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  1. #221
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    Californication  (27-09-2015)

  3. #222
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    Thanks Louise. Sounds yummy! Will give it a go during the week.

  4. #223
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    ImageUploadedByThe Bub Hub1443348457.820647.jpg
    Well ladies and gents! Ding ding ding!! We have a winner! It was delish and so tender the bones were falling out as I tried to get the racks out of the slow cooker!

    Recipe for Sweet and a lil smokey BBQ ribs.

    I used 2 racks of American ribs which was about 1kg. I washed the meat and cut each in half to fit in SC.

    I mixed
    Half cup smokey BBQ sauce
    Quarter cup of light brown sugar
    Quarter cup of Worcestershire sauce
    Quarter cup of apple cider vinegar
    Quarter cup of honey
    Half tsp of smoked paprika
    A couple of grinds of cracked pepper
    One tbsp sweet chili sauce
    Half tsp of all purpose seasoning- seasoned salt

    Mixed all and bathed meat for a minute or two in sauce. Placed in sc and poured sauce over. Basted once after a couple of hours. After 4 hours I moved ribs so that the side that had been resting in the sauce was now up and the side that was up gets to cook in sauce. 5-6 hours on low and you're done. I'd say they were prob ready at 5 but I left it longer as I wasn't ready to eat yet.

    This will definitely be eaten in this house again.

  5. The Following 7 Users Say Thank You to HeavenBlue For This Useful Post:

    babyno1onboard  (27-09-2015),Butterflybabe  (28-09-2015),Chiefsgirl  (28-09-2015),HappyBovinexx  (27-09-2015),New Hope  (27-09-2015),Sairz  (28-09-2015),wobbleyhorse  (28-09-2015)

  6. #224
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    Quote Originally Posted by HeavenBlue View Post
    Are you using cream of mushroom soup and low salt French onion soup mix for the lamb obsession? If find these options give you the best result.
    I got the cream of mushroom soup, but I could only find the home brand french onion soup mix. It's probably salty as heck!

    Should I try and source the low salt version? I'll probably cook this one tomorrow or Wednesday, so there's still time.

  7. #225
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    Trying to decide if I should do cookie and cream fudge or lamb or beef roast.

  8. #226
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    Cookie and cream fudge

  9. #227
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    Quote Originally Posted by Mod-Degrassi View Post
    I got the cream of mushroom soup, but I could only find the home brand french onion soup mix. It's probably salty as heck!

    Should I try and source the low salt version? I'll probably cook this one tomorrow or Wednesday, so there's still time.
    You can use the regular French onion soup but only use half the pack. Just FYI, the cream of mushroom soup makes the dish very rich and we didn't like it like it. Cream of chicken gives a much better flavor.

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    Mod-Degrassi  (28-09-2015)

  11. #228
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    Quote Originally Posted by gingermillie View Post
    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?
    If the mixture is really runny you can use the tea towel for the whole time. I sometimes check with a cpl of hours to go and use it then if I think it's too runny.

  12. #229
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    Porcupines today.... If my mince ever defrosts!!

  13. #230
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    I went with the beef roast with a whole bag of potatoes as the were starting to turn. I thought I would cook the lot up.

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    HeavenBlue  (28-09-2015)


 

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