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Thread: Crock Pot Recipes

  1. #76
    Hit By Ban Bus! Pippin's Avatar
    Join Date
    Oct 2006
    I've fallen and I can't get up!


    Well, of course you do! I mean the crack pot does all the work, which gives me time to go nuttifying all over our neighbourhood looking for things!

    Quote Originally Posted by LynnieD View Post
    I made an eggplant 'bake' in my crock pot this week. It was ok. Served it over rice (which the recipe didn't call for) and then it was better. Split Pea soup is up next.
    When are you making the split pea soup? I just love it! I'll be over with a spoon and a bottle o' vodka, Eddie, er, Lynnie!

    Quote Originally Posted by Sojiita View Post
    shit I missed it at first...then went back. Freudian slip maybe? (just kiddin' Pip)
    You guys are allowed to mercilessly mock me. I don't mind. *huff!*

    Last edited by Tati; January 8th, 2012 at 02:48 PM.

  2. #77
    Elite Member McJag's Avatar
    Join Date
    Feb 2007


    Pay no nevermind, Pippin! We just like to have a bit of sport!
    I didn't start out to collect diamonds, but somehow they just kept piling up.-Mae West

  3. #78
    Elite Member
    Join Date
    Oct 2008

    Default Slow Cooked Barbacoa Tacos

    I made this last week using a recipe from the Boston Globe that I tweaked. It was amazing and very easy.

    Slow Cooked Beef Barbacoa Tacos
    For the beef-
    · 3 lbs boneless beef chuck
    · 1 large onion, chopped
    · 4 cloves garlic, minced
    · 1 small can chipotle peppers with adobo sauce (use less)
    · 1 tsp chili powder (use less)
    · 1 quart chicken stock, use half to start and add more as needed
    · 1 tsp ground black pepper
    · 1 tsp kosher salt
    · 2 bay leaves
    · 1/2 to 3/4 tsp oregano
    · 1/2 cup cider vinegar

    For the tacos-
    · small corn tortillas
    · salsa or pico de gallo
    · chopped cilantro
    You can also add cheese or sour cream as condiments, but I used guacamole instead.

    1 –Brown meat in skillet--season with salt, pepper, and oregano as you cook (these are listed toward the end of the ingredients list but I decided to use them as I browning the meat instead)

    2- Combine all beef ingredients in a slow cooker, adjusting the spicy items to taste. I wound up using 1 chipotle chili from the can and about half of the adobo sauce in the can.

    3 - Set the slow cooker on low and cook for 8 hours. I cooked mine for 10 but it was definitely ready to go around 8. The longer the better! (I cooked on high for 7.5 hours, came out great.)

    3 - Check on it every few hours. If the beef needs more liquid, add the remaining chicken stock to moisten.
    4 - When the beef is ready to go, assemble the tacos -- warm the tortillas by wrapping them in a paper towel and throwing them in the microwave for a few seconds then add the beef and let people add their own condiments

  4. #79
    Silver Member
    Join Date
    Feb 2013


    Vegetarian Chili

    1 T. olive oil
    1 pepper, chopped
    1 onion, chopped
    2 cloves garlic, chopped
    handful of spinach, minced
    1 cup frozen corn kernels, thawed
    1 zucchini, shredded
    2 (14.5 oz) cans diced tomatoes, with juice
    1 (8 oz) can tomato sauce
    1 (15 oz) can kidney bean, rinsed and drained
    1 (15 oz) can garbanzo beans, rinsed and drained
    1 cup water or vegetable broth
    1 T. dried parsley
    1/2 tsp. salt or to taste
    1-3 T. chili powder
    1 T. dried oregano

    Heat olive oil in skillet. Stir in onions, pepper, and garlic. Cook until softened. Stir in spinach and stir for one minute. Place in crockpot. Add remaining ingredients except for seasonings. Cook on low for 4-5 hours. Stir in seasonings. Cook one hour more. (Total cook time: 6 hours on low). Add more broth or water if desired.

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