Recipe Booklet Instruction Booklet Reverse Side Cook Central® 4-in-1 Multicooker MSC-800 Series
RECIPES Breakfast & Starters Spinach & Gruyère Breakfast Strata . . . . . . . . . . . . . . . . . . 3 Maple Cinnamon Oatmeal . . . . . . . . . 3 Sausage Bites in Mustard Wine Sauce . . . . . . . . . . . . . . . . . . . . . 4 Pork Dumplings . . . . . . . . . . . . . . . . . . 4 Turkey Swedish Meatballs . . . . . . . . . . 5 Osso Buco . . . . . . . . . . . . . . . . . . . . . 20 Primavera Shrimp Sauté . . . . . . . . . . 21 Asian Style Poached Salmon . . . . . . 21 Sides Rich Veggie Stock . . . . .
Maple Cinnamon Oatmeal Breakfast & Starters Spinach and Gruyère Breakfast Strata What a delightful aroma to wake up to in the morning! Prepare your oatmeal the night before so it will be ready for your family to start the day right.* This is a delicious dish to have at a brunch for a crowd. The flavors are rich and it only takes a few steps to complete.
Sausage Bites in Mustard Wine Sauce Pork Dumplings The great thing about steaming is that the food is ready in no time. In just 30 minutes, you can have homemade pork dumplings. Preparing this dish is a breeze, and it will be a hit every time – it is in the Test Kitchen! Pair this with a nice crusty bread and a favorite bottle of wine and your guests will love you.
Turkey Swedish Meatballs What was old is new and popular again, and that is true with this classic dish. These are sure to please everyone, Swedes and non-Swedes alike. 5. P repare the gravy. Add the remaining butter to the cooking pot. Once it is melted and foamy, whisk in the flour. Stirring constantly with a wooden spoon, cook until the butter/ flour mixture is lightly browned. Once it is browned, slowly whisk in the broth. Bring to a boil and let cook until thickened, about 10 minutes.
Stocks & Sauces Easy Chicken Stock Rich Veggie Stock What a wonderful way to make use of every bit of your weeknight roasted chicken. This stock makes a delicious base for all soups and sauces.
Roasted Beef Stock Shrimp Stock There is nothing more wholesome or economical than preparing your own homemade stocks. An easy-to-make stock – an essential ingredient of gumbo.
Garden Vegetable Sauce Bolognese This sauce can be served chunky, or you can use an immersion blender to make it smooth. This Italian sauce is a classic. The longer it can simmer in the multicooker the better the flavors will be. It freezes beautifully, so it can be enjoyed again.
Soups & Stews Rustic Tomato Soup Sautéing the vegetables gives the soup a rich, sweet flavor. *If you do not have an immersion blender, you can use a countertop blender. Divide the solids from the liquid and add some of the liquid to the blender, then follow by about 1/3 of the solids. Blend until smooth. Repeat with remaining ingredients.
Mushroom Barley Soup Beef Stew A bowl of this deeply satisfying soup plus a slice of crusty French bread makes the perfect winter meal. This beef stew is one of the simplest you will ever find. No browning is required* – just combine the ingredients and cook slowly.
Super Chili Spinach Dal Don’t be intimidated by the amount of chili powder in the recipe; most store bought varieties lean on the side of mild. However spice lovers can turn up the heat by just increasing the cayenne or stirring in some puréed chipotle chiles. A traditional Indian spiced dish based on lentils. Each version is different depending on ingredients and spices used. This one adds spinach at the end for some color and extra nutrients.
Shrimp & Chorizo Gumbo 3. O nce the roux has reached the appropriate color, raise temperature to 325°F, stir in the onion and celery; sauté for about 5 minutes. Stir in the pepper and garlic and continue to cook for another 5 minutes. Stir in the remaining ¼ cup of white wine, and again scrape any brown bits that may have accumulated on the bottom of the cooking pot. Stir in Creole seasoning and salt – stir over heat for 1 minute. Stir in diced tomatoes and bay leaf.
Chicken Noodle Soup Moroccan Lamb Stew This effortless yet soothing soup is chock full of good-for-you chicken and veggies. The North African spices complement this stew nicely.
Caldo Verde Entrées This satisfying soup of Portuguese origin is perfect on a cold winter evening. Roasted Herb & Garlic Pork Settings: B rown/Sauté Slow Cook The longer the pork is marinated, the more flavorful the end result will be.
Lemon Chicken with Rosemary By the end of the cooking time, the chicken in this dish falls apart, making for a light and lemony dish that will soon be a favorite. 6. N estle the browned chicken thighs in the onion mixture. Place lemon slices on top of the chicken. 7. S witch unit to Roast at 250°F. Cover and cook until thighs are cooked through (165° to 170°F), about 1 hour. Settings: B rown/Sauté Roast 8. G arnish with the chopped rosemary.
Roasted Stuffed Turkey Breast When you are feeling nostalgic for Thanksgiving, get the same flavors in a fraction of the time with this all-encompassing dish. We took the dishes from the holiday and stuffed them into a turkey breast to satisfy the craving. While brining is an optional step, it is well worth the time, for it keeps the turkey from drying out. minutes. Remove and reserve in a large mixing bowl.
Herb Roasted Chicken with Chicken with Three Peppers The combination of hot and sweet peppers Roasted Root Vegetables A delicious all-in-one-pot meal. Setting: Roast with olives makes this delicious chicken dish burst with flavor.
Green Chile Tamales 3. R emove the finished chile from the cooking pot. It should be moist, not soupy. If necessary, transfer to a strainer to remove any excess liquid. Allow cooking pot to cool enough to handle and clean. Replace in the unit to steam tamales. Although this meal involves multiple steps, the final results are well worth the effort. Settings: Roast Brown/Sauté Slow Cook Steam 4. W hile the chile is cooking, pour boiling water over the corn husks to soak.
Rib-Eye Roast We love using a homemade rub, any store bought one will do. You can even use salt, pepper and fresh herbs. Setting: Roast Makes 12 to 15 servings 1 boneless rib-eye roast, tied (about 4 pounds) 2 tablespoons olive oil 3 tablespoons steak and roast rub (previous recipe) 1. R ub roast all over with the olive oil and the rub. Place in a stainless steel mixing bowl or a sealable plastic bag to marinate in the refrigerator for at least 3 hours and up to overnight. 2.
Osso Buco This Italian comfort food is beautiful served over polenta, pasta or potatoes. Delicious yet versatile! 4. W hen unit switches to keep warm, it is recommended to degrease the top of the liquid before serving. Either remove grease with a ladle or blot with a fat mop or paper towel. Settings: B rown/Sauté Slow Cook 5. O nce ready to serve, stir in chopped parsley. Taste and adjust seasoning accordingly.
Primavera Shrimp Sauté Asian Style Poached Salmon A colorful and light dish that takes very little time to prepare. Poached salmon is perfect served on its own or over a bed of mixed greens.
Broccoli Rabe with Sausage Sides Braised Fennel This dish takes a few steps to complete. The broccoli rabe is first steamed – this improves the overall texture of the finished dish, making it nice and tender. If broccoli rabe is too tough, it is not pleasing. Braising is one of the most rewarding preparations of fennel. It sweetens the bitterness and really brings out the rich licorice tones.
Buttery Dinner Rolls until butter is melted. Once rolls have risen, gently brush with melted butter and milk. The recipe below instructs to use a stand mixer, but of course the dough can be made in the food processor or by hand. Baking in the multicooker produces a soft and fluffy roll, perfect for sopping up gravy or sauces. 7. S et unit to Roast at 375°F for 35 minutes. Check at 30 minutes.
Garlic-Rosemary Beans Indiana-Style Cornbread These are delicious served alongside lamb chops. You can also purée them in a food processor to make a white bean dip to serve with a crudités platter.* This version of cornbread is more on the savory than the sweet side – a perfect pair with chili. If you are feeling bold, stir in some chopped raw jalapeño for an added kick.
Macaroni & Cheese Roasted Corn on the Cob We upped the creaminess factor in our version of everyone’s favorite comfort food. The béchamel is the centerpiece of the ultimate macaroni and cheese. The taste of corn changes throughout the year, depending on when it is in season. Obviously, it’s much tastier at its peak of freshness, so you may not need any seasoning then.
Roasted Red Potatoes Steamed Artichokes A quick and flavorful way to enjoy red potatoes. Be patient with flipping the potatoes – they brown best if they are not crowded and are left to sit in the hot cooking pot before turning. Trimming the bottoms of the artichokes ensures that they stand up straight, so do not skip that step. Also, in addition to adding flavor, the lemon slices prevent the artichokes from turning brown during cooking. Enjoy plain or dip in a nice lemon oil.
Desserts Apple Butter Applesauce Cooking the applesauce down with some sugar and spices makes for a delicious apple butter. When fall comes around, nothing is better than the aroma of applesauce being made in the home. Our recipe is quite versatile – you can leave it as a chunky sauce or purée it for the more common smooth version.
Cannoli Cheesecake We make many cheesecakes in the Test Kitchen, and still one of our favorite methods (which happens to be the easiest and most foolproof) is slow cooked. To offer the palate some new, fun flavors, we made a cheesecake that is nice and creamy with the flavor of cannoli filling. 4. P repare the filling. Mix cream cheese, sugar, salt and cinnamon using a hand or stand mixer on a medium speed until very smooth (you cannot over-mix at this stage. Be sure there are no lumps in the batter).
Dulce de Leche Bread Pudding Dense Chocolate Cake This is our version of the still-popular flourless chocolate cake. It takes little time to prepare, and best of all you don’t need to turn on the oven! This dessert is definitely for the sweet tooth. While you can purchase dulce de leche from most grocery stores, we found that homemade is the way to go when it is the center of your dish. See the following recipe for our simple version.
Dulce de Leche Fall Fruit Crisp Although this is readily available in most supermarkets, it is quite simple to make your own. The longer you cook it, the richer and more concentrated the caramel flavor gets. Comfort is at the forefront in this simple dessert. This is great recipe to make when you seem to have a surplus of fall fruits that need to be used – the rest of the ingredients are basic pantry staples. If you prefer pears to apples, you can change the ratios.
New York-Style Cheesecake There are countless variations for this basic recipe. You can reserve ¼ of the batter and stir in cocoa powder (then add it back into the rest) to make a chocolate swirl. Once it is cooked you can top it with fresh fruit or fruit preserves, or you can drizzle with chocolate or serve with a raspberry sauce. The options are endless for making this cheesecake your own. 4. P repare the filling.
Rice Pudding What better ending to a meal than a cup of rice pudding? The great thing about this dessert is that it can be served warm out of the cooking pot or chilled. Chilled rice pudding does set up and has a different consistency than when served warm. If not serving immediately, stir some extra milk or water into the rice pudding to make it creamier.
