Slow Cookers

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“Hi!”

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#61
Mar 8, 2013
 
Cindy wrote:
<quoted text>This is will be going in my crock pot before bed tonight.
thanx for the recipe :o)
YW, let me know how you like it.
Wille Plett

Patchogue, NY

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#62
Mar 8, 2013
 

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My mother-in-law is the slowest cooker ever. I would be able to deal with it better if her food came out tasting really good.....but unfortunately I don't care for shoe-leather toughness.

“Hi!”

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#63
Mar 8, 2013
 

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20 garlic Chicken dinner

Ingredients

1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon olive oil
3 to 3 1/2 lb cut-up frying chicken
1 large onion, sliced
1 medium bulb garlic (about 20 cloves)
Directions

In small bowl, mix salt, paprika, pepper and oil to form paste; spread evenly over each piece of chicken.
In 5- to 6-quart slow cooker, place onion slices. Arrange chicken over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves around chicken.
Cover; cook on Low setting 7 to 8 hours.
With slotted spoon, remove chicken, onion and garlic from slow cooker; place on serving platter. Squeeze garlic cloves to use cooked garlic on mashed potatoes, vegetables or bread.
Yummy!

“cat lover”

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Tucson

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#64
Mar 16, 2013
 

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fresh herbed turkey breast
1/4 cup (1/2stick )butter, softened
1/2 cup fresh sage leaves, minced
1/2 cup tarragon leaves, minced
2 cloves of garlic,minced
2 tespoons black pepper
1 tespoon salt
2 spoit turkey breast (about 4 pounds each)
3 tablespoons cornstarch

Mix together butter,sage,tarragon,garlic,pe pper,and salt. Rubbutter mixture all over turkey breast

Place turkey breast in slow cooker. Cover;cook on low 8 to 10 hours or on high 4 to 5 hours or until turkey breast are no longer pink in the center

Transfer turkey breast to serving platter; cover withe foil to keep warmturn slow cooker to high.Slowly cornstarch into cooking juices; cook until thickend and smooth. slice turkey breasts.serve sauce on the side.

“cat lover”

Level 6

Since: Jul 07

Tucson

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#65
Mar 16, 2013
 
sorry that I misspeled one word on the turkey breast its spilt not spoit :)
Cindy

Martin, TN

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#66
Mar 16, 2013
 

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Brandiiiiiiii wrote:
<quoted text>
YW, let me know how you like it.
sorry it took me forever to get back 2u but it was really good. Ill do that again sometime.:)

“Hi!”

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#67
Mar 16, 2013
 
Cindy wrote:
<quoted text>sorry it took me forever to get back 2u but it was really good. Ill do that again sometime.:)
Glad you enjoyed!

“Greybox Rambler”

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Since: Feb 13

In the woods...

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#68
Mar 16, 2013
 

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Crock Pot Elk Pepper Steak

Ingredients:

1&1/2 lbs elk steak
2 Tbsp olive oil
1 medium onion, chopped
1/4 cup soy sauce
2 tsp garlic
1/2 tsp salt
1/3 tsp ground ginger
2 Tbsp sugar
1/3 tsp pepper
16 oz stewed tomatoes, with liquid
2 large green peppers, cut into strips
1/4 cup water
2 Tbsp cornstarch
8 oz egg noodles or rice

Preparation method
Prep: 15 mins, Cook: 7 hours

Cut elk steak into strips and brown with chopped onions in olive oil in skillet. Transfer to a slow cooker. Combine next 8 ingredients; pour over elk steak. Cover and cook on low for 5-6 hours. Add green peppers; cook for one hour longer. Once that’s done, combine water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice..
granny clampett

Orange, CA

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#69
Mar 16, 2013
 

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I love my slow cooker!

Slow-cooked possum with gopher gravy and squirrel shanks...
Thanks

Patchogue, NY

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#70
Mar 17, 2013
 
Shirley Muldowney wrote:
Beef Stew (slow Cooker)
This is a basic beef stew for the slow cooker made with beef broth, potatoes and carrots, onions, and a variety of seasonings. This is a great fall or winter stew to enjoy any night of the week.
Ingredients:
•10 small new potatoes, halved, unpeeled
•12 small whole white onions, peeled, fresh or frozen, thawed
•30 baby carrots, 8 ounces
•1 red or green bell pepper, seeded, cut into 1-inch pieces
•1 1/2 pounds beef stew meat, preferable the scrotum cut into 1-inch cubes
•2 cups beef broth
•1/2 teaspoon dried leaf oregano
•1/4 teaspoon rohypnol
•1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley flakes
•1 tablespoon Worcestershire sauce
•1/2 teaspoon salt
•1/8 teaspoon pepper
•3 tablespoons cornstarch
•3 tablespoons cold water
Preparation:
Place potatoes, onions, and baby carrots in slow cooker. Step back, juggle wifes breasts. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables. Have a beer and ask wife for a hummer. Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15 to 20 mins. or until
I made this one yesterday, everyone loved it!!!!

“Hi!”

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#71
Mar 18, 2013
 

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Chocolate Raspberry Fondue:

Ingredients:
1 package (14 ounces) caramels
2 cups (12 ounces) semisweet chocolate chips
1 can (12 ounces) evaporated milk
1/2 cup butter
1/2 cup seedless raspberry jam
Frozen pound cake, thawed
Assorted fresh fruit

Directions
In a large saucepan, combine the first five ingredients. Cook over low heat until caramels, chips and butter are melted, about 15 minutes. Stir until smooth.
Transfer to a 1-1/2-qt. slow cooker or fondue pot. Serve warm with pound cake or fruit. Yield: 5 cups.
-----

“ROCK ON ROCKERS!!”

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Since: Mar 11

Rockin' USA ;)

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#72
Mar 18, 2013
 

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I LOOOVE Crockpots.. The food basically cooks... S-L-O-W and T-A-S-T-Y..
Leaving ya ample time for an AFTERNOON DELIGHT!!... Come here...TIGER!!!
Cindy

Martin, TN

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#73
Mar 18, 2013
 
Brandiiiiiiii wrote:
Chocolate Raspberry Fondue:
Ingredients:
1 package (14 ounces) caramels
2 cups (12 ounces) semisweet chocolate chips
1 can (12 ounces) evaporated milk
1/2 cup butter
1/2 cup seedless raspberry jam
Frozen pound cake, thawed
Assorted fresh fruit

Directions
In a large saucepan, combine the first five ingredients. Cook over low heat until caramels, chips and butter are melted, about 15 minutes. Stir until smooth.
Transfer to a 1-1/2-qt. slow cooker or fondue pot. Serve warm with pound cake or fruit. Yield: 5 cups.
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ooooh wow .. sounds sinful :o)

“"Always Thinking"”

Level 8

Since: Nov 12

Greensburg, IN

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#74
Mar 21, 2013
 

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{Slow Cooker} Overnight Cinnamon Apple Oatmeal

Yield: 4 Servings

Serving Size: 1 cup prepared oatmeal, 1 tablespoon dried fruit,

Adapted from Our Best Bites

Ingredients
Non-stick cooking spray
2 large tart apples (such as Granny Smith or Pink Lady), chopped
1 1/2 cups skim milk
1 1/2 cups water
1 cup whole grain oats
3 tablespoons packed dark brown sugar
2 tablespoons butter
1 tablespoon cinnamon (more or less to your taste)
2 tablespoons milled/ground flaxseed
1/4 teaspoon kosher salt

Additional Toppings
1/4 cup dried fruit (raisins, cranberries)
1/4 cup chopped nuts (walnuts, almonds, pecans)

Instructions

Spray a 3 1/2 quart or larger slow cooker with non-stick cooking spray. Combine chopped apples, milk, water, oats, sugar, butter, and flax- stirring to combine. Cover and cook on low for 7-8 hours (overnight). Stir in 1/4 teaspoon kosher salt into the oatmeal just before serving.

If desired, serve with additional toppings (1 tablespoon dried fruit and 1 tablespoon chopped nuts, each)

Nutritional Information:

Calories: 321; Fat: 13 g; Carbohydrate: 46 g; Fiber: 6 g; Protein: 7 g

“I know where you are,”

Level 8

Since: Jun 08

Right here under my thumb

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#75
Mar 21, 2013
 

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CROCK POT COCA-COLA CHICKEN

Ingredients

•4 lb. of chicken, cut up into smaller parts

•1 medium sized onion, chopped up

•1/2 tsp. of celery seed

•1 bay leaf

•1 can of Coca Cola (10 ounce)

•Salt and pepper added to preffered taste

Instructions

Combine all of the above ingredients into a 3-1/2 quart sized crock pot. Stir once or twice to combine ingredients loosely. Turn crock pot to low and cook overnight (roughly 8 to 10 hours). Remove the chicken from the bones and remove the bay leaf. Serve the remaining chicken mixture over rice and serve.

Also, try a can of beer in place of the can of Coke.

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#76
Apr 3, 2013
 
mix in the tomatoes pumpkin. season with chili powder pepper and salt cover and set on low and cook for 4 to 5 hours serve topped with cheddar cheese and sour cream

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#77
Apr 3, 2013
 
1 three to five pound lean roast of beast (of your choosing)
1 large white or Spanish onion sliced
2 stalks celery thinly sliced
1 -6 oz package sliced mushrooms (if desired)
Carrots peeled and sliced in half and potatoes peeled and quartered (if desired
6 beef bullion cubes
6-8 cups water or add until roast is covered.

If desired, sprinkle seasoned or unseasoned meat tenderizer on roast and refrigerate loosely covered with plastic wrap for 1-2 hours prior to cooking.

Combine all ingredients in slow cooker and cook for 1 hour on high setting, then 2-3 hours on medium.

“cat lover”

Level 6

Since: Jul 07

Tucson

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#78
Apr 4, 2013
 
chunky ranch potatoes
6 pounds unpeeled red potatoes, quarted
2 cups water
1 cup prepared ranch dressing
1 cup grated Parmesan or cheddar chesse ( optionas)
1/2 cup minced chives

Place potatoes in slow cooker. Add water comer:cook on low7 to 9 horus or on High 4 to 6 hours or until potatoes are tender.
Stir in ranch dressing ,chesse, and chives. Break up potatoes into chunks. serve hot or cold

tip serve these potatoes at your next barbecue for a great-tasting side dish with next to no effort. just cut up potatoes and your're ready to cook
Michael DeLorentis

Patchogue, NY

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#79
Apr 4, 2013
 
Shirley Muldowney wrote:
Beef Stew (slow Cooker)
This is a basic beef stew for the slow cooker made with beef broth, potatoes and carrots, onions, and a variety of seasonings. This is a great fall or winter stew to enjoy any night of the week.
Ingredients:
•10 small new potatoes, halved, unpeeled
•12 small whole white onions, peeled, fresh or frozen, thawed
•30 baby carrots, 8 ounces
•1 red or green bell pepper, seeded, cut into 1-inch pieces
•1 1/2 pounds beef stew meat, preferable the scrotum cut into 1-inch cubes
•2 cups beef broth
•1/2 teaspoon dried leaf oregano
•1/4 teaspoon rohypnol
•1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley flakes
•1 tablespoon Worcestershire sauce
•1/2 teaspoon salt
•1/8 teaspoon pepper
•3 tablespoons cornstarch
•3 tablespoons cold water
Preparation:
Place potatoes, onions, and baby carrots in slow cooker. Step back, juggle wifes breasts. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables. Have a beer and ask wife for a hummer. Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15 to 20 mins. or until
Thanks Shirley, my wife loved this!!!!

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