Traditional recipes

I put the Crock-Pot 3.5 L slow cooker in bacon

I put the Crock-Pot 3.5 L slow cooker in bacon

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The livers are cleaned, washed and put in a strainer, to drain well.

When they are dry, sprinkle with vegeta and pepper and roll each liver in a slice of bacon.

It is caught with a toothpick so that it does not come off.

Put the oil in the Crock-Pot 3.5 L slow cooker bowl and place the liver rolls next to each other.

Sprinkle with vegeta, pepper, a little paprika and a little oil.

Put the lid on, set the device to the High position, for 2 hours.

After 2 hours, I took out the rolls and put them in a pan with the oil from the bowl and kept them in the oven for 25 minutes to brown nicely.

Remove the toothpicks and serve.

They are very good with any garnish and pickles.

Good appetite!

How to find the right slow cooker for you

Cooking pot size: The main thing to consider when shopping for a slow cooker, is the size of the pot and how large of a meal you'll be cooking. Some slow cookers have pots as small as 1 & frac12 quarts, or are as large as 8 quarts for many different sized households.

Footprint: Consider how much space this appliance will take up on your countertop. How much space can you afford to give this new piece? Is it too tall to fit under your cabinets? Will it hog an entire cabinet? These are all things to keep in mind before you buy.

Features: Time to consider bells and whistles: Will you just be using it slow cook, or would you prefer added functionality, like sear, air fry, or sous vide in the very same appliance? We loved models that came with a temperature probe that allow you to monitor the internal temperature of foods without opening the lid. You & rsquoll probably want an automatic keep warm setting to keep your meal at a safe temperature after it finishes cooking.

Programmable slow cookers: Some slow cookers have a & ldquodelay start & rdquo feature that allows you to start cooking without physically pressing any buttons. This is very handy, but we don & rsquot recommend using this feature for longer than two hours, especially when cooking with meat according to the FDA, when food sits out at room temperature for more than two hours, bacteria starts to increase exponentially, putting you at risk for illness.

The Origin of This Crock Pot Orange Chicken Recipe

In all honesty, this, my dear friends, should be called the accidental Orange Chicken. I & # 8217ll & # 8216splain.

You see, I intended to recreate my faaaaavorite OLIVE GARDEN Apricot Chicken, and not my other faaaaaaaavorite, Orange Chicken from P.F. Chang & # 8217s.

Instead of grabbing the apricot preserves jar, I somehow grabbed the one next to it, which was the orange preserves jar, and didn & # 8217t even notice until I came home and my house smelled like P.F. Chang & # 8217s and not the Olive Garden. I can read, I promise. I am smarter than I appear.

That night, when I saw our two-year old inhale almost everything on her plate, I knew I had to remake this beauty and share it with you all. It was a delicious accident and I & # 8217m glad I made it. So that & # 8217s that.

Well. What are we waiting for? Grab them ingredients and let & # 8217s do this! You only need, like, 7 things, including salt and pepper.

P.S. 300 calories per serving. Just sayin & # 8217. Again.

Advice. For me. While you can combine all the ingredients in the crock pot and let it do its thing for a few hours, I like to brown the chicken just for a minute or two on the stove before placing it in the crock pot. That's a personal preference, but you can do as you please.

Now, to go and get some of my smart marbles back, I am going to tune into a book. Trashy TV, I & # 8217ll miss you.

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Slow cooker recipes

Put your slow cooker to use with one of our easy recipes. Just assemble your dish, relax and allow all the gorgeous flavors to meld over a low heat.

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Slow chilli cooker with meat

Use whichever beans you have in the cupboard for this richly spiced beef and chipotle slow cooker chilli. It's a perfect meal to prepare for busy weeknights

Slow-cooker chicken casserole

Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work

Slow cooker chicken soup

Pop the ingredients for this chicken soup into the slow cooker in the morning, and it will be ready by dinner time. Add noodles at the end, if you like

Slow-cooker vegetable lasagna

Make this low-calorie veggie lasagne as a lighter alternative to the traditional bake. It's layered with pasta, ratatouille and sliced ​​eggplant, and packs in all of your five-a-day

Crock Pot Duck

Slow cooker / crock pot, wire rack or aluminum foil balls or use the carrots, celery, apples or potatoes to elevate the duck inside the crock pot if you don't have a wire rack or aluminum foil you can sit the duck on. Personally I like the veggies, they make it taste better.

Remove the giblets from the duck and use elsewhere. Lay the duck on the cheese cloth making sure that it is big enough to tie on top of the duck so you can lift it out of the crock pot.

Any large pieces of fat that are on the duck should be trimmed and saved, do not toss it out.

Wipe the bird with a paper towel and salt and pepper it inside and out. Put a lemon / orange or apple cut in quarters along with a quartered onion inside the duck. Place your herbs inside the duck. Perhaps tie them into a garni bouquet as it will be easier to remove once the duck is cooked.

Heat a non-stick pan and place the duck breast side down. Saute until the skin on the duck is lightly browned. Do both sides if you like. It isn't going to change the taste of the duck, but will make it look like it's roasted on the outside. You can also brown the duck at the end of the cooking process if you prefer, but this is easier since the duck might fall apart at the end.

Get the cheese cloth put the duck on it. Lift the duck up and lower it into the crock pot. Set the duck breast side up onto the wrack / aluminum foil balls or the vegetables.

Prick the skin on the breast with a fork several times to allow the fat to escape from the duck. Close the cheese cloth over the bird. Cook on high for 3 to 4 hours, or on low 6-7 hours. The internal temperature should be 185'F. If you use a wild duck it will cook faster since it has less fat.

Check the fat level half way through cooking. If the fat is above the bottom of the duck ladle or skim it off with a turkey baster. Save the fat in a jar in the fridge and use it for other dishes.

Remove the duck once cooked lifting it carefully to drain on a platter.

You can also put this in a 425'F oven to crisp the skin up, then drain on paper towels.

Let the duck sit for at least 10-15 minutes before carving.

Carve and serve. You can use left over duck for all sorts of things, be imaginative. Duck fried rice sounds good to me :)

Best Slow Cookers at a Glance

  • Best Overall Slow Cooker:Cuisinart 3-in-1 Cook Central 6-Quart Multi-Cooker
  • Runner-up:Hamilton Beach Set & Forget Programmable Slow Cooker
  • Best Multi-Cooker for Slow Cooking:Ninja Foodi 8-Quart 9-in-1 Deluxe XL Pressure Cooker
  • Best Budget:Crock-Pot 7-Quart Oval Manual Slow Cooker
  • Best PortableCrock-Pot 6-Quart Cook & Carry Programmable Slow Cooker
  • Best Programmable:Instant Pot DUO60 7-in-1 Programmable Pressure Cooker
  • Best for Entertaining:Beautiful Triple Slow Cooker
  • Best for Tailgating:Crock-Pot 6-Quart Cook & Carry Manual Portable Slow Cooker
  • Best Large Capacity:Hamilton Beach 10-Quart Stay or Go Slow Cooker
  • Best Small Capacity:Elite Gourmet 2-Quart Electric Slow Cooker
  • Best High-End:Wolf Gourmet Multi Cooker
  • Editor & aposs Choice:Calphalon Digital Sautâ & # x20AC; & # x2122; s 5-Quart Slow Cooker

Crock Pot Lamb Stew

Lamb stew may seem like a special occasion or weekend meal, requiring hours of attention, but when cooked in the slow cooker, lamb stew can be a busy weeknight dinner. This slow cooker lamb stew is a classic combination of lamb, potatoes, and carrots, and a perfect example of how the whole is more than the sum of its parts: It might look simple, but the flavor is extraordinary.

This recipe is versatile as well. Add a cup of sliced ​​parsnips or diced rutabaga to the stew along with the potatoes. Or add about a 1/2 cup of sliced ​​celery or sliced ​​sauteed mushrooms. If you choose to add more tender vegetables, like frozen (thawed) peas or cut green beans, add them about a half-hour before the stew is ready. Lamb shoulder or neck meat is an excellent choice for lamb stew, and beef chuck is a good alternative if you don't have lamb.

Serve the stew with a simple tossed salad and crusty bread or rolls for a fabulous cool weather meal. This stew is also perfect for a St. Patrick's Day dinner - just add a glass of Guinness stout and some warm Irish soda bread.

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Meat dishes, Steaks, Meals 6 duck legs salt and black pepper, to taste 1 tablespoon vegetable oil 1 large onion, slices 8 cloves garlic, chopped 1 1/2 cups chicken soup 1 cup vinegar 1/2 soy sauce 2 teaspoons hot pepper paste 2 bay leaves

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Vegetable soup with egg fringes


  • 1 zucchini
  • 200 gr bean pods
  • 50 gr peas
  • 2 carrots
  • 1 parsnip root
  • 1 parsley root
  • 1/2 celery root
  • 1 bell pepper, yellow
  • 1 bell pepper, red
  • 450 gr canned tomatoes with salt
  • 3.5 l of water
  • 2 tablespoons oil
  • 2 eggs
  • 1/2 bunch of green parsley
  • 1/2 bunch of larch
  • 3-4 vines of dill
  • salt to taste


First we clean the vegetables, as appropriate, and chop them into cubes or sticks, respectively.

Bring a pot of water to a boil and add a teaspoon of coarse salt.

Heat the oil in a deep frying pan and lightly sauté the chopped onion and scales.

Add the roots and mix them with the onion, sprinkling them with hot water.

Then transfer them to the pot of water and let them boil until they penetrate.

Add the bean pods, the larch and dill vines, then the diced zucchini and the peppers, all diced.

When they are all penetrated, add the canned tomatoes and let the vegetable soup boil for a maximum of 10 minutes.

In the last 5 minutes, add the finely chopped larch leaves, and before turning off the heat, mix the eggs with a little hot soup and mix them in the soup, creating wonderful fringes.

After turning off the heat, add the finely chopped green parsley.

This vegetable soup with egg fringes is very tasty, but also very filling!

We do not boil the vegetables too much, so as not to lose their properties. If we also have vines and celery leaves, we add them to the soup so whole. They will leave a special aroma. We can also flavor the soup with a little tarragon.

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