tag:blogger.com,1999:blog-2776528175296070663.post899477845387010197..comments2017-08-06T01:13:36.357-07:00Comments on Someone in the Kitchen with Kathy: What I've GotKF-in-Georgiahttp://www.blogger.com/profile/04124517222143949956noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2776528175296070663.post-8682775303411331582013-09-16T15:49:57.976-07:002013-09-16T15:49:57.976-07:00Oh yes!! One of those inserts will be great. I'...Oh yes!! One of those inserts will be great. I've got one of those on my list to get because they fit in other crock pots too. I've been wanting to try a cake in the crock pot, but since I discovered 3-2-1 microwave cake I'm not as intent about it. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2776528175296070663.post-67631671269279471562013-09-16T15:10:12.397-07:002013-09-16T15:10:12.397-07:00Mother said she always just cleaned it by adding s...Mother said she always just cleaned it by adding some hot water once she'd gotten the food out of it, putting the lid back on, and letting it sit on low for a while. Then pour out the water, and it cleans up easily, even if the contents were greasy.<br /><br />I went on eBay and just bid on a used Rival Bread n Cake Bake insert and the meat rack that were accessories to the old Rival crock-pots. Bidding ends midnight Tuesday.KF-in-Georgiahttps://www.blogger.com/profile/04124517222143949956noreply@blogger.comtag:blogger.com,1999:blog-2776528175296070663.post-3734492575653039752013-09-16T14:17:11.098-07:002013-09-16T14:17:11.098-07:00Dried herbs and spices will be more intense than f...Dried herbs and spices will be more intense than fresh ones. BUT, in the crock pot, dried seasonings tend to mellow out. If you enjoy garlic, a tablespoon of garlic powder would not be too much. If you barely want to notice it, go with half that much. The fresh (minced) garlic mellows out and gets sort of sweet and roasty with cooking so it's good in mass quantities. <br /><br />I've made some of her recipes in a 3.5 quart crock and they fit pretty well. If there's a lot of liquid though, it might fill up too much.<br /><br />I meant to add check out Reynolds Crockpot Liners. They're by the foil and plastic bags in the grocery. You get 4 for about 3 dollars but they are worth EVERY PENNY especially since your crock isn't removable. Just put the liner in the crock and drape it over the sides. Add your stuff and cook. Clean up is a breeze.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2776528175296070663.post-33785532874726811002013-09-16T14:02:17.588-07:002013-09-16T14:02:17.588-07:00I've added the crock-pot recipe source to my l...I've added the crock-pot recipe source to my links. There's a recipe for killer chili, but it's for a 6-quart crock pot, and I'm not sure it would halve sensibly. There are other chili recipes there, or I might start with yours. Question: Is 1 tablespoon of garlic powder = 1 tablespoon of minced garlic? Or are they not equivalent? (This is the sort of thing I trip over...)KF-in-Georgiahttps://www.blogger.com/profile/04124517222143949956noreply@blogger.comtag:blogger.com,1999:blog-2776528175296070663.post-56895428367504840592013-09-16T13:56:04.719-07:002013-09-16T13:56:04.719-07:00Here's how I make crockpot chili. Cook up some...Here's how I make crockpot chili. Cook up some ground turkey (or beef if you're inclined). About a pound. Dump it in the crock pot. Add two cans of crushed tomatoes and a can of diced tomatoes with chili seasoning. (I use Kroger Roasted Diced Tomatoes with Chili Seasoning). Add one medium onion, chopped; 1 tablespoon of minced garlic (or garlic powder); and a tablespoon of chili powder. Plop on the lid and cook on high for 4 hours. I like to eat it with spaghetti, cheese and sour cream.<br /><br />For staples, I always like to have at least one box of angel hair pasta (cooks fast!), a couple of bags of frozen pepper and onion blend, kosher or sea salt, chili powder, pepper, Mrs. Dash Garlic and Herb (or the cheaper store brand equivalent), cheap white rice (medium or long grain), cans of crushed tomatoes, and bread. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2776528175296070663.post-79438558339926358682013-09-16T13:34:59.150-07:002013-09-16T13:34:59.150-07:00There's not a potato dish I don't like. Sa...There's not a potato dish I don't like. Same for cheese, pasta, rice and beans. Italian is lovely. I've eaten so much chicken in frozen dinners, but chicken would still be okay. I haven't had enough beef to suit me. I'm fine with pork. I like fish, but I don't think I have the skills to deal with fish with bones. Chili would be good, but I need a good recipe--nothing that relies on me to judge seasonings (forget "season to taste" instructions). But maybe I'll look around for a chili crock-pot recipe, and I could fix rice to have with it.KF-in-Georgiahttps://www.blogger.com/profile/04124517222143949956noreply@blogger.comtag:blogger.com,1999:blog-2776528175296070663.post-71512032671502640522013-09-16T13:31:11.231-07:002013-09-16T13:31:11.231-07:00Here's a great site for crockpot recipes: http...Here's a great site for crockpot recipes: http://crockpot365.blogspot.com/<br />She cooks gluten free but you can make the recipes with gluten ingredients with no worries. Beans are GREAT in the crockpot. Sort and wash your beans and throw them in the crockpot. (No need to soak). Add seasonings if you like. Do NOT add tomatoes now if you plan to. Those need to go in at the end or your beans will never cook. Add enough water to cover about two inches. Set on high. Cook for 4 hours. Check them after a couple of hours just to make sure they still have water. <br />(Scraplyn from Ravelry)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2776528175296070663.post-77917656951855400352013-09-16T13:13:02.793-07:002013-09-16T13:13:02.793-07:00You just brought back fond memories of my visit in...You just brought back fond memories of my visit in the USA in 1976. My friend's mom had the same stove! <br />Coming back to your cooking skills. What do you like to eat? Why not start from there?Susannhttp://blog.lanafina.comnoreply@blogger.com