Crock Pot Recipes

Question : How many working mothers leave for work early morning, have a busy day at their place of employment and then have to come home tired and probably too exhausted to have to cook for the family?

Answer: Thousands upon thousands.

How would you like to spend 10-15 minutes in the morning preparing your ingredients for supper, throwing it all into one pot before going off to the grind mill.

And then coming home after 8 hours at work, and opening your door and catching a tantalizing aroma in your house and your family all holding their plates, their mouths drooling, waiting to be served whatever it is that smells so lovely.

Sound too good to be true, well now you can do it with Home Cooking Havens Crock pot recipes.

Today we going to show you how to do a delicious mouth watering Chunky Beef Ragu which makes your taste buds explode with the flavor.

• 1 Med size onion peeled and chopped.
• 4lbs (2kgs) Beef chuck cut in half.
• ½ cup Tomato paste.
• ½ cup Dry red wine (optional).
• 1-2 Tbsp. Red wine vinegar.
• 2 Medium carrots sliced thickly.
• 2 Celery stalks diced.
• 2 Dried Bay leaves.
• 3 tsp. Dried Oregano
• Ground salt and black pepper to taste.
• 1½ tsp. Dried Basil.
• 3 cloves Garlic crushed.
• 3tsp. Oregano.
• 1 cup Oxo Beef stock (any other Beef stock will also be fine).
  
• 3 Tbsp Worchester sauce.

• Place all your ingredients into your slow cooker.
• Season roast with salt and pepper and place on top of your ingredients.
• Pour 1½cups Oxo beef stock.
• Cover, and cook 9 hours on low until meat is tender and can easily be shredded  with a fork.

Then go to work at your real job!!

When  you get Home:

• Remove Bay leaves.
• Allow to cool  for 10 minutes.
• Now using 2 forks shred the meat in the slow cooker.
• Stir in red vinegar to taste.
  

Now how easy was that?

 All that remains is to cook some pasta of your choice.

Plating

Below you will see that I have given a few ideas for plating.If  you should have other ways of serving,  we would love to hear from you on our facebook.

• With any Pasta.
• Rice.
• Pap.
• French bread roll. 
• Side dish of any fresh salad of your chose. .
  
  
  

P.S.  Who Invented the slow cooker?

An inventor named Irving Nachumsohn received the patent for the device that became the Crock-Pot on Jan. 23, 1940. Nachumsohn, who went by the surname Naxon, invented the slow cooker to cook Cholet, Which is a traditional stew eaten by Jews in eastern Europe on the Sabbath.

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

.