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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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Posts:
149
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Posted:
Dec 10, 2006 3:41 PM
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Thank you for sharing, MarshMan. Do you know Mr. Snowballman, by any chance? We miss him.
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Posts:
33
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Posted:
Dec 10, 2006 3:32 PM
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Just Want to send my props out to Booklegger for the Crock Pot French Dip Recipe . Just Got Done Snarfing 2 of them down. OMG that had to be one of the best French Dips if ever had. For those of you who may have missed it here it is again. extremely easy. Dont Pass this one by. The only adjustment was the cooking time I did a 4lb roast but took about 8 1/2 hrs to get nice and tender.
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Easy Slow Cooker French Dip
INGREDIENTS:
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter
DIRECTIONS:
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
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Posts:
33
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Posted:
Dec 10, 2006 1:46 PM
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A Shaker Of Lemon Pepper costs about 3 dollars and is a must have in my spice rack. it goes great on Pork Chops or Boneless Chicken Breasts, I even love it on baked fish.
Enjoy
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71
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Posted:
Dec 9, 2006 11:25 PM
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Oy vay.
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Posts:
807
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Posted:
Dec 9, 2006 5:04 PM
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I'm not sure what is in it -- I think it is some sort of ascorbic acid (which is what makes lemon juice sour) and pepper. I suppose you could use lemon juice. I like the convenience of just being able to sprinkle lemon pepper on when I season the dish - and there might be some other ingredients in it too - as I said, I'm not sure.
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Posts:
36
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Posted:
Dec 9, 2006 4:43 PM
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> Thanks, Eemma! You are a great person to have
> around.
> > I miss Mr. Snowman's advice.....now I have you to
> > rely on.
> > Thanks again!
>
> You're very welcome. [blush]
>
> Lemon pepper can be found in your grocery spice
> section.
I agree, Eema, your great! That recipe sounds super yum-o. I have a question about the lemon pepper though. I have lemons and pepper, but no lemon pepper. What's the mixture rate to make lemon pepper? Can I use the juice or do I have to use a fork to scrape off the yellow stuff from the outside?
Polly
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Posts:
807
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Posted:
Dec 9, 2006 3:38 PM
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Thanks, Eemma! You are a great person to have around.
> I miss Mr. Snowman's advice.....now I have you to
> rely on.
> Thanks again!
You're very welcome. [blush]
Lemon pepper can be found in your grocery spice section.
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Posts:
149
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Posted:
Dec 9, 2006 3:33 PM
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> Sprinkle Lemon Peper and Garlic Salt on Roast and Rub
What is Lemon Peper and where can I buy it?
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Posts:
33
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Posted:
Dec 9, 2006 10:23 AM
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Southern Style Slow Cooker - Pulled Pork BBQ
1 3 1/2 - 4 Lb Pork Roast
3 Dry Packets Of Sloppy Joe Mix
1/2c Beef Broth
1 10 oz Bottle of Chili Sauce
Lemon Pepper
Garlic Salt
Big Bakery Buns
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Sprinkle Lemon Peper and Garlic Salt on Roast and Rub in. Place in Slow Cooker. In a small bowl Mix Broth, Sloppy Joe Mix, and Chili Sauce. Then Pour over Roast. When Done Cooking shread meat, serve on Bakery Buns.
Let Cook 7 to 8 hrs on Low.
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Posts:
149
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Posted:
Dec 8, 2006 12:08 PM
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> I googled the question of how to convert your
> "regular" recipes to a crockpot recipe and found this
> site with some very useful information:
> http://busycooks.about.com/library/lessons/blcrockpot1
> 02.htm
Thanks, Eemma! You are a great person to have around. I miss Mr. Snowman's advice.....now I have you to rely on.
Thanks again!
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Posts:
149
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Posted:
Dec 7, 2006 7:55 PM
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> > Does anyone know a safe way to convert a regular
> > recipe to work in the crockpot? I would love to
> use
> > it more instead of using it as a bread box.
>
>
> Mine blew up on me when I tried this! Watch Out!
Maybe yours was really a pressure cooker. Those things scare me!
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Posts:
58
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Posted:
Dec 7, 2006 12:07 PM
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> Does anyone know a safe way to convert a regular
> recipe to work in the crockpot? I would love to use
> it more instead of using it as a bread box.
Mine blew up on me when I tried this! Watch Out!
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Posts:
1
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Posted:
Dec 7, 2006 11:02 AM
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Ok kids, I'm going to give you the easiest recipe for barbeque pork.
One night right before you go to bed, I go about 10 pm.
You'll need a pork roast, 2 medium onions (sliced), minced garlic, salt and pepper. I always spray the bottom of my crock pot with Pam, then add the roast, layer the onions on the bottom and around the roast. Toss in garlic, and add water just above the roast. Cook on low all night. Then in the morning. Drain all water off, and replace the onion slices with the second onion, add 2 bottles of your favorite barbecue sauce. Again cook on low until you get home from work. By this time, this will just flake off and perfect for a bun and coleslaw. Sometimes I even take some of the pork roast from the morning and place in freezer, then I can add some veggies and make chinese food. Hope you like it.
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Posts:
3
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Posted:
Nov 25, 2006 2:52 PM
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Does anyone know a safe way to convert a regular recipe to work in the crockpot? I would love to use it more instead of using it as a bread box.
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