Discussing Questions And Answers About Crock Pot Dog Food Recipes

Linda asks…

Crock Pot Chicken Stinks?

Hi,

I bought a crock pot, a few months ago, and every time I cook chicken in it, it smells just awful. I know I’m not fond of moist chicken aroma, but this is worse than anything I’ve smelled anyone else make. The other people in my place complain about the smell, too.

I cook for my dog, instead of using kibble, so I can’t really use spices or tiny pieces of garlic/onion, unless it’s made only for me.

I’ve tried only using a whole chicken, with and without organ meat, just legs/thighs and breast meat, and even only breast meat. Veggies vary, but some of the things I’ve tried: carrots, sweet potatoes, celery, green beans, tomatoes, etc. I tried adding chunks of garlic and onion (just made the smell worse, but figured it was worth a shot). I also added parsley, this most recent time. The only thing that seemed to help was adding brown rice to the pot, but I would like to be able to cook without rice. I thought maybe it was the added water (for the rice) that helped, but I tried adding water without the rice, and that didn’t help, at all.

I did follow a bbq chicken recipe, for myself, and that smelled kind of good, but it did still have some of that same smell, and other people, again, complained when I took it out of the fridge.

I’ve considered that maybe it’s just something wrong with the crock pot, but I’ve made beef and lamb in it, and those didn’t smell bad. I really need to be able to use chicken, because it’s the cheapest meat available.

Any help would be great. Thank you.
Thanks, everyone.

Mr. Turtle – I do want to try pork, but I don’t consider it to be very healthy, so I don’t want to be eating it too often. I’ve tried two different brands of chicken: Foster Farms and the grocery store’s own brand. These are the same brands that the other people in my place use, and their meals don’t smell like this.

ROBIN – I’ve only had the crock pot for a few months. It seems to heat up well, but I can’t be sure, I guess. I do wonder if the chicken is spoiling, somehow, but the bbq chicken didn’t make me sick. I’ve been wanting to make my own broth/stock, too, but can’t until I get this resolved :(

Diane B – I do make sure to buy the chickens that are way in the back of the shelf, because I don’t want spoiled meat. I then defrost it in the fridge, for 1-2 days. I guess I will have to call, and see if I can return it, or get a replacement. Thank you, for the links :)

Jimmy answers:

I also have no suggestions unless perhaps there’s some problem with the slow cooker’s mechanisms so that when cooking certain shapes or sizes/amounts of meats or other food the amount of heat that gets turned on, or when, may activate some electrical problem, or activate something previously burned onto or into the electrical parts or the crock itself.

So first, I’d return the unit you purchased and tell them why (items from most places can be returned if they haven’t worked correctly from the beginning –you don’t have to know why btw, or can just say it continues to smell).

Then I’d buy another one, maybe one of the ones suggested in my previous answer here which also discusss the too-high heat that most slow cookers use these days, and try that.
Also make sure the chickin you buy is fresh (perhaps buy from a different store, and be sure to notice the sell-by date, and I like to take packages that are NOT on the top layer in case they’ve been removed and walked around the store before being put back). And definitly don’t use livers, gizzards, etc, until you’re sure the unit is okay.

Buying

http://answers.yahoo.com/question/index?qid=20090915203507AAomCvt

USING slow cookers + other things to know BEFORE BUYING (temperature problem/heat–dry, recipes, etc):

http://answers.yahoo.com/question/index;_ylt=AonFqpn7Fl0DYOB._ZNYdzYAAAAA;_ylv=3?qid=20091017124004AASe3jT

cartilage/etc and its melting point, High vs Low heat settings, etc:

http://answers.yahoo.com/question/index?qid=20110501114746AAhYMhG

.

Michael asks…

My mom is already planning my graduation party and I’ve only been a senior for a little over a month……….

……lol, I think she is trying to make up for me not having a “sweet 16″. Anyway, she’s already thinking about the food. Its worrying her because she wants to have the party the day of graduation so nobody can spend all day cooking. I told her we could just order pizza but she doesn’t want to do that. We don’t have allot of money and we’re southern children so any suggestions are appreciated. Thanks!
justmedrt…..its just a family thing, and nobody else in my family is graduating that year……

Jimmy answers:

Lasagne is a good choice – you can find lasagne recipes that can be assembled 24 hours before cooking. You could assemble the lasagne, store in refrigerator and bake the day of graduation.

Lasagne
salad
garlic bread
dessert of your choice

*************************************************
Another inexpensive option could be spaghetti with meat sauce.

Meat sauce can be prepared early morning of graduation day and cooked in crock pot or simmered on stove until party time.

Spaghetti & meat sauce
salad
garlic bread
dessert

*************************************************************

grilled hamburgers on buns or hot dogs
chips with assorted dips
baked beans
dessert

*****************************************************

Maybe some of your aunts, grandma could bring a dish to the party!:)

My oldest daughter will graduate this year also!:) I will have a family party for her also.

John asks…

easy recapies?

Please Help I need very simple good easy food recapies if you can help that will be great

THanks!!!!!!!!!!!
I spelled it wrong sorry I meant Recipes. sorry about that!
Ps. if you have any with no Milk that wuld be great I’m alergic to milk.
are there anygood substatutes for milk?
i know i spelled that wron but oh well

Jimmy answers:

Here are a few E-Z recipes you might want to try. Good Luck & enjoy.

COLA CHICKEN
(And more variations of recipe)

4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. Can cola (pepsi, coke, etc.)

Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking…to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!

You can double the recipe and use more pieces of
chicken….wings…would be ideal…add some hot sauce….presto “Hot Wings”!

I have used Ribs, just as good.

I tried this recipe with ‘meatballs’….was equally
as good…served over rice.

I found another variation…..omit the catsup and add a small jar of Salsa (any variety).
I have tried using Salsa (omitting the catsup….not).
You’d think a recipe with only ’3′ ingredients couldn’t be messed up….wouldn’t you??
Well…while I was preparing to fix the ‘Cola Chicken’ recipe
using Salsa…..I was also trying to carry on a conversation with my
husband…(just proves…I can’t do two things at once)….mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola……..still turned out really tasty (to me)…might be a little sweeter than some of you like.

I fixed chicken wings, (using the above recipe)
but…I added the spices from a MILD (I don’t care for “HOT”) Buffalo Wings packet…(the kind you get to bake in the oven)…..I thought it was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).

Finally….!! I fixed the ‘SALSA’ chicken……that’s good , too.

Another (bright)idea…..I thought of trying……replace the
catsup with a bottle of Shrimp Cocktail Sauce…and add a bag of (pop corn) shrimp…..!
Fixed the shrimp with cocktail sauce……eh…wasn’t all that
great…was OK…probably won’t be fixing it again.

Also tried beef stew cuts……that was pretty good…..I can see
myself making this again.
Served both over rice…..think the stew cuts would have been just as
good over noodles.

Try little cocktail wieners/sausages…for appetizers. (Maybe…Vienna Sausages?)

Pork chops…pork steak.

CRUNCHY ONION CHICKEN

1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten

LIGHTLY CRUSH:

Onions in a plastic bag.

DIP:
Chicken in egg

COVER:
With onion crumbs, press firmly to adhere to chicken.

BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.

Mushroom Chicken

4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup.
1 can water

Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup & 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart.

Serve over noodles or rice or dressing….or???

CHILLI DOG CASSEROLE
1 pkg. (8) hot dog buns
1 pkg. (8) hot dogs (use more if you like)
1 can Chilli (15 oz. Without beans, use more if you want)
1 small onion (chopped)
2 cups shredded cheese
mustard

DIRECTIONS: Pre-heat oven 350 degrees
In a 9″ x 13″ baking pan, break up hot dog buns (bite size) and spread in pan.
Cut up hot dogs (about 1/2″ size) spread over buns.
Spoon/spred chilli over hot dog/buns.
Sprinkle onions over all.
Squirt mustard over entire mixture (don’t spread…just make a few lines both ways across mixture)
Cover with shredded cheese.
Bake until cheese is melted and bubbly.
(Hint: If using extra hot dogs & chilli, don’t add extra buns.)

“Canned Soup”.
(My Way!)
Whatever cans of veggies I have, that I like, in cabinet it goes in the pot…..along with all the juices in the cans.
Cook on stove top or Crock pot.
Enjoy!

Canned:
corn
peas
carrots
gr.beans (any variety)
lima beans
wax beans
tomato (any variety)
potatoes (whole or sliced…or both whatever you like)

You get the idea….lol.

Also add a package of shredded cabbage (cole slaw mix).

You can even add a package of onion soup mix.

If it gets to dry and needs more liquids….add tomato juice…V-8…etc.

(I’ve not made this one yet)
EASY BEEF STROGANOFF

Ingredients:

3/4 lb lean ground beef
1 jar Heinz HomeStyle Savory Beef Gravy (12 oz Jar)
1 can mushrooms, drained (7 oz can)
1/2 cup sour cream
4-6 cups hot cooked noodles
salt & pepper, to taste

Instructions:

In a medium skillet, cook ground beef over medium heat until browned and thoroughly cooked. Carefully drain liquids and return to stovetop. Stir in Gravy and mushrooms, and bring to a simmer, stirring occasionally. Remove from heat and stir in sour cream, until thoroughly combined. Add salt and pepper, to taste, and serve immediately over hot noodles.

Preparation Time: 1-15 minutes
Cook Time: 25+ minutes

“Corny Beanie Weenies.”
(from a country preacher in Mississippi…wife & 2 teenage sons)

Mix one can of good baked beans
We use a good sized can of beans (14-16 ounces, I think) and
get a kind that we like (maybe with brown sugar, onion, and bacon).
There are several kinds of good baked beans.

And a package of Oscar Meier Weiners (all sliced up).

With a can of whole kernel corn (drained)

Any way, heat up these three ingredients, and serve with brown bread
(maybe toasted ?) and a glass of milk.

It doesn’t get any easier than this, and is suprisingly good!

Hint from pattsywattsy:
1.)Might put ingredients in a casserole dish and top with corn muffin mix.
2.)Substitute a pound of cooked ground beef….gr.turkey…smkd. Sausage…rename to…??

POT ROAST
Your choice of beef or pork (to fit crock-pot)
1 pkg. Dry Ranch dressing mix
1 pkg. Dry Italian dressing mix
1 pkg. Dry Brown Gravy mix
1 cup water
Put beef in pot.
Mix together all the dry mixes….then add water …pour over meat and cover & cook on high 4-6 hours.
Until meat is tender.
The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. Of Onion Soup Mix….I have to say I liked that better.
If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add potatoes and carrots…but never got around to it.

HASH BROWN CASSEROLE

2 lbs. Frozen shredded hash brown potatoes (thawed)
1 bunch green onions, chopped
sweet pepper chopped (red – green – yellow – orange – or a mixture of all)
1 lb. Sausage, cooked until pink disappears, crumbled
1 cup ham cubes
4 slices crisp bacon, crumbled
1 small can sliced mushrooms
1 small can sliced black olives
2 – 8oz. Packages of shredded cheese
½ cup milk
12 eggs beaten
Tabasco (optional)
sour cream & salsa (optional)

Grease a 9 x 13 baking pan, wipe excess with paper towel.
Spread potatoes on bottom (cand be lightly browned in a skillet first if desired)
Sprinkle sausage over potatoes…then
Peppers…
Mushrooms…
Ham..
Onions (reserve about ¼ cup)
Mix eggs & milk together…….I added about 2 TBLS. Tabasco…more to your taste… pour slowly over all.
Cover with shredded cheese….then sprinkle over all
Remaining onions…
Olives…
Bacon…
Cover and refrigerate overnight.
Uncover and bake at 375 degrees for 35 – 45 minutes…until browned and cheese is melted.
Serve with sour cream and/or salsa.

OLD SETTLER’S BEANS
INGREDIENTS:
1/2 lb. Ground beef
1/2 lb. Bacon
1 chopped onion
Brown in skillet and drain excess grease.

ADD:
16 oz. Can Red Kidney Beans (drained)
24 oz. Can Pork & Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS. Molasses
1/2 tsp. Dry mustard

Mix Thoroughly !
Cook in a crock pot until…hot…hot…hot!

MARINATED VEGGIE SALAD
1 lb. Can French style green beans
1 lb. Can small peas
1 lb. Can white corn
1 – 4oz. Jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp. Salt
1 tsp. Pepper

1.)Pour green beans, peas, corn & pimento in a colander to drain over a
large bowl. Discard 1 1/2 cups of liquid.
2.)Put veggies in a large bowl and fold in onions, celery and green
peppers.
3.)Mix together thoroughly the remaining ingredients and toss with
veggies.
4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)
HINT: Could add some..cooked..Wacky Mac colorful pasta if desired.

Desserts/Snacks

POUND CAKE

Combine:
2 sticks butter
1 2/3 cup sugar

Beat in:
5 eggs (1 at a time)

Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract

Mix thoroughly and bake 1 hour at 325 degrees.

E-Z Candy
(All recipes are mixed the same.)

Melt ingredients, seperately in microwave until runny.
Mix together and pour into serving dish.
Chill until firm, cut & serve.

Chocolate Fudge:
16 oz. Container of Fudge Frosting
1 bag of Chocolate Chips (any flavor you like)

Peanut Butter Fudge #1:
1 small jar Peanut Butter (18 oz.)
2 bags of Peanut Butter Chips

Peanut Butter Fudge #2:
1 small jar Peanut Butter (18oz.)
16 oz. Container of White Frosting

Marshmallow Nougat:
1 small jr Marshmallow Creme
1 bag White Chocolate Chips
1 tsp. Almond Flavoring
1 small bag Chopped Nuts

(I’ve made this without the flavoring & nuts.

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