crockpot recipies

Crystalic311 said:

I just joined this group and was hoping some people could share me some
of their favorite crockpot recipies.

Did you want that with or without canned mushroom soup?

I just went to Google, typed "rec.food.cooking crockpot recipes" into
the Search box and then hit the Groups button. Got 4,990 hits. If you
have something more specific in mind you could add that to your search.
-aem

Crystalic311 said:

I just joined this group and was hoping some people could share me some
of their favorite crockpot recipies.

Soak the raisins in cognac first! I use Scotch oats.

Quoted message said:

Crock Pot Oatmeal

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups milk
1/4 cup brown sugar
1 tablespoon melted butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup rolled oats
1 cup chopped apple
1/2 cup raisins
1/2 cup chopped walnuts

Grease the inside of a slow cooker crockpot. Put ingredients into
crockpot and mix with whisk. Cover. Just before going to bed, turn on
the crockpot, at "low" speed. The cereal will be ready for morning.
Serve with milk. Serves 4.

"Crystalic311" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I just joined this group and was hoping some people could share me some
of their favorite crockpot recipies.

Title: Triple Chocolate Mess
Categories: Crockpot, Desserts, Cakes
Yield: 8 servings MM#: 13270

1 pk Chocolate cake mix 1 sm Bag chocolate chip;
(approx
1 pt Sour cream -6 ounces)
1 pk Instant chocolate pudding - 3/4 c Oil
-from reviews; either size 4 Eggs
-works fine 1 c Water

Spray crockpot with non-stick spray. Mix all ingredients. Pour into
crockpot. Cook on low for 6-8 hrs. Serve with ice cream.

?? PgUp/PgDn Home/End ESC to quit
Title: BEST BAKED BEANS
Categories: Side dish, Crockpot
Yield: 12 servings MM#: 7487

1 Gallon Van Camps Pork & 1 Small ketchup bottle
- Beans 1 lb Brown sugar
2 tb Liquid smoke 1 lb Bacon
2 ts Mustard 1 lb Ham, chopped)
2 tb Dried onions

Fry bacon, cumble into beans. Dice ham into small chunks, add to beans.
Add
all other ingredients.

Cook on low in crock pot for at least 12 hrs. Stir every 5-6 hrs. Leave
lid
off for last few hrs to allow steam to escape & mix to thicken, but
watch &
stir more often after you do this.

longer it cooks, better.
--
---
Charles Quinn

"Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia

Charles Quinn said:

1 Small ketchup bottle

Does this dissolve or do you remove it before serving...

George <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Charles Quinn said:

1 Small ketchup bottle

Does this dissolve or do you remove it before serving...

I like the crunch, damn new plastic ones are not as good!

--
---
Charles Quinn

"Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia

Charles Quinn said:

1 Gallon Van Camps Pork & 1 Small ketchup bottle
- Beans 1 lb Brown sugar
2 tb Liquid smoke 1 lb Bacon
2 ts Mustard 1 lb Ham, chopped)
2 tb Dried onions

liquid smoke? Is this so if it overheats it emits a cloud of smoke to
warn you?

NT

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Charles Quinn said:

1 Gallon Van Camps Pork & 1 Small ketchup bottle
- Beans 1 lb Brown sugar
2 tb Liquid smoke 1 lb Bacon
2 ts Mustard 1 lb Ham, chopped)
2 tb Dried onions

liquid smoke? Is this so if it overheats it emits a cloud of smoke to
warn you?

I see a lot of recipes with this. I don't think we can get it in Australia.
Can you reproduce it some way?

Liz

On Wed 14 Dec 2005 03:18:48a, Thus Spake Zarathustra, or was it Staycalm?

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Charles Quinn said:

1 Gallon Van Camps Pork & 1 Small ketchup
bottle
- Beans 1 lb Brown sugar
2 tb Liquid smoke 1 lb Bacon
2 ts Mustard 1 lb Ham, chopped)
2 tb Dried onions

liquid smoke? Is this so if it overheats it emits a cloud of smoke to
warn you?

I see a lot of recipes with this. I don't think we can get it in
Australia. Can you reproduce it some way?

Liz

I believe it's made by condensing the vapor in a densely smoke-filled
chamber. Probably not something you could easily do at home.

You can order liquid smoke from this online shop in Melbourne.

http://www.usafoods.com.au/prod.php?cat=13

BTW, always use liquid smoke with caution. A little goes a very long way.
Two tablespoons in the above recipe seem as though it would be
overpowering. When I use it, I am usually measuring in *drops*, not
tablespoons.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright said:

On Wed 14 Dec 2005 03:18:48a, Thus Spake Zarathustra, or was it Staycalm?

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Charles Quinn wrote:

> 1 Gallon Van Camps Pork & 1 Small ketchup
> bottle
> - Beans 1 lb Brown sugar
> 2 tb Liquid smoke 1 lb Bacon
> 2 ts Mustard 1 lb Ham, chopped)
> 2 tb Dried onions

liquid smoke? Is this so if it overheats it emits a cloud of smoke to
warn you?

I see a lot of recipes with this. I don't think we can get it in
Australia. Can you reproduce it some way?

Liz

I believe it's made by condensing the vapor in a densely smoke-filled
chamber. Probably not something you could easily do at home.

You can order liquid smoke from this online shop in Melbourne.

http://www.usafoods.com.au/prod.php?cat=13

BTW, always use liquid smoke with caution. A little goes a very long way.
Two tablespoons in the above recipe seem as though it would be
overpowering. When I use it, I am usually measuring in *drops*, not
tablespoons.

I think differently about this advice. However, you can add half the
amount, taste and then add or not. There are a gallon of beans, one
pound each of bacon and ham in this recipe. That is a lot of food for
2 TBS. Perhaps it is VERY Smokey ham and beans.

jim

ensenadajim said:

Wayne Boatwright said:

On Wed 14 Dec 2005 03:18:48a, Thus Spake Zarathustra, or was it Staycalm?

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

>Charles Quinn wrote:
>
>
>> 1 Gallon Van Camps Pork & 1 Small ketchup
>> bottle
>> - Beans 1 lb Brown sugar
>> 2 tb Liquid smoke 1 lb Bacon
>> 2 ts Mustard 1 lb Ham, chopped)
>> 2 tb Dried onions
>
>liquid smoke? Is this so if it overheats it emits a cloud of smoke to
>warn you?

I see a lot of recipes with this. I don't think we can get it in
Australia. Can you reproduce it some way?

Liz

I believe it's made by condensing the vapor in a densely smoke-filled
chamber. Probably not something you could easily do at home.

You can order liquid smoke from this online shop in Melbourne.

http://www.usafoods.com.au/prod.php?cat=13

BTW, always use liquid smoke with caution. A little goes a very long way.
Two tablespoons in the above recipe seem as though it would be
overpowering. When I use it, I am usually measuring in *drops*, not
tablespoons.

I think differently about this advice. However, you can add half the
amount, taste and then add or not. There are a gallon of beans, one
pound each of bacon and ham in this recipe. That is a lot of food for
2 TBS. Perhaps it is VERY Smokey ham and beans.

jim

On the issue of liquid smoke I agree you should use caution. It can
really enhance a dish but it can also ruin it. I would start slow and
add in small amounts to taste. Some dishes can tolerate a stronger
smoke flavour than others. It likely depends on the type of liquid
smoke you get. I have a hickory flavoured liquid smoke but I'm sure
there must be others. The liquid smoke I have works well with pork and
anything with beans. A light dash in beef dishes works too. I'd still
say start with a little then add in very small portions until you get
the desired effect.

~patches~ said:

On the issue of liquid smoke I agree you should use caution. It can
really enhance a dish but it can also ruin it. I would start slow and
add in small amounts to taste. [snip]

True in general, I think. But this is a hopeless recipe in the first
place. Anything that starts with a GALLON of canned pork 'n beans is
gonna taste like canned pork 'n beans. The huge infusion of an alien
flavor is a futile attempt to overcome this. There are a lot of good
recipes for beans, easily findable in this ng and by googling. This is
not one of them. -aem

aem said:

~patches~ said:

On the issue of liquid smoke I agree you should use caution. It can
really enhance a dish but it can also ruin it. I would start slow and
add in small amounts to taste. [snip]

True in general, I think. But this is a hopeless recipe in the first
place. Anything that starts with a GALLON of canned pork 'n beans is
gonna taste like canned pork 'n beans. The huge infusion of an alien
flavor is a futile attempt to overcome this. There are a lot of good
recipes for beans, easily findable in this ng and by googling. This is
not one of them. -aem

Oh dear. I made a fundamental error by not reading the recipe. I
stopped where it got to the liquid smoke. I have a really nice recipe
for pork & beans that I make in bulk then home can. Alternatively the
recipe can be used for events where you need a larger portion of pork &
beans.

BTW, here's my issue on googling for recipes and maybe it is just one
created by the web itself. You can google and find a recipe but that
doesn't make it good. I've checked out a few that were disasters only
because I was on unfirm ground. Meaning, I wasn't sure of the
igredients and how they would mesh in the first place. I think that is
where many newbies get into trouble. They download a recipe not knowing
what can go together then aren't happy with the results.

~patches~ said:

[snip]
BTW, here's my issue on googling for recipes and maybe it is just one
created by the web itself. You can google and find a recipe but that
doesn't make it good. I've checked out a few that were disasters only
because I was on unfirm ground. Meaning, I wasn't sure of the
igredients and how they would mesh in the first place. I think that is
where many newbies get into trouble. They download a recipe not knowing
what can go together then aren't happy with the results.

Right. Remember when the pc first came along and so many fell into the
trap -- at least once -- of thinking that whatever came out of a
computer must be right? It's still going on every day with the
internet. Blogs are a great example. Write [censored] and it's [censored]. Post
[censored] and it acquires the appearance of credibility. As to recipes,
every cook has to engage them, whatever the source, with an active mind
to try to discern whether they might be (a) good, and (b) doable in the
kitchen. That's one of the reasons why I think it's a good thing when
people here in rfc point out what they think are flaws in recipes.
-aem

In article <[email hidden]>,

aem said:

That's one of the reasons why I think it's a good thing when
people here in rfc point out what they think are flaws in recipes.

True, but there is a difference between an actual flaw and a
difference of taste.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"aem" <[email hidden]> wrote in news:1134590645.327246.134760
@z14g2000cwz.googlegroups.com:

Quoted message said:

~patches~ said:

On the issue of liquid smoke I agree you should use caution. It can
really enhance a dish but it can also ruin it. I would start slow and
add in small amounts to taste. [snip]

True in general, I think. But this is a hopeless recipe in the first
place. Anything that starts with a GALLON of canned pork 'n beans is
gonna taste like canned pork 'n beans. The huge infusion of an alien
flavor is a futile attempt to overcome this. There are a lot of good
recipes for beans, easily findable in this ng and by googling. This is
not one of them. -aem

Everyone I have fed this to is amazed that it uses canned pork n beans. I
usually use the cheapest brand available. It is really extraordinary with
about 18 hrs of cooking. Cooking with the top off as suggested in the
recipe does a nice thickening. I too though use a smaller amount of
liquid smoke and sneak up on the flavor I desire.

--
---
Charles Quinn

"Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia

On Wed 14 Dec 2005 10:43:05p, Thus Spake Zarathustra, or was it Charles
Quinn?

Quoted message said:

Everyone I have fed this to is amazed that it uses canned pork n beans. I
usually use the cheapest brand available. It is really extraordinary with
about 18 hrs of cooking. Cooking with the top off as suggested in the
recipe does a nice thickening. I too though use a smaller amount of
liquid smoke and sneak up on the flavor I desire.

After 18 hours of cooking beans that have already been cooked, I can't
imagine that you're not serving them bean paste.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!