User manual CROCK POT CROCK-POT TOUCHSCREEN

[. . . ] 89-90 Important Notes IMPORTANT NOTES: · Please refer to your Crock-Pot® slow cooker owner's manual for directions on using your specific slow cooker. · To avoid over or under cooking, always fill the stoneware 1/2 to 3/4 full and conform to recommended cook time. · Cook times are based on the approximate amount of time required to cook the recipe. Visit the Crock-Pot® slow cooker website at www. crockpot. com for additional recipes, hints, tips, and more. ©2008 Sunbeam Products, Inc. [. . . ] Brush the lamb chops with the orange mixture and place them in the Crock-Pot® Slow Cooker. Recommended Unit Size: 4 - 7 Quarts 33 34 Beef and Pork Stuffed Lamb Roast 3 lb. lamb roast, de-boned 1 onion, finely chopped 1/8 cup unsalted butter 1/2 cup unseasoned bread crumbs 1 egg, beaten 1 tsp. extra virgin olive oil 3 cloves garlic, minced 2 stalks celery, sliced 1 medium carrot, finely chopped salt and pepper to taste Remove excess fat from the lamb roast. In a medium mixing bowl, combine the remaining ingredients for a stuffing. Roll the lamb and fasten with skewers or string and season with salt and pepper. Place the roast in the Crock-Pot® Slow Cooker and cook on High for 1 hour, then turn to Low for 10 -12 hours. Recommended Unit Size: 4 - 7 Quarts Beef and Pork Smoked Sausage Gumbo 3 cups chicken broth 3 14 1/2 oz. cans diced tomatoes 3/4 cup flour 2 Polish sausages, cut into 1/2 inch pieces 2 onions, diced 2 green peppers, diced 4 stalks celery, chopped 1 tsp. ground red pepper 2 cups uncooked long-grain white rice Combine the chicken broth and tomatoes in the Crock-Pot® Slow Cooker. Add the flour, sausage, onion, pepper, celery, carrot, oregano, thyme and ground red pepper to the stoneware and stir well. Recommended Unit Size: 4 - 7 Quarts 35 36 Beef and Pork Smoked Sausage with Cabbage and Apples 1 1/2 lbs. smoked sausage, cut into 2 inch lengths 3 cooking apples, thickly sliced 1/2 head of red cabbage, shredded 1 onion, sliced 1/2 cup brown sugar 1 tsp. black pepper 1/2 cup apple juice Layer the sausage, apples, cabbage and onion in the Crock-Pot® Slow Cooker in the order listed above. Recommended Unit Size: 4 - 7 Quarts Beef and Pork Mushroom Veal Roast 2 oz. button mushrooms, sliced 2 red peppers, diced 2 small leeks, trimmed and thinly sliced 3-4 lb. veal shoulder or round bone roast Soak the dried mushrooms in a bowl filled with water for 20 minutes, or until soft. Place the roast in the Crock-Pot® Slow Cooker and add the mixture, mushrooms and leeks. Recommended Unit Size: 4 - 7 Quarts 37 38 Beef and Pork Coq Au Vin 5 slices bacon, diced 2/3 cup green onion, sliced 6 chicken breast halves 1 onion, chopped 1/4 lb. dried thyme 1/2 cup chicken broth 1/2 cup Burgundy wine In a large skillet, sauté the diced bacon and green onions until the bacon is crisp. Remove and drain well, then add the chicken breast to the skillet and brown them well on both sides. Put the onion, mushrooms, potatoes and garlic in the Crock-Pot® Slow Cooker. [. . . ] sugar 32 whole cloves 32 whole cardamom seeds, pods removed 10 whole cinnamon sticks 16 slices fresh ginger 2 cups milk Combine water, tea, sugar, cloves, cardamom, cinnamon, and ginger in the slow cooker. (May be covered and refrigerated for up to 3 days. ) Stir in milk just before serving. Recommended Unit Size: 4 - 7 Quarts Hot Mulled Cider 1 gallon apple cider 1 cup brown sugar 1 1/2 tsp. vanilla 2 cinnamon sticks 12 whole cloves 1 cup bourbon Combine all ingredients in the slow cooker. [. . . ]