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Old 11-16-2008, 12:46 AM   #11
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The three things I fix most in the crock are beans, ribs with BBQ sauce and stew. I do not use a recipe for any of them. What I have is what goes in the pot.
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Old 11-16-2008, 04:42 AM   #12
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Thanks for the suggestions. I actually came on looking for a bean slow cooker recipe today, so was delighted with the comments. Okay, we don't have canned pork with beans here in New Zealand, but I am sure I can invent something!

Sattie - I am yet to try the stroganoff recipe you sent me - beef prices were at an all time high when I went shopping yesterday, so I opted for roasting a chicken instead!
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Old 11-16-2008, 07:50 AM   #13
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My favorite is Dottie's Short Ribs. It is an adaptation of a recipe my late sister gave to me years ago. Very good. I posted it on the slow cooker thread some time ago.
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Old 11-28-2008, 06:31 AM   #14
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my own are: Boeuf Bourgignon, Chili con Carne (without beans), Rogan Josh (curry made with either lamb or beef, marinated in yoghurt), German Sauerbraten.
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Old 11-28-2008, 10:17 AM   #15
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Smile Favorite crockpot recipe?


I use my crockpot for stews and soups.

My favorite stew is a traditional beef stew that I've tweaked about a dozen times.

My favorite soup is my chicken-noodle soup.
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Old 11-28-2008, 10:27 AM   #16
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I made a split-pea soup for DH recently - not a favorite of mine, but he loved it. It's Alton Brown's recipe: 18 oz. of dried peas, a piece of salt pork, 1 chipotle chile in adobo sauce, 1/2 cup each chopped carrots, onions and celery, 2 quarts chicken broth and 1.5 tbsp. miso paste. Cook on high for 6-8 hours.
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Old 11-28-2008, 11:27 AM   #17
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My recent favorite, rather than the usuals, is an optional canning recipe:

Apple Butter (Crockpot)

7 cups applesauce -- natural
2 cups apple cider
1 1/2 cups honey
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves -- optional
1/2 teaspoon allspice

In a large slow cooker, combine all ingredients. Cover and cook on LOW for 14 to 15 hours or until mixture is a deep brown and thickness desired.

Spoon hot apple butter into hot sterilized Mason jars and seal, then process half-pints or pints 10 minutes in a boiling water bath.

If you don't want to 'can' it, just put into jars and refrigerate or freeze.

Yield: "8 half-pints"

I actually used seven (7) 15 oz cans of unsweetened applesauce since I had them on hand. Unless you have a 5 quart or larger slow cooker you might want to halve the recipe. I ended with with less than 1/4" from overflowing on mine, but fortunately it reduced down by a third eventually and it simmered on LOW for 2 days and still could have gone another half day or more to thicken properly, but I want my crockpot back so I stopped a little early. Refrigerated it thickened up a little more and it was soooo good. The apple cider and spices give it a good kick.
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Old 11-29-2008, 11:40 AM   #18
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GotGarlic - that soup sounds interesting. Do you have to saute the onions/carrots/celery first or just add them raw to the crockpot?
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Old 11-29-2008, 11:59 AM   #19
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Quote:
Originally Posted by BreezyCooking View Post
GotGarlic - that soup sounds interesting. Do you have to saute the onions/carrots/celery first or just add them raw to the crockpot?
Hi, Breezy. The recipe doesn't say to saute them first. I think I did, though - I had some rendered pork fat in the fridge from steaming ribs over the summer before BBQ'ing them, and I'm pretty sure I sauteed them in that for maybe 5 minutes.
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Old 12-03-2008, 11:50 AM   #20
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I saw some place you can make meatloaf in the crock pot. I was very skeptical but I am also very curious about recipes and food in general so i tried it. You have to make a foil lifting thingy but that was kinda fun.

Best meatloaf I ever had!

I want to try french onion soup for my next crock pot meal.
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