BBQ spiced pork
2 onions, quartered, 2 tbsp. l. brown sugar, 1 tbsp. l. salt, 1/2 tsp. pepper, 1 piece (4-6 lb.) boneless pork shoulder, 2/3 cup apple cider vinegar, 4 tsp. Worcestershire sauce, 1.5 tsp. flakes of red pepper, 1.5 tsp. sugar, 1/2 tsp. mustard, 1/2 tsp. garlic salt, 1/4 tsp. cayenne pepper, hamburger buns, optional salad of raw cabbage, carrots, onions - cole-slaw.
Place the onion in a saucepan. Combine brown sugar, paprika, pepper, grate the meat. Place the meat on top of the onion. Combine the vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne pepper. Mix thoroughly. Drizzle 1/4 of the mixture over the meat. Cover and refrigerate the remaining mixture. Close the cooker, cook for 10-12 hours on Low. Remove the meat and onions and pat dry to remove excess liquid. Chop meat and onion finely. Serve like sandwiches. Top the meat with salad, if necessary. Sprinkle the rest of the dressing over the sandwiches.
Pork chops in cranberry sauce with thyme
1/2 cup melted butter, 4 pork chops (6 oz each), 1 cup white wine, 1 cup cranberry sauce, 1 small onion finely chopped, 1/4 cup fresh thyme, finely chopped, salt and pepper to taste
Lightly sauté the chops in a skillet. Combine butter, cranberry sauce and white wine in a small bowl. Arrange the chops in a saucepan, sprinkle with salt, pepper, onion and thyme. Pour in the sauce and cook on Low for 6-8 hours or High for 4 to 6.
Pork chops with potatoes in mustard sauce
6-8 pork chops, 2 tbsp. l. vegetable oil, 1 can (10.5 ounces) mushroom cream soup, 1/4 cup chicken broth, 1/4 cup Dijon mustard, 1 minced garlic clove, 1/4 tsp. pepper, 1/2 tsp. dried thyme, 6 thin slices medium potatoes, 1 onion, thinly sliced
In a skillet, fry the chops on both sides in hot oil. In a saucepan, combine mushroom soup, broth, mustard, thyme, garlic and pepper. Put potatoes, onions, stir so that it is covered with the mixture. Top with sautéed chops. Cover, cook on Low for 10 hours (High for 5 hours).
1 tbsp. l. butter, 1/4 cup finely chopped onion, 2 crushed garlic cloves, 1 tbsp. l. flour, 1/2 cup dry white wine, 1/4 cup milk, 8 ounces grated medium or hot Cheddar cheese, 8 ounces Gruyere cheese, 2 ounces blue cheese, 1/8 tsp. ground red pepper, 4-6 drops of Tabasco, assorted fresh vegetables or bread sticks for dipping.
Mix all the ingredients in a dollop. Cover and cook on Low for 2-2.5 hours, stirring 1-2 times, until cheese is melted and smooth. Serve with vegetables or breadsticks.
Fish and seafood
2 cups sausages, chopped, 2 medium onions, coarsely chopped, 2 celery stalks, diced, 1/2 green pepper, diced, 1/2 red pepper, diced, 1/4 tomato paste, 3 garlic wedges, minced, 1 Art. l. parsley, 1/2 tsp. dry thyme, 2 whole cloves, 2 tbsp. l. vegetable oil, 1 cup long grain rice, 1 pound fresh frozen peeled shrimp
Mix all ingredients thoroughly, except for shrimp, in a long cooker. Cover and cook Low for 8-10 hours. Half an hour before serving, change the mode to High. Stir in shrimp. Cover and hold until shrimp turns pink and tender.
Gombo with shrimps and smoked sausages
1 cup chicken stock, 1 pack of frozen shrimp or 1 lb fresh, 1 can (14.5 ounces) chopped tomatoes with liquid, 1/4 cup cornmeal, 2 tbsp. l. olive oil, 1 box (1 lb.) Polish sausages, cut into 1/2 inch chunks, 1 medium onion, diced, 1 red pepper, chopped into squares, 1 cup celery, chopped, 2 tsp. dried oregano, 2 tsp. dried thyme, 1/8 tsp. ground red pepper, 1 cup white rice
Combine broth and tomatoes in a long cooker. Heat oil in a small frying pan, add flour and sausages.Fry for 3-4 minutes, until the flour changes color. Reduce heat, stir until smooth. Gently stir the mixture into the broth. Add vegetables and spices. Mix everything. Cover and cook on Low for 6 hours or until sauce thickens. Add shrimp one hour before finishing. Serve with boiled rice.
Halibut in creamy wine sauce
2 packs (12 ounces) frozen halibut sticks, defrost, 2 tbsp. l. flour, 1 tbsp. l. sugar, 1/2 tsp. salt, 1/4 cup butter, 1/3 cup dry white wine, 2/3 cup milk, lemon wedges
Dry the halibut sticks and put them in a long cooker. Combine flour, sugar and salt in a small bowl. Melt butter in a gravy boat, stir in flour, add wine and milk and cook over medium heat until thickened, stirring occasionally. Let the sauce simmer for 1 minute. Pour it over the fish. Close the pot and cook on High for 2.5-3 hours. Garnish with lemon wedges
Pears in wine
1 orange peel, 1 cup of orange juice, 4 cups of water, 1 bottle of Merlot, 1.5 cups of sugar, 2 cinnamon sticks, 1 tsp. cloves, 1/4 tsp nutmeg, 6 pears, peeled, quartered
Mix all the ingredients in a dollop, except the pears. Cook for 1 hour on High. Add the pears and cook for another 1 hour. Take out the pears and strain the liquid. Drizzle over pears. Serve cold.
Applesauce with spices
1/4 cup butter or margarine, 1/2 cup sugar, 1 egg, 1/2 tsp. vanilla, 3/4 cup applesauce, 1 cup flour, 1 tsp. soda, 1 tsp. ground cloves, 1/4 tsp. nutmeg, 1/2 cup raisins (optional), 1/2 cup crushed pecans (optional)
Whisk the butter and sugar into the cream. Add egg and vanilla and beat more. Stir in the puree. Combine flour, baking soda and spices and stir in sugar-egg-butter cream. Add raisins and nuts. Pour the mixture into a greased and floured muffin and bread pan with a lid. Place the form in a dolly. Cover and bake on High for 2.5 to 4 hours.
2 lbs. Fresh or canned peaches, cut into wedges, 2/3 cup oatmeal, 2/3 cup plain flour, 2/3 cup brown sugar, 1/2 tbsp. l. ground cinnamon, 1/4 tbsp. l. nutmeg, 3/4 cup butter, softened
Place the peaches in a long cooker. Combine oatmeal, flour, sugar, cinnamon, and nutmeg. Add softened butter, stir until soft and lay on top of the peaches. Cover and cook on low for 3 hours.
Warm fruit punch
8 cups water, 1 can (12 ounces) strawberry-cranberry juice concentrate, thawed, 1 can (6 ounces) lemon concentrate, thawed, 1/2 cup sugar, 4 cinnamon sticks, 1/4 teaspoon. cloves, 1/4 tsp nutmeg
Mix everything in a saucepan. Spices can be tied in a bag. Cover and cook on High for 3 hours, then reduce to Low. Remove spices, serve hot.
African-style turkey with couscous
2 pounds boneless, skinless turkey breast, cut into 2x1 / 2-inch slices, 1 onion, chopped, 4 garlic cloves, crushed, 1/2 tsp. flakes of red pepper, 1 tsp. grated fresh ginger, 1 tsp. salt, 1 tsp. black pepper, 1/4 tsp. lime juice, ready-made hot couscous
Combine all ingredients except couscous in a saucepan. Cover, cook Low for 6-8 hours, High for three to four hours. Serve with couscous.
Cranberry apple turkey
2 tbsp. l. melted butter or margarine, 1/2 cup chicken stock, 1 large apple, peeled and chopped, 1 celery stalk, chopped, 1/2 cup chopped onions, 1 cup cranberry sauce, 1 tbsp. l. seasoning for chicken, 2 cups of bread crumbs for topping, 2-3 pounds of turkey breast chops
Combine butter, broth, apple, onion, celery, cranberry sauce, poultry seasoning, and bread. Put 3 tbsp each. l. for each cutlet, roll into a roll and tie. Fold into a long-term paper. Cook for 8 hours on Low or 4 hours on High.
Honey-covered chicken with pecan sauce
2 tbsp. l. vegetable oil, 1 cup chopped onion, 1 cup chopped celery, 1 large chopped garlic clove, 1 7-ounce bag of seasoned topping croutons, 1/4 cup eggs, 3 tablespoons chopped garlic. l. roasted, crushed pecans, 1 tsp. seasonings for poultry, 1/4 tsp salt, 1/4 tsp. ground black pepper, 1 can (14.5 ounces) chicken stock, 4-6 halves of skinless and boneless chicken breasts, 3 tbsp. l. apple juice, 2 tbsp. l. honey
Heat oil in a skillet. Simmer onions, celery and garlic until soft. Transfer the vegetables to a bowl.Add bread cubes, eggs, pecans, poultry seasoning, salt and pepper. Pour in broth. Put the mixture in a long cooker. Lay the breasts on top. Mix apple juice and honey, pour over the chicken. Close and cook on Low for 7-8 hours, High for 3-4 hours.
1 whole chicken, sliced in portions, 4 medium potatoes, diced, 2 onions, diced, 2 garlic cloves, minced, 1 sweet green pepper, cut into strips, 1 can (14.5 oz) tomatoes, 1/2 cup red wine, 2 tbsp. l. Italian seasoning, 1 tbsp. l. dried parsley
Place the chicken and potatoes in a long cooker. In a bowl, combine onions, garlic, peppers, tomatoes, wine and Italian seasoning. Pour the mixture into a saucepan. Cook on Low for 8-10 hours.
Chicken with shrimps
11/4 cups rice, 1/2 cup melted butter, 2.5 cups chicken stock, 4 cups boiled chicken, cut into 1-inch cubes, 1/2 pound champignons, diced, 1 pound shrimp, 1/3 cup soy sauce, 8 scallions, chopped, 2/3 cup bleached almonds
Mix the rice and melted butter in a long cooker to coat the rice. Add everything else except almonds and green onions. Cover and cook on Low for 6-8 hours or High for 2-3 hours. Sprinkle with almonds and green onions when serving.
Chicken with tarragon
3-4 pounds chicken, 2 tablespoons l. softened butter, 1 tsp. garlic salt, 1 tsp. dried tarragon, 1 tbsp. l. dried parsley, 1/8 tsp. black pepper, 3 tbsp. l. vinegar. Gravy: 2 tbsp. l. starch, stirred in water, 1 cup of the resulting broth
Brush the chicken with butter. Place in a dolly. Combine seasonings and herbs, sprinkle on chicken pieces. Add vinegar. Cover and simmer LOW for about 8 hours. Do not open the lid at this time. Remove chicken to a preheated plate. Prepare the seasoning, combine the starch and liquid from the saucepan in a gravy boat. Heat and stir. Serve with chicken.
Marinated chicken and pork
3 lb chicken chunks, 2 minced garlic cloves, 1 lb boneless lean pork, 1 cup dry red wine, 1/2 tsp. rosemary, 1/2 tsp. black pepper, 1 tsp. salt, 3 cups beef broth
Place the chicken and pork cubes in a large bowl. Mix the ingredients for the marinade, pour over the meat and let stand for 2 hours (you can leave it overnight). Transfer everything to Dolgovark. Close the lid and simmer for 6-8 hours in LOW mode.
2 lb. chicken, chopped into chunks, 1 finely chopped medium onion, 2 tbsp. l. vegetable oil, 2 tsp. salt, 1 tsp. mixture of spices for pumpkin pie, 100 ml of orange juice, 2 tsp. grated orange zest, 1 lb. mashed cranberries, 1 cup brown sugar
Fry the chicken pieces and onions in vegetable oil. Add it all up. Cook for 6-7 hours on low.
Italian style chicken stew
2 tbsp. l. olive oil, 3 lbs. boneless chicken breasts, salt, 1/2 tsp. black pepper, 1 small onion, chopped, 1 pound fresh mushroom, 2 minced garlic cloves, 1/4 cup flour, 1/2 cup dry red wine, 1/2 chicken stock, 2 tbsp. l. tomato paste, 1 can (14.5 ounces) chopped tomatoes, 1 tsp. dried basil, 1 tsp. dried oregano, 1/2 tsp. dried thyme
Place the onion at the bottom of the pot. Then place the chicken, on top of all the other ingredients. Cover, cook Low for 7-9 hours, High for 4-5 hours.
2 cans (27 oz. Each) of Sauerkraut Bavarian sauerkraut, 2 lbs. Polish sausages, cut into 3 inch pieces, 1 medium onion, thinly sliced, 1 chicken cube, 1/2 tsp. celery seed
At the bottom of the dolly, place 1 can of cabbage, 1 pound of sausages, half an onion, half a cup, and half the seeds. Repeat layers. Cover and cook for 6-8 hours on Low and 3-4 hours on High.
All american chile
2 medium onions, chopped, 4 cloves of garlic, crushed, 2 green bell peppers, chopped, 2 lbs. Minced meat, 2 cans (14 oz. Each) pinto beans, drained, 1 can (14 oz.) Tomatoes, 1 can (4 oz.) Greens chili, chopped, 1 tbsp. l.oregano, 2 tsp cumin, 1 tsp. cayenne pepper, 1 tsp. black pepper, 1 tsp. salt, 1 cup beef broth, 1 cup sour cream, 1 cup grated cheddar cheese, 2 tbsp. l. chopped green onions
In a large skillet, simmer the onions, garlic and peppers until soft. Fry the minced meat in another skillet and drain off excess fat. Transfer the meat, vegetables, and beans to a long cooker. Add spices and broth. Stir. Cover and cook on Low for 6-8 hours or High for 3-4 hours. When serving, place the chili in individual bowls, top with sour cream, sprinkle with grated cheese and garnish with green onions.
1 can (28 ounces) tomatoes in their own juice, 1 can (14.5 ounces) salsa, 1 can (6 ounces) tomato paste, 2 cans (15 ounces each) black beans, drained, 1 can (151/4 oz.) Sweet corn, no liquid, 2 chillies, cut into rings, 1.5 tbsp. l. ground cumin, 1/2 tsp. garlic powder, 5 tortillas
Combine tomatoes, salsa, pasta, corn, beans, chili, cumin, and garlic in a large bowl. Pour about 1 cup of the mixture into a long cooker and stir. Place the tortilla on top, cut to shape if necessary. Pour another 1/3 of the remaining. Repeat layers until you have used up all the mixture. Cook on low for 5 hours.
4 medium potatoes, diced, 1 large onion, chopped, 1 red pepper, chopped, 2 carrots, diced, 2 large tomatoes, chopped, 1 (6 oz) can of tomato paste, 3/4 cup water, 2 tbsp. l. curry powder, 2 tsp. cumin seeds, 1/2 tsp. garlic powder, 1/2 tsp. salt, 3 cups cauliflower, 1 (10 ounce) pack of frozen green peas, thawed
Place prepared vegetables in a long cooker. Combine tomato paste, water, curry, cumin, garlic powder, and salt. Mix well, pour over vegetables and add cauliflower. Cook for 8-9 hours on low. Add the peas before serving.
Stewed Autumn Pumpkin
1 stick of butter, melted, 1 onion, chopped, 5 lb. butternut squash squash, peeled and chopped in 1/2 inch chunks, 1.5 cups orange juice, 1/2 maple syrup, 1 tsp. cinnamon
Put butter, onion, pumpkin and juice in a long cooker. Cook on Low for 6-10 hours or High for 3-4. Add cinnamon and maple syrup. Puree, serve warm.
6-8 small green peppers, topped off, 1 box (10 oz) frozen corn, semi-thawed, 1 lb. ground beef, sautéed, 1 can (8 oz) tomato sauce, 1 cup grated cheddar cheese, 1 minced garlic clove, 1 / 2 cups chopped onions, 1/2 teaspoon Worcestershire sauce, 1/2 tsp salt, 1/2 tsp. pepper, 2 tbsp. l. ketchup
Wash and dry the peppers. Combine all other ingredients except ketchup in a bowl. Stir. Fill the peppers 2/3 full. Pour in 3 tbsp. l. water in a dolgarku. Arrange the peppers in a saucepan. Pour the ketchup over the peppers. Cook on Low for 7-9 hours, High for 3-5 hours.
1 lb. pack of beans, soak water, mustard of your choice, 1/2 cup molasses, 1 tsp. sea salt, 1 large onion, chopped and stewed in olive oil until golden brown
Soak the beans overnight. Dry. Place in a dolly, fill with water 1-1.5 inches above the beans. Cook on high for 8 hours. Prepare all the remaining ingredients. Mix all the spices. Turn off the cooker, put the seasonings in it, stir and let stand for half an hour. Then serve.
Beans with smoked ham
2 cups beans, 1 small onion, chopped, 3 garlic cloves, minced, 1 green pepper, chopped, 1 red pepper, chopped, 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. hot pepper sauce, 1 tsp cumin, 1 pound diced smoked ham, 2 (14.5 oz) cans of chicken stock, 1 can of tomato paste, 1 cup of water
Put everything in a long cooker and cook for 8-10 hours in Low mode or 4-5 in High mode.
Creole black beans
2 pounds smoked sausages, chopped into 1-inch chunks, 3 (15-ounce) cans of black beans, drained, 1.5 cups chopped onions, 1 cup green pepper, 1 cup chopped celery, 4 chopped garlic cloves, 2 teaspoons. thyme leaves, 1.5 tsp. oregano leaves, 1.5 tsp. white pepper, 1/4 tsp. black pepper, 1/4 tsp. cayenne pepper, 1 cube of chicken stock, 5 bay leaves, 1 can (8 ounce) tomato sauce, 1 cup of water
Fry the sausages in a skillet. Drain off the fat and transfer to a dolly. Combine ingredients and place in a saucepan.Close, cook on Low for 7-9 hours (High for 3-4 hours).