Cook's essentials K39960/EPCM-55 Gebrauchsanweisung & Rezepte - Seite 18
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RECIPES
PARKER'S BEEF STEW
(Makes 6 Servings)
Ingredients
2 1/2 Pounds Of Chuck Beef, Cut
Into 1 1/2-Inch Cubes
1 Bottle Of Red Wine
3 Whole Garlic Cloves, Smashed
3 Bay Leaves
2 Cups Of All-Purpose Flour
Kosher Salt and Freshly Ground Black Pepper
Olive Oil
2 Yellow Onions Cut Into 1-Inch Cubes
1 Of Pound Carrots, Peeled And Cut
Diagonally In 1 1/2-Inch Chunks
Directions:
-
Place the beef in a bowl with the red wine, garlic, and bay leaves. Place in the refrigerator and
marinate overnight.
-
Combine the flour, 1 tablespoon of salt and 1 tablespoon of pepper. Lift the beef out of the
marinade and discard the bay leaves and garlic, saving the marinade. In batches, dredge the
cubes of beef in the flour mixture and shake off the excess. Heat 2 tablespoons of olive oil in a
large pan and brown the beef over medium heat for 5 to 7 minutes, browning the meat evenly.
-
Remove the beef from the pan and set aside. Next, brown the onions, carrots, mushrooms, and
potatoes. Add the garlic and cook for 2 more minutes.
-
Add all of the ingredients to the inner pot of the Smart n' Healthy Cooker including the 2 1/2
cups of the reserved marinade.
-
Close the lid and set the RELEASE VALVE to the Minimum position. Program to cook for 50
minutes by following the directions of pages 11-12.
-
When cooking is complete, cooker will switch to Keep Warm setting.
CHICKEN WITH POTATOES, LEMON AND ASPARAGUS
(Makes 6 Servings)
Ingredients
1 1/2 Pounds Of Potatoes, Halved
Coarse Salt And Ground Pepper
1 Package Of A Cut-Up Whole Chicken (About 3 Pounds)
1 Pound Of Asparagus, Trimmed And Cut Into 2-Inch Pieces
1 Lemon, Cut Into 8 Wedges
6 Sprigs Of Fresh Thyme
1-2 Cups White Wine
1/2 Pound White Mushrooms, Stems Discarded
And Cut In Half
1 Pound Of Small Potatoes, Halved
1 Tablespoon Of Minced Garlic (3 Cloves)
2 Cups Or One14 ½ Ounce Can Of Chicken
Stock Or Broth
1 Large Branch of Fresh Rosemary
1/2 Cup Of Chopped Sun-Dried Tomatoes
2 Tablespoons Of Worcestershire Sauce
1 (10-Ounce) Package Of Frozen Peas
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RECIPES
CHICKEN WITH POTATOES, LEMON AND ASPARAGUS (CONT.)
Directions:
-
Add all ingredients except the asparagus into the inner pot of the Smart n' Healthy Cooker.
-
Close the lid and set the RELEASE VALVE to the Minimum position. Program to cook for 20-30
minutes by following the directions on pages 11-12.
-
(Potatoes are easily over-done, so you can also put them into the pot after observing the liquid
is simmering/boiling. Adjust the time depending on your preference).
-
When the display screen shows there are only 5 minutes left of cooking time, open the lid and
add the asparagus.
-
Close the lid and set the RELEASE VALVE to the Minimum position. Cooking will resume.
-
When cooking is complete, cooker will switch to the Keep Warm Setting.
INDIAN CHICKEN CURRY TIKKA MASALA
Marinade Ingredients
1 Cup Of Plain Yogurt
2 Tbsp. Of Fresh Lemon Juice
1 Tbsp. Of Minced Fresh Garlic
1 Tbsp. Of Minced Fresh Ginger
¼ Tsp. Of Cumin
¼ Tsp. Of Crushed Coriander
½ Tsp. Of Kosher Salt
¾ Tsp. Of Garam Masala
¼ Tsp. Of Cayenne Pepper
1 Pound Boneless, Skinless Chicken Thighs,
Cut Into Large Bite-Size Chunks
Directions
-
Heat oil in saucepan over Medium-High heat. Add onions and cook until they begin to brown.
Add the spices and the chili and stir to cook until fragrant. Stir in the tomato paste. Add half of
the Heavy cream and stir.
-
Pour the mixture into the inner pot of the Smart n' Healthy Cooker.
-
Add the chicken to the sauce and coat well.
-
Close the lid and set the RELEASE VALVE to the Minimum position. Program to cook for 20
minutes by using the Meat/Fish function by following the directions on pages 10-11.
-
When cooking is complete, cooker will switch to the Keep Warm Setting.
Sauce Ingredients
1 Tbsp. Of Cooking Oil
1 Cup Of Onion; Chopped
2 ½ Tsp. Of Garam Masala
2 Tsp. Of Minced Fresh Garlic
2 Tsp. Of Minced Fresh Ginger
1 Tsp. Of Cayenne Pepper
1 Serrano Chile, Seeded And Minced
2 Tbsp. Of Tomato Paste
½ Cup Of Heavy Cream
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