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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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49
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Posted:
Dec 19, 2006 12:43 PM
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Maybe the magazine was from a DIFFERENT country and that's why it didn't work. They have different stuff in other places. Makes sense to me.
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19
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Posted:
Dec 19, 2006 7:58 AM
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What recipe?
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29
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Posted:
Dec 17, 2006 7:33 PM
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what coutry magazine?
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289
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Posted:
Dec 17, 2006 7:12 PM
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Someone posted a recipe from that Country magazine that didn't work.
That makes me suspicious.
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55
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Posted:
Dec 17, 2006 7:01 PM
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Thanks, Ho! Sounds delish! I bet it would go great with some potato salad and some double grape 'tinis. I need to order some more powdered wine!!
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6
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Posted:
Dec 16, 2006 2:02 PM
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I PROMISE you will LOVE this recipe:
Pulled Pork Sandwiches
2 1/2 to 3 lb. Pork Sirloin Roast or
Boneless Pork Shoulder Roast
3 TBSP. Cider Vinegar
2 TBSP. Worcestershire Sauce
1 TSP. ground cumin or chili powder
1/2 cup water
1 recipe homemade BBQ sauce or 3 1/2 cups
bottled BBQ sauce
Hamburger buns (makes 10 generous servings)
Trim fat from roast. Cut roast, if necessary to fit in a 3 1/2 to 4 quart slow cooker. Season meat with salt and pepper. In a small bowl combine 1/2 cup water,vinegar, Worcestershire
sauce, and cumin. Pour over meat in cooker. Cover; cook on low-heat setting 8 to 10 hours or
on high-heat setting 4-5 hours. Remove meat; discard liquid.
Using two forks shred meat;return it to cooker.
Stir in 2 cups homemade BBQ sauce or bottled BBQ sauce. Cover and cook on high setting for
30 to 45 minutes or until heated through.
Serve meat mixture in split hamburger buns.Pass remaining sauce.
Homemade BBQ Sauce
Combine 2 1/2 cups Catsup; 1 cup finely chopped onion; 1/4 cup packed dark brown sugar, 3 tablespoons bottled Pickapeppa or Worcestershire
sauce; 3 tablespoons cider vinegar; 3 cloves garlic,minced; and 1/4 teaspoon bottled hot pepper sauce in a medium saucepan. Bring to boiling; reduce heat.Cover and simmerfor 15 minutes stirring occasionally. Use immediately or let it cool;cover and chill up to 3 days.Makes 3 1/2 cups
Recipe from Country Living magazine
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7
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Posted:
Dec 15, 2006 11:42 PM
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Do I have to marinate the venison before putting into the crock pot? We've tried marinating the venison for other recipes, but I've not tried the crock pot yet. Any help & any good venison recipes would be appreciated! Thanks in advance!
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Posts:
53
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Posted:
Dec 12, 2006 11:02 AM
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> The site I posted earlier
> > http://busycooks.about.com/library/lessons/blcrockpot1
> 02.htm
> on how to convert your recipes to crockpot recipes
> says you need to increase the cooking time by 20
> minutes every time you take the lid off - besides
> eating undercooked food, which we all should
> know by now we shouldn't do...
People have said their crock pots expolde (blow up) when you do something like this.
I'm not chanceing anything like that!!!
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807
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Posted:
Dec 11, 2006 7:10 PM
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The site I posted earlier
http://busycooks.about.com/library/lessons/blcrockpot102.htm
on how to convert your recipes to crockpot recipes says you need to increase the cooking time by 20 minutes every time you take the lid off - besides eating undercooked food, which we all should know by now we shouldn't do...
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50
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Posted:
Dec 11, 2006 6:49 PM
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Glad you are okay. Don't scare me like that.
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5
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Posted:
Dec 11, 2006 4:08 PM
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I did cheat and taste test the broth because I was unsure about how this one would turn out. Anyway, I had browned the pork before hand so it couldn't have been too raw.
I am still here and feeling fine, maybe exposure to undercooked japanese foods has strengthened my system, I don't know!
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50
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Posted:
Dec 11, 2006 10:03 AM
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Hey Book,
You said that the broth is tasting nice. Ya know your not supposed to lift the lid on those crockpots until it's done. Also you could die from raw meat.
Hey, are you there?
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5
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Posted:
Dec 10, 2006 9:21 PM
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Thanks for the props, MarshMan! At the moment I have an improvised pork stew in my slow cooker. It smells good, the broth is tasting good, it may be one I keep around. I wanted to use up some tidbits I had (mostly veggies) and I had some pork cubes meant for kabobs. The weather is cold here in Japan so the idea of a stew replaced my ideas of pork kabobs with rice.
I coated the pork cubes with seasoned flour and browned them in a skillet before adding them to the slow cooker. Chopped up one onion and minced two cloves of garlic. I thought I had canned tomatoes on hand but didn't so I added one full jar of spaghetti sauce, filled it with water and added the water. Added a couple of beef boullion cubes. I had a handful of chopped cabbage, some mushrooms and a carrot that needed to be used soon so I chopped them all up and added them. I put it some Cavender's Greek Seasoning and a touch more garlic salt and italian seasoning as the broth seemed a bit bland. I rememberd I had some white beans that I could use up so I threw those in as well.
Other than the onions and garlic I think any other vegetables could be added or taken away without any damage. I mean, I could see adding potatoes or not using cabbage since I don't normally have cabbage around. With spaghetti sauce it is decidedly italian but I could see playing around with some salsa or mexican-style canned tomatoes and some frozen corn and black beans instead of white beans and having a mexican pork stew.
So, tonight I'll serve this with garlic bread and a side salad, if I try it again with a Mexican taste I would serve it with cornbread muffins.
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Posts:
807
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Posted:
Dec 10, 2006 5:53 PM
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Thank you for reposting this recipe, MarshMan. It sounds really good!
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1
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Posted:
Dec 10, 2006 5:02 PM
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I made a brisket in my crockpot a while ago and now cannot find the recipe again. It was made with
wine and was the most delicious I've ever had
Does anyone know what I'm referring to.
If not I'll try the Holiday Brisket in BBQ Sauce. I'm
having guests next week and would like to have
things work out well. i
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