20:23 Amber, awesome hair! And I vote cookbook too! There's so many that when my phone acts goofy due to technical problems of the towers here I lose some totally. Sad thing is I am tech unsavvy when it comes to backing things up. See, this technology wasn't around when i was in school.😏 Need to get me an instant pot! Such time savers!
My husband loves pulled pork, but I’m not sure about balsamic. I like it though and think I’ll try it the way you did. Let him taste before I pour it all in. Great recipes! I haven’t used cream of in 40 years +/-. 😊
Hi Amber - I am curious why you prefer the fat side down. Most cooks would tell you to cook with the fat on top, so as it cooks and the fat renders.- it tenderizes and flavors the roast.
I will try it that way next time. When I make it in the oven, I do fat side up. In the crock pot, I have done fat side down for the protection of the actual meat. Basically the fat providing a thin layer between the heat and the meat. But I am always up for trying it a different way too!
Found your channel from Mandy in the Making. I didn't realize you could use the regular Instant Pot lid for slow cooking. Is there something special you need to do with it first?
Pull out the drawer as the bear claws may have fell behind, if it’s a drawer look at the back of the cabinet under the drawer, I’ve found many of a missing things by doing this
I will try it that way next time. When I make it in the oven, I do fat side up. In the crock pot, I have done fat side down for the protection of the actual meat. Basically the fat providing a thin layer between the heat and the meat. But I am always up for trying it a different way too!
Thank you for the recipes without creamed soup.
My pleasure 😊
Great recipes! I love cooking in the crockpot all year long.
Me too!!
Good evening Amber and family and thank you for sharing your yummy meals with us
Our pleasure!
Have to try these! I have to mention, your hair looks amazing!! 💗
Thank you so much!!
Thank you for leaving the “creamy” out! It sounds delicious!!!
You are so welcome!
Thanks for the recipes! My pastor used the same verse today in his sermon! Love it! ❤
That is awesome!
20:23 Amber, awesome hair! And I vote cookbook too! There's so many that when my phone acts goofy due to technical problems of the towers here I lose some totally. Sad thing is I am tech unsavvy when it comes to backing things up. See, this technology wasn't around when i was in school.😏 Need to get me an instant pot! Such time savers!
Thank you so much!
We need a Feeding the Byrds cookbook. We have tried so many of your recipes and absolutely love them.
Yay!! So glad you love them
Happy New Year, awesome recipes, thanks Amber 🎶👍🎶👍🎶
Happy new year!!
My husband loves pulled pork, but I’m not sure about balsamic. I like it though and think I’ll try it the way you did. Let him taste before I pour it all in. Great recipes! I haven’t used cream of in 40 years +/-. 😊
Yes I wanted to make sure it wasn't too potent. But we loved it!
Looks all so delicious
Thank you 😋
this looks so good
Thank you!
Thank you for these wonderful crockpot meals! I really wanted to try that cheeseburger soup, but the recipe wasn’t in the description. 😢
Oh shoot! I will add that tonight. I totally forgot
You can add a cold insert to the crockpot to cook? I always thought I couldn't do that.
Nooo!!! I was saying that I don't do it. I leave it out to come to room temp so that it won't break. Sorry if that was confusing
Hi Amber - I am curious why you prefer the fat side down. Most cooks would tell you to cook with the fat on top, so as it cooks and the fat renders.- it tenderizes and flavors the roast.
I will try it that way next time. When I make it in the oven, I do fat side up. In the crock pot, I have done fat side down for the protection of the actual meat. Basically the fat providing a thin layer between the heat and the meat. But I am always up for trying it a different way too!
Found your channel from Mandy in the Making. I didn't realize you could use the regular Instant Pot lid for slow cooking. Is there something special you need to do with it first?
Mine has a slow cooker button on it!
Pull out the drawer as the bear claws may have fell behind, if it’s a drawer look at the back of the cabinet under the drawer, I’ve found many of a missing things by doing this
It was there!!!!!!!! Oh my goodness. You are awesome
cool
I have had a crock crack from putting it in the pot straight out of the fridge cold.
Oh no!!
Love the background music..who is it?.
It's from epidemic sound.
Totally unrelated but where is your adorable sweatshirt from?
The green one and the black one are both from Sam's Club and the pink one is from Walmart. Unfortunately, I can't find any of them online.
I cant do balsamic what else can i substitute? Please answer
You could try a red wine vinegar instead.
@@FeedingtheByrds can't do wine
If I would want to put onions in it when would I put them in?
During the sautee!
Hey heu sweet friend ❤❤
Hey!! Happy new year!
what is orzo
Small Pasta that looks like rice.
It's a pasta but the shape and size almost of rice.
🦋Thanks "no cream" we don'tlije creamy dizhes
Happy 2024🎉
You're welcome!
Thx for no cream of. Those are so full of chemicals its scary.
Homemade “cream of” soups are also so easy to make when it’s needed too.
They really are so easy to make if you ever really need one.
🥄The sauce woukd be good with chicken
Definitely!
lot of favor is in the fat. should try with the fat on top. and thank you for your videos
I will try it that way next time. When I make it in the oven, I do fat side up. In the crock pot, I have done fat side down for the protection of the actual meat. Basically the fat providing a thin layer between the heat and the meat. But I am always up for trying it a different way too!
Looks like you lost some weight 👍
😍