RECIPES: Crock Pot/Slow Cooker (Page 1 of 12)
Posted: 7/14/2011 8:28:00 AM EDT
[Last Edit: Zhukov][Edited]
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So, anyone got good crock pot meals/recipes? <This is now the official crock pot/slow cooker recipe thread - Z> |
I bought all this equipment. What do you mean that the dead AREN'T coming back to life?
I like this PP recipe from Sandra Lee (with or without the slaw)...Ingredients
Spicy Coleslaw:
DirectionsPlace onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up. In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours. Remove pork and let rest for 5 to 10 minutes. For the coleslaw: |
Those are my principles, and if you don't like them...well, I have others. -- Groucho Marx
I live with fear and danger everyday, but sometimes I leave her behind and go skydiving.
I live with fear and danger everyday, but sometimes I leave her behind and go skydiving.
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Also, get the corned beef package with spices from the meat section. Add chopped onions, carrots & cabbage to the cooker. Add the beef & spice package. Top off with a water/apple juice mixture. Low for 6-8 hours. Voila! - Corned beef & cabbage. |
Those are my principles, and if you don't like them...well, I have others. -- Groucho Marx
I live with fear and danger everyday, but sometimes I leave her behind and go skydiving.
I live with fear and danger everyday, but sometimes I leave her behind and go skydiving.
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Soak pinto beans overnight in crock pot. In the morning add a slab of ham cut into pieces. Turn on low. By dinner time you have perfect beans and ham. Serve with corn bread, salt, and pepper. I've known some people to chop up some onion and add it when serving, but I've never cared for it. |
Do it cheap. Do it fast. Do it right. Pick two.
desperta ferro
desperta ferro
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Originally Posted By bigsapper:
Remove pork and let rest for 5 to 10 minutes. While the pork is resting, pour all of the liquid/fat out of the crock pot. Then, after the pork has rested, pull/shred/chop it up, and put it back in the crock pot. Pour a cup or two of your favorite BBQ sauce all over the pork, in the crock pot. Cook it on low for a while longer. Then, all you have to do, is scoop the pork out the crock pot, and put it on a bun. Self serve pulled pork sandwiches. 
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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. |
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Originally Posted By Zedhead: A cheap meal we make once every 2 weeks or so: 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 mis 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. Sounds good. Wonder what that would taste like over buttered noodles? |
I bought all this equipment. What do you mean that the dead AREN'T coming back to life?
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1-London Broil (2lb)
1-Pkg Italian Dressing 1-Pkg Ranch Dressing 1-Pkg Brown Gravy 1 1/2 Cup of water (warm makes mixing the powdered dressings easier) Add this all into your crock pot, set it to low heat, and let it go. 6 hours later and you have a delicious meal. My minor contribution to the cause. |
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Originally Posted By swoop411: 1-London Broil (2lb) 1-Pkg Italian Dressing 1-Pkg Ranch Dressing 1-Pkg Brown Gravy 1 1/2 Cup of water (warm makes mixing the powdered dressings easier) Add this all into your crock pot, set it to low heat, and let it go. 6 hours later and you have a delicious meal. My minor contribution to the cause. I found a similar recipe on food.com: Pot Roast – Easy Slow CookerIngredients
Directions
Here's my review I posted: I've tried various crock pot recipes for pot roast, and this one tastes pretty much as good as any of them, but takes the least amount of effort. Thankfully I read a few of the previous reviews that said to go easy on the dressing, and I did as well. My grocery store had 1.5oz packets of brown gravy, 1oz packets of ranch, and 3/4oz packets of Italian seasoning, and I think it turned out just about right with that mix. The ranch gave it a slightly tangy taste, somewhat unusual for brown gravy but not bad. I'm sure if you wanted to experiment with different seasoning packets it would be fine. A few words about modifying the recipe: It seemed like a waste not to have vegetables with this, and I initially thought about putting them in an aluminum foil packet on top of the roast so they wouldn't turn out so mushy - this is a trick I learned from an America's Test Kitchen recipe. In the end, I did it even easier than that. 1 pound of carrots, peeled and cut into sections, and about 2 pounds red potatoes, scrubbed clean and sliced in half. I added the carrots at around the roast right at the beginning (8 in the morning before leaving for work) along with about 3/4 cups of water (instead of the called-for 1/2 cup). My wife added the potatoes around 3pm. She was worried that there wasn't a whole lot of water in the pot, but I told her to just put them cut-side down as best she could - they'd steam partially submerged. The vegetables ended up perfectly done at 6. The potatoes had some "bite" to them and weren't too mushy. As far as thickening the gravy is concerned: Here's a fool-proof way I've learned from a chef: Mix about 1 cup of flour with 3/4 cups of vegetable oil and make a blonde roux. Let cool, then use a 1 Tbsp measure to distribute into an ice cube tray. Freeze, then put in a zip-loc bag in the freezer. Voila - you have instant roux any time you want to thicken a gravy. 2-3 of the cubes did the trick here after I added some more water to make a total of 2 cups of delicious gravy. |
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Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zedhead:
A cheap meal we make once every 2 weeks or so: 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 mis 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. I'm putting this on my "to do" list for next weekend. Of course, I'll have to add my own embellishments. |
Work is the curse of the drinking class.
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Made this today, it was one of the best crock pot meal we had ever had, followed the directions.... but added a bay leaf at the end and used a chicken breast and thigh mix. At the end I removed the chicken after the hour of cooking with the sauce immulsified, and thickened the sauce on the stove with a little cornstarch/water mix. Thank you again Zedhead. this is on the rotation!
Originally Posted By Zedhead:
A cheap meal we make once every 2 weeks or so: 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. |
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Originally Posted By likebuddah:
Made this today, it was one of the best crock pot meal we had ever had, followed the directions.... but added a bay leaf at the end and used a chicken breast and thigh mix. At the end I removed the chicken after the hour of cooking with the sauce immulsified, and thickened the sauce on the stove with a little cornstarch/water mix. Thank you again Zedhead. this is on the rotation!
Originally Posted By Zedhead:
A cheap meal we make once every 2 weeks or so: 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. I am glad you enjoyed it. Bay leaf is a good idea. |
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Don't know what to call it, but it's a variation of Zed's recipe with the chicken. In the crockpot now
1 1/2-2 lb chicken breast 1 can cream of mushroom w/roasted garlic 1 can cream of chicken w/ mushrooms 1 pack of this italian dressing dressing stuff 
1 pack cream cheese 2 7oz cans sliced mushrooms 1 onion a little (well actually a lot) minced garlic in the crockpot...gonna shoot for 4 hours or so on high and serve it with leftover spanish rice form yesterday and some good garlic bread. Pic to follow if I don't fuck it up. |
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approx 8 cups cooked pinto beans with extra juicey leave in crockpot on high.
brown 1lb hamburger, drain, add 1 large diced onion and 2 cloves garlic till wilted. mix one to one and half cups brown sugar with enough ketsup to make soupey, add lousianna hot sauce and a tablespoon of white vinager to taste, salt pepper to taste. mix all together with beans, turn crockpot to low and let simmer to desided consistantcy; for me it's usually 1 to 2 hours. |
Women, booze, cigarettes and guns, nearly everything I hold dear is controled by the BATF.
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I don't care for a lot of things, but what I care for I care a lot about.
MLW>"<
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Mexican Shredded Chicken
2lbs Chicken Breast (boneless) 16oz Can of Salsa 2 Serrano Peppers 6 Garlic Cloves 1 Packet of Taco Season Cook till falls appart (about 6hours) I did hot slasa, 3 serranos, and hot packet of taco seasoning... little more kick and was great 
Use in tacos, nachos you name it. |
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Originally Posted By Zedhead:
Originally Posted By Brundoggie:
Originally Posted By Zedhead:
I'm putting this on my "to do" list for next weekend. Of course, I'll have to add my own embellishments. Let us know what you do and how it turns out. I added sliced celery, carrots, crimini mushrooms (cheaper than white button at the local Safeway and better flavor), and an onion. I also added a little water because I like things saucy. Came out excellent! Zed, you deserve the credit because the basic flavor combo of chick soup, cream cheese and Italian dressing is what really makes this dish. Mahalo!
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Work is the curse of the drinking class.
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Originally Posted By Brundoggie:
Originally Posted By Zedhead:
Originally Posted By Brundoggie:
Originally Posted By Zedhead:
I'm putting this on my "to do" list for next weekend. Of course, I'll have to add my own embellishments. Let us know what you do and how it turns out. I added sliced celery, carrots, crimini mushrooms (cheaper than white button at the local Safeway and better flavor), and an onion. I also added a little water because I like things saucy. Came out excellent! Zed, you deserve the credit because the basic flavor combo of chick soup, cream cheese and Italian dressing is what really makes this dish. Mahalo! QFT! My wife loved this! I did make a few changes like a shitload of mushrooms and mushroom soup, but Zed-you came up with a winner!!!
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Navy Carrier Vet--CV-66' USS AMERICA' '92-'96
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Made zedhead's chicken dish.
Used two kinds of home grown onions,shallots, and garlic also used zesty dry Italian dressing. Could not have been easier or better. Definitely gonna make it again. I think I might try it over egg noodles or something next time to change it up a bit. Thanks for the recipe. |
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Here is a site with a ton of crockpot recipes that I've used in the past. I've made a handful of them and they were pretty good.
http://nikibone.com/recipe/crockpot.html |
This is from the Pioneer Woman. I modified the recipe to work in a slow cooker. It's fantastic.
Preparation InstructionsPeel the onion and cut it into wedges. Lay them in the bottom of the slow cooker. Generously salt and pepper the pork roast, then set it on top of the onions in the cooker. Set it fat side up. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in. Place lid tightly on cooker and cook on low. We usually turn it on in the morning when we leave for work and it's ready when we get home. It will be falling apart. Skim the fat from the meat first. Then remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding any remaining pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooker, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up. Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like. |
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Place one lemon, cut in half, in the cavity of a roasting chicken. Place chicken in crockpot. Salt and pepper the skin. Roast on low 6+ hours.
That's it. Depending on the water content of the bird you may wind up with soup, but it will be tasty and tender. Posted Via AR15.Com Mobile |
"As God is my witness, I though turkeys could fly." A. Carlson
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What size slow cooker should I start out with?
I am only cooking for myself and pretty much a idiot when it comes to this stuff |
Originally Posted By swingset
No one wants to eat right and exercise, and lower their stress levels, all of which will come in a lot more handy than a home defense carbine and chest rig
ANIMUS
Rude pricks need a serious traumatic life experie
No one wants to eat right and exercise, and lower their stress levels, all of which will come in a lot more handy than a home defense carbine and chest rig
ANIMUS
Rude pricks need a serious traumatic life experie
|
Originally Posted By ALASKANFIRE:
What size slow cooker should I start out with? I am only cooking for myself and pretty much a idiot when it comes to this stuff Get one bigger than you think you'll need. You can always make small quantities in a large crockpot but you can't stuff a whole chicken or pork butt in one of the little ones. |
Work is the curse of the drinking class.
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Originally Posted By Brundoggie: Originally Posted By ALASKANFIRE: What size slow cooker should I start out with? I am only cooking for myself and pretty much a idiot when it comes to this stuff Get one bigger than you think you'll need. You can always make small quantities in a large crockpot but you can't stuff a whole chicken or pork butt in one of the little ones. agreed. Unless you plan on making dips which might lend itself to a smaller unit. |
I bought all this equipment. What do you mean that the dead AREN'T coming back to life?
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Originally Posted By metalsaber:
Originally Posted By Brundoggie:
Originally Posted By ALASKANFIRE:
What size slow cooker should I start out with? I am only cooking for myself and pretty much a idiot when it comes to this stuff Get one bigger than you think you'll need. You can always make small quantities in a large crockpot but you can't stuff a whole chicken or pork butt in one of the little ones. agreed. Unless you plan on making dips which might lend itself to a smaller unit. Dont see myself making many dips right now. So what size we talking? I have no idea what I would need therefore getting something bigger than that is tough. Is there a all around good size? |
Originally Posted By swingset
No one wants to eat right and exercise, and lower their stress levels, all of which will come in a lot more handy than a home defense carbine and chest rig
ANIMUS
Rude pricks need a serious traumatic life experie
No one wants to eat right and exercise, and lower their stress levels, all of which will come in a lot more handy than a home defense carbine and chest rig
ANIMUS
Rude pricks need a serious traumatic life experie
|
Originally Posted By ALASKANFIRE:
So what size we talking? I have no idea what I would need therefore getting something bigger than that is tough. Is there a all around good size? I've seen the following guidelines: For a family of 2-3, buy a 2-4-quart For a family of 3-5, a 5-6-quart For a large family, or for entertaining groups of people, opt for a 7-8 quart slow cooker I have a 4 quart now and it works well. (I cook for 3.) Once I had to use my larger one when I bought a ham for Easter, but otherwise I just use the 4 quart. ALSO, my new one has a timer and that is it's best feature! A lot of the recipes I use only need to cook for 3-4 hours so I can use it while away at work and not have anything burn. What I've learned is that slow cookers work the best when they are 2/3 to 3/4 of the way full. When I first started using a slow cooker a lot I had a larger pot and my food cooked a lot faster (and sometimes burned) than what the recipe called for. If you discover you've gotten too large of a crockpot then there is a trick I read about where you can place aluminum foil over the food if it doesn't fill the slow cooker enough. It's not ideal but it works better than nothing. |
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Here are my 3 favorite slow cooker recipes:
1. Beef & Broccoli Note: I never put the broccoli in the crockpot as the recipe states. I just cook it separately in the microwave and combine it all at the end. Also, mine cooks in about 4 hours on low. The one time I did as the recipe stated and cooked it for 6-8 hours it burned. 2. Peperocini Beef Sandwiches Easiest recipe ever!!! I make this every couple of weeks. I cook this for 5-6 hours, not 8. 3. Tortilla Soup for the crock pot 1/2 onion, chopped 1/2 tsp. minced garlic 4 tsp. chopped cilantro 1 tbsp. margarine 30 oz. chicken stock 1 small can tomato sauce 1/2 pkg. taco seasoning 1 can Mexican style stewed tomatoes 1 tbsp. Worcestershire sauce 4 boneless, skinless chicken breasts salt and pepper to taste 2 handfuls tortilla chips Place all ingredients in a crock pot. Cook on LOW all day. Shred chicken before serving and garnish with additional tortilla chips and 1/2 c. shredded cheese if desired. Serves 6 to 8. I also add some lime juice and a chopped green pepper to mine. I use my larger crockpot for this one. (I've never even tried to fit all of this in my 4 quart. It would probably overflow. I'm contradicting my earlier post where I said my 4 quart fit everything except the ham - sorry!) |
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Originally Posted By a-of-1: How much cream of chicken soup? Are you talking can(s). How many breasts did you use? I tried this the other day and ended up using 2 of the small cans. Probably 1 big can would work. I used 8 boneless/unbreaded chicken strips in mine. I also put in a small can of Chicken Broth. Turned out really good. |
I bought all this equipment. What do you mean that the dead AREN'T coming back to life?
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Originally Posted By metalsaber:
Originally Posted By Brundoggie:
Originally Posted By ALASKANFIRE:
What size slow cooker should I start out with? I am only cooking for myself and pretty much a idiot when it comes to this stuff Get one bigger than you think you'll need. You can always make small quantities in a large crockpot but you can't stuff a whole chicken or pork butt in one of the little ones. agreed. Unless you plan on making dips which might lend itself to a smaller unit. Go to a Goodwill or other thrift store - people are always getting rid of them so there will likely be a good selection. Also, get one with a removable crock, especially if it is a larger one. Makes cleanup about 1000x better. |
"As God is my witness, I though turkeys could fly." A. Carlson
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Originally Posted By Neomonk21:
Here is a site with a ton of crockpot recipes that I've used in the past. I've made a handful of them and they were pretty good. http://nikibone.com/recipe/crockpot.html I've made a few recipes off of that site. I'm going to try the Cowloon Chicken recipe in a day or two. 
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USAF SP (Ret)
This is a Cook's Illustrated recipe - by far the best beef stew I've had.Slow-Cooker Hearty |
5 | pounds boneless beef chuck-eye roast , cut into 1 1/2-inch pieces |
¼ | cup vegetable oil |
4 | onions , chopped fine |
1 | (6-ounce) can tomato paste |
2 | cups low-sodium beef or chicken broth |
3 | tablespoons soy sauce |
2 | bay leaves |
1 | pound carrots , peeled and cut into 1-inch pieces |
1 | pound parsnips , peeled and cut into 1-inch pieces |
1 | pound red potatoes , scrubbed and cut into 1-inch pieces |
1 ½ | teaspoons minced fresh thyme |
2 | tablespoons Minute tapioca |
2 | cups frozen peas , thawed |
Directions
1. BROWN MEAT Pat beef dry with
paper towels and season with salt and pepper. Heat 1 tablespoon oil in large
skillet over medium-high heat until just smoking. Cook half of beef until well
browned all over, about 8 minutes. Transfer to slow-cooker insert and repeat with
additional 1 tablespoon oil and remaining beef.
paper towels and season with salt and pepper. Heat 1 tablespoon oil in large
skillet over medium-high heat until just smoking. Cook half of beef until well
browned all over, about 8 minutes. Transfer to slow-cooker insert and repeat with
additional 1 tablespoon oil and remaining beef.
2. BROWN ONIONS Add onions, 1
tablespoon oil, and ¼ teaspoon salt to now-empty skillet and cook until
browned, 6 to 8 minutes. Add tomato paste and cook, stirring frequently, until
paste begins to darken, about 2 minutes. Slowly stir in broth, soy sauce, and
bay leaves and bring to boil. Transfer to slow cooker.
tablespoon oil, and ¼ teaspoon salt to now-empty skillet and cook until
browned, 6 to 8 minutes. Add tomato paste and cook, stirring frequently, until
paste begins to darken, about 2 minutes. Slowly stir in broth, soy sauce, and
bay leaves and bring to boil. Transfer to slow cooker.
3. WRAP VEGETABLES Toss carrots,
parsnips, potatoes, remaining oil, ½ teaspoon thyme, ½ teaspoon salt, and ½
teaspoon pepper in large bowl. Place vegetables on one side of large piece of
heavy-duty aluminum foil. Fold foil over vegetables to form packet that will
fit in slow cooker; crimp edges to seal. Stir tapioca into slow cooker; set
vegetable packet on top of beef.
parsnips, potatoes, remaining oil, ½ teaspoon thyme, ½ teaspoon salt, and ½
teaspoon pepper in large bowl. Place vegetables on one side of large piece of
heavy-duty aluminum foil. Fold foil over vegetables to form packet that will
fit in slow cooker; crimp edges to seal. Stir tapioca into slow cooker; set
vegetable packet on top of beef.
4. SLOW COOK Cover and cook on
high until beef is tender, 6 to 7 hours (or cook on low 10 to 11 hours).
Discard bay leaves and transfer vegetable packet to bowl. Carefully open packet
(watch for steam) and return vegetables and any accumulated juices to slow
cooker. Stir in remaining thyme and peas, cover, and let stand until heated
through, about 5 minutes. Season with salt and pepper. Serve.
high until beef is tender, 6 to 7 hours (or cook on low 10 to 11 hours).
Discard bay leaves and transfer vegetable packet to bowl. Carefully open packet
(watch for steam) and return vegetables and any accumulated juices to slow
cooker. Stir in remaining thyme and peas, cover, and let stand until heated
through, about 5 minutes. Season with salt and pepper. Serve.
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Hell I'm in on this one. As a single male that can't cook without the help of the chef, ChefBoyArdee, this thread is great. I haven't had a homemade meal in almost three years. Gonna try the beef one( thank you Zhukov ), and a couple of the chicken ones. If anyone has a good turkey one let me know. I bought my dad a really huge crockpot a few years back, and it'll hold dang near anything. Have to clear the whole counter off for it though.
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Attempting the Pepporocini Beef sandwiches tonight. I did go with a 3lb English Roast instead of Chuck Roast. Was the only thing my butcher had. I added a can of beef broth to the mix since I'm using a bigger crock pot. Didn't want it to get too dry. Will report back after having them for supper. |
I bought all this equipment. What do you mean that the dead AREN'T coming back to life?
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A variation of something my mom used to make, she used a dutch oven, I converted it to crock pot. She used to call it Swiss Steak, so that's what we've been calling it. Swiss Steak 1 round steak, I cut it into fourths. 1 Large sweet onion, cut into 2-inch chunks 1 jar of the pennsylvania button mushrooms 1 large can of whole stewed tomatoes A few potatoes cut into wedges 6-8 beef bouillon cubes Brown the steak in a frying pan, both sides with a little oil Put all ingredients into crock pot, don't drain anything, juice from mushroom jar and tomatoes. Plus some salt and pepper. If you like tomatoes or mushrooms you can double up on those. You may or may not, depending on the size of your cooker, need another cup or two of water. Enough to cover the potatoes. I prepare it when I leave for work and leave it on low all day. When I get home I spoon out some juice into a sauce pan, bring it to a boil, mix some corn starch and cold water in a glass, stir that into the boiling sauce to thicken it, boil it for a few minutes. Spoon over plated ingredients. You can also substitute mashed potatoes for the wedges. |
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Originally Posted By MadnessReigns:
A variation of something my mom used to make, she used a dutch oven, I converted it to crock pot. <snip> . I'm going to convert that back to a cast iron dutch oven recipe and make it real soon. Sounds delicious. |
Work is the curse of the drinking class.
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Originally Posted By Neomonk21:
Here is a site with a ton of crockpot recipes that I've used in the past. I've made a handful of them and they were pretty good. http://nikibone.com/recipe/crockpot.html Nice site......thanks alot |
55 grains......it's the little things that kill.
