Crock-Pot Recipes

Started by AdminCM, August 18, 2011, 10:11:11 AM

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momtoAidenDeclan

the ropa vieja was a huge hit...probably could've used a fattier meat but it was fine...served it with brown rice, black beans and avocado

here's what I did different -  (two steaks, large onion and pepper)
15 oz can of tomato sauce and I rinsed the can with a little water and added the water (no beef broth or oil)
coated the meat with garlic powder, cumin, salt, pepper, and a little cayenne
no cilantro (because I didn't have any :-/)
added two peppers from a can of chipoltes in adobo sauce - sliced thin and some of the adobo sauce
probably about 1/4 of vinegar
cooked 6 hours....
I didn't pre-brown it but it would've been good if it had hit the grill for a searing before the crock-pot
I layered the onion and peppers and steak, mixed everything else together and poured it over all
Never mistake motion for action. ~~
Ernest Hemingway

DS#1 1/23/2000 - PA
DS#2 10/23/2003 - NKA - Type 1 diabetes
me - environmental and sulfa drug allergies...periods of mystery hives over the years....

Macabre

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Macabre

http://www.thekitchn.com/how-to-make-mac-and-cheese-in-the-slow-cooker-226813

This got raves and was the most popular Mac and cheese out of nine crocks of Mac and cheese--among fifty high schoolers recently.

I Precooked the pasta. One of the shredded cheese I used was a four state cheddar package. 
DS: 🥜, 🍤

hezzier

Does anyone have a tried and true crock pot mashed potato recipe?  Looking to free up some oven space for keeping things warm for thanksgiving.

becca

Can you make them the regular way and then put them into the crock to keep them warm? 
dd with peanut, tree nut and raw egg allergy

PurpleCat

I've done both, tried cooking and tried to keep warm.  Cooked was the wrong texture.  Nasty, don't recommend it.

Keeping them warmed in the crock pot for less than one hour is good, more than that and I have dried them and turned the color a bit.
If I make them a day ahead, I heat in the microwave and add more liquid if needed, then transfer to crock pot.

hezzier


Janelle205

Last year I cooked a lot of the stuff at home and then transported to the in-laws house.  I kept a lot of the casserole dishes (corn casserole, green bean casserole, spaghetti squash gratin, etc) in a large cooler lined with towels and a few bricks that I stuck in the oven for a while and then wrapped in towels.  When I took them out of the cooler 2-3 hours later they were still steaming.  Mashed potatoes are about the same texture as the corn casserole that I make, so I am guessing you could do the same successfully with those and clear out some oven space.

Macabre

How did you handle the bricks to wrap towels around them?
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Janelle205

Quote from: Macabre on November 06, 2016, 05:37:52 PM
How did you handle the bricks to wrap towels around them?

Oven mitts and pot holders. I put the towel on the counter next to the oven, take it out with pot holders and put it on top and then wrap up. I just used two of the regular red bricks at the bottom of the cooler. I put one folded towel in first, then the wrapped bricks.

hezzier

We've done something similar when DH cooks pulled pork on the smoker...it definitely works. 

GoingNuts

"Speak out against the madness" - David Crosby
N.E. US

Macabre

Quote from: Macabre on May 07, 2016, 08:53:25 AM
http://www.thekitchn.com/how-to-make-mac-and-cheese-in-the-slow-cooker-226813

This got raves and was the most popular Mac and cheese out of nine crocks of Mac and cheese--among fifty high schoolers recently.

I Precooked the pasta. One of the shredded cheese I used was a four state cheddar package. 

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