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11/19/08 11:19 P

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Congrats on your success! That's great!

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Cindy

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11/17/08 10:55 P

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Well, I have to say I made this dish in the crock pot that is very similar to spaghetti, but you use chicken, green bean, onion, and mushrooms. I cooked the chicken in the skillet first. This is the best of the dish I have every made. Not to much liquid and excellent flavor. I was excited.

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ROSEGARDEN6 SparkPoints: (0)
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11/10/08 12:27 P

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Cool! Thanks for your update! emoticon

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Cindy

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11/10/08 9:02 A

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I have started to cook my meats in the skillet first to remove some of the juice and to add flavor. it has really been working. I don't have has much liquid has i did and good flavor.

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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 66,931
9/27/08 2:44 P

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I have a bunch of crock pots and the West Bends ones can be put on the stove. I like my stainless West Bend Versatility one.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

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OJOYBEQ's Photo OJOYBEQ Posts: 427
9/26/08 8:43 P

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Thanks for all the advice. this really helps.

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9/26/08 8:14 P

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Lots of good alternatives here! emoticon Team! emoticon

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Cindy

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9/25/08 11:43 P

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i cook it on high for 30 min. then put it on lo til its done

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LMITTA's Photo LMITTA SparkPoints: (0)
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9/25/08 11:40 P

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no need to cut it up, or precook, the juice from the meat is the flavor, if you put it in the icebox over night after it has finished cooking,the fat will rise to the top and then you can scrape it off, but it will still have the flavor, season the meat on all sides, spray the inside of the crock pot with olive oil, add 1/4 cup water, then frozen vegtables, then a pack of dry onion soup, if i have left overs, i'm lucky, i don't have to cook the next night

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TXMOM2BOYS's Photo TXMOM2BOYS SparkPoints: (0)
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9/25/08 2:47 P

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Oooo, what kind of crock pot can you put on a range? That sounds so convenient!

~~Pam

"The status is not quo."


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9/25/08 1:03 P

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I cube and seer the beef before putting it in a stew. Sometimes I boil chicken before putting it in things as well.

If you don't know, you can substitute water for no salt broth also! It doesn't tend to toughen meat either.

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Cindy

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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 66,931
9/24/08 10:13 P

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I cut mine into pieces and brown it. I have the type of crockpot that can be put on the range.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"


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OJOYBEQ's Photo OJOYBEQ Posts: 427
9/24/08 9:51 P

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Should I cook the meat just a little before putting it in the slow cooker to cut down on the juices from the meat?

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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 66,931
9/24/08 9:29 P

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yep, it's as simple as that. You need much less liquid than you would normally use in typical recipes.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"


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300,000
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LMITTA's Photo LMITTA SparkPoints: (0)
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9/24/08 9:24 P

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you need only 1/4 cup of water

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OJOYBEQ's Photo OJOYBEQ Posts: 427
9/24/08 8:54 P

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Hello everyone,
I am hoping someone can help me with this problem. When I cook meats or poultry in the slow cooker, I find sometimes I have to much liquid and it really takes away from the flavors by making it to watery.

What are some good ways to ensure that I don't get to much liquid during the cooking process. Any help is greatly appreciated.

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