Recipe Booklet Instruction Booklet Reverse Side Cook Central® 3-in-1 Multicooker MSC-400
RECIPES Chicken & Vegetable Stir-Fry . . . . . . . 18 Primavera Shrimp Sauté . . . . . . . . . . 19 Guinness-Braised Short Ribs . . . . . . . 19 Breakfast & Starters Osso Buco . . . . . . . . . . . . . . . . . . . . . 20 Spinach & Gruyère Breakfast Strata . . . . . . . . . . . . . . . . . . 3 Asian-Style Steamed Salmon . . . . . . 20 Tofu with Soy-Ginger Vegetables . . . . . . . . . . . . . . . . . . . . .
Maple Cinnamon Oatmeal Breakfast & Starters Spinach & Gruyère Breakfast Strata Milk gives the oatmeal a creamy consistency. Water, however, can easily be substituted, should you prefer. This is a delicious dish to have at brunch for a crowd. The flavors are rich and it takes only a few steps to complete.
Sausage Bites in Mustard Wine Sauce Vegetable Dumplings Serve these healthy homemade dumplings alongside a soy dipping sauce for a fun hors d’oeuvre. Preparing this dish is a breeze, and it will be a hit every time – it is in the Test Kitchen! Pair this with nice crusty bread and a favorite bottle of wine. Your guests will love you.
bring two opposite corners up, making a triangle. Crimp all edges like a pleat and pinch to seal, using more water if needed. 1. Put the milk into a large liquid measuring cup and add the bread. Let soak. 2. While the bread is soaking, combine the celery, turkey, onion, salt, pepper, baking powder, spices and egg in a large mixing bowl. Squeeze the milk out of the bread and add the bread (discarding the milk) to the turkey mixture. With clean or gloved hands, gently mix together until fully combined.
Stocks & Sauces Easy Chicken Stock Rich Veggie Stock A kitchen staple. Use this in any of our recipes that call for stock. This stock makes a delicious base for all soups and sauces.
Shrimp Stock Garden Vegetable Sauce An easy-to-make stock – this is an essential ingredient in our gumbo on page 12. This versatile sauce freezes well, so you can always have some on hand.
Bolognese 4. Once unit switches to Keep Warm, use sauce immediately or cool to store in the refrigerator or freezer. This Italian sauce is a classic. The longer it can simmer in the Multicooker the better the flavors will be. * Sauce will keep up to five days in the refrigerator or three months in the freezer. Settings: Brown/Sauté Slow Cook Nutritional information per serving (½ cup): Calories 144 (42% from fat) • carb. 6g • pro. 12g • fat 7g • sat. fat 3g • chol. 38mg • sod. 487mg • calc.
Chicken Noodle Soup Mushroom Barley Soup This soothing soup is chock full of good-for-you chicken and veggies. A bowl of this deeply satisfying soup plus a slice of crusty French bread makes the perfect winter meal.
Beef Stew on Brown/Sauté at 400˚F prior to the first step. This beef stew is one of the simplest you will ever find. Just combine the ingredients and let the multicooker do the rest. Nutritional information per serving (1 cup): Calories 241 (19% from fat) • carb. 16g • pro. 29g • fat 5g • sat. fat 2g • chol. 73mg • sod. 762mg • calc.
and garlic to the pot and sauté vegetables until soft and fragrant, an additional 2 to 3 minutes. 3. Add the crushed and diced tomatoes and stir well. Cover and switch the unit to Slow Cook on Low for 6 hours. When unit switches to Keep Warm, degrease the chili by either skimming any excess fat with a ladle or by gently blotting the surface with a paper towel. 2. Add the salt, lentils, chile and water to the pot; cover and switch the unit to Slow Cook on Low for 2 hours. 4.
1 ½ 1 1 5 8 1 5. The final step is to stir in the shrimp. The shrimp will take only 5 minutes to cook so wait until just before serving to add. If desired, set to Keep Warm for serving. Serve in shallow bowls over rice. tablespoon Creole seasoning teaspoon kosher salt can (14.
2. Stir in the onion and garlic and cook until softened. Stir in the kale, potatoes, salt and pepper and toss to evenly coat with the oil. Finally stir in the chicken broth. Cover and switch unit to Slow Cook on High for 4 hours. 2. Cover and switch unit to Slow Cook on Low for 16 hours. 3. Once unit switches to Keep Warm, taste and adjust seasoning accordingly. Note: If you have time, you can brown the lamb prior to slow cooking. Do this in Brown/Sauté at 400˚F prior to the first step. 3.
4. To serve, remove the brisket and allow to cool (keep the sauce and vegetables on Keep Warm). When the brisket is cool, thinly slice and return to the pot with sauce and vegetables. Switch to Brown/ Sauté at 350°F and allow to cook until the brisket is warmed through and then switch back to Warm or Slow Cook for serving. 3. Add sausages and sauté until brown, about 3 to 4 minutes. Remove and reserve. You should have about 1 tablespoon of fat in the pan. Remove any excess.
1 1 ¼ 1½ 2 ¼ cup water (approximately) tablespoon whole peppercorns teaspoon whole cloves teaspoons dill seed tablespoons whole grain mustard cup packed dark brown sugar 1 ¼ ¼ 1 3 Vegetables (to finish): 2 carrots, peeled and cut into 2-inch pieces ¾ pound new potatoes, halved ¾ pound green cabbage, cut lengthwise into 8 pieces 1 ¼ ½ 1 6 1. Put the onion, carrot and celery into the cooking pot of the Multicooker.
Paella reduced and slightly caramelized, about 3 to 4 minutes. This version of the traditional Spanish dish is sure to please any crowd. 5. Add the rice to the unit and stir to coat with tomato mixture. Add the broth and saffron and stir together well. Cover and reduce the temperature to 300°F. Simmer for 10 minutes.
1 ½ ¼ chuck roast (about 2½ pounds) teaspoon kosher salt teaspoon freshly ground black pepper 1 1 ½ ¼ ¼ 2 1 1 1. Put the onion, leek, carrot, celery and turnip into the cooking pot. Add the broth and vinegar. Season the beef with the salt and pepper and then nestle into the vegetables with the liquid coming up about 1⁄3 of the way. 1. Mix the rub ingredients together in a small bowl.
Chicken & Vegetable Stir-Fry 5. Add broth mixture to the vegetables and stir to scrape any brown bits from the bottom of the pot. Cook for another 2 to 3 minutes until sauce thickens slightly. Return the chicken to the pot during the last minute of cooking and stir to coat all ingredients in the sauce. Serve immediately over rice and sprinkle with sesame seeds. A light and healthy dish.
3. Reduce the temperature to 300°F and put the remaining teaspoon of oil into the pot. Add the broccoli and garlic and sauté until garlic becomes slightly golden. Add the chicken broth and crushed red pepper flakes. Cover and simmer until the broccoli is crisp-tender, about 4 to 5 minutes. Remove from pot and set aside. 4. Add the onion and pepper and sauté until softened and slightly golden, about 2 to 3 minutes.
1 1 1 1 1 1 1 ¼ 1 1 1 2 small onion, peeled and cut into 1-inch pieces small leek, root end trimmed, white and light green parts only, washed well, cut into 1-inch pieces small carrot, peeled, and cut into 1-inch pieces celery stalk, cut into 1-inch pieces teaspoon unsalted butter fresh rosemary sprig sprig fresh thyme sprig cup dry white wine can (28 ounces) whole peeled tomatoes, drained tablespoon tomato paste bay leaf tablespoons chopped Italian parsley Nutritional information per serving: Calories 59
Tofu with Soy-Ginger Vegetables 3. Put the oil into the cooking pot of the Multicooker set to Brown/Saute at 400°F. Once preheated, add the tofu and brown all over, about 4 minutes per side. Remove and reserve. Browning the tofu gives added flavor and dimension to this great meatless main meal. 4. Carefully wipe out the cooking pot and add 1 quart of water. Insert the steaming rack and cover. Set to Steam for 7 minutes. Once tone sounds, place the drained marinated vegetables on the steaming rack.
teaspoon each salt and pepper; sauté for a few additional minutes. 2. Once liquid settles down to a bare simmer, season the chicken breasts with salt and pepper and then gently add to the pot. 4. Stir in the white wine and simmer until just about evaporated. Add the chicken broth and bring to a simmer. Reduce temperature to 200°F to maintain light simmer and cook for an additional 30 minutes. 3. Cover and poach chicken for approximately 25 minutes or until cooked through. 4.
Steamed Sole with Fennel and Leeks Sides Braised Fennel A nice, light one-pot dish, perfect as a weeknight meal. Braising is one of the most rewarding preparations for fennel. It sweetens the vegetables and brings out the rich licorice tones.
Broccoli Rabe with Sausage 5. Reduce the temperature to 300°F. Add broccoli rabe and allow to simmer, covered, for an additional 10 minutes. This dish takes a few steps to complete, but it is well worth the effort. The broccoli rabe is first steamed – this improves the overall texture of the finished dish, making it nice and tender. 6. Serve immediately. Nutritional information per serving: Calories 356 (62% from fat) • carb. 10g • pro. 21g • fat 24g • sat. fat 8g • chol. 48mg • sod. 1286mg • calc.
Macaroni & Cheese Sautéed Red Potatoes We upped the creaminess factor in our version of everyone’s favorite comfort food. Béchamel is the centerpiece of this ultimate macaroni and cheese. A quick and flavorful way to enjoy red potatoes. Be patient with flipping the potatoes – they brown best if they are left to sit in the hot cooking pot before turning.
Steamed Artichokes Brown Rice Risotto 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. This colorful side dish works well with most main dishes. Any vegetable or herb can easily be substituted for a variation.
Desserts Applesauce When fall comes around, nothing is better than the aroma of apples cooking in the home. Setting: Slow Cook Makes about 4 cups 3½ 2 2 ⁄3 2 2 pounds apples, cored and cut into two-inch pieces (peeled or unpeeled) cinnamon sticks pinches freshly ground nutmeg pinch ground cloves pinch kosher salt cup water tablespoons fresh lemon juice ½ ¼ 1. Put all ingredients into the cooking pot of the Multicooker. 2.
Dulce de Leche Bread Pudding Poached Pears Poached pears can be enjoyed simply with whipped cream or a rich vanilla ice cream. 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.
3. Remove crumb topping to a baking sheet lined with parchment paper and set aside to cool completely. Carefully wipe out the cooking pot and return to unit. 7. Serve pears warm or at room temperature, with some of the poaching syrup poured over them. Nutritional information per serving (based on 8 servings): Calories 101 (1% from fat) • carb. 16g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 24mg • calc. 9mg • fiber 2g 4. Gently toss together all remaining ingredients in the cooking pot.
Lightened Rice Pudding Blueberry Jam 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 coconut milk or water into the rice pudding to make it creamier. Make use of late summer blueberries in this quick and easy jam.
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