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KS, USA
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Posted: 10/18/2011 9:34:11 PM EDT
[#1]
tonight I made pork tacos
1 pork butt 1 bottle of chipotle lime marinade from Kroger Cook 8 hrs on low Pull the pork and put it back in the crock for half hr top tacos with pico de gallo, guac, monterey jack, cilantro last week I made buffalo chicken sandwiches about an inch of Franks red hot (or other buffalo sauce) in the bottom of crock 1 pack of ranch seasoning half stick butter Cook on low for 8 hrs Pull chicken, put it back in the crock for a half hour Put on hoagies with provolone cheese dont make too much of this one. I couldn't eat it any more buffalo anything after my 5th sandwich. Couple nights ago I made Meatloaf. 1.5 lbs ground chuck 2 eggs 1 onion 1 green pepper Worchestershire sauce Mix all ingredients into a loaf of meat. Put loaf of meat in crock on low for 8 hrs. Pour off grease as you see fit throughout the day. Earlier this week I found a cornbread recipe for the crockpot. Also found cobbler and stuff like that. |
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Posted: 10/18/2011 9:46:42 PM EDT
[#2]
Cornbread in a crock pot?
Do tell.  |
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Posted: 10/19/2011 9:24:16 AM EDT
[#3]
Originally Posted By Gopher: Cornbread in a crock pot? Do tell. There's probably a recipe for that in here somewhere... http://nikibone.com/recipe/crockpot.html  |
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KS, USA
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Posted: 10/19/2011 11:21:31 PM EDT
[#4]
Originally Posted By Gopher:
Cornbread in a crock pot? Do tell. Corn Bread I was talking about this with my brother cause I was equally intrigued when I saw this. He said "duh, crockpot is a fancy dutch oven" |
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Posted: 10/20/2011 2:08:08 AM EDT
[Last Edit: GLHX2112]
[#5]
Sweet and Savory Chicken (Made this tonight after finding recipe in one of my cook books, I adapted it from oven version, and by adapting, I mean I just browned the chicken first, then tossed in crock pot)
- 2lbs chicken, Browned (I used boneless skinless breasts and thighs) I browned the chicken in a non-stick skillet with no oil. - 1 pkg dry onion soup mix - 8 oz (Half bottle) French Dressing - 1 can cranberry sauce with whole cranberries After browning chicken (heck, next time, I'm not going to brown it, just to see what happens), put it in crock pot. Mix other ingredients in bowl, then pour over chicken. Cover, and cook the shit out of it. You crock settings may vary, so just cook it till it's done to your liking. I think this would do well on low for 6 or 7 hours if you needed to set it and hit the road or something. I cooked mine on high for 4 hours, it was done then, but, I set the crock on Low and let it go for another hour because I had stuff to do. I made some rice and had that on the side. I loved this recipe ! I'm not a huge sweet & sour fan, but this is not as sweet as you would think, and just the right amount of tangy. I will be making this again. Next time I make it I may throw some rice or veggies or both in towards the end. You could also serve this over egg noodles. Screw it, next time, I'm using pork chops! And after that, I will try a pork loin, or turkey. 
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Posted: 10/20/2011 3:45:20 AM EDT
[#6]
Anyone do dry beans (pintos, navy beans, etc) in the slow cooker? If so, how?
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Posted: 10/20/2011 4:49:34 AM EDT
[Last Edit: golfroot]
[#7]
2 pounds of dry large lima beans
1 stick butter 1 ham bone with some meat left on it Tony Cachere's cajun seasoning to taste ETA: Fill the crock pot with water to the top, cause the beans will fill it up when they soak up the water. I have a big ass crock pot, and the beans always try to crawl out of the top. Cook on low until done. The longer they cook, the better they taste. Serve with cornbread and chopped onion My Dad hated butter beans for 79 years. Two years ago, he tasted these and can't get enough of them. ETA2: I really don't like my crock pot. It only has "High, Low, and Keep Warm" settings. I used to have one that had a rheostat on it, letting me choose infinite settings. If anyone has a line on a current production crock pot with a rheostat on it, please let me know. |
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Posted: 10/20/2011 12:55:59 PM EDT
[Last Edit: Gopher]
[#8]
Originally Posted By Brundoggie: Anyone do dry beans (pintos, navy beans, etc) in the slow cooker? If so, how? Pinto beans in a crock pot 3 cups picked and washed pinto beans and cover with about three inches of water. 1 tsp salt 1 tsp fresh cracked pepper 1 tsp garlic powder 1 TBSP chili powder 2 TBSP dry minced onion 1/2 pound diced bacon or 3 TBSP bacon drippings (you do still keep bacon drippings around to cook with, right? ) Cook on high for the first hour and then on low for at least 4 more hours. |
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Posted: 10/22/2011 8:06:33 AM EDT
[Last Edit: USMARINE1108]
[#9]
Originally Posted By m00ler03:
Originally Posted By m00ler03:
well, i must say, this was very good Originally Posted By Zedhead:
A cheap meal we make once every 2 weeks or so: Italian Cream Cheese Chicken Chicken breasts Package of Italian Dressing Block of cream cheese Cream of chicken soup Onion (if you have one, don't need it) Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more. Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge. gonna try this today, will let you know how it was later.
added a can of cream of mushroom to it. 
had it over buttered egg noodles, will try it on rice with the leftovers.. How many chicken breasts did you use and did you cook it first? I've got it in the crock pot now, I didn't cook the chicken first and cut 2.2lbs of chicken breasts (3 of them) up into kid sized chunks. (I didn't add the cream of mushroom) I didn't think about this until I had it all in the crock pot. 
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Posted: 10/22/2011 11:54:06 AM EDT
[#10]
Originally Posted By USMARINE1108: Originally Posted By m00ler03: Originally Posted By m00ler03: well, i must say, this was very good Originally Posted By Zedhead: A cheap meal we make once every 2 weeks or so: Italian Cream Cheese Chicken Chicken breasts Package of Italian Dressing Block of cream cheese Cream of chicken soup Onion (if you have one, don't need it) Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more. Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge. gonna try this today, will let you know how it was later. added a can of cream of mushroom to it. had it over buttered egg noodles, will try it on rice with the leftovers.. How many chicken breasts did you use and did you cook it first? I've got it in the crock pot now, I didn't cook the chicken first and cut 2.2lbs of chicken breasts (3 of them) up into kid sized chunks. (I didn't add the cream of mushroom) I didn't think about this until I had it all in the crock pot. I did not cook the chicken 1st. I suppose if you want it to have a nice brown skin, you will want to brown it 1st. |
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Posted: 10/22/2011 6:05:52 PM EDT
[#11]
Originally Posted By USMARINE1108: i had 3 pretty good sized chicken breasts, and no, didnt cook them first, nor cut them up, after 6-7 hours in the crockpot, they turned out perfect.Originally Posted By m00ler03: Originally Posted By m00ler03: well, i must say, this was very good Originally Posted By Zedhead: A cheap meal we make once every 2 weeks or so: Italian Cream Cheese Chicken Chicken breasts Package of Italian Dressing Block of cream cheese Cream of chicken soup Onion (if you have one, don't need it) Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more. Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge. gonna try this today, will let you know how it was later. added a can of cream of mushroom to it. had it over buttered egg noodles, will try it on rice with the leftovers.. How many chicken breasts did you use and did you cook it first? I've got it in the crock pot now, I didn't cook the chicken first and cut 2.2lbs of chicken breasts (3 of them) up into kid sized chunks. (I didn't add the cream of mushroom) I didn't think about this until I had it all in the crock pot. dont need cream of mushroom, but i thought it would be good. |
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Posted: 10/22/2011 8:15:23 PM EDT
[Last Edit: USMARINE1108]
[#12]
Originally Posted By metalsaber:
Originally Posted By USMARINE1108:
Originally Posted By m00ler03:
Originally Posted By m00ler03:
well, i must say, this was very good Originally Posted By Zedhead:
A cheap meal we make once every 2 weeks or so: Italian Cream Cheese Chicken Chicken breasts Package of Italian Dressing Block of cream cheese Cream of chicken soup Onion (if you have one, don't need it) Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more. Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge. gonna try this today, will let you know how it was later.
added a can of cream of mushroom to it.
had it over buttered egg noodles, will try it on rice with the leftovers.. How many chicken breasts did you use and did you cook it first? I've got it in the crock pot now, I didn't cook the chicken first and cut 2.2lbs of chicken breasts (3 of them) up into kid sized chunks. (I didn't add the cream of mushroom) I didn't think about this until I had it all in the crock pot.
I did not cook the chicken 1st. I suppose if you want it to have a nice brown skin, you will want to brown it 1st. Originally Posted By m00ler03:
Originally Posted By USMARINE1108:
i had 3 pretty good sized chicken breasts, and no, didnt cook them first, nor cut them up, after 6-7 hours in the crockpot, they turned out perfect.
Originally Posted By m00ler03:
Originally Posted By m00ler03:
well, i must say, this was very good Originally Posted By Zedhead:
A cheap meal we make once every 2 weeks or so: Italian Cream Cheese Chicken Chicken breasts Package of Italian Dressing Block of cream cheese Cream of chicken soup Onion (if you have one, don't need it) Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more. Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge. gonna try this today, will let you know how it was later.
added a can of cream of mushroom to it.
had it over buttered egg noodles, will try it on rice with the leftovers.. How many chicken breasts did you use and did you cook it first? I've got it in the crock pot now, I didn't cook the chicken first and cut 2.2lbs of chicken breasts (3 of them) up into kid sized chunks. (I didn't add the cream of mushroom) I didn't think about this until I had it all in the crock pot.
dont need cream of mushroom, but i thought it would be good. Thanks for the replied guys. It turned out great! For the record, I used boneless/skinless chicken breasts and cut them into 3/4" cubes. Worked great and it was even better with a little cheese on top. |
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Posted: 10/22/2011 11:48:56 PM EDT
[Last Edit: Brundoggie]
[#13]
Originally Posted By Gopher:
Originally Posted By Brundoggie:
Anyone do dry beans (pintos, navy beans, etc) in the slow cooker? If so, how? Pinto beans in a crock pot 3 cups picked and washed pinto beans and cover with about three inches of water. 1 tsp salt 1 tsp fresh cracked pepper 1 tsp garlic powder 1 TBSP chili powder 2 TBSP dry minced onion 1/2 pound diced bacon or 3 TBSP bacon drippings (you do still keep bacondrippings around to cook with, right? ) Cook on high for the first hour and then on low for at least 4 more hours. I made a smaller version of this yesterday with a few additions of my own and it came out great! Thanks, Gopher! |
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Posted: 10/23/2011 1:45:18 AM EDT
[Last Edit: Bubbles]
[#14]
Originally Posted By Zedhead:
A cheap meal we make once every 2 weeks or so: Italian Cream Cheese Chicken Chicken breasts Package of Italian Dressing Block of cream cheese Cream of chicken soup Onion (if you have one, don't need it) Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more. Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge. Wow! Made it this past week except I used a hotter spice mixture than Italian dressing, and it came out great with some boiled potatoes on the side. ETA: And whoever said the leftovers are even better on the second day is correct.
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Posted: 10/23/2011 8:46:17 PM EDT
[#15]
Originally Posted By Gopher:
Originally Posted By Brundoggie:
Anyone do dry beans (pintos, navy beans, etc) in the slow cooker? If so, how? Pinto beans in a crock pot 3 cups picked and washed pinto beans and cover with about three inches of water. 1 tsp salt 1 tsp fresh cracked pepper 1 tsp garlic powder 1 TBSP chili powder 2 TBSP dry minced onion 1/2 pound diced bacon or 3 TBSP bacon drippings (you do still keep bacondrippings around to cook with, right? ) Cook on high for the first hour and then on low for at least 4 more hours. This was very good. I used pepper bacon instead of adding pepper served with Corn bread and Steamed Bacon green beans. Thank you for the recipe. |
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Posted: 10/23/2011 10:05:09 PM EDT
[Last Edit: GLHX2112]
[#16]
I wonder if it's possible to pull off a chicken pot pie recipe, with crusty pie goodness, in a slow cooker? Hmmmmmmmmmm
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Posted: 10/24/2011 4:03:43 AM EDT
[#17]
Originally Posted By GLHX2112:
I wonder if it's possible to pull off a chicken pot pie recipe, with crusty pie goodness, in a slow cooker? Hmmmmmmmmmm Probably not if you want a flaky crust, that would require higher heat from the top than the crockpot can provide. |
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KS, USA
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Posted: 10/24/2011 12:00:06 PM EDT
[#18]
Originally Posted By Brundoggie:
Originally Posted By GLHX2112:
I wonder if it's possible to pull off a chicken pot pie recipe, with crusty pie goodness, in a slow cooker? Hmmmmmmmmmm Probably not if you want a flaky crust, that would require higher heat from the top than the crockpot can provide. All the chicken pot pie recipes I've found are for the filling and they suggest biscuits to go with |
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Posted: 10/24/2011 12:37:16 PM EDT
[#19]
Originally Posted By tveddy:
Originally Posted By Brundoggie:
Originally Posted By GLHX2112:
I wonder if it's possible to pull off a chicken pot pie recipe, with crusty pie goodness, in a slow cooker? Hmmmmmmmmmm Probably not if you want a flaky crust, that would require higher heat from the top than the crockpot can provide. All the chicken pot pie recipes I've found are for the filling and they suggest biscuits to go with I wonder if you could do the filling in the crock, remove it, lay the pie dough on top and throw it in the oven. I've browned meat and bones in the oven right in the crock, and then into the cooker - also cuts down on time because of no warmup. |
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Posted: 11/3/2011 11:37:47 AM EDT
[#20]
Tried this the other day, I substituted a 3lb arm roast, and cut the ingredients in 1/2, put it on a lightly pan fried tortilla shell topped with lettuce, tomato, and sour cream.
SLOW COOKED MEXICAN SHREDDED BEEF Ingredients * 5 pounds chuck roast * 3 cloves garlic, crushed * 1 tablespoon paprika * 1 tablespoon celery salt * 1 tablespoon garlic powder * 1 tablespoon dried parsley * 1/2 tablespoon ground black pepper * 1/2 tablespoon chili powder * 1/2 tablespoon cayenne pepper * 1/2 teaspoon seasoned salt * 1/2 teaspoon mustard powder * 1/2 teaspoon dried tarragon * 4 fluid ounces beer * 1 1/2 tablespoons Worcestershire sauce * 4 tablespoons hot pepper sauce * 2 teaspoons liquid smoke flavoring * 1 large onion, chopped * 1 green bell pepper, chopped * 2 jalapeno chile peppers, chopped Directions 1. Using a sharp knife, poke several 1 inch deep holes in the roast. Insert the garlic slivers into the holes. 2. In a small bowl, combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chili powder, cayenne pepper and seasoned salt. Mix together well and rub over the meat. 3. In a separate small bowl, combine the beer OR cola, Worcestershire sauce, hot pepper sauce and liquid smoke and mix well. Place the roast in a slow cooker and pour this mixture over the meat. 4. Add the onion, green bell pepper and jalapeno chile peppers to the slow cooker. 5. Cook on low setting for 10 hours, or more, if desired. |
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AZ, USA
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Posted: 11/4/2011 3:11:18 PM EDT
[Last Edit: my65pan]
[#21]
1 lb dried pinto beans, rinsed, sorted, and soaked overnight
1 lb bacon, I like to buy the package of ends and pieces. 1 large onion chopped 3-4 chopped yellow peppers (sometimes I substitute canned jalapeno rings) 1 14.5 oz can stewed tomatoes 1 8 oz can tomato sauce 1 tsp cumin 1 tsp oregano 1 tsp thyme 1/2 tsp black pepper 1 or 2 cans chicken broth to cover everything Mix it all up, cook on low for 6 hours or until beans are tender. |
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Posted: 11/4/2011 10:58:58 PM EDT
[#22]
Originally Posted By my65pan:
1 lb dried pinto beans, rinsed, sorted, and soaked overnight 1 lb bacon, I like to buy the package of ends and pieces. 1 large onion chopped 3-4 chopped yellow peppers (sometimes I substitute canned jalapeno rings) 1 14.5 oz can stewed tomatoes 1 8 oz can tomato sauce 1 tsp cumin 1 tsp oregano 1 tsp thyme 1/2 tsp black pepper 1 or 2 cans chicken broth to cover everything Mix it all up, cook on low for 6 hours or until beans are tender. how much canned Jalapeno ? |
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AZ, USA
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Posted: 11/5/2011 9:42:24 AM EDT
[#23]
Originally Posted By GLHX2112:
Originally Posted By my65pan:
1 lb dried pinto beans, rinsed, sorted, and soaked overnight 1 lb bacon, I like to buy the package of ends and pieces. 1 large onion chopped 3-4 chopped yellow peppers (sometimes I substitute canned jalapeno rings) 1 14.5 oz can stewed tomatoes 1 8 oz can tomato sauce 1 tsp cumin 1 tsp oregano 1 tsp thyme 1/2 tsp black pepper 1 or 2 cans chicken broth to cover everything Mix it all up, cook on low for 6 hours or until beans are tender. how much canned Jalapeno ? 1/4 cup or so, more if you like it spicy. |
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Posted: 11/5/2011 1:48:15 PM EDT
[#24]
sweet, I will give that Pinto Bean recipe a shot this week, picking up missing ingredients today.
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AZ, USA
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Posted: 11/5/2011 2:07:01 PM EDT
[#25]
Originally Posted By GLHX2112:
sweet, I will give that Pinto Bean recipe a shot this week, picking up missing ingredients today. Let me know what you think. Every once in a while I double this recipe and take it to work, along with a big box of saltines. I plug it in when I arrive and by lunchtime the shop smells fantastic and my coworkers are lined up.
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Posted: 11/5/2011 2:12:52 PM EDT
[#26]
Taggage.
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Posted: 11/14/2011 11:06:33 AM EDT
[#27]
I know this will be heresy, but does anyone cook BBQ Spare Ribs in the crock pot? If so, care to share a recipe and cooking times?
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Posted: 11/14/2011 6:15:04 PM EDT
[#28]
Originally Posted By metalsaber:
I know this will be heresy, but does anyone cook BBQ Spare Ribs in the crock pot? If so, care to share a recipe and cooking times? I do with babybacks. I use a dry rub and stand the ribs on end, cook on Hi for an hour and then Lo for 4 or 5 hours. I then finish on the grill at maybe 5 minutes per side just to crisp it up a bit. I prefer a vinegar based sauce but I've also used tomato based but only once the ribs are on the grill. No sauce while they are in the slow cooker. |
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Posted: 11/22/2011 9:37:59 AM EDT
[Last Edit: Coltcrazy]
[#29]
Just threw this in a half hour ago-cooking it in low, think it will be delicious-
Taco Chili Yes Zhukov, it has beans in it.
ETA-Turned out really good. Highly recommended.
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Posted: 11/27/2011 4:51:05 PM EDT
[Last Edit: golfroot]
[#30]
Can't remember if I've already posted this in here, but here's a copypasta of my short lived thread on Cajun Butterbeans.
Kat is my sister in law. Chuck is her husband. Chuck LOVES my butterbeans, but they give him terrible (wonderful?) gas. 
Originally Posted By golfroot:
You need: A big crock pot 2# dried large lima beans 1 hambone (Hey, Chuck, I found a chunk of ham in the freezer. I threw it in there for you. )
1 Stick butter (not margarine. We're not making "Margarine Beans", girlfriend) Salt Free and Original Tony Cachere's seasoning Water Start your butter melting in the crock pot. Add Tony Cachere's to taste. http://i518.photobucket.com/albums/u343/golfroot27006/af0c5772.jpg http://i518.photobucket.com/albums/u343/golfroot27006/b1b947eb.jpg Toss a hambone in there. Might want to throw a chunk of ham in there, too. Chuck likes the meat. 
http://i518.photobucket.com/albums/u343/golfroot27006/390519db.jpg Beans, fuck yeah! http://i518.photobucket.com/albums/u343/golfroot27006/eb56b074.jpg But you need to sort through them and pick out the bad beans and gravel, right? When I was a kid, my mother was a "bean counter". She counted every bean, just so she didn't let a bad one get into the pot. Here's my method: Pour about a half pound of beans into the lid of the crock pot, inspect, drink a beer, cull the bad ones, pour the beans into the crock pot. Lather, rinse, get another beer, and repeat. That gives me 4 beers, just sorting beans. That said, this recipe is already a win. http://i518.photobucket.com/albums/u343/golfroot27006/baf14d13.jpg Fill the crock pot up with the rest of the beans. http://i518.photobucket.com/albums/u343/golfroot27006/7ee10a3c.jpg Cover it with water and turn it on its lowest setting. http://i518.photobucket.com/albums/u343/golfroot27006/38021e7c.jpg Don't lift the lid for at least 12 hours unless you see beans floating with their skin all wrinkled up and discolored. If this is the case, your crock pot's running way too hot. Don't worry, the beans will still be edible, just not "melt in your mouth". If they have a smooth texture to their skin, taste the beans and see if they need a little more time. Hopefully, they'll need enough time for you to make a cake of cornbread and chop up some onion. I like mine with a splash of Tabasco or a spoonful of local (fucking smoking hot) chow chow. Hope you enjoy the aftermath. 
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Posted: 11/27/2011 8:18:23 PM EDT
[#31]
Originally Posted By Zedhead:
A cheap meal we make once every 2 weeks or so: Italian Cream Cheese Chicken Chicken breasts Package of Italian Dressing Block of cream cheese Cream of chicken soup Onion (if you have one, don't need it) Cook on low 4-6 hours. The last hour or so pull the chicken out and use a blender stick (or whatever tool) to mix up the sauce well so it is smooth. Put the chicken back in and cook for a little more. Serve over rice. I like lots of ground pepper on mine. I think it tastes even better the next day after it has been in the fridge. We just had this tonight. It was very good. The only addition we did was add some egg noodles about 20 mins before we served. A+
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Posted: 11/30/2011 11:11:49 AM EDT
[#32]
Originally Posted By JLH3:
This is from the Pioneer Woman. I modified the recipe to work in a slow cooker. It's fantastic.
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Posted: 11/30/2011 2:18:20 PM EDT
[#33]
Originally Posted By Ratbelly:
I wonder if this could be done with a pork loin? I've got a couple big ones I need to be using up. [/div] If you like spicy, put a pork loin in a crock pot, douse it with a can of 7 Up, then coat it with salt free Tony Cachere's Cajun Seasoning. If you can't find Tony's, look for Konrico. Be aware that Konrico is loaded up with sodium. Let it roll on low all day. Serve it with your drool and prepare to take your wife or kid's hands off at the elbow if they reach for the leftovers. It's really that fucking good.
Kick me in the ass if I'm wrong.
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Posted: 12/6/2011 7:08:40 PM EDT
[#34]
Italian Beef Sandwich
3-5lb Beef Roast 1 Pkg Dry Au Jus Mix 1 Pkg Italian Dressing Mix 1 Can Beef Broth 1 Tsp Minced Garlic 1/2 Can Water Package of Egg Rolls Swiss Cheese Slices Place all ingredients in crock pot, mix together, put roast in and spoon liquid over the roast. Cook on low for appox 8 hours and serve with a side of Au Jus from the crock. Makes great sandwiches on Egg Rolls w/ Swiss Cheese. Grove |
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Posted: 12/6/2011 7:13:05 PM EDT
[#35]
tag
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Posted: 12/7/2011 7:43:23 AM EDT
[#36]
Originally Posted By Grove: Italian Beef Sandwich 3-5lb Beef Roast 1 Pkg Dry Au Jus Mix 1 Pkg Italian Dressing Mix 1 Can Beef Broth 1 Tsp Minced Garlic 1/2 Can Water Package of Egg Rolls Swiss Cheese Slices Place all ingredients in crock pot, mix together, put roast in and spoon liquid over the roast. Cook on low for appox 8 hours and serve with a side of Au Jus from the crock. Makes great sandwiches on Egg Rolls w/ Swiss Cheese. Grove I might have to try this one. |
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Posted: 12/10/2011 2:10:03 PM EDT
[#37]
Frozen roast beef. I usually get a large roast and cut it into 3rds so I have 3 roasts about 2-2.5# each, vacuum seal it and freeze it.
Place frozen roast in crock pot. add 1 can of cream of mushroom sprinkle 1 package dry onion soup mix on top of that quarter potatoes (4-5 small/medium ones) leaving skin add baby carrots (couple handfuls) cut/chop red onion (not a lot you already have soup mix thats onion) celery (water plant for the crock pot... only good purpose it has) put on low for 8 hours put on high for 4-5 hours Whats left in the pot can be thickened with cornstarch and used for gravy if wanted. (every time for me) Perfect for 2-4 people. No left overs. I LOVE this meal. Make it at least 2-3 times a month. |
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Posted: 12/13/2011 8:42:39 AM EDT
[#38]
Originally Posted By metalsaber: Originally Posted By Grove: Italian Beef Sandwich 3-5lb Beef Roast 1 Pkg Dry Au Jus Mix 1 Pkg Italian Dressing Mix 1 Can Beef Broth 1 Tsp Minced Garlic 1/2 Can Water Package of Egg Rolls Swiss Cheese Slices Place all ingredients in crock pot, mix together, put roast in and spoon liquid over the roast. Cook on low for appox 8 hours and serve with a side of Au Jus from the crock. Makes great sandwiches on Egg Rolls w/ Swiss Cheese. Grove I might have to try this one. Cooking this one tonight for the family. Fingers crossed the family likes it or I'll never hear the end. |
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Posted: 12/13/2011 12:32:49 PM EDT
[#39]
Originally Posted By metalsaber:
Originally Posted By metalsaber:
Originally Posted By Grove:
Italian Beef Sandwich 3-5lb Beef Roast 1 Pkg Dry Au Jus Mix 1 Pkg Italian Dressing Mix 1 Can Beef Broth 1 Tsp Minced Garlic 1/2 Can Water Package of Egg Rolls Swiss Cheese Slices Place all ingredients in crock pot, mix together, put roast in and spoon liquid over the roast. Cook on low for appox 8 hours and serve with a side of Au Jus from the crock. Makes great sandwiches on Egg Rolls w/ Swiss Cheese. Grove I might have to try this one. Cooking this one tonight for the family. Fingers crossed the family likes it or I'll never hear the end.
This sounds good, I'll have to try it after the holidays. |
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Posted: 12/13/2011 12:58:49 PM EDT
[#40]
It certainly smells really good.
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Posted: 12/13/2011 2:03:22 PM EDT
[#41]
dumb question time....
on the lima beans, when you say lowest setting are you talking about low or warm? for 12 hours I am assuming just on warm. need to work on my crock pot skills so far all we do is roasts or beef stew in it |
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Posted: 12/14/2011 7:35:28 AM EDT
[Last Edit: metalsaber]
[#42]
Originally Posted By bigrob88: dumb question time.... on the lima beans, when you say lowest setting are you talking about low or warm? for 12 hours I am assuming just on warm. need to work on my crock pot skills so far all we do is roasts or beef stew in it Since most crock pots don't have a warm setting it should be low. I'm assuming warm is just for keeping the dish at temp vs actually cooking it. |
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Posted: 12/14/2011 10:47:21 AM EDT
[#43]
Originally Posted By metalsaber:
It certainly smells really good. How was it? |
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Posted: 12/14/2011 1:01:10 PM EDT
[Last Edit: metalsaber]
[#44]
Originally Posted By Grove: Originally Posted By metalsaber: It certainly smells really good. How was it? Oooooh it was really good. The only downside is that I brought it over to my parents house and my car smells like Au Jus. I'm not sure if that's a blessing or curse. I'm considering doing it again and possibly putting in egg noodles in with it and possibly some potatoes/carrots for a stew. |
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Posted: 12/15/2011 9:36:09 PM EDT
[#45]
Originally Posted By SR712:
Originally Posted By RN22lr:
I looked to see if something like this was already posted but didn't see it. Italian Pulled Pork 1 Pork Butt (10-14 lbs), cut it off the bone and get rid of the big chunks of fat, I end up cutting off a couple pound of fat. If you don't the final product will be oozing fat. It still will have plenty after the trimming is done. 1-2 packages of Louie's Italian Beef au jus seasoning 1/2 c or less water Throw in crockpot with the bone included (adds tremendous flavor) Cook for 8+ hours on low. 10 hours= better and 12 won't hurt it. http://i599.photobucket.com/albums/tt78/Nurse22lr/Wine%20and%20Food/LouiesItalianBeef.jpg I have to order it online from their website now that we live in Texas but I love this stuff. MSG and all.  This looks promising, to me. How are the peppers that they offer? Do you use them? I have never used their peppers. Sorry about the delayed response. Don't check this thread often enough, I have been working too much.
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Posted: 12/16/2011 10:15:31 AM EDT
[#46]
Does anyone have a good gumbo recipe?
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Posted: 12/18/2011 9:34:54 AM EDT
[#47]
Originally Posted By Grove:
Italian Beef Sandwich 3-5lb Beef Roast 1 Pkg Dry Au Jus Mix 1 Pkg Italian Dressing Mix 1 Can Beef Broth 1 Tsp Minced Garlic 1/2 Can Water Package of Egg Rolls Swiss Cheese Slices Place all ingredients in crock pot, mix together, put roast in and spoon liquid over the roast. Cook on low for appox 8 hours and serve with a side of Au Jus from the crock. Makes great sandwiches on Egg Rolls w/ Swiss Cheese. Grove I've got this in the pot right now. It's looking good already.
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Posted: 12/18/2011 1:02:05 PM EDT
[#48]
Originally Posted By metalsaber:
Originally Posted By Grove:
Originally Posted By metalsaber:
It certainly smells really good. How was it? Oooooh it was really good.
The only downside is that I brought it over to my parents house and my car smells like Au Jus. I'm not sure if that's a blessing or curse.
I'm considering doing it again and possibly putting in egg noodles in with it and possibly some potatoes/carrots for a stew. Genius! Grove |
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Posted: 1/1/2012 3:52:24 PM EDT
[#49]
Tag
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Posted: 1/4/2012 8:25:00 PM EDT
[#50]
Made these tonight. Would be good for a football party.
Buffalo Chicken Sandwiches 5 Chicken Breasts 1 Bottle Hot Wings Sauce Rolls Blue Cheese Add chicken and sauce to pot and cook on low for 6 hours. Shred chicken and let cook a bit more. Assemble sandwich. |
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