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Old 10-21-2002, 05:40 PM   #31
annemariec
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Glad you guys like the cleaning tip!

One night I was using some elbow grease on the crock a light bulb went on. I just knew there was an easier way. :D

By the way, Pumba --- I'm going to try your Roast Sticky Chicken soon. Sounds good. Thanks for sharing it! I have to remember to buy a whole chicken! (I usually get a large bag of boneless, skinnless chicken breasts and it lasts a good while).

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Old 10-22-2002, 10:04 AM   #32
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Talking StaceyA...

I would love your recipes for the cornbeef & beefstew... Can you pass them on to us?

Thanks!
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Old 10-22-2002, 10:49 AM   #33
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Re: StaceyA...

Quote:
Originally posted by disneyfan551
I would love your recipes for the cornbeef & beefstew... Can you pass them on to us?

Thanks!
Why of course I can! I have them at home (im at work not working right now) I will post them tomorrow!
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Old 10-24-2002, 12:43 PM   #34
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Corned Beef and Cabbage

Here is the Corned beef and Cabbage recipe, I thought i had the beef stew one on me and surprise I didn't, I will have to post that one tomorrow!


1 (2 - 2 1/2 LB) Corned beef with seasoning packet
4 Med Carrots, cut into 1 inch pieces
4 Med Red Potato's, cut into 1 inch pieces
1 Med Carrot, cut into wedges
1 (12 ounce) can of beer
Water
8 thin wedges of Cabbage

1) In slow cooker combine all veggies. Top with Corned beef, sprinkle with seasoning. Add Beer and enough water to just cover brisket.

2) Cover; cook on low for 10 to 12 hours

3) Remove brisket and cover with foil.
Add Cabbage wedges to veggies and broth
Cover, cook on high for an additional 30 to 35 mins or until crisp - tender.

4) To Serve, cut corned beef across the grain into thin slices. Remove veggies with slottled spoon. Serve juices with corned beef and veggies.


We also enjoy using some corned beef the next morning for a corned beef and cheese omelet (my DH specialty)

Enjoy!
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Old 10-24-2002, 01:14 PM   #35
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Spare Ribs

Just tried this one, easy and good.

Spare Ribs
Sliced Onion
Barbeque Sauce

Place all in crock and cook on low for at least 6 hours. Yummy!



I did this by the seat of my pants, and it came out fine, so I didn't put exact measurements here. Made my own barbeque sauce using equal measures of: Worcestershire, soy sauce, honey, ketchup, and Dijon mustard. It's something I've used for years and my family really like it. I'd never used it in the crockpot before, but I will again!
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Old 10-24-2002, 01:47 PM   #36
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got beef stew in mine right now!

the Ribs and Corned beef sound awesome! Thanks!
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Old 10-24-2002, 02:47 PM   #37
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I have used my crockpot every night this week (except Tues--we had fajitas I love putting dinner on in the morning and not worrying about it until time to eat! I made a slow cooker recipe file on my computer, and every time someone posts a new recipe, I add it. Keep them coming, and I'll be able to use my crock pot all winter!!

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Old 10-24-2002, 09:26 PM   #38
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We had this one tonight. You can change the veggies around if there is something you would rather have. If you want to shorten the cooking time, you could put the onions and celery in with the hamburger when you brown it.

Hamburger Vegetable Soup

1 lb hamburger, cooked and drained
2 onions, chopped
4 celery ribs, chopped
4 potatoes, cubed
2 cans corn, drained
2 cans tomato soup (or 1 family size can)
water
seasoning to taste

Put the onions, celery, potatoes, beef, corn and soup in the crockpot. Fill the soup can(s) with water and pour over the top. Stir gently. Cook on low about 6-8 hours, or on high 4-6 hours. Season to taste. Sooooo easy!
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Old 10-30-2002, 10:58 PM   #39
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Just wanted to say that I tried pumba's 'sticky chicken' recipe (on page 2) and it was the best chicken I've ever had in a crockpot. Extremely moist and the spices were awesome. Thanks for sharing, pumba!
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Old 10-31-2002, 05:44 PM   #40
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Smile Here's a recipe made from soup that "needed something"...

It turned out really well! It disappeared at the table. :D
I was playing around with some Progresso soup. It didn't have very much substance, but the cheese flavor was good. It's pretty chilly here and with warm rolls it hit the spot!

Chicken, Potato, Broccoli & Cheese Soup

1 can Progresso Potato, Broccoli & Cheese Soup
1 can sliced potatoes
1 large boneless skinless chicken breast
1/3 onion diced
1 (approx.) cup mixed veggies (frozen or canned)
1/2 cup sour cream

Pour the can of Progresso Potato, Broccoli & Cheese Soup in the crock pot. Set the temp to warm. Add can of sliced potatoes, 1 cup of mixed veggies and the diced onion.

I poached the chicken. You guys probably know how to do it, but it was my first time. I read about it somewhere on the internet. The blurb stated poaching the chicken keeps it moist and juicy. It did make a moister chicken for me. Anyway for those that haven't done it --- here's how: (I used breasts), you bring the water to a rolling boil. Add the chicken and boil for 5 min. ( I did it about 10 min.), then turn the burner off, take the pot off the stove and cover it for 15 minutes! That's it! (or you could use the George Foreman for this recipe...)

Dice the chicken add to the soup. Season with salt and pepper. Re-set the temp for high for 2-3 hours (to cook the onions), or keep temp on low for 5-6 hours. Depends on when you need it. Turn the temp down to warm awhile before serving. Add the sour cream and stir until blended just before serving. (I learned about the sour cream on this thread. ) Serves about 4.

Thought someone might like to try it. :D

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Old 10-31-2002, 07:45 PM   #41
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lisajl - Would you please post the hot chicken salad recipe? It sounds good!

I just read through the posts on this thread & didn't see anyone mention this one...

I buy boneless chicken breasts in the 5lb bag when they're cheap. Then I just dump the entire bag into the crock & pour in 1 - 2 cups of water. Don't bother to cut out the cartilage before cooking.) I don't bother with seasoning usually. If I do, I just throw some chicken bouillon into it. I usually cook it on LOW for the whole day & then put the crock right into the refrigerator to get it cool enough to handle. The next day, I pull out the chicken & shred it - either with my hands or two forks. Then I bag it into recipe size & freeze. It makes for really quick dinners later! Also, it's like poaching in that the meat stays very moist.

Beyond the standard roast beef, I also like to make a pork roast with great northern beans. Just stir ketchup, brown sugar & a bit of Worcestershire sauce into the beans & put the roast on top. Cook on HIGH for 6 hours.

I also like to put in a bunch of whole green beans (canned or frozen, defrosted), a couple cans of whole potatoes, 2 cups of water & a ham butt cut into pieces. Cook on High for 6 hours - less if using canned beans. Yum!

Deb

I also have these recipes if you're interested:
Five Flavors Chicken
3-Cheese Chicken & Noodles (I got this from someone on this board, but I forget who - sorry!)
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Old 10-31-2002, 07:55 PM   #42
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Hi Deb,

I buy the 5 lb bag of boneless, skinless chicken too. I haven't cooked any ahead of time. I need to do that. I do cook my hamburger ahead of time and freeze. Saves a lot of time.

I'll have to try the pork roast with the great northern beans. And I do use green beans and potatoes with my roast, but I haven't tried it with ham. Sounds good!

Thanks for sharing.

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Old 10-31-2002, 07:56 PM   #43
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P.S. Deb,

I meant to add, I'd like those two recipes you mentioned. :D

Thanks,
Annemarie
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Old 10-31-2002, 08:28 PM   #44
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3-Cheese Chicken & Noodles

3 cups chopped cooked chicken
1 1/2 cups cottage cheese
1 10 3/4 ounce condensed cream of chicken soup -- undiluted
1 8 ounce pack wide egg noodles -- cooked and drained
1 cup grated monterey jack cheese
1/2 cup chicken broth
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup grated parmesan cheese
1 4 ounce can sliced mushrooms -- drained
2 tablespoons butter -- melted
1/2 teaspoon dried thyme leaves

Combine all ingredients in slow cooker. Stir to coat evenly. Cover and cook
on Low 6 to 10 hours or on High 3 to 4 hours.
Makes 6 servings
NOTE: I didn't mark it down, but I'm sure I didn't put the noodles in when I started this one. I'd read on this board that putting them in the last 20 min or so should do it. I was skeptical, but stirred them in about 1/2 to 3/4 hr before we wanted to eat. They were done, but not soggy. Also, I didn't have regular cottage cheese when I wanted to make this, but I DID have some of that stuff with pineapple & cherries. I was quite surprised when it turned out really good! In fact, the kids now prefer it with that instead of the plain.


Five Flavors Chicken - Crock Pot
3 - 4 lb chicken pieces
2 cloves garlic
1/2 c honey
1 1/2 tsp ginger, ground
1/2 c soy sauce
3 Tbl sherry
1/2 c crushed pineapple with juice (opt)
2 Tbl cornstarch
Mix garlic, honey, ginger, soy & sherry. (Can substitute orange or cranberry juice.) Dip chicken into mixture. Place chicken in crock. Mix pineapple with sauce & pour over chicken. Cook on low for 6 hours. Remove chicken. Blend cornstarch into juice; cook to thicken.
NOTE: Do NOT use chicken with bones! The bones start to dissintegrate so that they can't be pulled out. I always use boneless for this recipe. Also, I use cranberry juice instead of the sherry. I serve it with this rice Pilaf recipe.

Rice Pilaf
3 Tbl butter
1 Tbl garlic, minced
3/4 c rice, converted
2/3 c orzo
2 1/2 c chicken broth
1/2 c slivered almonds
Melt butter on low; add garlic, salt, pepper & nuts. After 1 minute, add rice & orzo; stir until well-coated. Add broth, increase heat & bring to boil. Lower heat, cover & cook 25 minutes.
NOTE: This originally called for a whole stick of butter, which was wonderful, but not too good for you. It's still quite tasty this way. Oh, & originally it was all rice, but we like the orzo.
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Old 10-31-2002, 09:14 PM   #45
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Hot Chicken Salad

Ok...Here we go again...I messed up and did not send!!!

Hot Chicken Salad

2 1/2 cups diced cooked chicken
1 cup toasted almonds
2 cups diagonally sliced celery
1/2 cup diced green pepper
3 tablespoons lemon juice
1 cup mayonnaise
3 tablespoons grated onion
1 cup cubed process cheese
1 cup crushed potato chips
1/2 cup grated parmesan cheese
Toasted english muffins

Combine all ingredients in crock pot except for half the process cheese, half the potato chips, half the parmesan cheese, and of course the english muffins.
cover and cook on low for 4-6 hours. Just before serving, sprinkle with remaining cheese's and potato chips. Serve on toasted english muffins.

I don't always make this with chips, good with or without.
I prefer it with almonds, but now that I have a child with nut allergies...don't make it with almonds often.

Also...like the muffins, but prefer to have this on croissants.
Enjoy!
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