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  #31  
Old 02-26-2009, 04:35 AM
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  #32  
Old 02-26-2009, 07:08 AM
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CORNED BEEF & CABBAGE CHOWDER


This easy crockpot soup is a delicious way to enjoy corned beef dinner leftovers, and it's so quick to put together. Serve it with hot rolls or biscuits for a great meal.


Ingredients:

1 to 1 1/2 cups leftover diced corned beef
2 cups leftover diced potatoes
1 cup leftover diced carrots
1 cup leftover diced cabbage
1/2 cup chopped onion
1 cup chicken broth
2 cans (10 3/4 ounces each) cream of potato soup
1 cup half-and-half or whole milk
salt and pepper, to taste
more half-and-half or milk, optional

DIRECTIONS:

In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking.

Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired. Serves 6.
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Last edited by MagiePerdu : 02-26-2009 at 07:11 AM.
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  #33  
Old 02-26-2009, 07:12 AM
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Oh I'm gonna have to read these from the first post!!
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  #34  
Old 03-12-2009, 11:55 AM
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Corned Beef and Cabbage Sandwiches



Ingredients:
  • 1/3 cup mayonnaise
  • 1 tablespoon white vinegar
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon pepper
  • 1-1/2 cups thinly shredded raw cabbage
  • 4 kaiser or hard rolls, split
  • 3/4 to 1 pound fully cooked corned beef, sliced
Directions:

In a small bowl, combine the mayonnaise, vinegar, mustard, celery seed and pepper until blended. Stir in cabbage. Spoon onto the bottom halves of rolls. Cover with corned beef; replace roll tops. Yield: 4 servings.
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  #35  
Old 03-17-2009, 04:59 AM
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Helpmarker Crockpot Question...

I am cooking my corned beef & cabbage in my crockpot this year.

Anyone know how long to cook it? I have it on high right now (just put it in a few minutes ago). I need it to be done around 4pm.
I have read that I should wait to put the cabbage in, but when?

Thanks.
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  #36  
Old 03-17-2009, 06:18 AM
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I put potatoes on the bottom roast over the potatoes and the seasoning on top and then I cook it for 8-9 hours on low... Mmmmmmm!!! I cant' wait to go home tonight and eat!
I dont' do my cabbage in the crock at all ( soggy cabbage!) I sautee it with butter, salt & pepper and serve it on the side, but if you want to do it in the crock I suggest you put it in the last 30 minutes before you serve it.
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  #37  
Old 03-17-2009, 07:20 AM
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Waiting for the corned beef to go on sale after today...then will get a couple.

I do have a beef prime rib roll thawing forthe weekend though!!!!!!!!!!!!
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  #38  
Old 03-17-2009, 07:48 AM
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I am cooking two corned beefs...one traditional and one a new recipe.

We also got a tenderloin of beef yesterday. YAY!
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  #39  
Old 03-17-2009, 04:37 PM
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[quote=Dartman;704399]Waiting for the corned beef to go on sale after today...then will get a couple.


DITTO

I stock a couple in the freezer when they are cheaper
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  #40  
Old 03-17-2009, 04:44 PM
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I was lazy today and didn't do my own spices since I had an extra spice pack from the different recipe one. Won't do that again, but we pigged out anyway.
I don't like that tiny lil spice pack that comes with the corned beef so I make my own.

PICKLING SPICE - Pickling spice is most often used for canning pickles, but in some other dishes as well. The ingredients are: cinnamon, mustard seed, bay leaves, allspice, dill seed, cloves, ginger, peppercorns, coriander, juniper berries, mace, and cardamon. For a hotter mix, add some crushed hot peppers.

My basic recipe:

2 cinnamon sticks, broken
1 tablespoon mustard seeds
2 teaspoons black peppercorns
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon juniper berries
1 teaspoon crumbled whole mace
1 teaspoon dill seeds
4 dried bay leaves
1 small piece dried ginger

Makes about 1/4 cup.

I go heavy handed with the cloves, mustard, and dill.
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Last edited by Modemouth : 03-17-2009 at 04:46 PM.
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