Cooking Method:

1. In a slow cooker,combine all ingredients,except heavy (double) cream.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 5-6 hours.
4. Remove cooked figs from slow cooker and transfer on serving platter.
5. Spoon over cooking liquid and serve with heavy cream if desired.

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.

Cooking Method:

1. Grease inside of slow cooker with nonstick cooking spray.
2. In a greased slow cooker,combine all ingredients.Mix well.
3. Cover and cook on low-heat setting for 6-8 hours or until chicken is tender.
4. Remove cooked chicken with tomato sauce from slow cooker.Season to taste with salt and black pepper.Stir well and serve immediately.
5. More slow cooker chicken recipes>>>>>

Ingredients:

• 1 pound (480 g) stewing beef steak,cubed
• 1 2/3 oz (50 g) plain flour
• 3 teaspoons paprika
• olive oil
• 2 leeks,sliced
• 1 yellow onion,peeled and sliced
• 2 tablespoons redcurrant jelly
• 1 cup (250 ml) dry red wine
• 1 1/4 cups (310 ml) beef stock
• 1/2 cup (125 g) button mushrooms

• Cobbler:

  • 3 1/3 oz (100 g) self-raising flour
  • 1/3 cup (80 g) natural yogurt
  • 2 tablespoons olive oil
  • chopped fresh parsley

Ingredients:

• 2 pounds (960 g) beef tenderloin,cut into cubes
• 3 tablespoons vegetable oil
• 4 small yellow onions,peeled and chopped
• 1 clove garlic,peeled and minced
• 2 tablespoons paprika
• 1 teaspoon caraway seeds
• 3 tablespoons tomato paste
• 1 bay leaf
• 3 cups (750 ml) water
• 2 cups (500 ml) beef broth
• 1/2 cup (125 ml) dry red wine
• 4 potatoes,peeled and cubed
• salt and freshly ground black pepper to taste

Ingredients:

• 2 pounds (960 g) stewing beef,cubed
• 2 oz (60 g) pork dripping
• 8 oz (240 g yellow onions,peeled and chopped
• 2 garlic cloves,peeled and chopped
• 1 tablespoon plain flour
• 1 beef stock cube
• 2 cups (500 ml) boiling water
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon caraway seed
• 1/2 teaspoon paprika
• 8 oz (240 g) potatoes,peeled and roughly chopped
• 2 green bell peppers,deseeded and sliced
• 5 ripe tomatoes,blanched,peeled and chopped
• 5 oz (150 ml) dry red wine
• 5 oz (150 g) sour cream
• brown sugar
• salt and freshly ground black pepper to taste

Ingredients:

• 1 bottle (750 ml) dry red wine
• 1/2 cup (125 g) granulated sugar
• 1 cup (250 ml) freshly squeezed orange juice
• 1 cup 9250 ml) freshly squeezed lemon juice
• cloves and cinnamon sticks to taste
• orange wedges for garnish

FRENCH ONION SOUP

Ingredients:

• 1/2 cup (125 g) unsalted butter,melted
• 4 medium yellow onions,peeled and sliced
• 2 garlic cloves,peeled and chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• 1 cup (250 ml) dry red wine
• 3 tablespoons all-purpose flour
• 2 quarts (2 L) beef broth
• 1 French baguette,sliced
• 1/2 pound (240 g) grated Gruyere
• kosher salt and freshly ground black pepper,to taste