I think I am obsessed with my crockpot.

[Cheffie]

I have never had one, Mom didn't use one, and they certainly didn't cover crockpot cookery at the Culinary Institute of America.

I am making a good ole pot roast tomorrow, browned the floured beef, cut the carrots, onions, celery, garlic; have the French onion soup concentrate, sour cream,herbs, egg noodles on the side. I am winging it, using some internet recipes combined with knowledge of classic braising techniques. I'll start it about 12:30 pm and will be home around 11:00- 11:30. Is that TOO long?

My husband and I are drooling over a meal that is 20 hours away. Nom nom nom nom nom nom

I think I will experiment with a Mexican casserole next.

Any crockpot lovers/absolute to die for recipes?

[Cheffie]

oh yeah, this my first time ever cooking in a crockpot.

[SandyAnn]

[QUOTE=Cheffie;263345] I'll start it about 12:30 pm and will be home around 11:00- 11:30. Is that TOO long?
QUOTE]

LOL, yep, 11 hours is probably too long:) ...don't suppose you have one of those big fancy ones with a timer, do ya? I'm no crockpot expert, just never been a big fan. When I've just done 8 hours its been too long. Meat always seems mushy to me and all the veggies taste the same. On the other hand, some folks swear by them, so I'm sure you'll get some better advice from crock pot veterans. I'll be interested to read, maybe I'll drag mine out again and give it another shot.

[Cheffie]

I knew it was too long! Thanks, Sandy. Common sense says it would be mush. I got the DH home tomorrow, everything prepped.

[tughillcam]

gotta love the crockpot, but it has it's limits :)

[Maternut]

Just think of crockpot cookery as a modified one pot cooking style and the ideas will flow. More of a two pot after initial searing/browning of ingredients.

[Train]

Ya!
It's been awhile since I did any crock pot cooking
but as memory serves me best, cooked on low
it should be fine provided you set the
timer for a set time limit as Sandy suggested.
I wonder if the new ones can be set to go on
then off at certain times?
Perhaps the new ones can even be set to turn on
again later just to rewarm the meal.
I guess your gonna have to experiment,
I did a lot of that tpe of thing years ago
not only with the crock pot but an electric
smoker as well.
I set the thermostat on low, filled the
racks with chicken stuffed with baby
carrots and let it go all day while at
work.
Cooked like that on low the meat was perfect
and falling off the bone and ready to eat the
minute I walked in the door.
How is that for being a lazy cook.
Heheh
Train

[Emerald]

LOL I have 5 different sizes!! I guess you can include me in the obsession!:D One is the little one for hot cheese dip, and then I have one that is a one quart sized- just right or melting chocolate, then comes the 1 gallon size and then there is the big oval one that I just had to have, and last but not least is the 18 quart roaster(not a true crock pot but works on the same idea).
___My favorite recipe for using the large oval one is for making apple butter. Apple butter takes so long to make and is hard to keep from scorching that I only made it once in a while, but with the crock pot on high it doesn't even scorch at all.
___I just peel and core enuf apples to fit into the crock pot, using about 1 to 2 cups of apple cider or even cranberry juice(only the 100% juice one no HFCS for me) let it cook down for a couple of hours and then I start adding a few more cored and peeled apples. It usually uses up about 30 big apples maybe more- I am one of those kinda cooks-:o- I just keep adding apples that first day until it is full by the end of the first day.
___I do try to go and give it a bit of a stir every hour or so to keep things moving and once you have things all mushy and cooked down I put a large wooden spoon across the top of the crock pot and then put on the lid- that way the water will cook out-- Now I keep adding apples and cooking down for almost one whole day, then that evening I put the crock pot on either warm or low and let it cook down all night- by the next day you are almost done- I just keep it on high when I am awake and can stir it, usually it only takes about 2 days to cook the apples down to the right point, once they are almost dry enuf (to test you put a dollop of apple butter on a cold plate, wait a bit and then tip the plate if there is clear/cider looking liquid around the brown butter it is not quite done yet, you want to have only butter and no liquid) I taste and add just a bit of brown sugar to sweeten, and I add cinnamon, a touch of clove and just a bit of fresh grated nutmeg, now hot apple butter will taste sweeter than it is so if you make it just a bit sweeter than you like it will turn out just right, Trust me on that one- I had to go and re sweeten a small batch one year.
___ To can it I put it in the 8oz jars, hot and then process it in a water bath once, the water starts boiling I set the timer to 1/2 hour, let cool and then label and store and eat!:D

[texman]

Crock pots also let you use cheaper cuts of meat which will come out very tender due to the long cooking time. I have found when combing meats and veggies it comes out better if the veggies are added after the meat has been cooking 3 or 4 hours, that way the veggies are not over cooked. Only hint I know is that opening the lid to look every hour to peek in will lengthen the cooking time due to letting the heat escape.

Emerald--what a great recipe and one I will try for sure-thanks.

[bellzeybubba]

I bought a crock pot specifically for this recipe. It's very good, and very easy, my whole family loves it (my son's favorite meal). We're going to have it tomorrow :). I usually make a huge batch of the rub at once so it'll last through many batches.

Rib rub:

1 tbsp ground black pepper
1 tbsp ground white pepper
2 tsp cayenne pepper
2 tbsp chili powder
2 tbsp ground cumin
2 tbsp dark brown sugar
1 tbsp ground oregano
4 tbsp paprika
2 tbsp salt
1 tbsp granulated white sugar

Mix well. Keep mixture sealed tightly in the refrigerator and it will keep indefinitely.

Slow-cooker Ribs

2 racks pork baby back ribs
1/4 cup rib rub
1/4 cup dark brown sugar

Mix together ¼ cup rib rub and ¼ cup dark brown sugar. Rub all over the ribs, especially on the meaty sections. The more you massage it into the meat, the better it’ll be. Curl up the racks meaty side out and stand on ends, try to avoid touching the sides of the crockpot as much as possible. Cover the crockpot and cook on low for ~6 hours. Be careful when removing the ribs, as the meat falls right off the bone and you don’t want to lose it in the fat that’s drained to the bottom.

[Cooter]

Crockpots are great! I make umpteen kinds of roasts, chilies, stews, and beans (with presoaked dry deans) in ours. The cooking time can vary based on the heat setting, the food, and the crockpot itself - I have had some that would overcook dinner in 6 hours, and others that need 10 hours. On the upside, over-done crockpot fair is still edible, even if not totally tasty, so experimenting with cooking time isn't a high stakes affair.

[Jacquie]

Crock pot cooking is like the old Dutch oven cast iron cooking, that dates back to who knows when!
Only it uses electricity now!
Slow cooking is great for folks on the run, and cheap cuts of meat!
Try looking for the fix-it-and-forget-it cookbooks.
I just learned crock pot cooking last year and I am sooooo hooked.
On sundays, I usualy have 2 pots going. One with beef, one with a lg roasting hen. That way I can make quicker dishes all week!
With the beef we do enchiladas, BBQ beef sandwiches, and so on, using the beef shredded.
The chicken is eaten fresh done as a roasted chicken, then the remainder in soup or dumplins, salad, or stir fry!
I make the best sweet & sour pork dish, and chicken mexicali in the crock pot.
I am diabetic and everything that goes into my crock pot is FRESH, nothing canned!

[Jacquie]

It will make a pot of beans and ham that will just make your granny roll over in her grave. No more soaking, just rinse them well to check for "pits", stones and toss them into the pot early in the morning. I add diced lean ham, diced sweet onion, red pepper flakes, and an herbal blend I make.
about 1 hour before serving mash up some of the beans to thicken the sauce....YUMMY!

[TastyofHasty]

There is a kind of insert you used to be able to buy called "BREAD'N CAKE BAKE" pan like on here (link is to ebay & will expire, sorry)
http://cgi.ebay.com/RIVAL-CROCK-POT-BREADN-CAKE-BAKE_W0QQitemZ260392713502QQcmdZViewItemQQptZCookw are_Bakeware?hash=item260392713502&_trksid=p3286.c0.m14&_trkparms=72%3A1205|66%3A2|65%3A12|39%3A1|240%3A13 18|301%3A1|293%3A1|294%3A50

that makes fantastic crock-pot banana bread ... and steamed brown breads. These take 4 hours on high, so I've only made them when I'm home, though.

[Emerald]

There is a kind of insert you used to be able to buy called "BREAD'N CAKE BAKE" pan like on here (link is to ebay & will expire, sorry)
http://cgi.ebay.com/RIVAL-CROCK-POT-BREADN-CAKE-BAKE_W0QQitemZ260392713502QQcmdZViewItemQQptZCookw are_Bakeware?hash=item260392713502&_trksid=p3286.c0.m14&_trkparms=72%3A1205|66%3A2|65%3A12|39%3A1|240%3A13 18|301%3A1|293%3A1|294%3A50

that makes fantastic crock-pot banana bread ... and steamed brown breads. These take 4 hours on high, so I've only made them when I'm home, though.

That sounds yummy! If you can find the recipes and a picture of the insert - I am wondering if we could maybe improvise our own insert? Like some of my stainless steel food rings to hold up a loaf pan out of the water and then it will steam them? My grandma used to make a date nut "bread" it was more like pound cake consistency, she put the batter in old cans and then steamed them in a large pot with canning rings to hold them up out of the water.

[greenmagick]

If you like crockpot cooking, check out this blog

http://crockpot365.blogspot.com/

She did a year of cooking something in the crockpot everyday. I dont follow it, but I did get some good ideas. I think the year is over, but she is still doing some random recipes and the archives are full.

I just recently started to use my crockpot to cook sometimes. Before, I always used my old one for making soap:)

[TastyofHasty]

NICE blog about crockpotting!

Emerald, I've read you can just take a washcloth & put it under one of the small-size coffee cans (buttered) in the crockpot to use as an insert ... for steaming or baking. The "real thing" has a vented lid that is held on by three tabs sticking in from the sides, so you twist the lid to stay on, and you can lift it out of the crockpot with the handle in the lid ... but ... seems like you could go with no lid at all, or take the top of the coffee can & just set it on top of your batter ... I don't know; I've had one of these inserts for at least 20 years.

[Patio Princess]

I usually use my Crock-Pot for meat--it's the BEST. I also make all of my soups in it, too.

Have you ever tried it for baking? You'll need the cake rack thing made for this. You can't make a huge variety of cakes, but the jam sponge (from the cookbook that came with Mom's--sadly, it's gone) was very good.

I couldn't live without a Crock-Pot! It's a very under-rated appliance that's worth a sencond look.

[seedysal]

I have a small crockpot but use it all the time in the winter. It's one of those goofy football looking ones you're supposed to use for Super Bowl parties. It works great on everything though. Big enough for a full stew or chili.
Yum.

Wait, isn't "Crockpot" trademarked? Black n Decker maybe?
I think I need to make the distinction and say I have a slow-cooker, not a Crockpot.

[swamp man]

My crockpot is my freezer cleaner-outer, and is due for a workout since the garden will be kickin' before long. I'll pretty much throw whatever the freezer has at it, dose it with pork sausage and garlic, cook some cornbread to have with it, and it always comes out good.
...and, in the wintertime, it's dang nice to walk into a house filled with a crockpotesqe aroma. Oy, it's enough to get the ol' "chicken graveyard" a-rumbling just thinkin' about it.

[gulfcoastguy]

Turkey legs, carrots, onion, celery, garlic, split peas, curry powder, salt, olive oil, some hot peppers from the garden. Mix it the night before and store it in the fridge. Start it before work and drive the dog crazy all day.

[capebuffalo]

cheffie,

i logged in just to show respect for my crockpot. it's 1 of the 3 most important cooking utensils i own : campfire and coals, bbq and crockpot.

i'm not sure how to screw up anything in it ! if any moisture is needed i like to use commercially canned broth.

almost anything i make in a crockpot ( chicken , venison,ham , etc.) i end up getting extra meals by making gravy's and soups from the drippings ! gravy's always good on baked potato's,rice, homemade bread etc.

capebuff

[Cheffie]

Oh my it was sooooo good. My poor husband has such restraint, he actually waited for me for hours to get home to eat it (kept on warm).

I love the crockpot blog! and, the cat was freaking out over the yummy smells.

Must try a Mexican-y, chicken-y thing next.

[fawnmeadow]

Jacquie, how long does it take to do up a chicken? I'd love to have your recipe for sweet & sour pork-Please!
Phyllis

[evilsunflower]

I too love my crockpot. Things definitely aren't the same as when cooked in the oven or stove, but I love some of the stuff I can make with it. I especially recommend split pea soup with a good ham bone. Turns into delicious mushy goodness. I also only do baked beans in the crockpot. I've always soaked and boiled mine first, but I suspect that I could omit that step. Last time I made them with mostly maple syrup and a splash of molasses and Oh My God were they tasty! I've never been successful with chicken in the crock pot, but I love pork ribs and roasts and pot roasts.

[springfever]

I became a crockpot fan when I was working and could just put something in it and leave for work and come home to dinner!! I did learn a few things, it really is best to cook the meat (you can cook it all night if you want, on low) then add the veggies later. If you want to you can just use the juice and put the veggies in it on the stove. Fantastic pork roasts, chicken, and pot roasts.
Put a whole chicken in, covered with Italian seasonings. When you get home, take the chicken out and put pasta in the broth. yum.
We also bought a roaster that is fantastic for cooking for a crowd. We do 2 huge pork roasts and cook it down till you can pull it apart with a fork. Then we add the barbq sauce and let it sit on low for a couple of hours. whooeee! We put the meat on the rack and put water in the bottom so you get the steam effect and it is so tender.

[rutabaga]

Heres my green chile stew recipe


1 lb. round steak cut in 2 inch chunks, cover with water,
put in crockpot and cook on low 6 hours

ADD 6 roasted and peeled green chilies (New Mexico or Anaheim or Poblano)
deseeded and cut up in chunks
1 carrot peeled and chunked
2 potatoes peeled and chunked
1 large onion peeled and chunked
4 cloves garlic whole but peeled

TURN UP TO HIGH
Add vegetables
cover with chicken stock
Cook 2 more hours

Add Salt and pepper and 1tsp cumin and dash of oregano!!
ENJOY with homemade tortillas or cornbread

[DeanRIowa]

I love my Crockpot. I finally had to buy another one because of a unfortunate accident with my old Crockpot.

The Crockpot is the only way I can cook and eat sauerkraut in my house, I cook it in the garage as the wife will not allow sauerkraut cooked in the house!

Dean

[mmmtomatoes]

my mother always used french onion soup. oh gosh i am drooling! maybe i'll make one also!

[Osh]

gotta love the crockpot, but it has it's limits :)
It most certainly does have its limits. Those limits can be appreciably stretched if one uses a steel rack in the bottom..the meat rack I think CP used to refer to it as. Use it instead of putting cut up veggies in the bottom...they add moisture, and the meat always used to wind up gooey, and otherwise greasy to me.

The rack really helps. I spray everything internal to the crock with Pam or similar before I start. Then, I take like a whole chicken, fryer I guess is the size, about three to five pounds...wash it, whatever, cram an onion in the cavity, maybe a tad of garlic powder and 1/4 cup of vino in there too..put it on the rack in the CP. No, I repeat, NO water..just bone dry....and turn it on low for about 6-8 hours. Roast chicken is the result, not steamed.

I now have one of the bigger CPs...the BB200 which is CP's idea of indoor BBQer and it works just fine...no grilling, but closer to smoke cooking without the smoke...makes the absolute finest ribs and briskets I've ever had....and it comes with its own racks...


If you aint' got racks for these things you're missing out. I made one roast on the older one I have and that was that...for seven years I figured all that thing was good for was a pot of pintos when needed...then, I discovered, the rack and all that changed..:D

Here's some racks right here ovals and cirlces (http://www.jardenstore.com/productslist.aspx?BrandId=492&pgsz=9&sort=1&pgid=612&page=2)

[Penny]

I too use my crockpot alot in the Fall and Winter here, good recipe Rutubaga, thanks.

[camochef]

We love our crockpots... have 6...no 7 counting the BBQ-pit. Throw in a pork tenderloin with a little mushroom gravy and in 8-10 hours you have some great pulled pork for sandwiches of use it with a little mozzerella and ricotta cheese to make great ravioli!
Have done turkeys in the Rival BBQ pit or an entire tenderloin, can't beat it. Mrs camo makes a stroganoff and a chicken dumpling dish in the 6qt. one that's fantastic.
You can even make breads in it to say nothing of some great desserts and soups.
Camo

[thibodeaux41]

We use one all the time; cooks great, saves time and energy, plus it makes for great eats.

[virraszto]

I'm not much on using a crockpot. I don't like the idea of leaving something hot on my counter, plugged in all day. I don't trust my dogs/cats to jump up---but I do have a cast iron dutch oven that I use all the time. I use it in the oven and the stovetop. I don't know what I'd do without it. :)

[kyaggie]

Wouldn't be without crock pot! Running a business, keeping the house up, growing a garden, canning/freezing preserving the bounty, and trying to have a little "down" time, the crock pot helps more efficiently mangage time.

We especially like it for chili, soups, and roasts. Also great for spaghetti sauce!
Never tried it for cakes or breads. Hmmm. The best part about this forum, fresh ideas!

[Penny]

I agree with you Kyaggie, always new ideas, and me too, i have never cooked breads or a dessert in mine.....hmmmm, may have to try that one.

[lalbers]

Elk green chili crockpot stew

Cut up elk, venison, other cuts of meat to bite size pieces, brown in oil, worstershire and montreal steak seasoning.
Cook part way 1 cup pinto beans, or beans of your liking, save liquid
cut up potatoes, onions, garlic to your liking
put all in a crock pot with enough liquid, however thick you like your stew- keeping in mind the beans will absorb more liquid
add garlic salt, cumin to taste
add roasted, peeled, chopped green chili to taste ( I usually put in a quart bag full- but I'm a chili addict)
Cook on low for about 6 hours- hi for maybe 3-4 (I'm at high altitude, so my cooking times are different )
Serve with warm flour or corn tortilla's

Will make any tough, cheap piece of meat wonderful

[mjc]

No new recipes to add...but every time I see the title, I think 'crackpot' instead of crockpot...

[fawnmeadow]

I did ribs in mine again tonite. We're gone to see MIL in the Nursing home most afternoons, sure makes it convenient to have dinner cooked when we get home.
Has anyone ever cooked brown rice in theirs, and how long so you suppose it would take? I do chick peas, and it's saved me from my favorite habit of forgetting them on the stove and burning them.

[Osh]

I'm not much on using a crockpot. I don't like the idea of leaving something hot on my counter, plugged in all day. I don't trust my dogs/cats to jump up---but I do have a cast iron dutch oven that I use all the time. I use it in the oven and the stovetop. I don't know what I'd do without it. :)

yep...I have the same hangup. I am never gone long when the things are plugged in. Old habits die hard I guess...but it beats burning the house down...those fancy breakers do have a tendency to fail sometimes besides the cats and dogs getting nosy. On the other hand, the ice box, freezer, etc...heck it don't bother me to leave those things plugged in and running...:D

[Osh]

I agree with you Kyaggie, always new ideas, and me too, i have never cooked breads or a dessert in mine.....hmmmm, may have to try that one.

Breads...If you are lucky enough to find an original CP Bread n' Cake Bake Pan, use that to make bread in. If not, I strongly suggest you find a pyrex dish that will fit inside your CP crock with about a half inch of play all around the sides...this is so you can get that hot sucker out of there when cooking time is up w/o burning your fingers.
The pyrex doesn't need a lid, you have a lid on the CP.

If you like Cornbread, you might try this one..its easy. Rule of thumb is equal amount of water and dry ingredients...if you don't have or use the self rising varieties show in the recipe, your standard recipe will work but the ratio of wet to dry does work.

Crock Pot Corn Bread

1 cup Self Rising Corn meal
1 cup Self Rising Flour
2 cups water

Stir it up, put in pan, put pan in CP, put lid on CP...High for two hours ten minutes in my antique CP does the trick..test it..take it out if its done. Don't let it just sit in the CP while its still hot or it continue to cook and dry out.

that's it..no oil, no eggs...

Wanna be adventurous, after you have stirred it, add like a cup of shredded cheddar cheese, and/or one full medium bell pepper, chopped up real fine, and fold it into the mix immediately after you are finished stirring.

enjoy.

[ALAN B .]

CHEFFIN ; Your time frame is not too long If you leave it on the low setting .... Note , You cannot cook Pinto beans on low , They take forever !! ... Limas cook fast and with a Ham Hock , onions and Tomato's thrown in are better tasting !!! If you have one of the newer "oblong pots" , They make super Lamb-Shanks ........... ALAN B .

[camochef]

For those like Virraszto and Osh, try taking a day when your going to be around all day, place a pork shoulder (butt) or tenderloin in a crockpot on low after trimming excess fat and silverskin. add water, some gravy mix (I like Shitake Mushroom gravy) and let cook about 8 hours (depending on weight of meat). Besides filling the house with great aroma's you will have a piece of meat that simply pulls apart with a fork. you cannot achieve that with baking, broiling, frying, etc.
It makes great pulled pork sandwiches, or my favorite: I fill homemade ravioli's with the pork and Mozzerella and Ricotta cheese. Throw them in the freezer and you have a quick and fantasic meal when you want one. (I freeze many trays full, when I make them. Once frozen they can be bagged in freezer bags or vacum bags).
Corned beef is another cut that always comes out better in a slow cooker. You need slow cooking to make those tougher (and cheaper) cuts of meat tender and delicous!
Of course my smoker does the some type of slow cooking too, but its so much easier just plugging in a slow cooker than maintaining a smoker all day. So give it a try, you just might get to like and apreciate it!
Camo

[Osh]

For those like Virraszto and Osh, try taking a day when your going to be around all day, place a pork shoulder (butt) or tenderloin in a crockpot on low after trimming excess fat and silverskin. add water, some gravy mix (I like Shitake Mushroom gravy) and let cook about 8 hours (depending on weight of meat). Besides filling the house with great aroma's you will have a piece of meat that simply pulls apart with a fork. you cannot achieve that with baking, broiling, frying, etc.
It makes great pulled pork sandwiches, or my favorite: I fill homemade ravioli's with the pork and Mozzerella and Ricotta cheese. Throw them in the freezer and you have a quick and fantasic meal when you want one. (I freeze many trays full, when I make them. Once frozen they can be bagged in freezer bags or vacum bags).
Corned beef is another cut that always comes out better in a slow cooker. You need slow cooking to make those tougher (and cheaper) cuts of meat tender and delicous!
Of course my smoker does the some type of slow cooking too, but its so much easier just plugging in a slow cooker than maintaining a smoker all day. So give it a try, you just might get to like and apreciate it!
Camo

Ten four on this one Camo..I have four CPs including the BB200...I love that thing best of the other three...it does all the hunks of meat around here...the roasts, pork or beef...especially the briskets....it cooks a tad hotter than the other two, and excels at this type of cooking....and without the hazards of the meat smoker...my doctor told me I could eat smoke cooked meat, like brisket, one time and be safe...not once a week nor month...just once, period. All I do with the brisket is rub it down with Worcestershire, and stick in theBB for ten to twelve hours...perfection. Brisket cuts with a fork.

Do you use a cp rack when you cook this pork? Listening to your advice I have one thawing on the counter right now...will CP it tomorrow...with a rack.

One thing, would you please elaborate on the trays....are you talking about ice cube trays? I'm interested but kind of lost on this one...thanx

[mjc]

For pork...try porketta.

Porketta is roast pork, seasoned with fennel, black pepper, garlic, onion, oregano and sometimes hot pepper flakes.

I mix a couple of tablespoons of fennel seed (cracked), black pepper, dried oregano about a teaspoon each of garlic powder and onion powder and maybe 1/4 to 1/2 tsp of crushed reds...then rub as much as needed onto a trimmed pork roast that has been salted. Drop that into the CP and add about a 1/4 c water, and let cook for about 6 to 8 hrs or until it falls apart. Shred and serve on rolls with a little of the juices drizzled on and condiments of choice.

[virraszto]

Camochef,

I use my cast iron dutch oven just like a crock pot. I slow cook roast, beef and pork in the stove or on it, and my roasts fall apart like you wouldn't believe. I put a whole chicken in the pot and omg..amazing! I make the best pulled pork--so tender I can't even get it out of the pot without it falling to shreds. ;)

I would use a crock pot, but I don't like the cords.

I even use my cast iron dutch oven to make bread, and it's great! Cast iron is my favorite thing to cook with. I have an assortment of all different sizes and kinds of cast iron.

V.

[camochef]

Ten four on this one Camo..I have four CPs including the BB200...I love that thing best of the other three...it does all the hunks of meat around here...the roasts, pork or beef...especially the briskets....it cooks a tad hotter than the other two, and excels at this type of cooking....and without the hazards of the meat smoker...my doctor told me I could eat smoke cooked meat, like brisket, one time and be safe...not once a week nor month...just once, period. All I do with the brisket is rub it down with Worcestershire, and stick in theBB for ten to twelve hours...perfection. Brisket cuts with a fork.

Do you use a cp rack when you cook this pork? Listening to your advice I have one thawing on the counter right now...will CP it tomorrow...with a rack.

One thing, would you please elaborate on the trays....are you talking about ice cube trays? I'm interested but kind of lost on this one...thanx

Osh
No rack, excess fat has been trimmed meat sits right in the "gravy". Now in the BBQpit crock pot I usually use the rack but the meat comes out more like a roast.
trays are 1/2 sheets (baking) or pizza pans or whatever is convienent and fits in your freezer. I line mine with parchment paper and sprinkle with a little semolina flour to prevent sticking. I use a hand cranked pasta machine and a dumpling/pirogi/stromboli cutter/maker to make the ravioli. quick and easy. I usually use a 2lb batch of dough at a time so that makes lots of ravioli to freeze. I have the recipes posted here somewhere on the old off topic recipe section. I'll see if I can find them. if not I'll peck it out again (camo can't type)! Enjoy your Pork Dinner!
Camo

[camochef]

Camochef,

I use my cast iron dutch oven just like a crock pot. I slow cook roast, beef and pork in the stove or on it, and my roasts fall apart like you wouldn't believe. I put a whole chicken in the pot and omg..amazing! I make the best pulled pork--so tender I can't even get it out of the pot without it falling to shreds. ;)

I would use a crock pot, but I don't like the cords.

I even use my cast iron dutch oven to make bread, and it's great! Cast iron is my favorite thing to cook with. I have an assortment of all different sizes and kinds of cast iron.

V.

V,
I also love my enamled cast iron dutch oven and use it and other enamled cast iron pieces frequently. (I make fantastic stuffed cabbage in mine more than anything else), but for that long time, low temperature cooking I find the crockpots to be easier to use. They both clean up equally well, but that simple flick of a dial, covering and walking away for hours is just so easy. No stirring, nothing to worry about boiling over or anything else. I set it right next to the kitchen sink on the counter plug it in and walk away.
I love my crockpots, my enamled cast iron, my stainless steel, my non-stick, my anodized aluminum, my tri-clad, my copper bottomed (which I hate cleaning) I don't use the plain old cast iron much anymore, but they all have their uses. I even have some new ceramic pieces that can go on the stove, in the oven on the grill, in the microwave, anywhere... really neat!
My biggest problem is storage. All these sets of pots and pans and kitchen gadgets and so few cabinets. (I was a cabinetmaker for over 15 years too). I need a few more additions!!
I must admit, enamled cast iron has become my favorite to cook in lately, but I still won't give up my crock pots, especially when the holidays roll around and Mrs Camo is cooking on the stove top and baking in the oven and I have my crock pots going and the turkey is either in the smoker outside or one of the electric roasters or BBQ-pit (oversized crockpot) inside. After having been marinated in my special marinade.
I guess the bottom line is what works best for you, but I won't surrender my crock pots while we still have electricity! Happy cooking and baking and above all EATING!
Camo

[ovenbird]

I like my crock pot for soups and stews, roasting chicken or pot roast. I prefer recipes that do not need to be pre browned in another pan.

Pork Loin:

4 lb pork loin roast
1 12 oz can apricot nectar
1 can whole cranberry sauce
1/2 cup diced onion
1/2 tsp cayenne pepper
1 tsp mustard powder

Salt and pepper to taste.

8 hours on low. Serve the sauce as a gravy over the meat.

I like to make this a day ahead and put the whole thing in the fridge. Fat hardens and is easy to remove from on top of the sauce.

[lalbers]

Oh, ovenbird, I'm gonna put cranberry sauce on my list next to a pork roast for next time I'm down in town- sounds wonderful!! Have some homemade apricot preserves..... oh boy

[camochef]

Ten four on this one Camo..I have four CPs including the BB200...I love that thing best of the other three...it does all the hunks of meat around here...the roasts, pork or beef...especially the briskets....it cooks a tad hotter than the other two, and excels at this type of cooking....and without the hazards of the meat smoker...my doctor told me I could eat smoke cooked meat, like brisket, one time and be safe...not once a week nor month...just once, period. All I do with the brisket is rub it down with Worcestershire, and stick in theBB for ten to twelve hours...perfection. Brisket cuts with a fork.

Do you use a cp rack when you cook this pork? Listening to your advice I have one thawing on the counter right now...will CP it tomorrow...with a rack.

One thing, would you please elaborate on the trays....are you talking about ice cube trays? I'm interested but kind of lost on this one...thanx

Osh,
I found the recipe for ravioli dough, not even close to where I thought it was.
Here's the pasta dough recipe:
Pound-and-a-half pasta dough
Ingredients:
8 oz. semolina flour
4 oz. king arthur all purpose flour
4 oz. king arthur bread flour
1 tbsp. bob's red mill gluten flour
1/2 tsp. sea salt
1/2 tsp. garlic powder
1 tsp. onion powder
1 tbsp. litehouse freeze-dried oregano, crushed
1 tsp. Penzeys Ancho chili powder
1/2 tsp. fresh ground nutmeg
1/2 tsp. fresh ground black pepper (Penzeys tellicherry)
1/2 tsp. ground cumin
3 large eggs, room temperature, whisked
4 tbsp. tomato juice
1 tbsp+/- water
Directions:
mix together dry ingredients, in mixing bowl of stand mixer. Add eggs, tomato juice and water if needed. let doughhook work dough until it forms a ball and clears the bowls sides and bottom. Remove dough from bowl, onto breadboard or counter that has a dusting of semolina flour. work until pliable, smooth and not sticky. working in small amounts, keeping remainding dough covered with plastic wrap, run through pasta machine till thinest desired thickness.
I then use a dumpling and pirogi maker (which I bought at kitchen collection for less than $5.00), to cut out dough, place into dumpling /pirogi maker, add about a teaspon full of ricotta cheese, a good pinch of shredded pork tenderloin, and a sprinkling of mozzerella cheese. Close over and you have a perfect ravioli formed. place onto baking sheet covered with parchment paper and sprinkled with semolina flour. trays can then be placed in freezer to freeze ravioli which can then be bagged in freezer bags. Or you can simply place them in salted boiling water for about 5 minutes usually no longer, drain and serve with your favorite sauce.

the original recipe was:
2 cups semolina flour
1 cup all-purpose flour, plus additional for dusting
1/2 tsp. salt
3 eggs at room temperature
3 tbsp. water
Mine tastes much better,(at least people tell me it does), today was the first time I used tomato juice in place of water, so that's a new twist. just gives the dough a redder color, you really don't taste the difference. Enjoy!
Camo

[Osh]

Camochef,

I use my cast iron dutch oven just like a crock pot. I slow cook roast, beef and pork in the stove or on it, and my roasts fall apart like you wouldn't believe. I put a whole chicken in the pot and omg..amazing! I make the best pulled pork--so tender I can't even get it out of the pot without it falling to shreds. ;)

I would use a crock pot, but I don't like the cords.

I even use my cast iron dutch oven to make bread, and it's great! Cast iron is my favorite thing to cook with. I have an assortment of all different sizes and kinds of cast iron.

V.

well, none of my crock pots will work when they turn the power off, nor even work over a camp fire. I hope you have Dutch Oven or two with legs and lids with lips for the coals on top...better for making bread that way...I have a Volcano Stove that cooks a 5 pound roast in its 12" DO in about three hours with thirteen coals...

[Osh]

V,
clip< and I have my crock pots going and the turkey is either in the smoker outside or one of the electric roasters or BBQ-pit (oversized crockpot) inside. After having been marinated in my special marinade.>clip
Camo

hey now, lets not stop here...how's about some more on this special marinade...

[Osh]

Osh,
I found the recipe for ravioli dough, not even close to where I thought it was.
Here's the pasta dough recipe:
Pound-and-a-half pasta dough ...clip out>
Ingredients:
Camo

thanks got it now, and your recipe I have copied down to the cookbook.....except for the Pirogi? I know what ravioli is, and I know what dumplings are...Pirogi I thought was an Italian cigar..what is a pirogi?

[camochef]

well, none of my crock pots will work when they turn the power off, nor even work over a camp fire. I hope you have Dutch Oven or two with legs and lids with lips for the coals on top...better for making bread that way...I have a Volcano Stove that cooks a 5 pound roast in its 12" DO in about three hours with thirteen coals...

Osh,

Thus far I've been fortunate to be able to pay the electric bill, and they haven't turned it off yet. But if they did I would be more concerned with loss of well water, therefore no bathroom or kitchen water for obvious reasons, no furnace, or air conditioning depending on season, no refrigerator, or washing machine and above all no computer so we could carry on, back and forth. I would still have my gas stove and my smokers and grills so I could cook. and all my cast iron dutch ovens have lids, I think that's what makes them dutch ovens.
I have no idea what a volcano stove is, but it sounds intrigueing, I could almost picture red hot lava running down a mountainside, with a large dutch oven hanging over it and a tasty roast being cooked to perfection. I'm sure that's not what your talking about, but it's a neat picture.
Maybe I should look into a generator, if for no other reason than to keep my crockpots functioning.;)
Camo

[camochef]

hey now, lets not stop here...how's about some more on this special marinade...

Osh,
I always marinate poultry, especially turkey! I use a foodgrade 5 gal bucket, add the bird to a gal of water that has had 1 1/2 to 2 cups of kosher salt disolved in it along with a cup of sugar. I then throw in some whole peppercorns and some allspice berries. add more salt/sugar water to cover the bird. replace lid and let sit overnight in 40degree or less temperature. Not below freezing! Depending on time of year, this could be an old refrigerator, or in a garage or shed, even the floorboards of your car or truck.
The salt water(most important ingredient) causes the bird to absorb moisture through a process called osmosis ( remember old biology/science classes). this also washes out all the blood and foul smelling poultry odors that make birds not last to long in the fridge after cooking.
The next morning rinse the bird well and pat dry, before adding such things as cut up apples, oranges, celery to the cavity. then cook as usual, but make certain to use a temperature probe because a marinated bird always cooks in less time. (I would assume the extra moisture helps to cook "steam" it).
When done cooking, by whatever method you prefer, you'll find that you have one of the moistest, best tasting birds you've ever enjoyed. You'll also find that a marinated bird will keep longer in the fridge without that slimy or smelly thing that can effect poultry. Once you marinate a bird, most won't do it any other way. It's one more step, but one that's more than worth the effort! There are many web sites available online on marinating poultry and the different "recipes" everyone uses, but the main ingredient is salt to make the process work!
Hope you enjoy it!
Camo

[camochef]

thanks got it now, and your recipe I have copied down to the cookbook.....except for the Pirogi? I know what ravioli is, and I know what dumplings are...Pirogi I thought was an Italian cigar..what is a pirogi?

Osh,
A pirogi is somewhere in between a dumpling and a stromboli in size. I use the pirogi maker 9 times out of 10 for ravioli as we like larger ravioli. I usually add a tablesoon of Ricotta cheese; a tablespoon of Shredded Mozzerella; and about a tablespoon of pulled pork. (have also used roast beef, ham, turkey, ground beef, and other meats, as well as mushrooms or whatever strikes my fancy but pulled pork is the best)!
Perogi's are Polish/Ukrainian in origin, I believe, and were orininally stuffed with potatoes, spinach, possibly a little bacon, chicken, sometimes some sour cream. Whatever was available.
Those little cigars were stogies! :D
Give them a try! (not the cigars)
Camo

[virraszto]

well, none of my crock pots will work when they turn the power off, nor even work over a camp fire. I hope you have Dutch Oven or two with legs and lids with lips for the coals on top...better for making bread that way...I have a Volcano Stove that cooks a 5 pound roast in its 12" DO in about three hours with thirteen coals...

My cast iron dutch oven doesn't have a handle that I can hang it from, but I can use it outdoors on my firepit, or my propane burner, or even in my grill.

It doesn't have enamel on it, it's just cast iron. It makes great bread. Here's a photo of a loaf I made a while ago. I use my other cast irons to make corn bread, and I use my cast iron skillets for almost everything. They are all seasoned very well. My dutch oven is my favorite. :)

I'm big on photos....:D

http://pic90.picturetrail.com/VOL2150/764967/22216132/369840739.jpg

http://pic90.picturetrail.com/VOL2150/764967/22216132/369840741.jpg

[Osh]

Camo, going to try to cover three for one here..lol

Osh,

Thus far I've been fortunate to be able to pay the electric bill, and they haven't turned it off yet. But if they did I would be more concerned with loss of well water, therefore no bathroom or kitchen water for obvious reasons, no furnace, or air conditioning depending on season, no refrigerator, or washing machine and above all no computer so we could carry on, back and forth.<clip out>
Maybe I should look into a generator, if for no other reason than to keep my crockpots functioning.;)
Camo

Its not the electric "bill" that concerns me...but the loss of water does. I have been toying with buying something for my water well for weeks now, but I need to know the depth of my well before I do anything else about it...what do you think about this thing to maybe get us water well users out of a bind if only temporarily:
12 VOLT SOLAR POWER WATER WELL PUMPS (http://www.aandddrillingsupply.myipsites.com/12VOLTSOLARSUB.html) ...

Next, the Volcano Stove...no lava......this site has a pic big enough maybe you can tell what it is...the DO just sits inside the cavity...
Volcano Cook Stove (http://www.mtmarketplace.com/volcano.html)

I messed up on the Pirogi....I was thinking of a Parodi (http://www.blackcatcigars.com/parodi.html)...this is the little cone shaped cigar Clint Eastwood smoked in "The Good, The Bad, and The Ugly"...lol and I do appreciate your explaining it to me but I got one more question before I have this "down"...so whats a Stromboli? To me its a small island in the Tyrrhenian Sea, off the north coast of Sicily, where the Voyage to the Center of the Earth guys came out...just kidding...its a kind of like a turnover right? Sort of ....but with meat and cheese instead of fruit filling?

Marinade..yeah...salt...brine I use the same way. Never thought one time about adding apples and the like..will now though...I usually marinade like you said, then adding onions to the cavity during cooking...I have one friend that swears up and down on stuffing the bird with tamales....never have tried it. Used to always marinate quail, but it never did draw any of the shot out like it did the blood. Never did help the doves, as they were ghastly either way.

I notice you didn't mention one word about the big deep friers people seem to rave about these days for cooking turkeys....I'm afraid I'd burn the house down. Have you got one of these things? and If not why not? Thanks I appreciate the help.

[Osh]

From virraszto

My cast iron dutch oven doesn't have a handle that I can hang it from, but I can use it outdoors on my firepit, or my propane burner, or even in my grill.

It doesn't have enamel on it, it's just cast iron. It makes great bread. Here's a photo of a loaf I made a while ago. I use my other cast irons to make corn bread, and I use my cast iron skillets for almost everything. They are all seasoned very well. My dutch oven is my favorite. :)

Now that there is a load of Bread! I bet that was delicious. Firepit eh? Sounds to me like somebody is ready for cooking when the power goes off. Hey, you ever thought about cooking like the indians did before they found out about kettles and skillets? Hot rocks in a leather bag? No kidding. I can post something on that if you are interested. And thanks for posting those pics.

And no insult to Camo intended...but the only enameled DO I have is stuffed full of fiberglass insulation and being used as freeze protection on the hydrant outside. :eek:

[camochef]

Camo, going to try to cover three for one here..lol



Its not the electric "bill" that concerns me...but the loss of water does. I have been toying with buying something for my water well for weeks now, but I need to know the depth of my well before I do anything else about it...what do you think about this thing to maybe get us water well users out of a bind if only temporarily:
12 VOLT SOLAR POWER WATER WELL PUMPS (http://www.aandddrillingsupply.myipsites.com/12VOLTSOLARSUB.html) ...

Next, the Volcano Stove...no lava......this site has a pic big enough maybe you can tell what it is...the DO just sits inside the cavity...
Volcano Cook Stove (http://www.mtmarketplace.com/volcano.html)

I messed up on the Pirogi....I was thinking of a Parodi (http://www.blackcatcigars.com/parodi.html)...this is the little cone shaped cigar Clint Eastwood smoked in "The Good, The Bad, and The Ugly"...lol and I do appreciate your explaining it to me but I got one more question before I have this "down"...so whats a Stromboli? To me its a small island in the Tyrrhenian Sea, off the north coast of Sicily, where the Voyage to the Center of the Earth guys came out...just kidding...its a kind of like a turnover right? Sort of ....but with meat and cheese instead of fruit filling?

Marinade..yeah...salt...brine I use the same way. Never thought one time about adding apples and the like..will now though...I usually marinade like you said, then adding onions to the cavity during cooking...I have one friend that swears up and down on stuffing the bird with tamales....never have tried it. Used to always marinate quail, but it never did draw any of the shot out like it did the blood. Never did help the doves, as they were ghastly either way.

I notice you didn't mention one word about the big deep friers people seem to rave about these days for cooking turkeys....I'm afraid I'd burn the house down. Have you got one of these things? and If not why not? Thanks I appreciate the help.

Osh,
We're getting away from the original content of this post and I apoligize to others for that, but will try to answer your questions.
Solar powered well pump looks pretty neat, although expensive, it wouldn't do me much good as our well is over 230 feet deep. Guess I'll have to get water across the street in the crick!
That volcano stove is something else. I have a couple smokers that I use that do a really great job for outside cooking. My deluxe smoker is really good on charcoal, I don't use briqettes, but lump charcoal and usually applewood, hickory or red oak to apply smoke. (I don't care for mesquite). I like the fact that the water pan also steams and makes for moist meat, and they were a lot cheaper!
You almost got me on the stromboli, it's basicly a pizza dough or bread dough (versus a pastry dough), that is filled with cheeses and meats more like a Calzone.:D
Never did do doves, seemed like woodcock, not enough to make it worthwile.
I don't have a turkey deep fryer, although I have been tempted a number of times when I've seen them on QVC. The electric ones not the propane ones. But that's a lot of peanut oil. (I refuse to use canola oil, but that's a whole nother story).Besides my smoker or my electric roaster does a great job . I wouldn't mind having a rotissarie that would hold a whole turkey though. I do chickens on the one in my convection oven and they come out great. I admit to having a regular sized deep fryer, and we do use it occasionally. Used to use it mostly for making breaded mushrooms till I found that the Microwave vidalia onion thing works just as well and you don't even have to bread them. Just sprinkle on some shallot salt and put them in the microwave inside that plastic contraption and viola!
Oh, we had some some guys not to far from here that did burn their house down using one of those turkey deep fryers in their garage on a rainy day!
Now, let's go back to crockpots, and dig up some of our recipes for those!
Camo

[Osh]

Osh,
We're getting away from the original content of this post and I apoligize to others for that, but will t<clip>
Now, let's go back to crockpots, and dig up some of our recipes for those!
Camo

...crock pot recipes, ok, here's a plethora of'em

CrockPotRecipes (http://southernfood.about.com/library/crock/blcpidx.htm)

[camochef]

...crock pot recipes, ok, here's a plethora of'em

CrockPotRecipes (http://southernfood.about.com/library/crock/blcpidx.htm)

Osh,
You couldn't imagine my delight when I saw a plethora of crock pot recipes, I clicked... I have that page saved already, darn! I'll have to dig up some from my crockpot cookbooks (after watching in the kitchen with David). Yes, I'm a QVC kitchen junkie!
Camo

[lalbers]

I love my crock pot- especially in the winter. I'm gonna put that web site on my favorites too! One of our favorite things is to bake a ham (bone in) in one of those baking bags- SAVE the bone and aspic (the liquid that jells after everything cools- separate fat and aspic, (that stuff is just pure ham flavor!), put the saved ham bone in, any leftover ham scraps, soaked white beans, onions and garlic cook in crock pot- serve with some good cornbread. or, for variation, use the 16 bean soup mix, and add some tomato sauce to the cooking water, as well as some cumin

[Osh]

Osh,
You couldn't imagine my delight when I saw a plethora of crock pot recipes, I clicked... I have that page saved already, darn! I'll have to dig up some from my crockpot cookbooks (after watching in the kitchen with David). Yes, I'm a QVC kitchen junkie!
Camo

and for you too lalbers, here comes Plethora 2

50+ Friends Club Cookbook-Crockery Pot Cooking Index (http://www.50plusfriends.com/COOKBOOK/crockpot/index-5b.html)

[camochef]

and for you too lalbers, here comes Plethora 2

50+ Friends Club Cookbook-Crockery Pot Cooking Index (http://www.50plusfriends.com/COOKBOOK/crockpot/index-5b.html)

Osh,

Thanks!!! That one I didn't have. I will find time to get some copied, gotta water the gardens now.
Camo

[Train]

Ya!
Looks like everyone is having fun in this thread.
Some really smart gals in here.
I look at their ideas and recipes and marvel.
There really isn't much difference between them
and an old Gorilla such as myself except that
While the gals take pride in creating wonderful
culinary delights whereas I concentrate on going
from favorite to favorite even if that fav is the
same as cooked the last time.
Heheh. I look for a familiar taste and go for it.
I'm happy in that with an occasional exception.
My forte is grab and throw.
I put out these recipes I never follow myself.
Since I trimmed back 90 percent of my meat
intake I have no use anymore for a crock pot.
I just like to get in here and mess around.
Heheh
Have fun folks.
Train

[Alabamy]

I love to make chicken stock in the crock pot because I don't have to baby it.

When I have saved up enough chicken bones in the freezer I roast them (along with some meaty legs or thighs) until they reach a nice brown color. The mix goes into the crockpot with water and is cooked on low for 8 to 12 hours. If there is any fat left over from roasting I freeze it for making roux. Later, I add big chucks of onion, celery, carrot and bay leaf to the broth and let it cook on low until the carrot is mushy. I will during the last hour I will sometimes add garlic and fresh herbs like parsley, rosemary, thyme, sage etc.

[Osh]

Ya!
Looks like everyone is having fun in this thread.
Some really smart gals in here.
I look at their ideas and recipes and marvel.
There really isn't much difference between them
and an old Gorilla such as myself except that
While the gals take pride in creating wonderful
culinary delights whereas I concentrate on going
from favorite to favorite even if that fav is the
same as cooked the last time.
Heheh. I look for a familiar taste and go for it.
I'm happy in that with an occasional exception.
My forte is grab and throw.
I put out these recipes I never follow myself.
Since I trimmed back 90 percent of my meat
intake I have no use anymore for a crock pot.
I just like to get in here and mess around.
Heheh
Have fun folks.
Train

Hey....go clean that thing up and while its drip drying check these out:

Crock Pot Meatless Pasta Recipes (http://crockpot.cdkitchen.com/recipes/cat/57/0.shtml)

13 recipes in Crockpot: MEATLESS (http://www.recipezaar.com/cookbook.php?bookid=122011&ls=a)

MEATLESS AND VEGETARIAN CROCKPOT RECIPES (http://busycooks.about.com/library/recipes/blcrockmeatless.htm)

..and Train, this next one only has one recipe for CP, but loaded with meatless recipes otherwise...just thought I'd throw that in...:D

Veggie Meals Made Easy
(http://cheapvegetarianmeals.cheapfamilymeals.info/tasty-vegetarian-recipes/)

Hope this helps.

[Osh]

I love to make chicken stock in the crock pot because I don't have to baby it.

When I have saved up enough chicken bones in the freezer I roast them (along with some meaty legs or thighs) until they reach a nice brown color. The mix goes into the crockpot with water and is cooked on low for 8 to 12 hours. If there is any fat left over from roasting I freeze it for making roux. Later, I add big chucks of onion, celery, carrot and bay leaf to the broth and let it cook on low until the carrot is mushy. I will during the last hour I will sometimes add garlic and fresh herbs like parsley, rosemary, thyme, sage etc.

..thanks I just copied this one down...and 'roast'em' first eh...ok..ten four!

[Osh]

...I cut the cornstarch to zero and made gravy by adding a little more of the Tomes beef paste I've told you about before...But I have this bunch of butternut squash from the garden, and I used at least some of it.:D

Also, apparently we are having a shortage of powdered mustard....none in any of the stores...is there a substitute? I just left it out of the recipe.

Fireside Beef Stew

1-1/2 pounds boneless beef chuck pot roast
1 pound butternut squash, peeled, seeded, and cut into
1-inch pieces
(about 2-1/2 cups)
2 small onions, cut into wedges
2 cloves garlic, minced
1 14-ounce can reduced-sodium beef broth
1 8-ounce can tomato sauce
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground allspice
2 tablespoons cold water
4 teaspoons cornstarch
1 9-ounce package frozen Italian green beans

Trim fat from meat. Cut meat into 1-inch pieces. Place
meat in a 3- 1/2- to 4-1/2-quart slow cooker. Add
squash, onions, and garlic. Stir in beef broth, tomato
sauce, Worcestershire sauce, dry mustard, pepper, and
allspice.

Cover and cook on low-heat setting for 8 to 10 hours
or on high-heat setting for 4 to 5 hours.

If using low-heat setting, turn to high-heat setting.
In a small bowl, combine cold water and cornstarch.
Stir cornstarch mixture and green beans into mixture
in slow cooker. Cover and cook about 15 minutes more
or until thickened.

[lorna-organic]

Yes, Osh, you can substitute any type of prepared mustard your like for powdered mustard. You need a larger quantity, however, because prepared mustard is diluted with water.

[Osh]

Yes, Osh, you can substitute any type of prepared mustard your like for powdered mustard. You need a larger quantity, however, because prepared mustard is diluted with water.

ty lorna...I noticed the local grocer now has powdered mustard again, and oddly enough its the same price as all the other spices....3.95 $/oz....phew and if you are interested, that Fireside Stew recipe was delicious.

[Osh]

....beats microwave mac and cheese by a long shot, and I got this in my email this morning..I got no idea who Heidi is, but thanks Heidi

Cheddar Spirals

"Our kids just love this and will sample a spoonful right from the
slow cooker when they walk by," says Heidi. "Sometimes I add cocktail sausages, sliced Polish sausage or cubed ham to the cheesy pasta for a hearty all-in-one dinner."

1 package Spiral pasta (16 ounces)
2 cups half-and-half cream
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup butter melted
4 cups Shredded cheddar cheese (16 ounces)

Cook pasta according to package directions; drain. In a 5-qt. slow
cooker, combine the cream, soup and butter until smooth; stir in the
cheese and pasta. Cover and cook on low for 2-1/2 hours or until
cheese is melted.

[florin]

I use my dutch oven for this but this is one I think after browning the short ribs you could also put in a slow cooker and cook.

Short Rib Bourguignonne

Rub:
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
3 to 4 pounds beef short ribs, cut into thirds
3 to 4 tablespoons unsalted butter
1/2 cup bacon lardoons, diced (thick sliced bacon)
2 large white onions, sliced
4 shallots, quartered
1 pound mushrooms
1 cup celery, diced
1/2 cup carrots, diced
2 cups red wine or half bottle
4 cups beef stock or to cover

Preheat oven to 350 to 375 degrees F.

Combine flour, paprika, cayenne pepper and black pepper in a bowl. Add the short ribs, coating them lightly in the flour mixture.

In a large Dutch oven or deep oven-proof pot over medium heat, melt butter until golden. Add the ribs, shaking off any excess flour. Sear the meat until brown, moving the ribs around covering them with the butter. In the same pot, saute the bacon for 2 to 3 minutes then add the onions, shallots, mushrooms, celery and carrots and saute until golden. Deglaze the pan with the red wine, adding a little at a time. Let reduce over high heat for 1 minute. Add the rest of the wine and beef stock, and bring to a simmer. Once the liquid has come to a simmer, cover, and cook in the oven for 2 to 3 hours. Taste and adjust seasoning.

[bellzeybubba]

Trying a new recipe for chuck roast today. From here: http://www.tammysrecipes.com/easy_chuck_roast

I rubbed the roast down good with a spice mix that was 1 part ground cardamon, 2 parts ground black pepper, and 2 parts garlic powder. Poured 1/2 cup soy sauce over it, half on each side, rubbed it in a bit. It's been in the crock pot all day and it smells heavenly. I've never tried cardamon in a beef dish before, very excited to try it. I think I'm going to make saffron mashed potatoes to go with :)

Edit: and the verdict is... good, but I will modify next time. The meat turned out with the texture of corned beef, which was a good thing, but it was quite salty. Next time I will use half as much soy sauce diluted with water or wine, and will also lower the proportion of cardamon - it wasn't overpowering, but would be better with a little less.

[Imp]

A crock pot is one of the best ways to cook roast down to super tender for shredd beef tacos- also a good way to cook the beef tongue after peeling, again, makes awesome tacos and so tender.

[Osh]

...seems to me I've gotten Bloody Mary's on breasts before, but don't think it was intentional


Bloody Mary Chicken
4 skinless, boneless chicken breast halves
1 (32 ounce) bottle bottled Bloody Mary mix

Wash, skin and remove fat from chicken breasts and place in a slow cooker.
Pour Bloody Mary mix over the chicken breasts, turn slow cooker to low and cook on low for 8 hours.

[Susie]

Crockpots are very difficult to find in France...but I did it. I imported one from England.

Tonight's dinner is chicken. One old boiling hen, carrots, celery, leeks, onion, garlic, bay, thyme, parsley, peppercorns, cloves, salt and pepper, water to cover....we eat the meat with the vegetables and buttered boiled parslyed potatoes along with coarse salt and Dijon mustard. The leftovers and the broth will be eaten later after some vermicelli pasta has been added.

Sometimes I also put in a chorizo sausage or a thumb of ginger. The French make this by first stuffing the chicken with a ground pork stuffing.

[melodyelf]

I'm hoping Santa (aka my husbad) will get us a slow-cooker for Yule this year.

[lorna-organic]

I saw some on sale the other day, Melody! :)

[melodyelf]

I saw some on sale the other day, Melody! :)

cool! I'm just hoping he has enough money left to get one after he gets all the stuff for the kids.

[lorna-organic]

They were $20 at Kroegers for the medium size.

[Susie]

Here's another recipe for you from a friend from Australia...

Fry chicken pieces and put them into the crockpot, sprinkle on an envelope of dry onion soup mix, pour a liter of apricot nectar over this, cook.

I find this a bit sweet, so I add other vegetables, too....potatoes, celery, onion...

[camochef]

Crockpots are very difficult to find in France...but I did it. I imported one from England.

Tonight's dinner is chicken. One old boiling hen, carrots, celery, leeks, onion, garlic, bay, thyme, parsley, peppercorns, cloves, salt and pepper, water to cover....we eat the meat with the vegetables and buttered boiled parslyed potatoes along with coarse salt and Dijon mustard. The leftovers and the broth will be eaten later after some vermicelli pasta has been added.

Sometimes I also put in a chorizo sausage or a thumb of ginger. The French make this by first stuffing the chicken with a ground pork stuffing.

Susie,
Enameled cast iron dutch ovens work just as well as crockpots/slow cookers and you have two of the best made right there in France. Le Creuset and Staub are two premium makers and this time of the year I prefer using the enameled cast iron dutch ovens over the crockpots/slow-cookers, which I prefer to use during warmer weather. Both are a neccesity in the kitchen and can make many a gourmet tasting meal. Although I must admit that my stuffed cabbage always seems to get done in the dutch oven no matter what time of the year I make it.
Good luck with your new acquisition and I hope you get as much enjoyment out of yours as I do from mine!
Camo

[Susie]

Thank you, Camochef....but the crockpot can be turned on and left all day if I happen to be out. I do use the heavy dutch ovens (I have a beautiful green one from the sixties) in the woodburner oven during the winter.

[Penny]

I use my crockpot alot in the winter, it always smells so good in the house too.

[chickweed]

I put baby back ribs in the crock pot night before last with brown sugar and Mexican beer and slow cooked them until the meat was falling off the bone. Then I put the whole thing out in the cold until I could skim the fat. Put the meat, dry, in foil lined pan, slathered it in my favorite bbq sauce, covered it in foil and put in a 250 degree oven for a couple of hours - uncovered it for 30 minutes - wow!

[Osh]

Here's one somebody sent me in the email...seems to work better on the "slow" setting and time...love this one...

Country Style Scalloped Potatoes

6 medium potatoes, thinly sliced
1 large onion, thinly sliced
1 cup cheddar cheese, shredded
1/2 cup fresh Italian parsley, minced
10 button mushrooms, thinly sliced
1/2 cup milk
1/2 cup butter, melted
1/2 teaspoon paprika
1/2 tsp black pepper
1/2 teaspoon salt
DIRECTIONS
Lightly grease the stoneware. Alternate layers of potatoes, onions,
cheese, parsley and mushrooms in the stoneware. In a small bowl, combine
the milk, butter, paprika, pepper and salt. Pour this mixture over the
ingredients in the slow cooker. Cover cook on Low for 7 to 9 hours or on
High for 3 to 4 hours.

[melodyelf]

Santa (my hubby) picked up a crockpot for me! now I just have to wait till we open presents on Yule before I can use it. at least it's not long to wait, we open presents on the 21st. which recipe to try out first? hmmmm...

[lorna-organic]

You'll have to do a little experimenting to know exactly how they work. But I guarantee you will soon be hooked on your new crock pot, Melody. :) There are lots of crock pot recipes on line. SouthernCooking.com is one of the main crock pot Web sites. I think Idig even has a dedicated thread.

[chickweed]

DH loves crock pots so much he has a collection and I already had 3 in various sizes. We have everything from tiny to huge, round, oval, and rectangular. At last count we had 14. Hubs loves to cook for crowds and events and I used to have a lot of parties, so they are well used!

[springfever]

Important hint: When using a crockpot, pull it to the edge of your counter so that the cord hangs free and does NOT lay on the counter. I had a rather unpleasant experience with the cord overheating. Had it been hanging down it would not have caused damage by the time I caught it.
This thread reminds me of happy times when we were younger and both working and we'd start things in the cp before going to work and finish when we got home. One of the easiest was putting a whole chicken in the cp with Italian herbs. Then when you get home take the chicken out of the cp, put the broth in a pan and when it is bubbling , pinch biscuits in for dumplings. voila, chicken and dumplings!

[lorna-organic]

Melody has children, Spring. She should not leave the cord dangling over the edge of the counter. A child might encounter the cord, or play with it, causing the crock pot to spill which could result in a burned child.

[w8in4dave]

Well this is a nice thread ... I love our crock pot , a friend of ours got it for us for a gift for our cabin, it is a camo crock.. LOL We have a smaller one (older than dirt) the crock doesn't come out and it is alot smaller .. I'd like the small one better if the crock came out..

[camochef]

Like Chickweed I have quite a large assortment of crockpots and slow-cookers to say nothing of enamled cast iron dutch ovens. But not one of them is in Camo. Where did you come up with such a desirous item? I need to find one!
Camo

[lovetheland]

I recently bought a new smaller 2-3.5 qt. cp to make the popular cp steel cut oats recipes you find on the Internet. Put it all together the night before: 4 c. water, 1 c. steel cut oats, and whatever. I add cut up dates, raw pumpkin seeds, sliced almonds. Dried cranberries are good. Whatever you want for nuts and berries. Can add honey or agave nectar. Put in when you go to bed and it's ready in the AM. Suppose to spray the inside with a cooking spray but it still seems to stick a little. Not a real problem.

Another good recipe that came with the CP is following. I like to put one of our home grown Cornish X Rocks chicken breasts in and my home canned tomatoes! If juicy, just take out everything when it is done, add the pasta to the juice and cook until done. That pasta soaks up the tomato juice and it is yummy whe you serve it all together.

Chicken Cacciatore

Serves 3-4

1 onion, thinly sliced
1-2 1/2 lb. chicken breasts/thighs skinned
1-2 cups chopped fresh or canned tomatoes
Salt & Pepper
2 cloves garlic, minced
½ c. dry white wine/broth
1 ½ T capers
10 pitted Kalamata olives coarsely chopped
½ bunch parsley/basil stemmed & chopped
Cooked pasta

Place sliced onion in CP & cover w/chicken
In another bowl stir together tomatoes, salt, pepper, garlic, wine. Pour over chicken.
Cover & cook on Low:5-6 hours/High: 3-4 hours.
Stir in capers, olives & fresh herbs just before serving over the pasta. Increase cooking time if bones in chicken.

Happy Holidays!

[lovetheland]

The steel cut oats recipe makes enough for two days for 2. Just store it in the frig and reheat in the microwave the next morning.

[w8in4dave]

Like Chickweed I have quite a large assortment of crockpots and slow-cookers to say nothing of enamled cast iron dutch ovens. But not one of them is in Camo. Where did you come up with such a desirous item? I need to find one!
Camo

Like I said we got it as a gift..I will have to ask them , I would assume they got it at Cabelas, we are only about 10 mins from there.. But I will ask them when I see them and find out.. If I had my camera I'd take a pic for ya, It is nice it has a pouch carrier thing to carry it to partys and such..

[camochef]

w8in,
Thanks! I have a nice pork roast going in one of my 6 qt as we speak, but I just know it would be even better in a camo crockpot!
That's camo crockpot not crackpot camo!
Enjoy, I have to go bake some bread.
Camo