Does anyone know any good crock pot recipes?

There are some great recipes people posted. www.mencook2.com and www.mencook2.com/recipes.asp are really great. I mean there the same site what I am saying is I really appreciate a nice cooking site with original recipes. I hate when I go on other huge recipe sites and get overwhelmed. Just let me know what to cook tonight! Na wat I mean? Anyway, thanks for the great link and if I am in the market for any cookware Ill def give you a try!!!

If you do a handbone roast crockpot recipe remember to take the fat OUT at the end. I recommend using a baster and sucking it out at the top of the stew and putting it in the old broth cans you use. Probably just throw it away after.

O yea. I think men that cook should really try to start using crockpots to cook all meals. If meals that are cooked in crock pots arent fast or are too slow then you probably shouldnt be cooking. The point of a crock pot is fast preperation with long cook times. Prepare in the morning and then its finished by evening. Thats the beauty of men cooking with crock pots. This is why on your website, men cook too, err, I mean mencook2 you should really try to high light this. Crock pots are perfect for men that cook since we have no patience with slow prep with little reward. Who wants to follow an hour long recipe?

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Crock pot roast is awesome! And yes, you'll need some liquid - about 12 ounces for a 2 or 2.5 pound roast. Beer is best, though beef broth would also be good, and I've even used Dr Pepper successfully in the past. Definitely put the carrots and onions at the bottom of the pot, then the liquid, then the meat. If you add potatoes, put them in last - if you put them on the bottom, they'll absorb too much liquid and turn to mush. Carrots are tougher; they can take it. And season the meat before it goes in the pot. Even a packet of onion soup mix is good for that.

I found this that might be helpful.

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I did not know that Crock pot is a registered trademark of Rival. Interesting. Good luck with the great site.

I don't know how original this is, but this is ours for corned beef brisket.

Put a corned beef brisket in the crockpot with the seasoning packet. Add 2-3 wedged potatoes, skins on, some celery sticks or leafy tops, and 2 quartered red onions. And a spoonful of minced jarred garlic and 3-4 bay leaves and a small handful of whole peppercorns. Add a beer and about 6 cups of water. Cover and cook on high all day until it falls apart.

The leftovers are great for hash the next day. Just bake a couple potatoes wrapped in foil the day you're making the brisket, let cool, then put them in the fridge overnight. Cube them up the next day and fry with onions, garlic, and corned beef.

I make Chili in mine quite often.

Ground beef

2 cans of kidney beans

2cans of tomatoes

1T garlic minced

2T chili powder

1T Cumin

1C chicken stock or beef stock

Salt and pepper to taste

Mix all of this together in your crock pot and let cook on low for 6-8 hours.

One 3 pound rump roast.

Put the roast in the slow cooker, cover with beer. Add 2 sliced onions and salt and pepper. Let cook for at least 12 hours. It should just fall apart. Take the cooked beef and put on buns and enjoy. My Grandma used to do this for Birthday party's and such.

I like to simmer a hunk of meat [chuck is fine, anything cheap] for about 20 hours in beef broth with a bit of red wine [again, cheap is good, but wine is totally unnecessary]. If I feel like it, I dump in a large onion cut into chunks, and maybe run a couple of pieces of garlic through the garlic press. Sometimes I dump in chunks of potato and whatever veg are lying around in the fridge. Serve the meat over garlic toast, over mashed potatoes or just with vegetable. To mix things up, dump in a can of tomato paste.

Creamy Slow Cooker Potato Cheese Soup

INGREDIENTS (Nutrition)

1/4 cup butter

1/2 white onion, chopped

1/4 cup all-purpose flour

2 cups water

2 large carrots, diced

4 stalks celery, diced

1 tablespoon dried, minced garlic

salt and pepper to taste

1 cup milk

2 tablespoons chicken soup base

1 cup warm water

5 pounds russet potatoes, peeled and cubed

1 bay leaf

1 cup shredded Cheddar cheese

6 slices crisp cooked bacon, crumbled

DIRECTIONS

Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.

Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.

Cover, and cook 5 hours on High, or 8 hours on Low.

Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted

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