do u have any ethnic dishes i can prepare in a slow cooker?

Question

im going to be purchasing a slow cooker and as i love ethnic foods could u share some recipes i can try? i need recipes that do not contain pork..thanks!!!

Answer 1

Mock Moussaka

beef, casseroles, greek

3 eggplant (baby); 1\4 inch slices
1 1/2 ground beef, lamb, or turkey
1 large onions; chopped
3 garlic; minced
1 sauce
2 tablespoon olive oil
1 tomatoes; crushed
1 tomato paste
1/3 cup black or green olives; chopped (kalamata best)
3 tablespoon fresh basil leaves; chopped
1/2 cup fresh italian parsley (packed); chopped
1/2 teaspoon dried oregano
1 1/2 teaspoon sugar
1 topping
1 2-3 oz feta cheese; crumbled
3 fresh dill; chopped

To prepare the eggplant, salt both sides of each piece and place in a colander in a single layer for about 1 hour to drain. Rinse, pat dry, and set aside Brown the meat in a medium size skillet over medium heat. Drain off the fat and liquid and remove the meat to a bowl or plate. Using the same skillet, cook the onion and garlic, stirring, over medium heat until softened. To make the sauce, add the rest of the ingredients, except the feta cheeseand dill, and simmer until hot and slightly thickened, 15-20 minutes. Layer in the slow cooker in this order: sauce, eggplant, meat, sauce, eggplant, meat, sauce. Sprinkle the feta cheese on top and the dill on top of that. Cover, set on low, and cook for 7-9 hours, or set on high and cook for 2-3 hours.

Answer 2

ALL DAY CHICKENPopular

2 tablespoons Frozen OJ
2 cups Chicken stock
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup Tomato paste
2 tablespoons Soy sauce
2 tablespoons Brown sugar
2 Cloves garlic -- minced
1 dash Allspice
Remaining ingredients:
4 pounds Chicken -- breasts and thighs
1/4 pound Mushrooms -- sliced
2 tablespoons Margarine or butter
11 ounces (1 can) mandarin orange
Sections -- drained
1/2 Of a medium-large bell
Pepper -- sliced lengthwise
1/4 teaspoon Ground ginger
3 tablespoons Cornstarch
1/4 cup Cold milk
1/4 cup Cold water
|Marinade:

The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.

In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover.

6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit.

Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.

Answer 3

Thai Chicken (Slow Cooker)

4 large chicken breasts, boneless/skinless
1 T. ginger
3 green onions, sliced
1 (14oz) can coconut milk
1/2 to 3/4 t. turmeric
1/4 to 1/2 t. crushed red pepper
1 (8oz) can pineapple chunks, drained (save the juice)
2 T. cornstarch
2 T. cold water (I used the juice from the pineapple)
Cooked rice
Chopped peanuts

Place chicken (season with salt & pepper) in crockpot and add ginger, green onions, coconut milk, turmeric & crushed red pepper. Cover & cook on low 5 to 6 hours, until chicken is very tender. Turn crockpot on high; add pineapple. In a small bowl mix cornstarch & water (pineapple juice); add to chicken mixture. Cook on high 15 to 30 minutes. Serve over rice and sprinkle with peanuts.

Answer 4

You can make Biriyani (dish from the Indian subcontinent) which is best when slow cooked!

Biriyani consists of rice, meat (chicken/goat/ lamb/ beef) with a rich variety of spices and condiments.

In a traditional preparation, the meat (preferably goat or beef, since this dish was prepared mostly by the muslims) is slow cooked in ghee/ clarified butter, specially prepared whole and ground condiments/spices, with yogurt. It is then layered in a big vessel alternately with (almost but not fully cooked) rice, topped off by a layer of deep fried thinly sliced onion, saffron, raisins and roasted nuts and covered on top with a tight-fitting lid. It is then kept on very low heat to let the rice and meat slowly mingle their aromas.

Biriyani is best served with a simple yogurt based salad, as it is very rich to digest.

Answer 5

sweet and sour chicken takes 5-8 hours, go to kraft interactive kitchen