TravelTalkOnline Forums People Talk Recipes a few slowcooker recipes...

thanks for sharing the recipe; doesn't sounds strange at all. i've never cooked with tamales. if i can find it while grocery shopping this weekend, i might just have to try this one out too. as for the flank steak, how thin should i pound it? flank is already cut relatively thin to begin with.

The canned tamales are getting more difficult to find. Only one of the four grocery chains in my area carry them...as well as super Walmarts. As to pounding the flank steak, you use the aggressive side of the mallet. The object is to break down the meat a little but also so that it becomes rollable. Without pounding it, it isn't very easy to roll together. Enjoy

YES! I always use the agressive side (side with the dimples)
to pound a flank steak... to about a uniform 1/2 inch thick...
and always slice thin, on the bias (even when rolling)...
Tastiest steak available (along with a skirt steak) IMO...
I even pound them out for grilling... dry rubbed (after pounding) for 24 hours B4... or with a nice terriaki marinade...

Have to try your recipe.... sounds excellent!

made this last night Contessa--FABULOUS!! thank you! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/toast.gif" alt="" />

Glad you enjoyed! Isn't finding a new and good recipe fun? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Being a self taught cook, I am always curious about things I read in recipes. I think this is the first time I have seen where you add the salt at the end of the cooking...It always seems to be one of the first things entered. Why....or, what does adding it late do opposed to putting it in early? Thanks for furthering my culinary knowledge. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Salt is subjective as to when to add it...
I usually cook without it if I can, and let people season as they like individually...
BUT, if the recipe needs to draw out moisture, like for onions, celry or beef, etc. then I will add as the recipe calls for...

Some people believe that salting legumes at the beginning of the cooking process tends to make them tough, so they add the salt at the end. I've never tested it to know, I always add it at the end when cooking any dried bean or lentils.

True, Georgia, especially meats, which salt tends to toughen (Emeril salts meat before cooking and it always blows my mind! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />). Plus, when combining ingredients some bring out a 'saltiness' in the finished product, so it's best to taste before adding salt. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Oh, I always salt my meat before I cook it; I don't think it makes it tough. Yes, you do need to take into consideration the other ingredients you're going to add, but I'm a big believer in salting in layers as you add the ingredients; it allows the salt to flavor the ingredients, not just sit on top of them.

JMHO <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Georgia, I'm with you there. I always salt my meats and I am also a big believer in salting in layers and peppering, also. Only thing I don't salt are carrots...I always put sugar in the water when cooking.

When I do steaks on the grill, I always salt and pepper before cooking. Don't necessarily do that with other meat, but I do steak. I thought that was the way you were supposed to do it..

salt draws out the moisture from meats... so if you salt meat first, it will get a good outside crust, to keep the rest inside of the meat juicer...

Slow Cooker Savory Brisket Stew (from www.Pillsbury.com)


Butternut squash and crushed tomatoes bring color to a beef stew cooked in a robust, red wine broth.

Prep Time: 25 Min Total Time: 8 Hr 40 Min Makes: 14 servings (1 1/4 cups stew and 1 cup noodles each)


INGREDIENTS
1 fresh beef brisket (3 lb; not corned beef), cut into 3 pieces lengthwise
1 medium butternut squash (3 lb), peeled, cut into 3/4- to 1-inch cubes (about 8 cups)
1 medium onion, cut into 1/2-inch wedges (1 cup)
1 teaspoon salt
1/2 teaspoon pepper
1 can (28 oz) Progresso® crushed tomatoes, undrained
2 cups Progresso® beef flavored broth (from 32-oz carton)
1 cup dry red wine or Progresso® beef flavored broth
14 cups uncooked wide egg noodles (28 oz)
1/4 cup quick-cooking tapioca

DIRECTIONS
1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, arrange brisket pieces, fat side up. Add remaining ingredients except noodles and tapioca in order listed.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Cook and drain noodles as directed on package. Meanwhile, remove brisket from cooker and place fat side up on cutting board. If necessary, scrape off any fat from brisket and discard. Using 2 forks, coarsely shred brisket.
4. Stir tapioca into liquid in cooker. Return shredded brisket to cooker. Increase heat setting to High. Cover; cook about 15 minutes or until thickened. Serve stew in soup bowls over hot noodles. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa--14 CUPS noodles??????? Somehow, that doesn't seem right???? That's like 4 bags???? <img src="http://www.traveltalkonline.com/forums/images/graemlins/confused.gif" alt="" />

My guess would be 4 cups....I think it might be a typo.

Dang!! That's a lot of noodles. I didn't proof-read. Let's see....28 oz.....that would be probably 2 pkg. noodles. That's still a lot of noodles.
Perhaps they meant 1/4 cup?? I'll check it out and get back to you.....


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I just checked out the reviews (7) and not one of them mentioned too many noodles. What's with that?? And every review was positive. Don't know....I guess you'll have to wing it. Personally, I think 1- 28 oz. pkg. of noodles seems excessive. But, that's all I'd use....not an ounce more.
Good Luck!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Is there such a thing as a 28 oz package of noodles??? Still seems like an awful lot.

It does say the recipe is for 14 servings... so 2 oz. noodles each serving...

You are correct. It also calls for 3 pounds of brisket, which is a lot. Guess it was correct after all..

Yeah...
we only make 14 servings when we go upstate to see the kids & grandrats... or they all come down here to see us!
For Deb & I, I'd just cut the recipe in 1/3'rds... and have leftovers...
we'd get two or three nights out of that...

Yes, that is odd, why they would have it as 14 servings, other than I guess it's the recipe for a whole brisket..

This looks great! It's from www.about.com which has many great recipes. I've never cooked a whole chicken in the crockpot so am interested in how they come out. This tempted my palate <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />.
I think this sounds like a good recipe for a crockpot liner.....

Crockpot Sticky Chicken

This chicken turns a beautiful gorgeous brown color and is so moist and delicious.

Prep Time: 15 minutes
Cook Time: 8 hours

Ingredients:

* 4 garlic cloves, minced
* 1 whole orange, sliced
* 3 Tbsp. honey
* 3 Tbsp. soy sauce
* 1 Tbsp. finely minced ginger root
* 4 lb. whole roasting chicken
* 2 Tbsp. cornstarch
* 1 cup chicken stock
* salt and pepper to taste

Preparation:
Rinse chicken thoroughly and drain well. Pat the chicken with paper towels to dry well. Stuff garlic and orange slices inside chicken.

Spray a 4-6 quart crockpot with nonstick cooking spray and place chicken inside. Combine honey, soy sauce and ginger root in small bowl and pour over chicken. Cover crockpot. Cook on LOW for 6-8 hours. The chicken should be fork tender and thoroughly cooked; 170 degrees into the leg or thigh on an instant read thermometer.

Remove chicken from crockpot and cover with foil to keep warm. Mix cornstarch and chicken stock in small saucepan and add the juices left in the crockpot. Mix well, transfer to a saucepan, and cook over medium high heat until the sauce boils and thickens, stirring frequently. Add salt and pepper to gravy to taste and serve with chicken.
6 servings


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa <img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" />

Yummmm! that does sound good!

That sounds wonderful-I'm definitely going to try it this weekend.

contessa, that sounds great! i've made whole chicken in the slow cooker and it never turns out nicely browned, rather falling off the bone good. i still plan on making the lentil soup, but this chicken one seems mighty fine too. thanks for sharing another recipe.

Made this chicken on Sat night. Fire going, crockpot going, wine, what a great cold evening. We loved the chicken. Thank you Contessa! We did not make the extra sauce, because the chicken was so moist. Will definitely make it again. Very easy!

Here's another great sounding recipe from www.bhg.com. This would make a terrific Superbowl dinner, too!! Someone suggested using sweet potatoes which would definitely take this up a notch! Buono Appetito!!


Beef and Bean Ragout


Makes: 6 servings
Prep: 10 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours (high)


Ingredients

* 1 pound beef stew meat, cut into 1-inch cubes
* 1 16-ounce can kidney beans, rinsed and drained
* 1 15-ounce can tomato sauce with onion and garlic
* 1 14.5-ounce can Italian-style stewed tomatoes
* 1/2 of a 28-ounce package frozen diced hash brown potatoes with onions and peppers (about 4 cups)
* Fresh oregano leaves (optional)

Directions

1. in a 3-1/2- or 4-quart slow cooker, stir together meat, beans, tomato sauce, undrained tomatoes, and hash brown potatoes.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, garnish each serving with fresh oregano leaves. Makes 6 servings.

[Nutrition Facts
* Servings Per Recipe 6 servings
* Calories 260,
* Total Fat (g) 3,
* Saturated Fat (g) 1,
* Monounsaturated Fat (g) 1,
* Cholesterol (mg) 45,
* Sodium (mg) 835,
* Carbohydrate (g) 35,
* Total Sugar (g) 6,
* Fiber (g) 7,
* Protein (g) 23,
* Vitamin C (DV%) 26,
* Calcium (DV%) 5,
* Iron (DV%) 22,
* Percent Daily Values are based on a 2,000 calorie diet]


<img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" /> Contessa

I made this yesterday and it was delicious. The meat fell off the bone and was extremely moist. There were parts that browned, however, most of it did not. Not sure if I did something wrong, but it was fine by me. I did make the gravy, however, I think I would half it in the future as it made way too much for the chicken. I'll definitely make it again and serve it for company.

Glad you enjoyed! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

crockpot sticky chicken turned out great, thanks Contessa! hope you are enjoying the sunshine!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/toast.gif" alt="" />