Anyone know any good recipes for meals that take a long time to cook?

e.g. 6-8 hours with a normal oven/stove?Anyone know any good recipes for meals that take a long time to cook?
there's lots of recipes that take a long time to cookl...have you considered using a crockpot though?





Thanksgiving dinner for one takes many hours to cook...Anyone know any good recipes for meals that take a long time to cook?
Get a beef brisket, trim off as much fat as possible. Season with salt, pepper, garlic and onion powder, then sear the pieces (it'll be in big, large chunks, after you cut off the fat) in a olive oil in a frying pan. Put the chunks of brisket into a crock pot, add a couple beef boullion (don't know if I spelled it right) with a packet of beefy onion soup mix (dry powder), about 2-3 cups of water, and cook for about 12 hours. You can take the brisket out, strain the broth through a collander, put the broth in a pan, thicken with a mixture of corn starch and water for the best gravy. Slice the beef and serve with the gravy. Soooo easy and sooooo yummmmmmy.
IRISH STEW


Ingredients


1.25kg lamb neck chops, trimmed


1/2 cup plain flour


3 brown onions, chopped


1kg sebago potatoes, peeled, sliced


2 carrots, peeled, thinly sliced into rounds


2 tablespoons tomato paste


3 cups boiling water


3 beef stock cubes, crumbled


1 cup flat-leaf parsley leaves, chopped


1/4 cup mint leaves, chopped, to serve





Method


Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour.


Preheat oven to 130掳C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.


Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes.


Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve.





--%26gt; You can also cook this stew in a slow cooker. Combine the ingredients as above and cook on HIGH for 4 to 5 hours.





VEGETABLE %26amp; CHICKPEA CURRY


Ingredients


1 tablespoon vegetable oil


1 large brown onion, chopped


2 garlic cloves, crushed


2 tablespoons curry powder


3 teaspoons ground cumin


800g can diced tomatoes


1/2 lemon, juiced


300g can chickpeas, drained, rinsed


150g orange sweet potato, peeled, diced


1 large carrot, peeled, diced


1 small red capsicum, diced


250g cauliflower, cut into florets


100g button mushrooms, halved


4 small yellow squash, halved


250g broccoli, cut into florets


steamed jasmine rice and natural yoghurt, to serve





Method


Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring often, for 2 to 3 minutes or until onion is soft. Add garlic, curry powder and cumin. Cook, stirring, for 1 minute or until aromatic.


Stir in tomatoes. Simmer for 3 minutes or until sauce thickens. Add 1/2 cup cold water, 2 tablespoons lemon juice, chickpeas and vegetables. Increase heat to high. Bring to the boil.


Spoon curry into slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours. Season with salt and pepper. Spoon curry over rice. Serve with yoghurt.





BEEF %26amp; CARROT RAGOUT


Ingredients (serves 4)


1/4 cup plain flour


1kg gravy beef, cut into 5cm cubes


1/4 cup olive oil


2 large brown onions, cut into wedges


2 garlic cloves, crushed


1/2 cup tomato paste


1/2 cup red wine


1 cup beef stock


3 sprigs thyme


3 large carrots, peeled, roughly chopped


cooked pappardelle pasta, to serve





Method


Place flour in a snap-lock bag. Season with salt and pepper. Add beef and shake bag to lightly coat beef in flour, shaking off excess. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add half the beef. Cook, stirring occasionally, for 3 to 5 minutes or until browned. Spoon into slow cooker. Repeat with oil and remaining beef.


Reduce frying pan heat to medium. Add remaining oil and onion to pan. Cook, stirring often, for 2 minutes or until soft. Add garlic and tomato paste. Cook for 1 minute. Pour in wine. Bring to the boil. Simmer, uncovered, for 5 minutes or until wine has reduced by half. Add stock, thyme and carrots. Bring to the boil. Spoon sauce over beef and stir to combine.


Cover and cook on HIGH for up to 4 hours or LOW for 6 hours. Season with salt and pepper. Spoon over pasta and serve.





THAI RED CHICKEN CURRY


Ingredients (serves 4)


1 1/2 tablespoons vegetable oil


1kg chicken thigh fillets, trimmed,


cut in half crossways


114g can Thai red curry paste (see note)


1 cup Continental Real Chicken Stock


150g fresh shiitake mushrooms, stems trimmed, halved


230g can sliced bamboo shoots, drained


1 tablespoon fish sauce


1 tablespoon brown sugar


140ml can coconut milk


1/3 cup basil leaves


steamed jasmine rice, to serve








Method


Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.


Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.


Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.


Stir in basil. Spoon curry over rice. Serve.





Hope these help :) and yuor wife gets a lovely dinner
You dont need to take a long time to cook to make a nice meal for your wife. ( myself I like good meals yet that no one had to struggle over to make)





a gooood roast in the oven with all the veggies mixed right in. seasoned. bake @350 for about 3 hours. that way the meat is so nice an tender.





make some good warm bread and a salad on the side.











baked chicken with rice and veggies...another good meal, season it to your liking..season and bake the chicken while you make some rice and veggies.





sometimes over doing actually can kill the flavors the longer they cook. the lesser the time, teh spices are fresher and stronger.
Ha! Forgive me for romanticizing, but I'm guessing you're unmarried, and are picking up family/friends at the airport, %26amp; are hoping to bring them back to your place, with a ready-cooked meal waiting?





1.) a 20-30 lb turkey!


2.) a 10-lb pot roast in a slow-cooker/crockpot, or in an oven on 325潞


3.) a leg of lamb ala russo (12-14 lbs)


4.) If you have a ';smoker';, you could do any of the above, or Ribs!





email if you need recipes, or have more details on this dinner.



No, I try to safe energy