<p>I made the crockpot barbecue recipe yesterday. I plugged in the crockpot when I left for work at 7:30 and set it for 10 hours on low. Got home at 4:30 and found that we had had a power outage sometime during the day and the crockpot was off. I checked with a neighbor who said that power went off around 8 AM for about 90 minutes. So that means that the pork roast was sitting there all day without either heat or refrigeration. I put the whole thing in the fridge when I got home because I thought maybe it could be saved. I was planning to retry it today. What do you think? Will it be safe?</p>
<p>I did the root beer pork roast last night too! I hate root beer but Dh likes it so thought I would give it a go. It was awesome. DH loved it. We are both taking leftovers to work for lunch today. My co-workers asked me to bring enough for them to sample. I used a pork sirloin roast that cost $5.50 and Sweet Baby Ray’s BBQ sauce.</p>
<p>patsmom, I would throw it out. My rule is, “when in doubt, throw it out!” I would not even think about eating that meat. It is a shame, but things like that happen.</p>
<p>I make pulled pork in the crock pot this way as well, except I use apple cider/juice–about 8-12 oz.–rather than root beer. Don’t really notice the apple flavor–just makes it moist. Does the flavor of the root beer come through on the ‘finished product’? I taste nothing but the barbecue sauce, which is fine by me!!</p>
<p>I love leaving things to cook while I’m away/at work. I feel so productive when I return!</p>
<p>patsmom, it’s a gamble to eat any meat that has been at room temp for several hours.</p>
<p>I flipped through this thread quickly so I may be wrong, but it looks like nobody has submitted a tuna casserole recipe yet. That’s hard to believe. Here’s mine.</p>
<p>Elbow macaroni (about 1/2 box)
1 can cream of chicken soup
1 can tuna.</p>
<p>Boil the pasta. Drain. Add the soup and tuna. Stir. Eat.</p>
<p>Oh wait, that’s only three ingredients. For the luxury version, add 2 - 3 slices of American Cheese to the pot and melt it in.</p>
<p>Panhandlegal, I’ve used the same recipe – that is, pulled pork in the crock pot with apple juice. I’ve also used cranberry juice and, in a pinch, water. It all tasted exactly the same!!</p>
<p>A variation on the above:</p>
<p>Elbow macaroni (about 1/2 box)
1 pound ground beef.
1 jar (more or less, as you like) of your favorite pasta sauce.</p>
<p>Brown the meat. Cook the pasta. Throw them together in a pot with the sauce. Stir. Eat.</p>
<p>I haven’t tried the root beer pork yet (also a root beer hater) but hearing that you could use Coke instead made me wonder if you could use Dr Pepper as a compromise. A little more spicy flavor than coke…
If there are any cheap cuts of meat on sale next time I’m shopping I’ll go for it. DD will be home tonight and would love there to be some Dr P in the house. (Expecially the cane sugar kind instead of the high fructose corn syrup kind)</p>
<p>Winchester: I do the same thing but I add a handful of freshly grated parmesan cheese and a cup or two of shredded mozzarella cheese (the amount depends on how much pasta and ground beef I use) but I use a very generous amount. I’ve also been known to use rotini instead of elbows. </p>
<p>To each his own.</p>
<p>I’m telling you, you won’t taste the root beer…! I truly think there is something about the root beer (as opposed to other beverages) that really works.</p>
<p>dragonmom, this is for you:</p>
<p>[Cooks.com</a> - Recipes - Dr Pepper](<a href=“Dr Pepper - Recipes - Cooks.com”>Dr Pepper - Recipes - Cooks.com)</p>
<p>Trying the greek cinnamon chicken tonight. </p>
<p>Oh wait - that’s definitely not from the 4 ingredient recipe thread.</p>
<p>ChiSquare - thanks, I’ll share those with the Dr. P addict in the family!</p>
<p>Just invented a new (at least to us) 3 ingredient dish tonight:</p>
<p>1 9 oz package fresh tortelinni, any flavor (the vacuum packed stuff in the refrigerated case)
1 15 oz jar of pasta sauce (I used a sun-dried tomato flavor)</p>
<p>Put tortellini in shallow 1 1/2 quart casserole. Do not boil them first, just right out of the package. They should be pretty much in one layer. Pour sauce over. Spoon some over any bare places. Cover tightly and bake at 350 for 45 minutes. Uncover and sprinkly liberally with cheese. Bake until cheese is browning and everything is bubbly. Tortellini will have soaked up the sauce and be totally cooked. Sauce will be all thick and cheesy.</p>
<p>Dragon, that sound delicious and even better, it sounds like something all my picky eaters would eat!!!</p>
<p>Wow, that tortellini sounds easy. I may try that tonight. Thanks!</p>
<p>You know…somewhere around here I have a brisket recipe that uses a can of ginger ale and a bottle of chili sauce (you know…that stuff that looks sort of like chunky ketchup)…and I think a thing of grape jelly. I have to go digging.</p>
<p>OK…it’s this…</p>
<p>a Brisket
a can of ginger ale
one cup ketchup
1 package onion soup mix.</p>
<p>Mix the ketchup, soup mix and gingerale and pour over the brisket…cook in crockpot for 10-12 hours on low.</p>
<p>Tonight was one of those nights when I could not come up with something for dinner - tired of everything - yet I needed to put dinner on the table!!! I made up a new recipe and it was a hit with my picky family (husband included)</p>
<p>4 ingredients if you will give me olive oil as a freebie!</p>
<p>Olive Oil
Boneless chicken breasts
Cheddar Cheese
Bacon Slices
Sliced Onion</p>
<p>Heat olive oil. Place chicken breasts and sliced onions in oil. Brown chicken on both sides. Place chicken and sauteed onions in baking dish. Top each piece of chicken with sharp cheddar cheese and a slice or two of bacon (I use the precooked bacon from Costco - not quite as greasy). Cover with foil and bacon in 400 degree oven for 30 minutes. Lift foil last 5 minutes of baking. </p>
<p>Can’t say it was low-calorie, but it was easy and different from our usual chicken dishes and I had everything easily in the house!</p>
<p>thumper, does that recipe come with your recommendation? Sounds easy enough for me.</p>
<p>Found a small roast in my freezer that had been purchased while on special and promptly placed in the back of the freezer only to be forgotten for longer that I care to recall. Thawed it out, fearing the worst. Seemed fresh enough, although a bit freezer burned. Put it in the crock pot, sprinkled a packet of Lipton’s onion soup mix and splashed a small glass of white wine* on top and let the crock pot do it’s thing overnight. Put in 'fridge before heading off to work and enjoyed tender pot roast for dinner last night! Served with baked yams and steamed veggies.</p>
<p>Whoever invented the crock pot really performed a great service for the hard-working mom!</p>
<p>*Could’ve used red wine, but I was dinking white that evening! …oops that’s drinking!!! ;-)</p>
<p>Shrimp on grill:
1 lb peeled de-veined shrimp
2 oz soy sauce
2 oz olive oil
touch of ginger powder, salt & pepper
Shake it all up & brush it on the shrimp on skewers (if have time, if let it marinate a while, but not necessary). Grill on BarBQ for 5 minutes. (Great served with rice)</p>