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4/14/13 4:53 PM
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Taste It
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In
4/14/13 5:06 PM
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bearockbrobama
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In Phone Post
4/14/13 5:16 PM
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MrWillyWonka
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Subbage!
4/14/13 5:22 PM
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PrestigeWorldwide
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Lol I was just at Costco a little while ago and saw a slow cooker recipe book that looked pretty decent. Reminded me of this thread and was going to search it when I got home. Phone Post 3.0
4/14/13 5:23 PM
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pacopickle
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4/14/13 6:49 PM
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QuadAces
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4/14/13 6:57 PM
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Mihow
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Crockpot Apricot Chicken Breasts

6 frozen chicken breasts (less work!)
1 packet dry onion soup mix
1/2 cup french salad dressing
2 cups apricot jam
2 tablespoons apple cider
1 tsp. basil / thyme
pepper

Put chicken breasts in crock pot. Stir all that shit together and cook on low for 8 hours. If you want to thicken everything up than add two tablespoons cornstarch with a tiny amount of water than cook on high for 15 minutes.

Banging ... in the crock pot at midnight tonight and will be a wonderful breakfast
4/17/13 9:42 PM
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BeeTrain
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Mihow - Crockpot Apricot Chicken Breasts

6 frozen chicken breasts (less work!)
1 packet dry onion soup mix
1/2 cup french salad dressing
2 cups apricot jam
2 tablespoons apple cider
1 tsp. basil / thyme
pepper

Put chicken breasts in crock pot. Stir all that shit together and cook on low for 8 hours. If you want to thicken everything up than add two tablespoons cornstarch with a tiny amount of water than cook on high for 15 minutes.

Banging ... in the crock pot at midnight tonight and will be a wonderful breakfast
Pic of finished product? Sounds good Phone Post 3.0
4/17/13 11:05 PM
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mje364
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4/17/13 11:09 PM
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GROUNDnLB
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So, basically, dry onion soup mix is the must have ingredient :) Phone Post 3.0
4/17/13 11:33 PM
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JackFunk
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Edited: 04/18/13 12:23 AM
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PUNGENT, LIGHT, AND CLEAR THAI SEAFOOD STEW
 
INGREDIENTS:
- 1 large red onion,chopped
- 8 baby red potatoes, scrubbed, left unpeeled, and halved
- 6 stalks lemongrass, trimmed and cut into 1-inch (2.5 cm) pieces
- 6 cups (1,410 ml) chicken broth
- 15 kaffir lime leaves (or 2 teaspoons fresh lime zest)
- 1/3cup (80 ml) Thai fish sauce
- Juice of 2 limes, divided
- 2 teaspoons low-sodium tamari
- 3 red chiles, seeded and minced, or to taste
- 2 tablespoons (30 g) sucanat (or brown sugar)
- 12 ounces (340 g) medium shrimp, shelled and deveined
- 8 ounces (225 g) halibut, sliced into 1 1/2-inch (4 cm) pieces
- 1/3 cup (5 g) chopped fresh cilantro
 
Place the onion, potatoes, and lemongrass in the bottom of the slow cooker. Pour the chicken broth over all. Stir in the lime leaves, fish sauce, juice of 1 lime, tamari, chiles, and Sucanat. Cook on high for 2 to 3 hours, or on low for 3 to 4 hours, or until the vegetables are tender.
 
Add the shrimp and halibut and cook for 10 to 15 minutes, or until the seafood is just cooked through. Stir in the cilantro and the remaining juice of 1 lime, to taste, and adjust the seasonings.
 
YIELD: 6 servings
 
PER SERVING: Calories 313.4; Calories From Fat 32.2; Total Fat 3.5 g; Cholesterol 98.3 mg; Sodium 2,070.9 mg; Potassium 1,429.1 mg; Total Carbohydrates 40.9 g; Fiber 3.9 g; Sugar 5.1 g; Protein 30.2 g
 
4/17/13 11:37 PM
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Dinho
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JackFunk - 
PUNGENT, LIGHT, AND CLEAR THAI SEAFOOD STEW
 
INGREDIENTS:
- 1 large red onion,chopped
- 8 baby red potatoes, scrubbed, left unpeeled, and halved
- 6 stalks lemongrass, trimmed and cut into 1-inch (2.5 cm) pieces
- 6 cups (1,410 ml) chicken broth
- 15 kaffir lime leaves (or 2 teaspoons fresh lime zest)
- 1/2cup (80 ml) Thai fish sauce
- Juice of 2 limes, divided
- 2 teaspoons low-sodium tamari
- 3 red chiles, seeded and minced, or to taste
- 2 tablespoons (30 g) sucanat (or brown sugar)
- 12 ounces (340 g) medium shrimp, shelled and deveined
- 8 ounces (225 g) halibut, sliced into 1 1/2-inch (4 cm) pieces
- 1/3 cup (5 g) chopped fresh cilantro
 
Place the onion, potatoes, and lemongrass in the bottom of the slow cooker. Pour the chicken broth over all. Stir in the lime leaves, fish sauce, juice of 1 lime, tamari, chiles, and Sucanat. Cook on high for 2 to 3 hours, or on low for 3 to 4 hours, or until the vegetables are tender.
 
Add the shrimp and halibut and cook for 10 to 15 minutes, or until the seafood is just cooked through. Stir in the cilantro and the remaining juice of 1 lime, to taste, and adjust the seasonings.
 
YIELD: 6 servings
 
PER SERVING: Calories 313.4; Calories From Fat 32.2; Total Fat 3.5 g; Cholesterol 98.3 mg; Sodium 2,070.9 mg; Potassium 1,429.1 mg; Total Carbohydrates 40.9 g; Fiber 3.9 g; Sugar 5.1 g; Protein 30.2 g
 

half a cup of fish sauce? i just want to let everyone know that might be a bit much for american tastes, and you can always add more if its not enough. And you want to use good fish sauce.
4/17/13 11:51 PM
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frontdesk mma
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4/18/13 12:25 AM
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JackFunk
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Dinho - 
JackFunk - 
PUNGENT, LIGHT, AND CLEAR THAI SEAFOOD STEW
 
INGREDIENTS:
- 1 large red onion,chopped
- 8 baby red potatoes, scrubbed, left unpeeled, and halved
- 6 stalks lemongrass, trimmed and cut into 1-inch (2.5 cm) pieces
- 6 cups (1,410 ml) chicken broth
- 15 kaffir lime leaves (or 2 teaspoons fresh lime zest)
- 1/2cup (80 ml) Thai fish sauce
- Juice of 2 limes, divided
- 2 teaspoons low-sodium tamari
- 3 red chiles, seeded and minced, or to taste
- 2 tablespoons (30 g) sucanat (or brown sugar)
- 12 ounces (340 g) medium shrimp, shelled and deveined
- 8 ounces (225 g) halibut, sliced into 1 1/2-inch (4 cm) pieces
- 1/3 cup (5 g) chopped fresh cilantro
 
Place the onion, potatoes, and lemongrass in the bottom of the slow cooker. Pour the chicken broth over all. Stir in the lime leaves, fish sauce, juice of 1 lime, tamari, chiles, and Sucanat. Cook on high for 2 to 3 hours, or on low for 3 to 4 hours, or until the vegetables are tender.
 
Add the shrimp and halibut and cook for 10 to 15 minutes, or until the seafood is just cooked through. Stir in the cilantro and the remaining juice of 1 lime, to taste, and adjust the seasonings.
 
YIELD: 6 servings
 
PER SERVING: Calories 313.4; Calories From Fat 32.2; Total Fat 3.5 g; Cholesterol 98.3 mg; Sodium 2,070.9 mg; Potassium 1,429.1 mg; Total Carbohydrates 40.9 g; Fiber 3.9 g; Sugar 5.1 g; Protein 30.2 g
 

half a cup of fish sauce? i just want to let everyone know that might be a bit much for american tastes, and you can always add more if its not enough. And you want to use good fish sauce.

Good catch, should have been 1/3 of a cup of fish sauce... changed in original post.

4/18/13 12:53 AM
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fahker
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4/18/13 1:10 AM
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ArtisticStrength
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. Phone Post
4/18/13 1:17 AM
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CaptainBurma
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in...
4/18/13 1:27 AM
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Chorizo
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BeeTrain - 
Chorizo - 
BeeTrain - 

It's supposed to look like this:


The buffalo sauce doesnt make it reddish? let us know how it comes out.

*code for more pics of wife*

Surprisingly, the buffalo sauce did not make it reddish.  IMO, it was offset by the two packages of cream cheese that goes into the dip. 

Here's a pic of my finished product.  The appearance isn't as nice as the one posted online, but decent enough.  A few of our guests really loved the dip, but I wasn't too crazy about it.  I thought it was too chunky (due to the pieces of chicken), which made it hard to dip w/a chip without breaking it while in the process.  We resorted to spooning the dip onto chips/melba toast and that seemed to work better. 

TTT

 


This sounds like a perfect low carb app if I use celery instead of chips, like your picture. Thanks BeeTrain.
4/18/13 1:30 AM
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Chorizo
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BTW, I'm thinking of going half blue cheese/half ranch. I'm not a huge blue cheese fan and I think it might be overwhelming.
4/18/13 1:40 AM
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Dan Pagan
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In Phone Post
4/18/13 1:43 AM
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JackFunk
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LEAN LAMB CHOPS
 
INGREDIENTS:
- 1 large yellow onion, sliced and separated into rings
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 ml) chicken broth or water
- 1 tablespoon (14 g) unsalted butter, melted
- 1 tablespoon (11 g) dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon (1.7 g) minced fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon (2.4 g) minced fresh thyme (or 1 teaspoon dried)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon each salt and freshly ground pepper
- 8 loin lamb chops
- Fresh mint leaves, for garnish (optional)
 
Layer the onion rings in the bottom of the slow cooker. Pour the vinegar, broth, and butter over all. In a small bowl, combine the mustard, garlic, rosemary, thyme, oregano, salt, and pepper and stir to combine. rub the mixture evenly over the lamb chops and lay the chops over the onions. Cover and cook on low for 4 to 6 hours, until the lamb is cooked to the desired doneness. remove the chops and stir the onions and juices before serving. Garnish with the mint, if using.
 
If desired, you can transfer the onions and juices to a large skillet and cook over medium-high heat for a few minutes until the sauce is slightly reduced and thickened before serving.
 
YIELD: 4 servings
PER SERVING: Calories 673.2; Calories From Fat 414.5; Total Fat 46 g; Cholesterol 204.3 mg; Sodium 541.7 mg; Potassium 1,002.7 mg; Total Carbohydrates 5.5 g; Fiber 0.9 g; Sugar 2.5 g; Protein 55.6 g
 
5/1/13 8:28 PM
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BeeTrain
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TTT

Anyone ever try to slow cook wings? I'd assume you'd have to broil them first unless you like them non-crispy? I'd like to try it but haven't found a good recipe yet, so I may just try to 'wing it.'
Pun intended.

Pics of finished product and wife's cleavage to follow (within the week). Phone Post 3.0
5/1/13 9:03 PM
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MountainMedic
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This thread LIVES!!! Phone Post
5/1/13 10:28 PM
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Pratty
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Just got a slow cooker!
5/1/13 11:29 PM
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Eddy Payeur
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ttt

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