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  1. #51
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    Im making slow cooked corned beef tonight, my other favourites are Beef Goulash and Chicken chassuer. DH loves chicken curry.

    Sent from my GT-I9505 using The Bub Hub mobile app

  2. #52
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    Quote Originally Posted by IndigoJ View Post
    Subbing

    I just cooked beef strogg. It was so good.
    1kg beef
    1 onion
    2 cloves garlic
    200g mushrooms
    2 cups of beef stock
    1tbs tomato paste

    Add all ingredients, put on high for 4-5hrs, or low for 6-7hrs.

    Just before serving add 1/2cup sour cream
    1tbs dijon mustard
    2tsp cornflour, heat through then serve.

    Cook times are an estimate. I put it on high for 6hrs, but I'd say it would be in on low for a long time.
    Sounds delicious! Do the kids like it? Things I think are great often the kids just pick at.

  3. #53
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    Quote Originally Posted by Clarabelle View Post
    Sounds delicious! Do the kids like it? Things I think are great often the kids just pick at.
    Ds1 (5yo) is a fussy eater. I chopped the mushrooms really fine to hide them (I don't like them either). He ate a bowl full. Next time im going to add a bit less sick to make it thicker. We had it in mashed potato

  4. #54
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    Quote Originally Posted by Purple Lily View Post
    I'm so making that this week! Can I just ask though..what brand chilli con carne sachets do you use?
    Just use a teaspoon each of ground coriander, cumin and chili (depending on how hot you like it) powder and it has the same effect. Obviously it won't contain any thickening agent so you may need to add some corn powder or turn it onto high for the last hr to boil off any extra moisture.

  5. The Following User Says Thank You to grumpybump For This Useful Post:

    Purple Lily  (03-03-2014)

  6. #55
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    Subbing

  7. #56
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    You can also make chicken stock in the SC (or any stock I imagine) if you do a roast chook, chuck the carcass in the slow cooker fill about 3/4 with water, add a glug of apple cider vinegar and a few bits and bobs of veg (an onion a carrot etc) and cook it on low over night or all day, strain and portion out in 1 cup lots and freeze.

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    cantwait1  (06-03-2014),Mmumm  (03-03-2014)

  9. #57
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    Quote Originally Posted by Purple Lily View Post
    I'm so making that this week! Can I just ask though..what brand chilli con carne sachets do you use?
    I've been using the Continental chilli con carne recipe base. Old El Paso make a chilli seasoning sachet too if you can't find the Continental.

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    Purple Lily  (03-03-2014)

  11. #58
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    Subbing. I'm doing veg & bacon soup for dinner tonight but I really need to start using it more often

    Sent from my HTC Desire X using The Bub Hub mobile app

  12. #59
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    Quote Originally Posted by IndigoJ View Post
    I did a chicken and rice dish tonight.

    2 chicken breasts
    1 onion
    1 tin of cream of chicken soup
    1tbs wholegrain mustard
    1 tin of corn, drained
    2 cups of parboiled rice, cooked (I used parboiled rice so it didn't go gluggy).
    1 cup grated cheese.

    I put chicken, soup, mustard, onion in the slow cooker.
    Low 7-8hrs
    High 4-5hrs.

    Just before serving add corn, cooked rice and cheese. Heat through. Serve.

    Ds1 loved it.
    I am really crap at cooking in the SC, but this sounds yum & looks easy.

  13. #60
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    I'm going to do apricot chicken next Monday

    Going to try more of these as well


 

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