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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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    lazyme
    Mon Jul 30, 2012 12:34 am
    Forum Host
    PanNan wrote:


    For this challenge, I adapted Braised Red Cabbage (Choux Rouges Brais�s) #232732 by Bayhill and posted Crockpot Braised Red Cabbage #484550. I added an apple, a bay leaf and some chicken stock. I also replaced the vinegar with the same amount of fresh lemon juice. When I made it I served it with sliced sausage (you can see it in the photo) to make it a meal with some french bread.



    Really colorful - especially with your lemon banner. icon_lol.gif

    Thanks!
    Lavender Lynn
    Mon Jul 30, 2012 12:08 pm
    Food.com Groupie



    I will be doing this challenge for my team. I will be using 5 Hour Beef Stew #331819 by Lauralie41.
    lazyme
    Mon Jul 30, 2012 12:32 pm
    Forum Host
    Lavender Lynn wrote:



    I will be doing this challenge for my team. I will be using 5 Hour Beef Stew #331819 by Lauralie41.


    Thanks Lynn. I'll get that noted.
    Elmotoo
    Mon Jul 30, 2012 12:41 pm
    Forum Host


    i will be doing this. a question, tho...just to be clear...it says -

    Prepare the recipe and post your review and photos (if any were taken) as usual to the recipe.

    as i read it, we choose a recipe, adapt it, make the adapted recipe & submit the adapted recipe to the site. we can't review our own recipes. are we supposed to make the original as well & review that so now we're cooking 2 recipes for this challenge?

    thanks!

    eta i will be adapting Tarragon Chicken #479544 by Chocolatl. icon_biggrin.gif
    Bayhill
    Mon Jul 30, 2012 2:29 pm
    Food.com Groupie


    For Bistro Babes, I adapted Roast Pork Loin With Creamy Dijon Sauce #437150 by IngridH, for use in the crock pot. I posted the adapted recipe, Crock Pot Roast Pork Loin With Creamy Dijon Sauce #484635 showing the changes that I made. I added additional cooking liquid, and I used creme fraiche instead of sour cream as it is more heat stable and less likely to curdle when added to hot liquid. It was fall apart tender and delicious. I couldn't get a good photo of the finished recipe as none of them turned out good.
    lazyme
    Mon Jul 30, 2012 2:36 pm
    Forum Host
    Elmotoo wrote:


    i will be doing this. a question, tho...just to be clear...it says -

    Prepare the recipe and post your review and photos (if any were taken) as usual to the recipe.

    as i read it, we choose a recipe, adapt it, make the adapted recipe & submit the adapted recipe to the site. we can't review our own recipes. are we supposed to make the original as well & review that so now we're cooking 2 recipes for this challenge?

    thanks!

    eta i will be adapting Tarragon Chicken #479544 by Chocolatl. icon_biggrin.gif


    Hi Bethie wave.gif
    No, you don't make the original recipe - just your new adapted one. The wording of that phrase should have been more clear. icon_wink.gif
    lazyme
    Mon Jul 30, 2012 2:38 pm
    Forum Host
    Bayhill wrote:


    For Bistro Babes, I adapted Roast Pork Loin With Creamy Dijon Sauce #437150 by IngridH, for use in the crock pot. I posted the adapted recipe, Crock Pot Roast Pork Loin With Creamy Dijon Sauce #484635 showing the changes that I made. I added additional cooking liquid, and I used creme fraiche instead of sour cream as it is more heat stable and less likely to curdle when added to hot liquid. It was fall apart tender and delicious. I couldn't get a good photo of the finished recipe as none of them turned out good.


    Sounds great, Bayhill. Merci.
    Elmotoo
    Mon Jul 30, 2012 2:42 pm
    Forum Host
    lazyme wrote:
    Elmotoo wrote:


    i will be doing this. a question, tho...just to be clear...it says -

    Prepare the recipe and post your review and photos (if any were taken) as usual to the recipe.

    as i read it, we choose a recipe, adapt it, make the adapted recipe & submit the adapted recipe to the site. we can't review our own recipes. are we supposed to make the original as well & review that so now we're cooking 2 recipes for this challenge?

    thanks!

    eta i will be adapting Tarragon Chicken #479544 by Chocolatl. icon_biggrin.gif


    Hi Bethie wave.gif
    No, you don't make the original recipe - just your new adapted one. The wording of that phrase should have been more clear. icon_wink.gif


    are we unofficially reviewing the recipe in our post then? yumyum icon_smile.gif
    lazyme
    Mon Jul 30, 2012 3:22 pm
    Forum Host
    Elmotoo wrote:
    lazyme wrote:
    Elmotoo wrote:


    i will be doing this. a question, tho...just to be clear...it says -

    Prepare the recipe and post your review and photos (if any were taken) as usual to the recipe.

    as i read it, we choose a recipe, adapt it, make the adapted recipe & submit the adapted recipe to the site. we can't review our own recipes. are we supposed to make the original as well & review that so now we're cooking 2 recipes for this challenge?

    thanks!

    eta i will be adapting Tarragon Chicken #479544 by Chocolatl. icon_biggrin.gif


    Hi Bethie wave.gif
    No, you don't make the original recipe - just your new adapted one. The wording of that phrase should have been more clear. icon_wink.gif


    are we unofficially reviewing the recipe in our post then? yumyum icon_smile.gif


    Sure. Looks like most people are adding their 'review' in their intro to the recipe. A nice heads-up for anyone looking at it. icon_wink.gif
    Ma Field
    Mon Jul 30, 2012 4:46 pm
    Food.com Groupie


    Hey there, Ma Field here for the Honeys:

    I adapted Beef Burgundy from Dreamer In Ontario to become my Crockpot Beef Burgundy

    I'm with Dreamer, the wine makes it so use the good stuff. I added a little more garlic and herbs as is normal for me. This is a yummy one and I higly recommend some mashed potatoes to slide under for a comfort food blast.
    lazyme
    Mon Jul 30, 2012 4:55 pm
    Forum Host
    Ma Field wrote:


    Hey there, Ma Field here for the Honeys:

    I adapted Beef Burgundy from Dreamer In Ontario to become my Crockpot Beef Burgundy

    I'm with Dreamer, the wine makes it so use the good stuff. I added a little more garlic and herbs as is normal for me. This is a yummy one and I higly recommend some mashed potatoes to slide under for a comfort food blast.


    Sounds great! Merci.
    HokiesMom
    Mon Jul 30, 2012 6:51 pm
    Food.com Groupie



    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
    lazyme
    Mon Jul 30, 2012 7:14 pm
    Forum Host
    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


    Woohoo! He's almost here!! Save that memory card to greet the new little man!! icon_biggrin.gif Thanks for reporting your completion too.
    HokiesMom
    Mon Jul 30, 2012 9:25 pm
    Food.com Groupie
    I told the team that I could not wait to post photos of what my DD has been cooking for 9 months!! icon_lol.gif

    I'll be sure to share photos (probably so many you'll be tired of me!)
    lazyme
    Mon Jul 30, 2012 9:39 pm
    Forum Host
    HokiesMom wrote:
    I told the team that I could not wait to post photos of what my DD has been cooking for 9 months!! icon_lol.gif

    I'll be sure to share photos (probably so many you'll be tired of me!)


    Too cute! icon_lol.gif And.....there can never be enuff pics of a wee new little one. icon_wink.gif
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