man, i looked all over. i'll have to try again.

10/9/2012 11:20:50 AM

oh, this is the thread i should have posted this in, har

Quote :

"Shiitake Beef Shanks Tender, melt-in-your mouth beef that stays pink thanks to slow cooking, in a rich shiitake sauce with roasted garlic and caramelized onions. I've written this recipe to do most of the prepwork the day before. To make the recipe the same day, boil the dried mushrooms for 45 minutes-1 hour so they start to get squishy before pureeing, and the onions and mushrooms can be browned after the crockpot is started. I like to freeze the beef shanks and thaw them before cooking, i swear they are more tender that way! Ingredients 2 beef shank slices totalling 2-3 pounds, with marrow bones salt and pepper 8-10 large dried shiitake mushrooms, or twice as many if they are small and flat 4 cups of water 2 pounds of fresh mushrooms (i used half shiitake, half white mushrooms) 2 heads of garlic, cloves peeled and trimmed 2 medium onions, diced canola oil or other cooking oil two bundles of thyme, tied at the base (each bundle 1/3 of a supermarket bunch) broth/stock (beef or mushroom are ideal, i used duck) Equipment slow cooker frying pan blender small circular metal trivet (optional, but is great to keep meat submerged) The day before 1. In a medium saucepan, bring water to boil and add dried shiitake mushrooms. Boil for 20-30 minutes, then let rest overnight. There should be around 2 cups of liquid left. 2. Cut apart beef shank muscle bundles into large, bite size pieces (cutting the largest muscles in half). With kitchen shears, snip outer tendon sheath into several small pieces (at least 4-6, though the smaller the better!). Do not throw them out, they soften into gelatin which thickens the broth and adds a melting quality to the meat. 3. Season cut up beef with pepper and brown in a frying pan in a bit of oil. Brown the marrow bones. Transfer to crockpot. 4. Clean mushrooms, trim stems from shitake mushrooms, and quarter mushrooms. Brown in a bit of oil separate batches. Transfer to a storage container. 5. Dice onion and brown in frying pan. Transfer to storage container with mushrooms. 6. Remove skins from garlic cloves and trim off the ends. Transfer to container for storage. Cooking day 1. Remove crockpot of meat from storage as early as possible, leave on counter to warm. 2. Remove re-hydrated shiitake mushrooms from broth, give them a gentle squeeze over the pan, and cut away stems with a sharp knife. Transfer to blender along with the mushroom broth, leaving any sediment in the bottom of the pan. Pulse on high until a smoothie-like texture with no chunks is formed. 3. Tie thyme bundles. Place one in the slow cooker among the beef pieces, making sure it is fully covered. 4. Pour mushroom sauce over the beef chunks in the slow cooker, gently lifting beef chunks to ensure the sauce is covering all layers of meat and bones. 5. Cover the meat with metal trivet and compress. Add enough broth to adequately cover meat plus 1/2 inch. Top with garlic cloves. 6. To serve in 6-7 hours, Cook on high for one hour until lid is being lifted by steam. Reduce to low and cook for 2-3 hours more. 6. To serve in 9-10 hours, cook on low initially. Cook for 7-8 hours. 7. Two hours before serving, remove the trivet. lift out the thyme bundle, gently lifting meat aside with a spoon. Replace thyme bundle with the second and gently stir in the reserved onions and mushrooms. Cook for two more hours. 8. Serve and season to taste with sea salt flakes. Serve with mashed potatoes or asian noodles and steamed/sauteed veggies. We served with Mashed white sweet potato with butter and 2 tbsp maple flavour la liberte yogurt, and asparagus sauteed in butter, finished with freshly grated lemon zest and ponzu sauce (citrus soy-based sauce). "

10/9/2012 11:22:00 AM

http://www.foodandwine.com/slideshows/slow-cooker-recipes?xid=DISHSMT092112SlowCookerRecipes

10/15/2012 12:37:49 AM

deemarie did some recipe with red taters, frozen green beans, onions, chicken broth, and country ham chunks last night

it was awesome

10/19/2012 9:54:21 AM

http://www.food.com/recipe/new-potatoes-green-beans-and-ham-51948

I used a carton of chicken broth and half a 5lb bag of red potatoes. Next time I'll add more green beans but it was pretty awesome!! I would have made NRR's Granny proud!!

10/19/2012 10:08:38 AM

and you don't need to add any salt if you use country ham

10/19/2012 10:14:03 AM

Just whipped out my crockpot yesterday for the first time this year! Did a hearty chili with beef pork and a bottle of anchor steam beer. It was a big hit for Thursday night football

10/19/2012 2:32:35 PM

pumpkin turkey chili is going in the crock pot for Weds next week (chili cook-off at work, woot woot)

i've posted the recipe at least 3 times in this thread

10/19/2012 2:33:46 PM

good stuff... i might make it next time i make chili

10/19/2012 8:19:41 PM

my chili is being made again... this time I used different peppers (a rotel mix), stepped up the spices, and used just newcastle. Still no celery or coffee though- I'm such a wuss in that I don't like either of those ingredients in anything else, so I just can't see myself liking them in this (and it'd be a huuuuge waste to make this much chili and not like it)

10/21/2012 2:17:04 PM

You put beer in chili? Interesting...

10/21/2012 2:52:29 PM

most definitely... you need to try it if you never have

10/21/2012 2:55:06 PM

Is there a certain type that is best? Or that should be completely avoided?

10/21/2012 2:56:28 PM

I use brown ales or ambers usually, but there are some good combinations you can use. I about used one of my moohoo's, and I know people who will use stouts and porters, and so on and so forth. this time I used newcastle, last time I did an oktoberfest and new castle combination. I think it all depends on the kind of chili you are making. I've never seen something super hoppy used but that doesn't mean it couldn't be good- i just like the beers I use because they add some taste, but the chili doesn't taste like beer when all is said and done


oh, and I just did a quick taste test- I think I made it a tad more spicy than i did last time Had to put the cayenne and chili pepper back in the cabinet because there will be no more adding to taste!

10/21/2012 3:00:57 PM

You should use one of these bad boys in your chili:

10/21/2012 4:26:00 PM

I told the SO and he was totally turned off to the idea of adding any liquid to chili, even though I do and he likes mine. We'll have to try the beer idea and report back. Maybe next Sunday will be a chili day.

10/21/2012 4:26:01 PM

for a crock pot completely full of chili, I really only use one beer. That chipotle beer looks like it could be good! next time I'll have to give that a go.

10/21/2012 4:35:19 PM

I just wanna try that beer by itself now. YUM!

10/21/2012 4:44:54 PM

1 whole chicken
1 big box of chicken stock
Some lemon basil, Thai basil and rosemary from the garden
Black pepper

[Edited on October 28, 2012 at 7:14 PM. Reason : .]

10/28/2012 7:13:00 PM

Left for work Friday morning around 8, put on a crock pot of chilli



Had beers after work, met other friends for beers , went to bar for more beers and got home at 2am. Walked in the door,mmm smells like chili. OH SHIT!!


Mmmmm chili.

12/8/2012 2:19:09 AM

has anyone mentioned squirrel or chipmunk yet? Those mugs can be mighty tasty in a stew, yadig?

12/8/2012 3:03:44 AM

I made a massaman curry yesterday

I added a puree of roasted sweet potato to it to sweet and thicken - delicious

12/8/2012 3:12:34 AM

3 Chicken Breasts
16 ounce can of salsa (hot)
1 packet of taco mix (hot)

8hrs low or 4hrs high. Shred chicken w/ fork and knife and eat in soft taco shells w/ your favorite taco toppings.

1/28/2013 6:21:14 PM

i'd like a nice mexican shredded pork recipe (or beef)


Also, good beef stew recipe?

1/28/2013 7:05:28 PM

Quote :

"You put beer in chili? Interesting..."

beer is a NECESSITY in chili.

and i'm over chili powder. last time I made chili i used dried new mexican peppers and hydrated them in beer. stick blended them into a puree as a base for my chili. best chili i've made in a while.

but not in a crock pot.

[Edited on January 28, 2013 at 7:15 PM. Reason : ]

1/28/2013 7:13:09 PM

I've made a few beef stews in my crockpot and none of them knocked my socks off
I'm assuming good beef stew recipes require prohibitively expensive quantities of dark beer

so I'm also calling for a beef stew recipe

1/29/2013 12:42:52 AM

I've never made beef stew with beer... I prefer a white pepper-gravy style stew.

1/29/2013 1:13:40 AM

I prefer a brown beer gravy and some soda bread to sop it up

1/29/2013 1:39:01 AM

i've got SaabTurbo's famous BBQ in my crockpot. can't wait to go home and eat.

3/6/2013 2:38:04 PM

I need a good western bbq recipe- can be using any meat, I'm just in the mood for a good bbq!

3/6/2013 5:04:08 PM

Quote :

"I need a good western bbq recipe- can be using any meat, I'm just in the mood for a good bbq!"

does not compute

3/6/2013 6:53:25 PM

that is an unacceptable response- next please!

3/7/2013 9:00:31 AM

BBQ sucks.

I'm Krallum and I approved this message.

3/7/2013 9:01:24 AM

1. find good eastern NC BBQ recipe
2. drown in Ketchup

3/7/2013 9:01:26 AM

do you mean Western BBQ as in Memphis BBQ or Texas brisket?

or Western NC BBQ



or do you just want to grill some chicken and drown it in KC Masterpiece?

3/7/2013 9:03:54 AM

I've had a crockpot for years but never really used it before.

Decided to break it out on Monday. I put a boston butt in it, covered it in a pork rub and then poured a can of Dr Pepper in the crockpot.

13 hours later, HOLY HELL. Most tender barbecue pork I've ever had. We've been eating it for 2 days now.

I got the cookbook that djeternal recommended. Already marking some recipes.

2/11/2015 3:13:42 PM

Bump for that time of year.

12/29/2015 7:21:37 AM

one of my favorites that I make every other week or so...

Chicken tacos:

3-4 chicken breasts
1 diced onion
1 jar salsa verde
1 tablespoon cumin
2 tablespoons garlic powder
1 tablespoon onion powder
Salt, pepper, cayenne to taste...

Cook on low 4-6 hours, or high for 3-4 hours. Ish.

Shred chicken, stir back in, spoon into tortillas. Add cheese, tomatoes, lettuce, sour cream, etc.

[Edited on December 29, 2015 at 11:30 AM. Reason : .]

12/29/2015 11:29:30 AM

Half pork butt

Some apple cider vinegar

Some brown sugar

Some other stuff

Cook for 8 hours.

Add to a bun.

12/29/2015 11:56:27 AM

^^Forgot to add, sometimes I like to add a can of Rotel.

12/31/2015 6:14:47 PM

By far my favorite crock pot recipe. Super simple, and everyone who's ever tried it loves it too. Let me know what you think!

Crockpot Ooey Gooey Mexican Chicken

2 or 3 Large Boneless Skinless Chicken Breasts
1 Can Low Fat Cream of Mushroom Soup
1 Can Low Fat Cream of Chicken Soup
1/2 Can Water
1 Cup Salsa
1 - 15oz. Can Black Beans, Drained, Rinsed
1 - 4oz. Can Diced Green Chilies
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1/4 Teaspoon Cayenne Pepper
1-1/2 Cups Shredded Low Fat Monterey Jack Cheese

In the crockpot whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts in the mixture. Cook on low 6 hours. Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.

Can Serve:
- Over tortilla chips for a loaded nachos.*
- Over white rice.*
- With warm low fat flour tortillas and shredded lettuce. Roll up like a burrito.
- Over a bed of shredded lettuce with baked tortilla chips for "taco" salad.

[Edited on January 1, 2016 at 5:57 PM. Reason : ]

1/1/2016 5:56:46 PM

gimme

12/22/2022 2:47:28 PM