MAXI-MATIC Elite Cuisine MST-600FB Manual De Instrucciones página 9

For sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl. Pour over
chicken wings.
Cover and cook on low 4-5 hours or on high 2-2 /2 hours.
SOUTHWESTERN CHICKEN
1 (15-oz) can whole kernel corn, drained
1 (15- oz) can black beans, rinsed and drained
1 (16- oz) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves,
rinsed and dried
Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the
chicken. Pour remaining sauce over.
Cover and cook first hour on High, then either 3 more hours on High or 6 on Low until
meat juices run clear. Serve with warm tortillas; top with cheese.
CHICKEN PAPRIKA WITH DUMPLINGS
6 boneless, skinless chicken breasts
1 tsp. salt
1 Tbsp. Hungarian paprika
8 ounces sour cream
Dumplings Ingredients:
3 eggs
2-1/2 cups all-purpose flour, sifted
Add onions to slow cooker. Add seasonings, chicken and broth
Cover and cook on LOW 5 to 6 hours
Shortly before serving, turn on high and stir together sour cream and cornstarch. Stir
into slow cooker and heat through.
Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired).
Serve with dumplings (recipe below)
Dumplings Instructions:
Beat 3 eggs; add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth.
Drop from teaspoon into boiling salted water and cook until dumplings rise to the
top, approximately 10 minutes.
CHEESY SHRIMP PASTA
1 (2-lb.) block Velveeta cheese
1 (8-oz) Canned Chopped Tomatoes
4 pods garlic, minced
Cooked pasta of choice
Place cheese, half-and-half, tomatoes, onion and garlic in slow cooker and cook on
Low for 4 hours.
Add shrimp and cook for another hour on High or until shrimp are pink.
Cook pasta of choice and spoon sauce over cooked pasta.
FISHERMAN S SEAFOOD CHOWDER
1 to 1-1/2 lbs. fish (any combination of flounder, ocean perch, pike, trout, haddock or
halibut)
1/2 C. chopped onion
1/2 C. chopped carrots
1/4 tsp. leaf rosemary
1 (11- oz) can Mexicorn, drained
Shredded cheddar cheese
1 medium onion chopped
1 cup chicken broth
1 Tbsp. cornstarch or flour
1 (16-oz.) carton half-and-half
1 small onion, chopped
1/2 C. chopped celery
1/4 C. snipped parsley
1/2 C. dry white wine
8
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Flour tortillas
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1/2 tsp. black pepper
1/3 cup water
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1 lb. raw shrimp
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