
cranberries (optional)
1 cup whipping cream
1 cup apple butter
1 1/2 teaspoons pumpkin pie spice
Directions
In a 3 1/2- or 4-quart slow cooker,
combine sweet potato, apple, and,
if desired, dried cherries. In a
medium bowl, combine cream,
apple butter, and pumpkin pie
spice. Pour cream mixture over
mixture in cooker; stir gently
to combine.
Directions
In a large skillet heat butter over medium heat until melted. Add mushrooms,
shallots, and garlic; cook for 5 to 7 minutes or until mushrooms are lightly
browned and liquid is evaporated, stirring occasionally. Stir in rice; cook and
stir for 1 minute more. Transfer rice mixture to a 3 1/2- or 4-quart slow cooker.
Stir in broth, wine, and pepper.
Cover and cook on low-heat setting about 2 3/4 hours or on high-heat setting
about 1 1/4 hours or until rice is tender. If possible, remove crockery liner from
cooker. Stir in peas. If desired, top with cheese and/or parsley.
Serve immediately.
Tightly cover crockery liner or slow cooker and tote in an insulated carrier. If
using, tote cheese and/or parsley in an insulated cooler with ice packs. Serve
within 30 minutes. If desired, top with cheese and/or parsley.
Directions
In a large skillet, cook ground beef
and onion until meat is brown and
onion is tender. Drain off fat.
Transfer meat mixture to a 4 1/2- to
6-quart slow cooker. Add Mexicanblend cheese, salsa, cheese dip,
undrained chile peppers, and
olives; stir to combine.
Side Dishes
Onion-Jalapeo Corn Bread (VIEW ONLINE)
Ingredients
Nonstick cooking spray
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk
2 eggs
1/4 cup vegetable oil
1/4 cup finely chopped onion
1/4 cup thinly sliced green onions (2)
1 to 2 fresh jalapeo peppers, seeded
and finely chopped*
Directions
Lightly coat a 4-quart slow cooker with cooking spray. In a medium bowl stir
together cornmeal, flour, sugar, baking powder, and salt; set aside.
In a medium bowl whisk together milk, eggs, oil, onion, green onions, and
jalapeo peppers. Add egg mixture all at once to cornmeal mixture. Stir just
until combined (mixture should still be slightly lumpy). Spoon batter into
prepared slow cooker.
Cover and cook on high-heat setting for 2 to 2-1/2 hours or until a toothpick
inserted near the center comes out clean. Carefully remove lid so condensation
from lid does not drip on to bread; cook for 5 to 10 minutes more to evaporate
excess moisture. Turn off slow cooker. Cover opening of slow cooker completely
with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around
edges of slow cooker; remove bread from cooker. Cool completely on a wire rack.
Side Dishes
Rustic Garlic Mashed Potatoes (VIEW ONLINE)
Ingredients
3 pounds baking potatoes (such as
russet or Yukon gold), peeled and cut
into 2-inch pieces
6 cloves garlic, halved
1 bay leaf
2 14-ounce can seasoned chicken broth
with roasted garlic
Directions
In a 3-1/2- or 4-quart slow cooker, combine potatoes, garlic, and bay leaf. Pour
broth over potato mixture.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for
3 to 4 hours.
Drain potatoes in a colander over a bowl to catch the cooking liquid. Remove
and discard bay leaf. Return potatoes to slow cooker. Mash potatoes with a
potato masher.
In a small saucepan, heat milk and butter until steaming and butter almost
melts. Add milk mixture, salt, and enough of the reserved cooking liquid to
mashed potatoes to reach desired consistency.*
Directions
In a large skillet cook ground turkey and onion in hot oil over medium heat until
turkey is no longer pink and onion is tender. Drain off fat.
In a 3 1/2- or 4-quart slow cooker combine turkey mixture, salsa, cream cheese,
Monterey Jack cheese, poblano pepper, Worcestershire marinade, cumin,
and garlic.
Cover and cook on low-heat setting for 3 to 3 1/2 hours or on high-heat setting for
1 1/2 to 1 3/4 hours. Stir until cream cheese is blended. Serve immediately or keep
covered on warm or low-heat setting for up to 2 hours. Stir before serving.
Sprinkle with cilantro. Serve with tortilla chips. Makes 22 (1/4-cup) servings.
1 cup beer
1/2 16-ounce jar (about 3/4 cup) cheddar
pasta sauce or one 10.75-ounce can
condensed cheddar cheese soup
1 teaspoon bottled hot pepper sauce
(such as Cholula brand)
1/2 teaspoon chili powder
Directions
Preheat oven to 400F. Line a 15x10x1-inch baking pan with foil or parchment
paper. Tightly wrap each cocktail wiener in a piece of bacon; secure with a
wooden toothpick. Place in the prepared baking pan. Bake for 30 to 35 minutes
or until bacon is brown and slightly crisp. Cool for 10 minutes. Remove and
discard toothpicks. Place wieners in a storage container; cover and
chill overnight.
Meanwhile, in a medium saucepan heat butter over medium heat until melted.
Add onion and garlic; cook for 5 to 8 minutes or until onion is tender, stirring
occasionally. Remove from heat. Stir in beer, pasta sauce, hot pepper sauce, and
chili powder. Transfer to a storage container; cover and chill overnight.
Transfer cocktail wieners and sauce mixture to a 1 1/2-quart slow cooker with a
car adapter. Cover and reheat on low-heat setting for 4 to 5 hours or until heated
through. Sprinkle with cilantro. Serve with tortilla chips. Makes 22 servings.
Directions
In a small saucepan, bring broth to boiling. Remove from heat. Add dried
tomatoes; cover and let stand for 5 minutes. Drain, discarding liquid. Chop
tomatoes (you should have about 1-1/4 cups).
Meanwhile, in a 3-1/2- or 4-quart slow cooker, combine sour cream, the 1-1/2 cups
Asiago cheese, the mayonnaise, cream cheese, mushrooms, and the 1 cup green
onions. Stir in chopped tomatoes.
Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1
1/2 to 2 hours. Stir well before serving. If desired, keep warm in the slow cooker
on low-heat setting for up to 2 hours. Sprinkle dip with additional green onions
and serve with toasted cheese-topped baguette slices. Makes 7 cups.
Directions
In a covered large saucepan cook potatoes in enough boiling, lightly salted water
to cover for 15 to 20 minutes or until tender; drain.
Meanwhile, in a large skillet cook bacon over medium heat until crisp. Remove
bacon; drain on paper towels. Crumble bacon; reserve 1 tablespoon of the
crumbled bacon for topping.
In a large bowl combine the remaining crumbled bacon, cream cheese for
cooking, 3/4 cup of the cheddar cheese, the sour cream, green onions, and garlic
salt. Press cooked potatoes through a ricer onto the cheese mixture; stir gently
to combine. Spoon potato mixture into a 1-1/2- or 2-quart slow cooker. Cover and
cook on low-heat setting for about 2 hours or until heated through (160F).
Top dip with the remaining 1/4 cup cheddar cheese and the reserved bacon.
Serve immediately or keep warm, covered, on warm-heat or low-heat setting for
up to 2 hours. Serve with potato chips.
Directions
Lightly coat an oval 6-quart slow cooker with cooking spray. In the prepared
cooker combine Cereal, Crunchy Treat, oat cereal, and Whole Nuts.
MIX IT UP!
Mix and match these ingredient
variations for a change of pace.
CEREAL VARIATIONS:
Sweetened oat square cereal, puffed
corn cereal, bite-size corn square
cereal, bite-size rice square cereal,
bite-size wheat square cereal, crispy
corn and rice cereal, and/or toasted
high-fiber corn cereal
Cook, uncovered, on high-heat setting for 1 1/2 hours, stirring from the bottom
up every 30 minutes. Turn to low-heat setting. Cook, uncovered, about 20
minutes more or until dry and crisp, stirring from the bottom up every
10 minutes.
SEASONING VARIATIONS:
Italian: 1/2 cup grated Parmesan cheese
plus 1 teaspoon garlic powder, and
substitute 1/4 cup bottled Italian
vinaigrette salad dressing for the
Worcestershire sauce
Directions
In a large bowl, combine eggs, onion, bread crumbs, cheese, parsley, 1/2 teaspoon
of the salt, and 1/2 teaspoon of the pepper. Add ground beef; mix well. Shape
mixture into forty 1-1/4-inch meatballs. In a large skillet, heat 1 tablespoon oil;
brown meatballs, half at a time. Drain on paper toweling.
In a 5- to 6-quart slow cooker, combine broth, carrots, dried oregano (if using),
the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper. Gently
add meatballs.
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3
hours, stirring in fresh oregano (if using), pasta, and escarole during the last 20
minutes of cooking. Ladle into bowls. If desired, garnish with oregano sprigs.
Soup will thicken upon standing.
Ingredients
4 cups reduced-sodium chicken broth
or reduced-sodium vegetable broth
1 14.5-ounce can no-salt-added fireroasted tomatoes
1 cup farro, rinsed, or kamut
1 cup coarsely chopped onion (1 large)
2 medium carrots, halved lengthwise
and thinly sliced crosswise
1 cup coarsely chopped celery (2 stalks)
4 cloves garlic, crushed
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
4 cups coarsely chopped fresh green
kale or Swiss chard
1 15-ounce can no-salt-added cannellini
beans (white kidney beans), rinsed
and drained
TIP: Cut off kales tough stems before adding to recipes. The stems
require a longer cook time to get tender causing uneven cooking.
Directions
In a food processor combine poblano peppers, sweet pepper, and garlic. Cover
and process until finely chopped. In a large skillet cook ground pork and onion
over medium heat until meat is brown and onion is tender, using a wooden
spoon to break up meat as it cooks. Drain off fat. Add pepper mixture; cook and
stir for 2 to 3 minutes or until peppers are tender.
Transfer meat mixture to a 3 1/2- or 4-quart slow cooker with a car adapter. Stir
in beans, green salsa, broth, and cumin. Cover and cook on low-heat setting for
7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours; cool slightly. If desired,
mash beans slightly with a potato masher. Transfer chili to a storage container;
cover and chill overnight.
Return chili to slow cooker. Stir mixture well. Cover and reheat on high-heat
setting about 2 hours or until heated through, stirring occasionally.
Before serving, stir in snipped cilantro. Top each serving with cilantro leaves,
sour cream, and/or red salsa. If desired, serve with corn chips.
Directions
Trim excess skin and fat from chicken thighs (or remove skin, if desired). In a
12-inch skillet cook chicken, skin side down, in ho olive oil for 8 minutes, or until
browned. (Do not turn thighs.) Remove from heat; drain and discard fat.
In a 3 1/2- or 4-quart slow cooker combine carrots and onion. In a bowl whisk
together half the coconut milk and the curry paste; pour over carrots and onion
(refrigerate remaining coconut milk). Place chicken, skin side up, on vegetables.
Cover and cook on HIGH for 3 1/2 to 4 hours or on LOW for 7 to 8 hours.
Remove chicken from slow cooker. Skim off excess fat from sauce in cooker,
then stir in remaining coconut milk.
Serve stew in bowls. Top each serving with pistachios, raisins, cilantro, and/or
crushed red pepper.
Ingredients
6 medium tomatillos, husks removed
and rinsed
1 1/2 pounds skinless, boneless chicken
breast halves
1 32.0-ounce box chicken broth
1 medium green sweet pepper, chopped
1/2 cup chopped red onion
1 stalk celery, chopped
1 4.0-ounce can diced green chiles
2 tablespoons snipped fresh cilantro
1 fresh jalapeno pepper, seeded
and minced
Directions
Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until
smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped
tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeo,
cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper.
Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken;
let stand until cool enough to handle. Shred chicken; return to soup. If desired,
top with sour cream, additional chopped red sweet pepper or jalapeno peppers,
snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.