• crockpots

    From JIM WELLER@1:135/392 to SEAN DENNIS on Tuesday, June 21, 2022 20:41:00
    Quoting Sean Dennis to Jim Weller <=-

    I have discovered the joys of my slow cooker. It is a rather
    old but useable Rival Crock-Pot ... The Crock-Pot I'd love to
    get is https://tinyurl.com/3rw5n2b7

    With the whole world buying Insta-Pots, I imagine yard sales and the
    thrift shops are awash with pretty good, really cheap crock pots!

    Here's an easy crockpot recipe. Turkey drumsticks and thighs are
    pretty cheap, taste better than chicken and available all year round
    these days. Of course this is NOT BBQ by any stretch of the
    imagination!

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Barbecued Turkey Legs
    Categories: Crockpot, Bbq, Turkey, Smoked
    Yield: 4 Servings

    4 Turkey drumsticks; thawed
    Salt and pepper; to taste
    1/4 c Catsup
    1/4 c Molasses
    1/4 c Vinegar
    2 tb Worcestershire sauce
    1/2 ts Hickory smoke salt
    1 tb Instant minced onion

    Sprinkle turkey drums with salt and pepper. Place in large crockpot.
    Combine catsup , molasses, vinegar, Worcestershire sauce, hickory
    smoked salt and instant minced onion. Pour over turkey. Cover and
    cook on Low for 7-9 hours.

    Recipe by: R. Banghart

    From the recipe files of Carole Walberg

    MMMMM

    Cheers

    Jim


    ... Let's go a-huntin' and see what we can come up with

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  • From Sean Dennis@1:18/200 to Jim Weller on Friday, July 01, 2022 20:26:32
    Hi Jim,

    With the whole world buying Insta-Pots, I imagine yard sales and the thrift shops are awash with pretty good, really cheap crock pots!

    You might be surprised. People seem to be holding on to them which is a good thing I'd say.

    Here's an easy crockpot recipe. Turkey drumsticks and thighs are
    pretty cheap, taste better than chicken and available all year round
    these days. Of course this is NOT BBQ by any stretch of the
    imagination!

    It still looks good to me.

    Another recipe I'd try (without the coffee):

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Crock Pot Baked Beans
    Categories: Crockpot, Vegetarian, Vegan
    Yield: 8 Servings

    1 lb Dried navy beans, soaked
    -overnight
    6 c Water
    3/4 c Molasses
    1/2 c Black coffee
    1/4 c Dark brown sugar, firmly
    -packed
    1 tb Cider vinegar
    2 ts Dry mustard
    1 1/2 ts Salt
    1/4 ts Freshly ground black pepper
    1 Onion, cut in half;
    Stuck with 4 cloves
    4 sl Canadian bacon, chopped

    Combine beans & water in slow cooker, cover & cook on low heat for 7
    hours until tender. Drain; refrigerate in pot. Can be cooked up to 3
    days in advance. Stir together molasses, coffee, sugar, vinegar,
    mustard, salt & pepper in small bowl. Stir into beans in pot. Add
    onion & Canadian bacon, pushing down into beans. Cook, covered, on
    low heat for 7 hours, or until beans are flavored through. NOTES
    : Serves 8. 323 calories per serving. 2 g fat. 6% of calories from
    fat

    Recipe by: ReddHedd (Bob b1744)

    By Sims <c.simpson@worldnet.att.net> on Jan 28, 1997.

    MMMMM

    -- Sean


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  • From Dave Drum@1:229/452 to Sean Dennis on Saturday, July 02, 2022 05:55:07
    Sean Dennis wrote to Jim Weller <=-

    With the whole world buying Insta-Pots, I imagine yard sales and the thrift shops are awash with pretty good, really cheap crock pots!

    You might be surprised. People seem to be holding on to them which is
    a good thing I'd say.

    I gave my Instant Pot away and kept my Crock Pots. Bv)=

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Instant Pot Creamy Lemon Chicken
    Categories: Poultry, Citrus, Dairy, Herbs
    Yield: 6 Servings

    1/2 ts (ea) kosher salt & black
    - pepper
    1 ts Italian seasoning
    2 lb Fresh chicken breasts or
    - thighs
    1 tb Butter
    1 c Chicken broth
    1/4 c Fresh lemon juice
    1 ts (heaping) lemon zest
    2 ts Minced garlic
    3 tb Butter; in 4 pieces
    1 c Half & half
    3 tb Cornstarch

    Turn your Instant Pot to the saute setting and let it
    heat up. In a small bowl mix together the kosher salt,
    pepper and Italian seasoning. Pat the mixture over the
    chicken.

    When the display says HOT add in 1 Tbsp of butter and
    let it melt. Then place the chicken breasts on the
    bottom of the pot in one layer. Let them sit there for 3
    minutes. Then use tongs to turn over the chicken breasts
    and brown on the other side for 3 minutes. Move them to
    a plate.

    Pour the broth into the pot and scrape the bottom of the
    pot. Turn off the saute setting. Add in the lemon juice,
    lemon zest, garlic and the 3 Tbsp of butter. Place the
    chicken back into the pot.

    Cover the Instant Pot and secure the lid. Make sure the
    valve is set to sealing. Set the manual/pressure cook
    button to 10 minutes. When the time is up let the pot
    sit for 12 minutes and then move the valve to venting.
    Remove the lid.

    Use a digital thermometer* to make sure the middle of
    the chicken is at least 165┬║F/74┬║C. Move the chicken to
    a platter.

    Turn the Instant Pot to the saute setting. Stir the half
    and half and the cornstarch together until smooth and
    creamy. Stir 1/4 cup of the hot liquid into the half and
    half to temper it. Then stir the mixture into the pot.
    The sauce will thicken up quickly. Once itΓÇÖs thick turn
    off the pot. Salt and pepper to taste.

    Slice the chicken and serve it drizzled with lots of the
    creamy lemon sauce. You can serve this chicken and sauce
    with rice, cauliflower rice or pasta.

    RECIPE FROM: https://www.365daysofcrockpot.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... I'd like to help you out. Which way did you come in?

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  • From JIM WELLER@1:135/392 to DAVE DRUM on Saturday, July 02, 2022 17:13:00

    With the whole world buying Insta-Pots, I imagine yard sales and the thrift shops are awash with pretty good, really cheap crock pots!

    I gave my Instant Pot away and kept my Crock Pots.

    I toyed with getting an Insta-Pot for a while but didn't bother in
    the end. They only have one function I can't duplicate with what
    I've already got, and that's pressure cook. And since I've never
    pressure cooked anything in the past 72 years why start now? With
    enough patience crockpotting, stovetop simmering and oven braising
    all produce the same results.

    And the latest new thing, air fryers, don't tempt me at all.


    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Kona (Crockpot)
    Categories: Crockpot, Chicken, Weird, Not Really Hawaiian
    Yield: 6 Servings

    3 lb Chicken; in large pieces
    Salt and pepper
    1/2 c Chopped green onions
    1/2 c Soy sauce
    1/4 c Dry white wine
    1/2 c Water
    1/2 c Honey

    Sprinkle chicken with salt and pepper. Place in Crockpot. Combine
    onion, soy sauce, wine and water. Pour over chicken. Cover and cook
    on Low for 3-4 hours or until chicken is tender. Remove chicken from
    pot. Arrange on broiler pan. Brush honey on chicken. Broil until
    golden brown, brushing with honey several times.

    Chicken and sauce may be refrigerate and browned at a later time,
    if desired.

    Recipe by: Crockery Cookery

    MMMMM

    Cheers

    Jim


    ... Gas prices: it's cheaper to snort coke and run to where you're going.

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  • From JIM WELLER@1:135/392 to SEAN DENNIS on Saturday, July 02, 2022 17:14:00
    Quoting Sean Dennis to Jim Weller <=-

    With the whole world buying Insta-Pots, I imagine yard sales and the thrift shops are awash with pretty good, really cheap crock pots!

    You might be surprised. People seem to be holding on to them

    I thought the whole idea was you could buy one and get rid of nine
    other things and thereby save space.

    Another recipe I'd try (without the coffee):
    Title: Crock Pot Baked Beans
    Categories: Crockpot, Vegetarian, Vegan
    1/2 c Black coffee

    You certainly don't need or even want coffee in baked beans!

    3/4 c Molasses
    1/4 c Dark brown sugar
    1 tb Cider vinegar

    That's pretty sweet even with the vinegar thrown in. I'd use far
    less and skip the vinegar.

    2 ts Dry mustard

    I always add tomato sauce too. Or ketchup and cut back even more on
    the sugar and molasses.

    Stuck with 4 cloves

    I don't normally do that but I just might next time.

    4 sl Canadian bacon

    Some silly American indexer thinks Canadian bacon is vegan!

    This stretches the definition of chili ...

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Art's White Chili
    Categories: Crockpot, Turkey, Chili, Beans, Corn
    Yield: 6 Servings

    1 c Navy beans; dried
    1 c Pinto beans; dried
    1/2 c Anasazi beans; dried
    1 lb Turkey; cooked
    12 oz Turkey breast slices;
    Smoked
    1 1/8 tb Cumin seed; ground
    8 oz Green chili peppers; diced
    4 Hungarian wax peppers
    4 tb Canola oil
    2/3 c Onion; minced
    1 tb Garlic; minced
    2 cn Chicken broth
    2 tb Yellow corn meal
    14 oz Baby corn; canned
    11 oz Shoe peg corn; canned

    Pick over the beans, and soak in fresh water for four hours. Saute
    the ground turkey in the oil until browned, then transfer to
    slow-cooker. Add beans, onion and garlic and simmer for an hour.
    Core and seed the hungarian wax peppers (they should be 4 inches
    long), and cut into slivers or bits. Add this and the diced canned
    chilies to the cooker, adjust flavor with salt and pepper, and cook
    another hour or until the beans are just tender. Add the shoe-peg
    corn and the drained baby ears. Slice the smoked turkey breast
    into pieces about 1 inch by 1/8 inch, and add these to the
    crock. If desired, add a final 1/8 teaspoon of cumin, and then add
    the cornmeal to thicken the liquid. Allow to cook another 10-15
    minutes.

    Serve with a garnish platter of sliced radishes, chopped cilantro,
    chopped parsley, minced red onion, slivers of Hungarian wax
    pepper, or minced jalapenos. Also provide a shaker of ground chilies
    japones, and maybe some habanero sauce like Melinda's. Each guest
    can heat up and flavor his chili to his own taste and heat
    tolerance level.

    Recipe by: Art Simon

    From: Art Simon

    MMMMM


    Cheers

    Jim


    ... 10 reasons why I hate click bait; Number 7 will shock you!

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  • From Dave Drum@1:18/200 to Jim Weller on Sunday, July 03, 2022 04:50:04
    JIM WELLER wrote to DAVE DRUM <=-

    With the whole world buying Insta-Pots, I imagine yard sales and the thrift shops are awash with pretty good, really cheap crock pots!

    I gave my Instant Pot away and kept my Crock Pots.

    I toyed with getting an Insta-Pot for a while but didn't bother in
    the end. They only have one function I can't duplicate with what
    I've already got, and that's pressure cook. And since I've never
    pressure cooked anything in the past 72 years why start now? With
    enough patience crockpotting, stovetop simmering and oven braising
    all produce the same results.

    I have two pressure cookers - both heirlooms. One from my mother and
    the other from her mother. They are different sizes - so used as needed
    to fit the project. These days I mostly use the big one (my Grandmother's)
    for cooking beans.

    And the latest new thing, air fryers, don't tempt me at all.

    I have two - one is a conventional air-fryer and the other is a fan-
    blown toaster (convection) oven. I use both or they would have, long
    since been donated to the ReStore Op Shop. The big guy is great for
    re-heating take away food. And the small one sees a lot of use air-frying
    Tater Tots to go with my eggs and bacon. Bv)=

    I also have a conventional deep fryer - because some things need to be
    cooked in hot oil to taste/feel proper in the mouth.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Elise's Refried Beans
    Categories: Beans, Pork, Herbs, Vegetables
    Yield: 6 Cups

    2 1/2 c Dry pinto beans; (1 lb/450g)
    3 qt Water
    1/2 c Chopped onion
    2 tb (or more) lard, bacon fat,
    - or olive oil (vegetarian
    - option)
    1/4 c Water
    Salt
    Cheddar cheese (opt)

    RINSE BEANS: Rinse the beans in water and remove any
    small stones, pieces of dirt, or bad beans.

    COOK THE BEANS IN WATER:

    REGULAR METHOD: Put beans into a pot and cover beans
    with at least 3" of water-about 3 quarts for 2 1/2 cups
    of dry beans. Bring to a boil and then lower heat to
    simmer, covered, for about 2 1/2 hours.

    The cooking time will vary depending on the batch of
    beans you have. The beans are done when they are soft
    and the skin is just beginning to break open.

    PRESSURE COOKER METHOD: Put beans into a 4 quart or
    larger pressure cooker with a 15 lb weight. Fill the
    pressure cooker with water up to the line that indicates
    the capacity for the pot (about two thirds of the way).
    Cook for 30-35 minutes, until the beans are soft and the
    skins are barely breaking open.

    Allow the pressure cooker to cool completely before
    opening. If there is resistance when attempting to open
    the cooker, do not open it, allow it to cool further.
    Follow the directions for your brand of pressure cooker.

    Strain the beans from the cooking water.

    Saut++ onions in fat: Add the onions and lard/fat/oil to
    a wide, sturdy (not with a flimsy stick-free lining)
    frying pan on medium high heat. Cook onions until
    translucent. (Note the onions are optional, you can
    skip them if you want.) (I never do - UDD)

    Add beans, mash them in pan: Add the strained beans and
    about a 1/4 cup of water to the pan. Using a potato
    masher, mash the beans in the pan, while you are cooking
    them, until they are a rough pur++e.

    Add water, salt, cheese: Add more water if necessary to
    keep the fried beans from getting too dried out. Add
    salt to taste. Add a few slices of cheddar cheese, or
    some (1/2 cup) grated cheddar cheese if you want.

    When beans are heated through (and optional cheese
    melted) the beans are ready to serve.

    NOTES: There is no need to pre-soak the beans.

    We use bacon fat in this recipe, though you can easily
    use olive oil or lard. Although the recipe only calls
    for 2 Tbsp, we find that the flavor is greatly enhanced
    with the addition of a couple more tablespoons of bacon
    fat, just for flavor.

    You can also get some smokey flavor in the beans by
    adding a bit of chipotle powder, sauce, or chipotle
    Tabasco. -- Elise

    UDD NOTES: I *always* use lard - at least 1/2 cup.
    I also add a small bit of cilantro - too much will
    ruin the beans. And, if not serving with pico di
    gallo or salsa, some minced serrano, chipotle or
    jalapeno. -- Dave

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From JIM WELLER@1:135/392 to DAVE DRUM on Sunday, July 03, 2022 19:57:00
    Quoting Dave Drum to Jim Weller <=-

    I have two pressure cookers ... for cooking beans.

    I'm just patient. [g]

    My method:

    Day 1 - soak for a full day with just a pinch of salt, sugar and
    baking soda added to the water. The salt is for flavour but these
    days I ration myself. The sugar help old beans taste more like
    younger ones harvested earlier in the season. The baking soda help
    soften the beans and cook them faster; the result is creamy
    textured.

    Day 2 - in the morning bring just to a slow boil and turn off the
    heat. Continue soaking. In the evening, repeat.

    Day 3 - the now fully rehydrated beans will cook quickly in 30 to
    45 minutes and be very soft and creamy.

    Title: Elise's Refried Beans
    2 1/2 c Dry pinto beans
    1/2 c Chopped onion
    2 tb (or more) lard, bacon fat,
    Cheddar cheese (opt)
    some minced serrano, chipotle or jalapeno.

    I just finished a batch using kidney beans, onion and garlic,
    bacon fat, cumin and minced fresh Colorado chilies. I fried it all
    in a cast iron pan until the bottom layer got dry and crusty.

    I've never added any kind of cheese to mine though. I've noticed
    that Americans tend to use copious amounts of cheese in their
    cheesy dishes and add it to more things than other nationalities.



    Cheers

    Jim


    ... Flavour is in the tongue of the taster. - Chef Immanuel Kant

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  • From Dave Drum@1:3634/12 to JIM WELLER on Monday, July 04, 2022 06:08:00
    JIM WELLER wrote to DAVE DRUM <=-


    Quoting Dave Drum to Jim Weller <=-

    I have two pressure cookers ... for cooking beans.

    I'm just patient. [g]

    My method:

    Day 1 - soak for a full day with just a pinch of salt, sugar and
    baking soda added to the water. The salt is for flavour but these
    days I ration myself. The sugar help old beans taste more like
    younger ones harvested earlier in the season. The baking soda help
    soften the beans and cook them faster; the result is creamy
    textured.

    Day 2 - in the morning bring just to a slow boil and turn off the
    heat. Continue soaking. In the evening, repeat.

    Day 3 - the now fully rehydrated beans will cook quickly in 30 to
    45 minutes and be very soft and creamy.

    I only use the pressure cooker when time is of the essence. My usual
    method is to rinse/sort the beans. Then into a proper sized cooking pot
    for a 10 minute "haed/rolling boil" to get the starch conversion started.
    Dump that into the crock-pot set on low (equivalent of a two/three bubble simmer) for eight or so hours.

    Title: Elise's Refried Beans
    2 1/2 c Dry pinto beans
    1/2 c Chopped onion
    2 tb (or more) lard, bacon fat,
    Cheddar cheese (opt)
    some minced serrano, chipotle or jalapeno.

    I just finished a batch using kidney beans, onion and garlic,
    bacon fat, cumin and minced fresh Colorado chilies. I fried it all
    in a cast iron pan until the bottom layer got dry and crusty.

    I have *always* used pinto beans for refritoes ... except once I made
    some special order black beans for my manager (Oscar Moreno who is of
    Mexican descent). They were ok - and he and his wife were pleased.

    I've never added any kind of cheese to mine though. I've noticed
    that Americans tend to use copious amounts of cheese in their
    cheesy dishes and add it to more things than other nationalities.

    I don't add cheese as much as some I know. Who put it in chilli,
    refritoes, on salads, etc.

    ... Flavour is in the tongue of the taster. - Chef Immanuel Kant

    STOLEN!!!!

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Refried Black Beans
    Categories: Beans, Vegetables, Herbs, Chilies
    Yield: 6 servings

    MMMMM-----------------------FOR COOKING------------------------------
    1 lb Dry black beans
    1 tb Extra virgin olive oil
    1/2 ts Ground cumin
    1/2 lg White onion; chopped
    1 cl Garlic; minced
    2 ts Salt
    1/2 c Chopped fresh cilantro;
    - leaves & tender stems

    MMMMM--------------------REFRYING & SERVING--------------------------
    1 ts Chipotle chilr powder
    1 ts Chilli spice mix
    1/2 ts Ground cumin
    1/2 lg White onion; chopped
    1 cl garlic; minced
    Green onion
    Cilantro
    Crumbled cotija or queso
    - fresco cheese (omit for
    - vegan version)
    Tortilla chips or corn
    - tortillas

    SOAK DRY BEANS: Place dry black beans in a bowl and add
    enough water to cover the beans by two inches. Let sit
    overnight.

    Alternatively, if you don't have time to soak the beans
    overnight, place the dry beans in a large bowl and pour
    boiling water over the beans, covering the beans with at
    least an inch of water, and let sit for one hour.

    Note, if your dry beans are a little old, or if you have
    reason to believe that they will be tough to cook (beans
    stored in hot or humid climates can get tough), you can
    add some salt to the water (1 1/2 teaspoons of salt 2
    quarts of water) which at this stage will help the beans
    soften when they cook later.

    SAUTÉ CUMIN, ONION, GARLIC: Heat a tablespoon of olive
    oil in a large thick-bottomed pot (the pot you will use
    to cook the beans) on medium high heat.

    Add the cumin. Once the cumin is sizzling, add the
    chopped onion. Cook for 5 minutes or so, until
    translucent. Add the minced garlic and cook for a minute
    more.

    ADD DRAINED BEANS AND WATER, SIMMER 2 HOURS: Once the
    beans have soaked, they should have expanded noticeably.
    Drain the soaking liquid.

    Add the drained beans and 2 quarts of water to the
    onions. Bring to a simmer. Partially cover the pot and
    lower the heat to maintain a simmer. Simmer for 2 hours.

    ADD SALT AND CILANTRO, COOK 30 MINUTES MORE: After the
    beans have simmered for 2 hours, add 2 teaspoons of salt
    (if you salted the soaking water in step 1, then taste
    first, and only add a teaspoon or so more of salt if you
    think it needs it).

    Add 1/2 cup chopped fresh cilantro. Let cook uncovered
    for another half hour, or until the beans are tender.

    SAUTÉ THE SPICES, THEN ADD ONIONS AND COOK: Heat 2
    tablespoons of olive oil in a large frying pan on medium
    high heat. Add the chipotle powder, chilli spice, and
    cumin.

    Once the spices are sizzling, add the chopped white
    onion and cook until translucent.

    Add the garlic and cook a minute more.

    ADD BEANS, THEN MASH: Add the cooked black beans (and
    liquid from the pot) to the frying pan. Use a potato
    masher to mash the beans in the pan. Let them cook 3 to
    4 minutes longer.

    If the beans are a little soupy for your taste, just let
    them cook longer. If too thick or dry, add more water.
    Adjust seasonings to taste.

    SERVE: Garnish with chopped green onions, fresh
    cilantro, and crumbled cotija or queso fresco cheese.

    Serve with tortilla chips or corn or flour tortillas
    (corn if you are gluten-free). Great in tacos or
    burritos, or for a dip, or a side with steak.

    By Elise Bauer

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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