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Crockpot/Slow Cooker Recipes

This topic contains 263 replies, has 40 voices, and was last updated by Profile photo of BJB BJB 2 days, 10 hours ago.

Discussions Food & Wine Recipes Crockpot/Slow Cooker Recipes

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  • #1717373
    Profile photo of steph154370steph154370
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    Member since: August 12, 2018
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    Replies: 289
    steph154370

    I am on  my own and have recently been given a slow cooker by some friends. Am still learning to use it,but I use it regularly. Am  becoming more confident as it is practically fool-proof. One day will try your recipes, but right now they are inspiration  to me. Thank you ! 😀

    #1717381
    Profile photo of BJBBJB
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    Member since: October 16, 2007
    Topics: 49
    Replies: 13216
    BJB

    steph154370=
    Hope you enjoy using some of the recipes. As you are buy yourself, you can, freeze some of it, for another day.
    🙂

    #1718420
    Profile photo of BJBBJB
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    Member since: October 16, 2007
    Topics: 49
    Replies: 13216
    BJB

    Crockpot Duck:
    6-8 duck leg and thigh pieces
    2 large onions, peeled and thinly sliced
    4 cloves garlic, crushed, peeled and sliced
    2 tablespoons sugar
    ½ cup orange marmalade
    ¼ cup orange juice
    1 cup chicken stock
    2 tablespoons chopped fresh thyme
    2 oranges
    Method
    Turn a slow cooker or crockpot on to low while preparing ingredients.
    Heat a dash of oil in a frying pan and when very hot place duck portions into the pan, skin side down to brown very well. Turn once; brown underside for 2-3 minutes then transfer to the pre-warmed slow cooker.
    Drain most of the fat from the pan, returning 3 tablespoons. Add onions and cook over a moderately high heat for 12-15 minutes, until onions are well browned. Stir regularly to prevent the onions from burning.
    Add the garlic to the pan and cook only for a minute. Stir in the sugar and hwen the sugar has melted, add the mixture to the slow cooker.
    Mix together the marmalade, orange juice, chicken stock and thyme. Pour over the duck and cover with the lid. Cook on low for 5-6 hours or high for 2-3 hours, without lifting the lid.
    To serve, grate rind from the oranges with a zester or coarse grated and reserve. Use a sharp knife to cut away all the bitter white pith. Cut the orange into pieces. Add the orange rind and flesh to the duck. Season with salt, pepper and fresh thyme if wished before serving. Mashed kumara is an excellent aside.

    Duck Shooting is about to start, season 2019. Crockpot Duck would be a great idea.
    I believe Ducks can be bought, also.

    #1719661
    Profile photo of BJBBJB
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    Member since: October 16, 2007
    Topics: 49
    Replies: 13216
    BJB

    INGREDIENTS
    1 1/2 lb Yukon Gold potato peeled and chopped, ( breed of potato, of your choice)
    3 cups chopped leeks (white and light green parts only)
    4 cloves garlic chopped
    1 bay leaf
    1/2 teaspoon salt
    3 cups sodium-reduced chicken broth
    3 cups vegetable broth
    3 cups water
    1/2 cup 10% cream

    METHOD
    In slow cooker, combine potatoes, leeks, garlic, bay leaf and salt. Stir in broth and water.

    Cover and cook on low until vegetables are tender, 6 to 8 hours. Discard bay leaf.

    Using immersion blender, or in stand blender in batches, purée soup until smooth. Stir in cream

Viewing 4 posts - 261 through 264 (of 264 total)

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