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MNeagle | 11-25-2009 09:46 AM
Crock Pot Recipe Cache Scroll down the page a bit for a handy list of recipe links. Listed by main ingredient: http://www.50plusfriends.com/cookboo.../index-5b.html I love my crock pot! And think this is a great resource for new recipes. Enjoy!

silverblood | 11-25-2009 10:11 AM
Re: Crock Pot Recipe Cache We've recently "rediscovered" our crock pot, and we've been using it a lot lately, finding more and more dishes to cook in it. Slow cooking saves a lot of time, and produces great food. Thanks for posting the URL to the recipe collection. A lot of these recipes look great.

MNeagle | 11-25-2009 10:29 AM
Re: Crock Pot Recipe Cache Here are two of my favorite 'non-recipes' for the crockpot. #1. Hamburger Anything. Take 1 lb. frozen hamburger, cook on low all day. If you're around you can crumble it, but really not necessary. After 6-8 hours, crumble & drain. You're ready for sloppy joes, spaghetti sauce, tacos, et al. #2. Spuds. Clean, wrap in foil, pierce w/ fork, baking potatoes for supper. Do not add water! Cook on low all day. Ready for supper.

silverblood | 11-25-2009 10:47 AM
Re: Crock Pot Recipe Cache Do potatoes cooked that way end up with hard, overcooked or burnt spots where the wrapped potato contacts the crock?

momopanda | 11-25-2009 10:55 AM
Re: Crock Pot Recipe Cache Thanks for that link, we don't use ours enough. Nature's Crock Pot for those that compost: http://www.norcalblogs.com/sustainab...open-thumb.jpg You can make baked potatoes or hard boiled eggs right in the compost pile. If you have a compost thermometer it makes it easier, look for at least 140 degrees, or hot enough to make you pull your hand away if you stick it in there, and then experiment with timing. Eggs will not overcook even if left 24+ hours. Wrap well prior to and wash well after. Bon appetit!

MNeagle | 11-25-2009 11:31 AM
Re: Crock Pot Recipe Cache Quote:
Originally Posted by silverblood (Post 2044138) Do potatoes cooked that way end up with hard, overcooked or burnt spots where the wrapped potato contacts the crock?
Nope, they're perfect on low! Could be trouble on high, but I've never tried it.

Lucky225 | 11-25-2009 12:05 PM
Re: Crock Pot Recipe Cache I second the crock pot cooking MNeagle. Last night I made lentil pork and barley stew.................yum yum yum this morning!

Shorty_Harris | 11-25-2009 12:33 PM
Re: Crock Pot Recipe Cache Thanks for the Linky!! Looks like maybe some potential canning recipes buried in that link. :emotions16:

silverblood | 11-25-2009 01:09 PM
Re: Crock Pot Recipe Cache Here's a recipe for Pinto Beans with Sausage that we made up on the fly a couple weeks ago. It came out tasting great. There are a lot of ways you could modify this to suit your tastes. 1 pound sorted dry pinto beans 1 pound pork sausage (e.g., Kielbasa), 1/4 inch thick slices 2 cloves garlic, finely chopped 1/2 medium onion, medium chopped 1/2 cup chunky salsa (we use our home-canned salsa) 1/3 cup ketchup 1 jalepeno pepper, finely chopped 1 hot banana pepper, sliced or coarsely chopped 1 large Anaheim pepper, coarsely chopped 1 tsp onion powder 1 tbsp chicken bouillon powder 1/2 tsp black pepper 2 bay leaves Mix all ingredients, add water to cover, cook on low 6 to 8 hours until beans are done. Note that there's no salt in this recipe because we limit our intake and the sausage already has salt in it. So does the bouillon powder. Add salt if you like. We've made a number of bean dishes like this and have found that the larger dense beans, like pinto and red beans, will take about 8 hours to get tender if you don't presoak them. Blackeyed peas, navy beans, and soft beans like Great Northerns take an hour or so less time. Make sure you add plenty of water, two inches over the top of the ingredients, if you don't presoak the beans because they will absorb a lot of your water and will double in volume. If you are going to be gone all day or if you want to cook overnight, don't presoak the beans. If you want this done more quickly, presoaking the beans will knock off at least a couple of hours. The advantage is that the sausage will have a better texture with less cooking time. With either method, you could also just throw the sausage in during the last two hours of cooking. I selected peppers from the last harvest of my garden. Use what you have, but I liked this particular combination of peppers. The salsa is one that we make and can regularly throughout the year. It's based on this recipe, with some seasoning additions.

TheNocturnalEgyptian | 11-25-2009 11:35 PM
Re: Crock Pot Recipe Cache I use mine to cook home-made medicine. You can make a 90 day tincture in roughly 5 days with a crock pot on keep warm. And the food isn't bad eating either!

nickelless | 11-26-2009 09:47 PM
Re: Crock Pot Recipe Cache Great link. Thanks for posting it!

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