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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / ZWT 8 ~ A French Love Affair Challenge
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    ZWT 8 ~ A French Love Affair Challenge

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    smellyvegetarian
    Mon Jul 30, 2012 10:54 pm
    Food.com Groupie


    For this challenge I have adapted Maryland Jim's Cream of Vegetable Soup, making the following minor adjustments:

    * I doubled the original recipe to feed my hungry crew.
    * I specified which vegetables I used
    * I posted the recipe using thyme instead of dill, simply because that is what
    we chose.

    The new recipe is Slow Cooker Creamy Vegetable Soup #484655.

    Sorry no photo, it was quite late when we got around to dinner and the natives were quite restless!
    HokiesMom
    Mon Jul 30, 2012 11:12 pm
    Food.com Groupie
    HokiesMom wrote:



    I have completed the challenge for the team by converting Bayhill's recipe for Glazed Carrots (Carottes Vichy), #232735 and changing it for use in a slow cooker to Crock Pot Glazed Carrots #484650.

    Sorry for no photo - DD has been in labor off and for the last day. We are hoping labor will stay so I can meet this little grandson. Busy running around and waiting! icon_lol.gif


    Sorry forgot to tell you what I did differently... (blame it on baby on the brain!)

    -- swapped in brown sugar for the granulated and bumped up the amount
    -- added some water so I'd have enough liquid
    -- added some cinnamon as we love that in glazed carrots and omitted the mint
    -- of course adjusted cooking times to fit into the slow cooker process.

    Bayhill has a great recipe for a stovetop recipe but when space is needed the slow cooker can work just as well. icon_smile.gif
    lazyme
    Mon Jul 30, 2012 11:36 pm
    Forum Host
    smellyvegetarian wrote:


    For this challenge I have adapted Maryland Jim's Cream of Vegetable Soup, making the following minor adjustments:

    * I doubled the original recipe to feed my hungry crew.
    * I specified which vegetables I used
    * I posted the recipe using thyme instead of dill, simply because that is what
    we chose.

    The new recipe is Slow Cooker Creamy Vegetable Soup #484655.

    Sorry no photo, it was quite late when we got around to dinner and the natives were quite restless!


    Sounds good. Thanks for reporting your completion.
    lazyme
    Mon Jul 30, 2012 11:38 pm
    Forum Host
    HokiesMom wrote:
    HokiesMom wrote:



    I have completed the challenge for the team by converting Bayhill's recipe for Glazed Carrots (Carottes Vichy), #232735 and changing it for use in a slow cooker to Crock Pot Glazed Carrots #484650.

    Sorry for no photo - DD has been in labor off and for the last day. We are hoping labor will stay so I can meet this little grandson. Busy running around and waiting! icon_lol.gif


    Sorry forgot to tell you what I did differently... (blame it on baby on the brain!)

    -- swapped in brown sugar for the granulated and bumped up the amount
    -- added some water so I'd have enough liquid
    -- added some cinnamon as we love that in glazed carrots and omitted the mint
    -- of course adjusted cooking times to fit into the slow cooker process.

    Bayhill has a great recipe for a stovetop recipe but when space is needed the slow cooker can work just as well. icon_smile.gif


    Surprised to see you again. I was hoping that we'd see baby pics when I saw your name. icon_lol.gif Thanks for the additions, Mel. Go back to pacing now, grandma. icon_lol.gif
    Lavender Lynn
    Mon Jul 30, 2012 11:45 pm
    Food.com Groupie



    The original recipe I used was 5 Hour Beef Stew #331819 by lauralie41. My new recipe is Crockpot 5 Hour Beef Stew #484657.

    I left the ingredients the same. I just reduced the liquid.
    Undrained peas became drained peas.
    Undrained mushrooms became drained mushrooms.
    1/2 C Burgundy wine became 1/4 C Burgundy wine.

    I cooked it for approx 5 hours on high in the crockpot the same time it would have cooked in the oven.



    Last edited by Lavender Lynn on Tue Jul 31, 2012 2:18 am, edited 1 time in total
    lazyme
    Mon Jul 30, 2012 11:52 pm
    Forum Host
    Lavender Lynn wrote:



    The original recipe I used was 5 Hour Beef Stew #331819 by lauralie41. My new recipe is Crockpot 5 Hour Beef Stew #484657.

    I left the ingredients the same. I just reduced the liquid.
    Undrained peas became drained peas.
    Undrained mushrooms became drained mushrooms.
    1/2 C Burgundy wine became 1/4 C Burgundy wine.

    I cooked it for approx 5 hours on high in the crockpot the same time it would have cooked in the oven.

    My DH has a new camera and so far he is the only one who knows how to use it and he isn't home yet tonight.


    Sounds good Lynn. Good luck with that new camera. I still don't know how to work my old one. icon_rolleyes.gif icon_lol.gif
    Charlotte J
    Tue Jul 31, 2012 2:03 am
    Food.com Groupie
    For Bistro Babes

    I took By Bayhill's Glazed Carrots (Carottes Vichy) #232735 came up with Glazed Carrots #484665

    In the adapted recipe I did not use water. The butter was added to the bottom of a crock pot, followed by the carrots, sugar and salt. With the option of mint or parsley as garnish. Cooked on low for 4 hours
    Lavender Lynn
    Tue Jul 31, 2012 2:22 am
    Food.com Groupie
    lazyme wrote:
    Lavender Lynn wrote:



    The original recipe I used was 5 Hour Beef Stew #331819 by lauralie41. My new recipe is Crockpot 5 Hour Beef Stew #484657.

    I left the ingredients the same. I just reduced the liquid.
    Undrained peas became drained peas.
    Undrained mushrooms became drained mushrooms.
    1/2 C Burgundy wine became 1/4 C Burgundy wine.

    I cooked it for approx 5 hours on high in the crockpot the same time it would have cooked in the oven.

    My DH has a new camera and so far he is the only one who knows how to use it ...guess he'll just have to do the honors...


    Sounds good Lynn. Good luck with that new camera. I still don't know how to work my old one. icon_rolleyes.gif icon_lol.gif


    Only old one here she knows how to work is me. icon_wink.gif ~P.
    lazyme
    Tue Jul 31, 2012 11:29 am
    Forum Host
    Charlotte J wrote:
    For Bistro Babes

    I took By Bayhill's Glazed Carrots (Carottes Vichy) #232735 came up with Glazed Carrots #484665

    In the adapted recipe I did not use water. The butter was added to the bottom of a crock pot, followed by the carrots, sugar and salt. With the option of mint or parsley as garnish. Cooked on low for 4 hours


    Thanks Charlotte. Sounds good.
    lazyme
    Tue Jul 31, 2012 11:31 am
    Forum Host
    Lavender Lynn wrote:
    lazyme wrote:
    Lavender Lynn wrote:



    The original recipe I used was 5 Hour Beef Stew #331819 by lauralie41. My new recipe is Crockpot 5 Hour Beef Stew #484657.

    I left the ingredients the same. I just reduced the liquid.
    Undrained peas became drained peas.
    Undrained mushrooms became drained mushrooms.
    1/2 C Burgundy wine became 1/4 C Burgundy wine.

    I cooked it for approx 5 hours on high in the crockpot the same time it would have cooked in the oven.

    My DH has a new camera and so far he is the only one who knows how to use it ...guess he'll just have to do the honors...


    Sounds good Lynn. Good luck with that new camera. I still don't know how to work my old one. icon_rolleyes.gif icon_lol.gif


    Only old one here she knows how to work is me. icon_wink.gif ~P.


    Nice one Peter. Like the photo too. icon_lol.gif
    Elmotoo
    Tue Jul 31, 2012 12:30 pm
    Forum Host
    Crock Pot Tarragon Chicken is Waiting Approval to be Made Public
    icon_wink.gif
    Elmotoo
    Tue Jul 31, 2012 8:52 pm
    Forum Host


    Well...for Chefs Gone Wild! I tried altering Chocolatl's Tarragon Chicken #479544 icon_arrow.gif Crock Pot Tarragon Chicken #484695.

    **i increased the amount of flour as I needed to complete recipe
    **I increased seasonings corresponding to increased flour
    **I changed the frying chickens to thighs because thighs will be uniform in size & do well with long cooking.
    **I removed the skin but not necessarily the bone
    **I did NOT cut back on the liquid because I needed more flour
    **I changed margarine to butter **I made mushrooms optional icon_wink.gif
    **I added an extra garlic clove & minced vs. chopped them
    **I added another optional vegetable

    Well. It happened. The brand new crock pot gave off an odd odor but fortunately the flavor wasn't affected. The food looked AWFUL. The boneless thighs had nearly all disintegrated - it looked more like a sauce. BUT it was so tender & tasty!
    xo Bethie
    lazyme
    Tue Jul 31, 2012 8:58 pm
    Forum Host
    Elmotoo wrote:


    Well...for Chefs Gone Wild! I tried altering Chocolatl's Tarragon Chicken #479544 icon_arrow.gif Crock Pot Tarragon Chicken #484695.

    **i increased the amount of flour as I needed to complete recipe
    **I increased seasonings corresponding to increased flour
    **I changed the frying chickens to thighs because thighs will be uniform in size & do well with long cooking.
    **I removed the skin but not necessarily the bone
    **I did NOT cut back on the liquid because I needed more flour
    **I changed margarine to butter **I made mushrooms optional icon_wink.gif
    **I added an extra garlic clove & minced vs. chopped them
    **I added another optional vegetable

    Well. It happened. The brand new crock pot gave off an odd odor but fortunately the flavor wasn't affected. The food looked AWFUL. The boneless thighs had nearly all disintegrated - it looked more like a sauce. BUT it was so tender & tasty!
    xo Bethie


    Bethie - so sorry you had a little trouble with this one. But sounds like it tasted great. Hope you told the family it was more of a stroganoff dish. icon_wink.gif
    Elmotoo
    Tue Jul 31, 2012 9:50 pm
    Forum Host
    lazyme wrote:
    Elmotoo wrote:


    Well...for Chefs Gone Wild! I tried altering Chocolatl's Tarragon Chicken #479544 icon_arrow.gif Crock Pot Tarragon Chicken #484695.

    **i increased the amount of flour as I needed to complete recipe
    **I increased seasonings corresponding to increased flour
    **I changed the frying chickens to thighs because thighs will be uniform in size & do well with long cooking.
    **I removed the skin but not necessarily the bone
    **I did NOT cut back on the liquid because I needed more flour
    **I changed margarine to butter **I made mushrooms optional icon_wink.gif
    **I added an extra garlic clove & minced vs. chopped them
    **I added another optional vegetable

    Well. It happened. The brand new crock pot gave off an odd odor but fortunately the flavor wasn't affected. The food looked AWFUL. The boneless thighs had nearly all disintegrated - it looked more like a sauce. BUT it was so tender & tasty!
    xo Bethie


    Bethie - so sorry you had a little trouble with this one. But sounds like it tasted great. Hope you told the family it was more of a stroganoff dish. icon_wink.gif


    As it turned out, it would have been nice over polenta. icon_wink.gif
    lazyme
    Tue Jul 31, 2012 10:03 pm
    Forum Host
    Elmotoo wrote:
    lazyme wrote:
    Elmotoo wrote:


    Well...for Chefs Gone Wild! I tried altering Chocolatl's Tarragon Chicken #479544 icon_arrow.gif Crock Pot Tarragon Chicken #484695.

    **i increased the amount of flour as I needed to complete recipe
    **I increased seasonings corresponding to increased flour
    **I changed the frying chickens to thighs because thighs will be uniform in size & do well with long cooking.
    **I removed the skin but not necessarily the bone
    **I did NOT cut back on the liquid because I needed more flour
    **I changed margarine to butter **I made mushrooms optional icon_wink.gif
    **I added an extra garlic clove & minced vs. chopped them
    **I added another optional vegetable

    Well. It happened. The brand new crock pot gave off an odd odor but fortunately the flavor wasn't affected. The food looked AWFUL. The boneless thighs had nearly all disintegrated - it looked more like a sauce. BUT it was so tender & tasty!
    xo Bethie


    Bethie - so sorry you had a little trouble with this one. But sounds like it tasted great. Hope you told the family it was more of a stroganoff dish. icon_wink.gif


    As it turned out, it would have been nice over polenta. icon_wink.gif


    That might be a nice thing to throw into your intro when you have a chance. icon_wink.gif
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