Recipe Book - Crock-Pot

Recipe Book - Crock-Pot
PRESS CROCK
              EXPRESS CROCK
                 MULTI-COOKER




              EXPRESS CROCK
                 MULTI-COOKER




                                Recipe Book
Recipe Book - Crock-Pot
INTRODUCTION                                                               TABLE OF CONTENTS
                        THE FAST PRESSURE COOKER
                        WITH SLOW-COOKER CONVENIENCE                                             Quick Start Guide.........4-5
                        In today’s fast-paced world, you need a Multi-Cooker that can
                        keep up with your lifestyle. Let the Crock-Pot® brand handle

                                                                                                 Appetizers..........................................6-7
                        the pressure of mealtime with the new Express Crock Multi-
                        Cooker. Express Crock can cook meals up to 70% faster than
                        traditional cooking, so you can spend less time in the kitchen
                        and more time with family.


PROMPT OR PATIENT                              VERSATILITY & CONVENIENCE                         Soups........................................................8-11
When you’re in a hurry, choose from 8          Easily prepare any recipe on the menu –
pre-set pressurized settings for the same      whether it’s slow cooked, steamed, sautéed
slow-cooked taste you love in under an         or pressure cooked – using one convenient
hour. Of course, if you’re not ready to eat
now, you can choose the SLOW COOK
                                               appliance. The non-stick cooking pot resists
                                               stuck-on food and is dishwasher safe,            Sides.........................................................12-15
setting – just set the cook time and come      making clean-up a breeze.
back later to a delicious, hot meal that’s
ready to eat when you are.

                                                                                                Entrees.................................................16-35
                                               TRUSTED
                                               For over 35 years, the Crock-Pot® brand
INSPIRED FAMILY MEALS                          has been your trusted brand for cooking
In this user-friendly recipe book, we walk     convenience. We strive to provide you with
you through some of the many flavor-packed     the most innovative and dependable products

                                                                                                Desserts.................................................36-39
meals that are easy to make in your Express    to make your life easier. The Crock-Pot® brand
Crock. To make this recipe book simple to      is a leader in one-pot cooking, and we’re
use, we color-coded each dish so that you      confident that Express Crock will be
can quickly see which function is being used   the perfect addition to your kitchen.
(pressure cook, slow cook, steam, or brown/




                                                      Let's eat!
sauté). We have also grouped the dishes                                                                   MATCH COLORS WITH COOKING FUNCTIONS:
according to meal type, so you can easily
search for the dish that you are craving.                                                                   pressure                   slow cook
We hope that you and your loved ones
enjoy these recipes as much as we have!                                                                   brown/sauté                     steam
Recipe Book - Crock-Pot
QUICK START GUIDE*                                                                                                            HOW TO USE YOUR EXPRESS CROCK
    Steam Release Valve                                                                                Lock/Unlock Indicators                               1. Add ingredients to the Cooking Pot and secure the Lid.
                                                                                                                                                            2. Press the function you would like to use.
                                                                                                                                                            3. Adjust Temperature and/or Pressure, if needed.
                                                                                                                                                            4. Use the Time Selection Buttons to set the desired cook time.
                                                                                                                                                            5.	Rotate the Steam Release Valve into the position needed for the chosen function (see chart).
                                                             Lid                                                                                            6. Press START/STOP.
                                                                                                                                                            7. Once cooking is complete, wait at least 10 minutes, allowing pressure to release naturally.
                                                                                                                                                            8.	Use a kitchen utensil to rotate the Steam Release Valve into the “Release”   position.

                                                             Steaming Rack                                                                                                      PRESSURE                          STEAM RELEASE
                                                                                                                                                                FUNCTION          COOK       LID REQUIRED         VALVE POSITION

                                                                                                                                                             MEAT/STEW             Yes             Yes                 Seal
                                                             Cooking Pot                                                                                     BEANS/CHILI           Yes             Yes                 Seal
                                                                                                                                                             RICE/RISOTTO          Yes             Yes                 Seal
                                                                                                                                                             YOGURT                No       Yes (in some steps)      Release
                                                                                                                                                             POULTRY               Yes             Yes                 Seal
                                                                                                                                                             DESSERT               Yes             Yes                 Seal
                                                                                                                                                             SOUP                  Yes             Yes                 Seal
                                                          Plastic Spoon                                                                                      MULTIGRAIN            Yes             Yes                 Seal
                                                                                                                                                             SLOW COOK             No              Yes               Release
                                                                                                                                                             BROWN/SAUTÉ           No              No             Do not use Lid
                                                                                                       Time Selection Buttons                                STEAM                 Yes             Yes                 Seal             Release        Seal



        ASSEMBLY                                                                                                                                            DELAY TIMER
        • Place Cooking Pot into the Heating Base.                                                                                                          If you want your Express Crock to start cooking later, use the DELAY TIMER function, and
        •	Place Lid onto Multi-Cooker, and align                          with        . To lock, twist counterclockwise,                                   select the amount of time you want your Multi-Cooker to wait before beginning the cooking
          aligning    with .                                                                                                                                cycle (not available on BROWN/SAUTÉ, KEEP WARM, or YOGURT settings).
4       * This Quick Start Guide is not meant to replace your Owner’s Guide. Please read the Owner’s Guide thoroughly before using the Quick Start Guide.                                                                                                      5
Recipe Book - Crock-Pot
Steamed Shrimp with Chimichurri




        COURSE:                 PREP TIME:                COOK TIME:                   YIELDS:               COURSE:                     PREP TIME:               COOK TIME:                    YIELDS:
    APPETIZER                 10 MINUTES               45 MINUTES                     5 CUPS              APPETIZER                     15 MINUTES               2 MINUTES                 6 SERVINGS

INGREDIENTS:                      DIRECTIONS:                                                         INGREDIENTS:                         DIRECTIONS:
6 cups water                      Place chickpeas and water in the Cooking Pot. Secure the lid.       SHRIMP:                              SHRIMP:
2 cups dried chickpeas            Make sure the steam release valve is in the “Seal” (closed)         1 lb peeled, deveined,               Add 1½ cups water to Cooking Pot. Place Steaming Rack inside
1 cup olive oil                                                                                          tail-on shrimp (16/20 count)
                                  position. Press BEANS/CHILI, set the pressure to HIGH, and                                               Cooking Pot. Add shrimp. Secure the lid. Press STEAM, set
3 cloves garlic, peeled
¼ cup tahini                      adjust the time to 45 minutes. Press START/STOP.                    CHIMICHURRI SAUCE:                   pressure to HIGH, and adjust time to 2 minutes. Make sure the
½ cup water                                                                                           1 cup finely chopped                 Steam Release Valve is in the “Seal” (closed) position. Press
Juice of 2 lemons                 Once cooking has completed, and the pressure has released,             fresh parsley                     START/STOP. Once cooking has completed and the pressure is
1 tbsp soy sauce                                                                                      3 tbsp olive oil                     released, allow to cool.
                                  set aside to cool. Drain. Place all remaining ingredients in food
Salt and freshly ground                                                                               2 tbsp red wine vinegar
                                  processor and process to form a smooth paste. Season to taste       2 cloves garlic
   black pepper, to taste                                                                                                                  CHIMICHURRI SAUCE:
                                  with salt and pepper.                                               ½ tsp salt
                                                                                                      ¼ tsp freshly                        Meanwhile, in food processor, combine parsley, oil, vinegar, garlic,
                                                                                                         ground pepper                     salt, pepper and hot pepper flakes; pulse until finely chopped and
                                  Store in a clean, covered container in the refrigerator for up to
                                                                                                      Pinch hot pepper flakes              almost smooth. Serve with shrimp.
                                  one week.
                                                                                                      1 ½ cups water




6                    FUNCTION : pressure                                                                                                                               FUNCTION: steam                       7
Recipe Book - Crock-Pot
Chicken Stock                                                                                                   Beef Stock




       COURSE:                      PREP TIME:               COOK TIME:                   YIELDS:                 COURSE:                      PREP TIME:               COOK TIME:                   YIELDS:
        SOUP                       5 MINUTES                  1 HOUR                     6 CUPS                    SOUP                       5 MINUTES          1 HOUR, 10 MINUTES                 6 CUPS

INGREDIENTS:                          DIRECTIONS:                                                          INGREDIENTS:                         DIRECTIONS:
2 lbs chicken carcass                 Place all ingredients inside Cooking Pot. Secure the lid. Press      2 tbsp vegetable oil                 Press BROWN/SAUTÉ, set temperature to HIGH, and then press
8 cups water                          SOUP, set pressure to HIGH, and adjust time to 1 hour. Make sure     4 lbs beef bones                     START/STOP. Add oil and preheat for 2 minutes. Add half of the
5 black peppercorns                                                                                        2 carrots, roughly chopped           beef bones and brown for 3-4 minutes. Remove from Cooking
                                      the Steam Release Valve is in the “Seal” (closed) position. Press
5 parsley stems                                                                                            2 celery stalks, roughly chopped
3 celery stalks, roughly chopped      START/STOP.                                                          2 onions, roughly chopped            Pot and repeat with the remaining bones.
1 leek, roughly chopped                                                                                    5 black peppercorns
1 bay leaf                            Once cooking is complete, and the pressure has released, set         5 parsley stems                      Add carrots, celery and onions. Sauté for 4-5 minutes or until
                                      aside to cool. Strain stock. Place stock in storage containers and   1 bay leaf                           tender. Add remaining ingredients. Secure the lid.
                                                                                                           8 cups water
                                      freeze for up to 3 months
                                                                                                                                                Press START/STOP. Press SOUP, set pressure to HIGH, and set
                                                                                                                                                time to 1 hour. Make sure the Steam Release Valve is in the “Seal”
                                                                                                                                                (closed) position. Press START/STOP.

                                                                                                                                                Once cooking is complete, and the pressure has released, set
                                                                                                                                                aside to cool. Strain stock. Place stock in portion sized
                                                                                                                                                containers and freeze for up to 3 months.




8                   FUNCTION: pressure                                                                                                                                    FUNCTION: pressure                         9
Recipe Book - Crock-Pot
Thai Pumpkin Soup                                                                                        Creamy Avocado Soup




       COURSE:                     PREP TIME:               COOK TIME:                   YIELDS:                  COURSE:                    PREP TIME:               COOK TIME:                  YIELDS:
        SOUP                      10 MINUTES                4 HOURS                 4-6 SERVINGS                   SOUP                     10 MINUTES             20 MINUTES                 8 SERVINGS

INGREDIENTS:                         DIRECTIONS:                                                           INGREDIENTS:                        DIRECTIONS:
1½ tbsp butter                       Press BROWN/SAUTÉ, set temperature to HIGH, and then press            1 tbsp olive oil                    Press BROWN/SAUTÉ, set temperature to HIGH, and then press
2 onions, chopped                    START/STOP. Add butter and preheat for 2 minutes. Add onion           1 onion, finely chopped             START/STOP. Allow Multi-Cooker to preheat. Add oil to cooking
2 cloves garlic, crushed                                                                                   2 cloves garlic, minced
                                     and garlic. Sauté for 4-5 minutes or until tender. Add curry paste,                                       Cooking Pot; add onion, garlic and cumin. Sauté, stirring, for 5
¼ cup red curry paste                                                                                      1 tsp ground cumin
1 cup coconut cream                  sautéing for one minute or until fragrant.                            1 can (10 oz) cream of chicken      minutes or until onion starts to soften.
1½ cups vegetable stock                                                                                       condensed soup
2 lbs pumpkin, peeled, chopped,      Add remaining ingredients to the Cooking Pot. Secure the lid.         4 cups chicken broth                Add cream of chicken condensed soup. Whisk in chicken broth.
   seeds removed                     Press START/STOP. Press SLOW COOK, set temperature to HIGH,           2 ripe avocados, mashed             Press START/STOP. Press BROWN/SAUTÉ, set temperature to
Salt and freshly ground black                                                                              ¼ cup lime juice
                                     and adjust time to 4 hours. Make sure the Steam Release Valve is                                          LOW, then press START/STOP. Bring to simmer for 10 minutes.
   pepper, to taste                                                                                        2 tbsp chopped fresh cilantro
Fresh coriander, to serve            in the “Release” (open) position. Press START/STOP.                   ¼ cup sour cream
                                                                                                           2 tbsp 35% whipping cream           Once cooking has completed, allow to cool. Stir in avocados.
                                     Once cooking has completed, allow to cool. Purée with immersion                                           Purée with immersion blender until smooth. Stir in lime juice and
                                     blender until smooth. Season to taste with salt and pepper.                                               cilantro. Combine sour cream and whipping cream; drizzle evenly
                                     Reheat before serving. Serve with fresh coriander.                                                        over soup. Reheat before serving.




10                 FUNCTION: slow      cook                                                                                                                       FUNCTION: brown/sauté                           11
Recipe Book - Crock-Pot
Chili Con Carne                                                               White Chili with Double-Smoked Bacon & Leeks




       COURSE:                     PREP TIME:               COOK TIME:                    YIELDS:                  COURSE:                    PREP TIME:               COOK TIME:                    YIELDS:
        SIDE                      15 MINUTES              50 MINUTES               8-10 SERVINGS                    SIDE                     20 MINUTES       3 HOURS, 40 MINUTES                8 SERVINGS

INGREDIENTS:                         DIRECTIONS:                                                            INGREDIENTS:                        DIRECTIONS:
1 tbsp vegetable oil                 Press BROWN/SAUTÉ, set temperature to HIGH, and then press             4 slices double-smoked              Press BROWN/SAUTÉ, set temperature to HIGH, and then press
4 lbs ground beef                    START/STOP. Add oil and preheat for 2 minutes. Add half of the            bacon, chopped                   START/STOP. Allow Multi-Cooker to preheat. Add bacon to
1 tbsp olive oil                                                                                            2 leeks, chopped
                                     beef and brown in Cooking Pot for 3-4 minutes. Remove from                                                 Cooking Pot. Brown, stirring occasionally, for 5 minutes or until
2 cloves garlic, crushed                                                                                    1 onion, chopped
2 onions, roughly chopped            Cooking Pot. Repeat with the remaining beef. Remove from               1 jalapeño pepper, seeded           bacon starts to crisp.
1 large red capsicum, seeds          Cooking Pot. Press START/STOP. Remove any excess grease from              and finely chopped
   removed, chopped                  the Cooking Pot and discard.                                           2 cloves garlic, minced             Drain half of the fat. Add leeks, onion, jalapeño, garlic, thyme,
2 x 14 oz cans chopped tomatoes                                                                             1 tbsp chopped fresh thyme          cumin and seasoning blend. Brown for 4 or 5 minutes or until
2 cups beef stock                    Press BROWN/SAUTÉ, set temperature to HIGH, and then press             1 tsp ground cumin
                                                                                                                                                vegetables start to soften. Add white beans, chickpeas, kidney
½ cup fresh coriander,               START/STOP. Add olive oil, garlic, onions and capsicum. Sauté          1 tsp Cajun seasoning blend
   roughly chopped                                                                                          1 can (19 oz) white beans,          beans and black beans. Sprinkle flour over top. Cook for 2
¼ cup cocoa powder                   for 4-5 minutes or until tender. Return beef to the Cooking Pot           drained and rinsed               minutes. Slowly stir in broth.
2 tsp ground cumin                   and add remaining ingredients, except beans. Press START/STOP.         1 can (19 oz) chickpeas,
2 tsp ground oregano                 Secure the lid. Make sure the steam release valve is in the “Seal”        drained and rinsed               Press START/STOP. Secure the lid. Make sure Steam Release
1 tsp ground cloves                  (closed) position. Press BEANS/CHILI, set the pressure to HIGH,        1 can (19 oz) kidney beans,
                                                                                                                                                Valve is in the “Release” (open) position. Select SLOW COOK,
1 tsp chili flakes                                                                                             drained and rinsed
                                     and adjust the time to 45 minutes. Press START/STOP. Once                                                  set temperature to LOW, and adjust time to 3 hours. Press
1 cinnamon stick                                                                                            1 cup drained black beans
2 x 14 oz cans kidney beans,         cooking has completed, and the pressure has released, carefully        2 tbsp all-purpose flour            START/STOP. Once cooking has completed, stir in cream; heat
   drained, rinsed                   remove lid.                                                            3 cups chicken broth                through. Stir in cheddar cheese.
Salt and freshly ground black                                                                               ½ cup 35% whipping cream
   pepper, to taste                  Press BROWN/SAUTÉ, then press START/STOP. Add the kidney               2 cups shredded aged white
                                                                                                                                                Garnish with green onions. Serve with bread (if using).
                                     beans and bring the chili con carne to simmer for 15 minutes or           cheddar cheese
                                     until thickened. Season to taste with salt and pepper. Serve.          2 green onions, finely chopped
                                                                                                            Whole grain bread,
                                                                                                               for serving (optional)
                                     TIP: This chili is great served with sour cream and fresh coriander.

12                 FUNCTION: pressure                                                                                                                                  FUNCTION: slow      cook                     13
Recipe Book - Crock-Pot
Warm Potato Salad                                                                   Sesame & Honey-Glazed Green Beans




       COURSE:                       PREP TIME:               COOK TIME:                   YIELDS:                   COURSE:                PREP TIME:               COOK TIME:                   YIELDS:
         SIDE                       10 MINUTES               5 MINUTES                 8 SERVINGS                     SIDE                 10 MINUTES              10 MINUTES               6-8 SERVINGS

INGREDIENTS:                           DIRECTIONS:                                                            INGREDIENTS:                    DIRECTIONS:
3 lb baby potatoes, halved             Add potatoes to Cooking Pot with 3 cups of water. Secure the lid.      1 tbsp canola oil               Press BROWN/SAUTÉ, set temperature to HIGH, and then press
¹⁄³ cup olive oil                      Press STEAM, set pressure to HIGH, and adjust time to 5 minutes.       1½ lb green beans               START/STOP. Allow Multi-Cooker to preheat. Add canola oil to
3 tbsp white wine vinegar                                                                                     ½ tsp salt
                                       Make sure the Steam Release Valve is in the “Seal” (closed)                                            Cooking Pot; sauté green beans, salt and pepper, stirring, for
1 tbsp grainy mustard                                                                                         ¼ tsp pepper
1 clove garlic, minced                 position. Press START/STOP. Once cooking has completed and             ¼ cup orange juice              about 5 minutes or until green beans start to soften.
½ tsp salt                             the pressure is released, drain in colander; let cool slightly.        2 tbsp honey
¼ tsp pepper                                                                                                  2 tsp rice wine vinegar         Add orange juice, honey, rice wine vinegar and sesame oil; sauté,
¹⁄³ cup sliced fresh basil             Meanwhile, whisk together oil, vinegar, mustard, garlic, salt and      2 tsp sesame oil                stirring occasionally, for about 5 minutes or until green beans are
¹⁄³ cup sliced sun-dried tomatoes                                                                             4 tsp toasted sesame seeds
                                       pepper. Stir in basil. Toss in sun-dried tomatoes and onion. Drizzle                                   glazed and most of the liquid has evaporated. Press START/STOP.
¼ cup minced red onion
3 cups water                           dressing over warm potatoes. Toss gently.                                                              Garnish with sesame seeds.




14                  FUNCTION: steam                                                                                                                              FUNCTION: brown/sauté                         15
Recipe Book - Crock-Pot
Lamb Shanks with Lemon & Dill                                                                                                         Express Paella




        COURSE:                PREP TIME:                COOK TIME:                   YIELDS:                   COURSE:                    PREP TIME:              COOK TIME:                  YIELDS:
      ENTRÉE                  10 MINUTES               40 MINUTES                 4 SERVINGS                   ENTRÉE                     10 MINUTES             20 MINUTES              4-6 SERVINGS

INGREDIENTS:                      DIRECTIONS:                                                            INGREDIENTS:                        DIRECTIONS:
4 lamb shanks                     Dust lamb shanks in flour. Press BROWN/SAUTÉ, set temperature          2 tbsp olive oil                    Press BROWN/SAUTÉ, set temperature to HIGH, and then press
¼ cup plain flour                 to HIGH, and then press START/STOP. Add half of the oil and            1 lb chorizo, sliced                START/STOP. Add oil and preheat for 2 minutes. Add chorizo and
¼ cup olive oil                                                                                          3 cloves garlic, crushed
                                  preheat for 2 minutes. Add lamb and brown for 3-4 minutes or                                               brown in Cooking Pot for 3-4 minutes. Remove from Cooking Pot.
2 cloves garlic, crushed                                                                                 1 onion, chopped
2 onions, chopped                 until golden.                                                          1 red capsicum, seeds
¾ cup chicken stock                                                                                         removed, diced                   Add garlic, onion and capsicum. Sauté for 4-5 minutes or
4 fresh dill sprigs               Remove lamb from Cooking Pot. Add remaining oil, garlic and            1 cup chicken stock                 until tender.
1 lemon, finely sliced            onion. Sauté for 4-5 minutes or until tender.                          1 cup whole green peas
2 tbsp lemon juice                                                                                       1½ cups long grain rice
                                                                                                                                             Press START/STOP and add remaining ingredients to the Cooking
Salt and freshly ground                                                                                  2 tbsp freshly chopped parsley
   black pepper, to taste         Press START/STOP. Add shanks, stock, dill, lemon slices, and           ½ tsp extra fine sugar              Pot, including shrimp. Secure the lid. Press RICE/RISOTTO, set
Fresh dill, to serve              lemon juice to the Cooking Pot. Secure the lid. Make sure the          1 lb shrimp, peeled, deveined       the pressure to LOW, and set to 10 minutes. Make sure the Steam
                                  steam release valve is in the “Seal” (closed) position. Press          14 oz can crushed tomatoes          Release Valve is set to the “Seal” (closed) position. Press
                                  MEAT/STEW, set the pressure to HIGH, and adjust the time to 30         Salt and freshly ground black       START/STOP.
                                                                                                            pepper, to taste
                                  minutes. Press START/STOP.
                                                                                                                                             Once cooking has completed and the pressure is released, season
                                  Once cooking has completed, and the pressure is released,                                                  to taste with salt and pepper. Serve hot.
                                  season to taste with salt and pepper. Top with extra dill and serve.




16                   FUNCTION: pressure                                                                                                                             FUNCTION: pressure                    17
Recipe Book - Crock-Pot
Mushroom & Gorgonzola Risotto                                                                                                Mixed Berry Yogurt




       COURSE:                      PREP TIME:               COOK TIME:                  YIELDS:                COURSE:                       PREP TIME:                COOK TIME:                   YIELDS:
      ENTRÉE                   10 MINUTES                 20 MINUTES                6-8 SERVINGS               ENTRÉE                        5 MINUTES         8 HOURS, 35 MINUTES               1/2 GALLON

INGREDIENTS:                          DIRECTIONS:                                                       INGREDIENTS:                            DIRECTIONS:
2 tbsp olive oil                      Press BROWN/SAUTÉ, set temperature to HIGH, and then press        ½ gallon milk (whole, 2%, 1% or         Pour milk into the Cooking Pot. Press YOGURT, set temperature
2 cloves garlic, crushed              START/STOP. Add oil and preheat for 2 minutes. Add garlic,           fat free)                            to HIGH. Make sure the Steam Release Valve is in the "Release"
2 onions, chopped                                                                                       2 tbsp yogurt “Starter” (yogurt         (open) position, and press START/STOP. Whisk frequently. When
                                      onion and mushrooms. Cook for 4-5 minutes or until tender.
1 lb Portobello mushrooms, sliced                                                                          made w/milk & live/active            cooking cycle ends, check that milk has reached 180°F. Use oven
4 cups Arborio rice                                                                                        cultures only)
                                      Add rice and stir to coat all grains. Pour in wine and allow to                                           mitts to remove Cooking Pot and place in kitchen sink full of cold
¾ cup white wine                                                                                        1 cup mixed berries
                                                                                                                                                water, not allowing water into the Cooking Pot. Cool milk down to
6 cups chicken stock                  reduce by half. Add stock. Press START/STOP. Secure the lid.
¾ cup grated Parmesan cheese                                                                                                                    95-105 degrees, whisking often. Do not add the yogurt starter to
                                      Press RICE/RISOTTO, set the pressure to LOW, and set time to                                              the hot milk, as it will kill the bacterial cultures.
5 oz Gorgonzola cheese, crumbled
                                      12 minutes. Make sure the Steam Release Valve is in the “Seal”    NOTES:
½ cup continental parsley,
   roughly chopped                    (closed) position. Press START/STOP.                              When making yogurt in your              Scoop some milk into a separate bowl and stir in yogurt starter.
3 tbsp butter, room temperature                                                                         Express Crock, first make sure          Add this mix to the Cooking Pot and stir until the mixture reaches
Salt and freshly ground black         Once cooking has completed and the pressure is released, fold     your pot is cold or cool. You will      a uniform consistency. Place Cooking Pot back into the Heating
   pepper, to taste                   through Parmesan, Gorgonzola, parsley and butter. Season to
                                                                                                        need a thermometer                      Base. Secure the lid. Make sure Steam Release Valve is in the
                                                                                                        for the cooking process.                “Release” (open) position. Press YOGURT, set temperature to LOW,
                                      taste with salt and pepper. Serve hot.
                                                                                                        YOGURT function does not                and set time to 8-12 hours. Press START/STOP. After 8 hours, taste
                                                                                                        operate under pressure.                 test periodically until desired taste is achieved.
                                                                                                        More time = more tangy,                 Once the yogurt has reached the desired taste, press START/STOP,
                                                                                                        less time = less tangy.                 remove the Cooking Pot, cover with aluminum foil, and place it
                                                                                                                                                on a trivet in the fridge to stop the incubating process and allow
                                                                                                                                                to sit there for at least 8 hours. The yogurt should thicken slightly
                                                                                                                                                as it sits.
                                                                                                                                                Plain yogurt is done. Add mixed berries and serve.


18                 FUNCTION: pressure                                                                                                                                       FUNCTION: yogurt                      19
Chicken Provencal                                                                                              Duck Ragu




       COURSE:                      PREP TIME:              COOK TIME:                 YIELDS:                 COURSE:                   PREP TIME:               COOK TIME:                  YIELDS:
      ENTRÉE                       8 MINUTES              35 MINUTES               6 SERVINGS                 ENTRÉE                    10 MINUTES              25 MINUTES               4-6 SERVINGS

INGREDIENTS:                          DIRECTIONS:                                                       INGREDIENTS:                       DIRECTIONS:
1 tbsp olive oil                      Press BROWN/SAUTÉ, set temperature to HIGH, and then press        1 tbsp butter                      Press BROWN/SAUTÉ, set temperature to HIGH, and then press
2 cloves garlic, crushed              START/STOP. Add oil and preheat for 2 minutes. Add garlic,        14 oz duck breasts, skin on,       START/STOP. Add butter and preheat for 2 minutes. Add duck
2 onions, sliced                                                                                           deboned
                                      onions and capsicums. Cook for 4-5 minutes or until tender.                                          and brown for 2 minutes on each side or until golden. Remove
1 red capsicum, deseeded, sliced                                                                        4 oz bacon, chopped
1 yellow capsicum, deseeded,                                                                            2 cloves garlic, crushed           from Cooking Pot.
   sliced                             Add wine and allow to reduce by half. Press START/STOP. Add       1 onion, finely chopped
1 cup white wine                      remaining ingredients to Cooking Pot. Secure the lid. Press       1 bay leaf                         Add bacon, garlic, onion, bay leaf and rosemary. Sauté for 4-5
28 oz can chopped tomatoes            POULTRY, set the pressure to HIGH, and set time to 30 minutes.    1 tbsp fresh rosemary,             minutes or until tender. Add tomato paste and cook for 1 minute.
1 cup kalamata olives, pits                                                                                roughly chopped
                                      Make sure the Steam Release Valve is in the “Seal” (closed)                                          Add wine and allow to reduce by half.
   removed                                                                                              2 tbsp tomato paste
10 chicken thigh fillets, skin        position. Press START/STOP.                                       ½ cup red wine
   removed                                                                                              14 oz can chopped tomatoes         Press START/STOP. Place all ingredients in Cooking Pot, including
8 sprigs fresh thyme                  Once cooking is complete, and the pressure has released, season   2 cups chicken stock               the duck. Secure the lid. Press POULTRY, set pressure to HIGH,
2 anchovies                           to taste with salt and pepper. Serve hot.                         5 oz button mushrooms, sliced      and adjust time to 20 minutes. Make sure the Steam Release
Salt and freshly ground black                                                                           Salt and freshly ground
                                                                                                                                           Valve is in the “Seal” (closed) position. Press START/STOP.
   pepper, to taste                                                                                        black pepper, to taste
                                                                                                        Pasta and Parmesan cheese,
                                                                                                           to serve                        Once cooking is complete, and the pressure has released, set
                                                                                                                                           aside to cool. Season to taste with salt and pepper. Serve over
                                                                                                                                           pasta with grated Parmesan cheese.




20                  FUNCTION: pressure                                                                                                                             FUNCTION: pressure                        21
Asian Steamed Chicken                                                                                                       Coq au Vin




       COURSE:                     PREP TIME:               COOK TIME:                  YIELDS:                   COURSE:                     PREP TIME:                COOK TIME:                   YIELDS:
      ENTRÉE                      5 MINUTES               10 MINUTES                4 SERVINGS                   ENTRÉE                      10 MINUTES              30 MINUTES                4-6 SERVINGS

INGREDIENTS:                         DIRECTIONS:                                                          INGREDIENTS:                          DIRECTIONS:
2 long green onions, sliced          Place onion, garlic, lime, fish sauce, soy sauce, sesame oil and     1 leek, halved                        Place one half of the leek, cut side up, onto a flat surface. Place
2 cloves garlic, crushed             ginger in a bowl and stir to combine. Place each piece of chicken    5 sprigs fresh flat-leaf parsley      parsley, thyme and bay leaf in the middle of the leek. Cover with
2 tbsp lime juice                                                                                         3 sprigs fresh thyme
                                     in the middle of a 8˝ x 8˝ square of baking paper. Evenly divide                                           other half of leek. Tie leek together so all herbs are incased.
1 tbsp fish sauce                                                                                         1 bay leaf
1 tbsp soy sauce                     the sauce between chicken breasts. Bring corners of baking           2 tbsp olive oil                      Press BROWN/SAUTÉ, set temperature to HIGH, and then press
1 tsp sesame oil                     paper to the center and secure to form a parcel.                     3 lbs chicken thighs,                 START/STOP. Add oil and preheat for 2 minutes. In batches,
½-inch piece ginger,                                                                                         fat removed                        brown chicken in Cooking Pot for 3-4 minutes. Remove from
   peeled, grated                    Place 2 cups of water into the base of the Cooking Pot. Place        2 tbsp butter                         Cooking Pot.
4 chicken breasts, skin removed                                                                           7 oz bacon, chopped
                                     Steaming Rack into Cooking Pot. Place chicken parcels on the
1 tbsp sesame seeds                                                                                       7 oz button mushrooms,
Salt and freshly ground black        rack. Secure the lid. Press STEAM, set pressure to HIGH, and            left whole                         Add butter and bacon to Cooking Pot, cooking until crisp. Add
   pepper, to taste                  adjust time to 10 minutes. Make sure the Steam Release Valve is in   4 shallots, sliced                    mushrooms, shallots, leek and garlic. Cook for 6-8 minutes or
2 cups water                         the “Seal” (closed) position. Press START/STOP.                      3 cloves garlic, crushed              until tender.
                                                                                                          ¼ cup plain flour
                                                                                                          ¼ cup tomato paste
                                     Once cooking has completed and the pressure is released,                                                   Stir in flour and tomato paste. Add remaining ingredients,
                                                                                                          3 carrots, peeled, diced
                                     carefully remove chicken parcels. Season to taste with salt and      2 cups red wine                       including chicken, into the Cooking Pot. Secure the lid. Press
                                     pepper. Serve hot.                                                   1 cup chicken stock                   POULTRY, set pressure to HIGH, and adjust time to 15 minutes.
                                                                                                          Salt and freshly ground               Make sure the Steam Release Valve is in the “Seal” (closed)
                                                                                                             black pepper, to taste             position. Press START/STOP.

                                                                                                                                                Once cooking has completed, and the pressure is released,
                                                                                                                                                season to taste with salt and pepper. Serve hot.



22                 FUNCTION: steam                                                                                                                                       FUNCTION: pressure                       23
                                            Should this be blue?
Oatmeal with Sliced Strawberries & Almonds                                                         Italian Meatballs in Marinara Sauce




       COURSE:                PREP TIME:               COOK TIME:                   YIELDS:               COURSE:                      PREP TIME:                COOK TIME:                    YIELDS:
      ENTRÉE                 5 MINUTES                10 MINUTES                3 SERVINGS               ENTRÉE                       20 MINUTES        2 HOURS, 15 MINUTES               4-8 SERVINGS

INGREDIENTS:                     DIRECTIONS:                                                       INGREDIENTS:                          DIRECTIONS:
½ cup steel cut oats             Combine oats, water, oil, and salt in Multi-Cooker. Secure the    MEATBALLS:                            MEATBALLS:
2 cups water                     lid. Press MULTIGRAIN, set pressure to HIGH, and adjust time to   2 tbsp of chopped fresh parsley       Mix together ground beef, bread crumbs, parsley, cheese, egg,
1 tablespoon oil                                                                                   1¼ lb ground beef
                                 10 minutes. Make sure the Steam Release Valve is in the “Seal”                                          garlic, oregano, salt and pepper until combined; roll into 24
Dash of salt                                                                                       ¹⁄³ cup bread crumbs
½ cup sliced strawberries        (closed) position. Press START/STOP.                              2 tbsp grated Parmesan cheese         1-inch meatballs.
¼ cup sliced almonds                                                                               1 egg
1 teaspoon brown sugar           Once cooking has completed, and the pressure is released,         1 clove garlic, minced                Press BROWN/SAUTÉ, set temperature to HIGH, and then press
                                 remove from the pot and top with sliced strawberries, sliced      1 tsp dried oregano                   START/STOP. Allow Multi-Cooker to preheat. Add oil to Cooking
                                                                                                   ½ tsp each salt and pepper            Pot. Add meatballs in batches, allowing enough space in between
                                 almonds, and brown sugar.
                                                                                                   1 tbsp olive oil                      meatballs to avoid steaming. Brown for 5 or 6 minutes or until
                                                                                                   1 lb spaghetti, cooked according
                                                                                                                                         browned; transfer to plate.
                                                                                                       to package directions
                                                                                                   ¹⁄³ cup shaved Parmesan cheese,       MARINARA SAUCE:
                                                                                                       to serve
                                                                                                                                         Add oil, onion, garlic and hot pepper flakes to Cooking Pot.
                                                                                                   MARINARA SAUCE:                       Sauté, stirring, for 5 to 8 minutes or until onion starts to soften.
                                                                                                   1 tbsp olive oil                      Stir in tomato paste and diced tomatoes, stirring to incorporate
                                                                                                   1 onion, chopped                      any browned bits into sauce. Press START/STOP.
                                                                                                   2 cloves garlic, sliced
                                                                                                   Pinch hot pepper flakes               Return meatballs to Cooking Pot. Secure the lid. Make sure Steam
                                                                                                   ¼ cup tomato paste                    Release Valve is in the “Release” (open) position. Select SLOW
                                                                                                   1 can (28 oz) diced tomatoes
                                                                                                   ¼ cup chopped fresh basil             COOK, set temperature to LOW, and adjust time to 2 hours. Press
                                                                                                                                         START/STOP. Once cooking is complete, serve over spaghetti
                                                                                                                                         and add Parmesan cheese.


24                  FUNCTION: pressure                                                                                                                           FUNCTION: slow      cook                       25
Beef & Mushroom Stroganoff                                                                                        Tra d i t i on a l Be e f St e w




       COURSE:                        PREP TIME:               COOK TIME:                  YIELDS:                  COURSE:                      PREP TIME:                COOK TIME:                   YIELDS:
      ENTRÉE                     20 MINUTES           4 HOURS, 10 MINUTES              6 SERVINGS                  ENTRÉE                       20 MINUTES        2 HOURS, 40 MINUTES              6-8 SERVINGS

INGREDIENTS:                            DIRECTIONS:                                                          INGREDIENTS:                          DIRECTIONS:
2 tbsp olive oil                        Press BROWN/SAUTÉ, set temperature to HIGH, and then press           1 tbsp olive oil                      Press BROWN/SAUTÉ, set temperature to HIGH, and then press
½ lb sliced cremini mushroom            START/STOP. Allow Multi-Cooker to preheat. Add half of the oil.      1½ lb stewing beef                    START/STOP. Allow Multi-Cooker to preheat. Add oil to Cooking
1 large onion, thinly sliced                                                                                 ½ tsp each salt and pepper
                                        Add mushrooms and onion; cook, stirring, for 5 minutes or until                                            Pot. Toss beef with salt and pepper; add to Cooking Pot. Cook,
1½ lb beef sirloin steak, cut                                                                                2 cloves garlic, minced
    into ¼-inch slices                  lightly browned. Set aside.                                          2 tsp finely chopped fresh thyme      stirring occasionally, for 5 to 7 minutes or until well browned. Add
½ tsp each salt and pepper                                                                                   2 tbsp tomato paste                   garlic and thyme; cook, stirring, for 1 minute. Stir in tomato paste.
2 cloves garlic, minced                 Add remaining oil to Cooking Pot. Toss beef with salt and pepper.    1½ cups diced carrots                 Stir in carrots, potatoes and onions.
1 tbsp paprika                          Brown, stirring occasionally, for 5 minutes or until well browned.   2 cups quartered baby
¼ cup tomato paste                                                                                              red potatoes
                                        Add garlic and paprika; return onion and mushrooms to Cooking                                              Whisk in wine, broth and bay leaves; bring to boil. Press
1½ cups low-sodium beef broth                                                                                1 cup pearl onions, peeled
1 tbsp all-purpose flour                Pot. Add tomato paste; cook for 1 minute. In a separate bowl,        ½ cup red wine                        START/STOP. Secure the lid. Make sure Steam Release Valve
1 tbsp Worcestershire sauce             whisk ¼ cup of the beef broth with flour. Set aside.                 2 cups beef broth                     is in the “Release” (open) position. Select SLOW COOK, set
2 bay leaves                                                                                                 2 bay leaves                          temperature to HIGH, and adjust time to 2 hours, cooking until
¹⁄³ cup sour cream                      Add remaining beef broth, stirring to incorporate any browned        3 tbsp all-purpose flour              beef and vegetables are tender. Press START/STOP.
¼ cup chopped fresh parsley                                                                                  1 cup frozen peas, thawed
                                        bits into sauce. Add Worcestershire sauce and bay leaves; return
12 oz egg noodles, cooked                                                                                    2 tbsp chopped fresh chives
    according to package directions     beef back to Cooking Pot. Add reserved stock and flour mixture.                                            In a separate bowl, whisk flour with 1/2 cup of the cooking liquid
                                                                                                                                                   and add to Cooking Pot during last 30 minutes of cooking; slow
                                        Press START/STOP. Secure the lid. Make sure Steam Release                                                  cook for 30 minutes or until sauce has thickened. Stir in peas and
                                        Valve is in the “Release” (open) position. Select SLOW COOK,                                               chives. Remove bay leaf before serving.
                                        set temperature to LOW, and adjust time to 4 hours. Press
                                        START/STOP. Once cooking is complete, serve over egg noodles,
                                        which have been cooked separately.



26                  FUNCTION: slow        cook                                                                                                                            FUNCTION: slow      cook                   27
Green Coconut Chicken Curry                                                                                           Herbed Salmon Parcels




       COURSE:                       PREP TIME:                COOK TIME:                   YIELDS:                  COURSE:                      PREP TIME:               COOK TIME:                   YIELDS:
      ENTRÉE                     15 MINUTES                 45 MINUTES                  6 SERVINGS                  ENTRÉE                       5 MINUTES                3 MINUTES                 4 SERVINGS

INGREDIENTS:                           DIRECTIONS:                                                            INGREDIENTS:                          DIRECTIONS:
1½ lb boneless skinless chicken        Press BROWN/SAUTÉ, set temperature to HIGH, and then press             4 x 7 oz fillets salmon, skin on      Place each piece of salmon in the middle of a 8˝ x 8˝ square of
   breasts, sliced                     START/STOP. Allow Multi-Cooker to preheat. Season chicken              1 lemon, finely sliced                baking paper. Evenly divide lemon, basil and dill, and place over
½ tsp each salt and pepper                                                                                    1 bunch fresh basil
                                       with salt and pepper. Add half of the oil to Cooking Pot. Brown                                              salmon. Dot with butter. Bring corners of baking paper to the
2 tbsp canola oil                                                                                             1 bunch fresh dill
1 onion, sliced                        chicken, stirring occasionally, for 7 minutes or until well browned.   3½ tbsp butter, room temperature      center and secure to form a parcel.
2 zucchini, sliced                     Transfer to plate.                                                     Salt and freshly ground black
2 cloves garlic, minced                                                                                          pepper, to taste                   Place 2 cups of water in the base of the Cooking Pot. Place
1 tbsp minced fresh ginger root        Add remaining oil to Cooking Pot; add onion, zucchini, garlic and      2 cups water                          Steaming Rack over water. Place salmon parcels on the rack.
1 can (14 oz) coconut milk
                                       ginger. Sauté, stirring, for 5 minutes or until vegetables start to                                          Secure the lid. Press STEAM, set pressure to HIGH, and adjust
2 tbsp Thai green curry paste
3 tbsp chopped fresh cilantro          soften. Add coconut milk and curry paste, stirring to incorporate                                            time to 3 minutes. Make sure the Steam Release Valve is in the
2 tbsp lime juice                      browned bits into sauce.                                                                                     “Seal” (closed) position. Press START/STOP. Once cooking has
1 tbsp soy sauce                                                                                                                                    completed and the pressure is released, allow to cool.
1½ cups jasmine rice, cooked           Press START/STOP. Return chicken to Cooking Pot. Secure the
   according to package directions
                                       lid. Make sure Steam Release Valve is in the “Release” (open)
                                       position. Select SLOW COOK, set temperature to LOW, and
                                       adjust time to 30 minutes. Press START/STOP.

                                       Just before serving, add cilantro, lime juice and soy sauce. Serve
                                       over rice.




28                  FUNCTION: slow       cook                                                                                                                                   FUNCTION: steam                      29
Mexican Pulled Pork                                                                                     Enchilada-Stuffed Peppers




       COURSE:                       PREP TIME:                COOK TIME:                    YIELDS:                  COURSE:                        PREP TIME:               COOK TIME:                   YIELDS:
      ENTRÉE                     15 MINUTES                    2 HOURS                   6 SERVINGS                 ENTRÉE                      20 MINUTES                  20 MINUTES                 5 SERVINGS

INGREDIENTS:                           DIRECTIONS:                                                            INGREDIENTS:                             DIRECTIONS:
2 tbsp chili powder                    Mix all the ingredients except the pork, oil, tomatoes, water and      5 bell peppers (any color)               Cut off the tops of the bell peppers and hollow out the insides,
1 tbsp salt flakes                     vinegar, together in a bowl until well blended. Rub the pork with      1 ½ lbs ground beef                      discarding the seeds. Set aside.
1 tbsp brown sugar                                                                                            1 15oz can black beans, drained
                                       the spice mix ensuring to cover all the pork.
1 tsp ground cumin                                                                                               and rinsed
½ tsp cayenne                                                                                                 2 cups shredded pepper-jack              Press BROWN/SAUTÉ, set temperature to HIGH, and then press
½ tsp turmeric                         Pour the oil into the Cooking Pot. Press BROWN/SAUTÉ, set                 cheese                                START/STOP. Add oil to Cooking Pot and brown the beef for
½ tsp ground oregano                   temperature to HIGH, and then press START/STOP. Once                   1 can of corn, drained                   about 5 minutes. Do not overcook. Press START/STOP.
½ tsp onion powder                     preheated, place pork into Cooking Pot and brown on all sides.         1 small onion, diced
½ tsp garlic powder                                                                                           ½ cup diced tomatoes
                                       Press START/STOP. Add the leek to the Cooking Pot and                                                           Drain beef and place in a large mixing bowl. Stir in black beans,
½ tsp cinnamon                                                                                                10oz can enchilada sauce
¼ tsp ground cloves                    continue to brown for 2 minutes. Add the tomatoes, water and           1 cup white wine                         corn, cheese, tomatoes, onion, enchilada sauce, cumin, garlic
2 tbsp of vegetable oil                vinegar to the pork. Secure the Lid. Press MEAT/STEW, set              1 tsp of cumin                           powder and salt until evenly combined. Stuff mixture into each
1 leek, sliced                         pressure to HIGH, and adjust time to 2 hours. Make sure the            1 tsp garlic powder                      bell pepper.
3 lbs boneless pork shoulder,          Steam Release Valve is in the "Seal" (closed) position. Press          1 tsp salt
   rind and fat removed                                                                                       1 tbsp olive oil
                                       START/STOP.                                                                                                     Insert Steaming Rack into Cooking Pot and then pour in wine.
14 oz tin of chopped tomatoes                                                                                 1 jalapeño pepper, sliced (optional)
1 cup water                                                                                                   1 cup sour cream (optional)              Place stuffed peppers onto rack. Secure the lid. Press
2 tbsp apple cider vinegar             Once the cooking has completed, allow pressure to release                                                       BEANS/CHILI, set pressure to LOW, and adjust time to 15
Salt and freshly ground black          naturally. Remove lid and shred pork with two forks. Season to                                                  minutes. Make sure the Steam Release Valve is in the “Seal”
   pepper, to taste                    taste with salt and pepper. Stir to combine. Serve in soft tacos                                                (closed) position. Press START/STOP. Once cooking has
Soft tacos shells, guacamole, sour
                                       with guacamole, sour cream and salad.                                                                           completed, and the pressure is released, serve with sour cream
   cream and salad, to serve
                                                                                                                                                       and jalapeño, if desired. With any extra stuffing mixture, you can
                                       TIP: If the sauce is too thin, thicken with 2 tbsp corn flour. Bring                                            make additional stuffed peppers or use for another recipe later.
                                       to a simmer until thickened.


30                  FUNCTION: pressure                                                                                                                                          FUNCTION: pressure                         31
Corned Beef Din ner ( Pressure)                                                                     Corned Beef Din ner ( Slow Cook)




       COURSE:                    PREP TIME:               COOK TIME:                  YIELDS:                 COURSE:                    PREP TIME:               COOK TIME:                  YIELDS:
      ENTRÉE                     15 MINUTES        1 HOUR, 30 MINUTES              6 SERVINGS                 ENTRÉE                     15 MINUTES                8 HOURS                 6 SERVINGS

INGREDIENTS:                        DIRECTIONS TO PRESSURE COOK:                                        INGREDIENTS:                        DIRECTIONS TO SLOW COOK:
4 lbs corned beef brisket with      Layer potatoes, carrots and cabbage into the Cooking Pot. Add       4 lbs corned beef brisket with      Layer potatoes, carrots and cabbage into the Cooking Pot. Add
   seasoning packet                 Guinness, garlic, sugar, apple cider vinegar, and black pepper on      seasoning packet                 Guinness, garlic, sugar, apple cider vinegar, and black pepper on
6 red potatoes, washed and cut                                                                          6 red potatoes, washed and cut
                                    top of the vegetables. Rub seasoning packet over corned beef                                            top of the vegetables. Rub seasoning packet over corned beef
   into large chunks                                                                                       into large chunks
1 lb baby carrots                   and then place into Cooking Pot on top of the cabbage. Secure       1 lb baby carrots                   and then place into Cooking Pot on top of the cabbage. Secure
1 head of cabbage, sliced into      the lid.                                                            1 head of cabbage, sliced into      the lid.
   sections ½” wide                                                                                        sections ½” wide
1 can (15 oz) of Stout              Press MEAT/STEW, set pressure to HIGH, and adjust time to 1         1 can (15 oz) of Stout              Press SLOW COOK, set temperature to LOW, and adjust
3 cloves garlic, minced                                                                                 3 cloves garlic, minced
                                    hour, 30 minutes. Make sure the Steam Release Valve is in the                                           time to 8 hours. Make sure the Steam Release Valve is in the
2 tbsp sugar                                                                                            2 tbsp sugar
2 tbsp apple cider vinegar          “Seal” (closed) position. Press START/STOP. Once cooking has        2 tbsp apple cider vinegar          “Release” (open) position. Press START/STOP. Once cooking has
¼ tsp ground black pepper           completed, and the pressure is released, serve hot.                 ¼ tsp ground black pepper           completed, serve hot.




32                 FUNCTION: pressure                                                                                                                             FUNCTION: slow     cook                   33
Spaghetti Squash With Bolognese ( Pressure)                                                           Spaghetti Squash With Bolognese ( Slow Cook)




       COURSE:                      PREP TIME:                COOK TIME:                    YIELDS:               COURSE:                      PREP TIME:                COOK TIME:                   YIELDS:
      ENTRÉE                       15 MINUTES               22 MINUTES                 8 SERVINGS                ENTRÉE                       15 MINUTES               6-8 HOURS                  8 SERVINGS

INGREDIENTS:                          DIRECTIONS TO PRESSURE COOK:                                         INGREDIENTS:                          DIRECTIONS TO SLOW COOK:
1 large (approx. 3 lbs)               Press BROWN/SAUTÉ, set temperature to HIGH, and then press           1 large (approx. 3 lbs)               Press BROWN/SAUTÉ, set temperature to HIGH, and then press
   spaghetti squash                   START/STOP. Add oil to Cooking Pot and brown the beef for               spaghetti squash                   START/STOP. Add oil to Cooking Pot and brown the beef for
1 lb ground beef                                                                                           1 lb ground beef
                                      about 5 minutes. Do not overcook. Add onions and continue                                                  about 5 minutes. Do not overcook. Add onions and continue
1 small onion, diced                                                                                       1 small onion, diced
3 cloves of garlic, minced            sautéing for two more minutes.                                       3 cloves of garlic, minced            sautéing for two more minutes.
1 tsp salt                            Stir in garlic, salt and pepper until fragrant. Add tomato sauce,    1 tsp salt                            Stir in garlic, salt and pepper until fragrant. Add tomato sauce,
1 tsp black pepper                                                                                         1 tsp black pepper
1 can (28oz) tomato sauce             beef broth, and bay leaf and gently stir until combined. Press       1 can (28oz) tomato sauce             beef broth, and bay leaf and gently stir until combined. Press
1 cup beef broth                      START/STOP.                                                          1 cup beef broth                      START/STOP.
1 bay leaf                                                                                                 1 bay leaf
                                      Pierce approximately 10-15 holes into the spaghetti squash using a                                         Pierce approximately 10-15 holes into the spaghetti squash using
1 tbsp olive oil                                                                                           1 tbsp olive oil
¼ cup grated pecorino                 large knife and then place whole squash into Cooking Pot over the    ¼ cup grated pecorino                 a large knife and then place whole squash into Cooking Pot over
   Romano cheese                      sauce (use Steaming Rack if desired).                                   Romano cheese                      the sauce (use Steaming Rack if desired).
                                      Secure the lid. Press BEANS/CHILI, set pressure to HIGH, and                                               Secure the lid. Press SLOW COOK, set temperature to LOW, and
                                      adjust time to 15 minutes. Make sure the Steam Release Valve is                                            adjust time to 6-8 hours. Make sure the Steam Release Valve is in
OPTIONAL:                             in the “Seal” (closed) position. Press START/STOP. Once cooking      OPTIONAL:                             the “Release” (open) position. Press START/STOP. Once cooking
If the sauce is not thick enough                                                                           If the sauce is not thick enough
                                      has completed, and the pressure is released, you should easily be                                          has completed, you should easily be able to pierce the squash
after cooking, you can simmer                                                                              after cooking, you can simmer
until it reaches the desired          able to pierce the squash with a fork. Remove the squash from        until it reaches the desired          with a fork. Remove the squash from the Cooking Pot and cut
thickness. Press BROWN/SAUTÉ,         the Cooking Pot and cut in half. Use a spoon to scrape out the       thickness. Press BROWN/SAUTÉ,         in half. Use a spoon to scrape out the seeds of the squash and
set temperature to LOW, and           seeds of the squash and discard. Then use a fork to gently scrape    set temperature to LOW, and           discard. Then use a fork to gently scrape the flesh of the squash,
then press START/STOP. Once           the flesh of the squash, which should separate into long, stringy,   then press START/STOP. Once           which should separate into long, stringy, spaghetti-like strands.
complete, press START/STOP.                                                                                complete, press START/STOP.
                                      spaghetti-like strands. Serve spaghetti squash strands with the                                            Serve spaghetti squash strands with the meat sauce and top with
                                      meat sauce and top with grated cheese.                                                                     grated cheese.

34                  FUNCTION: pressure                                                                                                                                  FUNCTION: slow      cook                     35
Red Wine Poached Pears                                                           Double Chocolate Centered Puddings




       COURSE:              PREP TIME:                COOK TIME:                      YIELDS:            COURSE:                      PREP TIME:               COOK TIME:                    YIELDS:
     DESSERT               5 MINUTES                20 MINUTES                 6 SERVINGS              DESSERT                       10 MINUTES              25 MINUTES                 8 SERVINGS

INGREDIENTS:                   DIRECTIONS:                                                        INGREDIENTS:                          DIRECTIONS:
POACHED PEARS:                 POACHED PEARS:                                                     10 tbsp butter, room temperature      Grease 8 small (½ cup capacity) ramekin dishes.
6 bosc pears, peeled,          Place all ingredients except cream into Cooking Pot. Secure lid.   ²⁄³ cup brown sugar
   core removed                                                                                   1 tsp vanilla extract                 In a separate bowl, mix together the butter, sugar and vanilla until
                               Press DESSERT, set pressure to LOW, and set time to 15 minutes.
2 cardamom pods, crushed                                                                          4 oz good quality dark
                               Make sure the Steam Release Valve is in the “Seal” (closed)                                              pale and creamy. Add one egg. Mix to combine. Pour in melted
2 cloves                                                                                              chocolate, melted
1 cinnamon stick               position. Press START/STOP.                                        2 eggs, lightly whisked               chocolate and beat well. Add remaining egg, beat well.
1 vanilla bean, split                                                                             ¾ cup self-raising flour
3 cups red wine                                                                                   ¼ cup plain flour                     Sift together the flours and cocoa into a second bowl. On low
                               Once cooking is complete, and the pressure has released, remove
1¼ cups caster sugar                                                                              ¼ cup cocoa powder                    speed, slowly add flour mix and milk to the creamed mixture until
                               pears from sauce. Press BROWN/SAUTÉ, set temperature to
2 tbsp lemon zest                                                                                 ¹⁄³ cup milk                          just combined to form a pudding. Fill ramekin dishes 1/3 full with
                               HIGH, and then press START/STOP. Cook sauce until reduced by       4 oz good quality dark                pudding mixture, place a piece of dark chocolate onto mixture
COINTREAU CREAM:               half. Serve pears with sauce and Cointreau Cream.                      chocolate, chopped
                                                                                                  2 cups water
                                                                                                                                        then place more pudding mixture on top of chocolate. Repeat
1½ cups thickened cream
1 tbsp Cointreau               COINTREAU CREAM:                                                                                         with all ramekins.
2 tbsp soft icing sugar        Whip all ingredients together until soft peaks form.
                                                                                                                                        Cover the top of each ramekin with foil, ensuring no water can
                                                                                                                                        get into puddings. Pour 2 cups of water into Cooking Pot, then
                                                                                                                                        add Steaming Rack over water. Place ramekins on the rack.
                                                                                                                                        Secure the lid. Press DESSERT, set pressure to HIGH, and set time
                                                                                                                                        to 25 minutes. Make sure the Steam Release Valve is in the "Seal"
                                                                                                                                        (closed) position. Press START/STOP.

                                                                                                                                        Once cooking has completed, and the pressure is released, serve
                                                                                                                                        puddings with raspberry coulis and cream.


36                FUNCTION: pressure                                                                                                                             FUNCTION: pressure                      37
Fruits of the Garden with a Trio of Nut Topping                                                           Chocolate Chip & Hazelnut Banana Bread




       COURSE:                      PREP TIME:               COOK TIME:                  YIELDS:                  COURSE:               PREP TIME:              COOK TIME:                  YIELDS:
     DESSERT                    10 MINUTES                 30 MINUTES                8 SERVINGS                 DESSERT                15 MINUTES                1 HOUR                 12 SERVINGS

INGREDIENTS:                          DIRECTIONS:                                                          INGREDIENTS:                   DIRECTIONS:
2 plums, peeled, halved, deseeded     Place all but the topping ingredients into the Cooking Pot. Secure   1½ cups all-purpose flour      Grease 6-cup bundt pan (or 7-inch diameter round cake pan) and
2 pears, peeled, cored, halved        the lid. Press DESSERT, set pressure to HIGH, and adjust time to     1½ tsp baking powder           line with enough parchment paper to overhang sides. In a bowl,
2 apples, peeled, cored, halved                                                                            1 tsp baking soda
                                      30 minutes. Make sure the Steam Release Valve is in the “Seal”                                      whisk together flour, baking powder, baking soda and salt. In
10 medjool dates, stones removed                                                                           ½ tsp salt
14 oz can sliced peaches              (closed) position. Press START/STOP.                                 1 egg                          separate bowl, whisk together egg, sugar, yogurt, oil and vanilla
14 oz can sliced apricots                                                                                  ¾ cup granulated sugar         until blended; whisk in bananas until combined. Stir into flour
14 oz can black cherries              While the fruit is cooking, melt the butter in a separate pan        ½ cup plain 2% yogurt          mixture. Fold in 1/2 cup chocolate chips and 1/2 cup hazelnuts.
4 tbsp light brown sugar              on the stovetop and add the topping ingredients. Stir until the      ½ cup vegetable oil            Scrape into prepared bundt pan and smooth top. Sprinkle with
2 cinnamon quills                                                                                          1 tsp vanilla extract
                                      coconut has turned a golden brown. Set aside to cool.                                               remaining chocolate and hazelnuts.
4 tbsp fresh orange juice                                                                                  2 ripe bananas, mashed
                                                                                                           ¾ cup milk or dark
TOPPING:                              Once the fruit is cooked, serve warm topped with the trio of             chocolate chips            Add 1.5 cups of water into Cooking Pot. Place Steaming Rack
1 tbsp butter                         nuts topping.                                                        ¾ cup chopped hazelnuts        over water. Place cake pan on Steaming Rack. Lightly cover the
½ cup almond flakes                                                                                        1 1/2 cups water               cake pan with a piece of paper towel and then a piece of foil.
½ cup walnuts, whole
                                                                                                                                          Secure the lid. Press MULTIGRAIN, set pressure to HIGH, and
½ cup macadamia nuts, whole
1 cup shredded coconut                                                                                                                    adjust time to 1 hour. Make sure the Steam Release Valve
                                                                                                                                          is in the “Seal” (closed) position. Press START/STOP. Once
                                                                                                                                          cooking has completed and the pressure is released, allow cake
                                                                                                                                          to cool in pan.




38                 FUNCTION: pressure                                                                                                                             FUNCTION: pressure                       39
SPR-010618-460P     P.N. 194587
                                                                                                                                      Printed in China.
                                                                                                                                      business as Jarden Consumer Solutions, Boca Raton, Florida 33431. Sunbeam Products, Inc. is a subsidiary of Newell Brands Inc. (NYSE: NWL).
                                                                                                                                      © 2018 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions. All rights reserved. Distributed by Sunbeam Products, Inc. doing
                                                  EXPRESS CROCK                                MD
                                                           MULTI-COOKER
                                                           AUTOCUISEUR                                                                   • Visit the Crock-Pot® website at www.crockpot.com for additional recipes, hints, tips, and more.
                                                  EXPRESS CROCK                                                                             thoroughly before consuming.
                                                                                                                                         • Cook times are based on the approximate amount of time required to cook the recipe. Always ensure food is cooked
                                                                                                                                         • Please refer to your Crock-Pot® Express Crock instruction book for directions on using your specific multi-cooker.
                                                                                                                                                                                                                                                    IMPORTANT NOTES :
                                                   Suivez-nous:
                                                                                                                                                                                                      Stay connected:
 REMARQUES IMPORTANTES :
 • Consultez la notice d’emploi fournie avec l’autocuiseur Express Crock de Crock-PotMD pour apprendre à employer votre
    modèle particulier.
 • Les durées de cuisson sont basées sur le temps approximatif requis pour que la recette cuise. Assurez-vous toujours                                                                         MULTI-COOKER
    que le mets est parfaitement cuit avant de le déguster.
 • Découvrez autres recettes, conseils, astuces, et bien plus en visitant le site Web de Crock-PotMD au www.crockpot.ca.
                                                                                                                                                                                       EXPRESS CROCK
                                                                                                                                                                                                MULTI-COOKER
© 2018 Sunbeam Products, Inc. faisant affaire sous le nom de Jarden Consumer Solutions. Tous droits réservés. Au Canada, importé et
distribué par Sunbeam Corporation (Canada) Limited de Brampton (Ontario) L6Y 0M1. Sunbeam Products, Inc. est une filiale de Newell
                                                                                                                                                                                       EXPRESS CROCK
Brands Inc. (NYSE : NWL)
                                                                                                                                                                                                                               EXPRESS CROCK
P.N. 194587   SPR-010618-460P
Compote de fruits aux trois noix                                                                    Pain aux bananes, noisettes et pepites de chocolat
       SERVICE :                 PRÉPARATION :                   CUISSON :                   QUANTITÉ :            SERVICE :                  PRÉPARATION :                 CUISSON :                  QUANTITÉ :
     DESSERT                    10 MINUTES                    30 MINUTES                  8 PORTIONS             DESSERT                      15 MINUTES                   1 HEURE                  12 PORTIONS
INGRÉDIENTS :                           DIRECTIVES :                                                        INGRÉDIENTS :                         DIRECTIVES :
2 prunes, pelées, coupées en            Placer tous les ingrédients dans la cuve, outre ceux de la          375 mL de farine tout usage           Graisser un moule à cheminée de 1,5 litre (ou un moule à gâteau
   deux et dénoyautées                  garniture. Fermer le couvercle. Appuyer sur la touche               8 mL de levure chimique               de 18 cm de diamètre) et recouvrir l’intérieur de papier sulfurisé
2 poires, épluchées, coupées                                                                                5 mL de bicarbonate de sodium
                                        DESSERT, régler la pression à HAUT et le temps de cuisson                                                 qui retombe tout autour. Dans un bol, mélanger la farine, la levure
   en deux et cœurs enlevés                                                                                 3 mL de sel
2 pommes, épluchées, coupées            à 30 minutes. Vérifier que la soupape d’évacuation est en           1 œuf                                 chimique, le bicarbonate de sodium et le sel. Dans un autre bol,
   en deux et cœurs enlevés             position « compression » (fermée). Appuyer sur la touche            200 mL de sucre granulé               battre l’œuf, le sucre, le yogourt, l’huile et la vanille pour bien les
10 dattes Medjool, dénoyautées          MARCHE/ARRÊT.                                                       125 mL de yogourt nature à 2 %        mélanger ; ajouter les bananes au fouet ; verser sur la farine pour
1 boîte (398 mL) de pêches                                                                                  125 mL d’huile végétale               la mouiller. Incorporer 125 mL des grains de chocolat et
   en tranches                                                                                              5 mL d’extrait de vanille
                                        Tandis que les fruits cuisent, faire fondre le beurre dans une                                            125 mL des noisettes en pliant. Vider la préparation dans le
1 boîte (398 mL) d’abricots                                                                                 2 bananes mûres, écrasées
   en tranches                          sauteuse, sur la cuisinière, puis y ajouter les ingrédients de la   200 mL de grains de chocolat au       moule préparé. Répartir le reste des grains de chocolat et de
1 boîte (398 mL) de guignes noires      garniture. Remuer jusqu’à ce que la noix de coco blondisse.           lait ou noir                        noisettes dessus.
60 mL de cassonade pâle                 Mettre de côté pour refroidir.                                      200 mL de noisettes, hachées
2 bâtons de cannelle                                                                                        375 mL d’eau                          Verser 375 mL d’eau dans la cuve et placer la grille vapeur. Poser
60 mL de jus d’orange
                                        Servir les fruits cuits tièdes, garnis du mélange de noix.                                                le moule sur la grille vapeur. Sans faire pression, couvrir le moule
GARNITURE :                                                                                                                                       d’un essuie-tout puis de feuille d’aluminium. Fermer le couvercle.
15 mL de beurre                                                                                                                                   Appuyer sur la touche MULTIGRAINS, régler la pression à HAUT
125 mL d’amandes effilées                                                                                                                         et la cuisson à 1 heure. Vérifier que la soupape d’évacuation est en
125 mL de noix de Grenoble, entières                                                                                                              position « compression » (fermée). Appuyer sur MARCHE/ARRÊT.
125 mL de noix de macadamia, entières
                                                                                                                                                  Lorsque la cuisson est terminée et la pression retombée, laisser
250 mL de noix de coco râpée
                                                                                                                                                  refroidir le pain sans le démouler.
38                  FONCTION : pression                                                                                                                                     FONCTION : pression                       39
Poires au vin rouge                                                           Pots de creme aux deux chocolats
       SERVICE :             PRÉPARATION :               CUISSON :                QUANTITÉ :              SERVICE :             PRÉPARATION :                CUISSON :                   QUANTITÉ :
     DESSERT                 5 MINUTES               20 MINUTES                 6 PORTIONS               DESSERT                10 MINUTES                25 MINUTES                  8 PORTIONS
INGRÉDIENTS :                    DIRECTIVES :                                                       INGRÉDIENTS :                   DIRECTIVES :
POIRES POCHÉES :                 POIRES POCHÉES :                                                   150 mL de beurre, à             Beurrer 8 petits ramequins ayant une capacité de 125 mL.
6 poires bosc, épluchées         Mettre tous les ingrédients, sauf la crème, dans la cuve. Fermer     température ambiante
   et cœur enlevé                                                                                   175 mL de cassonade             Dans un bol, travailler le beurre, le sucre et la vanille pour obtenir
                                 le couvercle. Appuyer sur la touche DESSERT, régler la pression
2 capsules de cardamome –                                                                           5 mL d’extrait de vanille
                                 à BAS et la cuisson à 15 minutes. Vérifier que la soupape                                          un mélange pâle et mousseux. Ajouter un œuf. Bien mélanger.
   écraser les graines                                                                              120 g de chocolat noir de
2 clous de girofle               d’évacuation est en position « compression » (fermée). Presser       qualité, fondu                Incorporer le chocolat fondu et battre. Ajouter l’autre œuf
1 bâton de cannelle              MARCHE/ARRÊT.                                                      2 œufs, légèrement battus       et battre.
1 gousse de vanille coupée                                                                          200 mL de farine à levure
   en deux                       Retirer les poires de la sauce lorsque la cuisson est terminée     50 mL de farine ordinaire       Tamiser les farines et le cacao dans un autre bol. À basse vitesse,
750 mL de vin rouge                                                                                 50 mL de cacao en poudre        ajouter petit à petit la farine et le lait au mélange crémeux pour
300 mL de sucre semoule          et la pression retombée. Appuyer sur BRUNIR/SAUTER, régler         75 mL de lait
                                 la température à HAUT puis appuyer sur la touche MARCHE/                                           juste les combiner ; ceci constitue la préparation de base. Remplir
30 mL de zeste de citron                                                                            120 g de chocolat noir de
                                 ARRÊT. Cuire la sauce afin de la réduire de moitié. Servir les       qualité, cassé
                                                                                                                                    les ramequins au tiers de préparation, poser un morceau de
CRÈME AU COINTREAU :             poires avec la sauce réduite et la crème au Cointreau.             500 mL d’eau                    chocolat noir dessus, puis recouvrir de plus de préparation.
375 mL de crème épaissie
15 mL de Cointreau               CRÈME AU COINTREAU :                                                                               Recouvrir le dessus des ramequins de feuilles d’aluminium en
30 mL de sucre glace mou         Fouetter tous les ingrédients jusqu’à la formation de pics mous.                                   veillant à ce que l’eau ne puisse pas pénétrer. Verser les 500 mL
                                                                                                                                    d’eau dans la cuve, placer la grille vapeur et poser les ramequins
                                                                                                                                    sur la grille. Presser DESSERT, régler la pression à HAUT et la
                                                                                                                                    cuisson à 25 minutes. Vérifier que la soupape d’évacuation est en
                                                                                                                                    position « compression » (fermée). Appuyer sur MARCHE/ARRÊT.
                                                                                                                                    Lorsque la cuisson est terminée et la pression retombée, servir
                                                                                                                                    avec un coulis de framboises et de la crème.
36                 FONCTION : pression                                                                                                                        FONCTION : pression                       37
Courge spaghetti a la bolonaise (cuite sous pression)                                                                    Courge spaghetti a la bolonaise (mijotee)
       SERVICE :                   PRÉPARATION :                CUISSON :                   QUANTITÉ :               SERVICE :                   PRÉPARATION :                CUISSON :                  QUANTITÉ :
PLAT PRINCIPAL                     15 MINUTES                22 MINUTES                  8 PORTIONS           PLAT PRINCIPAL                     15 MINUTES                6-8 HEURES                  8 PORTIONS
INGRÉDIENTS:                           DIRECTIVES POUR CUIRE SOUS PRESSION:                                   INGRÉDIENTS:                           DIRECTIVES POUR MIJOTER:
1 grosse courge spaghetti              Appuyer sur BRUNIR/SAUTER, régler la température à HAUT puis           1 grosse courge spaghetti              Appuyer sur BRUNIR/SAUTER, régler la température à HAUT puis
   (environ 1,5 kg)                    presser MARCHE/ARRÊT. Verser l’huile dans la cuve et rissoler             (environ 1,5 kg)                    presser MARCHE/ARRÊT. Verser l’huile dans la cuve et rissoler
500 g de bœuf haché                                                                                           500 g de bœuf haché
                                       la viande 5 minutes. Ne pas cuire à l’excès. Ajouter l’oignon et                                              la viande 5 minutes. Ne pas cuire à l’excès. Ajouter l’oignon et
1 petit oignon, en dés                                                                                        1 petit oignon, en dés
3 gousses d’ail, émincées              continuer à sauter deux autres minutes.                                3 gousses d’ail, émincées              continuer à sauter deux autres minutes.
5 mL de sel                            Ajouter l’ail, le sel et le poivre jusqu’à ce que l’arôme se dégage.   5 mL de sel                            Ajouter l’ail, le sel et le poivre jusqu’à ce que l’arôme se dégage.
5 mL de poivre noir                                                                                           5 mL de poivre noir
1 boîte (796 mL) de sauce tomate       Mélanger la sauce tomate, le bouillon puis le laurier en remuant       1 boîte (796 mL) de sauce tomate       Mélanger la sauce tomate, le bouillon puis le laurier en remuant
250 mL de bouillon de bœuf             délicatement pour combiner. Appuyer sur MARCHE/ARRÊT.                  250 mL de bouillon de bœuf             délicatement pour combiner. Appuyer sur MARCHE/ARRÊT.
1 feuille de laurier                                                                                          1 feuille de laurier
                                       Avec un grand couteau, faire de 10 à 15 incisions dans la courge                                              Avec un grand couteau, faire de 10 à 15 incisions dans la courge
15 mL d’huile d’olive                                                                                         15 mL d’huile d’olive
50 mL de pecorino romano râpé          puis placer la courge entière dans la cuve, sur la sauce (se servir    50 mL de pecorino romano râpé          puis placer la courge entière dans la cuve, sur la sauce (se servir
                                       de la grille vapeur si désiré).                                                                               de la grille vapeur si désiré).
                                       Fermer le couvercle. Appuyer sur la touche HARICOTS/CHILI,                                                    Fermer le couvercle. Presser MIJOTER, régler la température
FACULTATIF:                            régler la pression à HAUT et la cuisson à 15 minutes. Vérifier que     FACULTATIF:                            à BAS et la cuisson à 6 – 8 heures. Vérifier que la soupape
Si la sauce n’est pas assez épaisse    la soupape d’évacuation est en position « compression » (fermée).      Si la sauce n’est pas assez épaisse    d’évacuation est en position « décompression » (ouverte).
en fin de cuisson, la mijoter                                                                                 en fin de cuisson, la mijoter
                                       Appuyer sur MARCHE/ARRÊT. Lorsque la cuisson est terminée                                                     Appuyer sur MARCHE/ARRÊT. Lorsque la cuisson est terminée,
pour qu’elle épaississe au goût.                                                                              pour qu’elle épaississe au goût.
                                       et la pression retombée, une fourchette devrait facilement                                                    une fourchette devrait facilement transpercer la courge. Retirer
Presser BRUNIR/SAUTER, régler                                                                                 Presser BRUNIR/SAUTER, régler
                                       transpercer la courge. Retirer la courge de la cuve et la couper       la température à BAS puis presser      la courge de la cuve et la couper en deux. Enlever les graines à la
la température à BAS puis presser
                                       en deux. Enlever les graines à la cuiller et les jeter. Effilocher     MARCHE/ARRÊT. La sauce idéale,         cuiller et les jeter. Effilocher délicatement la chair à la fourchette
MARCHE/ARRÊT. La sauce idéale,
                                       délicatement la chair à la fourchette – elle formera de longs brins    appuyer sur MARCHE/ARRÊT.              – elle formera de longs brins rappelant les spaghettis. Servir ces
appuyer sur MARCHE/ARRÊT.
                                       rappelant les spaghettis. Servir ces brins de courge spaghetti                                                brins nappés de sauce à la viande et saupoudrés de fromage râpé.
                                       nappés de sauce à la viande et saupoudrés de fromage râpé.
34                   FONCTION : pression                                                                                                                                        FONCTION :    mijoter                   35
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