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View Poll Results: What is your favorite Crock Pot/Slow Cooker meal?
Beef Roast with Potatoes 15 48.39%
Glazed Pork with onions and apples 0 0%
Chicken Cacciatore 0 0%
Whole Roasted Chicken with Veggies 3 9.68%
Beef Stew 5 16.13%
Macaroni and Cheese 1 3.23%
Mexican style chicken (to be used with tortillas) 0 0%
Dessert! (Just add Vanilla Ice Cream and serve!) 0 0%
Potatoes Au Gratin 1 3.23%
Beef or Pork for French Dip/ Pulled Pork Sandwiches 6 19.35%
Voters: 31. You may not vote on this poll

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Old 09-22-2005, 03:44 PM   #11
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Mish, what kind of ribs do you use? I have tried once with pork spare ribs. They were so tender, but I found that because it was cooked in a pot, so no drip, there was a lot of the oil built up in the pot which the meat simmered in. I like the taste, but it ends up giving me heart burn. Tasted a little too greasy for me.

Any suggestions? Or is it maybe because I have a cheap & small crockpot? (1.5 q and only has on/off button)
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Old 09-22-2005, 04:13 PM   #12
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Quote:
Originally Posted by htc
Mish, what kind of ribs do you use? I have tried once with pork spare ribs. They were so tender, but I found that because it was cooked in a pot, so no drip, there was a lot of the oil built up in the pot which the meat simmered in. I like the taste, but it ends up giving me heart burn. Tasted a little too greasy for me. Any suggestions? Or is it maybe because I have a cheap & small crockpot? (1.5 q and only has on/off button)
Use any ribs of choice. Guessing the heartburn might be from the sauce ingredients. Re the fat - get a defatting cup (as I mentioned), let everything cool down and ladle the sauce in the defatting cup. You can save some sauce/freeze & use later. I'd follow manufacturer's instructions re size of pot and cooking time. Also re the fat - some recipes call for browning/searing the meat first. Fat will increase cooking temps in the cooker. Remove as much fat as possible.

Slow cooking is new to me (even though it's an old/retro idea coming back), but guessing the older cookers have differently placed (?) heating elements, & vary in cooking times, etc.

Another "try me" idea is "baking" apples with some raisins and cinnamon.

Was a little reluctant to post ideas re a slow cooker, as there are so many terrific chefs here, but I think it's a great cooking utensil to get creative with.
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Old 09-22-2005, 05:14 PM   #13
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Quote:
Originally Posted by htc
Hey, how do you make mac-n-cheese in a crockpot???? I've never heard of this! Would love if someone posted a recipe. Hopefully my crockpot can do it. It's a cheap one that only has an on/off setting.
Here's the one that Crewsk posted a while ago
(and you know if SHE posted it, it's REALLY good!!!)

Crock Pot Mac & Cheese

1(8oz)box macaroni
1 stick butter or margarine
2 1/2C sharp cheddar cheese, grated
1 1/2C. milk
1 large can evaporated milk
salt &pepper to taste
2 eggs, beaten

Cook & drain macaroni. Put in crock pot; add butter & 2 cups cheese, stir. Combine milk, beaten eggs, evaporated milk, salt & pepper. Pour into crock pot & stir. Top with 1/2 cup cheese & cover. Cook 3 hours on low setting.


Here's another one she posted - YUMMMMMM!!!!!


Slow Cooker Hot Fudge Sundae Cake
Makes: 6 servings
Total Time: 3hrs. 25min.
Prep: 15min.
Cook: 2hrs. 30min.
Cool: 40min.
(Total time will vary with appliance & setting)

1C. all purpose flour
1/2C. granulated sugar
2Tbsp. baking cocoa
2tsp. baking powder
1/2tsp. salt
1/2C. milk
2Tbsp. vegetable oil
1tsp. vanilla
1/2C. chopped nuts(optional)
3/4C. packed brown sugar
1/4C. baking cocoa
1 1/2C. hot water

Spray inside of 2 to 3 1/2 quart slow cooker with cooking spray. Mix flour, granulated sugar, 2Tbsp. cocoa, baking powder, & salt in a medium bowl. Stir in milk, oil, & vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.

Mix brown sugar 1/4C. cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.

Cover cook on high heat setting 2 hours to 2 1/2 hours or unti toothpick inserted in center comes out clean.

Turn off slow cooker. Let cake stand uncovered 30-40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top. Serve with whipped cream or vanilla ice cream if desired.
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Old 09-22-2005, 05:40 PM   #14
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Thanks! I will try this next week!
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Old 09-22-2005, 05:49 PM   #15
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Here's an idea....I saw some turkey today and thought about grabbing some to try this but thought I'd better see what you guys thought and recommended in the way of adjustments...not completely sure how to go about it:

Turkey Breasts with bone & skin
Jar of Turkey Gravy
Celery
Onion
Poultry Seasoning
S & P
Box of Herb Stuffing

I'd probably put in the gravy.....then a layer of celery and onions.... then season up the turkey breasts with the poultry seasoning and s & p and place on top......then top it off with the herb stuffing.
I don't know if it would need more liquid though.......chicken broth or apple juice? I'm also not sure should I prepare the stuffing as directed on the box prior to adding it?
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Old 09-22-2005, 08:06 PM   #16
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Well, none of the above???

I only use my crock pot for simple wild game dishes.
One of which is Pheasant concoction with about 1 boneless pheasant, cup of sour cream, can of cream of mushroom soup (or 2 cups of home made...which i do), 1/4 cup onion, about 10 crimini mushrooms, few shakes of worcestershire, salt, pepper, and BAM. then i let it stew for 8 hours.

Sounds simple, and actually somewhat bland......but for some reason i love it?
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Old 09-23-2005, 08:39 PM   #17
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You love it because it's your comfort food! What exactly are crimini mushrooms?

PS - sizz - I make turkeys in my slow cooker, as it's a giant 18qt roaster. I can cook an entire turkey in there and I don't have to turn on the oven. Turkey in a roaster or slow cooker is so amazingly moist!!!
As for the liquid, I'd use only broth, and as for the stuffing, I'd make it on the stove and add it with the meal, rather than in the crock pot, or it will be really mushy, I think. Of course I could be completely wrong...and if I am, please tell me, someone!
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Old 09-24-2005, 01:03 AM   #18
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Quote:
Originally Posted by jkath
What exactly are crimini mushrooms?
!
just baby portabellas, jkath.
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Old 09-25-2005, 03:16 PM   #19
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Thanks for the tips jkath......I'm going to give it a try and will let you all know when I do.
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Old 09-26-2005, 01:14 AM   #20
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Quote:
Originally Posted by jkath
You love it because it's your comfort food! What exactly are crimini mushrooms?
Yeah just like luvs_food said, baby portabellas but they don't have the same taste or texture (i think). More of a shroomy taste and a crisp firmness.
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