CrockPot as Rice Cooker http://crockpot365.blogspot.com/1T butter1 cup white jasmine rice2 cups waterpinch of saltrub butter on the inside of crockpot stoneware. put in rice. stir in water and salt. cover and cook on high for 2-3 hours, checking every 45 minutes or so.
Creamy CrockPot Risotto http://crockpot365.blogspot.com/
1 1/4 cup uncooked Arborio rice (we used jasmine)
1/4 cup olive oil
1/4 cup wine
3 3/4 cups chicken or vegetable broth
1 t dried onion flakes
5 cloves chopped garlic
1 t kosher salt
1/4 t black pepper
2/3 cup grated parmesan cheese
toss the uncooked Arborio rice with the olive oil in crockpot stoneware. add the seasonings and garlic. pour in broth and wine. stir to mix flavors. cover and cook on high for 2 hours, or until the rice is tender. stir in the shredded cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape. The final product will be very creamy and have a porridge-like consistency.
Crockpot Cornbread inspired by: http://crockpot365.blogspot.com/
we use packaged mixes for our first try' projects. like JIFFY cornmuffin mix, which is so sweet it needs a gussy with bacon, chile pepper, onion and soysauce. not bad. in the littleredcrockpot. 3hrs was 2 long. will make this again and reduce time. and, of course pay attention.
09.28.09: CrockPot Corn Bread Recipe http://crockpot365.blogspot.com/
I used the recipe on the back of the Quaker Cornmeal carton,The Recipe Adapted from the Quaker Corn Meal recipe.http://recipeinside.blogspot.com/
1 1/4 cups all-purpose flour
3/4 cup enriched corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten
Preheat oven to 400F. Combine dry flour, corn meal, sugar, baking powder and salt (if desired). Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into 12 greased or paper-lined medium muffin cups. Bake 15-20 minutes or until golden brown.
although I substituted Pamela's for the flour and omitted the baking powder (because pamela's has baking powder in it already).
And I used butter instead of vegetable oil because I like the flavor of butter better. And I used soy milk instead of cow's.
It seems as if I have a problem with following directions.
Mix batter together according to recipe instructions.
Coat the inside of your crock with cooking spray.
Dump batter in and close up.
Cook on high for 3-4 hours, or until a toothpick comes out clean.
I cooked this for exactly 3.5 and it was perfect.
9.28.09: CrockPot Macaroni and Cheese Recipe based on http://crockpot365.blogspot.com/
2/3 cup kraft elbows
Crockpot Cornbread inspired by: http://crockpot365.blogspot.com/
we use packaged mixes for our first try' projects. like JIFFY cornmuffin mix, which is so sweet it needs a gussy with bacon, chile pepper, onion and soysauce. not bad. in the littleredcrockpot. 3hrs was 2 long. will make this again and reduce time. and, of course pay attention.
09.28.09: CrockPot Corn Bread Recipe http://crockpot365.blogspot.com/
I used the recipe on the back of the Quaker Cornmeal carton,The Recipe Adapted from the Quaker Corn Meal recipe.http://recipeinside.blogspot.com/
1 1/4 cups all-purpose flour
3/4 cup enriched corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten
Preheat oven to 400F. Combine dry flour, corn meal, sugar, baking powder and salt (if desired). Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into 12 greased or paper-lined medium muffin cups. Bake 15-20 minutes or until golden brown.
although I substituted Pamela's for the flour and omitted the baking powder (because pamela's has baking powder in it already).
And I used butter instead of vegetable oil because I like the flavor of butter better. And I used soy milk instead of cow's.
It seems as if I have a problem with following directions.
Mix batter together according to recipe instructions.
Coat the inside of your crock with cooking spray.
Dump batter in and close up.
Cook on high for 3-4 hours, or until a toothpick comes out clean.
I cooked this for exactly 3.5 and it was perfect.
9.28.09: CrockPot Macaroni and Cheese Recipe based on http://crockpot365.blogspot.com/
2/3 cup kraft elbows
2 cups milk (greek yog + 1.5 cup water)
1 tsp eggbeaters
1/2 t black pepper
1 tsp dried mustard
large dash onion powder
Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in 
spices.Add cheese and noodles, and stir well to combine. Pour the mixture into the crockpot.It will be very liquidy.Cover and cook on low for 2-5 hours, or on high for 1-3. The cooking time will vary depending on what size crockpot you are using, and how quickly it heats and cooks. I was quite surprised at how quickly our pasta got fork-tender.
I have 5 crock pots - all different sizes.
I use the 1 cup for mixing chocolate with heavy cream & butter for warm ganche over homemade ice cream or for warm cheese/salsa dip.
I use the 2 qt one for appetizers - sweet n sour meatballs, bacon dogs, hot wing dip. The 2 1/2 qt one is for small servings of stew or soup, and for keeping the gravy hot on Thanksgiving!
The 5 qt one for whole chicken, pork shoulder, frozen chicken breast with creamy Italian dressing, corned beef & cabbage (cook together) (potatoes in a separate pot) pot roast, soup, pork chops wtih applesauce, spgahetti sauce with meatballs, etc...
I LOVE LOVE LOVE my crockpots! But I have to agree that I think making chocolate chip cookies in the crockpot is silly.
Oven to Croc
kpot Conversion General Information
• Crockpots may vary but generally, the LOW setting is about 200 degrees F. and the HIGH setting is about 300 degrees F. One hour on HIGH is approximately equal to 2 to 2-1/2 hours on LOW. Most crockpot recipes recommend cooking 8-10 hours on LOW. Some recipes recommend the HIGH setting based on the nature and texture of the food. You will have to judge your recipe accordingly. For example, beef cuts will be better cooked on LOW for 8-10 hours to get a more tender texture, where chicken can be cooked on HIGH 2-1/2 to 3 hours.
• Reduce the amount of liquid used in most oven recipes when using the LOW setting, since the crockpot retains all moisture that usually evaporates when cooking in the oven. Add liquids for sauces about an hour before done. You will normally end up with more liquid at the end of cooking times, not less. A general rule is to reduce liquids by half, unless rice or pasta is in the dish.
• Spices may need to be reduced or increased. Whole herbs and spices increase their flavoring power in crockpot cooking while ground spices may have lost some flavor. Add ground spices during the last hour of cooking. Whole leaf and herbs will probably need to be reduced by half.
• Rice, noodles, macaroni, seafood, Chinese vegetables and milk do not hold up well when cooked 8-10 hours. Add these to sauces or liquid about 2 hours before serving when using LOW setting (or 1 hour on HIGH). If you want to use milk in an 8-10 hour recipe, use evaporated milk.
• Browning meats before cooking is a personal choice. It's not necessary but it will reduce the fat content of some meats if you brown it before cooking.
• Sautéing vegetables (like onions, etc) is not necessary, (except for eggplant which should be parboiled or sautéed prior due to its strong flavor). Just add them to the pot with everything else. You may wish to reduce quantities of stronger vegetables since they will permeate the other foods in the crockpot with their full flavor.
• Dry beans can be cooked overnight on LOW as an alternative to soaking. Cover with water and add 1 teaspoon of baking soda. Drain and combine with other ingredients. Be sure beans are softened before adding to any sugar or tomato mixture.
• For best results, use long-grain parboiled/converted raw rice in recipes, and use standard liquid amounts instead of reducing the liquid. For mixed recipes requiring pasta, it's best to cook the pasta separately to al dente texture and add just before serving.
• For soups, add water only to cover ingredients. If thinner soup is desired, more liquid can be added at the end of the cooking time.
http://homecooking.about.com/library/weekly/blcrocktips.htm
spices.Add cheese and noodles, and stir well to combine. Pour the mixture into the crockpot.It will be very liquidy.Cover and cook on low for 2-5 hours, or on high for 1-3. The cooking time will vary depending on what size crockpot you are using, and how quickly it heats and cooks. I was quite surprised at how quickly our pasta got fork-tender.I have 5 crock pots - all different sizes.
I use the 1 cup for mixing chocolate with heavy cream & butter for warm ganche over homemade ice cream or for warm cheese/salsa dip.
I use the 2 qt one for appetizers - sweet n sour meatballs, bacon dogs, hot wing dip. The 2 1/2 qt one is for small servings of stew or soup, and for keeping the gravy hot on Thanksgiving!
The 5 qt one for whole chicken, pork shoulder, frozen chicken breast with creamy Italian dressing, corned beef & cabbage (cook together) (potatoes in a separate pot) pot roast, soup, pork chops wtih applesauce, spgahetti sauce with meatballs, etc...
I LOVE LOVE LOVE my crockpots! But I have to agree that I think making chocolate chip cookies in the crockpot is silly.
Oven to Croc
kpot Conversion General Information• Crockpots may vary but generally, the LOW setting is about 200 degrees F. and the HIGH setting is about 300 degrees F. One hour on HIGH is approximately equal to 2 to 2-1/2 hours on LOW. Most crockpot recipes recommend cooking 8-10 hours on LOW. Some recipes recommend the HIGH setting based on the nature and texture of the food. You will have to judge your recipe accordingly. For example, beef cuts will be better cooked on LOW for 8-10 hours to get a more tender texture, where chicken can be cooked on HIGH 2-1/2 to 3 hours.
• Reduce the amount of liquid used in most oven recipes when using the LOW setting, since the crockpot retains all moisture that usually evaporates when cooking in the oven. Add liquids for sauces about an hour before done. You will normally end up with more liquid at the end of cooking times, not less. A general rule is to reduce liquids by half, unless rice or pasta is in the dish.
• Spices may need to be reduced or increased. Whole herbs and spices increase their flavoring power in crockpot cooking while ground spices may have lost some flavor. Add ground spices during the last hour of cooking. Whole leaf and herbs will probably need to be reduced by half.
• Rice, noodles, macaroni, seafood, Chinese vegetables and milk do not hold up well when cooked 8-10 hours. Add these to sauces or liquid about 2 hours before serving when using LOW setting (or 1 hour on HIGH). If you want to use milk in an 8-10 hour recipe, use evaporated milk.
• Browning meats before cooking is a personal choice. It's not necessary but it will reduce the fat content of some meats if you brown it before cooking.
• Sautéing vegetables (like onions, etc) is not necessary, (except for eggplant which should be parboiled or sautéed prior due to its strong flavor). Just add them to the pot with everything else. You may wish to reduce quantities of stronger vegetables since they will permeate the other foods in the crockpot with their full flavor.
• Dry beans can be cooked overnight on LOW as an alternative to soaking. Cover with water and add 1 teaspoon of baking soda. Drain and combine with other ingredients. Be sure beans are softened before adding to any sugar or tomato mixture.
• For best results, use long-grain parboiled/converted raw rice in recipes, and use standard liquid amounts instead of reducing the liquid. For mixed recipes requiring pasta, it's best to cook the pasta separately to al dente texture and add just before serving.
• For soups, add water only to cover ingredients. If thinner soup is desired, more liquid can be added at the end of the cooking time.
http://homecooking.about.com/library/weekly/blcrocktips.htm
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