They’re bulky, a little utilitarian and the result is not always pretty. But from slow cookers comes perfect, tasty comfort. Juicy pulled pork. Beefy stews. Gooey, cheesy mac ’n’ cheese. Even moist chocolate cake. Skip the drive-thru, fill up a crock and wait for the aroma of home-cooked comfort to fill you home.
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Skip the drive-thru, fill up a crock and wait for the aroma of home-cooked comfort to fill you home.
- Tips from Barbara Spitzer, food columnist and home cook
- Never pre-heat your slow cooker.
- Don’t wash the insert while it is still hot, it can crack
- If you are doing an all-day slow cook on meat such as corned
beef, put the vegetables on the bottom of the insert, they cook
slower. Otherwise cut them into equal sizes and put them on
- Don’t fill the insert all the way to the top; half to
two-thirds is the usual given capacity.
- Do not lift the lid. Everytime you lift the lid, you add 20-30
minutes of extra cooking time.
- You don’t have to, but I generally start the cooker on high for
the first hour to get the temperature of the content over 140
degrees and out of the danger zone and then I turn it to low for
the rest of the cooking time.
- I also add a little water or stock to the pot before turning it
on. A lot of recipes don’t call for that; I just feel more
- One of my favorite things that I use my slow cooker for is on
holidays, when you wish you had another set of hands, you can make
your mashed potatoes and keep them warm for an hour or more while
you are finishing other dishes.
- Spraying with a little non-stick cooking spray before you cook.
Makes it easier to clean later.
- More Information
Triple Chocolate Surprise
1 envelope chocolate cake mix
8 ounces sour cream
1 envelope instant chocolate pudding mix
1 cup chocolate chip morsels
3/4 cup oil
1 cup water
1. Spray the stoneware with nonstick cooking spray or lightly
2. Mix cake mix, sour cream, pudding mix, chocolate chips, oil,
eggs and water in bowl. Pour into Stoneware.
3. Cover and cook on Low 6-8 hours or on High 3-4 hours.
Homestyle Apple Brown Betty
12 cups apples, peeled, cored and sliced
8 cups white bread, cubed
2 teaspoons cinnamon
2 teaspoons nutmeg
1/4 teaspoon salt
1 1/2 cups brown sugar
1 cup butter, melted
1. Place apples in slow cooker.
2. Combine bread crumbs, cinnamon, nutmeg, salt, brown sugar,
and butter. Spread over apples. Cover; cook on Low 3-4 hours.
— Source: www.crock-pot.com
- Slow cooker shredded burritos
Lodi resident Peggy Wentz submitted this slow cooker recipe
because it is a crowd favorite.
“Everyone we give this recipe to loves it and also passes it on
to others,” she said.
She got the recipe from her mother several years ago.
Wentz says this recipe makes a lot, but freezes well.
One package of pork tenderloin (comes with two pieces).
1 medium-to-large can of refried beans.
1 small can of green enchilada sauce.
1 cup of any salsa.
Tortillas (We use the fresh ones from Costco and fry them up in
a greaseless pan).
Toppings of your choice: Onions, sour cream, olives, cheese,
What to do
Place refried beans and salsa in the bottom of a Crock-Pot
Lay both pieces of pork on top of that and cover with the green
Cook all day, until the meat falls apart. Use tongs to shred the
You can let that cool down, and the sauce will thicken.
Posted: Friday, November 5, 2010 12:15 pm
With cold nights, the emergence of winter sweaters and mugs of
steaming cocoa, there is the need for 24-hour comfort. Comfort
food, that is. You can go through the drive thru, sure. You can
also slave over the stove or fill a sink with a dozen mixing bowls
But the best way to get that comfort food and home-cooked flavor
is with the slow cooker. Just throw in your favorites, put a lid on
it, plug it in and come back a few hours later. There’s little
mess, and the whole house will fill with the aroma of herbs and
Friday, November 5, 2010 12:15 pm.