food processor/crock pots

Hummus

1 can Garbanzo Beans keep ½ liquid from can
2-1/2 T Tahini
1-1/2 tsp Cumin
1 T Minced Garlic
1 T Lemon Juice

Put all ingredients in food processor and blend until creamy.

YUMMY!! Adjust the garlic to taste, I LOVE garlic.

Thanks Sticky, and like they said, keep 'em coming.

montreal chicken and sausage


1 chicken (cutup)
1 can chicken stock
one pack kielbasa or one pack mini smokies.
onion
carrots
montreal chicken seasoning.

season the bird, brown it.
toss in crock
add other ingredients...
sprinkle some more montreal on top.

slow cook.

i know, sounds wacky...absolutely GRUB.
all the meat ends up super tender, packed with lfavor..
serve with fresh french bread in a bowl....

BURRRRRRRRRRRRRRRP

Crockpot's/Slow Cooker's are great. I like them so much I got 4 of them. I got a 6qrt one for x-mas last year, got another 6qrt one this year for x-mas, had an old one from my parents, and bought a 1.5 qrt one a while ago. The small one is good for keeping dips warm for parties. Of course, I'll probably give a couple away, as I don't think I need 3 big ones.
Anyways, a good site for recipes is here: http://southernfood.about.com/library/crock/blcpidx.htm

get a pork roast. what kind doesn't matter. something cheap is fine. but get it big.
put enough green salsa on it to nearly cover. you can also add carrots, zucchini, corn, bell peppers, potatoes, or what-have-you.
some cilantro and cumin to flavor it up a little bit, and some salt and pepper, and that's pretty much it.
about 8 hours on low, and you can flake it with a fork. serve it with tortillas, and you're dialed.

Quote:

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Originally Posted by 4/10/82

get a pork roast. what kind doesn't matter. something cheap is fine. but get it big.
put enough green salsa on it to nearly cover. you can also add carrots, zucchini, corn, bell peppers, potatoes, or what-have-you.
some cilantro and cumin to flavor it up a little bit, and some salt and pepper, and that's pretty much it.
about 8 hours on low, and you can flake it with a fork. serve it with tortillas, and you're dialed.

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Isn't true chili verde made with Shoulder? It seems that everytime my Dad tries to make it with a loin, it comes out dry as hell with no flavor.

I prefer shoulder cuts, as well. I think the bone helps to keep the meat tender.

Quote:

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Originally Posted by BleedingPurple

Isn't true chili verde made with Shoulder? It seems that everytime my Dad tries to make it with a loin, it comes out dry as hell with no flavor.

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shoulder or butt roast, usually, in my experience.

true chili verde isn't made with green salsa, or in a crockpot, for that matter. i was going for simple/cheap with this.

Quote:

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Originally Posted by 4/10/82

shoulder or butt roast, usually, in my experience.

true chili verde isn't made with green slasa, or in a crockpot, for that matter. i was going for simple/cheap with this.

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I hear ya, but why not use a cheap bone-in piece of pork instead of the more expensive loin? Bet it would turn out awesome in the crockpot.

what's the lowest temperature you guys with crock-pots can get? Their website doesn't say.