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MONDAYLINS's Photo MONDAYLINS Posts: 6,523
6/25/18 6:34 P

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emoticon Gralan! I will def try that recipe.

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4/5/18 6:57 P

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Heyas Mondaylins!
Here is a recipe I gleaned from Just A Pinch. I recommend the site for its variety of recipes, for all tastes and preferences and skill levels. This is a base recipe, meaning I say you can adjust it with seasonings and ingredients to make it your own. I will say I was impressed by the use of bay leaf for roasts. I think it belongs with pork (say Carne Adovada) as well as Jamaican Jerk and roasted chicken. But then that's my story, and I'm sticking to it.

Electric Skillet Roast Beef
added by Kathie Carr - posted on Just A Pinch.
Grandma would only use her oven if she baked several items at once, like meat, potatoes, and a pie or bread. In order to save money she used her electric skillet whenever possible. This is her electric-skillet-pot-roast. And its good.

Cook time: 3 Hr Prep time: 10 Min Serves: 4-6

Ingredients
3 Tbsp oil
2 lb round or chuck steak or chuck roast
1 large onion, chopped
salt and pepper to taste
1 bay leaf
vegetables as desired (carrots, onions, potatoes, bell pepper, beans, celery, etc.)

Directions
1. Heat electric skillet to 350 degrees and brown steak in oil. Add onion to skillet. Sprinkle with salt and pepper. Reduce heat to 250 degrees. Add water to skillet so that bottom of the skillet is covered about 1 inch deep. Add bay leaf, cover and simmer for 2 1/2 hours.
2. Add any vegetables you wish. Chunks of carrot, potatoes, celery, onion wedges, etc. Add additional water if needed. Cover and cook for 30-45 minutes until vegetables are tender. Serve with gravy made from skillet drippings.

Last Step: Don't forget to share!

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_ga- May the forks be with you.
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MONDAYLINS's Photo MONDAYLINS Posts: 6,523
4/2/18 8:50 P

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Any tips on good foods/recipes to cook in a large electric skillet? It is very large & oblong shaped. I admit that I haven't used it much b/c I've never had one & not sure what to fix in it. Not sure if one would use it somewhat like a crockpot, or not?

Edited by: MONDAYLINS at: 4/4/2018 (20:18)
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MONDAYLINS's Photo MONDAYLINS Posts: 6,523
6/18/17 6:21 P

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DH & I love BBQ beef brisket, but, I have not attempted making my own. I've purchased a mesquite, thinly sliced brisket (expensive, so we get it only a couple times a year & have at the holidays.) Would be great to be able to make it myself.

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3/23/17 9:38 P

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One of the things I've done, in pursuit of Slow-food cooking, is in the Microwave. I'll put an item in that I would nuke for 4 minutes on High, say, and then cook it 10min on power 4. This is helpful especially if I'm running around doing "multitasking" for which I'm capable of letting something soak or cook slow while I'm engaged with something else.

hahaha

Oh, I walk and chew gum too; but to ask me to think about something while I do those two things starts to push my limit.

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3/14/17 5:32 A

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I like the phrase "to taste" because it allows me to put enough hot pepper into a dish so that I can enjoy it and get pain relief. I also like slow-cooking because it allows the flavors and seasonings to penetrate, kind of like marinating and cooking in the same container.

Cool eh?

Anybody out there enjoy chopped brisket bbq sandwiches, burritos, or lettuce wraps?

My wife and I love doing the knob* portion of the brisket in the crockpot, and the flat portion in the oven on r-e-a-l-l-y low temp 175F - 220F. ps... the knob end as some of us called it in Texas Hill Country is aka dickle or point.

Look in the recipe section for a quick reference recipe.
Yah hoo, Mt. Dew
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MONDAYLINS's Photo MONDAYLINS Posts: 6,523
3/13/17 7:56 A

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I use my crockpot for making soups, as well. The only meat I brown ahead is ground beef. I actually don't even thaw the frozen veggies and/or frozen tortellinis. I cut back on the amount of liquids (but, I normally do that when fixing soup in a stock pot, as well...b/c I like thick soups.) It's also normal for me to cut back on spices, as well. I like the phrase "to taste." emoticon



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DAP1313's Photo DAP1313 Posts: 10,541
3/9/17 8:09 A

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VALI_T, I do use my Crock Pot when I make soup. What's nice is that you can dump everything in, give it a stir and let it cook. But here is a few tips.

If you are using meat, you can either brown it in a frying pan or just toss it in. If I am using hamburger I do cook it first with onion and garlic and then drain the grease off before putting it in.

If I am using frozen vegetables I nuke them until they are defrosted. I just put the bag in and do short periods. Also make sure the vegetables are roughly the same size.

Use dried herbs and if you are using fresh then use them just before you serve the soup.

Hope this helps.

Denise
Pensacola, Florida


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3/8/17 6:24 P

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I'm thinking this might work well for you Slenderella ---
Mix 1/4 cup each Olive oil, Worcestershire; 1/2 cup Molasses (or pancake syrup), 1 cup broth/bouillon. Add garlic powder, basil, pepper (red, black or both) to taste. Nonstickspray or oil the crock, place thick onion slices in and add pork tenderloin, then pour mixture atop. Cook on low 6 hours for about 3 lbs of meat.

We'd serve this with rice and broccoli; which would put your rice cooker to work too.


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VALI_T's Photo VALI_T SparkPoints: (109,222)
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3/4/17 5:04 A

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I hate to cook and pretty much only cook in my crock pot. I also use a steamer and a rice cooker. I've got some other gadgets but I hardly ever use them. I love to make big batches of things in my crock pot and then freeze single servings.

I usually make soup in my big stock pot but I'd like to try making some in the larger of my two crock pots. Does anyone have any advice about how to do it in a crock pot? Seems like it really should be about the same as cooking in my stock pot because when I cook soup I work on getting it to smell the way I want it to and it turns out okay. But I'd love to know any secrets anyone could let me in on.

Edited by: VALI_T at: 3/4/2017 (05:06)
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SLENDERELLA61's Photo SLENDERELLA61 SparkPoints: (378,381)
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3/3/17 3:48 P

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I would not rule it out. I have a rice cooker that I use for white and brown rice, millet, quinoa, and I plan to try farro in it. It is not that slow, but will hold it hot for up to 12 hours.

I don't use my crockpot enough. I want to find recipes that I can make and then freeze my own frozen dinners to microwave later, too.

I wouldn't mind using the other equipment, but I don't have and might as well learn to use what I do have first!

I just bought a pork tenderloin and thought I'd try it in the crockpot. Any suggestions?

My husband has a smoker and has done mackerel and salmon. I really haven't learned how to use the smoker, but as long as he is willing, I like him being the smoker expert!

Edited by: SLENDERELLA61 at: 3/3/2017 (15:50)

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3/3/17 1:54 P

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So, in our house we have a crockpot, and a water-sealing slow-cooking pot, and we have a roaster oven used like a giant crockpot/slow cooker. There is the multipurpose "instant pot", as well as the retained-heat cookers of every variation (fire-pits, Amish haybox, wonderoven, fireless cooker, etc.) And of course there is bbqing brisket and other hot-smoking foods that need long, slow temperatures.

The idea of "Fix it and forget it" is quite appealing.

I have confessed in another thread that I like to cook spaghetti noodles by retained-heat method: starting the noodles boiling in a pressure cooker and then removing it from the heat and sealing the lid. No foaming or boil-over, no fussing, and I get time to give my hips a rest or to prep other parts of the meal.


Would you consider slow-cooking in something other than an electric countertop crockpot? Have you done so?

Do you have tricks for converting recipes to slow cooking style?

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