Crock Pot - Page 2

wildernesse · #26 09-21-2005, 08:35 PM

Quote:

Originally Posted by Crumb

Quote:

Originally Posted by wildernesse

Oh, and spicy "boiled" peanuts too.

huh?

Whaddaya mean huh? Peanuts in their shell, cayenne, vinegar, lots of salt--oh, and probably other stuff but I don't know b/c I don't make them. It's like roadside food--when you're tooling along the highway, you stop on the side of the road and buy a paper bag of boiled peanuts and eat them as you wander around. Also good for eating during football games at home. Or generally any time. Our grocery store decided to carry peanuts this summer, so we've been buying a couple pounds every now and again.

It's probably a very southern thing to eat.

TomJoe · #27 10-10-2005, 05:31 PM

Cooked this treat in the crock pot yesterday:

Peel two parsnips and four carrots. Cut into 2 inch sections, and quarter. Take 5 red skinned potatos, wash and cut into sections no larger than two inches.

Take 1 can cream of mushroom with roasted garlic soup (~10.5 ounces, Campbell) and two beefy onion soup packets (Lipton) and mix with 1/2 cup dry red wine. Add chopped garlic and a sprig of rosemary. Do this in the pot.

Take a 3 pound roast (recipe called for beef, but I used pork instead) and sit in pot. Flip so roast is coated. Add carrots, the parsnip and potatos. Refrigerate overnight.

Start cooking in the morning/afternoon. By dinner time, enjoy.

Crumb · #28 10-10-2005, 05:36 PM

Funny you bumped this TomJoe. I just plugged in a pot full of chicken cacciatore and turned it on for dinner tonight. :yummy: I'll tell you guys how it turns out. (Which reminds me I need to pick up a loaf of bread.)

viscousmemories · #29 12-18-2005, 04:47 PM

I was fiending for some ice cream last night, so I went to Kroger to get some. While there, I happened upon this 3.5 qt crockpot on sale for $12.50! So I got it, and I'll be perusing this thread for ideas on how to use it. Anyone have more?

:wriggle:

Miss Shelby · #30 12-18-2005, 07:47 PM

Quote:

Originally Posted by viscousmemories

I was fiending for some ice cream last night, so I went to Kroger to get some. While there, I happened upon this 3.5 qt crockpot on sale for $12.50! So I got it, and I'll be perusing this thread for ideas on how to use it. Anyone have more?

:wriggle:

That's the same crockpot that I have. If you like BBQ pork it's easy to make in the crockpot. Get a pork roast, sear it with pepper. Put enough water in the pot to cover the roast and about 1/2 cup or so BBQ sauce and about a tablespoon of orange juice concentrate. (more or less bbq sauce according to your own taste) and more pepper. Cook on low for 6 hrs or high for about 4 hrs. It get's real tender and make good bbq pork sammiches.

Michelle

Laurie · #31 12-18-2005, 07:58 PM

Practically anything can be thrown into a crockpot... I think my favourite would have to be Lambs liver and bacon strips with vegetables.

viscousmemories · #32 12-18-2005, 08:11 PM

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Originally Posted by Miss Shelby

That's the same crockpot that I have. If you like BBQ pork it's easy to make in the crockpot.

Cool! That sounds really good, too. I've never had BBQ pork outside a restaurant.

lisarea · #33 12-18-2005, 08:19 PM

I've been hankering for this stuff this one place used to call "Bolivian Chili," but it's not like any Bolivian thing I can ever find.

It was like a beef stew, with onion and tons of mushrooms in a tomato base, served with feta cheese on top. I make different versions of this every now and again, but I don't have a recipe. I haven't used my crockpot in years, but that was one of the things I'm pretty sure I used to make in it.

freemonkey · #34 12-18-2005, 09:20 PM

I have never, ever owned a crock pot, partly because of the atrocious meals a friend used to make in hers. The most "interesting" was a jumbled mess of noodles, red sauce, ground beef & peas (yes, I said PEAS) and maybe something cheese-like she called lasagna.

But some of you guys are making me want a crock pot now. Can you leave it on and go away (like, actually leave the house and go shopping) for a couple hours?

Miss Shelby · #35 12-18-2005, 09:24 PM

Quote:

Originally Posted by freemonkey

Can you leave it on and go away (like, actually leave the house and go shopping) for a couple hours?

Definitley. That's why the crock pot is a godsend for people who work and families to feed. You can throw something in it in the morning, and let it cook all day on low (8 or 9 hours) and when you get home, most of the dinner is already done. On high it's more like 4- 5 hr cooking time.

Michelle

SharonDee · #36 12-18-2005, 09:34 PM

Quote:

Originally Posted by Miss Shelby

Quote:

Originally Posted by freemonkey

Can you leave it on and go away (like, actually leave the house and go shopping) for a couple hours?

Definitley. That's why the crock pot is a godsend for people who work and families to feed.

Except lately I don't trust my electric company to leave the power on that long. They haven't failed me with crockpot cooking yet--as far as I know--but I've had two days in the past week when the power failed. What if I came home and unknowingly ate something that was half-cooked?! :scared:

lisarea · #37 12-18-2005, 10:04 PM

Quote:

Originally Posted by freemonkey

I have never, ever owned a crock pot, partly because of the atrocious meals a friend used to make in hers. The most "interesting" was a jumbled mess of noodles, red sauce, ground beef & peas (yes, I said PEAS) and maybe something cheese-like she called lasagna.

Oh my dark lord Satan, what have you wrought?

Anyways, part of the trick is you have to make sure that the stuff you put in there is suitable to slow-cooking. Broths, tough cuts of meat, things like that. I would never put noodles in a crock pot, to address just one of the eight bajillion things wrong with The Recipe That Must Not Be Named.

Quote:

But some of you guys are making me want a crock pot now. Can you leave it on and go away (like, actually leave the house and go shopping) for a couple hours?

Yes! Sometimes in the winter, I used to set my crockpot and my breadmaker (the former on a timer) before I left for work in the morning, and come home to fresh soup and bread for dinner. That well and truly rocked.

freemonkey · #38 12-20-2005, 03:19 AM

So, I got a crockpot today. They were on sale at Sears. The one I got came with a bonus "Little Dipper" electric sauce pot.

The big one seems awfully big for 2 people, now that I got it home & out of the box. 5 quarts. I don't know where I'm gonna keep it. Maybe I should take it back and get a smaller one.

TomJoe · #39 12-20-2005, 04:46 AM

Quote:

Originally Posted by lisarea

I would never put noodles in a crock pot, to address just one of the eight bajillion things wrong with The Recipe That Must Not Be Named.

You can put things like noodles, rice and peas (things that if left too long get real mushy) in a crockpot during the last half hour or so of cooking. If I add rice, that's when I add it (along with just a little bit extra water).

freemonkey · #40 12-20-2005, 06:06 AM

Quote:

Originally Posted by freemonkey

Maybe I should take it back and get a smaller one.

Yep, its going back, its too big, there's no place in my kitchen to store it. Damn. :sadcheer:

freemonkey · #41 12-22-2005, 12:01 AM

Damn!! Too many choices! Which is better? Round or oval? Help!

Miss Shelby · #42 12-22-2005, 04:03 AM

Quote:

Originally Posted by freemonkey

Damn!! Too many choices! Which is better? Round or oval? Help!

Mine is round but I really don't think it matters as long as all of your food fits in it.

Michelle

freemonkey · #43 12-24-2005, 02:26 AM

I put a whole chicken, a can of cream of mushroom soup and a bulb of garlic in my new oval 4 qt. crockpot. 7 hours later: OMFG chicken-falling-off-the-bone deliciousness!
I froze the juice and meat that was left, and I plan to make some avgolemeno soup next week.

pescifish · #44 12-24-2005, 03:12 AM

I think that's one of the coolest things about crock pots. You can toss the simplest of ingredients in there and walk away. When you come back some kind of miracle of tastiness has happened!

Legs · #45 12-24-2005, 03:13 AM

Quote:

Originally Posted by freemonkey

I froze the juice and meat that was left, and I plan to make some avgolemeno soup next week.

how does the left over cream of mushroom slop fit in that recipe? :chin:

freemonkey · #46 12-24-2005, 03:36 AM

Quote:

Originally Posted by Legs

Quote:

Originally Posted by freemonkey

I froze the juice and meat that was left, and I plan to make some avgolemeno soup next week.

how does the left over cream of mushroom slop fit in that recipe? :chin:

Strangely enough, the liquid that was left over was not the least bit creamy

And there really aren't many mushrooms in it to begin with. So I'm good.

As for the soup, there are a number of versions, I prefer the creamier one made with milk.

viscousmemories · #47 12-24-2005, 10:15 PM

Freemonkey, I'm confused. Did you put any water or anything in with this or cut up the chicken first? I don't get how a whole chicken could cook in just a can of soup.

freemonkey · #48 12-24-2005, 10:32 PM

Quote:

Originally Posted by viscousmemories

Freemonkey, I'm confused. Did you put any water or anything in with this or cut up the chicken first? I don't get how a whole chicken could cook in just a can of soup.

I washed the chicken and pulled most of the skin (and the fat under the skin) off. I put a can of soup in a bowl & stirred in about a half can of water. I also cut up a couple stalks of celery and put those on the bottom of the crock. Then I put the chicken in, breast side up, and I put the peeled garlic cloves all around the bird. Finally, I poured the soup and water mixture on top of the chicke

I'll bet the moisture from the celery and garlic helped.

viscousmemories · #49 12-24-2005, 10:34 PM

Okay now see, that's a bit different from throwing a whole chicken in with a can of soup. I'm glad I asked!

freemonkey · #50 12-24-2005, 10:40 PM

Quote:

Originally Posted by viscousmemories

Okay now see, that's a bit different from throwing a whole chicken in with a can of soup. I'm glad I asked!

I'll bet you could still cook it with just the chicken and the soup. There's probably enough moisture in the bird to do it. Especially if you left the skin on.