Slow cooker recipe book (discussions, tips, problems)

I bought a slow cooker 2 days ago in the internet through an auction
she cost me
300 gr + 30 gr delivery by ukrposh
WORTH BEAUTY

but have not cooked yet, studied the Internet
it is valid for the lazy or busy
distributed in the USA, CANADA, ISRAEL.
there people are busy, in the morning they throw everything at it, in the evening they come home, dinner is ready.

the biggest recipe book is the link that I gave.
until I cook, since we have a heat of 40 degrees in the sun, my soup in the refrigerator sour yesterday

I can give the phone number of the boy I bought it from.
in the internet this model came for 519 g

Lydia
take eggplant, cut into long strips, roll in egg and flour and fry. In a slow cooker, this is not necessary, since the shape of the vegetables is not lost, and in a cartoon they can completely crumble, and the crust that forms during frying will retain their shape.

If you have young veal, bake for 60 minutes. I think that's enough.

If you have beef, then bake for 60 minutes + simmer for 1-1.5 hours. And then sprinkle with cheese and bake another 20 minutes so that the cheese melts.

Chicken will probably not go into this dish, I don't know if chicken is combined with eggplant.

Ideal is lamb. But the meat is pretty rare.
My family is now eating their second kid. That is why I appear in this topic so often.
And I have no gas, so my slow cooker is in great demand.

I have not cooked chanakhi before, ask Elenka69, she lived in Georgia.

Lydia, I lost all of my meat the other day, I wanted to dispose of it .. divide it into portions and forgot, in general, then it was too late to freeze it .. I had to urgently re-cook everything, and since the rice comforts I’m still deprived, and I cook everything either in the oven, put * cutlets * into a deep tray and poured them with mushroom sauce \ mushrooms and onions, spices, flour, water .. \ covered with foil and in the oven - delicious!

And today I was making dolma in a slow cooker. The recipe is simple:
minced meat (beef, rice, onion, garlic, salt, black pepper) wrapped in grape leaves. pour a little water (if the grape leaves are salted, then salt should not be added to the water) Since grape leaves will be harder than cabbage leaves, stewed for a long time: 3 hours on a strong mode and 3 on a slow one. Serving sauce - yogurt, seasoned with garlic, finely chopped cilantro and dill, a little salt.

some more pictures

Nata, and I wrote to you ... Choose the leaves younger (lighter), actually they are collected in early summer for stuffed cabbage, salted (I freeze). But I tried to make old ones too. Then do not scald them with boiling water, but keep them in boiling water for several minutes.
The tolma recipe is here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23666.msg162793

And I wrote that the leaves should be young, but large enough to wrap the filling in them. Can be prepared from freshly harvested leaves by pouring boiling water over them (optional). In this case, the water in which the dolma will languish should be salted.

Anael, is that with macarons hamin ela?
🔗

interesting, but this is the first time I've seen this
Here's how before there were pictures, with hummus, yes, but you need to try this, I think it's delicious

met such an illustrative Spanish-Marrocan cholent, cereals are packed in heat-resistant bags.

interesting, but this is the first time I've seen this
Here's how before there were pictures, with hummus, yes, but you need to try this, I think it's delicious

There is a recipe for hamina with pasta, and also with chicken.My Tripolitan friend taught me how to do it. Hamina is of several types.

Here's a cabbage turned out. carried it to the recipes. just like
to correct the name of the topic I omitted the first letter.

Roast with beans and pork

[Rice pudding]

there is such a recipe in the instructions .. if it is applied to baking
desserts
Rice pudding
40 g butter
150 g pudding rice
150 g sugar
1 1/2 liters milk
Pinch of nutmeg
Oil the inner
part of a ceramic pan.
Add all ingredients and
stir. Install
ceramic pot in
stand "Dolgarski" and
cover with a lid. Answer in
within 3-4 hours.

[RECIPES]

RECIPES

Soups

Meat soup with vegetables

55 g butter
100 g chopped bacon with
layers of fat
2 onions, finely
chopped
2 cloves of garlic
crushed
4 sprigs of celery, finely
chopped
500 g potatoes without skin,
diced
2 large carrots without
peels, chopped
cubes
4 cabbage leaves,
shredded
4 large tomatoes removed
skinned and chopped
in large pieces
2.25 liters of chicken stock
3 tbsp. l. tomato paste
3 tsp Worcestershire sauce
Freshly ground salt and black pepper
2 tbsp. l. parsley, finely
chopped
150 g seashells (pasta
products)
3 tbsp. l. parmesan cheese, grated

Melt butter in a saucepan
toast the bacon and vegetables until
softness. Make broth and
add broth, bacon and vegetables to
ceramic saucepan.
Add the remaining
ingredients excluding
parsley, shells and cheese
Parmesan. Install
ceramic pot in
base, cover
and cook for 4-6 hours. In 45 minutes
add before serving
seashells and parsley. When
add if necessary
seasoning and sprinkle with cheese
Parmesan. Serve with
crispy French loaf.

Tomorrow, completely unexpectedly, I will give my husband a box, which he has been stumbling over for several days, and lost half of that Saturday !!! And let him just not be surprised !!! His birthday is not his first, I think he knows perfectly well that it will be cheaper to be surprised and terribly happy ...
Getting ready for a duck with apples !!!
NataMayLav! And if I put it out on Lowe not 12 hours, but 16-18 ... is it very scary? It's just that if he behaves well, he won't get up before three o'clock on Sunday ...

[BeefBurgundy meat]

And I found a bunch of recipes:
Beef
Burgundy meat
6 strips of bacon, 1-2 "chunks, 3 lbs. Beef tenderloin, diced 1", 1 large carrot, chopped, 1 medium onion, chopped, 1 tsp. salt, 1/2 tsp. pepper, 3 tbsp. l. flour, 1 can (10 ounces) concentrated beef broth, 1.5 cups red burgundy wine, 1 tbsp. l. tomato paste, 2 cloves of garlic, crushed, 1/2 tsp. thyme, 1 bay leaf, 1/2 lb white onion, peeled, 1 lb fresh mushroom, sliced
Fry the bacon until crispy in a skillet. Take out and dry off fat. Add diced meat and fry. Fold into a debt box. Fry onions and carrots in a pan. Season with salt and pepper, stir in flour. Add broth, mix and pour into a long cooker. Add bacon, wine, tomato paste, garlic, bay leaves, onions and mushrooms. Close and cook on Low for 10-12 hours, High for 5-6 hours.

Simple roast
2.5 lb. hind leg steak about 1/2 inch thick, 1/4 cup flour, 1/2 tsp. salt, 1/2 tsp. pepper, 1 medium onion, chopped, 1 small garlic clove, 2 large sweet green peppers, cut into 1/2 inch strips, 1 can (16 oz) whole tomatoes, 1 tbsp. l. soy sauce, 2 tsp. Worcestershire sauce
Cut the steaks into strips. Combine flour, salt, pepper, sprinkle on the meat to roll in the mixture. Put in a long cooker with onion, garlic, half pepper, mix. Combine tomatoes with soy and Worcestershire sauces. Pour into a long cooker so that the meat is covered. Close, cook 10-12 hours on Low or 5-6 hours on High. One hour before serving, add the strips of remaining pepper. Serve with rice.


Beef stew
1 lb. beef stew, 4 carrots, diced, 1 onion, chopped, 2-3 celery stalks, diced, 2-3 medium potatoes, diced, 15 oz canned tomatoes with juice, a pinch of thyme, oregano, salt, 1 beef stock cube, 1.5 beef stock or water
Put everything in a long cooker and cook for 7-9 hours on low.

[Mutton]

Mutton
Lamb with rosemary

4 large potatoes, diced, 1 tsp salt, 6 cloves of garlic, crushed, zest of 1 lemon, 4 stalks of fresh rosemary, 1 leg of lamb without bones and fat, 2 tbsp. l. olive oil, 1/2 cup dry white wine
Place the potatoes on the bottom of the dolly. In a bowl, combine salt, garlic, zest and rosemary. Grease the lamb. Heat olive oil in a skillet and fry all over. Put in a dolly and pour in the wine. Cook on Low for 10-12 hours.

Soups

Minestrone

1 small onion, chopped, 2 large carrots, peeled and thinly sliced, 1 medium zucchini, cut into 1 inch chunks, 1 cup chopped cabbage, 2 minced garlic cloves, 2 cans (15 oz.) Plain beans, 2 cans (14.5 oz. Each) ) beef broth, 1 can (28 ounces) tomatoes, 1 tsp. dried basil leaves, 1/2 tsp. dried oregano, 1/2 tsp. salt, 1/4 ground black pepper, 2 cups seashells or spirals, 1/4 cup grated Parmesan.
Combine all the ingredients in a long cooker except the pasta and parmesan. Close and cook on Low for 8-9 hours, High for 4-5. Stir in prepared pasta, sprinkle with Parmesan.


Winter corn chowder

2 cups diced potatoes, 6 slices boiled, finely chopped bacon, 1/2 cup chopped white onions, 1 lb. frozen corn, 1 tsp. pepper, 2 tbsp. l. flour, 2 tbsp. l. butter, 3 cups milk
Melt butter in a dollop, add flour. Pour in milk, stir thoroughly with flour. Add all the remaining ingredients except the potatoes. Cook for 4-6 hours on LOW or 1.5-2 hours on HIGH. Add the potatoes 20 minutes before the end and cook until tender.


Clam Chowder Classic Manhattan Clam Chowder

2 slices of bacon, chopped 1/2 in chunks, 1/2 cup chopped onions, 1/2 cup chopped celery, 1 can (14.5 oz) whole peeled tomatoes, with juice, 1 can (14.5 oz) young potatoes , drained and diced, 1 bottle (8 ounces) clam juice, 1 box frozen corn, 1 can (6.5 ounces) clams, drained of liquid, 2 tbsp. l. fresh parsley, 1/4 tsp. thyme, 1/8 tsp pepper, 1/8 tsp. garlic powder.
Fry the bacon in a large gravy boat until crispy. Add onion and celery and simmer until soft. Fold into a long-term paper. Stir in tomatoes, corn, potatoes, clam juice, parsley, spices. Cook on low for 6-8 hours.

Shrimp Vegetable Chowder
2 cups diced spanish or white onions, 1 cup diced carrots, 1 cup fresh or frozen broccoli cut into small heads, 1 cup diced celery, 2 tbsp. l. margarine or butter, 2 cups diced potatoes, 1 box (10 ounces) frozen corn, 5 cups chicken stock, 1 lb. small peeled shrimp, 1 cup chopped parsley, 1 cup Dijon mustard, salt and pepper to taste
In a large gravy boat, simmer the onions, carrots, and celery in butter or margarine for 3-4 minutes until softened. Add potatoes, corn and chicken stock and bring to a boil. Transfer everything to Dolgovark. Cook for 6-8 hours on low. Add shrimp, mustard and parsley one hour before cooking.

Bean soup

1 box (16 ounces) dried beans, 3 quarts of chicken stock, 1 bay leaf, 1 tsp. Wochester sauce, 1/2 tsp. garlic powder, 1/4 tsp. nutmeg, 5 drops of Tabasco, 4 tsp. caraway seeds, 1/2 tsp. celery salt, 1/2 tsp. ground black pepper, 1 cup chopped carrots, 1 cup chopped onion, 1 cup chopped celery, 1 tbsp. l. fresh parsley, 1/2 pound diced ham, croutons.
Soak and dry the beans. Place in a dolly.Add everything else. Cook on low for 8 hours.

[PorkPork with barbecue spices]

Pork

Pork with barbecue spices

2 onions, quartered, 2 tbsp. l. brown sugar, 1 tbsp. l. salt, 1/2 tsp. pepper, 1 piece (4-6 lb.) boneless pork shoulder, 2/3 cup apple cider vinegar, 4 tsp. Worcestershire sauce, 1.5 tsp. flakes of red pepper, 1.5 tsp. sugar, 1/2 tsp. mustard, 1/2 tsp. garlic salt, 1/4 tsp. cayenne pepper, hamburger buns, optional salad of raw cabbage, carrots, onions - cole-slaw.
Place the onion in a saucepan. Combine brown sugar, paprika, pepper, grate the meat. Place the meat on top of the onion. Combine the vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne pepper. Mix thoroughly. Drizzle 1/4 of the mixture over the meat. Cover and refrigerate the remaining mixture. Close the cooker, cook for 10-12 hours on Low. Remove the meat and onions and pat dry to remove excess liquid. Chop meat and onion finely. Serve like sandwiches. Top the meat with salad, if necessary. Sprinkle the rest of the dressing over the sandwiches.


Pork chops in cranberry sauce with thyme

1/2 cup melted butter, 4 pork chops (6 oz each), 1 cup white wine, 1 cup cranberry sauce, 1 small onion finely chopped, 1/4 cup fresh thyme, finely chopped, salt and pepper to taste
Lightly sauté the chops in a skillet. Combine butter, cranberry sauce, and white wine in a small bowl. Arrange the chops in a saucepan, sprinkle with salt, pepper, onion and thyme. Pour in the sauce and cook on Low for 6-8 hours or High for 4 to 6.


Pork chops with potatoes in mustard sauce

6-8 pork chops, 2 tbsp. l. vegetable oil, 1 can (10.5 ounces) mushroom cream soup, 1/4 cup chicken broth, 1/4 cup Dijon mustard, 1 minced garlic clove, 1/4 teaspoon. pepper, 1/2 tsp. dried thyme, 6 thin slices medium potatoes, 1 onion, thinly sliced
In a skillet, fry the chops on both sides in hot oil. In a saucepan, combine mushroom soup, broth, mustard, thyme, garlic and pepper. Put potatoes, onions, stir so that they are covered with the mixture. Top with sautéed chops. Cover, cook on Low for 10 hours (High for 5 hours).

Fondue

1 tbsp. l. butter, 1/4 cup finely chopped onion, 2 crushed garlic cloves, 1 tbsp. l. flour, 1/2 cup dry white wine, 1/4 cup milk, 8 ounces grated medium or hot Cheddar cheese, 8 ounces Gruyere cheese, 2 ounces blue cheese, 1/8 tsp. ground red pepper, 4-6 drops of Tabasco, assorted fresh vegetables or bread sticks for dipping.
Mix all the ingredients in a dollop. Cover and cook on Low for 2-2.5 hours, stirring 1-2 times, until cheese is melted and smooth. Serve with vegetables or breadsticks.

Fish and seafood

Jambalaya

2 cups sausages, chopped, 2 medium onions, coarsely chopped, 2 celery stalks, diced, 1/2 green pepper, diced, 1/2 red pepper, diced, 1/4 tomato paste, 3 garlic wedges, minced, 1 Art. l. parsley, 1/2 tsp. dry thyme, 2 whole cloves, 2 tbsp. l. vegetable oil, 1 cup long grain rice, 1 lb. fresh frozen peeled shrimp
Mix all ingredients thoroughly, except for shrimp, in a long cooker. Cover and cook Low for 8-10 hours. Half an hour before serving, change the mode to High. Stir in shrimp. Cover and hold until shrimp turns pink and tender.


Gombo with shrimps and smoked sausages

1 cup chicken stock, 1 pack of frozen shrimp or 1 lb fresh, 1 can (14.5 ounces) chopped tomatoes with liquid, 1/4 cup cornmeal, 2 tbsp. l. olive oil, 1 box (1 lb.) Polish sausages, cut into 1/2 inch chunks, 1 medium onion, diced, 1 red pepper, chopped into squares, 1 cup celery, chopped, 2 tsp. dried oregano, 2 tsp. dried thyme, 1/8 tsp. ground red pepper, 1 cup white rice
Combine broth and tomatoes in a long cooker. Heat oil in a small frying pan, add flour and sausages.Fry for 3-4 minutes, until the flour changes color. Reduce heat, stir until smooth. Gently stir the mixture into the broth. Add vegetables and spices. Mix everything. Cover and cook on Low for 6 hours or until sauce thickens. Add shrimp one hour before finishing. Serve with boiled rice.


Halibut in creamy wine sauce

2 packs (12 ounces) frozen halibut sticks, defrost, 2 tbsp. l. flour, 1 tbsp. l. sugar, 1/2 tsp. salt, 1/4 cup butter, 1/3 cup dry white wine, 2/3 cup milk, lemon wedges
Dry the halibut sticks and put them in a long cooker. Combine flour, sugar and salt in a small bowl. Melt butter in a gravy boat, stir in flour, add wine and milk and cook over medium heat until thickened, stirring occasionally. Let the sauce simmer for 1 minute. Pour it over the fish. Close the pot and cook on High for 2.5-3 hours. Garnish with lemon wedges
desserts

Pears in wine

1 orange peel, 1 cup of orange juice, 4 cups of water, 1 bottle of Merlot, 1.5 cups of sugar, 2 cinnamon sticks, 1 tsp. cloves, 1/4 tsp nutmeg, 6 pears, peeled, quartered
Mix all the ingredients in a dollop, except the pears. Cook for 1 hour on High. Add the pears and cook for another 1 hour. Take out the pears and strain the liquid. Drizzle over pears. Serve cold.


Applesauce with spices

1/4 cup butter or margarine, 1/2 cup sugar, 1 egg, 1/2 tsp. vanilla, 3/4 cup applesauce, 1 cup flour, 1 tsp. soda, 1 tsp. ground cloves, 1/4 tsp. nutmeg, 1/2 cup raisins (optional), 1/2 cup crushed pecans (optional)
Whisk the butter and sugar into the cream. Add egg and vanilla and beat more. Stir in the puree. Combine flour, baking soda and spices and stir in sugar-egg-butter cream. Add raisins and nuts. Pour the mixture into a greased and floured muffin and bread pan with a lid. Place the form in a dolly. Cover and bake on High for 2.5 to 4 hours.


Peach pie

2 lbs. Fresh or canned peaches, cut into wedges, 2/3 cup oatmeal, 2/3 cup plain flour, 2/3 cup brown sugar, 1/2 tbsp. l. ground cinnamon, 1/4 tbsp. l. nutmeg, 3/4 cup butter, softened
Place the peaches in a long cooker. Combine oatmeal, flour, sugar, cinnamon, and nutmeg. Add softened butter, stir until soft and lay on top of the peaches. Cover and cook on low for 3 hours.

Warm fruit punch

8 cups water, 1 can (12 ounces) strawberry-cranberry juice concentrate, thawed, 1 can (6 ounces) lemon concentrate, thawed, 1/2 cup sugar, 4 cinnamon sticks, 1/4 teaspoon. cloves, 1/4 tsp nutmeg
Mix everything in a saucepan. Spices can be tied in a bag. Cover and cook on High for 3 hours, then reduce to Low. Remove spices, serve hot.

Bird

African-style turkey with couscous

2 pounds boneless, skinless turkey breast, cut into 2x1 / 2-inch slices, 1 onion, chopped, 4 garlic cloves, crushed, 1/2 tsp. flakes of red pepper, 1 tsp. grated fresh ginger, 1 tsp. salt, 1 tsp. black pepper, 1/4 tsp. lime juice, ready-made hot couscous
Combine all ingredients except couscous in a saucepan. Cover, cook Low for 6-8 hours, High for three to four hours. Serve with couscous.


Cranberry apple turkey

2 tbsp. l. melted butter or margarine, 1/2 cup chicken stock, 1 large apple, peeled and chopped, 1 celery stalk, chopped, 1/2 cup chopped onions, 1 cup cranberry sauce, 1 tbsp. l. seasoning for chicken, 2 cups of bread crumbs for topping, 2-3 pounds of turkey breast chops
Combine butter, broth, apple, onion, celery, cranberry sauce, poultry seasoning, and bread. Put 3 tbsp each. l. for each cutlet, roll into a roll and tie. Fold into a long-term paper. Cook for 8 hours on Low or 4 hours on High.


Honey Chicken with Pecan Sauce

2 tbsp. l. vegetable oil, 1 cup chopped onion, 1 cup chopped celery, 1 large chopped garlic clove, 1 7-ounce bag of seasoned topping croutons, 1/4 cup eggs, 3 tablespoons chopped garlic. l. roasted, crushed pecans, 1 tsp. seasonings for poultry, 1/4 tsp salt, 1/4 tsp. ground black pepper, 1 can (14.5 ounces) chicken stock, 4-6 halves of skinless and boneless chicken breasts, 3 tbsp. l. apple juice, 2 tbsp. l. honey
Heat oil in a skillet. Simmer onions, celery and garlic until soft. Transfer the vegetables to a bowl.Add bread cubes, eggs, pecans, poultry seasoning, salt and pepper. Pour in broth. Put the mixture in a long cooker. Lay the breasts on top. Mix apple juice and honey, pour over the chicken. Close and cook on Low for 7-8 hours, High for 3-4 hours.

Rustic chicken

1 whole chicken, portioned, 4 medium potatoes, diced, 2 onions, chopped into rings, 2 garlic cloves, minced, 1 sweet green pepper, chopped into strips, 1 can (14.5 oz) tomatoes, 1/2 cup red wine, 2 tbsp. l. Italian seasoning, 1 tbsp. l. dried parsley
Place the chicken and potatoes in a long cooker. In a bowl, combine onions, garlic, peppers, tomatoes, wine and Italian seasoning. Pour the mixture into a saucepan. Cook on Low for 8-10 hours.


Chicken with shrimps

11/4 cups rice, 1/2 cup melted butter, 2.5 cups chicken stock, 4 cups boiled chicken, diced 1 inch, 1/2 pound mushrooms, diced, 1 pound shrimp, 1/3 cup soy sauce, 8 scallions, chopped, 2/3 cup bleached almonds
Mix the rice and melted butter in a long cooker to coat the rice. Add everything else except almonds and green onions. Cover and cook on Low for 6-8 hours or High for 2-3 hours. Sprinkle with almonds and green onions when serving.


Chicken with tarragon

3-4 pounds chicken, 2 tablespoons l. softened butter, 1 tsp. garlic salt, 1 tsp. dried tarragon, 1 tbsp. l. dried parsley, 1/8 tsp. black pepper, 3 tbsp. l. vinegar. Gravy: 2 tbsp. l. starch, mixed in water, 1 cup of the resulting broth
Brush the chicken with butter. Place in a dolly. Combine seasonings and herbs, sprinkle on chicken pieces. Add vinegar. Cover and simmer LOW for about 8 hours. Do not open the lid at this time. Remove chicken to a preheated plate. Prepare the seasoning, combine the starch and liquid from the saucepan in a gravy boat. Heat and stir. Serve with chicken.

Marinated chicken and pork

3 lb chicken chunks, 2 minced garlic cloves, 1 lb boneless lean pork, 1 cup dry red wine, 1/2 tsp. rosemary, 1/2 tsp black pepper, 1 tsp. salt, 3 cups beef broth
Place the chicken and pork cubes in a large bowl. Mix the ingredients for the marinade, pour over the meat and let stand for 2 hours (you can leave it overnight). Transfer everything to Dolgovark. Close the lid and simmer for 6-8 hours in LOW mode.


Ruby chicken

2 lb. chicken, chopped into chunks, 1 finely chopped medium onion, 2 tbsp. l. vegetable oil, 2 tsp. salt, 1 tsp. mixture of spices for pumpkin pie, 100 ml of orange juice, 2 tsp. grated orange zest, 1 lb. mashed cranberries, 1 cup brown sugar
Saute the chicken pieces and onions in vegetable oil. Add it all up. Cook for 6-7 hours on low.


Italian style chicken stew

2 tbsp. l. olive oil, 3 lbs. boneless chicken breasts, salt, 1/2 tsp. black pepper, 1 small onion, chopped, 1 pound fresh mushroom, 2 minced garlic cloves, 1/4 cup flour, 1/2 cup dry red wine, 1/2 chicken stock, 2 tbsp. l. tomato paste, 1 can (14.5 ounces) chopped tomatoes, 1 tsp. dried basil, 1 tsp. dried oregano, 1/2 tsp. dried thyme
Place the onion at the bottom of the pot. Then place the chicken, on top of all the other ingredients. Cover, cook Low for 7-9 hours, High for 4-5 hours.
Vegetables

Bavarian lunch

2 cans (27 ounces each) of Sauerkraut Bavarian sauerkraut, 2 pounds of Polish sausages cut into 3 inch pieces, 1 medium onion, thinly sliced, 1 chicken cube, 1/2 tsp. celery seed
At the bottom of the dolly, place 1 can of cabbage, 1 pound of sausages, half an onion, half a cup, and half the seeds. Repeat layers. Cover and cook for 6-8 hours on Low and 3-4 hours on High.
All american chile

2 medium onions, chopped, 4 cloves of garlic, crushed, 2 green bell peppers, chopped, 2 lbs. Minced meat, 2 cans (14 oz. Each) pinto beans, drained, 1 can (14 oz.) Tomatoes, 1 can (4 oz.) Greens chili, chopped, 1 tbsp. l. oregano, 2 tspl. cumin, 1 tsp. cayenne pepper, 1 tsp. black pepper, 1 tsp. salt, 1 cup beef broth, 1 cup sour cream, 1 cup grated cheddar cheese, 2 tbsp. l. chopped green onions
In a large skillet, simmer the onions, garlic and peppers until soft. Fry the minced meat in another skillet and drain off excess fat. Transfer the meat, vegetables, and beans to a long cooker. Add spices and broth. Stir. Cover and cook on Low for 6-8 hours or High for 3-4 hours. When serving, place the chili in individual bowls, top with sour cream, sprinkle with grated cheese and garnish with green onions.


Mexican stew

1 can (28 ounces) tomatoes in their own juice, 1 can (14.5 ounces) salsa, 1 can (6 ounces) tomato paste, 2 cans (15 ounces each) black beans, drained, 1 can (151/4 oz) sweet corn, no liquid, 2 chillies, cut into rings, 1.5 tbsp. l. ground cumin, 1/2 tsp. garlic powder, 5 tortillas
Combine tomatoes, salsa, pasta, corn, beans, chili, cumin, and garlic in a large bowl. Pour about 1 cup of the mixture into a long cooker and stir. Place the tortilla on top, cut to shape if necessary. Pour another 1/3 of the remaining. Repeat layers until you have used up all the mixture. Cook on low for 5 hours.


Vegetable curry

4 medium potatoes, diced, 1 large onion, chopped, 1 red pepper, chopped, 2 carrots, diced, 2 large tomatoes, chopped, 1 (6 oz) can of tomato paste, 3/4 cup water, 2 tbsp. l. curry powder, 2 tsp. cumin seeds, 1/2 tsp. garlic powder, 1/2 tsp. salt, 3 cups cauliflower, 1 (10 ounce) pack of frozen green peas, thawed
Place prepared vegetables in a long cooker. Combine tomato paste, water, curry, cumin, garlic powder, and salt. Mix well, pour over vegetables and add cauliflower. Cook for 8-9 hours on low. Add the peas before serving.


Stewed Autumn Pumpkin

1 stick of butter, melted, 1 onion, chopped, 5 lb. butternut squash squash, peeled and chopped in 1/2 inch chunks, 1.5 cups orange juice, 1/2 maple syrup, 1 tsp. cinnamon
Put butter, onion, pumpkin and juice in a long cooker. Cook on Low for 6-10 hours or High for 3-4. Add cinnamon and maple syrup. Puree, serve warm.


Stuffed pepper

6-8 small green peppers, topped off, 1 box (10 ounce) frozen corn, semi-thawed, 1 lb. ground beef, sauteed, 1 can (8 ounce) tomato sauce, 1 cup grated cheddar cheese, 1 chopped garlic clove, 1 / 2 cups chopped onions, 1/2 teaspoon Worcestershire sauce, 1/2 tsp salt, 1/2 tsp. pepper, 2 tbsp. l. ketchup
Wash and dry the peppers. Combine all other ingredients except ketchup in a bowl. Stir. Fill the peppers 2/3 full. Pour in 3 tbsp. l. water in a dolgarku. Arrange the peppers in a saucepan. Pour the ketchup over the peppers. Cook on Low for 7-9 hours, High for 3-5 hours.


Beans

1 lb. pack of beans, soak water, mustard of your choice, 1/2 cup molasses, 1 tsp. sea ​​salt, 1 large onion, chopped and stewed in olive oil until golden brown
Soak the beans overnight. Dry. Place in a dolly, fill with water 1-1.5 inches above the beans. Cook on high for 8 hours. Prepare all the remaining ingredients. Mix all the spices. Turn off the cooker, put the seasonings in it, stir and let stand for half an hour. Then serve.


Beans with smoked ham

2 cups beans, 1 small onion, chopped, 3 garlic cloves, minced, 1 green pepper, chopped, 1 red pepper, chopped, 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. hot pepper sauce, 1 tsp cumin, 1 pound diced smoked ham, 2 (14.5 oz) cans of chicken stock, 1 can of tomato paste, 1 cup of water
Put everything in a long cooker and cook for 8-10 hours in Low mode or 4-5 in High mode.


Creole black beans

2 lbs. Smoked sausages, chopped into 1-inch chunks, 3 (15-ounce) cans of black beans, drained, 1.5 cups chopped onions, 1 cup green peppers, 1 cup chopped celery, 4 chopped garlic cloves, 2 teaspoons. thyme leaves, 1.5 tsp. oregano leaves, 1.5 tsp. white pepper, 1/4 tsp. black pepper, 1/4 tsp. cayenne pepper, 1 cube of chicken stock, 5 bay leaves, 1 can (8 oz) tomato sauce, 1 cup of water
Fry the sausages in a skillet. Drain off the fat and transfer to a dolly. Combine ingredients and place in a saucepan. Close, cook on Low for 7-9 hours (High for 3-4 hours).

The recipes are good, and the hens, oh, salivate.

I have sent - need 7 chickens and 2 turkeys

I liked the fondue, it's cool.
It will be necessary to arrange a romantic dinner with candles and fondue-
we will watch TV and dip breadsticks in fondue.
And I liked the ruby ​​chicken.

NO CHICKEN

Some Goats !!!!!!!!!!!!!

[Shurshun]

Shurshun, about two slow cookers.

Obviously, I just never do one thing, I put vegetables for salads in the same slow cooker if I do it in it, if not, then in a double boiler. vegetables never fall apart, often I chop vegetables right away for salad, before cooking, then I just have to put them in a salad bowl and season the salad. Making the same chicken salad, potatoes, carrots, peas, the chicken itself, garlic for smell (then I burst it like that, I love baked och) I get everything in one, that is, I connect the Berner and MDV devices. And so it is always, that is, I have a side dish in the same place, with meat. About the volume. We're going for a walk - I put salads in jars from a yogurt maker or sour cream and I don't have to think about what to do when I'm hungry, so yogurt jars are also used not only for yogurt. This is for example.
Or I put a basket into the slow cooker for cooking something, for example, I make soup, and I still need boiled potatoes, so I put potatoes in the basket, put them in the soup, and then when everything is ready, I just fish the basket out by the tails from there.
Based on this, the second is not needed, and using the timers I simplify the number of calls to the kitchen. The neighbors say that I have patience and fearlessness, because when they constantly run to the stove, I play the fool

I cook chickens, and I love them whole and not in pieces. I stuff raisins, plums, lipesins, grapefruit with seeds and yolk, apples, vegetables into the chicken (stewed vegetables are obtained in chicken juice). The chicken is just easier than the same duck, so the time difference

They say that stuffed chicken turns out to be dry ... We must try ... Oranges, you say ...

And I stuffed the lemons and smeared them with rosemary and butter under the skin, I liked it, only I did it in my sleeve.

WHOLE CHICKEN WITH LEMONS.

buy a non-broiler chicken, and a laying hen weighing 1,200 kg
grate with salt and spices hops suneli.

Chop 1 lemon into wheels and stick it under your skin like this
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=23750.0

Then spread the chicken with mayonnaise (it will be juicy from mayonnaise).
overnight in the refrigerator.

And in the morning in the slow cooker. For any mode you like.

This recipe is my signature.
Did 150 ooo times, but in the oven.

I can't do it yet, until we move all the geese and goats, I'll go to the store.

PREPARE. AT LEAST ANYONE. (Smiley that cries and wants chicken)

Girls, cook chicken, here's a proven recipe.
I'll at least look.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24172.new#new

I agree to the role of SOMEONE! Changing the next rabbit experiment to the chicken experiment.
Only here you write the lemon with wheels to drive it under the skin, and show the photo where there is still a whole lemon inside. What to put inside the chicken? It should be stuffed ... And what to put around the edges?

I used 2 lemons, but not large ones, otherwise it will be sour.

One went inside (it is also cut into wheels, you can directly squeeze the juice inside the chicken and leave these wheels inside)
And the second under the skin.
Start with the one that is under the skin, if you start with the one that will flow out of the chicken while you twirl it.

Do you have spices? I use suneli hops from the market, or curry like here.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24156.0

and overlay it with potatoes

Got it!

The husband is slowly beginning to think that it was he who decided to make chicken with lemons for the weekend. But not quite yet ...

Hairpin, from a wise wife !!!!
how much are you married?
I'm not quite good at it yet

What about a whole (or a couple) sour apples in a chicken? My in the cartoon so love

[Alexandra]

But I didn't like the apples from the duck ... I liked the cabbage, but not the apples ...But my aunt didn't like the cabbage, but she liked the apples ...

Alexandra!
What does it mean sour apples?

And I never eat apples from under the duck, I throw them away.
They are my current for the scent.

[Italian pasta orzo with chicken and shrimps]

Italian pasta orzo with chicken and shrimps

Surprisingly matching ingredients - shrimp, pasta (although you can't call little ortsos pasta), tomatoes, Italian herbs, hot peppers and chicken pieces - all this will miraculously cook in a long cooker (or slow cooker). This is a kitchen device with a Russian stove effect for those who do not like to stand by the stove. Dolgovarka will be waiting for you with a hot lunch (or dinner), while you are busy at work, chatting with friends, and finally, just sleep. The meat will be juicy and tender. The products languish as in a pot and are especially tasty.

Brown the chicken in a skillet in vegetable oil. Put it in a dolly. Add the next 10 ingredients and mix well. Cover and cook for 7-8 hours. Take out the bay leaf. Stir in the pasta. Cover and cook on maximum 15 minutes until the pasta is tender. Stir in shrimp. Cover and cook for another 5 minutes.
Ingredients:

Chicken (thighs), cut into pieces 2.5x5 cm - 500 g

Vegetable oil - 2 tbsp. l.

Peeled tomatoes, finely chopped - 500-700 g

Celery, chopped stalks - 2 pcs.

Green pepper, medium size, cut into 2.5 cm pieces - 1 pc.

Onions, medium size, chopped - 1 pc.

Chopped garlic - 2 cloves

Sugar - 1 tbsp. l.

Salt - ½ tsp.

A mixture of Italian herbs (basil, oregano, thyme and rosemary) - ½ tsp.

Cayenne pepper - 1/8 tsp (to taste - up to ¼ tsp.)

Bay leaf - 1 pc.

Orzo pasta (or other small pasta) - ½ cup

Boiled, peeled shrimps - 500 g

[Hairpin,]

Hairpin,

Sour apples I have a green unripe Antonovka

Duck apples are too fatty, but chicken ones are quite edible. But the main thing is for aroma and sourness.

I made chicken breasts with vegetables, now I'm making chickpea pilaf + stuffed veal (all in the blog). While I like it ...

Has anyone already made ryazhenka in a slow cooker?
and then a friend of mine bought a mdv and wants to make ryazhenka, asks for help. I so understood that it is necessary to stop milk in mdv for 8 hours? and then what, just throw in 1 yogurt and another 4 hours on the heating? or how?

Has anyone already made ryazhenka in a slow cooker?
and then a friend of mine bought an MDV and wants to make fermented baked milk, asks for help. I so understood that it is necessary to stop milk in mdv for 8 hours? and then what, just throw in 1 yogurt and another 4 hours on the heating? or how?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23760.0

Has anyone already made ryazhenka in a slow cooker?
and then a friend of mine bought a mdv and wants to make ryazhenka, asks for help. I so understood that it is necessary to stop milk in mdv for 8 hours? and then what, just throw in 1 yogurt and another 4 hours on the heating? or how?

First, let the milk cool down to a temperature of 36-40 degrees, not higher. And then ferment. If it cools down lower than the temperature, then heat it up a little at the lowest setting, but do not let the temperature rise above 40.

I have a question?
Today I tried to make a type of roast in the oven in an earthen pot .. for an experiment ..
frying meat, onions, carrots .. cut the potatoes, poured water and all this in a pot in the oven (electric oven), first at 200 * C brought to a boil and then for 4 hours somewhere 70-90 * C.
In short, the result is this ... the whole potatoes are not boiled red, such as from the oven, the meat is soft, but the gravy in the potatoes is vodian, tasty but in consistency like water .. In short, everything is delicious, but somehow everything separately "floats" in the "soup" ". Usually, when I do this all in a cartoon or just on the stove (where there is boiling), some of the potatoes remain intact, and some are boiled and a thick rich gravy is obtained and with meat and potatoes they make up some kind of a single composition.
So that's the actual question ??? How does it work in a slow cooker? we like what it turns out like on my stove
Thank you

[marinal]

marinal, in a slow cooker, everything is the same, with the only difference that the liquid is added there to a minimum, and, sometimes, not at all: the products let their juice in and languish in that own juice.

Aunt Besya, for the second day, I explain to my husband why I need such a bandura, yesterday he insisted on buying a 3.5 liter one, but even a chicken will not go there.

I want to knock such a chicken in a 6-liter





everything .. I want to eat again

Yes!!! The beauty!!!!

I have never tried skinning a chicken.

no no skin in place .. the skeleton is trimmed .. separated from the meat and there they shove rice mince

I took out a chicken and I think to make such a bungle, and then oops - a ready-made solution. In general, in the morning it will be ready, I will take a picture, post it.
Gypsy, merci for the idea

Shurshun
more details please

here at this link: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4286.0
and I'll write in more details in the recipe, wait until morning

I want to knock such a chicken in a 6-liter

And the recipe in more detail there, by chance, did not run?

And the recipe in more detail there, by chance, did not run?

So-ak-s, the recipe is no longer required, I have already found and translated. For those who wish I can lay out

Caprice

of course you need a recipe

the recipe is always there, it is for the oven, but I think you can use this technology for slow cooking
🔗

[Chicken with dozens of stomachs]

As always, I decided to change the recipe and made a different dish
Chicken with dozens of stomachs
The recipe is here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=25648.0