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Tampilkan postingan dengan label Slow Cooker. Tampilkan semua postingan
Tampilkan postingan dengan label Slow Cooker. Tampilkan semua postingan
Slow cooker shredded beef tacos is best for summer cooking. Pair it with your favorite toppings for a fun meal.
Spinach, cheese, beans, rice, tomatoes, onions, pickles, lemon, guacamole, salsa, sour cream, or hot sauce are some of the toppings that can go with the recipe. You can also use this beef for burritos or enchiladas.

The tip is to use cheap beef for this, one suitable for slow cooking like a chuck roast. Top it with a mixture of onion and sauce, which is seasoned with beef broth, cayenne, ground cumin, smoked paprika, garlic, tomato paste, lemon juice, and crushed jalapenos.

If you need less heat, remove the seeds from the jalapenos. Cook for 6-8 hours on low speed or 3-4 hours on high speed. Serve and enjoy with your favorite toppings!

Crock Pot - Shredded Beef Tacos

Chilled cucumber soup
Chilled cucumber soup

ingredients


  • 1 onion, diced
  • 50g/2oz butter
  • 550g/1lb 4oz cucumber, diced
  • 1.8 litres/3pt vegetable stock
  • 2 tablespoons chopped fresh parsley
  • juice of 1⁄2 lemon
  • 600ml/1pt single cream
  • salt and freshly ground black pepper


Serve 6-8


  • In a heavy saucepan, gently sweat the onion in the butter until soft and translucent, but not coloured. Add the cucumber and continue to cook gently for a further 5 minutes.
  • Pour in the stock and bring to the boil. Reduce the heat, season with salt and pepper, and simmer for 5 minutes. Add the parsley and lemon juice, and continue to cook for a further 5 minutes.
  • Blend or process the soup to a purée. Allow to cool, then transfer to the refrigerator to chill.
  • When ready to serve, whisk in the single cream. Serve chilled.

Chilled cucumber soup

Gazpacho Soup
Gazpacho Soup

ingredients


  • 2 large garlic cloves
  • 1 egg yolk
  • 1 thick slice bread, crust removed
  • 90ml/3fl oz olive oil
  • 450g/1lb canned whole peeled plum tomatoes
  • 900g/2lb ripe tomatoes, deseeded and chopped
  • 1 large onion, choped
  • 1 cucumber, peeled and chopped
  • 2 red peppers, seeded and chopped
  • 1 tablespoon tomato purée
  • sea salt and freshly ground black pepper
  • 2 lemons, cut into wedges, to serve


Serve 6


  • Put the garlic, egg yolk and bread in a blender or food processor. With the motor running, slowly add the oil in a thin steady stream until the mixture turns to mayonnaise.
  • Add the chopped tomatoes, onion, cucumber, peppers and tomato purée in batches, and continue blending until smooth.
  • Season with salt and pepper to taste, and chill in the refrigerator until ready to serve. 
  • Just before serving, check the seasoning and adjust if necessary. Serve cold with lemon wedges for squeezing over.

Gazpacho Soup

French onion soup
French onion soup

ingredients


  • 900g/2lb onions, thinly sliced
  • 50g/2oz butter
  • 900ml/11⁄2pt vegetable stock
  • salt and freshly ground black pepper


Serve 6


  • Fry the onions very gently in the butter in a covered saucepan for 15 minutes until soft and starting to caramelize. Remove the lid, increase the heat and fry, stirring, for about 20 minutes until the onions are a rich golden brown.
  • Add the stock and bring to the boil. Reduce the heat, part-cover and simmer for 15 minutes. Season with salt and pepper, and serve.

French onion soup

French bean soup
French bean soup

ingredients


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 celery sticks, thinly sliced
  • 3 garlic cloves, minced
  • 550g/1lb 4oz canned cooked cannellini beans, drained
  • 400ml/14fl oz vegetable stock
  • 125ml/4fl oz white wine
  • 3 sprigs of fresh rosemary
  • 1⁄4 teaspoon ground white pepper
  • 100g/4oz mozzarella cheese, grated


Serve 4


  • Heat the oil in a large saucepan over a medium-high heat. Add the onion, celery and garlic, and sweat for 5 minutes until soft, stirring frequently.
  • Add the remaining ingredients except the cheese, and bring the mixture to the boil. Reduce the heat and cover the pan, then simmer for 10–15 minutes.
  • To serve, remove and discard the rosemary sprigs. Ladle the soup into warm bowls, and top each serving with a little of the cheese.

French bean soup

Fish chowder Soups
Fish chowder Soups

ingredients


  • 3 tablespoons olive oil
  • 200g/7oz onion, finely chopped
  • 200g/7oz celery, finely chopped
  • 150g/5oz carrot, finely chopped
  • 400g/14oz canned chopped tomatoes
  • 1 teaspoon finely chopped garlic
  • 100g/4oz plain flour
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon dried marjoram
  • 1⁄2 teaspoon dried oregano
  • 2.4 litres/4pt fish stock
  • 200g/7oz cooked boneless cod fillets, flaked
  • 25ml/1fl oz dark rum
  • 25ml/1fl oz Worcestershire sauce
  • 1 tablespoon Tabasco sauce
  • salt and ground black pepper

Serve 10


  • Heat the olive oil in a heavy saucepan over a medium heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, stirring continuously.
  • Add the flour, cinnamon and herbs, and continue to cook for a further 2 minutes. Add the stock and bring to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for 1 hour, stirring occasionally.
  • Season with salt and pepper, and serve hot.

Fish chowder Soups

Fish stock
Fish stock


ingredients


  1. 2.3kg/5lb fish trimming
  2. 5 onions, quartered
  3. 5 celery sticks, including leaves, chopped
  4. 5 sprigs of fresh flat-leaf parsley
  5. 5 bay leaves
  6. 1 teaspoon dried thyme
  7. 750ml/11/4pt dry white wine
  8. salt and freshly ground black pepper

makes 1.8 litres/3pt


  • Put all the ingredients in a large stockpot or heavy saucepan, and add 3 litres/5pt water. Set over a high heat, bring to the boil, then skim off any scum from the surface.
  • Reduce the heat and simmer, uncovered, for about 40 minutes, continuing to skim off scum from the surface as it rises. Carefully strain the liquor through a fine-mesh sieve, and discard the seasonings.
  • Allow to cool, then refrigerate until needed. Use on the same day the stock is made, or divide into portions and freeze until needed.

Fish stock

Ratatouille penne bake
Ratatouille penne bake


ingredients


  1. 1 small aubergine
  2. 2 courgettes, thickly sliced
  3. 200g/7oz firm tofu, cubed
  4. 3 garlic cloves, crushed
  5. 2 teaspoons sesame seeds
  6. 1 small red pepper, seeded and sliced
  7. 1 onion, finely chopped
  8. 150ml/5fl oz vegetable stock
  9. 3 tomatoes, peeled, seeded and quartered
  10. 1 tablespoon chopped fresh
  11. mixed herbs
  12. 225g/8oz dried penne
  13. salt and freshly ground black pepper

serves 6

  • Cut the aubergine into 2.5cm/1in cubes. Put into a colander with the courgettes, sprinkle with salt and leave to drain for 30 minutes.
  • Mix the tofu with the soy sauce, 1 garlic clove and the sesame seeds. Cover and marinate for 30 minutes.
  • Put the pepper, onion and remaining garlic into a saucepan with the stock. Bring to the boil, cover and cook for 5 minutes until tender. Remove the lid, and boil until all the stock has evaporated. Add the tomatoes and herbs to the pan, and cook for a further 3 minutes.
  • Thoroughly rinse the aubergine and courgettes. Drain, shaking thecolander gently to get rid of excess water. Add to the pepper and tomato mixture, and cook until tender. Season with salt and pepper.
  • Meanwhile, cook the pasta in a large pan of salted boiling water until al dente, then drain thoroughly. Preheat the grill.
  • Toss the pasta with the vegetables and marinated tofu. Transfer to a shallow ovenproof dish, and grill until lightly toasted. Serve hot.

Ratatouille penne bake

Fish chowder
Fish chowder


ingredients


  1. 3 tablespoons olive oil
  2. 200g/7oz onion, finely chopped
  3. 200g/7oz celery, finely chopped
  4. 150g/5oz carrot, finely chopped
  5. 400g/14oz canned chopped
  6. tomatoes
  7. 1 teaspoon finely chopped garlic
  8. 100g/4oz plain flour
  9. 1⁄2 teaspoon ground cinnamon
  10. 1⁄2 teaspoon dried marjoram
  11. 1⁄2 teaspoon dried oregano
  12. 2.4 litres/4pt fish stock
  13. 200g/7oz cooked boneless cod
  14. fillets, flaked
  15. 25ml/1fl oz dark rum
  16. 25ml/1fl oz Worcestershire sauce
  17. 1 tablespoon Tabasco sauce
  18. salt and ground black pepper

serves 10

  • Heat the olive oil in a heavy saucepan over a medium heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, stirring continuously.
  • Add the flour, cinnamon and herbs, and continue to cook for a further 2 minutes. Add the stock and bring to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for 1 hour, stirring occasionally.
  • Season with salt and pepper, and serve hot.

Fish chowder

Chicken in peanut sauce
Chicken in peanut sauce


ingredients


  1. 100g/4oz shelled unsalted
  2. raw peanuts
  3. 1.4kg/3lb chicken, jointed
  4. 2 tablespoons sunflower oil
  5. 1 onion, finely chopped
  6. 100g/4oz tomatoes, peeled and roughly chopped
  7. 1 tablespoon tomato purée
  8. 1 teaspoon cayenne pepper
  9. 1 tablespoon paprika
  10. 1⁄2 teaspoon ground ginger
  11. 1⁄2 teaspoon ground cinnamon
  12. 1⁄2 teaspoon ground coriander
  13. pinch of salt
  14. 450ml/3/4pt chicken stock

serves 4

  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Spread the peanuts on a baking tray, and toast in the oven for to 6–8 minutes until lightly browned, shaking and checking frequently. Cool, then grind to a powdery paste.
  • Heat the oil in a frying pan and brown the chicken. Transfer to a flameproof casserole dish. Sweat the onion gently in the same oil until golden. Add the tomatoes, tomato purée, spices and salt. Stir for about 3 minutes, then pour in the stock. Bring to the boil, stirring, then pour over the chicken. Cover, reduce the heat and simmer for 30 minutes.
  • Stir in the peanuts. Continue to simmer, covered, for a further 10–15 minutes, until the chicken is tender and the sauce has thickened. Skim off any fat from the surface, then check the seasoning and adjust if necessary. Serve hot.

Chicken in peanut sauce

Viennese chocolate fingers
Viennese chocolate fingers


ingredients


  1. 100g/4oz butter
  2. 75g/3oz icing sugar
  3. 175g/6oz self-raising flour, sifted
  4. 25g/1oz cornflour 
  5. 200g/7oz dark chocolate (at least 70% cocoa solids)

serves 8

  • Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease two baking trays.
  • Cream the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the flour and cornflour.
  • Melt 75g/3oz dark chocolate in a heatproof bowl set over a pan of simmering water. Beat the chocolate into the biscuit dough.
  • Put the mixture in a piping bag fitted with a large star nozzle, and pipe fingers about 5cm/2in long on the baking trays, leaving room for spreading. Bake in the oven for 12–15 minutes.
  • Remove from the oven, and leave to cool slightly on the baking trays, then transfer to a wire rack and allow to cool completely.
  • Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, and dip one end of each biscuit in the chocolate, allowing the excess to drip back into the bowl.
  • Put the biscuits on a sheet of baking parchment, and leave to set before serving.

Viennese chocolate fingers

Salt cod fritters
Salt cod fritters


ingredients


  1. 100g/4oz self-raising flour
  2. 1 egg, beaten
  3. 150ml/5fl oz milk
  4. 250g/9oz salt cod, soaked in cold
  5. water overnight
  6. 1 small red onion, finely chopped
  7. 1 small fennel bulb, finely chopped
  8. 1 fresh red chilli, finely chopped
  9. 2 tablespoons vegetable oil

serves 6


  • Sift the flour into a large bowl. Make a well in the centre of the flour, and add the egg. Using a wooden spoon, gradually draw in the flour while slowly adding the milk, and mix to form a smooth batter. Leave to stand for 10 minutes.
  • Drain the salt cod and rinse under cold running water. Drain again thoroughly. Remove and discard the skin and any bones, then mash the flesh with a fork.
  • Put the fish in a large bowl, and combine with the onion, fennel and chilli. Add the mixture to the batter, and blend together.
  • Heat the oil in a large frying pan and, taking about 1 tablespoon of the mixture at a time, spoon carefully into the hot oil. Cook the fritters, in batches, for 3–4 minutes on each side until golden and slightly puffed. Keep warm while cooking the remaining mixture. Serve with vegetables and rice. 

Salt cod fritters

Tapenade
Tapenade


ingredients


  1. 50g/2oz canned anchovies in
  2. olive oil
  3. 250g/9oz pitted black olives
  4. 2 tablespoons capers, rinsed and drained
  5. 4 tablespoons extra virgin
  6. olive oil
  7. squeeze of lemon juice
  8. 1 baguette, sliced and toasted

serves 12

  • Put the anchovies, capers and olives into a blender, and chop for a minute or so.
  • With the motor running, gradually add the olive oil in a thin constant stream, then add the lemon juice.
  • Transfer to a bowl and chill until needed. Serve on freshly toasted slices of baguette.
  • Note?Tapenade makes a good spread with other ingredients on sandwiches such as muffuletta, panini or focaccia; it can also be used as a condiment. It will keep for up to 2 weeks stored in a glass screwtop jar in the refrigerator. 

Tapenade

Seafood lasagne
Seafood lasagne


ingredients


  1. 50g/2oz butter
  2. 50g/2oz plain flour
  3. 1 teaspoon mustard powder
  4. 600ml/1pt milk
  5. 2 tablespoons olive oil, plus extra
  6. for oiling
  7. 1 onion, chopped
  8. 2 garlic cloves, finely chopped
  9. 1 tablespoon fresh thyme leaves
  10. 450g/1lb mixed mushrooms, sliced
  11. 150ml/5fl oz white wine
  12. 400g/14oz canned chopped
  13. plum tomatoes
  14. 450g/1lb mixed skinless white fish
  15. fillets, cubed
  16. 225g/8oz scallops, trimmed
  17. 4–6 sheets fresh lasagne
  18. 225g/8oz mozzarella cheese,
  19. chopped
  20. salt and freshly ground
  21. black pepper

serves 4


  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Melt the butter in a saucepan over a low heat. Add the flour and mustard powder, and stir until smooth. Cook gently for 2 minutes without colouring.
  • Gradually add the milk, whisking until smooth. Bring to the boil and simmer for 2 minutes. Remove from the heat and reserve. Cover the surface of the sauce with cling film to prevent a skin forming.
  • Heat the oil in a large frying pan over a low heat. Add the onion, garlic and thyme, and sweat for 5 minutes until softened. Add the mushrooms and cook for a further 5 minutes until softened. Stir in the wine, and boil rapidly until nearly evaporated. Stir in the tomatoes. Bring to the boil, reduce the heat slightly and simmer, covered, for 15 minutes. Season with salt and pepper.
  • Lightly oil a lasagne dish. Spoon half of the tomato sauce over the bottom of the dish, and top with half of the fish and scallops. Layer half of the lasagne over this, and cover with half of the white sauce. Dot with half of the mozzarella. Repeat the layers, finishing with the mozzarella.
  • Bake in the oven for 30–40 minutes until bubbling, golden and cooked through. Remove from the oven and leave to stand for 10 minutes before serving hot.

Seafood lasagne

Baked mozzarella & tomatoes
Baked mozzarella & tomatoes


ingredients


  1. 6 beefsteak tomatoes, sliced
  2. 100g/4oz mozzarella cheese, grated
  3. 6 black olives, stoned and sliced
  4. 12 fresh basil leaves
  5. 1 tablespoon extra virgin
  6. olive oil
  7. 1 tablespoon freshly squeezed
  8. lemon juice
  9. 2 slices white bread, diced

serves 5


  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Lay the tomato slices, overlapping them slightly, in six individual shallow ovenproof dishes.
  • Sprinkle the cheese, olives and basil leaves over the top. Add a few drops of olive oil to each, then a small splash of lemon juice.
  • Put the bread on a baking tray, and place both the bread and the individual dishes in the oven. Bake for 8–10 minutes. Sprinkle the croûtons over the cheese, and serve hot. 

Baked mozzarella & tomatoes

Chicken soup
Chicken soup


ingredients


  1. 1 roast chicken carcass with meat left on
  2. 225g/8oz chicken wings
  3. 1 onion, diced
  4. 1 leek, diced
  5. 1 parsnip, diced
  6. 6 whole black peppercorns

serves 4

  • Preheat the oven to 150°C/300°F/ Gas mark 2. Put in a large heavy saucepan with the chicken wings.
  • Add the onion, leek and parsnip, and bring to the boil. While the water is heating, add the whole peppercorns.
  • Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard everything except for the chicken.
  • When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot.

Chicken soup

Calamari
Calamari


ingredients


  1. 100g/4oz plain flour
  2. 1 teaspoon salt
  3. 2 eggs, beaten
  4. 175ml/6fl oz soda or sparkling
  5. mineral water
  6. 600ml/1pt vegetable oil for
  7. deep-frying
  8. 450g/1lb cleaned and prepared
  9. squid, cut into rings

serves 4


  • Sift the flour and salt together into a bowl. Add the eggs and half the soda or mineral water, and whisk together until smooth. Gradually whisk in the remaining soda water until the batter is smooth.
  • Fill a deep heavy saucepan about one-third full with oil. Heat the oil until a cube of bread browns in 30 seconds.
  • Dip the squid rings into the batter, a few at a time. Carefully drop into the hot oil. Fry for 1–2 minutes until crisp and golden. Drain on kitchen paper, and serve immediately.

Calamari

Vichyssoise
Vichyssoise


ingredients


  1. 50g/2oz butter
  2. 3 large leeks, trimmed and thinly sliced
  3. 1 onion, thinly sliced
  4. 500g/1lb 2oz potatoes, chopped)
  5. 900ml/11⁄2pt vegetable stock
  6. 2 teaspoons lemon juice
  7. pinch of ground nutmeg
  8. 1⁄4 teaspoon ground coriander
  9. 1 bay leaf
  10. 1 egg yolk
  11. 150ml/5fl oz single cream
  12. salt and freshly ground
  13. black pepper

serves 6


  • Melt the butter in a saucepan, and sweat the leeks and onion, stirring occasionally, for about 5 minutes. Add the potatoes, stock, lemon juice, nutmeg, coriander and bay leaf. Season with salt and pepper. Bring to the boil, cover and simmer for 30 minutes until the vegetables are soft.
  • Cool the soup a little, remove the bay leaf and purée the soup in a blender or food processor until smooth. Pour into a clean pan.
  • Blend the egg yolk into the cream, add a little of the soup to the mixture, then whisk it all back into the soup and reheat gently. Cool and chill before serving.

Vichyssoise

Salmon burgers
Salmon burgers


ingredients


  1. 350g/12oz canned boneless,skinless pink salmon
  2. 1 egg white, beaten
  3. 100g/4oz seasoned
  4. fresh breadcrumbs
  5. 100g/4oz onions, chopped
  6. 1⁄2 teaspoon dried thyme
  7. 1⁄2 teaspoon cracked black pepper
  8. 1 teaspoon salt
  9. 1 tablespoon corn oil
  10. 4 iceberg lettuce leaves
  11. 1 tomato, sliced
  12. 2 small pitta breads, halved
  13. crossways

serves 4


  • Drain the canned salmon, reserving 2 tablespoons of the liquid.
  • In a mixing bowl, combine the reserved liquid, egg white, breadcrumbs, onion, thyme, pepper and salt. Add the drained salmon and mix well. Shape the mixture into 4 patties about 1cm/1⁄2in thick.
  • In a frying pan, cook the patties in the oil over a medium heat for 2–3 minutes until brown on the underside. Turn and cook for a further 2 minutes.
  • Serve each patty warm, with lettuce and tomato, in half a pitta bread.

Salmon burgers

Macaroni cheese
Macaroni cheese

ingredients


  1. 225g/8oz macaroni
  2. 100g/4oz butter
  3. 2 spring onions, finely sliced
  4. 2 tablespoons plain flour
  5. 225ml/8fl oz evaporated milk
  6. 225g/8fl oz single cream
  7. 2 tablespoons mayonnaise
  8. 275g/10oz Cheddar
  9. cheese, grated
  10. 2 eggs, lightly beaten
  11. 100g/4oz Parmesan cheese,
  12. freshly grated

serves 4–6

  • Bring a large saucepan of lightly salted water to the boil. Carefully pour the macaroni into the boiling water, and cook for about 10 minutes until al dente. Do not overcook. Remove from the heat, drain and set aside.
  • Preheat the oven to 180°C/350°F/Gas mark 4. Grease a large casserole dish.
  • In a heavy frying pan, melt the butter and sauté the spring onions over a medium heat until soft. Add the flour and stir to mix well. Continue to sauté for about 3 minutes, then blend in first the evaporated milk, then the cream, then the mayonnaise. Finally, add the Cheddar cheese.
  • Stir the beaten eggs through the macaroni until evenly combined.
  • Mix the macaroni with the cheese sauce, and pour into the casserole dish. Sprinkle the top with the Parmesan, and bake in the oven for 20–30 minutes until the top has browned and the macaroni is piping hot. Turn off the heat and allow the macaroni cheese to cool a little. Serve warm.

Macaroni cheese