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Posted: 10/13/2013 3:01:58 PM EDT
[#1]
EPIC simple beefy onion soup recipe:
3 pounds of beef chuck roast, browned. As many onions, quartered, as you can cram into it. A sprig of Rosemary, A handful of Garlic cloves, peeled. Salt (go easy, you can add more later) Black Pepper, (a lot). Cook at medium pressure for 100 minutes. Let cool a bit, and put in onion soup bowls. Top it with shredded mozzarella, and the obligatory wafer of dry bread. Run it through the broiler til the cheese looks pizza like. Serve with crusty heavy bread, and a good dry red wine. |
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Posted: 10/14/2013 2:58:30 PM EDT
[#2]
Quote HistoryOriginally Posted By ellaminnow:
Here are my 3 favorite slow cooker recipes: 1. Beef & Broccoli Note: I never put the broccoli in the crockpot as the recipe states. I just cook it separately in the microwave and combine it all at the end. Also, mine cooks in about 4 hours on low. The one time I did as the recipe stated and cooked it for 6-8 hours it burned. 2. Peperocini Beef Sandwiches Easiest recipe ever!!! I make this every couple of weeks. I cook this for 5-6 hours, not 8. 3. Tortilla Soup for the crock pot 1/2 onion, chopped 1/2 tsp. minced garlic 4 tsp. chopped cilantro 1 tbsp. margarine 30 oz. chicken stock 1 small can tomato sauce 1/2 pkg. taco seasoning 1 can Mexican style stewed tomatoes 1 tbsp. Worcestershire sauce 4 boneless, skinless chicken breasts salt and pepper to taste 2 handfuls tortilla chips Place all ingredients in a crock pot. Cook on LOW all day. Shred chicken before serving and garnish with additional tortilla chips and 1/2 c. shredded cheese if desired. Serves 6 to 8. I also add some lime juice and a chopped green pepper to mine. I use my larger crockpot for this one. (I've never even tried to fit all of this in my 4 quart. It would probably overflow. I'm contradicting my earlier post where I said my 4 quart fit everything except the ham - sorry!) Did the peperocini sammiches yesterday. Delicious. Thank you. Posted Via AR15.Com Mobile |
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Posted: 10/17/2013 2:16:21 PM EDT
[#3]
Quote HistoryOriginally Posted By HRomberg:
EPIC simple beefy onion soup recipe: 3 pounds of beef chuck roast, browned. As many onions, quartered, as you can cram into it. A sprig of Rosemary, A handful of Garlic cloves, peeled. Salt (go easy, you can add more later) Black Pepper, (a lot). Cook at medium pressure for 100 minutes. Let cool a bit, and put in onion soup bowls. Top it with shredded mozzarella, and the obligatory wafer of dry bread. Run it through the broiler til the cheese looks pizza like. Serve with crusty heavy bread, and a good dry red wine. Pressure? |
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Posted: 10/17/2013 3:26:40 PM EDT
[#4]
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Posted: 10/17/2013 10:21:22 PM EDT
[#5]
Quote HistoryOriginally Posted By R2point0:
Pressure? Quote HistoryOriginally Posted By R2point0:
Originally Posted By HRomberg:
EPIC simple beefy onion soup recipe: 3 pounds of beef chuck roast, browned. As many onions, quartered, as you can cram into it. A sprig of Rosemary, A handful of Garlic cloves, peeled. Salt (go easy, you can add more later) Black Pepper, (a lot). Cook at medium pressure for 100 minutes. Let cool a bit, and put in onion soup bowls. Top it with shredded mozzarella, and the obligatory wafer of dry bread. Run it through the broiler til the cheese looks pizza like. Serve with crusty heavy bread, and a good dry red wine. Pressure? LOL that's a pressure cooker recipe, not a slow cooker recipe. It does look good though. |
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Posted: 10/19/2013 2:53:54 AM EDT
[#6]
It's been awhile since I've fired up the pressure cooker. I may have to give that one a try.
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Posted: 10/19/2013 12:27:26 PM EDT
[Last Edit: Scott_In_OKC]
[#7]
Quote HistoryOriginally Posted By tommytrauma: Did the peperocini sammiches yesterday. Delicious. Thank you. Posted Via AR15.Com Mobile Quote HistoryOriginally Posted By tommytrauma: Originally Posted By ellaminnow: 2. Peperocini Beef Sandwiches Easiest recipe ever!!! I make this every couple of weeks. I cook this for 5-6 hours, not 8. Posted Via AR15.Com Mobile Just threw the roast and jar of peperoncinis in the crock pot. Can't wait for dinner tonight  ETA: This was awesome and made tons of leftovers. Will definitely make it again. |
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Posted: 10/21/2013 10:33:35 AM EDT
[#8]
Quote HistoryOriginally Posted By tothemax:
We made this one the other night and it was damn good. Crock Pot Lasagna 1 lb lean ground beef 1 onion, chopped 2 garlic cloves, smashed 1 (28 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1 1/2 teaspoons salt 1 teaspoon dried oregano 12 ounces cottage cheese (we like 2%) 1/2 cup grated parmesan cheese or 1/2 cup asiago cheese 12 ounces lasagna noodles, uncooked 16 ounces shredded mozzarella cheese Directions: 1:Brown ground beef, onion and garlic in frypan. 2:Add tomato sauce, tomato paste, salt and oregano. 3:Cook long enough to get it warm. 4:Spoon a layer of meat sauce onto the bottom of the slow cooker. 5:Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. 6:Repeat with sauce, noodles and cheeses until all are used up. 7:Cover and cook on low for 4 to 5 hours. I'm going to make this again for dinner. Last time it turned out pretty damn good. |
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Posted: 10/22/2013 8:46:34 AM EDT
[#9]
Quote HistoryOriginally Posted By Scott_In_OKC: Just threw the roast and jar of peperoncinis in the crock pot. Can't wait for dinner tonight Quote HistoryOriginally Posted By Scott_In_OKC: Originally Posted By tommytrauma: Originally Posted By ellaminnow: 2. Peperocini Beef Sandwiches Easiest recipe ever!!! I make this every couple of weeks. I cook this for 5-6 hours, not 8. Posted Via AR15.Com Mobile Just threw the roast and jar of peperoncinis in the crock pot. Can't wait for dinner tonight ETA: This was awesome and made tons of leftovers. Will definitely make it again. |
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ND, USA
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Posted: 10/22/2013 4:57:43 PM EDT
[#10]
Quote HistoryOriginally Posted By MadMonkey:
Love this thread, but it needs moar bachelor recipes 
My two favorites so far: Shredded Beef Sammiches Similar to one already posted 1 32oz can of Greek salad peppers (pepperocinis) 4-5 cloves of chopped garlic 3lbish roast I put a layer of peppers and a third of the garlic on the bottom before laying down the roast. I also usually salt (kosher salt) and pepper the roast before throwing it in. Dump the rest of the peppers and juice over the top, put in the rest of the garlic, and cook on low for 10-12 hours. Serve on some sort of Italian roll, I haven't found the perfect ones yet locally but Portillo's in Chicago has perfect ones
The peppers are the best thing about this recipe, they soak up the broth all night and when you bite into them they pop Making this tonight for tomorrow. Will update. |
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Posted: 10/22/2013 6:38:41 PM EDT
[#11]
Quote HistoryOriginally Posted By nturavrgcop: Quote HistoryOriginally Posted By nturavrgcop: Originally Posted By Scott_In_OKC: Originally Posted By tommytrauma: Originally Posted By ellaminnow: 2. Peperocini Beef Sandwiches Easiest recipe ever!!! I make this every couple of weeks. I cook this for 5-6 hours, not 8. Posted Via AR15.Com Mobile Just threw the roast and jar of peperoncinis in the crock pot. Can't wait for dinner tonight ETA: This was awesome and made tons of leftovers. Will definitely make it again. |
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Posted: 10/23/2013 3:41:35 PM EDT
[Last Edit: DudeRN]
[#12]
trying the beef and chili sauce recipe today,
I really wanted to try the pepperoncini and beef recipe, but no one (other than me) in my house can handle anything spicy, so I found a jar of pastene sweet peppers as a replacement, going to give it a try this weekend.
**** Edit: the beef and chili sauce came out awesome. positive reviews from the family as well. |
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Posted: 10/24/2013 2:01:46 PM EDT
[Last Edit: GLHX2112]
[#13]
Threw a 2lb chuck roast and a 16oz jar of Mezzetta Deli-Sliced Golden Greek Pereroncini stuff in the slow cooker overnight.
OMFG. I just made a sammich.... (I never use that acronym, but, it is totally appropriate for this situation) I've never had the Greek style peppers, so fair warning they are a little spicy and that will carry on to the meat when it is done. It has some heat. This is the best new recipe i have tried this year for a slow cooker. Unbelievable. Now I need to find some locally made onion kaiser rolls....... |
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Posted: 10/24/2013 11:35:46 PM EDT
[Last Edit: Roadhawk]
[#14]
Quote HistoryOriginally Posted By GLHX2112:
Threw a 2lb chuck roast and a 16oz jar of Mezzetta Deli-Sliced Golden Greek Pereroncini stuff in the slow cooker overnight. OMFG. I just made a sammich.... (I never use that acronym, but, it is totally appropriate for this situation) I've never had the Greek style peppers, so fair warning they are a little spicy and that will carry on to the meat when it is done. It has some heat. This is the best new recipe i have tried this year for a slow cooker. Unbelievable. Now I need to find some locally made onion kaiser rolls....... To kick that recipe up a notch... Get a long loaf of French or Italian bread with a crisp crust. Cut the bread into pieces that are long enough for your sandwich. Slice the bread open like a hot dog bun. I cut mine all the way through the hinge. Melt some butter with some crushed garlic and a dash of salt. Brush the garlic butter on the bread and put under the broiler. You're making garlic bread. When the edges get crispy, add your beef and pepperocini mixture to both sides of the garlic bread, along with a bit of the juice. Pile on some shredded mozzarella or provolone, and put it back under the broiler until the cheese melts. Put two halves together and you have a great sandwich!
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Posted: 10/25/2013 11:48:59 AM EDT
[#15]
Has anyone ever tried freezing the leftovers? I want to make this, but my son and I will be the only one eating it...
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Posted: 10/25/2013 2:24:56 PM EDT
[#16]
Quote HistoryOriginally Posted By nturavrgcop: Has anyone ever tried freezing the leftovers? I want to make this, but my son and I will be the only one eating it... |
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Posted: 10/25/2013 3:08:06 PM EDT
[#17]
Quote HistoryOriginally Posted By Scott_In_OKC: If you're taking about the Italian Beef sandwiches, I have several containers of it in the freezer right now. Quote HistoryOriginally Posted By Scott_In_OKC: Originally Posted By nturavrgcop: Has anyone ever tried freezing the leftovers? I want to make this, but my son and I will be the only one eating it... Yep, that was the dish in question. Thanks! |
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Posted: 10/25/2013 9:12:09 PM EDT
[#18]
Quote HistoryOriginally Posted By DudeRN: trying the beef and chili sauce recipe today, I really wanted to try the pepperoncini and beef recipe, but no one (other than me) in my house can handle anything spicy, so I found a jar of pastene sweet peppers as a replacement, going to give it a try this weekend.**** Edit: the beef and chili sauce came out awesome. positive reviews from the family as well. Ok, set up for the beef and peppers in the morning for an all day cook. Which one of the recipes was the beef/chili sauce one? I keep looking but must be missing something
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Posted: 10/26/2013 12:53:05 AM EDT
[#19]
If you are afraid of the pepperoncini beef being too spicy for some of the family members just don't use the whole jar.
Another version of that: sprinkle a package of ranch dressing mix, a package of as jus gravy mix , five or six of the peppers on top and add a stick of real butter on top of the roast and cook on low for 6-8 hours. Nice flavor from the peppers but it's not overpowering like using the whole jar of peppers. |
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Posted: 10/27/2013 10:40:35 PM EDT
[#20]
Quote HistoryOriginally Posted By Gopher: If you are afraid of the pepperoncini beef being too spicy for some of the family members just don't use the whole jar. Another version of that: sprinkle a package of ranch dressing mix, a package of as jus gravy mix , five or six of the peppers on top and add a stick of real butter on top of the roast and cook on low for 6-8 hours. Nice flavor from the peppers but it's not overpowering like using the whole jar of peppers. I did it this weekend. 2.5lb roast, 1 jar of peppers and sliced an onion and tossed in a packet of au ju. 8 hours in the cooker. I thought it was awesome, but a little to warm for the 3 year old. Son loved it. Left overs for my lunch on Monday. I cant believe how easy this is based on how good it tastes.
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Posted: 10/28/2013 12:25:46 PM EDT
[#21]
I did the roast, about a 3.5 pound pot roast with a 32 ounce jar of Pastene sweet red peppers and it came out awesome. The flavor of the peppers is very similar to the pepperoncini but without the heat. before serving, I shredded the meat and the peppers and drained off the liquid. My boys and I put the meat and peppers in some pita bread, and my wife had hers over rice. Very tasty!
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Posted: 10/29/2013 2:00:32 AM EDT
[Last Edit: MadMonkey]
[#22]
Quote HistoryOriginally Posted By DudeRN:
I did the roast, about a 3.5 pound pot roast with a 32 ounce jar of Pastene sweet red peppers and it came out awesome. The flavor of the peppers is very similar to the pepperoncini but without the heat. before serving, I shredded the meat and the peppers and drained off the liquid. My boys and I put the meat and peppers in some pita bread, and my wife had hers over rice. Very tasty! I did something similar just now, going to cook for about 12-13 hours for lunch tomorrow. 1 2.35lb chuck roast 2 16oz bottles of sliced red bell peppers 4-5 cloves of garlic, chopped finely 5-6 potatoes 1 package Au Jus mix Layer of potatoes first, as I often do. Then some of the chopped garlic, then a bottle of the peppers, SAVING THE JUICE. I then poured as much of the second bottle of juice as I could in with the first, and mixed in some garlic and the Au Jus mix, adding a little more water to the mix as well. I poured some of that over the bottom layer. I then Kosher-salted the roast on the bottom and put it in, and put the remaining potatoes around the edges. I poured the rest of the Au Jus mix over the top, THEN salted the top of the roast (if you salt before, the mix will wash it away), then put the rest of the garlic then the remaining red peppers on top. I've got pita bread ready for sandwiches. I'll report on the flavor tomorrow
I'm slowly learning that it's hard to screw up a pot roast, so experimenting is low-risk. The rewards can be though.
ETA: After saying that, I bet this one turns out terrible
RESULT: It was actually pretty good, but underspiced. The peppers had turned to mush, which I like. I bet one bottle of peppers and one bottle of pepperocinis would be perfect. |
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Posted: 10/29/2013 11:21:56 PM EDT
[#23]
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Posted: 10/30/2013 12:05:47 PM EDT
[#24]
Quote HistoryOriginally Posted By m00ler03: gonna try out the Peperocini Beef Sandwiches this friday.. will report back.. Its a must. My modifications were sliced rings of onion, 6 cloves of garlic, a packet of Au Jus and more or less filled the pepper jar with water and added it all together for 8 hours. Used toasted french bread rolls with provell cheese under the broiler. Unbelievable. I just cant get over the taste to effort ratio |
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Posted: 11/1/2013 9:59:53 AM EDT
[#25]
Just put 10lbs of skinless chikkenz in the crock, just legs and thighs. I marinated them for 48 hours in Jumex Mango and Pineapple juice. I covered them with a light coating of cumin, New Mexico chili powder, and garlic salt. These will cook all day today in that marinade until the temp reaches 175. At that point I will cool, debone, and then crisp them up a touch in a cast iron skillet.
This is the first time I have used the temp probe in the crock, so it will be interesting to see if the chikken is simply done, or fall off the bone. Tacos and burritos will then be on the menu for a couple days, along with a chicken enchilada casserole. |
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Posted: 11/1/2013 3:32:19 PM EDT
[#26]
Here's my updated chili sauce recipe (which I posted in its own thread).
1 cup of your favorite chili powder (I use half chipotle, half New Mexico with a little dab of ghost pepper). 1 tablespoon flour. 2 tablespoons cumin (or whatever you want, I really like cumin). 2 tablespoons garlic powder (or whatever you want, I REALLY like garlic). some salt to taste. Thoroughly mix this up so it's consistent. Add six cups of water to the crock pot. Mix this in thoroughly. Then, add cubed beef that has been browned. OR add cubed pork that has been browned. OR add ground beef that has been browned. OR add already cooked pinto beans. OR add any of the above items jointly (I like to add beans and whatever meat is on the verge of spoiling in my fridge ).The result is awesome. A very thick, flavorful (if you use enough chipotle) chili sauce. I actually liked it better than my more traditional pureed red chiles version. |
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Posted: 11/4/2013 9:14:22 PM EDT
[#27]
Quote HistoryOriginally Posted By Zedhead:
A cheap meal we make once every 2 weeks or so: Italian Cream Cheese Chicken Chicken breasts Package of Italian Dressing Block of cream cheese Cream of chicken soup Onion (if you have one, don't need it) Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more. Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge. Thanks for this recipe! I made it last night and served it over eggs noodles. It was so good I added one can of cream of mushroom soup and some fresh sliced mushrooms.
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Posted: 11/5/2013 12:18:32 AM EDT
[#28]
Quote HistoryOriginally Posted By Berettastarlight: Thanks for this recipe! I made it last night and served it over eggs noodles. It was so good I added one can of cream of mushroom soup and some fresh sliced mushrooms.Quote HistoryOriginally Posted By Berettastarlight: Originally Posted By Zedhead: A cheap meal we make once every 2 weeks or so: Italian Cream Cheese Chicken Chicken breasts Package of Italian Dressing Block of cream cheese Cream of chicken soup Onion (if you have one, don't need it) Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more. Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge. Thanks for this recipe! I made it last night and served it over eggs noodles. It was so good I added one can of cream of mushroom soup and some fresh sliced mushrooms.Try using this one next time.  |
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Posted: 11/8/2013 8:52:57 PM EDT
[#29]
Quote HistoryOriginally Posted By m00ler03: gonna try out the Peperocini Beef Sandwiches this friday.. will report back.. i give it outta yummy! |
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Posted: 11/9/2013 9:13:28 AM EDT
[#30]
Quote HistoryOriginally Posted By Scott_In_OKC:
Try using this one next time. http://www.campbellsoup.com/Images/products/2312.png Quote HistoryOriginally Posted By Scott_In_OKC:
Originally Posted By Berettastarlight:
Originally Posted By Zedhead:
A cheap meal we make once every 2 weeks or so: Italian Cream Cheese Chicken Chicken breasts Package of Italian Dressing Block of cream cheese Cream of chicken soup Onion (if you have one, don't need it) Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more. Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge. Thanks for this recipe! I made it last night and served it over eggs noodles. It was so good I added one can of cream of mushroom soup and some fresh sliced mushrooms.Try using this one next time. http://www.campbellsoup.com/Images/products/2312.png I looked for it but my grocery store did not have that one  I'll try looking somewhere else soon.
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Posted: 11/23/2013 7:09:20 PM EDT
[#31]
Quote HistoryOriginally Posted By Gopher:
If you are afraid of the pepperoncini beef being too spicy for some of the family members just don't use the whole jar. My daughter isn't into hot/spicy food so I made the recipe today but just used half a jar. It still tasted awesome. This one's a keeper! |
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AR, USA
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Posted: 11/23/2013 11:56:10 PM EDT
[#32]
Thanks for the beef recipe. My wife never cared for beef but she is making this at least once a week and sometimes twice..
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Posted: 1/4/2014 2:35:51 PM EDT
[#33]
Holy Hell I'm subscribing to this thread!
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Posted: 1/4/2014 4:25:45 PM EDT
[#34]
Also posted this in the Paleo thread. I just got this in the crockpot. Really hope it turns out good.
http://paleopot.com/2013/06/buffalo-chicken-eggplant-lasagna-bomb/ |
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Posted: 1/8/2014 10:27:36 AM EDT
[#35]
Quote HistoryOriginally Posted By Brundoggie:
Anyone do dry beans (pintos, navy beans, etc) in the slow cooker? If so, how? 1lb dry pinto beans half pound of bacon (cut into about 1" pieces) 1 diced onion 1 link of smoked sausage cut up (I use my own deer sausage but any smoked pork/beef sausage will work) 3 TBLS pinto bean seasoning (or salt, pepper, camino, garlic etc etc) 1 can Rotel, I use the original but you could use mild or hot water Combine all into crock pot, put enough water to cover beans (about 1-2" above beans), cook on low for 8-10 hours. You may need to add water, just check it throughout the day. If you use too much water, that's ok it will make a nice "gravy". I add the rotel in the last hour of cooking |
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GA, USA
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Posted: 1/9/2014 8:59:55 PM EDT
[Last Edit: 12a10]
[#36]
I love my crock pot
Most of these recipes sound really good But why do almost all of them have a bottle of something, a can of soup, or a packet of seasoning in them? Here's mine 1 chicken cut into pieces, coated with seasoned flour and browned 1 onion chopped 2 cups white wine 2 tsp thyme 1 tsp herbs de Provance 1 cup chicken stoc 1/2 lb sliced mushrooms [div style='margin-left: 40px;'] put the veggies and herbs on the bottom of the crock pot put in chicken add the stock and wine cook on low for about 6 hours add mushrooms during the final 45 minutes remove chicken and mushrooms and add salt and pepper to taste thicken sauce with corn starch and a tablespoon of butter serve over noodles, rice or cuscus throwing a block of cream cheese sounds like a good idea |
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GA, USA
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Posted: 1/9/2014 9:10:15 PM EDT
[#37]
Quote HistoryOriginally Posted By HRomberg:
EPIC simple beefy onion soup recipe: 3 pounds of beef chuck roast, browned. As many onions, quartered, as you can cram into it. A sprig of Rosemary, A handful of Garlic cloves, peeled. Salt (go easy, you can add more later) Black Pepper, (a lot). Cook at medium pressure for 100 minutes. Let cool a bit, and put in onion soup bowls. Top it with shredded mozzarella, and the obligatory wafer of dry bread. Run it through the broiler til the cheese looks pizza like. Serve with crusty heavy bread, and a good dry red wine. no liquid in the cooker? |
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GA, USA
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Posted: 1/9/2014 9:19:15 PM EDT
[#38]
Quote HistoryOriginally Posted By sterling18:
Korean Ribs over white rice (Crock Pot Style) 5 lbs beef short or pork ribs 1/2 cup low sodium soy sauce 1/2 cup brown sugar 2 tablespoons sesame oil 2 tablespoons rice vinegar 2 tablespoons minced fresh ginger 4 garlic cloves, crushed 1/2 teaspoon red pepper flakes / or can be substituted with a squirt of sriracha sauce This is from food.com 6 hours on high, 9 hours on low Also, take the left over juices and added some cornstartch to make a sauce. Top with scallion, cilantro and toasted sesame seeds. eta- serve over rice or some sort of noodles. Ginger, soy and garlic! sounds wonderful |
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Posted: 1/9/2014 11:23:12 PM EDT
[#39]
Quote HistoryOriginally Posted By 12a10: Ginger, soy and garlic! sounds wonderful Quote HistoryOriginally Posted By 12a10: Originally Posted By sterling18: Korean Ribs over white rice (Crock Pot Style) 5 lbs beef short or pork ribs 1/2 cup low sodium soy sauce 1/2 cup brown sugar 2 tablespoons sesame oil 2 tablespoons rice vinegar 2 tablespoons minced fresh ginger 4 garlic cloves, crushed 1/2 teaspoon red pepper flakes / or can be substituted with a squirt of sriracha sauce This is from food.com 6 hours on high, 9 hours on low Also, take the left over juices and added some cornstartch to make a sauce. Top with scallion, cilantro and toasted sesame seeds. eta- serve over rice or some sort of noodles. Ginger, soy and garlic! sounds wonderful I wonder if you could cut down the cook time, replace the ribs with chicken? That would rock too! |
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KS, USA
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Posted: 1/10/2014 10:56:02 AM EDT
[#40]
To those of you making the peperocini sandwiches, are you cooking it on high or low?
I want to make this tonight but I'm only going to have a total of about a 6 hour cook time. I'm going to throw it in the crockpot at 1200 when I go home for lunch and leave it on high until I leave at 1300 then turn it down to low. I get off at 1800 and so does the wife. Think it will be done? |
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Posted: 1/10/2014 12:40:49 PM EDT
[#41]
Quote HistoryOriginally Posted By BrownSunshine:
To those of you making the peperocini sandwiches, are you cooking it on high or low? I want to make this tonight but I'm only going to have a total of about a 6 hour cook time. I'm going to throw it in the crockpot at 1200 when I go home for lunch and leave it on high until I leave at 1300 then turn it down to low. I get off at 1800 and so does the wife. Think it will be done? one hour on high isnt going to do much other than bring your crock pot to cooking temp a bit quicker 6 hours on low and it would be done but not falling apart.. personally I would keep it on high maybe with a bit of water added |
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Posted: 1/10/2014 12:48:47 PM EDT
[#42]
Quote HistoryOriginally Posted By DS11M:
Combine all into crock pot, put enough water to cover beans (about 1-2" above beans), cook on low for 8-10 hours. You may need to add water, just check it throughout the day. If you use too much water, that's ok it will make a nice "gravy". I add the rotel in the last hour of cooking Quote HistoryOriginally Posted By DS11M:
Originally Posted By Brundoggie:
Anyone do dry beans (pintos, navy beans, etc) in the slow cooker? If so, how? Combine all into crock pot, put enough water to cover beans (about 1-2" above beans), cook on low for 8-10 hours. You may need to add water, just check it throughout the day. If you use too much water, that's ok it will make a nice "gravy". I add the rotel in the last hour of cooking what he said I like to keep ham bones on hand and throw them in with the beans tonights dinner is 15 bean soup with a assortment of ham in it 14-16oz. can of diced tomato, one onion diced, few cloves of garlic seasonings of your choice for soup its about 4 quarts of water though. when I get home all I have to do is make some rice and big pan of cornbread easy meal |
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Posted: 1/11/2014 2:37:33 PM EDT
[#43]
I got a 2qt crock pot for xmas, but accidentally picked up the ingredients for a pot roast recipe that fits a 4-5qt. I'm guessing I can simply cut the amounts in half, but how much do I adjust the cook time? (8-9 hrs)
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Posted: 1/11/2014 6:30:57 PM EDT
[#44]
Quote HistoryOriginally Posted By slick556:
I got a 2qt crock pot for xmas, but accidentally picked up the ingredients for a pot roast recipe that fits a 4-5qt. I'm guessing I can simply cut the amounts in half, but how much do I adjust the cook time? (8-9 hrs) Keep it on low, if it runs a bit hotter like I think it will, then check it after about 5 hours and just monitor until it's to your liking. IME with pot roast, the meat will get firm after 2-4 hours then soften up a few hours after that. |
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Posted: 1/11/2014 6:57:57 PM EDT
[#45]
Quote HistoryOriginally Posted By nturavrgcop: Quote HistoryOriginally Posted By nturavrgcop: Originally Posted By 12a10: Originally Posted By sterling18: Korean Ribs over white rice (Crock Pot Style) 5 lbs beef short or pork ribs 1/2 cup low sodium soy sauce 1/2 cup brown sugar 2 tablespoons sesame oil 2 tablespoons rice vinegar 2 tablespoons minced fresh ginger 4 garlic cloves, crushed 1/2 teaspoon red pepper flakes / or can be substituted with a squirt of sriracha sauce This is from food.com 6 hours on high, 9 hours on low Also, take the left over juices and added some cornstartch to make a sauce. Top with scallion, cilantro and toasted sesame seeds. eta- serve over rice or some sort of noodles. Ginger, soy and garlic! sounds wonderful I wonder if you could cut down the cook time, replace the ribs with chicken? That would rock too! |
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Posted: 1/11/2014 7:22:42 PM EDT
[#46]
I've found a few beef short rib recipes.
How do they turn out in the crock pot? Pretty tender? |
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Posted: 1/18/2014 7:01:08 PM EDT
[#47]
Quote HistoryOriginally Posted By Laramie:
Also posted this in the Paleo thread. I just got this in the crockpot. Really hope it turns out good. http://paleopot.com/2013/06/buffalo-chicken-eggplant-lasagna-bomb/ Modified this slightly, due to tastebuds of younger folks. Soaked the chicken in Italian dressing and then used spaghetti sauce as the liquid. Used some skim mozzarella as a topper, at the very end. |
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Posted: 1/18/2014 7:05:47 PM EDT
[#48]
Quote HistoryOriginally Posted By RDP:
Modified this slightly, due to tastebuds of younger folks. Soaked the chicken in Italian dressing and then used spaghetti sauce as the liquid. Used some skim mozzarella as a topper, at the very end. Quote HistoryOriginally Posted By RDP:
Originally Posted By Laramie:
Also posted this in the Paleo thread. I just got this in the crockpot. Really hope it turns out good. http://paleopot.com/2013/06/buffalo-chicken-eggplant-lasagna-bomb/ Modified this slightly, due to tastebuds of younger folks. Soaked the chicken in Italian dressing and then used spaghetti sauce as the liquid. Used some skim mozzarella as a topper, at the very end. Good tip! Mine came out pretty dry, so I think marinading the chicken like you did and adding some sauce probably made it a lot better than the original turned out for me. |
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Posted: 1/18/2014 11:09:35 PM EDT
[#49]
Taco Soup
- Brown 1.5 - 2 lbs ground beef or ground deer - season with taco seasoning and other spices while you brown the meat. 1 can corn 1 can black beans - drained and rinsed 1 can pinto/kidney beans - drained and rinsed 1 can rotel 1 can diced or petite diced tomatoes 1.5-2 lbs browned meat 1 ranch packet 1 taco seasoning packet 1/2 cup of water - add if the mix doesn't look soupy enough. I threw in a few frozen onions - probably half an onion worth - Put all ingredients in crockpot 6-8 hours on low or 4-5 on high Serve with shredded cheddar cheese, sour cream and tortilla chips We had this the other night and it was awesome -makes enough leftovers to have for a few more meals as well. And it almost tastes better the second day |
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Posted: 1/19/2014 11:18:52 AM EDT
[Last Edit: TexasSheepdog]
[#50]
Quote HistoryOriginally Posted By JoeRedman: Don't know what to call it, but it's a variation of Zed's recipe with the chicken. In the crockpot now  1 1/2-2 lb chicken breast 1 can cream of mushroom w/roasted garlic 1 can cream of chicken w/ mushrooms 1 pack of this italian dressing dressing stuff 1 pack cream cheese 2 7oz cans sliced mushrooms 1 onion a little (well actually a lot) minced garlic in the crockpot...gonna shoot for 4 hours or so on high and serve it with leftover spanish rice form yesterday and some good garlic bread. Pic to follow if I don't fuck it up. ETA: dang it, didn't have any more italian dressing so I used the powdered stuff made to the package instructions. Should turn out ok. |
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