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Thanks but I'm not worried about timing, we'll be eating dinner late tonight. Also my crock pot's low heat setting seems quite high - so far everything has been done way before I thought it should be. I might even have to turn it to warm when I get home 6 and a half hours after he starts it.
Enjoy!.....and we do get to know our own appliances and I bet your country ribs will be delicious!
Enjoy!.....and we do get to know our own appliances and I bet your country ribs will be delicious!
I hope so, I've never made them before. I had a recipe that called for what I did, plus mix 1/4 c. plum sauce, 1/4 c. chili sauce, 1/2 c. ketchup, a couple spices, some water, and pour over ribs. I thought, sounds like I'm making bbq sauce, I'll take the easy way out!
Sounds great but my hubby detests mushrooms and mushroom soup. Do you think you could switch it to cream of chicken and add some other veggie for the mushrooms?
That's the beauty of cooking! You can easily play with recipes. Try substituting the mushroom soup and fresh mushrooms with the cream of chicken soup. Celery complements chicken and stuffing. The peas are delicious -- maybe small pearl onions? Boil them for about 20-30 seconds, so you can pop them out of the skins, or better yet, try frozen onions.
The ratio seems to be about 1/4 Cup of each vegetable, give or take. No reason why you can do all three -- peas, celery, and onion.
Let me know how it turns out. I may try this, myself.
Similar to what I am making tonight -- it is cold and rainy here .... so we are baking paprika seasoned chicken breasts in the cream of chicken/cream of cheddar cheese soup combo, and serving it over rice and with some mixed veggies on the side......I want some quick, easy comfort food
Simple can also be nutritious. Veggies cook quickly.
Try sauteed onions with your fav veg in a pan, remove and quiclky saute your fav meat in the same pan. Meat can be chicken ground beef or turkey. return veg to pan and reheat. Grate your fav cheese on top and serve. Yum!
Had the urge for stuffed cabbage but didn't feel like all the work of parboiling cabbage, rolling etc. So experimenting-layered a deep casserole with cabbage (large shreds), layer of cooked rice, ground beef mixed w/chopped onions, another layer of cabbage. Poured lg can of tomato sauce that I mixed with brown sugar,lemon juice, worstershire, salt & pepper. Will slow bake at 275-300 for 1 1/2-2 hrs.
Location: Lots of sun and palm trees with occasional hurricane :)
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Originally Posted by yankeegirl313
Canned ravioli. LOL...
That's my kind of cooking!
LOLLLLL.... I'm making my specialty tonight. Whole Wheat spaghetti and wild alaska salmon steaks - preseasoned, individually packed,from Costco.
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but I'm not worried about timing, we'll be eating dinner late tonight. Also my crock pot's low heat setting seems quite high - so far everything has been done way before I thought it should be. I might even have to turn it to warm when I get home 6 and a half hours after he starts it.
