Category Archives: Vegetable

Vegetable products were used.

Stuffed Chicken w/ Spinach

Stuffed Chix Cooking

Running a bit late on Sunday, but I knew that a crock was in order for the day. After dragging my somewhat wine soaked ass out of bed, decided on a chicken dish – alas, forgot to lay out the chicken on hand…off to store. $40 bucks later (that included a nice bottle of red for dinner) & had to get this thing in the cooker before noon. According to Glen Fry – the heat is…on. Saxamaphone playing in background.

Sharpened up the meat knife & dug in. Have to say, one of the best feelings in prep is an extremely sharp knife. The method I use is a wet stone. One of my memories of my grandfather who was a butcher in Blair, NE, was watching him go at one of those old school knives w/ a hollow metal handle (kinda looked like an old drain pipe) & getting that sucker to a fine edge & cutting into some flesh. Respect, pour a bit of 40 out, not to much you gotta save it for cooking.

Here we go:

  • 4 chicken breasts
  • 2oz goat cheese (crumbled)
  • 2oz parmesan cheese (had to use shake stuff on hand – forgot to get at store)
  • 8oz roasted red peppers – sliced into manageable pieces
  • 6oz fresh spinach
  • 4 garlic cloves minced
  • 1/2 cup chicken broth
  • 1/2 cup dry white whine (Fume Blanc to be all hifalutin about it – wine steward said it was best for cooking)
  • 2-3 tblsp olive oil

Lets get it on:

  • slice chicken breast along side almost to other side (try not to leave a hole – the stuffed part will leak out)
  • mix the goat & parmesan cheese together
  • cook the garlic & spinach until spinach is wilted (about 4-5 mins)
  • stuff equal amounts into chicken gash – this order: goat/parmesan cheese, roasted red peppers & then spinach/garlic
  • heat a skillet w/ some olive oil
  • pan sear the stuffed chicken (2 mins each side) – careful this could get messy
  • add pan seared stuffed chicken to crock
  • pour in the broth & wine
  • cook on LOW for 6hrs or so (I found 6 is just fine)
Stuffed Chicken on Plate

Went out for a much deserved motorcycle ride & had a PBR tallboy @ the Ballard Eagles club #2141 while this dish cooked.

Sweet Jesus, this was absolutely incredible & really not that hard once you get the Eye of the Tiger going. The goat/parmesan had just the correct cheesy flavor along w/ the spinach/red pepper. The chicken was super tender (only one of them fell apart trying to get it out of crock).

Invited a couple of witnesses to my greatness & they concurred that it worked out well. We watched some Moulin Rouge w/ the always fantastic Ewan McGregor.

The foodie topper to this meal was an artichoke & heart of palm salad w/ sparse spring mix lettuce & a home made vinegar mustard dressing (go lite on dressing & let the artichoke/palm stand on their own – thats my motto).


  • 1/3 cup Apple Cider Vinegar
  • 1 1/2 tbsp Grain Mustard
  • 2/3 cups Cold Pressed Olive Oil
  • Sea Salt & fresh ground Pepper to taste

Blend in a, oh lets say, blender or food processor – I used the f’ing Magic Bullet!

There you have it. Suck on it sport – totally rocked out with my crock out on this one if I do say so myself. And I just did.

Stuffed Green Peppers

Stuffed Green Peppers

This one brings me back to my childhood. Mom would make this dish every so often & I  remember how excited my dad would get. We (me & my sis), on the other hand, did not get all worked up about Stuffed Pepper night. That smell of the peppers cooking in the electric skillet was not appealing in the least.

Now look at me! My tastes have since refined & decided to give this one a shot because it sounded easy & green peppers are sorta cheap.

Electric Skillet


  • 4 medium green bell peppers
  • 1 lb. ground beef, lean
  • 1/2 onion finely chopped
  • 1 1/2 cups cooked rice (used fancy brown rice medley)
  • 1 tsp salt
  • 1/2 tblsp black pepper
  • 1 can Ro-Tels tomatoes
  • a few dashes of red pepper flakes
  • (should have added some worcestershire sauce, but didn’t – next time)

Make it happen:

  • mix beef, onion, rice, and seasonings together
  • cut tops off of peppers and hollow out any seeds
  • stuff peppers with equal portions of beef mixture
  • place stuffed peppers in crock
  • cover and cook on LOW for about 6 hrs
Stuffed Peppers Finished w/ crappy corn!

Was pleasantly surprised how this turned out. The green peppers had an amazing flavor to them from sitting in the crock all day long. I wouldn’t go so far as saying “roasted” flavor, but pretty damn close.

The beef…as mentioned, could have used some more flavor. Think if I’d have added the worcestershire that would have helped, along with trying to spell that bloody word.

I’ll give it a good rating as this seemed nostalgic & the pepper parts were super delicious.

Corned Beef & Cabbage

Corned Beef in Crock
Corned Beef & Cabbage in Crock

It is that time of year again &  a wee bit of corned beef & cabbage is in order. Of course, just like every other a**hole I’ll pepper my post with awful pseudo-Irish banter. Just par for the course.

Wasn’t even going to do this dish as I’d actually forgotten that it was St. Pats until I got to the store. The corned beef was all up in my grill when jauntily skipping through the meat aisle. On a lark rifled amongst the meat…low & behold, spotted a mis-marked slab, what luck! For around $5.23 (total) I procured a sizable hunk of the Irish gold.

This is uafásach (Galiec Irish for wonderful) & uncomplicated.

  • 3 – 4 lb corned beef (w/ packet if it has one)
  • 1 head cabbage (quartered)
  • 4 carrots – chopped up kinda big
  • 4 potatoes – chopped up
  • 1 onion sliced up
  • 2 bay leaves
  • 1 can of Guinness book of records beer
  • lots of pepper
  • No salt needed really since corned beef is loaded w/ the salts

Let’s wax the shillaly:

  • wash the corned beef off or let it soak in water for 15-20 mins
  • put the beef in crock first ( a lot of recipes say to put veggies in first – big mistake)
  • grind up the pepper on top
  • drop bay leaves on top too
  • set the crock for 8hrs ( believe me this was enough )
  • *NOTE:
  • after 2hrs add – quartered cabbage & pile on the rest of the veggies with onion being last
  • this keep your veggies in semi respectable form instead of mush
  • towards the 6th hr you can check on it & take some of the liquid & pour over top of ingredients to flavor veggies
Corned Beef & Cabbage on the Plate
Corned Beef & Cabbage on the Plate

Done & done. I could barely get the chunk of meat onto the cutting board to slice it was so tender. The slower cooker does the most amazing job of making this dish.

Lay down a good bed of the cabbage to collect the potatoes & carrots & put some of the beef next to it & dig in. Best is when you get a good leaf of the cabbage & stab a bit o’ beef then stuff it in your maw.

Gingery Carrot Soup

Carrot Soup

Whew… if this isn’t out of my wheelhouse I don’t know what is. Trying to spread my foodie wings & fly like an eagle – until I’m free. Couldn’t help that one. The fruit vs. savory on this one was way out of bounds, yet I felt a need to make it my own by throwing the original recipe a curve & adding a few items that were not called for. In essence, I parried. Plus according to some, I’ve been usurped by a dude doing some sort of hand job at his house or something (props to the name)…that is beside the point. Onward!

The original is Gingery Carrot Soup w/ Orange & Parsley


  • 1 tbsp olive oil
  • 2 onions, chopped up
  • 3 tbsp ginger root, minced (that is hard to do btw)
  • 1 tbsp grated orange zest
  • 1 tbsp rough graded peppercorns
  • 2-3 bay leaves
  • 6 thinly slice lg carrots
  • 4 cups chicken stock (or veggie)
  • 1 1/2 fresh squeezed orange juice (are you kidding! just buy high grade oj w/ pulp)
  • 1 bunch parsley, chopped up all nice
  • 1 or 2 handfuls of fresh spinach
  • 1 chopped red pepper
  • tad bit of salt
  • 1 can (14/15 oz) Coconut milk

Let us get it started:

  • Put onions in skillet w/ olive oil & cook until softened ( 3 mins ). Stir in ginger root, orange zest, black pepper & bay leaves & cook for extra 1 or 2 mins. Once done, throw in slow cooker.
  • Add carrots & chicken stock – stir that thing up!
  • Cook on LOW for 8hr or HI for 4hr. At end of that time stir in Orange Juice, parsley & red pepper. Cover & cook for 30 mins longer on HI. Remove the bay leaves at end of the 30 mins.
  • Puree. If you’re like me & don’t have one of those fancy pants immersible blender things – then just work in batches in a regular blender. Transfer back to slow cooker. Add 1-2 handfuls of spinach & 1/2 cup of coconut milk. Cover & cook for 30 mins+ longer on HI (until spinach wilts a bit).
  • At the end – put in bowls & drizzle with some coconut milk to make it all pretty.
  • Serve w/ a nice crusty bread for some dipping!
Soup in bowl w/ bread

Well, well, well aren’t we all Downton Abbey there gov’ner? With your puree’d soup & crusty bread.

Admission – this was damn good. Would serve this as a small bowl before a light meal (but could go for main dish if thats what you’re into). For you veggies & soup connoisseurs this is flavorful, smells excellent & visually appealling.

Good day to you sir. I said good day (audible snort & turn back whilst putting monocle back in).

Shitake Hot & Sour for National Soup Day

Shitake Crocke

Back to normal one crock mode. So, apparently it was national soup day the other day. Was snow bound, but was able to trek down to store for supplies.

Had almost all of the sundries except for a few (who the hell has firm tofu on hand?). Anywho, this seemed like a good one to do – loves me some asian fare. (more ranting below)

The ingredients:

3oz/24 dried shiitake or black Chinese mushrooms
2 carrots, cut in slices
1 can bamboo shoots, rinsed
2 14-ounce pkg firm tofu
1 tsp pepper
4 cups thinly sliced green cabbage
4 1/4 water
4 cups vegetable broth
1/4 cup rice vinegar
1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce (you’ll need a lot more, trust me)
1 tablespoon chile-garlic sauce or spicy chili crisp
1 tblsp minced ginger
3 tablespoons cornstarch
1 tablespoon toasted sesame oil
3 cups cooked lo mein noodles  (did bean thread noodles)
1 cup sliced green onions

Make it:

  • Cut up dried mushrooms in 1/4 slices if you can – might break apart. Add to slow cooker.
  • Add carrots and bamboo shoots. Cut tofu into 1/2-inch cubes, add to slow cooker and sprinkle w/ pepper. Top with cabbage.
  • Combine 4 cups water, broth, both vinegars, soy sauce, chile-garlic sauce and ginger in a lg bowl/pan; add to the slow cooker.
  • Cover & set on LOW for 8 hours (4-6 if in hurry)
  • Whisk the remaining 1/3 cup water, cornstarch and sesame oil in a bowl. Stir into the soup. Cover and cook on High for 20 minutes.
  • Cook noodles separately (keep it that way). Add noodles to bowl & put broth/soup mixture over noodles & serve!
Shitake Bowle (too much?)

This was subtle – meaning, I get why the asian dishes are good – TONS OF SALT. Tried reigning it in, but just isn’t the same. Would suggest adding more hot chili sauce to make up for it.

Not to say this wasn’t delicious – this completely was, but realized when you get soup (or other delicious dishes) @ restaurant that they add assloads (technical term) of salt to your food.

Won’t end this as a downer or failure – let us crock on bitches! Oh, wait – Jay-Z retired bitch…

Let us crock on respectable women peoples. Doesn’t roll off the tongue as well.


Crock Polyamory

Carnita Crock

Was asked to crock our company holiday party (it was a bit late, but party none the less). Had 4 crocks going at once. A bit of sweat & some improvising made this happen. The only downside to this is that I don’t have many photos.

1. Carnitas

  • 3 lbs pork shoulder or 3 lbs pork butt
  • 4 cups chicken broth , hot
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons cumin
  • 1 tablespoon chili powder , medium hot
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt (to taste)
  • small tortillas

Cooking: basically throw the shoulder in cooker & dump the spices in – cook on LOW for 8hrs (we had to cook on HI for 4hrs)

Very good. Serve w/ shredded cabbage, salsa & sour cream on a small tortilla.

Let Us Wrap

2. Chicken Lettuce Wrap Things (the biggest hit) supposedly like PF Changs although, I’ve never had, but supposed to be good.

  • 1 1/2 pounds extra-lean ground chicken or turkey
  • 1 medium onion, finely chopped
  • 2 medium celery stalks, chopped
  • 1/2 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon brown sugar   no need to add this
  • 1 tablespoon sesame oil
  • 1/2 tablespoon Asian chile paste or spicy chili crisp
  • 5 ounces bamboo shoots, canned and drained
  • 12 ounces sliced water chestnuts, canned and drained
  • 1 cup fresh bean sprouts
  • 4 green onions, finely sliced
  • 1/4 cup fresh cilantro, minced
  • 14 crisp iceberg or romaine lettuce leaves
  • 1/4 cup hoisin sauce

Making this: put all of the ingredients in cooker – you’ll need to toss this quite a bit to make sure that the meat gets separated. May want to add a bit more hoison. Hoison not my fav, but most folks like the sweet meats.

Serve on Romaine lettuce or other broad leaf lettuce. Very delish. Everyone loved this dish, so this is a winner!

3. Swedish Meatballs

  • 1 cup bread crumbs – not spiced
  • 2 lbs lean ground beef
  • 4 egg yolks
  • 4 tablespoons chopped fresh parsley
  • 2 tablespoons dried onion flakes
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • the below is for later –
  • 1 (10 1/2 ounce) can condensed French onion soup
  • 1/4 cup all-purpose flour
  • 1/4 cup sour cream
  • 1 tablespoon Worcestershire sauce

Cook this: lots of work

  • Put most ingredients together in lg bowl. Mix. Once mixed roll the mixture into teaspoon sized balls & put in cooker.
  • Cook on HI for 4hrs. At 4hr mark, mix last ingredients (soup, flour, sour cream & worcestershire) & pour over balls. Cook for another 1hr.

These were good, but not up to IKEA standards. Had leftovers 2 days later & way better then initial launch. So goes it & I wouldn’t discount the balls if you’re doing a party.


4. Veggie Chili

  • 1 Medium Zucchini, diced
  • 1 Medium Bell Pepper, diced
  • 1 Medium Onion, coarsely chopped
  • ½ cup Celery, coarsely chopped
  • 2 Jalapenos, seeded and chopped
  • 2 cloves Garlic, minced
  • 2 cans Ro-tels
  • 1 bag Frozen Corn, thawed
  • 1 can Kidney Beans, rinsed
  • 1 can Black Beans, rinsed
  • 1 can (14 oz) Vegetable Broth
  • 1 tsp Oregano
  • 3 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Crushed Red Pepper or, to taste
  • 1 tsp Salt or, to taste
  • 1 tsp Pepper or, to taste

Put all of this in crock & set for 8hrs (had to set for 4hr) – didn’t really eat this, but according to others this was very good & kinda spicy.

Creamy Tomato Soup & Grilled Cheese

tomato soup & grilled cheese
tomato soup & grilled cheese

So, I had planned on making this earlier in the week & decided to wait. Then the night before making, I went out & had some at restaurant. Tomato cappuccino (all frothy like), I forgot to ask what kind of cheese they used, but yummo (seriously hit me if I ever use that in mixed company). Also ate blue cheese stuffed dates – usually opposed to mixing my fruits w/ anything. Me denying mixing of said sweet & savory lets me keep my non-foodie card just a bit longer. And I usually pronounce foodie bullshit all wrong so that helps.

Anywho, to the soup. This is so easy (except for one aspect) that I can’t believe I hadn’t done so before.

The components:

  • 28 ounces crushed tomatoes , undrained
  • 4 cups chicken broth
  • 1 tblsp oregano
  • 1 tblsp sweet basil
  • 1 cup whipping cream
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoons butter (oops, forgot this – you’d never know the difference unless you’re Paula Dean riding on my back)
Exciting Shot of Tomato Soup

Make it happen:

  • Add undrained tomatoes, chicken broth, oregano & basil to the cooker on HIGH for 5hrs
  • @ 5hrs strain tomato remnants & blend to a puree until no bits are left (see below)
  • Add puree back in
  • Add cream to the mix
  • Leave on WARM or LOW for 1hr

This is the below section. So talking about foodies – well, if I’d have had the proper “straining” apparatus the straining may have went easier. Attempted to use a 1/2 moon pan colander, that did not work the best & hilarity ensued. Wish I had video cause this was a comedy of errors that left the countertop, floor & pants covered in tomato spunk.

Sexy Panini Shot

Grilled cheese – are you freaking kidding me – you have to have this. Used Dave’s Killer Bread, munster cheese & butter. Here is where it gets to the “danger zone!”. Give just one side of the bread w/ butter a quick grind of sea salt. This is a grilled cheese turning point for me personally. Try it & you’ll agree.

End result: the soup was amazing (on par w/ any I’ve had in a restaurant) – glad I didn’t use the full 2 cups of cream it called for or the butter – you know the grilled cheese part.


Black-Eyed Peas – Lucky!

Can you see Fergie in there?

Supposedly black-eyed peas are good luck for the new year – I’m willing to put this to the test. There are an ass ton of recipes out there about this dish & I hated them all for the most part (jk). Like my other dishes try to find something that can be altered, changed or updated. For instance: one of them mentioned DelMonte – haven’t seen that label/company since moving out to PNW, so must be a midwest thing.

A lot of them called for ham hocks (which were a staple while growing up), but had done this already & wanted to take the “hock” level down a notch.

Here goes:

  • 1 (16 ounce) bag dried black-eyed peas (pre-soaked overnight)
  • 1/2 pkg hardwood smoked chicken sausage (hillshire one that looks like horseshoe turd)
  • 1 can ro-tel (diced tomatoes & green chilies)
  • 1/2 (3 oz?) can pickled jalapeños
  • 2 cans chicken broth
  • 2 stalk celery, chopped (seriously, if you didn’t chop it walk away from kitchen)
  • 3 slices cooked bacon, diced up (see above)
  • 1/2 tblsp ground pepper
  • 1 tsp salt
  • a few dashes of hot sauce (frank’s red hot)

To cook:

  • This is where it gets tough – combine all that shit & put in slow cooker – set controls for the heart of the sun, wait that is something else, set on LOW for 8hrs.
Greens, Greens, the magical...

Side dish:

  • Collard greens w/ bacon – freaking delicious. Recipe here.
  • There was a mention from the cheap seats that a nice crusty bread should have been involved for sopping purposes. That was quickly waved off as – next time bring your own damn crusty bread.

My hopes weren’t to high for the black-eyed peas (insert joke about the hip-hop group here), but damn if this didn’t turn out excellent. The dish had JUST the right amount of kick from the jalapeños to make it spicy, yet not too spicy. In layman’s terms –  got a bit of sweat on the brow from eating, but not enough where a dish towel was needed to catch the flop sweat.

Lastly, honorable mention goes to: Pussy Liquor, my new favorite drink.

  • 2 oz Seagrams 7
  • ice cubes
  • Squirt – didn’t even know they made this anymore
  • mix it in a glass
  • drink

Hope this finds you all well & sticking to your revolutions (joke – google it)  for the new year. Mine are to do all the bad things from last year ten fold!

On serious note, one of mine is to put up some videos of the crocking process that we do here at Casa del Crockhole. Watching 8hrs of simmering is as compelling as it sounds & its gotta be funnier than drunk kitchen girl (faker).

Rock Out With Your Crock Out, please.


Paella Slow Xmas Dinner

I See Food I Eat It

Not down with all the traditional stuff for the most part & we have excellent seafood around these parts, so… thought we’d go all rogue on xmas & do some Paella.

These folks were great:

There were so many recipes & different takes on this dish it made it hard, but decided upon full seafood feast. Knew this would be a tough one in the crock since doing seafood or rice in slow cooker is a challenge – challenge accepted. I got served on one of those – read on.

The ingredients for the most part are quite standard with the exception of one: saffron. Seriously saffron, get over yourself. You are not worth $12.00 for a pinch (unless a happy ending was involved). Maybe the dish suffered cause I wouldn’t put out, but my kid gave it a “delicious” so there.


  • paella_plate_1

    1 cup long grain white rice

  • 1 cup water
  • 1 cup chic broth
  • 1 onion, diced
  • 2 small tomatoes, diced
  • pinch of ground saffron ( I don’t think so)
  • 3 cloves garlic, minced
  • 1/2 t cayenne pepper
  • 1 tsp salt
  • 1 lb fresh medium shrimp, shelled and tails removed
  • 1/2 lb fresh sea scallops, cleaned
  • 1 1/2 lb mussels (debearded – rub the crap off them)
  • 1/2 lb squid parts (tentacles included, whee!)
  • 1 8 oz bag frozen peas, thawed and drained
  • 1 sliced red bell pepper
  • 1 lemon cut into wedges


Plate of It

Put rice, water, broth, tomato, onion, garlic, cayenne, salt/pepper, (once again – screw you saffron) in crock & mix up thoroughly. Set to HIGH for 2 hrs ( I forgot time, let it go extra hr & that was a mistake).

At the 2hr mark, add the seafood & place red bell on top – cook on HIGH for 30+ mins (red bell I forgot, too many eggnogs possibly) – keep an eye on it. I said keep eye on it dammit!  Once the squid starts to curl & the mussels start to open up you should take it out! This is important as the squid will get chewy & the mussels will start to cook to the shell.


This turned out pretty darn good & as mentioned, my son ate tentacles & all. Was a bit wary cooking this in the crock, but if you have the time to check on it – you’ll come out a winner. The only thing I’d like to figure out is the rice aspect – either it is not done or over done. What the hell rice make up your mind!


Acorns / Buckeyes

We also made “buckeyes“. Seriously not a baker – way to messy, but  wanted cookies or something… my fav is peanut butter cups so thought this would do the trick. DO NOT confuse blender with beaters. Once we smelled burnt plastic, it was all manual. After slight SNAFU, treat came out quite nice. Although the 2 cups of confectioners sugar – excuse me – powdered sugar made me wonder if this was a good idea.

Had a great afternoon & got to share something that I love doing – cooking. Bought gifts, booze, romance novels & whatnot, but my son said to me (queue the strings) – “Can you show me how to cook?”. Can I? Hell yes I can.

You complete me (sob). Merry/Happy whatever you celebrate, P.

Cabbage Wraps

Rolls w/ no Sauce

First off – I apologize for my delay – got totally sidetracked by holidaze & am doing my best.

This one started by going to a “german-type” restaurant & a) they didn’t even have pretzels b) lamb sausage on bed of sauerkraut w/ lame slice of rye bread sitting on top is NOT how to do it. So, I had bright idea @ about 12am after being schooled on how to make a French 75 – from Steve @ Sound Spirits – to make something German-area by lunchtime.

Woke up late & improvised, but they actually turned out pretty damn good. As mentioned, I’m kinda like the Bob Ross of the crock w/o the fro. You can screw it up, but you can make it better somehow (or at least learn a lesson). Basically, had to pre-cook meat & rice.

Ran to store & had to pre-cook meat & rice & didn’t get to let it sit all day like it should have…here goes:

  • 12 leaves cabbage (or so)
  • 1 cup uncooked white rice
  • 1 egg, beaten
  • 1/4 cup diced onion
  • 1 pound extra-lean ground beef
  • 1/4 cup bread crumbs (used non-herbed)
  • 1 1/4 tblsp salt (I never add the salt – if you want it later – thats your deal, man)
  • 1 1/4 tblsp ground black pepper
  • 1 cans diced tomatoes w/ juice
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • *secret thingy – added 1 red jalapeno to meat mixture – this was the hat trick

Making this thing:

  • Bring a large pot of water to a boil. Boil cabbage leaves for a few minutes – just look & see if the top ones start separating from head (hehe)
  • Pull leaves off, be careful not to rip them if you can – if so, screw it, set them aside to cool for wrapping
  • In large bowl, combine 1 cup rice, egg, milk, onion, ground beef, pepper, bread crumbs & jalapeno.
  • Place enough meat in each leaf to even them out – then roll them up, sorta like making a burrito, but in German…plus, you get to put a toothpick thru them.
  • Mix can of tomatoes, lemon juice & worcestershire sauce together / pour half in crock, add the rolls then pour other half on top.
Rolls w/ Sides

Drop in crock for 8hrs. As mentioned, I had to hurry so put it on for 4hrs & turned out great.


You can drop diced up potatoes on top of the mixture @ 2hrs (so as not to get mushy) or just boil some & pour leftover crock sauce on them (German gravy?)

Nice crusty bread works too for sopping up.

End result: excellent filling dish & not terribly hard to make & you can say “scheisse” a lot while making.

Topf on! (loosely translated)