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Posted: Tue Nov 06, 2012 9:13 am
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Posted: Tue Nov 06, 2012 9:14 am
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Posted: Tue Nov 06, 2012 9:19 am
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Posted: Mon Nov 12, 2012 12:38 pm
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★★☆
One of my favorites:
Cheesy Chicken and Rice Ingredients: ~1lb of chicken (boneless/skinless) 1 small can of cream of chicken soup 1 box of Zatarain's yellow rice (or your favorite variety) 1 onion 1 can of corn 1 package shredded cheddar cheese (more or less to your liking) Salt/Pepper/Spices to taste
Directions: 1) Place chicken in the bottom of the crockpot, followed by chopped onion, and dump/spoon cream of chicken soup on top. Cook on low for 6-8 hours, or high for 3-4 hours (I haven't tried cooking it on high, so I can't vouch for that, but the original recipe contained that time). At this point, you would also add any spices you'd like. I made it the first time with none and it was still good.
2) Make rice according to directions on box, approximately 30 minutes before you plan to serve the meal. Add the fully cooked rice to the crockpot.* Alternatively, the rice can be made ahead of time and added to the crockpot cold, you'll just have to allow extra time for it to heat up.
3) Drain the can of corn and add to crockpot.
4) Add cheese and mix everything together.
5) Devour
*You may want to stir your chicken around a little before you add anything else so that it gets properly shredded. If you mix it with everything already in the crockpot, you'll get more chicken chunks instead of shredded chicken. Personal preference though.
"Live each day as if you're the protagonist of the Earth."
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Posted: Wed Nov 14, 2012 5:24 pm
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Posted: Wed Nov 14, 2012 5:25 pm
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Posted: Wed Nov 14, 2012 5:30 pm
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What if i have something to say? What would you do then?
Slow Cooker Beef Pot Roast
1 (5 pound) bone-in beef pot roast salt and pepper to taste 1 tablespoon all-purpose flour, or as needed 2 tablespoons vegetable oil 8 ounces sliced mushrooms 1 medium onion, chopped 2 cloves garlic, minced 1 tablespoon butter 1 1/2 tablespoons all-purpose flour 1 tablespoon tomato paste 2 1/2 cups chicken broth 3 medium carrots, cut into chunks 2 stalks celery, cut into chunks 1 sprig fresh rosemary 2 sprigs fresh thyme
Directions
Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess. Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside. Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes. Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute. Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute. Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat. Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme. Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender. Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
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Posted: Wed Nov 14, 2012 5:32 pm
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Posted: Wed Nov 14, 2012 9:09 pm
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Posted: Thu Nov 15, 2012 12:25 pm
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Posted: Tue Nov 27, 2012 12:24 am
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This the simplest way to make a roast (My mom taught me when I was young) Ingredients: Roast (Beef, pork, deer, moose, etc) 1 can of gingerale, or 7Up Garlic cloves Steak Spice Garlic Powder Onion Powder Oregano Pepper Baby Potatoes Baby Carrots Onion Little Mushrooms
Directions: 1)Put the roast down into the slow cooker and season it with Steak Spice, Garlic Powder, Onion Powder, Oregano and a bit of pepper 2)Pour the ginger ale or 7Up slowly over the roast (Depending on the size of the crock pot you may need half or the full can) 3) Throw the full mushrooms, carrots and potatoes around the roast, cut up some onion and add it as well 4)Turn the slow cooker on low for about 6-8 hours depending on the size of your roast (high for 4-6 hours)
The roast should turn out to be super tender when cut and served. The juices in the bottom can be turned into a gravy as well. I do not use flour so I just drizzle a little bit on the slices of meat.
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