MAXI-MATIC Elite PLATINUM MST-6013D Manual De Instrucciones Y Recipes página 10

RECIPES (CONT.)
CLASSIC POT ROAST__
1 large onion, diced
8 oz baby carrots, sliced 1 package (10-13oz) sliced white button mushrooms
1/4 inch thick
1 rib celery, sliced 1/4 inch thick
1 3lb boneless chuck roast, tied
1/4 tsp black pepper
1 bay leaf
1/2 cup dry red wine
2 tbsp olive oil
3 tbsp all-purpose flour
1. Layer onion, carrots, celery and garlic in ceramic pot and place into slow cooker.
2. Rub the roast all over with 1 teaspoon olive oil then season with salt and pepper.
3. Add the mushrooms over the vegetables, then place the chuck roast on top. Tuck
thyme sprigs and bay leaf into mixture.
4. In medium-size bowl, whisk together beef broth, wine and tomato paste; pour over
meat.
5. Lock lid; cook on HIGH heat setting for 6 hours.
6. Remove chuck roast from slow cooker; keep warm.
7. Pour the liquid with the vegetable mixture from the slow cooker into a medium-size
saucepan; remove and discard the bay leaf and thyme sprigs. Bring to a boil.
8. In a small cup, stir together the 2 tablespoons olive oil and flour until well blended and
smooth. Stir the flour mixture into the liquid in the saucepan. Bring to a boil, stirring
frequently, until liquid is slightly thickened, about 1 minute.
9. Meanwhile, cook noodles in large pot of lightly salted boiling water following package
directions. Drain noodles.
10. Slice pot roast and serve over cooked noodles. Top with vegetables and gravy.
GARLIC THYME CHICKEN WITH MUSHROOMS__
5 cups sliced assorted fresh mushrooms,
such as shiitake, button, crimini, and oyster
1/2 cup chopped carrot
1/4 cup dry white wine
1 tsp dried thyme, crushed
1 tsp fresh chopped garlic
3 lbs chicken thighs or drumsticks
(with bone), skinned
___________________________
2 cups sliced white button mushrooms OR
2 cloves garlic, chopped
1 tsp olive oil plus 2 tbsp
1 tsp salt
4 sprigs fresh thyme
8 oz beef broth
2 tbsp tomato paste
1 package (16 oz) cooked egg noodles
______
1 medium onion, chopped
3/4 cup chicken broth
1/4 cup dried tomato pieces (not oil-packed)
3 tbsp quick-cooking tapioca
1 tbsp dried basil, crushed
1/4 - 1/2 tsp pepper
4 ½ cups hot cooked plain and/or spinach
linguine or fettuccine, or hot cooked rice
18
RECIPES (CONT.)
GARLIC THYME CHICKEN WITH MUSHROOMS (cont.)_______
1. Layer mushrooms, onion, carrot and dried tomatoes in ceramic pot and place into
slow cooker.
2. Pour in chicken broth and wine over vegetables.
3. Sprinkle tapioca, thyme, basil, garlic, and pepper, then place chicken on top of
vegetables.
4. Lock lid; cook on LOW heat setting for 7 to 8 hours OR on HIGH heat setting for 3 ½
to 4 hours. Serve chicken and vegetables over cooked pasta or rice. Spoon juice
mixture on top.
BBQ PULLED PORK__
1 4lb boneless pork shoulder roast
1 large sweet onion, cut into thin wedges
8 oz orange juice
8 oz cola
½ cup of ketchup
2 tbsp yellow mustard
3 cloves garlic, minced
1 tbsp chili powder
1. Trim fat from pork roast if needed. Cut meat in pieces small enough to fit in slow
cooker ceramic pot.
2. Place onion on bottom of ceramic pot and place into slow cooker.Place meat on top of
onions.
3. In medium bowl, combine orange juice, cola, ketchup, mustard, chili powder, vinegar,
cumin, garlic, paprika, salt, black pepper and crushed red pepper; pour mixture over
meat.
4. Lock lid; cook on LOW heat setting for 10 to 12 hours OR on HIGH heat setting for 5
to 6 hours.
5. Remove from slow cooker and shred. Serve in toasted hamburger buns and with side
of coleslaw (optional).
BEEF AND BEAN CHILI
2 ½ lbs ground beef
1 ½ large onion, chopped
4 cloves garlic, minced
2 10 ¾ ounce cans condensed tomato soup
___________________________
1 tbsp cider vinegar
2 tsp ground cumin
1 tsp paprika
½ tsp ground black pepper
¼ tsp crushed red pepper
Hamburger buns, split and toasted
Purchased coleslaw (optional)
___________________________
1 cup water
3 15 oz cans red kidney beans, rinsed and drained
1/2 cup chili powder
3 tsp ground cumin
19
½ tsp salt