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The W - One Question... - What are your simmer plans?
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Guru Zim
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Since: 9.12.01
From: Bay City, OR

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#1 Posted on | Instant Rating: 8.87
I prefer to make homemade Indian food. Granted, I'm starting with sauce from a jar or can most of the time - I'm not yet up to making my own. Anyone have any favorites?




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#2 Posted on | Instant Rating: 9.04
THINGS I MAKE IN THE CROCK POT (OR TWO CROCK POTS):
Split pea soup
Chili
Pot roast and veggies
Li'l smokies in mustard and apricot preserves

and of course

Corned beef and cabbage.

I KNEW I should have told Dexley's how much I hate it when our moderators correct spelling errors in subject lines!



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Since: 11.12.01
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#3 Posted on | Instant Rating: 7.30


    Originally posted by CRZ
    T

    Corned beef and cabbage.




My wife loves this and not just for St. Patrick's Day. I enjoy the corned beef, but I can do without the cabbage part.

We slow cook a lot of chicken in the crock, usually in BBQ sauce.

Pot roast and veggies like CRZ, and then followed up with a beef stew with the leftovers.

My wife made a nice pasta figiole last week, too. Much better than the Olive Garden version, which isn't all that awful.




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Since: 2.1.02
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#4 Posted on | Instant Rating: 7.40
Beef stew
Beanless chili - mmmmmmm
Spaghetti sauce with meatballs or chicken
and the ultimate - beef paparika. Yummy.




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Since: 20.9.02
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#5 Posted on | Instant Rating: 7.58
You know what's amazing? When you make corned beef and cabbage, add a bottle of a winter ale to the water. It tenderizes the meat and the spiciness of the ale enhances the flavor.

Next thing I set to simmer will likely be a pot of chili blanco that I make for the next UFC party.



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Since: 20.6.02
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#6 Posted on | Instant Rating: 5.39
I make a mean Shepherd's pie and a decent steak; the future Mrs. Oliver requests them often.

I'm trying to learn how to cook Indian food; I love curries, and there aren't any decent Indian restaurants nearby.

Oh, and red snapper is always in my fridge. I eat it on a weekly basis. Same with catfish, when I can find it at a decent price.




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Since: 10.10.02
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#7 Posted on | Instant Rating: 7.18
    Originally posted by CRZ
    I KNEW I should have told Dexley's how much I hate it when our moderators correct spelling errors in subject lines!


In my defense, I really did try to think, WWCRZD?

In response to the question, I do not cook anything that isn't mac and cheese from the box or shake and bake pork chops.
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Since: 30.1.02
From: South Georgia

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#8 Posted on | Instant Rating: 9.00
Beef Stew, Chili-Cheese dip, Salsa Queso, Pot Roast & Veggies, and that's about it. I always feel like I under-use the Crock Pot...



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dMr
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Since: 2.11.02
From: Edinburgh, Scotland

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#9 Posted on | Instant Rating: 5.39
    Originally posted by Guru Zim
    I prefer to make homemade Indian food. Granted, I'm starting with sauce from a jar or can most of the time - I'm not yet up to making my own. Anyone have any favorites?


I'm a fan of a chicken & spinach balti. It tastes nicer than it sounds I assure you! Fresh spinach added about 30-60 seconds before serving gives lovely colour and texture.

On a non-curry-simmery note:

Cullen Skink
Chilli (no f'n kidney beans)
Bolognese
Scottish/Irish Stew (country of origin determined by the random ale the cupboard holds on the day)
Guru Zim
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Since: 9.12.01
From: Bay City, OR

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#10 Posted on | Instant Rating: 8.87
    Originally posted by dMr


    I'm a fan of a chicken & spinach balti. It tastes nicer than it sounds I assure you! Fresh spinach added about 30-60 seconds before serving gives lovely colour and texture.

    On a non-curry-simmery note:

    Cullen Skink
    Chilli (no f'n kidney beans)
    Bolognese
    Scottish/Irish Stew (country of origin determined by the random ale the cupboard holds on the day)


You have a recipe for the chicken? I'm intrigued.




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Since: 2.11.02
From: Edinburgh, Scotland

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#11 Posted on | Instant Rating: 5.39
Chicken & Spinach Balti you say? I sort of have a recipe. Not so big on actually *measuring* things precisely, but the below should work!

Marinate stuff

2 chicken breasts (diced)
1 lime (or a healthy glug of bottled lime juice)
2 garlic cloves
1-2 chillies (depending on how hot they are and how hot you like your curries)
1 teaspoon (tsp) Ginger
1 tsp Cumin
1/2 tsp Coriander
Pinch or two of turmeric
70-80ml natural yoghurt

Post marinate Stuff

1 Onion (finely chopped)
2-3 tomatoes (remove seeds and dice)
2 dessert spoons tomato puree
70-80ml double cream
Couple handfuls of spinach (looks a lot, but it shrinks quickly on cooking)

Instructions

Chop the chillies and the garlic finely, and put them in a bowl with all the other marinate stuff EXCEPT the chicken and the yoghurt. Mix around, then add the diced chicken and mix again till it's pretty well coated. Now add the yoghurt, mix again.

Cover and leave it to absorb the flavors for an hour or two (ideally, but 15-30 mins would be OK). Anyway, that's the marinating done.

Now heat a pan with some sunflower oil (couple dessert spoons should do), and throw in the chopped tomoato and onion. Fry gently for a minute or so then add everything from the bowl you did the marinating in.

Continue to fry gently until the chicken is sealed (ie outsides cooked) then add the tomato puree and a pinch of salt. You may need a wee glug of water as well.

Continue to heat gently for another five minutes or so, then add the yoghurt.

Leave to simmer for about half an hour, or until the chickens cooked.

Roughly chop the spinach, and chuck it in about 30-60 seconds before you're ready to serve. Basically you want it to just start wilting and no more so you keep the colour/texture.

Serve with rice and naan.

And that's it!

Hope you enjoy.
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