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Old 12-26-2008, 11:35 AM   #241
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Reuben Bake (modified)

layer items:

Sliced turnips (6 turnips)
mushroom soup (1 can soup, 1/2 can sugarfree vanilla Almond Breeze)
corned beef (l lb.)
Sauer Kraut (to taste)
Swiss Cheese (to cover)

Medium setting for about 8 hours
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Old 12-26-2008, 11:52 AM   #242
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Pork Chops with Mushroom Sauce...

Crockpot Pork Chops with Mushroom Sauce recipe


Ingredients:

8 thick pork chops.
12 ounces (1 can) of cream of mushroom soup.
1 tablespoon of dried onion flakes.
2 teaspoons of salt.
╝ teaspoon of freshly-ground black pepper.
Pinch of sage.

Preparation Instructions:


Trim the fat from the porks chops and use it to grease a large skillet.

Over a high heat, brown each chop on both sides.

As each chop is finished, apply salt and pepper before placing in the crockpot.

Add the sage.

Turn the cream of mushroom soup and onion flakes into the skillet.

Scrape the pan juices and turn them into the cooker.

Cover and cook on low for about 9 hours.

This is very good!

TJ
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Have a Beautiful, Blessed Day! YES I CAN '09!
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Old 12-26-2008, 02:03 PM   #243
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bump bump yum yum
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Old 01-04-2009, 05:38 PM   #244
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Here's a recipe that I tried New Years Day... They turned out delicious!!! I added leftover ham from Xmas! I also left out the garlic powder and used season salt and white pepper... I also used a small bag of beans!


Pinto beans in a crockpot


Ingredients:

amount of pintos that you want
chunk of ham or about 3 strips of bacon
salt, pepper and garlic powder
1 large pot with lid(for soaking)
1 crockpot with lid Directions:

First figure out how many beans you want to cook, then wash them several times until the water runs clear. Put beans in a pot with water to cover and bring to a boil. Turn heat off and let sit for 1 hour. Pour beans and water into your crockpot add water just to cover(water doesn't evaporate in a crockpot) Add your ham or bacon and turn on high. In my crockpot it takes 4 to 5 hours to cook. After about 3 hours season the beans. They will be done when the juice is a dark rich brown. The secret to good beans in a crockpot is to take out a cup or so and mash them and then return them to the bean pot. This makes them thick and good. check the seasonings before serving . I use salt pepper and a little garlic powder. Yummy, southern heaven!



TJ

Last edited by skeeweeaka; 01-04-2009 at 05:39 PM..
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Old 01-24-2009, 01:39 PM   #245
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Bumping to read later.
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Old 02-05-2009, 01:38 PM   #246
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Hello all, I am very new to crock pot/slow cooking and am curious if you are supposed to add water to any of these recipes or if they kinda make their own juices?
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Old 02-06-2009, 08:00 AM   #247
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If the ingredients don't include adding water then you shouldn't need to - and yes, there will be plenty of liquid generated during the cooking process, generally speaking, if you are using meats and veggies.
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Old 02-10-2009, 10:07 AM   #248
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Quote:
Originally Posted by Yummy's_Girl View Post
Fireside Beef Stew


Serving Size: 6



-= Ingredients =-
1 -1/2 pounds boneless beef chuck pot roast
1 pound butternut squash ; peeled, seeded, and cut into 1-inch pieces (about
2 -1/2 cups)
2 small onions ; cut into wedges
2 cloves garlic ; minced
1 14-ounce can reduced-sodium beef broth
1 8-ounce can tomato sauce
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground allspice
2 tablespoons cold water
1 9-ounce package frozen Italian green beans
thickener of choice

-= Instructions =-
1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl,
combine cold water and thickener. Stir thickener mixture and green beans into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened.

I am bringing up this recipe cause it is really good. We have made it twice now (well it is in the crock now so that is the second time LOL). Thanks for the recipe!
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Old 02-24-2009, 07:33 AM   #249
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tip: on rotisserie chicken

Quote:
Originally Posted by mojopage View Post
Ingredients:

1 whole chicken
tin foil (any "weight")
spray cooking oil
seasoning of your choice (see my note*)


Spray the bottom of the crockpot with olive oil non-stick cooking spray. Next, take pieces of tin foil (aluminum foil) and ball them up, placing them in the bottom of the crockpot. The chicken is going to "sit" on the foil balls. Cover the bottom of the crockpot with tinfoil balls. Spray the chicken with the olive oil spray and season with Lawry's seasoned salt.
Bake on high for 4 hours.

**Notes: The tin foil and the time/temp are "non-negotiables"

I have used butter flavored cooking spray as well as different seasonings and it has tasted great. I have used lemon pepper seasoning and McCormick's brand "Rotisserie Chicken Seasoning."

This does look like one of the whole rotisserie chicken's that the grocery store sells.
I like to brown mine a bit after the crockpot cooking, I take my removeable crock and place it in the 350 degree preheated oven, w/o lid and bake for 15 minutes to brown & crisp up the chicken skin. It is so moist and just falls off the bone.
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Old 02-24-2009, 07:47 AM   #250
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Quote:
Originally Posted by phooka View Post
Hello all, I am very new to crock pot/slow cooking and am curious if you are supposed to add water to any of these recipes or if they kinda make their own juices?

unless it's something like soup that you are attempting, you'll want to add very little water, if any, as there is no evaporation happening in the crockpot. 1/2 cup is usually more than plenty of liquid if other ingredients aren't wet ones (such as a can of undrainned tomatoes). If your liquid is too thin for you in the end, sauces and gravies can be easily thickened w/ a bit of guar gum or xanthan gum. I use a wand blender for this, to avoid lumps.
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Old 06-10-2009, 02:37 PM   #251
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Crockpot recipe how wonderful

I am so glad I found the Crockpot recipes thread. I love my Crockpots. I have 3 of them . It will be so easy to cook up a week of meals to freeze, with all these great recipes. Can't wait to get started cooking.

Amberlilacs.
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Old 06-10-2009, 04:19 PM   #252
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chicken any way

" Next, take pieces of tin foil (aluminum foil) and ball them up, placing them in the bottom of the crockpot. The chicken is going to "sit" on the foil balls. Cover the bottom of the crockpot with tinfoil balls. Spray the chicken with the olive oil spray and season with Lawry's seasoned salt."

Guess I'm not texture fussy, cause I just plop the whole
chick in the greased pot with seasoning inside the cavity
(sometimes a whole onion too) and let it cook on low
until it falls apart. Nice rich juice in the bottom to save
or serve. Not crispy like in an oven but I love it this way.

We prefer the dark chicken pieces so I often partly skin
leg quarters and cook them in the crock with a little
homemade catsup which to me is like a mild BBQ sauce.
The rest of the family enjoys this with rice.

I prefer not to fuss with many ingredients. KISS

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Old 06-24-2009, 08:07 AM   #253
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Awesome thread!

I love using my crockpot all year long and now I have some LC recipes to enjoy!
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Old 07-12-2009, 07:09 AM   #254
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Wow, tons of great Crock Pot Recipes, I am working my way through reading all the recipes, will post my favorite if I don't see it already listed.
Thanks for sharing everyone!
Winders
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Old 07-30-2009, 10:29 AM   #255
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Quote:
Originally Posted by PaulaP View Post
This is delicious!

3 lb. roast beef (I like sirloin tip because it has a flat surface)
1 envelope Italian dressing mix (like Good Seasons)
1 envelope Hidden Valley Ranch dressing mix
1 envelope McCormick's brown gravy mix

Place the roast in the crockpot then sprinkle the three mixes on top and kind of rub it in. Cook on low all day. I put it in at 8:00 when I leave for work and it's perfect by 5:00. Although there is no water in it, it makes plenty of au jus which is great on faux mashed potatoes.
Bump this one.Its FABULOUS
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Old 09-10-2009, 12:08 PM   #256
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Subbing! L-O-V-E this thread! Thank you!!!!
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Old 09-26-2009, 07:36 AM   #257
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Thanks for all these wonderful recipes! I'll add one of our favorites. I don't know carb counts because it was from my non locarb days, but its not bad.

Italian Beef

Beef Roast (any cut)
Dry italian dressing mix (1 envelope per pound of meat--but I ussually just use a couple)

Put the roast and the italian dressing mix in the crockpot (NO WATER)
Let cook all day until its falling apart--it will make its own juice.

Once it is falling apart stir to kind of shred it and add 1 can french onion soup and 1 can beef consume' (both found with campbells soups) Let simmer a while to warm and blend flavors)

My family eats this on hoagies or french bread with peppers (maybe some horseradish if you like) I just eat it as is. Very delicious! Make plenty cause its even better the next day! I am always requested to bring this to family gatherings.
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Old 09-28-2009, 02:43 AM   #258
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Hiya

what do you mean by packet of dry italian mix?

IS this a commercial product?

cheers

Ian
(UK)
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Old 09-28-2009, 07:57 AM   #259
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Quote:
Originally Posted by neltek View Post
Hiya

what do you mean by packet of dry italian mix?

IS this a commercial product?

cheers

Ian
(UK)
It's a salad dressing mix - a packet of dry ingredients, you add your own oil/vinegar/water to it. In this case you just use the packet dry.

Good Seasons is one brand that makes it. Look in the salad dressing aisle in the grocery store - they're usually in that section. I've also seen them near dry gravy mix packets.
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Old 09-28-2009, 08:57 AM   #260
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Quote:
Originally Posted by PaulaP
This is delicious!

3 lb. roast beef (I like sirloin tip because it has a flat surface)
1 envelope Italian dressing mix (like Good Seasons)
1 envelope Hidden Valley Ranch dressing mix
1 envelope McCormick's brown gravy mix

Place the roast in the crockpot then sprinkle the three mixes on top and kind of rub it in. Cook on low all day. I put it in at 8:00 when I leave for work and it's perfect by 5:00. Although there is no water in it, it makes plenty of au jus which is great on faux mashed potatoes.
Quote:
Originally Posted by togee View Post
Bump this one.Its FABULOUS
This does sound good.
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Old 09-29-2009, 12:56 PM   #261
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Quote:
Originally Posted by msnhim View Post
Thanks for all these wonderful recipes! I'll add one of our favorites. I don't know carb counts because it was from my non locarb days, but its not bad.

Italian Beef

Beef Roast (any cut)
Dry italian dressing mix (1 envelope per pound of meat--but I ussually just use a couple)

Put the roast and the italian dressing mix in the crockpot (NO WATER)
Let cook all day until its falling apart--it will make its own juice.

Once it is falling apart stir to kind of shred it and add 1 can french onion soup and 1 can beef consume' (both found with campbells soups) Let simmer a while to warm and blend flavors)

My family eats this on hoagies or french bread with peppers (maybe some horseradish if you like) I just eat it as is. Very delicious! Make plenty cause its even better the next day! I am always requested to bring this to family gatherings.
My kids aren't into beef all that much. I wonder if this would work with chicken breasts/thighs. What do you think?
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Old 10-08-2009, 06:35 AM   #262
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Can I freeze it?

Anybody know if I can freeze this after it's cooked? I've got it cooking (can't wait to get home from work and open the door and smell it!) but I know I can't personally eat three pounds of beef before it goes bad!

Quote:
Originally Posted by PaulaP View Post
This is delicious!

3 lb. roast beef (I like sirloin tip because it has a flat surface)
1 envelope Italian dressing mix (like Good Seasons)
1 envelope Hidden Valley Ranch dressing mix
1 envelope McCormick's brown gravy mix

Place the roast in the crockpot then sprinkle the three mixes on top and kind of rub it in. Cook on low all day. I put it in at 8:00 when I leave for work and it's perfect by 5:00. Although there is no water in it, it makes plenty of au jus which is great on faux mashed potatoes.
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Old 10-08-2009, 08:42 PM   #263
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Quote:
Originally Posted by Palmetto0208 View Post
Anybody know if I can freeze this after it's cooked? I've got it cooking (can't wait to get home from work and open the door and smell it!) but I know I can't personally eat three pounds of beef before it goes bad!
Yes.Freezes well.Enjoy.its very good
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Old 10-11-2009, 10:07 AM   #264
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marking
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Old 10-12-2009, 07:01 PM   #265
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Quote:
Originally Posted by Melody View Post
I use either drumsticks or wings and put them in a crockpot with Bruce's barbeque sauce when I go to work at 8, they're falling apart when I get home at 5.

16 ounces Contadina tomato sauce, 22 carbs
3 packets splenda (or more to taste)
2 tablespoons vinegar
1 tablespoon chili powder
1 tablespoon paprika
1/2 teaspoon cayenne pepper (I omit the cayenne pepper)
2 teaspoons liquid smoke flavoring
1 tablespoon syrup, sugar free maple, 1 carb
1/4 cup onion, minced

mix, pour over chicken and let it cook all day, or until tender on low. I would think you could do this on high also for less time obviously


Mmmm mmm MMM!!! I made this yesterday, and after church, it smelled SO good--I fell on it and so did my son--he was so happy to have BBQ again! He's Type 1, and he thought they were delicious!!!
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Old 10-15-2009, 03:26 PM   #266
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Old 10-18-2009, 04:58 PM   #267
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It's crockpot weather
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Old 10-20-2009, 10:29 PM   #268
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Thanks so much everyone, this thread is exactly what I have been looking for!
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Old 10-21-2009, 04:02 PM   #269
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It's crockpot weather
It sure is, and I have a big crockpot full of molÚ-style chili in it right now. MAN it smells good!
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Old 11-04-2009, 10:58 AM   #270
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Quote:
Originally Posted by Twokitty View Post
The simplest, placing a whole chicken in the pot with an onion, garlic or whatever seasoning you like inside, a little paprika on top and cook all night. So good, and falls apart. Had a kid who hated everything I cooked in the pot so he hid my big one unless I promised not to use it. Found it years later in the attic.
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