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I use 4 balls of rolled up foil, and does the same, then I just toss and don't have another bowl to wash.
delma |
We use the crock pot a lot with the heat we have in the Los Angeles valley areas. One of our favorites is done with a deboned turkey:
1 boneless turkey (defrosted, skin and string removed, cut into four large pieces) 1 diced onion 1/2 C diced celery 1 can cream of mushroom soup (sometimes I use golden mushroom) 1-2 cloves garlic minced 1/2 tsp tabasco sauce dried dill smoked paprika Put the four pieces of turkey in crock pot, pour can of soup over the turkey and spread to cover. Mix together the onion, celery, garlic, tabasco together and pour over the soup layer. Add a dash or two of dill and smoked paprika to top of all. Cover and cook on high for about 5 hours, or low about 8 hours. When done, shred the turkey in the crock pot with two forks. Serve on buns as hot sandwiches or over rice or egg noodles for a plate entre. Leftovers heat well. |
Originally Posted by Quilt-Till-U-Wilt
(Post 5328426)
I've made stuffed cabage rolls in the crockpot that were delicious. I want to try to use it more often. For anyone with a kindle, Amazon has "1001 Best Slow Cooker Recipes" for free right now. Lots of soups, chowders, stews, appetizers. Good book for free.
I downloaded it the other day, I was hoping for pictures with the recipes ..... |
The turkey dish sound delish. Will try this. Its been in the 90's here too.
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