Slow cooker recipe book (discussions, tips, problems)

Shurshun

Thanks for such a cool recipe, but put it in a separate recipe, this is a topic for discussing models.
So that you can do it later, ask you if anything.
Plizzzzzz

Chicken with Dozens of Stomachs by Shurshun

One well-fed contented chicken
Three medium potatoes
Two packs of stomachs
Two eggplant brothers
Sweet couple of plums
Oyster mushroom, two handfuls
Oyster mushroom two handfuls
Spices and herbs to taste

The result is three meals for the whole day.

[Gypsy]

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

I publish a translation of the link that I gave Gypsy... Here is indeed a recipe for the oven, but in my opinion it is not a problem to adapt his slow cooker day. So:

Stuffed chicken.

Required:
1 whole chicken, from which absolutely all bones, including wings and legs, were removed with a knife, and soaked in light beer for two days.
3/4 cup rice cooked in 3/4 cup microwave water for 5 minutes at highest power.
1 medium onion, finely chopped and toasted until golden brown.
1/2 bunch finely chopped dill
1 loose egg
100 g ground beef (sauté with onions)
100 g chicken thola
1 tsp chicken broth powder
3/4 tsp turmeric
1/2 tsp cinamon
1/2 tsp ground black pepper

Mix all the minced meat ingredients.

Sew up all parts of the cut chicken, bringing them together, leaving only the hole for filling with minced meat.
Slowly fill the chicken with minced meat, sew up and slightly stir the chicken so that the minced meat fills everything evenly and beautifully from the inside.
At this point, the chicken can be wrapped and frozen until baked.

Defrost the chicken if necessary. Cover it with two tablespoons of orange jam with bitterness mixed with two tablespoons of soy sauce and slightly diluted with a little water.
Preheat the oven to 160 degrees in advance and put the prepared chicken there for an hour.
After an hour, take out, let cool a little, cut into pieces and serve.

If you do not have the patience to wait until it cools completely, in order to carefully cut and serve, then during the manufacture you can add one more egg over the norm to the minced meat.
Then the contents will be denser, but, according to the author of the recipe, this spoils the taste and tenderness of the dish.

The link to the recipe and the author is given by Tsyganka, illustrations in the same place

100 g chicken thola

uh .. in Russian, apparently a chicken liver

uh .. in Russian, apparently a chicken liver

No, not the liver. Exactly thol. He's so round. I don't know how he speaks Russian. It is sold in super in meat departments.

Intrigued directly by this "thol", what is it?
It seems that the chicken and spare parts no longer exist: a goiter, a stomach, a liver, a heart (but it is not round, but in the shape of a heart it is). So I remember the domestic chickens, whom the grandmother chopped off inside, had unmade testicles, they were without shell small round ...
I remembered an anecdote on this topic:
"Givi, have you passed the exam?"
"Nat! I had to answer, where women have the most curly hair .. I answered .. The teacher said," unfortunately, and kicked me out. "
"what are you thinking about?"
"Eh! I live 30 years in sveta, but I still don't know where the woman's Mazambique is!"

oh, mystery .. I've never bought one like this. or rather we have not even seen in sale .. they sell only liver. stomachs. heart. neck. skeletons and various parts of the chicken body. I would have pushed my liver, it should be tasty with everything interspersed

girls. who gut the chickens themselves. Recognize what it might be. maybe the spleen is like .. here you can see these tholy round

Maybe it's the kidneys?

maybe the kidneys .. I don’t find an anatomical picture to recognize .. everything is only edible pictures

These are chicken hearts! You can see them perfectly!

not. just not hearts .. this is something tidy with a digestive tract connected.

Inside the chicken has

from edible

navel (stomach)
liver
heart
kidneys
lungs
they are only kidneys in shape.
hearts they are elongated, and these round

and you can make a delicious meat salad from chicken stomachs

Probably Nata is right, the kidneys are .. here in the photo there are hearts and these are round

hearts are lighter and with fat they are usually

thol is the spleen

And the kinamon? Cardamom, right? Although cardamom with chicken ... somehow not very ...

kinamon is cinnamon

Aaaaaaaaaaaa (I just have nothing more to say!)

girls. who gut the chickens themselves. Recognize what it might be. maybe the spleen is .. here you can see these round tholi

It is these round ones that the picture with "Meurav Irushalmi" is thol. Well, I don't know how it is in Russian, at least shoot! We sell them in supers, expensive, by the way. In "Shufersal", for example, they sell, I saw and bought myself. I think the kidneys would be called kidneys. In Hebrew, kidneys are "kleiot". And this is thol ...

And the kinamon? Cardamom, right? Although cardamom with chicken ... somehow not very ...

Cinnamon is cinnamon.

[sorokad]

As already mentioned sorokad thol is the spleen.

But the chicken's spleen is not edible, it is green and bitter and the spleen is not round, but elongated.

In "Shufersal", for example, they sell, I saw and bought myself.

we are constantly buying in their network. I have not met such a thing. okay, it doesn't matter, we'll find something to replace

But the chicken's spleen is not edible, it is green and bitter and the spleen is not round, but elongated.

Green and bitter is the gallbladder, not thol. The gallbladder is definitely ejected when cutting the bird.

The spleen of a chicken is not not edible, not bitter and not round, but oblong, similar in shape to a very well-fed leech, and in color it is like a liver. Caprice, and your thol looks like kidneys. Maybe they are expensive because to gain 1 kg. this is how many chickens need to be cut.

Maybe they are expensive because to gain 1 kg. this is how many chickens need to be cut.

Maybe, but I honestly don't know what it is and how it is in Russian ...

Kaptis, in my opinion, I was mistaken, I confused the spleen of a chicken and a rabbit - my mother has her own farm, it dawned on me later that the chicken really has a round spleen. Excuse me .

Girls, and what an amazing jellied meat turned out in a slow cooker, you can't get up to die. The stove and multicooker are resting. She poured two pork knuckles almost under the lid, cooked at night, 10 hours, then it was turned off for another 4 hours. In short, at 2 pm I put them in the refrigerator, and at 21 they ate completely frozen jellied meat. I was surprised that there was almost no fat, it didn’t seem to be boiled into broth, so the light film froze.
Now I think where and how best to cook languages ​​in a multicore or in a slow cooker?

[Creamy soup with cheeseCheddar and onions]

from Kenwood

RECIPES

Creamy soup with cheese
Cheddar and onions

6 large potatoes
(peel and cut)
1 head of garlic with large
slices (clean)
700 ml broth
300 g Cheddar cheese (grate
on a grater)
75 g young onions
(slice)
Salt pepper
Place potatoes in a bowl and
garlic and pour 500 ml of broth.
Cook on (High) Fast at
within 2 hours. Take out the mixture and
mix in a chopper until
the desired consistency. Received
put the mixture in a bowl, add
cheese, leftover broth, onion and
seasonings. Cook on (High)
Fast for 30 minutes. Front
serving can add
cheese and sour cream.

Beef stew with
vegetables

15 ml olive oil (1
tea spoon)
1.5 kg of meat with bone (top
part of the leg)
1 onion (peeled and
cut)
4 MORCOWS (CLEAN AND USE
ON PIECES THICKNESS 1cm
1 L Hot Beef Broth
Heat olive oil over
frying pan and fry the beef with
all sides. Add vegetables and
fry until golden brown
crusts.
Transfer everything to the bowl of the Dolgars,
pour hot broth and
add seasonings.
Cover and cook in
mode (High) Fast for 4 -
6 hours (or in (Low) mode
Slowly over 7 - 9 hours).

Beef in beer

1.5 kg lean meat for stew
(cut into cubes thick
2.5 cm)
4 large potatoes
(cut into 8 pieces
each)
2 large onions (cut into
8 pieces each)
4 carrots (chopped
slices 1 cm thick)
500 ml beer
300 ml beef broth
2 teaspoons finely
chopped parsley
1 bunch of thyme (25 g) without
stems
2 teaspoons corn flour
Salt pepper
Place the ingredients in a bowl and
cook in (High) mode Fast in
for 4 - 6 hours (or in
(Low) Slowly for 7 - 9
hours). Knead a little
corn flour in cold water until
obtaining a homogeneous paste.
Add the mixture to the bowl at the end
cooking and good
stir.
Return to cooking mode, cover
bowl lid and wait until
the sauce will begin to bubble and slightly
thickens.

Bolognese sauce

Used as a basis for
cooking spaghetti
Bolognese or Lasagne
15 ml olive oil (1
tea spoon)
2 onions (chopped)
8 slices of bacon with
interlayers of meat (finely
cut)
1 kg lean beef
minced meat
2 cans (454 g each) cut
canned tomatoes
1 head of garlic (peeled and
chop finely)
2 teaspoons (30 ml)
TOMATOUS PASSES (lpbo by ekcy)
salt and pepper
250 GB Mushrooms (finely chopped)
Heat olive oil over
frying pan, fry the onions until
golden brown and shift to
a bowl of dolgars. Put in
fry the bacon, fry and
transfer to a bowl. Fry the meat
until a brown crust appears,
add chopped tomatoes,
stir, bring to a boil and
transfer to a bowl. Add to
the rest of the ingredients. Cook in
mode (High) Fast for 3 -
5 hours (or in (Low) mode
Slowly over 6 - 8 hours).
Chicken in wine
sauce (Coq au vin)

250 g bacon (chopped
cubes)
2 medium / large onions
(cut)
2 heads of garlic (chopped)
450 g small mushrooms
(cut into thick
slices)
8 boneless chicken breasts
500 ml red wine
1 liter of hot chicken stock
Salt pepper
Corn flour (optional)
Put all the ingredients in the bowl,
pour broth. To cover with a lid
and cook on (High) Fast
within 3 - 5 hours (or in
(Low) mode Slowly for
6 - 8 hours).
Thicken the sauce if desired.
To do this, knead a little
corn flour in cold water until
obtaining a homogeneous paste.
Add the mixture to the bowl at the end
cooking and good
mix (by temporarily setting
Keep Warm mode;
chicken breasts can
remove first. Return
cooking mode, cover the bowl
lid and wait until the sauce
will begin to bubble and slightly
thickens.
Chicken stew with
tarragon

25 g butter
15 ml olive oil (1
tea spoon)
6 chicken breasts
1 large onion (thinly
cut)
200 ml dry white wine
200 ml hot chicken
broth
6 sprigs of tarragon
100 ml heavy cream
Salt pepper
15-30 ml corn flour (1-2
teaspoons)
Heat creamy and olive
oil in a frying pan.
Add chicken pieces and
fry on both sides.
Transfer to the bowl of the dolgars.
Fry the onions and transfer to a bowl.
Add wine, broth, 2 sprigs
tarragon and condiments.
To cover with a lid. Cook in
mode (High) Fast for 3 -
4 hours (or in (Low) mode
Slowly for about 6 hours). In the end
cooking remove chicken
breasts and set to Keep
Warm (languor). Knead
some cornmeal in
cold water until
homogeneous paste. Add the mixture
into the bowl, pour the cream and well
stir. Put the pieces
chicken back to the bowl. Return
cooking mode, cover the bowl
lid and wait until the dish
thickens. At the end of cooking
finely chop the remaining
tarragon and place in a bowl.
Serve to the table.

Stewed apples

5 - 6 table varieties of apples
the desired size (so that
they fit in the bowl)
150 g dried fruit
5 ml cinnamon (1 teaspoon)
50 g brown soft
Sahara
125 ml cold water
Wash the apples, take out
core. With a sharp knife
make a circular cut in
the middle part of each apple.
Place apples in a bowl. Make
a mixture of fruits, cinnamon and sugar
and the resulting mixture fill
holes in apples. Add water
and close the cover. Cook in
(Low) mode Slow about 4
hours, depending on the size and
apple varieties.
Rice pudding

75 g round or rice for
puddings
50 g caster sugar
1 liter of milk
25 g butter
Nutmeg
Pour rice and sugar into a bowl,
pour milk and well
stir. Cover
shavings of butter and
sprinkle with nutmeg.
Cover with a lid. Cook in
mode (High) Fast for
4 hours (or in (Low) mode
Slowly 5 hours). Mix
the contents of the bowl after 1 hour and
once again in process
cooking.
Coffee pear
gummy pudding
caramel

30 ml ground coffee (2 teaspoons
spoons)
15 ml hot water
4 small ripe pears
Juice from half an orange
100 g softened butter
oils
100 g ultrafine
golden sugar plus more
1 teaspoon (15 ml) - for
baking
2 eggs, beaten
50 g pancake flour (flour with
baking powder)
50 g toasted forest
peeled nuts (finely
grate)
45 ml maple syrup (2
teaspoons)
Fine orange peel for
powder
Fill the bowl 2.5 cm hot
water. Place on the bottom
inverted dish or donut
die cut for cookies. Close
cover and turn on the (High) mode
Fast. Lubricate with oil and evenly
set deep (18cm)
baking sheet or dish for soufflé.
Pour the ground coffee into
a small cup and pour hot
water. Wait 4 minutes until
coffee will infuse, then skip
through a fine sieve. Clear and
cut pears in half and take out
core. Chop pears
across into thin slices and
moisten with orange juice
using a brush.
Whisk butter in a cup with
mostly ultra-thin
sugar to lung formation,
fluffy flakes. Continuing
beat, stir gradually
with beaten eggs. Skip
flour through a sieve and mix with
flakes. Add nuts and liquid
coffee. Lay out the resulting mixture
on a baking sheet (or a dish for
soufflé) and smooth.
Dry the pear slices on
paper napkins. Put in
the form of a circle in whipped dough,
flat side down. Lubricate
maple syrup slices and
sprinkle with extra fine sugar (1
tea spoon).
Cover a baking sheet (or dish for
soufflé) with foil and put in a bowl
dolgars. Pour boiling water until
half the height of the walls
baking sheet / dishes. To cover with a lid
and cook for 3 - 3.5 hours so that
the pudding went up completely and
hardened.
Let the pudding cool on a baking sheet
about 10 minutes then turn over
on a wide dish. Lightly lubricate
leftover maple syrup
garnish with orange zest.
Serve with cream.

Apple Chutney Sauce

Ginger root slice wide
about 2.5cm
15 ml pickle spice (1
tea spoon)
1.36 kg sliced
table varieties of apples (eg.
Bramley)
150 g raisins raisins
150 g thinly chopped onion
1 large head of garlic
(peel and crumble)
250 g dark brown
Sahara
250 ml Maltese vinegar
Tie a slice of ginger root and
spices in a thin cloth.
Put all the ingredients in the bowl
and mix well.
Cover and cook in
(Low) mode Slow about 8
hours. At the end of cooking, remove
lid, stir the sauce, turn on
mode (High) Fast, bring to
boil and cook for about 30 more -
60 minutes or until reaching
the desired consistency. Let it cool
transfer to clean jars and
close tightly.
It turns out about 1.8 kg of sauce.

The virgins, as they had planned, have memorized this today, it will be ready tomorrow. Odors ..

Here he is

More details about this sausage, please.

Here he is

More details about this sausage, please.

He is.
This is not a sausage, but a so-called "gut". That is, intestines stuffed with flour, spices, fat ... We sell it as a semi-finished product.

It is good that it is ready-made.
I have not mastered the cleaning of the guts, I gave it to the cats.
Until then, thin.
But I will still try.

In general, to my surprise, I liked the taste when I stuffed my neck with flour.
Maybe I'll master the guts.

It is good that it is sold ready-made.
I have not mastered the cleaning of the guts, I gave it to the cats.

Nata, she \ gut \ not real, so you can boldly scribble thermal packets on the machine and then to the garden for weeding

they ate baked eggs .. got a reprimand from my spouse * eggs should be already peeled * .. he doesn't want to listen to the Internet

In general, to my surprise, I liked the taste when I stuffed my neck with flour.

and to my surprise, I got a delicious gut just had lunch ..
The dish is clearly winter, but we are hot today

More details about this sausage, please.

Sausage in an artificial casing, but edible type, composition: chicken, beef, soy, spices, potato, onion ..

received a reprimand from spouse * egg must be clasped already peeled *

And I generally put raw, well-washed eggs. They are baked along the way, and in the finished cholent / hamina they have a brown inside.

Sausage in an artificial casing, but edible type, composition: chicken, beef, soy, spices, chicken, onion ..

listen and where is this sold, I also want to try

supersal two packs of tibon veal for 20 nis

Girls! Tell a novice slow cooker user how much liquid is needed to stew cabbage, chicken? Otherwise, I put cabbage for the night, poured a little less water than cabbage and, as a result, boiled cabbage in the morning, but I wanted stew: '(I made potatoes with carrots, peas, poured more than half of water with mushrooms, so the potatoes are solid on top: (Sho robiti?

I stewed cabbage without water.
Option half fresh - half sauerkraut ("hodgepodge") was with meat, so in the end everything floated in the juice, although the cabbage was just stewed, not boiled.
A variant of stewed fresh cabbage with onions - I mixed it 4-5 times in 4 hours, it turned out plump, I liked it.

Alexandra thanks for the consultation, but I thought that without water it would burn: - \ I will try

[recipe for classic cabbage rolls in a slow cooker]

and even in low mode, the cabbage "grabs" on the sides of the saucepan
Probably the cabbage is too dry ...

Girls, I do not have time to look through all the topics, please poke my nose in recipe for classic cabbage rolls in a slow cooker (two heads of cabbage need to be urgently saved).

[recipe for classic cabbage rolls in a slow cooker]

Girls, I do not have time to look through all the topics, please poke my nose in recipe for classic cabbage rolls in a slow cooker (two heads of cabbage need to be urgently saved).

how to cook them in a regular saucepan, and do it in a slow cooker.
And finally, here I made stuffed cabbage rolls, including:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=27269.0

I cooked a couple of times, here's the recipe-
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24514.0
put it at night.

I'm not yet, it's so cold that I don't make jelly.

Made a whim from Israel. She told, but did not put the recipe.

[Gypsy]

Gypsy, the fact of the matter is that so far I have only made lazy cabbage rolls. And I want the classic ones. Already looking at your recipes.

natamylove, thanks, already printed.

The classic ones are even simpler .. make minced meat, prepare cabbage leaves, want to freeze the roach, if you want to classically boil each leaf:
video \ what they are clumsy among the Israelis but the essence itself is normal \
🔗
they wound the darlings, put them in a saucepan, poured over the thread with tomato, salt, lavrushka, pepper, seasonings and that's it.

what a delicious soup cooked at night



what I'm interested in: boiled onion, but with crunch .. spicy.