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Author Topic: Recipes  (Read 26786 times)

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Offline David_CA

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Recipes
« on: January 03, 2008, 11:05:05 AM »
OK, so it's cold and breezy out... I guess it's officially winter here in Southeastern NC.  It's not quite time for lunch, and I just got finished reading the thread on soups.  Basically, I'm hungry.  I got a crock pot for Christmas and am wanting some good recipes to cook in it.  Split-pea soup sounds good but so does chili.  Maybe we should cook a roast with vegetables or perhaps a vegetable beef soup.  What are some favorite winter-time crock pot recipes that you guys and gals like to cook? 

David
Black Friday 03-03-2006
03-23-06 CD4 359 @27.4% VL 75,938
06-01-06 CD4 462 @24.3% VL > 100,000
08-15-06 CD4 388 @22.8% VL >  "
10-21-06 CD4 285 @21.9% VL >  "
  Atripla started 12-01-2006
01-08-07 CD4 429 @26.8% VL 1872!
05-08-07 CD4 478 @28.1% VL 740
08-03-07 CD4 509 @31.8% VL 370
11-06-07 CD4 570 @30.0% VL 140
02-21-08 CD4 648 @32.4% VL 600
05-19-08 CD4 695 @33.1% VL < 48 undetectable!
08-21-08 CD4 725 @34.5%
11-11-08 CD4 672 @39.5%
02-11-09 CD4 773 @36.8%
05-11-09 CD4 615 @36.2%
08-19-09 CD4 770 @38.5%
11-19-09 CD4 944 @33.7%
02-17-10 CD4 678 @39.9%  
06-03-10 CD4 768 @34.9%
09-21-10 CD4 685 @40.3%
01-10-11 CD4 908 @36.3%
05-23-11 CD4 846 @36.8% VL 80
02-13-12 CD4 911 @41.4% VL<20
You must be the change you want to see in the world.  Mahatma Gandhi

Offline Miss Philicia

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Re: Recipes
« Reply #1 on: January 03, 2008, 11:23:12 AM »
I love something like a good short ribs recipe.  This one is not specifically for crock pot but I'm sure you can find one.  I use a cast iron pot in the oven, but it's more or less the same.

Short ribs are so much more succulent than a regular beef roast.
"Iíve slept with enough men to know that Iím not gay"

Offline mjmel

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Re: Recipes
« Reply #2 on: January 03, 2008, 11:53:41 AM »
Oh, that sounds delicious, Philly. I'm gonna have to cook this up!
Darn. Now I'm hungry too. :P
David, there are zillions of crockpot recipes and several dozen cookbooks. From what I have read some of them are just plain weird concoctions I wouldn't serve to my dogs. However, one lady at church brought in a chocolate cake made in a crockpot which was moist and delicious. I can think of none to recommend at this point as I'm a stove top cook. I use my crockpot mostly to cook turkey breast w/quarter cup of chicken broth. cajun seasoning. Slow cook overnight. Result: moist turkey meat.

Mike M

Offline David_CA

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Re: Recipes
« Reply #3 on: January 03, 2008, 12:12:26 PM »
Philly, that does sound good.  Mike, I've found lots of recipes, but I like to have some that are 'tested' by others.  I can believe the crock pot cake; people make 'em in electric skillets, too!

David
Black Friday 03-03-2006
03-23-06 CD4 359 @27.4% VL 75,938
06-01-06 CD4 462 @24.3% VL > 100,000
08-15-06 CD4 388 @22.8% VL >  "
10-21-06 CD4 285 @21.9% VL >  "
  Atripla started 12-01-2006
01-08-07 CD4 429 @26.8% VL 1872!
05-08-07 CD4 478 @28.1% VL 740
08-03-07 CD4 509 @31.8% VL 370
11-06-07 CD4 570 @30.0% VL 140
02-21-08 CD4 648 @32.4% VL 600
05-19-08 CD4 695 @33.1% VL < 48 undetectable!
08-21-08 CD4 725 @34.5%
11-11-08 CD4 672 @39.5%
02-11-09 CD4 773 @36.8%
05-11-09 CD4 615 @36.2%
08-19-09 CD4 770 @38.5%
11-19-09 CD4 944 @33.7%
02-17-10 CD4 678 @39.9%  
06-03-10 CD4 768 @34.9%
09-21-10 CD4 685 @40.3%
01-10-11 CD4 908 @36.3%
05-23-11 CD4 846 @36.8% VL 80
02-13-12 CD4 911 @41.4% VL<20
You must be the change you want to see in the world.  Mahatma Gandhi

Offline Miss Philicia

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Re: Recipes
« Reply #4 on: January 03, 2008, 12:18:21 PM »
That recipe I posted is really just like the short ribs dish I've made before.  I was just too lazy to go located it and write it out from the cookbook so I just googled for a similar one.  Trust me -- you'll definitely like it.  It's just a perfect height-of-winter dish.  And if you like mashed potatoes it's a winning combo for sure.

ps:  I swear that the key to proper mashed potatoes is using a potato ricer, NOT a hand mixer!
"Iíve slept with enough men to know that Iím not gay"

Offline minismom

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Re: Recipes
« Reply #5 on: January 03, 2008, 12:27:06 PM »
David, you stole my thread! ;) In the crockpot at this very moment, i'm cooking a family recipe called Porcupine meatballs.  Please remember that I cook for a small army.  I'll try and cut the recipe for you here. If you need or want the "big" recipe that I use, I can give you that, too.  This should feed 3 - 4 people or 2 with left overs.

Porcupine Meatballs

1lb of ground beef (or 1/2 lb of ground beef and 1/2 lb of either ground sausage or ground turkey)
1 cup of Uncle Ben's rice (or any instant rice - DON'T use boil in a bag rice)
Garlic powder, onion powder, and pepper to taste.

4 - 5 small potatoes left whole or larger potatoes in half

1 can tomato soup
2 cans tomato sauce
water

After peeling the potatoes and rinsing, put them in teh bottom of the crock pot.  Mix the first 2 ingredients together in a mixing bowl.  Add seasonings to taste.  Using your hands, mix thouroughly.  Divide and roll into balls about the size of golf balls.  Place on top of the potatoes in the crock pot.  It's ok to stack everything up.  Mix the soup, sauce and 1 1/2 cans of water together.  Pour over the potatoes and meatballs.  Cover.  Set crockpot on high for 3 - 4 hours or on medium for 4 - 5 hours.  Times and temperatures may need to be adjusted.  Done when potatoes are tender.
« Last Edit: January 03, 2008, 12:36:53 PM by minismom »
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"Whichever way you throw me, i will stand"
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Offline minismom

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Re: Recipes
« Reply #6 on: January 03, 2008, 12:31:27 PM »
Here's a Southern favorite.

Red Beans and Sausage.

1lb bag of raw kideny beans
1 small onion chopped (or use onion powder)
4 cloves of garlic minced (or use garlic powder)
salt and pepper to taste
1lb of link sausage sliced

Put everything in the crockpot.  Add enough water to cover everything plus that amount again.  Cover.  Put crock pot on high for 3 - 4 hours or on medium for 5 -6 hours.  If you are going to be gone longer, like to work or out for the day, just add more water before leaving.  It's done when the beans are tender. 

This recipe can also be made with Great Northern Beans (white beans).  Ham can also be substituted for the sausage or meat can be left out all together.  Serve over rice or with cornbread.
www.watoto.com
www.MotherBearProject.org
"Whichever way you throw me, i will stand"
"Don't worry about the world coming to an end today...it's already tomorrow in Australia"  Charles Schultz

Offline minismom

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Re: Recipes
« Reply #7 on: January 03, 2008, 12:35:23 PM »
Roast Chicken

1 small fryer chicken (with all the ucky stuff taken out of the cavity)
water
2TBS cooking oil (any type)

Wash the chicken and put it in the crockpot.  Add the oil.  This keeps the water from boiling over and the brown "stuff" from occuring while the chicken is cooking.  Cover.  Turn it on high and let it cook all day.  The chicken will fall off the bone.  From here, we eat it as is.  The stock is awesome for making either homemade gravy (I can give you that recipe if you want it) or use it as a base for chicken soup, cream chicken, or chicken and dumplings.
www.watoto.com
www.MotherBearProject.org
"Whichever way you throw me, i will stand"
"Don't worry about the world coming to an end today...it's already tomorrow in Australia"  Charles Schultz

Offline Dachshund

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Re: Recipes
« Reply #8 on: January 03, 2008, 12:45:28 PM »
I fired up the crockpot I got for Christmas this morning with a mac and cheese recipe I found on the internet. I've been surfing the past couple of days for crockpot recipes and I've come to the conclusion you can throw in just about anything long as you don't overdo liquids. They do recommend you sear your meat ;D before placing it in the crockpot. I'll fill you later how the mac and cheese turns out.

Offline David_CA

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Re: Recipes
« Reply #9 on: January 03, 2008, 01:30:31 PM »
Hal, I think you're right about being able to 'throw in just about anything'.  I wouldn't have thought about mac and cheese, but why not?  So, how many of us got crock pots for Christmas?  I chose the one I got (actually returned one and got this one instead) because it has a meat probe ;) to eliminate some of the guesswork or possibility of undercooked meat.

Minismom, I don't cook for an army - there are just two of us - but I love leftovers for lunch at work.  I'd hate to go to the trouble of cooking a good meal and not have enough left over for another meal or two.  The red beans and sausage sounds good.  We knew that as 'red beans and rice' when I was growing up.  We lived in Louisiana for a couple of years back in the early '70's and enjoyed the good food ever since (my mom really is a great cook - 'most any style or ethnicity is no challenge to her).  I remember we had a beef tongue once.  She cooked it in the crock pot and made barbecue with it, but I was threatened about telling my younger sister that it was a cow tongue!

David
Black Friday 03-03-2006
03-23-06 CD4 359 @27.4% VL 75,938
06-01-06 CD4 462 @24.3% VL > 100,000
08-15-06 CD4 388 @22.8% VL >  "
10-21-06 CD4 285 @21.9% VL >  "
  Atripla started 12-01-2006
01-08-07 CD4 429 @26.8% VL 1872!
05-08-07 CD4 478 @28.1% VL 740
08-03-07 CD4 509 @31.8% VL 370
11-06-07 CD4 570 @30.0% VL 140
02-21-08 CD4 648 @32.4% VL 600
05-19-08 CD4 695 @33.1% VL < 48 undetectable!
08-21-08 CD4 725 @34.5%
11-11-08 CD4 672 @39.5%
02-11-09 CD4 773 @36.8%
05-11-09 CD4 615 @36.2%
08-19-09 CD4 770 @38.5%
11-19-09 CD4 944 @33.7%
02-17-10 CD4 678 @39.9%  
06-03-10 CD4 768 @34.9%
09-21-10 CD4 685 @40.3%
01-10-11 CD4 908 @36.3%
05-23-11 CD4 846 @36.8% VL 80
02-13-12 CD4 911 @41.4% VL<20
You must be the change you want to see in the world.  Mahatma Gandhi

Offline minismom

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Re: Recipes
« Reply #10 on: January 03, 2008, 01:54:45 PM »
David, I grew up in South Louisiana and just loved the food!  I live by my crockpot.  We dont' have airconditioning and so in the summer we grill and crock pot a LOT so we don't heat the house.  We also have a roaster that we'll put outside during the summer to do our baking / roasting in so we don't have to use the oven.  The recipes I gave you are smaller than what I cook and should make plenty for you, hubby, and some leftovers for lunch or a lazy weekend.

Eat well!

Mum
www.watoto.com
www.MotherBearProject.org
"Whichever way you throw me, i will stand"
"Don't worry about the world coming to an end today...it's already tomorrow in Australia"  Charles Schultz

Offline Dachshund

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Re: Recipes
« Reply #11 on: January 03, 2008, 05:04:42 PM »
I fired up the crockpot I got for Christmas this morning with a mac and cheese recipe I found on the internet.

Well that was a disaster. I followed the recipe and what I got was a mildly cheesey flavored sponge. How do you screw up mac and cheese?

Offline mjmel

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Re: Recipes
« Reply #12 on: January 03, 2008, 05:37:50 PM »
Well that was a disaster. I followed the recipe and what I got was a mildly cheesey flavored sponge. How do you screw up mac and cheese?

 :D :D
I'm sorry but that is funny. I can just see it a pale yellow blob as the finished product.
I repeat, the people who put some of those recipes in crockpot cookbooks eat strangely concocted foodstuff.

Mike M

P.S. Seems I can't stop laughing. Got to log off to clear my head of the image.
« Last Edit: January 03, 2008, 05:39:50 PM by mjmel »

Offline minismom

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Re: Recipes
« Reply #13 on: January 03, 2008, 07:02:21 PM »
Who lives in a pineapple under the sea?  Sponge Bob Cheesy Pants!

Mum (who is recently showered, lotioned, and still lookin' very pretty :P)
www.watoto.com
www.MotherBearProject.org
"Whichever way you throw me, i will stand"
"Don't worry about the world coming to an end today...it's already tomorrow in Australia"  Charles Schultz

Offline David_CA

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Re: Recipes
« Reply #14 on: January 03, 2008, 07:56:45 PM »
Hal, that cheesy sponge image is funny!  It sounds really nasty, too.  I was kind of thinking that it might be a bit funky.  Minismom, I'd like that recipe for the gravy, too.  I'm going to the store tomorrow and get some stuff for the crock pot!

David
Black Friday 03-03-2006
03-23-06 CD4 359 @27.4% VL 75,938
06-01-06 CD4 462 @24.3% VL > 100,000
08-15-06 CD4 388 @22.8% VL >  "
10-21-06 CD4 285 @21.9% VL >  "
  Atripla started 12-01-2006
01-08-07 CD4 429 @26.8% VL 1872!
05-08-07 CD4 478 @28.1% VL 740
08-03-07 CD4 509 @31.8% VL 370
11-06-07 CD4 570 @30.0% VL 140
02-21-08 CD4 648 @32.4% VL 600
05-19-08 CD4 695 @33.1% VL < 48 undetectable!
08-21-08 CD4 725 @34.5%
11-11-08 CD4 672 @39.5%
02-11-09 CD4 773 @36.8%
05-11-09 CD4 615 @36.2%
08-19-09 CD4 770 @38.5%
11-19-09 CD4 944 @33.7%
02-17-10 CD4 678 @39.9%  
06-03-10 CD4 768 @34.9%
09-21-10 CD4 685 @40.3%
01-10-11 CD4 908 @36.3%
05-23-11 CD4 846 @36.8% VL 80
02-13-12 CD4 911 @41.4% VL<20
You must be the change you want to see in the world.  Mahatma Gandhi

Offline minismom

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Re: Recipes
« Reply #15 on: January 03, 2008, 08:20:05 PM »
Sure thing, David, here it is:

Home made chicken gravy:

Chicken stock (broth) - I pour mine through a strainer to make sure all the fat and stray meat don't get into the gravy.
3 TBS margarine or butter
3 TBS flour
Milk

In a heavy sauce pan on medium heat, melt the margarine or butter.  When melted add the flour and mix well.  The mixture will be lumpy. Reduce heat to low. Slowly add milk, about 1/8 cup at a time and stir well.  Continue to add milk until the mixture is creamy.  Add 3 cups of the chicken stock to the mixture and stir constantly until it comes to a boil.  This may take awhile, but increasing the heat or not stirring will burn the gravy and make it turn very dark.  When it comes to a boil, reduce heat to simmer.  Keep a very close eye on the gravy and stir regularly.  As the gravy becomes thickened, taste to make sure it isn't too rich.  If it is, then add more milk a small amount at a time.  If the gravy isn't rich enough, add more chicken stock a little at a time.  If the gravy is too thick, add more milk or stock.  If it is too thick, then mix a small amount of flour and milk in a cup.  Stir until the flour is completely disolved (mixture will be thick).  Slowly pour mixture into the gravy, stirring constantly.  If you dont' stir, the addition will turn into "dumplings".  That's it.  Sounds complicated, but it really isn't.

Now, if you want the "taste" of homemade without all the fuss, here's a trick.  Buy a package (or 2) of gravy mix powder - the kind you add water to.  Instead of adding water, add half water and half of the chicken stock.  Follow the cooking directions on the package.  Same taste, less time ;D

Happy eating!

Mum
www.watoto.com
www.MotherBearProject.org
"Whichever way you throw me, i will stand"
"Don't worry about the world coming to an end today...it's already tomorrow in Australia"  Charles Schultz

Offline aztecan

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  • 29 years positive, 57 years a pain in the butt
Re: Recipes
« Reply #16 on: January 03, 2008, 11:50:09 PM »
I put a 7-pound pot roast in the crock pot, set it on low, added a bit of beef broth in the bottom, seasoned the meat as usual (salt, pepper, garlic powder), and let it do its thing for nine hours.

Tender, oh my, was it tender. Juicy, flavorful. YUMMMMMMMMY!

After I took it out I saved the drippings for gravy, which I make with arrowroot or corn starch cause I can't have gluten.

I served it all with steamed rice, blackeyed peas and collard greens seasoned with a bit of seasoned rice vinegar.

OK, now I'm hungry again.

HUGS,

Mark
"May your life preach more loudly than your lips."
~ William Ellery Channing (Unitarian Minister)

Offline HollyStar

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Re: Recipes
« Reply #17 on: January 04, 2008, 12:30:39 AM »
MMMMMM Fooood.......

Ok, I don't have exact measurements for my recipe and it turns out a bit different every time but it is good! I make it for my boyfriend and I and we have enough leftovers for another meal or two.

Get 3 halved chicken breasts (bone-in and with the skin intact) and sear them
1 large yellow or white onion sauteed in butter
2 cans whole or sliced green chiles (with juice)
3 limes
At least 1 carton chicken broth
A few dashes of cumin
Cilantro
Salt and pepper to taste

Add seared chicken, onion, green chiles (and juice), juice from 2 limes, broth, cumin and salt and pepper to crockpot.
You want to make sure the broth covers the chicken. I like to put it on low for about 8 hours but you can put it on high for about 4 to 5 hours. Pick out the bones and your ready to serve. Serve on hot FLOUR tortilla's, sour cream, cilantro and a splash of lime juice.
« Last Edit: January 04, 2008, 12:33:20 AM by HollyStar »
Diagnosed  July 28th 2003

'I don't want to get to the end of my life and find that I just lived the length of it. I want to have lived the width of it as well.' -Diande Ackerman

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Offline HollyStar

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Re: Recipes
« Reply #18 on: January 04, 2008, 12:42:26 AM »
Have another one for ya. This was my grandmother's recipe. It's simple and tasty.

1 bag each of pinto, red, and pink beans. Mix together. You can store the extra for later use.

2 cups mixed beans soaked overnight
1 smoked hammock (for the better ones, ask your butcher)
salt and pepper

Rinse the soaked beans and add to crockpot. Fill with cold water to cover. Add hammock and seasoning and cook on low for 8-10 hours or on low 4-6 hours. Remember to keep the water level above the beans. Serve hot with cornbread. MMMMMMMM
« Last Edit: January 04, 2008, 12:44:55 AM by HollyStar »
Diagnosed  July 28th 2003

'I don't want to get to the end of my life and find that I just lived the length of it. I want to have lived the width of it as well.' -Diande Ackerman

'Why not go out on a limb? Isn't that where the fruit is?' -Frank Scully

'If your ship doesn't come, swim out to it.' - Jonathan Winters

Offline lucas clay

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Re: Recipes
« Reply #19 on: January 04, 2008, 04:05:22 AM »
Well that was a disaster. I followed the recipe and what I got was a mildly cheesey flavored sponge. How do you screw up mac and cheese?

LMAO
Maybe you better let Sam do the cooking! ;D

                                               ( your friend)
                                                                   Lucas
                                                                 

Offline bear60

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Re: Recipes
« Reply #20 on: January 04, 2008, 10:05:19 AM »
I looked up some receipes: http://www.a-crock-cook.com/
This sounded good.
Ingredients: Chili
2, 1-lb. packages breakfast sausage, (try one "hot" and one regular)
1 pound lean ground beef
2 1/2 tbsp chili powder
2 tsp ground oregano
1 tsp salt
1 tsp cumin
4 cloves garlic
2 medium onions
1 tbsp chopped jalapenos
3, 14-oz cans Italian-style stewed tomatoes
2, 15 oz cans black beans, drained and rinsed
Method
Chop onions, garlic and jalapenos in food processor. In large skillet saute sausage and beef with spices, onions, garlic and jalapenos until meat is browned. In meantime, puree lightly the tomatoes and set aside. When meat is browned through, drain and put in crock pot. Add tomatoes. Cover and cook on high for 1 hour. Turn heat to low and simmer about 2 hours more or until onions are tender. Adjust seasoning, if necessary. Add the beans and heat through. Serve with sour cream and grated cheese (optional). Serves 10 to 12.
Poz Bear Type in Philadelphia

Offline mjmel

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Re: Recipes
« Reply #21 on: January 04, 2008, 05:20:58 PM »
Coke Roast
The night before needed, heavily salt and pepper an English roast and place in a large bowl.
Cover with a 2-liter of Coca-Cola and refrigerate overnight.
The next day, place in a crock pot and cover with beef broth. Cook on high for 3 hours, then turn down to low for minimum of 3 hours or as much as 6 hours. Voila, tender moist roast ever!
Who knew?
Mike M

Offline BT65

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Re: Recipes
« Reply #22 on: January 04, 2008, 07:32:27 PM »
Well, they have crock pots on sale at Kohl's here this weekend and I just might have to go get one after reading all these wonderful recipes.  The problem with them is, it's only me here.  I guess it would all make for a lot of leftovers to freeze that I could just reheat later. 
I've never killed anyone, but I frequently get satisfaction reading the obituary notices.-Clarence Darrow

Offline Queen Tokelove

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Re: Recipes
« Reply #23 on: January 04, 2008, 08:19:27 PM »
Hmmm, anyone got a recipe for scalloped potatoes with chunks of ham in it for the crock pot. I have been wanting to make that for the longest....Aunty, best to make mac and cheese the old fashion way...in the oven.. ;) I have also been craving a beef stew. Hey can you make gumbo in a crick pot? Just wondering...
Started Atripla/Ziagen on 9/13/07.
10/31/07 CD4-265 VL- undetectable
2/6/08 CD4- 401 VL- undetectable
5/7/08 CD4- 705 VL- undetectable
6/4/08 CD4- 775 VL- undetectable
8/6/08 CD4- 805 VL- undetectable
11/13/08 CD4- 774 VL--undetectable
2/4/09  CD4- 484  VL- 18,000 (2 months off meds)
3/3/09---Starting Back on Meds---
4/27/09 CD4- 664 VL-- undetectable
6/17/09 CD4- 438 VL- 439
8/09 CD4- 404 VL- 1,600
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Offline HollyStar

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Re: Recipes
« Reply #24 on: January 05, 2008, 02:36:14 AM »
Hey Betty,

You can find crock pots of all sizes. From pretty small (good for one person or to make dip) to the so enourmous you can cook a whole cow in (ok, maybe not but you get my point).

Also, a good place for recipes is www.allrecipes.com Just look for the crock section.
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Offline minismom

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Re: Recipes
« Reply #25 on: January 05, 2008, 09:03:53 AM »
You can make gumbo in the crock pot, but not the best way to do it.  You'd have to put everything together in a stock pot first and then transfer it to the crock pot.  A crock pot wouldn't get hot enough to make the roux or turn it the really pretty brown color it would have to be to set a proper gumbo. 

mum
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Offline vivyt

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Re: Recipes
« Reply #26 on: January 05, 2008, 10:46:01 AM »
I have happily stumbled upon a wonderful thread!  I have a crockpot and only use it once a year in the classroom. I have wanted to use it at home but I am not a cook (more of a baker). This year I have promised myself to work on that. I went to the recipe link and I think I can do this. :) My mother will be so proud...LOL!

Offline bluelove

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Re: Recipes
« Reply #27 on: January 05, 2008, 07:16:06 PM »
I have a crockpot use it all the time.Here are a couple of sites l use all the time for recipes.

http://recipegoldmine.com/crockpot/crockpot.html

www.recipezaar.com

http://www.geocities.com/alta_mom3boyz/tp_crockpot.html

Enjoy!!

Offline minismom

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Re: Recipes
« Reply #28 on: January 05, 2008, 07:22:26 PM »
Hey, David, what did you end up cooking?  How did it turn out?  You've got me very curious, now.

Queen, I have a recipe for cheese potatoes (just had some for dinner tonight), but not for a crock pot.  If you want the recipe, just let me know.

Happy Eating!
Mum
www.watoto.com
www.MotherBearProject.org
"Whichever way you throw me, i will stand"
"Don't worry about the world coming to an end today...it's already tomorrow in Australia"  Charles Schultz

Offline David_CA

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Re: Recipes
« Reply #29 on: January 05, 2008, 08:34:56 PM »
Hi Mum,

I finally decided to cook something.  As we speak, there's a 3 lb pot roast (beef) with veggies just cooking away.  We braised the meat first (per my mom).  We'll know in a few hours how it is!  I think maybe we'll try those meatballs next week.  When it gets cold again (like this past week) I'll do some chili, beans, or soup.  Thanks for all the ideas / recipes; we're saving them to try.  Stay tuned for the results of our pot roast.

David
« Last Edit: January 06, 2008, 11:49:27 AM by David_NC »
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Offline Queen Tokelove

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Re: Recipes
« Reply #30 on: January 05, 2008, 08:42:04 PM »
Hey, David, what did you end up cooking?  How did it turn out?  You've got me very curious, now.

Queen, I have a recipe for cheese potatoes (just had some for dinner tonight), but not for a crock pot.  If you want the recipe, just let me know.

Happy Eating!
Mum

Yeah, that'll work, Mum. Funny my Dad use to make scallop potatoes in a crock pot. I use to love em.
Started Atripla/Ziagen on 9/13/07.
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11/13/08 CD4- 774 VL--undetectable
2/4/09  CD4- 484  VL- 18,000 (2 months off meds)
3/3/09---Starting Back on Meds---
4/27/09 CD4- 664 VL-- undetectable
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Offline minismom

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Re: Recipes
« Reply #31 on: January 05, 2008, 08:42:40 PM »
To make sure it's done, stick a fork in the thickest part and twist.  If the meat falls apart, it's done.  Can't wait to hear how it all turns out.

Happy Cooking!
Mum
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"Whichever way you throw me, i will stand"
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Offline minismom

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Re: Recipes
« Reply #32 on: January 05, 2008, 08:50:18 PM »
Here you go, Queen:

Potatoes: washed, peeled and cut into 1/8th
2TBS butter or margarine
2TBS flour (any kind, although whole wheat will give a reddish tint)
Milk
Cheese wiz (I use the kind in the jar)


Put the potato chunks in a pan cover with water.  Add about 1/8 cup of cooking oil to prevent the water from boiling over.  Boil until just tender.  Pour into a strainer.  In the same pan, heat butter or margarine until melted.  Add flour and stir until clumpy.  Add milk and continue stirring until smooth and starting to thicken.  Add 1/2 jar of cheese wiz (more or less to taste).  Stir until melted.  If mixture is too thick, slowly add more milk.  If too thin, add more cheese wiz.  When mixture is correct consistency, remove from the heat and add potatoes.  Stir gently until well mixed, making sure not to "mash" the potatoes.  If you want, cube up ham and add to the mixture with the potatoes.

This cheese sauce is also good for pouring over vegitables or mixing with California mixed vegitables (broccoli, cauliflower, and carrots).  It can also be used with cooked elbow macaroni for macaroni and cheese.

Mum
« Last Edit: January 05, 2008, 08:57:26 PM by minismom »
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Offline minismom

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Re: Recipes
« Reply #33 on: January 05, 2008, 08:56:41 PM »
Here's a neat way to cook vegitables.  Not a crock pot recipe, but one that I discovered and liked a lot.  Even my picky eater kids will eat their veggies this way.

Bag of mixed vegitables (I use California Blend with broccoli, cauliflower, and carrots)
Or, buy fresh vegitables of your choosing
Potatoes; cleaned and cut into 1/8ths (leave the peeling on)
1/3 cup of olive oil; or 1/4 cup of olive oil if not using entire bag of vegitables or not using that many fresh vegitables
4TBS Mrs. Dash original blend


If using mixed frozen vegitables, let them thaw, but do not cook.  Preheat the oven to 350 degrees.  Line a cookie sheet with foil and then spray with non-stick spray.  Place vegitables in either a large bowl with a lid or a large bowl that can be tightly covered with foil.  Add oil and Mrs. Dash.  Cover and shake well to coat all veggies.  Pour out onto the cookie sheet.  Place in oven for 1hr or until potatoes are soft.  Serve.

These reheat well, too.

Happy Cooking!
Mum
« Last Edit: January 05, 2008, 08:58:32 PM by minismom »
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Offline lucas clay

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Re: Recipes
« Reply #34 on: January 05, 2008, 09:10:28 PM »
Lucas loves a crockpot, half hour prep time, stir every now and again.
Then i can go tell the ungrateful son of a bitches that i cook my ass off all day long and this is the thanx i get. lmao
pretty hard to screw up a dinner in them ( sorry Hal ).
I think it is the best way to cook a roast beef with carrots and taters, pull the solids out  put it on high a little flour and water salt and pepper and instant gravy for the meat and taters.

                                                            ( have to find a roast on sale i think)
                                                                                                                Lucas

Offline Dachshund

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Re: Recipes
« Reply #35 on: January 05, 2008, 09:17:46 PM »

pretty hard to screw up a dinner in them ( sorry Hal ).
                                                                                                                Lucas

You'll be happy to know I dined on a lovely chuck roast (1.97lb) tonight that I prepared in my crockpot. :P

I think the next thing I prepare in the crockpot will be my neighbor's yapping Pomeranian if it doesn't shut up.

Offline BT65

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Re: Recipes
« Reply #36 on: January 05, 2008, 11:10:59 PM »
I was going to go to Kohle's today to purchase a crock pot, then a friend of mine told me to check Wal-Mart first.  So I'm going to have to do that, even though I really don't like to go to Wally, being that they're an evil institution and all.
I've never killed anyone, but I frequently get satisfaction reading the obituary notices.-Clarence Darrow

Offline lucas clay

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Re: Recipes
« Reply #37 on: January 06, 2008, 05:55:39 AM »
I was going to go to Kohle's today to purchase a crock pot, then a friend of mine told me to check Wal-Mart first.  So I'm going to have to do that, even though I really don't like to go to Wally, being that they're an evil institution and all.

Do you have a walgreens i saw small crockpots for $10 this week

                                                                         Lucas

Offline lucas clay

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Re: Recipes
« Reply #38 on: January 06, 2008, 05:58:20 AM »
You'll be happy to know I dined on a lovely chuck roast (1.97lb) tonight that I prepared in my crockpot. :P

I think the next thing I prepare in the crockpot will be my neighbor's yapping Pomeranian if it doesn't shut up.

Then you took my advice to let SAM do the cooking from now on ;D

                                                            ( love that Sam)
                                                                                   Lucas

Offline David_CA

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Re: Recipes
« Reply #39 on: January 06, 2008, 11:57:30 AM »
The pot roast is awesome!  We put the roast, a can of diced tomatoes, a bunch of quartered red-skin potatoes, carrots, onion, a bell pepper, garlic, salt, and pepper in the pot (along with a bit of water).  We cooked it on high for 2 hours then switched it to low for about 6-7 hours.  After that, it automatically switches to warm.  All in all, it was in the crock pot about 12 hours.  The meat is very tasty and tender, the carrots, potatoes, and peppers are cooked but firm.  Now that we've taken all the food out, I'm letting the broth cool so I can get some of the fat off it.  I'm going use that to make some vegetable beef soup with pasta in it next... just like my grandmother used to make.  She'd be proud of her gay grandson!   :D

David
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02-17-10 CD4 678 @39.9%  
06-03-10 CD4 768 @34.9%
09-21-10 CD4 685 @40.3%
01-10-11 CD4 908 @36.3%
05-23-11 CD4 846 @36.8% VL 80
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Offline minismom

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Re: Recipes
« Reply #40 on: January 06, 2008, 01:20:53 PM »
Congrats on the roast, David. Glad you enjoyed it.  I would be so lost without my crock pot!  So, what's for dinner tonight? ;)

Mum
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www.MotherBearProject.org
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"Don't worry about the world coming to an end today...it's already tomorrow in Australia"  Charles Schultz

Offline Queen Tokelove

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Re: Recipes
« Reply #41 on: January 06, 2008, 01:38:06 PM »
Thanks for the recipe, Mum. I will try it out as soon as I make it to the grocery store... :-*
Started Atripla/Ziagen on 9/13/07.
10/31/07 CD4-265 VL- undetectable
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6/4/08 CD4- 775 VL- undetectable
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11/13/08 CD4- 774 VL--undetectable
2/4/09  CD4- 484  VL- 18,000 (2 months off meds)
3/3/09---Starting Back on Meds---
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Offline David_CA

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Re: Recipes
« Reply #42 on: January 06, 2008, 02:00:34 PM »
Congrats on the roast, David. Glad you enjoyed it.  I would be so lost without my crock pot!  So, what's for dinner tonight? ;)

Mum

I'm sure I'll have more roast with veggies... imagine that!

David
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Offline minismom

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Re: Recipes
« Reply #43 on: January 06, 2008, 02:13:39 PM »
oh, gee, thanks a lot!  That doesn't help me out with any ideas for MY supper tonight...unless there was a dinner invitation for 8 attatched that i overlooked :P

mum
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Offline Lisa

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Re: Recipes
« Reply #44 on: January 06, 2008, 03:33:53 PM »
As much as I despise Sandra Lee's grating voice, I did get a kick out of making the crockpot cake recipe she did.
1 can of apple pie filling, two cans of sliced pears, juice and all......toss in a quick yellow cake mix(I use Jiffy yellow)...let it rip for four or so hours on high, and voila'.
Whoops...you gotta put a towel on top of the pot, but under the lid, so the condensation doesn't mush up your creation.
I am the queen of lazy food preparation.  ::)
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Offline bear60

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Re: Recipes
« Reply #45 on: January 06, 2008, 03:49:09 PM »
Need a dinner suggestion MOM?
hamburger....cook it with a chopped up onion and seasonings of your choice..uh salt and pepper works as a start
One package Egg Noodles...cook them according to directions
Campbells Golden Mushroom soup ( not "cream" of..has to be golden...but hey, whatever you got) and add 1 can hot water and wisk together
then
mix together all cooked ingredients
and voila!
you have just made:  beef stroganoff
its even better when you bake it for an hour @ 350 in a casserole dish after mixing all ingredients but if they are a hungry bunch they wont notice
(adjust amounts of ingredients according to family size: its about 1 lb hamburger, 1 package noodles, and 1 can soup)
this is really the "original" hamburget helper and its way less expensive
Poz Bear Type in Philadelphia

Offline minismom

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Re: Recipes
« Reply #46 on: January 06, 2008, 05:34:38 PM »
Thanks Lisa and Bear.  Bear, that sounds really good.  Gonna mix it up, add some breadcrumbs to the top and pop it in the oven.  My idea for a thread was to get different ideas for meals, or "twists" people have to perk up the staples.  I honestly logged on with that purpose in mind,and found that David beat me to it! I cook 3 meals a day nearly every day of the week.  My arsenol of meals is only so big (tonight it's pancakes and bacon for supper - but I cooked chicken and potatoes after church for lunch so they're not gonna starve) and I could really use some new ideas.

Lisa, we make a dump cake almost the same way, but in the oven.  You dump a can of pie filling in a 8x8 pan or 2 cans of pie filling in a 9x13 pan.  Mix a box of yellow or chocolate cake mix with 1 stick of melted margarine.  Crumble it over the top of the pie filling.  Bake 350 degrees for 20-30 minutes.  It's just as good with sugar-free pie filling and the new splenda cake mix.
Good combos are: cherry filling w/ chocolate cake, apple with yellow cake, and pumpkin with yellow cake (I add some cinnamon and nutmeg to the pumpkin)
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Offline David_CA

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Re: Recipes
« Reply #47 on: January 06, 2008, 05:46:41 PM »
Wow, I think the 'Recipe Thread' is gonna be one I check regularly... as long as folks keep posting ideas in it.  Mum, have you ever used one of the oil-core electric skillets?  They're ridiculously expensive ($150+ for a cheap new one), but I got one on my other favorite website, eBay, for $15 a week or so ago (Google 'oil core electric skillet' if you aren't familiar with 'em).  I haven't used it much, but one can bake a cake in it, among other things.  It does great omelets, as there are no hot spots.  We're gonna try a deep-dish pizza in it at some point.  I think tonight I'll fix spaghetti in it instead of leftovers.  Let's keep the good recipes coming... along with some low fat ones!  I can tell I'm going to get as big as a house if I keep eating like this.

David
Black Friday 03-03-2006
03-23-06 CD4 359 @27.4% VL 75,938
06-01-06 CD4 462 @24.3% VL > 100,000
08-15-06 CD4 388 @22.8% VL >  "
10-21-06 CD4 285 @21.9% VL >  "
  Atripla started 12-01-2006
01-08-07 CD4 429 @26.8% VL 1872!
05-08-07 CD4 478 @28.1% VL 740
08-03-07 CD4 509 @31.8% VL 370
11-06-07 CD4 570 @30.0% VL 140
02-21-08 CD4 648 @32.4% VL 600
05-19-08 CD4 695 @33.1% VL < 48 undetectable!
08-21-08 CD4 725 @34.5%
11-11-08 CD4 672 @39.5%
02-11-09 CD4 773 @36.8%
05-11-09 CD4 615 @36.2%
08-19-09 CD4 770 @38.5%
11-19-09 CD4 944 @33.7%
02-17-10 CD4 678 @39.9%  
06-03-10 CD4 768 @34.9%
09-21-10 CD4 685 @40.3%
01-10-11 CD4 908 @36.3%
05-23-11 CD4 846 @36.8% VL 80
02-13-12 CD4 911 @41.4% VL<20
You must be the change you want to see in the world.  Mahatma Gandhi

Offline minismom

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Re: Recipes
« Reply #48 on: January 06, 2008, 06:51:30 PM »
Wow! I just looked up the oil core skillet.  The one i saw was on sale for $209 - usually over $600 :o YIKES!  We used to have the old fashioned electric skillet - a square one that after regular use for a few years had a perminant mark on the bottom where the heating core is.  That one looks really cool.  I'd need a really really big one, though :P

I hope this thread keeps up, too.  I need some new ideas for meals.  I also need to know ones that bomb so I stay away from those.

Mum
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www.MotherBearProject.org
"Whichever way you throw me, i will stand"
"Don't worry about the world coming to an end today...it's already tomorrow in Australia"  Charles Schultz

Offline BT65

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Re: Recipes
« Reply #49 on: January 06, 2008, 10:53:16 PM »
I hope this thread keeps up also, for when I ever do break down and get the crock pot I want.  How big is yours, David? (crock pot you pervs)
I've never killed anyone, but I frequently get satisfaction reading the obituary notices.-Clarence Darrow

Offline minismom

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Re: Recipes
« Reply #50 on: January 06, 2008, 11:01:35 PM »
Bet mine is bigger than David's.  Sorry, couldn't help it. ::)

Mum
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"Whichever way you throw me, i will stand"
"Don't worry about the world coming to an end today...it's already tomorrow in Australia"  Charles Schultz

Offline David_CA

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Re: Recipes
« Reply #51 on: January 06, 2008, 11:10:15 PM »
Quote from: minismom
Bet mine is bigger than David's.  Sorry, couldn't help it. ::)

Mum

Alright Miss Smarty-britches, I'll show you mine if you show me yours!

Quote from: bettytacy
How big is yours, David?

Mine's 6.5... slightly larger than average (quarts, that is)!   ;) 

David
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Offline Oceanbeach

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Re: Recipes
« Reply #52 on: January 07, 2008, 01:10:00 AM »
My friends mom worked at Chasens and converted their famous chili recipe to family size. I converted it to crock pot.

Soak: 1 cup Pinto and 1 cup Kidney beans (overnight) in salt water.

Coarsly chop: 1 medium Onion, I Bell Pepper and about 3 cloves of Garlic, Saute in Butter until the Onion looks transparent.

Mix Bean and Onion mixtures in Crock Pot on low setting.

Add: 1/4 Cup Chili, 1 Tlbs. Ground Cumin,

In a large Skillet: Brown 1 LB. Ground Beef and 1 LB. Ground Sausage, add to the Crock Pot.  Let Cook all day.

Skim the Fat off the top, Salt and Pepper to taste and cover with some Parsley.

Now you have the Chili, Elizabeth Taylor threw a fit over during the filming of Cleopatra.. Have the best day
Michael

Offline minismom

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Re: Recipes
« Reply #53 on: January 07, 2008, 08:12:27 AM »
I'm not sure how big the crock pot is, but I know it will hold 2 gallons of spaghetti sauce with about 40 meatballs (small ones).  We also have a smaller one that we use for veggies (greenbeans especially) when we're having people over for supper.  That one will hold 1 Sam's size can of green beans w/ all the fixings.  We save our roaster for stuff we want to "bake" during the summer so we don't heat up the house.  I love to cook, just hate the heat during the summer.  And, lately, it's hard to find the time to cook the way I used to. Thank goodness for my crockpots!

Mum

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Offline swede_dish

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Re: Recipes
« Reply #54 on: January 07, 2008, 09:26:52 AM »
Jamaican Curried Lamb!!!   

INGREDIENTS:
2 tbsp. cooking oil
1 1/2 lb. boneless lamb, cut in 1 inch cubes
2 lg. onions, peeled and finely sliced
2 tsp. allspice (ground)
1 1/2 cup stock or bouillon
1 tbsp. wine or cider vinegar
1 tsp. curry powder (or more)
Salt to taste
1/8 tsp. cayenne pepper
1 whole habanero pepper, cut top off and discard seeds
PREPARATION:
Sear lamb cubes in a skillet over medium-high heat. Remove lamb; cook onion in oil until soft but not brown. Transfer to the Crock Pot; add remaining ingredients, stirring to combine. Cover and cook on low 8 to 10 hours. Discard habanero before serving.
Serves 4.


__________________________________________________

I love this dish =) You can up the spices or make it a bit more mild and it's ood either way. I like the spice though.
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Offline Ann

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Re: Recipes
« Reply #55 on: January 07, 2008, 11:43:05 AM »
Up until now, I've only used my crockpot for soups and chilli. After reading this thread I decided to try some chicken.

I used eight chicken thighs and immersed them in French Onion soup - it took two cans to cover. Five hours later I had some of the best chicken I've had in a long time.

Ann
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Offline minismom

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Re: Recipes
« Reply #56 on: January 07, 2008, 12:27:57 PM »
ooooo, Ann, never thought of covering with french onion soup.  A definate on my list, now.  A chef friend of our's suggested that instead of covering pork or beef roast with water, cover it with fruit juice like apple, pear, or cranberry.  He says it will tenderize better because of the acid in the juice and give it a "different", but subtle flavor.

Mum
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Offline randym431

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Re: Recipes
« Reply #57 on: January 07, 2008, 12:44:21 PM »
How bout crock pot potato soup

My sister made this for a new years eve get together. It WAS soooo good! And easy.

1qt of half & half
16 oz of "simply potatoes" (they are like the raw hash browns or stringed potatoes you get in the frozen section)
1 cup shredded cheddar cheese (usually comes in a 2-cup bag)
Onion added to suit taste
1 can of cream of chicken soup
a jar of bacon bits (labeled REAL bacon bits, not artificial)
1/2 cup butter

You basically toss it all in a crock pot and cook for a couple hours,
but it can also be made or cooked faster on the stove.

ps. Donít forget the crackers...

My sister used the whole 2-cup bag of shredded cheese in another batch of this, but to me it was too rich.
And I think you could also use the cubed frozen potatoes instead of the "simply potatoes" string hash brown type,
but it was great made as is (above).

Offline minismom

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Re: Recipes
« Reply #58 on: January 07, 2008, 12:46:28 PM »
I have been waiting for a potato soup recipe...that sounds so good.  I've just about got my grocery list for this week full..keep 'em coming, gang!

Mum
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Offline David_CA

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Re: Recipes
« Reply #59 on: January 07, 2008, 12:50:01 PM »
Up until now, I've only used my crockpot for soups and chilli. After reading this thread I decided to try some chicken.

I used eight chicken thighs and immersed them in French Onion soup - it took two cans to cover. Five hours later I had some of the best chicken I've had in a long time.

Ann
Ann,
It sounds like all you need to add are some veggies, pasta, or rice (and water, of course) for a good soup.

Quote from: minismom
A chef friend of our's suggested that instead of covering pork or beef roast with water, cover it with fruit juice like apple, pear, or cranberry.  He says it will tenderize better because of the acid in the juice and give it a "different", but subtle flavor.
Mum,
Similarly, my mom suggested a can of stewed tomatoes for our roast.  We followed this advice and dumped in a big can of Italian stewed tomatoes... it did the trick.  It was very tender and tasty - definitely different than when I've had 'em cooked with just water.

I'm not big on lamb, but the recipe that swede_dish posted sounds like it might work well with chicken.  I do love curry!  At least I'm eating lunch while reading these recipes today...

David
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Offline minismom

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Re: Recipes
« Reply #60 on: January 07, 2008, 01:34:43 PM »
Not crock pot meals, but ones I always keep the ingredients on-hand for as quick meals. (about 30 minutes from start to the table)

Hot turkey sandwiches and mashed potatoes.

Mashed potatoes (made however you make them)
1 lb of slices turkey from the deli
2 pouches instant turkey gravy
2 cups of water
Texas toast - toasted

If making mashed potatoes from scratch, peel, rinse, and cut the potatoes.  Cover with water and cook on high heat.  When the potatoes  start to boil, in a seperate pan, mix the gravy mix and water.  Stir until dissolved.  Cook over medium heat until mixture comes to a boil.  Reduce heat and continue stirring for 1 1/2 minutes.  Add the turkey and stir until blended.  Cover and continue to heat over low heat until mashed potatoes are done.  Heap the turkey onto texas toast and serve potatoes on the side.  Make a salad and you've got yourself and quick, and cheap, meal.


One pan chicken and stuffing bake

1 1/2 cups boiling water
4 tbsp margarine, melted
4 cups pepperidge farm cubed herb seasoned stuffing (white or white/wheat mix - not cornbread)
4 - 6 boneless, skinless chicken breast halves, thawed (I use boneless skinless chicken tenderloins)
1 (10 3/4 oz) can of cream of chicken soup (I used reduced fat kind)
1/3 cup of milk
1/8 - 1/4 tsp poultry seasoning, optional

In a bowl, mix water, margarine, poultry seasoning if desired, and stuffing.  Stir to mix well.  Pour into a 10x13 baking pan sprayed with Pam.  Place raw, but thawed, boneless skinless chicken on top of the stuffing.  In a seperate bowl, mix soup and milk.  Pour over chicken and stuffing.  Bake 400 degrees uncovered for 30 minutes.

This is good reheated, too.
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Offline swede_dish

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Re: Recipes
« Reply #61 on: January 07, 2008, 06:04:01 PM »
Oh yes David! It is good with chicken...I've tried it =)
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Offline David_CA

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Re: Recipes
« Reply #62 on: January 07, 2008, 06:13:25 PM »
Oh yes David! It is good with chicken...I've tried it =)

That sounds like something I'll have to fix soon.  It should be low fat, too.  I absolutely love chicken or shrimp with curry over rice.

David
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Offline vivyt

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Re: Recipes
« Reply #63 on: January 07, 2008, 10:34:57 PM »
Love it all! I went to one of the crockpot recipe links someone posted and tried my very first meal in the crock pot I have had for 3 years. It was chicken with peas and cream of mushroom soup. Very Good!!! I am enjoying the recipes you all are sharing. I may become a cook after all. My mother will be so happy... :D :D

Offline minismom

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Re: Recipes
« Reply #64 on: January 09, 2008, 03:10:59 PM »
OK, guys, I still have spots left over on my 2wk menu.  I need some more ideas.

Here's one that you can make as fatty or "healty" as you want. I'll give you the original recipe with the healthier changes that we've tried in parenthesis.

Baked French Toast

1/2 cup syrup (sugar-free syrup)
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup brown sugar
2 sticks margarine

Boil above in a saucepan for 1 minute stirring constantly.  Pour into a 9x13 pan.  Sprinkle top with 1 cup chopped pecans or walnuts.

Cover with sliced Italian bread or other firm bread (double fiber whole wheat bread) cut into quarters. Make sure that bread is tight, but left in one layer.  On top of that, pour batter made from:

8 eggs (egg beater substitute)
1/2 tsp cinnamon
1 cup half-and-half.  I use either Southern Pecan flavor or French Vanilla Flavor (reduced fat half/half)
1 cup milk

Cover and refrigerate overnight

Bake 350 degrees for 45 minutes uncovered.

This is good enough for dessert.

Happy Cooking!
Mum

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Offline David_CA

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Re: Recipes
« Reply #65 on: January 09, 2008, 04:27:27 PM »
Mum,

Not that this is a crock pot recipe specifically, but how about a BIG lasagna for one of those meals you have 'open'?  I always enjoy (good) lasagna, as it's better as leftovers... not that you'd have any left over with that crowd you're feeding.  Oh, maybe a big baked spaghetti.  I don't have the recipe, but our friend Bonnie makes a killer baked spaghetti for us every now and then!  It's similar to a lasagna, in a way, but is easier to prepare and tastier.  I'll have to get her to post the recipe.

David
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Re: Recipes
« Reply #66 on: January 09, 2008, 04:58:05 PM »
This is super easy to make and only takes about 15 minutes & much better than any canned tomato soup!


Quick Creamy Tomato Soup

 
2 (15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
1 (28-ounce) can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup toppers, for garnish, recipe follows

Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating soup toppers.

Soup Toppers:
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
2 cloves cracked fresh garlic, optional
Extra-virgin olive oil
Freshly ground black pepper
1/2 pound shredded cheese to compliment your soup: provolone, Asiago, cheddar, Gruyere, Swiss, etc.

Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
Yield: 4 servings Preparation time: 5 minutes Cooking time: 1 minute

This is another good one.

Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
« Last Edit: January 09, 2008, 05:02:31 PM by Dan J. »

Offline minismom

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Re: Recipes
« Reply #67 on: January 09, 2008, 05:09:45 PM »
David, baked spaghetti sounds really good.  Taco soup is now filling one of those spaces.  LOL!  Counting those 2, I only have 5 spaces left to fill :P

mum
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Dan J.

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Re: Recipes
« Reply #68 on: January 09, 2008, 05:24:17 PM »
I find a lot of good recipes here at the Campbells Kitchen website...

http://www.campbellkitchen.com/

Offline BT65

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Re: Recipes
« Reply #69 on: January 09, 2008, 07:04:24 PM »
OK, because of this thread specifically, I bought a crock pot today.  Believe me, I'll be trying some of these recipes here.  Oh, mum, that baked french toast sounds heavenly! 
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Offline Dachshund

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Re: Recipes
« Reply #70 on: January 09, 2008, 07:59:46 PM »
OK, because of this thread specifically, I bought a crock pot today.  Believe me, I'll be trying some of these recipes here.  Oh, mum, that baked french toast sounds heavenly! 

Whatever you do don't make mac and cheese. ;D

Offline anniebc

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Re: Recipes
« Reply #71 on: January 09, 2008, 08:20:37 PM »
LOL..@ Hal..I think we have all pretty much taken that off our "things to do in a cock pot" list.

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Offline BT65

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Re: Recipes
« Reply #72 on: January 09, 2008, 09:41:36 PM »
Whatever you do don't make mac and cheese. ;D

Oh, I think I learned from your experience, Hal. :D 
I've never killed anyone, but I frequently get satisfaction reading the obituary notices.-Clarence Darrow

Offline bonnie_nc

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Re: Recipes
« Reply #73 on: January 09, 2008, 11:05:36 PM »
Hi guys!  David says you're interested in my baked spaghetti recipe.  Truth is there isn't one unless you count this:  I use up to two lbs. of browned  lean ground beef,and drained, cooked Italian suasage, mixed,  and 2 large cans Hunt's spaghetti sauce (your favorite flavor,) with  1 can Italian style chopped tomatoes for the "sauce."  Layer this with 1 lb. cooked vermicelli and several different cheeses.  I use shredded mozzarella (4 cups,) shredded parmesan (1 cup,) about 16 to 24 oz. ricotta (or cottage cheese if you prefer.)  I guess the toughest part of the whole thing is proportioning the layers, but you really can't go wrong.  I bake it at 375 degrees for 35 to 45 min., and I cover it for the first 30 to 40 min.    It will make a deep lasagne-style pan and feed about 6 to 8 people.

Offline dixieman

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Re: Recipes
« Reply #74 on: January 10, 2008, 12:00:08 PM »
Crockpots are great to use.. I also love using my pressure cookers... 30 minutes from start to finish... a great recipe site that's free is www.allrecipes.com people posts their recipes and their rated from 1 star to 5 stars...

Offline Dachshund

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Re: Recipes
« Reply #75 on: January 11, 2008, 03:36:57 PM »
I had some chicken breasts I needed to cook so I tried this very simple chicken and stuffing recipe in the crockpot and boy is it yummy. Course I had to gay it forward a bit so I added some extra spices and substituted chicken stock for the water. I put some fancy schmancy Italian pole beans in the crockpot first and then just followed the recipe. It's great on a cold day. Enjoy!

INGREDIENTS
4 (4 ounce) boneless, skinless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 1/4 cups water
1/4 cup butter or margarine, melted
1 (6 ounce) package corn bread stuffing mix


DIRECTIONS
Place chicken in a greased slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken juices run clear.

Offline minismom

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Re: Recipes
« Reply #76 on: January 11, 2008, 03:49:02 PM »
Baked spaghetti last night.  David, I didn't get your friend's recipe in time, so I made it up as I went along ;D.  Must've been good because even my kids who: 1 - doesn't like sauce or meatballs.  Just eats noodles with butter and italian dressing;
              1 - doesn't eat noodles or sauce.  Just eats meatballs
              1 - doesn't eat anything with cheese on it or in it. Even makes his pizza without cheese on it ???
              1 - doesn't eat anything period.  No wonder she's almost 4 and only 26lbs!
              2 - who love spaghetti
ALL OF THEM ATE EVERY BITE AND ASKED FOR SECONDS!

Anyway, I mixed Ragu sauce (organic garden vegitable - smooth) with 1 6oz can of tomato paste and 1 cup of water.  I browned 2lbs of ground meat, drained it and added it to the sauce.  Put a layer of sauce, lasagna noodles (uncooked), mozzerella & parmasean chese, more sauce, noodles, ect. and ended w/ sauce and cheeses.  Baked that puppy up at 350 degrees for 45 minutes.

Tonight we're trying the potato soup recipe (doubled everything except the bacon) and had to use southern style hashbrowns (the square kind).  It smells so good. Gonna make homemade biscuits and serve with croutons on top. YUM!

Sunday, it's taco soup.  Monday, Bear's stroganoff.  LOL...this is really fun!

Happy Eating Everybody!

Mum
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Offline 404error

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Re: Recipes
« Reply #77 on: January 11, 2008, 06:02:17 PM »
I just ate this for lunch.  It was good and took less than 20 minutes to make

Linguine Alle Vongole

1lb linguine
350ml canned clams (1 can)
6 tbsp butter
1 1/2 tsp garlic, finely chopped
3 tbsp fresh parsley
1/3 cup dry white wine

Saute garlic n butter in large skilled on medium heat, careful not to burn the garlic.  add clams, clam liquid and parsley, stir until well blended and reduce by simmering for 4 minutes on medium heat.  Add wine to mix and reduce by simmering for 2 minutes.  Season with salt and pepper.  Add this mixture to cooked linguine in large pot.  Stir until well mixed.  Serve with fresh asiago cheese and fresh pepper.
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Offline minismom

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Re: Recipes
« Reply #78 on: January 11, 2008, 09:19:55 PM »
It's official - potato soup totally awesome!  Even doubling the recipe in hopes of having left overs didn't work.  The pot was emptied!
Mum
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Offline Winiroo

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Re: Recipes
« Reply #79 on: January 11, 2008, 10:22:13 PM »
I know we already posted a potato soup but I tried this recipe and it was awesome.

Baked Potato Soup (Copycat of Tony Roma's)

Ingredients:
2 medium potatoes, baked
1 tablespoon butter
1 cup onion, diced
2 teaspoons flour
4 cups chicken broth
2 cups water
1/4 cup cornstarch, dissolved in 2/3 c. cold water
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper (don't double if doubling)
1/2 teaspoon basil
1/8 teaspoon thyme (less if it's ground thyme)
1/2 cup milk
1/2 cup heavy cream

Directions:
In a small pan, make chicken broth using bouillon cubes and water.
In a large saucepan melt butter and saute onion until light brown.
Add flour to the onions.
Dissolve cornstarch in cold water.
Combine the broth, butter, onions, water, mashed potatoes, and spices in the pot and bring to a boil.
Reduce heat and simmer 5 minutes.
Cut potatoes in half lengthwise and scoop out.
Discard the skins and chop the potato flesh into 1/2" chunks.
Add the chopped potato and milk and cream (or half and half) to the pan.
Add cornstarch.
Bring soup back to a boil, reduce and simmer for 15 minutes.

Add condiments like bacon and cheddar cheese as desired.

« Last Edit: January 11, 2008, 10:24:40 PM by Winiroo »

Offline fearless

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Re: Recipes
« Reply #80 on: January 12, 2008, 12:32:30 AM »
Not a crock pot recipe but a winter favourite for me. It originates in the UK and is popular in Aus.
I know Americans generally don't like lamb, but you can substitute beef. Also, I'm not sure if you have Worcestishire sauce in the US - you can leave it out or substitute with soy sauce.

And sorry, but all the measurements are in metric.

Classic shepherd's pie

Preparation Time 10 minutes, Cooking Time 65 minutes

Ingredients (serves 4)
1 tbs olive oil
1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, trimmed, finely chopped
500g lamb mince
2 tbs plain flour
500ml (2 cups) beef stock
1 dried bay leaf
1 tbs Worcestershire sauce
1 tbs tomato paste
Salt & freshly ground black pepper
4 (about 200g each) desiree potatoes, peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted butter, to brush

Method
Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.
Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.
Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.
Preheat oven to 200įC. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately


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Offline vivyt

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Re: Recipes
« Reply #81 on: January 12, 2008, 11:00:20 AM »
Dachshund:

Ok, I am going to try your chicken recipie today. It sounds like it would make good leftovers...YUMMY!

Offline Dachshund

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Re: Recipes
« Reply #82 on: January 12, 2008, 11:11:22 AM »
Dachshund:

Ok, I am going to try your chicken recipie today. It sounds like it would make good leftovers...YUMMY!

Yes indeed! If possible it was even better the second day. Enjoy.

Offline minismom

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Re: Recipes
« Reply #83 on: January 12, 2008, 11:54:33 AM »
My mom used to make shepherd's pie when I was growing up.  She added green beans and corn to the mix.  It was a good way to get us to eat our veggies. ;)  I'd actually forgotten all about it until now.  Thanks for posting it.

Mum
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Offline Oceanbeach

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Re: Recipes
« Reply #84 on: January 12, 2008, 08:22:22 PM »
My friends mom worked at Chasens and converted their famous chili recipe to family size. I converted it to crock pot.

Soak: 1 cup Pinto and 1 cup Kidney beans (overnight) in salt water.

Coarsly chop: 1 medium Onion, I Bell Pepper and about 3 cloves of Garlic, Saute in Butter until the Onion looks transparent.

Mix Bean and Onion mixtures in Crock Pot on low setting.

Add: 1/4 Cup Chili, 1 Tlbs. Ground Cumin,

In a large Skillet: Brown 1 LB. Ground Beef and 1 LB. Ground Sausage, add to the Crock Pot.  Let Cook all day.

Skim the Fat off the top, Salt and Pepper to taste and cover with some Parsley.

Now you have the Chili, Elizabeth Taylor threw a fit over during the filming of Cleopatra.. Have the best day
Michael

I guess I better make a hair appointment... My blond roots are showing after a PM from Mike, I realize I forgot to add 1 16 oz can of chopped tomato ;D ;D ;D ;D ;D
 ;D ;D ;D ;D Have the best day

Offline Miss Philicia

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Re: Recipes
« Reply #85 on: January 13, 2008, 10:52:46 AM »
I love Shepherd's Pie and I LOVE LAMB.

In fact, I'd say herb-encrusted lamb chops are about my favorite meal in the world, and if it's on the menu I generally order that.

And let's not even go near Ossobuco, though of course that's veal shank -- pair it with a risotto and you have perfection.
"Iíve slept with enough men to know that Iím not gay"

Offline ademas

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Re: Recipes
« Reply #86 on: January 13, 2008, 12:21:07 PM »

Offline minismom

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Re: Recipes
« Reply #87 on: January 13, 2008, 05:41:17 PM »
Alrighty, we will be sitting down to taco soup in about 20 minutes.  Of course, I've been taste testing it for the last couple of hours.  ;D It is REALLY good!  Thanks for the recipe.  I modified it a bit to suite my picky eaters, but mostly stayed with the recipe here.  I bought flour tortillas, cut them into strips then the strips into thirds.  I threw them in for the last half hour.  Our oldest son came up stairs and said, "wow, it smells like tacos."  YEAH!

Mum

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Offline vivyt

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Re: Recipes
« Reply #88 on: January 14, 2008, 10:18:17 PM »
Dachshund:

Made your chicken and stuffing...it was GOOD! I will be making that again. Thanks! :)

Offline BT65

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Re: Recipes
« Reply #89 on: January 14, 2008, 10:30:57 PM »
I finally fired up the crock pot and made the potato soup.  It's very yummy.  My crock pot only has two settings-low and high.  So I started it out on high and after an hour and a half put it on low for about four hours.  I will be trying Hal's chicken recipe; it seems to be getting rave reviews.
I've never killed anyone, but I frequently get satisfaction reading the obituary notices.-Clarence Darrow

Offline BT65

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Re: Recipes
« Reply #90 on: January 17, 2008, 04:57:44 PM »
Made Hal's chicken recipe today and it is soooooo good!  Since it's supposed to be better the 2nd day, I saved some out of the freezer and will be warming it up tomorrow.
I've never killed anyone, but I frequently get satisfaction reading the obituary notices.-Clarence Darrow

Offline mjmel

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Re: Recipes
« Reply #91 on: January 18, 2008, 04:27:20 PM »
bonnie_nc, that baked spagetti was easy and delicious! I used a lg. bottle of Ragu (with a cup of water to rinse contents from bottle) and a 28 oz can of diced tomatoes w/onions & bell peppers. 
I put together a seasoned meat sauce first then layered cooked pasta, thick meat sauce then cheeses.
It made so much that I had to freeze half in a casserole dish all ready to bake next week. A ton of food.
It was even more delicious the next day as leftovers.
This will be a repeat in the house, that's for sure.
Thanks Bonnie!

Shepherds Pie is next.

Mike M
« Last Edit: January 18, 2008, 04:30:57 PM by mjmel »

Offline David_CA

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Re: Recipes
« Reply #92 on: January 18, 2008, 05:47:34 PM »
MikeM, you should send some of that spaghetti our way... maybe I'll just have Bonnie make some for us!   ;) It really is better the next day.  I'm also thinking about / debating the shepherd's pie, potato soup, or the taco soup.

David
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Offline Miss Philicia

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Re: Recipes
« Reply #93 on: January 20, 2008, 06:07:36 PM »
I've just cooked a Roasted Fillet of Angus Beef Eye along with roasted shallots and red skin potatoes.  We'll be having peaches for dessert.

I began the preparations with a healthy 2 shots of Makers Mark on the rocks, and a Camel Light.
"Iíve slept with enough men to know that Iím not gay"

Offline Dachshund

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Re: Recipes
« Reply #94 on: January 20, 2008, 06:25:01 PM »
I've found these recipes to be invaluable. If you're barren, a niece or nephew will do in a pinch.

http://www.eatbabies.com/recipes/index.htm


I tried the baby pie. Not only is it a fun way to enjoy an evening, it's delicious!

http://www.eatbabies.com/recipes/babypie.htm
« Last Edit: January 20, 2008, 06:27:23 PM by Dachshund »

Offline Miss Philicia

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Re: Recipes
« Reply #95 on: January 20, 2008, 06:51:24 PM »
Observe, Lord Burghley, I am married... to Fierceness

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Offline BT65

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Re: Recipes
« Reply #96 on: January 20, 2008, 09:38:35 PM »
That looks so good.  I wish I could get that motivated to make a roast.  Philly, did you make it in the crockpot or the oven?
I've never killed anyone, but I frequently get satisfaction reading the obituary notices.-Clarence Darrow

Offline Miss Philicia

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Re: Recipes
« Reply #97 on: January 20, 2008, 09:44:27 PM »
I cooked it in a cast iron dutch oven.  Total preparation time was: 50 minutes, including the caramelized shallots (which were DIVINE... made the dish, and I've never made them before).

The potatoes were frozen from a bag :(
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Offline BT65

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Re: Recipes
« Reply #98 on: January 20, 2008, 09:48:11 PM »
I'm sure they were very tastey.  I get a hunger pang every time I look at it.
I've never killed anyone, but I frequently get satisfaction reading the obituary notices.-Clarence Darrow

Offline Miss Philicia

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Re: Recipes
« Reply #99 on: January 20, 2008, 09:58:52 PM »
I have to go get some horseradish tomorrow for the requisite sandwiches from the leftovers.
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Offline Winiroo

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Re: Recipes
« Reply #100 on: January 21, 2008, 05:57:30 PM »
This is my step son's favorite dish. I dont always use all 12 tortillas called for in the recipe.


Chicken Enchilada Casserole

Ingredients:
4-5 single chicken breasts
celery salt
onion flakes
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup diced white onion
1-2 jalapenos, seeded and diced
12 corn tortillas
8 ounces grated cheddar and monterrey jack cheese

Directions:
Season chicken breasts with celery salt and onion flakes. Wrap in foil and bake at 325 F for 1 hour.
Cut chicken into bite size pieces, reserving the liquid in the foil.
Add soups, sour cream, reserved liquid, onion, and jalapeno to chicken and mix.
Tear tortillas into bite sized pieces.
Layer tortillas, chicken mixture and cheeses in two layers ending with cheese.
Bake at 350 F for 40-50 minutes or until bubbly.

Serves about 4

Offline 404error

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Re: Recipes
« Reply #101 on: January 21, 2008, 06:16:53 PM »
Olive Garden Spaghetti Sauce

1lb ground beef
1 jar of Prego Original Sauce
1/2 pkg of Liptons Onion Soup Mix
1/4 cup V8 juice
2tbsp Grape Jelly

Saute beef, add grape jelly once browned.  Add sauce, juice an soup mix.  Let simmer for at least 30 mins. 
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Offline vivyt

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Re: Recipes
« Reply #102 on: January 21, 2008, 09:23:36 PM »
Ingredients:


1 can (10 3/4 oz.) Campbell'sģ Condensed Southwest Style Pepper Jack Soup
1 1/2 lb. ground beef
1/2 cup dry bread crumbs
1 egg, beaten
1 medium onion, chopped
1 tsp. garlic powder

Directions:
MIX 1/2 can soup, beef, bread crumbs, egg, onion and garlic powder thoroughly.
Shape firmly into 8"x4" loaf in baking pan.
BAKE at 350įF. 30 min.
SPOON remaining soup over meatloaf. Bake 30 min. more or until done.

I tried this recipe tonight. I used ground turkey instead of beef. I also could not find the soup the recipe said so I substituted it with "Fiesta Nacho Cheese" It turned out really good.   :)

Offline minismom

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Re: Recipes
« Reply #103 on: January 21, 2008, 10:03:17 PM »
This is actually something I literally threw together trying to make something different.  It turned out really well and it was devoured!  I'm going to omit the chicken next time and just use it as a side dish.  With the chicken, just add a veggie and it's a full meal.

Ingredients:
3 boneless / skinless chicken breasts
1 package of no-yolks wide egg noodles
1 can Cream of Chicken soup (low fat works fine)
1/3 cup of milk (I used 1%)
1/2 stick of margarine
onion powder, garlic powder, and pepper to taste

Boil the chicken breasts until done.  Remove the chicken and cut into bite-sized cubes.  Boil the noodles in the same water as the chicken breasts, adding water if needed.  Drain noodles and return to pot.  Add cream of chicken soup, milk, margarine, and seasonings to the noodles.  Stir until well mixed.  Add chicken to the noodles.  Stir.  Serve hot.

If using as a side dish and omitting the chicken, I boil the noodles in water with a dissoloved chicken bouillon cube.

Happy Eating!
Mum
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Offline Miss Philicia

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Re: Recipes
« Reply #104 on: January 21, 2008, 11:50:55 PM »
LEFT OVERS



Grilled melted sharp cheddar on thinly sliced left over roast beef, Wavey Lays and a glass of apricot juice... and a selection of fresh fruit.  Dinnerware by iittala.
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Offline vivyt

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Re: Recipes
« Reply #105 on: January 24, 2008, 10:24:21 PM »
No more recipes?  :( This thread was awakening my inner chef...LOL

Offline minismom

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Re: Recipes
« Reply #106 on: January 24, 2008, 10:41:13 PM »
Tell me about it, Vyv, I've got a trip to the grocery store scheduled for tomorrow and i've made everything here (some things twice).  Hubby even told me to come on and see what else I can make.  Ok, I'm thinking of a recipe to revive it...hang on.

Ok, hubby helped and here goes:

Egg Sausage Souflee (not low fat, but it makes a lot)

6 - 10 pieces of bread, toasted and torn into quarters
8 eggs, beaten
1/2 cup of milk
1cup cheddar cheese
1 lb ground sausage (turkey sausage works great), cooked and crumbled
salt and pepper to taste

Line the bottom of a cassarole dish, or 9x12 inch baking pan with toasted bread pieces.  Sprinkle about 1/3 of the sausage and 1/3 of the cheese.  Continue to layer in that order, ending with the cheese.  Mix the eggs, milk, salt, and pepper in a seperate bowl until well mixed.  Pour egg custard over the cassarole.  Bake 350 degrees, uncovered, for 45 minutes to 1 hr or until eggs are set.  This is better if refrigerated overnight before baking.  Microwave leftovers are really good!

Happy Cooking!
Mum
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Offline Miss Philicia

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Re: Recipes
« Reply #107 on: January 24, 2008, 11:00:45 PM »
My next project is my phenomenal 40-garlic cloves Roasted Free Range Chicken, a modified version of a duck recipe from the seminal late 70's classic Silver Palate Cookbook.

Stay tuned.
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Offline BT65

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Re: Recipes
« Reply #108 on: January 25, 2008, 09:42:43 AM »
Wow, David.  You sound like quite the gourmet chef.  So when I move to your city and we have our sleep-overs with facials, I'll expect a really good meal also. ;)
I've never killed anyone, but I frequently get satisfaction reading the obituary notices.-Clarence Darrow

Offline Miss Philicia

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Re: Recipes
« Reply #109 on: January 25, 2008, 10:55:30 AM »
But of course!

I can be quite the lazy cook for sure.  I've been trying to get back in my old groove by doing more ambitious cooking projects.  I started rather elaborate cooking exercises at a very young age.  I was trussing poultry with butcher twine at the age of 14... my mother gagged.  She now calls me up for kitchen advice :)

It's all part of the inner gay gene.

btw: the concept behind that dish is that by slow roasting the 40 cloves of garlic it imparts a mellow sweetness to them.  Then they're forced through a food mill, purťed, and then mixed with sherry vinegar and crŤme de cassis.  After that you slowly whisk, one by one, 10 pieces of chilled butter (it's a whole stick *sigh* fattening!) and the result is the most amazing sauce in the world.
« Last Edit: January 25, 2008, 11:01:55 AM by philly267 »
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Offline lucas clay

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Re: Recipes
« Reply #110 on: January 27, 2008, 11:03:02 AM »
That last one by  philly267 puts my lazy a$$ to shame.

Yesterday i sliced sourdough bread thin, butter garlic then under the broiler.
top with this great deli ham and a Kroger brand of pepper jack cheese. (comes in a box like Velveeta)
back under the broiler. quick and easy.

Today i boiled up chicken breast for my salads for work.
made 9 choc. chip muffins, and a dozen raspberry muffins.
last but not least i am making country ribs with sourkraut and dumplings, going to be a huge pot so i will freeze some for lunches and a big bowl for my sister when she comes to town.
 ( she made me promise to save her some)
The dumpling are a pain in the butt, and take a long time to do but well worth the effort.
the dish is best after 2 to 3 days in the fridge, but i will take my time and simmer the hell out of it.
Never rush soups or the like, sooo much better after simmering all day long ;)
now i need a loaf of deli bread to go with it, as the sour dough was gone in a heart beat yesterday.
i did see a loaf of french at the market yesterday, unsliced, hard on the outside perfect to dip in this dish.
hmmm and i didn't want to go out today oh well.

                                                                     Lucas


Offline minismom

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Re: Recipes
« Reply #111 on: January 27, 2008, 04:40:54 PM »
And the pain in the neck but well worth it dumpling recipe would be....???
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Offline lucas clay

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Re: Recipes
« Reply #112 on: January 27, 2008, 08:23:16 PM »
And the pain in the neck but well worth it dumpling recipe would be....???

3 eggs to two cups of flour. then just enough water so its not dry.
i did 6 eggs and 4 cups of flour.
have to drop them in boiling water. one third of a teaspoon as they swell up and float. when they float pull them out and put them into your meal.
i change the water as soon as it gets cloudy so you don't get a bunch of starch in your meal.

The pot i made was beyond huge , i have two Tupperware in the freezer and a large one in the fridge. for dinner and snacks tomorrow.
Before i started cooking today i took a shower, shaved and put on some old spice.
put on a polo shirt and my "flannel" pants . I hope mum is proud of old Lucas. ;)

Nadine ate too much, and is suffering the side effects. glad we have two bathrooms ;D

                                                                 Lucas

Offline minismom

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Re: Recipes
« Reply #113 on: January 27, 2008, 08:30:57 PM »
Oh, yummy!  That would go good with my chicken I'll put in the crock pot tomorrow.  Do you use all purpose flour, wheat flour, or self-rising flour?  You put dumplings IN your BBQ?  That also sounds very good.  I'm a BBQ hound!

I'm so sorry Nadine is suffering but at least it's for a good reason ;)

And, I must say, Master Lucas, I'm very proud of you.  A good meal served by a handsome, sweet smelling, debanair hunk...I'm sure food isn't the only thing that Nadine filled up on ;)

Mum - who is quite comfy in her satin animal print PJ's, tan slippers, and newly shaved legs
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Offline lucas clay

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Re: Recipes
« Reply #114 on: January 27, 2008, 08:48:02 PM »
Nadine was working so it was buddy me and the cats.
buddy thought i was making a fashion statement. ??? ??? ???
( did not have flannel socks to go with the flannel pants like mum does)

Just all purpose flour mum, and if the eggs are not huge you may want to add one or two more.

                                                                         Lucas

Offline minismom

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Re: Recipes
« Reply #115 on: January 27, 2008, 10:19:30 PM »
 This is a salad that my non-salad eaters will ask for me to fix.

Romaine Salad

Dressing: 1 cup canola oil
             1/2 cup minced onion
             1/3 cup apple cider vinegar
             3/4 cup sugar OR 3/4 cup Splenda + 2 TBSP sugar
Mix and chill.  Better if allowed to blend overnight.

Serve with:
            Chopped Romaine lettuce
            craisins
            chopped walnuts
            sliced strawberries
Mix lettuce ingredients.  Toss in dressing just before serving.

If using as a meal, add precooked, sliced chicken breast or chicken strips.

Happy Eating!
Mum
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"Whichever way you throw me, i will stand"
"Don't worry about the world coming to an end today...it's already tomorrow in Australia"  Charles Schultz

Offline minismom

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Re: Recipes
« Reply #116 on: February 02, 2008, 10:26:19 AM »
The very best fat-free fried potatoes EVER!

Potatoes
Fat-free Italian dressing
Parmesean cheese

Wash the potatoes and prick them several times with a fork.  Place them on a papertowel in the microwave.  Microwave them on high for 5 - 8 minutes or until a fork inserted in the middle goes through.  Some potatoes may be done before others.  Place the cooked potatoes in the refrigerator until they are completely cooled (cold).  This makes them slice prettier.  Peel the potatoes, if desired, and cut into 1/8 inch slices (or thicker). 

In a skillet, put just enough fat-free italian dressing to cover the bottom.  Heat until bubbling.  Place the potato slices in the dressing and cook until crispy.  Turn and cook on the other side until crispy.  Remove and sprinkle with parmesean cheese.

These taste like super greasy, fat-full fried potatoes.  Not only are they fat-free, but they are WONDERFUL for any meal of the day.

Happy eating!
Mum
www.watoto.com
www.MotherBearProject.org
"Whichever way you throw me, i will stand"
"Don't worry about the world coming to an end today...it's already tomorrow in Australia"  Charles Schultz

Offline Nadine

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Re: Recipes
« Reply #117 on: February 02, 2008, 10:50:07 AM »
The very best fat-free fried potatoes EVER!

This recipe sounds soooo good...Thanks Mum...I will be trying these!

Offline bear60

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Re: Recipes
« Reply #118 on: February 02, 2008, 01:05:13 PM »
Holy cow Mum.  You discovered my secret! lol  Well, that Italian dressing is good with a lot of things.  ( My favorite is Good Seasons ..Italian ...that you mix up with oil and vinegar.)
We do a flank steak on the grill that marinates in it.  And the potatoes to go with the steak are first quartered (or more if they are large) and put in a foil pouch then drizzled with Italian Dressing and the pouch sealed. They go on the grill for 30 minutes or so..... you have to experiment with time. Its best to start them on the lower grill then move them to the higher rack so they dont burn.  Its warm enought to grill here today!!
Oh and I love chicken baked with this Italian dressing poured over it before cooking. It just goes in the oven for an hour.
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Offline Miss Philicia

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Re: Recipes
« Reply #119 on: February 02, 2008, 01:59:48 PM »
Tonight it's grilled porterhouse, baked potato w/sour cream and caesar salad.

I've still not done my roast chicken due to lack of CrŤme de cassis, though I have a liquor store only 4 blocks away.  I guess I've not been particularly inspired this week :(

"Iíve slept with enough men to know that Iím not gay"

Offline BT65

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Re: Recipes
« Reply #120 on: February 02, 2008, 05:26:36 PM »
Wow, David.  Your dinners never cease to amaze me. 

Mum, I will be trying out those potatoes also!  Yummm.
I've never killed anyone, but I frequently get satisfaction reading the obituary notices.-Clarence Darrow

Offline Winiroo

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Re: Recipes
« Reply #121 on: February 02, 2008, 07:15:48 PM »
I like the idea of the potatoes. I'm going to have to try that. I have baked them with italian dressing before.

Tonight was butterfly chops seared and baked with onion and mushrooms, baked sweet potato and steamed asparagus.

Offline vivyt

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Re: Recipes
« Reply #122 on: February 03, 2008, 10:27:22 AM »
Anything having to do with potatoes and I am there!

Offline Winiroo

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Re: Recipes
« Reply #123 on: March 20, 2008, 12:12:35 PM »
I enjoyed this thread so I'm bumping it with two yummy recipes.


Creamy Cajun Chicken Pasta
SERVES 2

2    boneless skinless chicken breasts, cut into thin strips
4    ounces linguine, cooked al dente
2    teaspoons cajun seasoning
2    tablespoons butter
1    thinly sliced green onion
1-2    cup heavy whipping cream
2    tablespoons chopped sun-dried tomatoes
1/4    teaspoon salt
1/4    teaspoon dried basil
1/8    teaspoon ground black pepper
1/8    teaspoon garlic powder
1/4    cup grated parmesan cheese

1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, sautť chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss,with Parmesan cheese.



Bourbon Chicken Recipe
SERVES 4

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.

2    lbs boneless chicken breasts, cut into bite-size pieces
1-2    tablespoon olive oil
1    garlic clove, crushed
1/4    teaspoon ginger
3/4    teaspoon crushed red pepper flakes
1/4    cup apple juice
1/3    cup light brown sugar
2    tablespoons ketchup
1    tablespoon cider vinegar
1/2    cup water
1/3    cup soy sauce





Offline Winiroo

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Re: Recipes
« Reply #124 on: March 20, 2008, 06:22:39 PM »
I havent made the bourbon chicken but I just made the sauce for the creamy cajun chicken pasta.

I modified the ingredients. I didn't add salt. I used fresh basil but a smidge less than called for in the ingredients. I used 1 tsp fresh garlic crushed then diced finely instead of the powder and I added 2 tbsp of cream cheese. I used two green onions instead of one.
and I made penne pasta instead of linguine.

After I cooked the chicken I wiped out the darker chicken bits with a paper towel and later added another tsp of butter.

Its good. yummy even.

Offline Winiroo

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Re: Recipes
« Reply #125 on: March 22, 2008, 07:21:23 PM »
I just made the Bourbon Chicken. It is yummy. two thumbs up!

Offline Winiroo

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Re: Recipes
« Reply #126 on: March 24, 2008, 11:23:18 AM »
I have a package of beef short ribs. I've looked online for a recipe to use for cooking them and I think I might try this one.
I'll likely modify the recipe too. Like seasoning and dredging the meat in flour then browning them first. Maybe add an onion. 
I'll let ya'll know. It is similar to the Bourbon Chicken now that I think about it so I'm sure it will be good.

Short Ribs With Sauce

4  lbs bone-in short rib of beef 
2  cups water 
3/4  cup cider vinegar 
1/2  cup catsup 
1/2  cup honey 
2  tablespoons Worcestershire sauce 
1/2  teaspoon salt 
1  teaspoon ground mustard 
1  teaspoon paprika 
2  cloves garlic, minced 
1/4  teaspoon pepper 

Heat oven to 350į.
Place ribs in 13x9 baking pan; add water.
Cover and bake for 2-1/2 hours.
In small saucepan, mix all other ingredients.
Bring to a boil.
Reduce heat and simmer for 10 minutes.
Set in refrigerator until needed.
When done, uncover ribs and spoon sauce over.
Bake, uncovered, for 1/2 hour, turning often to coat with sauce.

Offline Miss Philicia

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Re: Recipes
« Reply #127 on: March 24, 2008, 11:46:15 AM »
Look at this then, it's more what I've had (and made) in terms of this dish:

http://www.elise.com/recipes/archives/004085braised_beef_short_ribs.php

I will add, however, that this dish really deserves something like an oven proof casserole (i.e. a cast iron one) if you have it -- though I'd think in a pinch you could use a cast iron skillet to braise then transfer to something like pyrex for the oven part.  That way you can braise the short ribs on top of the stove, do the rest of the stuff, and then shove it in the oven.  I've also thrown in some of those little red potatoes in the final step instead of making mashed potatoes later.

This is one of my very favorite winter dishes.
"Iíve slept with enough men to know that Iím not gay"

Offline Winiroo

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Re: Recipes
« Reply #128 on: March 24, 2008, 12:00:30 PM »
It looks great but I am afraid it would come out tasting like a potroast.

Offline Miss Philicia

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Re: Recipes
« Reply #129 on: March 24, 2008, 12:23:24 PM »
Well yah... short ribs are basically cooked as a more succulent version of pot roast.  Is this the first time you will have eaten them?
"Iíve slept with enough men to know that Iím not gay"

Offline Winiroo

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Re: Recipes
« Reply #130 on: March 24, 2008, 12:37:42 PM »
First time I've cooked them.

Offline Snowangel

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Re: Recipes
« Reply #131 on: March 24, 2008, 06:32:35 PM »
Anybody have a good, relatively easy rice recipe?  I now have over 26 lbs of white med. grain rice in my house, my mother brought me a 20lb bag yesterday and I don't have a clue how I will use it all?
TIA,
Snow
Of all the things you wear, your expression is the most important

The heaviest thing you can carry is a grudge..

One thing you can give and still keep...is your word.

One thing you can't recycle is wasted time.

Offline Winiroo

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Re: Recipes
« Reply #132 on: March 24, 2008, 07:02:40 PM »
One of my favorites.

Fried Rice

Ingredients:
4 cups cooked converted or parboiled rice - cooled
1 cup frozen peas and carrots
2 eggs, beaten
1/2 cup diced onion
1 1/2 tablespoon butter
2 tablespoons soy sauce
salt
pepper

Directions:

Cook rice following instructions on package Pour rice into a large bowl to let it cool in the refrigerator. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.

When rice has cooled to near room temperature, add peas & carrots, and diced onion to the bowl. Carefully toss all of the ingredients together. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.

When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper and scrambled egg. Cook rice for 6-8 minutes over heat, stirring often.


You can add meat to it too if you want.

Offline Winiroo

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Re: Recipes
« Reply #133 on: March 24, 2008, 08:26:01 PM »
Short Ribs With Sauce


This was pretty good. I fished the meat out of the pan and lightly drizzled the sauce over the meat and only cooked it for 5 more minutes.
I think if I'd poured it over the meat it would have been too strong for me.

With it we had smashed potatoes with all the baked potato fixings mixed in aside from bacon.
Fresh green beans with garlic
and baby carrots lightly coated in a reduction of the meat juices from the ribs with butter and herbs

Offline Snowangel

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Re: Recipes
« Reply #134 on: March 24, 2008, 08:55:02 PM »
That sounds like a good rice recipe Win.  I will definately try that.  Thank you!

Your short ribs and fixins sounded yummy tonight!

Snow
Of all the things you wear, your expression is the most important

The heaviest thing you can carry is a grudge..

One thing you can give and still keep...is your word.

One thing you can't recycle is wasted time.

Offline BT65

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Re: Recipes
« Reply #135 on: March 24, 2008, 10:56:20 PM »
I just read this to make myself hungry.  I could never master one of the more exotic recipes (that includes the borboun chicken).
I've never killed anyone, but I frequently get satisfaction reading the obituary notices.-Clarence Darrow

Offline Dachshund

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Re: Recipes
« Reply #136 on: March 25, 2008, 07:26:55 AM »
I love me some short ribs.
« Last Edit: March 25, 2008, 07:28:36 AM by Dachshund »

Offline Miss Philicia

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Re: Recipes
« Reply #137 on: March 25, 2008, 09:22:49 AM »
I love me some short ribs.

They're just one of my favorite things in the world.  I so very much want some now, and as soon as my cold goes away and I can actually taste things I will make some.
"Iíve slept with enough men to know that Iím not gay"

Offline minismom

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Re: Recipes
« Reply #138 on: March 25, 2008, 09:25:09 AM »
ok, stupid question.  Are short ribs the same as babyback ribs?
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Offline Roie

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Re: Recipes
« Reply #139 on: March 25, 2008, 09:44:19 AM »
Anybody have a good, relatively easy rice recipe?  I now have over 26 lbs of white med. grain rice in my house, my mother brought me a 20lb bag yesterday and I don't have a clue how I will use it all?
TIA,
Snow

Rice is very easy and if you make it like this its almost impossible to mess up.

PLAIN RICE:

1 cup of rice.
2 cups boiling water.


Check your rice first for any stones or foreign objects. Then rinse it with BOILING WATER.
Let drain.
Heat up 3 table spoons of oil in a pot, and put the rinsed rice into the pot,
Stir. after a couple of min add 2 cups of boiling water.(always double amount of water to the rice)
 1 teaspoon salt.
 bring back to boil, cover, reduce heat and allow all the water to evaporate. about 10 or so min. turn off heat. and let stand with  pot covered for 5 or so min.

Serve.

I usually add frozen veg when I add the boiling water, if I want Rice and veg. (peas or corn or beans or carrots or all)

I like Basmati Rice, I think its the most tasty.
Cruise on down the High Way

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Offline Miss Philicia

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Re: Recipes
« Reply #140 on: March 25, 2008, 09:47:58 AM »
No.  Short ribs are beef, baby back are pork.

http://en.wikipedia.org/wiki/Short_ribs

In my experience, when Americans say "ribs" they mean pork (whether they know it or not) and they mean BBQ.  Beef short ribs are harder to find at the supermarket, but if you look carefully you may find them.  When I cook them I generally go to an actual butcher shop, because even if I find them at the supermarket they never have but a couple of them.
"Iíve slept with enough men to know that Iím not gay"

Offline Winiroo

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Re: Recipes
« Reply #141 on: March 25, 2008, 01:26:13 PM »
The ones I bought where boneless and roughly 2 inches by 2 inches squared.
Tasted alot like pot roast. LOL

I like rice in general and will eat pretty much any kind but I like smell and taste of Jasmine rice.

I don't have any recipe planed for tonight as of yet. I'll work on it if I feel up to it. I'm still fighting off a upper respiratory infection and general crappy feeling.  Otherwise its a fend for yourself night.
« Last Edit: March 25, 2008, 01:30:16 PM by Winiroo »

Offline Winiroo

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Re: Recipes
« Reply #142 on: March 25, 2008, 02:13:50 PM »
I thought about it and think I might do potato soup. I've used this recipe before and it is goooood.

Copy Cat Tony Roma's Potato Soup

Ingredients
2 medium baked potatoes
3 teaspoons butter
1 cup diced white onions
2 teaspoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half-and-half

Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2  green onions, chopped

Directions
1. Melt butter in a large saucepan and sautť onion until light brown.
2. Add the flour to the onions and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil.
4. Reduce heat and simmer for 5 minutes.
5. Cut potatoes in half lengthwise and scoop out.
6. Discard skins.
7. Chop potato flesh into 1/2 inch chunks.
8. Add chopped potato and half and half to the saucepan, bring soup back to a boil, reduce and simmer for 15 minutes.
9. Ladle into bowls, and serve with 1 tbsp cheese, 1/2 tbsp bacon bits and 1 tsp onion sprinkled on top.
« Last Edit: March 25, 2008, 02:15:51 PM by Winiroo »

Offline Snowangel

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Re: Recipes
« Reply #143 on: April 17, 2008, 04:32:28 PM »
Anybody have a good chicken salad recipe?  What kind of chicken do you use, boneless skinless or cook the whole bird and then de-bone?
Thanks,
Snow
Of all the things you wear, your expression is the most important

The heaviest thing you can carry is a grudge..

One thing you can give and still keep...is your word.

One thing you can't recycle is wasted time.

Offline bear60

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Re: Recipes
« Reply #144 on: April 17, 2008, 05:15:41 PM »
Hi Snow
I dont really have a receipe but here is one of my favorite ways to fix chicken salad.
Chicken: de-bone and chop
chopped celery
small amt of chopped onion
a chopped up apple
some raisins
mayonaise to taste
a bit of mustard ( i like the honey mustard)
salt and pepper to taste...I use a pepper mill and load it on
(the apple really gives it a bang for your buck)
Poz Bear Type in Philadelphia

Offline Snowangel

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Re: Recipes
« Reply #145 on: April 17, 2008, 05:32:07 PM »
HHhhmmn!!! Sounds yummy!
Thanks, Bear
Of all the things you wear, your expression is the most important

The heaviest thing you can carry is a grudge..

One thing you can give and still keep...is your word.

One thing you can't recycle is wasted time.

Offline Miss Philicia

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Re: Recipes
« Reply #146 on: April 18, 2008, 01:45:38 PM »
I'm making my roast beef and roasted shallots again today.
"Iíve slept with enough men to know that Iím not gay"

Offline Winiroo

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Re: Recipes
« Reply #147 on: April 18, 2008, 02:12:15 PM »
I'm going to make a couple of fillet mignon. My boyfriends adopted parents are Jewish and have been cleaning out their fridge of anything that isn't kosher for passover. Lucky us aye?

Offline mjmel

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Re: Recipes
« Reply #148 on: April 18, 2008, 06:35:14 PM »
My brother shipped some Louisiana crawfish tails my way so I cooked some cajun-styled crawfish stew last night. I ate till I thought I was going to burst.  :P

Mike

 


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