Sugar Magnolia Posted March 4, 2007 Share Posted March 4, 2007 I decided to give my cousin a crockpot as a gift. I'm going to her house on Mon. night and need a good crockpot recipe to bring in the crockpot and it needs to feed 8. The thing she is a really picky eater. That I know of, she doesn't like peas, green peppers, lima beans, tomatoes or anything tomato based and blue cheese-she's this boring and then some in real life. Her husband who is slightly more interesting doesn't like anything spicy. I'm tired of the recipes I have and want to do something new, plus her dietary restrictions cancels out many of the ideas I have. I know during the FF season there were a few posted here but I didn't pay much attention-too busy trying to decide whether to play Kevin Barlow or Wally Lundy. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 4, 2007 Share Posted March 4, 2007 pd is your man. if i were you i'd ask the guys that were doing it every week which recipes were their favorites and go with one of those. Quote Link to comment Share on other sites More sharing options...
PantherDave Posted March 4, 2007 Share Posted March 4, 2007 I'd go with the "Super Simple Beef Stew" as it would have taters, carrots and celery...and onions. It would be beef staock based as well. I'll dig and post. Quote Link to comment Share on other sites More sharing options...
PantherDave Posted March 4, 2007 Share Posted March 4, 2007 Sorry for the delay, so I'll post something that could be made and ready for dinner, as I'm heading to the store after this for the said ingredients. Super-Simple Beef Stew Prep-15 min Cook-low 8hrs/ high 4hrs Slow-cooker-3 1/2 to 4 qt. 12 oz small red potatoes, quatered (about 2 cups) 4 med carrots, cut into 1/2" pieces ( 2 cups) 1 small red onion, cut into wedges (1/3 cup) 1 lb beef stew meat 1-10 3/4 oz can condensed cream of mushroon soup or cream of celery(i'm going with cream od celery) 1 cup beef broth 1/2 teaspoon dried marjoram or thyme, crushed 1-9oz package frozen cut green beans, thawed Step 1-Place potatoes, carrots, onion, meat, soup, broth, and marjoram or thyme in crock. Stir to combine. Step 2- Cover; cook on prefered setting. If losing low heat, turn to high for final 10 min, add thawed green beans, stir. Cover and cook additional 10 to 15 min. Now for some football and to get my azz to the store!!! I like the Panthers to go into Baltimore and get a win Panthers 16 Ravens 13 Good luck on the Homer Front and FF Wise!!! Bon Appetite-Peace PD. Here is the recipe. Quote Link to comment Share on other sites More sharing options...
PantherDave Posted March 4, 2007 Share Posted March 4, 2007 Harvest Pork & Parsnip Stew I have no idea what a Parsnip is, but I'll go in search of to find out. Prep- 25 min Cook-low 7 hrs/ high 3 1/2 hrs CP-3 1/2-4qt 1 lb boneless pork shoulder 2 cups cubed,peeled sweet potatoes 2 medium parsnips, peeled and cut into 1/4" slices(1 3/4 cups) 2 small cooking apples, cored and cut into 1/4" slices(1 3/4 cup) 1 medium onion, chopped 3/4 teaspoon dried thyme 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups apple cider or apple juice Step 1- Trim fat from roast and cut into 1" cubes Step 2- In the CP layer potatoes, parsnips,apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat to cooker. Pour apple cider/juice overall. Step 3- Cover and cook till meat and veg's are tender. Ladle into bowls. Taking the week off in the predictions-Good Luck and Bon Appetite!!!!! Peace-PD. Here is another-hope this helps. Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted March 4, 2007 Share Posted March 4, 2007 I decided to give my cousin a crockpot as a gift. I'm going to her house on Mon. night and need a good crockpot recipe to bring in the crockpot and it needs to feed 8. The thing she is a really picky eater. That I know of, she doesn't like peas, green peppers, lima beans, tomatoes or anything tomato based and blue cheese-she's this boring and then some in real life. Her husband who is slightly more interesting doesn't like anything spicy. I'm tired of the recipes I have and want to do something new, plus her dietary restrictions cancels out many of the ideas I have. I know during the FF season there were a few posted here but I didn't pay much attention-too busy trying to decide whether to play Kevin Barlow or Wally Lundy. First off, which crockpot are you giving? If it's not too late (or too expensive), I highly recommend the AllClad Crockpot. It's $99 (versus like $49 for a Rival), but does a much, much better job with temperature control. The digital Rivals are not good with this. You can get it at Williams Sonoma, and they will even wrap it. Coincidentally, they will also have a couple of good crockpot cookbooks Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted March 4, 2007 Share Posted March 4, 2007 I made this and really liked it! Well with all the festivals around Fall this and Fall that festival, and of course, October Fest as well-let's go German shall we?? The German pot roast seems to have several versions, all with layers of earthly tang and spice. Red Wine, chopped dill pickles, and hearty mustard set this on apart. German-Style Beef Roast Prep-25 min Cook-low 8hrs/high 4hrs CP-3 1/2 to 4 qt 1-2 1/2 to 3 lb boneless beef chuck roast 1 tablespoon cooking oil 2 cups sliced carrots 2 cups chopped onions 1 cup chopped celery 3/4 cup chopped kosher-style dill pickels 1/2 cup dry red wine 1/3 cup German-style mustard 1/2 teaspoon coarse ground black pepper 1/4 teaspoon ground cloves 2 bay leaves 2 tablespoons all-purpose flour 2 tablespoons dry red wine Hot cooked spaetzle or cooked noodles Crumbled cooked bacon Step 1- Trim fat, if necessary quater roast, slowly brown roast in skillet using the oil, drain of fat. Step 2- While browning meat slowly, place carrots, onions,celery, and pickles into CP. Place meat over vegtables. In a small bowl combine the 1/2 cup red wine, mustard, pepper, cloves, and bay leaves. Pour over meat, cover and cook desired time/temp. Transfer meat to platter(cover to keep warm-foil). Step 3- For gravy, transfer vegtables to bowl(keep warm) and cooking liquid to a 2 qt sauce pan. Skim off any fat, remove bay leaves. Stir together flour and the two tablespoons of red wine. Stir into mixture . Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Serve meat and vegtables with gravy and hot cooked noddles(or spaetzle). If desired, top with bacon. Well let's talk some football- I like the Chefs to take down a wounded Hawks club. Seahawks 20 Chefs 30 Good Luck on the Homer Front and FF Wise!!!! Bon Appetite and Happy Octoberfest to all-Peace PD. Quote Link to comment Share on other sites More sharing options...
Capt. Waffle Posted March 4, 2007 Share Posted March 4, 2007 It's time to dig out the slow-cooker Quote Link to comment Share on other sites More sharing options...
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