Crock-Pot Express Crock Bedienungsanleitung
Express Crock: Quick And Easy Recipes For Every Occasion
Express Crock: Quick And Easy Recipes
For Every Occasion
Introduction
Nothing is easier than chopping ingredients and tossing them
into a Crock-Pot® to create the perfect one-pot meal. Celebrate
the power of pressure cooking with time-saving recipes from
celebrated food influencers, ranging from breakfast and appetizers
to entrees and dessert. These great tasting dishes are all made in
the Crock-Pot® 6-Quart Express Crock Multi-Cooker, which offers the
ability cook meals up to 70% faster than traditional cooking, making
mealtime easier than ever before.
Table of Contents
BREAKFAST
2. Apple Cinnamon Oatmeal Bowls with Pecan and Maple Syrup
3. Hard Boiled Eggs
4. Breakfast Tacos
5. Banana Walnut French Toast
6. Bacon, Mushroom, Spinach and Cheese Fritatta
APPETIZERS & LIGHT BITES
8. Cheesy Pinto Bean Dip
9. Carnitas Sliders with Chipotle Sour Cream
10. Sweet and Spicy Cranberry Butter
11. Barbecue Buffalo Hot Wings
SOUPS & SIDES
13. Creamy Corn Chowder with Bacon
14. Loaded Mashed Potatoes
15. Split Pea Soup with Ham
16. Pot Roast Soup
ENTREES
18. Orange Chicken
19. Lamb Casserole with Baby Potatoes
20. Beef Stroganoff
21. Vegetable Biryani
22. Cranberry Sauce Pulled Pork
23. Beer Chicken Jambalya
24. Thai Peanut Chicken Noodles
25. Lemon Dill Chicken and Potatoes
26. Sticky Barbeque Spareribs
27. Chicken Coconut Korma
DESSERTS
29. Nutella Cheesecake
30. Mexican Chocolate Lava Cake
31. Baked Apples with Cinnamon and Brown Sugar
32. Eggless Cake
33. Pumpkin Cheesecake
BREAKFAST
Breakfast
Apple Cinnamon Oatmeal Bowls
with Pecan and Maple Syrup
Prep: 5 mins
Cook: 10 mins
6 servings
CompletelyDelicious.com @CompletelyDelicious @CompletelyDelicious
◊ 1 ½ cups steel cut oats
◊ 4 ½ cups apple cider or water
◊ ½ - 1 tsp cinnamon,
per your preference
◊ ½ tsp salt
◊ 1 large apple, peeled and cored
For Serving:
◊ ½ cup roughly chopped
pecans, toasted
◊ Maple syrup
◊ Additional apple slices (optional)
1. Lightly grease the bowl of the Crock-Pot® Express Crock Multi-Cooker
with non-stick cooking spray.
2. Add the steel cut oats, apple cider or water, cinnamon, salt and shredded apple.
3. Secure lid, making sure vent is in the “Seal” position.
4. Press MULTIGRAIN or set the pressure to HIGH and adjust time to 10 minutes.
5. Once time is up, allow the pressure cooker to natural release for 15 minutes.
6. Then manually release the rest of the pressure and carefully open the lid.
INGREDIENTS
“These pressure cooked apple cinnamon
oatmeal bowls topped with pecans and maple
syrup are perfect for fall!”
vegetarian gluten-free
2
Breakfast
Hard Boiled Eggs
Prep: 10 mins
Cook: 3 mins
1-2 eggs
NutmegNanny.com @NutmegNanny @NutmegNanny
◊ 1 cup water
◊ 1 dozen large eggs
◊ 2 cups ice
◊ Water
1. Add the steaming rack to the bottom of the Crock-Pot® Express Crock Multi-Cooker.
Pour in water.
2. Set the eggs in a single layer on top of the rack. The eggs can fit snugly but do not stack
the eggs. Make sure there are no cracks in the eggs before adding to the pressure cooker.
3. Put on the lid, lock it and turn the vent to closed. Press the “Steam”button, set the time to
3 minutes, set the pressure to HIGH and press START/STOP.
4. Wait 5 minutes for the machine to build pressure and then the cooking time will begin.
After 3 minutes the machine will beep. Open the vent to release the pressure and open
the lid.
5. Fill a large bowl with the ice and top with water. Remove the eggs from the pressure cooker
and add to the bowl of ice water
6. Let the eggs cool in the water. If the ice melts, add more to keep the water cold.
7. Once the eggs are cool, peel them to use in a salad or store them in the fridge for up
to a week by keeping them in the shell or peeled in an airtight container.
INGREDIENTS
“These pressure cooker hard boiled eggs turn out perfect
every single time! They peel easily without sticking to the
white of the egg. Eat them plain, sprinkle with seasoning
or throw them in a salad - these eggs can do it all!”
vegetarian gluten-free
3
Breakfast
Breakfast Tacos
Prep: 10 mins
Cook: 55 mins
12 servings
WhitneyBond.com @WhitneyBondBlog @WhitneyBond
◊ 10 large eggs
◊ ½ cup milk
◊ ½ tsp salt
◊ 1 tsp black pepper
◊ ½ cup red onion diced
◊ ½ cup green bell pepper diced
◊ 2 cloves garlic minced
◊ 1 jalapeno seeded & minced
◊ ½ cup tomatoes diced
◊ 1 cup cooked diced protein
bacon, ham or turkey
◊ 1 cup Mexican blend cheeses
shredded
◊ 12 small corn or flour tortillas
warmed
Optional Toppings:
◊ Salsa
◊ Hot sauce
◊ Guacamole or avocado
◊ Sour cream
◊ Fresh cilantro
1. In a 9-inch heat-resistant bowl (ceramic, Pyrex or stainless steel), whisk the eggs,
milk, salt and pepper together.
2. Add the red onion, green bell pepper, garlic, jalapeno, tomato and your choice
of protein to the whisked eggs. Stir everything together.
3. Sprinkle the cheese on top. Cover tightly with foil.
4. Grab another long piece of foil and fold it over lengthwise to create a foil sling
for lowering the bowl into the Crock-Pot® Express Crock Multi-Cooker.
5. Pour 2 cups of water into the Crock-Pot® Express Crock Multi-Cooker. Set the
trivet in the pressure cooker.
6. Place the foil sling under the bowl and lower the bowl of eggs into the pressure
cooker on top of the trivet.
7. Secure the lid on top of the multi-cooker, make sure it’s set to “Seal.” Press BEANS/
CHILI on the Crock-Pot® Express Crock Multi-Cooker, set the pressure to HIGH and
set the timer for 40 minutes.
8. Once the 40 minutes of pressure cooking is complete, wait 5 minutes, then use
the quick release method to release the steam.
9. Open the Crock-Pot® Express Crock Multi-Cooker and use the foil sling to remove
the eggs. Remove the foil from the bowl of eggs and use a fork to scramble up the eggs.
10. Spoon into warm tortillas and serve with the optional toppings of your choice.
INGREDIENTS
“Pressure cooker breakfast tacos are an easy way to make
brunch for a crowd, or make ahead for breakfast throughout
the week. They can be made with meat, or meatless, for a
vegetarian recipe. Serve them in corn tortillas for a delicious
gluten free way to start the day!”
vegetarian
gluten-free
4
Breakfast
Banana Walnut French Toast
Prep: 10 mins
Cook: 30 mins
6 servings
Fakeginger.com @FakeGinger @FakeGinger
◊ 4 eggs
◊ ¾ cup milk
◊ 3 tbsp maple syrup
◊ 1 tsp vanilla
◊ ½ tsp cinnamon
◊ ¼ tsp salt
◊ 6 cups French bread, cubed
◊ 1 large banana sliced
◊ ½ cup walnuts, roughly chopped
1. Spray a glass bowl with spray oil.
2. In a bowl, whisk together eggs, milk, maple syrup, vanilla and salt. Set aside.
3. Spread 2 cups of the cubed French bread on the bottom of the glass bowl. Top with half the
banana and half the walnuts. Layer 2 more cups of French bread and the rest of the banana
and walnuts. Top with the rest of the bread.
4. Pour the egg mixture over the French toast and press the bread down to make sure
everything is covered.
5. Cover the bowl and let it sit in the fridge overnight if you are prepping it ahead, or you
can cook now.
6. Place steamer basket in the Crock-Pot® Express Crock Multi-Cooker. Place the French
toast on top of the steamer basket. Close and lock the lid and make sure steam valve is
closed. Press DESSERT and increase the time to 30 minutes and set the pressure to
HIGH. Press START/STOP.
7. When the timer goes off, press START/STOP again. Do a quick steam release by using
a utensil to flip the steam valve to open. Using something to protect from the heat, remove
the French toast from the Express Crock.
8. If you want a crispy top, put it under the broiler of your oven for 1-2 minutes.
9. Top with fresh banana slices, walnuts and maple syrup..
INGREDIENTS
“Pressure cooker banana walnut French toast –
make ahead breakfast! Prep the French toast the
night before to make breakfast quick and easy!”
vegetarian
gluten-free
5
Breakfast
Bacon, Mushroom, Spinach and Cheese Frittata
Prep: 10 mins
Cook: 30 mins
5-6 servings
EatTheLove.com @EatTheLove @EatTheLove
◊ 4 oz bacon chopped
◊ 4 oz mushrooms sliced
◊ 8 large eggs
◊ ¼ cup milk
◊ 1 tsp kosher salt
◊ ½ tsp fresh ground pepper
◊ 2 cups baby spinach,
◊ ¼ cup shredded medium
cheddar cheese
◊ ¼ cup shredded Monterey
Jack cheese
1. Place the bacon inside the Crock-Pot® Express Crock Multi-Cooker and press
BROWN/SAUTÉ. Stir 3-5 minutes. Add mushrooms and cook an additional 3 minutes.
2. Turn off the multi-cooker and pour the bacon, mushrooms and residue grease into a heat
proof bowl lined with paper towels. Wipe out the inside of the pot with a paper towel.
3. Place the inner pot back into the multi-cooker and place the wire rack inside the pot.
Pour in 2 cups of water.
4. Place two pieces of aluminum foil on top of each other, at a 90° angle. Place an
8-inch springform pan in the center and fold the foil around the bottom of the pan
and up the sides.
5. Spray the 8-inch springform pan with cooking oil. Place a long piece of aluminum foil on
the table and fold it lengthwise into a long thin piece of foil. Place the springform pan in
the center of the long strip of foil to create a sling.
6. Beat the eggs with the milk, salt and pepper in a medium sized bowl.
7. Sprinkle the bottom of the pan with half the drained bacon and mushrooms. Sprinkle
half of both cheeses over the bacon and mushrooms.
8. Place the spinach on top of the bacon and mushrooms. Pour the egg mixture over
the spinach.
9. Sprinkle the remaining bacon, mushroom and cheese over the egg and spinach.
Use the sling to carefully lower it into the multi-cooker.
10. Cover the lid, making sure it is in the “Seal” position. Press MEAT/STEW and set pressure to
HIGH. Adjust time to 20 minutes and press START/STOP. Once cooking is complete, allow
the pressure to release for about 10 minutes. Then use a wooden spoon to flick the pressure
valve to the “Release”position. Open the multi-cooker and grab the foil sling to remove the
springform pan from the pot.
11 . Release the sides of the springform pan and slide the frittata onto a plate. Serve immediately.
INGREDIENTS
“This easy-to-make bacon, mushroom, spinach and
cheese frittata is made in a pressure cooker, resulting
in an egg casserole that isn’t rubbery or overcooked!”
vegetarian
gluten-free
6
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