This is another from a group of crockpot Chinese recipes, which we tried with great success.
The full recipe is here, but is very simple.
Blend 4 tablespoons of brown sugar, 3 of tomato ketchup, 6 oz of frozen orange juice concentrate, a teaspoon of balsamic vinegar and a pinch of salt in the crockpot. Flour and fry chicken pieces and mix them into the sauce. Cook on low for about 6 hours. Serve with rice.
Showing posts with label Slow cooker. Show all posts
Showing posts with label Slow cooker. Show all posts
Saturday, September 2, 2017
Sunday, June 18, 2017
Mongolian beef
Another crock pot recipe from this site.
Mix the following ingredients into a slow cooker: 1/2 cup each of brown sugar, water, soy sauce, and hoisin sauce, a finely sliced onion, some green onions chopped, and a few cloves of garlic and a small cube of root ginger finely chopped.
Coat some bite-sized slices of beef in cornstarch, and fry briefly to brown. Add to the pot. Cook on low for about 4 hours.
Mix the following ingredients into a slow cooker: 1/2 cup each of brown sugar, water, soy sauce, and hoisin sauce, a finely sliced onion, some green onions chopped, and a few cloves of garlic and a small cube of root ginger finely chopped.
Coat some bite-sized slices of beef in cornstarch, and fry briefly to brown. Add to the pot. Cook on low for about 4 hours.
Saturday, June 10, 2017
General Tso's Chicken
This recipe came from a collection of crock pot recipes, and I was impressed with how it turned out.
Mix the following into your crock pot: 1/2 cup each of sugar, soy sauce, and pineapple juice, 1/3 cup of apple cider vinegar, a few cloves of minced garlic, and a pinch of cayenne pepper and dried ginger.
Season a generous spoonful of cornstarch with salt and pepper, and coat chopped up pieces of chicken. Fry the chicken over a medium/high heat until browned and add to the crock pot.
Cook on low for 4 hours, stirring occasionally. When done, the sauce should be thick. If not, thicken with a bit of cornstarch mixed with water.
When I cooked this, I had no dried ginger so I substituted a spoonful of pickled ginger finely chopped. I was also fairly generous with the cayenne. The result had quite a zing to it, OK for me but you may want to take it easy if you're not used to spicy food.
Mix the following into your crock pot: 1/2 cup each of sugar, soy sauce, and pineapple juice, 1/3 cup of apple cider vinegar, a few cloves of minced garlic, and a pinch of cayenne pepper and dried ginger.
Season a generous spoonful of cornstarch with salt and pepper, and coat chopped up pieces of chicken. Fry the chicken over a medium/high heat until browned and add to the crock pot.
Cook on low for 4 hours, stirring occasionally. When done, the sauce should be thick. If not, thicken with a bit of cornstarch mixed with water.
When I cooked this, I had no dried ginger so I substituted a spoonful of pickled ginger finely chopped. I was also fairly generous with the cayenne. The result had quite a zing to it, OK for me but you may want to take it easy if you're not used to spicy food.
Wednesday, May 31, 2017
Pulled pork
This is a dish we had never encountered until we moved from Britain to Canada, but it is certainly one of our slow cooker favorites. Very easy to prepare, very tasty results.
We follow the recipe here on Chowhound.
Basically, put a layer of sliced onions and garlic in the bottom of the crock pot, and add a cup of stock. Pat the pork dry and rub all over with a mix of spices: a tablespoon each of dark brown sugar, chili powder and salt, and 1/2 teaspoon each of ground cumin and cinnamon. The amount of spice looks scary when you prepare it, but you want the pork to have a good coating and it works out OK. Place into the crock pot and cook long and slow (8 to 10 hours on low).
When cooked, remove the pork and pull apart. Drain off (but keep) the liquid and return the onions and the pork to the pot. Mix in with a good dollop of barbecue sauce to taste, and enough of the saved liquid to make the dish moist. Serve on buns with salad or coleslaw.
This is a good dish for pot lucks. If you're taking it with you to a party and reheating it there, pour some of the stock into a jar or bottle and take it with you so you can adjust the moisture at the last minute.
We follow the recipe here on Chowhound.
Basically, put a layer of sliced onions and garlic in the bottom of the crock pot, and add a cup of stock. Pat the pork dry and rub all over with a mix of spices: a tablespoon each of dark brown sugar, chili powder and salt, and 1/2 teaspoon each of ground cumin and cinnamon. The amount of spice looks scary when you prepare it, but you want the pork to have a good coating and it works out OK. Place into the crock pot and cook long and slow (8 to 10 hours on low).
When cooked, remove the pork and pull apart. Drain off (but keep) the liquid and return the onions and the pork to the pot. Mix in with a good dollop of barbecue sauce to taste, and enough of the saved liquid to make the dish moist. Serve on buns with salad or coleslaw.
This is a good dish for pot lucks. If you're taking it with you to a party and reheating it there, pour some of the stock into a jar or bottle and take it with you so you can adjust the moisture at the last minute.
Wednesday, May 17, 2017
Barbecued ribs
We like crock pot meals from time to time. Usually easy to prepare and you can come home from work to a cooked meal. This one is not a complete meal in itself but is very easy to prepare.
Marinate a rack of ribs in a mixture of Thai sweet chili sauce, honey, and tomato ketchup (in roughly equal measures). This can be done the night before. Place the ribs and the marinade into a slow cooker and cook on low through the day.
Serve with salad and carbs of choice.
Marinate a rack of ribs in a mixture of Thai sweet chili sauce, honey, and tomato ketchup (in roughly equal measures). This can be done the night before. Place the ribs and the marinade into a slow cooker and cook on low through the day.
Serve with salad and carbs of choice.
Tuesday, April 11, 2017
Lamb hotpot
A good heartwarming dish for a chilly evening.
Fry a chopped onion. When it starts to soften, add some lamb pieces and fry until browned. Place the lamb and onions into a casserole dish, add some chopped carrots and optionally a drained can of white kidney beans or Romano beans. Add enough gravy to cover the mixture - I use a packet of mushroom gravy mix for flavor. Top with sliced potatoes, cover and bake for an hour or so, until the potatoes are cooked through. Sprinkle with grated cheese and continue cooking with the lid off until the cheese has browned.
With only about 20 minutes preparation time, this dish can also be done in a slow cooker, so you come home to a complete ready-made meal.
Fry a chopped onion. When it starts to soften, add some lamb pieces and fry until browned. Place the lamb and onions into a casserole dish, add some chopped carrots and optionally a drained can of white kidney beans or Romano beans. Add enough gravy to cover the mixture - I use a packet of mushroom gravy mix for flavor. Top with sliced potatoes, cover and bake for an hour or so, until the potatoes are cooked through. Sprinkle with grated cheese and continue cooking with the lid off until the cheese has browned.
With only about 20 minutes preparation time, this dish can also be done in a slow cooker, so you come home to a complete ready-made meal.
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