Cooking Method:

1. In a slow cooker,combine Cheddar pasta sauce and Worcestershire sauce.
2. Mix well.
3. Add sliced onion and chicken.
4. Cover slow cooker and cook on low-heat setting for4-5 hours or until chicken is tender.
5. To serve,spoon chicken and sauce mixture over bun bottoms.
6. Sprinkle with crumbled bacon and tomatoes.
7. Top with bun half and serve immediately.

Slow cooker eggs Benedict. This is very famous eggs recipe.I trying to cook these eggs in slow cooker. Serve eggs Benedict with homemade Hollandaise sauce.
Makes 4 servings

Ingredients:

• boiling water
• 2 teaspoons white vinegar
• 8 large eggs
• 4 English muffins
• Hollandaise sauce (see recipe bellow)
• kosher salt and freshly ground black pepper to taste

• 3 egg yolks
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon cream
• 1 cup (250 ml) unsalted melted butter
• 1 tablespoon freshly squeezed lemon juice

• 3 medium russet potatoes,peeled and cut into cubes
• 1 cup (250 g) chopped onion
• 1/2 teaspoon seasoned salt
• 4 slices crispy cooked bacon,crumbled
• 1 cup (250 g) shredded sharp Cheddar cheese
• 1 tablespoon chicken broth
• chopped green onions

Cooked Method:

1. Grease slow cooker with nonstick cooking spray.
2. Place half of potatoes in slow cooker.Sprinkle one-half of onion and seasoned salt over potatoes.Top with half of crumbled bacon and Cheddar cheese.
3. Repeat layers,ending with Cheddar cheese.
4. Sprinkle chicken broth over top.
5. Cover slow cooker and cook on low-heat setting for 6 hours or until potatoes are tender.
6. Remove potato mixture from slow cooker.
7. Sprinkle with chopped green onions,stir and serve immediately.

Slow Cooker Mushroom-Stuffed Beef Steak

Slow cooker mushroom-stuffed beef steak.Beef flank steak with mushrooms,dry red wine,bacon and vegetables cooked in slow cooker.Easy and delicious beef recipe.

• 3 slices bacon
• 8 oz (240 g) Cremini mushrooms,sliced
• 1/4 cup (60 g) chopped yellow onion
• 3/4 teaspoon dried thyme leaves
• 1 beef flank steak
• 3/4 cup (180 ml) dry red wine
• 4 cups (1 L) cooked rice
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a large nonstick skillet,cook bacon over medium heat until crisp.Drain and crumble.
2. Discard all but 1 tablespoon bacon fat.Add sliced mushrooms,onion and thyme to skillet and saute until tender (5-8 minutes).
3. Stir in crumbled bacon,season to taste with salt and black pepper.
4. Using a meat mallet,pound beef steak to make even in thickness.
5. Spoon mushroom mixture over meat and roll up.
6. Secure with toothpicks and place in slow cooker.
7. Pour over dry red wine.
8. Cover slow cooker and cook on low-heat setting for 6-8 hours.
9. Remove cooked beef flank steak from slow cooker.
10. Slice and serve over cooked rice.

Ingredients:

• 16 oz (480 g) cellentani pasta
• 5 tablespoons unsalted butter,melted
• 1/4 cup (60 g) plus 1 tablespoon all-purpose flour
• 3 cups (750 ml) whole milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground mustard
• 8 oz (240 g) Monterey Jack cheese, shredded
• 4 oz (120 g) Swiss cheese, shredded
• 6 slices bacon,cooked and crumbled
• 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
• chopped fresh parsley for garnish

Cooking Method:

1. Bring a large pot of water to a boil over high heat.
2. Stir in 1 tablespoon salt and cook pasta,according cooking instruction.Drain water,reserving 1/2 cup (125 ml) of cooking liquid.
3. Measure whole milk into a microwave safe bowl and heat for 2 minutes.
4. Meanwhile,in a saucepan,combine melted butter and all-purpose flour.Cook over high heat,stirring continuously for 2-3 minutes.
5. Stir in hot milk and whisk until smooth.
6. Reduce heat to medium and simmer,stirring occasionally,for 3-4 minutes or until lightly thickened.
7. Stir in salt,black pepper,onion and garlic powder and ground mustard.
8. Stir in shredded cheeses and mix until smooth.
9. Stir in cheesy sauce into cooked pasta and add pasta water as needed to thin out the sauce if it is too thick. Sauce will thicken a bit as it cools.
10. Top with crumbled bacon and garnish with fresh chopped parsley.More pasta recipes>>>>>

Ingredients:

• olive oil
• 1 cup (250 g) sliced mushrooms
• 8 rashers lean bacon,sliced
• unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/3 cup (350 ml) milk
• 1 cup (250 g) cooked chicken,chopped
• 13 oz (400g) tinned tomatoes,drained and chopped
• 1 teaspoon dried mixed herbs
• lasagna sheets
• 1 cup (250 ml) Greek yogurt
• 1 large egg,beaten
• 2 tablespoons grated Parmesan cheese
• sea salt and freshly ground black pepper

Cooking Method:

1. Heat olive oil in a sate pan.
2. Add sliced mushrooms and bacon and cook,stirring,for 5-8 minutes.Remove from the heat and set aside.
3. melt butter in a heavy saucepan.Add all-purpose flour and,using wooden spoon,stir well.
4. Stir in milk and bring slowly to a boil,stirring.
5. Add chicken,cooked mushrooms and bacon to the milk sauce.Stir well and season with sea salt and black pepper.
6. In a separate bowl,combine tomatoes,herbs and seasoning.Mix well.
7. Start to layer lasagna by placing some of tomato mixture in the base of ovenproof dish,followed by lasagna sheets,then by chicken mixture.
8. Continue,finishing with lasagna sheets on top.
9. In a small mixing bowl,combine beaten egg and Greek yogurt.Mix well and spread egg mixture over top of lasagna.
10. Sprinkle with grated Parmesan cheese and season with black pepper.
11. Preheat halogen oven to 400 F (200 C).
12. Place lasagna on high rack of halogen oven.Bake in preheated oven for 40 minutes.If it starts to darken on top,cover with aluminum foil.
13. Remove baked lasagna from turbo oven and serve immediately.More lasagna recipes>>>>>

Ingredients:

• 2 pounds (960 g) sliced bacon
• 24 large sea scallops
• chopped fresh green onion

Cooking Method:

1. Preheat oven to 350 F (175 C).
2. Place bacon slices on sheet pan and bake until half-way cooked(for about 15 minutes).
3. Wrap each scallop with cooked bacon.Secure with toothpick.
4. Line baking sheet with aluminum foil.Arrange wrapped scallops on it.Set under the broiler.
5. Cook in preheated oven until bacon is crispy and the scallops opaque(for about 2-3 minutes per side).
6. Remove baked bacon wrapped scallops form the oven.
7. Transfer to serving platter.Sprinkle with chopped green onion and serve.
8. More scallop recipes>>>>>

Ingredients:

• 1/4 cup (60 g) unsalted butter,melted
• 3 slices bacon,chopped
• 1 carrot,peeled and chopped
• 1 stalk celery,chopped
• 1 yellow onion,peeled and sliced
• 1/2 cup (125 g) all-purpose flour
• 2 1/2 cups (725 ml) beef stock
• 4 mushrooms,washed and sliced
• 1/2 cup (125 g) tomato paste
• 1 bouquet garni
• 1/4 cup (60 ml) sherry
• salt and freshly ground black pepper to taste

Ingredients:

• 10-20 small yellow onions,peeled and layer in the middle removed
• 10-20 small garlic cloves,peeled
• 10-20 glacé cherries
• 3 1/3 oz ( 100 g) unsalted butter,melted
• 2 tablespoons chopped fresh herbs
• 1 cup (250 g) grated cheddar cheese
• 10-20 bacon rashers

Ingredients:

• 6-7 small baked potatoes
• 1 cup (250 g) grated cheddar cheese
• 1/4 cup (60 g) unsalted butter,melted
• 3/4 cup (180 g) bacon,cooked and chopped
• 1/2 cup (125 g) sliced green onions
• sour cream to garnish

Ingredients: 

• 6-7 small potatoes,unpeeled
• 1 cup (250 g) freshly grated cheddar cheese
• 1/4 cup (60 g) unsalted butter,melted
• 3/4 cup (180 g) bacon,fried and chopped
• 1/2 cup sliced green onion
• sour cream to garnish

1. Preheat oven to 400 F (200 C).
2. Bake potatoes in preheated oven for 40-50 minutes or until done.Remove from the oven,set aside and allow to cool.
3. Slice baked potatoes lengthwise and scoop out the middles, leaving about an ⅛ inch of potato to help it keep it's shape.
4. Brush both sides of potato skins with melted butter and lightly season with salt.
5. Return potatoes to the oven and bake for a further 5 minutes.
6. Remove potatoes from the oven and evenly sprinkle grated cheese and bacon over top.
7. Return to the oven and bake for additional 2 minutes or until cheese is melted.
8. Garnish with sour cream and green onion.
9. More stuffed recipes>>>>>

Ingredients:

• 4 boneless and skinless chicken breasts
• 1 cup (250 ml) BBQ sauce
• 1/4 cup (60 g) brown sugar
• 1 oz (30 ml) freshly squeezed lemon juice
• 5 small apples,peeled,cored and chopped
• 8 slices bacon