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RE: What a Crock - 9/22/2008 1:54:13 PM   
BOUNTYHUNTER


Posts: 9259
Joined: 2/5/2004
Status: offline 		They all sound great, Diane does the CP smile,I'll make sure she checks out this thread,one of my favorites from bachelor days is so simple,just brown  off a beef roast, place in CP with all the juices, beer of any kind half a can,  potatoes carrots, two stalks celery,can of peas and your favorite spices..ours garlic, salt and pepper some times an additional shake of celery salt, place on slow all day, then a pan of crispy corn bread served with cold buttermilk..

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RE: What a Crock - 9/22/2008 1:55:59 PM   
Hippiekinkster


Posts: 5512
Joined: 11/20/2007
From: Liechtenstein
Status: offline
quote:

ORIGINAL: Aynne88

http://beeradvocate.com/beer/profile/62/1630/?sort=topr&start=0


And lot's of it Tee! It is perfect with heavier dishes.
How cool! I'm a member of beeradvocate. I've been tasting some mighty fine beers lately.

>Old Stock Ale, Old Rasputin,  & Brother Thelonius from North     Coast Brewery
>Ommegang's Dubbel and Three Philosophers
>Allegash 4
>Ten FIDY from Oscar Blues (like motor oil)
>Milk Stout from Duck and Rabbit
>Brooklyn Brewery's Local 1
>St. Bernardus ABT 12 (Watou, Belgium)
> Hefeweissbier from Weihenstephan, Munich (world's oldest brewery
>Roggenrauchbier, Rye Pale Ale, & Rye Sqeared from Terrapin
>Blue, Motorboat, & IPA (Sweetwater, Atlanta)
>Black Mocha Stout (Highland)
>Rogue's Chocolate Stout
>Double IPA from Great Divide
>Punkin Ale from Dogfish head (Thier 90 minute IPA is great)

I keep going back to Brother Thelonius. Just Fantastic. Also their Old Stock Ale (limited release, what a bummer). Sweetwater's IPA, Terrapin's Rye, Ommegang Dubbel, the Weihenstephan, and the Ten FIDY I have bought multiple times.
But that Brother Thelonius... wow. Gonna have some tonight.

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RE: What a Crock - 9/22/2008 1:57:45 PM   
subtee


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quote:

ORIGINAL: sirsholly

quote:

ORIGINAL: sappatoti

No, peas get their own recipe...





*sings*

All we are saaaaaying...is give peas a chance





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RE: What a Crock - 9/22/2008 2:58:05 PM   
subtee


Posts: 5133
Joined: 7/26/2007
Status: offline 		Cough up a recipe Hippie Hijacker and I mean to be impressed!

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RE: What a Crock - 9/22/2008 4:40:14 PM   
scifi1133


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From: virginia
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quote:

ORIGINAL: sappatoti

Only the finest brew... Pabst Blue Ribbon.

[... disappears back into the darkness to get out of the line of fire ...]

ROTFLMAO...come on now Sap. How about a frosty can of Black Label.....lmao.


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RE: What a Crock - 9/22/2008 4:44:52 PM   
sappatoti


Posts: 14844
Joined: 10/30/2006
From: the edge of darkness...
Status: offline 		OK sci...

How about you posting a crock pot recipe to go with that fine example of breweryness. Make it something that contains peas, please.

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RE: What a Crock - 9/22/2008 6:12:41 PM   
Hippiekinkster


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quote:

ORIGINAL: subtee

Cough up a recipe Hippie Hijacker and I mean to be impressed!
OK, baby, here ya go: my version of Tinga Poblana (I don't use measurements, so I'm wingin it here)

3 pounds skirt/flank steak, cut in 1/2" strips about 3 " long
2 cups (about) tomatoes, 1" pieces
2 cups onions, 1" pieces
2 cups large tonatillos, cut in half
1 pound Mexican chorizo, cooked and drained
3- cloves garlic, minced
3-4 or 10 tablespoons canned chipotle "sauce" and a couple or ten chipotles  cut in strips
A couple TBS oregano or so
Black pepper
a couple bay leaves
a little marjoram
a little thyme
hint of allspice or cinnamon (optional
salt to taste

Cook it up! Great as a taco filling. I love this stuff. Unique, addictive flavor. A fave at my old restaurant.


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"We are convinced that freedom w/o Socialism is privilege and injustice, and that Socialism w/o freedom is slavery and brutality." Bakunin

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RE: What a Crock - 9/22/2008 6:21:43 PM   
nursygirl


Posts: 1774
Joined: 1/17/2008
From: Rider Country
Status: offline 		[Awaiting Approval] is not a recipe .......................

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RE: What a Crock - 9/22/2008 6:24:02 PM   
GreedyTop


Posts: 52100
Joined: 5/2/2007
From: Savannah, GA
Status: offline 		HK.. thanks SO much for making me hungry... (that's what you're making next time I get up there, right?)

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RE: What a Crock - 9/22/2008 6:33:16 PM   
lusciouslips19


Posts: 9792
Joined: 9/8/2007
Status: offline 		Easy easy easy and quick chili

Brown some meat. (Sometimes I use turkey sausage)
Large can of crushed, or stewed tomatoes or whatever you have available.
1 jar of salsa all your garlic, onions and peppers are in there.
a can of black or kidney beans
2 teaspoons of chilipowder.

simmer til warm a few hours or as long as ya want.

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RE: What a Crock - 9/22/2008 7:05:16 PM   
christine1


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            Greek Stuffed Lamb Pitas

            2-3 pounds lamb shoulder roast
            1 teaspoon lemon pepper
            1 teaspoon dry mustard
            1 cup chicken broth
            1 teaspoon lemon peel, grated
            2 tablespoons lemon juice
            1 teaspoon rosemary
            3 teaspoon minced garlic
            3/4 cup plain yogurt
            1/2 cup cucumber, chopped
            1/2 teaspoon lemon pepper
            6-12 lettuce leaves
            5 pita breads, halved
            2 tomatoes, chopped

          1. Mix 1/2 teaspoon lemon pepper seasoning and dry mustard. Rub into meat. Place meat in the Crock-Pot slow cooker.
          2. Add broth, lemon peel, lemon juice, rosemary and garlic. Cover; cook on Low 8-10 hours or High 4-5 hours.
          3. Stir together yogurt, cucumber and 1/4 teaspoon lemon pepper seasoning. Set aside.
          4. Shred meat. Stuff pitas with meat, cucumber mixture, lettuce, and tomatoes.




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          RE: What a Crock - 9/22/2008 7:26:31 PM   
          CalifChick


          Posts: 10717
          Joined: 10/28/2007
          From: California
          Status: offline           		Crockpot Chocolate Lava Cake
           
          Batter:
          1 cup flour
          2 teaspoons baking powder
          6 tablespoons butter
          1/3 cup chocolate chips
          2/3 cup sugar
          3 tablespoons dutch-processed powdered cocoa
          1 tablespoon vanilla extract
          1/4 teaspoon salt
          1/3 cup milk
          1 egg yolk

          Sauce:
          1/3 cup sugar
          1/3 cup brown sugar
          1/3 cup dutch-processed cocoa
          1 1/2 cups hot water

          whipped cream or ice cream for topping

          Step 1:  Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

          Step 2:  Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

          Step 3:  Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.

          Step 4:  Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugars, cocoa, and hot water until the sugar is dissolved.

          Step 5: Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot. 

          Step 6:  Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

          Step 7:  When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.



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          RE: What a Crock - 9/22/2008 9:18:38 PM   
          soul2share


          Posts: 7084
          Joined: 12/18/2007
          From: somewhere out there.....
          Status: offline           		I love my crock pot!!!  I have two..one for lots of stuff, and one for a smaller amount......

          Chili is the easiest......I use tomato puree or tomato juice, 3-4 cans of kidney beans, at least a lb of hamburger cooked seperately so it's in bigger chunks, garlic (LOTS of garlic!), onions, green peppers, chili powder...NOT pepper!.....throw it all in the pot and cook til it's bubbling.....then turn it off for about 30 minutes and let it rest......then turn it on low and let it cook til you can't stand waiting for it anymore!  If you like your chili thick, use more tomato puree, if you like it thinner, use more tomato juice.  I season to taste, and no two batches are ever exactly alike....but mmmmmmmmm. them's GOOD EATS!

          I do the pot roast thing too.....and chicken noodle and veggie beef soup.....and I do them year around.....even when it's 115 degrees here, I'm eating chili and soups!

          And if you hate clean up....use an oven roasting bag.....just lift that puppy out, and viola!  clean crock pot!  Now if they would just make one the cover the counter! 

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          RE: What a Crock - 9/22/2008 9:19:59 PM   
          soul2share


          Posts: 7084
          Joined: 12/18/2007
          From: somewhere out there.....
          Status: offline           		mmmmm...Cali....I'm sitting here drooling over your chocolate cake recipe......I'm gonna try that one ASAP!

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          Profile   Post #: 34
          RE: What a Crock - 9/22/2008 9:38:28 PM   
          Thadius


          Posts: 5091
          Joined: 10/11/2005
          Status: offline           		Great topic.  I will be having the girl try most of these this fall and winter.  Yay for more recipes, and the best part is that cooking with the crockpot, it will allow for her to focus on other things.

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          RE: What a Crock - 9/22/2008 9:41:14 PM   
          CalifChick


          Posts: 10717
          Joined: 10/28/2007
          From: California
          Status: offline           		I think you need a little drinky-drink to go with the cake.  How about this:

          Homemade Irish Cream Liqueur

          11 ounces milk chocolate
          1 (750 milliliter) bottle Irish whiskey
          2 (14 ounce) cans sweetened condensed milk
          2 (12 ounce) cans evaporated milk
          2 1/2 cups heavy cream
          1 shot of espresso or strong coffee 

          Melt chocolate in top of double boiler.  Place about a half-cup of whiskey in a large bowl (don't bother to measure).  Stir the melted chocolate into the whiskey until smooth.  Gradually stir in the two milks.  When thoroughly combined, stir in the heavy cream and the espresso.  Pour into bottles, close and store in the refrigerator.  Shake well once a week.  Let sit for at least a week before drinking; four weeks if you can wait that long.  Good over crushed ice or straight up. Cali 
           
           

          < Message edited by CalifChick -- 9/22/2008 9:42:02 PM >

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          Profile   Post #: 36
          RE: What a Crock - 9/23/2008 1:44:28 AM   
          christine1


          Posts: 6155
          Joined: 12/15/2007
          From: i'm headed to HIM...
          Status: offline           		Chicken Cordon Bleu

          Ingredients:
          • 6 chicken breast halves
          • 6 slices ham
          • 6 slices Swiss cheese
          • 1/2 c. flour
          • 1/2 c. Parmesan cheese
          • 1/2 tsp. salt
          • 1/4 tsp. pepper
          • 3 tablespoons oil
          • 1 can cream of chicken soup
          • 1/2 cup dry white wine

          Preparation:Place each chicken breast half between pieces of plastic wrap and pound gently to flatten to an even thickness. Place a slice of ham and a slice of Swiss cheese on each chicken breast; roll up and secure with toothpicks or kitchen twine. Combine flour, Parmesan cheese, salt and pepper in bowl. Roll chicken in the Parmesan and flour mixture; chill 1 hour. After chilling the chicken, heat a skillet with 3 tablespoons oil; brown chicken on all sides. In crockpot combine chicken soup and wine. Add browned chicken and cook on LOW for 4 1/2 to 5 1/2 hours or HIGH for about 2 1/2 hours. Thicken sauce with a mixture of flour and cold water (about 2 tablespoons flour whisked with 2 tablespoons cold water). Cook for about 20 minutes longer, until thickened.
          Serves 6.

          < Message edited by christine1 -- 9/23/2008 1:45:23 AM >

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          Profile   Post #: 37
          RE: What a Crock - 9/23/2008 4:46:08 AM   
          Dnomyar


          Posts: 7933
          Joined: 6/27/2005
          Status: offline           		Enough with the wimpy women chili. Venison ladies venison. Tabasco sauce. Cali the Irish cream is great in coffee. Christine if I hung out with you I would be huge from eating your cooking.

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          Profile   Post #: 38
          RE: What a Crock - 9/23/2008 8:52:59 AM   
          subtee


          Posts: 5133
          Joined: 7/26/2007
          Status: offline           		Chicken in White Sauce
           
          I’m thinking this might be a “once in a while” recipe as it may cause your arteries to slam shut. Unless you’re doing the Atkins thing…then go nuts.
           
          Ingredients:
          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
          Preparation:
          Wrap a slice of bacon around each boneless chicken breast and place in Crockpot. Combine soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken. Cover and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked.

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          Profile   Post #: 39
          RE: What a Crock - 9/23/2008 10:16:43 AM   
          subtee


          Posts: 5133
          Joined: 7/26/2007
          Status: offline           		YUM

          I'd prolly eff it up though. Let me know when GT's coming back and I'll invite myself along, tee hee.

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          Profile   Post #: 40
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