ADVERTISEMENT
- Real Recipes from Real People -

crockpot use

Misc.

I have five crock pots now.I used to have eight. I live on a dairy farm and
have to feed the hired men. The kitchen I have is real small.And it's to hot to
have the stove on all day.so crock pots are a life saver for me.They make the
most wonderful meals even chicken.I'd be lost with out mine.People can say and
laugh when they get them, but to me they need someone to guide them in using
them properly.


MsgID: 112942
Shared by: sandy
In reply to: I have a
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Roasted Brussels Sprouts with Lemon and Parmesan
  • ROASTED BRUSSELS SPROUTS WITH LEMON AND PARMESAN Cooking spray 1 1/2 lbs. Brussels sprouts 2 Tbsp. extra virgin olive oil 1/2 tsp. salt 1/8 tsp ground black pepper 1 oz. chunk Parmesan or Asiago cheese, for shavi...
  • Sweet Potatoes and Apples (microwave)
  • SWEET POTATOES AND APPLES 4 medium-size sweet potatoes, microwaved until soft 2 medium-size tart apples, such as Granny Smith, peeled, cored and cut in 1/4-ich rings 1/2 cup brown sugar 1/2 teaspoon ground cinnamon 1/...
  • Lavender Gelato and Vanilla Gelato (ice cream machine)
  • LAVENDER GELATO "On a warm summer day, the heady fragrance of profusely blooming lavender perfumes many Napa Valley gardens. I enjoy capturing the essence of that delightful fragrance in this rich ice cream. And ple...
  • Sugar Hearts (cookies, My Great Recipes Cards, 1980's)
  • SUGAR HEARTS "Buttery and crisp. these cookies have the best flavor if you do not over-brown them." 1 cup sugar 1 cup butter or margarine, room temperature 2 eggs Pinch salt 3 cups all-purpose flour 1 tsp, baking so...
ADVERTISEMENT
  • Strawberry Muffins
  • STRAWBERRY MUFFINS 1 1/2 cups strawberries, finely chopped 3/4 cup sugar, divided use 2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup milk 1 egg, slightly beaten 4 tablespoons melted butter Preheat ...
  • Garlic Buttered Nuts
  • GARLIC BUTTERED NUTS 8 ounces shelled almonds, cashews or peanuts (or a mixture) 2 tablespoons margarine 1 tablespoon vegetable oil 3 cloves garlic, crushed salt (to taste) Loosen and remove the almond skins by pouri...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • crockpot use
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!