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Programmable Slow Cooker PSC-350C
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
INSTRUCTION AND RECIPE BOOKLET
Countertop Cooking®
SAVE
THE
SE
INST
RUCT
IONS
FOR
HOUS
EHOL
D
USE
ONLY
SP
EC
IAL
CO
RD
SE
T
INS
TR
UC
TIO
NS
A s
hort
pow
er s
uppl
y co
rd is
pro
vide
d to
redu
ce
the
risks
of b
ecom
ing
enta
ngle
d in
or t
rippi
ng
over
a lo
nger
cor
d. L
onge
r ext
ensi
on c
ords
are
av
aila
ble
and
may
be
used
if c
are
is e
xerc
ised
.
If a
long
ext
ensi
on c
ord
is u
sed,
the
mar
ked
elec
trica
l rat
ing
of th
e ex
tens
ion
cord
sho
uld
be
at le
ast a
s gr
eat a
s th
e el
ectri
cal r
atin
g of
the
appl
ianc
e. T
he lo
nger
cor
d sh
ould
be
arra
nged
so
that
it w
ill no
t dra
pe o
ver t
he c
ount
erto
p or
ta
blet
op w
here
it c
an b
e pu
lled
on b
y ch
ildre
n or
tri
pped
ove
r uni
nten
tiona
lly.
NO
TIC
E
This
app
lianc
e ha
s a
pola
rized
plu
g (o
ne p
rong
is
wid
er th
an th
e ot
her).
As
a sa
fety
feat
ure,
this
pl
ug w
ill fit
into
a p
olar
ized
out
let o
nly
one
way
. If
the
plug
doe
s no
t fit
fully
in th
e ou
tlet,
reve
rse
the
plug
. If i
t stil
l doe
s no
t fit,
con
tact
a q
ualif
ied
elec
trici
an. D
o no
t atte
mpt
to d
efea
t thi
s sa
fety
fe
atur
e.
CO
NT
EN
TS
Impo
rtan
t S
afeg
uard
s...
....
....
....
...
2
Intr
oduc
tion
....
....
....
....
....
....
. 3
Feat
ures
and
Ben
efits
...
....
....
....
.. 4
Ass
embl
y In
stru
ctio
ns .
....
....
....
....
.4
Ope
ratio
n
Coo
king
WIT
H t
he T
imer
....
....
....
.. 5
Coo
king
Gui
delin
es
....
....
....
....
..6
Coo
king
with
out
Tim
er .
....
....
....
...7
Cle
anin
g an
d M
aint
enan
ce .
....
....
....
7
Slo
w C
ooke
r C
ookb
ook
....
....
....
....
8
War
rant
y In
form
atio
n ..
....
....
....
...
69
INT
RO
DU
CT
ION
Now
you
can
pre
pare
you
r fa
vour
ite m
eals
ho
urs
befo
re m
ealti
me.
Jus
t se
t it
and
forg
et
it an
d it
will
pre
pare
you
r di
sh e
xact
ly h
ow y
ou
wan
t it
– th
en k
eep
it w
arm
unt
il yo
u’re
rea
dy
to e
at. T
he 2
4-ho
ur L
CD
cou
ntdo
wn
timer
en
sure
s pr
ecis
e co
okin
g an
d te
lls e
very
one
whe
n di
nner
will
be
read
y. T
he 3
.5-q
uart
(3
.3 L
) cap
acity
is t
he id
eal s
ize
for
any
coun
tert
op, w
ith e
noug
h ro
om t
o co
ok a
ll of
yo
ur fa
vour
ite m
eals
. Dis
cove
r th
e jo
y of
co
okin
g sl
ow!
IMPO
RTAN
T
SAFE
GUAR
DSW
hen
usin
g an
ele
ctric
al a
pplia
nce,
bas
ic
safe
ty p
reca
utio
ns s
houl
d al
way
s be
follo
wed
:
1.
RE
AD
AL
L I
NS
TR
UC
TIO
NS
.
2.
U
np
lug
fro
m o
utl
et
wh
en
no
t in
use
an
d b
efo
re c
lea
nin
g.
Allo
w t
o c
oo
l
be
fore
pu
ttin
g o
n o
r ta
kin
g o
ff p
art
s.
3.
Do
not t
ouch
hot
sur
face
s; u
se h
andl
es
or k
nobs
.
4.
To p
rote
ct a
gain
st r
isk
of e
lect
rical
sho
ck,
do n
ot im
mer
se th
e sl
ow c
ooke
r ho
usin
g in
wat
er o
r an
y ot
her
liqui
d. If
hou
sing
fa
lls in
to li
quid
, unp
lug
the
cord
from
ou
tlet i
mm
edia
tely
. DO
NO
T re
ach
in
to th
e liq
uid.
5.
To a
void
pos
sibl
e ac
cide
ntal
inju
ry,
clos
e su
perv
isio
n is
nec
essa
ry w
hen
any
appl
ianc
e is
use
d by
or
near
chi
ldre
n.
6.
Do
not o
pera
te a
ny a
pplia
nce
with
a
dam
aged
cor
d or
plu
g or
afte
r th
e ap
plia
nce
has
mal
func
tione
d or
has
bee
n dr
oppe
d or
dam
aged
in a
ny w
ay o
r is
not
op
erat
ing
prop
erly
. Ret
urn
the
appl
ianc
e to
Cus
tom
er S
ervi
ce (s
ee W
arra
nty
for
deta
ils) f
or e
xam
inat
ion,
repa
ir or
m
echa
nica
l or
elec
tric
al a
djus
tmen
t.
7.
The
use
of a
ttach
men
ts n
ot
reco
mm
ende
d by
Cui
sina
rt m
ay c
ause
fir
e, e
lect
rical
sho
ck, o
r ris
k of
inju
ry.
8.
Do
not u
se o
utdo
ors
or a
nyw
here
that
th
e co
rd o
r un
it ho
usin
g m
ight
com
e in
to
cont
act w
ith w
ater
whi
le in
use
.
9.
Do
not u
se th
e sl
ow c
ooke
r fo
r an
ythi
ng
othe
r th
an it
s in
tend
ed u
se.
10.
To a
void
the
poss
ibili
ty o
f the
slo
w
cook
er b
eing
acc
iden
tally
pul
led
off w
ork
area
, whi
ch c
ould
resu
lt in
dam
age
to th
e sl
ow c
ooke
r or
per
sona
l inj
ury,
do
not l
et
cord
han
g ov
er e
dge
of ta
ble
or c
ount
er.
11.
To a
void
dam
age
to c
ord
and
poss
ible
fir
e or
ele
ctro
cutio
n ha
zard
, do
not l
et
cord
con
tact
hot
sur
face
s, in
clud
ing
a st
ove.
12.
Extre
me
caut
ion
mus
t be
used
whe
n m
ovin
g a
slow
coo
ker
cont
aini
ng h
ot o
il or
oth
er h
ot li
quid
s.
13.
Do
not p
lace
on
or n
ear
a ho
t gas
or
elec
tric
bur
ner,
or in
a h
eate
d ov
en.
14.
Do
not o
pera
te s
low
coo
ker
in w
ater
or
unde
r ru
nnin
g w
ater
.
15.
Avo
id s
udde
n te
mpe
ratu
re c
hang
es, s
uch
as a
ddin
g re
frige
rate
d fo
ods
to a
hea
ted
pot.
16
CA
UT
ION
: T
O R
ED
UC
E T
HE
RIS
K O
F
EL
EC
TR
IC S
HO
CK
, C
OO
K O
NLY
IN
TH
E C
ER
AM
IC P
OT
PR
OV
IDE
D O
R
IN C
ER
AM
IC C
ON
TA
INE
RS
PL
AC
ED
ON
TH
E C
OO
KIN
G R
AC
K I
N T
HE
PR
OV
IDE
D C
ER
AM
IC P
OT.
DO
NO
T
US
E M
ETA
L C
ON
TA
INE
RS
.
17.
CA
UT
ION
: A h
eate
d ce
ram
ic p
ot m
ay
dam
age
coun
tert
ops
or ta
bles
. Whe
n re
mov
ing
the
hot c
eram
ic p
ot fr
om th
e sl
ow c
ooke
r, D
O N
OT
plac
e it
dire
ctly
on
any
unpr
otec
ted
surfa
ce. A
lway
s se
t the
ho
t pot
on
a tr
ivet
or
a ra
ck.
18.
To d
isco
nnec
t, pr
ess
the
On/
Off
butto
n,
and
then
rem
ove
the
plug
from
the
wal
l ou
tlet.
19.
Do
not o
pera
te y
our
appl
ianc
e in
an
appl
ianc
e ga
rage
or
unde
r a
wal
l cab
inet
. W
he
n s
tori
ng
in
an
ap
plia
nc
e g
ara
ge
alw
ays u
np
lug
th
e u
nit
fro
m t
he
ele
ctr
ica
l o
utl
et.
Not
doi
ng s
o co
uld
crea
te a
ris
k of
fire
, esp
ecia
lly if
the
appl
ianc
e to
uche
s th
e w
alls
of t
he g
arag
e or
the
door
touc
hes
the
unit
as it
clo
ses.
■
■
OP
ER
AT
ION
Your
Cui
sina
rt® S
low
Coo
ker c
ooks
food
au
tom
atic
ally
onc
e yo
u se
t the
tim
e an
d th
e de
sire
d co
okin
g m
ode.
Whe
n tim
e ex
pire
s, th
e un
it au
tom
atic
ally
sw
itche
s to
War
m s
ettin
g.
Co
ok
ing
WIT
H t
he
Tim
er:
1.
Pla
ce th
e un
it on
a c
lean
, dry
cou
nter
.
2.
Rem
ove
glas
s lid
.
3.
Fill
cera
mic
pot
with
ingr
edie
nts.
4.
Rep
lace
lid.
5.
Plu
g in
uni
t. Th
ere
will
be n
o po
wer
to th
e sl
ow c
ooke
r unt
il it
is tu
rned
on.
6.
To tu
rn u
nit o
n, p
ress
On/
Off
butto
n. T
he
On/
Off
red
indi
cato
r lig
ht a
nd c
olon
(:) o
n th
e LC
D d
ispl
ay w
ill fla
sh.
7.
Set
the
desi
red
cook
ing
time
by p
ushi
ng th
e +
or -
but
ton.
The
tim
er ra
nges
from
00:
00
to 2
4:00
hou
rs.
30
-min
ute
incr
emen
ts o
r pre
ss th
e -
butto
n to
dec
reas
e tim
e in
30-
min
ute
incr
emen
ts.
auto
mat
ical
ly in
30-
min
ute
step
s.
00:0
0.
indi
cato
r will
still
flash
.
8.
Set
the
desi
red
cook
ing
mod
e by
pre
ssin
g th
e H
igh,
Low
or S
imm
er b
utto
n. R
efer
to th
e ch
art o
f coo
king
tabl
e gu
idel
ines
on
page
6
for m
ore
info
rmat
ion.
the
LCD
will
stop
flas
hing
and
uni
t will
be
gin
cook
ing.
anot
her m
ode
butto
n.
9.
Onc
e co
okin
g tim
e ha
s ex
pire
d, th
e un
it w
ill
auto
mat
ical
ly s
witc
h to
War
m s
ettin
g. T
he
indi
cato
r nex
t to
War
m w
ill lig
ht a
nd re
mai
n on
War
m fo
r 8 h
ours
. Whe
n th
e W
arm
tim
e ex
pire
s, th
e un
it w
ill be
ep fo
r 5
seco
nds
and
turn
off
auto
mat
ical
ly.
10.
To tu
rn th
e un
it of
f man
ually
, pre
ss th
e O
n/O
ff bu
tton.
11.
Whe
n co
okin
g is
com
plet
e lif
t cer
amic
pot
ca
refu
lly, u
sing
pot
hold
ers.
FE
AT
UR
ES
AN
D B
EN
EF
ITS
1.
Gla
ss L
id
See
-thr
ough
gla
ss li
d ke
eps
ingr
edie
nts
moi
st.
2.
Cera
mic
Po
t
3½-q
uart
(3.3
L) o
val c
eram
ic p
ot. S
tick
resi
stan
t and
dis
hwas
her s
afe
for e
asy
clea
ning
.
3.
Sta
inle
ss S
teel H
ou
sin
g
4.
Sid
e H
an
dle
s
5.
Lo
w, H
igh
, S
imm
er
an
d
Warm
Bu
tto
ns
Pre
ss to
set
you
r des
ired
cook
ing
mod
e.
6.
Tim
er
Co
ntr
ol B
utt
on
s
Pre
ss to
set
you
r coo
k tim
e,
up to
24
hour
s.
7.
LC
D D
isp
lay w
ith
Sett
ing
In
dic
ato
rs
Blu
e LC
D d
ispl
ay s
how
s th
e re
mai
ning
co
ok ti
me,
as
wel
l as
the
curre
nt c
ooki
ng
setti
ng.
8.
On
/Off
Bu
tto
n
Pre
ss to
turn
the
unit
on
and
off.
9.
BP
A F
ree (n
ot
sh
ow
n)
All
parts
that
com
e in
to c
onta
ct w
ith
food
are
BPA
free
.
AS
SE
MB
LY
IN
ST
RU
CT
ION
S
TO U
SE
YO
UR
CU
ISIN
AR
T® S
LOW
CO
OK
ER:
1.
Car
eful
ly u
npac
k th
e S
low
Coo
ker.
2.
Was
h th
e ce
ram
ic p
ot a
nd g
lass
lid
in w
arm
, so
apy
wat
er. R
inse
wel
l and
dry
thor
ough
ly.
3.
Wip
e al
l int
erio
r and
ext
erio
r sur
face
s of
the
Slo
w C
ooke
r bas
e w
ith a
sof
t, da
mp
clot
h.
4.
Pla
ce c
eram
ic p
ot in
the
base
of t
he u
nit.
5.
Pla
ce th
e lid
on
top
of th
e ce
ram
ic p
ot.
6.
Plu
g in
pow
er c
ord.
You
r slo
w c
ooke
r is
now
re
ady
for u
se.
1 3 4 5 82 6 7
■
■
CO
OK
ING
GU
IDE
LIN
ES
Thre
e co
okin
g m
odes
, Sim
mer
, Low
and
Hig
h, g
ive
you
the
oppo
rtuni
ty to
pre
pare
a w
ider
var
iety
of
dish
es. Y
ou w
ill us
ually
wan
t to
use
the
Sim
mer
or L
ow s
ettin
g fo
r rec
ipes
that
coo
k lo
nger
. If y
ou’re
st
artin
g a
dish
late
r in
the
day,
sel
ect t
he H
igh
setti
ng to
ens
ure
that
you
r foo
d is
coo
ked,
war
m, a
nd
read
y w
hen
you’
d lik
e to
eat
.
Sett
ing
Gu
idelin
es
Recip
es
Tem
p.
Tim
er
Hig
h
This
is th
e se
tting
to u
se w
hen
you
don’
t hav
e tim
e fo
r a lo
ng,
slow
coo
k. It
’s a
lso
the
setti
ng
to s
elec
t whe
n “b
akin
g” in
you
r sl
ow c
ooke
r.
Pot
atoe
s, c
asse
role
s,
pudd
ings
, rol
ls21
2˚F
(100
˚C)
Pro
gram
mab
le
up to
24
hour
s,
then
8 h
ours
(War
m)
Lo
w
Low
is th
e st
anda
rd s
low
coo
ker
tem
pera
ture
, and
is id
eal f
or
food
s th
at y
ou s
tart
in th
e m
orni
ng b
efor
e w
ork,
and
enj
oy
at th
e en
d of
you
r day
.
Bra
ises
, roa
sts,
ste
ws,
rib
s, c
asse
role
s,
shan
ks, c
hops
, les
s te
nder
cut
s of
mea
t, so
ups
200˚
F (9
3˚C
)P
rogr
amm
able
up
to 2
4 ho
urs,
th
en 8
hou
rs (W
arm
)
Sim
mer
The
long
er th
e co
okin
g tim
e, th
e m
ore
flavo
urs
blen
d to
geth
er a
nd
inte
nsify
. S
oups
, ste
ws,
sto
cks
185˚
F (8
5˚C
)P
rogr
amm
able
up
to 2
4 ho
urs,
th
en 8
hou
rs (W
arm
)
Warm
Do
not u
se th
is s
ettin
g to
coo
k fo
od o
r as
a co
okin
g fu
nctio
n.
This
set
ting
is in
tend
ed o
nly
for
use
with
pre
heat
ed fo
ods.
----
165˚
F (7
4˚C
)P
rogr
amm
able
up
to 2
4 ho
urs,
or
def
aults
to 8
hou
rs
Co
ok
ing
WIT
HO
UT
th
e T
ime
r
If no
tim
er is
set
in c
onju
nctio
n w
ith a
ny c
ooki
ng
setti
ng, t
he s
elec
ted
cook
ing
setti
ng o
f Hig
h, L
ow
or S
imm
er w
ill de
faul
t to
24-h
our c
ooki
ng ti
me.
1.
Pla
ce th
e un
it on
a c
lean
, dry
cou
nter
.
2.
Rem
ove
glas
s lid
.
3.
Fill
cera
mic
pot
with
ingr
edie
nts.
4.
Rep
lace
lid.
5.
Plu
g in
uni
t. Th
ere
will
be n
o po
wer
to th
e sl
ow c
ooke
r unt
il it
is tu
rned
on.
6.
To tu
rn u
nit o
n, p
ress
On/
Off
butto
n. T
he
On/
Off
indi
cato
r red
ligh
t and
col
on (:
) on
the
LCD
dis
play
will
flash
.
7.
Set
the
desi
red
cook
ing
mod
e by
pre
ssin
g th
e H
igh,
Low
or S
imm
er b
utto
n. R
efer
to th
e ch
art o
f coo
king
tabl
e gu
idel
ines
on
page
6
for m
ore
info
rmat
ion.
8.
Whe
n th
e de
sire
d co
okin
g m
ode
is s
elec
ted,
in
dica
tor n
ext t
o Lo
w, H
igh
or S
imm
er
will
light
to d
enot
e th
e un
it is
the
sele
cted
co
okin
g m
ode,
and
the
LCD
will
read
On.
N
OT
E: T
he c
ooki
ng m
ode
can
be o
verr
idde
n by
pre
ssin
g an
y ot
her m
ode
butto
ns.
9.
Onc
e th
e 24
-hou
r def
ault
cook
ing
time
has
expi
red,
the
unit
will
beep
for
5 se
cond
s th
en tu
rn o
ff au
tom
atic
ally.
10.
To tu
rn th
e un
it of
f man
ually
, pre
ss th
e O
n/O
ff bu
tton.
11.
Whe
n co
okin
g is
com
plet
e lif
t cer
amic
pot
ca
refu
lly, u
sing
pot
hold
ers.
CL
EA
NIN
G A
ND
M
AIN
TE
NA
NC
EU
nplu
g yo
ur C
uisi
nart
® S
low
Coo
ker
and
allo
w it
to
coo
l bef
ore
clea
ning
. Nev
er im
mer
se th
e un
it in
wat
er o
r ot
her
liqui
d. T
o cl
ean
the
hous
ing
and
cont
rol p
anel
, sim
ply
wip
e w
ith a
cle
an
dam
p cl
oth
and
dry
befo
re s
torin
g.
Was
h ce
ram
ic p
ot a
nd li
d w
ith w
arm
soa
py
wat
er a
nd r
inse
thor
ough
ly, o
r cl
ean
in th
e up
per
rack
of t
he d
ishw
ashe
r. D
ry a
ll pa
rts
afte
r us
e. If
fo
od s
ticks
to th
e su
rface
, fill
pot
with
war
m
soap
y w
ater
and
allo
w to
soa
k be
fore
cle
anin
g.
NO
TE
: If s
cour
ing
is n
eces
sary
, use
a
nona
bras
ive
clea
nser
or
liqui
d de
terg
ent w
ith
a ny
lon
pad
or b
rush
.
Any
oth
er s
ervi
cing
sho
uld
be p
erfo
rmed
by
an
auth
oriz
ed s
ervi
ce re
pres
enta
tive.
■
■
Intr
oduc
tion
Get
rea
dy to
slo
w d
own
and
enjo
y m
eals
!
You
r C
uisi
nart
® Sl
ow C
ooke
r is
des
igne
d to
hav
e
your
favo
urite
one
-pot
rec
ipes
rea
dy a
nd w
aitin
g fo
r yo
u.
Slow
coo
king
is a
trad
ition
al m
etho
d th
at te
nder
izes
mea
ts
and
mel
ds fl
avou
rs fo
r de
licio
us, e
ffort
less
dis
hes.
And
it's
the
perf
ect s
ize
for
mak
ing
any
mea
l for
any
occ
asio
n...
you
can
even
pre
pare
des
sert
s! E
asy
to o
pera
te, e
asy
to s
erve
from
,
and
easy
to c
lean
... E
njoy
!
■
Slow
Coo
ker
Coo
kboo
ktra
ditio
nal t
o go
urm
et re
cipe
s
■
Tip
s &
Hin
ts
11 -
12
Impo
rtnt
Gui
delin
es
13
Sgg
este
Foo
ds
14
Rec
ipes
15
-68
Soup
s &
Sto
cks
17-2
6
Stew
s &
Chi
lis
27-3
3
Ent
rées
& S
auce
s 34
-51
Side
Dis
hes
52-6
1
Des
sert
s &
Mor
e 62
-68
Con
ten
ts
■
Tip
s &
Hin
ts
› Be
fore
food
is a
dded
, the
cer
amic
pot
may
be
light
ly c
oate
d w
ith
cook
ing
spra
y so
coo
ked
food
s re
leas
e m
ore
easi
ly.
› R
oot v
eget
able
s su
ch a
s ca
rrot
s an
d po
tato
es w
ill ta
ke lo
nger
to c
ook.
Eit
her
cu
t the
pie
ces
smal
ler
or p
lace
on
bott
om o
f Slo
w C
ooke
r. Ba
by c
arro
ts, f
or
exam
ple,
may
take
long
er th
an o
ther
veg
etab
les.
› G
roun
d m
eats
and
unc
ooke
d sa
usag
es s
houl
d al
way
s be
bro
wne
d an
d dr
aine
d
befo
re a
ddin
g to
Slo
w C
ooke
r. Sm
oked
sau
sage
suc
h as
kie
lbas
a do
es n
ot
need
to b
e br
owne
d (t
houg
h it
may
add
flav
our
and
visu
al a
ppea
l). I
f bro
wn-
ing
the
nigh
t bef
ore,
mak
e ce
rtai
n th
e m
eat i
s co
oked
com
plet
ely
thro
ugh
and
prop
erly
re
frig
erat
ed. C
ombi
ne w
ith
othe
r in
gred
ient
s ju
st b
efor
e sl
ow c
ooki
ng.
› Br
owni
ng m
eats
(ro
asts
, cho
ps, c
ubes
for
stew
s) a
nd p
oultr
y ad
ds fl
avou
r an
d co
lour
to th
e fin
ishe
d di
shes
. It a
lso
help
s co
ok o
ut s
ome
of th
e fa
t.
› In
gen
eral
, coo
king
for
1 ho
ur o
n H
igh
is th
e eq
uiva
lent
of c
ooki
ng fo
r
2 ho
urs
on L
ow.
› If
you
are
not
rea
dy to
ser
ve fo
od im
med
iate
ly, s
witc
h to
the
War
m m
ode
to
hold
food
s un
til r
eady
to s
erve
.
› Te
nder
veg
etab
les,
or
thos
e th
at y
ou w
ish
to b
e cr
isp-
tend
er, s
houl
d be
add
ed
duri
ng th
e la
st 3
0 m
inut
es o
f coo
king
tim
e to
pre
vent
ove
rcoo
king
.
› E
ach
time
you
rem
ove
the
lid, y
ou w
ill lo
se h
eat a
nd w
ill n
eed
to a
dd 1
5 to
20
min
utes
to y
our
cook
ing
time.
If y
ou d
o ne
ed to
stir
(or
pee
k), l
ift th
e lid
ju
st s
light
ly s
o th
at y
ou c
an g
et th
e sp
oon
or s
patu
la in
.
› If
usi
ng fr
ozen
food
s, th
aw c
ompl
etel
y be
fore
add
ing
to S
low
Coo
ker.
› D
ried
bea
ns s
houl
d be
soa
ked
over
nigh
t, th
en r
inse
d, d
rain
ed a
nd r
inse
d ag
ain
befo
re c
ooki
ng. D
o no
t add
sal
t or
any
acid
to b
eans
whe
n co
okin
g, a
s it
will
pre
vent
them
from
sof
teni
ng c
ompl
etel
y. D
ried
bea
ns c
an b
e co
oked
ah
ead,
dra
ined
and
froz
en. T
haw
bef
ore
addi
ng to
you
r fa
vour
ite r
ecip
es.
■
■
■
› C
ooki
ng g
roun
d m
eats
in th
e Sl
ow C
ooke
r w
itho
ut b
row
ning
them
firs
t is
not r
ecom
men
ded,
as
grou
nd m
eat h
as a
hig
h in
cide
nce
of b
acte
rial
con
tam
i-na
tion.
Gro
und
mea
ts u
sed
in th
e Sl
ow C
ooke
r sh
ould
be
brow
ned
first
. We
stro
ngly
adv
ise
agai
nst c
ooki
ng a
mea
tloaf
in th
e Sl
ow C
ooke
r. (T
he C
ount
ry
Paté
in o
ur r
ecip
e bo
ok is
an
exce
ptio
n. T
he m
eat i
s gr
ound
fres
h in
the
Cui
-si
nart
® Fo
od P
roce
ssor
and
is c
ooke
d in
a s
imm
erin
g w
ater
bat
h on
the
Hig
h Se
ttin
g. W
hen
we
test
ed w
ith
a pr
obe
ther
mom
eter
, the
Pat
é ha
d re
ache
d sa
fe
food
coo
king
te
mpe
ratu
re.)
› M
ost o
f the
rec
ipes
in th
is b
ook
are
cook
ed o
n Lo
w u
sing
the
timer
func
tion,
to
al
low
you
max
imum
free
dom
to g
o on
to d
o ot
her
task
s. M
ost m
eats
are
bet
-te
r w
hen
cook
ed o
n Lo
w (
slow
er)
than
on
Hig
h, a
nd th
e re
cipe
s ar
e w
ritt
en
as s
uch.
If
you
pre
fer
to s
low
coo
k on
Hig
h, c
ut th
e co
okin
g tim
e in
hal
f.
To a
dapt
you
r ow
n r
ecip
es to
th
e Sl
ow C
ooke
r:
› Fo
r m
ost r
ecip
es, r
educ
e th
e co
okin
g liq
uid
by a
t lea
st 5
0% (
soup
s ar
e th
e
exce
ptio
n). L
iqui
ds d
o no
t eva
pora
te a
s th
ey d
o in
trad
ition
al c
ooki
ng, a
nd
you
ofte
n w
ill e
nd u
p w
ith
mor
e liq
uid
than
whe
n yo
u be
gan.
› In
mos
t cas
es, a
ll in
gred
ient
s ca
n go
in th
e Sl
ow C
ooke
r at
onc
e an
d ca
n co
ok
all d
ay o
n Lo
w s
ettin
g. W
hile
it is
not
nec
essa
ry to
bro
wn
or s
auté
veg
etab
les
(oni
ons,
car
rots
, cel
ery,
pep
pers
, etc
.), i
t may
add
to th
e fla
vour
. Bro
wni
ng
mea
ts a
dds
to th
eir
tast
e an
d vi
sual
app
eal,
and
help
s to
rem
ove
fat.
› C
erta
in c
uts
of m
eat a
re m
ore
appr
opri
ate
for
Slow
Coo
ker
cook
ing:
bri
sket
, tip
roa
st, c
huck
or
rum
p ro
ast,
beef
bot
tom
rou
nd, p
ork
shou
lder
or
Bost
on
butt
, lam
b sh
ould
er, v
enis
on, c
hick
en le
gs a
nd th
ighs
. Par
ticul
arly
lean
cut
s su
ch a
s bo
nele
ss, s
kinl
ess
chic
ken
brea
st o
r “n
ew g
ener
atio
n” p
ork
loin
or
tend
erlo
in m
ay s
eem
dry
whe
n pr
epar
ed in
a S
low
Coo
ker.
See
list o
f mea
ts
that
are
bes
t in
Slow
Coo
ker
(pag
e 14
).
› D
airy
pro
duct
s (m
ilk, s
our
crea
m, s
ome
chee
ses)
will
bre
ak d
own
and
curd
le
duri
ng s
low
coo
king
. Sub
stitu
te c
anne
d ev
apor
ated
milk
or
nonf
at d
ry m
ilk,
or a
dd d
airy
pro
duct
s du
ring
the
last
30
min
utes
of c
ooki
ng.
› W
hen
mak
ing
soup
s, a
dd s
olid
ingr
edie
nts
to S
low
Coo
ker
and
then
liqu
id to
co
ver.
If a
thin
ner
soup
is d
esir
ed, a
dd m
ore
liqui
d to
tast
e.
› If
you
r re
cipe
cal
ls fo
r pr
ecoo
ked
past
a –
UN
DE
RC
OO
K it
.
› A
dd c
ooke
d ri
ce to
rec
ipes
dur
ing
last
hou
r of
coo
king
.
Impo
rtan
t Gui
deli
nes
› T
he S
low
Coo
ker
shou
ld a
lway
s be
at l
east
hal
f ful
l for
bes
t coo
king
res
ults
; ho
wev
er, t
he S
low
Coo
ker
shou
ld n
ever
be
mor
e th
an th
ree-
quar
ters
full
(a
bout
1 in
ches
[3.8
cm
] fro
m th
e to
p ri
m).
› Be
caus
e th
e Sl
ow C
ooke
r he
ats
and
cook
s at
low
tem
pera
ture
s, fo
od s
houl
d be
at
roo
m te
mpe
ratu
re b
efor
e it
goes
into
the
cook
er. I
f the
food
is r
efri
gera
tor
te
mpe
ratu
re, a
dd 3
0 m
inut
es to
you
r pr
ojec
ted
cook
ing
time.
› A
ny le
ft o
ver
food
sho
uld
be r
emov
ed fr
om th
e ce
ram
ic p
ot a
nd s
tore
d in
pl
astic
con
tain
ers
up to
2 d
ays,
or
froz
en fo
r fu
ture
use
.
› N
EVER
use
the
Slow
Coo
ker
to r
ehea
t foo
d, a
s po
tent
ially
har
mfu
l bac
teri
a co
uld
deve
lop
duri
ng th
e sl
ow c
ooki
ng p
roce
ss. R
emov
e fo
od fr
om th
e
cera
mic
pot
and
reh
eat i
n a
heat
-saf
e co
ntai
ner
on a
sto
veto
p, o
r in
an
oven
or
mic
row
ave.
› D
o no
t pla
ce th
e ho
t cer
amic
pot
dir
ectly
on
a ta
ble
or c
ount
erto
p.
› D
o no
t add
froz
en fo
od s
uch
as m
eat o
r ve
geta
bles
to S
low
Coo
ker
dish
es.
Hea
t to
room
tem
pera
ture
bef
ore
addi
ng.
› Fo
r fo
od s
afet
y re
ason
s, w
hole
chi
cken
s sh
ould
not
be
cook
ed in
a S
low
C
ooke
r. T
hey
may
not
rea
ch s
afe
tem
pera
ture
in th
e pr
oper
am
ount
of t
ime.
› D
o no
t tou
ch s
ides
of S
low
Coo
ker
cera
mic
pot
or
Slow
Coo
ker
base
whi
le
food
is c
ooki
ng.
› A
lway
s us
e po
thol
ders
or
oven
mitt
s w
hen
rem
ovin
g th
e lid
or
cera
mic
pot
fr
om th
e ba
se a
fter
coo
king
.
■
■
■
Sugg
este
d Fo
ods
Mea
tsB
ee
Ve
Cho
ose
cuts
that
are
full
of fl
avou
r an
d be
nefit
from
bra
isin
g.
› Arm
pot
roa
st
› Bee
f bri
sket
or
corn
ed b
eef b
risk
et
› Bee
f sho
rt r
ibs
› Bot
tom
rou
nd r
oast
› Chu
ck o
r ru
mp
roas
t
› Chu
ck s
houl
der
stea
k
› Vea
l sha
nks
Por
Les
s te
nder
cut
s w
ork
best
– th
e le
an “
new
gen
erat
ion
pork
” m
ay b
ecom
e dr
y
whe
n co
oked
in S
low
Coo
ker.
› Bos
ton
butt
roas
t
› Por
k sh
ould
er p
iece
s
› Sau
sage
s
› Cou
ntry
-sty
le p
ork
ribs
(bon
e-in
)
› Por
k sh
ould
er o
r bl
ade
roas
t
Lb
Cho
ose
flavo
urfu
l cut
s th
at b
enefi
t fro
m b
rais
ing
to te
nder
ize.
› Lam
b sh
ould
er
› Lam
b st
ew m
eat
› Lam
b sh
anks
Poltr
Bes
t cho
ice:
dar
k m
eat –
bon
e-in
and
ski
nles
s. B
reas
t mea
t can
bec
ome
dry
in te
xtur
e if
cook
ed to
o lo
ng.
› Chi
cken
or
turk
ey le
gs a
nd th
ighs
(rem
ove
skin
to r
educ
e fa
t)
Ga
e G
ame
gene
rally
tend
s to
be
less
tend
er s
o it
is p
erfe
ct fo
r th
e Sl
ow C
ooke
r.
› Ven
ison
roa
sts
or s
tew
mea
t
› Phe
asan
t, du
ck th
ighs
and
legs
■
Recipes
Sou
S
os
› B
eef S
tock
...
....
....
....
....
....
....
....
....
....
....
....
....
17
› C
hick
en S
tock
...
....
....
....
....
....
....
....
....
....
....
....
18
› R
oast
ed V
eget
able
Sto
ck .
....
....
....
....
....
....
....
....
....
.. 1
9
› S
pani
sh B
ean
Soup
with
Cho
rizo
...
....
....
....
....
....
....
....
. 20
› C
uban
Bla
ck B
ean
Soup
...
....
....
....
....
....
....
....
....
....
21
› C
arm
eliz
ed O
nion
Sou
p ..
....
....
....
....
....
....
....
....
....
. 22
› S
ausa
ge &
Len
til S
oup
with
Tor
telli
ni..
....
....
....
....
....
....
...
23
› C
urri
ed Y
ello
w P
ea S
oup
....
....
....
....
....
....
....
....
....
...
24
› C
lass
ic S
pilt
Pea
Soup
...
....
....
....
....
....
....
....
....
....
.. 2
5
› T
omat
o So
up..
....
....
....
....
....
....
....
....
....
....
....
.. 2
6
Stew
C
i
› W
hite
Chi
li w
ith C
hick
en .
....
....
....
....
....
....
....
....
....
. 27
› B
eef C
hili
for
a C
row
d..
....
....
....
....
....
....
....
....
....
...
28
› H
eart
Sm
art T
urke
y C
hili
....
....
....
....
....
....
....
....
....
.. 2
9
› C
orn
and
Gre
en C
hili
Cho
wde
r ..
....
....
....
....
....
....
....
...
30
› V
eal S
tew
with
Mus
hroo
m a
nd A
rtic
hoke
s ..
....
....
....
....
....
...
31
› M
edite
rran
ean
Seaf
ood
Stew
..
....
....
....
....
....
....
....
....
. 32
› S
eafo
od C
hili
....
....
....
....
....
....
....
....
....
....
....
....
33
Eée
S
e
› C
hick
en C
acci
ator
e ..
....
....
....
....
....
....
....
....
....
....
. 34
› L
emon
Chi
cken
with
Ros
emar
y ..
....
....
....
....
....
....
....
...
35
› C
hick
en w
ith 9
0 C
love
s of
Gar
lic..
....
....
....
....
....
....
....
...
36
› B
arbe
cue
Bee
f Bri
sket
....
....
....
....
....
....
....
....
....
....
. 37
› B
arbe
cue
Sauc
e ..
....
....
....
....
....
....
....
....
....
....
....
38
› D
illed
Pot
Roa
st..
....
....
....
....
....
....
....
....
....
....
....
39
■
■
■
(con
tinue
d)
› C
orne
d B
eef w
ith V
eget
able
...
....
....
....
....
....
....
....
....
. 40
› N
ew E
ngla
nd S
hort
Rib
s ..
....
....
....
....
....
....
....
....
....
. 42
› P
ulle
d Po
rk B
arbe
cue
....
....
....
....
....
....
....
....
....
....
. 43
› B
rais
ed V
eal S
hank
s .
. . .
. . .
. . .
. . .
. . .
. . .
. . .
. . .
. . .
. . .
. . .
. . .
. . .
. . 4
4
› S
low
Coo
ked
Lam
b Sh
anks
with
Whi
te B
eans
..
....
....
....
....
...
46
› P
enne
Las
agna
..
....
....
....
....
....
....
....
....
....
....
....
48
› M
acar
oni w
ith F
our
Che
eses
....
....
....
....
....
....
....
....
....
50
› T
omat
o Sa
uce
....
....
....
....
....
....
....
....
....
....
....
....
51
Side
Di
e
› N
ew P
otat
oes
with
Ros
emar
y .
....
....
....
....
....
....
....
....
..52
› "
Alm
ost"
Bak
ed P
otat
oes.
....
....
....
....
....
....
....
....
....
..52
› W
arm
Bak
ed P
otat
o Sa
lad.
....
....
....
....
....
....
....
....
....
.53
› B
utte
rnut
Squ
ash
& M
ushr
oom
Sca
llop
....
....
....
....
....
....
...
54
› R
atat
ouill
e ..
....
....
....
....
....
....
....
....
....
....
....
....
55
› R
oast
ed B
eet S
alad
...
....
....
....
....
....
....
....
....
....
....
56
› S
tew
ed G
reen
Bea
ns &
Tom
atoe
s...
....
....
....
....
....
....
....
. 57
› S
ucco
tash
....
....
....
....
....
....
....
....
....
....
....
....
...
58
› S
wee
t Pot
atoe
s &
App
les
. . .
. . .
. . .
. . .
. . .
. . .
. . .
. . .
. . .
. . .
. . .
. . .
. . .
59
› V
eget
able
Tia
n .
....
....
....
....
....
....
....
....
....
....
....
.60
› W
ild M
ushr
oom
Rag
out .
....
....
....
....
....
....
....
....
....
..61
De
e &
Mo
e
› G
inge
r Po
ache
d Pe
ars
....
....
....
....
....
....
....
....
....
....
.62
› H
oney
Yog
urt C
ream
...
....
....
....
....
....
....
....
....
....
..63
› C
hoco
late
Gla
ze .
....
....
....
....
....
....
....
....
....
....
....
63
› S
tew
ed R
huba
rb
....
....
....
....
....
....
....
....
....
....
....
.64
› B
aked
App
les
...
....
....
....
....
....
....
....
....
....
....
....
65
› W
inte
r Fr
uit C
risp
..
....
....
....
....
....
....
....
....
....
....
.66
› M
ulle
d C
ider
...
....
....
....
....
....
....
....
....
....
....
....
.67
› I
rish
Oat
mea
l...
....
....
....
....
....
....
....
....
....
....
....
. 68
Bee
f Sto
ck
2
poun
ds (
1 kg
) be
ef a
nd/o
r
veal
bon
es1
po
und
(500
g)
beef
chu
ck o
r ot
her
stew
bee
f, cu
t int
o 1-
inch
(2
.5 c
m)
cube
s1
la
rge
carr
ot, p
eele
d,
cut i
nto
3-in
ch (
7.5
cm)
leng
ths
1
cele
ry r
ib, c
ut in
to 3
-inch
(7
.5 c
m)
leng
ths
1
larg
e on
ion,
pee
led
and
quar
tere
d2
ta
bles
poon
s (3
0 m
l) o
live
or
vege
tabl
e oi
l6
fr
esh
chiv
es6
pa
rsle
y sp
rigs
6
thym
e sp
rigs
3
garl
ic c
love
s12
pe
pper
corn
s
Preh
eat o
ven
to 4
25°F
(22
0°C
). Ar
rang
e bo
nes,
bee
f cub
es, a
nd v
eget
able
s in
a
shal
low
roas
ting
pan.
Driz
zle
with
oil
and
toss
to c
oat.
Roas
t for
25
min
utes
, the
n tu
rn a
nd ro
ast f
or a
n ad
ditio
nal 2
5 m
inut
es. T
ie c
hive
s, p
arsl
ey a
nd th
yme
into
a
bund
le u
sing
but
cher
’s tw
ine.
Tran
sfer
bro
wne
d bo
nes,
mea
t, an
d ve
geta
bles
to th
e ce
ram
ic p
ot o
f the
Cui
sina
rt®
Slow
Coo
ker.
Add
bund
le o
f her
bs, g
arlic
clo
ves
and
pepp
erco
rns.
Cov
er w
ith 6
cup
s (1
.5 L
) co
ld w
ater
. Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e to
8
hour
s an
d pr
ess
Low
; slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d. S
trai
n, re
serv
ing
stoc
k; d
isca
rd s
olid
s. C
over
and
refr
iger
ate.
Fat
will
so
lidify
and
com
e to
the
top.
Rem
ove
and
disc
ard
fat.
Kee
p st
ock
refr
iger
ated
unt
il re
ady
to u
se, u
p to
5 d
ays,
or
free
ze.
Hin
t: Fr
eeze
in 1
-cup
(25
0 m
l) a
mou
nts
to th
aw a
nd u
se.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(1 c
up [2
50 m
l]):
C
alor
ies
17 (
1% fr
om fa
t) •
car
b. 1
8g •
pro
. 38g
• fa
t 2g
• s
at. f
at 0
g
• c
hol.
0mg
• s
od. 2
0mg
• c
alc.
14m
g •
fibe
r 0g
Mak
es 6
cup
s (1.
5 L)
■
■
SOU
PS/S
TOC
KS
Ch
icke
n S
tock
3
poun
ds (
1.5
kg)
chic
ken
win
gs
and/
or b
acks
1
med
ium
oni
on, p
eele
d an
d
quar
tere
d1
ce
lery
rib
, cut
into
2-in
ch (
5 cm
) le
ngth
s1
ca
rrot
, pee
led,
cut
into
2-in
ch
(5 c
m)
leng
ths
1
leek
, tri
mm
ed, h
alve
d le
ngth
wis
e,
clea
ned
1
pars
nip,
pee
led,
cut
into
2-
inch
(5
cm)
leng
ths
1
bay
leaf
6
blac
k pe
pper
corn
s3
pa
rsle
y sp
rigs
3
thym
e sp
rigs
6
cups
(1.
5 L)
wat
er
Mak
es 6
cup
s (1.
5 L)
Rin
se c
hick
en a
nd d
rain
. Pla
ce in
cer
amic
pot
of C
uisi
nart
® Slo
w C
ooke
r al
ong
with
th
e on
ion,
cel
ery,
car
rot,
leek
, par
snip
, bay
leaf
, pep
perc
orns
, par
sley
, and
thym
e. A
dd
wat
er. P
ress
on/
off b
utto
n to
turn
uni
t on.
Set
tim
er to
3 h
ours
and
pre
ss H
igh;
onc
e sl
ow c
ooke
r sw
itche
s to
War
m s
et ti
me
for
4 ho
urs
and
pres
s Si
mm
er. S
low
coo
ker
will
aut
omat
ical
ly s
witc
h to
War
m, w
hen
cook
ing
time
has
elap
sed.
Str
ain,
dis
card
ing
the
chic
ken
bone
s, m
eat,
skin
, veg
etab
les,
and
her
bs. P
ass
thro
ugh
a fin
e m
esh
stra
iner
to re
mov
e sm
all b
its. C
over
and
refr
iger
ate.
Whe
n ch
illed
and
con
geal
ed,
rem
ove
chic
ken
fat a
nd d
isca
rd o
r re
serv
e fo
r an
othe
r us
e.
Chi
cken
sto
ck w
ill k
eep
for
3 da
ys in
the
refr
iger
ator
, or
can
be fr
ozen
for
up to
6
mon
ths.
Hin
t: Fr
eeze
chi
cken
sto
ck in
1-c
up (
250
ml)
con
tain
ers
to u
se a
s ne
eded
.
For
Brow
n C
hick
en S
tock
: Bro
wn
stoc
k re
quire
s th
e st
ep o
f roa
stin
g, b
ut a
dds
dept
h of
flav
our
to th
e st
ock.
Use
this
met
hod
(usi
ng tu
rkey
win
gs)
to m
ake
Brow
n Tu
rkey
St
ock
ahea
d fo
r ho
liday
mea
ls.
Preh
eat o
ven
to 4
00°F
(20
0°C
). Pl
ace
win
gs in
a C
uisi
nart
® Roa
stin
g Pa
n. R
oast
in
preh
eate
d ov
en fo
r ab
out 3
0 m
inut
es, u
ntil
nice
ly b
row
ned.
Add
veg
etab
les,
stir
and
ro
ast f
or a
n ad
ditio
nal 1
0 to
15
min
utes
, unt
il ve
geta
bles
are
bro
wne
d.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(1 c
up [2
50 m
l]):
C
alor
ies
15 (
0% fr
om fa
t) •
car
b. 1
g. •
pro
.1g
• fa
t 0g
• s
at. f
at 0
g
• c
hol.
0mg
• s
od. 8
0mg
• c
alc.
0m
g •
fibe
r 0m
g
Roa
sted
Veg
etab
le S
tock
2
larg
e ca
rrot
s, p
eele
d, c
ut in
to
3-in
ch (
7.5
cm)
leng
ths
2
leek
s, r
oots
rem
oved
, tri
mm
ed
to in
clud
e 2
inch
es (
5 cm
) of
gr
een,
cut
in h
alf l
engt
hwis
e an
d cl
eane
d1
ce
lery
rib
, cle
aned
, cut
into
3-
inch
(7.
5 cm
) le
ngth
s1
la
rge
onio
n (6
oun
ces
[170
g])
, pe
eled
, qua
rter
ed1
pa
rsni
p, p
eele
d, c
ut in
to
3-in
ch (
7.5
cm)
leng
ths
1
larg
e re
d or
yel
low
bel
l pep
per,
core
d, s
eede
d an
d qu
arte
red
6
ounc
es (
170
g) p
orto
bello
m
ushr
oom
s, c
lean
ed, s
liced
4
garl
ic c
love
s2
ta
bles
poon
s (3
0 m
l) e
xtra
vir
gin
oliv
e oi
l6
th
yme
spri
gs6
fr
esh
chiv
es12
pe
pper
corn
s
Mak
es 6
cup
s (1.
5 L)
Preh
eat o
ven
to 4
50°F
(23
0°C
). Ar
rang
e ve
geta
bles
and
gar
lic o
n la
rge
baki
ng
shee
t with
sid
es o
r in
sha
llow
roas
ting
pan.
Driz
zle
with
oliv
e oi
l and
toss
to c
oat
com
plet
ely.
Plac
e pa
n in
ove
n an
d ro
ast f
or 2
5 m
inut
es. T
urn
vege
tabl
es a
nd ro
ast a
n ad
ditio
nal
fifte
en m
inut
es. T
ie th
yme
and
chiv
es to
geth
er in
to a
bun
dle
usin
g bu
tche
r’s tw
ine.
Tran
sfer
the
roas
ted
vege
tabl
es a
nd a
ccum
ulat
ed ju
ices
, scr
apin
g up
and
incl
udin
g th
e fla
vour
ful b
row
ned
bits
from
the
pan,
to th
e ce
ram
ic p
ot o
f the
Cui
sina
rt® S
low
C
ooke
r. Ad
d th
e bu
ndle
of h
erbs
, pep
perc
orns
, and
6 c
ups
(1.5
L)
wat
er. C
over
and
pr
ess
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
the
time
to 6
hou
rs a
nd p
ress
Low
; sl
ow c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d.
Stra
in v
eget
able
s fr
om s
tock
and
dis
card
. Cov
er a
nd re
frig
erat
e st
ock
until
read
y to
us
e.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(1 c
up [2
50 m
l]):
C
alor
ies
15 (
0 fr
om fa
t) •
car
b. 3
g •
pro
. 0g
• fa
t 0g
• s
at. f
at 0
g
• c
hol.
0g •
sod
. 530
mg
• c
alc.
2m
g •
fibe
r 1g
■
■
SOU
PS/S
TOC
KS
SOU
PS/S
TOC
KS
Span
ish
Bea
n S
oup
w
ith
Ch
oriz
o
¼
poun
d (1
25 g
) dr
ied
chic
kpea
s (g
arba
nzo
bean
s)1
sm
all h
am h
ock
(8-1
0 ou
nces
[2
30 -
280
g])
or le
ftov
er h
am
bone
6
ounc
es n
ew p
otat
oes
(1
- to
1½-in
ch s
ize
[2.5
to
3.75
cm
]), h
alve
d or
qua
rter
ed3
te
aspo
ons
(15
ml)
oliv
e oi
l,
divi
ded
6
ounc
es (
170
g) o
nion
s, c
hopp
ed¼
te
aspo
on (
1 m
l) s
affr
on th
read
s1
ga
rlic
clo
ve, p
eele
d an
d ch
oppe
d6
cu
ps (
1.5
L) w
ater
6
ounc
es (
170
g) c
hick
en o
r tu
rkey
cho
rizo
, cho
pped
(or
hot
sa
usag
e, c
rum
bled
, or
kiel
basa
, ch
oppe
d)
Mak
es 8
cup
s (2
L)
Soak
chi
ckpe
as o
vern
ight
in w
ater
to c
over
by
3 in
ches
(7.
5 cm
). D
rain
and
rin
se.
Plac
e in
cer
amic
pot
of C
uisi
nart
® Slo
w C
ooke
r w
ith h
am h
ock
or h
am b
one
and
pota
toes
. Hea
t 2 te
aspo
ons
(10
ml)
oil
in 1
2-in
ch (
30 c
m)
Cui
sina
rt® s
kille
t ove
r m
ediu
m h
eat.
Add
onio
ns; c
ook
2 to
3 m
inut
es to
sof
ten.
Stir
in s
affr
on a
nd g
arlic
. C
ook
2 to
3 m
inut
es lo
nger
.
Add
onio
n m
ixtu
re to
slo
w c
ooke
r w
ith 6
cup
s (1
.5 L
) w
ater
. Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e to
3 h
ours
and
pre
ss H
igh;
onc
e sl
ow
Coo
ker
switc
hes
to W
arm
, set
tim
e fo
r 6
hour
s an
d pr
ess
Sim
mer
. Slo
w c
ooke
r w
ill
auto
mat
ical
ly s
witc
h to
War
m w
hen
cook
ing
time
has
elap
sed.
Hea
t rem
aini
ng 1
teas
poon
(5
ml)
oil
in s
kille
t ove
r m
ediu
m-h
igh
heat
. Bro
wn
chor
izo,
then
dra
in; s
tir in
to s
oup.
Slo
w c
ook
on L
ow fo
r 45
min
utes
. If t
he s
oup
seem
s to
o th
ick,
add
som
e m
ore
wat
er.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(1 c
up [2
50 m
l]):
C
alor
ies
103
(18%
from
fat)
• c
arb.
17g
• p
ro. 4
g •
fat 2
g •
sat
. fat
0g
•
cho
l. 0m
g •
sod
. 12m
g •
cal
c. 4
0mg
• fi
ber
6g
Cub
an B
lack
Bea
n S
oup
1 po
und
(500
g)
drie
d bl
ack
bean
s1
ham
hoc
k5
cups
(1.
25 L
) ch
icke
n st
ock
1½
cups
(37
5 m
l) c
hopp
ed o
nion
¾
cup
(175
ml)
cho
pped
red
pe
pper
3 ga
rlic
clo
ves,
pee
led
and
chop
ped
1½
tabl
espo
ons
(25
ml)
ore
gano
¼
teas
poon
(1
ml)
cay
enne
pep
per
1 ba
y le
af½
te
aspo
on (
2 m
l) k
oshe
r sa
lt½
ta
bles
poon
(7
ml)
red
win
e
vine
gar
3 ta
bles
poon
s (4
5 m
l) d
ry s
herr
y
Mak
es 8
cup
s (2
L)
Sort
bea
ns a
nd p
ick
out a
ny s
tone
s or
bits
of d
irt.
Soak
bea
ns o
vern
ight
(8
hour
s or
m
ore)
in w
ater
to c
over
by
3 in
ches
(7.
5 cm
). D
rain
and
rin
se. P
lace
bea
ns in
cer
amic
po
t of t
he C
uisi
nart
® Slo
w C
ooke
r w
ith h
am h
ock,
chi
cken
sto
ck, c
hopp
ed o
nion
, red
pe
pper
, gar
lic, o
rega
no, c
ayen
ne a
nd b
ay le
af. C
over
and
pre
ss th
e on
/off
butto
n to
tu
rn th
e un
it on
. Set
tim
e to
3 h
ours
and
pre
ss H
igh;
onc
e sl
ow c
ooke
r sw
itche
s to
W
arm
, set
tim
er fo
r 6
hour
s an
d pr
ess
Sim
mer
. Slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d. R
emov
e an
d di
scar
d ba
y le
af. R
emov
e ha
m
hock
; let
coo
l. W
hen
cool
eno
ugh
to h
andl
e, re
mov
e m
eat,
chop
and
rese
rve.
Stir
in
salt.
Use
a p
otat
o m
ashe
r or
Cui
sina
rt® H
and
Blen
der
on L
ow s
peed
with
a g
entle
up
-and
-dow
n m
otio
n to
mas
h/pu
rée
bean
s.
* Y
ou m
ay p
artia
lly o
r to
tally
pur
ée th
e so
up. S
tir in
rese
rved
ham
, vin
egar
and
sh
erry
.
* Yo
u m
ay a
lso
tran
sfer
the
bean
s to
a b
lend
er to
pur
ée.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(1 c
up [2
50 m
l]):
C
alor
ies
243
(5%
from
fat)
• c
arb.
38g
• p
ro. 1
7g •
fat 1
g •
sat
. fat
0g
•
cho
l. 5m
g •
sod
. 685
mg
• c
alc.
56m
g •
fibe
r 13
g
■
■
SOU
PS/S
TOC
KS
SOU
PS/S
TOC
KS
Car
amel
ized
On
ion
Sou
p
2½
poun
ds (
1.1
kg)
onio
ns, p
eele
d an
d sl
iced
1½
tabl
espo
ons
(25
ml)
uns
alte
d
butt
er, m
elte
d1½
ta
bles
poon
s (2
5 m
l) e
xtra
vir
gin
oliv
e oi
l¾
te
aspo
on (
3.75
ml)
kos
her
salt
1½
tabl
espo
ons
(25
ml)
unb
leac
hed
al
l-pur
pose
flou
r ¾
ta
bles
poon
(12
ml)
bro
wn
suga
r4
cups
(1
L) m
eat s
tock
(ha
lf
chic
ken
and
half
beef
is fi
ne),
hot
1½
tabl
espo
ons
(25
ml)
Por
t
Mak
es a
bout
6 c
ups (
1.5
L)
Com
bine
oni
ons,
but
ter,
oliv
e oi
l and
sal
t in
the
cera
mic
pot
of t
he C
uisi
nart
® Slo
w
Coo
ker.
Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e fo
r on
e ho
ur
and
pres
s hi
gh. O
nce
time
switc
hes
to W
arm
, set
tim
e fo
r 5
hour
s an
d pr
ess
Low
to
cook
unt
il ni
cely
bro
wne
d. S
tir e
very
hou
r so
the
onio
ns c
olou
r ev
enly
.
Whe
n on
ions
are
don
e, s
prin
kle
in fl
our
and
suga
r. C
ook
on L
ow fo
r 30
min
utes
, st
irrin
g oc
casi
onal
ly. A
dd h
ot s
tock
and
coo
k on
Hig
h fo
r on
e ho
ur. R
educ
e to
Low
fo
r 2
hour
s lo
nger
. Stir
in P
ort.
Serv
e so
up w
ith s
lices
of t
oast
ed F
renc
h br
ead,
topp
ed w
ith m
elte
d Pa
rmes
an.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(¾ c
up [1
75 m
l] w
itho
ut c
hees
e):
Cal
orie
s 19
0 (3
1% fr
om fa
t) •
car
b. 2
7g •
pro
. 6g
• fa
t 7g
• s
at. f
at 2
g
• c
hol.
8mg
• s
od. 6
36m
g. •
cal
c. 5
3mg
• fi
ber
3g
Saus
age
& L
enti
l Sou
p
wit
h T
orte
llin
i
¾
tabl
espo
on (
12 m
l) e
xtra
vir
gin
oliv
e oi
l1
poun
d (5
00 g
) tu
rkey
or
chic
ken
Ital
ian
saus
age
links
8
ounc
es (
230
g) m
ushr
oom
s,
clea
ned
and
quar
tere
d¾
cu
p (1
75 m
l) d
ried
bro
wn
lent
ils,
rins
ed a
nd d
rain
ed8
ounc
es (
230
g) y
ello
w o
nion
s,
peel
ed a
nd c
hopp
ed8
ounc
es (
230
g) c
arro
ts, p
eele
d,
thic
kly
slic
ed
2 ga
rlic
clo
ves,
pee
led
and
chop
ped
¾
tabl
espo
on (
12 m
l) b
asil
1½
teas
poon
s (7
ml)
thym
e¾
ou
nce
(20
g) s
un-d
ried
tom
atoe
s
(not
in o
il), s
liver
ed4½
cu
ps (
1.12
L)
low
-sod
ium
ch
icke
n st
ock
or b
roth
6 ou
nces
(17
0 g)
che
ese-
fille
d
tort
ellin
i (re
frig
erat
ed)
Mak
es 8
cup
s (2
L)
Hea
t the
oliv
e oi
l in
a C
uisi
nart
® 12-
inch
(30
cm
) no
nstic
k sk
illet
ove
r m
ediu
m-h
igh
heat
. Whe
n ho
t, ad
d th
e sa
usag
e in
a s
ingl
e la
yer
and
brow
n ev
enly
on
all s
ides
, abo
ut
10 m
inut
es. R
emov
e an
d le
t coo
l. Ad
d th
e m
ushr
oom
s to
the
sam
e pa
n an
d co
ok
until
bro
wn,
abo
ut 3
to 4
min
utes
. Whe
n th
e sa
usag
e is
coo
l eno
ugh
to h
andl
e, c
ut
into
½-in
ch (
1.25
cm
) sl
ices
.
Plac
e th
e le
ntils
in th
e ce
ram
ic p
ot o
f the
Cui
sina
rt® S
low
Coo
ker.
Add
the
chop
ped
onio
ns, c
arro
ts, g
arlic
, bro
wne
d m
ushr
oom
s, b
asil,
and
thym
e; s
tir to
com
bine
. Sp
rinkl
e th
e m
ixtu
re w
ith th
e sl
iver
ed s
un-d
ried
tom
atoe
s an
d to
p w
ith th
e sl
iced
sa
usag
es a
nd a
ny a
ccum
ulat
ed ju
ices
. Add
the
chic
ken
stoc
k.
Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e to
3 h
ours
and
pre
ss
Hig
h; o
nce
slow
coo
ker
switc
hes
to W
arm
, set
tim
er fo
r 5
hour
s an
d pr
ess
Sim
mer
. Sl
ow c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d.
Fort
y-fiv
e m
inut
es b
efor
e se
rvin
g, re
set t
he te
mpe
ratu
re to
Hig
h –
if so
up is
ver
y th
ick,
ad
d up
to 2
cup
s (5
00 m
l) w
ater
. Afte
r 15
min
utes
, add
the
tort
ellin
i. C
over
and
coo
k fo
r an
add
ition
al 3
0 m
inut
es, u
ntil
the
tort
ellin
i are
tend
er a
nd c
ooke
d. S
erve
with
fr
eshl
y gr
ated
Par
mes
an.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(1 c
up [2
50 m
l], w
itho
ut c
hees
e):
Cal
orie
s 31
2 (3
1% fr
om fa
t) •
car
b. 3
0g •
pro
. 24g
• fa
t 11g
• s
at. f
at 3
g
• c
hol.
51m
g •
sod
. 101
5mg
• c
alc.
96m
g •
fibe
r 6g
■
■
SOU
PS &
STO
CK
SSO
UPS
& S
TOC
KS
1 ta
bles
poon
(15
ml)
uns
alte
d
butt
er4
ounc
es (
115
g) o
nion
, pee
led
an
d ch
oppe
d1
garl
ic c
love
, pee
led
and
chop
ped
1 pi
ece
ging
er (
1-in
ch [2
.5 c
m])
pe
eled
, cut
into
qua
rter
-siz
e pi
eces
1 ta
bles
poon
(15
ml)
jala
peño
pe
pper
, cor
ed, s
eede
d an
d ch
oppe
d½
ta
bles
poon
(7
ml)
cur
ry p
owde
r¼
te
aspo
on (
1 m
l) c
umin
see
d½
po
und
(250
g)
yello
w s
plit
peas
, ri
nsed
4 ou
nces
(11
5 g)
red
pot
atoe
s, s
kin
on, q
uart
ered
4 ou
nces
(11
5 g)
mus
hroo
ms,
ha
lved
4 ou
nces
(11
5 g)
bab
y ca
rrot
s4
ounc
es (
115
g) p
arsn
ips,
pee
led
and
cut i
nto
1-in
ch (
2.5
cm)
sl
ices
4 ou
nces
(11
5 g)
cau
liflow
er,
sepa
rate
d in
to 1
½-in
ch (
3.75
cm
) flo
rets
3 ta
bles
poon
s (4
5 m
l) b
row
n ri
ce
2 cu
ps (
500
ml)
veg
etab
le s
tock
or
Roa
sted
Veg
etab
le S
tock
(p
age
19 )
1½
cups
(37
5 m
l) w
ater
Mak
es 6
cup
s (1.
5 L)
Mel
t but
ter
over
med
ium
-hig
h he
at in
a 1
0-in
ch (
25 c
m)
Cui
sina
rt® n
onst
ick
skill
et.
Coo
k on
ion
until
sof
t, ab
out 3
to 5
min
utes
. Add
gar
lic; s
tir fo
r 1
min
ute.
Add
gin
ger,
jala
peño
, cur
ry a
nd c
umin
. Coo
k un
til fr
agra
nt, 1
to 2
min
utes
. Tra
nsfe
r to
cer
amic
po
t of C
uisi
nart
® Slo
w C
ooke
r.
Add
split
pea
s, p
otat
oes,
mus
hroo
ms,
car
rots
, par
snip
s, c
aulif
low
er a
nd r
ice
to s
low
co
oker
; stir
. Add
sto
ck a
nd w
ater
. Cov
er a
nd p
ress
on/
off b
utto
n to
turn
the
unit
on.
Set t
ime
to 7
hou
rs a
nd p
ress
Low
; slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
w
hen
cook
ing
time
has
elap
sed.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(1 c
up [2
50 m
l]):
C
alor
ies
170
(15%
from
fat)
• c
arb.
32g
• p
ro. 6
g •
fat 3
g •
sat
. fat
1g
•
cho
l. 3m
g •
sod
. 73m
g •
cal
c. 5
1mg
• fi
ber
8g
Cla
ssic
Spl
it P
ea S
oup
2 ga
rlic
clo
ves,
pee
led
6 ou
nces
(17
0 g)
oni
on, p
eele
d an
d cu
t int
o 1-
inch
(2.
5 cm
) pi
eces
1 ce
lery
rib
, top
off,
cut
into
1-in
ch
(2.5
cm
) pi
eces
8 ou
nces
(23
0 g)
all-
purp
ose
po
tato
es, p
eele
d an
d cu
t int
o
3-in
ch (
7.5
cm)
leng
ths
8 ou
nces
(23
0 g)
car
rots
, pee
led
and
cut i
nto
3-in
ch (
7.5
cm)
piec
es
1 po
und
(500
g)
gree
n sp
lit p
eas,
ri
nsed
6 cu
ps (
1.5
L) c
hick
en s
tock
(p
age
18)
1 12
-oun
ce (
340
g) h
am h
ock
(o
r ro
aste
d tu
rkey
leg)
1 te
aspo
on (
5 m
l) fr
eshl
y gr
ound
pe
pper
1 ta
bles
poon
(15
ml)
thy
me
¼
cup
(50
ml)
dry
she
rry
Mak
es 8
serv
ings
Fit t
he m
etal
cho
ppin
g bl
ade
in th
e C
uisi
nart
® Foo
d Pr
oces
sor.
With
mot
or r
unni
ng,
drop
gar
lic th
roug
h fe
ed tu
be a
nd fi
nely
cho
p. A
dd o
nion
and
cel
ery;
pul
se 7
to 8
tim
es to
cho
p. T
rans
fer
to c
eram
ic p
ot o
f the
Cui
sina
rt® S
low
Coo
ker.
Fit f
ood
proc
esso
r w
ith 4
-mm
slic
ing
disc
. Ins
ert p
otat
oes
into
larg
e fe
ed tu
be a
nd
slic
e. R
epea
t with
car
rots
. Add
to s
low
coo
ker.
Add
peas
, sto
ck, h
am h
ock,
pep
per
and
thym
e. C
over
and
pre
ss th
e on
/off
butto
n to
turn
the
unit
on. S
et ti
me
for
2 ho
urs
and
pres
s H
igh;
whe
n sl
ow c
ooke
r sw
itche
s to
War
m, s
et ti
me
for
6 to
7 h
ours
an
d pr
ess
Low
; slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d.
To s
erve
, rem
ove
ham
hoc
k an
d di
scar
d bo
ne; c
hop
mea
t, an
d re
turn
it to
sou
p.
Stir
in s
herr
y.
Not
e: If
you
do
not h
ave
a fo
od p
roce
ssor
, you
may
cho
p an
d sl
ice
the
vege
tabl
es b
y ha
nd.
Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
135
(4%
from
fat)
• c
arb.
23g
• p
ro. 8
g •
fat 1
g •
sat
. fat
0g
•
cho
l. 3m
g •
sod
. 378
mg
• c
alc.
34m
g •
fibe
r 6g
Cur
ried
Yel
low
Pea
Sou
p
■
■
SOU
PS &
STO
CK
SSO
UPS
& S
TOC
KS
Tom
ato
Soup
3 ca
ns (
14 o
unce
s [4
00 g
] eac
h)
dice
d to
mat
oes,
juic
es d
rain
ed2
garl
ic c
love
s pe
eled
, cho
pped
1 sm
all o
nion
, pee
led,
cho
pped
1 m
ediu
m c
arro
t, ch
oppe
d1
med
ium
sta
lk c
eler
y,
tops
rem
oved
, cho
pped
3 cu
ps (
750
ml)
chi
cken
or
ve
geta
ble
stoc
k1
bay
leaf
½
teas
poon
(6
ml)
dri
ed b
asil
¼
teas
poon
(1
ml)
thym
e
Mak
es 6
serv
ings
Plac
e to
mat
oes,
gar
lic, o
nion
, car
rot a
nd c
eler
y in
the
cera
mic
pot
of t
he C
uisi
nart
® Sl
ow C
ooke
r. Ad
d th
e st
ock,
bay
leaf
, bas
il, a
nd th
yme.
Cov
er a
nd p
ress
the
on/
off b
utto
n to
turn
the
unit
on. S
et ti
me
6 ho
urs
and
pres
s Si
mm
er, u
ntil
vege
tabl
es
are
tend
er. S
low
coo
ker
will
aut
omat
ical
ly s
witc
h to
War
m w
hen
cook
ing
time
has
elap
sed.
Serv
e as
is fo
r a
rust
ic s
oup,
or
puré
e w
ith a
Cui
sina
rt® H
and
Blen
der
or b
lend
er fo
r a
mor
e re
fined
one
.
Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
58 (
2% fr
om fa
t) •
car
b. 1
2g •
pro
. 3g
• fa
t 0g
• s
at. f
at 0
g
• c
hol.
0mg
• s
od. 4
37m
g •
cal
c. 5
1mg
• fi
ber
4g
Wh
ite
Ch
ili w
ith
Ch
icke
n
½
poun
d (2
50 g
) w
hite
bea
ns
cook
ing
spra
y1
tabl
espo
on (
15 m
l) g
ood
qual
ity
oliv
e oi
l1½
cu
ps (
375
ml)
cho
pped
oni
ons
1 ta
bles
poon
(15
ml)
cho
pped
ga
rlic
4 cu
ps (
1 L)
chi
cken
sto
ck, n
onfa
t,
low
-sod
ium
1 po
und
(500
g)
chic
ken
brea
st
mea
t, cu
t int
o 1-
inch
(2.
5 cm
) cu
bes
½
cup
(125
ml)
pre
pare
d sa
lsa
verd
e (f
rom
a ja
r)
1½
teas
poon
s (7
ml)
gro
und
cum
in1
te
aspo
on (
5 m
l) o
rega
no¾
te
aspo
on (
3.75
ml)
cor
iand
er½
- ¾
teas
poon
(2
ml t
o 3.
75 m
l)
kosh
er s
alt
¼
teas
poon
(1
ml)
fres
hly
grou
nd
whi
te p
eppe
r1½
ja
lape
ño p
eppe
rs, c
ored
, see
ded
an
d m
ince
d (o
ptio
nal)
1 cu
p (2
50 m
l) c
ut w
hite
or
yello
w
corn
, (th
awed
if fr
ozen
)8
lime
wed
ges
Mak
es 8
cup
s (2
L)
Pick
ove
r be
ans
and
disc
ard
any
ston
es o
r bi
ts o
f dir
t. So
ak b
eans
ove
rnig
ht
(8 h
ours
) in
wat
er to
cov
er b
y 3
inch
es (
7.5
cm).
Dra
in a
nd r
inse
. Lig
htly
coa
t the
in
terio
r of
the
cera
mic
pot
of t
he C
uisi
nart
® Slo
w C
ooke
r w
ith c
ooki
ng s
pray
. Hea
t oi
l in
a C
uisi
nart
® 10-
inch
(25
cm
) sk
illet
ove
r m
ediu
m h
eat.
Add
onio
ns a
nd g
arlic
. C
ook
until
oni
ons
are
soft,
abo
ut 5
min
utes
; tra
nsfe
r to
pot
. Pla
ce s
tock
, bea
ns a
nd
chic
ken
in s
low
coo
ker.
Add
sals
a, c
umin
, ore
gano
, cor
iand
er, s
alt,
pepp
er a
nd
jala
peño
s. C
over
and
pre
ss th
e on
/off
butto
n to
turn
the
unit
on. S
et ti
me
to 3
hou
rs
and
pres
s H
igh;
onc
e sl
ow c
ooke
r sw
itche
s to
War
m, s
et ti
mer
for
4 ho
urs
and
pres
s Si
mm
er. S
low
coo
ker
will
aut
omat
ical
ly s
witc
h to
War
m w
hen
cook
ing
time
has
elap
sed.
One
hal
f hou
r be
fore
ser
ving
, tur
n he
at to
Hig
h; s
tir in
cor
n. S
erve
with
w
edge
of l
ime.
Hin
t: Sl
iced
or
dice
d av
ocad
o m
akes
a g
ood
garn
ish
for
Whi
te C
hick
en C
hili.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(1 c
up [2
50 m
l]):
C
alor
ies
390
(13%
from
fat)
• c
arb.
45g
• p
ro. 4
0g •
fat 5
g •
sat
. fat
1g
•
cho
l. 65
mg
• s
od. 5
70 m
g •
cal
c. 1
45m
g •
fibe
r 15
g
■
■
STEW
S & C
HIL
ISSO
UPS
& S
TOC
KS
Hea
rt S
mar
t Tur
key
Ch
ili
2 ta
bles
poon
s (3
0 m
l) e
xtra
vir
gin
oliv
e oi
l, di
vide
d2
po
unds
(1
kg)
lean
gro
und
tu
rkey
(7%
fat)
3
ga
rlic
clo
ves,
pee
led
and
finel
y
chop
ped
¾
poun
d (3
75 g
) Sp
anis
h on
ions
, pe
eled
and
cho
pped
3
tabl
espo
ons
(45
ml)
chi
li po
wde
r½
ta
bles
poon
(7
ml)
gro
und
cum
in¾
te
aspo
on (
3.75
ml)
gro
und
al
lspi
ce
¾
teas
poon
(3.
75 m
l) g
roun
d
cinn
amon
¾
teas
poon
(3.
75 m
l) g
roun
d
cori
ande
r
¾
teas
poon
(3.
75 m
l) o
rega
no1
ca
n (1
4 ou
nces
[400
g] e
ach)
di
ced
tom
atoe
s½
re
d be
ll pe
pper
, cut
into
1½
x ¼
-inch
(3.
75 x
0.6
cm
) st
rips
½
yello
w b
ell p
eppe
r, cu
t int
o
1½ x
¼-in
ch (
3.75
x 0
.6 c
m)
stri
ps½
cu
p (1
25 m
l) u
nsal
ted,
non
fat,
low
-sod
ium
chi
cken
sto
ck1
tabl
espo
on (
15 m
l) w
ine
vine
gar
1
bay
leaf
½
teas
poon
(2
ml)
kos
her
salt
Mak
es a
bout
8 c
ups (
2 L)
Hea
t one
teas
poon
oliv
e oi
l in
a C
uisi
nart
® 12-
inch
(30
cm
) sk
illet
ove
r m
ediu
m-h
igh
heat
. Add
1 /³ o
f the
turk
ey to
the
pan
and
cook
unt
il br
own,
bre
akin
g up
clu
mps
with
th
e ba
ck o
f a s
poon
, abo
ut 7
min
utes
. Tra
nsfe
r to
the
cera
mic
pot
of t
he C
uisi
nart
® Sl
ow C
ooke
r. Br
own
the
rem
aini
ng m
eat w
ith o
ne te
aspo
on o
il, in
two
mor
e ba
tche
s.
Hea
t the
rem
aini
ng o
ne ta
bles
poon
of o
il ov
er m
ediu
m h
eat i
n th
e sa
me
pan;
add
the
garl
ic a
nd o
nion
and
coo
k un
til tr
ansl
ucen
t and
sof
tene
d, a
bout
5 m
inut
es. A
dd c
hili
pow
der,
cum
in, a
llspi
ce, c
inna
mon
, cor
iand
er, a
nd o
rega
no; c
ook
over
low
hea
t unt
il fr
agra
nt, a
bout
5 m
inut
es. T
rans
fer
onio
n m
ixtu
re to
the
slow
coo
ker.
Stir
in d
iced
to
mat
oes,
pep
pers
, chi
cken
sto
ck, w
ine
vine
gar,
bay
leaf
, and
sal
t. C
over
and
pre
ss th
e on
/off
butto
n to
turn
the
unit
on. S
et ti
me
to 8
hou
rs a
nd p
ress
Low
; slo
w c
ooke
r w
ill
auto
mat
ical
ly s
witc
h to
War
m w
hen
cook
ing
time
has
elap
sed.
Serv
e w
ith c
hili
cond
imen
ts–
shre
dded
low
fat C
hedd
ar o
r M
onte
rey
Jack
che
ese,
di
ced
avoc
ado,
cho
pped
tom
ato,
cho
pped
oni
ons,
cho
pped
pep
pers
and
war
m
corn
brea
d.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(1 c
up [2
50 m
l]):
C
alor
ies
323
(51%
from
fat)
• c
arb.
10g
• p
ro. 3
0g •
fat 1
8g •
sat
. fat
5g
•
cho
l. 78
mg
• s
od. 3
01m
g •
cal
c. 6
8 m
g •
fibe
r 3g
Bee
f Ch
ili f
or a
Cro
wd
co
okin
g sp
ray
1½
teas
poon
s (7
ml)
goo
d qu
ality
ol
ive
oil
¾
poun
d (3
75 m
l) o
nion
s, p
eele
d an
d fin
ely
chop
ped
3 cl
oves
gar
lic, p
eele
d an
d m
ince
d1
teas
poon
(5
ml)
kos
her
salt
½
teas
poon
(2
ml)
fres
hly
grou
nd
pepp
er1½
po
unds
(75
0 g)
lean
gro
und
beef
¼
cup
(50
ml)
chi
li po
wde
r2
teas
poon
s (1
0 m
l) o
rega
no2
teas
poon
s (1
0 m
l) c
umin
½
tabl
espo
on (
7 m
l) p
apri
ka½
re
d pe
pper
, cor
ed, s
eede
d,
chop
ped
½
gree
n pe
pper
, cor
ed, s
eede
d,
chop
ped
½
yello
w p
eppe
r, co
red,
see
ded,
ch
oppe
d1
can
(14
ounc
es [4
00g]
) di
ced
to-
mat
oes,
juic
es d
rain
ed, s
epar
ated
1 ca
n (3
oun
ces
[85
g])
tom
ato
past
e, s
alt-f
ree
1½
tabl
espo
ons
(25
ml)
red
win
e
vine
gar
2 ca
ns (
15–1
6 ou
nces
[425
to
455
g] e
ach)
bea
ns, d
rain
ed,
rins
ed a
nd d
rain
ed a
gain
(i
.e. b
lack
bea
ns, p
into
bea
ns
and/
or r
ed k
idne
y be
ans)
Mak
es 8
serv
ings
Ligh
tly c
oat t
he in
terio
r of
the
cera
mic
pot
of t
he C
uisi
nart
® Slo
w C
ooke
r w
ith
cook
ing
spra
y. H
eat a
Cui
sina
rt® 1
2-in
ch (
30 c
m)
nons
tick
skill
et o
ver
med
ium
-hig
h he
at a
nd a
dd ½
teas
poon
(2
ml)
oliv
e oi
l; sa
uté
onio
ns a
nd g
arlic
unt
il so
ft. S
easo
n w
ith ¼
teas
poon
(1
ml)
sal
t and
¼ te
aspo
on (
1 m
l) p
eppe
r. Pl
ace
in c
eram
ic p
ot.
In th
e sa
me
skill
et, h
eat a
noth
er te
aspo
on o
f oil;
coo
k gr
ound
bee
f unt
il br
own,
br
eaki
ng u
p cl
umps
with
the
back
of a
spo
on. S
tir in
rem
aini
ng s
alt a
nd p
eppe
r, ch
ili
pow
der,
oreg
ano,
cum
in a
nd p
aprik
a; c
ook
over
low
hea
t unt
il sp
ices
are
frag
rant
. Tr
ansf
er m
eat m
ixtu
re to
slo
w c
ooke
r. Ad
d sl
iced
red,
gre
en, a
nd y
ello
w p
eppe
rs.
Stir
in d
iced
tom
atoe
s, to
mat
o pa
ste
and
red
win
e vi
nega
r. C
over
and
pre
ss th
e on
/of
f but
ton
to tu
rn th
e un
it on
. Set
tim
e to
8 to
10 h
ours
and
pre
ss L
ow; s
low
coo
ker
will
aut
omat
ical
ly s
witc
h to
War
m w
hen
cook
ing
time
has
elap
sed.
One
hou
r be
fore
se
rvin
g, tu
rn h
eat t
o H
igh.
Stir
in b
eans
and
slo
w c
ook
until
hea
ted
thro
ugh.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(1 c
up [2
50 m
l]):
C
alor
ies
267
(20%
from
fat)
• c
arb.
28g
• p
ro. 2
6g •
fat 6
g •
sat
. fat
2g
•
cho
l. 49
mg
• s
od. 3
30m
g •
cal
c. 9
0mg
• fi
ber
7g
■
■
STEW
S & C
HIL
ISST
EWS &
CH
ILIS
Cor
n a
nd
Gre
en C
hil
e C
how
der
4 sl
ices
bac
on, c
ut in
to s
mal
l dic
e
1 m
ediu
m o
nion
, cut
into
sm
all
dice
(ap
prox
imat
ely
1½ to
2 c
ups
[375
to 5
00 m
l] di
ce)
1 m
ediu
m r
ed p
eppe
r, cu
t int
o sm
all d
ice
(app
roxi
mat
ely
1½
to 2
cup
s [3
75 to
500
ml]
dice
)
1 ce
lery
rib
, fine
ly c
hopp
ed
1 ja
lape
ño p
eppe
r, se
eds
rem
oved
, fin
ely
chop
ped
3 ga
rlic
clo
ves,
fine
ly c
hopp
ed
1½
teas
poon
s (7
ml)
kos
her
salt,
di
vide
d
¾
teas
poon
(3.
75 m
l) fr
eshl
y gr
ound
pep
per,
divi
ded
2 ta
bles
poon
s (3
0 m
l) u
nble
ache
d,
all-p
urpo
se fl
our
½
cup
(15
g) b
eer
2 ca
ns (
4½ o
unce
s [1
30 g
])
chop
ped
gree
n ch
iles
12
ounc
es (
340
g) r
ed p
otat
oes,
w
ashe
d an
d cu
t int
o 1-
inch
(2
.5 c
m)
dice
4 cu
ps (
1 L)
cor
n ke
rnel
s (c
ut fr
om
abou
t 4 e
ars
of c
orn)
1 cu
p (2
50 m
l) c
hick
en b
roth
, re
duce
d so
dium
½
cup
(125
ml)
hea
vy c
ream
Mak
es e
ight
1-c
up (
250
ml)
serv
ings
Plac
e ba
con
in a
12-
inch
(30
cm
) sk
illet
ove
r m
ediu
m h
eat.
Onc
e ba
con
is c
ooke
d th
roug
h to
tast
e, re
mov
e an
d re
serv
e. S
tir th
e ch
oppe
d on
ion,
red
pepp
er, c
eler
y, a
nd
jala
peño
into
the
skill
et. S
auté
veg
etab
les
until
tend
er, a
bout
5 m
inut
es. A
dd th
e ga
rlic
an
d ½
teas
poon
(2
ml)
of b
oth
salt
and
pepp
er to
the
skill
et a
nd c
ontin
ue to
coo
k fo
r an
add
ition
al 3
to 5
min
utes
.
Stir
the
flour
into
the
skill
et a
nd c
ook
for
2 to
3 m
inut
es. A
dd th
e be
er, s
crap
ing
up
any
brow
n bi
ts th
at h
ave
accu
mul
ated
on
the
botto
m o
f the
ski
llet.
Add
vege
tabl
e m
ixtu
re to
the
slow
coo
ker
vess
el o
f the
Cui
sina
rt® S
low
Coo
ker.
To th
e ve
geta
bles
, ad
d th
e gr
een
chile
s, p
otat
oes,
cor
n, re
mai
ning
sal
t and
pep
per,
and
chic
ken
brot
h.
Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
the
time
to 3
hou
rs a
nd
pres
s H
igh;
onc
e sl
ow c
ooke
r sw
itche
s to
War
m, s
et th
e tim
e ag
ain
for
6 ho
urs
and
pres
s Si
mm
er. S
low
coo
ker
will
aut
omat
ical
ly s
witc
h to
War
m w
hen
cook
ing
time
has
elap
sed.
Stir
in h
eavy
cre
am a
nd re
mai
ning
sal
t; co
ok o
n Lo
w fo
r 1
hour
. To
serv
e, s
tir
in re
serv
ed b
acon
. Tas
te a
nd a
djus
t sea
soni
ng a
ccor
ding
ly.
Opt
iona
l: pu
rée
1 cu
p (2
50 m
l) o
f the
sou
p se
para
tely
and
stir
bac
k in
to th
e re
mai
ning
cho
wde
r fo
r an
ext
ra-c
ream
y te
xtur
e.
Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
194
(30%
from
fat)
• c
arb.
30g
• p
ro. 6
g •
fat 7
g •
sat
. fat
4g
•
cho
l. 22
mg
• s
od. 5
20m
g •
cal
c. 4
0mg
• fi
ber
4g
Veal
Ste
w w
ith
Mus
hro
oms
&
Art
ich
okes
½
cup
(125
ml)
unb
leac
hed
al
l-pur
pose
flou
r¾
te
aspo
on (
3.75
ml)
kos
her
salt
¾
teas
poon
(3.
75 m
l) fr
eshl
y gr
ound
pep
per
2 po
unds
(1
kg)
veal
ste
w m
eat,
cu
t int
o 1-
inch
(2.
5 cm
) cu
bes
6 te
aspo
ons
(30
ml)
goo
d qu
ality
ol
ive
oil,
divi
ded
½
cup
(125
ml)
dry
she
rry
¾
poun
d (3
75 m
l) b
utto
n
mus
hroo
ms,
slic
ed1
cup
(250
ml)
oni
on, p
eele
d an
d ch
oppe
d (a
bout
1 la
rge)
¾
cup
(175
ml)
slic
ed c
eler
y
½
can
(14-
ounc
e [4
00 g
]) d
iced
to
mat
oes,
dra
ined
½
cup
(125
ml)
chi
cken
sto
ck1
shal
lot,
peel
ed a
nd m
ince
d1
garl
ic c
love
, pee
led
and
min
ced
¾
teas
poon
(3.
75 m
l) g
roun
d
cori
ande
r5
who
le s
prig
s of
par
sley
wit
h st
ems
1 ba
y le
af1
pack
age
froz
en a
rtic
hoke
s,
thaw
ed
¼
cup
(50
ml)
cho
pped
fres
h
pars
ley
Mak
es a
bout
8 c
ups (
2 L)
Mix
the
flour
, sal
t and
pep
per
in a
pie
pla
te o
r ot
her
flat b
owl.
Ligh
tly d
ust v
eal c
ubes
w
ith s
easo
ned
flour
, sha
king
off
exce
ss. H
eat 2
teas
poon
s (1
0 m
l) o
f oil
in a
Cui
sina
rt®
12-in
ch (
30 c
m)
skill
et o
ver
med
ium
-hig
h he
at. I
n 2
batc
hes,
bro
wn
veal
on
all s
ides
. Tr
ansf
er b
row
ned
veal
to th
e ce
ram
ic p
ot o
f the
Cui
sina
rt® S
low
Coo
ker.
Afte
r ea
ch
batc
h, d
egla
ze p
an b
y ad
ding
¼ c
up (
50 m
l) s
herr
y to
the
hot s
kille
t, sc
rapi
ng u
p an
y br
own
bits
; add
to th
e ce
ram
ic p
ot.
Whe
n al
l mea
t is
brow
ned,
add
1 te
aspo
on (
5 m
l) o
il; b
row
n m
ushr
oom
s in
2
batc
hes
and
add
to p
ot. P
lace
oni
on, c
eler
y, to
mat
oes,
chi
cken
sto
ck, s
hallo
t, ga
rlic
, an
d co
riand
er in
the
slow
coo
ker
with
vea
l and
mus
hroo
ms;
stir
. Pla
ce th
e pa
rsle
y sp
rigs
on to
p of
the
veal
mix
ture
. Tuc
k th
e ba
y le
af in
to th
e ce
ntre
. Cov
er a
nd p
ress
th
e on
/off
butto
n to
turn
the
unit
on. S
et ti
me
to 8
hou
rs a
nd p
ress
Low
; the
slo
w
cook
er w
ill a
utom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d. A
t thi
s po
int,
the
stew
can
wai
t on
War
m u
ntil
you
are
read
y to
fini
sh c
ooki
ng.
One
hou
r be
fore
ser
ving
, rem
ove
pars
ley
sprig
s an
d ba
y le
af; d
isca
rd. S
tir in
ar
ticho
kes,
cov
er a
nd s
low
coo
k on
Low
for
1 ho
ur. G
arni
sh w
ith c
hopp
ed fr
esh
pars
ley
to s
erve
.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(1 c
up [2
50 m
l]):
C
alor
ies
285
(31%
from
fat)
• c
arb.
18g
• p
ro. 2
8g •
fat 1
0g •
sat
. fat
2g
•
cho
l. 85
mg
• s
od. 4
21m
g •
cal
c. 7
1mg
• fi
ber
6g
■
■
STEW
S & C
HIL
ISST
EWS &
CH
ILIS
Med
iter
ran
ean
Sea
food
Ste
w
¼
poun
d (1
25 g
) sm
all n
ew
pota
toes
, ski
n on
, who
le2
ga
rlic
clo
ves,
pee
led
and
min
ced
1
larg
e on
ion,
pee
led,
cut
into
qu
arte
rs, w
ith
root
end
s in
tact
(t
o ho
ld it
toge
ther
)1
ta
bles
poon
(15
ml)
ext
ra v
irgi
n ol
ive
oil
1
can
(14
ounc
es [4
00 g
]) d
iced
to
mat
oes,
juic
es d
rain
ed
½
can
(6 o
unce
s [1
70 g
]) s
alt-f
ree
tom
ato
past
e½
cu
p (1
25 m
l) c
lam
juic
e or
fish
st
ock
½
cup
(125
ml)
dry
whi
te w
ine
or
verm
outh
½
teas
poon
(2
ml)
saf
fron
½
teas
poon
(2
ml)
dri
ed b
asil
1
bay
leaf
¼
teas
poon
(1
ml)
fenn
el s
eeds
¼
teas
poon
(1
ml)
pep
perc
orns
3
who
le s
prig
s of
fres
h pa
rsle
y (s
tem
s an
d le
aves
)½
sm
all f
enne
l bul
b (4
oun
ces
[1
15 g
]), t
op o
ff, c
ut in
to ½
-inch
(1
.25
cm)
slic
es10
m
usse
ls, s
crub
bed
and
debe
ard-
ed if
nec
essa
ry8
ju
mbo
shr
imp,
pee
led,
dev
eine
d,
left
who
le w
ith
tail
on6
se
a sc
allo
ps, c
ut in
hal
f ho
rizo
ntal
ly½
po
und
(250
g)
whi
te fi
sh, s
uch
as s
crod
, cut
into
2-in
ch (
5 cm
) pi
eces
¼
cup
(50
ml)
cho
pped
par
sley
le
aves
gr
ated
zes
t of o
ne o
rang
e
Mak
es 4
serv
ings
Plac
e po
tato
es, g
arlic
, oni
on a
nd o
live
oil i
n ce
ram
ic p
ot o
f the
Cui
sina
rt® S
low
C
ooke
r; st
ir ge
ntly
to c
ombi
ne. A
dd to
mat
oes,
tom
ato
past
e, c
lam
juic
e, w
ine,
saf
fron
an
d dr
ied
basi
l. Pl
ace
bay
leaf
, fen
nel s
eeds
, pep
perc
orns
and
par
sley
spr
igs
in a
5 x
5-
inch
(12
.5 x
12.
5 cm
) sq
uare
of c
hees
eclo
th (
or c
offe
e fil
ter)
and
tie
secu
rely
with
ki
tche
n tw
ine.
Add
to p
ot. C
over
and
pre
ss th
e on
/off
butto
n to
turn
the
unit
on.
Set t
ime
for
2 ho
urs
and
pres
s H
igh;
onc
e sl
ow c
ooke
r sw
itche
s to
War
m, s
et ti
me
for
4 ho
urs
and
pres
s Si
mm
er. S
low
coo
ker
will
aut
omat
ical
ly s
witc
h to
War
m w
hen
cook
ing
time
has
elap
sed.
At t
his
poin
t the
sau
ce c
an re
st o
n W
arm
unt
il on
e ho
ur
befo
re s
ervi
ng.
Rai
se h
eat t
o H
igh,
then
add
fenn
el s
lices
; coo
k an
othe
r 30
to 4
0 m
inut
es. A
dd
mus
sels
, shr
imp,
sca
llops
and
fish
. Con
tinue
to c
ook
abou
t 10
to 1
5 m
inut
es, o
r un
til m
usse
ls a
re o
pen,
shr
imp
are
pink
, sca
llops
and
fish
are
opa
que.
Gar
nish
with
ch
oppe
d pa
rsle
y an
d or
ange
zes
t. La
dle
stew
dire
ctly
from
the
pot i
nto
war
m s
oup
bow
ls. S
erve
with
cru
sty
brea
d on
the
side
.
Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
407
(16%
from
fat)
• c
arb.
32g
• p
ro. 4
8g •
fat 7
g •
sat
. fat
1g
•
cho
l. 18
7mg
• s
od. 5
82m
g •
cal
c. 1
55m
g •
fibe
r 5g
Seaf
ood
Ch
ili
1½
cups
(37
5 m
l) c
hopp
ed o
nion
3
garl
ic c
love
s, p
eele
d an
d ch
oppe
d1
ja
lape
ño p
eppe
r, se
eded
and
ch
oppe
d½
re
d pe
pper
, see
ded
and
chop
ped
½
gree
n pe
pper
, see
ded
and
chop
ped
1
tabl
espo
on (
15 m
l) c
hili
pow
der
½
tabl
espo
on (
7 m
l) o
rega
no1
te
aspo
on (
5 m
l) g
roun
d cu
min
½
teas
poon
(2
ml)
gro
und
cori
an-
der
½
tabl
espo
on (
7 m
lm)
extr
a vi
rgin
ol
ive
oil
1
can
(14
ounc
es [4
00 g
]) d
iced
to
mat
oes
wit
h ju
ice
1
can
(6 o
unce
s [1
70 g
]) c
hopp
ed
clam
s, d
rain
ed, ½
cup
(12
5 m
l)
juic
e re
serv
ed1
ta
bles
poon
(15
ml)
cor
nmea
l¾
po
und
(375
g)
larg
e sh
rim
p,
peel
ed a
nd d
evei
ned
¾
poun
d (3
75 g
) la
rge
sea
scal
lops
, to
ugh
mus
cle
rem
oved
½
poun
d (2
50 g
) ha
libut
(or
oth
er
firm
whi
tefis
h), c
ut in
to 1
-inch
(2
.5 c
m)
piec
es¾
po
und
(375
g)
mus
sels
, rin
sed
and
debe
arde
d¼
cu
p (5
0 m
l) c
hopp
ed fr
esh
ci
lant
ro
Mak
es 4
serv
ings
Com
bine
oni
ons,
gar
lic, j
alap
eño,
red
and
gree
n pe
pper
s, c
hili
pow
der,
oreg
ano,
cu
min
, and
cor
iand
er w
ith th
e ol
ive
oil i
n ce
ram
ic p
ot o
f the
Cui
sina
rt® S
low
Coo
ker.
Stir
in d
iced
tom
atoe
s an
d ½
cup
(12
5 m
l) c
lam
juic
e. C
over
and
pre
ss th
e on
/off
butto
n to
turn
the
unit
on. S
et ti
mer
to 6
hou
rs a
nd p
ress
Low
; the
slo
w c
ooke
r w
ill
auto
mat
ical
ly s
witc
h to
War
m u
ntil
you
are
read
y to
fini
sh c
ooki
ng.
Turn
hea
t to
Hig
h an
d st
ir in
cor
nmea
l; co
ver
and
cook
15
min
utes
. Add
cho
pped
cl
ams,
shr
imp,
sca
llops
, and
hal
ibut
; stir
gen
tly. P
lace
mus
sels
on
top.
Coo
k on
Hig
h fo
r
1 m
inut
e or
unt
il sh
rimp
are
pink
and
mus
sels
hav
e op
ened
. Gar
nish
with
fres
h ch
oppe
d ci
lant
ro.
Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
358
(16%
from
fat)
• c
arb.
16g
• p
ro. 5
8g •
fat 6
g •
sat
. fat
1g
•
cho
l. 21
3mg
• s
od. 4
40m
g •
cal
c. 1
61m
g •
fibe
r 3g
■
■
STEW
S & C
HIL
IS
Ch
icke
n C
acci
ator
e
6 ou
nces
(17
0 g)
yel
low
oni
on,
peel
ed a
nd c
ut v
ertic
ally
into
½
-inc
h (1
.25
cm)
thic
k
sl
ices
½
red
bell
pepp
er, c
ored
, see
ded,
cu
t len
gthw
ise
into
½-in
ch
(1.2
5 cm
) th
ick
slic
es
½
yello
w b
ell p
eppe
r, co
red,
see
ded,
cu
t in
½-in
ch (
1.25
cm
) th
ick
slic
es le
ngth
wis
e2
garl
ic c
love
s, p
eele
d1
can
(15
ounc
es [4
25 g
]) d
iced
to
mat
oes,
dra
ined
, jui
ces
di
scar
ded
2 ta
bles
poon
s (3
0 m
l) to
mat
o pa
ste
2 ta
bles
poon
s (3
0 m
l) w
hite
ve
rmou
th o
r ot
her
dry
whi
te
win
e
1½
teas
poon
s (7
ml)
ore
gano
¾
teas
poon
(3.
75 m
l) b
asil
½
teas
poon
(2
ml)
kos
her
salt
¼
teas
poon
(1
ml)
fres
hly
grou
nd
blac
k pe
pper
2 po
unds
(1
kg)
bone
-in, s
kinl
ess
chic
ken
thig
hs½
cu
p (1
25 m
l) u
nble
ache
d
all-p
urpo
se fl
our
2 ta
bles
poon
s (3
0 m
l) e
xtra
vir
gin
oliv
e oi
l4
ounc
es (
115
g) p
orto
bello
m
ushr
oom
s, c
ut in
to ½
-inch
(1
.25
cm)
thic
k sl
ices
1 ba
y le
af
Mak
es 4
to 6
serv
ings
Plac
e th
e on
ions
, pep
pers
, gar
lic, d
rain
ed to
mat
oes,
tom
ato
past
e, v
erm
outh
, ore
gano
, ba
sil,
salt,
and
pep
per
in a
larg
e bo
wl.
Toss
gen
tly to
com
bine
. Trim
chi
cken
thig
hs
of v
isib
le fa
t. To
ss in
flou
r to
coa
t lig
htly
– d
isca
rd e
xces
s flo
ur. H
eat o
ne ta
bles
poon
(1
5 m
l) o
live
oil i
n a
12-in
ch (
30 c
m)
Cui
sina
rt® n
onst
ick
skill
et o
ver
med
ium
-hig
h he
at. A
dd h
alf t
he c
hick
en a
nd c
ook
over
med
ium
-hig
h he
at fo
r 3
min
utes
on
each
si
de u
ntil
brow
n. T
rans
fer
to a
pla
te a
nd re
peat
with
the
rem
aini
ng c
hick
en. A
dd
the
rem
aini
ng ta
bles
poon
oliv
e oi
l and
coo
k th
e po
rtob
ello
mus
hroo
ms
in a
sin
gle
laye
r un
til g
olde
n br
own
on e
ach
side
, abo
ut 3
min
utes
per
sid
e. A
dd th
e br
owne
d po
rtob
ello
mus
hroo
ms
to th
e ve
geta
ble
mix
ture
.
Arra
nge
half
the
chic
ken
thig
hs in
the
cera
mic
pot
of t
he C
uisi
nart
® Slo
w C
ooke
r. To
p w
ith h
alf t
he v
eget
able
mix
ture
. Rep
eat l
ayer
s. T
uck
bay
leaf
into
the
cent
re o
f the
m
ixtu
re. C
over
and
pre
ss th
e on
/off
butto
n to
turn
the
unit
on. S
et ti
me
to 8
hou
rs
and
pres
s Lo
w; s
low
coo
ker
will
aut
omat
ical
ly s
witc
h to
War
m w
hen
cook
ing
time
has
elap
sed.
Rem
ove
and
disc
ard
bay
leaf
bef
ore
serv
ing.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(bas
ed o
n 6
serv
ings
):
Cal
orie
s 59
9 •
(37
% fr
om fa
t) •
car
b. 2
5g •
pro
. 61g
• fa
t 23g
•
sat
. fat
6g
• c
hol.
204m
g •
sod
. 571
mg
• c
alc.
93m
g •
fibe
r 5g
Lem
on C
hic
ken
wit
h R
osem
ary
2 po
unds
(1
kg)
bone
-in, s
kin-
less
chi
cken
thig
hs, t
rim
med
of
exce
ss v
isib
le fa
t¾
te
aspo
on (
3.75
ml)
kos
her
salt
½
teas
poon
(2
ml)
fres
hly
grou
nd
pepp
er1
teas
poon
(5
ml)
oliv
e oi
l½
cu
p (1
25 m
l) u
nble
ache
d,
all-p
urpo
se fl
our
1 la
rge
onio
ns, p
eele
d, h
alve
d an
d sl
iced
3 ga
rlic
clo
ves,
pee
led,
rou
ghly
ch
oppe
d2
rose
mar
y sp
rigs
¼
cup
(50
ml)
fres
h le
mon
juic
e½
cu
p (1
25 m
l) c
hick
en b
roth
2 te
aspo
ons
(10
ml)
lem
on z
est
1 le
mon
, thi
nly
slic
ed
chop
ped
rose
mar
y fo
r ga
rnis
h
Mak
es 6
serv
ings
Hea
t a 1
2-in
ch (
30 c
m)
Cui
sina
rt® s
kille
t ove
r m
ediu
m h
eat.
Seas
on th
e ch
icke
n th
ighs
on
both
sid
es w
ith ½
teas
poon
(2
ml)
of s
alt a
nd te
aspo
on
(5 m
l) o
f bla
ck p
eppe
r. O
nce
skill
et is
hot
add
the
oliv
e oi
l so
that
it s
him
mer
s ac
ross
the
pan
but d
oes
not s
mok
e. D
redg
e ha
lf of
the
chic
ken
thig
hs in
flou
r to
co
at li
ghtly
. Pla
ce c
hick
en in
hot
ski
llet s
kin
side
dow
n. B
row
n on
bot
h si
des
abou
t 5
to 7
min
utes
. It i
s im
port
ant n
ot to
mov
e th
e ch
icke
n w
hen
it is
firs
t pla
ced
in p
an;
chic
ken
will
com
e lo
ose
once
it is
bro
wne
d. D
redg
e re
mai
ning
chi
cken
and
repe
at.
Res
erve
.
Pour
all
but 1
tabl
espo
on (
15 m
l) o
f oil
out o
f the
ski
llet.
Saut
é on
ion
and
garl
ic
for
2 to
3 m
inut
es u
ntil
softe
ned.
Stir
in th
e ro
sem
ary
sprig
s an
d re
mai
ning
¼
teas
poon
(1
ml)
of s
alt.
Add
the
lem
on ju
ice
to th
e sk
illet
, scr
apin
g up
any
bro
wn
bits
that
rem
ain
on th
e bo
ttom
with
a w
oode
n sp
oon.
Let
juic
e co
me
to
a bo
il an
d re
duce
by
half.
Add
the
chic
ken
brot
h an
d le
t com
e to
a b
oil.
Add
onio
n m
ixtu
re to
the
croc
k in
sert
of t
he C
uisi
nart
® Slo
w C
ooke
r, an
d st
ir in
the
lem
on z
est.
Nes
tle th
e br
owne
d ch
icke
n th
ighs
in th
e on
ion
mix
ture
. Pla
ce le
mon
sl
ices
on
top
of th
e ch
icke
n.
Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e to
8 h
ours
and
pr
ess
Low
; slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e
has
elap
sed.
Tas
te a
nd a
djus
t sea
soni
ng a
ccor
ding
ly.
Serv
e in
sha
llow
bow
ls w
ith r
ice
or m
ashe
d po
tato
es.
Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
437
(49%
from
fat)
• c
arb.
10g
• p
ro. 4
4g •
fat 2
4g •
sat
. fat
6g
•
cho
l. 14
5mg
• s
od. 6
56m
g •
cal
c. 4
2mg
• fi
ber
1g
■
■
ENTR
ÉES &
SAU
CES
ENTR
ÉES &
SAU
CES
Ch
icke
n w
ith
40
Clo
ves
of G
arli
c
2 po
unds
(1
kg)
chic
ken
thig
hs
(abo
ut 8
to 1
0), s
kinl
ess,
bon
e-in
1 te
aspo
on (
5 m
l) h
erbe
s de
Pr
oven
ce¼
te
aspo
on (
1 m
l) r
ed p
eppe
r fla
kes
¾
teas
poon
(3.
75 m
l) k
oshe
r sa
lt¼
te
aspo
on (
1 m
l) fr
eshl
y gr
ound
bl
ack
pepp
er½
ta
bles
poon
(7
ml)
fres
h le
mon
ju
ice
3 te
aspo
ons
(15
ml)
ext
ra v
irgi
n ol
ive
oil
co
okin
g sp
ray
40
clov
es g
arlic
, pee
led
½
cele
ry r
ib, s
liced
½
cup
(125
ml)
slic
ed o
nion
and
/or
shal
lots
¼
cup
(50
ml)
whi
te v
erm
outh
or
dry
whi
te w
ine
3 ta
bles
poon
s (4
5 m
l) n
onfa
t,
low
-sod
ium
chi
cken
sto
ck
fres
hly
chop
ped
pars
ley
Mak
es 4
to 6
serv
ings
In a
larg
e bo
wl,
com
bine
the
chic
ken
thig
hs, h
erbe
s de
Pro
venc
e, re
d pe
pper
flak
es,
salt,
pep
per,
lem
on ju
ice
and
oliv
e oi
l. Li
ghtly
coa
t the
inte
rior
of th
e ce
ram
ic p
ot o
f th
e C
uisi
nart
® Slo
w C
ooke
r w
ith c
ooki
ng s
pray
. Lay
er s
easo
ned
chic
ken,
gar
lic, c
eler
y an
d on
ions
in p
ot. P
our
in w
ine
and
chic
ken
stoc
k. C
over
and
pre
ss th
e on
/off
butto
n to
turn
the
unit
on. S
et ti
me
to 8
hou
rs a
nd p
ress
Low
; slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d.
Serv
e w
ith c
hopp
ed p
arsl
ey fo
r ga
rnis
h.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(bas
ed o
n 6
serv
ings
):
Cal
orie
s 39
9 (4
3% fr
om fa
t) •
car
b. 9
g •
pro
. 44g
• fa
t 19g
• s
at. f
at 5
g
• c
hol.
153m
g •
sod
. 311
• c
alc.
66m
g •
fibe
r 1g
Bar
becu
e B
eef B
risk
et
1 be
ef b
risk
et, a
ppro
xim
atel
y
2½ p
ound
s (1
.1 k
g)2
tabl
espo
ons
(30
ml)
ligh
t or
dark
br
own
suga
r, pa
cked
2 te
aspo
ons
(10
ml)
Wor
cest
er-
shir
e sa
uce
2 te
aspo
ons
(10
ml)
fres
hly
grou
nd
blac
k pe
pper
1 te
aspo
on (
5 m
l) g
arlic
pow
der
1 te
aspo
on (
5 m
l) k
oshe
r sa
lt
1 te
aspo
on (
5 m
l) d
ry m
usta
rd1
teas
poon
(5
ml)
liqu
id s
mok
e1
m
ediu
m o
nion
, pee
led,
cu
t int
o ½
-inch
(1.
25 c
m)
slic
es½
cu
p (1
25 m
l) la
ger
or a
le2
cups
(50
0 m
l [m
ore
to ta
ste]
)
Barb
ecue
Sau
ce, p
age
38, o
r
purc
hase
d BB
Q s
auce
This
is a
mul
ti-st
ep p
roce
ss, b
ut w
ell w
orth
the
effo
rt. B
ecau
se b
risk
et is
chi
lled
af
ter
cook
ing,
it a
llow
s you
to re
mov
e ex
cess
fat,
and
mak
es sl
icin
g ea
sier
.
Mak
es 6
to 8
serv
ings
Trim
fat c
ap o
n to
p of
bris
ket t
o 1 ⁄ 8
-inch
(0.
3 cm
) th
ickn
ess.
Do
not r
emov
e it
all –
it h
elps
to k
eep
the
bris
ket t
ende
r an
d m
oist
. Com
bine
the
brow
n su
gar,
Wor
cest
ersh
ire, p
eppe
r, ga
rlic
pow
der,
salt,
dry
mus
tard
, and
liqu
id s
mok
e. R
ub a
ll ov
er th
e br
iske
t. If
time
allo
ws,
cov
er a
nd re
frig
erat
e ov
erni
ght t
o m
arin
ate.
Mak
e a
sing
le la
yer
of th
e sl
iced
oni
ons
in th
e bo
ttom
of t
he c
eram
ic p
ot o
f the
Cui
sina
rt®
Slow
Coo
ker.
Add
the
lage
r. Pl
ace
the
coat
ed b
riske
t on
top.
Cov
er a
nd p
ress
the
on/
off b
utto
n to
turn
the
unit
on. S
et ti
me
to 1
0 to
12
hour
s an
d pr
ess
Low
; slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
set
ting.
Rem
ove
the
bris
ket,
onio
ns a
nd c
ooki
ng
juic
es fr
om th
e Sl
ow C
ooke
r an
d pl
ace
in a
sha
llow
pan
. Cov
er a
nd re
frig
erat
e. O
ne
hour
bef
ore
serv
ing,
rem
ove
bris
ket f
rom
refr
iger
ator
. Pre
heat
ove
n to
375
°F (
190°
C).
Rem
ove
hard
ened
fat a
nd d
isca
rd. R
emov
e br
iske
t fro
m c
ooki
ng li
quid
. Str
ain
liqui
d fr
om o
nion
s an
d re
serv
e fo
r an
othe
r us
e (y
ou w
ill h
ave
abou
t 2
cups
(50
0ml)
. Thi
s m
ay b
e fr
ozen
– it
is v
ery
good
to u
se in
sou
ps);
disc
ard
onio
ns.
Slic
e m
eat t
hin
(/ 8
-inch
[0.3
cm
] thi
ck s
lices
) w
hile
col
d.*
Rea
ssem
ble
and
plac
e in
ro
astin
g pa
n/ba
king
dis
h. S
prea
d 2
cups
(50
0 m
l) B
arbe
cue
Sauc
e ev
enly
ove
r th
e re
asse
mbl
ed ro
ast.
Cov
er p
an w
ith li
d or
foil
and
plac
e in
pre
heat
ed o
ven
for
30 to
40
min
utes
, unt
il he
ated
thro
ugh.
Ser
ve h
ot.
Alte
rnat
ivel
y, th
e m
eat c
an b
e sl
iced
thic
k, th
en s
hred
ded
usin
g tw
o fo
rks
or fi
nger
s.
Stir
in s
auce
and
rehe
at u
ntil
it ju
st b
ubbl
es. A
fter
rehe
atin
g, th
e Be
ef B
arbe
cue
may
be
plac
ed in
the
Slow
Coo
ker
on L
ow fo
r 1
hour
, the
n tu
rned
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d.
*Thi
n sl
ices
will
be
easy
to a
chie
ve u
sing
a C
uisi
nart
® Ele
ctric
Kni
fe.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(bas
ed o
n 8
serv
ings
):
Cal
orie
s 22
9 (3
1% fr
om fa
t) •
car
b. 1
4g •
pro
. 25g
• fa
t 8g
• s
at. f
at 2
g
• c
hol.
72m
g •
sod
. 496
mg
• c
alc.
38m
g •
fibe
r 1g
■
■
ENTR
ÉES &
SAU
CES
Bar
becu
e Sa
uce
2 te
aspo
ons
(10
ml)
uns
alte
d
butt
er1
cup
(250
ml)
fine
ly c
hopp
ed
onio
n1
ga
rlic
clo
ve, p
eele
d,
finel
y ch
oppe
d2
cups
(50
0 m
l) to
mat
o ke
tchu
p1
cup
(250
ml)
wat
er¼
cu
p (5
0 m
l) to
mat
o pa
ste
(s
alt-f
ree)
¼
cup
(50
ml)
cid
er v
ineg
ar¹/
³ cu
p (7
5 m
l) m
olas
ses
¹/³
cup
(75
ml)
hon
ey2
tabl
espo
ons
(30
ml)
W
orce
ster
shir
e sa
uce
2 ta
bles
poon
s (3
0 m
l) s
oy s
auce
(l
ow-s
odiu
m)
1 ta
bles
poon
(15
ml)
pre
pare
d ho
rser
adis
h1
tabl
espo
on (
15 m
l) c
hili
pow
der
(h
eat l
evel
to ta
ste)
2 te
aspo
ons
(10
ml)
inst
ant
espr
esso
pow
der
1½
teas
poon
s (7
ml)
dry
mus
tard
1-2
teas
poon
s (5
- 10
ml)
liq
uid
smok
e (t
o ta
ste)
½-1
te
aspo
on (
2 - 5
ml)
hot
sau
ce
such
as
Taba
sco®
Mak
es 4
cup
s (1
L)
Mel
t the
but
ter
in a
Cui
sina
rt® 3
¾-q
uart
(3.
5 L)
sau
cepa
n ov
er m
ediu
m h
eat.
Add
onio
n an
d ga
rlic
; coo
k ov
er m
ediu
m h
eat u
ntil
softe
ned
and
opaq
ue, a
bout
3 to
4
min
utes
– d
o no
t bro
wn.
Add
ket
chup
, wat
er, t
omat
o pa
ste,
vin
egar
, mol
asse
s, h
oney
, W
orce
ster
shire
sau
ce, s
oy s
auce
, hor
sera
dish
, chi
li po
wde
r, in
stan
t esp
ress
o, a
nd
dry
mus
tard
. Stir
to b
lend
. Brin
g th
e m
ixtu
re to
a b
oil.
Red
uce
heat
and
sim
mer
, un
cove
red
over
low
hea
t, ab
out 5
0 to
60
min
utes
. Stir
in li
quid
sm
oke
and
hot s
auce
to
tast
e.
Coo
l and
refr
iger
ate
in a
cov
ered
con
tain
er u
ntil
read
y to
use
. May
als
o be
froz
en.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(¼ c
up [5
0 m
l]):
C
alor
ies
127
(7%
from
fat)
• c
arb.
29g
• p
ro. 2
g •
fat 1
g •
sat
. fat
0g
•
cho
l. 1g
• s
od. 9
88m
g •
cal
c. 7
9mg
• fi
ber
1g
Dil
led
Pot R
oast
¹/³
cup
(75
ml)
all-
purp
ose
flour
½
teas
poon
(2
ml)
kos
her
salt
¼
teas
poon
(1
ml)
fres
hly
grou
nd
pepp
er2
teas
poon
s (1
0 m
l) v
eget
able
oil
2½
poun
ds (
1.1
kg)
beef
roa
st, r
ump,
ch
uck
or a
rm c
ut2
tabl
espo
ons
(30
ml)
Dijo
n-st
yle
mus
tard
2 on
ions
, pee
led
and
cut i
nto
eigh
ths
2 ca
rrot
s, p
eele
d an
d sl
iced
into
1-
inch
(2.
5 cm
) pi
eces
1 ce
lery
rib
, wit
h to
p,
cut i
nto
1-in
ch (
2.5
cm)
piec
es
2 ga
rlic
clo
ves,
pee
led
1 te
aspo
on (
5 m
l) d
ill s
eed
½
teas
poon
(2
ml)
pep
perc
orns
¼
cup
(50
ml)
non
fat,
low
-sod
ium
be
ef s
tock
1 ta
bles
poon
(15
ml)
red
win
e
vine
gar
Sauc
e cook
ing
juic
es fr
om b
eef
3 ta
bles
poon
s (4
5 m
l) in
stan
t flou
r1
teas
poon
(5
ml)
Dijo
n-st
yle
m
usta
rd1
teas
poon
(5
ml)
dill
wee
d½
cu
p (1
25 m
l) lo
wfa
t sou
r cr
eam
Mak
es 4
to 6
serv
ings
Com
bine
flou
r w
ith s
alt a
nd p
eppe
r. C
oat b
eef w
ith fl
our
mix
ture
, sha
king
off
exce
ss.
Hea
t oil
in a
Cui
sina
rt® 1
2-in
ch (
30 c
m)
skill
et o
ver
med
ium
-hig
h he
at; b
row
n be
ef o
n al
l sid
es. T
rans
fer
to p
latte
r or
cut
ting
boar
d; c
ool f
or a
few
mom
ents
. Rub
mus
tard
ev
enly
ove
r al
l sid
es o
f the
bee
f.
Plac
e on
ions
, car
rots
, cel
ery,
gar
lic, d
ill s
eed
and
pepp
erco
rns
in th
e ce
ram
ic p
ot o
f th
e C
uisi
nart
® Slo
w C
ooke
r. To
p w
ith th
e m
usta
rd-c
oate
d be
ef. P
our
in s
tock
and
vi
nega
r. C
over
and
pre
ss th
e on
/off
butto
n to
turn
the
unit
on. S
et ti
me
to 1
0 to
12
hour
s an
d pr
ess
Low
; slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d.
Rem
ove
beef
, tra
nsfe
r to
sto
rage
con
tain
er, s
trai
n an
d di
scar
d ve
geta
bles
. Pou
r co
okin
g ju
ices
ove
r be
ef; c
over
and
refr
iger
ate
over
nigh
t. O
ne h
our
befo
re s
ervi
ng,
rem
ove
beef
(re
serv
e ju
ices
), an
d cu
t off
visi
ble
fat.
Plac
e in
a s
mal
l roa
stin
g pa
n an
d re
heat
at 3
25°F
(16
0°C
) fo
r 30
to 4
5 m
inut
es. S
trai
n co
okin
g ju
ices
into
a C
uisi
nart
® 2¾
-qua
rt (
2.6
L) s
auce
pan;
dis
card
fat.
Add
flour
, mus
tard
and
dill
wee
d; s
tir o
ver
med
ium
hea
t unt
il sa
uce
com
es to
a b
oil a
nd th
icke
ns. R
emov
e fr
om h
eat,
cool
br
iefly
and
stir
in s
our
crea
m. T
aste
for
seas
onin
g an
d ad
d ¼
teas
poon
(1
ml)
sal
t if
desi
red.
Cut
mea
t int
o th
in s
lices
; pou
r so
me
sauc
e ov
er th
e to
p an
d pa
ss th
e re
st in
a
sauc
eboa
t.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(bas
ed o
n 6
serv
ings
):
Cal
orie
s 22
6 (2
3% fr
om fa
t) •
car
b. 1
6g .•
pro
. 9g
• fa
t 3g
• s
at. f
at 1
g •
cho
l. 6m
g •
sod
. 420
mg
• c
alc.
53m
g •
fibe
r 2g
■
■
ENTR
ÉES &
SAU
CES
Cor
ned
Bee
f wit
h V
eget
able
s
Firs
t Coo
kin
g
cook
ing
spra
y2
poun
ds (
1 kg
) co
rned
bee
f,
first
cut
(fla
t)1
onio
n, p
eele
d an
d cu
t int
o 2-
inch
(5
cm
) pi
eces
1 ca
rrot
, pee
led
and
cut i
nto
2-in
ch
(5 c
m)
piec
es1
stal
k ce
lery
, wit
h to
ps,
cut i
nto
2-in
ch (
5 cm
) pi
eces
3
who
le p
arsl
ey s
talk
s1
bay
leaf
te
aspo
on (
2 m
l) p
eppe
rcor
ns3
cups
(75
0 m
l) w
ater
To fi
nis
hSa
uce
¼
cup
(50
ml)
ora
nge
mar
mal
ade
¼
cup
(50
ml)
Dijo
n-st
yle
mus
tard
1½
tabl
espo
ons
(25
ml)
rea
l map
le
syru
p (n
ot p
anca
ke s
yrup
) or
ho
ney
Vege
tabl
es½
po
und
(250
g)
onio
ns, p
eele
d,
cut i
n ha
lf th
roug
h ro
ot e
nd4
carr
ots,
pee
led,
cut
into
larg
e
serv
ing
piec
es2
stal
ks c
eler
y, c
ut in
to s
ervi
ng
piec
es1
poun
d (5
00 g
) ne
w p
otat
oes,
sk
ins
on, c
ut in
to s
ervi
ng p
iece
s1
poun
d (5
00 g
) ca
bbag
e cu
t le
ngth
wis
e th
roug
h th
e ro
ot e
nd
into
8 p
iece
s
Serv
es 4
to 6
Ligh
tly c
oat t
he in
terio
r of
the
cera
mic
pot
of t
he C
uisi
nart
® Slo
w C
ooke
r w
ith
cook
ing
spra
y. R
inse
the
corn
ed b
eef w
ith fr
esh
wat
er. P
lace
it in
the
pot w
ith th
e on
ion,
car
rot,
cele
ry, p
arsl
ey, b
ay le
af a
nd p
eppe
rcor
ns. P
our
in w
ater
to c
over
. Cov
er
pot a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e to
10
hour
s an
d pr
ess
Low
; slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d.
Whe
n m
eat i
s do
ne, t
rans
fer
to a
rese
alab
le c
onta
iner
with
the
vege
tabl
es a
nd
cook
ing
liqui
d. C
over
and
refr
iger
ate
over
nigh
t. Th
e m
eat c
an s
tay
like
this
for
up to
tw
o da
ys.
Whe
n yo
u ar
e re
ady
to fi
nish
the
corn
ed b
eef,
preh
eat o
ven
to 3
75°F
(19
0°C
). R
emov
e m
eat f
rom
coo
king
liqu
id; c
ut o
ff an
d di
scar
d an
y vi
sibl
e fa
t. St
rain
liqu
id
to d
egre
ase
juic
es. D
isca
rd v
eget
able
s; re
serv
e liq
uid.
Com
bine
mar
mal
ade,
mus
tard
an
d m
aple
syr
up in
a s
mal
l bow
l; sp
read
or
brus
h ov
er th
e to
p an
d si
des
of m
eat.
Set m
eat i
n sm
all r
oast
ing
pan;
hea
t abo
ut 3
0 to
45
min
utes
, bru
shin
g m
eat w
ith
glaz
e on
ce o
r tw
ice.
Pour
coo
king
liqu
id in
to a
Cui
sina
rt® 6
-qua
rt (
5.7
L) s
auce
pan.
Ad
d on
ions
, car
rots
, cel
ery
and
new
pot
atoe
s. T
op w
ith th
e ca
bbag
e. (
You
will
not
ha
ve e
noug
h liq
uid
to c
over
– th
e ca
bbag
e st
eam
s on
top.
) C
over
and
sim
mer
unt
il ve
geta
bles
are
tend
er, 3
0 to
45
min
utes
. To
serv
e, c
ut m
eat i
nto
thin
slic
es a
nd
surr
ound
with
veg
etab
les.
Ser
ve th
e fla
vour
ful b
roth
on
the
side
.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(bas
ed o
n 6
serv
ings
):
Cal
orie
s 66
9 (4
2% fr
om fa
t) •
car
b. 6
2g •
pro
. 37g
• fa
t 32g
• s
at. f
at 1
0g
• c
hol.
157m
g •
sod
. 254
5mg
• c
alc.
188
mg
• fi
ber
14g
■
■
ENTR
ÉES &
SAU
CES
ENTR
ÉES &
SAU
CES
(con
tinue
d)
Pull
ed P
ork
Bar
becu
e
2½
poun
ds (
1.1
kg)
bone
-in
coun
try-
styl
e sp
are
ribs
¾
teas
poon
(3.
75 m
l) k
oshe
r sa
lt½
te
aspo
on (
2 m
l) fr
eshl
y gr
ound
bl
ack
pepp
er½
te
aspo
on (
2 m
l) p
apri
ka
½
poun
d (2
50 g
) on
ions
, pee
led
and
thic
kly
slic
ed1
cup
(250
ml)
wat
er1-
1½ c
ups
(250
- 37
5 m
l) B
arbe
cue
Sauc
e, p
age
38 (
or p
urch
ased
)
Mak
es 5
cup
s (1.
25 L
)
Trim
rib
s of
exc
ess
fat.
Seas
on w
ith s
alt,
pepp
er a
nd p
aprik
a. L
ayer
sea
sone
d po
rk
and
onio
ns in
cer
amic
pot
of C
uisi
nart
® Slo
w C
ooke
r, en
ding
with
a la
yer
of o
nion
s.
Add
wat
er. C
over
and
pre
ss th
e on
/off
butto
n to
turn
the
unit
on. S
et ti
me
to 1
0 to
12
hou
rs a
nd p
ress
Low
; slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d.
Tran
sfer
por
k to
a s
hallo
w fo
od s
tora
ge c
onta
iner
. Str
ain
liqui
d an
d di
scar
d on
ions
. Po
ur li
quid
ove
r po
rk. C
over
and
refr
iger
ate.
Whe
n ch
illed
, the
fat w
ill s
olid
ify a
nd
rise
to th
e to
p. L
ift o
ff an
d di
scar
d. R
emov
e po
rk fr
om li
quid
(w
hich
will
hav
e ge
lled)
; re
serv
e liq
uid
for
anot
her
use
(it i
s pa
rtic
ular
ly g
ood
to u
se in
the
Cub
an B
lack
Bea
n (p
age
21),
Cla
ssic
Spl
it Pe
a (p
age
25),
or S
pani
sh B
ean
(pag
e 20
) So
ups
– it
may
be
stra
ined
and
froz
en, o
r di
scar
ded.
Pul
l por
k fr
om b
ones
; dis
card
bon
es. T
rim o
ff an
d di
scar
d fa
t. Sh
red
pork
and
pla
ce in
cer
amic
pot
of C
uisi
nart
® Slo
w C
ooke
r. Ad
d 2
to 3
cup
s (5
00 to
750
ml)
Bar
becu
e Sa
uce
(pag
e 38
); st
ir. C
ook
on L
ow fo
r 3
hour
s us
ing
the
Tim
er fu
nctio
n, o
r on
Hig
h fo
r 2
hour
s. S
et o
n W
arm
to s
erve
.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(½ c
up [1
25 m
l]):
C
alor
ies
326
(49%
from
fat)
• c
arb.
11g
• p
ro. 3
1g •
fat 1
8g •
sat
. fat
7g
•
cho
l. 10
7mg
• s
od. 4
11m
g •
cal
c. 2
8mg
• fi
ber
1g
New
En
glan
d Sh
ort R
ibs
½
cup
(125
ml)
unb
leac
hed
al
l-pur
pose
flou
r½
te
aspo
on (
2 m
l) k
oshe
r sa
lt¼
te
aspo
on (
1 m
l) fr
eshl
y gr
ound
pe
pper
2-2½
pou
nds
(1 -
1.1k
g) s
hort
rib
s1
tabl
espo
on (
15 m
l) v
eget
able
oil
½
poun
d (2
50 g
) on
ions
, pee
led
and
cut i
nto
½-in
ch (
1.25
cm
) di
ce
½
poun
d (2
50 g
) ca
rrot
s, p
eele
d an
d ha
lved
leng
thw
ise
½
poun
d (2
50 g
) ne
w r
ed p
otat
oes,
sk
in o
n, c
ut in
to 1
to 1
½-i
nch
(2
.5 to
3.7
4 cm
) cu
bes
¼
poun
d (1
25 g
) tu
rnip
s, p
eele
d an
d cu
t int
o ½
-inch
(1.
25 c
m)
dice
¼
cup
(50
ml)
pre
pare
d
hors
erad
ish
½
cup
(125
ml)
bee
f sto
ck
Mak
es 4
serv
ings
Com
bine
flou
r, sa
lt an
d pe
pper
. Coa
t sho
rt r
ibs
with
this
mix
ture
. H
eat o
il in
a
Cui
sina
rt® 1
2-in
ch (
30 c
m)
skill
et o
ver
med
ium
hig
h he
at. B
row
n rib
s an
d tr
ansf
er
them
to a
pla
te to
coo
l a b
it. P
our
off f
at, a
dd o
nion
s an
d co
ok 1
min
ute;
stir
and
sc
rape
up
all b
row
n bi
ts. C
ombi
ne w
ith c
arro
ts, p
otat
oes
and
turn
ips.
Coa
t sho
rt
ribs
with
hor
sera
dish
. Pla
ce in
the
cera
mic
pot
of t
he C
uisi
nart
® Slo
wC
ooke
r. C
over
w
ith o
nion
s, c
arro
ts, p
otat
oes
and
turn
ips.
Pou
r in
sto
ck. C
over
and
pre
ss th
e on
/off
butto
n to
turn
the
unit
on. S
et ti
me
to 1
0 ho
urs
and
pres
s Lo
w; s
low
coo
ker
will
au
tom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d. S
trai
n pa
n ju
ices
or
use
a fa
t mop
to re
mov
e fa
t. Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
771
(58%
from
fat)
• c
arb.
26
• p
ro. 5
6 •
fat 5
0g •
sat
. fat
20g
•
cho
l. 10
6mg
• s
od. 5
88m
g •
cal
c. 8
7mg
• fi
ber
6g
■
■
ENTR
ÉES &
SAU
CES
ENTR
ÉES &
SAU
CES
Bra
ised
Vea
l Sh
anks
4 sp
rigs
par
sley
4 ve
al s
hank
s (a
bout
3-3
½
poun
ds [1
.5 -
1.6
kg] t
otal
), a
bout
1¼
inch
es (
3.1
cm)
thic
k, 3
-3½
in
ches
(7.
5 - 8
.75
cm)
in d
iam
-et
er, t
ied
¾
teas
poon
(3.
75 m
l) k
oshe
r sa
lt¼
te
aspo
on (
1 m
l) fr
eshl
y gr
ound
bl
ack
pepp
er½
cu
p (1
25 m
l) u
nble
ache
d
all-p
urpo
se fl
our
3 te
aspo
ons
(15
ml)
ext
ra v
irgi
n ol
ive
oil
¾
tabl
espo
on (
375
kg)
unsa
lted
bu
tter
¾
poun
d (3
75 g
) on
ions
, pee
led
an
d ch
oppe
d
6 ou
nces
(17
0 g)
car
rots
, pee
led
an
d ch
oppe
d6
ou
nces
(17
0 g)
sha
llots
, pee
led
and
chop
ped
2 ou
nces
(60
g)
cele
ry, p
eele
d
and
chop
ped
3 ga
rlic
clo
ves,
pee
led
an
d ch
oppe
d3
teas
poon
s (1
5 m
l) h
erbe
s de
Pr
oven
ce,d
ivid
ed1
can
(15
ounc
es [4
25 g
]) d
iced
to
mat
oes,
dra
ined
¼
cup
(50
ml)
dry
whi
te v
erm
outh
¼
cup
(50
ml)
non
fat,
low
-sod
ium
ch
icke
n st
ock
1 ba
y le
af1
stri
p le
mon
zes
t
Mak
es 4
serv
ings
Rem
ove
leav
es fr
om th
e pa
rsle
y, re
serv
ing
stem
s. C
hop
leav
es; r
eser
ve. S
easo
n ve
al
with
sal
t and
pep
per;
dust
ligh
tly w
ith fl
our,
shak
ing
off e
xces
s. H
eat o
live
oil a
nd
butte
r in
a 1
2-in
ch (
30 c
m)
Cui
sina
rt® s
kille
t ove
r m
ediu
m-h
igh
heat
. Whe
n ho
t, ad
d th
e ve
al s
hank
s an
d co
ok fo
r 4
to 5
min
utes
on
each
sid
e, u
ntil
nice
ly b
row
ned.
R
emov
e an
d re
serv
e. A
dd th
e ch
oppe
d on
ions
, car
rots
, sha
llots
, cel
ery,
gar
lic, a
nd
herb
es d
e Pr
oven
ce to
the
skill
et. C
ook
over
med
ium
-low
hea
t unt
il on
ions
and
sh
allo
ts a
re tr
ansl
ucen
t and
veg
etab
les
are
slig
htly
sof
tene
d, a
bout
5
min
utes
.
Plac
e co
oked
veg
etab
les
in th
e ce
ram
ic p
ot o
f the
Cui
sina
rt® S
low
Coo
ker
alon
g w
ith th
e dr
aine
d di
ced
tom
atoe
s, v
erm
outh
, chi
cken
sto
ck, b
ay le
af, l
emon
zes
t, an
d re
serv
ed p
arsl
ey le
aves
and
ste
ms.
Stir
to c
ombi
ne. T
op v
eget
able
mix
ture
with
the
brow
ned
veal
sha
nks
in a
sin
gle
laye
r. C
over
and
pre
ss th
e on
/off
butto
n to
turn
th
e un
it on
. Set
tim
e to
8 to
10
hour
s an
d pr
ess
Low
; slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d.
Deg
reas
e th
e co
okin
g liq
uid
with
a fa
t mop
, or
pour
the
liqui
d in
to a
fat s
epar
ator
an
d al
low
the
fat t
o ris
e to
the
top.
The
n po
ur th
e de
fatte
d liq
uid
back
into
the
cook
ed v
eget
able
s. S
erve
with
pas
ta, r
ice,
or
pole
nta.
Tip:
Mak
e yo
ur c
hopp
ing
task
eas
y by
usi
ng a
Cui
sina
rt® F
ood
Proc
esso
r fit
ted
with
th
e m
etal
bla
de to
cho
p th
e ve
geta
bles
. Firs
t cho
p th
e pa
rsle
y le
aves
and
rem
ove.
Th
en w
ith th
e m
achi
ne r
unni
ng, d
rop
garl
ic th
roug
h th
e fe
ed tu
be a
nd p
roce
ss 5
se
cond
s to
cho
p. A
dd o
nion
(cu
t int
o 1-
inch
[2.5
cm
] pie
ces)
and
pul
se to
cho
p;
rem
ove.
Pul
se to
cho
p sh
allo
ts (
cut i
nto
1-in
ch p
iece
s); r
emov
e. P
ulse
to c
hop
carr
ots
(cut
into
1-in
ch [2
.5 c
m] p
iece
s) a
nd re
mov
e. P
ulse
to c
hop
cele
ry (
cut i
nto
1-in
ch [2
.5
cm] p
iece
s). T
he c
hopp
ing
is d
one
in ju
st a
few
mom
ents
.
Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
607
(20%
from
fat)
• c
arb.
20g
• p
ro. 1
00g
• fa
t 13g
• s
at. f
at 4
g
• c
hol.
381m
g •
sod
. 686
mg
• c
alc.
179
mg
• fi
ber
4g
■
■
ENTR
ÉES &
SAU
CES
ENTR
ÉES &
SAU
CES
(con
tinue
d)
Slow
Coo
ked
Lam
b Sh
anks
w
ith
Wh
ite
Bea
ns
2 cu
ps (
500
ml)
dri
ed w
hite
bea
ns
(can
nelli
ni o
r na
vy)
3 la
mb
shan
ks (
abou
t ¾ to
1
poun
d [3
75 to
500
g] e
ach)
1 te
aspo
on (
5 m
l) k
oshe
r sa
lt1
teas
poon
(5
ml)
fres
hly
grou
nd
blac
k pe
pper
1 ta
bles
poon
(15
ml)
oliv
e oi
l1
tabl
espo
on (
15 m
l) u
nsal
ted
bu
tter
1 m
ediu
m o
nion
, pee
led
and
chop
ped
1 m
ediu
m c
arro
t, pe
eled
and
ch
oppe
d
1 ce
lery
sta
lk, c
hopp
ed4
garl
ic c
love
s, c
hopp
ed1
teas
poon
(5
ml)
her
bes
de
Pro
venc
e¹/
³ cu
p (7
5 m
l) d
ry r
ed w
ine
1 ca
n (2
8 ou
nces
[800
g])
plu
m
tom
atoe
s, d
rain
ed w
ell a
nd
roug
hly
chop
ped
2 ta
bles
poon
(30
ml)
tom
ato
past
e1
bay
leaf
Mak
es 3
to 6
serv
ings
Soak
bea
ns o
vern
ight
or
at le
ast 8
hou
rs in
wat
er to
cov
er b
y 3
inch
es (
7.5
cm).
Dra
in
and
pick
ove
r be
ans
and
rinse
. Pla
ce th
e be
ans
in th
e ce
ram
ic p
ot o
f the
Cui
sina
rt®
Slow
Coo
ker.
Trim
the
lam
b sh
anks
of a
s m
uch
visi
ble
fat a
nd s
ilver
ski
n as
pos
sibl
e. S
easo
n th
em
with
½ te
aspo
on (
2 m
l) o
f the
sal
t and
½ te
aspo
on (
2 m
l) o
f the
pep
per.
Hea
t oliv
e oi
l in
a 12
-inch
(30
cm
) C
uisi
nart
® sau
té p
an o
ver
med
ium
-hig
h he
at.
Whe
n ho
t add
th
e se
ason
ed la
mb
shan
ks a
nd b
row
n w
ell o
n al
l sid
es. R
emov
e an
d re
serv
e. R
educ
e he
at to
low
and
add
the
butte
r. O
nce
mel
ted,
add
the
chop
ped
onio
ns, c
arro
ts, a
nd
cele
ry, c
ooki
ng o
ver
low
hea
t unt
il ve
geta
bles
are
sof
tene
d, a
bout
3 to
4 m
inut
es. A
dd
the
chop
ped
garl
ic, r
emai
ning
sal
t and
pep
per
and
the
herb
es d
e Pr
oven
ce a
nd s
auté
fo
r an
add
ition
al 2
min
utes
. Stir
in th
e re
d w
ine,
scr
apin
g an
y br
own
bits
that
may
ha
ve a
ccum
ulat
ed o
n th
e bo
ttom
of t
he p
an w
ith a
woo
den
spoo
n. F
inal
ly, s
tir in
the
chop
ped
tom
atoe
s an
d th
e to
mat
o pa
ste
– st
ir th
e ve
geta
ble
tom
ato
mix
ture
toge
ther
w
ith th
e be
ans
in th
e sl
ow c
ooke
r. Tu
ck th
e ba
y le
af a
nd th
e br
owne
d la
mb
shan
ks
into
the
vege
tabl
e/be
an m
ixtu
re.
Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e to
8 to
10
hour
s an
d pr
ess
Low
; slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d. R
emov
e la
mb
shan
ks a
nd d
egre
ase
as n
eces
sary
. Tas
te a
nd a
djus
t sea
soni
ngs
acco
rdin
gly.
Ser
ve o
ne la
mb
shan
k pe
r pe
rson
, or
rem
ove
the
mea
t fro
m th
e bo
nes
and
serv
e up
to 6
din
ers.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(bas
ed o
n 6
serv
ings
):
Cal
orie
s 78
1 (2
2% fr
om fa
t) •
car
b. 5
6g •
pro
. 89g
• fa
t 19g
• s
at. f
at 6
g •
cho
l. 24
0mg
• s
od. 5
85m
g •
cal
c. 2
09m
g •
fibe
r 12
g
■
■
ENTR
ÉES &
SAU
CES
ENTR
ÉES &
SAU
CES
(con
tinue
d)
Pen
ne
Lasa
gna
½
cup
(125
ml)
fres
hly
grat
ed
Parm
esan
8
ounc
es (
230
g) p
art-s
kim
ric
otta
½
poun
d (2
50 g
) pa
rt-s
kim
m
ozza
rella
shr
edde
d, ½
cup
(1
25 m
l) r
eser
ved
for
topp
ing
3 te
aspo
ons
(15
ml)
ext
ra v
irgi
n ol
ive
oil,
divi
ded
4 ou
nces
(11
5 g)
whi
te m
ush-
room
s, s
liced
1 te
aspo
on (
5 m
l) k
oshe
r sa
lt,
divi
ded
½
teas
poon
(2
ml)
fres
hly
grou
nd
pepp
er, d
ivid
ed½
po
und
(250
g)
froz
en c
hopp
ed
spin
ach,
thaw
ed a
nd d
rain
ed
until
ver
y dr
y*
½
larg
e on
ion,
pee
led
and
finel
y
chop
ped
2 ga
rlic
clo
ves,
pee
led
and
min
ced
¼
poun
d (1
25 g
) gr
ound
turk
ey
2 ca
ns (
8 ou
nces
[230
g] e
ach)
di
ced
tom
atoe
s, ju
ices
dra
ined
, di
vide
d8
ounc
es (
230
g) to
mat
o sa
uce
1 te
aspo
on (
5 m
l) d
ried
bas
il½
te
aspo
on (
2 m
l) o
rega
no6
ounc
es (
170
g) m
ini p
enne
(o
r ot
her
smal
l tub
ular
pas
ta)
pa
r-coo
ked
5 m
inut
es (
until
ba
rely
coo
ked)
, dra
ined
and
co
oled
co
okin
g sp
ray
Mak
es 6
cup
s (1.
5 L)
Com
bine
Par
mes
an, r
icot
ta a
nd a
ll bu
t ½ c
up (
125
ml)
of t
he m
ozza
rella
. Res
erve
. H
eat a
Cui
sina
rt® 1
2-in
ch (
30 c
m)
nons
tick
skill
et o
ver
med
ium
hig
h-he
at; a
dd
1 te
aspo
on (
5 m
l) o
il an
d sa
uté
mus
hroo
ms
until
gol
den
brow
n. S
easo
n w
ith
½ te
aspo
on (
2 m
l) s
alt a
nd ¼
teas
poon
(1
ml)
pep
per.
Mix
with
dra
ined
spi
nach
. R
eser
ve.
Hea
t 1 te
aspo
on (
1 m
l) o
il; s
auté
oni
ons
and
garl
ic u
ntil
soft,
abo
ut fi
ve m
inut
es.
Set a
side
. In
the
sam
e sk
illet
, hea
t 1 te
aspo
on (
1 m
l) o
il an
d br
own
the
grou
nd
turk
ey; t
rans
fer
to b
owl w
ith o
nion
s. S
tir in
1 c
up (
250
ml)
of t
he d
iced
tom
atoe
s an
d th
e re
mai
ning
sal
t and
pep
per.
Res
erve
. Com
bine
tom
ato
sauc
e, re
mai
ning
dic
ed
tom
atoe
s, b
asil
and
oreg
ano;
stir
into
pas
ta.
Ligh
tly c
oat t
he in
terio
r of
the
cera
mic
pot
of t
he C
uisi
nart
® Slo
w C
ooke
r w
ith
cook
ing
spra
y. U
sing
¹/³ o
f the
pas
ta m
ixtu
re, m
ake
a la
yer
on th
e bo
ttom
of t
he
cera
mic
pot
. Spr
ead
mea
t mix
ture
eve
nly
over
pas
ta. C
over
with
½ th
e ch
eese
m
ixtu
re.
(con
tinue
d)
Mak
e a
seco
nd la
yer
of p
asta
; top
with
spi
nach
and
mus
hroo
m m
ixtu
re. C
over
with
re
mai
ning
ric
otta
che
ese
mix
ture
. Mak
e a
final
laye
r of
pas
ta a
nd to
p w
ith re
serv
ed
moz
zare
lla. C
over
and
pre
ss th
e on
/off
butto
n to
turn
the
unit
on. S
et ti
me
to 6
hou
rs
and
pres
s Lo
w; s
low
coo
ker
will
aut
omat
ical
ly s
witc
h to
War
m w
hen
cook
ing
time
has
elap
sed.
*To
drai
n sp
inac
h th
orou
ghly
, firs
t squ
eeze
out
as
muc
h w
ater
as
poss
ible
with
you
r ha
nds.
Lay
the
spin
ach
on a
cle
an to
wel
, rol
l up,
and
wrin
g ou
t the
rest
. You
will
en
d up
with
abo
ut ½
cup
(12
5 m
l) d
ry s
pina
ch th
at c
an th
en b
e m
ixed
with
the
mus
hroo
ms.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(½ c
up [2
50 m
l]):
C
alor
ies
394
(35%
from
fat)
• c
arb.
39g
• p
ro. 2
4g •
fat 1
5g •
sat
. fat
8g
•
cho
l. 45
mg
• s
od. 9
30m
g •
cal
c. 5
74m
g •
fibe
r 6g
■
■
ENTR
ÉES &
SAU
CES
ENTR
ÉES &
SAU
CES
Mac
aron
i wit
h F
our
Ch
eese
s
½
poun
d (2
50 g
) el
bow
mac
aron
i2
tabl
espo
ons
(30
ml)
uns
alte
d
butt
er2
tabl
espo
ons
(30
ml)
unb
leac
hed
all-p
urpo
se fl
our
2 cu
ps (
500
ml)
fat f
ree
evap
orat
ed
milk
, not
rec
onst
itute
d½
ta
bles
poon
(7
ml)
W
orce
ster
shir
e sa
uce
½
teas
poon
(2
ml)
dry
mus
tard
½
teas
poon
(2
ml)
kos
her
salt
½
teas
poon
(2
ml)
fres
hly
grou
nd
pepp
er6
ounc
es (
170
g) r
educ
ed-fa
t sha
rp
Che
ddar
, shr
edde
d4
ounc
es (
115
g) G
ruyè
re
(not
pro
cess
ed),
shr
edde
d
cook
ing
spra
y8
ounc
es (
230
g) d
iced
tom
atoe
s,
drai
ned
(abo
ut 1
½ c
ups
[3
75 m
l])4
ounc
es (
115
g) p
art-s
kim
m
ozza
rella
, shr
edde
d½
cu
p (1
25 m
l) fr
esh
brea
dcru
mbs
½
ounc
e (1
5 g)
fres
hly
grat
ed
Parm
esan
, abo
ut 2
tabl
espo
ons
(3
0 m
l)
Mak
es 6
cup
s (1.
5 L)
Parb
oil e
lbow
mac
aron
i abo
ut 5
min
utes
, unt
il ve
ry a
l den
te b
ut c
ooke
d th
roug
h.
Rin
se u
nder
coo
l wat
er in
a c
olan
der,
drai
n th
orou
ghly
and
set
asi
de in
a la
rge
bow
l.
Mel
t but
ter
in a
Cui
sina
rt® 3
¾-q
uart
(3.
5 L)
sau
cepa
n; s
tir in
flou
r. C
ook,
stir
ring
cons
tant
ly fo
r 3
min
utes
. Add
milk
; stir
unt
il it
boils
. Stir
in W
orce
ster
shire
sau
ce, d
ry
mus
tard
, sal
t and
pep
per.
Turn
off
heat
; stir
in C
hedd
ar a
nd G
ruyè
re u
ntil
blen
ded.
Ad
d to
pas
ta a
nd s
tir to
com
bine
.
Ligh
tly c
oat t
he in
terio
r of
the
cera
mic
pot
of t
he C
uisi
nart
® Slo
w C
ooke
r w
ith
cook
ing
spra
y. A
dd h
alf t
he m
acar
oni m
ixtu
re. S
prea
d th
e dr
aine
d to
mat
oes
in a
laye
r; to
p w
ith th
e m
ozza
rella
, the
n th
e re
mai
ning
mac
aron
i. C
ombi
ne b
read
crum
bs a
nd
Parm
esan
; spr
inkl
e ov
er to
p. C
over
and
pre
ss th
e on
/off
butto
n to
turn
the
unit
on.
Set t
ime
to 5
hou
rs a
nd p
ress
Low
; slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
w
hen
cook
ing
time
has
elap
sed.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(¾ c
up [7
5 m
l]):
C
alor
ies
371
(36%
from
fat)
• c
arb.
34g
• p
ro. 2
5g •
fat 1
5g •
sat
. fat
9g
•
cho
l. 46
mg
• s
od. 5
07m
g •
cal
c. 6
49m
g •
fibe
r 1g
Tom
ato
Sauc
e
1 ta
bles
poon
(15
ml)
ext
ra v
irgi
n ol
ive
oil
½
poun
d (2
50 g
) on
ions
, pee
led,
fin
ely
chop
ped
6
ounc
es (
170
g) c
arro
ts, p
eele
d,
chop
ped
2 ri
bs c
eler
y, p
eele
d, fi
nely
ch
oppe
d2
garl
ic c
love
s, p
eele
d,
finel
y ch
oppe
d½
ta
bles
poon
(7
ml)
dri
ed b
asil
1½
teas
poon
s (7
ml)
dri
ed m
arjo
ram
1½
teas
poon
s (7
ml)
dri
ed o
rega
no1
can
plum
(It
alia
n) to
mat
oes
(3
5 ou
nces
[985
g])
2 cu
ps (
500
ml)
tom
ato
puré
e,
salt-
free
if a
vaila
ble
1½
tabl
espo
ons
(25
ml)
sal
t-fre
e
tom
ato
past
e¼
cu
p (5
0 m
l) d
ry w
hite
win
e
or v
erm
outh
½
teas
poon
(2
ml)
kos
her
salt
Mak
es a
bout
8 c
ups (
2 L)
Hea
t the
oliv
e oi
l in
the
Cui
sina
rt® 1
2-in
ch (
30 c
m)
skill
et o
ver
med
ium
hea
t. Ad
d th
e ch
oppe
d on
ions
, car
rots
, cel
ery,
and
gar
lic; c
ook
until
the
vege
tabl
es a
re s
ofte
ned,
but
no
t bro
wne
d, a
bout
5 m
inut
es. A
dd th
e ba
sil,
mar
jora
m, a
nd o
rega
no; c
ook
until
the
herb
s ar
e ar
omat
ic, 2
to 3
min
utes
long
er.
Plac
e th
e co
oked
veg
etab
les
in th
e ce
ram
ic p
ot o
f the
Cui
sina
rt® S
low
Coo
ker.
Add
the
tom
atoe
s, to
mat
o pu
rée,
tom
ato
past
e, w
ine
and
salt
to th
e sl
ow c
ooke
r an
d st
ir to
bl
end.
Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e to
8 h
ours
and
pr
ess
Sim
mer
; slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d. F
or a
sm
ooth
er s
auce
, use
a C
uisi
nart
® Han
d Bl
ende
r or
regu
lar
blen
der
to
puré
e th
e sa
uce
to d
esire
d co
nsis
tenc
y.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(1 c
up [2
50 m
l]):
C
alor
ies
133
(11%
from
fat)
• c
arb.
25g
• p
ro. 5
g •
fat 2
g •
sat
. fat
0g
•
cho
l. 0m
g •
sod
. 639
mg
• c
alc.
98m
g •
fibe
r 6g
■
■
ENTR
ÉES &
SAU
CES
ENTR
ÉES &
SAU
CES
New
Pot
atoe
s w
ith
Ros
emar
y
2 po
unds
(1
kg)
new
pot
atoe
s,
was
hed
but l
eft w
hole
1 ta
bles
poon
(15
ml)
ext
ra v
irgi
n ol
ive
oil
1½
tabl
espo
ons
(25
ml)
fine
ly
chop
ped
fres
h ro
sem
ary
2 ga
rlic
clo
ves,
pee
led
and
min
ced
½-¾
te
aspo
on (
2 - 3
.75
ml)
kos
her
salt
¼
teas
poon
(1
ml)
fres
hly
grou
nd
pepp
er
Mak
es 6
serv
ings
Com
bine
all
ingr
edie
nts
in c
eram
ic p
ot o
f Cui
sina
rt® S
low
Coo
ker.
Cov
er a
nd p
ress
th
e on
/off
butto
n to
turn
the
unit
on. S
et ti
me
to 4
hou
rs a
nd p
ress
Low
; slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d.
Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
154
(14%
from
fat)
• c
arb.
31g
• p
ro. 3
g •
fat 2
g •
sat
. fat
0g
•
cho
l. 0
• s
od. 1
18m
g •
cal
c. 1
5mg
• fi
ber
3g
“Alm
ost”
Bak
ed P
otat
oes
3 ru
sset
bak
ing
pota
toes
(a
bout
10
ounc
es [2
80 g
] eac
h),
scru
bbed
and
dri
ed
1 te
aspo
on (
5 m
l) g
ood
qual
ity
oliv
e oi
l
Mak
es 3
serv
ings
Pric
k ea
ch p
otat
o se
vera
l tim
es w
ith th
e tin
es o
f a fo
rk; r
ub e
ach
with
¹/³ o
f the
oliv
e oi
l. Pl
ace
rack
in th
e ce
ram
ic p
ot o
f the
Cui
sina
rt® S
low
Coo
ker.
Arra
nge
pota
toes
on
rack
, eve
nly
spac
ed.
Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e to
7 h
ours
and
pre
ss
Low
; slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
whe
n co
okin
g tim
e ha
s el
apse
d.
Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
319
(4%
from
fat)
• c
arb.
72g
• p
ro. 7
g •
fat 1
g •
sat
. fat
0
• c
hol.
0 •
sod
. 23m
g •
cal
c. 2
8mg
• fi
ber
7g
War
m B
aked
Pot
ato
Sala
d
½
cup
(125
ml)
fat
-free
pla
in
yogu
rt, s
trai
ned
to y
ield
¼ c
up
(50
ml)
*½
cu
p (1
25 m
l) lo
wfa
t may
onna
ise
1½
tabl
espo
ons
(25
ml)
fres
h le
mon
ju
ice
or w
hite
bal
sam
ic v
ineg
ar2
teas
poon
s (1
0 m
l) D
ijon-
styl
e
mus
tard
2 te
aspo
ons
(10
ml)
dill
wee
d
(dry
, dou
ble
if us
ing
fres
h)
1 te
aspo
on (
5 m
l) k
oshe
r sa
lt½
te
aspo
on (
2 m
l) fr
eshl
y gr
ound
bl
ack
pepp
er3
“Alm
ost”
Bak
ed P
otat
oes,
st
ill w
arm
(pa
ge 5
2)1
cele
ry r
ib, t
hinl
y sl
iced
¹/
³ cu
p fin
ely
chop
ped
red
onio
n
This
sala
d m
ay b
e as
sem
bled
and
serv
ed w
hile
pot
atoe
s are
war
m,
or c
hille
d to
serv
e la
ter.
Mak
es 6
cup
s (1.
5 L)
Plac
e th
e st
rain
ed y
ogur
t, m
ayon
nais
e, le
mon
juic
e, m
usta
rd, d
ill, s
alt,
and
pepp
er in
th
e w
ork
bow
l of t
he C
uisi
nart
® Foo
d Pr
oces
sor
fitte
d w
ith m
etal
bla
de. P
roce
ss u
ntil
blen
ded
and
smoo
th, 2
0 se
cond
s. C
ut th
e po
tato
es in
to b
ite-s
ized
pie
ces,
incl
udin
g th
e sk
ins.
Pla
ce in
a la
rge
bow
l with
cel
ery
and
onio
ns. T
oss
to c
ombi
ne. A
dd y
ogur
t/m
ayon
nais
e m
ixtu
re. S
tir to
coa
t pot
atoe
s. S
erve
war
m, o
r co
ver
and
refr
iger
ate
until
re
ady
to s
erve
.
*To
stra
in y
ogur
t, pl
ace
in y
ogur
t str
aine
r or
fine
sie
ve li
ned
with
a p
aper
cof
fee
filte
r. Pl
ace
over
bow
l and
allo
w th
e w
hey
to d
rain
out
; the
yog
urt w
ill th
icke
n an
d m
ay b
e us
ed a
s a
spre
ad o
r in
dre
ssin
gs w
ithou
t bei
ng w
ater
y.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(½ c
up [2
50 m
l]):
C
alor
ies
178
(22%
from
fat)
• c
arb.
32g
• p
ro. 4
g •
fat 4
g •
sat
. fat
1g
•
cho
l. 5m
g •
sod
. 266
mg
• c
alc.
42m
g •
fibe
r 3g
■
■
SID
E D
ISH
ESSI
DE
DIS
HES
But
tern
ut S
quas
h
& M
ush
room
Sca
llop
1 ou
nce
(30
g) P
arm
esan
, cu
t in
half
2½
ounc
es (
70 g
) br
ead,
abo
ut
3 sl
ices
, cru
sts
on, t
orn
into
qu
arte
rs1
teas
poon
(5
ml)
thym
e2
tabl
espo
ons
(30
ml)
but
ter,
di
vide
d1
garl
ic c
love
, pee
led
and
cu
t in
half
1 sh
allo
t, pe
eled
and
cut
in h
alf
1 ta
bles
poon
(15
ml)
oliv
e oi
l8
ounc
es (
230
g) w
hite
mus
h-ro
oms,
slic
ed½
te
aspo
on (
2 m
l) k
oshe
r sa
lt¼
te
aspo
on (
1 m
l) fr
eshl
y gr
ound
pe
pper
co
okin
g sp
ray
3 po
unds
(1.
5 kg
) bu
tter
nut
squa
sh, t
rim
med
, cut
into
¹/ 8
-inch
(0.
3 cm
) sl
ices
Mak
es 8
serv
ings
(8
cups
[2 L
])
To g
rate
the
chee
se, d
rop
piec
es th
roug
h th
e sm
all f
eed
tube
of a
Cui
sina
rt® F
ood
Proc
esso
r w
hile
the
mac
hine
is r
unni
ng. P
roce
ss u
ntil
alm
ost g
rate
d an
d dr
op th
e br
ead
piec
es th
roug
h th
e tu
be; p
ulse
unt
il th
ey b
ecom
e fin
e cr
umbs
. Add
the
thym
e an
d 1
tabl
espo
on (
15 m
l) b
utte
r. Pu
lse
until
com
bine
d. R
eser
ved
seas
oned
cru
mbs
.
In th
e sa
me
wor
k bo
wl,
with
the
mot
or r
unni
ng, d
rop
garl
ic a
nd s
hallo
t thr
ough
the
smal
l fee
d tu
be a
nd p
roce
ss u
ntil
they
are
fine
ly c
hopp
ed. I
n a
Cui
sina
rt® 1
3-in
ch
(33
cm)
skill
et, w
arm
oliv
e oi
l ove
r m
ediu
m-h
igh
heat
. Sau
té th
e ga
rlic
, sha
llots
and
m
ushr
oom
s to
geth
er u
ntil
they
are
ligh
tly b
row
ned
(if m
ushr
oom
s cr
owd
the
pan,
br
own
in tw
o ba
tche
s). S
easo
n w
ith s
alt a
nd p
eppe
r. Li
ghtly
coa
t the
inte
rior
of th
e ce
ram
ic p
ot o
f the
Cui
sina
rt® S
low
Coo
ker
with
coo
king
spr
ay. U
sing
½ o
f the
squ
ash,
m
ake
a la
yer
on th
e bo
ttom
. Con
tinue
laye
ring
with
½ th
e m
ushr
oom
mix
ture
and
th
en ½
the
crum
bs. R
epea
t. C
ut re
mai
ning
tabl
espo
on o
f but
ter
into
sm
all p
iece
s an
d do
t the
top.
Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e to
5 h
ours
an
d pr
ess
Low
. Sl
ow c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
unt
il re
ady
to s
erve
.
Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
196
(27%
from
fat )
• c
arb.
33g
• p
ro. 6
g •
fat 7
g •
sat
. fat
3g
• c
hol.
11m
g •
sod
. 831
mg
• c
alc.
156
mg
• fi
ber
8g
Rat
atou
ille
12
ounc
es (
340
g) e
ggpl
ant,
cut
into
½-in
ch (
1.25
cm
) di
ce1
te
aspo
on (
5 m
l) k
oshe
r sa
lt,
divi
ded
¾
poun
d (3
75 g
) zu
cchi
ni, c
ut in
to
½-i
nch
(1.2
5 cm
) ha
lf m
oons
¾
poun
d (3
75 g
) ye
llow
sum
mer
sq
uash
, cut
into
½-in
ch
(1.2
5 cm
) di
ce1
smal
l red
bel
l pep
per,
core
d,
seed
ed a
nd c
ut in
to ½
-inch
(1
.25
cm)
dice
1 sm
all y
ello
w p
eppe
r, co
red,
se
eded
and
cut
into
½-in
ch
(1.2
5 c
m)
dice
1½-2
cup
s (3
75 -
500
ml)
dic
ed
tom
atoe
s, fr
esh
or c
anne
d,
juic
es d
rain
ed
½
cup
(125
ml)
tom
ato
puré
e,
salt-
free
if a
vaila
ble
1 cu
p (2
50 m
l) c
hopp
ed o
nion
1 ta
bles
poon
(15
ml)
cho
pped
ga
rlic
¼
cup
(50
ml)
sun
-dri
ed to
mat
oes,
no
t oil-
pack
ed, c
ut in
to s
liver
s2
tabl
espo
ons
(30
ml)
cho
pped
fr
esh
pars
ley
1 te
aspo
on (
5 m
l) d
ried
bas
il1
teas
poon
(5
ml)
her
bes
de
Prov
ence
½
teas
poon
(2
ml)
fres
hly
grou
nd
pepp
er2
tabl
espo
ons
(30
ml)
ext
ra v
irgi
n ol
ive
oil
Mak
es 6
cup
s (1.
5 L)
Plac
e eg
gpla
nt in
a c
olan
der
over
a p
late
or
in th
e si
nk. S
prin
kle
with
½ te
aspo
on
(2 m
l) s
alt;
toss
to c
ombi
ne. L
et re
st a
t lea
st 4
5 m
inut
es. R
inse
wel
l to
rem
ove
salt;
dr
y th
orou
ghly
with
a to
wel
. Com
bine
egg
plan
t, zu
cchi
ni, y
ello
w s
quas
h, p
eppe
rs,
tom
atoe
s, to
mat
o pu
rée,
oni
on, g
arlic
, sun
-drie
d to
mat
oes,
par
sley
, bas
il, h
erbe
s de
Pr
oven
ce, a
nd p
eppe
r in
the
cera
mic
pot
of t
he C
uisi
nart
® Slo
w C
ooke
r. D
rizzl
e w
ith
oliv
e oi
l. C
over
and
pre
ss th
e on
/off
butto
n to
turn
the
unit
on. S
et ti
me
to 6
hou
rs
and
pres
s Lo
w. S
low
coo
ker
will
aut
omat
ical
ly s
witc
h to
War
m u
ntil
read
y to
ser
ve.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(¾ c
up [7
5 m
l]):
C
alor
ies
92 (
24%
from
fat)
• c
arb.
17g
• p
ro. 3
g •
fat 3
g •
sat
. fat
0g
•
cho
l. 0m
g . s
od. 2
87m
g •
cal
c. 5
0mg
• fi
ber
5g
■
■
SID
E D
ISH
ESSI
DE
DIS
HES
Roa
sted
Bee
t Sal
ad
2 po
unds
(1
kg)
fres
h be
ets
2 ta
bles
poon
s (3
0 m
l) w
hite
ba
lsam
ic v
ineg
ar o
r fr
uit
flavo
ured
vin
egar
½
teas
poon
(2
ml)
Dijo
n-st
yle
m
usta
rd¼
te
aspo
on (
1 m
l) k
oshe
r sa
lt¹/ 8
te
aspo
on (
0.5
ml)
fres
hly
gr
ound
pep
per
3 ta
bles
poon
s (4
5 m
l) v
eget
able
oi
l1½
ta
bles
poon
s (2
5 m
l) w
alnu
t oil
1 bu
nch
wat
ercr
ess,
was
hed,
dr
ied,
toug
h st
ems
rem
oved
1 he
ad o
f end
ive,
cut
into
¼-i
nch
(0
.6 c
m)
piec
es o
n th
e di
agon
al½
cu
p (1
25 m
l) s
helle
d w
hite
pi
stac
hios
, lig
htly
sal
ted
Mak
es 8
serv
ings
Rem
ove
stem
s an
d le
aves
from
bee
ts, l
eavi
ng a
bout
2 in
ches
(5
cm)
of s
tem
. Scr
ub
beet
s w
ell t
o re
mov
e di
rt. P
lace
bee
ts o
n co
okin
g ra
ck in
cer
amic
pot
of C
uisi
nart
® Sl
ow C
ooke
r. C
over
and
pre
ss th
e on
/off
butto
n to
turn
the
unit
on. S
et ti
me
to
2½ h
ours
and
pre
ss H
igh.
Onc
e be
ets
are
cook
ed th
roug
h, re
mov
e to
coo
l. Tu
rn o
ff sl
ow c
ooke
r.
Onc
e be
ets
are
cool
eno
ugh
to h
andl
e, r
ub e
ach
with
a p
aper
tow
el to
rem
ove
the
skin
s. (
Beet
s m
ay b
e sl
iced
or
dice
d an
d se
rved
war
m a
t thi
s po
int.)
Coo
l/ch
ill w
hole
be
ets
whi
le p
repa
ring
sala
d. P
lace
vin
egar
, mus
tard
, sal
t, an
d pe
pper
in a
sm
all b
owl.
Whi
sk to
em
ulsi
fy. A
dd th
e oi
ls in
a s
low
, ste
ady
stre
am w
hile
whi
skin
g, a
nd c
ontin
ue
whi
skin
g to
em
ulsi
fy; r
eser
ve. (
The
dres
sing
may
als
o be
pre
pare
d in
a fo
od p
roce
ssor
or
ble
nder
.) C
ut c
oole
d be
ets
into
½-in
ch (
1.25
cm
) cu
bes;
rese
rve.
Pla
ce a
wid
e la
yer
of w
ater
cres
s on
a la
rge
serv
ing
plat
ter.
Nex
t, m
ake
a na
rrow
er la
yer
of e
ndiv
e sl
ices
. To
p w
ith a
mou
nd o
f bee
ts. S
prin
kle
with
pis
tach
ios.
Driz
zle
with
vin
aigr
ette
.
Not
e: S
alad
may
als
o be
com
pose
d on
8 in
divi
dual
pla
tes.
Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
236
(52%
from
fat)
• c
arb.
24g
• p
ro. 6
g •
fat 1
5g •
sat
. fat
2g
•
cho
l. 0m
g •
sod
. 575
mg
• c
alc.
122
mg
• fi
ber
8g
Stew
ed G
reen
Bea
ns
an
d To
mat
oes
1 po
und
(500
g)
gree
n be
ans
4 ou
nces
(11
5 g)
oni
on, p
eele
d
and
chop
ped
1 ga
rlic
clo
ve, p
eele
d an
d ch
oppe
d1
tabl
espo
on (
15 m
l) fr
esh
pars
ley,
fin
ely
chop
ped
½
teas
poon
(2
ml)
dri
ed b
asil
¼
teas
poon
(1
ml)
kos
her
salt
1 ca
n (1
4 ou
nces
[400
g])
dic
ed
tom
atoe
s, d
rain
ed, ¼
cup
(50
ml)
ju
ice
rese
rved
½
tabl
espo
on (
7 m
l) e
xtra
vir
gin
oliv
e oi
l¼
-½
cup
(50
- 125
ml)
cru
mbl
ed fe
ta
or c
hèvr
e, o
ptio
nal
Mak
es 4
serv
ings
Trim
ste
m e
nds
from
bea
ns; c
ut in
to 1
¼-in
ch (
3 cm
) le
ngth
s. C
ombi
ne o
nion
, gar
lic,
pars
ley,
bas
il, s
alt,
dice
d to
mat
oes
and
rese
rved
juic
e.
Laye
r ½
of t
he g
reen
bea
ns in
the
Cui
sina
rt® S
low
Coo
ker;
top
with
½ o
f the
tom
ato
mix
ture
. Rep
eat.
Driz
zle
oliv
e oi
l ove
r to
p.
Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e to
5 h
ours
and
pre
ss
Low
. Sl
ow c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
unt
il re
ady
to s
erve
.
Gar
nish
with
cru
mbl
ed c
hees
e if
desi
red.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(wit
hout
che
ese)
: C
alor
ies
89 (
19%
from
fat)
• c
arb.
17g
• p
ro. 3
g •
fat 2
g •
sat
. fat
0g
•
cho
l. 0m
g •
sod
. 131
mg
• c
alc.
81m
g •
fibe
r 6g
■
SID
E D
ISH
ESSI
DE
DIS
HES
■
Succ
otas
h
1 po
und
(500
g)
fres
h or
froz
en
(tha
wed
) cu
t sw
eet c
orn
10
ounc
es (
280
g) li
ma
bean
s,
thaw
ed
½
poun
d (2
50 g
) zu
cchi
ni, c
ut in
to
1-in
ch (
2.5
cm)
piec
es
½
red
pepp
er (
8 ou
nces
[230
g])
, co
red,
see
ded
and
dice
d in
to
½-in
ch (
1.25
cm
) pi
eces
½
cup
(125
ml)
cho
pped
oni
on
1 ca
n (1
4 ou
nces
[400
g])
dic
ed
tom
atoe
s, d
rain
ed, ¼
cup
(50
ml)
ju
ice
rese
rved
½
tabl
espo
on (
7 m
l) in
stan
t tap
ioca
½
teas
poon
(2
ml)
kos
her
salt
¼
teas
poon
(1
ml)
fres
hly
grou
nd
pepp
er
¼
teas
poon
(1
ml)
thym
e
Mak
es a
bout
6 se
rvin
gs
Com
bine
ingr
edie
nts
with
rese
rved
tom
ato
juic
e in
cer
amic
pot
of C
uisi
nart
® Slo
w
Coo
ker.
Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e to
5 h
ours
and
pre
ss
Low
. Sl
ow c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
unt
il re
ady
to s
erve
.
Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
179
(5%
from
fat)
• c
arb.
39g
• p
ro. 8
g •
fat 1
g •
sat
. fat
0g
•
cho
l. 0m
g •
sod
. 272
mg
• c
alc.
43m
g •
fibe
r 7g
Swee
t Pot
atoe
s &
App
les
1½
poun
ds (
750
g) s
wee
t pot
atoe
s,
peel
ed a
nd c
ut in
to ¼
-inch
(0
.6 c
m)
slic
es2
tabl
espo
ons
(30
ml)
uns
alte
d
butt
er, m
elte
d½
te
aspo
on (
2 m
l) h
erbs
de
Prov
ence
, div
ided
½
teas
poon
(2
ml)
kos
her
salt
¼
teas
poon
(1
ml)
fres
hly
grou
nd
pepp
er
co
okin
g sp
ray
1 re
d-sk
inne
d ap
ple,
ski
n on
, cor
ed
and
cut i
nto
¼-i
nch
(0.6
cm
) sl
ices
1 sm
all o
nion
, pee
led,
qua
rter
ed
and
cut i
nto
¼-i
nch
(0.6
cm
) sl
ices
½
cup
(125
ml)
veg
etab
le o
r ch
ick-
en s
tock
Mak
es 1
0 se
rvin
gs
In a
larg
e bo
wl,
toss
pot
atoe
s w
ith m
elte
d bu
tter;
seas
on w
ith h
erbe
s de
Pro
venc
e, s
alt
and
pepp
er. C
ombi
ne a
pple
and
oni
on in
ano
ther
bow
l.
Ligh
tly c
oat t
he in
terio
r of
cer
amic
pot
of t
he C
uisi
nart
® Slo
w C
ooke
r w
ith c
ooki
ng
spra
y. U
sing
¹/³ o
f the
pot
atoe
s, m
ake
a si
ngle
laye
r ar
ound
the
botto
m o
f the
slo
w
cook
er. T
op w
ith ½
of t
he a
pple
and
oni
on m
ixtu
re. M
ake
a se
cond
laye
r w
ith ¹/
³ of
the
pota
toes
; top
with
rem
aini
ng a
pple
s an
d on
ions
. Fin
ish
with
rem
aini
ng p
otat
oes.
Po
ur s
tock
ove
r ca
sser
ole.
Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e to
5 h
ours
and
pre
ss
Low
. Sl
ow c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
unt
il re
ady
to s
erve
.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(¾ c
up [7
5 m
l]):
C
alor
ies
305
(19%
from
fat)
• c
arb.
60g
• p
ro. 3
g •
fat 6
g •
sat
. fat
4g
•
cho
l. 16
mg
• s
od. 2
45m
g •
cal
c. 4
0mg
• fi
ber
9g
■
■
SID
E D
ISH
ESSI
DE
DIS
HES
Vege
tabl
e T
ian
8 ou
nces
(23
0 g)
fres
h br
ead-
crum
bs½
cu
p (1
25 m
l) p
arsl
ey le
aves
, ch
oppe
d2
garl
ic c
love
s, p
eele
d an
d ch
oppe
d½
ou
nce
(15
g) P
arm
esan
che
ese,
gr
ated
2 ta
bles
poon
s (3
0 m
l) e
xtra
vir
gin
oliv
e oi
l1
tabl
espo
on (
15 m
l) u
nsal
ted
bu
tter
, mel
ted
1 te
aspo
on (
5 m
l) d
ried
thym
e1
teas
poon
(5
ml)
dri
ed o
rega
no
1
teas
poon
(5
ml)
kos
her
salt
½
teas
poon
(2
ml)
fres
hly
grou
nd
pepp
er¾
po
und
(365
kg)
all-
purp
ose
po
tato
es in
thei
r sk
ins,
was
hed,
cu
t int
o ¹/ 8
-inch
(0.
3 cm
) sl
ices
1
larg
e zu
cchi
ni (
1 po
und
[500
g]
tota
l), c
ut in
to ¹/
8 -in
ch (
0.3
cm)
slic
es
¾
poun
d (3
75 g
) It
alia
n pl
um
tom
atoe
s, c
ut in
to ¹/
8-inc
h
(0.3
cm
) sl
ices
co
okin
g sp
ray
Mak
es 8
serv
ings
To m
ake
seas
oned
bre
adcr
umbs
, com
bine
cru
mbs
, par
sley
, gar
lic, P
arm
esan
, oliv
e oi
l and
but
ter
in a
med
ium
bow
l. St
ir to
ble
nd a
nd c
oat c
rum
bs w
ith o
il an
d bu
tter;
rese
rve.
Com
bine
thym
e, o
rega
no, s
alt a
nd p
eppe
r in
a s
mal
l bow
l; re
serv
e. P
at d
ry
exce
ss li
quid
from
tom
atoe
s w
ith p
aper
tow
el.
Ligh
tly c
oat t
he in
terio
r of
cer
amic
pot
of t
he C
uisi
nart
® Slo
w C
ooke
r w
ith c
ooki
ng
spra
y. D
istr
ibut
e ha
lf th
e cr
umb
mix
ture
on
botto
m. A
rran
ge p
otat
oes
in a
circ
ular
la
yer.
Seas
on w
ith h
alf t
he h
erb
mix
ture
. Rep
eat l
ayer
ing
with
zuc
chin
i, he
rbs,
to
mat
oes
and
top
with
rem
aini
ng b
read
crum
b m
ixtu
re.
Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e to
6 h
ours
and
pre
ss
Low
. Slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
unt
il re
ady
to s
erve
.
Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
200
(29%
from
fat)
• c
arb.
31g
• p
ro. 6
g •
fat 7
g •
sat
. fat
2g
•
cho
l. 6m
g •
sod
. 347
mg
• c
alc.
76m
g •
fibe
r 3g
Wil
d M
ush
room
Rag
out
co
okin
g sp
ray
2 ou
nces
(60
g)
drie
d m
ushr
oom
s
(shi
itak
e, p
orci
ni)
8 ou
nces
(23
0 g)
mix
ed w
ild
mus
hroo
ms
(shi
itak
e, c
rem
ini,
oyst
er, c
hant
erel
le)
3 ta
bles
poon
s (4
5 m
l) u
nsal
ted
bu
tter
, div
ided
3 ta
bles
poon
s (4
5 m
l) e
xtra
vir
gin
oliv
e oi
l, di
vide
d1½
cu
ps (
375
ml)
min
ced
shal
lots
½
cup
(125
ml)
dry
she
rry
¾
poun
d (3
75 g
) w
hite
but
ton
mus
hroo
ms,
qua
rter
ed¾
po
und
(375
g)
(app
roxi
mat
ely)
po
rtob
ello
mus
hroo
ms,
cut
into
½
-inc
h (1
.25
cm)
slic
es
1 re
d be
ll pe
pper
, cor
ed, s
eede
d,
thin
ly s
liced
3 gr
een
onio
ns, c
ut in
to ¹⁄
8-inc
hes
(0.3
cm
) sl
ices
½
cup
(125
ml)
ligh
tly p
acke
d ch
oppe
d pa
rsle
y, d
ivid
ed1
teas
poon
(5
ml)
thym
e1
teas
poon
(5
ml)
kos
her
salt
½
teas
poon
(2
ml)
fres
hly
grou
nd
pepp
er3
tabl
espo
ons
(45
ml)
sal
t-fre
e
tom
ato
past
e1
cup
(250
ml)
chi
cken
or
ve
geta
ble
stoc
k
Mak
es 8
cup
s (2
L [8
serv
ings
])
Ligh
tly c
oat i
nter
ior o
f cer
amic
pot
of t
he C
uisi
nart
® Slo
w C
ooke
r with
coo
king
spr
ay.
Plac
e dr
ied
mus
hroo
ms
in s
mal
l bow
l; co
ver w
ith 2
cup
s (5
00 m
l) bo
iling
wat
er. L
et
stan
d fo
r 10
min
utes
; dra
in, r
eser
ving
soa
king
liqu
id. R
emov
e an
d di
scar
d to
ugh
stem
s;
chop
. Pla
ce in
cer
amic
pot
of C
uisi
nart
™ S
low
Coo
ker w
ith m
ixed
wild
mus
hroo
ms.
Hea
t 1 ta
bles
poon
(15
ml)
each
but
ter a
nd o
live
oil i
n a
13-in
ch (3
3 cm
) Cui
sina
rt®
nons
tick
skill
et o
ver m
ediu
m h
eat.
Add
shal
lots
; coo
k un
til s
oft,
abou
t 5 m
inut
es. A
dd
sher
ry; b
ring
to b
oil.
Coo
k un
til re
duce
d by
hal
f. Ad
d to
mus
hroo
ms
in s
low
coo
ker.
Hea
t ½ ta
bles
poon
(7 m
l) ea
ch b
utte
r and
oil
in s
ame
skill
et; c
ook
whi
te m
ushr
oom
s un
til g
olde
n in
two
batc
hes.
Tran
sfer
to s
low
coo
ker.
Brow
n po
rtob
ello
s in
rem
aini
ng
butte
r/oi
l in
2 ba
tche
s. Tr
ansf
er to
slo
w c
ooke
r. Ad
d re
d pe
pper
, gre
en o
nion
s, pa
rsle
y,
thym
e, s
alt a
nd p
eppe
r to
slow
coo
ker.
Com
bine
tom
ato
past
e, re
serv
ed m
ushr
oom
liq
uid
and
chic
ken
stoc
k; s
tir in
. Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Se
t tim
e to
4 h
ours
and
pre
ss L
ow. S
low
coo
ker w
ill a
utom
atic
ally
sw
itch
to W
arm
unt
il re
ady
to s
erve
. Ser
ve a
s a
side
dis
h or
as
a to
ppin
g fo
r bru
sche
tta.
Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
204
(42%
from
fat)
• c
arb.
24
• p
ro. 5
g •
fat 1
0g •
sat
. fat
3g
• c
hol.
12m
g •
sod
. 246
mg
• c
alc.
31m
g •
fibe
r 4g
■
■
SID
E D
ISH
ES
Gin
ger
Poac
hed
Pea
rs
ju
ice
of 1
lem
on1
can
ging
er a
le2
stri
ps le
mon
pee
l,
2 x
½-in
ch (
5 cm
x 1
.25
cm),
bi
tter
whi
te p
ith
rem
oved
6 sl
ices
(si
ze o
f a q
uart
er)
fr
esh
ging
er4
med
ium
pea
rs (
Bart
lett
, Anj
ou,
or B
osc)
, slig
htly
und
erri
pe,
but f
ragr
ant –
wit
h st
ems
2 ta
bles
poon
s (3
0 m
l) c
hopp
ed
crys
talli
zed
ging
er
H
oney
Yog
urt C
ream
(r
ecip
e fo
llow
s)
No
time
to fu
ss w
ith d
esse
rt –
her
e is
one
to fi
x an
d fo
rget
. Se
rved
chi
lled.
It is
an
easy
, do-
ahea
d de
sser
t tha
t is h
ealth
y to
o.
Mak
es 4
serv
ings
Com
bine
lem
on ju
ice
and
4 cu
ps (
1 L)
wat
er in
a m
ediu
m b
owl.
Plac
e th
e gi
nger
ale
, le
mon
pee
l, an
d fr
esh
ging
er in
the
cera
mic
pot
of t
he C
uisi
nart
® Slo
w C
ooke
r; st
ir.
Peel
the
pear
s, le
avin
g th
e st
em in
tact
; cut
a th
in s
lice
from
the
botto
m o
f eac
h pe
ar
so th
at it
sta
nds
uprig
ht. A
s ea
ch p
ear
is p
eele
d, d
ip in
to th
e le
mon
wat
er to
pre
vent
da
rken
ing
and
stan
d it
in th
e gi
nger
liqu
id in
the
slow
coo
ker.
Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e to
4 h
ours
and
pre
ss
Sim
mer
. Whe
n pe
ars
are
tend
er, t
urn
slow
coo
ker
off.
Allo
w p
ears
to c
ool i
n po
achi
ng
liqui
d. C
hill
in li
quid
. (If
desi
red,
bef
ore
serv
ing,
liqu
id m
ay b
e th
icke
ned
to a
syr
up-
like
cons
iste
ncy
by s
imm
erin
g un
til it
is re
duce
d by
hal
f.)
To s
erve
, arr
ange
eac
h pe
ar o
n a
deep
pla
te (
rimm
ed s
oup
bow
l wor
ks w
ell)
. Spo
on
poac
hing
liqu
id o
ver
pear
s. G
arni
sh w
ith a
dol
lop
of H
oney
Yog
urt C
ream
and
sp
rinkl
e w
ith c
hopp
ed c
ryst
alliz
ed g
inge
r.
Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
174
(5%
from
fat)
• c
arb.
44g
.• p
ro. 1
g •
fat 1
g
• s
at. f
at 0
g •
cho
l. 0m
g •
sod
. 14m
g •
cal
c. 4
3mg
• fi
ber
5g
Hon
ey Y
ogur
t Cre
am
4 ou
nces
(11
5 g)
fat-f
ree
vani
lla
yogu
rt4
ou
nces
(11
5 g)
ligh
t sou
r cr
eam
2 ta
bles
poon
s (3
0 m
l) h
oney
1 te
aspo
on (
5 m
l) v
anill
a ex
trac
t¼
te
aspo
on (
1 m
l) a
lmon
d ex
trac
t
Plac
e va
nilla
yog
urt i
n a
yogu
rt s
trai
ner
or s
trai
ner
lined
with
a c
offe
e fil
ter.
Let d
rain
fo
r 2
hour
s to
rem
ove
whe
y; d
isca
rd w
hey.
Pla
ce s
trai
ned
yogu
rt, s
our
crea
m, h
oney
, an
d ex
trac
ts in
a m
ediu
m b
owl.
Whi
sk u
ntil
smoo
th a
nd b
lend
ed. K
eep
refr
iger
ated
un
til re
ady
to u
se.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(2 ta
bles
poon
s [3
0 m
l]):
C
alor
ies
73 (
21%
from
fat)
• c
arb.
12g
• p
ro. 3
g •
fat 2
g •
sat
. fat
1g
•
cho
l. 10
mg
• s
od. 4
7mg
• c
alc.
81m
g •
fibe
r 0g
Ch
ocol
ate
Gla
ze
6 ou
nces
(17
0 g)
sem
isw
eet
choc
olat
e¼
cu
p (5
0 m
l) u
nsal
ted
butt
er
2 ta
bles
poon
s (3
0 m
l) li
ght c
orn
syru
p
Com
bine
the
ingr
edie
nts
in a
1½
-qua
rt (
1.5
L) C
uisi
nart
® sau
cepa
n. S
tir o
ver
low
hea
t un
til m
elte
d an
d sm
ooth
. Let
coo
l 10
min
utes
bef
ore
usin
g.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(1 ta
bles
poon
[15
ml]
):
Cal
orie
s 87
(64
% fr
om fa
t) •
car
b. 8
9g •
pro
. 0g
• fa
t 7g
• s
at. f
at 4
g
• c
hol.
8mg
• s
od. 4
mg
• c
alc.
4m
g •
fibe
r 0g
Mak
es a
bout
1 c
up (
250
ml)
Mak
es a
bout
1 c
up (
250
ml)
■
■
DES
SERT
S & M
ORE
DES
SERT
S & M
ORE
Stew
ed R
hub
arb
2 po
unds
(1
kg)
fres
h rh
ubar
b st
alks
, was
hed
and
drie
d1
cup
(250
ml)
gra
nula
ted
suga
r
Mak
es 4
cup
s (1
L)
Slic
e rh
ubar
b ¼
to ½
-inch
(0.
6 - 1
.25
cm)
thic
k. P
lace
rhu
barb
in th
e ce
ram
ic p
ot o
f th
e C
uisi
nart
® Slo
w C
ooke
r an
d st
ir in
the
suga
r. Le
t sta
nd a
t roo
m te
mpe
ratu
re fo
r
1 to
2 h
ours
, unt
il th
e rh
ubar
b gi
ves
up li
quid
. Cov
er a
nd s
et th
e sl
ow c
ooke
r to
Low
. C
ook
for
4 to
5 h
ours
.
Tran
sfer
to re
seal
able
con
tain
ers
and
refr
iger
ate
until
read
y to
use
. Use
to to
p oa
tmea
l or
as
a to
ppin
g fo
r va
nilla
ice
crea
m.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(1 c
up [2
50 m
l]):
C
alor
ies
120
(2%
from
fat)
• c
arb.
30g
• p
ro. 1
g •
fat 1
g •
sat
. fat
0g
•
cho
l. 0g
• s
od. 5
mg
• c
alc.
98m
g •
fibe
r 2g
Bak
ed A
pple
s
¾
cup
(175
ml)
pac
ked
brow
n su
gar
¾
teas
poon
(3.
75 m
l) c
inna
mon
¼
teas
poon
(1
ml)
fres
hly
grat
ed
nutm
eg¼
cu
p (5
0 m
l) d
ried
che
rrie
s or
cr
anbe
rrie
s¼
cu
p (5
0 m
l) r
aisi
ns¼
cu
p (5
0 m
l) s
liver
ed a
lmon
ds,
light
ly to
aste
d
4 m
ediu
m-la
rge
baki
ng a
pple
s (R
ome,
Gra
nny
Smit
h, B
raeb
urn,
or
Gal
a)1
tabl
espo
on (
15 m
l) u
nsal
ted
butt
er, c
ut in
to ¼
-inc
h (0
.6 c
m)
piec
es
¹ ⁄ ³
cup
(75
ml)
app
le ju
ice
or c
ider
Mak
es 4
serv
ings
Mix
bro
wn
suga
r w
ith c
inna
mon
and
nut
meg
in a
med
ium
bow
l. Se
t asi
de ¼
cup
(5
0 m
l) s
ugar
mix
for
topp
ing.
Add
che
rrie
s, r
aisi
ns a
nd a
lmon
ds a
nd c
ombi
ne to
m
ake
fillin
g.
Cor
e ap
ples
¾ o
f the
way
dow
n. W
ith a
mel
on b
alle
r, sc
rape
out
a s
mal
l cav
ity (
abou
t ¼
cup
[50
ml])
. Pee
l top
¹⁄³ o
f the
app
les.
Stu
ff so
me
fillin
g in
eac
h ca
vity
. Res
erve
any
ex
cess
filli
ng.
Plac
e pr
epar
ed a
pple
s in
cer
amic
pot
of t
he C
uisi
nart
® Slo
w C
ooke
r. Sp
rinkl
e re
mai
ning
sug
ar a
nd s
pice
mix
ove
r to
ps. D
ot e
ach
with
½ te
aspo
on (
2 m
l) b
utte
r. Po
ur a
pple
juic
e ar
ound
edg
es. C
over
and
pre
ss th
e on
/off
butto
n to
turn
the
unit
on.
Set t
ime
to 4
hou
rs a
nd p
ress
Low
. Slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
un
til re
ady
to s
erve
.
To s
erve
, pla
ce a
pple
s on
des
sert
pla
tes.
Top
with
any
loos
e nu
ts a
nd fr
uit.
Driz
zle
with
pan
juic
es.*
*Not
e: Y
ou c
an th
icke
n th
e co
okin
g ju
ices
to m
ake
a sa
uce.
Car
eful
ly s
trai
n liq
uid
into
a
Cui
sina
rt® 1
¾-q
uart
(1.
05 L
) sa
ucep
an; s
et o
ver
med
ium
hig
h he
at a
nd b
oil u
ntil
redu
ced
and
thic
kene
d. P
our
over
app
les
or s
erve
on
the
side
.
Nut
riti
onal
info
rmat
ion
per
serv
ing:
C
alor
ies
351
(17%
from
fat)
• c
arb.
75g
• p
ro. 2
g •
fat 7
g •
sat
. fat
2g
•
cho
l. 7m
g •
sod
. 16m
g •
cal
c. 7
1mg
• fi
ber
6g
■
■
DES
SERT
S & M
ORE
DES
SERT
S & M
ORE
Win
ter
Frui
t Cri
spM
ulle
d C
ider
Frui
t
co
okin
g sp
ray
6 ou
nces
(17
0 g)
mix
ed d
ried
frui
ts
(app
les,
pea
rs, a
pric
ots,
dri
ed
plum
s)2
larg
e G
olde
n D
elic
ious
app
les,
pe
eled
, cor
ed a
nd c
ut in
to
1 ⁄ 8-in
ch (
0.3
cm)
dice
2 Bo
sc p
ears
, pee
led,
cor
ed a
nd
cut i
nto
1 ⁄ 8-in
ch (
0.3
cm)
dice
¾
cup
(175
ml)
dri
ed c
ranb
erri
es1
who
le c
inna
mon
stic
k
grat
ed z
est o
f one
ora
nge
½
cup
(125
ml)
sug
ar1
tabl
espo
on c
hopp
ed
crys
talli
zed
ging
er o
r 1
teas
poon
(5
ml)
gro
und
ging
er
½
teas
poon
(2
ml)
fres
hly
grat
ed
nutm
eg¾
ta
bles
poon
(12
ml)
dar
k ru
m o
r br
andy
1 te
aspo
on (
5 m
l) p
ure
vani
lla
extr
act
Cru
mb
Topp
ing
1 cu
p (2
50 m
l) u
nble
ache
d,
all-p
urpo
se fl
our
1 cu
p (2
50 m
l) u
ncoo
ked
oats
, qu
ick
or r
egul
ar¾
cu
p (1
75 m
l) p
acke
d br
own
suga
r½
te
aspo
on (
2 m
l) fr
eshl
y gr
ated
nu
tmeg
12
tabl
espo
ons
(180
ml)
uns
alte
d
butt
er, s
ofte
ned
(1½
stic
ks)
Mak
es 8
to 1
2 se
rvin
gs (
6 cu
ps [1
.5 L
])
Ligh
tly c
oat t
he in
terio
r of
the
cera
mic
pot
of t
he C
uisi
nart
® Slo
w C
ooke
r w
ith
cook
ing
spra
y. C
ut a
ny la
rge
piec
es o
f drie
d fr
uit i
nto
1- to
2-in
ch (
2.5
to 5
cm
) pi
eces
; pl
ace
in p
repa
red
slow
coo
ker.
Add
drie
d fr
uits
, app
les,
pea
rs a
nd c
ranb
errie
s; s
tir
gent
ly. A
dd c
inna
mon
, ora
nge
zest
, sug
ar, g
inge
r, nu
tmeg
, rum
and
van
illa;
stir
gen
tly
to c
ombi
ne.
Plac
e th
e flo
ur, o
ats,
bro
wn
suga
r, an
d nu
tmeg
in a
med
ium
bow
l; st
ir. A
dd th
e bu
tter
and
knea
d, u
sing
fing
ers,
unt
il th
e m
ixtu
re re
sem
bles
larg
e cr
umbs
. Spr
inkl
e th
is
crum
b to
ppin
g ov
er fr
uit,
patti
ng it
dow
n lig
htly
. Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e to
4 h
ours
and
pre
ss L
ow. S
low
coo
ker
will
aut
omat
ical
ly
switc
h to
War
m u
ntil
read
y to
ser
ve. W
hen
done
, fru
its w
ill b
e te
nder
and
bub
blin
g an
d to
ppin
g w
ill b
e lig
htly
bro
wne
d.
Serv
e w
arm
with
ice
crea
m o
r fr
ozen
yog
urt.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(bas
ed o
n 12
ser
ving
s):
Cal
orie
s 37
1 (2
9% fr
om fa
t) •
car
b. 6
4g •
pro
. 3g
• fa
t 13g
• s
at. f
at 7
g
• c
hol.
31m
g •
sod
. 14m
g •
cal
c. 3
8mg
• fi
ber
5g
2
quar
ts (
1.9
L) fr
esh,
un
past
euri
zed
appl
e ci
der
3
slic
es p
eele
d fr
esh
ging
er, e
ach
abou
t the
siz
e of
a q
uart
er2
w
hole
cin
nam
on s
ticks
½
who
le o
rang
e, u
npee
led,
slic
ed¼
cu
p (5
0 m
l) b
row
n su
gar
1
teas
poon
(5
ml)
who
le c
love
s½
te
aspo
on (
2 m
l) w
hole
alls
pice
be
rrie
s
Mak
es 2
qua
rts (
1.9
L)
Plac
e al
l ing
redi
ents
in th
e ce
ram
ic p
ot o
f the
Cui
sina
rt® S
low
Coo
ker.
Stir
to m
ix.
Cov
er a
nd p
ress
the
on/o
ff bu
tton
to tu
rn th
e un
it on
. Set
tim
e to
3 h
ours
and
pre
ss
Low
. Slo
w c
ooke
r w
ill a
utom
atic
ally
sw
itch
to W
arm
afte
r co
okin
g tim
e ha
s el
apse
d.
Stra
in o
ut o
rang
e sl
ices
and
spi
ces
if de
sire
d. L
adle
into
mug
s to
ser
ve.
Nut
riti
onal
info
rmat
ion
per
serv
ing
(4 o
unce
s [1
15 g
}):
Cal
orie
s 67
(0%
from
fat)
• c
arb.
17g
• p
ro. 0
g •
fat 0
g •
sat
. fat
0g
•
cho
l. 0m
g •
sod
. 5m
g •
cal
c. 1
4mg
• fi
ber
0g
■
■
DES
SERT
S & M
ORE
DES
SERT
S & M
ORE
Iris
h O
atm
eal
co
okin
g sp
ray
1
cup
(250
ml)
ste
el-c
ut Ir
ish
oa
tmea
l
1
quar
t (0.
9 L)
wat
er½
te
aspo
on (
2 m
l) k
oshe
r sa
lt
Mak
es 4
serv
ings
Ligh
tly c
oat t
he in
terio
r of
the
cera
mic
pot
of t
he C
uisi
nart
® Slo
w C
ooke
r w
ith
cook
ing
spra
y. P
lace
oat
mea
l, w
ater
and
sal
t in
the
pot;
stir.
Cov
er a
nd p
ress
the
on/
off b
utto
n to
turn
the
unit
on. S
et ti
me
to 3
hou
rs a
nd p
ress
Low
– s
low
coo
ker
will
au
tom
atic
ally
sw
itch
to W
arm
afte
r co
okin
g tim
e ha
s el
apse
d.
Nut
ritio
nal i
nfor
mat
ion
per
serv
ing
(abo
ut 1
cup
[250
ml])
: C
alor
ies
152
(16%
from
fat)
• c
arb.
27g
• p
ro. 5
g •
fat 2
g •
sat
. fat
1g
•
cho
l. 0m
g •
sod
. 172
mg
• c
alc.
5m
g •
fibe
r 4g
Not
es: F
or a
frui
ty o
atm
eal a
dd c
hopp
ed d
ried
frui
ts s
uch
as a
pple
s, p
ears
, plu
ms,
ap
ricot
s, p
each
es, c
herr
ies
or c
ranb
errie
s be
fore
coo
king
, abo
ut 1
to 2
tabl
espo
ons
(1
5 to
30
ml)
per
ser
ving
. For
Cin
nam
on Ir
ish
Oat
mea
l add
1 to
2 te
aspo
ons
(5 m
l to
10 m
l) c
inna
mon
bef
ore
cook
ing.
WA
RR
AN
TY
LIM
ITE
D 3
YE
AR
WA
RR
AN
TY
We
war
rant
tha
t th
is C
uisi
nart
pro
duc
t w
ill b
e fr
ee o
f d
efec
ts in
mat
eria
ls o
r w
orkm
ansh
ip
und
er n
orm
al h
ome
use
for
3 ye
ars
from
the
d
ate
of o
rigin
al p
urch
ase.
Thi
s w
arra
nty
cove
rs m
anuf
actu
rer’s
def
ects
incl
udin
g m
echa
nica
l and
ele
ctric
al d
efec
ts.
It d
oes
not
cove
r d
amag
e fr
om c
onsu
mer
ab
use,
un
auth
oriz
ed r
epai
rs o
r m
odifi
catio
ns,
thef
t,
mis
use,
or
dam
age
due
to
tran
spor
tatio
n or
en
viro
nmen
tal c
ond
ition
s. P
rod
ucts
with
re
mov
ed o
r al
tere
d id
entifi
catio
n nu
mb
ers
will
not
be
cove
red
.
This
war
rant
y is
not
ava
ilab
le t
o re
taile
rs o
r ot
her
com
mer
cial
pur
chas
ers
or o
wne
rs.
If yo
ur C
uisi
nart
pro
duc
t sh
ould
pro
ve t
o b
e d
efec
tive
with
in t
he w
arra
nty
per
iod
, w
e w
ill
rep
air
it or
rep
lace
it if
nec
essa
ry.
For
war
rant
y p
urp
oses
, p
leas
e re
gist
er y
our
pro
duc
t on
line
at w
ww
.cui
sina
rt.c
a to
fa
cilit
ate
verifi
catio
n of
the
dat
e of
orig
inal
p
urch
ase
and
kee
p y
our
orig
inal
rec
eip
t fo
r th
e d
urat
ion
of t
he li
mite
d w
arra
nty.
Thi
s w
arra
nty
excl
udes
dam
age
caus
ed b
y ac
cid
ent,
mis
use
or a
bus
e, in
clud
ing
dam
age
caus
ed b
y ov
erhe
atin
g, a
nd it
doe
s no
t ap
ply
to
scra
tche
s, s
tain
s, d
isco
lour
atio
n or
oth
er d
amag
e to
ext
erna
l or
inte
rnal
su
rfac
es t
hat
doe
s no
t im
pai
r th
e fu
nctio
nal
utili
ty o
f th
e p
rod
uct.
Thi
s w
arra
nty
also
ex
pre
ssly
exc
lud
es a
ll in
cid
enta
l or
cons
eque
ntia
l dam
ages
.
Your
Cui
sina
rt p
rod
uct
has
bee
n m
anuf
actu
red
to
the
stric
test
sp
ecifi
catio
ns
and
has
bee
n d
esig
ned
for
use
onl
y in
12
0 vo
lt ou
tlets
and
onl
y w
ith a
utho
rized
ac
cess
orie
s an
d r
epla
cem
ent
par
ts.
This
w
arra
nty
exp
ress
ly e
xclu
des
any
def
ects
or
dam
ages
cau
sed
by
atte
mp
ted
use
of
this
un
it w
ith a
con
vert
er,
as w
ell a
s us
e w
ith
acce
ssor
ies,
rep
lace
men
t p
arts
or
rep
air
serv
ice
othe
r th
an t
hose
aut
horiz
ed b
y C
uisi
nart
.
If th
e ap
plia
nce
shou
ld b
ecom
e d
efec
tive
with
in t
he w
arra
nty
per
iod
, d
o no
t re
turn
the
ap
plia
nce
to t
he s
tore
. P
leas
e co
ntac
t ou
r C
usto
me
r S
erv
ice
Ce
ntr
e:
Toll-
free
pho
ne n
umb
er:
1-80
0-47
2-76
06
Ad
dre
ss:
Cui
sina
rt C
anad
a10
0 C
onai
r P
arkw
ayW
ood
brid
ge,
Ont
. L4
H 0
L2
Em
ail:
cons
umer
_Can
ada@
cona
ir.co
m
Mo
de
l: P
SC
-350C
To f
acili
tate
the
sp
eed
and
acc
urac
y of
you
rre
turn
, p
leas
e en
clos
e:
pro
duc
t (c
heq
ue o
r m
oney
ord
er)
of p
urch
ase
pro
duc
t’s r
etur
n
und
ersi
de
of t
he b
ase
of t
he p
rod
uct.
The
p
rod
uct
dat
e co
de
is a
4 o
r 5
dig
it nu
mb
er.
Exa
mp
le,
9063
0 w
ould
des
igna
te
year
, m
onth
& d
ay (2
009,
Jun
e 30
th).
Not
e: W
e re
com
men
d y
ou u
se a
tra
ceab
le,
insu
red
del
iver
y se
rvic
e fo
r ad
ded
pro
tect
ion.
Cui
sina
rt w
ill n
ot b
e he
ld r
esp
onsi
ble
for
in
-tra
nsit
dam
age
or f
or p
acka
ges
that
are
no
t d
eliv
ered
to
us.
To o
rder
rep
lace
men
t p
arts
or
acce
ssor
ies,
ca
ll ou
r C
usto
mer
Ser
vice
Cen
tre
at
1-80
0-47
2-76
06.
For
mor
e in
form
atio
n, p
leas
e vi
sit
our
web
site
at
ww
w.c
uis
ina
rt.c
a
■
■
DES
SERT
S & M
ORE
IB-7517-CAN-A
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Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever. Try some of our other countertop appliances and cookware, and Savor the Good Life®.
www.cuisinart.ca
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