[ SECRET POST #3655 ]

[case]

⌈ Secret Post #3655 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

01.



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02.
[Criminal Minds]


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03.
(Duck tales reboot)


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04.


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05.
[Ripper Street]


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06.
[Great British Bake Off, series 6]


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07.
[Stitchers]


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Notes:

Secrets Left to Post: 01 pages, 13 secrets from Secret Submission Post #522.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Pressure Cooker/Slow Cooker

[(Anonymous)]

I got one for Christmas. It will be really cold this weekend so I plan on making something in it.

Give me your favorite recipes!

Re: Pressure Cooker/Slow Cooker

[herpymcderp]

Okay, so it's not technically a "recipe", but pressure cookers are TOP NOTCH for fondue parties.

Get a bunch of melting cheeses (gruyere, white cheddar, edam, gouda, whatever else), sprinkle on a tablespoon or so of flour to prevent clumpage, toss it all around and pour a little white wine over the top. Set the pressure cooker to high to melt it and then turn it to keep warm once you have a good fondue going.

Then dip whatever you like in it. Afterward you can clean it out and do a chocolate fondue if you like.

Re: Pressure Cooker/Slow Cooker

[(Anonymous)]

I've never done a cheese fondue. What do you usually dip in the cheese?

Re: Pressure Cooker/Slow Cooker

[herpymcderp]

Lots of different things!

For the traditional: The main draw is bread. It should be something decently crusty that will hold up under the weight of the cheese, so french breads and potato breads are popular. Vegetables like lightly steamed broccoli, cauliflower, or fried potato tend to be the go-to. For meat eaters, you can try different salamis or summer sausage, and I imagine some types of vegetarian sausages or Quorn chicken pieces might actually be quite nice.

For the more offbeat: Some people like to use pretzels or fancy crackers. I have heard that things like apple slices, grapes, or pineapple chunks go well if you want to experiment with fruit. I have also heard of some pretty outlandish things like cutting up fast food burgers or fried chicken or waffles with syrup and dipping those in the cheese- though I have to assume those fondue versions didn't use wine.

Basically you dip in anything you think would be good covered in cheese, keeping in mind the types of cheese you used and whether or not you chose to add wine.

Re: Pressure Cooker/Slow Cooker

[thewakokid]

Not really a recipe, but Pea soup is what pressure cookers were made for.

Hot pea soup on a cold day. Bit's of veggie ham, sliced carrots, whatever else takes your fancy. Mmmmm.

Re: Pressure Cooker/Slow Cooker

[case]

There's a really nice korean recipe but not sure if the ingredients are readily available where you are.

(the very basic chicken soup thing) http://recipe-k.blogspot.com/2013/06/korean-chicken-soup-bagsook-or.html

(a more +ginseng/flavor version) http://yorihey.com/2016/05/samgyetang-ginseng-chicken-stew/

Re: Pressure Cooker/Slow Cooker

[illiadandoddity]

Pot roast with sour cream and horseradish sauce! One of my favorite recipes ever, it makes enough that I don't have to cook for the rest of the week, and it's so easy to do. There's almost no prep work involved, and you can set it up in ten minutes and turn on the crock pot before you leave for work!



1lb bag baby carrots

6 small red jacket potatoes

2 dried bay leaves

3lb chuck pot roast

1C horseradish sauce

1 pouch onion soup mix

1 can condensed golden mushroom soup

½C sour cream



Place carrots, potatoes (cut in ½) and dried bay leaves in bottom of crock pot. Place roast on top of vegetables. Spread horseradish sauce over pot roast, sprinkle onion soup mix over horse radish sauce. Stir soup to make less congealed. Pour soup over all. Cover and cook on LOW for 8 hours. Right before serving, remove roast, veggies and bay leaves from crockpot. Add sour cream to juices and blend well, serve as sauce over meat.