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Use Your Slow Cooker to Turn Roasted Mushrooms Into a Lazy Day Soup

There are few things in life more enjoyable than a mound of roasted mushrooms. Whether scarfed down hot or at room temperature, using a fork or a spoon, I can plow through them like nobody's business. The question is, how do you take those same mushrooms, with their intense, savory roasted flavor, and turn them into a rich, comforting soup? The slow cooker sure comes in handy at times like these. More

3 Easy Slow Cooker Recipes for Your Leftover Turkey

Nobody feels like cooking full meals the day after Thanksgiving, which is where leftovers come in. But you don't have to stick with the same old reheat-eat-repeat. By letting your slow cooker do most of the work for you, you can take those leftovers and transform them into brand new dishes with just a little bit of time and effort on your part. Here are three of my favorite recipes. More

Sunday Supper: Oven-Roasted Tomato Sauce With Salami, Olives, and Pecorino

This no-fuss, foolproof oven-roasted tomato sauce is loaded with bold ingredients: salami, sherry vinegar, kalamata olives, capers, and a smashed anchovy, all tied together with olive oil and a touch of white wine. Its secret ingredient? A bit of maple syrup for sweetness. Then, it's tossed with al dente spaghetti noodles and showered with Pecorino and lemon zest. More

How to Make Slow Cooker Chicken Tortilla Soup With All the Fixings

Rich chicken tortilla soup, made from slow-simmered chicken thighs, joins quintessential toppings—avocado, red onion, sour cream, cilantro, cheese, tortillas, limes and hot sauce—in this simple, sustaining slow-cooker meal. The broth gets both depth and brightness from chili powder, smoky chipotles, fire-roasted tomatoes, cumin, and a couple of secret ingredients: unsweetened cocoa powder and apple cider vinegar. More

Like Beer and Sausage? Roast Them Together With Peppers and Onions For an Easy Fall Dinner

Instead of getting charred and snappy like they would on the grill, these German-style garlic sausages wind up with a nice, evenly browned surface thanks to a hot oven and baste in beer, olive oil and red wine vinegar. An accompaniment of quick-pickled peppers and onions ups the ante -- and offers an excuse to use end-of-season produce. More

Cider-Braised Country-Style Pork Ribs With Creamy Mashed Potatoes

Containing a mix of light and dark meat, country-style pork ribs braise well, yielding tender meat that both flavors and absorbs the liquid they cook in. With that in mind, I built mine from rustically cut nubs of carrot, celery, onion and garlic, plus tomato paste, all cooked in the same Dutch oven that's used to brown the pork. It's all flavored with cider, vinegar, and dijon mustard. After a time spent in a low oven, the whole shebang is served on top of creamy mashed potatoes. More

The Ultimate Comfort Food: Slow Cooker Sunday Gravy

A sacred Italian-American institution, Sunday gravy is a meat-forward, all-day-simmered meal, with as many variations as there are Italian families. My version incorporates flank steak braciole, Italian sausage, tender meatballs, and pork ribs along with onions, carrots, celery, and garlic, all simmered together in a rich red sauce. The slow cooker makes easy work of what once took hours of stove-side babysitting with a wooden spoon. More

Give Your Burgers an Italian Twist With These Pepper-Crusted, Mozzarella-Stuffed Sausage Patties

Homemade Italian sausage is formed into patties and stuffed with nuggets of mozzarella cheese. Then, the burgers are heavily pepper-crusted on the rims and finished with a dollop of creamy ricotta, red sauce, and fresh basil. Perhaps best of all, though, is the garnish of vinegar peppers that roast in the oven (or, alternately, cook in a tin right on the grill). More

Sunday Supper: Baked Shells With Roasted Red Pepper Cream Sauce and Italian Sausage

A base of roasted red pepper cream sauce swaths pre-cooked, medium-sized pasta shells. I like the sauce smooth and silky, so I purée the roasted pepper mixture before adding a combination of heavy cream and half-and-half, along with three cheeses: ricotta, Fontina, and Asiago. Italian sausage, garlic, and onions, boost the sauce with extra flavor. More

Sunday Supper: Short Rib, Caramelized Onion, and Gouda Grilled Cheese

This insanely delicious sandwich requires a little more prep work than most but it is absolutely worth it: Filled with juicy, shredded beef short rib, sweet and tender caramelized onions, melted Gouda cheese, and a sharp mustard sauce, then tucked into griddled marbled rye bread, they're far more than just an easy snack. This is an indulgent meal unto itself. More

Bacon-Wrapped, Jalapeño Popper-Stuffed Grilled Chicken Breasts

A fair question: who doesn't like jalapeno poppers? With that in mind, this dynamite chicken recipe offers a drool-worthy alternative to the average, grilled bird. The chicken is filled with a cream cheese and sour cream mix that's specked with canned, roasted jalapenos, garlic and Parmesan cheese. Then, it's wrapped in bacon and grilled over indirect heat for a smoky finish. More

Lazy Day Slow-Cooker Mushroom Soup

Hey there. It calls for both heavy cream and half and half (all fixed). Thyme sprigs are used to roast the mushrooms, but they become crackly in the oven. So fresh ones slow-cook to infuse the soup with additional flavor. So discard them in both cases. As for removing the cooking liquid and returning it, the goal is the get the mushrooms roasty and flavorful.

Slow-Cooker Puerto Rican Pernil With Pique Criollo

@iamdanfinn Literally flip it, bottom side up (fat side down). @jonagerlach1 Cook it in a 275-degree oven for 6-7 hours, basting periodically, fat-side up. @dinaofdoom The long cooking time allows the shoulder to brown in the slow cooker. To ensure the fat side browns, which you flip downward halfway through, return it to fat-side up the last hour or so of cooking.

Bacon-Wrapped, Jalapeño Popper-Stuffed Grilled Chicken Breasts

@MtDave Mine were not freakishly large. I'd say mid-sized.

Chorizo-Stuffed Chicken Breasts With Queso Sauce

@ErinMH It's 1 6-ounce link Mexican chorizo, casing removed. It's fixed now! American cheese is your best bet in general because you're aiming for the creaminess.

Stuffed Chicken Adventures: Mushroom-Stuffed Chicken Paprikash

@peeweeherman I've had no luck with a rolling pin either, and investing in a mallet solved the problem. Mine has two sides, one for pounding and one for tenderizing. It's worth the small investment because it makes all the difference.

Curried Jamaican Beef Patties

@OmarM Yes, they were cut in half prior to the photo. My half-moons made six patties exactly, with a about a cup of the meat mixture to spare.

Tomato Bounty Week: Stuffed Cherry Tomatoes With Bacon, Parmesan, and Parsley

@spilk I've never tried them that way. They've always seemed like a cold appetizer to me. Curious how that will go.

Tangy and Sweet Tomato-Bacon Jam With Onions and Garlic

@hungry for the next meal I don't think it'd be safe as shelf-stable. The acidity isn't high enough.

Tangy and Sweet Tomato-Bacon Jam With Onions and Garlic

@RubbaDukee It will keep longer than that, but it's best within three days. The bacon starts to loose some of its textural integrity. You can also freeze some of it for later.

Slow-Cooked Korean Short Ribs With Green Onion and Pear

@lovemcm Sure, it works just fine in the slow-cooker, as long as you brown it nicely first. @johnnytakes5 That's correct, boneless English cut short ribs.

Summer Grain Salads: Whole-Wheat Spaghetti Salad With Grilled Zucchini, Olives, and Feta

@Adele Ramirex Feel free to use penne if it's a pasta shape you prefer in salad.

Fruity Black Rice Salad With Cilantro, Avocado, and Pepitas in Chili-Orange Vinaigrette

@Zach A. I wouldn't assemble it in advance. The fruit and avocados need to be fresh-cut. If you make the rice ahead, let it cool, and toss it with a small bit of oil. Then store it in a resealable bag or container in the fridge. Do the assembly in the morning before work.

Slow-Cooked Korean Short Ribs With Green Onion and Pear

@Lucas.3rd Definitely. Just brown it first and set it on low for eight hours. You'll want to check the liquid level periodically in this case too.

Pork Meatball Vindaloo With Pearl Couscous

@asterik You want to distribute the soaked (but squeezed-out) bread evenly through the meatball mixture.

Sunday Supper: Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream

@momtimestwo Use an eye of round roast, cooked to medium rare, in its place. Far less spendy but a perfect substitute.

One-Dish Pork Chops With Muffuletta Relish

@bubblerich Thanks for the catch. It should be 1 gallon of water.

Soy-Glazed Roast Chicken

@Zach A. I'd start checking it about 15-20 minutes sooner.

Sunday Supper: Soy-Glazed Roast Chicken

@BillyZoom and @BeavisPeters, As stated above "But because the chicken does get pretty dark" you should tent it. It didn't burn, actually, but the sugars caramelize.

Slow Cooker Harissa Beef Stew With Lemon Yogurt

@thecavemancook Meant to add paprika to the remove list. Sorry about that.

Slow Cooker Harissa Beef Stew With Lemon Yogurt

1 teaspoon paprika
@thecavemancook No problem. Just skip the chile powder, cumin, cinnamon, coriander, mint and caraway seed. Maybe cut the garlic in half (or don't). Then I'd add two tablespoon-fulls of prepared harissa to start.

Slow-Cooker Italian Sausage Meatballs With Chianti Sauce and Fusilli

@CuriousAppetite Yes, the low setting. @ALRUI Love oats instead; they all-but disappear, without changing the texture. @ClubMed Just go a little light on the breadcrumbs if you go that route. But I really prefer oats.

Oven-Baked Espresso, Cocoa, and Chili-Rubbed Baby Back Ribs

@Tipsykit37 Absolutely. Use those ground beans! @Annie1959 If you keep the grill at steady temps and approximately as above, I'd follow the same pattern.

Sunday Supper: Oven-Baked Espresso, Cocoa, and Chili-Rubbed Baby Back Ribs

@Vittrick The "green" is Grace brand Scotch Bonnet.

Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes

@cookingis fun. If you can, use a bit of "browning sauce" though, because the point is to build depth. Soy sauce doesn't have the same impact.

Slow-Cooker Beef Stroganoff

@ elangomatt, et. al, that is correct, they are Reames frozen egg noodles. The dried ones work great, too. They just look different and don't have the same "chew."

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