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Pork breast with tomatoes in slow cooker Crock-Pot

Pork breast with tomatoes in slow cooker Crock-Pot


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And I went to the crow ... I like that it tenderizes meat, I don't like that it doesn't brown, but I also went to the oven ... in other words, I reconciled the goat, the cabbage, the wolf and what else was in the story. ....

  • 1,150 kg pork breast without mice
  • 5 tomatoes about 1/2 kg
  • Kotanyi spices
  • salt
  • 50 ml oil
  • 5-6 cloves of garlic

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Pork breast with tomatoes in slow cooker Crock-Pot:

First we prepare the pork breast, wash it, dry it with a napkin and then portion it.

Then salt and season, place the meat in the slow cooker Crock-Pot 2.4 l, add the oil and mix a little, cover with a lid and set the appliance to the high option for about 3 hours.

After about an hour add the peeled and chopped tomatoes.

After 2 1/2 hours, place the meat and sauce in a ceramic bowl, add the garlic and put everything in the oven until it browns and subtracts from the sauce.

It can be served with various garnishes, puree, boiled potatoes, french fries or pasta.


The Crock Pot is set to HIGH at 6 o'clock. You can also set Low to 8 hours.
Serve with rice or broad noodles and sour cream. Be careful when removing the pieces of meat from the Crock Pot, they are very tender.

Get ready too pork with sour cream and mushrooms at Crock Pot.


RECIPE PREPARATION Pork chop at Slow Cooker Crock Pot:

Wash the chop well, wipe with towels then season with salt, pepper and seasonings for steak. Massage the meat well with these spices.

Peel a squash, grate it and cut it in half. Peel a squash, grate it and cut it in half.

Put the oil in the bowl of the appliance and then place the piece of meat. Put the potatoes all around and then sprinkle with salt and spices for the potatoes. Put the garlic, the rosemary sprig, sprinkle everywhere and chopped rosemary then pour the wine.

Put the lid on, turn on the device, set it to the High function for 4 hours.

After this time has passed, lift the lid, pour the broth and leave for another 30 minutes.

During this time, the garnish is prepared. You can serve the garnish and the potatoes from Crock Pot, I also prepared cous-cous for those who wish.

Finely chop the onion, put it in oil, add the couscous, mix and leave until golden brown, add the paprika and then pour hot water. Stir and simmer until the pasta swells and has no water.


Method of preparation

Wash the chop well, wipe with towels then season with salt, pepper and spices for steak. Massage the meat well with these spices.

Peel a squash, grate it and cut it in half. Peel a squash, grate it and cut it in half.

Put the oil in the bowl of the appliance and then place the piece of meat. Put the potatoes all around and then sprinkle with salt and spices for the potatoes. Put the garlic, the rosemary sprig, sprinkle everywhere and chopped rosemary then pour the wine.

Put the lid on, turn on the device, set it to the High function for 4 hours.

After this time has passed, lift the lid, pour the broth and leave for another 30 minutes.

During this time, the garnish is prepared. It can be served as a garnish for Crock Pot potatoes, I also prepared cous-cous for those who want it.

Finely chop the onion, put it in oil, add the couscous, mix and leave until golden brown, add the paprika and then pour hot water. Stir and simmer until the pasta swells and has no water.


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Mushroom recipe in butter and garlic sauce at Slow Cooker Crock-Pot 4.7 l Digital by Readings and Flavors

Cutlet recipe breaded with apples and quince at Slow Cooker Crock Pot 4.7 L Digital by Diva in the Kitchen

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A special recipe from Ligia Pop - Lentils with vegetables and Indian spices at Crock-Pot (Slow Cooker)

Today, she reveals a special recipe that she made with the help Crock-Pot (Slow Cooker).

& quotBecause I was asked to prepare other recipes, in addition to my famous vegan sarmale using a slow cooker, I chose the Crock-Pot, this being the original slow cooker, and I prepared a surprise recipe plus a contest.

As you know, the diet of raw foodists around the world contains between 20-50% cooked food and a high percentage of raw foods. This recipe complements your diet.

Besides the fact that it is easy to make, it is very rich in intense flavors, due to cooking for a longer period of time at a low temperature, as well as valuable nutrients that can hardly be found in food cooked even on low heat or oven.

As you can see, using a slow cooker is very easy, even for those who do not know how to cook.. & quot

  • 500 g dried red lentils
  • & frac12 kg grated pumpkin pie
  • 2 capsicums
  • 2 grated carrots
  • 2 finely grated parsley roots
  • 10 g mix of spices: coriander, dill, thyme, pepper, garlic, etc.
  • 1 large onion finely chopped
  • 5 cloves of crushed garlic
  • 10 g finely ground cumin
  • 10 g of turmeric
  • 20 g Indian condiment Garam Masala
  • 200 ml canned or fresh coconut milk
  • 250 ml tomato juice
  • 500 ml of filtered water
  • salt never tastes good

To speed up the process, we processed the ingredients that need scraping into the food processor.

I added them all in Crock-Pot slow cooker 5.7 L, I mixed them well and set the appliance to the HIGH cooking function for 3:30 hours. It will reach the boiling point after 2: 40-3: 00 hours and if you have time, immediately after it starts to boil you can turn on the LOW cooking function.

Because I was not at home when the appliance was working, I set it to HIGH from the beginning and when it was finished, the appliance was automatically set to the KEEP WARM function (minimum heating temperature) which kept the food warm until I was ready to eat.

After 3:30 hours the preparation is ready and has a dreamy taste. You will see that the flavors are much more intense than cooked food even on low heat.

If the appliance is not set to OFF, it will automatically switch to KEEP WARM (minimum heating temperature) and will keep the food warm until you are ready to eat it. Of course you can stop it and serve the food immediately.

The ceramic pot is left to cool and can then be stored in the refrigerator. It can also be used in the oven (not on the stove) when you want to reheat the food, but do not preheat the oven beforehand to prevent the ceramic pot from cracking.


Method of preparation

Put all the ingredients for the brine in a bowl, mix with a spoon until the salt melts. Wash the meat and put it in brine. This should be enough to cover the piece of meat. Put everything in the fridge for 24-36 hours. I kept it in the fridge for about a day and a half. It is necessary to leave it in brine for at least 12 hours.

After the meat has been in the brine long enough, we take it out and dry it well with paper towels. If we have time we can leave it for 20-30 minutes. Meanwhile, mix the rest of the ingredients: tomato puree, hot sauce, spices, paprika and salt. Put the mixture in the Crock-Pot slow cooker bowl, add the meat and start massaging it well. That's about it. Put the lid on the bowl, set the time to 5 hours, the function higt. After the time expires, we do a test by lightly pulling the meat with a fork. If it undoes it means it is ready. We take it out with a spatula on a plate and with the help of two forks we undo the whole piece of meat. At the end, add the sauce left over from cooking over the meat. The meat is ready to be used in sandwiches or burgers.

Mushroom food

Clean the mushrooms, wash them well and cut them into pieces. Chop the garlic and finely chopped green onion. Heat the oil.

Smoked sausage beans at Crock-Pot slow cooker

Peel the vegetables, finely chop the onion, and slice the carrot into thin slices. In the vessel


Eggplant meatball with slow cooker Crock-Pot 4.5L DuraCeramic Hinged Lid

My dear ones, I don't know what else you are cooking during this period, but I have prepared one Eggplant meatball with slow cooker Crock-Pot 4.5L DuraCeramic Hinged Lid.

Do you know what it's like to have a slow cooker in the house to help you with food? Absolutely great!
Put the ingredients in the machine, turn it on and take care of your business. You don't have to guard it so the food doesn't burn. He is very industrious and quiet.
Remove the slow cooker
I have two slow cookers that make my work in the kitchen a lot easier.
The Crock-Pot 4.5 L DuraCeramic Hinged Lid Slow Cooker has a very smart inner dish, you can choose to sauté certain ingredients directly in it, before putting them to cook. You can transfer the dish to the oven. Very smart, easy to handle.
More details can be found here: http://bit.ly/2w7qpGr

I go back to my bite and tell you that I grew up with her.

My father's grandmother, a Greek by origin, often made us eggplant bites. He usually chose veal, although it was extremely difficult to find, and browned it with a little oil, until it dropped, then browned the eggplant slices until they got a nice golden crust. The cream was composed of a bechamel sauce, enhanced with eggs. It grew very nicely when baked and was a mega goodness, I have a sweet memory of it.

I adapted the moussaka recipe a bit, adding the tomato juice because mine are used to it, although I would recommend you to leave it aside, at least to see what the moussaka will taste like in the end.

I invite you to a generous portion of moussaka, along with a baked pepper salad.

Preparation time: 8 h Nr. Portions: 6 Difficulty: high

Ingredient:

  • 600 gr minced meat mixture (beef + pork)
  • 60 ml oil
  • 1 large eggplant
  • 250 ml tomato sauce
  • nutmeg
  • salt
  • Béchamel sauce:
  • 50 gr butter
  • 50 gr flour
  • salt
  • nutmeg (to taste)
  • 400 ml of milk
  • 4 chicken eggs

Method of preparation:

Prepare the béchamel sauce.
In a bowl, melt the butter. When it has melted, add the flour and brown it well in the hot butter. Add a little milk, stirring constantly, so the composition becomes creamy and bound. Gradually add the entire amount of milk and mix. Add salt and nutmeg, then bring to a boil until it becomes a bound sauce.
Remove from the heat and set aside to cool.

Peel a squash, grate it and slice it with salt. Drain the slices.
The slow cooker of the Crock-Pot 4.5L DuraCeramic Hinged Lid Sauté is placed on an electric hob.
Put a little oil in the bowl, then when it has heated up, place the eggplant slices and fry on both sides.
Remove to a plate and set aside to cool.

Put the meat in the bowl of the appliance and brown it well, season it with salt and nutmeg, then towards the end, add the tomato juice and leave it until it drops a little.
Put the meat in a bowl.

In the bowl of the appliance, place a layer of eggplant slices, then place a layer of meat, another layer of eggplant slices and then the rest of the meat.
An egg is incorporated in the béchamel sauce, then the composition obtained is poured slightly over the meat.
The vessel is transferred to the Crock-Pot 4.5L DuraCeramic Hinged Lid Sauté slow cooker. Connects to a power source.
Select the high mode, bake for about 6-7 hours until it gets a nice crust.

If you want, you can transfer the dish to the oven to turn brown.
Serve hot with baked peppers.
A goodness, may it be useful to you!


Pulled pork, pork tenderloin, slow cooker recipe

Pulled pork & ndash in Romanian could be somewhat translated as & lsquozdrente de porc & rsquo & ndash & ndash refers to pork cooked in sauce, at relatively low temperatures, for several hours in a row, until it becomes so soft and tender that you can ease shatter into strips, using two forks.

Therefore, it is a suitable recipe for slow cooker, but if you don't have a slow cooker, you can also prepare it in the oven.

I like to serve it over nachos, with salsa, guacamole and sour cream, or over boiled potatoes, but it can also be served in buns, like a burger.


Pork meat in slow cooker Crock-Pot with brown rice

The other day I prepared a piece of pork meat at Crock-pot, which turned out delicious, tender and extremely fragrant. Initially I wanted to put it in the oven, that's why I seasoned it in advance, but later I changed my mind because I didn't have time to watch the oven and anyway I knew that it would come out much younger at Crock-Pot

Mix all the spices with the oil. Massage the meat well with the mixture of seasonings and let the meat cool for at least 1 hour.

In the Crock-Pot slow cooker bowl, place the 2-position grill. I put him in the low position. We select the frying function and the necessary temperature. I kept the temperature of 150 degrees. I let the appliance warm up.

When the device has emitted the sound that it has reached the required temperature, place the piece of meat. I left the piece of meat for 10 minutes, then I moved the appliance to the SLOW COOKING function for 3 and a half hours.

When the meat is ready, turn off the appliance and remove the grill with the meat. Wash the appliance well, wipe it and place it back in the bowl.

Place 2 measures of brown rice in the bowl. Put 3 1/2 measures of water and salt, cover with a lid and turn on the appliance on steam cooking.

When the rice has absorbed all the water from the machine, it will turn off on its own and the rice will be perfect. Serve the pork leg with brown rice and pickles or we can make a sauce.