Cook's essentials Technique CETGSC6 Manuel du propriétaire - Page 7
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RECIPES
Roast Beef & Sweet Cipollini Onions
3 pounds beef rump roast (or other lean cut of beef)
1 teaspoon sea salt, freshly ground
1/2 teaspoon black pepper, freshly ground
2 cloves garlic, minced
3 medium Yukon Gold potatoes, cut into large pieces
1 cup petite whole carrots
8 whole cipollini onions, peeled
1/2 cup beef broth
1 teaspoon fresh Italian flat-leaf parsley, minced
1 teaspoon fresh rosemary leaves, minced
Place the beef roast in the Cooking Pan. Cover with the salt and pepper.
Add the garlic, potatoes, carrots and onions to the Pan and cover with the
broth. Scatter the herbs over the top of all. Cover and turn the Slow Cook
Control to High and cook for 5-6 hours (or Low for 8-9 hours), or until the
beef is very tender and the vegetables are tender. Serves 6.
Friday Night Family Chili
1 pound lean ground beef
1 large white onion, chopped
2 6-ounce cans tomato sauce
14.5-ounce can black beans, rinsed and drained
2 14.5-ounce cans chili beans, drained
14.5 ounce can pinquoto beans
2 tablespoons Worcestershire sauce
1/2 teaspoon kosher salt
2 teaspoons chili powder
pepper Jack cheese, grated for topping
white onion, finely chopped for topping
sour cream, for topping
Turn the Multifunction Control to Setting #3 and add the ground beef.
Crumble the beef with a large fork or spoon until the beef pieces are
uniform and add the onion. Stir as the beef browns. Drain any excess
grease and add the remainder of the ingredients. Stir well to combine. Turn
the Slow Cook Control to High and cook for 4-5 hours (or on Low for 6-8
hours). Stir again before serving. Serve with the toppings listed above and a
great, big dill pickle! Serves 4-6.
12
Chicken & Proscuitto over Fresh Asparagus
4 chicken breasts, boneless, skinless
4 slices Italian proscuitto
1/2 cup white mushrooms, chopped fine
1/2 cup sweet Maui onion, minced
1 tablespoon extra-virgin olive oil
10.5-ounce 99% fat-free can cream of chicken soup
1/2 cup evaporated milk
fresh basil for garnish
1 pound fresh asparagus, ends trimmed and cleaned
Pound the chicken breasts until thin and place flat on a clean surface.
Place one slice of proscuitto over each chicken breast. Mix together the
mushrooms and onion and divide among the chicken breasts. Roll each
chicken breast and secure with picks or cooking string.
Turn the Multifunction Control to Setting #3 and pour the oil into the
Cooking Pan. Place the chicken breasts in the Pan and brown on all sides.
Turn the Slow Cook Control to High. In a small bowl, mix together the
soup and milk. Pour over the chicken rolls. Cover and cook for 3-4 hours
(or Low for 6-7 hours), or until the chicken is cooked throughout. Just
before serving, steam the asparagus. To serve, place the asparagus on each
of 4 plates, add a chicken roll on top of the asparagus and cover with the
sauce. Garnish with the fresh basil to serve. Serves 4.
Homestyle Steak & Potatoes
1-1/2 pounds beef round steak, visible fat removed
flour for dredging
salt and pepper to taste
1 tablespoon extra-virgin olive oil
1 pound white mushrooms, cleaned and sliced
1 yellow onion, finely chopped
2 pounds russet potatoes, peeled and quartered
Place the steak on a clean surface and cover with a generous amount of
flour. Use a mallet or the edge of a plate to pound and tenderize the steak.
Salt and pepper the steak and turn. Tenderize, salt and pepper the other
side of the steak.
Turn the Multifunction Control to Setting #3 and add the olive oil. Sauté
the steak in the oil to brown. Turn and sauté the other side of the steak.
When browned, add the mushrooms, onion and potatoes around the steak.
Turn the Slow Cook Control to High and cook for 4-5 hours (or on Low for
6-8 hours). Serve with steak sauce, if desired. Serves 4.
13