New recipes

Pumpkins stuffed in the slow cooker Crock-Pot 5.7 L Digital

Pumpkins stuffed in the slow cooker Crock-Pot 5.7 L Digital

I love stuffed pumpkins, with a little yogurt and dill on top, crazy!

    • zucchini- 5 pcs
    • minced pork pulp - 500 g
    • rice- 100 g
    • onion- 2 pcs
    • carrot- 1 pc
    • chopped dill - a spoon
    • chopped parsley - a tablespoon
    • fresh thyme - 3-4 twigs
    • salt and pepper to taste
    • sweet paprika - a teaspoon
    • cherry tomatoes - 5 pcs
    • eggs- 1 pc
    • For the sauce:
    • smoked paprika- 1 tsp
    • tomatoes in broth- 400 g
    • apa- 200 ml
    • pomegranate sauce - 2 tbsp
    • olive oil - 2 tbsp

9

Oana

Supreme Chefs

Tags: slow cooker, digital crock pot, stuffed pumpkin, minced meat, pork leg, pumpkin, tomatoes, dill, sour cream, slow cooking, Slow Cooker recipes

Servings: 5

Preparation time: over 120 minutes

RECIPE PREPARATION Stuffed zucchini with slow cooker Crock-Pot 5.7 L Digital:


  • Wash the zucchini and cut off the heads, then cut them in half.



  • Dig out the core with a teaspoon.



  • Mix the minced meat with diced onion, washed rice, grated carrot, add greens and season to taste with salt, pepper and paprika



  • Add the egg and mix the composition well



  • Fill the zucchini and place them in the bowl of the Crock-Pot 5.7 L Digital slow cooker



  • Cut the cherry tomatoes in half and place one piece on top of each zucchini.



  • Add the tomato sauce, water, sprinkle with olive oil and pomegranate sauce, sprinkle with smoked paprika and season with salt and pepper.



  • Set the slow cooker to high temperature for 6 hours



  • serve hot zucchini with Greek yogurt or sour cream





Raspberry sherbet, ready for the Crock-Pot 4.7 L Digital slow cooker

I can't wait to share my recipe for you Raspberry sherbet, ready for the Crock-Pot 4.7 L Digital slow cooker.

I don't know much about the sherbet, a name that comes from the Turkish language.

But I can tell you that I grew up with him. As a child, I know that my father's grandparents always had it in the house, I'm not sure if it was prepared by my grandmother, but I remember that when they had guests during the day, my grandmother would ask me to prepare a glass of water and a plate of jam or sherbet. It was a treat for the guests, and I was very proud to be able to serve them.

I don't eat sherbet, in fact I wasn't a fan of sweets, I still prefer it cup cream of grandma.

Today, 30 years later, I have responded to a challenge to try to prepare a homemade sherbet recipe. I studied the old recipes a bit, the basic idea remaining with the same composition consisting of fruit juice and a large amount of sugar. Some housewives say that the secret lies in the temperature at which it boils, others say that the secret is actually in the energetic beating with a facalet. I do not claim to have discovered the secret of happiness, but I can tell you that the result makes me think of my childhood. So here is my experience that I share with you.

In order to keep the raspberry flavor, I decided to use the Crock-Pot slow cooker provided, and I was completely satisfied with the result.

Now the sherbet is sitting in the pantry, waiting for guests to pamper her!

Below you will find my recipe for Raspberry Sorbet, prepared with the Crock-Pot 4.7 L Digital slow cooker.


Method of preparation

Peppers stuffed with turkey and mozzarella, cook in slow cooker Crock-Pot Digital 4.7 l

Wash the pepper, remove the stalk and clean the seeds. Put the rice to swell in water

Peppers stuffed with quinoa at Slow Cooker Crock-Pot - fasting

1. Cut the caps of the peppers and clean them of seeds. In a bowl combine quinoa, beans, pasta


Peel the onions and carrots and grate them.
The rice is washed. Parsley and dill are washed and finely chopped.
The veal is given through the mincer.
In a bowl put the vegetables, veal, tomato paste, rice, herbs, salt and pepper.
Mix until you get a homogeneous composition.

Remove the back of the peppers and clean.
Fill the peppers with the meat composition.

Pour the canned tomatoes into the bowl and place the peppers in the Crock Pot container.
Fill with water to the level of peppers.

Set Crock Pot Slow Cooker on HiGH for 4 hours.

Through slow cooking technology, vegetables and meat will keep their nutrients intact, and the taste will be perfect.


Prepare the ingredients.

Peel the onion and carrots and chop them, either with a food processor or by hand.
Tomatoes are crushed. Cut the cabbage into strips.
The smoke is cut into pieces, but it can also be used whole, because the container is roomy.

Fry the onion and carrot in a tablespoon of oil.

Put them in the slow cooker bowl.

Put half of the chopped cabbage and put a few pieces of smoked meat.
Add the rest of the cabbage.

Pour the tomatoes over the cabbage.
Mix the water with the salt and pepper, mix well to melt the salt and pour into the bowl. Add the bay leaves.
Place the rest of the smoked pieces on top.

Connect the vessel to a power source and set to HIGH for 5 hours. This time may vary depending on the cabbage and smoked meat.

After the set time has elapsed, the Crock Pot automatically switches to the WARM function.

Smoked cabbage can be served with polenta, sour cream and hot peppers or as such. Optionally, dill can be added.
Good appetite!


Prepare the ingredients.

The chicken breast is seasoned with your favorite spices.

Heat a frying pan and brown the chicken pieces on both sides. They are set aside.
Peel the vegetables, wash and cut into cubes.
In the same pan in which the chicken breast was fried, fry the vegetables, in this order: onion, celery and carrots, parsnips, garlic, bell peppers and green beans.
Wash the rice and put it in the Crock Pot.
Put the hardened vegetables on top, mix lightly and place the chicken pieces on top.

Lightly pour water or soup, in which salt and pepper have been added, to taste.

Set the device to HIGH. for 2 and a half hours.
When the time expires, the slow cooker automatically switches to the keep warm function.

Let it rest for 10 minutes and serve.
Good appetite!

Tips
The ratio for pilaf is 1: 2, to a cup of rice add two of water or soup.
Round grain rice is stickier, while long grain or basmati rice is drier and can be prepared grain by grain.


Method of preparation

Peppers stuffed with turkey and mozzarella, cook in slow cooker Crock-Pot Digital 4.7 l

Wash the pepper, remove the stalk and clean the seeds. Put the rice to swell in water

Peppers stuffed with quinoa at Slow Cooker Crock-Pot - fasting

1. Cut the caps of the peppers and clean them of seeds. In a bowl combine quinoa, beans, pasta


Video: Tocanita de post, la slow cooker Crock-Pot 5 L DuraCeramic (December 2021).