Crockpot Tips Ii

Course : Crockpot
Serves: 1
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Ingredients:

---None
 

Preparation / Directions:

As soon as possible, transfer any lefover food to a storage container and refrigerate or freeze. For extra covenience, use an automatic timer to start the cooker while you're away. However, the food should NOT stand more than 2 hours before the crockpot switches on. If using the timer, assemble the recipe and THOROUGHLY chill it. When time to leave the house, place chilled food in the crockpot. EXCEPTION: If the recipe calls for frozen chicken or fish, do NOT use an automatic timer! The standing time would give the forzen food a chance to thaw, resulting in overcooked fish or chicken. CLEANUP: As soon as you remove the food from the crockpot, uplug it and fill the liner with VERY HOT soapy water. (DO NOT ADD COOL WATER!!) Let the liner soak while you're eating. NEVER IMMERSE THE OUTSIDE PART OF THE COOKER OR LET THE CORD GET IN WATER!! Wipe the outside metal shell with a damp soft cloth and dry with a towel. MAKE AHEAD TIP: The night before, brown the meat, drain well, and wrap in foil. Clean and chop vegetables. Place vegetables, seasonings and liquids into a bowl (or liner, if removable) and chill overnight. Lifting meat loaf into and out of the crockpot is easy if you use foil "handles. Tear off 3 18x2-inch strips of HEAVY foil (or use reg. foil folded to double thickness). Criscross the foil strips in a spoke design on top of a large sheet of waxed papper. Shape the meat loaf in the center of the spoke. Lift the ends of the foil strips to transfter the meat loaf to the cooker. Leave strips under meat during cooking. The strips will enable you to remove the cooked meat without destroying its shape. Layer foods for best result. First, place vegetables in the bottom of the crockpot.Next sprinkle quick-cooking tapioca over the vegetables. The tapioca will thicken the juices as the meal cooks, making a delicious, ready-to-serve gravy. Finally, set the meat atop the vegetables and place the lid on the crockpot securely. For soup toppers, use crushed crackers, shredded cheese, toasted bread cubes or seasoned croutons, plain or cheese-flavored popcorn, shredded carrot, sour cream and snipped parsley or chives. For more elaborate toppers, cut shapes from toast with cookie cutters. (Fun to float on a soup.) For extra flavor, spread the toast with flavored butter, cheese spread or pesto before cutting. Freeze leftover foods in freezer containers with tight-fitting lids. Food expands when frozen. Leave 1/2" head room below rims of containers.You can also cool soup or broth in ice cube tr


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