View allAll Photos Tagged crockpot
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The nights are getting chilly, apples are on the trees, it's fall y'all!
Well, maybe not yet totally, but it feels it. So time for apple cider and a good book in front of the fire.
Featured Item:
• crockpot & cup of cider - fancy decor - taylor apple cider slow cooker (at collabor88 now!)
Crockpot soup: leek, celery, potato, seasonings (Maggi, salt, pepper, veggie stock, beet stock, curry powder, turmeric), cauliflower, mushrooms, tomato. Simmered in a slow cooker for ±6 hours on 'low', to be blended at the end.
Western NY
August, 1980
35mm Color Transparency
Yashica FR-1
She would be about 40 today!
And remember telephone booths?
It's a crockpot sort of day. My little girl now has the dreaded illness that got me last week. I am putting together a pot of soup for dinner. It should fill the house with a great aroma and what's better than a fresh bowl of soup when you're sick?
From: www.halfmysize.com
Serves-12 (1 cup each)
Points-6
Ingredients:
16 oz. dry spaghetti, cooked (I used WW)
1 lb. Velvetta Light cheese
12.5 oz. can chicken breast, drained and flaked
1 can 98% fat free cream of mushroom soup, undiluted
1 can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chiles (Rotel)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt and pepper, to taste
Directions:
Spray Crockpot with non-stick cooking spray.
Combine all ingredients in slow cooker and stir to mix well.
Cook on LOW for 2-3 hours. Stir again just before serving.
Nutrition information:
286 cal., 5.7 g. fat, 2.7 g. fiber
Ah yes, sometimes the best rules to break are the ones that are often left unspoken.
Actually, I'm not even sure if this should be considered "rule breaking" since no one has ever actually told me not to do this.
See the inset time-lapse better LARGE
For Self Portrait Challenge - "Breaking All The Rules"
I'm doing a bit of over-achieving in this final week of the "rules" challenge. I couldn't decide which of these I wanted to do the most, so I just did them all!!
PointsPlus® Value: 5
Servings: 8
Ingredients
1/2 cup onion(s), chopped
2 small apple(s), peeled, cored and sliced
1 Tbsp honey
1 Tbsp Dijon mustard
1/2 tsp coriander seed(s), crushed
1/4 tsp table salt
2 pound Hormel Always Tender Fresh pork roast
1 Tbsp cornstarch
2 Tbsp water
Instructions
In 4- to 6-quart crock pot, combine onion and apples.
In small bowl, combine honey, mustard, coriander and salt; mix well. Spread on all sides of pork roast; place roast over onions and apples. Cover; cook on LOW for 7-8 hours.
Remove roast from crock pot; place on serving platter. Cover with foil.
In small saucepan, combine cornstarch and water, blending well. Add apple mixture and juices from crock pot; mix well. Cook over medium heat until mixture boils, stirring occasionally. Cut roast into slices. Serve with sauce.
Harvest gold - gotta love it :~)
Matches my Sears crockpot & goes with my avocado green Hamilton Beach electric knife.
All still going strong!
Taken in Havana Cuba. This is actually a "restaurant". We saw this a lot in Havana... where someone cooks at home and sells food directly from their front window in an effort to make money. Home cooked food supplied straight from the crockpot. Here the famiy cat is making itself comfortable before the cooking begins.
Stuff your peppers with taco meat, rice, beans, corn, whatever. I make it a bit differently every time, depending what I have on hand. Sometimes I use the crockpot and let them slowcook for hours and other times I use the Instant Pot electric pressure cooker.
First you put crockpot liners in...
At my work there is 'Nacho Thursday' where nachos are served up by whichever team whose turn it is. These nachos are not at lunch or in the afternoon...they are first thing in the morning!!! WTF! It was my team's turn this week.
Hat: youllbehooked; Dress:Plastic Fashion
The scavenger item is for local food specialty and this is *very* local. When the weather forecaster says we’ll get multiple inches in a storm (4-8 in our part if eastern MA) and the grocery order has stew beef, I go into pioneer cooking woman mode. I don’t think I’ve ever made a crockpot full that tasted the same , as another, even if I use the same basic recipe.
ANSH scavenger7 a local food specialty
And, Sally , I’m done 2+ days early. Just need to check that all are in the group pool and make a collage
We topped this whit real whipped cream. The dish is my Grandmother's that I never knew. She was a wonderful English lady. The dish is well over 100 years old. Grandma served luncheon meats on this as she always had people over.
Grandpa was the top warden at the Chicago Correctional facility. He wore silk suits and diamond stick pins. Quite the man I never knew.
~Crock Pot Baby Back Ribs~
Same recipe as I made the other day but much better picture....I onlt use Costco Baby Back ribs, as they're the best!
Amazing Ribs I cooked in a Crock Pot on low for 7 hours, them placed them in the oven on 400F for 10 minutes with another layer of Bulls Eye. 1st time ever used a Crockpot for Ribs, but Im sure glad I did.
Recipe Below...Myself I didnt have time to do the the BBQ sauce, so i just used Bulls Eye BBQ sauce.
I found this recipe on Facebook from the FB page as yesterdays post, Cafe Delites www.facebook.com/pg/CafeDelites/posts/?ref=page_internal
#RigsRocks #RigsRecipesRock #CrockpotBabyBackRibs
#CostcoBabyBackRibsAreTheBest #Costco #CostcoMeats
#Crockpot #BabyBackRibs #AmazingResults #HighlyRecommendThisRecipe #LetMeDoTheCooking #Dope #WhatIsDope #TheBomb #GetOutOfMyKitchen
#BullsEyeBBQSauce #CafeDelites
Crockpot Baby Back Ribs
Ingredients
2 cups (500ml) barbecue sauce
2 tablespoons brown sugar
3 tablespoons minced garlic
2 teaspoons Worcestershire sauce
1 tablespoon cayenne pepper (optional for a hint of spice)
2 kg (4 pounds) baby back pork ribs
Salt , to taste
Instructions
Spray inside of a 6-quart slow cooker with cooking spray.
Remove inner skin (membrane) from ribs and place ribs in slow cooker. Discard skin.
Combine bbq sauce, brown sugar, garlic, Worcestershire sauce and cayenne pepper in a small bowl. Mix well to combine and completely cover with half of the sauce.
Season with a good amount of salt and pepper; cover with lid and cook on low setting for 7-9 hours or high setting for 3-5 hours *see notes. Refrigerate remaining sauce to use later.
When ribs are tender and falling apart, transfer onto an oven tray (or baking sheet), lined with parchment paper. (Lift them carefully as the meat will be very tender and falling off the bone).
Pour half of the juices from the slow cooker bowl into the remaining sauce. Baste ribs with half of the sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges.
Serve ribs with remaining sauce.
Recipe Notes
Cook times depend on the results you are looking for:
LOW: 7 HOURS / HIGH: 3 HOURS — Ribs that are soft but stay on the bone (as shown in the video in post).
LOW: 9 HOURS / HIGH: 4-5 HOURS — Tender, fall apart ribs that melt in your mouth like butter (as shown in the images in post).
.... not a staged picture of food- but it's definitely a picture of LOVE! I was running a fever, feeling horrible, and my sweet sister brought over our famous Chili-Willie with Cinnamon Bread on the side.. I didn't even get a pic until after the boys had helped themselves... but I settled; this was the highlight pic of my day... maybe not to the critical eye, but it most likely will touch your heart!
365/41
So Von's had whole chickens on sale for 69 cents a pound so I got one, so good and so easy to cook!
What was used:
Slow cooker
One whole chicken
One large potato
Garlic cloves
One med Onion
Spices for dry rub
How it was cooked:
Cut the potato in half (length wise)
Lay the potatoes in the bottom of the crockpot like upside down boats (to keep the chicken from sitting in the water)
Add about a cup of water or stock.
Take the goodies out of the chickens cavity (you can throw them away but I just dump them in the crockpot water)
Add the dry rub to all the chicken (inside and out)
Set the chicken on the potatoes and turn on crockpot to high for 5-6 hours or on low for 8-9 hours.
About an hour before it's done, add the onions and any other spice (I added chipotle peppers and butter)
If you’re looking for something super satisfying to feed your crew this week, I've got you covered! Serve over white or brown rice alongside steamed broccoli. Don’t forget a good sprinkling of sesame seeds, scallions and your chopsticks!
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2024/08/crockpot-sp...
For hundreds more delicious recipes and mouthwatering food images, please go to:
Tossed a nice chunk of Porchetta into the crock-pot to make a deliciously hearty slow-cook stew, and with the spring rains we have here, my short stack of casual reads. © All rights reserved.
I am really proud of him. He and a friend made Mac and cheese at school and now he wants to make it here. I told him absolutely if he wants to learn and experiment with cooking. I hate cooking but have tried to show him the basics. He can cook hamburgers on the stove and other things like that. I told him I’d buy other ingredients too for his crockpot. He is making the same Mac and cheese recipe at home now. He said he’d save me some for when I get off work later.
Use of the images in the U.S. Department of Agriculture Pomological Watercolor Collection is not restricted, but a statement of attribution is required. Please use the following attribution statement: "U.S. Department of Agriculture Pomological Watercolor Collection. Rare and Special Collections, National Agricultural Library, Beltsville, MD 20705"
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For a description of this sweet eating and cooking apple, see the Wikipedia article:
en.wikipedia.org/wiki/Rambo_apple
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Here are some apple recipes from Jim's Apples in Virginia:
Apple Recipes - Welcome to Jim's Apples
Crock Pot Apple Butter
8 cups applesauce 5 cups sugar 1/2 cup cider vinegar 1/4 cup cinnamon candy
Mix ingredients and pour into crockpot. Cook on high for 8-10 hours, leaving lid off for last 4 hours of cooking, stirring occasionally. Pour into hot jars, leaving 1/4 inch head space. Adjust caps and process pints and quarts 10 minutes in boiling water bath.
Apple Crunch
4 medium apples, thinly sliced 2/3 teaspoon cinnamon
2/3 cup all-purpose flour 1 cup uncooked oatmeal 1 cup brown sugar 1 stick margarine
Preheat oven to 350 degrees. Lightly grease an 8-inch baking dish. Place apples in the dish. Combine cinnamon, flour, oatmeal, and brown sugar. Cut margarine into the cinnamon mixture and sprinkle mixture over apples. Bake 35-40 minutes. Serve warm with ice cream.
Fresh Apple Cake
1 1/4 cups oil 2 cups sugar
3 large eggs 3 cups self-rising flour 3 cups chopped fresh apples
1 1/2 cups chopped walnuts or pecans
Preheat oven to 350 degrees. Mix all ingredients in the order listed, and pour into greased and floured Bundt pan. Bake 1 hour.
Sour Cream Apple Squares
2 cups all-purpose flour 2 cups firmly packed brown sugar
1/2 cup margarine or butter 1 cup chopped nuts 3/4 teaspoon baking soda 1-2 teaspoons cinnamon 1/2 teaspoon salt 1 cup sour cream 1 teaspoon vanilla 1 egg 2 cups finely chopped peeled apples
Preheat oven to 350 degrees. Mix flour, brown sugar and margarine (or butter) at low speed until crumbly. Stir in nuts. Press 1 3/4 cups of crumbs into ungreased 9 x 13 pan. To remaining crumb mixture, add baking soda, cinnamon, salt, sour cream, vanilla and egg. Blend well. Stir in apples. Spoon apple mixture evenly over crumbs in pan. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cut into squares and serve with ice cream or whipped cream.
Applesauce Muffins
2 sticks butter or margarine 2 cups sugar
2 eggs 4 cups all-purpose flour 1 tablespoon cinnamon 2 teaspoons allspice 1 teaspoon ground cloves 2 teaspoons baking soda 2 cups applesauce 1 cup chopped pecans 1 cup raisins
Preheat oven to 400 degrees. Cream together margarine (or butter) and sugar. Add eggs and mix well. Sift the next five ingredients together, and add them to the creamed mixture alternatively with the applesauce. Stir in pecans and raisins. Line muffin tins with paper liners. Fill muffin tins 2/3 full and bake for 12-15 minutes. This recipe yields 48 regular size muffins, but the batter will keep covered in the refrigerator for about 4 weeks.
Apple Custard Pie
3 eggs, separated 3 cups applesauce
2 tablespoons all-purpose flour 1 cup plus 6 tablespoons sugar 1 teaspoon lemon extract
Preheat oven to 350 degrees. Mix together egg yolks, applesauce, flour, 1 cup sugar, and lemon extract. Pour into an unbaked pie shell and bake 40 minutes. Make meringue with egg whites and remaining sugar. Cover pie with meringue and return to oven until the top is golden brown.
Phyllis' Canned Apple Pie Filling
4 1/2 cups sugar 1 cup cornstarch
10 cups water 2 1/2 teaspoons apple pie spice 3 tablespoons lemon juice 7 quarts peeled and sliced apples.
Mix the first 5 ingredients together. Cook until thick and bubbly. Add lemon juice. Pour over raw apples that are packed into quart jars. Process at 5 pounds of pressure for 5 minutes. To make apple pies, pour contents of jar into unbaked pie shell, topping with unbaked crust, and bake at 400 degrees for 20-25 minutes.
Apple Enchiladas
1 21 ounce jar apple pie filling (or use filling from recipe above) 6 8 inch flour tortillas 1 teaspoon cinnamon 1/2 cup butter
1/4 cup white sugar 1/2 cup brown sugar 1/4 cup water 1/2 teaspoon vanilla
Preheat oven to 350 degrees. Grease a 2 quart baking dish. Combine pie filling and cinnamon. Spoon about 1/3 cup of pie filling down the center of each tortilla. Roll tortillas up, and place, seam side down, in prepared dish. In a medium saucepan over medium heat, combine butter, sugars and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Stir in vanilla. Pour sauce over enchiladas and let stand 10-15 minutes. Bake enchiladas 20 minutes, or until golden. These are rich, so as Dolly Parton says, you might want to serve with vanilla ice cream to cut the sweet! You might as well top the ice cream with a little caramel sauce. At least drizzle some of the sauce in the pan over the ice cream.
Apple Over Ginger Cake
1/2 cup butter 1/4 cup brown sugar
1 1/2 cup thick apple slices 1/2 cup pecan halves 1/2 cup chopped pecans 1 1/2 cup all-purpose flour 3/4 cup sugar 2 eggs 1 1/2 teaspoon ginger 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup water 1/3 cup molasses 1/3 cup oil
Preheat oven to 350 degrees. Melt butter in 9 inch round pan and sprinkle with brown sugar. Arrange apple slices and pecan halves in pan. Stir together dry ingredients, and blend in 1/4 cup water, molasses and oil. Beat 2 minutes on medium speed. Add remaining water and eggs, and beat 2 more minutes on medium speed. Stir in chopped pecans. Pour batter evenly over apples. Bake 35-40 minutes. Immediately loosen edges and invert onto serving plate. Serve warm with whipped cream.
Aunt Dot's Fresh Apple Cake
1 cup oil 2 eggs 2 cups sugar 2 1/2 cups self-rising flour
1 teaspoon cinnamon 1 cup chopped walnuts 3 cups chopped apples 6 ounces butterscotch chips
Preheat oven to 350 degrees. Mix oil, eggs and sugar by hand until smooth. Stir in next 4 ingredients. Pour in a greased and floured 9 x 13 pan. Sprinkle butterscotch chips evenly on top. Bake 1 hour.
Cider-Lemon Sauce
1/3 cup sugar 1 tablespoon cornstarch pinch salt
1 cup apple cider 1/2 teaspoon lemon zest 1/4 cup fresh lemon juice 2 tablespoons butter
In a small saucepan, whisk sugar, cornstarch, and salt until well combined. Whisk in cider and lemon zest. Bring to a boil over medium heat, and boil one minute, until thickened and clear. Stir in lemon juice and butter until butter melts. Serve over gingerbread, plain cake, or apple pie.
Apple Salad
1 20 ounce can crushed pineapple, undrained 2/3 cup sugar 1 small package lemon gelatin 1 8 ounce package cream cheese, softened
1 cup diced Yellow Delicious apples, unpeeled 1 cup diced celery 1 cup chopped nuts 1 cup whipped topping
In a medium saucepan, combine pineapple and sugar. Bring to a boil and boil for 5 minutes. Remove pan from heat. Add gelatin and stir until dissolved. Add cream cheese and stir over low heat until cheese is melted. Cool. Fold in apples, celery, nuts, and whipped topping. Pour into 9-inch square dish and chill. Cut into squares to serve.
Apple Stuffing (toss all ingredients together)
1 1/2 cups chopped apples 1/2 cup chopped celery 1 teaspoon salt 1 teaspoon poultry seasoning
1/2 cup raisins (optional) 1/2 cup chopped onion 1/2 beef bouillon cube dissolved in 1/2 cup hot water 1/4 teaspoon pepper
Apple Pound Cake with Cinnamon Apple Glaze
3 1/3 cups all-purpose flour 1 teaspoon baking powder
1 teaspoon salt 4 sticks unsalted butter (softened) 3 1/3 cups sugar 6 eggs 1 teaspoon vanilla extract 2/3 cup apple butter 1/2 cups peeled and diced apples (Golden Delicious, Granny Smith or another that holds its shape well) Preheat oven to 350 degrees. Spray a 10-inch fluted pan with non-stick baking spray. Sift together flour, baking powder, and salt, and set aside. Cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, until blended. Add vanilla and apple butter. Mix in dry ingredients. Blend in apples. Spoon batter into pan until two-thirds full. If you have leftover batter (and you probably will), bake it in a small loaf pan, adjusting the baking time for it as appropriate. Bake the pound cake for 55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 20 minutes and then remove from the pan. Drizzle with cinnamon apple glaze and allow to cool before serving.
Cinnamon Apple Glaze
1/2 cup thawed apple juice concentrate (or use an equal amount of apple cider mixed with 2 teaspoons cornstarch) 1 teaspoon cornstarch
1/2 teaspoon cinnamon 3 tablespoons heavy cream
Blend all ingredients together. Heat over low heat until sauce thickens and then drizzle over the cake as directed above.
When baking, remember to set your oven to 25 degrees less than the temperature specified in the recipe if you are using a dark colored pan.
Saturday Into Sunday Slow Cooker No Hurry Nihari First Time Experiment A Huge Success - IMRAN™
Nihari (from the Urdu/Persisn word Nihar for morning) is a meticulously planned, super-slow cooked, elaborately spiced, tender beef dish infused with the richness of bone marrow. It started in the kitchens of Nawabs (Muslim rulers of princely states in pre-partition India).
I got hooked on it growing up in Karachi where the tradition continued in Pakistan. Some places had it in Lahore too. However, in the early 1980s I’d go straight to my favorite place (in the backstreet food places off the intersection of Tariq Road and Allama-Iqbal Road) when I’d visit my late maternal grandmother, who lived in our Karachi home.
My absolute non-interest in cooking is globally-known and eternally-established. But, that doesn’t mean I don’t like to use kitchen gadgets to experiment… especially since I got my Philips Air Fryer (awesome for salmon filets) and CrockPot slow cooker.
This time I got ambitious, and decided to make Nihari over this mid-Ramadan weekend. Maybe the full moon made me do it.
On top of Nihari being hard to make as it is, I decided to do my own version — without firing up any stove, any saucepan, or doing any kind of frying as some stages require. I have to say, I surprised myself by how absolutely fantastic it turned out.
IMRANi Nihari, say hello to blood pressure, cholesterol, and obesity!
© 2024 IMRAN™