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Old 10-29-2017, 01:13 PM   #76
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Originally Posted by daturbosix View Post
making this this week, gonna do tacos with it
Spicy Dr. Pepper Shredded Pork | The Pioneer Woman
That sounds amazing but I couldn't feed it to my kids due to the spice. I'll make it after they leave for Hawaii in a couple weeks.
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Old 11-01-2017, 11:29 AM   #77
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Slow Cooker Beef Stroganoff I Recipe - Allrecipes.com

golden mushroom soup is a huge part of it... not just any mushroom soup

and adding the cream cheese really slowly and in small bits. otherwise it will clump.
ok, i made this last night. turned out awesome.
BUT, i made some modifications... and doubled the batch, and glad i did.
it was just me and my wife eating it, all that was left was about 3 servings. so perfect for leftovers and 1 for her to take to lunch. again, good thing i doubled the batch.

so here is my revised recipe.

Quote:
Jeff's crock-pot Masturbating Bull

Ingredients:
- 2 – 2.5lb beef chuck(cubed to about 1" chunks)
- 1 can golden mushroom soup
- 1 can cream of mushroom soup
- cup water
- 8oz cream cheese
- Healthy dollop or 2 of sour cream
- 4-6 cloves of garlic
- 3 tbsp Worcestershire sauce
- cup of minced onion
- 1 package of onion soup mix

Directions:
- Mix cans of soup, minced onion, cloves of crushed garlic, water, & Worcestershire sauce.
- Cook low for 8hours
- Stir in cream cheese & sour cream before serving over noodles.
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Last edited by daturbosix; 12-06-2017 at 09:40 AM
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Old 11-01-2017, 12:42 PM   #78
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dr pepper/chipotle pulled pork in the cooker today
after yesterdays issue with boiling the meal, i decided to use my variac to drop it down to 110volts for today.

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Old 11-01-2017, 12:47 PM   #79
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yeah my old crock pot would boil things on low, really quickly.

new one doesn't

i like that more.
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Old 11-01-2017, 12:58 PM   #80
 
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A few months ago my crock pot died. So I did some reading to see if the more expensive ones were worth it. It seems most of the non-specific temperature controlled crock pots all reach the same temp. So if your crock pot just has a dial with low, warm and high, it is just that "low" get there at a slower rate. So if you only cook for a couple hours it might not be too hot. But if you let it sit for 8+ hours while at work it will still get to max temp.

I ended up buying a temperature controlled on that was on sale and used a bunch of Amazon points. I found out real quick that many of the things I had made before were boiled. Now I find the meats come out juicy and tender, but not falling apart like before. Which has been good and bad depending on what I prefer for that dish.


*edit* looked real quick and it seems most get to 190-210 degrees. It is just that on low it should take 8 hours to get there and on high it takes 4 hours to get there.
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Old 11-01-2017, 01:00 PM   #81
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my old crock pot brand one boiled shit FAST on warm even.

this one won't boil.
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Old 11-01-2017, 01:01 PM   #82
 
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Ya, my old one got hot fast too. I am glad I grabbed the temp control one I have now. Between the temp control and timers, it was worth it. Just means more experimenting to get stuff the way I want it.
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Old 11-01-2017, 01:03 PM   #83
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Although i dont have desired temp measurement, thisbshould work just fine seeing asthough many build "crock-o-dials" out of a dimmer switch, some cord and a outlet box...
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Old 11-01-2017, 01:04 PM   #84
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desired temp should be:

not boiling
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Old 11-01-2017, 01:06 PM   #85
 
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Although i dont have desired temp measurement, thisbshould work just fine seeing asthough many build "crock-o-dials" out of a dimmer switch, some cord and a outlet box...
Exactly. In the Sous Vide thread, there were a few guys that did something similar to help with temp control on basic heating elements they were using. Seemed o work well once they got it dialed in.
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Old 11-01-2017, 09:01 PM   #86
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When it all went in around 9am

Failed to snap a pic before i shredded it..


And the tacos, this was #7 & 8.. im about ready for bed


This was moderatly spicy. Not bad at all. If I do it again, ill try to spice it up more.
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Old 11-27-2017, 11:59 AM   #87
 
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I wanted to bump this to get more ideas on recipes. But also interested to see if anyone is using a pressure cooker crock pot. I heard a few people say they prefer these over the older slow cookers. Any of you guys have input on them as far as cook times and so on versus the slow cookers?

@10sec I read the instructions suck for most of these insta pressure cookers. How do you know cook times of meats and such when compared to the normal crock pot on low or high?
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Old 11-27-2017, 12:37 PM   #88
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Originally Posted by Pressure Ratio View Post
I wanted to bump this to get more ideas on recipes. But also interested to see if anyone is using a pressure cooker crock pot. I heard a few people say they prefer these over the older slow cookers. Any of you guys have input on them as far as cook times and so on versus the slow cookers?

@10sec I read the instructions suck for most of these insta pressure cookers. How do you know cook times of meats and such when compared to the normal crock pot on low or high?
Internet man. I watched a few videos as well, one of them was this lady putting like 5 or 6 pretty big chicken boobs in her pressure cooker and cooked them perfectly in just 10min. If the stuff is frozen they say to just cook it 50% longer. I tried this with some frozen chicken thighs this weekend and they were cooked perfectly. I've also seen people make burgers in these things too.

Even if I don't use the stock, I like to cook the chicken in it so the flavor gets infused in it, for chicken boobs. So juicy and shreds really nice.
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Old 11-27-2017, 12:38 PM   #89
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I need to use mine more. Spend too much time cooking
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Old 11-27-2017, 01:04 PM   #90
 
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Internet man. I watched a few videos as well, one of them was this lady putting like 5 or 6 pretty big chicken boobs in her pressure cooker and cooked them perfectly in just 10min. If the stuff is frozen they say to just cook it 50% longer. I tried this with some frozen chicken thighs this weekend and they were cooked perfectly. I've also seen people make burgers in these things too.

Even if I don't use the stock, I like to cook the chicken in it so the flavor gets infused in it, for chicken boobs. So juicy and shreds really nice.
Isn't this the internet?

10 minutes for chicken breasts? Really? whoa! ok, I'm sold. haha

I use chicken stock a lot. So I hear you there.
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Old 11-27-2017, 01:10 PM   #91
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Isn't this the internet?

10 minutes for chicken breasts? Really? whoa! ok, I'm sold. haha

I use chicken stock a lot. So I hear you there.
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Old 11-27-2017, 01:19 PM   #92
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this reminds me.

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Old 11-27-2017, 02:02 PM   #93
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You still have to sear/brown meat after you pressure cook it. That adds time and clean ups. Plus, many meals need the flavors to blend over time. I'm not sold on the idea of the pressure cookers doing this.

That said, I will probably buy one sooner or later. Had some ribs at my buddy's that were good. Not spectacular but good and done in under half an hour.
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Old 11-27-2017, 02:21 PM   #94
 
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I saw videos where you can brown / sear / saute in them as well. I believe they used high temp and leave the lid off or use no pressure.

I bet the steam also kind of deglaze the bottom after the saute too.
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Old 12-06-2017, 10:46 AM   #95
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making that beef strokinoff again for tonight.
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Old 12-06-2017, 11:09 AM   #96
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Chicken Tortellini soup

This one is a favorite, we usually make it 2-3 times a month as it's easy to make. My wife found it on bookface a few years back.

2 chicken breasts
3-4 cloves of garlic pressed
1 onion
5-6 celery stalks cut into 1/4 slices
half a bag of baby carrots cut into 1/4 slices
3 or 4 tablespoons of italian seasoning
2 bay leaves
4 cups of chicken broth
1 cup of water
1 bag of Barilla tortellini (we use the spinach and cheese) The Barilla brand is so far the best, we have tried others and it just doesn't make the meal.
Salt to taste

Cut everything up dump it in crock pot on low for 8 hours, take out the bay leaves and then shred the chicken. Dump the tortellini in and cook for 15 mins (too long and the tortellini falls apart). Even though this is a soup we usually eat it on a plate and strain the leftovers so the tortellini isn't destroyed.
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Old 12-06-2017, 07:46 PM   #97
 
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.


Need help.

Got a slow cooker awhile ago, and want to test it.
I just bought 2 lbs of 80% hamburger, cabbage and SWEEEEEEET baby rays.
I was going to make cheese burgers for dinner, and it hit me to try the cooker.

Can you mix hamburger, cabbage in a slow cooker??
Do I make little meat balls, or just break it up, do I chop or wedge cabbage??
How much water or ?? do I add. When do you add BBQ sauce??

Thanks Guys!!!

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Old 12-06-2017, 08:16 PM   #98
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Google your ingredients and "slow cooker". You will probably find a pertinent recipe. If not, just adjust the closest and/or most appealing to suit what you have.

Offhand, I don't know any for BBQ, hamburger and cabbage but I'm not a big cabbage fan.
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Old 12-06-2017, 08:24 PM   #99
 
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Great idea, I should of tried that 1st.

Thanks.


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Old 12-06-2017, 08:51 PM   #100
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y.w.

I was thinking about it and BBQ meatballs in a slow cooker are excellent. If you don't find a recipe, you could do the meatballs and wrap them in cabbage leaves maybe cooking the cabbage a different way so it doesn't get all BBQ'd. That could give you some seasoned cabbage leaves with a BBQ meatball treat inside.
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