Bought Me A Crock Pot

[ABM]

I have one. Barely use it...just seems everything is overcooked to hell

{Poasted via palm pilot}

Then, you don't know how to use it. Personally, I prefer to quick stir-fry my food. But, there are times......

 

[julius]

I have one. Barely use it...just seems everything is overcooked to hell

{Poasted via palm pilot}

that could be due to a few simple fixes.

1: you need to put more liquid in it
2: turn down the heat


of course, if it's a cheap crock pot, it might only have LOW and HIGH for temperature range. The older ones have LOW MED and HIGH.

The nicer ones also tend to have more of a range.

 

[ABM]

Update: OK, the cheapo country style ribs were rubbed with my special home-made dry rub (just ask BP how good that stuff is!), then sat for about 1/2 hour, then browned in olive oil....plopped them into the crock, threw in just a tad of bbq sauce and worcestershire, and we shall see in about 5 or 6 hours.

They're done. Oh, my....spectacular! I'm so rad, I'm bad.

 

[BrianFromWA]

Garters is very good. Used to be great but they've gone down a little in recent years. Still the best meat market that I know of in town.

When I was a kid Grandpa used to go the a butcher behind Freddie's on like 68th and Burnside...is that the one y'all are talking about?

 

[ABM]

When I was a kid Grandpa used to go the a butcher behind Freddie's on like 68th and Burnside...is that the one y'all are talking about?

Not sure.

http://www.gartnersmeats.com/our-story.php

 

[maxiep]

The only think you need to worry about with a crock pot is that the long cooking times tend te flao deaden the taste of the food. You can "re-brighten" the flavors by adding a bit of acid at the end of the cooking.

I use mine to make homemade baked beans and stews. It's terrific to cook in the morning, leave for work and have it ready for you when you get home.

 

[jlprk]

This thread is where all the fatties meet. When the crock pot was invented, the women at the office talked about it. Me, I never owned one and never will. A much better invention is the dollar menu at McDonald's.

 

[mgb]

CROCK POT SWEET AND SOUR CHICKEN:

2 lbs. boneless, skinless chicken thighs
18 oz. bottle sweet and sour sauce
16 oz. pkg. frozen broccoli and carrots, thawed and drained
1 tsp. dried thyme leaves
1/8 tsp. pepper

Cut chicken thighs into 1-1/2? pieces. Mix with simmer sauce in slow cooker. Cover and cook on LOW setting for 8-10 hours or until chicken is tender and no longer pink. Twenty minutes before serving stir in vegetables, thyme, and pepper. Cover, increase heat to HIGH and cook for 20-30? or until vegetables are crisp-tender.

Serves 6-8

SLOW COOKER FRUIT, NUTS, AND SPICE OATMEAL

2 c. steel cut oats
2 c. diced apples
1 c. dried cranberries
1/2 c. slivered almonds
1/2 c. chopped pecans
3 c. water
1 c. milk
1 Tbsp. cinnamon
1 tsp. pumpkin pie spice
2 tsp. butter or coconut oil

Combine all the ingredients in the crockpot and cook on LOW overnight or 8 hours. Someone blogged that they used cider instead of the water and that they added the nuts just before serving to keep them from getting soggy.


SLOW COOKER BEEF STROGANOFF:

2 lbs. cubed beef stew meat
2 reg. can of condensed golden mushroom soup
1 c. of chopped onions
2 Tbsp. Worcestershire sauce
1/2 c. beef broth
2 Tbsp. corn starch
4 Tbsp. cold water
1 c. sour cream
noodles, cooked

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce, and broth. Cook on LOW SETTING for 8 hours, or on HIGH setting for about 5 hours. Stir in the cornstarch/water mixture.
Just before serving, add the sour cream and reheat-do no boil.
Serve over your favorite healthy noodles.

SLOW COOKED APPLE BROWN BETTY:

3 c. apples-peeled, cored, and diced
10 slices w.w. bread, cubed
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. seasalt
3/4 c. brown sugar
1/2 butter, melted

Place apples into the crockpot. In a bowl, toss together the bread cubes, cinnamon, nutmed, salt, and sugar. Place on top of the apples and drizzle with melted butter. Cover and cook on LOW for 3 hours, or until apples are tender.

Pot Rump Roast

1 lb. rump roast, trimmed
1 env. Italian salad dressing mix
1 env. Au Jus gravy mix
1 c. water

Chicken and Corn Chili

Ingredients:

•4 Chicken Breasts, cooked, cubed
•16 Ounces Salsa, medium
•2 Teaspoons Garlic, chopped
•1 Teaspoon Cumin, ground
•1 Teaspoon Chili Powder
•¼ Teaspoon Salt, to taste
•¼ Teaspoon Black Pepper
•16 Ounces Frozen Corn
•1 Can Pinto Beans, 15 ounces
Instructions:

Combine cooked chicken with salsa, garlic, cumin, chili powder, salt, pepper, corn, and beans in a slow cooker. Cook on high setting 3 hours. Simmer until ready to serve.

Slow-Cooker Braised Pork with Salsa

Active Time: 8 Hours

Yield: 8 servings, generous 3/4 cup each

With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.

RECIPE INGREDIENTS

3 pounds boneless pork shoulder or butt

1 1/2 cups prepared tomatillo salsa (see Ingredient Note)

1 3/4 cups reduced-sodium chicken broth

1 medium onion, thinly sliced

1 teaspoon cumin seeds or ground cumin

3 plum tomatoes (1/2 pound), thinly sliced

1/2 cup chopped fresh cilantro, divided

1/2 cup reduced-fat sour cream

Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.

DIRECTIONS

Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.

Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.

With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.

To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

 

[ABM]

Thanks for those, Michael! Gonna have to try me at least a couple of them!

 

[jlprk]

How to fry a turkey outside (pdf file, 5 pages)

http://www.altonbrown.com/pdfs/AB_turkey_derrick.pdf

You need a ladder and a beacon light.

 

[NOVoodoo]

2) Hot wings! Get down with yo bad self on these.

Never really had wings from a crock pot, but to go off-topic on wings, the best way to do 'em is simply to get a bag of Tyson or generic brand wings, throw em in the oven frozen for 1-2 hours at 450, and then coat them in a bowl full of Louisiana brand hot sauce with half a stick of butter melted in. It's simple, easy, and tastes better than most take-out wing joints. Best of all, it's cheap. You could either buy 50 wings for $40+ bucks or pay less than $15 for two bags of frozen wings.