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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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44
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Re: Any crock pot experts out there?
Posted:
Nov 5, 2008 6:35 PM
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I love cooking a roast or brown beans in the crock pot,
I have had crock pots in the past that I would try to duplicate something someone else had made and same time frame etc.. and it would never be done after being on high....
I finally determined it was just the brand and version of crock pot I had....
All crock pots are not created equal for sure. I was thankful to know it was not ME causing it not to work right for sure!
the one I have now is a Hamilton Beach
This is the one I love the most & cooks in the time frame that it should. I can put on a roast at bedtime and wake up next morning and its perfect tender, moist or leave it all day while gone and perfect melt in your mouth...
& it has the lid that locks on for transport so I love that part too, you don't have to worry about something spilling in your car on the way 
I did a turkey breast in the crock pot about a month ago and it was super tender and really good, my family loved it.
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Posts:
1,787
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Re: Any crock pot experts out there?
Posted:
Nov 5, 2008 10:02 AM
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I don't have a new enough crockpot to have the "take and go" transport case so I've always just wrapped it my crockpot in a large towel. It holds the lid on and keeps it insulated.
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Posts:
807
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Re: Any crock pot experts out there?
Posted:
Nov 5, 2008 8:34 AM
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I make several appetizer recipes that require keeping hot. I have two small crock pots and use a cord I made with bias cut fabric and cording to tie the tops on. [I originally used a new shoe lace  ] I loop the cord around the nob on the top of the cover and around the handles then back to the nob and tie it. I then put them inside a cooler bag just to be sure they don't spill in the car. I haven't had any problems transporting them this way.
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Posts:
68
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Re: Any crock pot experts out there?
Posted:
Nov 5, 2008 8:06 AM
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A bungee cord would have been a great idea last
weekend - I wish I would have thought of it. We were
taking two pots of chili to a harvest festival and
one tipped over on a turn.
> 
Hey Sky
I'm lucky. My crockpot came with a gasket sort of thing that you attach to the crockpot (just the pot) before placing it in an insulated carrying bag. I love that feature.
I use the crockpot almost every day, it is like the third hand in the kitchen - doing the work while I do other things.
This is a simple dish that was intended to be a side dish for a chicken dinner - but.....
I made it a few days ahead and put it in a container. The special guy in my life thought it was a spread and put it on toast - he raved about it. Then we had company that night and he brought it out (cold, again) and we had it on crackers. He also wanted some to take in his lunch for work. Ergo, there wasn't much left when it was time to serve it with the chicken dinner.
3 Rome apples
3 Yams
1/2 cup brown sugar
4 T butter or margerine
1/2 cup apple juice or cider (pineapple juice worked too)
Peel and core apples, cut into chunks
Peel yams, cut into chunks
Place apples and yams in crock pot, add sugar, 4 pats of butter or margerine and the juice (cider, apple, pineapple - your choice).
Set crockpot to high and cook until apples and yams are tender (about 5 hours).
Turn off crockpot and stir contents.
Serve hot as a side dish or mash apples and yams into a spread like consistancy and serve cold on crackers as an appetizer.
PS: This is a great recipe that invites you to be creative. You can add cinnamon, apple pie spice, nutmeg - etc. Try different varieties of apples, or a combination of several.
I will tell you, cold with a dash of nutmeg is delicious.
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Edited by Beam42ny at 11/05/2008 6:07 AM
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Edited by Beam42ny at 11/05/2008 6:11 AM
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Moderator_Sky
Posts:
1,521
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Re: Any crock pot experts out there?
Posted:
Nov 3, 2008 4:21 PM
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> I think she was referring to transporting the crock
> pot. Many times I have my crock pot simmering at
> home, but then need to take it to a potluck party. I
> always worry that the top will slide off during the
> drive!
A bungee cord would have been a great idea last weekend - I wish I would have thought of it. We were taking two pots of chili to a harvest festival and one tipped over on a turn.
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Posts:
253
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Re: Any crock pot experts out there?
Posted:
Nov 3, 2008 2:19 PM
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> > You can turn any crock pot into a Take and Go by
> > getting a cord like a bunge cord to fit the top of the pot.
> Wow!
>
> That seems incredibly dangerous not to mention a good
> way to get food poisoning.
I think she was referring to transporting the crock pot. Many times I have my crock pot simmering at home, but then need to take it to a potluck party. I always worry that the top will slide off during the drive!
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3
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Re: Any crock pot experts out there?
Posted:
Nov 3, 2008 1:30 PM
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I'm not an expert, but have experimented with my crockpot. With two teenagers, running a business and being on 2-PTAs time is very short. I hope these recipes help.
Chicken Taco - 1 pound of chicken breast, 1 can diced tomatoes with green chili peppers, 1 pack of taco seasoning. You can use any type of meat. I put it on high for the first hour and low for the remainder. I do check this throughout the process to make sure it has enough liquid and doesn't burn. The amounts can easily be adjusted.
Honey Ham - Layer the bottom with brown sugar. Place the ham on in the pot. Spread brown sugar on the ham and cook on high for 1st hour and low for the next 3-4 hours. Add pineapples during the last hour if you like. I have a 7 qt. crock and I use a 5-pound ham. You can use bone in or boneless.
Cuban Pork - I use boneless pork loin and add mojo. I add a little water because the mojo is a bit tangy for me. I cook it on high for the first hour and low for the next 4-hours. You can also use Barbeque sauce instead of mojo for BBQ pulled pork sandwiches.
I have tons of traditional latin recipes for the crockpot. Through trial and error, I have learned that many of the recipes we use can be done in the crockpot. You just need to adjust the liquid portions. The most important is to remember that the crockpot creates condensation so that adds to the liquid in the recipes as long as your not opening the lid during the cooking process.
Feel free to email me anytime.
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1
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Re: Any crock pot experts out there?
Posted:
Nov 3, 2008 11:55 AM
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Hi,
I'm no expert, but I do love cooking mac and cheese in the crockpot to take over to potluck dinners or for Thanksgiving at family's house. Easy and so good! If you are interested in the recipe, please shoot me an e-mail and I'd be happy to send it to you.
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Posts:
128
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Re: Any crock pot experts out there?
Posted:
Nov 3, 2008 11:21 AM
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> You can turn any crock pot into a Take and Go by
> getting a cord like a bunge cord to fit the top of
> the pot. They look like a rubber band only much
> bigger. They have packages that come in different
> sizes. You just stretch it across the top onto each
> handle and then on the top of the lid you cross at
> the knob. That keeps it secure.
Wow!
That seems incredibly dangerous not to mention a good way to get food poisoning.
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1
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Re: Any crock pot experts out there?
Posted:
Nov 3, 2008 10:31 AM
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You can turn any crock pot into a Take and Go by getting a cord like a bunge cord to fit the top of the pot. They look like a rubber band only much bigger. They have packages that come in different sizes. You just stretch it across the top onto each handle and then on the top of the lid you cross at the knob. That keeps it secure.
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1
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Re: Any crock pot experts out there?
Posted:
Nov 3, 2008 10:22 AM
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I've used mine (I have two different sizes) for years. The smaller of the two, I generally use for making mulled cider in. The house smells wonderful when you refill a mug. I do agree with everyone else. Use the lower heat settings if you're working all day & defintely do not lift the lid off while cooking meat as the pot has to adjust for the drop in temperature. I have even deboned a turkey carcass in the pot the next day (the meat literally falls off; the bones fall apart too). Hope this helps.
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1
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Re: Any crock pot experts out there?
Posted:
Nov 3, 2008 9:29 AM
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i love using my crockpot also. I can put the food in it in the morning and have dinner ready when i come home. I love to cook roast in it. I use thawed beef roast. I put it in first and then i cover it with creamy mushroom soup and water. then i put in carrots, potatoes, oninons. and let it cook all day on medium. It is delicious and healthy. Make sure you have all ingredients covered with liquid. Add more soup or water.
I also place my crockpot in the sink, or on top of a cookie sheet, or glass cutting board in case of overflows. this saves your counters and makes for easy clean up.
I also cook chicken in my crockpot. i always put frozen chicken in there (usually 3 to four chicken breasts). cover it with my sauce ,or soup, or water and let it cook all day. it falls apart when you take it out. great for making chicken casseroles, potpies, soups and chicken salad. And if you use water over your chicken you have your own chicken broth to save or use in your potpie. Always season the water before cooking. i use seasoning salt, pepper, soysauce, and italian seasonings. Hope this helps.
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Re: Any crock pot experts out there?
Posted:
Nov 2, 2008 5:34 PM
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I love to use my crock pot also and I usually start with frozen meat..either beef or pork and it has never turned out dry. I will even dry roast in the crock pot..(just like making a roast in the oven). I season the roast, put it in the crock pot without any additional liquid and turn it on low. I will start this 8 - 9am and by 6pm dinner is served..very tender, close to falling apart, but never dry. I use boneless pork loin or boneless beef loin..usually 2 to 3 lb roasts.
Another favorite is pulled BBQ pork. I use the same pork loin, seasoned the same way and roast for 8 hrs, I then take it out of the crock pot and pull it with forks, I then add my BBQ sauce (usually homemade) and mix it all together..I will let it cook on low for another 8 - 10 hrs. During this time I will add some liquid. This works well with beef, pork, & venison. I am sure elk would be great too. Serve on really good rolls..awsome!!
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1
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Re: Any crock pot experts out there?
Posted:
Nov 2, 2008 3:11 PM
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The people who have posted gave some good advice. The biggest thing that causes it to be dry is probably not enough liquid to begin with. My favorite thing to do in the crockpot is pot roast. I have never started with frozen meats, but I see other people have had good results with that. You may just have to play around with the amount of liquid and cook on low (and resisting the temptation to open the lid would also be helpful). For my pot roast I use a can of cream of mushroom soup, an envelope or two of dry onion soup mix, and a can of regular Coke. I put the meat on the bottom, arrange the carrots and potatoes (I either use small ones, or I cut in half) around that, and pour the soup, mix, and Coke over that and cook it for 8 to 10 hours on low. If you use a cut of meat like chuck, the higher fat content seems to help keep it moister. If you cook something leaner in the crock pot, you will probably need to add extra liquid. Also, I think the fact I use the slow cooker liners probably makes a difference. I twist the top of the liner and kind of loosely roll it down under the lid, so I don't lose moisture. If the idea of cooking in a plastic bag doesn't bother you, you might try that.
I also really enjoy making spaghetti sauce in my crock pot. It is a great way to use up leftovers (meats, veggies, wine, whatever you have.) I start with the canned tomatoes (either diced or stewed) because I like it chunky. I have fresh herbs in my garden, I usually have some kind of leftover meat I need to use. I've thrown everything from leftover fajita meat to leftover steak in my sauce.
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2
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Re: Any crock pot experts out there?
Posted:
Nov 1, 2008 9:38 PM
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Here's a site to check out... http://crockpot365.blogspot.com/ It has lots of recipes.
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