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Hobbies, Crafts, Interests Do you like to knit? Throw pottery? Go fishing? Camping? Have Pets? Make jewelry? Tell us about it here! |
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#1 |
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Okay..as the non-cook of this group, I do own a crock pot. As da friend WolfyOne knows I do not cook....so, I must share a bachelor story.
I was told by a femme with great intentions that crock pot cooking is easy...I could put stuff in before going to work and come home to a wonderful meal. I bought a crock pot during football season several years ago. I personally have used it ONCE.. On a Sunday during football, I I put a corned beef brisket in the thing. I looked in on it and saw boiling blood.. *** ![]() I can say that the above are making me want to reach in and give it one more try. |
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#2 |
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This recipe is very very easy and yummy. I like to make homemade mashed potatoes to eat with it. And homemade mashies are very easy to make.
Ingredients: Two bags shredded cabbage (The kind for coleslaw) One sweet onion One apple (I use gala) Pound of center cut bacon (Less grease) Cup of kosher grape wine (Jewish cough syrup LOL) Package of smoked sausage or kielbasa Cut bacon into bite size pieces. Chop up onion. Core and cut apple into bite size pieces. In a large dutch oven sautee bacon untill brown but not burnt or it will ruin the bacon drippings which you will need. Remove the bacon and put the onion into the bacon grease thats in the pan. Cook onion for a few minutes till the onions are translucent. Throw in the two bags of cabbage and the cut up apple with the onions and mix and sautee for ten minutes. Remove from the pain and put it into the crock pot. Add the cooked bacon and mix well. Add the wine (Cooking boils out the alcohol) and stir. Cook on high for an hour and then turn down to low for 8 hours. An hour before its finished, cut up the kielbasa into 2-3 inch pieces and put it into the crockpot on top of the cabbage mixture. This really is a very easy recipe and is oh so delicious. If you are a vegetarian you can adapt the recipe to be meatless. |
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#3 |
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Ok, I'm going to sound like a freak, but eh...
When I was 15, our house burned down. So, now I'm kind of afraid to leave stuff just cooking in my house while I'm not there. Are crock pots safe? What if you don't put enough water/liquid in? Will it get too hot and catch the house on fire? Do they shut themselves off if they get too hot or something? I mean, I would hate it if a pot roast burned my house down. Do I Need To Get Renter's Insurance Before I Get A Crock Pot?, Dylan |
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#4 | |
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#5 | |
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I've never had a cooker run out of liquid. I really don't know how hot they get, but I've never had one catch fire. I don't even know if they have a shut off if they get too hot. I usually use mine on weekends when I'm home doing other chores and am too lazy to cook. You know like football season. I'm hoping someone else will come and post and be able to set you at ease.....I know, I know, I'm a bad friend without answers.
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#6 | |
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I still use my crock pot when I'm home, but when I'm not, I use my thermal cookers - they are like really big, really effective thermoses (what's the plural? I don't know) and still work on the slow cooking principle but they aren't plugged in, they just cook the food with retained heat, which is wonderfully environmentally friendly and energy effiicent. I loved it so much I started a livejournal community about it. It's mostly deaded, but there's some good introductory info there if you're interested in the concept. http://community.livejournal.com/thermal_cooking/ |
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#7 | ||
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No worries. Apretty's right. Every one I've seen has 'feet' or knobs or something that keeps it off of the surface of what you have it on. You leave the lid on, so as it cooks, condensation builds up and trickles down onto the food (making it less likely to dry out, although you do have add some sort of liquid at some point). As for shutting itself off, some do and some don't. Look for one with an 'auto' feature. Most have a simple off, low, and high button or switch or knob. Soups are super easy and a good way to get your 'crockpot' feet under you and clean out your fridge in the process! I just made one today with turkey bacon, navy and pinto beans, onions, potatoes, garlic, celery, radishes, peppers, and spices. I heated the bacon with half the onion in a pan on the stove to get some carmelization (read: extra yummy flavor) going on. I let the beans soak in the pot overnight and then dumped the water and any floating beans before adding the rest. I added just enough water to cover the top of everything and that was it. It was cooked on high for almost 5 hours and smells divine. It will be supper tonight. Also, most pots come with good directions and sometimes even a few recipes to get you going. Happy crockpotting! |
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#8 |
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Beef Stroganoff
2 pounds beef stew meat 1 cup chopped onion 1 can (10 3/4 ounces) condensed cream of golden mushroom soup 1 can (10 3/4 ounces) condensed cream of onion soup 1 jar (6 ounces) Green Giant sliced mushrooms, drained 1/4 teaspoon pepper 1 package (8 ounces) cream cheese, cubed 1 container (8 ounces) sour cream 6 cups hot cooked noodles or rice 1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. 2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. 3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.
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#9 |
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Here's one that will satisfy the laziest of cooks. It was passed on to us by hubby's Mom and is a family favorite of ours. All four of my kids love it.
My crock pot sits on top of the stand and can be used also as a pan on the stove, so heres what I do. 1)Take out enough frozen chicken pieces to satisfy your brood. Put them in the crock pot. (turn the base on so it gets hot) 2)Add one or two TBS of whatever oil you prefer. 3)On the stove, sear till somewhat browned (with some cut up onions.) 4)Sprinkle on garlic and whatever spices you like. 5)Put the pot back on the base and dump a can of tomato sauce, or two cups of your favorite prepared spaghetti sauce, plus one cup water over the chicken. (NOTE: If you are really pressed for time, just throw the chicken in the pan frozen, add the cut up onions, spices and sauce, turn it on high, put the lid on and run out the door - it still tastes great when you get home.) 6)Cover and cook on low all day while you are gone to work (or on high for 3-4 hours while you are home) 7)Ten minutes before you are ready to eat, drain a can of peas and dump them in the pot, stir it up a little and put the lid back on. 8)Serve over mashed potatoes, noodles, or rice. Yumm! Smooches Keri |
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#10 |
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1 potato for each person you are cooking for, plus one more "for the pot." Wash the potatoes before boiling.
1) Cover potatoes with water (one inch over the top of the potatoes) and boil in pot with lid on until well done (a fork goes easily 1/2 way in to the potato.) Note: Don't turn the heat off until you are ready to mash them because they get "funny" if you allow them to cool much before mashing. 2) Drain the potatoes. If you are going to mash them in the cooking pot (like I do), make sure there is not a bunch of residue on the sides of the pan. If there is, wipe it out before you mash. 3) add 1 TB butter/margarine for each potato (I said the best, not the lowest calorie, LOL) 4) Whip with a hand or stand mixer set very low till potatoes are pretty well mashed and stuff has stopped flying around. Gradually turn up speed till they are well whipped. 5) Turn speed down to very low and gradually add evaporated milk. (regular milk will work, but I like evap milk for anythin I want creamy.) Add mile till you have reached the consistency you like. 6) Put in a bowl, put a pat of butter/margarine on top, and serve. Smooches, Keri |
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#11 | |
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