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…

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…

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…

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…

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…

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.…