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That steady workhorse, the Crock Pot, with its simple settings ("high, low, warm") and heavy ceramic interior is a valuable part of any kitchen setup all year long.
Crock-Pot Scalloped Potatoes Using your slow cooker frees up space in the oven during holiday meal prep, and this potato dish doesn't disappoint. The sliced spuds become crispy and golden in no time.
Mashed carrot is a dish prepared by cooking and then mashing carrots. Milk, butter, salt and pepper are commonly mixed in after the carrots are mashed. [1] Carrots can also be roasted in the oven before mashing. [2] [3] Other mashed vegetables may be added to the mashed carrots. These include onions, parsnips, turnips, squash, and rutabaga.
Crock-Pot Mac and Cheese Comforting, cheap, and easy—it really doesn't get better than that! This creamy mac and cheese is complete with a trio of cheeses: American, cheddar, and a little bit of ...
A modern, oval-shaped slow cooker. A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. [1]
Clapshot is a traditional Scottish dish that originated in Orkney [1] [2] [3] and may be served with haggis, oatcakes, [2] mince, sausages or cold meat. [3] It is created by the combined mashing of swede turnips and potatoes ("neeps and tatties") with the addition of chives, butter or dripping, salt and pepper; some versions include onions.
Place corned beef fat side up in slow cooker, then layer carrots and potatoes around. Pour in stock; add seasoning packet and dry mustard. Cook on low for 2-3 hours, then add the cut up cabbage.
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.