Countertop Cooking INSTRUCTION BOOKLET Programmable Slow Cooker For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed: 1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces; use handles or knobs. 3. To protect against risk of electrical shock, do not immerse the slow cooker housing in water or any other liquid. If housing falls into liquid, unplug the cord from outlet immediately. DO NOT reach into the liquid. 4.
CONTENTS 7. LOW, HIGH and SIMMER Indicator Lights Indicate the unit is cooking on the Low, High or Simmer setting. 8. WARM Indicator Light Indicates the unit has automatically switched to the Warm setting if time has expired, or the unit has been manually switched to Warm. 9. Chrome-Plated Handles Cool-touch insulated handles. 10. Retractable Cord Storage (not shown) Convenient retractable cord storage. Important Safeguards . . . . . . . . 1 Introduction . . . . . . . . . . . . . . . .
OPERATION Your Cuisinart® Slow Cooker cooks food automatically once you set the time and the desired cooking mode. When time expires, the unit automatically switches to the Warm setting and the Warm indicator light illuminates. When cooking time and mode are set, the unit will perform those functions until the cooking time expires or the unit is manually turned off. Cooking WITH the Timer 1. Place the unit on a clean, dry counter. 2. Remove glass lid. 3. Fill ceramic pot with ingredients. 4. Replace lid.
Cooking Guidelines Three cooking modes, Simmer, Low and High, give you the opportunity to prepare a wider variety of dishes. You can adapt many recipes to slow down the cooking time, or speed it up, to coordinate meals to your schedule. You will usually want to use the Simmer or Low setting for recipes that cook longer. If you’re starting a dish later in the day, select the High setting to ensure that your food is cooked, warm, and ready when you’d like to eat. Setting Guidelines Recipes Program Temp.
Cleaning and Maintenance Unplug your Cuisinart® Slow Cooker and allow it to cool before cleaning. Place ceramic pot and lid in the dishwasher or wash with warm, soapy water. If food sticks to the surface, fill ceramic pot with warm, soapy water and allow to soak before cleaning. If scouring is necessary, use a nonabrasive cleanser or liquid detergent with a nylon pad or brush.
Slow Cooker Cookbook traditional to gourmet recipes model psc-650c
Introduction ■ Get ready to slow down and enjoy meals! Your Cuisinart® Slow Cooker is designed to have your favourite one-pot recipes ready and waiting for you. Slow cooking is a traditional method that tenderizes meats and melds flavours 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 9 - 11 Important Guidelines 12 Suggested Foods 13 List of Recipes 14 - 15 Starters/Beverages/Miscellaneous 16 - 18 Soups & Stocks 19 - 26 Stews & Chilis 27 - 31 Entrées & Sauces 32 - 47 Side Dishes 48 - 58 Desserts 59 - 71 ■ 6 8
Tips & Hints ■ 10 › 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 before 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 cook- ing. 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 flavour.
Important Guidelines ■ 13 › 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 or about 1½ inch (3.75 cm) 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.
Suggested Foods ■ 14 Meats Beef / Veal: Choose cuts that are full of flavour 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 ■ 15 Starters/Beverages/Miscellaneous › Spinach, Gruyère & Artichoke Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 › Mulled Cider . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 › Irish Oatmeal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Soups & Stocks › Spanish Bean Soup with Chorizo . . . . . . . . . . . . . . . . . . . . .
Side Dishes › New Potatoes with Rosemary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 › "Almost" Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 › Warm Baked Potato Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 › Mashed Potato Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 › Party Potatoes . .
Spinach, Gruyère & Artichoke Dip The slow cooker is the perfect vessel to bake our version of this old snack favourite to feed a crowd, especially when your oven is busy with the rest of the meal. Makes about 2 quarts (1.9 L) 16 ounces frozen spinach (one bag), thawed 3 ounces (85 g) Gruyère, shredded 1 garlic clove, finely chopped 2 cans [15 ounces (425 g) each] quartered artichoke hearts, drained 1 ounce (28 g) shallot, finely chopped 16 ounces reduced fat cream cheese, cut into 1-inch (2.
Mulled Cider Makes 4 quarts (3.8 L) 4 quarts (3.8 L) fresh unpasteurized apple cider 1 whole orange, unpeeled, sliced ½ cup (125 ml) brown sugar 6 slices peeled, fresh ginger, each about the size of a quarter 1½ teaspoons (7 L) whole cloves 4 whole cinnamon sticks 1 teaspoon (5 ml) 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 2 cooking spray 2 quarts (1.9 L) water cups (500 ml) steel-cut Irish Oatmeal 1 teaspoon (5 ml) 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.
Spanish Bean Soup with Chorizo Makes 12 cups (3 L) ½ pound (225 g) dried chickpeas (garbanzo beans) 8 ounces (228 g) onions, chopped ½ teaspoon (2 ml) saffron threads 1 ham hock [12 ounces (340 g)] or leftover ham bone 2 garlic cloves, peeled and chopped 12 ounces new potatoes [1 to 1½-inch (2.5-3.
Caramelized Onion Soup Makes 8 servings 4 pounds (1.8 kg) onions, peeled and sliced 2 tablespoons (30 ml) unbleached all-purpose flour 2 tablespoons (30 ml) unsalted butter, melted 1 tablespoon (15 ml) brown sugar 6 cups (1.5 L) meat stock (half chicken and half beef is fine), hot 2 tablespoons (30 ml) Port 2 1½ tablespoons (30 ml) extra virgin olive oil teaspoons (7 ml) kosher salt Combine onions, butter, olive oil and salt in the ceramic pot of the Cuisinart® Slow Cooker.
Sausage & Lentil Soup with Tortellini Makes 12 cups (3 L) 1 tablespoon (15 ml) extra virgin olive oil 2 garlic cloves, peeled and chopped 1 tablespoon (15 ml) basil 2 pounds (1 kg) turkey or chicken Italian sausage links 2 teaspoons (10 ml) thyme 12 ounces (340 g) mushrooms, cleaned and quartered 1 ounce (28 g) sun-dried tomatoes (not in oil), slivered 1½ cups (375 ml) dried brown lentils, rinsed and drained 6 cups (1.
Classic Split Pea Soup Makes 8 servings 2 garlic cloves, peeled 1 pound (454 g) green split peas, rinsed 8 ounces (227 g) onion, peeled and chopped 6 cups (1.5 L) chicken stock (page 24) 1 1 celery rib, top off, cut into 1-inch (2.5 cm) pieces 12-ounce (340 g) ham hock (or roasted turkey leg) 1 12 ounces (340 g) all-purpose potatoes, peeled and cut into 3-inch (7.
Tomato Soup Makes 8 servings 4 cans [14 ounces (397 g) each] diced tomatoes, juices drained 4 cups (1 L) chicken or vegetable stock 1 bay leaf 3 garlic cloves peeled, and chopped 1 teaspoon (5 ml) dried basil 1 large onion, peeled, and chopped ½ teaspoon (2 ml) thyme 2 medium carrots, chopped 2 medium celery stalks, 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 (2 L) 2½ pounds (1.13 kg) beef and/or veal bones 2 tablespoons (30 ml) olive or vegetable oil 1 pound (454 g) beef chuck or other stew beef, in 1-inch (2.5 cm) cubes 6 chives 6 sprigs parsley 2 large carrots, peeled, cut into 3-inch (7.5 cm) lengths 6 sprigs thyme 2 ribs celery, cut into 3-inch (7.5 cm) lengths 3 garlic cloves 12 peppercorns 2 large onions, peeled and quartered Preheat oven to 425° F (218°C).
Chicken Stock Makes 8 cups (2 L) 4 pounds (1.8 kg) chicken wings and/or backs 2 parsnips, peeled, cut into 2-inch (5 cm) lengths 2 medium onions, peeled and quartered 2 bay leaves 2 celery stalks, cut into 2-inch (5 cm) lengths 12 black peppercorns 3 sprigs parsley 2 carrots, peeled, cut into 2-inch (5 cm) lengths 3 sprigs thyme 2 leeks, trimmed, halved lengthwise, cleaned 10 cups (2.5 L) water Rinse chicken and drain.
Roasted Vegetable Stock Makes 7 cups (1.75 L) 3 large carrots, peeled, cut into 3-inch (7.5 cm) lengths 2 large red or yellow bell peppers, cored, seeded and quartered 2 celery stalks, cleaned, cut into 3-inch (7.
White Chili with Chicken Makes 8 servings (13 cups) 1 pound (454 g) white beans 2 teaspoons (10 ml) ground cumin cooking spray 1½ teaspoons (7 ml) oregano 1 tablespoon (15 ml) good quality olive oil 1 teaspoon (5 ml) coriander 1 teaspoon (5 ml) kosher salt 2 cups (500 ml) chopped onions 1 1 tablespoon (15 ml) chopped garlic teaspoon (5 ml) freshly ground white pepper 5 cups (1.
Beef Chili for a Crowd Makes 16 servings [1 cup (250 ml)] cooking spray 1 red pepper, cored, seeded, chopped 2 teaspoons (10 ml) good quality olive oil 1 green pepper, cored, seeded, chopped 1 yellow pepper, cored, seeded, chopped 1½ pounds (680 g) onions, peeled and finely chopped 2 cans [14 ounces (397 g) each] diced tomatoes, juices drained, separated 6 garlic cloves, peeled and minced 2 2 teaspoons (10 ml) kosher salt cans [3 ounces (85 g) each] tomato paste, salt-free ½ teaspoon (2
Heart Smart Turkey Chili Makes about 16 cups (4 L) 2 tablespoons (30 ml) extra virgin olive oil, divided 4 pounds (1.8 kg) lean ground turkey (7% fat) 6 1½ 1½ teaspoons (7 ml) oregano 2 cans [14 ounces (425 g) each] diced tomatoes 1 garlic cloves, peeled and finely chopped red bell pepper, cut into 1½ x ¼-inch (3.75 x 0.6 cm) strips 1 pounds (680 g) Spanish onions, peeled and chopped yellow bell pepper, cut into 1½ x ¼-inch (3.75 x 0.
Mediterranean Seafood Stew Makes 6 servings ½ ound (227 g) small new potatoes, p skin on, whole 1 bay leaf ½ teaspoon (2 ml) fennel seeds 4 garlic cloves, peeled and minced ¼ teaspoon (1 ml) peppercorns 2 large onions, peeled, cut into quarters, with root ends intact (to hold them together) 5 hole sprigs of fresh parsley w (stems and leaves) 1 2 tablespoons (30 ml) extra virgin olive oil s mall fennel bulb [8 ounces (227 g), top off, cut into ½-inch (1.
Seafood Chili Makes 8 servings 3 cups (750 ml) chopped onion 2 c ans [6 ounces (170 g) each] chopped clams, drained, ½ cup (125 ml) juice reserved 6 garlic cloves, peeled and chopped 2 jalapeño peppers, seeded and chopped 1 red pepper, seeded and chopped 2 tablespoons (30 ml) cornmeal 1 green pepper, seeded and chopped 1 ound (454 g) large shrimp, peeled p and deveined 2 tablespoons (30 ml) chili powder 1 ound (454 g) large sea scallops, p tough muscle removed 1 tablespoon (15 ml)
Chicken Cacciatore Makes 6 to 8 servings 12 1 1 ounces (340 g) yellow onion, peeled and cut vertically into ½-inch (1.25 cm) thick slices ¼ cup (63 ml) white vermouth or other dry white wine 1½ teaspoons (7 ml) oregano green bell pepper, cored, seeded, cut lengthwise into ½-inch (1.25 cm) thick slices 1 teaspoon (5 ml) basil 1 teaspoon (5 ml) kosher salt ½ teaspoon (2 ml) freshly ground black pepper 3 pounds (1.
Chicken with 40 Cloves of Garlic Makes 8 servings 4 pounds (1.
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. Makes 12 servings 1 beef brisket, approximately 4-4½ pounds (1.8 - 2 kg) 1 teaspoon (5 ml) kosher salt 1 teaspoon (5 ml) dry mustard 2 tablespoons (30 ml) light or dark packed brown sugar 1 teaspoon (5 ml) liquid smoke 2 2 teaspoons (10 ml) Worcestershire sauce medium onions, peeled, cut into ½-inch (1.
Barbecue Sauce Makes 4 cups (1 L) 2 teaspoons (10 ml) unsalted butter 2 tablespoons (30 ml) soy sauce, low-sodium 1 cup (250 ml) finely chopped onion 1 garlic clove, peeled, finely chopped 1 tablespoon (15 ml) prepared horseradish 2 cups (500 ml) tomato ketchup 1 cup (250 ml) water 1 tablespoon (15 ml) chili powder (heat level to taste) ¼ cup (63 ml) tomato paste (salt-free) ¼ cup (63 ml) cider vinegar 2 teaspoons (10 ml) instant espresso powder ¹∕³ cup (83 ml) molasses 1½ teaspoon
Dilled Pot Roast Makes 8 servings ¹∕³ cup (83 ml) unbleached, all-purpose flour 2 garlic cloves, peeled 1½ teaspoons (7 ml) dill seed ½ teaspoon (2 ml) kosher salt 1 teaspoon (5 ml) peppercorns ¼ teaspoon (1 ml) freshly ground pepper ¼ cup (63 ml) beef stock, low-sodium 4 pounds (1.
New England Short Ribs Makes 8 servings ½ cup (125 ml) unbleached, all-purpose flour 1 pound (454 g) carrots, peeled and halved lengthwise 1 teaspoon (5 ml) kosher salt 1 ½ teaspoon (2 ml) freshly ground pepper pound (454 g) new red potatoes, skin on, cut into 1 to 1½-inch (2.5 - 3.75 cm) cubes ½ pound (227 g) turnips, peeled and cut into ½-inch (1.25 cm) dice ½ cup (250 ml) prepared horseradish 1 cup (125 ml) beef stock 4-4½ pounds (1.
Corned Beef with Vegetables Makes 8 servings First Cooking To Finish cooking spray Sauce pounds (1.
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 flavourful 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 (2.5 L) 5 pounds (2.27 kg) bone-in countrystyle spare ribs 1 pound (454 g) onions, peeled and thickly sliced 1½ teaspoons (7 ml) kosher salt 2 cups (500 ml) water 1 teaspoon (5 ml) freshly ground black pepper 2-3 cups (500 - 750 ml) Barbecue Sauce, page 28 (or purchased) 1 teaspoon (5 ml) paprika Trim ribs of excess fat. Season with salt, pepper and paprika.
Braised Veal Shanks Makes 6 servings 6 sprigs parsley 6 veal shanks (about 4 - 4½ pounds total), about 1¼ inches (3.12 cm) thick, 3-3½ inches (7.5 - 8.
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. Add onion [cut into 1-inch (2.
Penne Lasagna Makes 12 cups (3 L) 1 cup (250 ml) freshly grated Parmesan 15 ounces (425 g) part-skim ricotta 1 pound (454 g) part-skim mozzarella, shredded, 1 cup (250 ml) reserved for topping 1 large onion, peeled and finely chopped 4 garlic cloves, peeled and minced ½ pound (227 g) ground turkey 4 3 teaspoons (15 ml) extra virgin olive oil, divided cans [14 ounces (397 g) each] diced tomatoes, juices drained, divided 1 8 ounces (227 g) white mushrooms, sliced can [15 ounces (425 g) each
Cover and press the On/Off button to turn the unit on. Set time to 6 hours and press Low; Slow Cooker will automatically switch to Warm when cooking time has elapsed. *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 (125 ml) dry spinach that can then be mixed with the mushrooms. Nutritional information per serving [½ cup (125 ml)]: Calories 394 (35% from fat) • carb.
Red Beans & Sausage Makes 8 servings 1 pound (454 g) dried red beans 1 tablespoon (15 ml) dry coriander cooking spray 1 tablespoon (15 ml) dried basil 1 ham hock [12 ounces (340 g)] 4 cups (1 L) low-sodium chicken broth 1 cup (250 ml) chopped onion 1 1½ cups (375 ml) chopped green pepper tablespoon (15 ml) extra virgin olive oil 1 bay leaf 2 1 tablespoon (15 ml) chili powder pounds (908 kg) turkey kielbasa, cut into 8 portions 4 cloves garlic, peeled and chopped 1 teaspoon (5 ml)
Macaroni with Four Cheeses Makes 12 cups (3 L) 1 pound (454 g) elbow macaroni 4 tablespoons (60 ml) unsalted butter 4 tablespoons (60 ml) unbleached, all-purpose flour 4 cups (1 L) fat-free evaporated milk, not reconstituted 1 tablespoon (15 ml) Worcestershire sauce 1 teaspoon (5 ml) dry mustard 1 teaspoon (5 ml) kosher salt 1 teaspoon (5 ml) freshly ground pepper 12 ounces (40 g) reduced-fat sharp Cheddar, shredded 8 ounces (227 g) Gruyère (not processed), shredded cooking spray 1 ca
Tomato Sauce Makes about 10 cups (2.
New Potatoes with Rosemary Makes 6 servings 4 pounds (1.8 kg) new potatoes, washed but left whole 3 garlic cloves, peeled and minced 1 teaspoon (5 ml) kosher salt 2 tablespoon (30 ml) extra virgin olive oil ½ teaspoon (2 ml) freshly ground pepper 3 tablespoons (45 ml) 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.
Warm Baked Potato Salad This salad may be assembled and served while potatoes are warm, or chilled to serve later. Makes 7 cups (1.
Mashed Potato Pie Makes 8 servings 1 tablespoon (15 ml) unsalted butter, softened 2 cups (500 ml) lowfat sour cream 1 cup (250 ml) lowfat ricotta ¼ cup (63 ml) fresh breadcrumbs 3 large eggs, lightly beaten 1 cup (250 ml) freshly grated Parmesan, divided 2 green onions, cut into ¼-inch (1.25 cm) slices 4 cups (1 L) cooked potato pulp, or leftover mashed potatoes 1 quart (1 L) very hot water Generously butter the bottom and sides of a 2-quart (1.9 L) soufflé dish.
Party Potatoes Makes 12 servings 3 pounds (1.36 kg) russet potatoes, peeled and cut into 2-inch (5 cm) pieces ¾ cup (188 ml) lowfat sour cream 8 ounces (227 g) lowfat cream cheese, cut into 1-inch (2.5 cm) pieces 2 teaspoons (10 ml) kosher salt, divided 2 garlic cloves, peeled and minced 2 tablespoons (30 ml) unsalted butter 2 medium onions, peeled and chopped ½ teaspoon (2 ml) freshly ground pepper cooking spray In a Cuisinart® 3¾-quart (3.
Butternut Squash & Mushroom Scallop Makes 8 servings [9 cups (2.
Ratatouille Makes 12 cups (3 L) 1½ pounds (750 g) eggplant, cut into ½-inch (1.25 cm) dice (salt-free if available) 2 cups (500 ml) chopped onion 1½ teaspoons (7 ml) kosher salt, divided 2 tablespoons (15 ml) chopped garlic 1 pound (454 g) zucchini, cut into ½-inch (1.25 cm) half moons ½ cup (125 ml) sun-dried tomatoes, not oil-packed, cut into slivers 1 pound (454 g) yellow summer squash, cut into ½-inch (1.
Roasted Beet Salad Makes 8 servings 3 pounds (1.36 kg) fresh beets 2 tablespoons (30 ml) walnut oil 3 tablespoons (45 ml) white balsamic vinegar or fruit flavoured vinegar 2 bunches watercress, washed, dried, tough stems removed 1 teaspoon (5 ml) Dijon-style mustard 2 ¼ teaspoon (1 ml) kosher salt heads of endive, cut into ¼-inch (0.63 cm) pieces on the diagonal ¹∕8 teaspoon (0.
Stewed Green Beans and Tomatoes Makes 8 servings 2 pounds (908 g) green beans ½ teaspoon (2 ml) kosher salt 8 ounces (227 g) onion, peeled and chopped 2 2 garlic clove, peeled and chopped cans [14 ounces (397 g) each] diced tomatoes, drained, ¼ cup (63 ml) juice reserved 2 tablespoon (30 m) fresh parsley, finely chopped 1 tablespoon (15 ml) extra virgin olive oil 1 teaspoon (5 ml) dried basil ¼-½ cup (63 - 125 ml) crumbled feta or chèvre cheese, optional Trim stem ends from beans; cut into
Sweet Potatoes & Apples Makes 12 servings 3 pounds (1.36 kg) sweet potatoes, peeled and cut into ¼-inch (0.6 cm) slices 4 tablespoons (60 ml) unsalted butter, melted 1 teaspoon (5 ml) herbs de Provence, divided 1 teaspoon (2 ml) kosher salt ½ teaspoon (2 ml) freshly ground pepper cooking spray 2 red-skinned apples, skin on, cored and cut into ¼-inch (0.6 cm) slices 1 onion, peeled, quartered and cut into ¼-inch (0.
Vegetable Tian Makes 8 servings 8 ounces (227 g) fresh breadcrumbs 1 teaspoon (5 ml) kosher salt ½ cup (125 ml) chopped parsley leaves ½ teaspoon (2 ml) freshly ground pepper 2 garlic cloves, peeled and chopped 1 ½ ounce (14 g) Parmesan cheese, grated 2 tablespoons (30 ml) extra virgin olive oil pound (454 g) all-purpose potatoes in their skins, washed, cut into ¹∕8-inch (0.
Wild Mushroom Ragout Makes 8 cups [2L (8 servings)] cooking spray 1 pound [454 g (approximately)] portobello mushrooms, cut into ½-inch (1.25 cm) slices 1 red bell pepper, cored, seeded, thinly sliced 4 tablespoons (45 ml) unsalted butter, divided green onions, cut into ¹∕8-inches (0.
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. Makes 8 servings juice of 1 lemon 3 cans ginger ale 4 strips lemon peel, 2 x ½" (5 x 1.
Honey Yogurt Cream Makes about 2 cups (500 ml) 8 ounces (227 g) fat-free vanilla yogurt 1½ teaspoons (7 ml) vanilla extract 8 ounces (227 g) light sour cream ½ teaspoon (2 ml) almond extract 2-3 tablespoons (30 - 45 ml) 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 (2 L) 4 pounds (1.8 kg) fresh rhubarb stalks, washed and dried 2 cups (500 ml) granulated sugar Slice rhubarb ¼ to ½-inch (0.6 - 1.25 cm) 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 press the On/Off button to the turn unit on. Set time to 5 hours and press Low; Slow Cooker will automatically switch to Warm when cooking time is elapsed.
Baked Apples Makes 6 servings ¹∕³ cup (83 ml) slivered almonds, lightly toasted teaspoon (2 ml) freshly grated nutmeg 6 ¹∕³ cup (83 ml) dried cherries or cranberries large baking apples (Rome, Granny Smith, Braeburn, or Gala) 1 ¹∕³ cup (83 ml) raisins tablespoon (15 ml) unsalted butter, cut into ¼-inch pieces ½ cup (125 ml) apple juice or cider 1 cup (250 ml) packed brown sugar 1 teaspoon (5 ml) cinnamon ½ Mix brown sugar with cinnamon and nutmeg in a medium bowl.
Apple Streusel Cheesecake Makes one 7-inch (17.5 cm) cheesecake ½ teaspoon (2 ml)+ 2 tablespoons (30 ml) butter, divided 16 apple, peeled and cored, cut in quarters ounces (454 g) lowfat cream cheese, cut into 1-inch (2.
Chocolate Ricotta Cheesecake Makes one 7-inch (17.
Chocolate Terrine Makes 16 servings 1 pound (454 g) bittersweet or semisweet chocolate, chopped 1½ cups (375 ml) half-and-half 4 large eggs, lightly beaten 3 tablespoons (45 ml) Kahlúa® or other liqueur Chocolate Glaze Line a loaf pan, 8½ x 4½ x 3 inches (21.25 x 11.25 x 7.5 cm), with aluminum foil. Tip: Lay a sheet of foil on the outside of the pan. Fold down to cover the sides the loaf pan, then fold down the ends and “pleat” the corners.
Applesauce Makes about 7 cups (1.75 L) 4 pounds (1.8 kg) red apples*, washed sugar, optional 2 lemons, juiced cinnamon, optional Core apples, but do not peel. Cut into 2-inch (5 cm) chunks. Mix lemon juice with enough water to make 1 cup (250 ml). 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 (1.9 L)] 3 ounces (85 g) dried apricots, diced ½ cup sliced almonds, toasted ¼ cup (63 ml) Kirschwasser®, brandy or amaretto 3 large eggs 2 cup granulated sugar ∕³ 1 teaspoon (5 ml) unsalted butter 1 3 tablespoons (45 ml) unsalted butter, melted, divided can [12 ounces (340 g)] fat-free evaporated milk 1 teaspoon (5 ml) vanilla 5 cups (1.25 L) very hot water 5 cups (1.25 L) bread, cut into ½-inch (1.
Chocolate Pudding Cake Makes 8 to 12 servings 1 teaspoon (5 ml) unsalted butter, room temperature ¹∕³ cup (83 ml) unsalted butter, melted 1¼ 1 ¼ 1½ teaspoons (7 ml) vanilla extract ½ cup (125 ml) packed light brown sugar cups (312) granulated sugar, divided ½ cup (250 ml) unbleached, all-purpose flour cup (125 ml) chopped pecans, lightly toasted 1 teaspoon (5 ml) espresso powder 1¼ cups (312 m) hot water ¼ cup [63 ml (Kirschwasser® or Kahlúa®) cups (63 ml) + 3 tablespoons (95 ml) unsweete
French Vanilla Rice Pudding Makes 18 servings cooking spray ½ cup (125 ml) water 2 cups (500 ml) Arborio rice, uncooked 1²∕³ cups (415 ml) granulated sugar 5 cans [12 ounces (340 g) each] fat free evaporated milk (not reconstituted) 1 vanilla bean, slit in half lengthwise 1 tablespoon (15 ml) pure vanilla extract 2 cans [14 ounces (397 g) 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.
Peach Cobbler Makes 8 servings 2 pounds (1 kg) fresh peaches, skinned, (or frozen and defrosted) cut into ½-inch (1.25 cm) slices 2 cups (500 ml) prepared granola, without fruit ¼ 2 cup (63 ml) packed brown sugar tablespoons (30 ml) melted unsalted butter 1 tablespoon (15 ml) instant tapioca cooking spray 1 teaspoon (5 ml) ground ginger Cut a piece of aluminum foil about 24 inches (61 cm) long.
Winter Fruit Crisp Makes 8 to 12 servings [7 cups (1.75 L)] ½ teaspoon (2 ml) freshly grated nutmeg cooking spray 1 ounces (198 g) mixed dried fruits (apples, pears, apricots, dried plums) tablespoon (15 ml) dark rum or brandy 1 teaspoon (5 ml) pure vanilla extract Fruit 7 large Golden Delicious apples, peeled, cored and cut into 1⁄ 8-inch (0.3 cm) squares Crumb Topping 1 cup (250 ml) unbleached, all-purpose flour 3 Bosc pears, peeled, cored and cut into 1 ⁄ 8-inch (0.
WARRANTY LIMITED THREE-YEAR WARRANTY This warranty supersedes all previous warranties on this Cuisinart® product. This warranty is available to consumers only. You are a consumer if you own a Cuisinart® product that was purchased at retail for personal, family or household use. This warranty is not available to retailers or other commercial purchasers or owners.
These warranties expressly exclude any defects or damages caused by accessories, replacement parts or repair service other than those that have been authorized by Cuisinart. These warranties exclude all incidental or consequential damages.
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