May 9, 2005
from: Spike's and Jamie's Recipe Collection
http://www.spike-jamie.com

Many of these recipes have not yet been added to the recipe web site - so you are getting a "sneak peek" of future additions. We hope you enjoy these recipes!!!

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[] I found this information and believe that it is too good not to share. Slow-cooker foods seem more appropriate for winter than for the warmer parts of the year, but most people who work away from home use the slow-cooker all year long. []

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SLOW COOKER ENCYCLOPEDIA
(Everything you were afraid to ask.)

Oven To Crock-pot Conversions:

For most crock-pots, the low setting is about 200º and the high setting is about 300º

One hour on high is equal to 2 to 2 1/2 hours on low.

Conversion for regular ovens to crock-pots:

15 to 30 minutes oven = 1 1/2 to 2 1/2 hours on high in crock-pot or 4-6 hours on low.

35 to 45 minutes oven = 3 hours on high or 6-8 hours on low.

60 minutes to 3 hours oven = 4-5 hours on high or 8-18 hours on low.

Most uncooked meat and vegetable combinations require at least 8 hours on low.

General Cooking Times For Specific Foods:

Pot Roast-12 hours low or 4-5 hours high
Stew-10-12 hours low or 4-5 hours high
Ribs-6-8 hours low
Stuffed peppers-6-8 hours low or 3-4 hours high
Brisket-10-12 hours low
Swiss Steak-8-10 hours low
Corned Beef and cabbage-6-10 hours low or 4-5 hours high
Casserole 4-9 hours low or 2-4 hours high stirring occasionally
Rice-5-9 hours low or 2-3 hours high
Meat loaf-8-9 hours low
Dry beans-1-2 hours high, plus 8-9 hours on low
Soup- 6-12 hours low or2-6 hours high
Chicken-7-10 hours low or 3-4 hours high
Vegetable-2-4 hours low with liquid added
Baked potato-8-10 hours low

The above is very general information. Check with your owners manual for full instructions.

~¤~ To avoid breakage or cracking, never add cold water to a hot crockery insert. If you want to soak the hot pot immediately after the cooked food has been removed, add hot water to the hot insert.

~¤~ For best results, most manufacturers recommend that the slow cooker be half to three-quarters full. Refer to the manufacturer's instruction book accompanying your pot.

~¤~ Keep perishable foods, such as meats, poultry, fish, and vegetables, refrigerated until preparation and cooking time.

~¤~ If you opt to cut up vegetables or meats the night before you're planning to cook them, be sure to package each different item separately and store in the refrigerator.

~¤~ Purchase roasts and other large cuts of meats in a size and shape that will fit conveniently into your slow cooker. Otherwise, plan on trimming the meat to fit.

~¤~ To end up with the least amount of fat in finished slow-cooker dishes, use lean meats and skinless poultry, well trimmed of fat.

~¤~ In general, avoid using completely frozen foods in the slow cooker. If necessary, thaw frozen ingredients in a microwave oven before adding to the cooker.

~¤~ To avoid heat loss, refrain from removing the lid during the first three-quarters of the cooking time. If you peek often, an extensions of the cooking time maybe required. Remove the lid only to stir food or check for doneness.

~¤~ Use cooking times as guidelines. Pots vary; each one is not exactly the same, and fluctuations in power or voltage may occur. Generally, figure that 1 hour on high is about 2 hours on low. Some recipes should only be cooked on high or low, so follow directions carefully.

~¤~ Because they cook more slowly than meats, generally place fresh vegetables, such as carrots, potatoes, celery, and onions, in the bottom and around the sides of the slow cooker. Then place meats on top.

~¤~ To avoid curdling dairy products, generally add milk, heavy cream, sour cream, or cheese sometime during the last hour of cooking time. If heating cheeses for long period, opt to use processed cheeses or cheese spreads, because they can tolerate more heat. Some dessert recipes use milk, cream, eggs, and cream cheese successfully, but for the most part, these are cooked quickly on the high heat setting.

~¤~ Beef cuts will be better cooked on low for 8-10 hours, while chicken can be cooked on high for 2 1/2 to 3 hours.

~¤~ Reduce the amount of liquid used in oven recipes (unless rice or pasta is used) when using the low setting. The crock-pot retains moisture while it would evaporate in a regular oven.

~¤~ Spices may need to be reduced or increased. Whole herbs and spices increase their flavoring in a crock-pot, while ground spices and herbs may lose some flavor. Add ground spices during the last hour of cooking. Whole herbs and spices 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 sauce of liquid about 2 hours before serving when using low, or 1 hour on high.

~¤~ If you want to use milk in an 8-10 hour recipe, use evaporated milk

~¤~ Browning meats is a personal choice. It's not necessary, but may reduce the fat content if browned.

~¤~ Sautéing vegetables isn't necessary except for eggplant which should be parboiled or sautéed due to it's strong flavor. You may want to decrease the amount of strong tasting vegetables since they will permeate the other foods in the crock pot with their full flavor.

~¤~ Dry beans can be cooked overnight on low as an alternative to soaking. Cover with water and add 1 tsp of baking soda. Drain and combine with other ingredients. Be sure beans are softened before adding to any sugar or tomato mixture.

~¤~ 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 and add just before serving.

~¤~ For soups, add water only to cover ingredients. If thinner soup is wanted, add more liquid at the end of the cooking time. .

[] We hope you will benefit from this information. I printed it and stuck it to the inside of a cupboard door. []

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[] Further, here are some pudding mixes that you will undoubtedly enjoy having.  It is much less expensive, and better-tasting, than the pudding mixes you can purchase. []

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PUDDING MIXES

Vanilla Pudding Mix

3 cups nonfat dry milk
4 cups sugar
1/2 tsp. nutmeg
1 tsp. salt
3 cups cornstarch
1/2 tsp. vanilla extract

Mix all except the vanilla, and store in an airtight container. To prepare, mix 1/2 cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add 1/2 tsp. vanilla extract.

Chocolate Pudding Mix

2 1/2 cups nonfat dry milk
5 cups sugar
3 cups cornstarch
1 tsp. salt
2 1/2 cups unsweetened cocoa

Mix and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Coconut Cream Pudding Mix

3 cups nonfat dry milk
4 cups sugar
1 tsp. salt
3 cups cornstarch
1 1/2 cups shredded unsweetened coconut
1 tsp. coconut extract

Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Butterscotch Pudding Mix

2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch

Mix and store in airtight container. To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

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Shalom,

from Spike the Grate and Jamie the Webmistress

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