Slow Cooker Cookbook traditional to gourmet recipes model csc-400
Introduction ◆ Get ready to slow down and enjoy meals! Your Cuisinart® Slow Cooker is designed to have your favorite one-pot recipes ready and waiting for you. Slow cooking is a traditional method that tenderizes meats and melds flavors to produce delicious family dinners and easy, relaxing suppers with friends. You can even prepare desserts in your Slow Cooker. Easy to operate, easy to serve from, and easy to clean...
Contents ◆ Tips & Hints 2-4 Important Guidelines 5 Suggested Foods 6 Starters/Beverages/Miscellaneous 7 - 14 Soups & Stocks 15 - 25 Stews & Chilis 26 - 32 Entrées & Sauces 33 - 51 Side Dishes 52 - 67 Desserts 68 - 80 ◆1
Tips & Hints ◆ › Before food is added, the ceramic pot may be lightly coated with cooking spray so cooked foods release more easily. › Root vegetables such as carrots and potatoes will take longer to cook. Either cut the pieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, may take longer than other vegetables. › Ground meats and uncooked sausages should always be browned and drained be- fore adding to Slow Cooker.
› If using frozen foods, thaw completely before adding to Slow Cooker. › For some recipes, you can assemble the ingredients, combine them in the ceramic pot, cover and refrigerate the filled pot overnight. Place it in the cold Slow Cooker, and add 30 minutes to your projected cooking time. If your recipe calls for browning or sautéing ingredients, do your browning and sautéing ahead, but refrigerate the ingredients separately. Combine before slow cooking.
To adapt your own recipes to the Slow Cooker: › For most recipes, reduce the cooking liquid by at least 50% (soups are the exception). Liquids do not evaporate as they do in traditional cooking, and you often will end up with more liquid than when you began. › In most cases, all ingredients can go in the Slow Cooker at once and can cook all day on Low setting. While it is not necessary to brown or sauté vegetables (onions, carrots, celery, peppers, etc.), it may add to the flavor.
Important Guidelines ◆ › The Slow Cooker should always be at least half full for best cooking results; however, the Slow Cooker should never be more than three-quarters full (about 1½ inches from the top rim). › Because the Slow Cooker heats and cooks at low temperatures, food should be at room temperature before it goes into the cooker. If the food is refrigerator temperature, then heat it on the high setting for about 2 hours to heat the contents to 140°F before changing to the low setting.
Suggested Foods ◆ Meats Beef/Veal: Choose cuts that are full of flavor and benefit from braising. › Arm pot roast › Beef brisket or corned beef brisket › Beef short ribs › Bottom round roast › Chuck or rump roast › Chuck shoulder steak › Veal shanks Pork: Less tender cuts work best – the lean “new generation pork” may become dry when cooked in Slow Cooker.
Recipes ◆ 12 7 ◆
Savory Salmon & Chèvre Cheesecake Makes one 6-inch cheesecake, approximately 16 servings 3 large eggs 1 ounce white bread (about 1 slice), quartered 1 tablespoon cornstarch ½ teaspoon kosher salt 6 ¼ teaspoon freshly ground black pepper ½ ounce Parmesan, grated ounces shallots, peeled 1 tablespoon + 1 teaspoon unsalted butter, divided 1 pound reduced-fat cream cheese, cut into 1-inch pieces, at room temperature 2 teaspoons dill weed 2 ounces smoked salmon, diced 10 ounces chèvre, cut
Cover and refrigerate for a minimum of 8 hours before serving. Before serving, run a sharp knife around the edges to loosen and carefully remove the sides of the springform pan. Serve as a cheese spread with crackers, pita or bagel chips, or arrange thin slices on a green salad dressed with lemon vinaigrette. Nutritional information per serving: Calories 158 (64% from fat) • carb. 5g • pro. 9g • fat 11g • sat. fat 7g • chol. 62mg • sod. 334mg • calc.
Roquefort Cheesecake with Pecans Makes one 6-inch cheesecake, approximately 16 servings 1 tablespoon unsalted butter, softened ½ ¼ 2 cup lowfat sour cream 5-10 dashes Tabasco® sauce cup fresh breadcrumbs eggs 3 tablespoons freshly grated Parmesan ½ cup chopped, lightly toasted pecans 1 pound lowfat cream cheese, cut into 1-inch pieces, at room temperature 8 o unces crumbled Roquefort cheese, cold Generously butter the bottom and sides of a 6-inch springform pan.
Spinach, Gruyère & Artichoke Dip Makes about 1 quart olive oil or cooking spray 8 ounces frozen spinach (one bag), thawed 1 can (15 ounces) quartered artichoke hearts, drained 2 2 1 clove garlic, peeled and finely chopped 1 ounces Gruyère, shredded 1 ounce Parmesan, grated 12 ounces reduced-fat cream cheese, cut into 1-inch pieces tablespoons evaporated fat free milk, not reconstituted ounce shallot, peeled and finely chopped ½ teaspoon Tabasco® sauce or other hot sauce (use more or less to tas
Mulled Cider Makes 2 quarts 2 quarts fresh, unpasteurized apple cider ½ whole orange, unpeeled, sliced ¼ cup brown sugar 3 slices peeled, fresh ginger, each about the size of a quarter 1 teaspoon whole cloves ½ teaspoon whole allspice berries 2 whole cinnamon sticks Place all ingredients in the ceramic pot of a Cuisinart® Slow Cooker. Stir to mix. Cover and cook on Low using the Timer function for 3 hours – Slow Cooker will automatically switch to Warm.
Irish Oatmeal Makes 4 servings 1 cooking spray 1 quart water cup steel-cut Irish Oatmeal ½ teaspoon kosher salt Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with cooking spray. Place oatmeal, water and salt in the pot; stir. Cover and cook on Low, using the Timer function, for 3 hours – Slow Cooker will automatically switch to Warm. Nutritional information per serving (about 7⁄ 8 cup): Calories 152 (16% from fat) • carb. 27g • pro. 5g • fat 2g • sat. fat 1g • chol.
Steamed Boston Brown Bread Makes 12 servings tablespoon unsalted butter, melted ¾ teaspoon baking soda ¼ teaspoon salt ¹∕³ ¹∕³ cup + 1 tablespoon cornmeal ¼ cup molasses cup + 1 tablespoon rye flour ¾ cup buttermilk ¹∕³ cup + 1 tablespoon whole wheat flour ¹∕³ cup raisins 1 Cut a sheet of aluminum foil 20 inches long. Fold to double (or use a single sheet of heavy duty foil, 10 inches in length). Cut another piece of aluminum foil about 24 inches long.
Spanish Bean Soup with Chorizo Makes 8 cups ¼ pound dried chickpeas (garbanzo beans) 6 ounces onions, chopped ¼ teaspoon saffron threads 1 small ham hock (8-10 ounces) or leftover ham bone 1 clove garlic, peeled and chopped 8 ounces new potatoes (1 to 1½-inch size), halved or quartered 6 cups water 8 3 teaspoons olive oil, divided ounces chicken or turkey chorizo, chopped (hot sausage, crumbled or kielbasa, chopped) Soak beans overnight in water to cover by 3 inches. Drain and rinse.
Cuban Black Bean Soup Makes 8 cups 1 pound dried black beans 1½ tablespoons oregano 1 ham hock ¼ teaspoon cayenne pepper 5 cups chicken stock 1 bay leaf ½ teaspoon kosher salt 1½ cups chopped onion ¾ cup chopped red pepper ½ tablespoon red wine vinegar 3 cloves garlic, peeled and chopped 3 tablespoons dry sherry Sort beans and pick out any stones or bits of dirt. Soak beans overnight (8 hours or more) in water to cover by 3 inches. Drain and rinse.
Caramelized Onion Soup Makes about 6 cups 2½ pounds onions, peeled and sliced 1½ tablespoons all-purpose flour 1½ tablespoons unsalted butter, melted ¾ tablespoon brown sugar 4 cups meat stock (half chicken and half beef is fine), hot 1½ tablespoons extra virgin olive oil ¾ teaspoon kosher salt 1½ tablespoons Port Combine onions, butter, olive oil and salt in the ceramic pot of a Cuisinart® Slow Cooker. Cover and cook on High for one hour.
Sausage & Lentil Soup with Tortellini Makes 8 cups ¾ tablespoon extra virgin olive oil 2 cloves garlic, peeled and chopped 1 pound turkey or chicken Italian sausage links ¾ tablespoon basil 8 ounces mushrooms, cleaned and quartered ¾ ¾ cup dried brown lentils, rinsed and drained 4½ cups low-sodium chicken stock or broth 8 ounces yellow onions, peeled and chopped 6 8 ounces carrots, peeled, thickly sliced 1½ teaspoons thyme ounce sun-dried tomatoes (not in oil), slivered ounces cheese-fi
Curried Butternut Squash & Apple Soup Makes 8 cups 2 tablespoons unsalted butter 2 cups chopped onions ½ pound apples, peeled, cored and cut into wedges 1 tablespoon curry powder 3 tablespoons white rice ½ teaspoon ginger 5 cups chicken stock (page 24) 2 pounds 1-inch butternut squash cubes, about 8 cups cubes (weigh after peeling, seeding and cubing) ½-¾ teaspoon kosher salt ¼ teaspoon freshly ground pepper Melt the butter over medium heat in a Cuisinart® 10-inch skillet.
Curried Yellow Pea Soup Makes 8 cups 1 tablespoon unsalted butter 4 ounces mushrooms, halved 6 ounces onion, peeled and chopped 6 ounces baby carrots 4 ounces parsnips, peeled and cut into 1-inch slices 1 garlic clove, peeled and chopped 1 piece ginger (1-inch) peeled, cut into quarter-size pieces 4 ounces cauliflower, separated into 1½-inch florets 1 tablespoon jalapeño pepper, cored, seeded and chopped ¼ cup brown rice 3 cups vegetable stock or Roasted Vegetable Stock (page 25) 2
Classic Split Pea Soup Makes 8 servings 2 cloves garlic, peeled 1 pound green split peas, rinsed 8 ounces onion, peeled and cut into 1-inch pieces 6 cups chicken stock (page 24) 1 1 celery rib, top off, cut into 1-inch pieces 12-ounce ham hock (or roasted turkey leg) 1 teaspoon freshly ground pepper 12 ounces all-purpose potatoes, peeled and cut into 3-inch lengths 1 tablespoon thyme 12 ounces carrots, peeled and cut into 3-inch pieces ¼ cup dry sherry In Cuisinart® Food Processor, wi
Tomato Soup Makes 6 servings 3 cans (14 ounces each) diced tomatoes, juices drained 3 cups chicken or vegetable stock 1 bay leaf 2 cloves garlic, peeled, chopped ½ teaspoon dried basil 1 small onion, peeled, chopped ¼ teaspoon thyme 1 medium carrot, chopped 1 medium stalk celery, tops removed, chopped Place tomatoes, garlic, onion, carrots and celery in the ceramic pot of the Cuisinart® Slow Cooker. Add the stock, bay leaf, basil, and thyme.
Brown Beef Stock Makes 8 cups 2½ pounds beef and/or veal bones 2 tablespoons olive or vegetable oil 1 pound beef chuck or other stew beef, cut into 1-inch cubes 6 chives 6 sprigs parsley 2 large carrots, peeled, cut into 3-inch lengths 6 sprigs thyme 2 ribs celery, cut into 3-inch lengths 3 cloves garlic 2 large onions, peeled and quartered 12 peppercorns Preheat oven to 425°F. Arrange bones, beef cubes, and vegetables in a shallow roasting pan. Drizzle with oil and toss to coat.
Chicken Stock Makes 6 cups 3 pounds chicken wings and/ or backs 1 parsnip, peeled, cut into 2-inch lengths 1 medium onion, peeled and quartered 1 bay leaf 6 black peppercorns 1 ribs celery, cut into 2-inch lengths 3 sprigs parsley 1 carrot, peeled, cut into 2-inch lengths 3 sprigs thyme 1 leek, trimmed, halved lengthwise, cleaned 8 cups water Rinse chicken and drain. Place in ceramic pot along with the onion, celery, carrot, leek, parsnip, bay leaf, peppercorns, parsley, and thyme.
Roasted Vegetable Stock Makes 7 cups 3 large carrots, peeled, cut into 3-inch lengths 2 large red or yellow bell peppers, cored, seeded and quartered 2 stalks celery, cleaned, cut into 3-inch lengths 8 ounces portobello mushrooms, cleaned, sliced 4 cloves garlic 2 tablespoons extra virgin olive oil 6 sprigs fresh thyme 6 fresh chives 12 peppercorns 2 leeks, roots removed, trimmed to include 2 inches of green, cut in half lengthwise and cleaned 2 large onions (6 ounces each), peeled, qu
White Chili with Chicken Makes 8 cups ½ pound white beans 1½ teaspoons ground cumin cooking spray 1 teaspoon oregano 1 tablespoon good quality olive oil ¾ teaspoon coriander 1½ cups chopped onions ½–¾ teaspoon kosher salt 1 tablespoon chopped garlic ¼ 4 cups chicken stock, nonfat, low-sodium teaspoon freshly ground white pepper 1½ pound chicken breast meat, cut into 1-inch cubes jalapeño peppers, cored, seeded and minced (optional) 1 cup prepared salsa verde (from a jar) cup cut whi
Beef Chili for a Crowd Makes 8 servings cooking spray ½ green pepper, cored, seeded, chopped 1½ teaspoons good quality olive oil ¾ pound onions, peeled and finely chopped ½ yellow pepper, cored, seeded, chopped 3 cloves garlic, peeled and minced 1 1 teaspoon kosher salt can (14 ounces) diced tomatoes, juices drained, separated ½ teaspoon freshly ground pepper 1 can (3 ounces) tomato paste, salt-free 1½ pounds lean ground beef 1½ tablespoons red wine vinegar ¼ cup chili powder 2 2 teas
Heart Smart Turkey Chili Makes about 9 cups 1 teaspoon + 1 tablespoon extra virgin olive oil, divided 3 pounds lean ground turkey (7% fat) 4 1 1 teaspoon oregano 2 cans (14 ounces each) diced tomatoes ½ cloves garlic, peeled and finely chopped red bell pepper, cut into 1½ x ¼-inch strips ½ pound Spanish onions, peeled and chopped yellow bell pepper, cut into 1½ x ¼-inch strips 1 cup unsalted, nonfat, low-sodium chicken stock 5 tablespoons chili powder ½ tablespoon ground cumin 1 tables
Pueblo Posole Makes about 6 cups 2½ pounds bone-in country-style pork ribs 6 ¾ cup boiling water 2 ounces yellow onion, peeled, cut into 1-inch pieces 1 teaspoon kosher salt 2 cans (15 ounces each) white, hominy,* drained, rinsed and drained again cloves garlic, peeled 1½ cups nonfat, low-sodium chicken stock 1 cup water 1 teaspoon oregano 1 ounce dried New Mexico red chiles Place the ribs in the ceramic pot of the Cuisinart® Slow Cooker with 4 cloves of the garlic, the chicken stock, water
Veal Stew with Mushrooms & Artichokes Makes about 8 cups ½ ¾ ¾ 2 cup all-purpose flour teaspoon kosher salt teaspoon freshly ground pepper pounds veal stew meat, cut into 1-inch cubes 6 teaspoons good quality olive oil, divided ½ cup dry sherry ¾ pound button mushrooms, sliced 1 cup onion, peeled and chopped (about 1 large) ¾ cup sliced celery ½ can (14 ounces) diced tomatoes, drained ½ 1 1 ¾ 1 5 1 1 ¼ cup chicken stock shallot, peeled and minced clove garlic, peeled and minced teaspoon ground coriande
Mediterranean Seafood Stew Makes 4 servings ¼ pound small new potatoes, skin on, whole ¼ 2 cloves garlic, peeled and minced 1 bay leaf 1 large onion, peeled, cut into quarters, with root ends intact (to hold it together) ¼ teaspoon fennel seeds ¼ teaspoon peppercorns 1 tablespoon extra virgin olive oil 3 1 can (14 ounces) diced tomatoes, juices drained whole sprigs of fresh parsley (stems and leaves) ½ ½ can (6 ounces) salt-free tomato paste small fennel bulb (4 ounces), top off, cut i
Seafood Chili Makes 4 servings 1½ cups chopped onion 3 garlic cloves, peeled and chopped 1 jalapeño pepper, seeded and chopped 1 can (6 ounces) chopped clams, drained, ½ cup juice reserved 1 tablespoon cornmeal ¾ pound large shrimp, peeled and deveined ½ red pepper, seeded and chopped ½ green pepper, seeded and chopped ¾ pound large sea scallops, tough muscle removed 1 tablespoon chili powder ½ ½ tablespoon oregano pound halibut (or other firm white fish), cut into 1-inch pieces 1 tea
Chicken Cacciatore Makes 4 to 6 servings 8 ounces yellow onion, peeled and cut vertically into ½-inch slices 1 teaspoon oregano ¾ teaspoon basil 1 red bell pepper, cored, seeded, cut lengthwise into ½-inch thick slices 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 yellow bell pepper, cored, seeded, cut in ½-inch thick slices lengthwise 2 pounds bone-in, skinless chicken thighs 3 cloves garlic, peeled ½ cup all-purpose flour 1 can (15 ounces) diced tomatoes, drained, j
Rosemary Chicken, Sausage & Mushrooms Makes 4 to 6 servings 3 tablespoons extra virgin olive oil ½ teaspoon freshly ground black pepper 6 ounces yellow onion, peeled and chopped 12 ounces chicken or turkey Italian sausage, in links 1 clove garlic, peeled and chopped 2 8 ounces portobello mushrooms, cut into ½-inch thick slices pounds bone-in, skinless chicken thighs, trimmed of excess visible fat 8 ounces cremini or button mushrooms, cleaned and quartered ½ cup all-purpose flour ¼ cup no
Pour the chicken stock and vermouth over the top. Tuck the bay leaf into the center. Cover and cook on Low for 8 hours using Timer function; Slow Cooker will automatically switch to Warm setting. Remove and discard bay leaf before serving. Nutritional information per serving (based on 6 servings): Calories 437 (49% from fat) • carb. 10g • pro. 44g • fat 24g • sat. fat 6g • chol. 145mg • sod. 656mg • calc.
Chicken with 40 Cloves of Garlic Makes 4 to 6 servings 2½ pounds chicken thighs (about 8 to 10), skinless, bone-in 40 cloves garlic, peeled 1 stalk celery, sliced 1 teaspoon herbes de Provence 1 cup sliced onion and/or shallots ¼ teaspoon red pepper flakes ¼ ¾ teaspoon kosher salt cup white vermouth or dry white wine ¼ teaspoon freshly ground black pepper 3 tablespoons nonfat, low-sodium chicken stock 3 teaspoons fresh lemon juice 3 teaspoons extra virgin olive oil freshly chopped pa
Barbecue Beef Brisket This is a multi-step process, but well worth the effort. Because brisket is chilled after cooking, it allows you to remove excess fat, and makes slicing easier.
Barbecue Sauce Makes 4 cups 2 teaspoons unsalted butter 2 tablespoons Worcestershire sauce 1 cup finely chopped onion 2 1 clove garlic, peeled, finely chopped tablespoons soy sauce (low-sodium) 1 tablespoon prepared horseradish 2 cups tomato ketchup 1 1 cup water tablespoon chili powder (heat level to taste) ¼ cup tomato paste (salt-free) 2 teaspoons instant espresso powder ¼ cup cider vinegar 1½ teaspoons dry mustard ¹∕³ ¹∕³ cup molasses 1–2 teaspoons liquid smoke (to taste) cup
Dilled Pot Roast Makes 4 to 6 servings ¹∕³ ½ cup all-purpose flour 2 cloves garlic, peeled teaspoon kosher salt 1 teaspoon dill seed ¼ teaspoon freshly ground pepper ½ teaspoon peppercorns 2 teaspoons vegetable oil ¼ cup nonfat, low-sodium beef stock 1 tablespoon red wine vinegar 2½–3 pounds beef roast, rump, chuck or arm cut 2 tablespoons Dijon-style mustard 2 onions, peeled and cut into eighths 2 carrots, peeled and sliced into 1-inch pieces 1 celery stalk, with tops, cut into 1-i
New England Short Ribs Makes 4 servings ½ cup all-purpose flour ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper 2–2½ pounds short ribs 1 tablespoon vegetable oil ½ pound onions, peeled and cut into ½-inch dice ½ pound carrots, peeled and halved lengthwise ½ pound new red potatoes, skin on, cut into 1 to 1½-inch cubes ¼ pound turnips, peeled and cut into ½-inch dice ¼ cup prepared horseradish ½ cup beef stock Combine flour, salt and pepper. Coat short ribs with this mixture.
Corned Beef with Vegetables Serves 4 to 6 First Cooking To finish cooking spray Sauce 2 pounds corned beef, first cut (flat) ¼ cup orange marmalade 1 onion, peeled and cut into 2-inch pieces ¼ cup Dijon-style mustard 1 carrot, peeled and cut into 2-inch pieces 1½ tablespoons real maple syrup (not pancake syrup) or honey Vegetables 1 stalk celery, with tops, cut into 2-inch pieces ½ pound onions, peeled, cut in half through root end 3 whole parsley stalks 4 1 bay leaf carrots, peeled,
Pour cooking liquid into a Cuisinart® 6-quart saucepan. Add onions, carrots, celery and new potatoes. Top with the cabbage. (You will not have enough liquid to cover – the cabbage steams on top.) Cover and simmer until vegetables are tender, 30 to 45 minutes. To serve, cut meat in thin slices and surround with vegetables. Serve the flavorful broth on the side. Nutritional information per serving (based on 6 servings): Calories 669 (42% from fat) • carb. 62g • pro. 37g • fat 32g • sat. fat 10g • chol.
Pulled Pork Barbecue Makes 5 cups 2½ pounds bone-in country-style spare ribs ½ pound onions, peeled and thickly sliced ¾ teaspoon kosher salt 1 cup water ½ teaspoon freshly ground black pepper 1–1½ cups Barbecue Sauce, page 38 (or purchased) ½ teaspoon paprika Trim ribs of excess fat. Season with salt, pepper and paprika. Layer seasoned pork and onions in ceramic pot of Cuisinart® Slow Cooker, ending with a layer of onions. Add water. Cover.
Braised Veal Shanks Makes 4 servings 4 sprigs parsley 4 veal shanks (about 3-3½ pounds total), about 1¼ inches thick, 3-3½ inches in diameter, tied 6 ounces shallots, peeled and chopped 2 ounces celery, peeled and chopped 3 cloves garlic, peeled and chopped ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 3 teaspoons herbes de Provence, divided ½ cup all-purpose flour 1 3 teaspoons extra virgin olive oil can (15 ounces) diced tomatoes, drained ¾ tablespoon unsalted butter
Degrease the cooking liquid with a fat mop, or pour the liquid into a fat separator and allow the fat to rise to the top. Then pour the defatted liquid back into the cooked vegetables. Serve with pasta, rice, or polenta. Tip: Make your chopping task easy by using a Cuisinart® Food Processor fitted with the metal blade to chop the vegetables. First chop the parsley leaves and remove. Then with the machine running, drop garlic through the feed tube and process 5 seconds to chop.
Lamb Shanks with White Beans & Sun-Dried Tomatoes Makes 4 to 6 servings ½ pound dried white beans (navy or cannellini) 1 cup oil-packed sun-dried tomatoes, drained and slivered 4 lamb shanks (about ¾ pound each) 1 tablespoon oil from sun-dried tomatoes 1 teaspoon kosher salt 2 teaspoons rosemary ¼ teaspoon freshly ground black pepper 1½ cups nonfat, low-sodium chicken stock 1 tablespoon extra virgin olive oil ¼ 6 ounces yellow onion, peeled and chopped 2 cloves garlic, peeled and chopp
Penne Lasagna Makes 6 cups ½ cup freshly grated Parmesan 8 ounces part-skim ricotta ½ pound part-skim mozzarella grated, shredded ½ cup reserved for topping ½ large onion, peeled and finely chopped 2 cloves garlic, peeled and minced ¼ pound ground turkey 2 2 teaspoons extra virgin olive oil, divided cans (8 ounces each) diced tomatoes, juices drained, divided 8 ounces tomato sauce 4 ounces white mushrooms, sliced 1 teaspoon dried basil 1 teaspoon kosher salt, divided ½ teaspoon oreg
Make a second layer of pasta; top with spinach and mushroom mixture. Cover with remaining ricotta cheese mixture. Make a final layer of pasta and top with reserved mozzarella. Cover and cook on Low, using the Timer function, for 6 hours – Slow Cooker will automatically switch to Warm until ready to serve. *To drain spinach thoroughly, first squeeze out as much water as possible with your hands. Lay the spinach on a clean towel, roll up, and wring out the rest.
Red Beans & Sausage Makes 4 servings ½ pound dried red beans ½ tablespoon thyme cooking spray ½ tablespoon dry coriander 1 ham hock (12 ounces) ½ tablespoon dried basil 1 cup chopped onion ½ tablespoon extra virgin olive oil 1 cup chopped green pepper 1 1 bay leaf pound turkey kielbasa, cut into 8 portions ½ tablespoon chili powder ½ teaspoon Tabasco®, or to taste 2 cloves garlic, peeled and chopped ½ teaspoon kosher salt ½ tablespoon oregano Soak beans in water to cover by 3
Macaroni with Four Cheeses Makes 6 cups ½ pound elbow macaroni 2 tablespoons unsalted butter ounces Gruyère (not processed), shredded 2 tablespoons all-purpose flour cooking spray 2 cups fat free evaporated milk, not reconstituted 8 ounces diced tomatoes, drained (about 1½ cups) ½ tablespoon Worcestershire sauce 4 ½ teaspoon dry mustard ounces part-skim mozzarella, shredded ½ teaspoon kosher salt ½ cup fresh breadcrumbs ½ teaspoon freshly ground pepper ½ ounce freshly grated Parm
Tomato Sauce Makes about 8 cups 1 tablespoon extra virgin olive oil 1½ teaspoons dried oregano ½ pound onions, peeled, finely chopped 1 can plum (Italian) tomatoes (35 ounces) 6 ounces carrots, peeled, chopped 2 2 ribs celery, peeled, finely chopped cups tomato purée, salt-free if available 2 cloves garlic, peeled, finely chopped 1½ tablespoons salt-free tomato paste ¼ cup dry white wine or vermouth tablespoon dried basil ½ teaspoon kosher salt ½ 1½ teaspoons dried marjoram Heat the oli
New Potatoes with Rosemary Makes 6 servings 2 pounds new potatoes, washed but left whole 2 1 tablespoon extra virgin olive oil ¼ 1½ tablespoons finely chopped fresh rosemary garlic cloves, peeled and minced ½-¾ teaspoon kosher salt teaspoon freshly ground pepper Combine all ingredients in ceramic pot of Cuisinart® Slow Cooker. Cover and cook on Low for 4 hours using Timer Function. Slow Cooker will automatically switch to Warm until ready to serve.
Warm Baked Potato Salad This salad may be assembled and served while potatoes are warm, or chilled to serve later.
Mashed Potato Pie Makes 6 to 8 servings tablespoon unsalted butter, softened 1½ cups lowfat sour cream ¾ cup lowfat ricotta ¼ cup fresh breadcrumbs 2 large eggs, lightly beaten ¾ cup freshly grated Parmesan, divided 1 green onion, cut into ½-inch slices 3 cups cooked potato pulp, or leftover mashed potatoes 3 cups very hot water 1 Generously butter the bottom and sides of a 2-quart soufflé dish. Combine breadcrumbs and 2 tablespoons Parmesan.
Party Potatoes Makes 8 servings 2 pounds russet potatoes, peeled and cut into 2-inch pieces ²∕³ 6 1½ teaspoons kosher salt, divided 1 2 tablespoons unsalted butter 1 medium onion, peeled and chopped ¼ teaspoon freshly ground pepper cup lowfat sour cream ounces lowfat cream cheese, cut into 1-inch pieces clove garlic, peeled and minced cooking spray In a Cuisinart® 3¾-quart saucepan, cover the potatoes with cold water; add 1 teaspoon salt.
Butternut Squash & Mushroom Scallop Makes 8 servings (8 cups) 1 tablespoon olive oil 2½ ounces bread, about 3 slices, crusts on, torn into quarters 8 ounces white mushrooms, sliced ½ teaspoon kosher salt 1 teaspoon thyme ¼ teaspoon freshly ground pepper 2 tablespoons butter, divided 1 garlic clove, peeled and cut in half 1 shallot, peeled and cut in half 1 ounce Parmesan, cut in half cooking spray 3 pounds butternut squash, trimmed, cut into ¹∕8" slices To grate the cheese, drop piec
Corn Pudding Makes 6 to 8 servings cooking spray 1½ cups evaporated fat free milk, not reconstituted 2 teaspoons unsalted butter ½ cup chopped onion (about one small onion) 3 tablespoons yellow cornmeal ¾ teaspoon salt 3 cups cut corn, fresh or frozen, thawed and patted dry, divided ¾ teaspoon freshly ground pepper to taste 3 large eggs 2-4 drops hot sauce 1 quart very hot water Lightly coat a 1-quart soufflé dish with cooking spray; set aside.
Glazed Onions & Carrots with Fruit & Nuts Makes 8 servings cooking spray 4 tablespoons butter, melted 2 pounds frozen whole pearl onions, defrosted and drained ½ cup honey pound baby carrots ²∕³ ½ cup chopped parsley, divided 1 1 cup raisins ½ teaspoon freshly ground pepper 1 cup dried apricots, quartered 1 ½ cup dry sherry cup pecans (or other nuts) lightly toasted teaspoon kosher salt Lightly coat the ceramic pot of a Cuisinart® Slow Cooker with cooking spray.
Ratatouille Makes 6 cups 12 ounces eggplant, cut into ½-inch dice ½ cup tomato purée (salt-free if available) 1 teaspoon kosher salt, divided 1 cup chopped onion ¾ pound zucchini, cut into ½-inch half moons 1 tablespoon chopped garlic ¼ pound yellow summer squash, cut into ½-inch dice cup sun-dried tomatoes, not oil-packed, cut into slivers 2 1 small red bell pepper, cored, seeded and cut into ½-inch dice tablespoons chopped fresh parsley 1 teaspoon dried basil 1 small yellow pepper,
Roasted Beet Salad Makes 8 servings 2 pounds fresh beets 1 2 tablespoons white balsamic vinegar or fruit flavored vinegar bunch watercress, washed, dried, tough stems removed 1 head of endive, cut into ¼-inch pieces on the diagonal ½ cup shelled white pistachios, lightly salted ½ teaspoon Dijon-style mustard ¼ teaspoon kosher salt ¹∕8 teaspoon freshly ground pepper 3 tablespoons vegetable oil 1½ tablespoons walnut oil Remove stems and leaves from beets, leaving about 2 inches of stem.
Spinach Timbale Makes 4 to 6 servings ½ pound frozen chopped spinach, defrosted 2 ounces shredded Gruyère, (about ½ cup) 2 tablespoons unsalted butter, divided ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper (or to taste) ½ ounce Parmesan, grated ¼ cup fresh breadcrumbs ¼ teaspoon grated fresh nutmeg ¼ cup minced shallots 2 eggs, separated 3 cups very hot water 1½ tablespoons all-purpose flour ¾ cups evaporated fat free milk, not reconstituted To drain spinach thoroughly,
meet – twist together to form a handle. Place the rack in the ceramic pot of a Cuisinart® Slow Cooker. Carefully pour hot water into bottom of pot. Place filled soufflé dish on rack, using the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack. Cover and cook on High for 3 hours or until done. Remove the soufflé dish from the slow cooker using the foil strips to lift it. Serve timbale warm.
Stewed Green Beans and Tomatoes Makes 4 servings 1 pound green beans ¼ teaspoon kosher salt 4 ounces onion, peeled and chopped 1 can (14 ounces) diced tomatoes, drained, ¼ cup juice reserved 1 garlic clove, peeled and chopped ½ tablespoon extra virgin olive oil 1 tablespoon fresh parsley, finely chopped ¼ -½ cup crumbled feta or chèvre cheese, optional ½ teaspoon dried basil Trim stem ends from beans; cut into 1¼-inch lengths.
Succotash Makes about 6 servings 1 pound fresh or frozen (thawed) cut sweet corn 10 ounces lima beans, thawed ½ ½ ½ cup chopped onion 1 can (14 ounces) diced tomatoes, drained, ¼ cup juice reserved pound zucchini, cut into 1-inch pieces ½ tablespoon instant tapioca ½ teaspoon kosher salt red pepper, (8 ounce) cored, seeded and diced into ½-inch pieces ¼ teaspoon freshly ground pepper ¼ teaspoon thyme Combine ingredients with reserved tomato juice in ceramic pot of Cuisinart® Slow Cooker.
Sweet Potatoes & Apples Makes 10 servings 2 3 ¾ pounds sweet potatoes, peeled and cut into ¼-inch slices 1 tablespoons unsalted butter, melted red-skinned apple, skin on, cored and cut into ¼-inch slices 1 teaspoon herbs de Provence, divided small onion, peeled, quartered and cut into ¼-inch slices ¾ cup vegetable or chicken stock ¾ teaspoon kosher salt ¼ teaspoon freshly ground pepper cooking spray In a large bowl, toss potatoes with melted butter; season with herbes de Provence, salt and p
Vegetable Tian Makes 8 servings 8 ounces fresh breadcrumbs ½ teaspoon freshly ground pepper ½ cup parsley leaves, chopped ¾ 2 garlic cloves, peeled and chopped ½ ounce Parmesan cheese, grated pound all-purpose potatoes in their skins, washed, cut into ¹∕8-inch slices 2 tablespoons extra virgin olive oil 1 large zucchini (1 pound total), cut into ¹∕8 -inch slices 1 tablespoon unsalted butter, melted ¾ 1 teaspoon dried thyme pound Italian plum tomatoes, cut into ¹∕8-inch slices 1 teaspo
Wild Mushroom Ragout Makes 8 cups (8 servings) cooking spray 2 ounces dried mushrooms (shiitake, porcini) 8 ounces mixed wild mushrooms (shiitake, cremini, oyster, chanterelle) 3 tablespoons unsalted butter, divided 3 tablespoons extra virgin olive oil, divided 1½ cups minced shallots ½ cup dry sherry ¾ pound white button mushrooms, quartered ¾ 1 3 ½ 1 1 ½ 3 1 pound (approximately) portobello mushrooms, cut into ½-inch slices red bell pepper, cored, seeded, thinly sliced green onions, cut into ¹∕8-inches
Ginger Poached Pears No time to fuss with dessert – here is one to fix and forget. Served chilled it is an easy, do-ahead dessert that is healthy too.
Honey Yogurt Cream Makes about 1 cup 4 ounces fat free vanilla yogurt 1 teaspoon vanilla extract 4 ounces light sour cream ¼ teaspoon almond extract 2 tablespoons honey Place vanilla yogurt in a yogurt strainer or strainer lined with a coffee filter. Let drain for 2 hours to remove whey; discard whey. Place strained yogurt, sour cream, honey, and extracts in a medium bowl. Whisk until smooth and blended. Keep refrigerated until ready to use.
Stewed Rhubarb Makes 4 cups 2 pounds fresh rhubarb stalks, washed and dried 1 cup granulated sugar Slice rhubarb ¼ to ½-inch thick. Place rhubarb in the ceramic pot of the Cuisinart® Slow Cooker and stir in the sugar. Let stand at room temperature for 1 to 2 hours, until the rhubarb gives up liquid. Cover and set the Slow Cooker to Low. Cook for 4 to 5 hours. Transfer to resealable containers and refrigerate until ready to use. Use to top oatmeal or as a topping for vanilla ice cream.
Baked Apples Makes 4 servings ¾ cup packed brown sugar ¾ teaspoon cinnamon ¼ teaspoon freshly grated nutmeg ¼ cup dried cherries or cranberries ¼ cup raisins ¼ cup slivered almonds, lightly toasted 4 medium-large baking apples (Rome, Granny Smith, Braeburn, or Gala) 1 tablespoon unsalted butter, cut into ¼-inch pieces ¹∕³ cup apple juice or cider Mix brown sugar with cinnamon and nutmeg in a medium bowl. Set aside ¼ cup sugar mix for topping.
Apple Streusel Cheesecake Makes one 6-inch cheesecake ½ teaspoon + 2 tablespoons butter, divided 1 1 apple, peeled and cored, cut into quarters 1 tablespoon lemon juice 16 ounces lowfat cream cheese, cut into 1-inch pieces, at room temperature cup crumbs of vanilla wafers or gingersnaps (about 24 cookies) 1½ teaspoons ground cinnamon 2 large eggs ½ 3 tablespoons half-and-half 1 tablespoon cornstarch 1 teaspoon vanilla cup + 1 tablespoon brown sugar, divided Lightly coat the bottom and s
Chocolate Ricotta Cheesecake Makes one 6-inch cheesecake ½ teaspoon + 2 tablespoons butter, divided ¼ cup unsweetened cocoa powder 2 large eggs ¼ cup hazelnuts, lightly toasted, finely chopped 3 tablespoons half-and-half ²∕³ cup chocolate cookie crumbs ¼ cup Frangelico 1 cup lowfat ricotta 2 tablespoons cornstarch 12 ounces lowfat cream 1 teaspoon vanilla ½ cup granulated sugar ½ cup mini chocolate morsels Lightly coat the bottom and sides of a 6-inch springform pan with ½ teaspoon
Lemon Cheesecake Makes one 6-inch cheesecake 1 teaspoon unsalted butter ½ cup granulated sugar ½ cup graham cracker crumbs* 2 large eggs, at room temperature 2 tablespoons granulated sugar 2 tablespoons fresh lemon juice 1 tablespoon unsalted butter, cut into 4 pieces 1 tablespoon grated lemon zest** ½ teaspoon vanilla extract 16 ounces reduced-fat cream cheese, cut into 1-inch pieces, at room temperature ½ teaspoon lemon extract Lightly coat the bottom and sides of a 6-inch springform
Applesauce Makes about 5 cups 3 pounds red apples*, washed sugar, optional 1 lemon, juiced cinnamon, optional Core apples, but do not peel. Cut into 2-inch chunks. Mix lemon juice with enough water to make 1 cup. Add the apples and water mixture to Cuisinart® Slow Cooker; cover and cook on Low for 4 hours until apples are soft. Slow Cooker will automatically switch to Warm until ready to serve.
Apricot Almond Bread Pudding Makes 6 to 8 servings (1 quart) 1½ ounces dried apricots, diced ¼ cup sliced almonds, toasted 2 tablespoons Kirschwasser, brandy or amaretto 2 large eggs 1 cup granulated sugar teaspoon unsalted butter 6 1½ tablespoons unsalted butter, melted, divided ounces fat free evaporated milk ¾ teaspoon vanilla 3 3 cups very hot water 1 ∕³ cups bread, cut into ½-inch cubes Soak apricots in Kirsch for ½ hour; drain and reserve liquor.
Chocolate Pudding Cake Makes 8 to 10 servings 1 teaspoon unsalted butter, room temperature 1 teaspoon vanilla extract ¹∕³ ¹∕³ cup packed light brown sugar ¾ cup granulated sugar, divided ¾ cup all-purpose flour 5 tablespoons unsweetened cocoa powder, divided ¾ teaspoon espresso powder 1 cup hot water 1½ teaspoons baking powder 2 tablespoons Kirschwasser (cherry-flavored liqueur) or Kahlúa® ¼ teaspoon salt ¹∕³ cup + 1 tablespoon reduced fat milk, hot ¼ cup unsalted butter, melted
Peach Cobbler Makes 8 servings 1 pound fresh peaches, skinned, (or frozen and defrosted) cut in ½-inch slices 2 1 cup prepared granola, without fruit 1 tablespoons packed brown sugar tablespoon melted unsalted butter ½ tablespoon instant tapioca cooking spray ½ teaspoon ground ginger Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a “cradle”; reserve.
Steamed Chocolate Cherry Pudding Makes 8 to 10 servings (1 quart) 1½ tablespoons Kirsch ¼ cup dried cherries 2½ tablespoons butter, room temperature, divided 1 tablespoon unsweetened cocoa 2 ounces unsweetened chocolate, chopped 2 ounces semisweet chocolate, chopped 1 ½ ½ 1 ½ ½ 2 3 cup flour tablespoon baking powder teaspoon salt large egg cup granulated sugar cup reduced-fat milk tablespoons hazelnuts, lightly toasted and chopped cups hot water Cut a piece of aluminum foil 20 inches in length; double ov
Winter Fruit Crisp Makes 8 to 12 servings (6 cups) ½ teaspoon freshly grated nutmeg cooking spray ¾ tablespoon dark rum or brandy 6 ounces mixed dried fruits (apples, pears, apricots, dried plums) 1 teaspoon pure vanilla extract 2 large Golden Delicious apples, peeled, cored and cut into 1 ⁄ 8-squares 1 cup all-purpose flour 1 cup uncooked oats, quick or regular Fruit Crumb Topping 2 Bosc pears, peeled, cored and cut into 1⁄ 8-inch squares ¾ cup packed brown sugar ¾ cup dried cranberr
©2006 Cuisinart Cuisinart® is a registered trademark of Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 06CU26152 U PG-186020
Version no.: CSC400 PG-18602 Size: 229mm(W) x 152mm (H) Total Pages: 86 pages Material: Cover : 157gsm Matt Artpaper Inside : 120gsm Gloss Artpaper Coating: Varnishing in cover page Color: Cover:4C + 0C, 2nd Page: 4C+0C Inside:1C + 1C (Black) Date: 08-10-2006 P. O. No.
