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Old 09-29-2013, 11:41 AM   #91
millergirl1976
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Marking my spot to try the brisket, and the kielbasa pot. Great ideas!

I love to put a chuck roast in, with a good smear of crushed garlic and beef bullion paste. I put it in early morning frozen. By the time we get home, it is ready! I use it plain with mashed cauliflower and gravy, pulled for tacos, burritos, salads, or beef for chili or soup. Absolutely delish.
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Old 10-24-2013, 06:53 PM   #92
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When ever I cook something in the crock pot it burns .
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Old 10-25-2013, 05:40 AM   #93
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Quote:
Originally Posted by dreams skinny View Post
When ever I cook something in the crock pot it burns .
I am the crock pot queen! lol
You do not have enough liquid my dear. You can cook a huge pork roast, beef etc. Add a large can of beef or chicken broth, can of cream of mush soup all mixed together and one lipton onion soup mix dry. Stir all soups together and pour of meat or chicken. 8 hours low.

You will never burn your meal again and its fab poured over faux potato... cali mash

Simple!

Here is another idea

4 or 6 chicken boneless breasts. Once can cream of mushroom soup, one can chicken broth. One package lipton mushroom-onion soup mix. One large onion, one nice size package of mushrooms... and one pint of sour cream. All in together..... 8 hours low
Searve with faux rice Yummo!

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Old 11-12-2013, 07:29 AM   #94
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I was looking desperately this weekend for a way to cook my pork ribs from the butcher.

This is what I came up with from a several different recipes and it turned out fantastically.

4 lbs pork ribs
1/4 cup favorite steak seasoning
1-2 Tbsp white vinegar
3 Tbsp Coconut oil.

I put the vinegar and coconut oil in the bottom of the crock pot.
I rubbed the ribs with the steak seasoning.
I put the crockpot on low for about 10 hours (ribs were frozen when they went in).

This produced the most amazing ribs I have had for some time even with soem crunchy parts (because I like some crispy bits ).

The meat was good plain right out of the crockpot. I also had some later shredded with 2 Tbsp of LC BBQ sauce. Also, very yummy!!
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Old 11-12-2013, 11:52 AM   #95
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Quote:
Originally Posted by LoriAS View Post
I was looking desperately this weekend for a way to cook my pork ribs from the butcher.

This is what I came up with from a several different recipes and it turned out fantastically.

4 lbs pork ribs
1/4 cup favorite steak seasoning
1-2 Tbsp white vinegar
3 Tbsp Coconut oil.

I put the vinegar and coconut oil in the bottom of the crock pot.
I rubbed the ribs with the steak seasoning.
I put the crockpot on low for about 10 hours (ribs were frozen when they went in).

This produced the most amazing ribs I have had for some time even with soem crunchy parts (because I like some crispy bits ).

The meat was good plain right out of the crockpot. I also had some later shredded with 2 Tbsp of LC BBQ sauce. Also, very yummy!!
This may seem like a silly question, but if you put the vinegar in oil in the bottom of the pot, then put the ribs in, how did the vinegar and oil get on the ribs?
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Old 11-12-2013, 06:00 PM   #96
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Quote:
Originally Posted by millergirl1976 View Post
This may seem like a silly question, but if you put the vinegar in oil in the bottom of the pot, then put the ribs in, how did the vinegar and oil get on the ribs?
Funny you asked that, I was thinking the same and then I saw your post I cook with mine alot but always do broth type soup dishes.. I am very curious on the responce.. thanks for asking

Looking foward to the reply now
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Old 11-13-2013, 07:43 AM   #97
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Quote:
Originally Posted by LoriAS View Post
I was looking desperately this weekend for a way to cook my pork ribs from the butcher.

This is what I came up with from a several different recipes and it turned out fantastically.

4 lbs pork ribs
1/4 cup favorite steak seasoning
1-2 Tbsp white vinegar
3 Tbsp Coconut oil.

I put the vinegar and coconut oil in the bottom of the crock pot.
I rubbed the ribs with the steak seasoning.
I put the crockpot on low for about 10 hours (ribs were frozen when they went in).

This produced the most amazing ribs I have had for some time even with soem crunchy parts (because I like some crispy bits ).

The meat was good plain right out of the crockpot. I also had some later shredded with 2 Tbsp of LC BBQ sauce. Also, very yummy!!
sure sounds want to try this recipe.. thanks
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Old 11-16-2013, 11:58 AM   #98
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I need a gumbo recipe
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Old 11-19-2013, 11:52 AM   #99
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Quote:
Originally Posted by millergirl1976 View Post
This may seem like a silly question, but if you put the vinegar in oil in the bottom of the pot, then put the ribs in, how did the vinegar and oil get on the ribs?
As the meat cooked down it created a type of broth in the bottom of the crockpot. The meat fell into the broth. It was all quite tasty!!

I also think there may have been some evaporation going on before the broth formed, because the exposed portion of the ribs were nice and crisp, but flavorful and not really dry.
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Old 11-20-2013, 04:18 PM   #100
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CROCK POTS

I got a large and small one for Christmas and because I hate cooking I took them back. Doh!!!!!
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Old 11-21-2013, 08:13 AM   #101
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Crockpots are the best thing for non-cookers

Just dump a bunch of stuff in it and let it sit all day. Amazing flavors come out of doing nothing.
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Old 11-23-2013, 07:24 AM   #102
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Oooooh, I like that!!! So I guess I'll have to buy one now. Ugh. Being a "non-cooker", I'll have to figure out what goes in the pot besides the meat. LOL.
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Old 11-23-2013, 01:36 PM   #103
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CROCK POTS

Okay, just bought a nice one and loaded it with chicken thighs and wings, lots of spices, can of mushroom soup, can of broth, 2 cans water, onion & fresh mushrooms. Then I find out it might be too much liquid I put in so removed some. I'm just thinking, why couldn't I have done the same thing with the oven on a timer??? Is it just more cost effective to use a crock pot???
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Old 11-23-2013, 05:26 PM   #104
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Ya you did not need the two cans of water at all, it will cook and create its own water by the steam inside dripping down the sides. Next time add a package of lipton onion soup mix to it and its AMAZING over faux potato's
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Old 11-24-2013, 07:26 AM   #105
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Well I guess crock pot chicken is not for me. No matter how much spice I put in, it still tasted bland much like boiled chicken. Yuck. Plus after a couple of stirs, all I had was meat mush and bones. So maybe a roast and ribs will be a better bet. Thanks for the info though, much appreciated.
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Old 11-24-2013, 08:38 AM   #106
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I don't do crockpot whole chickens; it's really easy to roast the bird in the oven.
I do sometimes crockpot a bunch of thighs, though.
My fav meat for crockpot is pork or beef. Turns the less expensive cuts into savory tenderness.
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Old 11-24-2013, 08:45 AM   #107
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Chicken legs, lemon juice, olive oil, garlic, italian seasoning, a splash of white wine (you can omit the wine and still comes out fine). On low for 7 hours. Serve over mashed cauliflower. Takes only minutes to throw together!
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Old 11-24-2013, 08:56 AM   #108
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Sounds yummy kismet. I often crockpot my chicken thighs in chicken stock with lots of garlic, salt, pepper, pinch of cayenne, etc. Maybe a lowcarb veggy like green beans or celery. Really good to add some coconut milk at the end. Really easy and warming on winter days.
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Old 11-24-2013, 04:25 PM   #109
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Old 11-25-2013, 06:19 AM   #110
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Quote:
Originally Posted by Bonny-Jean View Post
Well I guess crock pot chicken is not for me. No matter how much spice I put in, it still tasted bland much like boiled chicken. Yuck. Plus after a couple of stirs, all I had was meat mush and bones. So maybe a roast and ribs will be a better bet. Thanks for the info though, much appreciated.
I think you would like it better if you just use it on days you know it would be nice to come home to a warm meal.

I do not usually put a lot of liquid in my crockpot. maybe 1/2 cup. But I do baste the chicken in something a lot of the time to make sure that it doesn't turn out so mushy. Like butter and garlic, or italian dressing. Whatever flavors you like.

I use the crockpot a lot because I am a mother of 4 and I work full time. So it is very nice to put in veggies and meat in the morning and come home to a meal for the kids. Otherwise I have to be in the kitchen for another hour or so when I get home (hence another hour of work after work...LOL).
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Old 11-25-2013, 06:48 AM   #111
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I too like the miracle of the crockpot doing the work overnight or during the day while I am at work. Especially nice in the winter for soup makings.
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Old 11-29-2013, 07:15 PM   #112
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Quote:
Originally Posted by NoSunNoFun View Post
I am the crock pot queen! lol
You do not have enough liquid my dear. You can cook a huge pork roast, beef etc. Add a large can of beef or chicken broth, can of cream of mush soup all mixed together and one lipton onion soup mix dry. Stir all soups together and pour of meat or chicken. 8 hours low.

You will never burn your meal again and its fab poured over faux potato... cali mash

Simple!

Here is another idea

4 or 6 chicken boneless breasts. Once can cream of mushroom soup, one can chicken broth. One package lipton mushroom-onion soup mix. One large onion, one nice size package of mushrooms... and one pint of sour cream. All in together..... 8 hours low
Searve with faux rice Yummo!


sorry took me so long to get back. that is so wonderful thank you so much . fantasticnow i dont have to be
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Old 12-03-2013, 11:28 AM   #113
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I've got one that I just finished cooking, and its yum!

Coconut Chilli Beef

1.2kg diced beef shin (or braising)
2 onions
2tbsp medium curry powder
1tbsp allspice
1tsp mace (I didn't have any so used cinnamon)
Coconut oil
2 Scotch Bonnet chillis
2 cans coconut milk (400g ea can)
12 sprigs Thyme
6 cloves garlic
1 can chopped tomatoes (400g)
1 whole lrg cauliflower (they used potatoes)

Mix the curry powder, mace, allspice and salt/pepper, coat the beef. Fry the meat in batches in coconut oil then put in the crock pot, fry the onion, garlic and finely chopped chilli for 10min till caramelised and top the meat, mix the coconut milk and tomatoes in the pan to deglaze, add the thyme, them pour over the stuff in the crockpot. Cook on low for maybe three-four hours. After then add the cauliflower, cut into large chunks.

Mine took just over 6hrs on low. Was yum! I had it alone but it would go nice over mashed cauli or with sauteed spinach.
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Old 12-15-2013, 09:30 PM   #114
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Thanks everybody for contributing to this thread. I SOOOOO need these recipes to help me get back on track! I simply have to detox from all the holiday carbs/sugars. New Year is just a few weeks away.
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Old 12-15-2013, 11:39 PM   #115
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These all sound wonderful.
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Old 12-16-2013, 12:32 PM   #116
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I just put on the chicken cream sauce recipe posted by NoSunNoFun...and it was tasting so good before putting in the crock! I added Italian herbs, bay leaves and some black pepper. Can't wait for it tonight! One question....how do you make cali mash? Just steam it, add butter, seasonings and whip? Need to fortify dinner cause I WILL NOT make a starch!
TIA!
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Old 12-16-2013, 05:56 PM   #117
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Crockpot Chicken w Mushroom Onion sauce...

OMG, I followed the recipe given by NoSunNoFun and it was a hit at my house! This is so rich, that there is no way I can eat more than a small bowl full, but boy was it so worth it!

Is it really possible that I can be satisfied on just one small bowl of dinner?? I am so use to NOT being satisfied with just a "normal" serving! Here is a photo of my crockpot effort...I think I'm going to like low carb eating!

[IMG][/IMG]

Last edited by Spinster_Sister; 12-16-2013 at 06:09 PM..
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Old 12-16-2013, 06:24 PM   #118
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OMG, I followed the recipe given by NoSunNoFun and it was a hit at my house! This is so rich, that there is no way I can eat more than a small bowl full, but boy was it so worth it!

Is it really possible that I can be satisfied on just one small bowl of dinner?? I am so use to NOT being satisfied with just a "normal" serving! Here is a photo of my crockpot effort...I think I'm going to like low carb eating!

[IMG][/IMG]
This is great to make for company too and no one will ever know its low carb Its one of my staples! So glad you loved it
Hugs!
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Old 12-17-2013, 07:42 PM   #119
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I am recycling last night's dinner with some added angus pot roast and asparagus. The cauliflower mash disappeared early last night and with the cream sauce/onion soup mix with lemon pepper - delish! The added blessing is that the food is so rich, it is filling! Thanks again for the heads up on this recipe, I will definitely use it again! Anything else you could share??
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Old 12-18-2013, 04:48 AM   #120
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Last nights dinner Via the crock pot...

Pot Roast on a cold winter night

Med size or large pot roast. This can really be any size or type of chuck of crock pot friendly beef. just do not cut it up, you need to leave it whole
I regular size can beef broth
I regular can cream of mush soup
I package lipton onion-mushroom or just onion soup mix
I large package mushrooms *sliced in half*
I thin sliced whole lg yellow bell pepper
I package small round tomato's *do not cut them in half, see below*
I whole onion *sliced thin*
4 large ribs celery
3/4 a pint of sour cream
1 teaspoon pepper
No salt needed as its got good amounts from above ingrediants
2 gloves garlic sliced thin


Placed sliced onion, mushroom, bell pepper and celery on the bottom of the crock pot.
No need to spray or do anything with the veggies they will not stick.
Place your rinced hunk of beef on top.
In a mixing bowl, mix onion/mush mix, beef broth, pepper, garlic, cream of mushroom soup and sour cream.
Poor mixture over meat and veggies. Does not have to be perfect. Last.. drop all the wonderful flavor filled tomato's on top. Some will pop open, but they really stay in tact and its amazing the way the cook inside them selves when you eat them with your pot roast

8 hours on low. I put this in at 8am. Got off at work at 4pm. The house smells AMAZING and the rest of the time inbetween the crock pot turns on warm. So when you get home its now nice and warm but no longer bubbly hot! Its really done however after the 8 hours.

I served this over a very small portion of dreams field pasta for me about a half a cup, hubby only will eat it over our beloved faux garlic mash califlower.

Give it a try, its another yummy dish! Just do not use green or red bells. The yellow really adds amazing flavor.
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