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Colordeagua
Member
10-25-2003
| Friday, June 27, 2008 - 9:32 am
Debra, that sounds good! Definitely going to try that. Because I never really learned to cook and haven't tried much, a lot of what I cook doesn't have much in the way of flavors. All the flavors / ingredients in this are things I like.
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Roxip
Member
01-29-2004
| Friday, June 27, 2008 - 10:07 am
That sounds delicious Debra, and more in line with what I was thinking about. (My Mom is 76 and I think she forgets some things sometimes...but she still does pretty good...it just takes both her and my Dad (81) to get things done these days!)
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Hooters
Member
08-26-2006
| Friday, June 27, 2008 - 10:32 am
Supergranny, I cook my beans until done, then I add 1 can or Rotel tomatoes, or the can of tomatoes & green chili's, then I brown some ground meat & add to that & simmer for another hour or so.....great. That's my specialty!!!!
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Supergranny
Member
02-03-2005
| Friday, June 27, 2008 - 12:17 pm
Hooters I am so sure that my family would love that ground beef added but it would ruin it for me!! My DH was just saying he remembered fresh green beans cooked with bacon that his mother made. Poor guy! Not in my house...I will cook the bacon on the side and he could add to his green beans but I figure why mess up good food with meat. LOL!!
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Dipo
Member
04-23-2002
| Saturday, June 28, 2008 - 4:45 pm
I am cooking ribs in my crockpot, and it has bee 3 hours on high, could they be done? It sure smells like they are done, LOL. I guess I will stick a temp guage in them.
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Debra
Member
11-20-2003
| Saturday, June 28, 2008 - 5:07 pm
Dipo sounds yummy. I made the Polynesian Chicken with bone in breasts (they were on sale) and it turned out really good.
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Zgoodgirl
Member
08-22-2003
| Friday, July 11, 2008 - 5:10 am
I just needed to come in here and ask if anyone has tried the McCormick pulled pork mix for the crockpot. We had this last weekend and it was too simple and really good! Just threw a picnic in the crockpot along with the mix, some vinegar and ketchup and cooked it all day. So good. The meat just fell off the bone.
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Roxip
Member
01-29-2004
| Friday, July 11, 2008 - 6:33 am
I used it a couple of weeks ago and you are right, it is good!
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Serate
Member
08-21-2001
| Friday, July 11, 2008 - 8:28 am
Zgoodgirl funny you should mention this cuz it's in the crockpot right now. Hottest day of the year and the easiest thing to make! We have been using this for a couple years now - LOVE it. Tho I do use less vinegar cuz I'm not a big vinegar fan.
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Colordeagua
Member
10-25-2003
| Friday, July 11, 2008 - 10:50 am
Is it some kind of a dry package mix? Where in the grocery store do I find it. I like pork. Been eating more chops since I got my Rocket Grill. Still lovin' that thing. But I could not live (eat) without my three crock pots.
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Serate
Member
08-21-2001
| Friday, July 11, 2008 - 10:56 am
It's where you get the gravy and seasoning mixes. Very easy to use, and very easy to cut the recipe to make less. BUT left overs are just as good if not better than the first time around! Leftovers are good even after being frozen, tho I usually add some BBQ sauce when warming them up after being frozen. IMO it's much better cooked on low.
Slow Cookers BBQ Pulled Pork Seasoning Add savory and hearty flavors to your favorite family meals as they gently simmer in the slow cooker. Usage PREP TIME: 10 minutes YOU WILL NEED: 3 pounds boneless pork shoulder roast, well-trimmed or boneless pork loin roast 1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning 1/2 cup ketchup 1/2 cup firmly packed brown sugar 1/3 cup cider vinegar DIRECTIONS: 1. PLACE pork in slow cooker. 2. MIX Seasoning, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover. 3. COOK 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker. 4. SHRED pork, using 2 forks. Return pork to slow cooker; mix and heat with sauce before serving. Makes 10 servings. IMPORTANT: For best results, do not remove cover during cooking. Variation: Use 1 can (8 ounces) tomato sauce in place of the ketchup and vinegar. BBQ Spareribs: Substitute 4 pounds pork spareribs, cut into 2-rib sections, for the pork shoulder roast. Use 1/2 cup each ketchup, brown sugar and cider vinegar. Ingredients BROWN SUGAR, SALT, SPICES (INCLUDING RED PEPPER), GARLIC, ONION, TOMATO, PARTIALLY HYDROGENATED SOYBEAN OIL*, PARSLEY, EXTRACTIVES OF PAPRIKA, AND NATURAL HICKORY SMOKE FLAVOR. *ADDS AN INSIGNIFICANT AMOUNT OF TRANS FAT Available Size 1.60 ounces, UPC 52100 73568 Nutritional Information Amount Per Serving : 1 tsp. dry mix (Seasons 1 sandwich) Calories: 15 Fat: 0 g Cholesterol: 0 mg Sodium: 450 mg Carbohydrates: 2 g Protein: 0 g
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Holly
Member
07-22-2001
| Friday, July 11, 2008 - 11:59 am
<Just threw a picnic in the crockpot> What's a picnic? I've never heard of any meat being referred to as this. Serate, I was staring at your homemade bread pic last night for the longest time! Your dinner sounded sooo good. Who knew you were this talented, LOL!! If you cook like this every day, I'm up for an Iowa meet ;)
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Colordeagua
Member
10-25-2003
| Saturday, July 12, 2008 - 5:03 am
Serate, me too -- not much into vinegar. I'd use less or none?
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Serate
Member
08-21-2001
| Saturday, July 12, 2008 - 6:39 am
Holly my mom used to make picnic hams, but I'm not sure that is what Zgoodgirl is talking about. *L* as far as me being talented. My husband eats my cooking, but I still have alot of "how the hell did it turn out this way" dishes. Color I use about 1/4 of a cup. No strong vinegar taste there, but you do need some to get the good BBQ flavor. I did try it once w/o vinegar and while we ate it, there was something missing.
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Zgoodgirl
Member
08-22-2003
| Friday, July 18, 2008 - 9:16 am
A picnic ham is what we call them. I think it's part of the back leg of the pig. We didn't use a loin to cook it. We even used it for a small brisket before and came out really good. As for the vinegar I use a little less also, and use apple cider vinegar.
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Serate
Member
08-21-2001
| Friday, July 18, 2008 - 9:53 am
Zgoodgirl then we both are thinking the same thing when we say "making a picnic" or "making a picnic ham". I just didn't want to come of as talking for you, just sharing what my mom called "picnic". I can't stand picnic hams. *L* Tho I never thought to try the pulled pork seasoning with ham, I might like it better. I'm not a big fan of pork. Bad experience that stayed with me almost 3 years. I can now eat pork again, but I'm very leary of it and only eat it if I cook it - which tends to be OVERcooked because of paranoia - or somebody I really trust. I use apple cider vinegar too.
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Zgoodgirl
Member
08-22-2003
| Friday, July 18, 2008 - 11:42 am
Serate, I don't know what else to call it, lol! My mom has always called it that and heck, when we went to the store, the label even said picnic on it, lol! It might be a southern thing or something. Anyway, we trimmed the heck outta it and cooked it with the bone still in. It was yummy with some buns and cole slaw. I'm not too fond of pork either. It was just something I never liked as a kid and now am very leery of it. No matter how good it looks or smells, sometimes I can't even bring myself to take a bite of it. But that mix was really good, and now I am curious as to all of the other McCormick slow cooker seasonings they have out there. I LOVE their rotisserie chicken seasoning, so I am sure some of them have to be good.
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Roxip
Member
01-29-2004
| Wednesday, September 03, 2008 - 7:34 am
This was in today's newspaper...I can't try it tonight but if anybody beats me to trying it let me know how it is because I'm definitely going to! Country Style Steak 1-1/2 to 1/3-4 pounds cube steak 1 large onion (1 cup sliced rings) 3/4 teaspoon ground black pepper 1 (10-3/4 ounce) can 98% fat free cream of mushroom soup 1 (0.15 ounce) envelope reduced sodium brown gravy mix 1 cup water Cut large pieces of steak into roughly 4" wide pieces. Place a single layer of steak in the bottom of a slow cooker. Peel and slice onion into 1/4" wide rings. Place half of the onion rings over the steak. Sprinkle half of the pepper over the onions. Layer the rest of the steak over the rings and top with the remaining onion slices and pepper. In a small bowl, combine soup, gravy mix and lukewarm water and mix well. Pour gravy mixture over steak and cover slow cooker. Cook on high heat for 6 hours or low heat for 10 hours. Remove steak to a large platter and spoon gravy over steak. Serve immediately. Makes 4 servings. NOTE: For testing purposes, the author used Campbell's 98% soup and McCormick's 30% less sodium brown gravy mix. They used a Crock Pot brand 6 quarter oval slow cooker. Times stated here are for the oval crock pot. You may have 3 layers of steak and onions if the slow cooker is not the oval size. PER SERVING: Calories: 302 (29% fat); FAT 9 g (3 g sat) Cholesterol 100 g Sodium 850 mg Fiber 1 g Carbohydrates 11 g Proten 40g
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Racsan
Member
04-09-2004
| Wednesday, September 03, 2008 - 10:39 am
I make this but use instead of water use wine. Very good.
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Roxip
Member
01-29-2004
| Wednesday, September 03, 2008 - 11:37 am
LOL...but then I would have to listen to my 11-year old shame me. She doesn't understand the concept of wine burning off while cooking.
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Roxip
Member
01-29-2004
| Monday, September 08, 2008 - 6:51 am
I made the above recipe this weekend and it did turn out very well, although I wish the gravy had been thicker. I might try taking the steak out and adding a little flour next time.
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Colordeagua
Member
10-25-2003
| Monday, September 08, 2008 - 7:20 am
You might need the moisture for cube steak, but when I cook chuck roast / pot roast in the crock pot don't need to add any liquid. I just sprinkle pepper and dry mushroom and onion soup mix over it. And put in a couple cloves of cut up fresh garlic. A little sliced fresh onion if you want. That's it. Don't need to add any liquid. I'd try the above recipe without the water or at least much less.
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Roxip
Member
01-29-2004
| Monday, September 08, 2008 - 10:14 am
Yes, I think I'm going to at least half the water, as there was more than enough.
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Msbullwnkl
Member
08-16-2005
| Wednesday, January 14, 2009 - 10:14 am
Okay, I am bumping this thread because I currently have two crock pots that are collecting dust in my pantry. I have one cookbook for them, but not as many basic chicken and beef dinners in them. Anyone have any good websites for recipes or cookbooks I can look into for our dinners.
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Serate
Member
08-21-2001
| Wednesday, January 14, 2009 - 10:56 am
Reader234 posted this site in the "dumb question" thread. I'm gonna try a few of them, esp this one Reader posted: CrockPot Layered Dinner--Steak, Potatoes, Corn on the Cob Day 232. I made a complete meal in the crockpot last night, and it wasn't a soup, stew, or casserole. I made rib eye steak, baked potato, and corn on the cob. It wasn't soggy, nor was it dried out, and I was able to leave the house for six hours.
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Teachmichigan
Member
07-22-2001
| Wednesday, January 14, 2009 - 8:30 pm
I think the six-can tortilla soup would work beautifully in the crock pot. Just dump in: chicken broth (2 -4 cans), corn, black beans, diced tomatoes w/chilies, and chicken (I used leftover beer can chicken, but you could use cubed chicken breast or canned chicken). I then added a couple spoonfuls of chunky Mexican salsa (w/cilantro), ground cumin, lime juice, cayenne pepper and a bit of garlic. It only took about 15 minutes on the stove, but I bet a whole day spent simmering in a crock pot would make the flavors even more outstanding.
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Msbullwnkl
Member
08-16-2005
| Thursday, January 15, 2009 - 3:48 pm
Hit post too soon
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Msbullwnkl
Member
08-16-2005
| Thursday, January 15, 2009 - 3:53 pm
Just made this tonight. It is so good (I taste-tested while DH was in the shower!), I had to share. Herby French Dip Makes 6-8 servings Prep time: 5 minutes Cooking time: 5-6 hours Ideal slow cooker size: 4-qt 3-lb chuck roast 2 cups water 1/2 cup soy sauce 1 tsp. garlic powder 1 bay lead 3-4 whole peppercorns 1 tsp. dried rosemary, optional 1 tsp. dried thyme, optional 6-8 French rolls 1. Place roast in slow cooker. 2. Combine remaining ingredients in a mixing bowl. Pour over meat. 3. Cover and cook on High 5-6 hours, or until meat is tender, but not dry. 4. Remove meat from broth and shred with fork. Stir back in sauce. 5. Remove meat from the cooker by large forkfuls and place on French rolls.
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