Why would I need a crock pot?
01-10-2014, 10:30 AM
#121
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Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,720
Originally Posted by Anael
Thanks! I will find out tomorrow though, it will be ready 11 pm so that's a bit late for potato soup 
The more modern crockpots tend to have better heat in them.
So go for it and have a bedtime snack!
01-12-2014, 12:08 PM
#125
Super Member
Join Date: Jul 2010
Posts: 1,789
Originally Posted by sewmuch
Pasta Fagoli Soup
8 oz small pasta
2 lbs. ground beef
1 onion
3 carrots
4 celery ribs
2 28oz canned tomatoes
1 red kidney bean
1 white kidney bean
3 10 oz beef stock
3 tsp oregano
2 tsp pepper
3 tsp parsley
tabasco sauce
1 20 oz spaghetti sauce
Brown gr beef add to crockpot with everything else, this takes a large crockpot...low 7-8 hrs., high 4-5
30 minutes before done, add 8 oz of small pasta, I used the little macaroni....
8 oz small pasta
2 lbs. ground beef
1 onion
3 carrots
4 celery ribs
2 28oz canned tomatoes
1 red kidney bean
1 white kidney bean
3 10 oz beef stock
3 tsp oregano
2 tsp pepper
3 tsp parsley
tabasco sauce
1 20 oz spaghetti sauce
Brown gr beef add to crockpot with everything else, this takes a large crockpot...low 7-8 hrs., high 4-5
30 minutes before done, add 8 oz of small pasta, I used the little macaroni....
01-12-2014, 01:23 PM
#127
Super Member
Join Date: Jul 2010
Location: Michgan
Posts: 1,372
I use my crock pot 3-4 times a week. I hate to stand over a stove to cook, so this is the best for me.
I use the liners and it make for the easiest clean up.
Here is something I make
pork loin (around 5-6 lbs)
1 pkg dry hidden valley ranch dressing (or any brand will do)
1 pkg dry McCormick au gus
1 stick of butter/margarine
6 or 7 pepperchoni's
cook for 7-8 hours on high.
yummy....my kids would not eat pork loin until I found this recipe...now I very rarely have left overs.
no liquid is added to this....
I use the liners and it make for the easiest clean up.
Here is something I make
pork loin (around 5-6 lbs)
1 pkg dry hidden valley ranch dressing (or any brand will do)
1 pkg dry McCormick au gus
1 stick of butter/margarine
6 or 7 pepperchoni's
cook for 7-8 hours on high.
yummy....my kids would not eat pork loin until I found this recipe...now I very rarely have left overs.
no liquid is added to this....
01-13-2014, 07:12 AM
#128
Super Member
Thread Starter
Join Date: Mar 2011
Location: The Netherlands
Posts: 6,063
I always have to laugh when I read the names of some ingredients like the hidden valley ranch dressing. I have no idea what that is, likewise the McCormick au gus......haven't got a clue
01-13-2014, 10:32 AM
#129
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,720
To help you ...
Hidden Valley is a brand name.
Ranch Dressing is a salad dressing .... white, made from buttermilk and some herbs/seasonings.
You usually buy it prepared in a bottle. The package mix that PamESue's recipe calls for would be powdered stuff ... and you would likely add milk (or water?) to it for its normal use to make dressing.
Likewise the McCormick's Au Gus (I think a typo and should be Au Jus)
McC is a brand name ... and this would be a powdered mix to make a seasoned Au Jus for meat.
Now I am guessing ... the two put together in the crock with the butter are adding seasonings to the meat.
Hidden Valley is a brand name.
Ranch Dressing is a salad dressing .... white, made from buttermilk and some herbs/seasonings.
You usually buy it prepared in a bottle. The package mix that PamESue's recipe calls for would be powdered stuff ... and you would likely add milk (or water?) to it for its normal use to make dressing.
Likewise the McCormick's Au Gus (I think a typo and should be Au Jus)
McC is a brand name ... and this would be a powdered mix to make a seasoned Au Jus for meat.
Now I am guessing ... the two put together in the crock with the butter are adding seasonings to the meat.
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