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Spray crock of a large slow cooker with cooking spray.
In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
Pour the cake batter into the prepared slow cooker.
Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.
The best part about a slow cooker is that all you have to do is drop the ingredients in and let them simmer for hours. Here are some of my favorite dips to make for a get together in my slow cooker.
Spinach and Artichoke - Cook on high for two hours
24 oz. frozen Spinach 2 8 oz. package Cream Cheese 1 cup shredded Parmesan 2 cups Mozzarella 2 14 oz. cans Artichoke Hearts Chopped 1 small Onion diced small 1 Tsp. Garlic Powder 1 Tbs. Horseradish 1 Tsp. Chili Powder
Bacon Cheese Dip - Cook for three hours on high
1 Package Bacon, cooked and chopped 1 16oz Package Cream Cheese 4 Cups Shredded Cheddar Cheese 2 Teaspoons Worcestershire Sauce 1 Teaspoon Hot Sauce 1 Cup Half n Half 1 Teaspoon Minced Onion 1/2 Teaspoon Dry Mustard Salt to taste
Caramel Apple Pie Dip - Cook for five hours on low 5 cored, skinned and chopped Granny Smith Apples 1 Teaspoon Cinnamon 1 Teaspoon Allspice 1 (14 Oz.) Container Fat-Free Caramel Dip
Buffalo Chicken Dip - Cook for three hours on high, add cheese at the end 1 lb cooked chicken, shredded (can be store bought rotisserie) 8 oz. cream cheese, cubed 1 cup ranch dressing 3/4 cup Frank's Red Hot Wing sauce (The wing sauce is thicker and hotter than the regular) 2 cups shredded cheddar cheese
1 Tablespoon Olive Oil
1 large white potato(12 ounce) peeled, and diced into 1/2 inch pieces ( 2 cups).
3 cups low sodium chicken broth(you will add your own salt later in this recipe)
3 cloves garlic thinly sliced
3 bunches (14 ounces) watercress, washed and coarsely chopped( thick ribs and stems removed and discarded).
In a medium saucepan over medium-high heat, add oil and garlic, cook til sizzlingand fragrant(about 1 minute). Stir in potatoes and 1/2 teaspoon salt. Cook 1 minute. Add stock and 1 1/2 cups of water, bring to a boil. Turn heat down and simmer for 5 minutes. Stir in watercress. Return heat to medium-high. Bring to a boil, then reduce heat again and simmer for 1 minute. Add salt and pepper to taste. This soup is typically served with lemon wedges.
Switch to powdered detergent. You'll be much happier in the long run. Liquid detergent leaves a residue. Eventually the residue mildews. Powered detergent leaves no residue. Plus you will solve your current issue. Also skip the softener and use plain white vinegar in its place. The vinegar helps eliminate mildew and it also helps release Dey from your clothes in the rinse cycle.
It all depends on the type of cooking desired, if it needs to be dry or as a soup( gruel) againit depends on the type or variety of rice. So your experience will prove you right.
I think a ratio of one cup to three cups should be good. You can check and add if there is absorption before being cooked finally.
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