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#7347 June 6th, 2005 at 09:55 PM
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Kareena Offline OP
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A long time ago I said that I have a ton of recipes. Well here goes!

Cola Chicken

4 to 6 chicken breast halves
1/4 cup ketchup
1/4 cup cola, regular or diet, or Dr. pepper
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper

Spray crockpot with cooking spray. Arrange chicken breast halves in crockpot. Combine ketchup, cola, onion, and green pepper; pour over chicken. Cover and cook on LOW for 5 to 6 hours. Serve chicken with sauce.
Serves 4 to 6.


Gdaughter

#7348 June 19th, 2005 at 02:13 AM
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Thanks, Kareena!

I got a crock pot for my birthday last year and I'm still learning how to use it. I will definitely try this one on Maxi as it has all his favorite ingredients.

Do you serve it with rice?

Merme

#7349 July 5th, 2005 at 02:54 AM
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If you like the kind of whole chicken that you can get at gorcery store delis, you might like this crock pot recipe.

Spray inside of crockpot with non-stick spray. Make (4) 2 inch balls of aluminum foil and lay in the bottom of crockpot.

Put seasoning (Iuse a barbeque rub) on whole chicken and lay breast side down on top of foil.
Don't add any water or liquid.

Let cook on low for 6 to 8 hours. You can tell when it is done. The meat kinda falls from the bone.

I cook it like this a lot because the crockpot is a lot easier to clean than that rotissore thing.

#7350 July 5th, 2005 at 05:49 AM
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Hi Charoopy ~

The aluminum foil doesn't damage the crockpot? You do this all the time? It sounds like something we would love around here and you are right, those rotisseries make SUCH a mess!

Merme

#7351 July 5th, 2005 at 05:56 PM
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I cook this chicken about once a week. It doesn't seem to hurt my crock pot. You can also wrap potatoes in foil and bake them in your crock pot. They don't taste exactly like oven baked but they are better than nuked ones.

#7352 July 6th, 2005 at 05:05 AM
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charoopy...
I made the chicken and aluminum foil balls for supper tonight. grinnnn
My chicken was a little big...and I have one of those round crock pots...so I had to man-handle that sucker to stuff it into the cooker. I think I broke it's back. :rolleyes:

Cindy

#7353 July 19th, 2005 at 06:16 PM
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Easy Meatball Soup

1 pound frozen meatballs, Italian seasoned
3 cups beef broth
2 cans (14.5 ounces each) diced tomatoes with Italian seasonings
1 cup diced potato, about 1 medium potato
1/2 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
16 ounces (about 3 cups) frozen mixed vegetables
In crockpot, combine meatballs, broth, tomatoes, potato, onion, garlic powder, and pepper. Cover and cook on HIGH for 9 to 11 hours, until potatoes and onion are tender. Stir in frozen vegetables and cook on HIGH for 1 hour longer. Serves 6. If desired, serve with a tossed salad and pass the Parmesan cheese.


Oh my goodness! I made this last night on the stove and altered it slightly. It was the Bomb!!!

Kareena

#7354 July 19th, 2005 at 06:18 PM
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FYI About.com has a weekly crock pot thing you can join. They send you a email once a week with a new recipe.

#7355 July 19th, 2005 at 06:19 PM
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Easy Crockpot Spaghetti Sauce

8 ounces Italian sausage
1 pound lean ground beef
2 cans (14.5 ounces each) diced tomatoes with juice
1 cup chopped onion
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup chopped green bell pepper
1 to 2 tablespoons sugar
1 tablespoon salt
2 cloves garlic, crushed
2 teaspoons dried leaf basil
dash ground red pepper or red pepper flakes, if desired

Remove sausage from casings; brown in a heavy skillet along with ground beef. Break up sausage and ground beef while browning; drain well.

Add sausage and beef to crockpot, along with all remaining ingredients. Cover and cook on LOW setting for 8 to 10 hours or HIGH for 4 to 5 hours. Serves 8 to 10. This sauce can be frozen.

#7356 July 19th, 2005 at 06:27 PM
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Easy Barbecue Pork Sandwiches

1 boneless pork shoulder roast
1 cup chopped onion
1 bottle (12 ounces) barbecue sauce, your favorite
3 to 4 tablespoons honey, or to taste
dash hot pepper
sandwich rolls
coleslaw, optional

Place pork roast in a lightly greased 3 1/2 to 5-quart slow cooker. Combine onion, barbecue sauce, honey, and hot pepper; pour over roast. Cover and cook on LOW setting for 7 to 9 hours. Serve on buns, topped with slaw, if desired. Delicious with beans and coleslaw!
Serves 6.

#7357 July 19th, 2005 at 06:28 PM
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Garlic Chicken Alfredo

1 jar (16 ounces) Creamy Garlic Alfredo Sauce, or Alfredo Sauce
4 to 6 boneless chicken breast halves
1 can (4 ounces) sliced mushrooms, drained
8 ounces spaghetti, hot cooked
grated Parmesan cheese

Pour about 1/3 of the sauce into the slow cooker. Place chicken in the slow cooker; top with mushrooms and remaining sauce. cover and cook on LOW setting for 6 to 8 hours. Serve with hot cooked spaghetti, Parmesan cheese and a tossed salad.

#7358 July 19th, 2005 at 06:29 PM
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Country Pork with Mushrooms

2 pounds country-style ribs, boneless
1 can cream of mushrooms soup
4 ounces sliced mushrooms
1/4 teaspoon salt
1 envelope mushroom gravy mix
1/8 teaspoon pepper
1/2 teaspoon sweet paprika
2 tablespoons cold water blended with 1 heaping tablespoon all-purpose flour

Combine boneless ribs, soup, mushrooms, salt, pepper, gravy, and paprika in crockpot. Cover and cook on LOW setting for 7 to 9 hours. Stir flour mixture into broth and cook on HIGH heat setting an additional 15 minutes, or until thickened. Serve country-style ribs with mashed potatoes and corn.
Country-style ribs recipe serves 6.

#7359 July 19th, 2005 at 07:37 PM
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Braised Beef for Tortillas

1 1/2 pounds beef round steak
2 large cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lime juice (or lemon juice)
3/4 cup chopped onion
1 cup chopped carrots
1 teaspoon marjoram
1/2 cup beef broth
1 can (14.5 ounces) diced tomatoes, undrained

Spread garlic on round steak; sprinkle with salt and pepper. Sprinkle evenly with lime or lemon juice; place meat in slow cooker then add remaining ingredients. Cover and cook on LOW setting for 8 to 10 hours, until meat is very tender. Shred with 2 forks and serve with warm flour tortillas and rice, along with chopped tomatoes, shredded lettuce, chopped onions, salsa, cheese, or other desired condiments.

#7360 July 19th, 2005 at 07:38 PM
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Stuffed Chicken

6 boneless chicken breast halves
6 thin slices ham
6 thin slices Swiss cheese or other
1/4 to 1/2 cup flour
8 ounces sliced mushrooms
3/4 cup chicken broth
1/4 cup dry white wine
1/4 teaspoon dried rosemary, crushed
1/4 cup grated Parmesan cheese
2 teaspoons cornstarch
1 tablespoon water
1 teaspoon Gravy Magic or other browning sauce
salt and pepper, to taste

Place chicken breasts between sheets of wax paper or plastic wrap; pound to flatten. On each chicken breast, place a slice of ham and a slice of cheese; roll up and secure with toothpicks. Place mushrooms in slow cooker then top with chicken rolls. Combine chicken broth, wine, and rosemary; pour over chicken. Sprinkle with the Parmesan cheese. Cover and cook on LOW for 6 hours. Remove chicken to warm platter. Combine cornstarch, water, and gravy browning sauce; stir into chicken cooking juices and stir until thickened. Add salt and pepper to taste; pour sauce over chicken rolls.
Serves 6.

#7361 July 19th, 2005 at 07:40 PM
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Slow Cooked Bread Pudding

4 cups French bread cubes, toasted
2 1/2 cups milk, scalded, cooled slightly
2 eggs, beaten
3/4 cup sugar
1/4 teaspoon cinnamon
dash nutmeg
dash salt
1 teaspoon vanilla extract
2 tablespoons melted butter
1/2 cup raisins, optional
dessert sauce or whipped cream for garnish

Lightly butter the slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired. Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve with a dessert sauce (links below) or whipped cream.

#7362 July 19th, 2005 at 07:42 PM
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Pork Stew with Sweet potatoes

3 medium sweet potatoes, peeled and cut into 1 1/2-inch cubes
1 green bell pepper, cut into strips
1 cup whole kernel corn, frozen
1 medium onion, halved and thinly sliced
2 large cloves garlic, minced
1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
2 cups water
1 can (10 ounces) Ro-Tel tomatoes, diced tomatoes with green chiles
1 cup frozen cut green beans, thawed

Place sweet potatoes, bell pepper, corn, onion, and garlic in slow cooker. Add pork cubes, chili powder, ground coriander, and the salt. Pour water and tomatoes over all. Cover and cook on LOW for 7 to 8 hours. Add green beans the last 20 minutes.
Serves 6.

#7363 July 19th, 2005 at 07:51 PM
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Easy Baked Beans

2 cans (16 ounces each) baked beans, drained
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/2 cup light brown sugar, packed
1/2 cup ketchup
1/2 cup barbecue sauce
5 slices bacon, cooked crisp, drained, crumbled
1 1/2 teaspoons prepared mustard

Combine all ingredients in slow cooker. Cover and cook on LOW setting for 7 to 9 hours.
Delicious meal with coleslaw or potato salad and cornbread or rolls or as a side dish for cookout.
Serves 6.

#7364 July 19th, 2005 at 10:57 PM
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I cant help myself. The Meatball soup I fixed last night, I brought with me to work for lunch! Ohh it is sooooo good! I have died and gone to food heaven! nutz

#7365 July 20th, 2005 at 12:32 PM
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Those are some great recipes- thanks for sharing!
I'm going to have to try a couple of them.

#7366 July 21st, 2005 at 08:13 AM
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I have more! Eventually I will post them all!

#7367 September 30th, 2005 at 05:18 AM
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Hey, got anymore, it's getting
to be that time of year again...

When the wind blows, and there's rain,
or snow or cold breezes in the air,
and those Crock Pot Meals...

#7368 September 30th, 2005 at 07:30 PM
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Christina's Mock Barbeque Ribs: (Bare with me...I'll do my best to remember, I never follow recipes)...but I assure you....the meat will fall off the bones!!!

2 Racks of Baby Back Ribs
Dry Rub of your choice (I usually make my own...but cajun works well)
1/2 cup ketchup
1/2 cup brown sugar
1 tsp white vinegar
1 tbsp worcestershire
1 tsp prepared mustard
a good dallop of maple syrup
1 tsp liguid smoke (essential!!..yummy!)
2 tsp soy sauce
2 cloves of garlic (grated or pressed)
fresh ground pepper
chili flakes (if desired...I add quite a bit)

Remove thin membrane off back of ribs...real easy! Simply use a knife to start it and using a paper towel, grab a hold of it and it tears right off. This assures tender ribs.
Rub down ribs (top and bottom) with your choice of barbeque seasoning.
Broil in oven for a about 3 minutes each side.
Layer in Crockpot putting a dallop of sauce between layers (not too much...u don't want them too liquidy) No need to add water...plenty of juices come out of the ribs.
Cook on low for 8 hrs. I alternate the ribs half way through and rub a little more sauce on.
Remove from crockpot, cover with foil and allow to rest for 10 minutes. (This locks all the juices inside). In the summer I put them on the grill for a couple minutes each side just to char them up a bit but this step isn't needed. Believe me.......these ribs are the BEST!!!

Christina


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