The latest recipes

Breaded cutlet in Crock-Pot slow cooker

Breaded cutlet in Crock-Pot slow cooker


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

We cut the piece of chop, sprinkle a little salt. Put 50 ml of oil in a pan, let it heat up and brown the chop on one side and on the other. Remove the browned chop, sprinkle spices on it, then put the garlic cloves in notches.

Put 50 ml of oil in the Crock-Pot 2.4 l slow cooker bowl, place the spiced and breaded chop, add 1/2 glass of water, put the lid on and set the appliance to the higt function for 3 hours (or while you are visiting). .... After 3 hours, pour the mixture of tomatoes and peppers and put the dish in the oven for 30 minutes. to brown a little. It can be served with any kind of garnish.


Pork Chop and Rice with Vegetables

Sprinkle the chop slices with salt and pepper.
Put them in the oven in a heat-resistant tray, together with 2 tablespoons of oil diluted with 3 tablespoons of water, over a suitable heat, turning them, until they are done and nicely browned. Take them out of the pan and keep them warm.

Separately, heat 2 tablespoons of oil and sauté the rice in it, stirring constantly, until it starts to brown a little. Towards the end, add the turmeric and continue to harden for another 30 sec. Pour the wine and leave on medium heat, stirring, until completely absorbed by the rice.

Then add, in portions, 1 tablespoon of hot soup, mix well, cover the pot and continue boiling over low heat, stirring occasionally, until the liquid is absorbed again. Do the same until the rice is done, but the middle of the grain is still hard. Salt and pepper to taste.

Cover the bowl with cling film and set aside for a few minutes to cool and the rice to continue soaking. Loosen, running a fork through the rice with your teeth. Combine the rice with the cooked or sauteed vegetables, while they are hot.


First I prepared the ribs. I had a dump that I portioned, but I think it would work very well and the whole piece.

In a bowl, I mixed the soy sauce with the Worchester sauce and a tablespoon of honey. I added a little more salt and freshly ground pepper. I put the ribs in the bowl and wrapped them well with the sauce.

In the bowl of the Multicooker 5 in1 Digital Crock-Pot I put the beer glass, some thyme sprigs and some mosaic peppercorns. I placed the ribs and put the lid on. I set the SLOW COOKING function for 4 hours.

After this time, I set the SAUTE / BROWN function for 20 minutes. The time also depends on how much juice the ribs have left, if necessary you can turn off the appliance earlier or you can extend the time until the liquid in the bowl drops and the ribs brown on both sides.

In the meantime, I prepared the potatoes for the garnish.

The potatoes are cleaned and washed, then cut into pieces of the right size. Put them in a bowl and put oil, salt, pepper, crushed garlic, mustard and chopped thyme on top. Mix well by hand, so that the potatoes are well covered with spices and oil.

I took the ribs out of the bowl, put them on a plate and kept them warm until I cooked the potatoes. If you are in a hurry and want it ready at the same time as the ribs, you can bake them in the oven.

I put a few tablespoons of oil and a little water in the bowl, then I put the potatoes. I put the lid on and set the FRYING function. Stir occasionally to brown on all sides.


How to make perfect chicken and dumplings for slow cooker

As easy as this recipe is, here are some tips to make sure it looks perfect!

  • This recipe is best made in one 6QT crock pot .
  • While this chicken and dumpling recipe uses frozen vegetables, should be thawed before adding to the slow cooker.
  • My cookies are always perfectly prepared after 60 minutes, however some slow cooker may require additional time to cook cookies.
  • Open the lid as little as possible the slow cooker can quickly lose heat and this can cause the biscuits to not cook properly.
  • boneless Chicken legs makes an excellent addition to this recipe.
  • Once the biscuits are cooked, they should still have one soft, lightly doughy, dumpling-like texture .
  • Depending on the size of the slow cooker, this recipe it may not bend well . To double this recipe, cook the chicken portion according to the instructions. Extra dumplings can be baked on the stove or baked like biscuits.

Dairy products (such as cream or milk) do not always go well in the slow cooker, they can often separate or coagulate, so I indulged in condensed soup in this recipe.

Condensed soups are a great addition to crock pot recipes, as they tend to resist very well in the slow cooker (plus they add a lot of flavor to this recipe) without the risk of clotting.

Once you try this easy recipe, it will quickly become a choice for chickens with slow chicken and dumplings.

Make sure the slow cooker is high and the liquid should boil along the edges when you open the lid to add the vegetables and biscuits.

It is very important to open the lid for as little time as possible and that your vegetables are completely thawed.

Note: Country, country or homemade biscuits work best in this recipe. When adding vegetables / biscuits, make sure the lid is left as little as possible. Leaving the lid off for long periods of time will drastically increase your cooking time.

4.9 out of 508 votes Recipe Review

Crock Pot Chicken and dumplings

Ingredients

  • ▢ one large diced onion
  • ▢ one can soup celery cream (10.5 oz)
  • ▢ one can cream chicken soup (10.5 oz)
  • ▢ one tablespoon fresh parsley
  • ▢ one teaspoon seasoning the birds
  • ▢ black pepper to taste
  • ▢ 4 boneless skinless chicken breast
  • ▢ Two cups of low-sodium chicken broth
  • ▢ Two cups of frozen vegetables or peas and carrots, thawed
  • ▢ one can make refrigerated biscuits (8 pieces) Zara, Country or Homestyle

Instructions

  • Add onion to the 6 qt pot and cover with chicken breast.
  • In a small bowl, combine the celery cream soup, chicken cream soup, parsley, bird spices and pepper. It spreads over the chicken breast. Cover with chicken broth and cook for up to 5 hours.
  • About 1 hour (allow 60 - 90 minutes) before serving (after 4 hours of cooking), roll each cookie thin and flat. Cut into 4 strips. Add the vegetables to the slow cooker and stir. Add the cookie strips on top. Replace the cover as soon as possible.
A servi
  • Remove the chicken breast and cut it lightly. Add again to the slow cooker and stir (this will break the dumplings somewhat, which is ok). Let cook for another 10 minutes and serve.

Recipe notes

Nutritional information

(The nutritional information provided is an estimate and will vary depending on the cooking methods and brands of ingredients used.)


Crock-Pot slow cooker breaded cutlet - Recipes

The third recipe with lamb are these chops baked in the oven with some delicious mushrooms. The vacuum casserole did its job quickly and well and we were able to enjoy a delicious dinner!

Ingredients

4 lamb chops
500 g mushrooms
soy sauce with mushrooms
salt
pepper
Dill seeds
1 bay leaf
1 head of garlic
White wine
oil

Method of preparation

Wash the meat and wipe.

Put in a saucepan, season with salt, pepper, dill seeds and soy sauce with mushrooms, then add a little water or vegetable broth and garlic cut in half and drain herunterladen.

Keep cool for 30 minutes.

Remove the chops and place in a pan with oil, water and wine and place in the oven.

They come back and add more water or wine if necessary sims 4 downloads mods.

10 minutes before the meat is ready, put the cleaned mushrooms and cut the slices.

Serve hot if necessary with a huawei p9 lite photos garlic cream sauce.


Pan-fried pork tenderloin

INGREDIENTS

  • 2 pcs. pork tenderloin
  • 2 coarser slices of smoked ham
  • salt and pepper
  • smoked paprika
  • basil and thyme
  • 1 head of garlic
  • 2 tablespoons lightly spicy ketchup
  • 2 tablespoons oil

METHOD OF PREPARATION

We clean the pork tenderloin and season it with salt, pepper and smoked paprika. We put a foil of freshness over the bowl with the pieces of muscle and let it cool for 40-50 minutes.

After the meat has rested in the cold, grease the pan with a little oil and heat it.

Place the pieces of muscle in the pan and seal / brown them on all sides, over high heat.

Turn off the heat, cover the pan and let the pieces of muscle rest for 6-8 minutes.

Peel the garlic and slice the puppies into thinner slices.

With a sharp-edged knife we ​​cut the pork muscles from place to place, on all sides. In these notches we insert the garlic slices.

Sprinkle over the mussels and a little thyme and basil powder. We place between the pieces of muscle and two slices of a smoked pork ham.

Sprinkle the meat with a little oil, cover the pan, first with baking paper, then with aluminum foil and put it in the oven at 175 degrees for 45-50 minutes.

Dilute a little ketchup with a little water and, with the help of a pastry brush, glaze the steak with this composition.

Leave the steak so glazed in the oven, uncovered for 6-8 minutes, to caramelize nicely.

We serve the delicious pan-fried pork tenderloin with your favorite garnish, or simply with a salad.


Crock-pot lamb shin

Why do we cook meat at low temperature, for a long time? For the taste it acquires over time, for the tenderness, for the nutrients. If you need to be skilled and always pay attention (as I mentioned in a post a few days ago), with the crock-pot things are simpler. It’s enough to put the ingredients in the pot, put the lid on and set the temperature (low / high) and the cooking time. For today’s recipe I used two pieces of lamb shin, which gives us enough meat for four servings (we don’t mention the case in which a person can’t help but eat for two).

I washed the meat and wiped it with a clean, dry towel, I washed four large carrots which I cut into large pieces and placed them in the pot, as a bed for the meat.

I also added to the pot a few cloves of garlic, five-six anise stars, a few shallots, I sprinkled coarse salt, pepper and black cumin (also known as fennel flower seeds) over the meat.

I poured over the meat 100 milliliters of dry red wine (Fetească neagră) and 300 milliliters of bone broth (if you don’t have some, just use water).

I put the lid on the Crock-pot slow cooker, I set the temperature on low and the time at 12 hours (when I came back home, after 10 hours, the meat was already done, but it didn't bother me to leave it for another two hours).

The next photo is from the following morning, when a lamb shoulder had a leave of absence.

In order to serve it, you just have to put the meat with the surrounding jelly in a pan / skillet or, if you don’t eat it the next day, as I did, you can use the “keep warm” setting of the crock-pot.

As a garnish, I chose chickpeas (which I soaked in water overnight, I then boiled in plenty of water with two cloves of garlic, an onion, two bay leaves and salt, until the pea softens) mixed with sea salt, parsley and olive oil. From the same chickpeas I made hummus.

Long story short, that was it. There’s not a lot to tell, which makes the job a lot more practical.

On the other hand, I would add some more photos.

That’s all for today.
Stay healthy.

You might also like

Leave an answer Cancel reply

This site uses Akismet to reduce spam. Find out how your comment data is processed.

Why do we cook meat at a low temperature for a long time? For the taste that develops over time, for tenderness, for nutrients. If you have to know how to cook meat in this way in an oven and be somewhat on stage (as I described in a post the other day), at the crock-pot things are simpler. It is enough to put the ingredients in the pot, to put the lid on and to set the temperature stage (low / high), respectively the cooking time. For today's recipe we used two pieces of mutton brisket that provide enough meat for four servings (not to mention the cases where the man can not refrain and eat for two).

I washed and wiped the meat with a clean, dry towel, washed four large carrots, cut them into large pieces, and placed them in a pot as a meat bed.

I put in the pot a few cloves of garlic, five or six stars of anise, a few strawberries, I sprinkled over the meat coarse salt, pepper, black cumin seeds (also called blackcurrant).

I poured over the meat 100 milliliters of dry red wine (Fetească neagră) and 300 milliliters of bone broth (if you don't have one, use water).

I put the lid on the Crock-pot slow cooker pot, I set the low temperature stage and the time to 12 hours (I came home after 10 hours, the meat was already good to eat, but I didn't mind leaving it for another two hours.

The picture below is from the next morning, a brush is missing motivation.

To serve, it is enough to put the meat with the jelly that surrounds it in a pan / pan or, if you do not eat the next day, as I did, to use the function of keeping the crock pot warm.

As a garnish I chose chickpeas (kept in water in the evening in the morning, then boiled in plenty of water with two cloves of garlic, an onion, two bay leaves and salt until the grain is soft) mixed with sea salt, parsley and olive oil. olives. From the same chickpeas I made a hummus.

That's about it, in short. It's not a lot of story, which makes the whole thing more practical.

Pictures, on the other hand, seem to put more.

Both for today. Stay healthy.


Aries chops marinated with FoodSaver

From the series of lamb dishes, today I bring you a simple idea, namely mutton chops with vegetable garnish!

Simple, even simple, but also very fragrant! The meat has been marinated beforehand with the help of the vacuum and marinating machine from Food Saver. This step is extremely important, but the advantage is that the marinating is done extremely quickly, and this in a vacuum. We don't keep the fridge occupied for a whole day with the meat casserole and it's especially great to take to the wood grill.

Let's see how easy and simple it can be done!

    • 4 servings mutton chops (with bone)
    • 5-6 new potatoes
    • a few carrots baby
    • 2 green garlic cloves
    • 200 gr cherry tomatoes
    • 400 gr mushroom mix
    • 1 cube butter
    • for the marinade
    • olive oil
    • 300 ml white wine
    • coarse salt
    • pepper with lemon
    • 2 cloves green garlic
    • pepper with lemon
    • hot Chilli
    • dried oregano
    • 3-4 cherry tomatoes
    • 1 green salad
    • a few cherry tomatoes
    • olive oil
    • lemon juice
    • salt

    [preparation title = & # 8221Preparation & # 8221]


    We clean the new potatoes, we steam them for a few minutes together with the carrots. Heat a little olive oil with a little butter, add a few cloves of chopped garlic. Roast the potatoes and carrots over high heat, then add the mushroom mixture and let it simmer on the fire. Add salt and pepper with lemon. Let's put it aside.
    Remove the casserole of marinated meat from the fridge, open it, then place the pieces of meat in a heat-resistant tray. Add the rest of the chopped green garlic, a few cherry tomatoes and add a few tablespoons of the bait. Put everything in the oven, over medium to high heat, until they turn brown and the chops have penetrated. Towards the end, add the vegetables to the pan and let them simmer for about 10 minutes.
    Serve everything with lettuce with cherry tomatoes and black olives, seasoned with a dressing of olive oil, salt and lemon juice.

    May it be useful to you!

    Good lamb chops even for the "uninvited"

    As for lamb, from my point of view there are two types of people: those who would eat daily and those who could not stand it. My family did not eat lamb, having a small yard, my grandparents raised only pigs and birds.

    These days I had the opportunity to try the electric cooker Crock-Pot 6L Duraceramic, a slow cooker that I know cooks very well any type of meat, be it even more difficult. I didn't stop to think and, considering that everyone cooks lamb for Easter, I said to give it a try and to prepare the holiday meal with the help of the Crock-Pot slow cooker.

    I chose to cook chops with a garnish of sweet potato puree, basil sauce and a seasonal spring salad.

    First of all, I made a marinade for chops: a pinch of salt, a teaspoon of hot paprika, a teaspoon of dried thyme, 3 cloves of garlic, a little red wine, the juice of half a lemon, 3-4 tablespoons of oil , a tablespoon of soy sauce and I grinded some black pepper. Enough for 8 chops while I cooked. I mixed the meat well with this mixture and set it aside until I made the sauce.

    This basil sauce is a kind of Romanian pesto & # 8211 I called it - because it has a lot of garlic, it leads to mujdei. I took a handful of basil leaves, quickly blanched them and put them in ice water to keep them fresh. Then I transferred them to the mortar and came with the rest of the ingredients: 5 cloves of garlic, the juice of half a lemon, a pinch of salt, one of pepper and 4-5 fresh mint leaves. After crushing everything, I added 2-3 tablespoons of olive oil and mixed vigorously.

    For the puree, I boiled 3 large potatoes with 2 bay leaves. Then I crushed them with a fork, seasoned with salt and pepper and mixed in a blender with 2 tablespoons of liquid cream.

    Returning to the lamb, I took the removable bowl of the Crock-Pot slow cooker and put it on the stove to give the meat a crispy crust. I put a little oil and fried the lamb for 2 minutes on each side.

    It was very easy for me to use the dish on the stove, it is not heavy at all and in addition it has a very resistant and non-stick Duraceramic layer, and the meat did not stick at all, even if I fried the chop over high heat.

    I didn't cook all the meat, I left the rest to marinate, taking advantage of the fact that I found a very good solution: the Food Saver vacuum cleaner, which I used to empty the rest of the meat and keep it fresh longer. It's much simpler, considering that on holidays someone always comes to visit and only good, having the meat ready marinated in a vacuum, I just have to open it and throw it on the grill, in the pan or in the slow cooker Crock-Pot, if guests are notified in advance. In addition, the vacuum-packed meat in the Food Saver bags can be stored in the freezer for a longer time without worrying that it will suffer frostbite.

    The Food Saver vacuum cleaner is a great idea even for autumn, when you want to eat garden vegetables until winter if possible, and keep them in the vacuum longer.

    I took the detachable bowl of the Crock-Pot from the stove and put it in the appliance, I set it low for 2 hours, to be only good. It was much easier this way than using another dish and then transferring the meat to the cooker. Thus, the flavors are better preserved, especially slow cooking, at a constant temperature, my chop remained juicy on the inside and slightly crispy on the outside.

    Meanwhile, at the suggestion of the spring sun, I made a salad with what I found in the garden and refrigerator: a lettuce, 2 green onions, 2-3 radishes, a little dill, corn kernels, 200 g of telemea.

    I think we can be creative with a salad, depending on tastes. I seasoned it with just a little lemon juice, salt and a drop of olive oil.

    As I expected, the lamb came out juicy and tender, we all enjoyed the food and we became a little better friends with the flavor of the lamb.

    If I didn't have the opportunity to use the Crock-Pot 6L Duracermic slow cooker, maybe I wouldn't try to cook lamb until now. And I just realized it was a sin.


    Tuscan White Bean Soup and Fried Garlic (Crock Pot Recipe)

    Ingredients

    • one pound dried Cannellini beans, rinsed
    • a head of garlic, peeled
    • 8 cups water
    • 4 sage leaves, plus several for the garnish
    • Two teaspoons of olive oil
    • one tablespoon chicken Better Than Bouillon, or cube (vegs us vegetable broth)
    • kosher salt and white pepper to taste

    Instructions

    • Place beans, 3 cloves of garlic, water and a few sage leaves in the lid of the dish and put them on HIGH for 4 hours or until the beans are soft. Do not add salt.
    • Meanwhile, preheat the oven to 400 °.
    • Place the remaining garlic cloves in the center of a 7x7 inch square with aluminum foil (the photo above shows half of the cloves, use everything).
    • Cover the garlic with olive oil and a pinch of salt.
    • Seal the aluminum well and put it in the oven for 25-30 minutes, until the garlic is soft and golden.
    • Remove from the oven and set aside until the beans are ready.
    • When the beans are soft, add the broth and mix well until dissolved, then carefully transfer some of the beans and liquid along with the fried garlic to the blender.
    • Stir until smooth and pour back into the pot.
    • Repeat with the remaining beans until you get the desired texture.
    • You can also use an immersion blender if you have one.
    • Taste the salt and adjust as needed.
    • Serve with fresh sage and white pepper on top and, if desired, a few whole cloves of garlic on top. (I booked a few)

    Nutrition

    Calories: 241 kcal, Carbohydrates: 41 g, Protein: fifteen g, Fat: 3 g, Sodium: 322 mg, Fiber: 6 g Blue smart spots: one Green smart spots: 5 Purple smart spots: one Points +: 6 Keywords : Tuscan Crock Pot White Bean and Garlic Soup, Tuscany Crock Pot White Bean Soup, Tuscan White Bean Soup, Vegetarian Slow Cooker Recipe, Slow Stove White Bean Soup 1 SP 1 SP 5 SP 6 PP Clean food Egg-free recipes Fast-friendly recipes Sodium poor Soup recipes Under 10 USD posted December 18, 2012 of Gina 109 Comments / Leave a comment '



Comments:

  1. Chiko

    I liked the first one - I think this one is not worse.

  2. Salton

    I mean you are wrong. Enter we'll discuss it.

  3. Bancroft

    Absolutely agree with you. I think it's a good idea.

  4. Torhte

    Bravo, the admirable idea and it is timely

  5. Veto

    you have to try everything

  6. Yameen

    I congratulate, the excellent idea

  7. Curtiss

    This message, is matchless))), very much it is pleasant to me :)

  8. Mathers

    All the photos are just awful



Write a message