Whether it's your first Bonnaroo or you’re a music festival veteran, we welcome you to Inforoo.
Here you'll find info about artists, rumors, camping tips, and the infamous Roo Clues. Have a look around then create an account and join in the fun. See you at Bonnaroo!!
^^^ yum! would love to try that recipe! did you get it online?
I collect cookbooks...but these days I get most of my recipes online.
tonight I made Swiss steak, mashed redskin potatoes and fried okra...
The sesame ginger chicken is seriously easy. I got this recipe from my boyfriend (he's an awesome cook). I get most of mine either from the Internet or from my friends/family. I only own a few cookbooks, and I always forget to refer to them. Crocks pots are totally the way to go (as others on here already know!
2 pounds skinless, bone-in chicken breasts 1/2 cup soy sauce 1/3 cup brown sugar 1/4 teaspoon garlic powder 1/4 teaspoon ground ginger 1 tablespoon ketchup 2 tablespoons toasted sesame seeds
Place chicken in crock pot. Mix together remaining ingredients in a bowl and pour over chicken. Cover and cook on low 6 to 8 hours.
I made another crockpot favorite last night, creamy mushroom chicken. I pour it over egg noodles and my kids go crazy. Paired with green beans (notice a pattern here?) and mashed potatoes, it makes for a happy family.
I have a question for the crock pot users: I have a crock pot and I enjoy using it when I'm able. My problem is that I'm gone from my house for about 10 hours, and there are few recipes that cook for that long. I have a cook book that says if you use frozen meat you can typically add 2-4 hours (on low) for recipes, but the last time I tried that, the meat turned out really dry... because it had been cooking for 10 hours.
I'd like to use my crock pot more but with my being away from the house for such a long time it's not feasible. I have one of the standard crock pots, with just the low and high settings. I know they make the newer ones where you can set them to cook for 4 or 6 or 8 hours and they turn off (Or at least, that's what I assume they do). Would it be worth it to invest in one of those newer ones?? Or maybe just invest in a timer for my outlet to turn the crock pot off after a certain amount of time? Suggestions/thoughts?
I have a question for the crock pot users: I have a crock pot and I enjoy using it when I'm able. My problem is that I'm gone from my house for about 10 hours, and there are few recipes that cook for that long. I have a cook book that says if you use frozen meat you can typically add 2-4 hours (on low) for recipes, but the last time I tried that, the meat turned out really dry... because it had been cooking for 10 hours.
I'd like to use my crock pot more but with my being away from the house for such a long time it's not feasible. I have one of the standard crock pots, with just the low and high settings. I know they make the newer ones where you can set them to cook for 4 or 6 or 8 hours and they turn off (Or at least, that's what I assume they do). Would it be worth it to invest in one of those newer ones?? Or maybe just invest in a timer for my outlet to turn the crock pot off after a certain amount of time? Suggestions/thoughts?
I don't have one of the more sophisticated crockpots either, and I am often gone for 10 hours or so. Depending on the specific recipe, I have found that it is helpful to just add a little extra fluid - be it water, wine, whatever - depending on your recipe. I've never really had a problem with meat getting dry. As a matter of fact, some meats such as pot roasts become much more tender when cooked on low for long periods.
2/5- Papadosio 3/3- MUSE 3/12- John Mayer 3/19- The Werks 3/31- Passion Pit 4/18- Ben Folds 4/20- Against Me! 6/10- Bonnaroo 6/30- Eric Clapton and Roger Daltrey
I have a question for the crock pot users: I have a crock pot and I enjoy using it when I'm able. My problem is that I'm gone from my house for about 10 hours, and there are few recipes that cook for that long. I have a cook book that says if you use frozen meat you can typically add 2-4 hours (on low) for recipes, but the last time I tried that, the meat turned out really dry... because it had been cooking for 10 hours.
I'd like to use my crock pot more but with my being away from the house for such a long time it's not feasible. I have one of the standard crock pots, with just the low and high settings. I know they make the newer ones where you can set them to cook for 4 or 6 or 8 hours and they turn off (Or at least, that's what I assume they do). Would it be worth it to invest in one of those newer ones?? Or maybe just invest in a timer for my outlet to turn the crock pot off after a certain amount of time? Suggestions/thoughts?
I don't have one of the more sophisticated crockpots either, and I am often gone for 10 hours or so. Depending on the specific recipe, I have found that it is helpful to just add a little extra fluid - be it water, wine, whatever - depending on your recipe. I've never really had a problem with meat getting dry. As a matter of fact, some meats such as pot roasts become much more tender when cooked on low for long periods.
I actually have a newer one that you can program for a certain amount of time and love the feature on it. It automatically switches to warm and is great because I come home to a cooked entree that is still warm but not burnt.
I had one that did not have a programmable thermostat and had issues with roasts on some days when I would be gone for too long and failed to put enough liquid in.
Am making red beans and rice this week and also Cajun 15 bean soup with the hambone from the ham I cooked on Saturday.
Meg and zenfnp: you both think I should just add more liquid to my recipes if they're going to cook longer? I hope I can switch out to a programmable crock pot in the next year or so, but in the mean time, I'll have to stick with what I have.
Where do you all get your crock pot recipes? I have two specific cook books but one book has recipes that call for lot of ingredients and/or rare things. The other book is ok, but the past few things I've made from it have turned out edible but not great.
I get most of my recipes these days online. epicurious.com, cooks.com, cdkitchen.com and about.com for starters...or I just google what I vaguely think I might want to make and look at the results. I want one of those programmable type crockpots too. until then just add extra fluid. we need a recipe category on inforoo maybe?
tonight my family is eating Chicken Taco casserole that I assembled last night. Mom is having dinner at the Georgia Aquarium (YAY!). Its a speaker program, but honestly, I probably won't care what I'm eating or pay attention to the speaker. I'll just stare at the fish.
I would say, depending on what dish you are making, add more liquid.
I get most of my recipes either online or they are hand me downs from friends and other message boards. Several of mine are from Weight Watchers.com or have been adapted as a WW recipe.
It's rare that I take a recipe and actually follow it to the letter - I almost always end up changing something about it because I (a) don't like an ingredient and need to substitute or (b) don't have an ingredient in the house
^^ I don't follow many recipes to the letter either, usually because of not having an ingredient. There are certain things I try never to be totally without: sour cream, dill weed, red/white wine, tomato sauce/paste, cream of chicken/mushroom soups, worcestershire/soy sauces, garlic, lemon pepper and rosemary come to mind immediately
I have about 40 cookbooks from all over - there are only 2 or 3 that I really ever use though.
Post by Lawn Gnome on Apr 20, 2010 22:17:15 GMT -5
I made Indian-spiced short ribs, fried gnocchi, and braised carrots. For you Top Chef fans, it was Michael Voltaggio's recipe from last month's Food & Wine mag. Easy to make and awesome. Give it a try if you get a chance...
2/5- Papadosio 3/3- MUSE 3/12- John Mayer 3/19- The Werks 3/31- Passion Pit 4/18- Ben Folds 4/20- Against Me! 6/10- Bonnaroo 6/30- Eric Clapton and Roger Daltrey
I cooked cornbread, butterbeans, fried chicken fingers and rice for dinner last night - and I wasn't even hungry, just felt like cooking for some strange reason.
^^^ maybe simmer slowly with some good BBQ sauce ? so that the meat falls apart, and then put it on a bun with pickle (optional) and a beer or glass of iced tea?
OR alternate plan, simmer with some sweet/sour sauce and serve with rice.
they are already cooked, so additional simmering frightens me a bit. they are pretty lean, so they might turn into hockey pucks before they fall apart - very little connective tissue to break down.
i had been leaning towards casserole of some kind. just because i have some new pyrex. some kind of tex-mex thing with tomatoes and corn... maybe broccoli? oh, and i have some green chili's i need to use up.
obviously, i will need cheese. and noodles. or rice... hrm....
I don't really like pork except for in BBQ so I guess I can't be of further help. But I do see pork now in a lot of burrito eateries' meat selections, so I suppose it would work in lieu of any other meat.
just do a layering thing maybe with corn tortillas, tomatoes corn and green chiles? with cheese of course. I would think you would need something to keep it from getting too dry though. maybe cream of mushroom or cheddar cheese soup? or pico de gallo/salsa?
Cover them in freshly-grated parmesan cheese, dip them in an egg wash and then crust with bread crumbs. Pan fry in peanut oil for 6 minutes per side or bake for 15 minutes at 375.
Providing an outlet and a voice for music lovers to unite under the common theme of music for all. Join The Pondo Army to show your allegiance to musical freedom! Fighting for no censorship of the arts & music education in schools, The Pondo Army will triumph! The Pondo Army Movement
Follow me on twitter@Pondoknowsbest
Post by steveternal on Apr 27, 2010 18:04:17 GMT -5
Technically I'm only currently eating the leftovers, but on Saturday we made stromboli. Ham, salami, pastrami, mozzarella and provalone... yum. The final result looked very similar to this: