BH&G Slow Cooker

ABOUT THE MEAT Always thaw frozen meat and poultry before cooking. Frozen meat slows the cooking rate, so food temperature hovers in the food-safety danger zone for too long. Also, while it’s not necessary to brown meat before it goes into the slow cooker, if you have time, browning the meat in a skillet is worth it. The caramelization adds flavor and a golden brown color to your finished meat. TEST YOUR OLD COOKER If your slow cooker has been around for a while and you wonder if it still heats accurately, try this test: Fill the slow cooker one-half to two-thirds full with water. Turn it on and set on low. Heat the water for eight hours, then check the water temperature with a food thermometer. It should be about 185°F. A…

SUPREME PIZZA FONDUE HANDS ON 20 minutes SLOW COOK 3 hours + 15 minutes (low) In an 8-inch skillet cook 4 oz. bulk pork sausage, 4 oz. ground beef, ¼ cup chopped red onion, and 1 clove garlic, minced, over medium-high until meat is browned. Drain off fat. In a 1½- or 2-qt. slow cooker combine meat mixture, 1 (24- to 32-oz.) jar marinara sauce; 1½ cups sliced mushrooms; 2 oz. sliced pepperoni, chopped; ¼ cup sliced ripe olives (optional); and 1 tsp. dried basil or oregano, crushed. Cover and cook on low 3 hours. Stir in ¼ cup chopped green or yellow bell pepper. Cover and cook on low 15 minutes more. Serve with vegetable sticks, cheese cubes, breadsticks, and/or whole grain bread cubes for dipping. Makes 16 servings (¼ cup dip…

HOT CHOCOLATE 6 WAYS HANDS ON 15 minutes SLOW COOK 4 hours (low) or 2 hours (high) In a 3½- or 4-qt. slow cooker combine 6 cups half-and-half, 2 cups heavy cream, and 12 oz. chopped bittersweet or semisweet chocolate. Cover and cook on low 4 hours or high 2 hours, whisking once halfway through. Whisk well. Stir in 1 Tbsp. vanilla. Serve immediately or keep warm, covered, on warm or low up to 2 hours. If you like, top servings with marshmallows or sweetened whipped cream. Makes 12 servings (¾ cup each). PER SERVING 430 cal., 38 g fat (24 g sat. fat), 88 mg chol., 85 mg sodium, 22 g carb., 2 g fiber, 17 g sugars, 7 g pro. PEANUT BUTTER HOT CHOCOLATE Microwave 3 Tbsp. creamy peanut butter in 10-second intervals until…

BUFFALO CHICKEN SLIDERS HANDS ON 15 minutes SLOW COOK 6 to 7 hours (low) or 3 to 3½ hours (high) 1. Place chicken in a 3½- or 4-qt. slow cooker. Add broth and sliced celery. Cover and cook on low 6 to 7 hours or high 3 to 3½ hours. 2. Remove chicken from cooker and shred using two forks. Pour cooking liquid into a bowl. Return chicken to cooker. Stir in buffalo wing sauce and, if needed, enough of the cooking liquid to moisten chicken. 3. Using a slotted spoon, fill rolls with chicken mixture. Serve with dressing and carrot and/or celery sticks. Makes 16 sliders. PER SLIDER 186 cal., 7 g fat (2 g sat. fat), 57 mg chol., 214 mg sodium, 19 g carb., 1 g fiber, 7 g sugars, 13 g pro. PINEAPPLE…

BUTTERNUT SQUASH SHAKSHUKA HANDS ON 25 minutes SLOW COOK 11 to 12 hours (low) or 5½ to 6 hours (high) + 25 minutes (high) ¾ cup chopped red bell pepper½ cup halved and thinly sliced onion1 fresh jalapeño pepper, seeded and finely chopped (tip, p. 33)2 cloves garlic, minced1 tsp. dried oregano, crushed1 tsp. ground cumin½ tsp. salt½ tsp. black pepper1 2-lb. butternut squash, peeled, seeded, and chopped (6 cups)1 15-oz. can or ½ of a 28-oz. can crushed tomatoes1 8-oz. can tomato sauce6 eggs¾ cup crumbled feta cheese(3 oz.)2 Tbsp. chopped fresh parsleyPita bread rounds, warmed 1. In a 3½- or 4-qt. slow cooker combine first eight ingredients (through black pepper). Stir in squash, crushed tomatoes, and tomato sauce. 2. Cover and cook on low 11 to 12 hours or high 5½ to 6…

BEEF AND VEGGIES HANDS ON 20 minutes CHILL up to 3 days SLOW COOK 8 to 10 hours (low) 1 2½- to 3-lb. boneless beef chuck roast, trimmed and cut into 2- to 3-inch pieces2 carrots, cut into 1-inch pieces2 stalks celery, cut into 1-inch pieces1 cup thin onion wedges12 oz. whole tiny new potatoes¼ cup fresh lemon juice2 Tbsp. Dijon mustard2 cloves garlic, minced1 tsp. salt½ tsp. black pepper½ cup beef broth 1. In a 2-gal. resealable plastic bag or airtight container combine first 10 ingredients (through pepper). Seal bag; store in refrigerator up to 3 days. 2. In a 4- or 6-qt. slow cooker combine meat mixture and broth. Cover and cook on low 8 to 10 hours. Remove meat and coarsely shred into chunks using two forks. If desired, coarsely mash potatoes. Stir…