Crock pot / Slow cooker recipes (1 Viewer)

[shadyridr]

Italian beef was a big hit today!

 

[Raider Nation]

Italian beef was a big hit today!

My Italian beef has been a big hit for years with the ladies.

 

[heckmanm]

Italian beef was a big hit today!

Same here. 3 teenagers (including 2 girls) dead silent around the table, just focused on eating.

 

[John Bender]

I did the shady pot pie yesterdy

I would leave out the bouillon completely. You are adding so much condensed soup in there, I didn't see the need for the bouillon as well. Even after the water cooked out of the chicken and veggies, the consistency was perfect.

I added some dried thyme.

Leave off the bouillon and a teaspoon of dried thyme and that's a pretty delicious recipe!

 

[Frostillicus]

Italian beef was a big hit today!

An error occurredYou have reached your quota of positive votes for the day

 

[Frostillicus]

Italian beef was a big hit today!

Same here. 3 teenagers (including 2 girls) dead silent around the table, just focused on eating.

An error occurredYou have reached your quota of positive votes for the day

 

[-fish-]

italian beef was great.

 

[Fennis]

Made this for christmas and it was a big hit. Shredded italian beef:

3-5 lb. roast of your choosing. I did a 3 lb. sirloin roast

1 t salt

1 t black pepper

1 t oregano

1 t basil

1 t onion powder

1 t parsley

1 t garlic powder

1 bay leaf

2 0.7 oz packets of italian dressing mix

3 c. beef broth

1/2 t red pepper flakes

mix everything except the roast in a pot and bring to a boil

put roast in slow cooker and add all that boiled stuff

cover and cook on low 10-12 hours (or high 4-5 hours) - I did low for 11 hours

remove bay leaf and shred beef, return to crock pot for 30-60 min

It was really good. We had 5-6 different dishes altogether and this was the only one that sold out

Making this for a Seahawks party Sunday.

Hope you like it. I want to make it again.

that's what I told my last date.

What did he say?

couldn't understand him because my #### was in his mouth.

Italian beef?

 

[Fennis]

http://www.buzzfeed.com/mackenziekruvant/healthy-dishes-slow-cooker#.ek0bWB5Vq

"24 healthy and delicious things you can make in a slow cooker". Haven't tried any of these yet but a few look decent.

I think Ill try the Quinoa Chicken Curry Bowls or the Mexican Quinoa. If those are good, Ill try some of the others

 

[tom22406]

Gonna try this one next weekend,friend of mine passed it along and said it was fantastic and super easy.

Mississippi Mud Crock Pot Roast

Ingredients
1 beef chuck roast
l pkg dry ranch dressing mix
1 pkg mccormick au jus gravy mix
1 stick butter
4-5 pepperoncini peppers( or banana peppers,I will be more generous with these)

Directions
1. Place chuck roast in crock Pot
2. Sprinkle Ranch Dressing mix on top followed by Au Jus Gravy Mix.
3. Place butter on top of dry mixes. Place peppers on top of roast. Add NO water!!!! Cook on low for 8 hrs, then enjoy!!!!

To make the gravy

1. When it is done, remove the meat from the crockpot and place in on a plate and cover.
2. Pour the remaining liquid in a saucepan on the stove, bring it to a boil, and add a mixture of cornstarch and water (or flour and water) to thicken it.

Should look like this to start

http://www.cockeyebbq.com/files/images/image(1).preview.jpeg

Anybody else tried this?Okay to add some veggies(carrots and potatoes)I assume?

 

[Spike]

[SIZE=medium]Buffalo Chicken Dip[/SIZE]

[SIZE=10pt]http://allrecipes.com/Recipe/Buffalo-Chicken-Dip/Detail.aspx?event8=1&prop24=SR_Title&e11=buffalo%20chicken%20dip&e8=Quick%20Search&event10=1&e7=Recipe%20Hub&soid=sr_results_p1i1[/SIZE]

[SIZE=10.5pt]Ingredients[/SIZE]

• [SIZE=10pt]3 regular sized (or 2 large) boneless chicken breasts, boiled and shredded (boiled for 20 minutes)[/SIZE]
• [SIZE=10pt]2 (8 ounce) packages cream cheese, softened [/SIZE]
• [SIZE=10pt]1 cup Ken’s Thick and Chunky Blue Cheese dressing[/SIZE]
• [SIZE=10pt]1 1/2 cups pepper sauce (such as Frank's Red Hot®)[/SIZE]
• [SIZE=10pt]1 1/2 cups shredded Cheddar cheese[/SIZE]

[SIZE=10.5pt]Directions[/SIZE]

1. [SIZE=10pt]Heat chicken and hot sauce in a skillet over medium heat, until heated through.[/SIZE]
2. [SIZE=10pt]Stir in cream cheese and ranch dressing.[/SIZE]
3. [SIZE=10pt]Cook, stirring until well blended and warm.[/SIZE]
4. [SIZE=10pt]Mix in half of the shredded cheese, and transfer the mixture to a crock pot.[/SIZE]
5. [SIZE=10pt]Sprinkle the remaining cheese over the top, cover, and cook in crock pot on Low or until hot and bubbly.[/SIZE]
6. [SIZE=10pt]Serve with celery sticks and Tostitos scoops.[/SIZE]

[SIZE=10pt]This is something you'll find you can easily double up on the quantities and have no problems with the cooking or the eating.[/SIZE]

 

[Swing 51]

Spike you're going to boil the chicken? Not broil?

 

[Big Blue Wrecking Crew]

http://www.buzzfeed.com/mackenziekruvant/healthy-dishes-slow-cooker#.ek0bWB5Vq

"24 healthy and delicious things you can make in a slow cooker". Haven't tried any of these yet but a few look decent.

Tried the Skinny Chicken Enchiladas...pretty tasty (mods to original recipe in red)

Ingredients

• 1 lb. chicken breasts (I used chicken thighs; probably between 2 1/2-3 lbs (bone in))
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 16 oz. fresh salsa
• 3 tablespoons taco seasoning
• 1 can green chiles
• ¼ cup water (optional; did not put in)
• 12 small corn tortillas
• 1 cup shredded cheddar cheese
• 1 avocado, diced
• ¼ cup crema (see notes)
• fresh cilantro, Cotija cheese for topping

Instructions

1. Put the first 6 ingredients in a crockpot. If your salsa is not very saucy, be sure to include the ¼ cup water or more if necessary. Cook on high for about 3 hours (or longer on the low setting; did Low for 5 hours; shredded, then put back in additional hour) until chicken is cooked through. You can also cut the chicken breasts into halves to help them cook faster. Use 2 forks to shred the chicken and mix everything together.
2. Preheat the oven to 400 degrees. Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds. Fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish (I did 2 smaller baking dishes). Continue until all tortillas have been filled, rolled and placed in dish. Be sure to pack them in tightly next to each other so that they don't come apart.
3. Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese is melted and bubbly and everything is heated through.
4. Remove from oven and drizzle with crema. Sprinkle with avocado pieces, fresh cilantro, and Cotija cheese crumbles.

 

[soothsayer]

Spike you're going to boil the chicken? Not broil?

Boiling chicken (breasts) is a simple way to cook them prior to shredding. I'd say that boiling is the way to go for any buffalo chicken dip recipe.

 

[3C's]

[SIZE=medium]Buffalo Chicken Dip[/SIZE]

[SIZE=10pt]http://allrecipes.com/Recipe/Buffalo-Chicken-Dip/Detail.aspx?event8=1&prop24=SR_Title&e11=buffalo%20chicken%20dip&e8=Quick%20Search&event10=1&e7=Recipe%20Hub&soid=sr_results_p1i1[/SIZE]

[SIZE=10.5pt]Ingredients[/SIZE]

• [SIZE=10pt]3 regular sized (or 2 large) boneless chicken breasts, boiled and shredded (boiled for 20 minutes)[/SIZE]
• [SIZE=10pt]2 (8 ounce) packages cream cheese, softened [/SIZE]
• [SIZE=10pt]1 cup Ken’s Thick and Chunky Blue Cheese dressing[/SIZE]
• [SIZE=10pt]1 1/2 cups pepper sauce (such as Frank's Red Hot®)[/SIZE]
• [SIZE=10pt]1 1/2 cups shredded Cheddar cheese[/SIZE]

[SIZE=10.5pt]Directions[/SIZE]

1. [SIZE=10pt]Heat chicken and hot sauce in a skillet over medium heat, until heated through.[/SIZE]
2. [SIZE=10pt]Stir in cream cheese and ranch dressing.[/SIZE]
3. [SIZE=10pt]Cook, stirring until well blended and warm.[/SIZE]
4. [SIZE=10pt]Mix in half of the shredded cheese, and transfer the mixture to a crock pot.[/SIZE]
5. [SIZE=10pt]Sprinkle the remaining cheese over the top, cover, and cook in crock pot on Low or until hot and bubbly.[/SIZE]
6. [SIZE=10pt]Serve with celery sticks and Tostitos scoops.[/SIZE]

[SIZE=10pt]This is something you'll find you can easily double up on the quantities and have no problems with the cooking or the eating.[/SIZE]

Funny, ingredients say blue cheese dressing but instructions say ranch. I've done it with both. Both are good, last one I made with ranch because we had a lot of it already. I used canned chicken and baked it though. Big hit.

 

[3C's]

Oh, and use chicken in a biscuit crackers.

 

[3C's]

Trying the Cinnamon Rolls thing from a few pages back, it doesn't come out for another 15 minutes, but the house smells amazing right now.

The only downside is having to get up so early on a Sunday morning to start cooking this.....

Thanks for the reminder! Still need to do this...

It came out looking amazing, but in the center it tasted like scrambled eggs and I purposefully spread the liquid out evenly. It was good on the edges and towards the middle. It was just that darn center that was weird....

weird...still gotta try it though.

 

[Spike]

Spike you're going to boil the chicken? Not broil?

Correct - boil. It's just to get the chicken cooked and to be able to shred it properly.

 

[Spike]

[SIZE=medium]Buffalo Chicken Dip[/SIZE]

[SIZE=10pt]http://allrecipes.com/Recipe/Buffalo-Chicken-Dip/Detail.aspx?event8=1&prop24=SR_Title&e11=buffalo%20chicken%20dip&e8=Quick%20Search&event10=1&e7=Recipe%20Hub&soid=sr_results_p1i1[/SIZE]

[SIZE=10.5pt]Ingredients[/SIZE]

• [SIZE=10pt]3 regular sized (or 2 large) boneless chicken breasts, boiled and shredded (boiled for 20 minutes)[/SIZE]
• [SIZE=10pt]2 (8 ounce) packages cream cheese, softened [/SIZE]
• [SIZE=10pt]1 cup Ken’s Thick and Chunky Blue Cheese dressing[/SIZE]
• [SIZE=10pt]1 1/2 cups pepper sauce (such as Frank's Red Hot®)[/SIZE]
• [SIZE=10pt]1 1/2 cups shredded Cheddar cheese[/SIZE]

[SIZE=10.5pt]Directions[/SIZE]

1. [SIZE=10pt]Heat chicken and hot sauce in a skillet over medium heat, until heated through.[/SIZE]
2. [SIZE=10pt]Stir in cream cheese and ranch dressing.[/SIZE]
3. [SIZE=10pt]Cook, stirring until well blended and warm.[/SIZE]
4. [SIZE=10pt]Mix in half of the shredded cheese, and transfer the mixture to a crock pot.[/SIZE]
5. [SIZE=10pt]Sprinkle the remaining cheese over the top, cover, and cook in crock pot on Low or until hot and bubbly.[/SIZE]
6. [SIZE=10pt]Serve with celery sticks and Tostitos scoops.[/SIZE]

[SIZE=10pt]This is something you'll find you can easily double up on the quantities and have no problems with the cooking or the eating.[/SIZE]

Funny, ingredients say blue cheese dressing but instructions say ranch. I've done it with both. Both are good, last one I made with ranch because we had a lot of it already. I used canned chicken and baked it though. Big hit.

Yes, the recipe says ranch but, from many comments (and I think I saw more comments on this recipe than just about any other in Allrecipe.com), a lot of people went with the blue cheese. We had it over the weekend and it was excellent.

One other thing to know - any that you have left over is easily able to be reheated in the microwave and still tastes good.

 

[VA703]

[SIZE=medium]Buffalo Chicken Dip[/SIZE]

[SIZE=10pt]http://allrecipes.com/Recipe/Buffalo-Chicken-Dip/Detail.aspx?event8=1&prop24=SR_Title&e11=buffalo%20chicken%20dip&e8=Quick%20Search&event10=1&e7=Recipe%20Hub&soid=sr_results_p1i1[/SIZE]

[SIZE=10.5pt]Ingredients[/SIZE]

• [SIZE=10pt]3 regular sized (or 2 large) boneless chicken breasts, boiled and shredded (boiled for 20 minutes)[/SIZE]
• [SIZE=10pt]2 (8 ounce) packages cream cheese, softened [/SIZE]
• [SIZE=10pt]1 cup Ken’s Thick and Chunky Blue Cheese dressing[/SIZE]
• [SIZE=10pt]1 1/2 cups pepper sauce (such as Frank's Red Hot®)[/SIZE]
• [SIZE=10pt]1 1/2 cups shredded Cheddar cheese[/SIZE]

[SIZE=10.5pt]Directions[/SIZE]

1. [SIZE=10pt]Heat chicken and hot sauce in a skillet over medium heat, until heated through.[/SIZE]
2. [SIZE=10pt]Stir in cream cheese and ranch dressing.[/SIZE]
3. [SIZE=10pt]Cook, stirring until well blended and warm.[/SIZE]
4. [SIZE=10pt]Mix in half of the shredded cheese, and transfer the mixture to a crock pot.[/SIZE]
5. [SIZE=10pt]Sprinkle the remaining cheese over the top, cover, and cook in crock pot on Low or until hot and bubbly.[/SIZE]
6. [SIZE=10pt]Serve with celery sticks and Tostitos scoops.[/SIZE]

[SIZE=10pt]This is something you'll find you can easily double up on the quantities and have no problems with the cooking or the eating.[/SIZE]

Funny, ingredients say blue cheese dressing but instructions say ranch. I've done it with both. Both are good, last one I made with ranch because we had a lot of it already. I used canned chicken and baked it though. Big hit.

same.. went with a recipe I found online.. people devoured it

[SIZE=medium]Ingredients [/SIZE]

[SIZE=medium] 1 package (8 ounces) cream cheese, softened [/SIZE]

[SIZE=medium] 1 can (10 ounces) chunk white chicken, drained [/SIZE]

[SIZE=medium] 1/2 cup buffalo wing sauce texas pete[/SIZE]

[SIZE=medium] 1/2 cup ranch salad dressing [/SIZE]

[SIZE=medium] 2 cups (8 ounces) shredded Colby-Monterey Jack cheese [/SIZE]

[SIZE=medium] French bread baguette slices, celery ribs or tortilla chips, optional [/SIZE]

[SIZE=medium]http://www.tasteofhome.com/recipes/buffalo-chicken-dip[/SIZE]

 

[Osaurus]

Spike you're going to boil the chicken? Not broil?

Correct - boil. It's just to get the chicken cooked and to be able to shred it properly.

Agreed. I boil chicken breasts then shred them in food processor for white chili.

 

[shadyridr]

Hey guys, I just wanted to share two slow cooker recipes I have been making regularly for years. These arent from the internet, these are my own recipes so measurements are not exact.

The first one isnt really a recipe per se, but every year once winter starts I regularly make this:

1. Lentil Soup

- 1 bag of lentils

- 1/2 bag baby carrots chopped into halves

- 8 cups water

- salt (not sure the measurement but make sure you use enough because it could be bland otherwise)

- onion powder (I like to use about a tablespoon)

You can serve over pasta if you like and sprinkle grated cheese over it.

Cook on low for at least 6 hours. This makes a delicious/healthy meal (my 5 yr old loves) and there will be a ton of leftovers.

2. Chili

I'm sure there are better chili recipes in this thread but I think I perfected this one and my family loves it, even the five year old. This recipe is mild (because my wife and son won't eat it if its too spicy) but you can adjust the ingredients to your taste.

- 1 lb ground beef or turkey or chicken (whatever you like)

- 1 large can of red kidney beens

- 1 15oz can of Tomato Sauce

- 1 can of mild Rotel

- 1 pack of mild Chili seasoning mix

- There's not enough chili powder for my tastes in the above mix so I add 1-2 tablespoons chili powder

- 1 tablespoon onion powder

- 1 capful of liquid smoke

- few drops of Frank's Red Hot (to your desired spicy level)

- dallop of Sweet Baby Rays BBQ sauce (optional- I recently started doing this. I like adding the smokey flavor)

Cook on low for at least 6 hours. Serve over rice if you want (I eat it plain) and sprinkle cheddar cheese and/or sour cream (I use plain Greek Yogurt) if you so desire.

 

[heckmanm]

So, the Italian Beef recipe is great, but it just occurred to me that it has salt, pepper, oregano, onion powder, garlic powder, parsley, bay leaf, and red pepper flake already in it. I'm trying to figure out what would be in the Italian dressing mix that isn't already one of those spices.

I found a "clone" recipe for Good Seasons, and it's pretty close. Proportionally:

- More salt and oregano

- Less pepper

- Garlic salt instead of garlic powder

- Sugar

- Small bits of thyme and celery salt

The packaged stuff probably has some other stabilizers, preservatives, etc. that don't really add anything to the dish.

I'm not sure how many total teaspoons go into 2 0.7-oz packets, but I'm thinking you could probably tweak the spices a little bit and get rid of the dressing mix altogether.

 

[Frostillicus]

So, the Italian Beef recipe is great, but it just occurred to me that it has salt, pepper, oregano, onion powder, garlic powder, parsley, bay leaf, and red pepper flake already in it. I'm trying to figure out what would be in the Italian dressing mix that isn't already one of those spices.

I found a "clone" recipe for Good Seasons, and it's pretty close. Proportionally:

- More salt and oregano

- Less pepper

- Garlic salt instead of garlic powder

- Sugar

- Small bits of thyme and celery salt

The packaged stuff probably has some other stabilizers, preservatives, etc. that don't really add anything to the dish.

I'm not sure how many total teaspoons go into 2 0.7-oz packets, but I'm thinking you could probably tweak the spices a little bit and get rid of the dressing mix altogether.

Good point and makes sense. Probably better off avoiding the packets. Maybe I'll try to figure something out next time.

 

[heckmanm]

So, the Italian Beef recipe is great, but it just occurred to me that it has salt, pepper, oregano, onion powder, garlic powder, parsley, bay leaf, and red pepper flake already in it. I'm trying to figure out what would be in the Italian dressing mix that isn't already one of those spices.

I found a "clone" recipe for Good Seasons, and it's pretty close. Proportionally:

- More salt and oregano

- Less pepper

- Garlic salt instead of garlic powder

- Sugar

- Small bits of thyme and celery salt

The packaged stuff probably has some other stabilizers, preservatives, etc. that don't really add anything to the dish.

I'm not sure how many total teaspoons go into 2 0.7-oz packets, but I'm thinking you could probably tweak the spices a little bit and get rid of the dressing mix altogether.

Good point and makes sense. Probably better off avoiding the packets. Maybe I'll try to figure something out next time.

Here are the ratios for the clone recipe I found:

2 parts salt
1/3 part pepper
2 parts oregano
1/3 part basil
1 part onion powder
1 part parsley
1 part. garlic salt (powder above)

1 part sugar
1/12 part thyme
1/12 part celery salt

(so if a "part" is a tablespoon, 1/12 part is 1/4 teaspoon. If a "part" is a teaspoon, 1/12 part is just over a "pinch" (1/16 tsp))

I'm thinking you don't necessarily need the sugar, and probably not the double portion of salt, either, for the beef recipe.

 

[Frostillicus]

So, the Italian Beef recipe is great, but it just occurred to me that it has salt, pepper, oregano, onion powder, garlic powder, parsley, bay leaf, and red pepper flake already in it. I'm trying to figure out what would be in the Italian dressing mix that isn't already one of those spices.

I found a "clone" recipe for Good Seasons, and it's pretty close. Proportionally:

- More salt and oregano

- Less pepper

- Garlic salt instead of garlic powder

- Sugar

- Small bits of thyme and celery salt

The packaged stuff probably has some other stabilizers, preservatives, etc. that don't really add anything to the dish.

I'm not sure how many total teaspoons go into 2 0.7-oz packets, but I'm thinking you could probably tweak the spices a little bit and get rid of the dressing mix altogether.

Good point and makes sense. Probably better off avoiding the packets. Maybe I'll try to figure something out next time.

Here are the ratios for the clone recipe I found:

2 parts salt
1/3 part pepper
2 parts oregano
1/3 part basil
1 part onion powder
1 part parsley
1 part. garlic salt (powder above)

1 part sugar
1/12 part thyme
1/12 part celery salt

(so if a "part" is a tablespoon, 1/12 part is 1/4 teaspoon. If a "part" is a teaspoon, 1/12 part is just over a "pinch" (1/16 tsp))

I'm thinking you don't necessarily need the sugar, and probably not the double portion of salt, either, for the beef recipe.

I'm thinking if you just add like a teaspoon of all the herbs and spices that aren't in the other part of the recipe it'd come out pretty close (thyme, celery salt, basil).

 

[heckmanm]

So, the Italian Beef recipe is great, but it just occurred to me that it has salt, pepper, oregano, onion powder, garlic powder, parsley, bay leaf, and red pepper flake already in it. I'm trying to figure out what would be in the Italian dressing mix that isn't already one of those spices.

I found a "clone" recipe for Good Seasons, and it's pretty close. Proportionally:

- More salt and oregano

- Less pepper

- Garlic salt instead of garlic powder

- Sugar

- Small bits of thyme and celery salt

The packaged stuff probably has some other stabilizers, preservatives, etc. that don't really add anything to the dish.

I'm not sure how many total teaspoons go into 2 0.7-oz packets, but I'm thinking you could probably tweak the spices a little bit and get rid of the dressing mix altogether.

Good point and makes sense. Probably better off avoiding the packets. Maybe I'll try to figure something out next time.

Here are the ratios for the clone recipe I found:

2 parts salt
1/3 part pepper
2 parts oregano
1/3 part basil
1 part onion powder
1 part parsley
1 part. garlic salt (powder above)

1 part sugar
1/12 part thyme
1/12 part celery salt

(so if a "part" is a tablespoon, 1/12 part is 1/4 teaspoon. If a "part" is a teaspoon, 1/12 part is just over a "pinch" (1/16 tsp))

I'm thinking you don't necessarily need the sugar, and probably not the double portion of salt, either, for the beef recipe.

I'm thinking if you just add like a teaspoon of all the herbs and spices that aren't in the other part of the recipe it'd come out pretty close (thyme, celery salt, basil).

I think the original had basil already. I'd go less on the thyme and celery salt, maybe 1/4 tsp each.

 

[shadyridr]

Why we messing with the recipe if its awesome? To save $2 on Italian dressing mix?

 

[heckmanm]

Why we messing with the recipe if its awesome? To save $2 on Italian dressing mix?

I was thinking more along the lines of whatever preservatives, anti-caking agents, etc. that might be in there, and the fact that it's probably 90% made of the same things you already have to get for the rest of the recipe.

 

[3C's]

Yeah, certainly going to be things in prepared packages other than basil, salt, etc.

 

[Brony]

Why we messing with the recipe if its awesome? To save $2 on Italian dressing mix?

Because we're on the internet and that's what you're supposed to do, right?

 

[tom22406]

Gonna try this one next weekend,friend of mine passed it along and said it was fantastic and super easy.

Mississippi Mud Crock Pot Roast

Ingredients

1 beef chuck roast

l pkg dry ranch dressing mix

1 pkg mccormick au jus gravy mix

1 stick butter

4-5 pepperoncini peppers( or banana peppers,I will be more generous with these)

Directions

1. Place chuck roast in crock Pot

2. Sprinkle Ranch Dressing mix on top followed by Au Jus Gravy Mix.

3. Place butter on top of dry mixes. Place peppers on top of roast. Add NO water!!!! Cook on low for 8 hrs, then enjoy!!!!

To make the gravy

1. When it is done, remove the meat from the crockpot and place in on a plate and cover.
2. Pour the remaining liquid in a saucepan on the stove, bring it to a boil, and add a mixture of cornstarch and water (or flour and water) to thicken it.

Should look like this to start

http://www.cockeyebbq.com/files/images/image(1).preview.jpeg

Anybody else tried this?Okay to add some veggies(carrots and potatoes)I assume?

I guess either this was already discussed or I'm alone in trying this for the 1st time this weekend.Will post my results tomorrow.

 

[Northern Voice]

Why we messing with the recipe if its awesome? To save $2 on Italian dressing mix?

Because we're on the internet and that's what you're supposed to do, right?

Would eliminating that mix not be likely to lower the sodium content as well, for those concerned with such things?

 

[heckmanm]

Why we messing with the recipe if its awesome? To save $2 on Italian dressing mix?

Because we're on the internet and that's what you're supposed to do, right?

Would eliminating that mix not be likely to lower the sodium content as well, for those concerned with such things?

Probably. In the "clone" recipe I posted above, there was twice as much salt (as compared to other spices) as in the individual spice amounts, and also garlic salt (vs powder) and celery salt (vs nothing).

 

[Swing 51]

Seventy-five years ago today, an inventor named Irving Nachumsohn received a patent for the first commercially successful electric slow cooker. A few decades later, his device was more than just a beloved accessory in millions of American kitchens. The Crock-Pot was also seen as evidence that consumer goods could no longer be sold just to housewives but also would need to serve the needs of working women as well. Some credit the Crock-Pot and other home appliances with helping increase the number of women in the workforce.

http://www.washingtonpost.com/blogs/wonkblog/wp/2015/01/23/the-unfulfilled-promise-of-the-crock-pot-an-unlikely-symbol-of-womens-equality/?hpid=z1

 

[tom22406]

I know this isn't the thread but I bought this baby a few years ago and it's right beside my slow cooker as the best thing I've ever bought to cook with.

http://www.hollandgrill.com/index.cfm/fuseaction/products.detail/prodID/2/

Highly recommend it if you're looking for something portable that cooks like a champ.

 

[Lehigh98]

Looking to come up with a good italian roast pork recipe to mimic Dinic's in Philly.

Has anyone had any success with something like that?

 

[heckmanm]

Looking to come up with a good italian roast pork recipe to mimic Dinic's in Philly.

Has anyone had any success with something like that?

Haven't had Dinic's, but would Frosty's Italian beef process work on a pork shoulder?

 

[Lehigh98]

Looking to come up with a good italian roast pork recipe to mimic Dinic's in Philly.

Has anyone had any success with something like that?

Haven't had Dinic's, but would Frosty's Italian beef process work on a pork shoulder?

This is the basic recipe...

http://www.saveur.com/article/Recipes/Pulled-Pork-Italiano

 

[E-Z Glider]

Looking to come up with a good italian roast pork recipe to mimic Dinic's in Philly.

Has anyone had any success with something like that?

Haven't had Dinic's, but would Frosty's Italian beef process work on a pork shoulder?

This is the basic recipe...

http://www.saveur.com/article/Recipes/Pulled-Pork-Italiano

I made this Tony Lukes recipe one time when someone posted it here.

 

[heckmanm]

Looking to come up with a good italian roast pork recipe to mimic Dinic's in Philly.

Has anyone had any success with something like that?

Haven't had Dinic's, but would Frosty's Italian beef process work on a pork shoulder?

This is the basic recipe...

http://www.saveur.com/article/Recipes/Pulled-Pork-Italiano

One thing you get with the oven roasting that you don't in the slow cooker is browning on the outside from the initial high dry heat.

You might be able to pan-sear the outside to get a crust, and then finish in the slow cooker instead of the oven

 

[SproutDaddy]

.

 

[PinkydaPimp]

wifey asked me what i want while im snowed in. Cut and pasted that italian beef recipe.

 

[purplehaze67]

Anybody ever do oatmeal in the crock?

Not exactly an oatmeal but pretty close and really good:

http://wallstcheatsheet.com/life/clean-eating-made-easy-7-crockpot-recipes.html/?a=viewall

1. Crock Pot Banana Bread QuinoaThe Realistic Nutritionist presents an unbelievably healthy and easy recipe that tastes exactly like a slice of moist banana bread. All you need to do is throw a few ingredients into your crockpot before you go to bed, and you’ll wake up to a warm, nutritious meal and a lovely smelling kitchen. The recipe yields about 6½ servings, with each containing 260 calories, 7 grams of fat, 2.5 grams of fiber, and 5.5 grams of protein.


Ingredients:

• 1 cup of quinoa
• ½ cup of warm cinnamon sugar cookie creamer (Note: You can also use light cream and 1½ tablespoons of cinnamon.)
• ½ cup low-fat milk
• 1 cup water
• 1½ bananas (past ripe)
• 2 tablespoons chopped walnuts
• 3 tablespoons brown sugar (Note: If you’d prefer to avoid sugar, you can also use molasses or buckwheat honey.)
• 1½ tablespoons butter, melted
• ½ teaspoon vanilla extract

Directions: Mash the banana in a bowl and set aside. In another bowl, mix the brown sugar and walnuts together. Pour quinoa, creamer or light cream, milk, water, butter, and vanilla into the crockpot. Add the mashed banana and stir to evenly distribute. Sprinkle the sugar and walnut mixture into the quinoa and stir to mix. Cook on low for 4 to 6 hours, or until the quinoa is fully cooked. If you need to, add additional liquid or sugar to the mixture for taste. Serve warm and garnish with slices of banana.

 

[jamny]

Gonna try this tomorrow:

Creamy Bacon Crockpot Chicken

8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour (all purpose or gluten free blend)
Salt and pepper to taste

DirectionsPlace the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or dont cook the bacon and proceed with the recipe.
Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
Pour sauce over chicken.

Probably make it with some oven baked french fried potatoes and vegetables.

 

[Mr. Ected]

Gonna try this tomorrow:

Creamy Bacon Crockpot Chicken

8 bacon slices

8 boneless, skinless chicken breasts

2 (10 oz) cans roasted garlic cream of mushroom soup

1 cup sour cream

1/2 cup flour (all purpose or gluten free blend)

Salt and pepper to taste

Directions

Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or dont cook the bacon and proceed with the recipe.

Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.

In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.

Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.

Pour sauce over chicken.

Probably make it with some oven baked french fried potatoes and vegetables.

Cut the bacon in half and wrap around a couple more chicken thighs?

 

[jamny]

Gonna try this tomorrow:

Creamy Bacon Crockpot Chicken

8 bacon slices

8 boneless, skinless chicken breasts

2 (10 oz) cans roasted garlic cream of mushroom soup

1 cup sour cream

1/2 cup flour (all purpose or gluten free blend)

Salt and pepper to taste

Directions

Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or dont cook the bacon and proceed with the recipe.

Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.

In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.

Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.

Pour sauce over chicken.

Probably make it with some oven baked french fried potatoes and vegetables.

Cut the bacon in half and wrap around a couple more chicken thighs?

Yeah, good call. Might look for boneless thighs instead.

 

[jamny]

What I like is that it's not the whole meal. You can make some simple things on the side to accompany it.

 

[Mr. Ected]

Gonna try this tomorrow:

Creamy Bacon Crockpot Chicken

8 bacon slices

8 boneless, skinless chicken breasts

2 (10 oz) cans roasted garlic cream of mushroom soup

1 cup sour cream

1/2 cup flour (all purpose or gluten free blend)

Salt and pepper to taste

Directions

Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or dont cook the bacon and proceed with the recipe.

Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.

In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.

Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.

Pour sauce over chicken.

Probably make it with some oven baked french fried potatoes and vegetables.

Cut the bacon in half and wrap around a couple more chicken thighs?

Yeah, good call. Might look for boneless thighs instead.

That's what I was thinking! Might be good served over the fries.

 

[Tiger Fan]

So, the Italian Beef recipe is great, but it just occurred to me that it has salt, pepper, oregano, onion powder, garlic powder, parsley, bay leaf, and red pepper flake already in it. I'm trying to figure out what would be in the Italian dressing mix that isn't already one of those spices.

I found a "clone" recipe for Good Seasons, and it's pretty close. Proportionally:

- More salt and oregano

- Less pepper

- Garlic salt instead of garlic powder

- Sugar

- Small bits of thyme and celery salt

The packaged stuff probably has some other stabilizers, preservatives, etc. that don't really add anything to the dish.

I'm not sure how many total teaspoons go into 2 0.7-oz packets, but I'm thinking you could probably tweak the spices a little bit and get rid of the dressing mix altogether.

Good point and makes sense. Probably better off avoiding the packets. Maybe I'll try to figure something out next time.

Here are the ratios for the clone recipe I found:

2 parts salt
1/3 part pepper
2 parts oregano
1/3 part basil
1 part onion powder
1 part parsley
1 part. garlic salt (powder above)

1 part sugar
1/12 part thyme
1/12 part celery salt

(so if a "part" is a tablespoon, 1/12 part is 1/4 teaspoon. If a "part" is a teaspoon, 1/12 part is just over a "pinch" (1/16 tsp))

I'm thinking you don't necessarily need the sugar, and probably not the double portion of salt, either, for the beef recipe.

I'm thinking if you just add like a teaspoon of all the herbs and spices that aren't in the other part of the recipe it'd come out pretty close (thyme, celery salt, basil).

I think the original had basil already. I'd go less on the thyme and celery salt, maybe 1/4 tsp each.

The local grocery didn't have any italian seasoning packets (or at least I couldn't find them), so I'll be testing this out tomorrow