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Old 03-26-2011, 02:07 PM
 
5,683 posts, read 9,129,745 times
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Quote:
Originally Posted by mainesnowflake View Post
I have a really Yummy Party snack recipe

Sweet and Sour Meatballs (You can also use Keilbasa in place of the Meatballs)
1 jar of grape jelly
1 jar of chili sauce
1 bag of frozen meatballs

Put all ingredients in the crock pot and stir through. Cook on low for 4 hours, stir once every hour. I make these at all our gatherings and they are a very big hit. Enjoy
Those are always a hit here, too. Some variations that I like include using a can of jellied cranberry sauce instead of the grape jelly (adds a bit more zip, I think, and isn't quite so sweet), and adding those little smoky-link sausages to go along with the meatballs.
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Old 03-26-2011, 02:35 PM
 
Location: SoCal desert
8,093 posts, read 13,229,344 times
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I use a lot of Dump Recipes, collected from the internet over the years.

Dump the meat/poultry into the freezer baggie, pour in the seasoning then the liquid.
Seal, squish around, and freeze.
To cook, run bag under water to loosen, dump into the crockpot. Or defrost in the refrigerator if you have time, then cook. Cooking time depends on whether you're using beef or chicken or pork or whatever.

These are for about 1.5 pounds (or so) of meat/poultry. I usually double or triple them

LEMON & GARLIC
2 Cloves Garlic -- chopped
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper

CHILI-MAPLE GLAZED
2 Tablespoons Water
1 Teaspoon Salt
1/2 Tablespoons Maple Syrup
1 Tablespoon Chili Powder

HONEY GLAZED
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey

BBQ JELLY
3/4 cup Ketchup
3/4 cup Blackberry Jam (or strawberry or peach or apricot)
1/4 cup White Vinegar
1 Teaspoons Worcestershire sauce
2 Teaspoons Chili Powder
1/8 Teaspoon Salt

CHILI MAPLE GLAZED
2 Tablespoons Water
1 Teaspoon Salt
1/2 Tablespoons Maple Syrup
1 Tablespoon Chili Powder

CITRUS GINGER
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper

CRANBERRY
2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon

CREOLE
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
14 oz can Whole Tomatoes (Chopped and undrained)
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce

GARLIC DIJON
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice

HERB-WINE
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thin)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

HONEY GINGER
4 Tablespoons Chopped Onion
1/2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives

HONEY GLAZED
1/4 cup Butter, Melted
1/8 cup Soy Sauce
1/2 cup Honey

HONEY SESAME
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic

LEMON & GARLIC
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoons Pepper

LEMON MARINADE
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion

PEPPER LIME
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt

RASPBERRY CURRANT
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar (or substitute Raspberry Vinaigrette Salad Dressing)
1/2 cup Currant Jelly

RUSSIAN
2/3 cup Apricot Preserves
16 oz Russian Dressing
2 Packages Dry Onion Soup Mix

SPICED CITRUS
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt

SPICY SWEET GLAZE
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco

SWEET & SOUR
1/4 cup + 2 Tablespoons Honey
1/4 cup + 2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic

SWEET & SPICY
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa

STICKY CHICKY
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup

TERIYAKI
1 Clove Garlic, Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1/2 Tablespoons Cider Vinegar
1/2 Tablespoons Brown Sugar
1/2 Tablespoons Minced Ginger
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon minced onion
1/3 cup veggie oil

ASIAN
1 Cup Coconut Milk, Unsweetened
1 Tablespoon Garlic, minced
2 Tablespoons Lime Juice
1 1/2 Teaspoons Grated Ginger, or 1/2 tsp ground ginger
1/4 Cup Chopped Cilantro, fresh
1 Tablespoon Red Pepper Flakes
3/4 Teaspoon Ground Cumin
1/8 Teaspoon Cayenne Pepper
1/4 C Green Onions, chopped, about 4 onions
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Old 03-26-2011, 02:43 PM
 
10,139 posts, read 23,285,913 times
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OK, OK, I admit there are some real good recipes above. Things I didn't think of and look real good. I'll stop bit****g about the crock pot and get mine out and try some of those too.
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Old 03-26-2011, 02:53 PM
 
Location: at the Beach
193 posts, read 82,482 times
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I'm hungry just reading all the recipes...thankyou! Keep them comin'...
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Old 03-26-2011, 02:59 PM
 
Location: Burlington County NJ
1,969 posts, read 5,394,838 times
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Quote:
Originally Posted by Wilson513 View Post
OK, OK, I admit there are some real good recipes above. Things I didn't think of and look real good. I'll stop bit****g about the crock pot and get mine out and try some of those too.

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Old 03-26-2011, 03:49 PM
 
5,683 posts, read 9,129,745 times
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Quote:
Originally Posted by Wilson513 View Post
OK, OK, I admit there are some real good recipes above. Things I didn't think of and look real good. I'll stop bit****g about the crock pot and get mine out and try some of those too.
I think one of the big problems people have with crock-pot cooking is using too much water when you're cooking meat. If you slow-cook a chicken or a beef roast or a pork roast in a quart or two of water all day, no matter what the meat started out being, it's going to taste pretty much the same by the end of the day. If you use just a little water, no more than a couple of cups, the meat cooks to divine tenderness, but the flavor gets concentrated rather than cooked out into the water.

The other way you can add more flavor is to use flavored cooking liquids instead of water. In the autumn, we love to put a pork shoulder in the slow-cooker with a couple of cups of apple cider and leave that going all day. The pork we buy (direct from the farmer) tends to be pretty lean, and if you roast it in the oven, it can be awfully dry. The slow-cooker, though, turns it into tender, moist heaven, with a hint of apples from the cider - wonderful stuff!
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Old 03-26-2011, 04:10 PM
 
10,139 posts, read 23,285,913 times
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When I cook chicken or in the oven, I like to take off the lid after about 60% of the cooking is done and let the meat brown a bit and the liquids in the pan thicken. I just can't get that in a crock pot. And with a pot roast, of course I brown the meat in a little fat before adding the veges, again not something I can do in a crock pot.


But there is no denying that a half bottle of Italian dressing and a can of tomato puree on a 3 lb chuck roast will make a heck of an easy meal.
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Old 03-26-2011, 04:15 PM
 
10,139 posts, read 23,285,913 times
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Here's a question. What do you think would happen if you put 4 big onions all cut up in the crock pot with a 1/4 cup of EVOO, maybe a little sugar, and a bunch of garlic cloves and cooked it all day and then dumped a big can of beef or chicken broth on it for the last couple hours. Onion soup?

I mean does anyone know if the onions would caramelize in the bottom of a crock pot with just EVOO and a little sugar?

I love onion soup but can't stand spending an hour with the onions.
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Old 03-26-2011, 04:17 PM
 
Location: Middle America
36,609 posts, read 41,896,432 times
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Whatever chicken you have, a jar of salsa, some Cholula hot sauce, and black beans makes a great taco or burrito filling when stewed in a Crock Pot. Just shred the meat with two forks the way you would pulled pork before serving.
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Old 03-26-2011, 04:35 PM
 
Location: Burlington County NJ
1,969 posts, read 5,394,838 times
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Quote:
Originally Posted by Wilson513 View Post
Here's a question. What do you think would happen if you put 4 big onions all cut up in the crock pot with a 1/4 cup of EVOO, maybe a little sugar, and a bunch of garlic cloves and cooked it all day and then dumped a big can of beef or chicken broth on it for the last couple hours. Onion soup?

I mean does anyone know if the onions would caramelize in the bottom of a crock pot with just EVOO and a little sugar?

I love onion soup but can't stand spending an hour with the onions.
Crockpot French Onion Soup Recipe - French Onion Slow Cooker Soups Recipes - Hot Crockpot Soup Recipes

This recipe may be helpful to you. I did a google search, and there were several that came up, but this one had good ratings and mentioned the onions browning. I'd try it.
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