A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Herb and Spice Oil
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- #63105
Discover how easy it is to make your own infusions with this slow cooked herb and spice oil. Perfect for marinades or drizzling over finished dishes.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 cups mild olive, safflower, or grapeseed oil
1 cup packed fresh herbs like rosemary, basil, sage, thyme, marjoram, oregano or tarragon (or a combination)
OPTIONAL (any combination)
chopped garlic
dried chili peppers
cinnamon sticks
cardamom pods
coriander seeds
peppercorns
directions
Place the oil and the herbs and spice in the insert of the slow cooker. Cook on low, uncovered, for 1 1/2 to 2 hours, and then turn the cooker off.
Allow the oil to cool for about 20 minutes, and then pour it through a strainer lined with cheesecloth or a clean paper towel or paper coffee filter into a metal bowl.
When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month. After that, the flavor may fade.
The oil may cloud under refrigeration, but it will become clear again at room temperature.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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