*  Exported from  MasterCook  *

                    Adapting Recipes to the Crock Pot

Recipe By     : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        none

Recipes that lend themselves to Crock-Pot cooking are limitless.  Almost =
any recipe requiring baking or simmering will work beautifully.  Here =
are a few simple guidelines that will help you prepare your favorites in =
the crock-Pot:
- --allow sufficient time on "Low" setting.

- --Remember--liquids don't boil away as in conventional cooking.  Usually =
you'll have more liquid at the end of cooking instead of less.  Try =
reducing the amount of liquid in the recipe by about one-half.  The =
exception would be soup recipes or recipes with long grain converted =
rice which will need the same amount of liquid or 1/4 cup liquid per 1/4 =
cup raw rice.

- --Many preparatory steps are not necessary.  Vegetables do not need to =
be browned or sauteed.  In most cases, all ingredients can be added to =
the Crock-Pot in the beginning and allowed to cook all day.  Exception:  =
milk, sour cream, or cream should be added during the last hour of =
cooking.

- --The rock-Pot cooks so gently that a few extra hours on Low need not =
worry you.  Any recipe may be cooked on High for the first two hours to =
reduce cooking time, then turn to Low.
If recipe says            Cook in Crock-Pot:
15 to 30 minutes        1  1/2 to 2 1/2 hours on HIgh or 4 to 8 hours on =
Low*
30 to 40 minutes        3 to 4 hours on High or 6 to 10 hours on Low*
50 min to 3 hours       4 to 6 hours on High or 8 to 18 hours on Low*

*Most uncooked meat and vegetable combinations will require at least 8 =
hours on Low.



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