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<topic>
  <id>292090</id>
  <title>Favourite slow cooker/crockpot recipes</title>
  <published_at>Tue Mar 04 12:54:18 -0800 2003</published_at>
  <post_count>4</post_count>
  <board>
    <id>27</id>
    <name>General Chowhounding Topics</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>1593085</id>
        <content>Hello.
 
I have had a crockpot for ages now and have yet to use it. Any suggestions of delicious crockpot recipes.....just chicken, beef, or vegies for me though.
 
Thanks!</content>
        <published_at>Tue Mar 04 12:54:18 -0800 2003</published_at>
        <parent_id></parent_id>
        <user>
          <id>0</id>
          <name>x</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>1593090</id>
      <content>Check out this link for a gazillion recipes:

Link: http://southernfood.about.com/library/crock/blcpidx.htm</content>
      <published_at>Tue Mar 04 13:18:26 -0800 2003</published_at>
      <parent_id>1593085</parent_id>
      <user>
        <id>0</id>
        <name>Nancy Berry</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1593129</id>
      <content>Goulash Soup: Put 1/4 cup flour in dry crockpot with 2 tsp. salt, 2 tablespoons paprika,and 1/4 tsp. flaked hot chili. Mix in 16 oz. canned tomato sauce. Add 1/2-l lb. beef, 2 potatoes, 2 onions, and 1 large sweet red pepper all cut to bite size (do not brown meat and vegetables). Fill with water within 2 inches of rim. Cover. Cook on low for 8-10 hours. </content>
      <published_at>Tue Mar 04 16:13:37 -0800 2003</published_at>
      <parent_id>1593085</parent_id>
      <user>
        <id>0</id>
        <name>N Tocus</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1593171</id>
      <content>a pot roast, a bottle of beer, 2/3 cup your fave bbq sauce...  cook low 8 hours....  Them's eats.</content>
      <published_at>Tue Mar 04 21:07:23 -0800 2003</published_at>
      <parent_id>1593085</parent_id>
      <user>
        <id>0</id>
        <name>TrishUntrapped</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1593197</id>
      <content>This corned beef recipie is paraphrased from Rick Rodgers' "Slow Cooker Ready and Waiting Cookbook".
 
For a 3.5 quart slow cooker, add 
2 medium pototos, unpeeled and halved
2 medium carrots cut in 1.5" chunks
2 small turnips, unpeeled and halved
small whole onion, stuck with a clove
2.5 lb corned beef brisket
2 cups water
 
Slow cook on low (200 degrees F) for 8 hours until meat is tender. 
 
Cut a cabbage into wedges. When meat is done, pour the cooking liquid in a sauce pan, bring to a boil and simmer cabbage until just tender. 
 
Rodgers recommends finishing the meat with a maple-mustard glaze. But I didn't bother. 
 
I like Rodgers book becuase most recipies include measurements and timing for both small and large cookers. His directions are very precise, which of course you can play with, but I appreciate the carefulness behind the recipies. 
 
I got this book because it was recommended earlier on Chowhound. See link below.

Link: http://www.amazon.com/exec/obidos/ASIN/068815803X/qid=1046852518/sr=2-1/ref=sr_2_1/102-5910754-9213739

Image: http://images.amazon.com/images/P/068815803X.01._PE20_PIdp-schmoo2,TopRight,7,-26_SCMZZZZZZZ_.jpg</content>
      <published_at>Wed Mar 05 03:25:19 -0800 2003</published_at>
      <parent_id>1593085</parent_id>
      <user>
        <id>0</id>
        <name>Val G</name>
      </user>
    </post>
  </posts>
</topic>
