| Author |
Message |
Karen
Member
09-06-2004
| Saturday, January 01, 2011 - 4:42 pm 
This is my favourite curry - they call it Vietnamese but I might call it more Thai-ish. It's delicious. Just brown the chicken and throw it in the crockpot with everything else.
http://www.epicurious.com/recipes/food/views/Chicken-Curry-with-Sweet-Potatoes-233843
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Yankee_in_ca
Member
07-31-2000
| Saturday, January 01, 2011 - 6:56 pm
Thanks, Karen, that sounds yummy. You literally just throw it all in at once? How long do you cook it? I shall make it soon and let you know how it turns out.
Re: the beef stew, it's still cooking away. I think I put too much dried herbs in it, though. Tasted it and the herb flavor is a little too strong. Anyone know how to cut that?
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Texannie
Member
07-15-2001
| Saturday, January 01, 2011 - 7:23 pm
add some beef broth or water or just scoop out the spices if they are floating
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Karen
Member
09-06-2004
| Saturday, January 01, 2011 - 10:07 pm
I brown the chicken and then quickly sautee the shallot and garlic before adding to the crockpot. Then yes, just dump it all in and forget about it. I usually do low for six hours, but you could go low for eight, or high for four... that's the joy of crockpot cooking.
I always add about half a head of cauliflower and a handful of green beans, just to veg it up. There's a lot of sauce for the dish, but it's heavenly. I always mash the veg the next day and turn it all into a huge hearty soup.
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Roxip
Member
01-29-2004
| Friday, April 29, 2011 - 5:26 pm
Anybody else use your crockpot to bake potatoes? I tried it a week or so ago and it was so easy and good...my daughter loves baked potatoes and I love the crockpot...perfect marriage...lol.
If you have tried it have you tried doing sweet potatoes?
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Jmm
Moderator
08-15-2002
| Friday, April 29, 2011 - 5:47 pm
I've not tried it to bake potatoes, Roxip. How did you do it?
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Roxip
Member
01-29-2004
| Friday, April 29, 2011 - 6:19 pm
Wash them, wipe them down with crisco and roll in salt, wrap in foil and them put them in the crockpot for the day. I was not sure it would work but they turned out fine (I leave the house around 7:30 and get home around 5:45). I read you could also do them on high but I haven't tried that. I was using pretty big potatoes too.
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Costacat
Member
07-15-2000
| Friday, April 29, 2011 - 6:24 pm
Ugh. Crisco? Olive oil works, too! 
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Teachmichigan
Member
07-22-2001
| Friday, April 29, 2011 - 6:32 pm
I dot mine w/butter and don't add the salt, but the rest is the same. You just want to be sure the crockpot is a bit over half full to help them heat better.
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Karuuna
Board Administrator
08-30-2000
| Friday, April 29, 2011 - 6:33 pm
I'm going to have to try that. Does the skin come out soft?
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Texannie
Member
07-15-2001
| Saturday, April 30, 2011 - 7:15 am
done it many times. it's great!
kar, the skins come out very tender
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Roxip
Member
01-29-2004
| Sunday, May 01, 2011 - 5:52 pm
I think any kind of oil works...I think that is to help keep the skin soft or perhaps to add some moisture (although the ones on the bottom might get a little hard if you leave ghem in long enough). I have a small crockpost so mine is full with 4 big bakers in it.
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Whoami
Member
08-02-2001
| Monday, May 09, 2011 - 9:42 pm
I did some fresh green beans in the crock pot for tonight's dinner.
I put in a couple of cans of chicken broth, bacon pieces, and dried onion bits (cause I didn't have a fresh onion) and let it cook (on low) in the crock pot while I prepared the green beans. Then I dumped them into the broth mixture and let them cook a few hours until tender. They were delish! And it freed up the burner I needed to cook the lobster for Mom's steak/lobster dinner!
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Roxip
Member
01-29-2004
| Tuesday, May 10, 2011 - 6:44 am
That sounds delicious...and I love well cooked green beans.
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Serate
Member
08-21-2001
| Tuesday, May 10, 2011 - 7:55 pm
WHO THANK YOU!
I've been wanting to make fresh green beans, but not the kind that are so not done that you can have green bean sword fights with them. My mom always used the pressure cooker, but I wanted some sloooooow cooked beans. Never thought of the crock pot! Sounds awesome!
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Costacat
Member
07-15-2000
| Wednesday, May 11, 2011 - 5:23 am
Ugh. A pressure cooker for fresh green beans? How could you have a sword fight for them? Wouldn't they be so soft and limp as to resemble cooked spinach?
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Texannie
Member
07-15-2001
| Wednesday, May 11, 2011 - 5:29 am
we usually steam ours, but slow cooked green beans are heavenly! it's just preference like the difference between wilted spinach and fresh.
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Dipo
Member
04-23-2002
| Wednesday, May 11, 2011 - 12:28 pm
I did the green beans last night and they were fabulous! I am going to make a bunch more this weekend, I love green beans.
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Roxip
Member
01-29-2004
| Wednesday, May 11, 2011 - 12:50 pm
My favorite green beans are the ones that you get in a Chinese food place...do they cook them in a wok?
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Prisonerno6
Member
08-31-2002
| Wednesday, May 11, 2011 - 1:14 pm
I read something a long, long time ago about cooking green beans. The author talked about the smell of cooked green beans his mother canned, and how the green beans he had today lacked that. It turns out you have to cook them to the point at which they wilt and change color to break down the enzymes (or whatever) that release that smell. It's the way I prefer my green beans, over the barely warmed still crunchy fad of today (ugh).
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Texannie
Member
07-15-2001
| Wednesday, May 11, 2011 - 1:26 pm
my latest fav way for green beans is lightly tossed in olive olive and seasoned with Tony Chatcheries and roasting them in the oven for 5 minutes of so.
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Serate
Member
08-21-2001
| Wednesday, May 11, 2011 - 1:27 pm
quote: It's the way I prefer my green beans, over the barely warmed still crunchy fad of today (ugh).
I totally agree. Green beans are NOT supposed to CRUNCH!
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Serate
Member
08-21-2001
| Wednesday, May 11, 2011 - 1:31 pm
quote:it's just preference like the difference between wilted spinach and fresh.
Spinach is NOT supposed to get slimy nasty wilted! :-)
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Serate
Member
08-21-2001
| Wednesday, May 11, 2011 - 1:31 pm
Who my mom used to also add new potatoes [or just quartered potatoes when we were out of new ones for the year] in with the green beans while slow cooking. Makes a yummy meal!
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Texannie
Member
07-15-2001
| Wednesday, May 11, 2011 - 2:38 pm
never had SLIMY wilted spinach...are you talking canned? yuck.
a wilted spinach salad with fresh spinach is great!
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