Saladmaster MP5 Manual Del Usuario página 8

10
Italian Style Spaghetti Sauce
and Meatballs
Serves 8
MEATBALLS:
1 pound (454g) lean ground beef
1 cup (240ml) fine plain bread crumbs
1 / cup (120ml) grated Parmesan cheese
2
/ cup (120ml) milk
1
2
2 large eggs
2 cloves garlic, minced
1 tablespoon (15ml) dried parsley flakes
1 1 / teaspoons (7ml) salt
2
1 / teaspoon ( 1 / ml) pepper
8 2
SAUCE:
1 medium onion, chopped
1 green pepper, chopped
3 cups (720ml) water
2 15-ounce (420g) cans tomato sauce
2 12-ounce (336g) cans tomato paste
2 3-ounce (85g) envelopes Italian-style
spaghetti sauce seasoning
2 cloves garlic, crushed
1 tablespoon (15ml) sugar
1 bay leaf, crumbled
1 teaspoon (5ml) dried oregano leaves
In a large bowl combine all ingredients for meatballs. Shape into
1-inch (2.5cm) balls, set aside. Makes about 30 meatballs.
Preheat 5 Quart Cooker, uncovered, at 350
and green pepper until soft. Add remaining sauce ingredients, stir to
combine.
Add prepared meatballs to sauce; stir to combine. Cover; reduce
heat to simmer for 1 1 / hours, stirring occasionally, until meatballs are
2
cooked through. Serve over spaghetti noodles, garnish with Parmesan
cheese.
Healthy Cooking Guide
o o
F (175 C). Sauté onion
Healthy Cooking Guide
Le Coq Au Vin
Serves 8
3 pounds (1 1 / kg) chicken parts, skinned
2
1 medium onion, chopped
1 medium carrot, chopped
1 rib celery, chopped
2 tablespoons (30ml) flour
1 cup (240ml) dry red wine
1 cup (240ml) beef stock
1 tablespoon (15ml) tomato paste
2 cloves garlic, minced
1 / teaspoon ( 1 / ml) dried thyme leaves
8 2
1 bay leaf
1 / teaspoon (2-3ml) salt
2
1 / teaspoon (1-2ml) pepper
4
18 white boiler onions
/ pound (116g) bacon, cut in
1
4
1 tablespoon (15ml) vegetable oil or olive oil
1 / pound (225g) mushrooms, quartered
2
2 tablespoons (30ml) chopped fresh parsley for garnish
Preheat 5 Quart Cooker, uncovered, at 375
brown on all sides. Remove and set aside. Drain excess grease, leaving 1
tablespoon (15ml).
Add onion, carrot, and celery. Cook uncovered, stirring for 3 to
5 minutes until vegetables are softened. Add flour, stirring for 1 to 2
minutes until browned.
Stir in wine, beef stock, tomato paste, garlic, thyme, bay leaf, salt
and pepper. Bring to a boil. Return chicken to pan, cover and reduce
heat to simmer for 30 minutes.
Meanwhile, bring 1 quart (1 litre) water to a boil in a sauce pan. Add
boiler onions, boil for 3 minutes. Drain, rinse with cold water. Peel, trim
and set aside.
In a skillet, cook bacon until crisp. Remove, drain and set aside.
Wipe out skillet. Add 1 tablespoon (15ml) oil to skillet; heat over
medium heat. Sauté boiler onions and mushrooms until browned. Add
to chicken mixture.
Simmer chicken 15 minutes or until onions are tender and chicken
is done. Discard bay leaf. Transfer chicken to serving dish. Garnish with
bacon pieces and parsley.
11
(Chicken & Wine)
/ -inch (1.25cm) pieces
1
2
o F (190 o C). Add chicken;