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Old 11-22-2011, 02:12 PM   #51
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Quote:
Originally Posted by Aria View Post
I think I have posted this one before...it is still a favorite:
2 2 1/2 to 3 pound ready to cook broiler fryer chicken cut up
1/4 cup all purpose flour
2 tablespooons cooking oil
1 6 ounce can frozen lemonade concentrate, thawed
2 tablespoons brown sugar
3 tablespoons catsup
1 tablespoon vinegar
2 tablespoons cold water
2 tablespoons cornstarch
Hot cooked brown rice

Combine the flour with salt , coat chicken thoroughly. Brown chicken pieces on all sides in hot oil (IRON SKILLET), Transfer to crock pot. Stir together the lemonade,brown sugar, catsup and vinegar pour over chicken.

Cook high 3 to 4 hours. Serve chicken over brown rice. Makes 6 servings.

Regards, Aria
WOW lemonade concentrate!! never heard of that before!!
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Old 11-26-2011, 07:31 PM   #52
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Originally Posted by Timsforgiven View Post
Do you peel the potatoes first or wrap them in the foil un-peeled?
I don't think it matters. I read a recipe where you scrubbed the potatoes, left the skins on and wrapped in foil.

My favorite is corned beef, potatoes and cabbage in the crock-pot. I also always my beef and pork roasts in the crock.
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Old 11-26-2011, 08:01 PM   #53
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TNT Corned Beef and Cabbage for the Crock-pot

DINNER
  • 2 lbs small red potatoes
  • 1 1/2 cups fresh baby carrots
  • 1 medium onion, cut into 8 wedges
  • 1 (2 -2 1/2 lb) corned beef brisket, with seasonings packet
  • 2 cups apple juice
  • 8 pieces cabbage, thin wedges
HORSERADISH SAUCE
  • 1 tablespoon horseradish (more or less to taste)
  • 1/2 cup sour cream
  • 1/4 cup mayo
  • 2 tablespoons prepared mustard
  • 2 teaspoons dijon mustard
Directions:
  1. Place potatoes, carrots and onion in 5 to 6-1/2 quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.
  2. Cover; cook on Low setting 10 to 12 hours.
  3. About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm.
  4. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to High; cover and cook 30 to 35 minutes longer or until cabbage is crisp-tender.
  5. Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
  6. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker.
  7. Serve corned beef and vegetables with sauce
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Old 11-26-2011, 08:07 PM   #54
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Quote:
Originally Posted by Vanilla Bean View Post
TNT Corned Beef and Cabbage for the Crock-pot

DINNER
  • 2 lbs small red potatoes
  • 1 1/2 cups fresh baby carrots
  • 1 medium onion, cut into 8 wedges
  • 1 (2 -2 1/2 lb) corned beef brisket, with seasonings packet
  • 2 cups apple juice
  • 8 pieces cabbage, thin wedges
HORSERADISH SAUCE
  • 1 tablespoon horseradish (more or less to taste)
  • 1/2 cup sour cream
  • 1/4 cup mayo
  • 2 tablespoons prepared mustard
  • 2 teaspoons dijon mustard
Directions:
  1. Place potatoes, carrots and onion in 5 to 6-1/2 quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.
  2. Cover; cook on Low setting 10 to 12 hours.
  3. About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm.
  4. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to High; cover and cook 30 to 35 minutes longer or until cabbage is crisp-tender.
  5. Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
  6. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker.
  7. Serve corned beef and vegetables with sauce
VB! I copied this one into it's own thread!
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Old 11-07-2012, 09:56 PM   #55
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My contribution to the crock-pot page started out as a dutch oven recipe called "No Peek."

Sauce is:

2 cans cream of mushroom (yes, a soup can recipe)
1 pkg lipton onion soup mix
1/2 cup red wine

Don't let the salt worry you. It mixes and dilutes with the meat juice.

Mix all that together and pour on top of about 2 lbs stew meat. The original recipe didn't call for it but I always add an onion, carrots and potato's.

It's a deceptive little recipe. Serve with crusty bread or on top of rice.

Really nice on those long, cold winter nights in Hawaii. =o)

BTW, I tried a crockpot meatloaf recipe I found on this site somewhere. Awesome! It was so nice and moist and flavorful. Thanks to whomever posted that.
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Old 11-30-2012, 04:15 PM   #56
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Sounds lovely, thanks MM
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Old 11-30-2012, 04:27 PM   #57
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Quote:
Originally Posted by mmyap View Post
My contribution to the crock-pot page started out as a dutch oven recipe called "No Peek."

Sauce is:

2 cans cream of mushroom (yes, a soup can recipe)
1 pkg lipton onion soup mix
1/2 cup red wine

Don't let the salt worry you. It mixes and dilutes with the meat juice.

Mix all that together and pour on top of about 2 lbs stew meat. The original recipe didn't call for it but I always add an onion, carrots and potato's.

It's a deceptive little recipe. Serve with crusty bread or on top of rice.

Really nice on those long, cold winter nights in Hawaii. =o)

BTW, I tried a crockpot meatloaf recipe I found on this site somewhere. Awesome! It was so nice and moist and flavorful. Thanks to whomever posted that.
Over rice? With crusty Italian or French bread and butter? How about a green salad? Thanks for sharing
kades
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Old 11-30-2012, 04:31 PM   #58
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I would certainly have this one with rice
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