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Reading Michael's (swak6287) wife's food blog has given me a great idea. Why don't we share our favorite recipes with each other.
I'd love to post my favorite recipe for an Indian lamb curry, but the CD on which I've saved all of my recipes has been misplaced. But I do have a recipe or two I can share.
Here are a couple that use your slow cooker instead of your oven. Great for those hot days where you don't want to heat up your kitchen.
Here's a quick and easy lasagna recipe
SLOW COOKER LASAGNA
4 pounds ground chuck
4 (28oz.) jar spaghetti sauce
32 lasagna noodles
3 (15oz.) cottage cheese
4 t. dried Italian seasoning
11/3 cups water
4 (4oz.) cans of mushrooms
6 cups shredded part-skim mozzarella cheese
Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, mushrooms, seasoned meat and water in bowl. Layer thinly in bottom of lightly greased 6 -quart electric slow cooker: 4 uncooked lasagna noodles, sauce mixture, cottage cheese & mozzarella cheese. Repeat for each layer (approx 8 total layers). Cover & cook on high setting for 1 hour; reduce heat & cook on low setting for 5 hours. Can do ahead and store in fridge!! Yields 16 Servings
And here's one for one of my favorite deserts
SLOW COOKER RICE PUDDING
4 eggs, beaten
1 qt. milk, scalded
1 c. sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2/3 c. chopped dates or raisins
3 to 3 1/2 c. rice, cooked
In slow cooker, combine all ingredients. Cover. Cook at high setting for 2 hours. Stir after 1 hour. Reduce temperature to keep warm for serving or chill in refrigerator and serve cold. Serve with light cream or top with whipped cream, if desired.
Makes 10 to 12 servings.
I really love Jamaican cooking so I'm a subscriber to a Jamaican food site and get newletters with great recipes. My favorite is Curried Goat
Here it is courtesy of www.jamaican-recipes.com
CURRY GOAT
3 lb. Goat Meat (cut up in bite size pieces)
1 Large Onion (chopped)
2 cloves Garlic (chopped)
1 Scotch Bonnet Pepper (chopped and seeded)
4 oz. Jamaican Curry Powder
1 oz. Cooking Oil
1 oz. Ground Black Pepper
2 tbsp. Salt
4 sprig. Thyme
1/2 oz. Vinegar
6 Pimento Seeds (Allspice)
Method:
Wash goat meat with vinegar and water. Rub in all the season with goat meat and let it sit in the refrigerator for 1 hour.
Remove the meat from the refrigerator and then remove the seasoning from the goat meat.
In a saucepan, heat the oil on high until it smells. Add 1 oz. curry powder to the hot oil. Stir curry powder in oil until the color starts to change.
Put the goat meat in the saucepan now. Stir the meat in the hot oil for two minutes; be careful not to burn the meat.
Add 1 oz. water to the pot, keep stirring until the meat looks like the muscles are tightening up.
Now turn down the heat to medium and add 2 cups of water to the meat in the saucepan. Cover the pot and let this stew simmer for 20 minutes. Check on the meat in the pot, stir again and add water to cover the meat.
Simmer for another 20 minutes, and then check to see if the meat is medium soft.
If it is so, add the seasoning you removed earlier to the pot. Let the stew simmer for another 15 minutes on a slightly lower heat (between medium and low).
Note : Although this is a stew, it should not be dominated by watery type gravy. You should make this stew cook until most of the water is evaporated, and let the fat from the goat flavor the stew.
It takes practice and trial and error sometimes to get a perfect Curry Goat, so don’t give up on your first try.
Serve with rice.
Hope to see lots of recipes for all to enjoy
Happy eating!!
I'd love to post my favorite recipe for an Indian lamb curry, but the CD on which I've saved all of my recipes has been misplaced. But I do have a recipe or two I can share.
Here are a couple that use your slow cooker instead of your oven. Great for those hot days where you don't want to heat up your kitchen.
Here's a quick and easy lasagna recipe
SLOW COOKER LASAGNA
4 pounds ground chuck
4 (28oz.) jar spaghetti sauce
32 lasagna noodles
3 (15oz.) cottage cheese
4 t. dried Italian seasoning
11/3 cups water
4 (4oz.) cans of mushrooms
6 cups shredded part-skim mozzarella cheese
Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, mushrooms, seasoned meat and water in bowl. Layer thinly in bottom of lightly greased 6 -quart electric slow cooker: 4 uncooked lasagna noodles, sauce mixture, cottage cheese & mozzarella cheese. Repeat for each layer (approx 8 total layers). Cover & cook on high setting for 1 hour; reduce heat & cook on low setting for 5 hours. Can do ahead and store in fridge!! Yields 16 Servings
And here's one for one of my favorite deserts
SLOW COOKER RICE PUDDING
4 eggs, beaten
1 qt. milk, scalded
1 c. sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2/3 c. chopped dates or raisins
3 to 3 1/2 c. rice, cooked
In slow cooker, combine all ingredients. Cover. Cook at high setting for 2 hours. Stir after 1 hour. Reduce temperature to keep warm for serving or chill in refrigerator and serve cold. Serve with light cream or top with whipped cream, if desired.
Makes 10 to 12 servings.
I really love Jamaican cooking so I'm a subscriber to a Jamaican food site and get newletters with great recipes. My favorite is Curried Goat
Here it is courtesy of www.jamaican-recipes.com
CURRY GOAT
3 lb. Goat Meat (cut up in bite size pieces)
1 Large Onion (chopped)
2 cloves Garlic (chopped)
1 Scotch Bonnet Pepper (chopped and seeded)
4 oz. Jamaican Curry Powder
1 oz. Cooking Oil
1 oz. Ground Black Pepper
2 tbsp. Salt
4 sprig. Thyme
1/2 oz. Vinegar
6 Pimento Seeds (Allspice)
Method:
Wash goat meat with vinegar and water. Rub in all the season with goat meat and let it sit in the refrigerator for 1 hour.
Remove the meat from the refrigerator and then remove the seasoning from the goat meat.
In a saucepan, heat the oil on high until it smells. Add 1 oz. curry powder to the hot oil. Stir curry powder in oil until the color starts to change.
Put the goat meat in the saucepan now. Stir the meat in the hot oil for two minutes; be careful not to burn the meat.
Add 1 oz. water to the pot, keep stirring until the meat looks like the muscles are tightening up.
Now turn down the heat to medium and add 2 cups of water to the meat in the saucepan. Cover the pot and let this stew simmer for 20 minutes. Check on the meat in the pot, stir again and add water to cover the meat.
Simmer for another 20 minutes, and then check to see if the meat is medium soft.
If it is so, add the seasoning you removed earlier to the pot. Let the stew simmer for another 15 minutes on a slightly lower heat (between medium and low).
Note : Although this is a stew, it should not be dominated by watery type gravy. You should make this stew cook until most of the water is evaporated, and let the fat from the goat flavor the stew.
It takes practice and trial and error sometimes to get a perfect Curry Goat, so don’t give up on your first try.
Serve with rice.
Hope to see lots of recipes for all to enjoy
Happy eating!!
