Usually do that every christmas eve. Mix the end product with some caramel vodka and damn. Well worth the attempt if you want something hot to drink from all day.
AUB said it, and I know Oops mentioned it when he posted the recipe years ago, just disregard the canned chicken part. We're all normal adults here, we know to use Publix rotisserie. Honestly though, the recipe is great. Made it when I was back home once and my mom loved it.
I disagree. I like to stir it mid-cook and leave it in a few minutes longer to get that oven baked crispness to the top. Can't get that in a crock pot.
My apologies. Drunk and watching hockey. Yes, I believe minus the overcooked cheese on top a crock pot could do the same, although I have no idea how long it would take to cook.
And for the record, Texas Pete Buffalo sauce has been far and away the most respected choice of sauces. Don't get cheap with the blue cheese either, I get the good brands from the salad section. The dip is okay with ranch but not nearly as good as blue cheese. If you wanna get fancy, once youre done cooking garnish the top with some chopped green onion and blue cheese crumbles. I have brought the aforementioned combo to parties where there were two buffalo chicken dips already present, only to see the TMB version devoured immediately.
did we just become best friends? bc i put the mississippi roast in the pot this morning. i added chicken broth, and decreased the butter to to tbsp.
Made chili last weekend, probably my favorite thing to crock pot. I use beans by the way so feel free to get all pissy about it Ingredients: Ground beef (usually around 1.5-2 lbs) Onion, Green Pepper, Red Pepper, about 5 or 6 Serrano Peppers 2-3 Garlic cloves 14.5 oz Diced Tomatoes 14.5 oz Pinto, Kidney Beans Smallest size Tomato Sauce, think it's 8 oz or so 3 tbsp Chili Powder (I go pretty heavy here so it's probably closer to 4) 1 tsp Cumin 1/2 tsp Paprika Cracked Black Pepper, probably ends up being a little more than a tsp 1 tbsp coffee grinds (makes a pretty big difference) Few splashes of worcestershire sauce Brown beef, chop up peppers and onion, toss everything in except the tomato sauce, cook on low for 6 hours. I'll usually add the tomato sauce about half way through Don't have this written down so hopefully I didn't forget anything
Thanks for the Mississippi Roast recipes. Those look great. If I hadn't have put in a pot roast first today, would've gone for that. Seems like a good party dish, too, ala pepper stout beef from the BBQ thread.
:gays: This is my first time making it so I just followed what was mentioned previously in the thread. I did add a couple more peperoncini's though. Smells heavenly right now.
Serves 6 (or 2 people, 3 times) Ingredients: 3 lbs. boneless, skinless chicken (I use a combination of breasts and thighs) 6 cloves of garlic, chopped 1 red onion, chopped 2 red peppers, chopped 2 tsp. fresh ginger, grated 1 Anaheim chili, diced (seeds removed) 1 cup of full fat coconut milk 1/4 cup coconut oil 2 tbsp. tomato paste 1 cup bone broth 2 tbsp. Turmeric 1 tbsp. cumin 2 tsp. chili powder 4 tbsp. Garam Masala Fresh cilantro for garnish (chopped) Toasted, slivered almonds for garnish Salt + pepper to taste Directions: Add all ingredients except chicken to your slow cooker and give it a good stir to combine all the flavors. Add chicken and spoon the sauce over it. Make sure everything is equally distributed throughout the pot Cook on high for 4 hours. Serve it up, top with cilantro and almonds (this is great over cauliflower rice).
I remember it being just apple juice + a couple cinnamon sticks and maybe a tablespoon or two of cloves. I'll try and see if I still have it bookmarked.
Spectacular. Well worth the wait until about 10:30 to eat dinner. Put it over some noodles almost like a stroganoff type dish. My one regret is not buying a larger cut of roast, as all they had at the store was like 2.5 pound options My wife apparently doesn't like roast, which is a different issue unto itself, but I get the leftovers all to myself.
Some of these recipes have way too many (niche) ingredients and seasonings. Where the fuck is the recipe for trailer park beans or whatever those were.
made the mississippi roast on Sunday this time I removed the meat when finished then poured the gravy into a pan and simmered for a few minutes with a little corn starch slurry to thicken it by far the greatest thing on earth associated with Mississippi
pictures you sunvabitch POST PICTURES PEOPLE if we are going to be taken as a legit stop for eatery news like the bbq thread or tandn's cunty thread, we at least have to make an effort to show the delicious fruits of our pot's labors
For the Mississippi Roast, Can you use a different pepper other than the Pepperoncini? Such as a jalapeno? Would it change flavor much?
I was so goddamn hungry but the time it came out that I dug straight in. Forgot to pic. I would have gone with mashed potato over egg noodle though.
I put my MS roast on a toasted hoagie roll, topped with some provolone cheese. Then put it under the broiler for a few mins, accompanied by a side of the gravy for dipping. bon appetit. Spoiler forgot to take a pic
I could not find Pepperoncini when I made it so I bought some other type of peppers. It was still amazing!
Yeah I only found them jarred at the grocery store. I imagine they would not serve the same purpose of jarred.