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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / OMG! This is soooo good!
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    OMG! This is soooo good!

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    Rainbow - Chef 536866
    Sun Sep 12, 2010 8:31 pm Groupie
    I started the "OMG! Something went very wrong!" thread and I enjoy that.
    I figure that I would like a 'something went much better than I expected' to balance that out.

    I'm going to start it with that I just did a slow cooker chicken cacciatore and it is WOW! I like chicken cacciatore anyway, and have had it out and have made it on the stove many times. This time I started it on the stove top, browning the chicken pieces, and then when I had that transferred to the crockpot I heated up the tomato sauce on the stovetop and then put that in the crockpot on top of the now hot pot and chicken. Then I sauteed the garlic and onion on the stove top and added that. I took the advice of the 'about slow cooking' article and added the herbs and mushrooms later. I started the slow cooker on high until the sauce started to boil and then turned it down to low and let it simmer for a few hours more. It simmered very nicely, much better than on my stove top. I made the noodles separately on the stove top when the cacciatore was all done, cuz it only takes a few minutes.

    I honestly think it's the best I've ever had! It doesn't matter exactly which recipe you use - it's the slow cooking/simmering that makes the difference here.
    Red Apple Guy
    Mon Sep 13, 2010 10:07 am
    Forum Host
    I like it! You are using the crock pot for much more than a "dump the ingredients in and go to work" tool.
    My reaction to my first chicken caccitore in a crock pot was Wow also.
    Rainbow - Chef 536866
    Mon Sep 13, 2010 12:58 pm Groupie
    Yes, I think to only use it for a 'dump the ingredients in and go to work' use is to waaaayyyy underutilize it. I'm using it as a method similarly to grilling, baking, boiling, to create a good dish, more than good if I can. This was a combination of sautee, slow cook, and boil. haha I'm having some for lunch now. Lemme see how it tastes the next day.

    hmmm,, welll,, the meat is even better for simmering it some more in the sauce this morning, the sauce is great, but the seasonings have melded together and lost their distinction. I'm going to add some more seasoning when I warm it up again. .

    Okay, I'd like to know what dish, shall we stay with slow cooking? What dish, one at a time,, has sooooo impressed you that it has become a very special favorite that you thought would be okay but really wowed you?

    hmmm I'm still eating this, and realllly enjoying each scrumptious mouthful. Very rewarding project this was!
    Rainbow - Chef 536866
    Sun Sep 19, 2010 6:50 pm Groupie


    I just tasted it! I made a small loaf of broccoli bread in an oval slow cooker. I put it on high, and I used a toothpick to keep the lid slightly ajar to let steam out. It came out GREAT! WOWEEEE!
    Red Apple Guy
    Sun Sep 19, 2010 7:36 pm
    Forum Host
    Way to go! Got pictures?
    Rainbow - Chef 536866
    Sun Sep 19, 2010 7:44 pm Groupie
    no pics. I'm going to have to get a digital camera! or some film for my old Canon.

    I made just about a 6' loaf that just fit into my 3 quart oval pot. I put it on high for 2 hours, and the bottom and ends were a nice brown, while the middle was just about done. I'd be afraid to try to make a bigger one in a bigger pot, since I don't know how the heat runs in those. I figured that the sides of this oval one are only about 7" apart so the heat would reach the center okay.

    Is it cheating if I used refrigerated ready made pizza dough?

    I love broccoli bread and spinach bread, and this saves me sooooo much money!
    Red Apple Guy
    Sun Sep 19, 2010 10:44 pm
    Forum Host
    Yes, it's cheating and I cheat only on weekdays and weekends. icon_lol.gif
    Sat Sep 25, 2010 9:40 am Groupie
    Rainbow, what is broccoli bread? I just bought a huge bag of fresh broccoli-on sale and I need to find something to do with it.
    Rainbow - Chef 536866
    Sat Sep 25, 2010 9:57 am Groupie
    Lucky you! I love broccoli! We might be able to think of a few great things to do with it, if you tell me, generally, what types of things you like.

    Broccoli bread is an Italian thing. You make a yeast dough (or buy one ready made like I did). You take some thin sliced small pepperoni, a bit of garlic, the florets from the broccoli (I save the other parts and use them for something else), and a cheese like mozzarella or ricotta (I can't have milk products though). Sautee the filling items, except for the cheese, in a bit of olive oil (I add a bit of margarine to get that flavor). Roll some of the dough out to the size you want plus enough to overlap the edges (using a mix of corn meal and flour to prevent sticking), and put the sauteed fillings in the center, pepperoni first (not too much, leave a bit of space between each slice), slices of cheese, and then broccoli. The garlic is mixed in. Then fold the sides up and over and seal the edges with either egg, or just water, and then fold the ends up, sealing the edges. Then place it on the oven dish with seams down. Make a couple of little slits on top for steam to escape, and bake till it's done.

    I'll be posting this recipe for a 3 quart crockpot later.

    Broccoli is also a good piza topping; good for that plate with fresh veggies and dip for gatherings along with celery and tomatoes. I just love plain steamed broccoli with margarine on it as a veggie with supper.
    Red Apple Guy
    Sat Sep 25, 2010 10:45 am
    Forum Host
    I'm offishually hungry now.
    Rainbow - Chef 536866
    Sat Sep 25, 2010 11:24 am Groupie

    oh, and some people, rather than put the filling in the center and wrap it, they put the filling and then roll it like a jelly roll, which works with the larger loaves.
    Sat Sep 25, 2010 11:37 am Groupie
    Wow! that bread sounds fantastic. I'm going to put something in the bread machine dough cycle ASAP. I think I have everything else in the fridge.

    I do more casseroles than anything else. It's too hard for DH to pick stuff out so he ends up eating the vegie's. but son and I love broccoli. It's still too hot here for soup, but broccoli and cheddar soup will get eaten-if it has enough chees.

    I'll let you know how my bread turns out. Although I'm interested to see the crockpot recipe. Never made bread in mine.
    Rainbow - Chef 536866
    Sat Sep 25, 2010 11:52 am Groupie
    I notice that there are some recipes for a kind of broccoli bread that use Jiffy corn bread mix. I've never had that, but it looks interesting. Could probably do that in a crockpot too. I use a crockpot when I'm doing just a small thing that needs baking, cuz I can't see using my large stove oven for that.

    oh, broccoli is great in Asian style cooking too! Like stir fry stuff.

    If you use an oven, my directions say to heat it to 350 F. I find that the crockpot can handle that temperature alright, being just a tad below it takes a bit longer. If you use a crockpot, then when you put the bread in, let the pot heat up till you see steam on the lid, and then insert a toothpick to keep the lid slightly ajar for the rest of the time because you want the baking to dry it out to form a crust and it won't if you keep the lid tight. Don't worry, with the newer ones you won't lose too much heat.
    Sat Sep 25, 2010 1:07 pm Groupie
    I'm making this right now! DS is going to an outdoor concert tonight and I thought this would be perfect. I wonder what would happen if I sliced it into rolls before baking? It might be better finger food for a group that way. I could make little calzone type things, but that sounds like way too much work.
    Rainbow - Chef 536866
    Sat Sep 25, 2010 1:15 pm Groupie
    Actually, that's going to be my next experiment. hehe Calzones! So I think that's a great idea! I wouldn't; cut it into rolls, and it is a bit more work, but making it into turnovers instead of one big loaf would be better at an outdoor concert! Sooo, instead of laying out the bread dough into one big rectangle, you would make more smaller square layouts of dough, fill one side and then fold over into a triangle and seal it. Then kind of roll over the edges so they won't split open,, and prick the tops so the steam can come out and bake them.
    Calzones usually have more of a thick sauce with the filling, but you could put more cheese? What kind of cheese are you using?
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