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  1. #201
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    Quote Originally Posted by Louise41 View Post
    Yum. Have you tried the chicken clacker?
    No, I haven't. Really haven't been using my slow cooker to the fullest but decided I need to as it saves so much time. Is it on the slow cooker central website?

  2. #202
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    Quote Originally Posted by HeavenBlue View Post
    It's from the SCC site Attachment 73875Attachment 73876Attachment 73877

    I have given it a couple of stirs as its cooking onto the sides of the SC bowl. Maybe this one is for the weekend when you are in and out of the house? I'm not sure I would leave this one unattended all day unless I doubled the recipe and there was more in the bowl.
    Thanks!

    Maybe I cod prepare it on the weekend and freeze the made up pies to cook/reheat during the week.

  3. #203
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    Quote Originally Posted by Mod-Degrassi View Post
    Let us know how it turns out, it sounds great!
    ImageUploadedByThe Bub Hub1443001968.015573.jpgImageUploadedByThe Bub Hub1443001984.305410.jpg

    The official opinions are in! It was a beautiful pie, the meat to die for but unfortunately as is, was very salty. I will definitely be trying this again with salt reduced products because other then that, it was one of the best pies I've ever had texture wise etc...
    Very easy too!

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    Chiefsgirl  (23-09-2015),Mod-Degrassi  (23-09-2015),New Hope  (23-09-2015),wobbleyhorse  (23-09-2015)

  5. #204
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    Oh I also did a soft drink cake in the crock pot for dessert. Surely you can't stuff up 2 ingredients but I'm trying to understand why it was ..... Awful. I don't understand why people like this. Can anyone enlighten me?

  6. #205
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    Quote Originally Posted by New Hope View Post
    No, I haven't. Really haven't been using my slow cooker to the fullest but decided I need to as it saves so much time. Is it on the slow cooker central website?
    Yes it is

  7. #206
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    Quote Originally Posted by HeavenBlue View Post
    I've done that one... It was nice but for some reason I expected a bit more... Ummmmph to the flavor?
    I thought same. So added more lemon second time

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  9. #207
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    Quote Originally Posted by gingermillie View Post
    Making this one today @Apple iPhart6 no pressure but better be delish 😜
    This was ok. We said it was not terrible not spectacular. I doubled the quantity and added heaps of veg and there was way too much liquid. Serial problem of mine with the slow cooker. Next time will add less liquid and thicken up more and I think it would be a more intense flavour which would be good.

  10. #208
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    Quote Originally Posted by gingermillie View Post
    This was ok. We said it was not terrible not spectacular. I doubled the quantity and added heaps of veg and there was way too much liquid. Serial problem of mine with the slow cooker. Next time will add less liquid and thicken up more and I think it would be a more intense flavour which would be good.
    I haven't tried this recipe but i find if you sear your meat by first dipping in flour and than remove the lid for the last hour. It often helps with extra fluid on dishes.

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  12. #209
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    I quite often put a tea towel under the lid to help with reducing liquid. Works a treat, but you need to use an old towel.

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  14. #210
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    Thanks for the tips - I turned it up to high and left the lid off for the last hour and added some cornflour and still too runny! Hadn't heard the tea towel trick before - do you do this for the whole cooking time?


 

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