"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 12-26-2006, 10:38 AM   #1
Senior Cook
 
SueBear's Avatar
 
Join Date: Dec 2006
Location: Council Bluffs, Iowa
Posts: 111
Send a message via Yahoo to SueBear
Question Stuffed Peppers in Crock Pot question

I've been looking for a recipe regarding this and I found one - more than a few actually. My problem is they're not meeting up to my expectations I guess that would be the way to put it.

Here's what I don't understand and maybe someone here can explain this to me better. First off, I'm a newbie with the cp world. My mom has had one forever and a day. Used to help her frequently when she made her famous roasts in it - oh my goodness would make the entire house smell wonderful!!

Anyway. My situation is this. Everytime I've looked at a recipe for the stuffed peppers I keep seeing it's not using tomato sauce like I'm used to making them with. Instead it's calling for tomato soup, why is that? The other thing I'm wondering is, if I can take two of the recipes that I'm seeing, one that has is calling for the soup and one that is calling for the tomato sauce and combine them together to make an improvisation. That make sense?

If anyone can help me out here with the little predicament I'm in I'd greatly appreciate it. I'd be more than happy to post the two main recipes (their differences) that I'm confused on.

Thanks in advance all!

Sue

__________________

__________________
It's the simple things in life we experience that add spice and sweetness to those every day dull moments.
SueBear is offline   Reply With Quote
Old 12-26-2006, 10:44 AM   #2
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
not having seen the recipes, and a lover of stuffed pepers myself (although I do mine way different by the sounds of things) I sumise it`s because of the Liquid content, you`ll lose quite a bit during cooking leaving you with a concentrate that will be just right when it`s finished, this coupled with personal pref of the recipe writer may be the logic behind it.

that would be My guess anyway :)
__________________

__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 12-26-2006, 11:31 AM   #3
Senior Cook
 
SueBear's Avatar
 
Join Date: Dec 2006
Location: Council Bluffs, Iowa
Posts: 111
Send a message via Yahoo to SueBear
Quote:
Originally Posted by YT2095
not having seen the recipes, and a lover of stuffed pepers myself (although I do mine way different by the sounds of things) I sumise it`s because of the Liquid content, you`ll lose quite a bit during cooking leaving you with a concentrate that will be just right when it`s finished, this coupled with personal pref of the recipe writer may be the logic behind it.
that would be My guess anyway :)
Hmm, that would make sense since the steam build up in the cp. Good point. I suppose I need to keep looking for something then or settle for what I've come across. I was trying to prevent a whole lot of work in setting up the cp for the recipe itself; the less the better you know?

Do you have your recipe posted on the board or could you share it with me? With the situation I'm in, I can appreciate all the help I can get.

Thanks for the input!

Sue
__________________
It's the simple things in life we experience that add spice and sweetness to those every day dull moments.
SueBear is offline   Reply With Quote
Old 12-26-2006, 11:51 AM   #4
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
mine`s quite simple in all honesty, I cook up some ground beef with an onion and garlic a few chilis, bay, pepper, a little beer,when it`s cooked to dry then pour off any fat from the meat and crumble in a few stock cubes.
while that`s cooling I half boil some rice and then wash that with cold water to stop the cooking and drain it.
I mix that in with the beef stuff and pack it inside the hollow de-seeded peppers.
that then gets put inside the pyrex cesserole dish (it fits 4 in perfectly and they help each other stand up) then a little cheese goes into each hole in the top of the peppers, the glass lid goes on and put into the oven for a good 40 mins on medium/high heat.

I serve 2 each in a deep bowl on a plate, the juice left in the pyrex dish gets poured evenly into each pepper again. present it with some fresh galic bread.

it probably reads complicated, but if you actualy DO IT or see it being done, it`s dead simple :)
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 12-26-2006, 12:52 PM   #5
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink

I use both soup and tomato sauce, turns out very well, sauce is good over the mashed potatoes too -(which I always serve with it ) Yum !
__________________
Barb L. is offline   Reply With Quote
Old 12-26-2006, 01:10 PM   #6
Senior Cook
 
SueBear's Avatar
 
Join Date: Dec 2006
Location: Council Bluffs, Iowa
Posts: 111
Send a message via Yahoo to SueBear
options to think about. I found a few that might work with the cp. One very similar to cooking the rice before you put it into the crock pot with the tomato sauce so it's the best of both worlds but this does give me a few ideas of what I can do at least.

Thanks for the feedback ladies!

Sue
__________________
It's the simple things in life we experience that add spice and sweetness to those every day dull moments.
SueBear is offline   Reply With Quote
Old 12-26-2006, 01:18 PM   #7
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
Exclamation

Quote:
Originally Posted by SueBear
Thanks for the feedback ladies!

Sue
EHEM! exsqueeze me, did you say "Ladies"???
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 12-26-2006, 01:29 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Quote:
Originally Posted by YT2095
EHEM! exsqueeze me, did you say "Ladies"???

I think it was the hat that threw her off.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-26-2006, 01:33 PM   #9
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Quote:
Originally Posted by SueBear
I've been looking for a recipe regarding this and I found one - more than a few actually. My problem is they're not meeting up to my expectations I guess that would be the way to put it.

Here's what I don't understand and maybe someone here can explain this to me better. First off, I'm a newbie with the cp world. My mom has had one forever and a day. Used to help her frequently when she made her famous roasts in it - oh my goodness would make the entire house smell wonderful!!

Anyway. My situation is this. Everytime I've looked at a recipe for the stuffed peppers I keep seeing it's not using tomato sauce like I'm used to making them with. Instead it's calling for tomato soup, why is that? The other thing I'm wondering is, if I can take two of the recipes that I'm seeing, one that has is calling for the soup and one that is calling for the tomato sauce and combine them together to make an improvisation. That make sense?

If anyone can help me out here with the little predicament I'm in I'd greatly appreciate it. I'd be more than happy to post the two main recipes (their differences) that I'm confused on.

Thanks in advance all!

Sue
I like stuffed peppers. However, I would not make them in the crockpot for many reasons. The first being, the cp will turn the peppers to mush, then adding any sauce, will further dilute the recipe. The recipes for stuffed peppers come from very old recipes - with many variations. Some say add a spoon of ketchup - blech.

Suggestion - blanch the peppers, (do not plunge in cold water), cook the filling, fill the peppers, pour on the sauce, & bake. If you have any leftover filling, roll 'em into meatballs and cook alongside the peppers in the sauce. Top with cheese during the last few minutes of baking. IMO, the crockpot is best used for roasts and ribs.
__________________
mish is offline   Reply With Quote
Old 12-26-2006, 06:28 PM   #10
Senior Cook
 
SueBear's Avatar
 
Join Date: Dec 2006
Location: Council Bluffs, Iowa
Posts: 111
Send a message via Yahoo to SueBear
Quote:
Originally Posted by Andy M.
I think it was the hat that threw her off.
Cute hat and yes it did catch me off guard. Sorry bout that.
__________________

__________________
It's the simple things in life we experience that add spice and sweetness to those every day dull moments.
SueBear is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:46 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.