| Author |
Message |
Karuuna
Board Administrator
08-30-2000
| Sunday, November 14, 2010 - 7:12 pm 
I thought they were all low fat? At least that's all my store had. <scratching head>
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Texannie
Member
07-15-2001
| Monday, November 15, 2010 - 2:05 pm
i have used original, and garlic...all good.
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Karuuna
Board Administrator
08-30-2000
| Monday, November 15, 2010 - 3:18 pm
Original creamy swiss? Or original light creamy swiss? I'm just wondering if the "lights" melt well....
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Texannie
Member
07-15-2001
| Monday, November 15, 2010 - 4:03 pm
you are thinking too hard about this 'easy' meal! LOL
i have really never paid attention to which one i used.
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Costacat
Member
07-15-2000
| Monday, November 15, 2010 - 4:58 pm
Technically, you could use any flavor and any format (low fat or full fat). You pretty much can't tell the diff with the "lights" and since it's a processed cheese, it all melts well. 
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Karuuna
Board Administrator
08-30-2000
| Monday, November 15, 2010 - 5:43 pm
LOL, Annie, can you tell I'm not much of a cook?! 
Thanks, Costa, I'll try to be brave. I just know that when I buy the 2% real cheese, I'm not really happy with how it melts. You make a good point about it being processed.
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Texannie
Member
07-15-2001
| Monday, November 15, 2010 - 6:13 pm
i am fixing this tonight, the one i have right now in my fridge is the original.
i have had problems with the 2% cheeses not melting well, maybe because this is semi soft, but not had an issue. i do sort of break it apart before i toss it in.
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Costacat
Member
07-15-2000
| Monday, November 15, 2010 - 7:40 pm
Regular low fat cheeses don't melt well. But processed cheese will, no matter the fat content.
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Yankee_in_ca
Member
07-31-2000
| Wednesday, November 24, 2010 - 6:04 pm
Looking to make a roast beef tomorrow and would like to do it in the crock pot. Anyone have a fave recipe they could share with me?
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Goddessatlaw
Member
07-19-2002
| Wednesday, November 24, 2010 - 6:26 pm
Dredge your roast beef in flour and do a quick sear on the surface in vegetable or olive oil. Throw it in the crock pot with Lipton Beefy Onion or regular Onion dry soup mix, a cup of dry red wine, a cup of water, a couple of bay leaves, and beaucoup of your favorite onions at the get-go. Salt and pepper to taste. You can decide whether you want to add canned diced tomatoes based on where you want the flavor to go. I use Italian diced tomatoes when I do that. You may want to throw in Italian seasoning (I do when using tomatoes). About halfway through the process add your potatoes and carrots.
Very simple, you can make a very tasty gravy from the droppings.
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Texannie
Member
07-15-2001
| Wednesday, November 24, 2010 - 8:33 pm
I don't even dredge mine, I put potatoes, carrots, mushrooms and green beans in the bottom of the pot. Put the roast in fat side up. pepper it really well and then dump a jar of beef or mushroom gravy (yes...jar gravy! LOL) on top. it's so good!
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Yankee_in_ca
Member
07-31-2000
| Thursday, November 25, 2010 - 9:56 am
Thanks to you both! I'll let you know how it worked out
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Yankee_in_ca
Member
07-31-2000
| Thursday, November 25, 2010 - 12:45 pm
Question. Started my roast this morning - was planning to slow cook for 7-8 hours but ... just learned that stepson's flight is delayed 5 hours so ... can I stop the slow cooker now and start it later so it's ready when he's here, or do I just cook it now and have to re-heat it for him when he arrives?
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Karen
Member
09-06-2004
| Thursday, November 25, 2010 - 12:51 pm
I would just keep cooking it, Yankee, if only from a foodsafe perspective. I wouldn't be comfortable stopping a roast once I've started to heat it.
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Texannie
Member
07-15-2001
| Thursday, November 25, 2010 - 12:52 pm
yep, just keep it on low and it will be fine.
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Yankee_in_ca
Member
07-31-2000
| Thursday, November 25, 2010 - 12:54 pm
So do I stop it on low after 7-8 hours and then reheat when he gets here, or just keep it on low the whole time? Will it toughen? Sorry, I'm a crockpot newbie! You guys are all so awesome, btw. I'm thankful for you and TVCH.
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Karen
Member
09-06-2004
| Thursday, November 25, 2010 - 12:55 pm
Up to you -- you could probably either keep it on the warm setting after eight hours, or even just give it another 4-6 on low. I don't think a roast can toughen in a crock pot. If anything, it'll fall apart.
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Yankee_in_ca
Member
07-31-2000
| Thursday, November 25, 2010 - 12:57 pm
(BTW, his flight delay is out of Victoria, where it's snowing. Ugh. Is it snowing in Vancouver, too, K?)
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Karen
Member
09-06-2004
| Thursday, November 25, 2010 - 3:39 pm
Yup. We had a nice dusting on the ground this morning - maybe about three centimetres? Add that to what was still on the ground from our snowfall a few days ago. Maybe Vancouver will get a real winter this year!
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Teachmichigan
Member
07-22-2001
| Thursday, November 25, 2010 - 7:35 pm
Has he made it in? I'd think another couple hours on low would just make the roast MORE tender. Hope you all enjoyed a delicious meal.
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Yankee_in_ca
Member
07-31-2000
| Thursday, November 25, 2010 - 7:44 pm
He's not here for another 2 hours. 5 hr delay 
We've turned it off as it was already falling apart. We'll just reheat!
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Glenn
Member
07-05-2003
| Friday, November 26, 2010 - 4:09 pm
Yankee, I have followed your challenge and I hope it turned out well. As someone who has experienced the same role in slightly different ways, I hope today has brought you a smile.
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Yankee_in_ca
Member
07-31-2000
| Saturday, January 01, 2011 - 3:12 pm
Long overdue, but the roast I made on Thanksgiving was delicious, though we probably could have gotten a cheaper piece of meat because it just fell apart by the time we ate it.
I just put together a bunch of stuff with some beef stew meat into the crock pot. Fingers crossed it turns out!
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Texannie
Member
07-15-2001
| Saturday, January 01, 2011 - 3:16 pm
yankee, that's the glory of the crockpot, you can turn the cheapest cuts of meat into the best meal!
got my black eye peas in the crockpot now
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Yankee_in_ca
Member
07-31-2000
| Saturday, January 01, 2011 - 3:32 pm
Anyone had any success making Indian curries in a crock pot?
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