Crockpot Spaghetti Sauce

I love spaghetti with meat sauce. The best thing about the sauce is that the more it cooks the better it gets. I used to make spaghetti sauce only on the weekend because I would start it in the morning and then watch it simmer until early evening. Recently I came across a meat sauce formula that combines my popular ingredients but cooks in a crockpot.

Crockpot Spaghetti Sauce

Meat Casseroles

Ingredients

1/2  pound Italian sausage

1/2  pound ground beef

1 1/2 medium onions, chopped (1 1/4 cups)

1 cup sliced mushrooms

3 cloves garlic, finely chopped

1 can (14 1/2 ounces) diced tomatoes, undrained

1 can (14 ounces) tomato sauce

1 can (6 ounces) tomato paste

1 Tbsp. Dried basil leaves

1 1/2 Tsp. Dried oregano leaves

1 1/2 Tsp. sugar

1/2 Tsp. Salt

1/4 Tsp. pepper

1/4 Tsp. Crushed red pepper

Directions

In a large skillet, cook sausage, ground beef, onions, mushrooms, and garlic over medium heat for about 10 minutes or until meat is no longer pink. Stir occasionally. Drain.

Spoon sausage and beef blend into 5 quart crockpot. Add remaining ingredients and stir to mix.

Cover and cook on low heat setting for 8 to 9 hours.  

This formula make 12 1/2 cup servings.

Quick Tips

Coat crockpot with cooking spray for easier cleanup.

Use pre-cut onions and minced garlic.

Use pre-sliced mushrooms in a jar or icy mushrooms.

Spaghetti and meat sauce is a extra meal at my house. We like to pair it with a fresh orchad salad made with romaine lettuce and crunchy orchad vegetables (carrots, radishes, and celery) and garlic bread. Since this formula serves 12,  I ordinarily take some to work the next day and share it with my staff.

Crockpot Spaghetti Sauce

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What Exactly is an Electric Frying Pan?

An electric frying pan is exactly as the name suggests - a type of frying pan, which is powered by electricity. You might be surprised to find out that the electric frying pan, or electric skillet as it is also known as, has been around since the 1890s! The frying pan was heated by an element on the pan base. Electricity at that time was very expensive however, which made the these pans a luxury item.

As electricity became more widely available, the electric frying pan still did not really become a popular kitchen appliance because it was easier to cook with a conventional frying pan on the stove than locate your electric frying pan at the back of the cupboard and find somewhere to plug it in.

A company called Sunbeam produced an automatic frying pan in 1953 and this cast aluminum, square shaped pan had a built-in element to heat the pan. There were heat controls on the handles. A stainless steel version was launched in 1954. The pans enjoyed some popularity in the 1970s because it could cook everything from roasts to stews and casseroles, as well as basic fried foods.

Modern Electric Frying Pans

Today we have nonstick pans and electric skillets, which are round or square. You can also get electric woks. These pans range from twelve to eighteen inches in diameter.

Electric pans are a timesaver and they do not fill your kitchen with smoke. They are easy to use. You just have to plug it in and turn the heat up or down. Most models have a low, medium, and high setting but some of the newer ones also have a "keep warm" setting.

As well as being really easy to cook with, electric pans are simple to clean. Because most of the newer ones are made of nonstick stainless steel, you can just use paper towels and a de-greaser to remove any stuck-on food. The fact that the pan is nonstick means that you do not have to use fat or oil to cook with, so soapy water is all you need to clean the pan. Obviously, you cannot wash the electrical parts like the heating element, but it is easy to clean the inside of the electric skillet.

What Can You Cook in It?

Because electric frying pans do not have the same hot spots as pans on the stove, they are especially good for making foods like pancakes. As well as pancakes, hamburgers and eggs, you can use electric frying pans to cook lots of other recipes.

You can braise meat in them. To do this, add three tablespoons of oil to the pan and turn the temperature setting to high. Brown your meat all over, then fill the pan halfway with water, and cover it. Turn the heat down and cook the meat for a couple of hours or until it is tender and juicy.

You might like to use your pan for frying fish. You will need to add oil and lower the fish into the oil with a big, specially shaped wooden spoon. Cook the fish until it is golden brown and done through.

You can make chili, stews, and soup recipes in an electric skillet too. All you need is some stock in the pan, and the right ingredients. Start the cooking process at a high temperature, and then turn it down to medium when the recipe begins to boil. Simmer these dishes for at least half an hour before serving them.

A recipe search by ingredient is a great idea, whether you are looking for electric frying pan or electric skillet recipes, or whether you want to find some special ideas for making Thanksgiving recipes.

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How to Braise Any Meat in a Slow Cooker

Braising meat is becoming some what of a trend. The benefits of it, however, are endless. It's a slow cooking technique that provides tender, juicy meat, regardless of the cut. The tricky part is truly trivial if you know what you're doing.

The main ingredient in braising is your liquid. Think about the meat you are cooking and what savory or sweet liquid would lead a good flavor to your meat i.e. Beef-red wine, Asian dish- soy sauce, Pork-beer or apple juice. When I braise pork, I like to use 1 part beer or apple juice or white wine to 3 parts chicken, veal, or pork stock. Same goes for other cuts of meat, just think about how flavorful your liquid is and cook.

Meat Casseroles

Next, you want to think about other flavoring agents such as vegetables and spices. Ordinarily speaking, 1 part carrots, 1 part celery and 2 parts onions is determined the "holy trinity". These veggies are used in all primary French and Italian cooking. Garlic is also used widely or you can use shallots instead of garlic or onions. Shallots are what I tend to use most. Also, with the mention of apple juice, consider cutting up apples instead as they among other fruits are suited flavoring agents. Spices are crucial...remember: Salt is a chemical before it is a seasoning so it is crucial in any braising process. Furthermore, rosemary is great with all meat, basil is good if your manufacture an Italian or Provence style dish with tomatoes and garlic. Generally, I tell my cooks to fantasize what is growing on farms in determined regions. If a chef looks out the window and sees carrots, onions, celery, rosemary and a pig. He/She will most likely use all of those ingredients and not much more. Therefore, if you are given a hand full of ingredients at the farmers market, you can make an fabulous braised dish.

Now, for the technique. These methods can be done with discrete forms of cookware. For instance, If you're searing, do it in a saute pan and if your braising do it in a pot. The fastest and easiest way to do any of this style cooking is to have a truly good slow cooker. Slow cookers are prominent because they are so versatile, safer than open flames, most of them are programmable and they can truly be set to unblemished most of your cooking for you. I strongly suggest you spend in a potential slow cooker. Related is my beloved site with the best current reviews and deals on slow cookers.

* First, Sear your meat and veggies with liberal salt and pepper. Some people like to coat their meat in flour. I don't suggest this because it can burn very easily. If you are using pork belly, leave the skin on. Throw in some carrots, celery and shallots. Maybe apples if you want. Then sear the meat until it is more than golden brown. The best sears are the ones that are as close to burning as you can get with out actual burning or carbon development. Remember to salt heavily in this stage as salt brings out most flavors of your veggies.

* Second, deglaze by adding a small estimate of acid. I use beer or apple juice with pork belly but any wine or liquor works. Brandy is Ordinarily my beloved liquor.

* Third, add you're braising liquid. 3 parts stock to 1 part added liquid. You should also add your spices now. Again, Rosemary and thyme are the best for pork belly.

* Fourth, Cook on low or in oven at 200 for 3 to 8 hours depending on the size of your cut. What you can do is poke at your meat with a fork every hour or so until you feel that tension within the meat has diminished. This process is so much easier with a slow cooker.

That's all it takes. Braising meat is so beneficial because it will save you time and money while cooking. The end ensue will all the time be tender and delicious. You will most likely have left overs and your whole house will be eating healthy.

Remember this is far easier with a slow cooker. If you are using a saute pan and then switching over to a pot, you are going to lost serious flavor. It is all the time best to do this with a stock you can trust. I sincerely hope you at least look into slow cookers..

I hope this helped you with all of your cooking in general. It was my delight to teach you what I teach my cooks and students.

How to Braise Any Meat in a Slow Cooker

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Brisket in the Crockpot

One of my daughter's favorite meats is a brisket. She has loved brisket since she was a young child. When I was growing up, my mother used to make brisket in the oven, throwing a little bit of this and a little bit of that into the pot. While my daughter loved the end result it was near impossible for me to duplicate the recipe.

Today, when I make a brisket I almost always use my crockpot. A brisket is a cut of meat that needs to cook for several hours anyway, so why not cook it in the crockpot where it will stay moist and absorb all of the flavors I add in?

One of the sauces I create involves ketchup, Worchestshire sauce and onion soup mix. I mix them all together and then instead of adding water, I add either Coke or 7-Up, depending on what I have in the house. Adding the soda adds a bit of a sweet taste to the ketchup mixture. I place the meat on the bottom and then add the sauces on top. I then set the crockpot on low and cook up to eight hours.

Another recipe I love is a cranberry brisket. This recipe requires a little prep work before you can put the ingredients into the crockpot. Sautee two onions chopped, two stalks of celery chopped, two carrots chopped and four cloves of garlic minced. Once soft, add in one can of whole berry cranberry sauce. Mix and remove from heat. Depending on the size of my brisket, I'll sometimes brown the brisket before putting it into the crockpot. If the brisket is small in size, about 3 pounds or less, I'll skip the browning process. Place the brisket in the crockpot, add the sauce and then set on low for up to eight hours.

Both of these recipes are great when I'm working a full day. I plug in the crockpot before leaving and the meat is tender and ready when I get home from work. We serve the brisket with either rice or potatoes and a hot vegetable. This makes a great meal that is very simple to prepare.

Audrey's mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com

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Guide to Buying Online Steaks and Meats

The Internet has come to be a very favorite place to buy high capability steaks, meats and other food products. The demand for most online buyers of these products is "Am I getting the best goods for the best price". A amount of factors should be taken into inventory before you buy any food goods online. In this editorial, we are going to focus primarily on steaks, but will touch on other associated food products.

1) How is meat graded and why?

Meat Casseroles

The United States group of Agriculture (Usda) Beef grades are most commonly known as Usda Prime, Usda choice and Usda Select. (The following percentages rehearse only the produced beef within these 3 grade levels) Usda Prime grade beef accounts for the top 2%* of all produced beef in the Us. Ranked for it high degree of marbling and tenderness, This highly sought after cut is regularly only found in high-end restaurants and online suppliers. Usda choice grade beef accounts for 53%* of all produced beef in the Us. Ranked as amount two in grading, there is a wide distinction of capability within this grade. Within choice grade are 3 categories of marbling, which contributes to the broad flavor, tenderness and juiciness of the meat.

a.) The first level of choice grading is moderate marbling and accounts for 5% of Usda graded meats. b.) The second level of choice grading is modest marbling and accounts for 14% of Usda graded meats. c.) The third level of choice grading is small marbling and accounts for 34% of Usda graded meats.
Usda go for grade beef accounts for the remaining 45%*. Low in marbling, tenderness and price, this grade is most often found on supermarket shelves. This grade can very often be dry and tough. Marinating is often needed to keep these steaks moist. As with any product, the higher grade or capability almost all the time demands a higher price.

2) What do I look for when buying steaks online?

a.) Be sure to look for the words "Prime, choice or Select" when an online provider describes the goods they are selling. If the narrative is void of any of these key words, you most likely will be purchasing the lowest grade of meat and regularly at an elevated price. Note: Avoid steaks or meats only labeled "premium", "Gourmet", "aged" or other generic sounding term, if they are not labeled Prime or Choice, you are most likely getting a go for grade. b.) Be sure the meat is labeled Usda whether within the meat kind or in the goods narrative when purchasing from an online supplier. c.) It is not reasonable to expect online suppliers to advertise what level of choice grade meat you are buying because of the constant convert of meat supplies. This knowledge regularly comes from purchasing experience with the company or by emailing the online retailer and asking if their choice grade marbling is moderate, modest or small. Most reputable market cutters try to claim a high level of consistency to claim their reputation as a high-end supplier.
3) What is a fair price for Prime and choice meats?

With any online product, prices vary greatly. Many online merchants fee exaggerated prices for what you are getting, however there are many merchants who sell an exquisite goods for a very fair price. Remember, when shopping for steaks online you are wanting and paying for a high-end, capability culinary experience. Anything less, you might as well go to the super market. Look for online merchants that have Usda Officials onsite at their own facility or their suppliers' facility. Beyond that, it is best to scan many online steak retailers and compare goods prices. Also take into inventory shipping costs. Be wary of free shipping combined with low priced steaks. regularly this means you are going to get an inferior grade of meat. Most reputable merchants will fee a fair price for the steaks and a reasonable shipping fee based on weight, (not buy level). It is expensive for any online merchant to ship meat. Dry Ice is regularly added, packed in a cooler with the steaks. We have added a list with our top 6 picks of online steak merchants and ranked them agreeing to grade, price and shipping. We have only included merchants who clearly label their products as Prime and choice cuts. (internet explore pricing as of 07/14/2008)

Highly recommended:

Online Store Prime Filet Mignon Shipping**

Kansascitysteaks.com .49 lb .95 - 4 lb order

Choicefilets.com .95 lb .07 - 4 lb order

Newbrunswicksteakco.com .50 lb .78 - 4 lb order

Mybutcher.com .65 lb .95 - 4 lb order

Allenbrothers.com .98 lb .95 - 4 lb order

Lobels.com .98 lb .95 - 4 lb order

Online Store Choice Filet Mignon Shipping**

Choicefilets.com .95 lb .07 - 4 lb order

Omahasteaks.com .99 lb .99 - 4 lb order

Heartlandsteaks.com .95 lb .99 - 4 lb order

Allenbrothers.com .98 lb .95 - 4 lb order

Eprimecuts.com .25 lb .00 - 4 lb order

Dinewise.com .99 lb .95 - 4 lb order

4) How do I know if an online steak store is a local or family owned meat house or just a reseller from a market provider and does it assuredly make a difference?

Internet online steak merchants are made up of both. It should not be a focus of the purchaser whether your online purchases come from a butcher shop or a market cutter. Both types must claim their facility agreeing to Usda standards and must provide you goods as it is represented. Many online market do assuredly provide online steaks and other products provided by a market facility. More often that not these facilities provide great grade meats at a more consistent level than the smaller producers. Like many industries, the buying power of larger facilities can demand this level of capability and consistency. For the consumer, merge on the grade of cut, the clarity of the description, the variety of products offered and most importantly, price.

*Source Usda and 2000 National Beef capability Audit

**Based on 100 mile distance from shipping origin.

Guide to Buying Online Steaks and Meats

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