User manual CUISINART CSC-400

[. . . ] Slow Cooker Cookbook traditional to gourmet recipes model csc-400 Introduction Get ready to slow down and enjoy meals!Your Cuisinart® Slow Cooker is designed to have your favorite one-pot recipes ready and waiting for you. Slow cooking is a traditional method that tenderizes meats and melds flavors to produce delicious family dinners and easy, relaxing suppers with friends. enjoy! Contents Tips & Hints 2-4 Important Guidelines 5 Suggested Foods 6 Starters/Beverages/Miscellaneous 7 - 14 Soups & Stocks 15 - 25 Stews & Chilis 26 - 32 Entrées & Sauces 33 - 51 Side Dishes 52 - 67 Desserts 68 - 80 1 Tips & Hints > Before food is added, the ceramic pot may be lightly coated with cooking spray so cooked foods release more easily. > Root vegetables such as carrots and potatoes will take longer to cook. [. . . ] Pour off fat, add onions and cook 1 minute; stir and scrape up all brown bits. Cover and cook on Low using Timer function, for hours ­ Slow Cooker will automatically switch to Warm until ready to serve. Strain pan juices to remove fat, or use a fat mop to remove fat. Nutritional information per serving: Calories 771 (58% from fat) · carb. 87mg · fiber 6g entrÉeS & SauceS 40 Corned Beef with Vegetables Serves 4 to 6 First Cooking cooking spray 2 1 1 1 3 1 ½ 3 pounds corned beef, first cut (flat) onion, peeled and cut into 2-inch pieces carrot, peeled and cut into 2-inch pieces stalk celery, with tops, cut into 2-inch pieces whole parsley stalks bay leaf teaspoon peppercorns cups water 1 1 2 To finish Sauce ¼ ¼ cup orange marmalade cup Dijon-style mustard 1½ tablespoons real maple syrup (not pancake syrup) or honey Vegetables ½ 4 pound onions, peeled, cut in half through root end carrots, peeled, cut into large serving pieces stalks celery, cut into serving pieces pound new potatoes, skins on, cut into serving pieces pound cabbage cut lengthwise through the root end into 8 pieces Lightly coat the interior of the ceramic pot of a Cuisinart® Slow Cooker with cooking spray. Place it in the pot with the onion, carrot, parsley, celery, bay leaf and peppercorns. Cover and cook on Low for 8 hours, using Timer function ­ Slow Cooker will automatically switch to Warm. When meat is done, transfer to a resealable container with the vegetables and cooking liquid. When you are ready to finish the corned beef, preheat oven to 375°F Remove . Combine marmalade, mustard and maple syrup in a small bowl; spread or brush over the top and sides of meat. Set in small roasting pan; heat about 30 to 45 minutes, brushing meat with glaze once or twice. (continued) entrÉeS & SauceS 41 Pour cooking liquid into a Cuisinart® -quart saucepan. (You will not have enough liquid to cover ­ the cabbage steams on top. ) Cover and simmer until vegetables are tender, 30 to 45 minutes. Serve the flavorful broth on the side. Nutritional information per serving (based on 6 servings): Calories 669 (42% from fat) · carb. 188mg · fiber 14g entrÉeS & SauceS 42 Pulled Pork Barbecue Makes 5 cups 2½ ¾ ½ ½ pounds bone-in country-style spare ribs teaspoon kosher salt teaspoon freshly ground black pepper teaspoon paprika ½ 1 pound onions, peeled and thickly sliced cup water 1­1½ cups Barbecue Sauce, page 38 (or purchased) Trim ribs of excess fat. Layer seasoned pork and onions in ceramic pot of Cuisinart® Slow Cooker, ending with a layer of onions. Cook on Low for hours, using Timer function, until the pork is tender and pulling off the bones ­ Slow Cooker will automatically switch to Warm. Remove pork from liquid (which will have gelled); reserve liquid for another use (it is particularly good to use in the Cuban Black Bean (page 1), Classic Split Pea (page 21), or Spanish Bean (page 15) Soups ­ it may be strained and frozen, or discarded. Cook on Low for 3 hours using the Timer function, or on High for 2 hours. Set on Warm to serve. Nutritional information per ½-cup serving: Calories 326 (49% from fat) · carb. 28mg · fiber 1g entrÉeS & SauceS 43 Braised Veal Shanks Makes 4 servings 4 4 sprigs parsley veal shanks (about 3-3½ pounds total), about 1¼ inches thick, 3-3½ inches in diameter, tied teaspoon kosher salt teaspoon freshly ground black pepper cup all-purpose flour teaspoons extra virgin olive oil tablespoon unsalted butter pound onions, peeled and chopped ounces carrots, peeled and chopped ¼ ¼ 1 1 3 1 2 3 ounces shallots, peeled and chopped ounces celery, peeled and chopped cloves garlic, peeled and chopped teaspoons herbes de Provence, divided can (15 ounces) diced tomatoes, drained cup dry white vermouth cup nonfat, low-sodium chicken stock bay leaf strip lemon zest ¾ ¼ ½ 3 ¾ ¾ Remove leaves from the parsley, reserving stems. Season veal with salt and pepper; dust lightly with flour, shaking off excess. Heat olive oil and butter in a 12-inch Cuisinart® skillet over medium-high heat. [. . . ] Set the dish in the center of the long strip of folded foil and bring up the sides to meet ­ twist together to form a handle. Place the cooking rack in the ceramic pot of a Cuisinart® Slow Cooker. Set soufflé dish on rack, using the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack. Remove the soufflé dish from the slow cooker using the foil strips to lift it. [. . . ]