Cuisinart Cook and Hold Spécifications télécharger pdf (Page 30)

15

seed, mustard and sugar. Cover and set to

Slow Cook on Low for 12 hours.

2. At the end of slow cooking remove the

meat, set on a tray, and cover with foil.

Strain the liquid, discarding the solids.

Degrease the liquid and return to the

cooking pot.

3. Set on Brown/Sauté at 300°F. Add the

carrots, potatoes and cabbage. Simmer 25

to 30 minutes, or until vegetables are

tender and cooked through.

4. Thinly slice the meat and return to the

cooking pot with the vegetables to warm

through. Serve.

Nutritional information per serving

(based on 6 servings):

Calories 346 (44% from fat) • carb. 5g • pro. 14g

• fat 17g • sat. fat 5g • chol. 61mg • sod. 1498mg

• calc. 47mg • fiber 3g

Lemon Chicken

with Rosemary

By the end of the cooking time, the chicken

in this dish falls apart, making a light and

lemony dish that will soon be a favorite.

Settings: Brown/Sauté

Slow Cook

Makes 6 servings

1 teaspoon olive oil

6 bone-in chicken thighs, trimmed of

excess fat (about 1½ pounds)

1 teaspoon kosher salt, divided

¼ teaspoon freshly ground black

pepper

¼ cup unbleached, all-purpose flour

1 large onion, peeled, halved and

sliced

3 garlic cloves, peeled and finely

chopped

1 fresh rosemary sprig

¼ cup fresh lemon juice

½ cup chicken broth, low sodium

1 teaspoon lemon zest

6 thin slices lemon

chopped rosemary for garnish

(optional)

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

2. Season the chicken thighs on both sides

with ½ teaspoon of salt and all of the

pepper. Dredge the chicken thighs in flour

to lightly coat.

3. Once unit has preheated, put the chicken,

skin side down, into the cooking pot. Brown

on both sides, about 10 minutes per side.

Remove and reserve.

4. Reduce heat to 350°F. Sauté onion and

garlic for 4 to 5 minutes until softened.

Stir in the rosemary sprig and remaining

½ teaspoon of salt. Add the lemon juice,

scraping up any brown bits that may remain

on the cooking surface with a wooden

spoon. Let juice come to a boil and reduce

by half, about 30 seconds. Add the chicken

broth and lemon zest and let come to

a boil.

5. Nestle the browned chicken thighs in the

onion mixture. Place lemon slices on top of

the chicken.

6. Switch unit to Slow Cook on Low for

5 hours. Cover and cook until thighs are

very tender.

7. When time has expired, unit will switch to

Keep Warm. Garnish with the chopped

rosemary if desired. Serve immediately in

shallow bowls with rice or mashed

potatoes.

Nutritional information per serving:

Calories 242 (57% from fat) • carb. 8g • pro. 18g

• fat 15g • sat. fat 4g • chol. 79mg • sod. 459mg

• calc. 22mg • fiber 1g

Pot Roast

This simple yet hearty dish will keep you

warm when the weather is cold.

Setting: Slow Cook

Makes about 4 to 6 servings

1 medium onion, peeled and sliced

1 leek, root end trimmed, washed well

and sliced

1 carrot, peeled and sliced

1 celery stalk, sliced

1 medium turnip (about 7 ounces)

cut in half and then into wedges

¾ cup beef broth

1 tablespoon red wine vinegar

1 chuck roast (about 2½ pounds)

½ teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

1 2 ... 25 26 27 28 29 30 31 32 33 34 35 ... 44 45

Commentaires sur ces manuels

Pas de commentaire