I thought ferreting out hidden dairy in products was bad. Onions are worse. I know there are whole groups of foods and recipes I can do up sans onions but how can I fix my favorite foods without onions. [more inside]
I don't have an oven/stove, but I do have 7 pounds of tomatoes that really need to be used up in the next few days. Help? [more inside]
I am looking for the best recipe that requires both chicken drumsticks and a slow cooker. [more inside]
Winter here and I've dusted off my slow-cooker. What are your favourite recipes for the inexpensive cuts of beef that are well suited to long, slow, low-heat cooking? Bonus Mefi-miles* for minimising the fat content. I tend to cook big batches on the weekend, freeze portions and microwave as needed of an weekday evening. *loyalty points, or favourites I guess [more inside]
I have one of these that I use for tagine recipes (with a diffuser on my gas range, usually for around 2 hours). I've been looking at slow cooker recipes, and notice that the ingredients are very similar. What I assume is different is that a slow cooker cooks for longer with lower heat. What is the essential difference between tagine and slow-cooker cooking, and how can I adapt slow cooker recipes for cooking in my pot?
As I was leaving for work yesterday, I instructed my mother to "help yourself to the oatmeal; afterwards, put it in the downstairs fridge." This morning, as I opened the downstairs fridge, I discovered she'd put the actual slow cooker appliance into the fridge along with, instead of just, the ceramic insert with the food. Will this harm the slow cooker? [more inside]
I made some delicious slow-cooker pulled pork using this chow.com recipe. I cooked the pork shoulder with the skin on, believing it to add flavour. After cooking, it came right off, along with a thick layer of fat. I've looked up pork scratching recipes, but none of them take into account that I cooked it for 8 hours beforehand. I'd like to do something useful with it, but I'm not sure what. Is it destined for my tummy or the bin?
I have a crock pot full of grass fed beef marrow bones and vegetables that have been cooking on low for the past 30 hours or so. I'm about to strain the broth from the solids. The solids will include the bones themselves, chunks of marrow, and bits of assorted vegetables. Any things to do with the solids besides toss them out? Is there still any nutritional value in them or has it all been leached out into the broth? As for the broth, I'll refrigerate it and skim off any fat that solidifies on top. Uses for the fat?
Bought a slow cooker and I love it so far, but dear god is it hard to find slow cooker recipes that are 1) healthy (no cans of cream of ____ soup) 2) taste good 3) include vegetables. Help. [more inside]
We're making a tomato based fish stew in our slow cooker, and the recipe calls for canned clams. We've got fresh ones, in the shell. Just toss these bad boys in there, or...? [more inside]
Recipe Filter: Culinary Rubiks Cube Solvers, Crockpot + Assorted Dietary Restrictions = Something something. Restrictions after the jump. [more inside]
I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use? [more inside]
I have a 5-qt slow cooker and would like to make as much Steel-Cut Oatmeal as I can in it for a breakfast for a crowd. What are the correct ratios and amounts of water and oats? Also interesting mix-in ideas are welcome. [more inside]
Any suggestions for a nice meal to serve to dinner guests (four diners total) later this week? But there are catches... 1) We just bought our house, and don't have a stove yet; we have a Crock Pot, a toaster oven, and a microwave. So no meat browning or onion sauteing. 2) The meal must be wheat- and gluten-free. 3) No seafood. We've had pretty limited success with the slow-cooker... recipes sound delicious, but end up tasting like a whole lotta nothin.