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T O P I C R E V I E WAmi AnneAnyone have some special ones?------------------Passion, Lust, Desire. Check out my journal http://www.mychristianpsychic.com/RandallHardly ever use mine.Ami AnneI used to. The best thing is the smell. The worst thing is the clean up ------------------Passion, Lust, Desire. Check out my journal http://www.mychristianpsychic.com/RandallYep, the smell fills the air.Randall*fill with dish soap and place in sink to soak*Ami Anne quote:Originally posted by Randall:*fill with dish soap and place in sink to soak*Yes, but the grease is yuck especially if you made a pork loin ------------------Passion, Lust, Desire. Check out my journal http://www.mychristianpsychic.com/RandallWith great food power comes great dishwashing responsibility.RandallPot roast is my fave.PlutoSurvivorI'm not quoting, but recalling from memory. It's called Chicken Fiesta. I think it may be a WW recipe. So easy, just layer everything...1. Dump in a bag of frozen corn first2. Position chicken breast on top ( 4 halves if you have a small crock pot), the meat can be frozen, or you can sear the meat in a pan first which tastes better3. Pour in a small jar of salsa, a brand that you like4. Sprinkle in a pack of taco seasoning (I only use half)5. Rinse a can of black beans for the top layer (I use double the beans and eat less of the meat)Cook on low for say 8-10 hrs. And serve over cooked rice for a complete meal. Not sure of the exact time. You know, with a crock pot the time is not as critical; you can turn it off and it stays warm. If you use frozen meat, maybe keep it in longer the first time you try it. PlutoSurvivorI never tried this, but I'll bet you could cut an acorn squash in half, and roast it in the crock pot. Wash it and out the seeds and then stuff it with butter and brown sugar, walnuts, etc., spices...Anyone ever try it?Padre35My croc pot is a staple item, use it more often then a griddle or anything but my egg pan.-Chicken stock (or any stock really, simply add materials, set on high for a 5 hours then strain and discard materials..great for soups-Lentils-Beans-tomato saucePlutoSurvivor quote:Originally posted by Randall:With great food power comes great dishwashing responsibility.So true. The smaller ones are easier to wash and to store. The larger ones feed a lot of hungry people with no prep fuss but much clean up fuss. PlutoSurvivor quote:Originally posted by Padre35:My croc pot is a staple item, use it more often then a griddle or anything but my egg pan.I used it all the time when I was working full time and invited company for dinner. Or, we would be out cross country skiing or bird watching, biking, canoeing, then come home starving to an aroma that teased us as soon as we set foot at the threshold. There's no way I can use it and be at home working all day. That would drive me nuts. It's easy to make your regular recipes in a crock pot just by cutting the spices in half and putting the veggies on the bottom layer first. I did that with roasts, but you have to sear the meat first on high heat without missing a spot. PlutoSurvivorsorry, double post
------------------Passion, Lust, Desire. Check out my journal
http://www.mychristianpsychic.com/
quote:Originally posted by Randall:*fill with dish soap and place in sink to soak*
Yes, but the grease is yuck especially if you made a pork loin
So easy, just layer everything...1. Dump in a bag of frozen corn first2. Position chicken breast on top ( 4 halves if you have a small crock pot), the meat can be frozen, or you can sear the meat in a pan first which tastes better3. Pour in a small jar of salsa, a brand that you like4. Sprinkle in a pack of taco seasoning (I only use half)5. Rinse a can of black beans for the top layer (I use double the beans and eat less of the meat)
Cook on low for say 8-10 hrs. And serve over cooked rice for a complete meal. Not sure of the exact time. You know, with a crock pot the time is not as critical; you can turn it off and it stays warm. If you use frozen meat, maybe keep it in longer the first time you try it.
Anyone ever try it?
-Chicken stock (or any stock really, simply add materials, set on high for a 5 hours then strain and discard materials..great for soups
-Lentils-Beans-tomato sauce
quote:Originally posted by Randall:With great food power comes great dishwashing responsibility.
So true. The smaller ones are easier to wash and to store. The larger ones feed a lot of hungry people with no prep fuss but much clean up fuss.
quote:Originally posted by Padre35:My croc pot is a staple item, use it more often then a griddle or anything but my egg pan.
I used it all the time when I was working full time and invited company for dinner. Or, we would be out cross country skiing or bird watching, biking, canoeing, then come home starving to an aroma that teased us as soon as we set foot at the threshold. There's no way I can use it and be at home working all day. That would drive me nuts.
It's easy to make your regular recipes in a crock pot just by cutting the spices in half and putting the veggies on the bottom layer first. I did that with roasts, but you have to sear the meat first on high heat without missing a spot.
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