RECIPES: Crock Pot/Slow Cooker (Page 7 of 12)
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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. Added; 1 can Campbells Golden Mushroom soup 2 Cloves of Garlic finely sliced 1 lb of carrots sliced. I wanted to put some green peas in, but I didn't have any on hand. Great comfort food.
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Somewhere under all of this, there's a four pound sirloin tip roast....
allrecipes.com is a good place to start for damn near anything..... I lined the bottom of the pot with carrots, since I don't particularly like them, but they give the meat a good flavor and they keep the meat from laying against the bottom of the crock. That's important. When doing roasts, always allow space under the meat for circulation of the deadly juices. I threw some fresh rosemary and oregano sprigs under the roast. Didn't chop it up, just washed it and threw it in. Do you even herb garden, bro?  That shit is sooooo easy to grow in pots, Mr Bachelor.
Half a head of garlic (I'm already married), a couple pounds each of sweet onions and red taters, a pound of portobellos, a VERY generous few cranks on the pepper mill, and a sprig or three of oregano and rosemary up top for good measure.... I almost never start anything on Low in the crock pot. It just goes against my grain. I run that bitch on high until I see some bubbling action, then turn it down to low, and let it simmer until the bride's ready to eat supper. Maybe I'll take a pic when it's ready to eat. 
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Originally Posted By Nozzelnut:
For those that make the peppercini and beef; pour the whole jar; juice and all in? I've done it both ways. Half a jar gives a mild tang, a whole jar is good if you like some heat. I've also used venison instead of beef in the recipe, it was some of the best roast venison I've ever had. |
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Originally Posted By Nozzelnut:
For those that make the peppercini and beef; pour the whole jar; juice and all in? I go with the whole jar. |
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Originally Posted By Scott_In_OKC:
I go with the whole jar. Originally Posted By Scott_In_OKC:
Originally Posted By Nozzelnut:
For those that make the peppercini and beef; pour the whole jar; juice and all in? I go with the whole jar. Yes this. Made it this way for the wife recently and put plenty of fresh cracked peppercorn in as well. I've been given sainthood in my own home. 
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Originally Posted By Pants223: Yes this. Made it this way for the wife recently and put plenty of fresh cracked peppercorn in as well. I've been given sainthood in my own home. Originally Posted By Pants223: Originally Posted By Scott_In_OKC: Originally Posted By Nozzelnut: For those that make the peppercini and beef; pour the whole jar; juice and all in? I go with the whole jar. Yes this. Made it this way for the wife recently and put plenty of fresh cracked peppercorn in as well. I've been given sainthood in my own home. Whole jar plus a packet of au jus. Made awesome sammiches
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Originally Posted By golfroot:
Somewhere under all of this, there's a four pound sirloin tip roast.... http://i518.photobucket.com/albums/u343/golfroot27006/Mobile%20Uploads/IMG_20140513_105321_698_zps3f4ba4d0.jpg allrecipes.com is a good place to start for damn near anything..... I lined the bottom of the pot with carrots, since I don't particularly like them, but they give the meat a good flavor and they keep the meat from laying against the bottom of the crock. That's important. When doing roasts, always allow space under the meat for circulation of the deadly juices. I threw some fresh rosemary and oregano sprigs under the roast. Didn't chop it up, just washed it and threw it in. Do you even herb garden, bro? That shit is sooooo easy to grow in pots, Mr Bachelor.
Half a head of garlic (I'm already married), a couple pounds each of sweet onions and red taters, a pound of portobellos, a VERY generous few cranks on the pepper mill, and a sprig or three of oregano and rosemary up top for good measure.... I almost never start anything on Low in the crock pot. It just goes against my grain. I run that bitch on high until I see some bubbling action, then turn it down to low, and let it simmer until the bride's ready to eat supper. Maybe I'll take a pic when it's ready to eat.
I second the allrecipes remark. I have the app and keep a lot of good recipes in there. |
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Originally Posted By Bubbles:
I've done it both ways. Half a jar gives a mild tang, a whole jar is good if you like some heat. I've also used venison instead of beef in the recipe, it was some of the best roast venison I've ever had. Originally Posted By Bubbles:
Originally Posted By Nozzelnut:
For those that make the peppercini and beef; pour the whole jar; juice and all in? I've done it both ways. Half a jar gives a mild tang, a whole jar is good if you like some heat. I've also used venison instead of beef in the recipe, it was some of the best roast venison I've ever had. Yes on this all |
You'll be shitting bald eagles and pissing red white and blue. --Subnet
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Originally Posted By gotuonpaper:
Yes on this all Originally Posted By gotuonpaper:
Originally Posted By Bubbles:
Originally Posted By Nozzelnut:
For those that make the peppercini and beef; pour the whole jar; juice and all in? I've done it both ways. Half a jar gives a mild tang, a whole jar is good if you like some heat. I've also used venison instead of beef in the recipe, it was some of the best roast venison I've ever had. Yes on this all btdt too salty, next time will add the juice at the end to taste. |
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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. Bump so this threat doesn't get lost. But I also tried Zedhead's recipe and loved it. I served over noodles and it was indeed better the next day. |
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Originally Posted By gotuonpaper:
Yes on this all Originally Posted By gotuonpaper:
Originally Posted By Bubbles:
Originally Posted By Nozzelnut:
For those that make the peppercini and beef; pour the whole jar; juice and all in? I've done it both ways. Half a jar gives a mild tang, a whole jar is good if you like some heat. I've also used venison instead of beef in the recipe, it was some of the best roast venison I've ever had. Yes on this all Made this the other day and my wife and I agree it's definitely a keeper. |
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Originally Posted By Cytic:
Made this the other day and my wife and I agree it's definitely a keeper. Originally Posted By Cytic:
Originally Posted By gotuonpaper:
Originally Posted By Bubbles:
Originally Posted By Nozzelnut:
For those that make the peppercini and beef; pour the whole jar; juice and all in? I've done it both ways. Half a jar gives a mild tang, a whole jar is good if you like some heat. I've also used venison instead of beef in the recipe, it was some of the best roast venison I've ever had. Yes on this all Made this the other day and my wife and I agree it's definitely a keeper. It's so easy and the beauty is you can add other liquids/spices and it still comes out great. But the liquid from the peppers is really what gives it that nice tangy bite. |
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Originally Posted By gotuonpaper:
I need to try this^^^ If you do, this is the missing part of that recipe: Place the chicken in a slow cooker. Combine salad dressing mix and 1/4 cup water; pour over chicken. Cover and cook on low for 3-4 hours. In a small bowl, beat cream cheese and soup until blended. Pour over chicken. Cook 1 hour longer or until chicken is tender. Serve with pasta or rice. Garnish with oregano if desired. |
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Originally Posted By Ibidem:
If you do, this is the missing part of that recipe: Place the chicken in a slow cooker. Combine salad dressing mix and 1/4 cup water; pour over chicken. Cover and cook on low for 3-4 hours. In a small bowl, beat cream cheese and soup until blended. Pour over chicken. Cook 1 hour longer or until chicken is tender. Serve with pasta or rice. Garnish with oregano if desired. Originally Posted By Ibidem:
Originally Posted By gotuonpaper:
I need to try this^^^ If you do, this is the missing part of that recipe: Place the chicken in a slow cooker. Combine salad dressing mix and 1/4 cup water; pour over chicken. Cover and cook on low for 3-4 hours. In a small bowl, beat cream cheese and soup until blended. Pour over chicken. Cook 1 hour longer or until chicken is tender. Serve with pasta or rice. Garnish with oregano if desired. Noted |
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Pepperoncini experiment #5 or #6.
Stumbled across some marked down Top Round London Broil slabs at my local supermarket yesterday. They had all been marinated with stuff or covered with dry rubs. I snagged a 2.87lb piece that had some kind of Italian Gloss goop covering it. No idea what the hell that is. 
Took one red union i needed to use , sliced it up, put in bottom of crock. Threw slab of meat on top of that. Poured entire 16oz Jar Mezzetta Deli-Sliced Mild Pepper Rings over it. For the hell of it I tossed in one small can of Tomato Paste, just to give it a small kick of tomato. Hit the go button (low setting) at 4am. Just tried some. OMG. I'll be in my bunk. |
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Originally Posted By GLHX2112:
Pepperoncini experiment #5 or #6. Stumbled across some marked down Top Round London Broil slabs at my local supermarket yesterday. They had all been marinated with stuff or covered with dry rubs. I snagged a 2.87lb piece that had some kind of Italian Gloss goop covering it. No idea what the hell that is.
Took one red union i needed to use , sliced it up, put in bottom of crock. Threw slab of meat on top of that. Poured entire 16oz Jar Mezzetta Deli-Sliced Mild Pepper Rings over it. For the hell of it I tossed in one small can of Tomato Paste, just to give it a small kick of tomato. Hit the go button (low setting) at 4am. Just tried some. OMG. I'll be in my bunk. Damn son! What did you serve it on or how did you eat it? I'm going to make it this weekend. |
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Originally Posted By Pants223:
Damn son! What did you serve it on or how did you eat it? I'm going to make it this weekend. Originally Posted By Pants223:
Originally Posted By GLHX2112:
Pepperoncini experiment #5 or #6. Stumbled across some marked down Top Round London Broil slabs at my local supermarket yesterday. They had all been marinated with stuff or covered with dry rubs. I snagged a 2.87lb piece that had some kind of Italian Gloss goop covering it. No idea what the hell that is.
Took one red union i needed to use , sliced it up, put in bottom of crock. Threw slab of meat on top of that. Poured entire 16oz Jar Mezzetta Deli-Sliced Mild Pepper Rings over it. For the hell of it I tossed in one small can of Tomato Paste, just to give it a small kick of tomato. Hit the go button (low setting) at 4am. Just tried some. OMG. I'll be in my bunk. Damn son! What did you serve it on or how did you eat it? I'm going to make it this weekend. That would be good with some rice and some crusty bread..... Did you wipe off the Italian Goop? |
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| FYI for those of you who have a Giant or Martin's grocery store... their brand of pepperoncini is on sale 2 16-oz jars for $3 through 7/26. I stocked up... |
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Originally Posted By Glockgirl26:
Bump with a new one: 2 frozen chicken breasts can of black beans, rinsed and drained can of corn kernels, do not drain can of Rotel 1 pkg of ranch dressing mix 1 T cumin 1 t chili powder 1 t onion powder 1 8 oz pkg cream cheese Put the chicken in the crockpot, top with the rinsed beans and other ingredients. Stir to combine and then put the block of cream cheese on top. Cook on low for 6 to 8 hours, give it good stir to blend in the cheese and shred the chicken. Can serve as is, over rice, in tortilla shells, or even as a dip. I put this in the crockpot yesterday before work, I added a couple extra chicken breasts, an extra can of Rotel, and some extra seasoning. This stuff is seriously good. I got more in my little portable crockpot for lunch today, with some sour cream to put on top. I've got this one in the crock pot now....I didn't have any black beans so I used red kidney beans instead, well see how it turns out. ETA: Turned out great! |
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Originally Posted By Bubbles:
FYI for those of you who have a Giant or Martin's grocery store... their brand of pepperoncini is on sale 2 16-oz jars for $3 through 7/26. I stocked up... I personally like Bell-View. I think it is regional. Bu the peppers are bigger and juicier and have more flavor IMO |
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Couch-Commando's modular chili sauce. Ingredients: 9 chipotle peppers (dried). 9 new mexico peppers (dried). Salt to taste (guessing a tea spoon). Pepper to taste (guessing a tea spoon). Lots of cumin to taste (guessing two table spoons). Four cloves of garlic. Whatever other spices you like. To make the sauce, do the following. Cut the stems off the peppers Simmer the peppers in a pot of water to rehydrate them. Crush the garlic. Out the chiles in a blender. Add as much of the pot water as necessary to the blender. Add the spices on top. Blend until smooth. Once you have this sauce, you can use it for all sorts of things. I use it for crock pot chile and crock pot posole. I also use it for making chorizo. ETA: The sauce is spicy. Use fewer chipotle peppers and more New Mexico peppers to make it less spicy. I buy premium chipotle peppers and shitty grocery store New Mexico peppers from the poor Mexican isle for this. |
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I tried another freehand pot roast (like I usually do) and it turned out pretty good.
1 roast (whatever you want, I think this one was about a 2.25lb shoulder or something, pretty lean) 4 Potatos (I used red) 1 white onion A few carrots 4 cloves garlic 1 can of Cream of Mushroom soup 1 package of sliced mushrooms 1 packet of pot roast seasoning I usually lay a layer of sliced potatoes on the bottom of the cooker along with a portion of the other veggies to keep the meat from laying on the bottom. Mixed up the seasoning with some water, then mixed that into the soup with the package of mushrooms. Poured about half into the bottom of the cooker. Salted/peppered the roast and put it on top of the veggies on the bottom, then piled the rest of the veggies around it. Poured the rest of the soup mixture on top, and cooked for 14 hours on low. It was good I did completely forget to sear the roast before dropping it in, it really does make a difference. I'm going to try this some more with some more marbled meat, this was a little tougher than I usually like (but it was cheap). Gonna try some other soups, too. I really like mixing in a packet of gravy mix as well.
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Originally Posted By Katara:
How was it? Originally Posted By Katara:
Originally Posted By GLHX2112:
Next on deck: Flatiron Steak is going to get the Pepperoncini treatment. How was it? I would also like to know. I have two small venison roasts getting that treatment now. Good eats this week!
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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. Did this and it was amazing. I used egg noodles though. Put them in the liquid for around 30mins and they were perfect. |
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Originally Posted By mgcook:
Did this and it was amazing. I used egg noodles though. Put them in the liquid for around 30mins and they were perfect. Originally Posted By mgcook:
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. Did this and it was amazing. I used egg noodles though. Put them in the liquid for around 30mins and they were perfect. Just had this tonight, put it over brown rice. Anybody think about doing this in a chicken and rice casserole and put crumbled Ritz crackers on top of? |
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Crockpot is running on low as we speak.
Cooking Chili for tonight. I put everything on about 10 this morning. Will probably eat around 8 tonight. 1.5 lb - ground beef - browned (seasoned with salt,pepper,chili powder, garlic powder, etc while browning) 1 can - Kidney Beans 1 can - Pinto Beans 1 can - Petite diced tomatoes 1 can - Rotel - original 1 sleve - McCormicks Chili Seasoning Handful of frozen chopped onions I also added chili powder, cumin, and garlic powder to the soup mix I added a bit of water just to cover all the ingredients. I like it with tortilla chips with shredded sharp cheddar cheese on top. |
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Originally Posted By Bubbles:
I would also like to know. I have two small venison roasts getting that treatment now. Good eats this week! Originally Posted By Bubbles:
Originally Posted By Katara:
Originally Posted By GLHX2112:
Next on deck: Flatiron Steak is going to get the Pepperoncini treatment. How was it? I would also like to know. I have two small venison roasts getting that treatment now. Good eats this week! Flatiron tasted great. Will do it again. |
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Originally Posted By mgcook:
Did this and it was amazing. I used egg noodles though. Put them in the liquid for around 30mins and they were perfect. Originally Posted By mgcook:
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. Did this and it was amazing. I used egg noodles though. Put them in the liquid for around 30mins and they were perfect. Did the same today. I did not know what to expect because I generally don't like cream cheese but I must say it was awesome! Thanks for the recipe. |
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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. Where is this Italian Dressing you speak off? Been wanting to try this recipe but apparently, I am to daft to locate it at the grocery store
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Originally Posted By TX_Metal:
Where is this Italian Dressing you speak off? Been wanting to try this recipe but apparently, I am to daft to locate it at the grocery store
Originally Posted By TX_Metal:
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. Where is this Italian Dressing you speak off? Been wanting to try this recipe but apparently, I am to daft to locate it at the grocery store
Small package mix. Salad Dressing aisle near the Ranch packets. It's a dry mix, not bottled. |
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Originally Posted By TX_Metal: Where is this Italian Dressing you speak off? Been wanting to try this recipe but apparently, I am to daft to locate it at the grocery store Originally Posted By TX_Metal: 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. Where is this Italian Dressing you speak off? Been wanting to try this recipe but apparently, I am to daft to locate it at the grocery store I use this stuff,  |
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Originally Posted By TX_Metal:
Where is this Italian Dressing you speak off? Been wanting to try this recipe but apparently, I am to daft to locate it at the grocery store
Originally Posted By TX_Metal:
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. Where is this Italian Dressing you speak off? Been wanting to try this recipe but apparently, I am to daft to locate it at the grocery store
Good Seasons Italian Dressing mix. Small pouches/a box near the normal dressing bottles. |
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Originally Posted By TX_Metal:
Where is this Italian Dressing you speak off? Been wanting to try this recipe but apparently, I am to daft to locate it at the grocery store Originally Posted By TX_Metal:
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. Where is this Italian Dressing you speak off? Been wanting to try this recipe but apparently, I am to daft to locate it at the grocery store I use a couple of tablespoons of the bulk Italian seasoning blend that's available at Costco. Recipe tastes just as good! |
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Originally Posted By Bubbles:
I use a couple of tablespoons of the bulk Italian seasoning blend that's available at Costco. Recipe tastes just as good! Originally Posted By Bubbles:
Originally Posted By TX_Metal:
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. Where is this Italian Dressing you speak off? Been wanting to try this recipe but apparently, I am to daft to locate it at the grocery store I use a couple of tablespoons of the bulk Italian seasoning blend that's available at Costco. Recipe tastes just as good! Is it in the same area ass all the dip/chili/slow cooker seasoning packets? I swear I have combed that aisle time and time again and I never see it 
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Originally Posted By TX_Metal:
Is it in the same area ass all the dip/chili/slow cooker seasoning packets? I swear I have combed that aisle time and time again and I never see it Originally Posted By TX_Metal:
Originally Posted By Bubbles:
Originally Posted By TX_Metal:
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. Where is this Italian Dressing you speak off? Been wanting to try this recipe but apparently, I am to daft to locate it at the grocery store I use a couple of tablespoons of the bulk Italian seasoning blend that's available at Costco. Recipe tastes just as good! Is it in the same area ass all the dip/chili/slow cooker seasoning packets? I swear I have combed that aisle time and time again and I never see it No, it will be with the bottled salad dressings |
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Originally Posted By R2point0:
No, it will be with the bottled salad dressings Originally Posted By R2point0:
Originally Posted By TX_Metal:
Originally Posted By Bubbles:
Originally Posted By TX_Metal:
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. Where is this Italian Dressing you speak off? Been wanting to try this recipe but apparently, I am to daft to locate it at the grocery store I use a couple of tablespoons of the bulk Italian seasoning blend that's available at Costco. Recipe tastes just as good! Is it in the same area ass all the dip/chili/slow cooker seasoning packets? I swear I have combed that aisle time and time again and I never see it No, it will be with the bottled salad dressings They often will have a "kit" with a mixing bottle to make you dressing next to it so look for a bulky yellow box with an empty glass bottle in it and the loose packet will be close by. |
You'll be shitting bald eagles and pissing red white and blue. --Subnet
RECIPES: Crock Pot/Slow Cooker (Page 7 of 12)
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