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New Orleans Recipes for the Slow Cooker - New Cookbook
Posted on 6/20/14 at 1:26 pm
Posted on 6/20/14 at 1:26 pm
People on this board are always asking for slow cooker recipes. Here is a (fairly) new cookbook that might help.
Sample recipe:
Baronne Street Bruscialoni
Makes to 4 to 6 servings
2 top round steaks, 1 pound each
2 teaspoons olive oil
2 cloves garlic, minced
1/2 cup Italian bread crumbs
1/2 pound prosciutto
1/2 cup parmesan-Romano blend cheese
2 hard-boiled eggs, sliced
2 (14-ounce) jars pasta sauce
2 cups water, plus additional if needed
Lightly flatten the meat and rub the top side with olive oil and garlic. Evenly layer the bread crumbs, prosciutto, cheese, and egg slices on top of the seasoned meat.
Roll up meat carefully and secure with twine, using approximately 4 evenly spaced loops around each roll of meat. Place the two secured rolls of meat in the slow cooker.
Add pasta sauce to the slow cooker, then add water, being sure to just cover the meat. Cook on low heat for 5 to 6 hours or until meat is tender.
NOLA.com
Sample recipe:
Baronne Street Bruscialoni
Makes to 4 to 6 servings
2 top round steaks, 1 pound each
2 teaspoons olive oil
2 cloves garlic, minced
1/2 cup Italian bread crumbs
1/2 pound prosciutto
1/2 cup parmesan-Romano blend cheese
2 hard-boiled eggs, sliced
2 (14-ounce) jars pasta sauce
2 cups water, plus additional if needed
Lightly flatten the meat and rub the top side with olive oil and garlic. Evenly layer the bread crumbs, prosciutto, cheese, and egg slices on top of the seasoned meat.
Roll up meat carefully and secure with twine, using approximately 4 evenly spaced loops around each roll of meat. Place the two secured rolls of meat in the slow cooker.
Add pasta sauce to the slow cooker, then add water, being sure to just cover the meat. Cook on low heat for 5 to 6 hours or until meat is tender.
NOLA.com
This post was edited on 6/20/14 at 1:31 pm
Posted on 6/20/14 at 1:34 pm to Stadium Rat
quote:
People on this board are always asking for slow cooker recipes.
I thought slow cookers weren't F&D approved?
Posted on 6/20/14 at 4:35 pm to Stadium Rat
it never hurts to have some new ideas
Posted on 6/21/14 at 8:11 am to Stadium Rat
I used to do business with Chris and his wife Patrice. Chris is actually a chemist who used to work for some company creating different flavor mixes. He most certainly has some experience in this area
Posted on 6/21/14 at 8:15 am to FriscoKid
Ha. I didn't notice who wrote the book til you said that. Why isn't his name on the book then?
Posted on 6/21/14 at 8:22 am to Stadium Rat
anyone else tried slow cooking only to become frustrated because no matter what you end up cooking, it all ends up tasting the same
Posted on 6/21/14 at 8:50 am to runningTiger
quote:
anyone else tried slow cooking only to become frustrated because no matter what you end up cooking, it all ends up tasting the same
Only those dishes with the same ingredients.
Posted on 6/21/14 at 8:57 am to VOR
chicken parm in the slowwy tastes like lentil soup like bbq korean ribs i kid you not
Posted on 6/21/14 at 9:00 am to runningTiger
quote:
chicken parm in the slowwy tastes like lentil soup like bbq korean ribs i kid you not
Posted on 9/11/14 at 4:52 pm to runningTiger
quote:
chicken parm in the slowwy tastes like lentil soup like bbq korean ribs i kid you not
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