Need recipes for an 18 quart slow cooker/ roaster oven?

Electric roaster ovens, like the brand Nesco makes, can be used as slow cookers (at very low temp), but usually are used as a substitute for an oven (just smaller) or to braise, etc.

There's a Yahoogroup FOR owners of Nesco Roasters that has loads of recipes as well as info, if you're interested, and here are other recipes as well:

http://groups.yahoo.com/group/NescoRoasting/files

http://www.google.com/search?q=recipes+roaster

http://www.nesco.com/recipes/?category%5B%5D=700&s...

(Those should keep you busy awhile . . . heh heh.)

.

Nesco Roaster Recipes

I use mine to cook the big turkey on Thanksgiving. I can fit 3 spiral sliced hams in mine for our anual club party. Mine has a drop in 3 tray part so I can put some water in the base then I have 3 different compartments for side dishes and the unit becomes an easy chaffing dish. It is really handy for parties, church group events, and family gatherings.

As for recipes---ANY recipe you use can be used in these roasters. There is little to nothing you need to do to your already favorite recipes if you want ot use your roaster. It is just larger quantities in most cases. Think of your roaster as a portable oven. There is little difference.

I am mot sure it your have a slow cooker, the kind with the pot that is a moist cooking process or a roaster oven which should be a dry slow cooking process. I would suggest that you read the material that came with it, or contact the manufacturer for suggestions.

For s start it would have been a good idea of the number of people you want to serve, and the cuisine.

I would look at doing corned beef, cabbage, carrots and potatoes, if they all would fit into the slow cooker.

You will just have to guess about the quantities and timing.

Hman

Why alter it, just use recipe for the 6 quart. Leaving the extra quart for any expansion of foods.

bbqbostonbutt

nice website for recipes ..they have everything. www.justinapinch.com

and there are a million more. GOOGLE what you arel looking for

Roast Ham Page 8 http://www.nesco.com/files/pdf/18qt.pdf

1 (13 to 15 Lb.) Boneless ham

3 Cups White soda

3 Cups Orange juice

1 Tsp. Pumpkin pie spice

Raisin Sauce, to serve (See next recipe on this page)

Preheat Roaster Oven to 300°F.

Place ham, fat side up, on Rack. Set Rack in preheated Cookwell. Add White soda, juice and

spice. Cover; roast 2-1/2 to 3 hours, basting ham each half hour, or until internal temperature

reaches 170°F. on meat thermometer.Serve with Raisin Sauce.To hold: Reduce temperature to 200°F and hold up to 1 hour.Serves 25 to 30.

===============================

Raisin Sauce Page 8

1 Jar (10 Oz.) Apple jelly

1 Can (8 Oz.) Crushed pineapple, undrained

1/4 Cup Honey

1 Cup Seedless raisins

Combine ingredients in medium saucepan. Cook over medium heat until sauce comes to a

boil, stirring constantly. Pour into 9x5-inch loaf pan. Place pan on end of Rack next to ham

roast to keep sauce hot.Makes approximately 1-1/2 Cups.

****************************************************

Country BBQ Ribs Page 8

20 to 22 Lb. Country-style lean ribs

3 Large Onions, chopped

4 Bay leaves

Hot water to cover ribs

1 Quart Ketchup

1/2 Cup Lemon juice

1/2 Cup Brown sugar, firmly packed

1-1/2 Tbsp. Celery seeds

1 Tbsp. Italian herb seasoning

1 to 2 Cloves Garlic, minced

Preheat Roaster Oven at 400°F.

Set Rack in preheated Cookwell. Arrange meat on Rack. Add onion, bay leaves, and enough

water to cover meat. Cover, roast for 2-1/4 to 2-1/2 hours or until meat is tender.

Meanwhile, combine sauce ingredients in large saucepan; stir to blend. Cover; simmer 45 to

60 minutes or until sauce thickens and flavors blend. Remove from heat; set aside.

Carefully lift Rack out onto large tray with sides. Remove Cookwell; slowly pour out and

discard hot water. Clean Cookwell.

Set Cookwell into Heatwell. Cover; preheat to 400°F. Dip meat into BBQ sauce. Set on Rack in

preheated Cookwell. Cover; roast 40 to 60 minutes or until sauce is set and edges begin to brown.

To hold: Reduce temperature to 250°F and hold up to 1 hour.Serves 25.

*************************************************

Roast Beef Page 9

2 (4-1/2 to 5 Lb. ea.) Beef Sirloin tip roasts

1/4 Cup Cider vinegar

1 Pkg. (1-1/4 Oz.) Dry onion soup mix

1 Tbsp. Italian herb seasoning

1/2 Tsp. Dry mustard

1/2 Tsp. Ground black pepper

Preheat Roaster Oven to 400°F.

Brush vinegar evenly over roasts. Combine soup and seasonings; rub over meat. Place meats

on Rack. Set Rack in preheated Cookwell. Cover; roast 20 to 25 minutes per pound or until

internal temperature reaches 150°F on meat thermometer. Skim fat from meat drippings;

discard fat. Pour drippings over meat before serving.Serves 25.

********************************************************

Swiss Steak Page 10

12 Lb. Thick round steak, cut into 50 pieces

4 Cups All purpose flour

1 Tbsp. Black pepper

1 Tbsp. Italian herb seasoning

2 Tsp. Grated lemon peal

1 Lb. Butter or margarine

2 Pkg. (1-1/4 Oz. ea.) Dry onion soup mix, divided

1 Quart Beef broth

2 Cans (29 Oz. ea.) Whole tomatoes, cut up

1/4 Cup Cornstarch, to thicken

1/2 Cup Cold water

Preheat Roaster Oven to 350°F.

Pound meat to tenderize. Combine flour, pepper, seasoning and lemon peel in flat bowl.

Dredge meat. Brown meat in melted butter in large frying pans over medium-high heat. Place

meat in layers in preheated Cookwell; divide soup mix and sprinkle over each layer of meat.

Cover; roast 1 hour. Reduce temperature to 250°F. Add broth and tomatoes; stir gently to

cover meat. Cover; slow cook 4 to 5 hours or until tender. Thicken juice with mixture of

cornstarch and 1/2 Cup cold water.Serves 50.

Thanks! very valuable information and offers me better knowledge