six spicy italian sausages, a jar of classico spicy tomato and basil sauce, one green pepper and one red pepper sliced. dump it all into a pot, cook for four hours on high, serve on the bun of your choice.
Joined: Mon Jan 17, 2005 11:04 pm Posts: 311 Gender: Male
I need a good BBQ pork recipe; is the barbecoa recipe a good one for a person who cannot stand spicy foods? My wife has had an issue with spicey food since her gall bladder went missing.
I need a good BBQ pork recipe; is the barbecoa recipe a good one for a person who cannot stand spicy foods? My wife has had an issue with spicey food since her gall bladder went missing.
the barbacoa recipe isn't super spicy, and you can always scale back the hot by adding less jalapeno.
As we are now entering crock pot weather, I dusted mine off yesterday.
Made a homemade chicken soup using the full bird to create the stock. Turned out pretty good, but might've needed another hour or so to season to perfection. Looking forward to the leftovers.
Joined: Mon Oct 18, 2004 4:52 pm Posts: 10620 Location: Chicago, IL Gender: Male
Rebar wrote:
Chris_H_2 wrote:
Made a spinach, mushroom, and Italian sausage lasagna last night a la America's Test Kitchen. Turned out pretty stellar.
Link plz
I haven't seen it online (and if you can get it, you'll probably have to register with their site). I did, however, get the book "Slow Cooker Revolution" by them. I HIGHLY suggest it (and their other books). In addition to recipes, they have a whole bunch of interesting tips of the trade, and their food and equipment reviews. I think I spent $15 on Amazon with free shipping.
From "Slow Cooker Revolution," by the editors of Cook's Illustrated (America's Test Kitchen). Do not use no-boil noodles, they will turn too soft. And do not use homemade cream sauce, or it will curdle. Store-bought Alfredo sauce will stay intact. Serves 6 to 8. Ingredients Vegetable oil spray 8 curly-edged lasagna noodles (7 ounces), broken in half 1 tablespoon extra-virgin olive oil 1 1/2 pounds white mushrooms, trimmed and sliced thin 2 garlic cloves, minced 20 ounces frozen spinach, thawed, squeezed dry and chopped coarse 1 jar (15 ounces) Alfredo sauce 1 3/4 cups ricotta cheese (15 ounces) 1 1/4 cups grated Parmesan cheese (2 1/2 ounces) 1/2 cup minced fresh basil 1 large egg 4 cups shredded mozzarella cheese (1 pound) Directions Line slow cooker with aluminum foil collar: Layer and fold sheets of heavy-duty foil until you have a six-layered rectangle that measures 16 by 4 inches. Press the collar into the back side of the slow cooker insert. Fit two more large sheets of foil into the slow cooker, perpendicular to each other, with the extra hanging over the edges of the cooker for a sling to help remove the lasagna later. Bring 4 quarts water to boil in large pot. Add broken lasagna noodles and 1 tablespoon salt and cook, stirring often, until al dente. Drain noodles, rinse under cold water until cool, then spread out in single layer over clean kitchen towels and let dry. (Do not use paper towels; they will stick to noodles.) Heat oil in pot over medium-high heat until shimmering. Add mushrooms, garlic, and 1/4 teaspoon salt, cover, and cook until mushrooms are softened, about 5 minutes. Uncover, and continue to cook until mushrooms are dry and browned, 5 to 10 minutes longer. Stir in spinach and Alfredo sauce, scraping up any browned bits, and season with salt and pepper to taste. In bowl, mix ricotta, 1 cup Parmesan, basil, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Spread 1/2 cup mushroom-spinach sauce into prepared slow cooker. Arrange 4 lasagna noodle pieces in slow cooker, overlapping if necessary, then dollop 9 rounded tablespoons of ricotta mixture over noodles. Sprinkle with 1 cup mozzarella, then spoon 1 cup more mushroom-spinach sauce over top. Repeat layering of lasagna noodles, ricotta mixture, mozzarella and mushroom-spinach sauce twice more. For final layer, arrange remaining 4 noodles in slow cooker, then top with remaining mushroom-spinach sauce and sprinkle with remaining mozzarella and remaining Parmesan. Cover and cook until lasagna is heated through, about 4 hours on low. Let lasagna cool for 20 minutes. Using sling, transfer lasagna to serving platter and serve.
_________________ I remember thinking, "that's really gay". -- Cameronia
Users browsing this forum: No registered users and 4 guests
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot post attachments in this forum
