The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: Ree on September 03, 2010, 06:13:39 AM
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Do any of ya'll have any easy crockpot recipes? Cowboy still don't want me usin the stove. I still have some problems choppin anything up fine.
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Hi Ree -- there are some really good ideas in this thread you may want to try:
http://www.conservativecave.com/index.php/topic,47453.0.html (http://www.conservativecave.com/index.php/topic,47453.0.html)
(About halfway down the 1st page I had asked if anyone had some good crockpot ideas . . .)
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Hi Ree -- there are some really good ideas in this thread you may want to try:
http://www.conservativecave.com/index.php/topic,47453.0.html (http://www.conservativecave.com/index.php/topic,47453.0.html)
(About halfway down the 1st page I had asked if anyone had some good crockpot ideas . . .)
Thanks
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I was at Costco today and saw a triple crock pot setup... three pots in a row on a triple heater thingy. It was like 70 bucks. Great if you run an Indian buffet.
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I was at Costco today and saw a triple crock pot setup... three pots in a row on a triple heater thingy. It was like 70 bucks. Great if you run an Indian buffet.
I've seen one of those...but the crocks are really small...
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I have this crockpot. Bought it at Big Lots for $20 a couple of years ago:
(http://www.cozycook.com/images/product/bc/5_100308.jpg)
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What's with the multiple pots?
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What's with the multiple pots?
Different sizes for different needs or less people.
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Ree, do hope you are recovering nicely from that awful accident.
I LUV this crockpot recipe cuz it requires darn little effort.
Put 2 1/2 lbs, or thereabouts, of round steak, cut into serving size pieces (you really don't even need to do that step cuz the meat falls apart in the crockpot). Add 1/4 cup of water, 1 dry onion soup mix packet and 1 1/2 cans of cream of mushroom soup, topping the round steak as evenly as possible.
Cook on low heat 6-8 hours.
I serve it over mashed potatoes and with green peas. Potatoes come from instant flakes and the peas from a can. Easiest dinner evah!
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ooooh, that looks good. :yum:
I remember you posted this earlier but I couldn't find it.
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Ree, do hope you are recovering nicely from that awful accident.
I serve it over mashed potatoes and with green peas. Potatoes come from instant flakes and the peas from a can. Easiest dinner evah!
Canned peas........ :puke:
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ooooh, that looks good. :yum:
I remember you posted this earlier but I couldn't find it.
Cris, you may've been remembering the recipe I posted for oven bbq spareribs:
Cook 5-6 lbs of pork spareribs in a shallow roasting pan at 350 for 45 minutes.
Top with the sauce (drain fat from pan if you want-I leave it in though)
Sauce is made of 1 cup firmly packed brown sugar; 1/4 cup Worcestershire sauce; 1/2 cup soy sauce; 1/4 cup cider vinegar; 1/4 cup chili sauce; 1/2 cup ketchup; 2 tsp French's yellow mustard; 2 cloves garlic, peeled and minced (I simply put in a bunch of freshly prepared minced garlic from those little jars in the produce section); and 1/8 tsp black pepper (or you can get real and dump in enough pepper to actually make a difference!)
I actually double the ingredients for the sauce so the ribs are still nice and moist after spending all day in the oven...
So you've baked the ribs for 45 minutes, turn off the oven and pour the sauce over said ribs. Leave them set in the turned off oven for 4 hours, turning and basting with the sauce every 20 minutes or so. Then turn your oven back on at 250 and cook the ribs another 2 pr 3 hours, again turning them every now and then to keep soaking in the sauce. When you can't turn them over without meat falling off the bones, you're done.
Or, you can quit a little before then. The meat will still be excellently tender.
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Canned peas........ :puke:
Admittedly they aren't too great, but you don't really notice their lack of flavor because of the really excellent mushroom and onion sauce that cooks up in the crockpot.
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Cris, you may've been remembering the recipe I posted for oven bbq spareribs
No, it was definitely the pot roast. Well, it was either you or Mike, but your recipe looks pretty similar.
And I like canned peas. :tongue:
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No, it was definitely the pot roast. Well, it was either you or Mike, but your recipe looks pretty similar.
And I like canned peas. :tongue:
Well, twasn't moi who posted a pot roast recipe. I had just been heading back over to this thread anyway to apologize for misspelling your name, Chris. Sorry. :thatsright:
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That's okay. It probably was Mike, then. I think he stole your recipe... I'd go kick his butt.
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Day 142.
Last weekend I went through the pantry and put like items together. Since I had helpers, it took a really long time, and it sort of looks the same way it did when I started, but I now have a pretty good idea of our inventory.
We have a surplus of garbanzo beans.
So I made falafels.
In the crockpot.
I've never made falafels before, but figured if it didn't work out, at least I'd have a nice story to tell.
But it worked! I am ecstatic to have a new meal to put in our repertoire--a light and healthy dinner to have on a warm evening.
The Ingredients.
I pretty much followed the recipe I found for Sean's Falafels on Allrecipes.
- 1 15oz can garbanzo beans (chick peas)
- 1/2 onion, chopped
-1 T dried parsley
- 2 cloves minced garlic
- 1 egg
- 1 t kosher salt
- 1/4 t black pepper
- 2 t ground cumin
- 1 t ground coriander
- 1/4 t cayenne pepper
- juice from 1 lemon (that's a lemon. a weird looking lemon, but a lemon nonetheless)
- 1/2 to 3/4 cup bread crumbs (I have bread crumbs made from a loaf of Trader Joe's brown rice bread that I keep in the freezer)
- 2 T olive oil (for the bottom of your crock)
The Directions.
Take a deep breath. It looks like there are a lot of ingredients, but this comes together awfully quick. I seriously only spent 25 minutes from start to finish. The hardest part was getting all the spice bottles arranged for the photo.
Drain garbanzo beans. Dump them into a mixing bowl and smash them with a fork. Set aside.
Get out your blender or food processor (I used our vitamix. I love that thing!). Blend together all of the spices, the onion, the garlic, the egg, and the lemon juice.
Pour on top of your smashed garbanzo beans. Use your fork to mix together, and add the breadcrumbs slowly until the mixture is wet and sticky but can be formed into balls nicely. I needed 3/4 of a cup of breadcrumbs.
Pour 2 T of olive oil into the bottom of your crockpot stoneware insert.
Form squished golf-ball sized patties of falafel. Dip each side into the olive oil and then nestle into your crockpot. It's okay if they overlap or are on top of each other.
Cook on high for 2-5 hours. Ours cooked on high for 3.5 hours--you will know that the falafels are done when they turn brownish-golden. You can flip them halfway through the cooking time if you feel like it, but they will brown on top even without flipping. (I know. I don't get it either.)
Serve with yogurt sauce or mayonnaise. I made a quick yogurt sauce with Greek yogurt, celery seed, dill, salt and pepper and lemon juice.
...
http://crockpot365.blogspot.com/2008/05/crockpot-falafel-recipe.html
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Canned peas are illegal in 57 states..... :uhsure:
Nothing, absolutely nothing, will make a canned pea edible. :puke:
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I like canned peas -- I just don't overcook them. I heat them at a low temperature, enough to warm them but not enough to overcook them or boil the water and they come out fine for me.
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Canned peas are illegal in 57 states..... :uhsure:
Nothing, absolutely nothing, will make a canned pea edible. :puke:
:II: :bow: :bow:
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Canned peas are illegal in 57 states..... :uhsure:
Nothing, absolutely nothing, will make a canned pea edible. :puke:
On the other hand, whirled peas is something we should all be working toward. :tongue:
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On the other hand, whirled peas is something we should all be working toward. :tongue:
You can have your "whirled peas". All you need is a food processor or a blender.........
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Crockspot's Crockpot Pot Roast (http://www.conservativecave.com/index.php/topic,49631.0.html)
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Making split pea soup in the crock pot today, plus trying Cindie's bread recipe in the bread machine. Everything is doing its thing, just have to wait a couple more hours.
Split Pea Soup:
1 lb package split peas
2 cups diced ham (one of those almost-a-pound ham steaks works perfect)
3 carrots, peeled and diced
1 cup chopped onion
2 cloves garlic minced
2 bay leaves
Salt and pepper
4 cups hot water
2 cups chicken broth
Layer in crock pot in this order, do not stir. Cover and cook on High for 4-5 hours, or Low 8-10 hours.
Discard bay leaves.
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Making split pea soup in the crock pot today, plus trying Cindie's bread recipe in the bread machine. Everything is doing its thing, just have to wait a couple more hours.
Split Pea Soup:
1 lb package split peas
2 cups diced ham (one of those almost-a-pound ham steaks works perfect)
3 carrots, peeled and diced
1 cup chopped onion
2 cloves garlic minced
2 bay leaves
Salt and pepper
4 cups hot water
2 cups chicken broth
Layer in crock pot in this order, do not stir. Cover and cook on High for 4-5 hours, or Low 8-10 hours.
Discard bay leaves.
Where is Cindie's bread recipe?
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Where is Cindie's bread recipe?
She sent it to me PM... I'm sure if you ask her she will give it to you.
My power just came back on after 12 hours. I was about an hour short of both the bread and soup being done when it went out. All ruined.
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She sent it to me PM... I'm sure if you ask her she will give it to you.
My power just came back on after 12 hours. I was about an hour short of both the bread and soup being done when it went out. All ruined.
Oh wow, that stinks.
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Here's an easy one, but you have to like brats.
6 beer brats
10-12 small red potatoes quartered (don't peel)
1 white onion sliced
1 large jar of Stienfelds Sauerkraut, or any other good kraut. It needs to be enough to cover the brats, taters, and onions.
1 bottle of dark beer
S&P to taste
Brown the brats in a skillet, then put into the crock pot. Cover with the onions and potatoes. Then cover that with the Sauerkraut, pour on the beer. Cover and let simmer for 1 hour or until the brats are tender and the kraut is sweet.
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Here's an easy one, but you have to like brats.
6 beer brats
10-12 small red potatoes quartered (don't peel)
1 white onion sliced
1 large jar of Stienfelds Sauerkraut, or any other good kraut. It needs to be enough to cover the brats, taters, and onions.
1 bottle of dark beer
S&P to taste
Brown the brats in a skillet, then put into the crock pot. Cover with the onions and potatoes. Then cover that with the Sauerkraut, pour on the beer. Cover and let simmer for 1 hour or until the brats are tender and the kraut is sweet.
Any kraut without juniper berries (Wacholderbeeren in German) ain't kraut. Drop a dozen or so in there and you've got a kraut that's to die for.
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My wife is 100% German...........she hates it.(berries) :lmao:
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My wife is 100% German...........she hates it.(berries) :lmao:
Does that mean she doesn't use lard in Rotkohl either? :o Oh, the sacrilege! :lmao:
The best thing about the juniper berries is they tone down the kraut farts, which can be horrible.
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Does that mean she doesn't use lard in Rotkohl either? :o Oh, the sacrilege! :lmao:
The best thing about the juniper berries is they tone down the kraut farts, which can be horrible.
I've had raisins in kraut before, that's pretty good.
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Cris, you may've been remembering the recipe I posted for oven bbq spareribs:
Cook 5-6 lbs of pork spareribs in a shallow roasting pan at 350 for 45 minutes.
Top with the sauce (drain fat from pan if you want-I leave it in though)
Sauce is made of 1 cup firmly packed brown sugar; 1/4 cup Worcestershire sauce; 1/2 cup soy sauce; 1/4 cup cider vinegar; 1/4 cup chili sauce; 1/2 cup ketchup; 2 tsp French's yellow mustard; 2 cloves garlic, peeled and minced (I simply put in a bunch of freshly prepared minced garlic from those little jars in the produce section); and 1/8 tsp black pepper (or you can get real and dump in enough pepper to actually make a difference!)
I actually double the ingredients for the sauce so the ribs are still nice and moist after spending all day in the oven...
So you've baked the ribs for 45 minutes, turn off the oven and pour the sauce over said ribs. Leave them set in the turned off oven for 4 hours, turning and basting with the sauce every 20 minutes or so. Then turn your oven back on at 250 and cook the ribs another 2 pr 3 hours, again turning them every now and then to keep soaking in the sauce. When you can't turn them over without meat falling off the bones, you're done.
Or, you can quit a little before then. The meat will still be excellently tender.
Hi - I recognize you from that recipe elsewhere and shared it on my little recipe blog! Remember? :cheersmate:
I absolutely LOVE your BBQ sauce recipe, and have made it several times! In fact, I am making it again tomorrow for some BBQ Pulled pork we got from Omaha Steaks, because I accidentally bought the un-sauced version.
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Hi - I recognize you from that recipe elsewhere and shared it on my little recipe blog! Remember? :cheersmate:
I absolutely LOVE your BBQ sauce recipe, and have made it several times! In fact, I am making it again tomorrow for some BBQ Pulled pork we got from Omaha Steaks, because I accidentally bought the un-sauced version.
Hey JLO. Didn't you already post the link to your blog? Can you post it again? I love recipes.
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Hey JLO. Didn't you already post the link to your blog? Can you post it again? I love recipes.
Sure. I have CRS - I was thinking I got that recipe elsewhere. Here's the link.
http://lenahaugland.wordpress.com/category/uncategorized/
I have no clue about blogs. I just put my recent favorites there. I don't always remember to put them into a category, so it's a messy blog. There's soups, seafood and one other. Kinda like my messy print-out recipe pages. :hyper:
To sort, look on the right near the margin. Month or category. I am so not a blogger. :-)
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Thanks! Today I am making lentils with garlic and rosemary. And a smoked ham hock. :-)
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Right now, I have small Italian meatballs (the frozen kind that I baked with a bit of olive oil, garlic and onion powder) cooking in tomato/basil/roasted garlic red sauce with chopped onions and sliced mushrooms.
Smells wonderful in here.... :drool:
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Leftover "key" lime pie.
Oops, sorry, wrong thread. :whatever:
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Hi - I recognize you from that recipe elsewhere and shared it on my little recipe blog! Remember? :cheersmate:
I absolutely LOVE your BBQ sauce recipe, and have made it several times! In fact, I am making it again tomorrow for some BBQ Pulled pork we got from Omaha Steaks, because I accidentally bought the un-sauced version.
Sure do remember how you did me the honor of posting my BBQ sauce recipe on your blog. Glad you like it so much; I should buy a pork shoulder and make it in my crockpot with the sauce. Last time I made homemade pork for sandwiches (I suppose it's pulled pork but I grew up with it referred to simply as shredded pork), anyway last time I made it I used a bottle of store bought bbq sauce. Must have been twenty years ago since I've pulled out the crockpot to make pork, before I found and modified the sauce recipe. Yummy, now I know what I can make for Sunday dinner.
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Leftover "key" lime pie.
Oops, sorry, wrong thread. :whatever:
WTFO?!?!?!?!?
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WTFO?!?!?!?!?
It was a joke. Sheesh. Remember my "key" incident that I was whining about?
Nothin' to do with those little green things.
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LOL......... OK........ :lmao: :lmao:
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Right now, I have small Italian meatballs
TMI, TMI!!!!!!
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TMI, TMI!!!!!!
:hammer: :rotf:
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Glad you like it so much; I should buy a pork shoulder and make it in my crockpot with the sauce. Last time I made homemade pork for sandwiches (I suppose it's pulled pork but I grew up with it referred to simply as shredded pork), anyway last time I made it I used a bottle of store bought bbq sauce. Must have been twenty years ago since I've pulled out the crockpot to make pork, before I found and modified the sauce recipe. Yummy, now I know what I can make for Sunday dinner.
I swear, you could bottle that up and make a ton of money - serious! :cheersmate:
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I swear, you could bottle that up and make a ton of money - serious! :cheersmate:
Thanks. :wink: