Cuisinart PSC-650 User Manual

Slow Cooker

Cookbook

traditional to gourmet recipes

model psc-650

Introduction

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Get ready to slow down and enjoy meals!

Your Cuisinart® Slow Cooker is designed to have

your favorite one-pot recipes ready and waiting for you.

Slow cooking is a traditional method that tenderizes meats

and melds avors to produce delicious family dinners

and easy, relaxing suppers with friends.

You can even prepare desserts in your Slow Cooker.

Easy to operate, easy to serve from,

and easy to clean...

enjoy!

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Contents

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1

Tips & Hints

2 - 4

Important Guidelines

5

Suggested Foods

6

List of Recipes

7 - 8

Starters/Beverages/Miscellaneous

9 - 15

Soups & Stocks

16 - 25

Stews & Chilis

26 - 32

Entrées & Sauces

33 - 51

Side Dishes

52 - 66

Desserts

67 - 83

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1

1

Tips & Hints

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2

› Before food is added, the ceramic pot may be lightly coated with cooking spray so

cooked foods release more easily.

› Root vegetables such as carrots and potatoes will take longer to cook. Either cut the

pieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, may
take longer than other vegetables.

› Ground meats and uncooked sausages should always be browned and drained be-

fore adding to Slow Cooker. Smoked sausage such as kielbasa does not need to be
browned (though it may add avor and visual appeal). If browning the night before,
make certain the meat is cooked completely through and properly refrigerated.
Combine with other ingredients just before slow cooking.

› Browning meats (roasts, chops, cubes for stews) and poultry adds avor and eye ap-

peal to the nished dishes. It also helps cook out some of the fat.

› In general, cooking for 1 hour on High is the equivalent of cooking for

2 hours on Low.

› If you are not ready to serve food immediately, switch to the Warm mode to hold

foods until ready to serve.

› Tender vegetables, or those that you wish to be crisp-tender, should be added

during the last 30 minutes of cooking time to prevent overcooking.

› Each time you remove the lid, you will lose heat and will need to add 15 to 20

minutes to your cooking time. If you do need to stir (or peek), lift the lid just
slightly so that you can get the spoon or spatula in.

› A fat mop can be used to remove separated fat from slow cooked food by brushing

it over the top. Alternatively, the food may be refrigerated, and the congealed fat
can then be lifted off and discarded before reheating and serving.

› Many slow-cooked foods such as stews benet from cooling and refrigerating, then

reheating – as the saying goes, stew or chili is always better the second day.

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2

2

› If using frozen foods, thaw completely before adding to Slow Cooker.
› To cut the fat from recipes, remove as much of the visible fat as possible from

meats and poultry. Cook and drain all ground meats. Remove skin from poultry.

› Dried beans should be soaked overnight, then rinsed, drained and rinsed again be-

fore cooking. Do not add salt or any acid to beans when cooking, as it will prevent
them from softening completely. Dried beans can be cooked ahead, drained and
frozen. Thaw before adding to your favorite recipes.

› The Slow Cooker is perfect for foods that require long, slow simmering, such as

soups, stocks, stews, and dried beans.

› The Slow Cooker is the perfect way to cook items that require a bain marie,

or water bath. We recommend starting out with hot water and cooking on High
for most of these recipes.

› Cooking ground meats in the Slow Cooker without browning them rst is not

recommended, as ground meat has a high incidence of bacterial contamination.
Ground meats used in the Slow Cooker should be browned rst. We strongly
advise against cooking a meatloaf in the Slow Cooker. (The Country Paté in our
recipe book is an exception. The meat is ground fresh in the Cuisinart® Food
Processor and is cooked in a simmering water bath on the High Setting. When we
tested with a probe thermometer, the Paté had reached safe food cooking
temperature well within suggested U.S.D.A. recommendations.)

› Most of the recipes in this book are cooked on Low using the timer function, to

allow you maximum freedom to go on to do other tasks. Most meats are better
when cooked on Low (slower) than on High, and the recipes are written as such.
If you prefer to slow cook on High, cut the cooking time in half.

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3

3

To adapt your own recipes to the Slow Cooker:

› For most recipes, reduce the cooking liquid by at least 50% (soups are the

exception). Liquids do not evaporate as they do in traditional cooking, and you
often will end up with more liquid than when you began.

› In most cases, all ingredients can go in the Slow Cooker at once and can cook all

day on Low setting. While it is not necessary to brown or sauté vegetables (onions,
carrots, celery, peppers, etc.), it may add to the avor. Browning meats adds to their
taste and visual appeal, and helps to remove fat.

› Certain cuts of meat are more appropriate for Slow Cooker cooking: brisket, tip

roast, chuck or rump roast, beef bottom round, pork shoulder or Boston butt,
lamb shoulder, venison, chicken legs and thighs. Particularly lean cuts such as bone­less, skinless chicken breast or “new generation” pork loin or tenderloin may seem
dry when prepared in a Slow Cooker. See list of meats that are best in Slow Cooker
(page 6).

› Dairy products (milk, sour cream, some cheeses) will break down and curdle

during slow cooking. Substitute canned evaporated milk or nonfat dry milk, or add
dairy products during the last 30 minutes of cooking.

› When making soups, add solid ingredients to Slow Cooker and then liquid to

cover. If a thinner soup is desired, add more liquid to taste.

› If your recipe calls for precooked pasta – UNDERCOOK it.
› Add cooked rice to recipes during last hour of cooking.

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4

4

Important Guidelines

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5

› The Slow Cooker should always be at least half full for best cooking results; how-

ever, the Slow Cooker should never be more than three-quarters full (about 1 inch
from the top rim).

› Because the Slow Cooker heats and cooks at low temperatures, food should be

at room temperature before it goes into the cooker. If the food is refrigerator
temperature, heat it on the high setting for about 2 hours to heat the contents to
140°F before changing to the low setting.

› If foods are to be cooked the next day in the ceramic pot, do not store in the

refrigerator overnight.

› Any leftover food should be removed from the ceramic pot and stored in plastic

containers up to 2 days, or frozen for future use.

› NEVER use the Slow Cooker to reheat food, as potentially harmful bacteria could

develop during the slow cooking process. Remove food from the ceramic pot and
reheat in a heat-safe container on a stovetop, or in an oven or microwave. Return
food to the ceramic pot and keep warm in an oven, covering with foil, if desired.
DO NOT use the glass lid in an oven. DO NOT place the ceramic pot on a
stovetop or in a microwave.

› Do not place the ceramic pot directly on a table or countertop.
› Do not add frozen food such as meat or vegetables to Slow Cooker dishes. Heat to

room temperature before adding.

› For food safety reasons, whole chickens should not be cooked in a Slow Cooker.

They may not reach safe temperature in the proper amount of time.

› When cooking meat, the USDA recommends setting the unit to High for one hour

and then reducing the heat to Low.

› Avoid sudden temperature changes. Really cold food or water can crack a hot

ceramic pot.

› Never heat the ceramic pot when it is empty.
› Do not touch sides of Slow Cooker ceramic pot or Slow Cooker base while food is

cooking.

› Always use potholders or oven mitts when removing the lid or ceramic pot from

the base after cooking.

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5

5

Suggested Foods

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6

6

Meats

Beef / Veal: Choose cuts that are full of avor and benet from braising.

› Arm pot roast

› Beef brisket or corned beef brisket

› Beef short ribs

› Bottom round roast

› Chuck or rump roast

› Chuck shoulder steak

› Veal shanks

Pork: Less tender cuts work best – the lean “new generation pork” may become dry

when cooked in Slow Cooker.

› Boston butt roast

› Pork shoulder pieces

› Sausages

› Country-style pork ribs (bone-in)

› Pork shoulder or blade roast

Lamb: Choose avorful cuts that benet from braising to tenderize.

› Lamb shoulder

› Lamb stew meat

› Lamb shanks

Poultry: Best choice: dark meat – bone-in and skinless. Breast meat can become

dry in texture if cooked too long.

› Chicken or turkey legs and thighs (remove skin to reduce fat)

Game: Game generally tends to be less tender so it is perfect for the

Slow Cooker.

› Venison roasts or stew meat

› Pheasant, duck thighs and legs

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6

6

Recipes

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Starters/Beverages/Miscellaneous

› Country Pâté with Cranberries and Pistachios. . . . . . . . . . . . . . . . . . . . . . . . 9

› Chili Spiced Nuts
› Spinach, Gruyère & Artichoke Dip
› Mulled Cider
› Irish Oatmeal
› Apricot Pecan Brown Bread

Soups & Stocks

› Spanish Bean Soup with Chorizo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

› Cuban Black Bean Soup
› Caramelized Onion Soup
› Sausage & Lentil Soup with Tortellini
› Curried Yellow Pea Soup
› Classic Split Pea Soup
› Tomato Soup
› Brown Beef Stock
› Chicken Stock
› Roasted Vegetable Stock

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Stew & Chilis

› White Chili with Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

› Beef Chili for a Crowd
› Heart Smart Turkey Chili
› Corn and Green Chili Chowder
› Veal Stew with Mushrooms & Artichokes
› Mediterranean Seafood Stew
› Seafood Chili

Entrees & Sauces

› Chicken Cacciatore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

› Lemon Chicken with Rosemary
› Chicken with 40 Cloves of Garlic
› Barbecue Beef Brisket
› Barbecue Sauce
› Dilled Pot Roast
› New England Short Ribs
› Corned Beef with Vegetables
› Pulled Pork Barbecue

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

. . . . . . . . . . . . . . . . . . . . . . . . . . 30

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

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7

7

(continued)

Entrees & Sauces

› Braised Veal Shanks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

› Slow Cooked Lamb Shanks with White Beans
› Penne Lasagna
› Red Beans & Sausage
› Macaroni with Four Cheeses
› Tomato Sauce

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51

. . . . . . . . . . . . . . . . . . . . . . 45

Side Dishes

› New Potatoes with Rosemary. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

› "Almost" Baked Potatoes
› Warm Baked Potato Salad
› Mashed Potato Pie
› Party Potatoes
› Butternut Squash & Mushroom Scallop
› Corn Pudding
› Ratatouille
› Roasted Beet Salad
› Spinach Timbale
› Stewed Green Beans and Tomatoes
› Succotash
› Sweet Potatoes & Apples
› Vegetable Tian
› Wild Mushroom Ragout

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

. . . . . . . . . . . . . . . . . . . . . . . . . . . 56

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Desserts

› Ginger Poached Pears . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

› Honey Yogurt Cream
› Chocolate Glaze
› Stewed Rhubarb
› Baked Apples
› Raspberry Swirl Cheesecake
› Apple Streusel Cheesecake
› Chocolate Ricotta Cheesecake
› Lemon Cheesecake
› Chocolate Terrine with Chocolate Cookie Crust
› Applesauce
› Apricot Almond Bread Pudding
› Chocolate Pudding Cake
› French Vanilla Rice Pudding
› Peach Cobbler
› Steamed Chocolate Cherry Pudding
› Winter Fruit Crisp

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .81

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

. . . . . . . . . . . . . . . . . . . . 76

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

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8

8

Country Pâté with

Cranberries and Pistachios

Makes 12 slices

1 tablespoon unsalted butter

4 ounces shallots, peeled and
chopped

1 pound lean pork (trimmed
shoulder), cut into 1-inch cubes

½ pound veal, cut into 1-inch cubes

½ pound chicken thighs, skinless,
boneless, cut into 1-inch cubes

1 large egg, lightly beaten

cup half-and-half

¹∕

³

cup white vermouth or dry white

¹∕

³

wine

cup shelled white pistachios

²∕

³

Heat butter in a 10-inch Cuisinart
lots, stirring occasionally, until soft, about 5 minutes. Let cool; reserve.

Insert the metal blade in a Cuisinart
bowl and pulse 10 to 15 times until finely chopped. Do not overprocess. Remove;
place in a large bowl. Place veal cubes in work bowl and pulse to chop; transfer to
bowl with pork. Repeat with chicken.

®

nonstick skillet over medium heat. Cook shal-

®

Food Processor. Place pork cubes in the work

cup dried cranberries

²∕

³

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1 teaspoon herbes de Provence

1 teaspoon sage

¼ teaspoon allspice

¹∕8 teaspoon freshly grated nutmeg

¹∕8 teaspoon cayenne pepper

¹∕8 teaspoon cumin

cooking spray

pound prosciutto, thinly sliced

¹∕

³

1 quart boiling water

Add cooled shallots, egg, half-and-half, wine, pistachios, cranberries, salt, pep
per, herbes de Provence, sage, allspice, nutmeg, cayenne, and cumin to the mixing
bowl. Stir to combine thoroughly.

Taste for seasoning by flattening 1 tablespoon of pâté mixture into a patty shape
and cooking in a skillet until brown. Adjust seasonings if needed.

Lightly coat an 8½ x 4½ x 2½-inch loaf pan with cooking spray. Line pan with
slices of prosciutto, letting ends hang over the edges. Spoon in meat mixture, press
ing down to even. Cover with a slice of prosciutto and fold over the ends to cover

StarterS/BeverageS/MiScellaneouS

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9

6

6

9

9

-

-

the meat mixture. Cut a 20-inch length of aluminum foil, fold to double and coat
one side with cooking spray. Cover pan with foil, sprayed side down. Secure with
kitchen twine.

®

Place rack in ceramic pot of the Cuisinart

Slow Cooker. Add boiling water. Care­fully place filled and covered loaf pan on rack. Cover and press the on/off button to
turn the unit on. Set the time to 3 hours and press High; slow cooker will auto

­matically switch to Warm when cooking time has elapsed. The internal temperature
of pâté should be 160°F. Let the pâté stand in the slow cooker until cool enough
to handle. Place the covered loaf pan in a shallow baking dish. Cover with another
baking dish. Place 3 or 4 one-pound cans on top to weigh down. Refrigerate until
completely cool – at least 8 hours or overnight.

Remove foil and loosen pâté with a sharp knife run around the edges. Invert onto a
plate. Scrape off and discard congealed juices. Cut into slices and serve with sliced
crusty bread, mustard and cornichons.

Nutritional information per slice:

Calories 155 (47% from fat) • carb. 7g • pro. 13g • fat 7g

• sat. fat 3g • chol. 52mg • sod. 293mg • calc. 26mg • fiber 1g

StarterS/BeverageS/MiScellaneouS

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10

6

10

Chili Spiced Nuts

Makes 9 cups

1 tablespoon chili powder (mild,
medium or hot – to taste)

1½ teaspoons ground cumin

1½ teaspoons kosher salt

1 teaspoon oregano

½ teaspoon granulated or powdered
garlic

¼ teaspoon cayenne pepper

1½ cups unsalted shelled whole
almonds

Place the chili powder, cumin, salt, oregano, garlic powder, and cayenne in a small
bowl. Stir to combine; reserve.

Place the nuts in ceramic pot of the Cuisinart
stir. Drizzle with olive oil and stir to coat. Cover and press the on/off button to turn
the unit on. Set time to 30 minutes and press High. When unit switches to warm,
remove cover, reset time for 2 hours and press Low. Stir mixture occasionally, about
every 15 minutes. Transfer nuts to a baking sheet lined with paper towels to cool
before serving or storing. Store in an airtight container for up to 2 weeks.

1½ cups unsalted shelled cashews

1½ cups unsalted shelled macadamia
nuts

1½ cups unsalted shelled pecan halves

1½ cups unsalted shelled pistachios

1½ cups pepitas

3 tablespoons extra virgin olive oil

®

Slow Cooker. Add spice mixture;

Nutritional information per serving (2 tablespoons):

Calories 114 (77% from fat) • carb. 4g • pro. 4g • fat 10g • sat. fat 1g

• chol. 0mg • sod. 31mg • calc. 18mg • fiber 1g

StarterS/BeverageS/MiScellaneouS

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11

6

6

11

11

Spinach, Gruyère

& Artichoke Dip

The slow cooker is the perfect vessel to bake our version of this old snack favorite to

feed a crowd, especially when your oven is busy with the rest of the meal.

Makes about 2 quarts

16 ounces frozen spinach (one bag),
thawed

2 cans (15 ounces each) quartered
artichoke hearts, drained

16 ounces reduced fat cream
cheese, cut into 1-inch pieces

¼ cup evaporated fat-free milk, not
reconstituted

Brush a 2-quart soufflé dish lightly with olive oil or coat with cooking spray. Place
the spinach in a clean, dark kitchen towel and squeeze until all liquid is removed;
reserve. Place the artichoke quarters in a towel and squeeze gently to remove excess
liquid (do not squeeze too hard); reserve.

Place the cream cheese and evaporated milk in a large bowl. Using a hand-held
mixer on medium speed, beat until creamy and smooth. Add the Gruyère, garlic,
shallot, and two-thirds of the Parmesan; stir on low speed. Add the reserved arti
choke hearts and hot sauce; stir on low speed to blend.

Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan. Place
the rack in the Cuisinart

Cover and press the on/off button to turn the unit on. Set time to 3 hours and
press High; slow cooker will automatically switch to Warm when cooking time has
elapsed.

®

Slow Cooker. Place the filled soufflé dish on the rack.

3 ounces Gruyère, shredded

1 garlic clove, finely chopped

1 ounce shallot, finely chopped

2 ounces Parmesan, grated

®

½ teaspoon Tabasco
sauce (use more or less to taste)

or other hot

-

Dip should be puffed and bubbly when done. Serve hot with crackers or sliced
French bread.

Nutritional information per serving (2 tablespoons):

Calories 61 (59% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g

• chol. 9mg • sod. 192mg • calc. 95mg • fiber 1g

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12

Mulled Cider

Makes 4 quarts

4 quarts fresh unpasteurized
apple cider

6 slices peeled, fresh ginger, each
about the size of a quarter

4 whole cinnamon sticks

Place all ingredients in the ceramic pot of the Cuisinart
Cover and press the on/off button to turn the unit on. Set time to 3 hours and
press Low; slow cooker will automatically switch to Warm after cooking time has
elapsed. Strain out orange slices and spices if desired. Ladle into mugs to serve.

Nutritional information per serving (½ cup):

Calories 67 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 5mg • calc. 14mg • fiber 0g

1 whole orange, unpeeled, sliced

¼ cup brown sugar

1½ teaspoons whole cloves

1 teaspoon whole allspice berries

®

Slow Cooker. Stir to mix.

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13

Irish Oatmeal

Makes 8 servings

cooking spray

2 cups steel-cut Irish Oatmeal

2 quarts water

1 teaspoon kosher salt

®

Lightly coat the interior of the ceramic pot of the Cuisinart
cooking spray. Place oatmeal, water and salt in the pot; stir. Cover and press the
on/off button to turn the unit on. Set time to 3 hours and press Low; slow cooker
will automatically switch to Warm after cooking time has elapsed.

Notes:

For a fruity oatmeal add chopped dried fruits such as apples, pears, plums, apri
cots, peaches, cherries or cranberries; about 1 to 2 tablespoons per serving. For
Cinnamon Irish Oatmeal, add 1 to 2 teaspoons dried cinnamon before cooking

Slow Cooker with

-

Nutritional information per serving (about 7/8 cup):

Calories 152 (16% from fat) • carb. 27g • pro. 5g • fat 2g • sat. fat 1g

• chol. 0mg • sod. 172mg • calc. 5mg • fiber 4g

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14

Apricot Pecan Brown Bread

Makes 8 slices

1 tablespoon unsalted butter, melted

½ cup cornmeal

½ cup rye flour

½ cup whole-wheat flour

1 teaspoon baking soda

Cut a sheet of aluminum foil 20 inches long. Fold to double (or use a single sheet
of heavy duty foil, 10 inches in length. Brush the bottom and sides of an
8½ x 4 x 2-inch/5 Cup loaf pan with butter. Brush an area in the center of the
doubled foil the size of the top of the loaf pan with butter. Reserve.

Place the cornmeal, rye flour, whole-wheat flour, baking soda and salt in a medium
bowl; stir with a whisk. Add the honey and buttermilk. Stir until blended and
smooth. Fold in the apricots and pecans. Turn into the prepared pan. Cover with
the foil, buttered side down. Press the foil to the sides of the pan. Use kitchen twine
to tie the foil tightly around the sides of the pan.

Place the rack in the ceramic pot of the Cuisinart™ Slow Cooker. Place the covered
loaf pan on the rack. Add hot water to come halfway up the pan. Cover and press
the on/off button to turn the unit on. Set time to 3 hours and press High. Once
cooking time elapses, remove loaf pan from the slow cooker using potholders.
Place on a cooking rack. Loosen string, lift off foil covering from back to front. Turn
bread onto cutting board and slice.

½ teaspoon salt

cup honey

¹∕

³

1 cup buttermilk

cup chopped dried apricots

¹∕

³

cup toasted and chopped pecans

¹∕

³

Nutritional information per serving (one slice):

Calories 163 (12% from fat) • carb. 34g • pro. 4g • fat 2g • sat. fat 1g

• chol. 5mg • sod. 327mg • calc. 162mg • fiber 3g

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15

6

15

15

Spanish Bean Soup

with Chorizo

Makes 12 cups

½ pound dried chickpeas (garbanzo
beans)

1 ham hock (12 ounces) or leftover
ham bone

12 ounces new potatoes (1 to 1½­inch size), halved or quartered

3 teaspoons olive oil, divided

8 ounces onions, chopped

Soak chickpeas overnight in water to cover by 3 inches. Drain and rinse. Place in
ceramic pot of Cuisinart

Heat 2 teaspoons oil in 12-inch Cuisinart
cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2 to 3 minutes lon
ger. Add onion mixture to slow cooker with 8 cups water.

Cover and press the on/off button to turn the unit on. Set time to 2 hours and press
High. Once time elapses set timer again for 6 hours and press Simmer; slow cooker
will automatically switch to Warm after cooking time has elapsed.

Heat remaining 1 teaspoon oil in same skillet over medium-high heat. Brown cho
rizo, drain; stir into soup. Slow cook on Low for 45 minutes. If the soup seems too
thick, add some more water.

®

Slow Cooker with ham hock or ham bone and potatoes.

½ teaspoon saffron threads

2 garlic cloves, peeled and chopped

8 cups water

12 ounces chicken or turkey chorizo,
chopped (hot sausage, crumbled
or kielbasa, chopped)

®

skillet over medium heat. Add onions;

-

-

Nutritional information per serving (1 cup):

Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g

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16

16

Cuban Black Bean Soup

Makes 10 cups

1½ pounds dried black beans

2 ham hocks

8 cups chicken stock

2 cups chopped onion

1 cup chopped red pepper

4 garlic cloves, peeled and chopped

Sort beans and pick out any stones or bits of dirt. Soak beans overnight (8 hours
or more) in water to cover by 3 inches. Drain and rinse. Place beans in ceramic pot
of the Cuisinart
pepper, garlic, oregano, cayenne and bay leaf.

Cover and press the on/off button to turn the unit on. Set time to 2 hours and press
High. Once time elapses set timer again for 6 hours and press Simmer; slow cooker
will automatically switch to Warm again when cooking time has elapsed.

Remove and discard bay leaf. Remove ham hocks, let cool. When cool enough to
handle, remove meat, chop and reserve. Stir in salt.

Use a potato masher or Cuisinart
and down motion to mash/purée beans.

®

Slow Cooker with ham hocks, chicken stock, chopped onion, red

®

Hand Blender on Low speed with a gentle up

1 tablespoon oregano

½ teaspoon cayenne pepper

1 bay leaf

1 teaspoon kosher salt

1 tablespoon red wine vinegar

cup dry sherry

¹∕

³

You may partially or totally purée the soup. Stir in reserved ham, vinegar and
sherry.

Nutritional information per serving (1 cup):

Calories 243 (5% from fat) • carb. 38g • pro. 17g • fat 1g • sat. fat 0g

• chol. 5mg • sod. 685mg • calc. 56mg • fiber 13g

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17

17

Caramelized Onion Soup

Makes 8 servings

4 pounds onions, peeled and sliced

2 tablespoons unsalted butter,
melted

2 tablespoons extra virgin olive oil

1½ teaspoons kosher salt

Combine onions, butter, olive oil and salt in the ceramic pot of the Cuisinart® Slow
Cooker. Cover and press the on/off button to turn the unit on. Set time for one
hour and press High. Once time elapses, reset time for 5 hours and press Low to
cook until nicely browned. Stir every hour so the onions color evenly.

When onions are done, sprinkle in flour and sugar. Cook on Low for 30 minutes,
stirring occasionally. Add hot stock and cook on High for one hour. Reduce to Low
for 2 hours longer. Stir in Port.

Serve soup with slices of toasted French bread, topped with melted Parmesan
cheese.

2 tablespoons unbleached
all-purpose flour

1 tablespoon brown sugar

6 cups meat stock (half chicken and
half beef is fine), hot

2 tablespoons Port

Nutritional information per serving (¾ cup without cheese):

Calories 190 (31% from fat) • carb. 27g • pro. 6g • fat 7g • sat. fat 2g

• chol. 8mg • sod. 636mg. • calc. 53mg • fiber 3g

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18

18

Sausage & Lentil

Soup with Tortellini

Makes 12 cups

1 tablespoon extra virgin olive oil

2 pounds turkey or chicken Italian
sausage links

12 ounces mushrooms, cleaned and
quartered

1½ cups dried brown lentils, rinsed
and drained

12 ounces yellow onions, peeled and
chopped

12 ounces carrots, peeled, thickly
sliced

®

Heat the olive oil in a Cuisinart
When hot, add the sausage in a single layer and brown evenly on all sides, about
10 minutes. Remove and let cool. Add the mushrooms to the same pan and cook to
brown, about 3 to 4 minutes. When the sausage is cool enough to handle, cut into
½-inch slices.

Place the lentils in the ceramic pot of the Cuisinart
onions, carrots, garlic, browned mushrooms, basil, and thyme; stir to combine.
Sprinkle the mixture with the sun-dried tomatoes and top with the sausage and any
accumulated juices. Add the chicken stock.

12-inch nonstick skillet over medium-high heat.

2 garlic cloves, peeled and chopped

1 tablespoon basil

2 teaspoons thyme

1 ounce sun-dried tomatoes (not in
oil), slivered

6 cups low-sodium chicken stock or
broth

9 ounces cheese filled tortellini
(refrigerated)

®

Slow Cooker. Add the chopped

Cover and press the on/off button to turn the unit on. Set time to 2 hours and press
High. Once time elapses, reset time to 5 hours and press Simmer; slow cooker will
automatically switch to Warm when cooking time has elapsed.

Forty-five minutes before serving, reset the temperature to High – if soup is very
thick, add up to 2 cups water. After 15 minutes, add the tortellini. Cover and cook
for an additional 30 minutes, until the tortellini are cooked and tender.

Serve with freshly grated Parmesan cheese.

Nutritional information per serving (1 cup, without cheese):

Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g

• chol. 51mg • sod. 1015mg • calc. 96mg • fiber 6g

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19

Curried Yellow Pea Soup

Makes 12 cups

1 tablespoon unsalted butter

8 ounces onion, peeled
and chopped

2 garlic cloves, peeled and chopped

1 piece ginger (1-inch) peeled,
thinly sliced

2 tablespoons jalapeño pepper,
cored, seeded and chopped

1 tablespoon curry powder

½ teaspoon cumin seed

1 pound yellow split peas, rinsed

8 ounces red potatoes, skin on,
quartered

Melt butter over medium-high heat in a 10-inch Cuisinart
onion until soft, about 3 to 5 minutes. Add garlic; stir for 1 minute. Add ginger,
jalapeño, curry and cumin. Cook until fragrant, 1 to 2 minutes. Transfer to ceramic
pot of Cuisinart

®

Slow Cooker.

8 ounces mushrooms, halved

8 ounces baby carrots

8 ounces parsnips, peeled and
cut into 1-inch slices

8 ounces cauliflower, separated into
1½-inch florets

¹⁄3 cup brown rice

4 cups vegetable stock or Roasted
Vegetable Stock (page 25)

3 cups water

®

nonstick skillet. Cook

Add split peas, potatoes, mushrooms, carrots, parsnips, cauliflower and rice to slow
cooker; stir. Add stock and water. Cover and press on/off button to turn the unit
on. Set time to 7 hours and press Low; slow cooker will automatically switch to
Warm when cooking time has elapsed.

Nutritional information per serving (1 cup):

Calories 170 (15% from fat) • carb. 32g • pro. 6g • fat 3g • sat. fat 1g

• chol. 3mg • sod. 73mg • calc. 51mg • fiber 8g

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20

Classic Split Pea Soup

Makes 8 servings

2 garlic cloves, peeled

8 ounces onion, peeled and chopped

1 celery stalk, chopped, top off

12 ounces waxy potatoes,
cut into ½- inch cubes

12 ounces carrots, peeled and thinly
sliced

1 pound green split peas, rinsed

Place all ingredients but the sherry into the ceramic pot of the Cuisinart
Cooker. Cover and press the on/off button to turn the unit on. Set time for 1 hour
and press High. Once time elapses reset time for 7 to 8 hours and press Low; slow
cooker will automatically switch to Warm until ready to serve.

To reserve, remove ham hock and discard bone; chop meat, and return it to soup.
Stir in sherry.

Nutritional information per serving (1 cup):

Calories 135 (4% from fat) • carb. 23g • pro. 8g • fat 1g • sat. fat 0g

• chol. 3mg • sod. 378mg • calc. 34mg • fiber 6g

6 cups chicken stock (page 24)

1 12-ounce ham hock
(or roasted turkey leg)

1 teaspoon freshly ground pepper

1 tablespoon thyme

¼ cup dry sherry

®

Slow

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21

Tomato Soup

Makes 8 servings

4 cans (14 ounces each) diced
tomatoes, juices drained

3 garlic cloves peeled, and chopped

1 large onion, peeled, and chopped

2 medium carrots, chopped

2 medium celery stalks,
tops removed, chopped

Place tomatoes, garlic, onion, carrots and celery in the ceramic pot of the Cuisin
art® Slow Cooker. Add the stock, bay leaf, basil, and thyme. Cover and press the
on/off button to turn the unit on. Set time for 6 hours and press Simmer, until
vegetables are tender. Slow cooker will automatically switch to Warm when cook
ing time has elapsed.

Serve as is for a rustic soup, or purée with a Cuisinart
a more refined one.

Calories 58 (2% from fat) • carb. 12g • pro. 3g • fat 0g • sat. fat 0g

Nutritional information per serving (1 cup):

• chol. 0mg • sod. 437mg • calc. 51mg • fiber 4g

4 cups chicken or vegetable stock

1 bay leaf

1 teaspoon dried basil

½ teaspoon thyme

®

Hand Blender or blender for

-

-

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22

Brown Beef Stock

Makes 8 cups

2½ pounds beef and/or veal bones

1 pound beef chuck or other stew
beef, in 1-inch cubes

2 large carrots, peeled, cut into
3-inch lengths

2 celery stalks, cut into 3-inch
lengths

2 large onions, peeled and

Preheat oven to 425° F. Arrange bones, beef cubes, and vegetables in a shallow
roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then turn and
roast for an additional 25 minutes. Tie chives, parsley and thyme into a bundle us
ing butcher’s twine.

Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisin
art® Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover
with 8 cups cold water. Cover and press the on/off button to turn the unit on.
Set time to 2 hours and press High. Once time elapses, reset time to 5 hours and
press Simmer; slow cooker will automatically switch to Warm when cooking time
has elapsed. Strain, reserving stock; discard solids. Cover and refrigerate. Fat will
solidify and come to the top. Remove and discard fat. Keep stock refrigerated until
ready to use, up to 5 days, or freeze.

quartered

2 tablespoons olive or vegetable oil

6 chives

6 sprigs parsley

6 sprigs thyme

3 garlic cloves

12 peppercorns

-

-

Hint: Freeze in 1-cup amounts to have ready to thaw and use.

Nutritional information per serving (1 cup):

Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g

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23

Chicken Stock

Makes 8 cups

4 pounds chicken wings
and/or backs

2 medium onions, peeled and
quartered

2 celery stalks, cut into 2-inch
lengths

2 carrots, peeled, cut into 2-inch
lengths

2 leeks, trimmed, halved lengthwise,
cleaned

Rinse chicken and drain. Place in ceramic pot of Cuisinart
with the onion, celery, carrots, leeks, parsnips, bay leaves, peppercorns, parsley,
and thyme. Add water. Cover and press on/off button to turn unit on. Set timer to
3 hours and press High. Once time elapses reset time to 4 hours and press Sim
mer; slow cooker will automatically switch to Warm again when cooking time has
elapsed. Strain, discarding the chicken bones, meat, skin, vegetables, and herbs.
Pass through a fine mesh strainer to remove small bits. Cover and refrigerate. When
chilled and congealed, remove chicken fat and discard or reserve for another use.

Chicken stock will keep for 3 days in the refrigerator, or can be frozen for up to 6
months.

2 parsnips, peeled, cut into
2-inch lengths

2 bay leaves

12 black peppercorns

3 sprigs parsley

3 sprigs thyme

10 cups water

®

Slow Cooker along

-

Hint: Freeze chicken stock in 1-cup containers to use as needed.

For Brown Chicken Stock: Brown stock requires the step of roasting, but adds

depth of flavor to the stock. Use this method (using turkey wings) to make Brown
Turkey Stock ahead for holiday meals.

®

Preheat oven to 400°F. Place wings in a Cuisinart
oven for about 30 minutes, until nicely browned. Add vegetables, stir and roast for
an additional 10 to 15 minutes, until vegetables are browned. Proceed with recipe.

Nutritional information per serving (1 cup):

Calories 15 (0% from fat) • carb. 1g. • pro. 1g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 80mg • calc. 0mg • fiber 0mg

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24

Roasting Pan. Roast in preheated