I don't know if anyone else here are big on cooking with crockpots, but I've found using oven bags that you would normally use for cooking turkeys. I put the bags into the crock pot and when it's done all you have to do is throw away the bag! No clean up!
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Recipes from you or your family
- Thread starter matahari
- Start date
Moshie ...all your recipes looks really good! I used to cook with a crock pot a lot when the kids lived at home-I always had good luck. The oven bag idea is a good one.
For the Teriyaki, does "one hot chili sauce" mean a whole bottle? Clarify please, dear girl.
For the Teriyaki, does "one hot chili sauce" mean a whole bottle? Clarify please, dear girl.
I didn't add the hot sauce but I assume they mean add to your taste? To me, teriyaki is sweet, not spicy. So I'm not even sure if I would like it. I have a huge problem with cooking too much! Since it's just me and my husband I have to watch myself to not cook more than we need. I came from a big family so I learned to cook for 7 and now I'm trying to cook for 2. Big difference!
Tonight's meal, and it was pretty darn good and easy.
Ingredients
Original recipe makes 6 servingsChange Servings
Directions
Ingredients
Original recipe makes 6 servingsChange Servings
- 1 pound ground beef
- 1 onion, chopped
- salt and pepper to taste
- 1/2 (32 ounce) package tater tots
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups shredded Cheddar cheese
- Mixed veggies
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste.
- Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. I added veggies here just a small layer. Arrange tater tots evenly over beef layer. In a small bowl, (or like me, just use the pan you cooked the beef in) stir the soup into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top.
- Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.
Homemade Taco Seasoning
So.. FUCK YOU Pre-packaged
Ingredients:
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 tablespoon dried onions flakes
1 teaspoon beef bouillon granules
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon paprika
1teaspoon chilly powder
1/2 teaspoon onion salt
1/4 teaspoon cayenne pepper
1/4 teaspoon granulated sugar
Directions:
1 Combine and cover all ingredients set a side.
2 Brown 1 lb of Ground beef in a skillet ; drain.
3 Add seasoning mix and 1 cup of water
4 Bring to a boil then reduce heat
5 Simmer uncovered 10 minutes stirring occasionally
Irishbobby here you go!
So.. FUCK YOU Pre-packaged
Ingredients:
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 tablespoon dried onions flakes
1 teaspoon beef bouillon granules
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon paprika
1teaspoon chilly powder
1/2 teaspoon onion salt
1/4 teaspoon cayenne pepper
1/4 teaspoon granulated sugar
Directions:
1 Combine and cover all ingredients set a side.
2 Brown 1 lb of Ground beef in a skillet ; drain.
3 Add seasoning mix and 1 cup of water
4 Bring to a boil then reduce heat
5 Simmer uncovered 10 minutes stirring occasionally
Make them Tacos and Burritos!
Irishbobby here you go!
Yes, thank you babes!
My mom's bean soup- super delish and really easy.
It's not "hot". The hotness from the sausage is diluted in the broth, so it's savory, but not too spicy.
1 pkg Italian sausage (hot), peal off casing and brown in skillet. (drain fat)
COMBINE:
1 can each: kidney, navy and black beans (rinsed)
1 can petite chopped tomatoes
2 cans beef broth
Salt, pepper garlic powder to your taste
Bring to boil then simmer for an hour
Add 1-2 tsp crushed basil or Italion seasoning to soup before you bring to boil
It's not "hot". The hotness from the sausage is diluted in the broth, so it's savory, but not too spicy.
1 pkg Italian sausage (hot), peal off casing and brown in skillet. (drain fat)
COMBINE:
1 can each: kidney, navy and black beans (rinsed)
1 can petite chopped tomatoes
2 cans beef broth
Salt, pepper garlic powder to your taste
Bring to boil then simmer for an hour
Add 1-2 tsp crushed basil or Italion seasoning to soup before you bring to boil
Crock pot Beef Stew.
Fucking simple and good.
Beef for stewing, usually already cubed up in nice chunks, 2 lbs for this.
Celery about 4 stalks
Carrots about a cup chopped
Potatoes 4 roughly chopped
Onions I medium sized roughly chopped
Seasoning packet, it's in your grocery store, don't remember the brand, but it's there
1 cup of water
Add all ingredients to a crock pot, put on high and let cook for about 6 hours and there you fucking go, best beef stew ever.
Fucking simple and good.
Beef for stewing, usually already cubed up in nice chunks, 2 lbs for this.
Celery about 4 stalks
Carrots about a cup chopped
Potatoes 4 roughly chopped
Onions I medium sized roughly chopped
Seasoning packet, it's in your grocery store, don't remember the brand, but it's there
1 cup of water
Add all ingredients to a crock pot, put on high and let cook for about 6 hours and there you fucking go, best beef stew ever.
I make a little different version of this. It's my kids favorite.Tonight's meal, and it was pretty darn good and easy.
Ingredients
Original recipe makes 6 servingsChange Servings
- 1 pound ground beef
- 1 onion, chopped
- salt and pepper to taste
- 1/2 (32 ounce) package tater tots
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups shredded Cheddar cheese
- Mixed veggies
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste.
- Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. I added veggies here just a small layer. Arrange tater tots evenly over beef layer. In a small bowl, (or like me, just use the pan you cooked the beef in) stir the soup into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top.
- Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.
~2 lbs ground beef
~2 cans cream of chicken soup
~1 cup sour cream
~1 tbs worcestershire sauce
~6 cups frozen tater tots
~2 cups shredded cheddar cheese
Heat oven to 375
Mix soup, sour cream, worcestershire, and beef in bowl.
Spoon mixture into casserole pan
Layer tater tots on top
Bake for 30-40 mins until tater tots are crisp
Sprinkle shredded cheese on top and bake another 5-7 mins until cheese is melted
That looks awesome.
Y
Yokoroo
Internet Warrior
I love worcestershire sauce! I might have to try it that way next time!
Moshie the crock pot liners are fucking awesome!! We use them all the time, really easy to clean up, huge time saver.
Eggs Benedict Bombski Style
Total Time: 20 min
Prep: 10 min
Cook: 10 min
Yield: 1 cup
Ingredients:
Hollandaise Sauce
8 egg yolks (No egg whites)
2 tablespoon freshly squeezed lemon juice
1 cup unsalted butter, melted (2 sticks)
Pinch cayenne to taste
Pinch salt to taste
EGGS BENEDICT
1 Lrg Tomato
Fresh spinach or package of frozen chopped spinach (steamed)
8 slices Canadian bacon
4 English muffins, split
8 eggs
2 teaspoons white vinegar
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish
Directions
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Spread A thin layer of cooked or fresh spinach (I prefer cooked) on top of muffin half then slice of tomato, Lay a slice of Canadian bacon on top of each spinach tomato bed muffin half, followed by a poached egg.
Season with salt and pepper. Spoon hollandaise sauce over the eggs.
Garnish with chopped parsley and Paprika. .serve with hashbrowns
Makes 4 servings
Total Time: 20 min
Prep: 10 min
Cook: 10 min
Yield: 1 cup
Ingredients:
Hollandaise Sauce
8 egg yolks (No egg whites)
2 tablespoon freshly squeezed lemon juice
1 cup unsalted butter, melted (2 sticks)
Pinch cayenne to taste
Pinch salt to taste
EGGS BENEDICT
1 Lrg Tomato
Fresh spinach or package of frozen chopped spinach (steamed)
8 slices Canadian bacon
4 English muffins, split
8 eggs
2 teaspoons white vinegar
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish
Directions
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Spread A thin layer of cooked or fresh spinach (I prefer cooked) on top of muffin half then slice of tomato, Lay a slice of Canadian bacon on top of each spinach tomato bed muffin half, followed by a poached egg.
Season with salt and pepper. Spoon hollandaise sauce over the eggs.
Makes 4 servings
Taking it easy this evening made Salmon with asparagus in the oven
Squeeze some lemon place a few lemon slices on top and season with sea salt and rosemary place in the oven for about 25 min on 425. Drizzle olive oil on top of the asparagus sea salt dash or garlic salt 15 min or until soft done. Served with wild mushroom couscous.
Squeeze some lemon place a few lemon slices on top and season with sea salt and rosemary place in the oven for about 25 min on 425. Drizzle olive oil on top of the asparagus sea salt dash or garlic salt 15 min or until soft done. Served with wild mushroom couscous.
Y
Yokoroo
Internet Warrior
Thanks, I'm stashing those away for when I get home.Maybe someday..
I always do these things when I roast a turkey.
A number of people have told me mine is the best turkey they've ever had.
This has had the unforeseen effect of people always expecting me to be the one to make it, though, lol.
Brining This method ensures an even distribution of flavor and moisture throughout the meat. It's not complicated—you simply soak your bird for a few hours or overnight in brine (a solution of salt and water) then rinse before roasting. But if your turkey is large, it can be a bit unwieldy to keep it in the solution and safely chilled.
Flavor Injections This method moistens the meat by injecting a fat directly into it.....you're mixing up your own all-natural basting solution and injecting it at home.
Poultry injectors, Once you've loaded the injector, use it to inject extra-virgin olive oil or butter into the breast and thighs of the turkey just before roasting. Or, for a subtle note of flavor, mix in lemon- or garlic-infused olive oil, walnut or hazelnut oil, white wine, or chicken stock simmered with fresh rosemary and thyme. (I use chicken/turkey stock, and spices).
1. Place the turkey on the rack with the breast side down. This protects the white meat from overcooking and allows it to absorb the juices as they run downward into the bottom of the pan. Then, for the last hour of roasting, carefully remove the pan from the oven and flip the bird over. Return it to the oven with the breast side up, allowing the breast skin to crisp up and get golden brown.
I also fill the cavity of the turkey with broth and spices, they steam into the meat above, and leach down into the meat below.
A number of people have told me mine is the best turkey they've ever had.
This has had the unforeseen effect of people always expecting me to be the one to make it, though, lol.
Brining This method ensures an even distribution of flavor and moisture throughout the meat. It's not complicated—you simply soak your bird for a few hours or overnight in brine (a solution of salt and water) then rinse before roasting. But if your turkey is large, it can be a bit unwieldy to keep it in the solution and safely chilled.
Flavor Injections This method moistens the meat by injecting a fat directly into it.....you're mixing up your own all-natural basting solution and injecting it at home.
Poultry injectors, Once you've loaded the injector, use it to inject extra-virgin olive oil or butter into the breast and thighs of the turkey just before roasting. Or, for a subtle note of flavor, mix in lemon- or garlic-infused olive oil, walnut or hazelnut oil, white wine, or chicken stock simmered with fresh rosemary and thyme. (I use chicken/turkey stock, and spices).
1. Place the turkey on the rack with the breast side down. This protects the white meat from overcooking and allows it to absorb the juices as they run downward into the bottom of the pan. Then, for the last hour of roasting, carefully remove the pan from the oven and flip the bird over. Return it to the oven with the breast side up, allowing the breast skin to crisp up and get golden brown.
I also fill the cavity of the turkey with broth and spices, they steam into the meat above, and leach down into the meat below.
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