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  1. #61
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    Adobo is filipino

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    I'm brine'ing some chicken for 2 days. Gonna have a slow cookfest this weekend. Gonna get a boston butt to marinate and experimenting with some flank steaks as well.

    More to come!

  3. #63
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    Bumping this because I've been on a soup/stew bender lately.

    Black bean soup - actually used pinto and black bean with celery and red peppers. Loaded up and cooked forever until the beans fell apart. Then I added a can of rotel and some cholula at the end.

  4. #64
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    I typically don't cook this in a crockpot, but I'm sure if you don't mind the prepwork it will work just fine.

    Basically some typical Olive Garden copycat zuppa toscana. I have basically tried this soup I don't know how many times changing different things here and there and this is what I have come up with.

    1lb italian sausage. (spicy or mild doesn't matter whatever you want) I use mild and then add some crushed red pepper.
    Bacon (I use about 6 strips)
    2 cloves of garlic. minced, pureed w/e
    32oz chicken broth
    2 cups water
    2-3 large russet potatoes (I typically use 3)
    1 cup heavy cream
    ~3 packed cups of kale.
    1 medium onion diced very small.

    Brown and drain the sausage. I throw in a teaspoon of red pepper flakes to "kick it up a notch".
    Cook some bacon to your liking. Chewy > Crunchy FYI. Chop it up
    Dice up your garlic and onions the way you like them. (I throw this into the food processor and make puree)
    Slice the potatoes in discs or half discs.
    Throw everything into the pot besides the kale and the cream.

    In a crockpot this probably needs at least 3-4 hours to cook the potatoes.
    In a pot let everything simmer for 30 minutes. or until potatoes are cooked.

    Add the Kale and the cream 5-10 minutes before serving.

  5. #65
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    I had some chicken breats, cambells cream of mushroom soup, stuffing and some seasoning like thyme cook for like 6 hours the other day. Was delicious.

    Can literally throw anything in there and let it cook and it'll be delicious.

  6. #66
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    I put in some onions, celery and carrots into the pot, all rough cut. 1.5 packages of chicken stock (Had some leftover). 2 bay leaves and a bunch of salt and pepper. I also tossed in a little bit of mild curry powder just for shits.

    It's been in there for 7 hours and smells friggin awesome.

    I'm gonna bake some boneless chicken thighs I have in a brine then cut em up and toss em in.

    Cold weather really makes me love soup.

  7. #67
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    I am a complete crockpot noob, but my roommates have a crockpot from christmas we have yet to use. What is a nice easy recipe for ribs?

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    Quote Originally Posted by Moss View Post
    I am a complete crockpot noob, but my roommates have a crockpot from christmas we have yet to use. What is a nice easy recipe for ribs?

    A really easy recipe would be

    1 rack
    1 bottle of your favorite BBQ sauce
    1 large onion (Whatever you want, white, Vidalia, red) - cut this into pinky fingernail sized pieces
    3-5 carrots - clean and cut into thumbnail size pieces, postage stamp if you have icky thumbs.

    Cut the ribs into 2-4 rib sections, this allowed you to stack them and generally fit more in.

    http://www.amazingribs.com/tips_and_...in_n_trim.html <- Read that and find out if you gotta trim (YOU PROBABLY DON'T)

    Put carrots and onions on the bottom

    Put rib layer down, sauce that bitch

    Put another rib layer down, SAUCE THAT BITCH

    DO IT AGAIN IF YOU HAVE MORE


    Cook.

    3-4 hours on High
    7-8 hours on Low

    When its done the BBQ sauce will be wicked thin because the yummy piglet has pushed all the juices into it.

    Put juice in pan/pot on stove

    Reduce

    Put on stuff with carrots and onions

    Eat

    Smile


    EDIT:


    FYI I have added a lot of steps.

    To be honest you skip everything except the ribs and sauce.

    Put em in.

    Cover.

    Cook for same time as above.

    Eat.




    MORE IMPORTANT RULE OF FIGHT CLUB:

    Don't uncover your crockpot. It adds 15 minutes of cooking every time you do.

  9. #69
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    This inspired me to bring out my crock pot today. I have no idea what i threw into it but it should be good. I just went with things i like and hope for the best.

    Threw in:
    Chicken Breasts
    Corn
    Black Beans
    Onion
    Homemade taco seasoning
    Cup of water
    1/4 cup Taco Sauce

    Gonna let it cook at least 4 hours shred the chicken then cook it another 1-2.

  10. #70
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    My soup is damn delicious.

  11. #71
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    Made a French Dip crockpot thing that I ran across online. It was damn good. It has a 2-3 lb hunk of meat (your choice), some red wine, a french onion soup, a beef broth, and that's about it. Was delish. Made some mashed taters to go with.

  12. #72
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    Can someone recommend me a decent, relatively cheap crock pot and where to buy it please (would rather do it at a retail store and not online).

  13. #73
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    Quote Originally Posted by Zetanio View Post
    Oh wow, for some reason I was under the impression that all crock pots are expensive. That one seems perfect, thanks.

  15. #75
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    They are all very reasonably priced now. I remember them being more expensive 5-6 years ago but never outrageously so.

  16. #76
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    Crock Pot Chicken Taco Chili
    Ingredients:
    1 onion, chopped
    1 16-oz can black beans
    1 16-oz can kidney beans
    1 8-oz can tomato sauce
    10 oz package frozen corn kernels
    2 14.5-oz cans diced tomatoes w/chilies
    1 packet taco seasoning
    1 tbsp cumin
    1 tbsp chili powder
    24 oz (3-4) boneless skinless chicken breasts
    chili peppers, chopped (optional)
    1/4 cup chopped fresh cilantro
    Directions: Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.
    I don't put that much onion in 1/2 maybe no more. I also use canned corn instead of frozen. Taco seasoning is basically just chili powder and cumin so yah don't really need that just use more of the chili powder and cumin. And I use a pound of ground turkey instead of chicken cause it's easier and I'm lazy. Be sure to drain all the veggies and tomatoes first or else it'll be watery. Plus salt depending on your preferences.

    BBQ Baked Potatoes
    1 Unseasoned Pork Loin
    Stubbs bbq sauce, we do 1/2 spicy 1/2 regular
    Minced garlic (the real stuff not the powder)
    2 Baking potatoes
    6-8 hours or until taters are done.

  17. #77
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    Quote Originally Posted by Racey;5010737
    Crock Pot Chicken Taco Chili

    Ingredients:

    1 onion, chopped
    1 16-oz can black beans
    1 16-oz can kidney beans
    1 8-oz can tomato sauce
    10 oz package frozen corn kernels
    2 14.5-oz cans diced tomatoes w/chilies
    1 packet taco seasoning
    1 tbsp cumin
    1 tbsp chili powder
    24 oz (3-4) boneless skinless chicken breasts
    chili peppers, chopped (optional)
    1/4 cup chopped fresh cilantro

    Directions: Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.

    I don't put that much onion in 1/2 maybe no more. I also use canned corn instead of frozen. Taco seasoning is basically just chili powder and cumin so yah don't really need that just use more of the chili powder and cumin. And I use a pound of ground turkey instead of chicken cause it's easier and I'm lazy. Be sure to drain all the veggies and tomatoes first or else it'll be watery. Plus salt depending on your preferences.

    BBQ Baked Potatoes

    1 Unseasoned Pork Loin
    Stubbs bbq sauce, we do 1/2 spicy 1/2 regular
    Minced garlic (the real stuff not the powder)
    2 Baking potatoes
    6-8 hours or until taters are done.
    Nice, I also fixed the formatting for easy use :D

  18. #78
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    Quote Originally Posted by Ksandra View Post
    I know I've given this recipe before, but I love me some tasty pot roast so here it is:

    INGREDIENTS
    4 pounds chuck roast
    salt and pepper to taste
    1 packet dry onion soup mix
    1 cup beef broth
    3 carrots, chopped
    1 onion, chopped
    3 potatoes, peeled and cubed
    1 stalk celery, chopped
    Montreal Steak Seasoning
    Worcester sauce
    Red wine vinegar
    DIRECTIONS

    1. marinate the beef in red wine vinegar + steak seasoning overnight

    2. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.

    3.. Place in the slow cooker and add the broth, carrots, onion, potatoes, and celery.

    4. sprinkle on top the onion soup mix + Worcester sauce

    5. Cover and cook on low setting for 8 to 10 hours.


    note: you probably know your slow cooker well, think I had a debate with someone on when to put the carrot and the potatoes. I use baby carrots and tend to slice my potatoes rather small. So, I actually don't put them in until there's about three hours left otherwise they turn into a big pile of mush. So, w/e timing you usually do with small veggies is what you should do in this case (or instead just use bigger pieces of carrots/potatoes).






    Now I want some
    Mine is similar. My mother used to make it and I modified it since:

    1 Chuck Roast 6 lbs
    2 Cans Cream of Golden Mushroom
    1 Can Cream of Mushroom
    1 Package of Onion Soup Mix
    6 Red Potatoes
    2-3 Carrots
    2 Celery Stalks
    1 Clove of Garlic
    1 Bay Leaf
    * Cherry Tomatoes
    * Pearl Onions
    Salt
    Pepper
    Worcestershire sauce
    Olive Oil

    *Add as many or as little as you wish.






    1) Salt and Pepper the Roast on both side and cut 3 slits into the meat

    2) Cut up the garlic clove into 3 slices and slide them into the slits

    3) Add olive oil to the pan to coat and then pan sear the meat on all sides

    4) Turn Crock Pot on to medium and open the cans of soup and place the soup inside the crockpot (ignore the directions on the can for adding water)

    5) Add one package of Onion Soup Mix

    6) Place meat inside the crockpot

    7) Add Pearl onions and cherry tomatoes along with chopped carrots, celery, and potatoes.

    8 ) Add in Worcestershire Sauce and Bay Leaf. Cover for 8-10 hours

    Once cooked make sure to remove the Bay Leaf. Also there should be enough sauce to cover rice or mashed potatoes to accompany the meat on the dinner plate.

  19. #79
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    As requested, adding dip recipes.

    First up Buffalo Chicken Dip

    Two large 10oz cans of chicken
    Two 8oz packs of cream cheese
    1 & 1/2 cups of shredded cheddar cheese
    1 cup of ranch dressing
    ¾ cup of Franks Red Hot(she has also used Sriracha sauce to make it really brutal green bottle cap has a rooster on the side)

    Pre-heat your oven to 350*

    Slightly melt the cream cheese till its soft. Put it in a large pot over a medium flame

    (it helps everything to melt MUCH faster)

    Mix in the chicken, ranch, hot sauce and ¾ of the shredded cheese until one solid color.

    Pour mixture in a dish, put the remaining shredded cheese on top and put it in the oven for 30-35 minutes (I usually cover it with foil).

    -or-

    you could put it in a slow cooker/crockpot.

    *Note - Wife says she now puts everything into a big pot on the stove and then puts it in the crock pot afterwards.



    Second up Cheesy Spicy Spinach Dip

    1 box frozen spinach (thawed)
    1.5-2 lbs white American cheese (from deli)
    Jalapeños diced - to taste (I use 2 small cans)
    Milk - As needed

    Melt cheese on stove 3-4 PIECES AT A TIME OVER VERY VERY LOW HEAT.

    Add milk to make better consistency.

    Add jalapeños.

    Continue stirring the ENTIRE time or it will burn.

    Remove from heat and put into new dish or it will burn.

    Use microwave at 70-80 power stirring every minute until entire mixture is hot.

    Serve with tortilla chips

  20. #80
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    Making a pork shoulder in the crock pot today, smells damn good right now.

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