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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