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#181 of 700 Old 02-03-2006, 06:11 PM
 
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Quote:
Originally Posted by wawap

Split Pea Soup

Hunk of pork that was on sale (around 1.5 pounds)
Bag of split peas
6 carrots - coined
2 chopped onions
8 c. water
2 c. bouillon cubes - I used chicken
3 smallish potatoes - cubed
3 bay leaves....
lots of ground black pepper (at least a tablespoon)
Is that 2 cups of bullion cubes? that seems like a lot of bullion... or am I reading it wrong?
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#182 of 700 Old 02-04-2006, 12:37 PM
 
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DUH! I can't believe I did that...

Sorry... just two cubes.

I'll fix it!
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#183 of 700 Old 02-04-2006, 03:06 PM
 
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Tropical pork:

I dice up pork (chop, loin any cut)
OJ
grated garlic
grated ginger


set on low for 5-6 hours
pull pork out with slotted spoon
use oj/garlic/ginger to cook whole wheat couscous
serve pork over couscous
top with sliced mango
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#184 of 700 Old 02-04-2006, 04:33 PM
 
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Quote:
Originally Posted by wawap
DUH! I can't believe I did that...

Sorry... just two cubes.

I'll fix it!
Phew! Glad I double checked That could have been some really flavorful soup!
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#185 of 700 Old 02-06-2006, 02:03 AM
 
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My mouth is actually watering! WOw. Momma's paradise. found.
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#186 of 700 Old 02-06-2006, 04:23 PM
 
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What size crock for the pudding cake? I NEED to make it tonight I have two sizes and have no clue which to use-I'm assuming the standard sized one, and not my little one...Anyone know?
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#187 of 700 Old 02-06-2006, 07:12 PM
 
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Here's one I just found, i wish I could find organic soups to cook with, I have only seen cream of mushroom. If anyone has any place i would happily order through the mail to not have to get regular with all the fake stuff. I have made hte spanish rice and the rice and chicken with cream soups.

http://southernfood.about.com/library/crock/blcpidx.htm

Kim
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#188 of 700 Old 02-06-2006, 09:01 PM
 
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Quote:
Originally Posted by firefaery
What size crock for the pudding cake? I NEED to make it tonight I have two sizes and have no clue which to use-I'm assuming the standard sized one, and not my little one...Anyone know?
I just made this tonight, too!

I used my regular sized crock.
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#189 of 700 Old 02-06-2006, 09:41 PM
 
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Does anyone have a recipe for slow-cooker scalloped potatoes and ham? I was going to take a chance and just put my regular oven recipe for it, into the slow cooker, but then I read the manual where it talked about adapting recipes, and it said to add milk during the last hour. I don't think that would work for this recipe. Oh, and I'm trying to avoid the recipes that call for "cream-of-whatever."

TIA!
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#190 of 700 Old 02-09-2006, 02:16 AM
 
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shameless bumping
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#191 of 700 Old 02-09-2006, 10:03 AM
 
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Quote:
Originally Posted by rosie29
Does anyone have a recipe for slow-cooker scalloped potatoes and ham? I was going to take a chance and just put my regular oven recipe for it, into the slow cooker, but then I read the manual where it talked about adapting recipes, and it said to add milk during the last hour. I don't think that would work for this recipe. Oh, and I'm trying to avoid the recipes that call for "cream-of-whatever."

TIA!
I have one. I'll try to remember to post it tonight when I get home.
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#192 of 700 Old 02-09-2006, 11:02 AM
 
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I'm loving this thread. I'm so hungry.
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#193 of 700 Old 02-09-2006, 11:10 AM
 
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Vegetarian slow-cooker chili

1 28oz can diced tomatoes
1 6oz can tomato paste
1 large onion, chopped
1 green pepper, chopped
1 cup TVP (texured vegetable protein)
1 cup water
2 T chili powder
2 t cumin
1 t oregano
2 cloves garlic, crushed
2 shakes red pepper flakes
1 can red kidney beans, drained & rinsed

Put all ingredients in slow cooker and stir. Let cook on low for about 8 hours. Serve with shredded cheddar cheese if desired.

Crock-Pot Rice Pudding

1 cup Arborio rice
1 c heavy cream
5 c milk
1/2 cup sugar
2 tbsp. butter
1/2 cup raisins
2 tsp. vanilla
cinnamon for topping
In the crock pot, combine the rice, milk, sugar and butter. Cook on low setting for 5 to 6 hours. Stir in the raisins and vanilla after you turn off the heat. Transfer to a bowl (or bowls) and sprinkle lightly with cinnamon. Don’t worry if it seems a bit runny, it will thicken up nicely as it chills.
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#194 of 700 Old 02-09-2006, 02:50 PM
 
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taking notes!
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#195 of 700 Old 02-09-2006, 03:02 PM
 
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I'm a "cook off the top of my head" gal, so the amounts below are not really specified. Don't let this deter you, however - - it is an absolutely delicious concoction! Here goes:

Manhattan Clam Clowder

Toss into crockpot:
A whole mess of red-skinned potatoes, cut into bite sized pieces
Carrots, sliced
Onions, diced
Celery, sliced
2 bottles of Snow's Clam juice
28 oz can of fresh diced tomatos
Sherry
Few drops of tabasco sauce

And let it simmer on low for about 8 hours, or on high for about 3. I often do this in the morning before work, then when I come home I add:

Clams (I am able to buy a container these at our local supermarket, fresh frozen, minced)
A handful of minced parsley
salt and pepper to taste (at this time, adjust seasonings - I usually dump in a bit more sherry, or a splash of rum, too)

Let the clams simmer in the soup for about 20 minutes, then the whole shebang is ready. It's awesome with crusty bread and a sprinkling of feta cheese, and gets better the more it sits around.

Mama to 2 mopheaded rascals
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#196 of 700 Old 02-15-2006, 03:40 PM
 
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I have totally loved this thread. SO far I have made the Chicken Curry, it was AWESOME! And I am making the SPlit pea/potato soup this week and the Veg. Black Beans.

I copied down several more on top of that. Thanks Ladies~!

Homeschooling mama to 3 Italian babies. homeschool.gif  Due with #4 on Sept. 28! Planning a rockin' Homebirth. homebirth.jpg

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#197 of 700 Old 02-15-2006, 05:08 PM
 
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Quote:
Originally Posted by rosie29
Does anyone have a recipe for slow-cooker scalloped potatoes and ham? I was going to take a chance and just put my regular oven recipe for it, into the slow cooker, but then I read the manual where it talked about adapting recipes, and it said to add milk during the last hour. I don't think that would work for this recipe. Oh, and I'm trying to avoid the recipes that call for "cream-of-whatever."

TIA!
I just layer thinly-sliced potatoes and onions, cubed ham, and a cheese sauce (homemade, make a bechamel and then add shredded cheddar cheese and a squirt of dijon mustard) and let it cook until the potatoes are tender. You could do it w/o the cheese, of course.

HTH.
~nick
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#198 of 700 Old 02-15-2006, 07:17 PM
 
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#199 of 700 Old 02-16-2006, 04:21 PM
 
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Thanks, VK, for the recipe. I wasn't familiar with a bechamel so I googled it. I will give it a try. Dijon mustard in there sounds great, too.

Everyone: I just found an index of 1400 slow cooker recipes! Wow!
http://southernfood.about.com/library/crock/blcpidx.htm
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#200 of 700 Old 02-16-2006, 11:08 PM
 
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#201 of 700 Old 02-17-2006, 01:49 PM
 
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I made this last week and it was pretty good, i actually forgot the cheese and it waas still yummy.

Lentil w/veggies

1 pound lentils, rinsed and picked over
2 cups chopped onions
2 cloves garlic, minced
2 cups canned tomatoes, chopped, with liquid
2 1/2 cups vegetable broth
2 large carrots, sliced
1/2 cup sliced celery
1 bell pepper, chopped
2 tablespoons fresh chopped parsley
1 dried bay leaf
1/2 teaspoon salt
1/8 teaspoon ground marjoram
1/8 teaspoon leaf sage, crumbled
1/8 teaspoon dried leaf thyme
8 ounces shredded Cheddar cheese
PREPARATION:

Place all ingredients, except the cheese, in the slow cooker and cook
on the HIGH setting for 2 1/2 to 3 hours, or until the lentils are
tender. Stir in the cheese until it is melted. Serve hot, topped with
more cheese, if desired
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#202 of 700 Old 02-17-2006, 03:45 PM
 
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that sounds delish! Think I'll make some this weekend... with cornbread, of course
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#203 of 700 Old 03-12-2006, 12:16 AM
 
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shameless bumping.....
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#204 of 700 Old 03-12-2006, 01:02 AM
 
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subbing...
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#205 of 700 Old 03-12-2006, 01:10 AM
 
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Quote:
Originally Posted by Softheart
I'm trying the split pea this week as well. Can I turn it on low right away, or don't you usually have to turn crocks on high for the first 30 minutes or so? Thanks!
I know this is old, but...yes, you can turn it on low right away...I made some split pea soup (the recipe from this thread) and mmm mmm good. It was delish! Cooked it on low about 8 hours...it mad ethe house smell so good. I did need to add water near the end, it was pretty thick...next time though, i may try adding milk...
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#206 of 700 Old 03-12-2006, 02:21 PM - Thread Starter
 
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Quote:
Originally Posted by gus'smama
Here's the recipe for spicy maple black beans that someone asked for. It is not really precise, cause I do it a bit differently each time. As I posted earlier, when I tried it in the crockpot, it didn't work, but I didnt' sautee the onions first, and I think if you do that, it will work fine.

Sautee chopped onions and/or garlic (1-2 onions, 2-4 cloves garlic) in olive oil. Add crushed red pepper, as much as you like -- I use about 2-3 teaspoons, I think) (this can be left out and then sprinkled on individual dishes at the end). Add 2 cans of un-drained black beans, or equivilant of soaked and pre-cooked dried beans. Add 1/2 -1 cup of real maple syrup ( I like grade B for better flavor) depending how sweet you like it. On the stove top, I cook this for 15-20 min, simmering to cook down liquid a bit, but not all the way. In the crockpot, it could probably be all day, or just a few hours, since you dont' really need to cook any of the ingredients, just get the flavors to combine. Also, maybe in a crockpot it would be good to drain the beans, since the liquid won't cook down?

I like this served over rice, with sharp cheddar cheese, or in a burrito, again with sharp cheddar. Yum.

Sorry if this is poorly written. I have mastitis and my brain is on s..l...o...w... today :LOL
Sorry I haven't been back to this thread for so long. I forgot that I also put cumin in those beans, usually . Anyway. I'm glad they are working out for people.

I've also gotta say, I feel like a proud mama when I read this thread. It is by far the most successuful and longest running thread I've ever started, or even been involved with!

Oh, I'm haven't tried it yet, but I'm thinking about adapting a bread pudding, or baked french toast recipe to the crock pot as a breakfast. Here's a rough recipe:

bread, either cubed for pudding or in slices for baked french toast (I thinkthe cubed will work better b/c of the round shape of a crock pot)

wisk some eggs and milk (whole for a richer pudding, skim for healthier) together with your choice of sweetener (I use maple syrup) and spices (cimmamon, ginger, nutmeg, cloves...). There should be enough liquid to totally soak the bread cubes, and I'd say about 1-2 eggs to 1 cup of milk. I like to toss in raisins, I've heard of others who like nuts as well. mix this together in the evening and cook on low all night.

if anyone tries it, lmk how it worked out
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#207 of 700 Old 03-12-2006, 05:04 PM
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Subbing to this amazing thread!

When I do my crock chili I subsitute a can of Bean Medley (basically a can of mixed lentils/kidney beans/chickpeas blended with Italian seasoning already in can) instead of regular kidney beans ....WOW! My dh goes nut for it. Give an added zest.
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#208 of 700 Old 03-13-2006, 10:24 PM
 
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I'm so glad I found this thread. I have had a brand new crock pot sitting in my cupboard for 5 years. I'm so clueless when it comes to crock pots, but I want to use for easy dinners when the new babe arrives. These recipes are wonderful. You mamas are awesome!!!
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#209 of 700 Old 03-27-2006, 05:28 AM
 
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#210 of 700 Old 04-29-2006, 10:30 PM
 
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So we are having that delicious crockpot curry chicken and veggies tonight...

Around 1-2 pm we got it all toasted and piled in the pot, turned it on "low"..

Now the worst part about crockpot cooking is you have to smell the dinner for 8 hours before you are allowed to eat it. It's TORTURE!!!

DH just went into the kitchen (at 7:00) to smell the dinner...noticed it didn't smell very strong for something that had been cooking all day...

THE CROCKPOT WASN'T PLUGGED IN!!!

NOOOOOOOO@!!!!!!!!

Dinner is going to be late tonight.

But I wanted to bump this thread because that recipe is soo darned good.
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