Oven To Crockpot Cooking Info Food

OVEN TO CROCKPOT COOKING INFO

Steps:

• 1. General Oven to Slow Cooker Cooking Time Conversions 15 to 30 minutes oven 1-1/2 to 2-1/2 hours on HIGH or 4 to 6 hours on LOW in slow cooker 35 to 45 minutes oven 2 to 3 hours on HIGH or 6 to 8 hours on LOW in slow cooker 50 minutes to 3 hours oven 4 to 5 hours on HIGH or 8 to 18 hours on LOW in slow cooker Note: Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.
• 2. General Crockpot Cooking Times for Specific Foods Pot Roast -- 8-12 hours on LOW or 4 to 5 hours on HIGH Stew -- 10 to 12 hours on LOW or 4 to 5 hours on HIGH Ribs -- 6 to 8 hours on LOW Stuffed Peppers -- 6 to 8 hours on LOW or 3 to 4 hours on HIGH Brisket -- 10 to 12 hours on LOW Swiss Steak -- 8 to 10 hours on LOW Corned Beef & Cabbage -- 6 to 10 hours on LOW or 4 to 5 hours on HIGH Casserole -- 4 to 9 hours on LOW or 2 to 4 hours on HIGH(stirring occasionally) Rice -- 5 to 9 hours on LOW or 2 to 3 hours on HIGH Meat Loaf -- 8 to 9 hours on LOW Dry Beans -- 1 to 2 hours on HIGH plus 8 to 9 hours on LOW Soup -- 6 to 12 hours on LOW or 2-6 hours on HIGH Chicken -- 7 to 10 hours on LOW or 3 to 4 hours on HIGH Vegetables -- 2 to 4 hours on LOW with liquid added Baked Potato -- 8 to 10 hours on LOW Artichoke -- 6 to 8 hours on LOW or 2-1/2 to 4 hours on high(with water) Note: Remember to check the owner's manual for your particular crockpot for full instructions on usage. The above cooking times are only VERY general guidelines.
• 3. Oven to Crockpot Conversion General Information It's difficult to give exact conversion information on translating traditional oven recipes to the crockpot. Below you will find some general guidelines for converting your favorite recipes to the crockpot. Since crockpots vary, you should consult your owner's manual for instructions. • Crockpots may vary but generally, the LOW setting is about 200 degrees F. and the HIGH setting is about 300 degrees F. One hour on HIGH is approximately equal to 2 to 2-1/2 hours on LOW. Most crockpot recipes recommend cooking 8-10 hours on LOW. Some recipes recommend the HIGH setting based on the nature and texture of the food. You will have to judge your recipe accordingly. For example, beef cuts will be better cooked on LOW for 8-10 hours to get a more tender texture, where chicken can be cooked on HIGH 2-1/2 to 3 hours. • Reduce the amount of liquid used in most oven recipes when using the LOW setting, since the crockpot retains all moisture that usually evaporates when cooking in the oven. Add liquids for sauces about an hour before done. You will normally end up with more liquid at the end of cooking times, not less. A general rule is to reduce liquids by half, unless rice or pasta is in the dish. • Spices may need to be reduced or increased. Whole herbs and spices increase their flavoring power in crockpot cooking while ground spices may have lost some flavor. Add ground spices during the last hour of cooking. Whole leaf and herbs will probably need to be reduced by half. • Rice, noodles, macaroni, seafood, Chinese vegetables and milk do not hold up well when cooked 8-10 hours. Add these to sauces or liquid about 2 hours before serving when using LOW setting (or 1 hour on HIGH). If you want to use milk in an 8-10 hour recipe, use evaporated milk. • Browning meats before cooking is a personal choice. It is not necessary but it will reduce the fat content of some meats and increase eye appeal if you br
• 4. I got this information from About.com... http://homecooking.about.com/library/weekly/blcrocktips.htm

EASY POT ROAST FOR OVEN OR CROCK POT

Steps:

• Preheat oven to 325°F.
• Season roast heavily with salt and pepper. Heat oil in a dutch oven. Sear roast for a couple minutes on each side over medium-high heat. The roast should be nicely browned on all sides. Transfer roast to large plate.
• Add onion and garlic to the pot, stirring over medium heat until onions are soft. Stir in flour and tomato paste followed by broth, water and Worcestershire sauce. Stir and scrape seared bits from bottom of pot. Add roast back to pot, cover tightly and place in oven. (Optional: use a slow cooker instead of the oven. Sear beef in heavy bottom sauté pan, follow instructions above then transfer to slow cooker, low for 6 to 7 hours until tender.).
• Cook for 2 hours, turn roast, add rosemary and cook approximately one more hour, until completely tender.
• Transfer roast to cutting board and tent with foil. Remove rosemary and, using a ladle, skim fat from liquid. Place dutch oven on stovetop and bring to a boil.
• Slice roast against the grain or pull in bite-size pieces. Serve with reduced sauce.

HOW TO COOK TENDER PORK SIRLOIN ROAST (INSTANT POT, SLOW COOKER OR DUTCH OVEN)

Steps:

• Turn on the sear function of your Instant Pot. When the machine has heated, add 1 tablespoon olive oil.
• Lightly season the outside of the pork roast with about 1 tablespoon of the ranch seasoning. You will be adding the rest of the seasoning to the dish, so set it aside.
• Sear the pork roast on each side until golden.
• Turn the sear function off. Add 1 cup of water or broth to the instant pot. Add the peppers and about 1/4 of the brine.
• Lastly, add the remaining ranch seasoning and butter. Secure the lid on the Instant Pot, seal the valve.
• Set the cooking time to 6 minutes per pound. Allow the pressure cooker to manually release pressure 10 minutes before removing from the Instant Pot.
• Season the pork roast with 1 tablespoon of the Ranch seasoning.
• Sear the meat in 1 tablespoon of olive oil over medium heat. Brown the roast on each side.
• Add the pork roast to a 4-6 quart slow cooker. Add 1 cup of water, the peppers, 1/4 cup brine, the remaining Ranch seasoning and butter. Cook over low heat for 6-8 hours.
• Preheat the oven to 300 degrees F. Season the pork roast with 1 tablespoon of the Ranch seasoning.
• Sear the roast in a Dutch oven in 1 tablespoon of olive oil over medium heat. Brown the roast on each side.
• Add 1 cup of water, the peppers, 1/4 cup brine, the remaining Ranch seasoning and butter.
• Secure the lid of the dutch oven and cook at for 2 hours. Carefully remove from the oven and shred the pork.

BAKED PENNE WITH SAUSAGE AND SPINACH (OVEN OR CROCK-POT)

Steps:

• Preheat oven to 375. Grease a deep lasagna pan (or two 9x9 pans). Crockpot instructions are at the bottom.
• SAUCE: In a large deep saucepan, heat oil. Add onion and saute slowly until onion is soft, about 5 minutes. Add sausage to pan; continue to saute and break up sausage into bite size pieces. When sausage is just about done, add garlic for a minute or two. Finally, pour red wine into pan and bring wine to a boil to evaporate alcohol and eliminate most of the liquid.
• Add tomatoes to other ingredients. Pour about 1/2 cup water into the tomato can to clean out the can - add this water to the pot. Add pesto. While this simmers about 10 minutes, cook the pasta.
• PASTA: Bring plenty of salted water to boil for pasta (lots of water will prevent sticky pasta). Cook according to package directions; drain.
• In a large mixing bowl, toss hot cooked pasta, chopped fresh spinach and tomato/sausage sauce. DO NOT ADD CHEESE YET. Continue combining hot ingredients until spinach wilts slightly, THEN add cubed mozzarella and 1/2 CUP of the Parmesan cheese. Toss quickly and pour into your prepared baking dish (if you work with the cheese too long, it will become a stringy mess!).
• Sprinkle final 1/2 CUP Parmesan on top.
• Bake 375 for 30 minutes, uncovered, until hot and bubbly.
• CROCKPOT VERSION FOR A CROWD: Double recipe. Make sure pasta is a bit undercooked (slightly firm). Pour into crockpot; add 1 cup hot water around the edges. Cook on HIGH 3 hours.

CONVERTING CROCK POT RECIPE TO OVEN

Steps:

• 1. Place you slow cooker recipe ingredients into an oven proof dish. Preheat the oven to 325 degrees Fahrenheit. Cover the food with the lid and place it into the oven.
• 2. Convert the time. If the recipe required that the food needed to cook for a certain amount of time on "Low," divide that number by 4 to get the oven time at 325 degrees F. If the dish needs to cook in a slow cooker on "Low" for 8 hours, it will only take 2 hours, covered, at 325 degrees F.
• 3. Divide the slow cooker cooking time on "High" by 2 to get the oven cooking time at 325 degrees F. For instance, a recipe to cook on "High" for 3 hours will cook in the oven, covered for 1 1/2 hours at 325 degrees F. 6 Test the meat in your dish by putting a meat thermometer into the thickest part, away from the bone. If the meat is still not cooked at the end of the cooking time, add more time in 15-minute increments until the meat is thoroughly cooked.

PINA COLADA BREAD PUDDING (CROCK POT )OR (OVEN)

Steps:

• In blender or food processor, fitted with a metal blade, combine all the custard ingredients. Set aside.
• Combine raisins and crushed pineapple (and the juice); set aside.
• Place about 1/3 of bread cubes in slow cooker, place 1/3 of raisin/pineapple mixtures. Repeat 2 more times. Then pour the custard mixture over all. pressing so all the bread soaks in the custard mixture.
• top with butter, cinnamon.
• Cover and cook on LOW 6 hours.
• Or.
• Place it in a well buttered 9 by 13 casserole.
• Bake at 350 for 1 hour.
• Serve hot with recipe #52907 or pineapple ice cream.