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11/3/11 11:52 AM
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ltlurker
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sub'd for winter meals
11/3/11 12:11 PM
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napalmstyle
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Ttt Phone Post
11/3/11 12:47 PM
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savage animal
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for later
11/3/11 1:02 PM
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Leigh
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Rosie is pretty damn close to a 10

Anyway, here are my 2 recipes. I'm not a fan of fancy cooking, as you will see

1) Chicken curry.

Some boneless skinless chicken thighs, chop up an onion, put in some decent quality curry sauce from a jar, leave for 4 hours. Serve with rice

2) Beef casserole

Chopped stewing steak, chopped up carrots and onions. Don't quite cover with water. Stock cube optional, leave for 4 hours. Serve with potatoes (or "as is" if losing weight)
11/3/11 1:14 PM
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guy1
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Leigh - Rosie is pretty damn close to a 10



 Amen.  I commented on the Keely Hazel thread that three of the greatest sets of tits on planet earth come from the UK, Rosie, Hazel, and Lucy Pinder.
11/3/11 1:15 PM
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Leigh
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She's British? Go team :)
11/3/11 1:22 PM
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wheeels
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Chicken Diablo

Chicken parts of choice (thighs, drumsticks, etc)

1/4 cup margarine

1/2 cup honey

1/4 cup mustard

1 - 2 teaspoon curry powder

1 teaspoon salt

splash of tobasco sauce (hot sauce)
11/4/11 1:36 PM
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guy1
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 ^^^ this site like a boss, so many good recipes.
11/4/11 6:12 PM
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guy1
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 Is searing the meat in a pan before putting it in teh crockpot worth the effort?  Do you get better flavor?  I know this is typically done when braising in a pan, just not sure if it makes a difference when using a crockpot.
11/4/11 6:15 PM
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mojodmonky
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guy1 -  Is searing the meat in a pan before putting it in teh crockpot worth the effort?  Do you get better flavor?  I know this is typically done when braising in a pan, just not sure if it makes a difference when using a crockpot.


not sure how much difference it makes tbh, but ive always browned the meat before putting it in. maybe next time i will try it without pre-searing/browning and see if it comes out the same.
11/4/11 6:41 PM
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CR1chard
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mojodmonky -
guy1 -  Is searing the meat in a pan before putting it in teh crockpot worth the effort?  Do you get better flavor?  I know this is typically done when braising in a pan, just not sure if it makes a difference when using a crockpot.


not sure how much difference it makes tbh, but ive always browned the meat before putting it in. maybe next time i will try it without pre-searing/browning and see if it comes out the same.
Browning the meat just adds another layer of flavor to your dish. If you can spare the extra ten minutes (and the dirty pan), go for it Phone Post
11/4/11 7:55 PM
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ChuckManson
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subbed for after bingo
11/4/11 9:44 PM
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grafzep
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subd
11/4/11 10:56 PM
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SirPrize
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You guys are making me hungry. Fortunately, I have a crock pot. I've only used it once (to make baked beans), but I'm gonna' whip that sucker out, again.

Crock pot: throw ingredients in, forget about them for hours, multiple servings - economical, easy, and delicious! What's not to like?
11/7/11 11:43 AM
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mojodmonky
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TheCorrect - Salsa Chicken:

-3 to 6 boneless chicken breasts
-2 jars of salsa
-2 cans of corn
-2 cans black beans

Serve over rice & have some tortilla chips handy.

You're welcome!


just tossed this in the slowcooker yesterday... well... modified version. i only went 1 can of corn and black beans each. i also put in some chicken thighs to go along with a couple chicken breasts (thats all i had in the freezer).

smelled great while cooking, will see how it tastes tonight. i might need to add salt to taste (did a quick taste test before I had to leave the house), but otherwise it seems pretty good. not too watery at all. I shredded the meat about 6 hours in, and the overall consistency was not too watery at all. i went with a thick and chunky salsa and drained the corn and black beans.
11/7/11 12:05 PM
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TheCorrect
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mojodmonky - 
TheCorrect - Salsa Chicken:

-3 to 6 boneless chicken breasts
-2 jars of salsa
-2 cans of corn
-2 cans black beans

Serve over rice & have some tortilla chips handy.

You're welcome!


just tossed this in the slowcooker yesterday... well... modified version. i only went 1 can of corn and black beans each. i also put in some chicken thighs to go along with a couple chicken breasts (thats all i had in the freezer).

smelled great while cooking, will see how it tastes tonight. i might need to add salt to taste (did a quick taste test before I had to leave the house), but otherwise it seems pretty good. not too watery at all. I shredded the meat about 6 hours in, and the overall consistency was not too watery at all. i went with a thick and chunky salsa and drained the corn and black beans.


Sounds like you did it perfectly sir! Let me know what you think.
11/7/11 12:05 PM
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clattymine
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Damn. I'm in. I just got a crock pot this year and I'm trying to perfect my chili recipe. I've been toying with which meat is best.

Basically just throw a fuck ton of Chile's in, onion, garlic, cumin, salt, pepper, I've used vegetable stock instead of chicken stock with good results. My best batch had bison for the meat but chicken or pork works well too.

I like to pre season and sear the meat for more flavor.

Shit. I'm starving now. Phone Post
11/8/11 2:56 PM
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guy1
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 New crockpot is on the way!
11/8/11 3:01 PM
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Pecker
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 Do you want my pulled pork recipe?
11/8/11 3:20 PM
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mojodmonky
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TheCorrect - 
mojodmonky - 
TheCorrect - Salsa Chicken:

-3 to 6 boneless chicken breasts
-2 jars of salsa
-2 cans of corn
-2 cans black beans

Serve over rice & have some tortilla chips handy.

You're welcome!


just tossed this in the slowcooker yesterday... well... modified version. i only went 1 can of corn and black beans each. i also put in some chicken thighs to go along with a couple chicken breasts (thats all i had in the freezer).

smelled great while cooking, will see how it tastes tonight. i might need to add salt to taste (did a quick taste test before I had to leave the house), but otherwise it seems pretty good. not too watery at all. I shredded the meat about 6 hours in, and the overall consistency was not too watery at all. i went with a thick and chunky salsa and drained the corn and black beans.


Sounds like you did it perfectly sir! Let me know what you think.


Turned out great. When I first taste tested it, I felt that the chicken was a touch dry, but after letting the shredded chicken simmer in the liquid for a bit longer (and also giving it a good mix so that I got some dark meat with the white meat) it was very nice and moist.

Chopped up some tomatoes, onions, cilantro, and jalapenos for a fresh pico de gallo on the side, and served it with some black beans, garlic rice, and corn tortillas. I think I will throw this into my regular rotation. Very easy to make and can feed a small army.
11/8/11 3:32 PM
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Pecker
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 3-5lb pork butt- bone in
 yellow mustard
 Emerils essence or Pacific Shake
 Liquid smoke (2 tablespoons)
 water (1 cup)

Cover butt with yellow mustard and apply shake on all sides. Add 1 cup water on the side (don't pour it over the butt you just covered). Add liquid smoke. Cook for 2 hours on high, 4 hours on low. Flip butt over when turning to low. Using two forks, pull apart butt and remove bone. Add more shake when pulling to taste.

Serve with coleslaw, pickles and BBQ sauce on a sesame bun.


 
11/9/11 1:32 PM
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shootfightermike
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 ttt
11/9/11 1:48 PM
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Hillbilly
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Best Venison Chili Recipe
crockpot-venison-chili-01; the best venison chili recipe 2 lbs Ground Venison
2 15oz cans Kidney Beans, drained
2 15 oz cans Black Beans, drained
2 15 oz cans Diced Tomatoes
2 medium Onions, chopped
1 medium Green Pepper, chopped
4 Garlic cloves, crushed
1 tablespoon ground Cumin
2 tablespoons Chili Powder
1 tablespoon Hot Pepper Sauce
1 teaspoon Salt

Saute onions and garlic in a pan over medium heat. Add ground venison and brown. Add spices to mixture and transfer to crockpot. Place remaining ingredients in crockpot. Stir. Cook on low 8-10 hours, or high 4-6 hours. Enjoy!
11/9/11 3:53 PM
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guy1
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 My new rig arrived today, gotta love amazon.

Gonna bust out some short ribs this weekend.
11/9/11 4:27 PM
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DOODE
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Just had this last night. Not too bad, a little bland though. May use more salsa next time.

Lazy Man's Beef

3lb beef roast
1 jar spaghetti sauce
1/2 jar salsa

cook on low 8hrs, shred beef and mix with juice left in cooker, serve on toasted sub rolls.

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