Slow Cooker Cookbook traditional to gourmet recipes model psc-650
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 List of Recipes 7-8 Starters/Beverages/Miscellaneous 9 - 15 Soups & Stocks 16 - 25 Stews & Chilis 26 - 32 Entrées & Sauces 33 - 51 Side Dishes 52 - 66 Desserts 67 - 83 ■
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. › To cut the fat from recipes, remove as much of the visible fat as possible from meats and poultry. Cook and drain all ground meats. Remove skin from poultry. › Dried beans should be soaked overnight, then rinsed, drained and rinsed again before cooking. Do not add salt or any acid to beans when cooking, as it will prevent them from softening completely. Dried beans can be cooked ahead, drained and frozen.
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; how- ever, the Slow Cooker should never be more than three-quarters full (about 1 inch 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, 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 ■ Starters/Beverages/Miscellaneous › Country Pâté with Cranberries and Pistachios . . . . . . . . . . . . . . . . . . . . . . . . 9 › Chili Spiced Nuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 › Spinach, Gruyère & Artichoke Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 › Mulled Cider . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 › Irish Oatmeal . . . . . . . . . . . .
Entrees & Sauces › Braised Veal Shanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 › Slow Cooked Lamb Shanks with White Beans . . . . . . . . . . . . . . . . . . . . . . 45 › Penne Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 › Red Beans & Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 › Macaroni with Four Cheeses . . . . . . . . . . . . . . . . . . . .
Country Pâté with Cranberries and Pistachios Makes 12 slices 1 4 1 ½ ½ 1 ¹∕³ ¹∕³ ²∕³ tablespoon unsalted butter ounces shallots, peeled and chopped pound lean pork (trimmed shoulder), cut into 1-inch cubes pound veal, cut into 1-inch cubes pound chicken thighs, skinless, boneless, cut into 1-inch cubes large egg, lightly beaten cup half-and-half cup white vermouth or dry white wine cup shelled white pistachios ²∕³ 1 1 1 1 ¼ ¹∕8 ¹∕8 ¹∕8 ¹∕³ 1 cup dried cranberries teaspoon kosher salt teaspoon freshly gro
the meat mixture. Cut a 20-inch length of aluminum foil, fold to double and coat one side with cooking spray. Cover pan with foil, sprayed side down. Secure with kitchen twine. Place rack in ceramic pot of the Cuisinart® Slow Cooker. Add boiling water. Carefully place filled and covered loaf pan on rack. Cover and press the on/off button to turn the unit on. Set the time to 3 hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed.
Chili Spiced Nuts Makes 9 cups 1 tablespoon chili powder (mild, medium or hot – to taste) 1½ cups unsalted shelled cashews 1½ teaspoons ground cumin 1½ cups unsalted shelled macadamia nuts 1½ teaspoons kosher salt 1½ cups unsalted shelled pecan halves 1 teaspoon oregano 1½ cups unsalted shelled pistachios ½ teaspoon granulated or powdered garlic 1½ cups pepitas ¼ 3 tablespoons extra virgin olive oil teaspoon cayenne pepper 1½ cups unsalted shelled whole almonds Place the chili powder, cumi
Spinach, Gruyère & Artichoke Dip The slow cooker is the perfect vessel to bake our version of this old snack favorite to feed a crowd, especially when your oven is busy with the rest of the meal.
Mulled Cider Makes 4 quarts 4 quarts fresh unpasteurized apple cider 1 whole orange, unpeeled, sliced ¼ cup brown sugar 6 slices peeled, fresh ginger, each about the size of a quarter 1½ teaspoons whole cloves 4 whole cinnamon sticks 1 teaspoon whole allspice berries Place all ingredients in the ceramic pot of the Cuisinart® Slow Cooker. Stir to mix. Cover and press the on/off button to turn the unit on.
Irish Oatmeal Makes 8 servings cooking spray 2 cups steel-cut Irish Oatmeal 2 quarts water 1 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 press the on/off button to turn the unit on. Set time to 3 hours and press Low; slow cooker will automatically switch to Warm after cooking time has elapsed.
Apricot Pecan Brown Bread Makes 8 slices 1 tablespoon unsalted butter, melted ½ teaspoon salt ½ cup cornmeal cup honey ½ cup rye flour ¹∕³ 1 ½ cup whole-wheat flour 1 teaspoon baking soda ¹∕³ ¹∕³ cup buttermilk cup chopped dried apricots cup toasted and chopped pecans 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. Brush the bottom and sides of an 8½ x 4 x 2-inch/5 Cup loaf pan with butter.
Spanish Bean Soup with Chorizo Makes 12 cups ½ pound dried chickpeas (garbanzo beans) ½ teaspoon saffron threads 2 garlic cloves, peeled and chopped 1 ham hock (12 ounces) or leftover ham bone 8 cups water 12 ounces chicken or turkey chorizo, chopped (hot sausage, crumbled or kielbasa, chopped) 12 ounces new potatoes (1 to 1½inch size), halved or quartered 3 teaspoons olive oil, divided 8 ounces onions, chopped Soak chickpeas overnight in water to cover by 3 inches. Drain and rinse.
Cuban Black Bean Soup Makes 10 cups 1½ pounds dried black beans 1 tablespoon oregano 2 ham hocks ½ teaspoon cayenne pepper 8 cups chicken stock 1 bay leaf 2 cups chopped onion 1 teaspoon kosher salt 1 cup chopped red pepper 1 tablespoon red wine vinegar 4 garlic cloves, peeled and chopped ¹∕³ cup 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 8 servings 4 pounds onions, peeled and sliced 2 2 tablespoons unsalted butter, melted tablespoons unbleached all-purpose flour 1 tablespoon brown sugar tablespoons extra virgin olive oil 6 cups meat stock (half chicken and half beef is fine), hot 2 tablespoons Port 2 1½ teaspoons kosher salt Combine onions, butter, olive oil and salt in the ceramic pot of the Cuisinart® Slow Cooker. Cover and press the on/off button to turn the unit on.
Sausage & Lentil Soup with Tortellini Makes 12 cups 1 tablespoon extra virgin olive oil 2 garlic cloves, peeled and chopped 2 pounds turkey or chicken Italian sausage links 1 tablespoon basil 2 teaspoons thyme 12 ounces mushrooms, cleaned and quartered 1 ounce sun-dried tomatoes (not in oil), slivered 1½ cups dried brown lentils, rinsed and drained 6 cups low-sodium chicken stock or broth 12 ounces yellow onions, peeled and chopped 9 ounces cheese filled tortellini (refrigerated) 12 o
Curried Yellow Pea Soup Makes 12 cups 1 tablespoon unsalted butter 8 ounces mushrooms, halved 8 ounces onion, peeled and chopped 8 ounces baby carrots 8 ounces parsnips, peeled and cut into 1-inch slices 2 garlic cloves, peeled and chopped 1 piece ginger (1-inch) peeled, thinly sliced 8 ounces cauliflower, separated into 1½-inch florets 2 tablespoons jalapeño pepper, cored, seeded and chopped ¹⁄3 cup brown rice 4 cups vegetable stock or Roasted Vegetable Stock (page 25) 3 cups water
Classic Split Pea Soup Makes 8 servings 2 garlic cloves, peeled 6 cups chicken stock (page 24) 8 ounces onion, peeled and chopped 1 1 celery stalk, chopped, top off 12-ounce ham hock (or roasted turkey leg) 12 ounces waxy potatoes, cut into ½- inch cubes 1 teaspoon freshly ground pepper 1 tablespoon thyme 12 ounces carrots, peeled and thinly sliced ¼ cup dry sherry 1 pound green split peas, rinsed Place all ingredients but the sherry into the ceramic pot of the Cuisinart® Slow Cooker.
Tomato Soup Makes 8 servings cans (14 ounces each) diced tomatoes, juices drained 4 cups chicken or vegetable stock 1 bay leaf 3 garlic cloves peeled, and chopped 1 teaspoon dried basil 1 large onion, peeled, and chopped ½ teaspoon thyme 2 medium carrots, chopped 2 medium celery stalks, tops removed, chopped 4 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 quartered 1 pound beef chuck or other stew beef, in 1-inch cubes 2 tablespoons olive or vegetable oil 6 chives 2 large carrots, peeled, cut into 3-inch lengths 6 sprigs parsley 2 celery stalks, cut into 3-inch lengths 6 sprigs thyme 3 garlic cloves 2 large onions, peeled and 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 8 cups 4 pounds chicken wings and/or backs 2 parsnips, peeled, cut into 2-inch lengths 2 medium onions, peeled and quartered 2 bay leaves 2 celery stalks, cut into 2-inch lengths 3 sprigs parsley 2 carrots, peeled, cut into 2-inch lengths 3 sprigs thyme 10 cups water 2 leeks, trimmed, halved lengthwise, cleaned 12 black peppercorns Rinse chicken and drain.
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 celery stalks, cleaned, cut into 3-inch lengths 8 ounces portobello mushrooms, cleaned, sliced 2 l eeks, roots removed, trimmed to include 2 inches of green, cut in half lengthwise and cleaned 4 garlic cloves 2 tablespoons extra virgin olive oil 6 sprigs fresh thyme 6 fresh chives 2 large onions (6 ounces each), peeled, quartered 2 par
White Chili with Chicken Makes 13 cups 1 pound white beans 1½ teaspoons oregano cooking spray 1 teaspoon coriander 1 tablespoon good quality olive oil 1 teaspoon kosher salt 2 cups chopped onions 1 1 tablespoon chopped garlic teaspoon freshly ground white pepper 5 cups low-sodium chicken stock 2 1½ pounds chicken breast meat, cut into 1-inch cubes jalapeño peppers, cored, seeded and minced (optional) 2 ¾ cup prepared salsa verde (from a jar) cup cut white or yellow corn, (thawed if
Beef Chili for a Crowd Makes 16 servings cooking spray 1 green pepper, cored, seeded, chopped 1½ pounds onions, peeled and finely chopped 1 yellow pepper, cored, seeded, chopped 6 garlic cloves, peeled and minced 2 2 teaspoons kosher salt cans (14 ounces each) diced tomatoes, juices drained, separated ½ teaspoon freshly ground pepper 2 cans (3 ounces each) tomato paste, salt-free 3 pounds lean ground beef 3 tablespoons red wine vinegar ½ cup chili powder 3 cans (15–16 ounces each) bea
Heart Smart Turkey Chili Makes about 16 cups 2 tablespoons extra virgin olive oil, divided 2 4 pounds lean ground turkey (7% fat) cans (14 ounces each) diced tomatoes 1 garlic cloves, peeled and finely chopped red bell pepper, cut into 1½ x ¼-inch strips 1 1½ pounds Spanish onions, peeled and chopped yellow bell pepper, cut into 1½ x ¼-inch strips 1 cup low-sodium chicken stock cup chili powder 2 tablespoons wine vinegar tablespoon ground cumin 1 bay leaf 1½ teaspoons ground allspice
Corn and Green Chile Chowder Makes 8 servings 4 slices bacon, cut into small dice 2 1 edium onion, cut into small dice m (approximately 1½ to 2 cups dice) tablespoons unbleached, all-purpose flour ½ cup beer 2 c ans (4½ ounces each) chopped green chiles 12 o unces red potatoes, washed and cut into 1-inch dice 1 edium red pepper, cut into small m dice (approximately 1½ to 2 cups dice) 1 celery stalk, finely chopped 1 j alapeño pepper, seeds removed, finely chopped 4 c ups corn kern
Veal Stew with Mushrooms & Artichokes Makes about 10 cups ½ 1 1 3 cup unbleached, all-purpose flour teaspoon kosher salt teaspoon freshly ground pepper pounds veal stew meat, cut into 1-inch cubes 8 teaspoons good quality olive oil, divided ¾ cup dry sherry 1 pound button mushrooms, sliced 1½ cups onion, peeled and chopped (about 1 large) 2 celery stalk, trimmed, cut into ½-inch pieces 1 1 2 2 1 10 1 2 ¼ c an (14 ounces) diced tomatoes, drained cup chicken stock shallots, peeled and minced garlic cloves
Mediterranean Seafood Stew Makes 6 servings ½ ound small new potatoes, skin p on, whole ½ teaspoon fennel seeds ¼ teaspoon peppercorns 4 garlic cloves, peeled and minced 5 2 l arge onions, peeled, cut into quarters, with root ends intact (to hold them together) hole sprigs of fresh parsley w (stems and leaves) 1 s mall fennel bulb (8 ounces), top off, cut into ½-inch slices 2 tablespoons extra virgin olive oil 2 c ans (14 ounces each) diced tomatoes, juices drained 1 c an (6
Seafood Chili Makes 8 servings 2 jalapeño peppers, seeded and chopped c ans (6 ounces each) chopped clams, drained, ½ cup juice reserved 2 tablespoons cornmeal 1 red pepper, seeded and chopped 1 1 green pepper, seeded and chopped ound large shrimp, peeled and p deveined 2 tablespoons chili powder 1 ound large sea scallops, tough p muscle removed 1 tablespoon oregano ¾ 2 teaspoons ground cumin ound halibut (or other firm white p fish), cut into 1-inch pieces 1 teaspoon
Chicken Cacciatore Makes 6 to 8 servings 12 ounces yellow onion, peeled and cut vertically into ½-inch thick slices ¼ cup tomato paste ¼ cup white vermouth or other dry white wine g reen bell pepper, cored, seeded, cut lengthwise into ½-inch-thick slices 1½ teaspoons oregano 1 teaspoon basil r ed bell pepper, cored, seeded, cut lengthwise into ½-inch-thick slices 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 yellow bell pepper, cored, seeded, cut in ½-inch-thick slices le
Lemon Chicken with Rosemary Makes 8 servings 3 ounds bone-in, skinless chicken p thighs, trimmed of excess visible fat 4 g arlic cloves, peeled, roughly chopped 2 rosemary sprigs ¾ teaspoon kosher salt cup fresh lemon juice ½ teaspoon freshly ground pepper ¹∕³ ½ 1 teaspoon olive oil 2 teaspoons lemon zest ½ cup unbleached, all-purpose flour 1 lemon, thinly sliced 2 l arge onions, peeled, halved and sliced cup chicken broth chopped rosemary for garnish Heat a 12-inch Cuisinart® ski
Chicken with 40 Cloves of Garlic Makes 8 servings 4 pounds chicken thighs (about 16), skinless, bone-in 40 cloves garlic, peeled 2 teaspoons herbes de Provence ½ celery stalk, sliced ¼ teaspoon red pepper flakes 1 cup sliced onion and/or shallots 1 teaspoon kosher salt ½ ½ teaspoon freshly ground black pepper cup white vermouth or dry white wine ¼ cooking spray 1 tablespoon fresh lemon juice tablespoons low-sodium chicken stock 1 tablespoon extra virgin olive oil freshly chopp
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 garlic clove, peeled, finely chopped tablespoons soy sauce, lowsodium 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 8 servings ¹∕³ ½ ¼ 4 2 3 3 3 2 2 cup unbleached, all-purpose flour teaspoon kosher salt teaspoon freshly ground pepper pounds beef roast, rump, chuck or arm cut teaspoons vegetable oil tablespoons Dijon-style mustard onions, peeled and cut into eighths carrots, peeled and sliced into 1-inch pieces celery stalks, with tops, cut into 1-inch pieces garlic cloves, peeled 1½ 1 ¼ 1 teaspoons dill seed teaspoon peppercorns cup beef stock, low-sodium tablespoon red wine vinegar Sauce c
New England Short Ribs Makes 8 servings ½ c up unbleached, all-purpose flour 1 pound new red potatoes, skin on, cut into 1 to 1½-inch cubes 1 teaspoon kosher salt ½ ½ teaspoon freshly ground pepper pound turnips, peeled and cut into ½-inch dice 4-4½ pounds short ribs ½ cup prepared horseradish 1 tablespoon vegetable oil 1 cup beef stock 1 pound onions, peeled and cut into ½-inch dice 1 pound carrots, peeled and halved lengthwise Combine flour, salt and pepper.
Corned Beef with Vegetables Makes 8 servings First Cooking To Finish cooking spray Sauce 4 pounds corned beef, first cut (flat) cup orange marmalade 2 onions, peeled and cut into 2-inch pieces ¹∕³ ¹∕³ 2 carrots, peeled and cut into 2-inch pieces tablespoons real maple syrup (not pancake syrup) or honey Vegetables 2 cup Dijon-style mustard 2 celery stalks with tops, cut into 2-inch pieces 1 pound onions, peeled, cut in half through root end 5 whole parsley sprigs 8 1 bay leaf carrots
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 into thin slices and surround with vegetables. Serve the flavorful broth on the side. Nutritional information per serving (based on 8 servings): Calories 669 (42% from fat) • carb. 62g • pro. 37g • fat 32g • sat. fat 10g • chol.
Pulled Pork Barbecue Makes 10 cups 5 pounds bone-in country-style spare ribs 1 pound onions, peeled and thickly sliced 1½ teaspoons kosher salt 2 cups water 1 teaspoon freshly ground black pepper 2-3 cups Barbecue Sauce, page 37 (or purchased) 1 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 and press the on/off button to turn the unit on.
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 garlic cloves, peeled and chopped ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 3 teaspoons herbes de Provence, divided ½ cup unbleached, all-purpose flour 1 3 teaspoons extra virgin olive oil can (15 ounces) diced tomatoes, drained ¾ tablespoon un
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. Add onion (cut into 1-inch pieces) and pulse to chop; remove. Pulse to chop shallots (cut into 1-inch pieces) remove. Pulse to chop carrots (cut into 1-inch pieces) and remove. Pulse to chop celery (cut into 1-inch pieces).
Slow Cooked Lamb Shanks with White Beans Makes 4 to 6 servings ½ pound dried white beans (cannellini or navy) 1 edium carrot, peeled and m chopped 4 l amb shanks (about ¾ to 1 pound each) 1 celery stalk, chopped 4 garlic cloves, chopped 1 teaspoon kosher salt 1 teaspoon herbes de Provence 1 t easpoon freshly ground black pepper cup dry red wine 1 tablespoon olive oil ¹∕³ 1 1 tablespoon unsalted butter 2 tablespoons tomato paste 1 edium onion, peeled and m chopped 1 bay leaf
Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Remove lamb shanks and degrease as necessary. Taste and adjust seasonings accordingly. Serve one lamb shank per person, or remove the meat from the bones and serve up to 6 diners. Nutritional information per serving (based on 6 servings): Calories 781 (22% from fat) • carb. 56g • pro. 89g • fat 19g • sat. fat 6g • chol. 240mg • sod.
Penne Lasagna Makes 12 cups 1 cup freshly grated Parmesan 15 ounces part-skim ricotta 1 pound part-skim mozzarella, shredded, ½ cup reserved for topping 1 large onion, peeled and finely chopped 4 garlic cloves, peeled and minced ½ pound ground turkey 4 3 teaspoons extra virgin olive oil, divided cans (14 ounces each) diced tomatoes, juices drained, divided 1 can (15 ounces) tomato sauce 8 ounces white mushrooms, sliced 2 teaspoons dried basil 1½ teaspoons kosher salt, divided 1 teas
*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. You will end up with about ½ cup dry spinach that can then be mixed with the mushrooms. Nutritional information per serving (½ cup): Calories 394 (35% from fat) • carb. 39g • pro. 24g • fat 15g • sat. fat 8g • chol. 45mg • sod. 930mg • calc.
Red Beans & Sausage Makes 8 servings 1 pound dried red beans 1 tablespoon dry coriander cooking spray 1 tablespoon dried basil 1 ham hock (12 ounces) 4 cups low-sodium chicken broth 1 cup chopped onion 1 tablespoon extra virgin olive oil 2 pounds turkey kielbasa, cut into 8 portions 1½ cups chopped green pepper 1 bay leaf 1 tablespoon chili powder 1 teaspoon Tabasco®, or to taste 4 cloves garlic, peeled and chopped ½ teaspoon kosher salt 1 tablespoon oregano ½ tablespoon thyme
Macaroni with Four Cheeses Makes 12 cups 8 ounces Gruyère (not processed), shredded 1 pound elbow macaroni 4 tablespoons unsalted butter 4 tablespoons unbleached, all-purpose flour 1 cups fat-free evaporated milk, not reconstituted can diced tomatoes (14 ounces), drained (about 1½ cups) 8 ounces part-skim mozzarella, shredded 4 cooking spray 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard 1 cup fresh breadcrumbs 1 teaspoon kosher salt 1 1 teaspoon freshly ground pepper oun
Tomato Sauce Makes about 10 cups 1 tablespoon extra virgin olive oil ½ tablespoon dried oregano 1 pound onions, peeled, finely chopped 2 cans (35 ounces each) plum (Italian) tomatoes 12 ounces carrots, peeled, chopped 4 celery stalks, peeled, finely chopped 1 can (28 ounces) tomato purée, salt-free if available 3 garlic cloves, peeled, finely chopped 3 tablespoons salt-free tomato paste ½ cup dry white wine or vermouth 1 tablespoon dried basil 1 teaspoon kosher salt ½ tablespoon drie
New Potatoes with Rosemary Makes 6 servings 4 pounds new potatoes, washed but left whole 3 garlic cloves, peeled and minced 1 teaspoon kosher salt 2 tablespoon extra virgin olive oil ½ teaspoon freshly ground pepper 3 tablespoons finely chopped fresh rosemary Combine all ingredients in ceramic pot of Cuisinart® Slow Cooker. Cover and press the on/off button to turn the unit on. Set time to 4 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed.
Warm Baked Potato Salad This salad may be assembled and served while potatoes are warm, or chilled to serve later.
Mashed Potato Pie Makes 8 servings tablespoon unsalted butter, softened 2 cups lowfat sour cream 1 cup lowfat ricotta ¼ cup fresh breadcrumbs 3 large eggs, lightly beaten 1 cup freshly grated Parmesan, divided 2 green onions, cut into ¼-inch slices 4 cups cooked potato pulp, or leftover mashed potatoes 1 quart 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 12 servings 3 pounds russet potatoes, peeled and cut into 2-inch pieces 2 teaspoons kosher salt, divided 2 tablespoons unsalted butter 2 medium onions, peeled and chopped ½ teaspoon freshly ground pepper ¾ cup lowfat sour cream 8 ounces lowfat cream cheese, cut into 1-inch pieces 2 garlic cloves, 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 (9 cups) 1 ounce Parmesan, cut in half 1 tablespoon olive oil 2½ ounces bread, about 3 slices, crusts on, torn into quarters 1 pound white mushrooms, sliced 1 teaspoon kosher salt 1 teaspoon thyme ½ teaspoon freshly ground pepper 2 tablespoons unsalted butter, divided 2 garlic cloves, peeled and cut in half 2 shallots, peeled and cut in half cooking spray 4 pounds butternut squash, trimmed, cut into ¹∕8" slices To grate the cheese, dr
Corn Pudding Makes 8 servings cooking spray 2 cups evaporated fat-free milk, not reconstituted 2 teaspoons unsalted butter 1 cup chopped onion (about one small onion) ¼ cup yellow cornmeal 1 teaspoon salt 1 pound cut corn, fresh or frozen, thawed and patted dry, divided ½ teaspoon freshly ground pepper to taste 4 large eggs 2-4 drops hot sauce 1 quart very hot water Lightly coat a 2-quart soufflé dish with cooking spray; set aside.
Ratatouille Makes 12 cups 1½ pounds eggplant, cut into ½-inch dice 1 cup tomato purée (salt-free if available) 1½ teaspoons kosher salt, divided 2 cups chopped onion 1 pound zucchini, cut into ½-inch half moons 2 tablespoons chopped garlic ½ cup sun-dried tomatoes, not oil-packed, cut into slivers ¼ cup chopped fresh parsley 1 pound yellow summer squash, cut into ½-inch dice 1 large red bell pepper, cored, seeded and cut into ½-inch dice 2 teaspoons dried basil 1 large yellow pepper,
Roasted Beet Salad Makes 8 servings 3 pounds fresh beets 2 tablespoons walnut oil 3 tablespoons white balsamic vinegar or fruit flavored vinegar 2 bunches watercress, washed, dried, tough stems removed 1 teaspoon Dijon-style mustard 2 ¼ teaspoon kosher salt heads of endive, cut into ¼-inch pieces on the diagonal ¹∕8 teaspoon freshly ground pepper ½ 4 tablespoons vegetable oil cup shelled white pistachios, lightly salted Remove stems and leaves from beets, leaving about 2 inches of stem.
Spinach Timbale Makes 8 servings 1 pound frozen chopped spinach, defrosted 4 ounces shredded Gruyère, (about ½ cup) 4 tablespoons unsalted butter, divided 1 teaspoon kosher salt ½ teaspoon freshly ground pepper (or to taste) 1 ounce Parmesan, grated ½ cup fresh breadcrumbs ½ teaspoon grated fresh nutmeg ½ cup minced shallots 4 eggs, separated 3 tablespoons unbleached, all-purpose flour 1 quart very hot water 1½ cups evaporated fat-free milk, not reconstituted To drain spinach thorou
Carefully pour hot water into bottom of pot. To place filled soufflé dish on rack, use the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack. Cover and press the on/off button to turn the unit on. Set time to 3 hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed. Remove the soufflé dish from the slow cooker using the foil strips to lift it. Serve timbale warm.
Stewed Green Beans and Tomatoes Makes 8 servings 2 pounds green beans ½ teaspoon kosher salt 8 ounces onion, peeled and chopped 2 2 garlic clove, peeled and chopped cans (14 ounces each) diced tomatoes, drained, ¼ cup juice reserved 2 tablespoon fresh parsley, finely chopped 1 tablespoon extra virgin olive oil 1 ¼-½ cup crumbled feta or chèvre cheese, optional teaspoon dried basil Trim stem ends from beans; cut into 1¼-inch lengths.
Succotash Makes about 10 servings 2 pounds fresh or frozen (thawed) cut sweet corn 20 ounces lima beans, thawed 1 pound zucchini, cut into 1-inch pieces 1 red pepper (8 ounces), cored, seeded and diced into ½-inch pieces 1 cup chopped onion 2 cans (14 ounces each) diced tomatoes, drained, ¼ cup juice reserved 1 tablespoon instant tapioca 1 teaspoon kosher salt ½ teaspoon freshly ground pepper ½ teaspoon thyme Combine ingredients with reserved tomato juice in ceramic pot of the Cuisinart
Sweet Potatoes & Apples Makes 12 servings 3 4 1 pounds sweet potatoes, peeled and cut into ¼-inch slices 2 tablespoons unsalted butter, melted red-skinned apples, skin on, cored and cut into ¼-inch slices 1 teaspoon herbs de Provence, divided onion, peeled, quartered and cut into ¼-inch slices 1 cup vegetable or chicken stock 1 teaspoon kosher salt ½ teaspoon freshly ground pepper cooking spray In a large bowl, toss potatoes with melted butter; season with herbes de Provence, salt and pepper
Vegetable Tian Makes 8 servings 8 ounces fresh breadcrumbs ½ teaspoon freshly ground pepper ½ cup chopped parsley leaves 1 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 2 large zucchini (1 pound total), cut into ¹∕8 -inch slices 1 tablespoon unsalted butter, melted 1 1 teaspoon dried thyme pound Italian plum tomatoes, cut into ¹∕8-inch slices 1 teaspo
Wild Mushroom Ragout Makes 8 cups (8 servings) 1 cooking spray 2 ounces dried mushrooms (shiitake, porcini) 10 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 1 pound white button mushrooms, quartered 1 4 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-inche
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 2 cups 8 ounces fat-free vanilla yogurt 1½ teaspoons vanilla extract 8 ounces light sour cream ½ teaspoon almond extract 2-3 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 8 cups 4 pounds fresh rhubarb stalks, washed and dried 2 cups 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. Press the on/off button to the turn unit on.
Baked Apples Makes 6 servings 1 cup packed brown sugar 1 teaspoon cinnamon ½ teaspoon freshly grated nutmeg ¹∕³ cup dried cherries or cranberries ¹∕³ cup raisins ¹∕³ cup slivered almonds, lightly toasted 6 large baking apples (Rome, Granny Smith, Braeburn, or Gala) 1 tablespoon unsalted butter, cut into ¼-inch pieces ½ cup apple juice or cider Mix brown sugar with cinnamon and nutmeg in a medium bowl. Set aside ¼ cup sugar mix for topping.
Raspberry Swirl Cheesecake Makes one 7-inch cheesecake Raspberry Sauce* Filling 1½ cups frozen or fresh raspberries 16 ounces cream cheese ¹∕³ cup granulated sugar 1 cup granulated sugar ½ cup water ¼ teaspoon table salt fresh lemon juice (from ½ lemon) 2 large eggs teaspoon cornstarch 1 large egg white cooking spray ¹∕³ 1½ teaspoons pure vanilla extract cup graham cracker crumbs ½ cup sour cream 1½ tablespoons granulated sugar 1 t ablespoon unsalted butter, melted ½ zest o
Remove cheesecake from slow cooker. Cool to room temperature. When cool, cover with plastic wrap; refrigerate for at least 6 hours before serving. To serve, cut cake into 8 slices. Serve with reserved raspberry sauce. *An alternate to the Raspberry Sauce is the following: 6 tablespoons raspberry jam 2 tablespoons granulated sugar 2 tablespoons water ½ tablespoon fresh lemon juice Combine all the ingredients in a small saucepan. Let simmer 8 to 10 minutes. Cool to room temperature.
Apple Streusel Cheesecake Makes one 7-inch cheesecake 16 ½ teaspoon + 2 tablespoons butter, divided 1 apple, peeled and cored, cut in quarters 1 tablespoon lemon juice 1½ teaspoons ground cinnamon ½ cup brown sugar + 1 tablespoon, divided 1 cup vanilla wafers or gingersnap crumbs (about 24 cookies), broken up 2 3 1 1 ounces lowfat cream cheese, cut into 1-inch pieces, at room temperature large eggs tablespoons half-and-half tablespoon cornstarch teaspoon vanilla Lightly coat the bottom and sides of a
Chocolate Ricotta Cheesecake Makes one 7-inch cheesecake ½ teaspoon + 2 tablespoons butter, divided ¼ cup unsweetened cocoa powder 2 large eggs ¼ cup lightly toasted, finely chopped hazelnuts 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 cheese 1 teaspoon pure vanilla extract ½ cup granulated sugar ½ cup mini chocolate morsels Lightly coat the bottom and sides of a 7-inch springform
Lemon Cheesecake Makes one 7-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 ounces reduced-fat cream cheese, cut into 1-inch pieces, at room temperature ½ teaspoon lemon extract 16 Lightly coat the bottom and sides of a 7-inch springform
Chocolate Terrine with Chocolate Cookie Crust Makes 16 servings 1 pound bittersweet or semisweet chocolate, chopped 4 tablespoons unsalted butter, melted 1½ cups half-and-half 4 large eggs, lightly beaten ½ teaspoon table salt 3 tablespoons Kahlúa® 25 chocolate wafers, crushed Line a loaf pan, 8½ x 4½ x 3 inches, with aluminum foil. Place the chocolate, half-and-half and salt in a medium saucepan over low heat.
Applesauce Makes about 7 cups 4 pounds red apples*, washed sugar, optional 2 lemons, 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 press the on/off button to turn the unit on. Set time to 4 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed.
Apricot Almond Bread Pudding Makes 8 servings (2 quarts) 3 ounces dried apricots, diced ½ cup sliced almonds, toasted ¼ cup Kirschwasser®, brandy or amaretto 3 large eggs 2 cup granulated sugar 1 teaspoon unsalted butter 1 3 tablespoons unsalted butter, melted, divided can (12 ounces) fat-free evaporated milk 1 teaspoon vanilla cups bread, cut into ½-inch cubes 5 cups very hot water 5 ∕³ Soak apricots in Kirsch for ½ hour; drain and reserve liquor.
Chocolate Pudding Cake Makes 8 to 12 servings 1 teaspoon unsalted butter, room temperature 1¼ cups granulated sugar, divided 1 cup unbleached, all-purpose flour ¼ cups + 3 tablespoons unsweetened cocoa powder, divided 2 teaspoons baking powder ¼ teaspoon salt ½ cup + 1 tablespoon reduced fat milk, hot ¹∕³ cup unsalted butter, melted 1½ teaspoons vanilla extract ½ cup packed light brown sugar ½ cup chopped pecans, lightly toasted 1 teaspoon espresso powder 1¼ cups hot water ¼ tablespoons Kirschwasser® or
French Vanilla Rice Pudding Makes 18 servings cooking spray ½ 2 cups Arborio rice, uncooked 1²∕³ cups granulated sugar 5 cans (12 ounces each) fat free evaporated milk (not reconstituted) 1 vanilla bean, slit in half lengthwise 1 tablespoon pure vanilla extract 2 cup water cans (14 ounces each) lite coconut milk Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with cooking spray. Add rice. Stir in milks and sugar. Scrape in seeds and add pod of vanilla bean.
Peach Cobbler Makes 8 servings 2 pounds fresh peaches, skinned, (or frozen and defrosted) cut into ½-inch slices ¼ 2 cups prepared granola, without fruit 2 cup packed brown sugar tablespoons melted unsalted butter 1 tablespoon instant tapioca cooking spray 1 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 12 servings 2 1 1 2 1 1 ¼ 3 tablespoons Kirsch ½ cup dried cherries 4½ tablespoons butter, room temperature, divided 1 tablespoon unsweetened cocoa 4 ounces unsweetened chocolate, chopped 4 ounces semisweet chocolate, chopped 1 cups unbleached, all-purpose flour tablespoon baking powder teaspoon salt large eggs cup granulated sugar cup reduced-fat milk cup lightly toasted and chopped hazelnuts quart hot water Cut a piece of aluminum foil 20 inches in length; doubl
Winter Fruit Crisp Makes 8 to 12 servings (7 cups) ½ teaspoon freshly grated nutmeg cooking spray 1 tablespoon dark rum or brandy 7 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-inch squares 1 cup unbleached, all-purpose flour 1 cup uncooked oats, quick or regular Fruit Crumb Topping 3 Bosc pears, peeled, cored and cut into 1⁄ 8-inch squares ¾ cup packed brown sugar 1 c
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