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Slow Cooker Ground Beef Stew

Reviewed: Mar. 13, 2014
Great recipie. Our local Aldi has great deals on somewhat larger portions, so I had to go overboard on this one. They have 1 lb (16oz) bags of frozen corn and peas instead of 8 oz cans. They have 1lb 10oz (26oz) cans of Cream of Mushroom soup instead of the smaller cans. They have 1 QT 14 FL (46 FL) instead of the smaller cans of tomato juice. So I had to go big on this one. It works out great. I stay with the 1 lb ground beef. I use 1 cup Chicken or Beef bullion for the hot water to melt the frozen items and allows stirring. I have smaller sweet onions stead of larger White onions, so I use two. I also don't like to fry them with the Beef and smell up the whole house, so I cut them into the Slow Cooker and it works great. I have smaller potatoes so I use five or six. Then I use random spices that I have lying around. A1 sauce out the fridge. Basil. White and Black pepper. Maybe a little of five or six things I need to get rid of. Made this three times already. It's fantastic stuff. I start it at 10pm and night, and 6am when I wake up it's ready to rock. I usually have a hot bowl of beef stew for breakfast just because it smells so fantastic. I guess it's somewhat weird but what can you do. You have to have some right out of the pot. The rest goes into 16 oz freezer containers and usually makes 8 or 9 of those. It's a ton of good food. The volume of stock that goes into the pot it somewhat large. It goes right up to the very edge of the lid.
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Best Ever Popcorn Balls

Reviewed: Dec. 16, 2013
Just did a batch of these. Fantastic! A couple things... 1 cup plain white sugar works if you are out of powdered. More than 1 cup is too sweet in my opinion. Our local Aldi is getting rid of halloween stuff, so I grabbed a few 10oz bags of Pumpkin Spice Marshmallows for .15 ea. 10 drops of red food coloring makes a deep candy red color that works great for the holidays. I will also do green. I also added a few dashes salt and a little bit of vanilla extract. I also picked up Almond and Peppermint, so I'm sure those will work good also. If you go too much on the Corn Syrup, the balls will be too gloppy at the bottom. Too little, and it won't bind when you ball them. I also found five minutes for cooling was not enough, as they started to fall apart once balled. 8 to 10 minutes leaves plenty of time for them to still warm enough for balling, and they form much nicer. I found that I could tear off a small sheet of cellophane, and drape it over the top of the ball, scoop it up, and wrap it all at once. I didn't see any point in using a cup, or trying to place sheets down first. Wetting hands in small bowl of warm water for each ball, let you pack it like a snowball firmly, each time. It didn't seem to dilute or wear off any of the coating. I may try the oil or shortening method just to be sure. This recipe is quick and easy.
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