Wednesday, April 7, 2010

Crockpot Beef Base Recipe

1 5lb roast (or whatever cut you prefer/have on hand)
1 qt. beef broth
1 carrot, diced
2 bay leaves
1 onion, diced
3 cloves garlic, minced
1/2 tsp. allspice
1 tsp cornstarch
salt and pepper
1 Tbsp. water

Liberally coat beef with salt and pepper on all sides, then brown in a frying pan. In the crockpot, mix together cornstarch and water to make a slurry. Add onions, carrots and garlic and stir. Place browned beef on top of the vegetables. Add seasonings and beef broth. The meat should be mostly covered by the broth. If not, add more broth. Stir and cook for 8 hours on low.

Crockpot Chicken Base Recipe

4 chicken thighs, bone-in and skinless
1 16 oz. can of diced tomatoes with Italian seasonings
2 cloves garlic, minced
1 onion, diced
1 tsp. oregano
1 tsp. basil
salt and pepper to taste

place the chicken thighs into the crockpot. In a bowl, combine seasonings with tomatoes (including the juices from the can). Add onion and garlic to the crockpot, and top with tomato mixture. Make sure that the chicken is at least halfway covered in the tomato mixture. If it is not, add a bit of water or chicken stock. Cook on low for 8 hours. Chicken should fall off the bone when finished.

Cake Syrup

Combine 1/4 c. sugar with 1/4 c. water and heat on medium low in a saucepan until dissolved. Use to flavor cakes.

Mocha Frosting

Combine 1 batch Chocolate Frosting with 1 batch Buttercream Frosting in a stand mixer. Add 1 tsp. vanilla and a few tsp. of coffee (I prepare a cup of instant coffee for this) to taste. BEST FROSTING EVER!!!