Slow cooker recipes? Suggestions? - Page 2 - JeepForum.com

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post #16 of 35 Old 05-03-2013, 12:00 AM
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I think beef tongue is considered a delicatesse - at leastin Europe. I ate one many many, by many moons ago, my gma made one and I liked it. Now, please, don't tar and feather me for that.
No, if you like tounge go for it. Not sure if you can juice it. 😀


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post #17 of 35 Old 05-03-2013, 12:06 AM
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Lol...
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post #18 of 35 Old 05-03-2013, 09:30 PM
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This is my favorite.
http://www.jeepforum.com/forum/f365/...iches-1451289/

93 YJ SOA 2" springs front, XJ springs rear w/main leaf added, High pinon 9 inch rear detroit locker front Dana 44 ARB 4.56 Gears, 36 inch Irok tires too much to list. www.mijc.org
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post #19 of 35 Old 05-07-2013, 07:47 PM
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wilson1010, if you don't like what is posted on here you just need to read something else. As far as what cat food tastes like, sound like you might be the expert. The reason for cutting the steak in larger pieces is because some of it will cook away as it cooks.
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post #20 of 35 Old 05-07-2013, 08:15 PM
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I miss having a pressure cooker. Even mostly i cook everything from scratch, if you under timepressure a pressurecooker can do wonders. Crockpots are awesome when you are gone all day to come home to a wonderful homecooked meal especially in the winter. Different folks, different strokes.


PEACE
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post #21 of 35 Old 05-07-2013, 09:52 PM
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I miss having a pressure cooker. Even mostly i cook everything from scratch, if you under timepressure a pressurecooker can do wonders. Crockpots are awesome when you are gone all day to come home to a wonderful homecooked meal especially in the winter. Different folks, different strokes.


PEACE

Yep, big thing with a pressure cooker is knowing your
cooking times. This actually come with lots of practice.
First time I made corned beef, my carrots, parsnips,
and potatoes got annihialted! Ended up making a mash
from them, and it was killer! Mother-in-law long time
vegetarian loved it as well.

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post #22 of 35 Old 05-07-2013, 10:11 PM
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You are making me hungry, but my asian stir fry w jam noodles is ready in a minute


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post #23 of 35 Old 05-07-2013, 10:16 PM
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image-1422096116.jpg


Sorry disregard barcode pic, is from a chair I bought, loaded it up by mistake, here is my dinner...
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post #24 of 35 Old 05-08-2013, 08:39 AM
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Quote:
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Attachment 624176
Quote:
Originally Posted by THOR114 View Post
You are making me hungry, but my asian stir fry w jam noodles is ready in a minute


Attachment 624174
Sorry disregard barcode pic, is from a chair I bought, loaded it up by mistake, here is my dinner...
Now, that's what I'm talking about. That is a dinner to talk about.

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post #25 of 35 Old 05-08-2013, 09:27 AM
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There are more recipes on my juice fast post....check it out!
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post #26 of 35 Old 05-08-2013, 11:21 AM
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Quote:
Originally Posted by THOR114 View Post
There are more recipes on my juice fast post....check it out!
That delicious looking Asian shrimp meal you posted can probably be done in the time it takes to clean a crock pot.

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post #27 of 35 Old 05-08-2013, 11:32 AM
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It depends how fast you are in scrubbing and cleaning- lol. My stir fryes are done in a few minutes, but a curry dish takes a little longer. I enjoy all kind of dishes i make from scratch.

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post #28 of 35 Old 05-12-2013, 08:22 PM Thread Starter
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Quote:
Originally Posted by wilson1010

That delicious looking Asian shrimp meal you posted can probably be done in the time it takes to clean a crock pot.
That's what Reynolds crock pot liners r for, no clean up!
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post #29 of 35 Old 06-04-2013, 07:16 PM
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Well, since the OP asked for crock pot ideas, I'll skip the cat food debate and offer up an easy one that is always popular. I have two versions, quick and easy and a little upgaded.

Chile verde.

If you have time, I cube some country style pork ribs then flour them and brown them. dice and saute some onion. mince some garlic and dice up a few green chilis. ( as far as quantity, go to your tastes ) Put all of this in your crock pot and dump a large can of green enchillada sauce in. Cook all day on low or about 4 hours on high. After that, you can thicken it with a rue or cornstarch and serve over rice.

quick version, just put the whole boneless country style pork ribs in the pot, put in some onion powder and garlic powder and pour the can of green enchillada sauce in. when done, shred the pork with a fork.

also works with chicken if you prefer.
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post #30 of 35 Old 06-04-2013, 08:34 PM Thread Starter
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Gotta try this, thanks much, I wondered how those ribs would turn out
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