Hamilton Beach 33444 Manual De Instrucciones página 6

Recipes
Lasagna
Ingredients:
1 pound (0.5 kg) hot or sweet Italian sausage, casings removed
1 medium onion, chopped
2 cloves garlic, chopped
2 jars (24 ounces each [680 g]) marinara sauce
3 teaspoons (15 ml) dried Italian Seasoning, divided
9 uncooked oven-ready lasagna noodles
1 container (15 ounces [425 g]) part-skim ricotta cheese
1 cup (237 ml) grated Parmesan cheese
2 large eggs, slightly beaten
4 cups (946 ml) shredded mozzarella cheese
Chopped parsley
Directions:
1. In a large skillet over medium-high, cook sausage until browned
and no longer pink; drain. Add onions and garlic to skillet and cook
until just beginning to soften, about 3 minutes. Stir in marinara
sauce and 2 teaspoons Italian seasoning.
2. Spread 1/2 cup of sauce mixture in bottom of slow cooker crock.
Layer 3 lasagna noodles over sauce, breaking to fit.
3. In a medium bowl, mix ricotta cheese, Parmesan cheese, eggs and
remaining Italian seasoning. Spread 1/3 of mixture over noodles in
crock. Sprinkle with 1 cup mozzarella cheese. Repeat layers 2 more
times, ending with sauce. Reserve remaining mozzarella cheese for
top.
4. Cover slow cooker and cook on HIGH for 2 1/2 to 3 hours or on
LOW for 6 to 6 1/2 hours.
5. Sprinkle with remaining mozzarella cheese and let stand until
cheese is melted. Sprinkle with chopped parsley before serving.
Serves: 6–8
6
Chili and Cornbread Casserole
Ingredients:
1 pound (0.5 kg) lean ground beef
1 can (16 ounces [454 g]) dark red kidney beans, rinsed and drained
1 can (14.5 ounces [411 g]) diced tomatoes with onions and green
pepper
1 can (10 ounces [283 g]) chunky diced tomatoes and green chilies
1 package (1.5 ounces [43 g]) chili seasoning mix
2 tablespoons (30 ml) tomato paste
1 package (8.5 ounces [241 g]) corn muffin mix
1 cup (237 ml) shredded sharp cheddar cheese
Sour cream, optional
Jalapeno slices,optional
Green onion slices, optional
Directions:
1. In a large skillet over medium-high, brown ground beef. Drain and
transfer to slow cooker crock.
2. Add kidney beans, tomatoes, chili seasoning mix and tomato paste
to crock and mix until blended. Spread chili mixture in an even
layer in crock.
3. In a medium bowl, prepare corn muffin mix following package
directions. Spoon batter over chili in crock.
4. Cover slow cooker and cook on HIGH for 2 to 2 1/2 hours or LOW
for 4 to 4 1/2 hours. Reduce to WARM. Sprinkle with cheese and
let stand until melted, about 15 minutes. Top with sour cream,
jalapeno slices and green onions, if desired.
Serves: 6–8