Crock-Pot SCCPBPP605-050 Betriebsanleitung Seite 5

RECIPES
BEEF BOURGUIGNON
Serves 6–8
3 tablespoons flour
Sea salt and pepper
1.4 kilograms (3 pounds) beef chuck, cut into 2.5 centimetre (1 inch) cubes
3 large carrots, peeled and sliced
1 medium onion, sliced
6 strips cooked bacon, cut into 2.5-5 centimetre (1–2 inch) pieces
1 284 mililitre can beef broth
475 millilitres red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
3 sprigs fresh thyme, stemmed
1 bay leaf
450 grams fresh mushrooms, sliced
2 large potatoes, cut into 2.5 centimetre pieces
1. Coat beef in flour seasoned with salt and pepper. Sear beef in a skillet on the hop (optional).
2. Place meat in Crock-Pot slow cooker and add remaining ingredients.
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3. Cover and cook on Low for 8–10 hours or on High for 6 hours, or until meat is tender.
LEMON HERB ROASTED CHICKEN
Serves 4-6
1.8-2.7 kilograms roasting chicken
120 mililiters onion, chopped
1–2 tablespoons butter
Juice of one lemon
½ teaspoon Sea salt
2 tablespoons fresh parsley
½ teaspoon dried thyme
/ teaspoon paprika
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1. Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in
Crock-Pot slow cooker.
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2. Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Cover and cook on
Low 8–10 hours or on High 4 hours.
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CHICKEN CACCIATORE
Serves 4-8
2–3 onions, thinly sliced
0.9-1.8 kilograms chicken (breasts or thighs), skinned
1 794-gram can plum tomatoes, chopped
5 cloves garlic, minced
120 millilitres dry white wine or stock
2 tablespoons capers
20 pitted Kalamata olives, chopped coarsely
1 bunch fresh parsley or basil, stemmed and coarsely chopped
Sea salt and pepper
Cooked pasta
1. Place sliced onion in Crock-Pot ® slow cooker and cover with chicken.
2. In a bowl, stir tomatoes, salt, pepper, garlic and white wine together. Pour over chicken.
3. Cover and cook on Low for 6 hours or on High for 4 hours or, or until chicken is tender.
4. Stir in capers, olives and herbs just before serving.
5. Serve over cooked pasta.
Note: Cooking chicken on the bone versus boneless will increase cook time about 30 minutes to 1
hour.
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SCCPBPP605-050 12MLM1.indd 9-10
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RECIPES
CHILLI
Serves 6–8
2 large onions, chopped
5–6 cloves garlic, minced
2 green peppers, chopped
0.9-1.4 kilograms minced beef, cooked and drained
2 400 gram cans red, black or white beans, rinsed and drained
1 400 gram can diced tomatoes
2 jalapeños, seeded and minced
1 tablespoon cumin
1 teaspoon cayenne pepper
125 grams beef stock
1. Add all ingredients to Crock-Pot slow cooker.
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2. Cover and cook on Low for 8–9 hours or on High for 4 hours.
POT ROAST
Serves 6–10
0.9-1.8 kilograms beef chuck pot roast
3 onions, sliced
120 grams flour
2 stalks celery, sliced Sea salt and pepper
240 grams mushrooms, sliced
3 carrots, sliced
240mililitres beef stock or wine
3 potatoes, quartered
1. Coat roast with ½ cup flour, salt, and pepper. Sear roast in a skillet on hob (optional).
2. Place all vegetables in Crock-Pot slow cooker, except mushrooms. Add roast and spread
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mushrooms on top. Pour in liquid.
3. Cover and cook on Low for 10 hours or on High for 6 hours, or until tender.
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SAUSAGE AND MEATBALLS
Serves 8–10
1.4-2.3 kilograms sausage and meatballs, uncooked 6 cloves garlic, peeled and chopped
1 800 gram can crushed tomatoes
1–2 800 gram cans plum tomatoes in juice, chopped coarsely 1 bunch fresh basil
Cooked pasta
Grated cheese
1. Brown sausage and meatballs in a skillet on hob (optional).
2. Add all ingredients to Crock-Pot ® slow cooker except pasta and grated cheese.
3. Cover and cook on Low for 8 hours or on High for 4 hours.
4. Serve with cooked pasta and grated cheese.
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