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Archive through November 15, 2006

The TVClubHouse: General Discussions ARCHIVES: Jan. 2007 ~ Mar. 2007: Cooking Corner: Crock Pot Recipes: Archive through November 15, 2006 users admin

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Vacanick
Member

07-12-2004

Friday, February 03, 2006 - 3:49 pm   Edit Post Move Post Delete Post View Post Send Vacanick a private message Print Post    
Thank you Texannie! And Lawrie substituting tofu sounds great .... good idea!

Emmy
Member

05-05-2004

Friday, February 10, 2006 - 1:56 pm   Edit Post Move Post Delete Post View Post Send Emmy a private message Print Post    
OK, I'm trying the recipe from the beginning of this thread for the Thai chicken, but my version is ala Trader Joe's. I just threw the following into my crockpot: TJ's frozen skinless chicken thighs, TJ's lowfat coconut milk, TJ's Thai Green Curry Simmer Sauce, some carrots and potatoes and then I mixed it all up and set it to low. Then I'll make a bunch of rice. Mmmmm my kitchen is going to smell good! Thanks for the idea, Maris!

Teachmichigan
Member

07-22-2001

Friday, February 24, 2006 - 12:31 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
ALE STEW & BEER BREAD:

Just tried these recipes a couple of days ago -- They're both easy and delicious. I'd love to take credit for them, but a couple of my online friends had a "menu planning" company a couple of years ago, and this was theirs. Since they're no longer in business, they don't mind me sharing.
STEW

1 1/2 lb. stew meat
1 onion, chopped
2 carrots, slice
1 potato, cubed (we used 3 -- we like 'em!)
1 parsnip, sliced
2 cloves garlic, minced
1 celery stalk, sliced (we left this out)
1/4 C barley (I used quick cooking kind)
2 bay leaves
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. ground black pepper
2 Tb. tapioca
1 can (14.5 oz.) beef broth
1 bottle (12 oz.) beer

Combine all ingredients in a crock pot. Stir. Cook on low for 10-12 hours.

BREAD

3 C self-rising flour**
2 Tb. sugar
1 bottle(12 oz.)beer

Preheat oven to 350. Spray loaf pan with cooking spray.
Mix flour and sugar together. Add beer and mix just until combined. Pour into loaf pan and baek for 20-30 minutes.

**If you don't have self-rising flour, make your own:
1 Cup of flour mixed w/ 1 1/2 tsp. baking powder and 1/2 tsp. salt = 1 Cup self-rising flour.

Gotta' share my story about this recipe though. First, when I went grocery shopping, I was horrified to realize that just a couple days short of the age of 37, I had NO idea what a parsnip looked like!! I actually had to call my husband at home and ask him to google image it (BTW -- he learned what a parsnip looked like at the age of 41! LOL).

The day I had planned the stew was a super busy day (that's why I wanted an easy recipe). In the morning before school I had to get gifts and muffins for a baby shower ready, pack DS's lunch, get my books/lunch etc. together AND get to school early enough to grade a few papers. Made it out the door on time and was pretty proud of myself for being organized enough to get it all in.

Fast forward to the afternoon. DS and I went to the shower (it was for a coworker at school, so I just picked DS up from school and dragged him along); by the time I had gotten my things together for grading, etc. it was almost 5:00 until we made it home. I came upstairs to stir the stew (just to make sure the top part wasn't too dry); imagine my dismay when I realized that although I'd plugged the crockpot in, I'd never turned the dam* thing on!!!I could've cried!

Being too cheap to throw out that much food, I put it on the stove, boiled it for about an hour, then let it simmer another hour. We finally ate around 7:30 -- the meat was a bit tough (and some of the tapioca mix stuck to the bottom of the pan), but it was tasty and definitely a recipe I'm planning on using again! :-)

Mamapors
Member

07-29-2004

Friday, February 24, 2006 - 2:09 pm   Edit Post Move Post Delete Post View Post Send Mamapors a private message Print Post    
Teach-What kind of beer, light, dark, etc?
It sounds absolutely wonderful.

Have you tried the bread? Just 3 ingredients. Thanks for sharing.

Teachmichigan
Member

07-22-2001

Friday, February 24, 2006 - 6:50 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Yup -- I LOVE the bread! I don't even drink beer, so I have no clue which one is "better." This time I got Michelob Ultra because I can take the rest of the 6 pack to my parents' house. :-) I think the last time I made the bread, I used Bud light. I don't know if a darker beer would change the flavor or not. Guess we'll just have to experiment for a while and see if it even matters. :-)

Dipo
Member

04-23-2002

Monday, March 27, 2006 - 1:32 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
so, I am off for a few days and want to try the bread receipe. Can you do it without beer, substituting some other liquid, or does the beer do something special, like make it rise??

thanks.

Mameblanche
Member

08-24-2002

Monday, March 27, 2006 - 4:18 pm   Edit Post Move Post Delete Post View Post Send Mameblanche a private message Print Post    
...sorry to butt in ... but I thought the title was Crackpot recipe's. I had to read it twice to get it right. LOL.

Teachmichigan
Member

07-22-2001

Monday, March 27, 2006 - 4:30 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Dipo -- I think you could use non-alcoholic beer, but you need the yeast in the beer to make the bread rise. I don't know if pop would have the same effect (but it would be worth a try) -- I know my mom puts pop in place of oil for her weight watcher's recipes. Not sure how it would affect the taste either.

Crackpot may be more accurate than you know, Mame! LOL

Shashakaye
Member

05-19-2003

Tuesday, April 18, 2006 - 9:45 am   Edit Post Move Post Delete Post View Post Send Shashakaye a private message Print Post    
Does anyone have an easy recipe for scalloped potatoes & ham that I can cook in a crockpot?

Sherbabe
Member

07-28-2002

Tuesday, April 18, 2006 - 2:31 pm   Edit Post Move Post Delete Post View Post Send Sherbabe a private message Print Post    
or, an easy bean and ham soup recipe.

Whoami
Member

08-03-2001

Tuesday, April 18, 2006 - 3:13 pm   Edit Post Move Post Delete Post View Post Send Whoami a private message Print Post    
Sherbabe, in the archives of this thread, I posted a basic soup recipe I do using either navy beans or split peas. I've also used the same basic recipe using just about any kind of dry beans (15 bean soup, anasasi beans, etc). The post was on Thursday, January 19, 2006.

Its not a precise recipe, more of a "till it looks right" recipe. But if you have any specific questions, please feel free to holler through this thread, PM or e-mail. I believe there were a few Q/A on the recipe after that inital post too.

Teachmichigan
Member

07-22-2001

Tuesday, April 18, 2006 - 3:22 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
If you find the white chili recipe (Jan. 20) ham can be substituted for the chicken. Then, just cut down on the cumin (or take it out altogether) and it works quite well. I'm not a big navy bean fan, but northern beans are similar enough that I use them instead (I think it's a texture thing).

Sherbabe
Member

07-28-2002

Sunday, April 23, 2006 - 5:05 pm   Edit Post Move Post Delete Post View Post Send Sherbabe a private message Print Post    
Does anyone know how much equilvalant would be real lemon juice to the juice from a natural lemon.

ie: 1 tsp....1 tblspn.

Y2krazy
Member

09-17-2002

Sunday, April 23, 2006 - 5:35 pm   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
fresh squeezed lemon juice and lemon juice from a bottle are equal. 1 tbsp is 1 tbsp. Fresh lemons just taste a little better, especially if you are using the zest of the lemon

Ktbb
Member

08-10-2003

Saturday, October 28, 2006 - 8:53 pm   Edit Post Move Post Delete Post View Post Send Ktbb a private message Print Post    
I was just told about this thread. I can't wait to try some of the recipes in here. YUMMY

Kiersten_love
Member

08-03-2001

Monday, October 30, 2006 - 6:09 pm   Edit Post Move Post Delete Post View Post Send Kiersten_love a private message Print Post    
Can someone give me a recipe for Pot Roast, these are the things i have to make it, Bottom Round Rump Roast, potatoes, carrots, turnips and parsnips...what kind of seasonings do i need to add to make a good gravy? Is salt and pepper enough to make a gravy in the crock pot? I don't have anything in my house other than that, help????

Lumbele
Member

07-12-2002

Monday, October 30, 2006 - 6:29 pm   Edit Post Move Post Delete Post View Post Send Lumbele a private message Print Post    
Kiersten, with those ingredients, I brown the roast on top of the stove, transfer it to the crock, make a roux in the pan with stock or water and bouillon cube, season with salt and pepper and add that to the crock. Then prepare your vegetables and add all around the roast.
Just before serving, add a little cream, sour cream and/or plain yoghurt to the gravy.
Bon appetit!

Kiersten_love
Member

08-03-2001

Monday, October 30, 2006 - 7:33 pm   Edit Post Move Post Delete Post View Post Send Kiersten_love a private message Print Post    
thanks Lumbele, ummm one thing, where do i get the stock from? I don't have beef bouillon cubes, should I run out and buy them before making it in a couple of hours?

Halfunit
Moderator

09-02-2001

Monday, October 30, 2006 - 8:14 pm   Edit Post Move Post Delete Post View Post Send Halfunit a private message Print Post    
I recommend a couple of jars of Heinz Homestyle Gravy.

Lumbele
Member

07-12-2002

Tuesday, October 31, 2006 - 5:25 am   Edit Post Move Post Delete Post View Post Send Lumbele a private message Print Post    
Kiersten, just use water and pick up some cubes, or better yet the powdered stuff (Knorr, if you can get it)on your way home and add.
Or go Half's route. You can save yourself the whole browning and roux part.

Hukdonreality
Member

09-29-2003

Monday, November 13, 2006 - 7:39 am   Edit Post Move Post Delete Post View Post Send Hukdonreality a private message Print Post    
I sometimes just use the dry packets of AuJus. It is thinner than gravy, but I like the flavor so much better (especially with the meat drippings) and it isn't as salty as the bullion cubes. AuJus, being thinner, doesn't get so gummed up in the pot as gravy. I don't know how else to explain it, but it just seems to be a better cooking liquid, IMO. You could always thicken that up after the meat is done and make a great gravy. I find that with the crockpot, you don't need to brown the meat first and it still is so flavorful. I generally cook a pot roast for 4 hours on high, then switch for 2 hours on low. It comes out super tender and yummy!

I also add a lot of onions (cuz I love em) and cut my potatoes in half, just leaving them on top of the meat. I never turn the meat, or touch the potatoes. The steam cooks them perfectly and they get a great flavor from the steam.

Whoami
Member

08-03-2001

Wednesday, November 15, 2006 - 5:42 am   Edit Post Move Post Delete Post View Post Send Whoami a private message Print Post    
Anyone have a good recipe for a pork roast in the crock pot? Can it be done like a pot roast (with potatoes and carrots)? Or would that be weird?

Mom talked about something she did with one with cream of mushroom soup once. She says I really liked it (darned if I can remember it though!).

I saw one recipe with BBQ sauce. That might be good, but don't know if Mom would like it. And I don't have much BBQ sauce on hand.

Texannie
Member

07-16-2001

Wednesday, November 15, 2006 - 8:48 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
I have the best!!!
Put your pork roast in the crockpot. Dump an envelope of onion soup mix over it. The dump either a can of whole berry cranberry sauce or a about the same jar of applesauce over it, season with salt and pepper to taste. Let it cook all day..yum!! it makes a wonderful 'gravy' for rice too.
I put barbecue sauce on my leftovers for later in the week and make pulled pork sandwiches.

Whoami
Member

08-03-2001

Wednesday, November 15, 2006 - 10:55 am   Edit Post Move Post Delete Post View Post Send Whoami a private message Print Post    
Hmmm....that might sound good. But I don't have any onion soup mix or the cranberry sauce/applesauce. Can't get to the store till the weekend, and I'm hoping to throw the pork roast in tonight so it will be ready when we come home from Mom's eye appointment tomorrow. I'll keep this one in mind for another grocery shopping trip in the future though. But have to admit I'm not sure how Mom would feel about the sweet stuff. Although she does like the honey glazed ham we sometimes get.

BTW, we just polished off another round of your chicken/ranch dressing/potato recipe! Its another favorite here. We had it cooking on Sunday when we called California Sis for her birthday. Her hubby was making her rotisserie chicken, and I mentioned what we had cooking in the crockpot. She said it sounded really good too, and will be trying it soon (although she might use bleu cheese instead of ranch). She's also contemplating throwing in some brussels sprouts with the whole mix!

Texannie
Member

07-16-2001

Wednesday, November 15, 2006 - 1:45 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
It's not sweet at all, the flavors meld together.

You can just season the pork roast with some salt, pepper, sage if you have it and dry roast it in the crockpot. (add a little water or broth if you want)