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Crock Pot Season we need crock pot recipes in here

#31 User is offline   ThreeCrabs 

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Posted 14 March 2009 - 11:25 AM

Red skin potatoes sliced in half~put on bottom of crock and season. Place a prime rib on top that has been seasoned very heavily and rubbed. Cook on the lowest setting to your liking. Use thermometer to test doneness if you don't know how to feel it. Remove beef when done and crank crock to high to finish off potatoes and reduce the juices.

P.S.~if you like, sear the outside before putting in the crock for color/retaining juices.
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#32 User is offline   freckles 

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Posted 13 October 2009 - 09:42 PM

Got a Honeybaked ham bone last weekend... Picked the smallest one (~$10) and had enough meat for two big sandwiches plus a whole pot of split pea soup. Delish!
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#33 User is offline   Soo Sassy 

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Posted 14 October 2009 - 12:02 PM

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
2 Tbsp. flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn 1-1/2 cups
Thick 'N Chunky Salsa
1 cup Mexican Style Finely Shredded Four Cheese

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

STIR just before serving; top with shredded cheese.

Serve over hot cooked rice topped with sliced green onions and chopped cilantro.

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#34 User is offline   Soo Sassy 

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Posted 14 October 2009 - 12:07 PM

Slow Cooker Lasagna

1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water 1 container (15 oz.) Ricotta Cheese
1 pkg. (7 oz.) 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted

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#35 User is offline   RJT 

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Posted 16 October 2009 - 08:12 PM

good stuff here!
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#36 User is offline   ThreeCrabs 

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Posted 18 October 2009 - 07:34 AM

QUOTE(freckles @ Oct 13 2009, 10:42 PM) <{POST_SNAPBACK}>
Got a Honeybaked ham bone last weekend... Picked the smallest one (~$10) and had enough meat for two big sandwiches plus a whole pot of split pea soup. Delish!


smile.gif Sounds good! Do you follow a basic pea soup recipe? I am the only one in my house that likes it, lol.
QUOTE(Soo Sassy @ Oct 14 2009, 01:07 PM) <{POST_SNAPBACK}>
Slow Cooker Lasagna

Steph, do you use those fast cook noodles (don't require boiling, you just lay them in the lasagna)? Or, just regular oodle noodles?
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#37 User is offline   Soo Sassy 

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Posted 19 October 2009 - 06:36 AM

I haven't made this recipe yet, I received it from a friend and thought I'd share. Since it doesn't specify, I was just going to use regular noodles.
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#38 User is offline   Jazzy 

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Posted 19 October 2009 - 09:21 PM

I made a good one yesterday. Turn the crockpot on low & add in a can of cream of mushroom soup, 1 cup of red wine (or water if you prefer), & 1 envelope of onion soup mix. Stir til it's mixed up good. Put a chuck roast in the mixture & move it around enough to coat the meat. I used a 3 lb roast. If the roast is too big, cut it into chunks to fit. Cook on low for at least 7 hours, the longer the better. I did mine 9 hours. The beef comes out tender & you have good gravy. You may have to thicken it a little, mix either 1 or 2 tablespoons of flour or cornstarch with a little water & stir it into the gravy once the roast is removed.

This post has been edited by Jazzy: 19 October 2009 - 09:32 PM

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#39 User is offline   Big Dog 

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Posted 20 October 2009 - 07:25 AM

QUOTE(Jazzy @ Oct 19 2009, 10:21 PM) <{POST_SNAPBACK}>
I made a good one yesterday. Turn the crockpot on low & add in a can of cream of mushroom soup, 1 cup of red wine (or water if you prefer), & 1 envelope of onion soup mix. Stir til it's mixed up good. Put a chuck roast in the mixture & move it around enough to coat the meat. I used a 3 lb roast. If the roast is too big, cut it into chunks to fit. Cook on low for at least 7 hours, the longer the better. I did mine 9 hours. The beef comes out tender & you have good gravy. You may have to thicken it a little, mix either 1 or 2 tablespoons of flour or cornstarch with a little water & stir it into the gravy once the roast is removed.


I've made something very similar using a rump roast and milk in place of the water. The red wine sounds much better, thanks for the idea! smile.gif
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#40 User is offline   Jazzy 

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Posted 23 October 2009 - 02:56 PM

QUOTE(Tony @ Nov 9 2008, 09:54 AM) <{POST_SNAPBACK}>
EASY CHICKEN DELICIOUS: This one is a monthly cook at our house in the winter, very easy, 15 minute prep time.

-Enough thick boneless and skinless chicken breasts cut into thirds to cover bottom of crock pot.
-1/3 cup Pinot griggio or other white wine
-1 can each of cream of mushroom soup and cream of celery soup
-grated parmesan cheez
-salt, pepper, and paprika
-lemon juice

1.Season chicken coating evenly with seasonings.
2.Sprinkle enough lemon juice just to cover bottom of crock and then add chicken and sprinkle a little bit more to lightly cover top of chicken.
3.Mix soups, without adding water, and wine together and pour over chicken.
4.Sprinkle grated Parmesan cheez over top of all and cook.
5.Cook on low for 8-10 hours or high for 4-5 hours. My way is to cook on high for 3 hours and then switch to low for 2 hours.



I've had this cooking all day. It smells soooo good! Can't decide between mashed potatoes, noodles, or rice. Thanks for the recipe!
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#41 User is offline   ThreeCrabs 

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Posted 25 October 2009 - 09:13 AM

QUOTE(Jazzy @ Oct 23 2009, 03:55 PM) <{POST_SNAPBACK}>
I've had this cooking all day. It smells soooo good! Can't decide between mashed potatoes, noodles, or rice. Thanks for the recipe!

That's the one you cooked! laugh.gif I make it here and there and love it! Can't get enough of it....I put capers in mine, fancy it up a bit.
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#42 User is offline   Jazzy 

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Posted 25 October 2009 - 11:29 AM

QUOTE(ThreeCrabs @ Oct 25 2009, 10:13 AM) <{POST_SNAPBACK}>
QUOTE(Jazzy @ Oct 23 2009, 03:55 PM) <{POST_SNAPBACK}>
I've had this cooking all day. It smells soooo good! Can't decide between mashed potatoes, noodles, or rice. Thanks for the recipe!

That's the one you cooked! laugh.gif I make it here and there and love it! Can't get enough of it....I put capers in mine, fancy it up a bit.


It was really good! And I had hot chicken sandwiches for the next day! I sent this recipe out to quite a few on FB. I want to try that chicken vegetable next! Thanks Tony!
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#43 User is offline   ThreeCrabs 

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Posted 25 October 2009 - 03:46 PM

I was all set to make pumpkin soup in my crock this weekend and it got a hairline fracture again. mad.gif Leaked through, too...and, yes, it is a KitchenAid. Gotta call them again.
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#44 User is offline   Jazzy 

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Posted 09 November 2009 - 11:19 AM

QUOTE(threecrabs @ Jan 15 2009, 06:15 PM) <{POST_SNAPBACK}>
I made a pretty good crock dinner last night~I never measure, so here is the ingredients. make to your liking.

lean, boneless pork country ribs~salted/peppered and put in bottom of crock.

garlic on top of the pork (could add some minced onion if you wanted, too)

canned mushrooms drained, on top again

top off with sauerkraut, if you like add a pinch or two of caraway seeds

pour a small amount of low sodium/low fat chicken broth in

I used a Auto setting (1 hr. on high, followed by low) and cooked until the pork was tender.


Serve with fresh mashed potatoes.


I'm making this one today. CS Pork Ribs, garlic, 1/2 sauerkraut, then apple slices, then the rest of the sauerkraut, chicken stock. Didn't have mushrooms, wanted to use apple juice instead of stock, didn't have any.

After dinner notes: Next time I will add less liquid, I used a cup of stock, way too much, it was soupy. I can now see the sense in using BONELESS ribs. What a pita to pick bone shards out of sauerkraut. Howeveer, it tasted great, the meat fell apart. Good stuff!

This post has been edited by Jazzy: 09 November 2009 - 08:33 PM

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#45 User is offline   ThreeCrabs 

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Posted 09 November 2009 - 10:01 PM

QUOTE(Jazzy @ Nov 9 2009, 12:19 PM) <{POST_SNAPBACK}>
I'm making this one today. CS Pork Ribs, garlic, 1/2 sauerkraut, then apple slices, then the rest of the sauerkraut, chicken stock. Didn't have mushrooms, wanted to use apple juice instead of stock, didn't have any.

After dinner notes: Next time I will add less liquid, I used a cup of stock, way too much, it was soupy. I can now see the sense in using BONELESS ribs. What a pita to pick bone shards out of sauerkraut. Howeveer, it tasted great, the meat fell apart. Good stuff!

laugh.gif Why do you think I said boneless! I am going to try apples in it next time, sounds yummo!
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