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  1. #61
    Join Date
    Jul. 13, 2004
    Posts
    3,134

    Default

    I'd say just make sure you have a crock pot in good repair and that the cord isn't nicked or loose.

    One from a garage sale that has a frayed end where it connects to the pot might not be the one for you. Yours sounds fine. Live on the edge



  2. #62
    Join Date
    Jul. 13, 2010
    Posts
    213

    Default

    Quote Originally Posted by asb_own_me View Post
    I'd say just make sure you have a crock pot in good repair and that the cord isn't nicked or loose.

    One from a garage sale that has a frayed end where it connects to the pot might not be the one for you. Yours sounds fine. Live on the edge
    Oooo, I am totally a live on the edge type girl! Why, just last week, I drove to the mailbox WITHOUT my seat belt on!!!!!

    I really am such a wimp. Ok, after posting in the thread about having no time and making riding work with a f/t job, and now seeing this thread and realizing I may need to wild my life up a bit , I think I'm going to dig out the slow cooker!



  3. #63
    Join Date
    Dec. 2, 2004
    Posts
    3,249

    Default

    I, too, make Eye-Talian beef in the CP. Cut up chunks of rump roast, add bay leaves, italian spices, garlic, parlsey, beef broth and vinegar. The juice from the pepperoncinis too. I got spoiled, I worked at a high drawer restaurant back in college and they made their italian beef from the leftover prime rib!

    Don't forget some country pork ribs and sauerkraut - add cut up apples and onions to soften the sauer. Make a baked potato in the micro, add some sour cream, have some rye bread and a cold beer. Wow what a way to come home after the barn work! The warmth and the smell in the winter time. D LUX
    The truth is what you can get other people to believe.

    -- Tommy Smothers



  4. #64
    Join Date
    Apr. 21, 2010
    Posts
    2,465

    Default

    I'd be nervous using a circa 1970's one but mine is about a year old and so I'm not too nervous.

    I also figure, worst case scenario, the house burns down. There's nothing living inside most days so....
    Stupid theory but it helps me get through the day!



  5. #65
    Join Date
    Apr. 16, 2009
    Posts
    758

    Default

    chicken taco soup is awesome and I used Miller Lite.



  6. #66
    Join Date
    Mar. 26, 2005
    Location
    Back to Normal.. or as close as I'll ever get
    Posts
    9,415

    Default keepin' it HR

    I use my oldest crockpot (#1 of 3) that I broke the lid to for making hot mash on the coldest Winter days.

    I put in 1/2 their grain ration and water to fill then plug it in the barn & let it go all day.
    I improvised a lid from foil & a supplement bucket lid.
    Add cold water to bring to serving temp, molasses & serve.
    You can also add raisins, cutup apples or carrots & of course: mints!

    Prepare for slurping noises.
    *friend of bar.ka*RIP all my lovely boys, gone too soon:
    Steppin' Out 1988-2004
    Hey Vern! 1982-2009
    Cash's Bay Threat 1994-2009



  7. #67
    Join Date
    Sep. 25, 2005
    Location
    The Land of the Frozen
    Posts
    13,787

    Default

    Vegetarian here so most of the crock pot recipes aren't useful for me, but I like to make "gourmet" baked potatoes sometimes after riding or trimming, and am short on time.

    Large baking potatoes
    Broccoli (steamed)
    Parmesan cheese shredded (or your favorite cheese)
    Sour cream
    Chives (I buy the pre-cut dehydrated ones)
    Fresh ground black pepper

    Start to finish is only 15 minutes and they're so good


    1 members found this post helpful.

  8. #68
    Join Date
    Aug. 10, 2009
    Posts
    901

    Default

    I love all the suggestions here! The 365 website is great! My faves to make in the crock pot are black bean soup, pot roast (or red wine beef stew with green beans), and veggie soup. I definitely need to try some of these other recipes. I have done ribs before, and they turned out great, but I have no idea what recipe I used.



  9. #69
    Join Date
    Jun. 21, 1999
    Location
    Dela...where?
    Posts
    3,053

    Default

    I'm going to do this one this weekend. I can't wait! I will let you all know how it goes!

    http://crockpot365.blogspot.com/2010...ot-recipe.html

    I'm also paranoid about leaving it on all day so I'm treating it like it's puppy being weaned from his crate. First day I was just in the other room. Next time I will just leave the house for a short time, gradually working my way up until I'm gone for the entire day...Apparently I think my method will teach the crockpot not to burn down the house....
    Quote Originally Posted by JSwan View Post
    Prove it....Otherwise, you're just coming off as a whackjob.
    Founding member of the "Not too Klassy for Boxed Wine" Clique


    1 members found this post helpful.

  10. #70
    Join Date
    Aug. 26, 2010
    Location
    in the woodwork....
    Posts
    1,651

    Default 2 of my fave crock pot recipes

    BAKED POTATO SOUP
    6 large baking potatoes, peeled and cut inton 1/2 inch cubes
    1 large onion chopped- I use 1 1/2 cups frozen chopped onion)
    3 cans seasoned chicken broth with roasted garlic
    1/2 cup butter, cubed
    2 1/2 tsp salt
    1 1/4 tsp ground pepper
    1 cup heavy whipping cream or half and half
    1 cup shredded sharp cheddar cheese
    3 TB chopped fresh chives

    stir potato cubes and next 5 ingredients in 5 Qt. slow cooker
    cover and cook on HIGH for 4 hours or on LOW for 8 hours until potatoes are tender. Mash mixture until potatoes are mashed and soup is thickened. Stir in 1 cup whipping cream or H&H, 1 cup cheese and chipped fresh chives.

    Serve with crumbled bacon, cheddar chease, sour cream

    TURKEY OR CHICKEN FAJITAS
    4 turkey tenderloins, about 2 lbs. or 2 lbs of chicken breasts
    1 enveop of taco seasoning mix
    1 celery rib, chopped (I usually keep frozen pre chopped celery in baggies
    in the freezer)
    1 onion, chipped (use frozen pre chopped)
    1 can Rotel (diced tomatores with green chiles, undrained
    1 cup shredded 2% reduced fat cheddar cheese

    Soft tao size flour tortillas
    toppings: lettuce, sour cream, olives, chopped tomato

    Cut turkey into 2 1/2 inch strips, place in a ziploc freezer bag (1 gallon) freezer bag, add taco season, seal and shake to coat.
    Place turkey, celery and onion in the slow cooker, stir in rotel
    cover and cook on HIGH 4 hours. Stir in cheese. Serve on tortillas with sides.
    "I'm holding out for the $100,000 Crossrail Classic in 2012." --mem
    "With all due respect.. may I suggest you take up Croquet?" --belambi
    Proud Member of the Opinionated Redhead Club!



  11. #71
    Join Date
    Aug. 26, 2010
    Location
    in the woodwork....
    Posts
    1,651

    Default

    Quote Originally Posted by Thanatos View Post
    Ok, I am a paranoid, crazy person. Is there a danger of having the slow cooker on all day while you are away? I am always so scared to come home to a burned down house (I don't run the dryer when I'm away because of that) and thusly, have a beautiful slow cooker that I only use on weekends when I am already home all day which seems to defeat the advertised purpose. Any thoughts on the risk? Or am I being stupid as I have no qualms about going out and sitting on the back of 1200 pounds of flight animal, leaping over large, heavy obstacles at decently high rates of speed but I'm scared of the crock pot? (see? I made it horse-related).
    I bet you could try using a timer. One of those plug in light timers from Home Depot or Lowe's.
    "I'm holding out for the $100,000 Crossrail Classic in 2012." --mem
    "With all due respect.. may I suggest you take up Croquet?" --belambi
    Proud Member of the Opinionated Redhead Club!



  12. #72
    Join Date
    Jan. 27, 2008
    Location
    California
    Posts
    444

    Default

    I made Lamb Stew yesterday:

    Lamb Stew Meat
    Red Potatoes
    Onion
    Garlic
    Bag of Frozen Veggies
    Beef Broth
    The spices you like

    I did make a rue of butter and flour to thinken it up a little. 8 hours later, I had some wonderful stew! Plus, mostly veggies, a little meat and no "Cream of" soups.



  13. #73
    Join Date
    Feb. 13, 2005
    Location
    Columbus, OH
    Posts
    6,810

    Default

    Quote Originally Posted by Thanatos View Post
    Ok, I am a paranoid, crazy person. Is there a danger of having the slow cooker on all day while you are away? I am always so scared to come home to a burned down house (I don't run the dryer when I'm away because of that) and thusly, have a beautiful slow cooker that I only use on weekends when I am already home all day which seems to defeat the advertised purpose. Any thoughts on the risk?
    A crock pot uses roughly the same energy as an incandescent light bulb. Not even close in energy use, or risk, to leaving your dryer on while you're gone. If you've ever left a light on when you're out of the house, you've taken a comparable risk--meaning very little risk at all.

    In terms of safety, I place my crock pot on my stovetop when I use it (since that's probably the most fire-retardant surface in my kitchen), I make sure the surface beneath it is dry and clear in all directions, and I make sure the recipe is sufficiently watery to keep the food from burning.
    ________________________
    Resident COTH saddle nerd. (CYA: Not a pro, just a long-time enthusiast!)
    http://twitter.com/jenlmichaels



  14. #74
    Join Date
    Jan. 15, 2004
    Location
    Lancaster, PA, USA
    Posts
    7,571

    Default

    here is one I tried last night/is very good:
    Pork and beans
    1 tsp sage and rosemary (neither is my fave spice when dry so I only used 1/2 tsp)
    3 cloves of crushed fresh garlic
    1 tsp salt
    1/2 tsp black pepper
    2 to 2.5 lb pork roast
    4 Tb olive oil
    1 diced onion (I used 1/2 since mine was a strong onion!)
    1 cup white wine
    2 cans of white beans (I had 1 can of white beans/1 can of pinto beans on the shelf so that is what went in)
    1 can of diced tomatoes
    1/4 c fresh or 2 TB dry parsley

    Cook 6 hours on low (mine is in longer since I am gone all day!)



  15. #75
    Join Date
    Nov. 5, 2000
    Posts
    9,383

    Default

    A slightly different twist for freezing cold winter mornings -

    Do up a big batch of Pioneer Porridge from Nora Mill, add butter and brown sugar and cinnamon and keep it on Low or Warm in the tack room. Really yummy and warms you up from the inside out. http://www.noramill.com



  16. #76
    Join Date
    Jul. 13, 2004
    Posts
    3,134

    Default

    I'm big on winging it for a lot of my recipes. I had a ton of baby carrots and red potatoes to use up when I looked through the fridge yesterday morning.....so I threw them in the crock pot. Probably about 3-4 cups of carrots and taters each (taters halved or quartered), one large onion, diced, about 2 cups of vegetable stock, some pepper, some chili powder, and a can of RoTel (diced chilis and tomatoes if you're not familiar with that).

    Then I took a pork tenderloin roast (I think it was about 3 lbs), cut it into quarters, quick seared it in a pan with olive oil and garlic, and dropped it in the crock pot.

    Then I went back to my office for the day, having taken an entire 10 minutes from my workday to prepare the feast.

    Husband came home and dug in and pronounced it "Incredible". I, of course, was eager to share with him that I had "slaved over a hot stove all day" and it was such "hard work"




  17. #77
    Join Date
    Apr. 17, 2002
    Location
    between the barn and the pond
    Posts
    14,269

    Default

    The thing about Bear Creek Soups is the sodium. One CUP of the prepared soups is about 40% of your daily sodium recommended. ONE cup. Who has ONE cup of soup for dinner?

    We do them camping/pack trips but dang at the salt in that stuff. And the MSG variants....there's more salt than carrots in their Navy Bean soup.



  18. #78
    Join Date
    Apr. 17, 2002
    Location
    between the barn and the pond
    Posts
    14,269

    Default

    Quote Originally Posted by Alterrain View Post
    I am vegan, so this may not appeal to all of you, but the DH LOVES IT (and he eats everything)

    xtra firm tofu, cubed. put it in the bottom
    cover with peas, carrot, corn, etc (sugar snap peas!)
    dump on: premade vindaloo sauce OR
    can coconut milk, can tomato sauce, curry powder, a little cayenne.

    Serve over rice, or with naan.

    I have made this with pumpkin and butternut squash instead of tofu also. YUMMY!
    I'm totally going to try this out!



  19. #79
    Join Date
    Dec. 2, 2004
    Posts
    3,249

    Default Lamb and Black Bean Chili

    DancingAppy mentioned the lamb stew. I just made a delicious lamb chili for a chili cook-off last Sat. First time idea and I can't believe that I've never made this before!

    browned ground lamb w/ ground cumin mixed in, rinse pan and use deglaze liquid!
    canned diced tomatoes
    onion
    garlic, cumin seed, cilantro
    any kind of chopped up pepppers to taste
    1 cup of dry red wine, water as needed
    add cans of black beans (drained) at the end so they are not too soft.

    This was so yummy - need more red wine when eating!!
    The truth is what you can get other people to believe.

    -- Tommy Smothers



  20. #80
    Join Date
    Jul. 13, 2010
    Posts
    213

    Default

    Quote Originally Posted by jn4jenny View Post
    A crock pot uses roughly the same energy as an incandescent light bulb. Not even close in energy use, or risk, to leaving your dryer on while you're gone. If you've ever left a light on when you're out of the house, you've taken a comparable risk--meaning very little risk at all.

    In terms of safety, I place my crock pot on my stovetop when I use it (since that's probably the most fire-retardant surface in my kitchen), I make sure the surface beneath it is dry and clear in all directions, and I make sure the recipe is sufficiently watery to keep the food from burning.

    Thanks! That's a good analogy and helpful tips, too. I think I really need to just suck it up and try it out.

    Quote Originally Posted by Tap2Tango View Post
    I'm also paranoid about leaving it on all day so I'm treating it like it's puppy being weaned from his crate. First day I was just in the other room. Next time I will just leave the house for a short time, gradually working my way up until I'm gone for the entire day...Apparently I think my method will teach the crockpot not to burn down the house....
    I snort laughed when I read that. Maybe we could clicker train our crock pots? Or is their natural crockpotership we can use to teach the crock pot to behave itself and not be naughty?



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