Duchess of Evil

Meatballs in cranberry sauce?

Chicken wings?

Lentil curry with squash and cashews (yeah, this one is vegetarian)

Beef Stroganoff?

Ribs?

Cabbage roll casserole?

Philly beef wraps?

Coconut beef curry?

Jambalaya?

Drunk roast chicken? (wine, not beer)

Shepherd's pie?

My favourite crock pot recipes are vegetarian (because, well, I'm vegetarian) and one that's for a bread pudding with rum sauce and cream that I dare not make often, because I'll snarf down the whole thing.

Let me know if you want any of these.

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... hi, I would loooooove that bread pudding recipe :D

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Indeed, I second this request. (Though I may regret it down the road...;)

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It's a three-parter recipe, where the first goes in the biggest crockpot you've got (I had to borrow my mom's -- she had a short, squat, wide one which was perfect), and the other two come after for toppings.

Cooks 6-7 hours on low, or 3-4 hours on high.

You need:

Bread Pudding Stuff
1/3 cup melted butter/margarine
16 cups day old bread cubes, lightly packed (cut up the day before, let air-dry out)
1 cup raisins
3 eggs
1 1/2 cup sugar
2 TBSP vanilla
1 tsp ground nutmeg
1 tsp cinnamon
3 cups milk

(I tend to add more cinnamon than nutmeg because the spouse doesn't like nutmeg, and it works out fine)

Rum Sauce
1/2 cup packed brown sugar
2 TBSP all purpose flour
1/4 tsp salt
1 cup water
1/2 tsp vanilla
2 TBSP dark or amber rum

Cream
1 cup whipping cream (35%)
3 TBSP icing sugar
2 TBSP light or regular sour cream
1 tsp vanilla

For the crockpot:
1. brush some of the melted butter on the bottom and sides of the stoneware. Layer bread crumbs and raisins in the crock pot.

2. in a bowl, beat eggs and sugar until thick and yellow-colored.

3. add vanilla, nutmeg, cinnamon, milk and the rest of the melted butter. Beat for 1 minute (by hand is OK) to mix.

4. pour the mix over the bread cubes. Press down on the bread to make sure it's saturated in the mixture.

5. cover and cook 6-7 hours on low, 3-4 hours on high until golden brown and slightly puffed. You'll have to let it cool before serving.

For the rum sauce (takes about 5-15 minutes, I tend to double the amounts above, and I prepare it beforehand in a saucepan, and keep it warm until ready for it):
1. in a saucepan over medium-high heat, mix sugar, flour and salt.
2. stir in water and vanilla
3. bring mixture to a boil, reduce heat and simmer, stirring constantly, until mixture thickens.
4. stir in the rum.

For the cream (I make that way beforehand, just stick it in the fridge until you're ready for it. Or buy the pre-made stuff):
1. in a bowl, combine whipping cream, icing sugar, sour cream, and vanilla.

2. beat until soft peaks form. Cover and refrigerate until ready.

You're supposed to put the rum sauce on the bottom of a serving dish, scoop the pudding and put it on top, and add the cream...

Screw that. For everyone who wants one (the recipe should make enough for 8 or 10), add bread pudding to a bowl, pour the rum sauce on top, and then slather it with cream.

Great! Now I want some...

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natmerc.livejournal.com

OMG that sounds good.

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Left it on a comment below yours :) Enjoy!

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shadawyn.livejournal.com

Oooooh. Vegetarian crockpot recipes. All I've been able to cook in there so far is veggie chili.

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I've been trying to hunt down a veggie crockpot recipe book for ages. So far, no luck. But here's that lentil curry:

Ingredients
2 tsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 TBSP flour
1 TBSP curry powder
1 TBSP grated peeled ginger root (or 1 tsp ground)
1 tsp ground cumin
1 tsp fennel seeds
2 cups vegetable stock
1 cup water or apple juice
1 cup dried green lentils, rinsed
2 cups peeled and chopped butternut squash
1 large potato, chopped into 1 inch cubes
6 cups fresh spinach leaves, washed
1/2 cups cashews

Pre-cook
1. in a skillet, heat oil over med heat. Cook onion and garlic for 5 minutes until softened.
2. add flour, curry, ginger, cumin, and fennel seeds. Mix.
3. stir in stock and water/juice
4. bring to a boil and scrape up any bits on bottom of skillet.
5. transfer to slow cooker.

Add lentils, squash and potato, mix to combine.

Cooks for 7-9 hours on low or 3-4 hours on high (your mileage may vary, the times are too long for me, I ended up with soggy stuff on my first try).

After cooking, add the spinach, stir to combine, cook on high for 15 minutes until wilted.

The cashews get sprinkled on top when you're ready to eat.

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Oh man, I cook in my crockpot almost every day.

Today was chicken tacos - chicken breasts cooked in peach-pineapple salsa with frozen corn and then shredded.

Yesterday was beef vegetable soup.

My general rule of thumb is meat + flavoring + veggies = dinner. We've done pork chops in havana garlic & lime marinade, chicken in lemon pepper marinade, london broil with herb & garlic marinade. Oh, I've also done baked potatoes with my meat by washing and wrapping the potatoes in foil and placing them on top of the meat & sauce.

Pot Roast is good too. Get a cheap cut of roast since slow cooking will make it nice and tender. I put a cup or two of water in the bottom of the crock and add a couple beef bouillion cubes and a packet of dry onion soup mix. Then I quarter the potatoes and you can add baby carrots too.

Feel free to poke me if you have any questions!

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Ohhh, the london broil sounds like it could be good - what did you do for that, and did the meat turn out nice and tender?

Your pot roast recipe sounds very similar to mine! :)

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The meat turned out fantastic. All I did was put the meat in the crockpot, pour a half a bottle of Lawry's herb & garlic marinade over it and then put potatoes wrapped in foil on top. I think I've made it on high for six hours and on low for eight and both times it turned out very well.

One tip I will give you is to NEVER EVER put broccoli in the crockpot :D

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The potatoes in the whole time? I do believe this is the one I'm going to try tomorrow! It'll have to be the eight hour version.

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Yup! Just be careful when you pull them out because the foil will be hot :D

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