Slow cooker is so very under rated. I am a fan.
Beef bourguignon ... We crammed the slow cooker then went snowmobiling all day long. When we got home ... YUM.
Slow cooker is so very under rated. I am a fan.
I made a pan of stuffed mushrooms and that's what the wife and I ate for dinner.
Tonight I made Tavern Bread.
1 Cup of unbleached flour
2 Cups of whole wheat flour
1/2 Teaspoon of salt
2 Teaspoons of baking powder
1 to 2 Cups of buttermilk
1 Cup of cheddar cheese
1 Cup of summer sausage
Preheat oven to 450 degrees. Sift the flours together with salt and baking powder in a mixing
bowl. Add the meat and cheese and mix together. Make a well in the flour and add buttermilk
slowly while mixing. Making sure that the dough is moist pat into a loaf and place into a oiled
cast iron skillet. Bake for 10 minutes or until the bread has risen then lower heat to 375
degrees and bake for another 30 to 35 minutes or until done.
http://nvg.org.au/documents/other/vikingrecipes.pdf
Sure, I would think it would work fine, but just to let you know, this "bread" is dense, very dense.Cray, do you think this recipe would work with cooked and drained breakfast sausage? The sagey flavor sounds like a good pairing with the tang of the buttermilk and cheddar.....
That can actually be done the night before and placed in the refrigerator, so the only thing you have to do is blob it into the slow cooker in the morning and the press the "On" buttonHandling raw meat and chopping veggies at 05:30 is a nope for this lazy bitch.
Slow cooker is so very under rated.
We do that quite often with rabbit. It's easy and delicious. It falls apart just like pork does. I have a sister that has had several pet rabbits and refused to eat rabbit at our house. One time we made pulled rabbit and pulled pork so she didn't have to eat the rabbit. She decided to try it anyway and couldn't tell the difference between them.I love pulled pork in the slow cooker ... Pork, onions, and a can of root beer ... and just walk away ... so easy they shouldn't even call it cooking.
I understand, I didn't believe borscht would be any good either. Boy, was I wrong. Its surprisingly tasty.No. Fucking. Way.
Ever.
Prepare the ingredients the night before. You'd probably have a skillet out anyway so you can quickly brown some ingredients. Pull out of the fridge in the morning. Your daughter can do the prep.IHandling raw meat and chopping veggies at 05:30 is a nope for this lazy bitch.
.
The first batch I made with the on-line recipe (link) I did use stew beef and beef stock (instead of chicken breast and water), it was quite good. Is the roasted barley for the borscht?I like borscht with beef stock more than chicken. I never put much meat in it.
I also like to make roasted barley and set aside. Make any kind or veggie.
I had one once with a removable crock. I could assemble dinner in the crock the night before and put it in the refrigerator then put the crock in the cooker the next morning on my way out the door.Prepare the ingredients the night before. Pull out of the fridge in the morning. Your daughter can do the prep.
I understand, I didn't believe borscht would be any good either. Boy, was I wrong. Its surprisingly tasty.
variations is right! My sort of SIL is from Lithuania and never puts meat in it, she almost always uses beef bullion, also mushroom bullion which her family sends her from Lithuania, because no one makes mushroom bullion right in the USA! (It's good stuff.)definitely the rich, beefy stock, although I don't recall any actual meat in it.
Sorry Craygor, I didn't finish the post but have now.Is the roasted barley for the borscht?
I had one once with a removable crock. I could assemble dinner in the crock the night before and put it in the refrigerator then put the crock in the cooker the next morning on my way out the door.
--Al
My wife's family is Danish. I have to smell enough cabbage and beets as it is.I understand, I didn't believe borscht would be any good either. Boy, was I wrong. Its surprisingly tasty.
a Mediterranean flavored meatball and orzo stew with spinach.
Want a pic of the recipe card?I might steal this ...
I have one and I cook a lot in it. It’s so great. I paid around $250 for mine. It’s a Phillips brand. No mess at all and the meats are not greasy.Does anyone have an air fryer? I'm always wanting fried chicken but don't want to clean up the greasy mess. Of course, healthy is a plus as well. There's a huge price range, and it looks like one with a decent capacity is going to be over $100.
Man, that looks good!
[doublepost=1515628350,1515118871][/doublepost]Tonight is fish tacos with jalepeno cole slaw.
Will post pics if I can, but recovering from some flu-like malady so I might just chomp and crawl into bed.
But, food porn IS the best sort!