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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Crock**ette Recipes/Cooking/Tips
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    Crock**ette Recipes/Cooking/Tips

    Go to page << Previous Page  1, 2, 3
    Rainbow - Chef 536866
    Fri Oct 08, 2010 8:43 am
    Food.com Groupie
    What is the difference between Yankee and Southern style? The Jiffy box mix is sooo easy to use that I do use that. The crockpot puts a nice little crust on the sides, which I really like. I'm planning on making some more of the cornbread with kernels and basil in it. It came out very well last time. I put a couple of tablespoons of canned corn in the Jiffy mix.
    Red Apple Guy
    Fri Oct 08, 2010 9:06 am
    Forum Host
    "Yankee" cornbread is a sweet cornbread.
    "Southern" cornbread has no sugar but a fair amount of fat (oil or bacon grease).
    These are my definitions, your mileage may vary.
    Red
    Rainbow - Chef 536866
    Fri Oct 08, 2010 12:49 pm
    Food.com Groupie
    Ohhh! Well, then, I'm used to the more Southern style, my mom having been born in Missouri. The Southern style then would be called 'savory' while Yankee sweet. The Yankee style, then, is the kind that is more like cake? And Southern is more course?
    Red Apple Guy
    Fri Oct 08, 2010 2:08 pm
    Forum Host
    Probably. Not to mention greasy....and delicious.
    Rainbow - Chef 536866
    Fri Oct 08, 2010 6:00 pm
    Food.com Groupie
    I made some today, in my 1.5 quart. It came out the best ever. I added the corn kernels, which added a bit of moisture, and some basil. I use parchment paper on the bottom so it won't stick, and I grease the parchment paper and about 4 inches up the sides. I left it on high with the lid closed for about 1 1/2 hours, and when I stuck the fork in to test it the fork came out that it was half done. Well, I decided to let the steam out and put a toothpick in the side, and left it like that for about 15 minutes, when I got scared that it might dry out too much. I tested it and it was almost done. About 15 more minutes and it was just right. Just have to remember that the top is not going to brown, so can't tell that way about doneness, but more from the insert-toothpick test.

    I gave half of it away to someone who likes it, and am going to make some more tomorrow! Any ideas for new variation instead of basil?
    Red Apple Guy
    Fri Oct 08, 2010 10:18 pm
    Forum Host
    There are a lot of recipes for adding whole corn, green chiles, and cheese which you're likely familar with. Search Mexican cornbread.
    Rainbow - Chef 536866
    Fri Oct 08, 2010 10:31 pm
    Food.com Groupie
    okay. Well, I'm lactose intolerant, so no milk or cheese. And I can't have a lot of spicey stuff, so no chilis. Mexicans like their cheese and chilies. But I'll search around. I might end up with something like blueberries and cinnamon, too. Why discriminate? hehe

    I'm getting a visual, though. Not sure if it is a memory or what,, of some red little thingies in it.
    Red Apple Guy
    Sat Oct 09, 2010 11:01 am
    Forum Host
    Rainbow - Chef 536866
    Sat Oct 09, 2010 11:22 am
    Food.com Groupie
    Well, now,, reading all of those tantalizing things - I had to put a bib on cuz my mouth is watering so much! hehe
    kathy8185
    Thu Nov 11, 2010 11:35 pm
    Newbie "Fry Cook" Poster
    I love cooking in a crock pot especially around the holidays. It makes it so easy and by the end of the day I have a great meal.

    In this weather I love to make crock pot chili recipes. These are some of my favorites.

    http://www.chili-everyway.com/crock-pot-chili-recipes.html[/url]
    Red Apple Guy
    Fri Nov 12, 2010 9:54 am
    Forum Host
    Hey Kathy
    Some good-lookin recipes there and they cover a lot of ground - from Texas Red to Yankee chili. Good stuff.

    RAG
    duonyte
    Sat Aug 03, 2013 12:49 pm
    Forum Host
    This is for the Little Dipper, and I'm sure would be good for the Crockette if doubled, Black Bean and Goat Cheese Dip (Slow Cooker)
    Red Apple Guy
    Sat Aug 03, 2013 1:59 pm
    Forum Host
    That looks great.
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