What a Crock (Full Version)

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subtee -> What a Crock (9/22/2008 11:15:52 AM)

As Thadius has pointed out on the "Goodbye Old Friends" thread, summer is dying its last breath, no stay of execution and the leaves' crunching that sound like dread...

How about sharing some crock pot recipes? I'll go first; this is from recipezaar.com and is spicy: 

Buffalo Chicken Soup
SERVES 10 -12; 1 gallon
 
Ingredients
6 cups milk
3 (10 3/4 ounce) cans cream of (something) soup (any combo of chicken, mushroom, celery, etc)
3 cups cooked chicken (I use leftover chicken from rotisserie chicken or baked chicken)
1 cup sour cream
1/2 cup ranch or bleu cheese dressing
1/2 cup hot sauce (like Frank's), adjust to your taste
 
Directions
Put everything in the crock pot, stir well to combine well and then cook on low for 4 hours.
Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.
Garnish with an additional dollop of sour cream, ranch or bleu cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of rice. 



sappatoti -> RE: What a Crock (9/22/2008 11:53:37 AM)

For the beef eaters, there is always this:

Boeuf Bourguignonne


Serves: 4-5
Cooking time: 8-10 hours


2 to 2 1/2 lbs stew beef, cubed
1 large carrot, peeled and sliced
1 medium onion, sliced
2 slices bacon, diced
1 clove garlic, minced
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 tablespoon parsley, chopped
1/2 teaspoon thyme
10 oz condensed beef broth
1 tablespoon tomato paste
2 cups Burgundy
1/2 lb fresh mushrooms, sliced


1. Put all ingredients except the mushrooms into the crockery vessel. Mix.
2. Cover and cook for 8 to 10 hours, or until done to taste.
3. Add mushrooms one hour before serving.
4. To thicken: add 2 tablespoons flour to cold water to form a paste. Stir into hot mixture and cook, stirring until mixture is smooth and slightly thickened.



rook42 -> RE: What a Crock (9/22/2008 12:09:05 PM)

My first attempt on a crock pot... I call it-


Lazy Bachelors' Roast:

1)Throw a pot sized piece of beef in a crock, with a lot of V8. Or a splash of Vernors. Onion flakes/powder are good, too. Heck, even those prebottled szechuan sauces work well.
2)Add some veggies. Garlic is good, potatoes are good... if you peel them, you can no longer consider this recipe lazy. Also, you're robbing yourself of extra vitamins and texture.
3)Cook. You might want to skim some of the fat off, if you're squeamish about your eating habits.
4)Eat like 10 or so hours later, on bread :) Good with garlic/chili on top(Sri Racha is my norm; franks with some crushed garlic would be good too), or currant/(otherberry) jam.
5)Promptly refrigerate, for leftover midnight snacks.

Good recipe, for learning how crocks work.



ResidentSadist -> RE: What a Crock (9/22/2008 12:37:33 PM)

1-  Slab of ribs
2-  1/2 can of coke* - 1/2 bottle fav BBQ sauce or Jamaican Jerk sauce
3-  Crock on high / 6 hours

Then drink beer out of the bottle, eat ribs on paper plates. 
Add store bought potato salad or potato chips to round out meal.

*The coke tenderizes the meat so that it falls off the bones. 



DesFIP -> RE: What a Crock (9/22/2008 12:41:44 PM)

RS I've got a 15 y.o. son who thinks that's haute cuisine.

Brisket, thin cut.
Brown is skillet, transfer with juices to crock pot. Add peeled baby carrots, quartered white potatoes and quartered onions. Add about 1/2 cup beef broth and 1/2 cup red wine. Also some peeled garlic and some freshly ground pepper.

Cook on low for whole damned day. Serve with crusty bread and rest of red wine.



ResidentSadist -> RE: What a Crock (9/22/2008 12:44:58 PM)

quote:

ORIGINAL: DesFIP
RS I've got a 15 y.o. son who thinks that's haute cuisine.

LOL....  It's a "Lazy Bachelor's" grande cuisine for sure.
~~~~~~~~~~~~~~~~~
[edit] I see you added a recipe.  Nice, looks very tasty.  Brisket, bread and wine.. the simple things in life are so awesome!



Aynne88 -> RE: What a Crock (9/22/2008 12:53:44 PM)

Ohh subtee, great idea! I love slow cooking when it gets chilly outside and you come home to a yummy smelling dinner and no mess.

This one is one of my faves and everyone loves it. 






Coq Au Vin


5 bacon slices, diced
2/3 cup sliced green onions
2 1/2-pound broiler-fryer chicken, cut up (or 3 chicken breasts, halved)
4 to 6 small white onions, peeled
1/4 pound whole mushrooms
8 small new potatoes *some baby carrots too if you like them
4 or 5 cloves garlic, crushed * more if you like it a lot, I ususally put in 8 or so if I know I have garlic lovers.
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme leaves
1/2 cup chicken broth  * I use wolfgang pucks or any other good grocery store one if I don't have homemade stock.
1/2 cup Burgundy wine
Chopped parsley

In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain.

Dredge chicken lightly in seasoned slat and pepper, add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside.

Put peeled onions, mushrooms, potatoes, and garlic in crock pot. Add browned chicken pieces, bacon and green onions, seasonings, and chicken broth.

Cover and cook on Low 7 to 9 hours (High: 4 hours). During last hour, add Burgundy and cook on High. Garnish with chopped parsley. This is awesome with a nice simple salad and a loaf of crusty french bread and a bottle of Pinot Noir or a good Burgundy. ( or two[:)])     



sappatoti -> RE: What a Crock (9/22/2008 1:05:08 PM)

Must not leave out our veggie loving friends...

Lentil Soup


Cooking Time: 8-9 hours
Makes: 2 quarts

1 1/2 cups lentils, rinsed and drained
6 cups water
2 slices of bacon, diced
1 medium onion, chopped
2 carrots, thinly sliced
2 stalks celery, with tops, sliced
1 clove garlic, minced
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon crushed oregano
1 lb can tomatoes
2 tablespoons lemon juice

1. Put all ingredients into crock and mix well.
2. Cover and cook for 8-9 hours or until done to taste.



monywildcat -> RE: What a Crock (9/22/2008 1:13:08 PM)

Oh wow, these sound absolutely wonderful!!!!  The funny thing about my crock pot, is that it's one that is great for taking to work for potlucks, so the lid locks and seals down nicely.  But it seals so well, so even as it is simmering all freaking day, I open the door to no good cooking smells.  Cracks me up. 

I am going to have to try all of these, esp the ribs with a can of Coke (genius!), since my crock pot experience is limited to those crock pot classic meals in the bags (don't waste your money, it's not worth it) and rotel cheese dip. 



sirsholly -> RE: What a Crock (9/22/2008 1:13:39 PM)

quote:

ORIGINAL: subtee

As Thadius has pointed out on the "Goodbye Old Friends" thread, summer is dying its last breath, no stay of execution and the leaves' crunching that sound like dread...

How about sharing some crock pot recipes? I'll go first; this is from recipezaar.com and is spicy: 

Buffalo Chicken Soup
SERVES 10 -12; 1 gallon
 
Ingredients
6 cups milk
3 (10 3/4 ounce) cans cream of (something) soup (any combo of chicken, mushroom, celery, etc)
3 cups cooked chicken (I use leftover chicken from rotisserie chicken or baked chicken)
1 cup sour cream
1/2 cup ranch or bleu cheese dressing
1/2 cup hot sauce (like Frank's), adjust to your taste
 
Directions
Put everything in the crock pot, stir well to combine well and then cook on low for 4 hours.
Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.
Garnish with an additional dollop of sour cream, ranch or bleu cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of rice. 



if you quarter Pillsbury biscuits (ie 10 buscuits per package, end up with 40 peices) and add to the soup 10 minutes prior to turning off the crock pot you will have yummy little dumplings.
I always do this when i make a creamed chicken soup.



subtee -> RE: What a Crock (9/22/2008 1:35:22 PM)

~drool~
What kinda beer we having?



sirsholly -> RE: What a Crock (9/22/2008 1:37:10 PM)

quote:

ORIGINAL: subtee

~drool~
What kinda beer we having?



Hubby has Michelob Lauger in the fridge. I'll grab a bottle of white and a loaf of the crusty french bread.....[;)]



sappatoti -> RE: What a Crock (9/22/2008 1:37:31 PM)

Only the finest brew... Pabst Blue Ribbon.

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



Aynne88 -> RE: What a Crock (9/22/2008 1:37:32 PM)

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


And lot's of it Tee![;)] It is perfect with heavier dishes.



subtee -> RE: What a Crock (9/22/2008 1:38:11 PM)

~FR

And I love Pinot Noir mmmmmmmmmmmmmm



Hippiekinkster -> RE: What a Crock (9/22/2008 1:38:47 PM)

Miller? Beer-flavored water? Ack phhtt.



subtee -> RE: What a Crock (9/22/2008 1:39:35 PM)

Thanks for the Lentil recipe; they're so delic and nutric...

Good on ya that you didn't add peas [:'(]




beargonewild -> RE: What a Crock (9/22/2008 1:45:39 PM)

quote:

ORIGINAL: subtee

~drool~
What kinda beer we having?



Stella Artois
Coors Light
Labatt's Blue



sappatoti -> RE: What a Crock (9/22/2008 1:46:58 PM)

No, peas get their own recipe...





sirsholly -> RE: What a Crock (9/22/2008 1:48:48 PM)

quote:

ORIGINAL: sappatoti

No, peas get their own recipe...





*sings*

All we are saaaaaying...is give peas a chance [sm=dancer.gif]



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