Rival Slow Cooker User Manual

Download

Page 1

6 QT. PROGRAMMABLE STONEWARE SLOWCOOKER

Owner's Manual

and Cookbook

NEW FEATURE

Sauté

6 QT. PROGRAMMABLE STONEWARE SLOWCOOKER

CROCK-POT

9100050001141

Printed in China

, the CROCK-POT Logo™, RIVAL®, the RIVAL Logo®,

and VersaWare

™

are trademarks of JCS/THG, LLC.

Page 2

SERVICE INSTRUCTIONS

1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty.

2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you purchased it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty.

3. If you have any questions or comments regarding this unit s operation or believe any repair is necessary, please write to our Consumer Service Department or visit our website at www.rivalproducts.com.

RIVAL c/o JCS/THG, LLC CONSUMER SERVICE DEPARTMENT 303 Nelson Avenue Neosho, MO 64850

WARRANTY

ONE (1) YEAR LIMITED WARRANTY

SAVE THIS WARRANTY INFORMATION

A.  is Warranty applies ONLY to the original purchaser of this product. B.  is Warranty applies ONLY to repair or replacement of any supplied or manufactured parts of this

product that, upon inspection by JCS/THG, LLC authorized personnel, is shown to have failed in normal use due to defects in material or workmanship. JCS/THG, LLC will determine whether to repair or replace the unit.  is Warranty does not apply to installation expenses.

C. Operating this unit under conditions other than those recommended or at voltages other than

the voltage indicated on the unit, or attempting to service or modify the unit, will render this WARRANTY VOID.

D. Unless otherwise proscribed by law, JCS/THG, LLC shall not be liable for any personal injury,

property or any incidental or consequential damage of any kind resulting from malfunctions, defects, misuse, improper installation or alteration of this product.

E. All parts of this product are guaranteed for a period of 1 year as follows:

1. Within the ﬁ rst 30 days from date of purchase, the store from which you purchased your product should replace this product if it is defective in material or workmanship (provided the store has in-stock replacement.) If you intend to assert any claim in connection with the product, please follow the instructions in paragraph F.

2. Within the ﬁ rst 12 months from date of purchase, JCS/THG, LLC will repair or replace the product if it is defective in material or workmanship, subject to the conditions in paragraph G.

F. If you have any other problem or claim in connection with this product, please write our Consumer

Service Department.

G. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these

instructions if you are returning the unit to JCS/THG, LLC:

1. Carefully pack the item in its original carton or other suitable box to avoid damage in shipping.

2. Before packing your unit for return, be sure to enclose:

a) Your name, full address with zip code and telephone number b) A dated sales receipt or PROOF OF PURCHASE, c) Your $12.50 check for return shipping and handling, and d)  e model number of the unit and the problem you are having. (Enclose in an envelope and

tape directly to the unit before the box is sealed.)

3. JCS/THG, LLC recommends you ship the package U.P.S. ground service for tracking purposes.

4. All shipping charges must be prepaid by you.

5. Mark the outside of your package:

RIVAL c/o JCS/THG, LLC 303 Nelson Avenue Neosho, MO 64850 SHIPPING AND HANDLING CHARGES: $12.50 (USD)

This Warranty gives you speciﬁ c legal rights, and you may have other rights which vary from state to

state.  e provisions of this Warranty are in addition to, and not a modiﬁ cation of, or subtraction from, the statutory warranties and other rights and remedies contained in any applicable legislation. To the extent that any provision of this Warranty is inconsistent with any applicable law, such provision shall be deemed voided or amended, as necessary, to comply with such law.

Table of Contents

Important Safeguards ..................................... 2

Before You Use Your VersaWare

™

Pro Slow Cooker................... 4

How to Use Your VersaWare™ Pro Slow Cooker

Sautéing ............................................................................ 6

Slow Cooking ................................................................... 6

Roasting/Broiling ............................................................. 7

Usage Notes ...................................................................... 7

.......................................................... 5

How to Clean Your VersaWare™ Pro Slow Cooker

.......................................................... 8

Hints and Tips ..................................................... 8

Recipes ......................................................................11

Classic Crock-Pot® Slow Cooker Dishes .......................14

Appetizers and Side Dishes .............................................23

Main Dishes ....................................................................29

Soups and Chowders .......................................................53

Beverages and Desserts ....................................................58

Service Instructions ........................................64

Warranty ..................................................................64

64 1

Page 3

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. Read all instructions before using.

2. Do not touch hot surfaces. Use handles or knobs.  e lid handle may get hot

while cooking; use of an oven mitt while handling is advised.

3. To protect against electrical shock, do not immerse cord, plug, or heating base in

water or other liquid.

4. Close supervision is necessary when any appliance is used by or near children.

5. Unplug from outlet when not in use and before cleaning. Allow unit to cool

before putting on or taking oﬀ parts.

6. Do not operate any appliance with a damaged cord or plug or after the appliance

malfunctions or has been damaged in any manner. Return appliance to JCS/ THG, LLC (see warranty) for examination, repair, or adjustment.

7.  e use of accessory attachments not recommended by JCS/THG, LLC may

cause ﬁ re, electrical shock, or injury.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch heated surfaces.

10. Do not place heating base unit on or near a hot gas or electric burner, or in a

heated oven.

11. Extreme caution must be used when moving an appliance containing hot oil or

other hot liquids. Always use hot pads when moving your heated slow cooker.

12. Do not use appliance for other than intended use.

13. To disconnect, turn control to OFF, then remove plug from wall outlet.

14. DO NOT expose empty crockery to high heat. Always ensure there is liquid or

food inside crockery to prevent potential cracking.

15. To prevent cracking, NEVER IMMERSE crockery in water or place under

running water if crockery has been left EMPTY on a heated stovetop or in a heated oven for an extended period of time. Allow to cool down before immersing in water.

16. To prevent potential cracking, NEVER freeze water or water based foods in the

VersaWare™ Pro slow cooker stoneware.

17. ALWAYS use the enclosed HEAT DIFFUSER when cooking on ELECTRIC

STOVETOPS or breakage may result.

SAVE THESE INSTRUCTIONS

 is appliance is for HOUSEHOLD USE ONLY.

No user-serviceable parts inside. Do not attempt to service this product.

A short power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. AN EXTENSION

CORD MAY BE USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE SLOW COOKER.  e extension cord should not be allowed to drape over the counter or tabletop where it can be pulled on by children or tripped over unintentionally.

POLARIZED PLUG

 is appliance has a polarized plug, (one blade is wider than the other). As a safety feature to reduce the risk of electrical shock, this plug is intended to ﬁ t in a polarized outlet only

one way. If the plug does not ﬁ t fully in the outlet, reverse the plug. If it still does not ﬁ t, contact a qualiﬁ ed electrician. Do not attempt to defeat this safety feature or modify the plug in any way. If the plug ﬁ ts loosely into the AC outlet or if the AC outlet feels warm do not use that outlet.

IMPORTANT NOTE: Some countertop and table surfaces, such as Corian® and other surfaces, are not designed to withstand the prolonged heat generated by certain appliances. We recommend placing a hot pad or trivet under your slow cooker to prevent possible damage to the surface.

NOTE: During initial use of this appliance, some slight smoke and/or odor may be detected.  is is normal with many heating appliances and will not recur after a few uses.

NOTE: Please use caution when placing your stoneware on a ceramic or smooth glass cook top stove, countertop, table, or other surface. Due to the nature of the stoneware, the rough bottom surface may scratch some surfaces if caution is not used. Always place protective padding under stoneware before setting on table or countertop.

2 3

Page 4

Relax. Now that you have a VersaWare™ Pro slow cooker, your life just got a little easier. With Rival’s new stoneware innovation, one pot truly does it all. Whether you use it for sautéing on the stovetop, roasting in the oven, slow cooking in the heating base, or a combination of all three, the versatile crock cooks delicious food in the most convenient manner. And when the meal is complete, you can use the same crock as a fashionable serving piece as well as an easy solution for storing leftovers in the refrigerator and then reheating them in the microwave or oven for tomorrow night’s dinner. Minimal mess, minimal cleanup.

Cooking with a slow cooker allows you to draw the fullest ﬂ avors from your food in a braising process that consistently produces tasty results. Yet with the VersaWare™ Pro slow cooker stoneware, that’s just the beginning! In the same crock you can also brown the meat and caramelize the vegetables as directed in many slow cooking recipes. You can season and roast a meatloaf in the oven and then use the slow cooker heating base to keep it warm until serving time. You can simmer soups and stews to enhance ﬂ avor and make them table-ready by broiling cheese on top.

And the possibilities are expanded even more so with the programmable countdown technology this VersaWare™ Pro slow cooker provides.  e easy-read digital timer makes meal planning easy by showing you how much cooking time remains, and the slow cooker automatically shifts to the “keep warm” setting when the cooking time has elapsed.  ere’s no need to rush home to make sure that your dinner doesn’t overcook because even when you’re running late, your VersaWare™ Pro slow cooker is always on time.

It’s easy to be a chef in your own home when you have a tool this versatile at your ﬁ ngertips.  e VersaWare™ Pro slow cooker is more than a cooking appliance; it’s the ultimate single-pot meal solution. So relax, dinner’s almost ready!

HOW TO USE YOUR VersaWare™ Pro SLOW COOKER

Lid

Stoneware

Heat Diﬀ user

Heating Base

Control Panel

Digital timer counts down remaining cooking time

BEFORE YOU USE YOUR VersaWare™ Pro SLOW COOKER

Before you use your slow cooker, wash the lid and stoneware in warm, soapy water and dry thoroughly.

NEVER immerse the heating base in water or any other liquid.

4 5

Turn on and

select cooking

temperature

by turning

knob

Power indicator light

Power

Select cooking time from 30 min to 20 hrs (in 30 min increments) by turning knob

Page 5

SAUTÉING

1. Place the VersaWare™ Pro slow cooker stoneware onto one of the large burners on the stovetop.

IMPORTANT: When using the stoneware on an electric stovetop (coil or

ceramic), the heat diﬀ user (included) must be used. Place the heat diﬀ user onto one of the large burners and position the stoneware on top of the heat diﬀ user.

2. Coat the inside of the stoneware with oil or butter and place food into the stoneware. DO NOT heat empty stoneware on the stovetop. Always ensure there is liquid or food inside the stoneware when heating.

3. Set the stove temperature to Low before increasing to Medium. Turn down heat as necessary to avoid overcooking. DO NOT use your stoneware on the High setting on stovetop burners.

4. Stir food in the stoneware often, when cooking on the stovetop.

DO NOT use metal utensils, because they will scratch the stoneware.

Stoneware

Heat Diﬀ user

SLOW COOKING

1. Insert VersaWare™ Pro slow cooker stoneware into the heating base, place your food into the stoneware, and plug in the unit. Turn the temperature dial to the desired setting. Your VersaWare™ Pro slow cooker has three temperature settings. LOW is recommended for slow “all-day” cooking. One hour on HIGH equals about 1½ to 2 hours on LOW. WARM is ONLY for keeping already cooked food at the perfect serving temperature until you are ready to eat. DO NOT cook on the WARM setting. Always cook with the lid on when using your stoneware in the slow cooker heating base.

2. Turn the timer dial to the desired cooking time.  e time displays in the panel and starts to count down.  e cooking time options range from 30 minutes up to 20 hours, in 30 minute intervals. When the cooking time has completed, the slow cooker automatically shifts to the WARM setting.

NOTE: We do not recommend using the WARM setting for more than 4 hours. NOTE: If you do not set the timer, the slow cooker will run at the temperature

setting you chose until you turn it oﬀ .

6 7

3. When cooking is done, turn the temperature dial to OFF and unplug the unit from the outlet. Allow the slow cooker to cool before cleaning it.

ROASTING/BROILING

 e VersaWare™ Pro slow cooker stoneware can also be used as a traditional roasting pan in your oven.

USAGE NOTES

• If there is a power outage, the food may be unsafe to eat. If you are unaware of how long the power was out, we suggest you discard the food.

• Always cook with the lid on for the recommended time. Do not remove the lid during the ﬁ rst two hours of cooking.

•  e removable VersaWare™ Pro slow cooker stoneware is ovenproof and microwave safe. Refer to chart below.

• Always use pot holders or oven mitts when handling the stoneware and when moving the slow cooking base.  e handles will become hot when in use.

• ALWAYS use a trivet or hot pad underneath the heated stoneware, when placing on tables or countertops.

• Removable stoneware and lid are safe for use on stovetops*, in conventional and microwave ovens, as well as in the refrigerator. NEVER freeze water or waterbased foods in the stoneware.

• Due to the unique manufacturing process of the VersaWare™ Pro slow cooker stoneware, you may see variations in the glazed surface.  is is normal and does not aﬀ ect performance.

• Unplug when cooking is done and before cleaning.

• Do not reheat foods in your slow cooker. Use oven, stovetop, or microwave to reheat.

* e heat diﬀ user must be used when cooking on electric stovetops (coil or ceramic).

Part

Lid Yes Yes Yes Yes No

Stoneware Yes Yes Yes ** Yes Yes

** Place the stoneware on one of the large burners on Low or Medium settings only. Always use the heat diﬀ user when cooking on an electric stove.

Dishwasher

Safe

Oven Safe

Microwave

Safe

Stove Top

Safe

Broiler

Safe

Page 6

HOW TO CLEAN YOUR SLOW COOKER

• ALWAYS turn oﬀ your slow cooker, unplug it from the electrical outlet, and allow it to cool before cleaning.

•  e lid and VersaWare™ Pro slow cooker stoneware can be washed in the dishwasher or with hot, soapy water. Do not use abrasive cleaning compounds or scouring pads. A cloth, sponge, or rubber spatula will usually remove any residue. To remove water spots and other stains, use a non-abrasive cleaner or vinegar.

•  e lid will not withstand sudden temperature changes. Do not wash the lid with cold water when it is hot.

•  e outside of the heating base may be cleaned with a soft cloth and warm, soapy water. Wipe dry. Do not use abrasive cleaners.

CAUTION: Never immerse the heating base in water or other liquid.

HINTS AND TIPS

PASTA AND RICE

• If you are converting a recipe that calls for uncooked noodles, macaroni, or pasta, cook them on the stovetop just until slightly tender before adding to slow cooker.

• If you are converting a recipe that calls for cooked rice, stir in raw rice with other ingredients; add converted rice for best results in all-day cooking.

BEANS

• Beans must be softened completely before combining with sugar and/or acidic foods. Sugar and acid have a hardening eﬀ ect on beans and will prevent softening.

• Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with three times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.

• Fully cooked canned beans may be used as a substitute for dried beans.

VEGETABLES

• Many vegetables beneﬁ t from slow cook times and low temperatures and are able to develop their full ﬂ avor.  ey tend not to overcook in your slow cooker as they might in your oven or on your stovetop.

• When cooking recipes with vegetables and meat, place the vegetables in the stoneware before the meat. Vegetables usually cook slower than meat in the slow cooker.

cup extra liquid per

cup of raw rice. Use long grain

hours

• Place vegetables near the sides or bottom of the stoneware to facilitate cooking. Stir in chopped or sliced vegetables with other ingredients.

• Because eggplant has a very strong ﬂ avor, you should parboil or sauté the eggplant before adding it to the slow cooker.

LIQUIDS

• It is not necessary to use more than juices in meats and vegetables are retained more in slow cooking than in conventional cooking.

• When converting conventional cooking recipes to slow cooking recipes, use about half of the recommended amount of liquids, except in recipes that contain uncooked rice or pasta (see previous page).

to 1 cup liquid in most instances since

MILK

• Milk, cream, and sour cream break down during extended cooking. When possible, add during last ﬁ fteen minutes to half hour of cooking, until just heated through.

• Condensed soups may be substituted for milk and can cook for extended times.

SOUPS

• Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to the slow cooker ﬁ rst; then add water only to cover. If thinner soup is desired, add more liquid at serving time.

• If milk-based soup recipes have no other liquid for initial cooking, add 1 or 2 cups water. Since milk, cream or sour cream will break down if heated above boiling point, carefully stir them in at end of cooking cycle.

MEATS

• For meats, trim fats, wipe or rinse well, and pat dry with paper towels. Browning meat in a separate skillet or broiler allows fat to be drained oﬀ before slow cooking and also adds greater depth of ﬂ avor to dish.

• Larger roasts, chickens, and hams are the perfect size for your slow cooker. Select boneless roasts or hams ranging from 2 to 4 pounds for a 4-quart slow cooker,

2.5 to 5 pounds for a 5-quart slow cooker, and 3 to 6 pounds for a 6-quart slow cooker.

• Bone-in cuts like ribs, loin cuts, or turkey pieces ﬁ t easily and cook well in your slow cooker. Cook turkey legs, thighs, and breasts, up to 4 pounds for 4-quart slow cookers, 5 pounds for 5-quart slow cookers, and 6 pounds for 6-quart slow cookers.

• If you select a smaller roast, alter the amount of vegetables or potatoes so that the stoneware is

full.

8 9

Page 7

• Always remember, the size of the meat and the recommended cook time are just estimates.  e exact weight of a roast that can be cooked in the slow cooker will depend upon the speciﬁ c cut, meat conﬁ guration, and bone structure.

• Cut meat into smaller pieces when cooking with precooked beans, fruit, or lighter vegetables such as mushrooms, diced onion, eggplant, or ﬁ nely minced vegetables.  is will enable food to cook at the same rate.

• Lean meats such as chicken or pork tenderloin will cook faster than meats with more connective tissue and fat such as beef chuck or pork shoulder.

• Meat should be positioned so that it rests in the stoneware and does not touch the lid.

• If you are cooking frozen meats (such as roasts or chickens), you must ﬁ rst add at least 1 cup of warm liquid.  e liquid will act as a “cushion” to prevent sudden temperature changes. For most recipes containing cubed frozen meat, cook meats an additional 4 hours on LOW or 2 hours on HIGH. For large cuts of frozen meat, it may take much longer to defrost and tenderize.

FISH

• Fish cooks quickly and should be added at the end of the cooking cycle, during last ﬁ fteen minutes to hour of cooking.

SPECIALTY DISHES

• Specialty dishes, such as stuﬀ ed chops or steak rolls, stuﬀ ed cabbage leaves, stuﬀ ed peppers, or baked apples can be arranged in a single layer so they cook easily and serve attractively.

Visit the Crock-Pot® website at www.crockpot.com, for additional Hints and Tips, Questions and Answers, and Recipes.

Recipes

Classic Crock-Pot® Slow Cooker Dishes ................. 14

Signature Chili ..............................................................14

Beef Stew .....................................................................15

Pot Roast .......................................................................16

Barbecue Ribs ................................................................17

Pulled Pork ....................................................................18

Mom’s Brisket ................................................................19

Meatballs and Spaghetti Sauce ......................................20

Boston Baked Beans ......................................................21

Corned Beef and Cabbage .............................................22

Mulled Cider .................................................................22

Appetizers and Side Dishes .................................... 23

Brown Bread ..................................................................23

Spiked and Spiced Almonds..........................................24

Roasted Summer Squash with Pine Nuts

and Romano Cheese .................................................25

Lemon Dilled Parsnips and Turnips ..............................26

Gratin Potatoes with Asiago Cheese .............................27

Sausage Stuffed Baked Yams .........................................28

10 11

Page 8

Main Dishes ......................................................... 29

New England Chuck Roast ...........................................29

Swiss Steak ....................................................................30

Hearty Meatball Stew ...................................................31

Stuffed Veal Flank Steak ...............................................32

Boneless Chicken Cacciatore ........................................33

Chicken Parmesan with Eggplant .................................34

Sesame Chicken ............................................................35

Curry Chicken with Mango and Red Pepper ................36

Citrus Glazed Cornish Hens .........................................37

Stuffed Turkey Breast ....................................................38

Golden Duck .................................................................39

Braised Pork Shanks with Israeli Cous Cous

and Root Vegetable Stew .........................................40

Pork Roast with Fruit Medley .......................................42

Rosemary Pork with Red Wine Risotto ........................43

Stuffed Pork Chops .......................................................44

Gingered Sherry Pork Roast..........................................45

Braised Fruited Lamb ....................................................46

Shrimp Etouffée ...........................................................47

Paella .............................................................................48

Cape Cod Stew .............................................................49

Herbed Turkey Breast with Caramelized

Vegetables .................................................................50

Beef Tenderloin with Merlot Jus ...................................51

Holiday Ham with Cloves and Vodka ...........................51

Basil and Mint Roasted Leg of Lamb

with Provence Vinaigrette .............................................52

Soups and Chowders .............................................. 53

Old Fashioned Split Pea Soup .......................................53

Cauliflower Soup ...........................................................53

Plantation Peanut Soup .................................................54

Caramelized French Onion Soup ..................................55

Cheesy Tavern Soup ......................................................56

Red Bliss Potato and Leek Clam Chowder ...................57

Beverages and Desserts .......................................... 58

Tropical Tea ...................................................................58

Spiced Coffee ................................................................58

Malted Mint ..................................................................59

Poached Autumn Fruits with

Vanilla-Citrus Broth .................................................60

Vanilla Bean Custard .....................................................61

Banana Nut Bread .........................................................62

12 13

Page 9

Classic Crock-Pot® Slow Cooker Dishes

Signature Chili

Add corn, substitute turkey for ground beef, or omit meat as desired. For additional heat, add a couple of chopped chipotle peppers in adobo sauce.

Olive oil 3 pounds hamburger 1 12-ounce can beef broth 1 teaspoon oregano 3 teaspoons chili powder 1 teaspoon cumin 5 cloves garlic 5 dashes hot sauce 1 12-ounce can of tomato paste 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon cayenne pepper 1 red pepper, diced 1 green pepper, seeded and diced 2 Serrano chili peppers, minced 1 long red pepper, diced 2 28-ounce cans crushed Italian tomatoes 2 12-ounce cans pinto beans, drained and rinsed 2 12-ounce cans of red kidney beans, drained and rinsed

Optional Garnishes:

Shredded Cheddar cheese Chopped avocado Sour cream Chopped fresh cilantro

Beef Stew

cup ﬂ our

1 teaspoon salt 1 teaspoon pepper 4 pounds beef chuck, cubed Olive oil 2 onions, sliced 1 cup mushrooms, sliced 1 cup fresh parsley, minced 6 teaspoons minced garlic 4 bay leaves 2 cups red or white wine 1 cup beef broth

1. Mix the ﬂ our, salt, and pepper. Dredge beef in ﬂ our and add coat the bottom of

the VersaWare™ stoneware with olive oil. Place stoneware on stovetop set to medium-low heat. Heat oil and sear beef on all sides (in two batches).

2. Add remaining ingredients in stoneware, cover; and place stoneware in slow

cooker heating base. Cook on Low for 4-6 hours or on High for 2-3 hours.

Serves 6-8

1. Coat the bottom of the VersaWare™ stoneware with olive and place on the

stovetop set to medium heat. Crumble and brown meat. Drain fat.

2. Add all other ingredients to the stoneware with meat and set in slow cooker

heating base.

3. Cover and cook on Low for 6-8 hours or on High for 2-4 hours.

4. Stir occasionally and mix well before serving. Garnish as desired.

Serves 6-8

Note: when using an electric stovetop, the heat diﬀ user

14 15

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 10

Pot Roast

Barbecue Ribs

Spread the contents of a small jar of horseradish around the outside of the roast before placing in stoneware for a savory, aromatic twist on this classic.

-4 pounds pot roast

cup ﬂ our

2 teaspoons salt

teaspoon pepper

3 carrots, sliced 3 potatoes, quartered 2 onions, sliced 1 stalk celery, sliced 1 cup mushrooms, sliced 3 tablespoons ﬂ our

cup water, beef broth or wine

1. Combine

cup ﬂ our, salt, and pepper; coat meat.

2. Place all vegetables, except mushrooms, into VersaWare™ stoneware. Top with

the roast. Spread mushrooms over roast. Cover; place stoneware in slow cooker heating base and cook on Low for 10-12 hours or on High for 6-8 hours.

3. To thicken gravy, make a paste out of 3 tablespoons ﬂ our and water and stir into

liquid in the stoneware.

Serves 6-8

BBQ Sauce:

Canola oil or vegetable oil 2 small red onions, ﬁ nely chopped 3-4 cloves garlic, peeled and minced 1 lemon, juiced 1 cup brown sugar, packed

cup cider vinegar

1 cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon hot pepper sauce, or to taste

teaspoon chili powder

2 racks of baby back ribs, cut into 3-4 rib pieces

1. Coat the bottom of the VersaWare™ stoneware and place on stovetop set to

medium heat. Add garlic and onions and sauté until softened and lightly browned. Stir in remaining ingredients and simmer gently for about 5 minutes. Remove half the sauce to use for serving.

2. Transfer stoneware to slow cooker heating base. Add ribs to sauce, cover, and

cook on Low for 7-9 hours or on High for 4-6 hours.

3. To serve, cut ribs between bones and pass extra sauce.

Serves 6

Note: when using an electric stovetop, the heat diﬀ user

16 17

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 11

Pulled Pork

Mom’s Brisket

Pulled pork can also be done with a large pork butt or pork shoulder (6-7 pounds). Simply cook the pork until tender, then remove and shred meat, removing any additional fat and bone from roast, and pour off and discard all drippings from the bottom of the stoneware. Place shredded pork back into stoneware and add your favorite bottled or homemade sauce and heat through.

pounds pork loin, trimmed of any fat

1 14-ounce bottle of your favorite barbecue sauce 1 teaspoon brown sugar 1 tablespoon fresh lemon juice 1 medium onion, chopped 8 hamburger buns or hard rolls

1. Place the pork roast in the VersaWare™ stoneware. Place stoneware in slow cooker

heating base, cover, and cook on Low for 10-12 hours or on High for 5-6 hours.

2. Remove the pork roast from the stoneware, and pull the meat into shredded

pieces. Pour out any liquid in the stoneware, and combine pork with the remaining ingredients in the stoneware. Cover and cook on High for 2 hours.

3. Serve the barbecued pulled pork on hamburger buns or hard rolls.

Serves 8

1 2-pound beef brisket, scored on both sides 4 Yukon Gold potatoes, peeled and cut into 1-inch pieces Olive oil 2 teaspoons paprika Water to cover meat

cups ketchup

2 large onions, diced 2 tablespoons horseradish 2 teaspoons paprika Kosher salt and pepper to taste

1. Rub paprika over meat and place in VersaWare™ stoneware. Coat bottom of

stoneware with oil and place on stovetop set to medium heat. Sear meat on both sides.

2. Add enough water to cover the meat. Add ketchup, onions and horseradish.

Place stoneware in slow cooker heating base, cover, and cook on Low for 7-9 hours or on High for 3-5 hours, until meat is tender.

3. Cool meat and cut in diagonal thin slices. (At this point, meat can be refrigerated

overnight).

4. Sprinkle potatoes with paprika and add to stoneware. Place sliced meat on top

of potatoes and place stoneware in slow cooker heating base. Cover and cook on Low for 6-8 hours or on High for 3-4 hours, until potatoes are tender.

Serves 4

Note: when using an electric stovetop, the heat diﬀ user

18 19

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 12

Meatballs and Spaghetti Sauce

Boston Baked Beans

Meatballs:

4 pounds ground beef 2 onions, chopped 2 cups bread crumbs

cup fresh Italian parsley, minced

4 teaspoons minced garlic 1 teaspoon black pepper 1 teaspoon dry mustard 4 eggs, beaten

Spaghetti Sauce:

1 28-ounce can peeled tomatoes 2 tablespoons olive oil

cup chopped fresh basil

1 teaspoon sugar Salt and pepper 2 cloves of garlic or more to taste, ﬁ nely minced

1. Combine meatball ingredients. Form into walnut sized balls. Place the meatballs

in the stoneware and set in an oven preheated to 350ºF for 20 minutes (or meatballs can be seared in oil on the stovetop set to medium heat).

2. Combine all sauce ingredients and mix thoroughly. Pour over meatballs in

VersaWare™ stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low for 3-5 hours or on High for 2-4 hours.

3. Adjust seasonings and serve with cooked pasta.

Serves 8-10

Add chopped hot dogs to the beans for the traditional frank and beans favorite.

2 pounds dried small white beans 12 cups water 2 teaspoons salt 1 cup molasses 2 tablespoons dry mustard

cup dark brown sugar

cup chopped onions

Olive oil

cup salt pork or thick sliced bacon, chopped into small pieces

1. Soak beans in water in uncovered VersaWare™ stoneware overnight (or for a

minimum of 8 hours). After soaking, place stoneware in slow cooker heating base, cover, and cook on Low for 3 hours. Drain liquid, reserving 1 cup, and set aside. Remove beans and set aside

2. Coat bottom of stoneware with olive oil and add salt pork or bacon; sauté on

stovetop set to medium heat for 5-10 minutes to render fat.

3. Add 1 cup liquid from beans (saved from soaking) and remaining ingredients

including reserved beans into the stoneware. Mix together on stovetop set to medium heat for 10 minutes until blended.

4. Remove from stovetop and place stoneware in slow cooker heating base. Cover

and cook on Low for 10-12 hours or on High for 6-8 hours.

Serves 8

Note: when using an electric stovetop, the heat diﬀ user

20 21

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 13

Appetizers and Side Dishes

Corned Beef and Cabbage

12 new potatoes, quartered 4 carrots, sliced 4 pounds corned beef brisket 2 onions, sliced 3 bay leaves 8 black peppercorns Water to cover 1 head cabbage, wedged

1. Place potatoes and carrots in bottom of VersaWare™ stoneware. Add brisket,

onion, bay leaves and peppercorns.

2. Add enough water to cover. Place stoneware in slow cooker heating base, cover,

and cook on Low for 8-10 hours or on High for 4-5 hours. Add cabbage halfway through cooking.

Serves 6-8

Mulled Cider

1 gallon apple cider

cup brown sugar

15 whole cloves 10 whole allspice berries 5 whole cinnamon sticks

Brown Bread

2 cups cornmeal 2 cups rye ﬂ our 3 teaspoons baking soda 2 teaspoons salt 2 cups whole wheat ﬂ our (natural, unbleached)

cups molasses

4 cups buttermilk 2 cups raisins Nonstick cooking spray

1. In a large bowl, mix cornmeal, rye ﬂ our, baking soda and salt. Once blended, add

wheat ﬂ our.

2. In a separate bowl, combine molasses and buttermilk, stir. Gradually, combine

with ﬂ our mixture and blend until smooth. Finish by folding in raisins.

3. Spray inside of VersaWare™ stoneware with non-stick cooking spray. Pour and

spread mixture into VersaWare™ stoneware. Do not cover.

4. Place stoneware in large roasting pan and ﬁ ll

roasting pan ﬁ lled with water and stoneware in oven, uncovered, and bake at 375ºF for 90 minutes or until ﬁ rm.

Serves 8

of the way up with water. Place

1. Combine all ingredients in the VersaWare™ stoneware.

2. Place stoneware in slow cooker heating base, cover, and cook on High for 30

minutes and then turn to Low for up to 5 hours.  e longer the spices are left in, the stronger the “mulling”.

Serves 12-16

Note: when using an electric stovetop, the heat diﬀ user

22 23

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 14

Spiked and Spiced Almonds

Roasted Summer Squash with Pine

4 tablespoons melted butter 2 pounds almonds (shelled)

cup cinnamon and sugar blend

Seasonings Options

cup seasoned salt with 1 tablespoon curry powder

cup sugar with 2 tablespoons vanilla

cup ancho seasoned salt with 2 tablespoons hot sauce

cup spiced rum then roll in

cup taco seasonings

cup brown sugar

1. In VersaWare™ stoneware, melt butter on stovetop set to medium heat and Sauté

almonds for 15-20 minutes. Remove from stove.

2. In a separate bowl, mix and coat nuts with your favorite combination of

seasoning and place in small ramekin baking dishes. Save remaining spice mixture for later use.

3. Stack baking cups into VersaWare™ stoneware, place stoneware in slow cooker

heating base, cover, and cook on Low for 4 hours.

4. Before serving, sprinkle remaining mixture onto each cup and cook on High for

1-2 hours. Hold on Warm setting until ready to serve.

Serves 10

Nuts and Romano Cheese

Extra virgin olive oil 1 clove garlic, minced

cup yellow onion, chopped

1 medium red bell pepper, seeded and chopped 3 medium zucchini, cut in 3 medium summer squash, cut in 1 teaspoon salt, divided

cup pine nuts, chopped

cup Pecorino Romano cheese, freshly grated

1 teaspoon dried Italian seasoning

teaspoon black pepper

1 tablespoon unsalted butter, cut into small cubes

1. Coat bottom of VersaWare™ stoneware with olive oil and place on stovetop set

to medium-low heat. Add garlic, onion, and red pepper. Stir the vegetables occasionally and sauté until onions are translucent and soft, about 10 minutes.

2. Transfer the stoneware to the slow cooker heating base and add the zucchini and

summer squash. Toss lightly.

3. In a small bowl, mix together the pine nuts, cheese, Italian seasoning, salt and

the pepper. Fold half of the cheese and nuts into the squash and sprinkle the remaining cheese and nuts on top. Top the cheese with the butter.

4. Cover and cook on Low for 4-5 hours.

Serves 6-8

-inch slices

Note: when using an electric stovetop, the heat diﬀ user

24 25

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 15

Lemon Dilled Parsnips and

Gratin Potatoes with Asiago Cheese

Turnips

3 parsnips 4 turnips 2 cups chicken broth 4 tablespoons dried dill weed

cup chopped scallions

1 teaspoon minced garlic 4 tablespoons lemon juice 4 tablespoons cornstarch

cup cold water

1. Peel and slice parsnips and turnips into

2. In VersaWare™ stoneware, combine chicken broth, dill weed, scallions, garlic,

and lemon juice.

3. Add parsnips and turnips. Place stoneware in slow cooker heating base, cover,

and cook on Low for 3-4 hours or on High for 1-3 hours.

4. Dissolve cornstarch in water and stir into slow cooker set to High. Cover and let

thicken for 15 minutes.

Serves 8-10

inch sticks.

10 slices bacon, cut into 1-inch slices 10 medium Yukon Gold potatoes, peeled and thinly sliced 1 cup Asiago cheese, freshly grated 2 cups heavy cream Salt and freshly ground black pepper to taste

1. Add bacon to VersaWare™ stoneware and place on stovetop set to medium heat.

Sauté bacon until crispy and remove with a slotted spoon and set aside on a paper towel to drain.

2. Transfer the stoneware with the bacon fat to the heating base. Layer one-fourth

of the potatoes on the bottom of the stoneware. Sprinkle one-fourth of the bacon over the potatoes and top with one-fourth of the cheese. Salt and pepper to taste. Continue layering until all of the potatoes, bacon, and cheese are used. Pour the cream over all.

3. Cover and cook on Low for 7-9 hours or on High for 5-6 hours. Adjust the

seasonings to taste.

Serves 4-6

Note: when using an electric stovetop, the heat diﬀ user

26 27

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 16

Main Dishes

Sausage Stuffed Baked Yams

8 sweet potatoes or yams (medium to large in size) 4 tablespoons melted butter 2 tablespoons whole milk 2 eggs 2 teaspoons salt

teaspoon dried oregano

8 ounces sausage meat (removed form casings)

cup bacon bits

1. Wash and trim “eyes” oﬀ potatoes. Place potatoes in VersaWare™ stoneware,

place in slow cooker heating base, cover, and cook on Low for 6-8 hours or on High for 2-4 hours until tender.

2. In a separate bowl, combine remaining ingredients and mix well. Set aside in

refrigerator.

3. When yams are done, using an oven mitt to hold yam, remove one end, scoop out

soft potato, and place in bowl with sausage mixture. Set hollow potatoes carefully aside.

4. Mix potato and sausage meat together and re-stuﬀ yams with mixture. Place

back in VersaWare™ stoneware, sprinkle with bacon bits and bake, uncovered, in oven at 400ºF for 20-25 minutes. Hold warm in slow cooker heating base until ready to serve.

Serves 8

New England Chuck Roast

4-5 pounds beef chuck roast (string on) 2 teaspoons salt

teaspoon pepper

cups yellow onions (cut into quarters)

2 cups carrots (cut into 2-inch pieces) 2 stalks celery (cut into 1-inch pieces) 3 bay leaves (whole) 2 tablespoons white vinegar 1 head cabbage (cut into quarters or eighths) 2 tablespoons horseradish 4 cups water 4 tablespoons ﬂ our 2 tablespoons cornstarch Olive oil

1. Season roast with salt and pepper. Coat bottom of VersaWare™ stoneware with

olive oil and heat on stovetop set to medium heat. Place roast in stoneware and brown on all sides; remove stoneware from stovetop, drain, and place in slow cooker heating base.

2. Add water, onions, carrot, celery, bay leaf, vinegar and horseradish. Cover and

cook on Low for 5-7 hours or on High for 2-4 hours.

3. One hour before serving: Add cabbage to stoneware. Mix ﬂ our and cornstarch

Serves 8

with

cup water, add to stoneware, cover and cook on High for remaining hour

to thicken. Slice roast and serve.

Note: when using an electric stovetop, the heat diﬀ user

28 29

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 17

Swiss Steak

Hearty Meatball Stew

1 3-pound to 4-pound top round or ﬂ ank steak

cup + 2 tablespoons ﬂ our

1 teaspoon salt

teaspoon pepper

Olive oil 1 pound (16 ounces) cherry tomatoes, halved

cup sliced yellow or white onion

cup sliced celery

1 tablespoon steak sauce

1. Cut steak into 1-inch x 1-inch cubes. Mix

cup of ﬂ our, salt, and pepper

together. Toss the steak cubes in the ﬂ our mixture to coat.

2. Coat bottom of VersaWare™ stoneware with olive oil. In stoneware, heat olive

oil on stovetop set to medium heat and brown steak on all sides evenly. Remove from stovetop, drain and place stoneware in slow cooker heating base.

3. Add tomatoes onion, celery, and steak sauce. Cover and cook on Low for 6-8

hours or on High for 3-4 hours.

4. To thicken sauce, mix 2 tablespoons ﬂ our with

cup of water, then add to

stoneware and mix well to thicken, and cook for and additional 15 minutes.

Serves 8

3 pounds ground beef or ground turkey 1 cup Italian bread crumbs 4 eggs

cup milk

cup grated Romano cheese

2 teaspoons salt 2 teaspoons pepper 2 teaspoons garlic salt 12 ounces stewed tomatoes 12 ounces tomato paste 2 cups water 2 cups beef broth 1 tablespoon Italian seasoning 1 cup carrots, chopped 1 cup onions, chopped

cup celery, chopped

1. In a bowl, combine bread crumbs, eggs, milk, cheese, salt, pepper, garlic salt with

ground beef and form into 2-inch round balls.

2. In VersaWare™ stoneware, place carrots, onions, and celery on bottom; then add

meatballs. Bake in oven 45 minutes, uncovered at 350ºF.

3. Remove from oven and place stoneware in slow cooker heating base. Add

remaining ingredients, cover and cook on Low for 4-6 hours or on High for 2-4 hours.

Serves 6-8

Note: when using an electric stovetop, the heat diﬀ user

30 31

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 18

Stuffed Veal Flank Steak

2 -2

pounds ﬂ ank steaks

2 cups sliced portabella mushrooms

cup grated Parmesan or Romano cheese

4-6 teaspoons pesto paste

cup beef broth

Olive oil 2 cups bread crumbs 2 tablespoons salt 1 tablespoon pepper 4 tablespoons butter, melted

cup chopped onion

1. Score ﬂ ank steaks against grain of meat on both sides. Pound steaks even until

-inch thick and lay ﬂ at. In a bowl, mix bread crumbs, onions, butter, and

cheese; add beef broth to soften into stuﬃ ng. Spread pesto and bread crumb mixture evenly over steaks, lay mushrooms evenly on top, and roll meat tight. Fasten with string or skewers.

2. Coat bottom of VersaWare™ stoneware with oil, and heat on stovetop set to

medium heat. Season steak with salt and pepper and place in stoneware. Brown on all sides.

3. Remove stoneware from stovetop, drain, and place in slow cooker heating base.

Cover and cook on Low for 7-9 hours or on High for 3-5 hours.

4. Remove string or skewers, slice, and serve.

Serves 6-8

Boneless Chicken Cacciatore

6 boneless chicken breasts (sliced in half ) Olive oil 1 cup coarsely chopped yellow onion 4 8-ounce jars tomato basil or other marinara sauce 2 teaspoons dried oregano (crushed) 2 teaspoons dried thyme (crushed) 2 teaspoons salt 2 teaspoons pepper 2 teaspoons minced garlic 1 6-ounce can sliced mushrooms

cup dry red wine (optional)

1 cup coarsely chopped green pepper

1. Coat bottom of VersaWare™ stoneware with olive oil, heat on stovetop set to

medium heat, and brown chicken. Drain and return stoneware to slow cooker heating base.

2. Combine all other ingredients with chicken. Place stoneware in slow cooker

heating base, cover, and cook on Low for 5-7 hours or on High for 2-3 hours.

Serves 8

Note: when using an electric stovetop, the heat diﬀ user

32 33

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 19

Chicken Parmesan with Eggplant

Sesame Chicken

6 boneless chicken breasts 2 eggs 2 teaspoons salt 2 teaspoons pepper 2 cups Italian bread crumbs

cup butter

cup olive oil

2 small eggplants, sliced

-inch thick

2 10-ounce jars tomato basil sauce 2 cups sliced Mozzarella cheese (16 ounces shredded)

cups grated Parmesan cheese

1. Slice chicken breasts into halves and then half again, lengthwise to get four

-inch slices.

2. In a bowl, combine eggs, salt and pepper. Place bread crumbs in a separate bowl

or plate. Dip chicken in egg and then coat in bread crumbs.

3. In VersaWare™ stoneware, heat oil and butter on stovetop set to medium heat,

and brown chicken breast. Remove chicken and set aside on a separate plate. Drain oil and place in stoneware in slow cooker heating base.

4. Layer eggplant on bottom of stoneware, and add a layer of Parmesan cheese and

then a layer of sauce. Next, add chicken and then layer with Parmesan cheese and sauce. Pour remaining sauce on top. Place stoneware in slow cooker heating base, cover, and cook on Low for 6 hours or on High for 2-4 hours. Before serving, top with Mozzarella cheese, cover, and broil in oven for 15 minutes to melt.

Serves 6-8

4 chicken thighs and legs 4 chicken breasts, bone in 1 cup rice ﬂ our 8 teaspoons sesame seeds Salt and pepper Vegetable oil

cup chopped onions

cup chopped celery

1 cup chicken broth 1 teaspoon dried tarragon

cup cornstarch

cup water

cups sour cream

1. Wash chicken, separate thigh and leg, split breasts.

2. Mix rice ﬂ our, sesame seeds, salt and pepper. Coat chicken in mixture.

3. Coat bottom of VersaWare™ stoneware with vegetable oil and heat on stovetop

set to medium heat. Brown chicken in oil until golden. Remove from stovetop, drain oil, and place stoneware in slow cooker heating base.

4. Add onion, celery, chicken broth and tarragon. Cover and cook on Low for 7-8

hours or on High for 3-4 hours.

5. Dissolve sour cream and cornstarch in water. Add to stoneware, cover, set back in

slow cooker heating base set to High and let thicken (about 15-20 minutes).

Serves 4-6

Note: when using an electric stovetop, the heat diﬀ user

34 35

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 20

Curry Chicken with Mango and

Citrus Glazed Cornish Hens

Red Pepper

Olive oil 6 chicken thighs, or boneless skinless chicken breasts 1 8-ounce bag of frozen mango chunks, defrosted and drained

cup raisins

1 shallot, thinly sliced 2 red pepper, cored and diced Fresh ginger root - thinly sliced - 4 slices 2 cloves garlic - crushed

teaspoon curry powder

1 teaspoon cumin

teaspoon whole cloves

cup chicken stock

1 tablespoon cider vinegar

teaspoon cayenne pepper (optional)

Salt and pepper Fresh cilantro leaves to garnish (optional)

1. Rinse, dry, and season the chicken with salt and pepper.

2. Coat bottom of VersaWare™ stoneware with olive oil, and place on stovetop set

to medium heat. Add the chicken and lightly brown, about 3 minutes per side.

3. Transfer stoneware with chicken to slow cooker heating base and top with

mango chunks, raisins, shallot, and red pepper.

4. Combine remaining ingredients in a bowl, whisk to combine, and pour over

chicken.

5. Cover and cook on High for 3 4 hours or on Low for 6-8 hours.

6. Remove chicken to serving dish. Using a slotted spoon, spoon the peaches,

raisins, and some of the juice onto the chicken and serve. Garnish with cilantro.

Serves 4

4 Cornish game hens (frozen or fresh) 1 pound packaged stuﬃ ng mix

cup butter, melted

cup brown sugar

4 tablespoons lime juice 4 tablespoons orange juice 4 teaspoons soy sauce 1 tablespoon raspberry jam

cup chicken broth

1.  aw hens if needed. Prepare stuﬃ ng mix as directed on package and set aside.

2. In VersaWare™ stoneware, mix butter, brown sugar, lime juice, orange juice, soy

sauce and raspberry jam. Cook on stovetop set to low-medium heat until glaze thickens and is smooth (about 10-15 minutes).

3. Brush hens with glaze and place into stoneware upside down. Pour chicken

broth into bottom of stoneware around hens and place stoneware in slow cooker heating base.

4. Cover and cook on Low for 6-7 hours or on High for 2-3 hours and

occasionally, about every 1-2 hours, brush hens with glaze from bottom of stoneware if desired. Remove and serve with stuﬃ ng.

Serves 6

Note: when using an electric stovetop, the heat diﬀ user

36 37

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 21

Stuffed Turkey Breast

Golden Duck

1 turkey breast (without wings or legs, bone in) Olive oil

cup ﬁ nely chopped onions

cup ﬁ nely chopped celery

2 pounds packaged stuﬃ ng mix 2 tablespoons salt 2 tablespoons pepper 24-inch x 30-inch cheesecloth roll 2 tablespoons Kosher salt 2 tablespoons paprika 2 tablespoons butter 2 teaspoons cornstarch

1. On stovetop set to medium heat, in VersaWare™ stoneware, add oil to coat

bottom and sauté onions and celery. Remove from stovetop and add stuﬃ ng mix. Season with salt and pepper.

2. Make 5-6 deep slices across turkey breast, horizontally, all the way to the

breastbone. Place stuﬃ ng into slices and pack tightly. Sprinkle paprika and salt over top of turkey breast and wrap in cheesecloth.

3. Place meat in VersaWare™ stoneware, place stoneware in slow cooker heating

base, cover, and cook on Low for 7-9 hours or on High for 3-5 hours. (Internal temperature should be 185ºF). Remove stoneware from base and unwrap breast from cheese cloth. Place breast back in stoneware and brown in oven set to 400ºF for 20 minutes.

4. To make gravy, remove drippings and thicken with 2 teaspoons cornstarch.

Serves 8

3-4 pounds duck, sliced lengthwise in half 1 12-ounce can dried apricots 2 tablespoons grated orange peel

cup honey

teaspoon seasoned salt

3 12-ounce cans cling peaches (separate juice and peaches) 2 bananas, peeled and cut into

-inch slices

2 tablespoons soy sauce 2 tablespoons cornstarch

cup water

1. Place duck, split side down, in bottom of VersaWare™ stoneware and poke holes

with a fork along entire duck.

2. In a bowl, combine apricots, orange peel, honey, soy, seasoned salt and mix.

3. Brush over duck breast, coating evenly. Place stoneware in slow cooker heating

base, cover, and cook on Low for 7-8 hours or on High for 3-4 hours, or until tender (internal temperature of 185ºF).

4. Place a saucepan on stovetop set to medium heat, add apricot glaze, cornstarch

and water. Cook until thickened and add peaches and bananas. Use reserved peach juice to thin if necessary. Pour over duck halves and serve.

Serves 6

Note: when using an electric stovetop, the heat diﬀ user

38 39

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 22

Braised Pork Shanks with Israeli Cous Cous and Root Vegetable Stew

This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant in New York City.

2 cups water Pinch salt

cup Israeli couscous (or regular couscous)

4 24-ounce pork shanks, bone in, skin removed Coarse salt Freshly ground black pepper 1 cup olive oil 4 large carrots, peeled and cut on the bias into 1-inch segments (set 2 carrots aside for later in this recipe) 1 Spanish onion, peeled and quartered 4 stalks celery, cut on the bias into 1-inch segments (set 2 stalks aside for later in this recipe) 4 cloves garlic, peeled and smashed 2 cups dry white wine

cup distilled white vinegar

cup tomato paste

1-1

quarts low sodium chicken broth (amount will vary depending on the size of

the shanks) 2 tablespoons mustard oil (available from Middle Eastern shops - this dish can be made without this item) 1 tablespoon whole black peppercorns

Cous Cous:

1. Place the VersaWare™ stoneware on stovetop set to medium-low heat.

Add 2 cups of water and a pinch of salt and bring to a boil.

2. Add 1

cups of Israeli couscous and cook, stirring until tender about

6-8 minutes. Drain and use immediately or rinse under cold water and reserve for later use.

Pork Shanks:

1. Season the shanks well with salt and pepper.

2. Place the VersaWare™ stoneware on stovetop set to medium-low heat, add the

oil and heat until hot but not smoking. Add the shanks and brown on all sides. Remove and set aside.

3. Pour oﬀ all but about 2 tablespoons of the oil. Add half of the carrots, half of the

celery, the onion and garlic and cook on stovetop over a medium-low heat until the vegetables are soft but not brown, about 5 minutes.

4. Add the tomato paste, wine, vinegar, mustard oil, chicken broth and peppercorns

and bring to a boil, stirring and scraping up any browned bits stuck to the bottom of the pan. Return the shanks to the stoneware and place stoneware on heating base. Cover; cook on High for 2 hours, turning the shanks every 20 minutes or so.

5. Remove the shanks, strain out all of the solids from the braising liquid, and add

in the uncooked carrot and celery. Place the shanks back in stoneware and onto slow cooker heating base and cover.

6. Cook on High for 1 hour. Check the shanks for doneness: remove one and place

it on a plate.  e meat should be very soft but still attached to the bone.

7. To serve; add the precooked couscous to the stoneware just to reheat, about 3-4

minutes. Using a slotted spoon remove some of the couscous, carrot and celery and place in the bottom of a shallow bowl. Place a pork shank on top of that and then spoon 2-3 ounces of the braising liquid into the bowl.

Serves 4

Recipe is continued on next page.

Note: when using an electric stovetop, the heat diﬀ user

40 41

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 23

Pork Roast with Fruit Medley

Rosemary Pork with Red Wine

Brine

cup kosher or course salt

2 tablespoons sugar 2 bay leaves 1 teaspoon dried thyme 1 cup water

1 4-pound pork roast Olive oil 2 cups green grapes 1 cup dried apricots 1 cup dried prunes 2 cloves garlic - minced 1 cup red wine Juice of

1. Combine brine ingredients in a large zip top bag, plastic or glass container (do

2. Coat bottom of VersaWare™ stoneware with olive oil and set on the stovetop

3. Top the roast with the dried fruits and remaining ingredients and stir a bit to

4. Cover; cook on Low for 3-5 hours or on High for 7-9 hours. Serve over rice or

Serves 6-8

lemon

not use a metal container). Add the pork roast and let marinate overnight or up to 2 days in the refrigerator. Remove roast from brine.

over medium heat. Add pork roast and cook, turning, until the roast is browned on all sides, about 5-10 minutes. Place stoneware in heating base.

combine liquids.

couscous.

Risotto

Olive oil 6 sprigs fresh rosemary 1 (3 pounds) boneless pork loin 1 teaspoon salt 1 teaspoon pepper

Risotto:

2 tablespoons butter, divided 3 cloves garlic, minced

cup onion, minced

1 cup Arborio rice 2 cups chicken broth 1 cup fruity red wine

cup freshly grated Parmesan cheese

1. Coat bottom of VersaWare™ stoneware with olive oil and cook on stovetop over

medium-high heat. When the oil is hot, add 3 sprigs of rosemary and place the pork roast on top of them. Season with the salt and pepper. Brown the pork roast on all sides. Place stoneware in slow cooker heating base.

2. Deglaze the pan on the stove by adding

pan and stirring rapidly with a whisk, loosening the browned bits of pork.

3. Add 1 tablespoon of butter, the garlic and onion and cook, stirring with a spoon,

until the onion is translucent. Add the rice and stir well. Cook until the rice just begins to brown, about 2 minutes. Stir in the remaining chicken broth and wine. Remove from heat and pour into the slow cooker around the roast.

4. Place cover on slow cooker and cook on High for 3-4 hours, stirring

occasionally.  e internal temperature of the pork should register 170ºF. When the cooking time is done, remove the roast, slice, and keep warm on a platter. Remove and discard the rosemary.

5. Stir the remaining butter and Parmesan cheese into the rice. Spoon the risotto

around the roast slices and garnish with the remaining fresh rosemary sprigs.

Serves 6

cup of the chicken broth to the hot

Note: when using an electric stovetop, the heat diﬀ user

42 43

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 24

Stuffed Pork Chops

Gingered Sherry Pork Roast

6 2-inch thick pork chops (bone-in) 1 8-ounce can creamed corn

cups bread crumbs

cup chopped scallions

2 teaspoons salt 2 teaspoons pepper 1 teaspoon ground sage 4-8 teaspoons water (for bread crumbs)

cup apple juice

1. Preheat broiler. With a sharp knife, cut a pocket into the center of each pork

chop by slicing horizontally along the chop.

2. In a bowl, combine bread crumbs, corn, scallions, salt, pepper and sage. Mix and

add water until moist and “sticky”. Stuﬀ bread crumb mixture into pocket of each pork chop and place chops in VersaWare™ stoneware.

3. Place stoneware in broiler and cook until the chops are browned, about 10-15

minutes in the oven. Remove from oven, add apple juice, and place stoneware in slow cooker heating base. Cover and cook on Low for 6-8 hours or on High for 3-4 hours and serve. (You can substitute an 8-ounce can of apple pie ﬁ lling for the creamed corn if desired).

Serves 6-8

Extra virgin olive oil 1 clove garlic, chopped

pounds pork roast

1 cup sherry 3 tablespoons hoisin sauce 1 tablespoon soy sauce 2 teaspoons fresh ground ginger

teaspoon fresh ground black pepper

12 baby carrots 12 baby red potatoes 1 onion, peeled and chopped 2 tablespoons fresh chives, chopped

1. Coat bottom of VersaWare™ stoneware with oil and place on stovetop set to

medium heat. Once the oil is hot, add the pork roast and sear each side of the meat to golden brown, about 3-4 minutes per side. Remove the roast and set aside.

2. Transfer the stoneware to the slow cooker heating base and add the carrots,

potatoes and onions.

3. In a small bowl, whisk together the sherry, hoisin sauce, soy sauce, ground ginger,

and black pepper.

4. Place the seared pork roast on top of the vegetables, and pour the sherry sauce

over the top. Cover and cook on Low for 6-8 hours or on High for 4-5 hours. Baste occasionally with the sherry sauce.

5. To serve, remove the roast and let it stand for 10 minutes. Slice the pork roast

and return it to the stoneware with the vegetables and sauce. Garnish individual servings with the chives.

Serves 4

Note: when using an electric stovetop, the heat diﬀ user

44 45

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 25

Braised Fruited Lamb

Shrimp Etouffée

1 lamb leg/shanks (approx. 4 pounds) 2 tablespoons salt 2 tablespoons pepper 6 tablespoons extra virgin olive oil 1 cup dried apricots 1 cup dried ﬁ gs

cup raspberry jam

cups water

teaspoon allspice

teaspoon cinnamon

8 tablespoons white vinegar or white wine

1. Preheat broiler. Brush oil on lamb shanks and season with salt and pepper. Place

in VersaWare™ stoneware and broil in oven to brown, about 5 minutes per side. Remove from oven and place stoneware in slow cooker heating base.

2. Add dried fruits.

3. In a bowl, combine water, vinegar, allspice, cinnamon and jam. Pour over lamb

shanks. Cover and cook on Low for 8-9 hours or on High for 4-5 hours.

Serves 6-8

Vegetable oil 1 cup ﬁ nely chopped onion

cup ﬁ nely chopped celery

cup ﬁ nely chopped green bell pepper

2 cloves garlic, minced 1 tablespoon tomato paste 1 teaspoon cornstarch

cup ﬁ sh or chicken stock

1 pound large shrimp, peeled and deveined 1 cup thinly sliced green onions

cup chopped fresh parsley

teaspoon hot sauce

teaspoon salt or to taste

Hot cooked rice

1. Coat bottom of VersaWare™ stoneware with oil and place on stovetop set to

medium heat. Add onion, celery, bell pepper, and garlic. Cook 8-10 minutes or until tender, stirring frequently. Stir in tomato paste and cook 1 minute.

2. Place stoneware in slow cooker heating base, cover, and cook on Low for 5-6

hours or on High for 2-3 hours.

3. In small bowl, combine cornstarch and stock, stirring until smooth. Set slow

cooker to High and stir in cornstarch mixture. Stir in shrimp, green onions, parsley, hot sauce and salt. Cook 15 minutes or until shrimp is just cooked, stirring frequently. Serve over hot cooked rice.

Serves 4

Note: when using an electric stovetop, the heat diﬀ user

46 47

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 26

Paella

Cape Cod Stew

4 cups chicken breast, cut into 1-inch cubes 1 cup onion, chopped 1 cup tomatoes, chopped 4 cups whole clams (de-shelled) 1 pound shrimp (uncooked, peeled and de-veined) 4 cups cooked rice

teaspoon saﬀ ron

teaspoon dried oregano

1 teaspoon salt 1 teaspoon pepper 4 teaspoons pimentos, chopped 1 cup (or 2 8-ounce cans) lobster meat 1 cup scallops

1. In VersaWare™ stoneware, combine all ingredients (except rice, shrimp, and

lobster). Place stoneware in slow cooker heating base, cover, and cook on Low for 6 hours or on High for 2-4 hours.

2. Add rice, shrimp and lobster. Cover and cook on High for an additional 15

minutes or until shrimp are pink and ﬁ rm.

Serves 8

2 pounds uncooked, cleaned and de-veined shrimp 2 pounds fresh cod ﬁ sh (or other ﬁ sh) 1 pound mussels or hard shelled clams

3 uncooked lobsters (1

cup chopped carrots

cup chopped onions

to 2

pounds each)

2 teaspoons crushed or minced garlic 2 1-pound cans of chopped tomatoes 4 cups beef broth 4 bay leaves

cup chopped cilantro

1 teaspoon dried thyme 2 tablespoons sea salt 2 teaspoons lemon juice

teaspoon saﬀ ron

1. In a bowl, cut shrimp and ﬁ sh into bite size chunks and place in refrigerator.

Remove lobster tails and claws and chop tail into 2-inch pieces. Separate claws at the joints and place in a large bowl. Add mussels or clams to bowl and set aside in refrigerator.

2. In VersaWare™ stoneware, combine all other ingredients, cover, place in the slow

cooker heating base and cook on Low for 7 hours.

3. Add the seafood, cover, place in slow cooker heating base, and cook on High for

45 minutes to 1 hour or until seafood is just cooked through.

Serves 8

Note: when using an electric stovetop, the heat diﬀ user

48 49

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 27

Your VersaWare™ stoneware is also a great tool to use when preparing traditional roasts in the oven. Your favorite roasting recipes may taste even better when prepared in the VersaWare™ stoneware because of its unique qualities that distribute heat evenly, allowing for crisper outsides and moister insides without burning or overcooking. Here are some to try!

Herbed Turkey Breast with

Beef Tenderloin with Merlot Jus

beef tenderloin roast, 6-7 pounds

3-4 cloves garlic, sliced lengthwise and slivered Kosher salt and pepper Olive oil 2 cups Merlot wine

Caramelized Vegetables

1 6-pound turkey breast 1 garlic clove, peeled 1 sprig thyme 1 sprig rosemary 1 lemon Chili powder Salt and pepper 4 carrots, peeled and chopped 4 stalks celery, chopped 1 onion, peeled and chopped Kosher salt and pepper 2 cups chicken broth

1. Preheat oven to 425ºF. Place turkey breast in center of VersaWare™ stoneware.

Tuck garlic clove, thyme and rosemary under breast cavity. Squeeze juice of lemon on top of breast. Sprinkle chili powder and salt and pepper on top of breast. Scatter carrots, celery and onion around breast and season vegetables and turkey with salt and pepper. Place in oven and roast for 20 minutes.

2. Turn heat down to 350ºF and pour in chicken broth.

3. Cook until turkey reaches an internal temperature of 180ºF. Serve with herb

roasted potatoes.

Serves 6

1. Preheat oven to 375ºF. With a thin sharp knife, pierce meat all around and stud

with garlic. Season with salt and pepper generously.

2. Coat bottom of VersaWare™ stoneware with olive oil and place on stovetop set

to medium heat. Sear meat on all sides, reducing heat if necessary.

3. Place stoneware in the oven and cook until meat reaches desired doneness or

until meat thermometer registers 140ºF for rare, approximately 35-45 minutes. Remove meat, cover with foil to keep warm and let rest for 5 minutes.

4. Pour 2 cups Merlot into stoneware and bring to a boil on stovetop set to medium

heat. Reduce by half.

5. Serve sliced beef with Merlot jus, green salad and garlic mashed potatoes.

Serves 6-8

Holiday Ham with Cloves and Vodka

1 fully cooked ham, 5-6 pounds, outer skin and fat removed and scored in a diamond pattern around top and sides 3-4 tablespoons whole cloves

cup vodka

cup brown sugar, packed

1. Preheat oven to 350ºF.

2. Press whole cloves into ham and place ham into in VersaWare™ stoneware.

Combine vodka and brown sugar; set aside.

3. Cover and cook in oven for 1 hour (or in slow cooker heating base on Low for

7-8 hours or on High for 4-5 hours).

4. Pour glaze over ham and cook for an additional half hour, basting often, or until

internal temperature is over 160ºF.

Serves 6-8

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 28

Soups and Chowders

Basil and Mint Roasted Leg of Lamb with Provence Viniagrette

cup balsamic vinegar

4 cloves garlic, peeled and chopped

bunch fresh mint, chopped

1 bunch basil, chopped

cup olive oil

1 boneless leg of lamb, tied, 6-7 pounds Kosher salt and black pepper

Provence Vinaigrette:

2 plum tomatoes, diced 1 tablespoon Dijon mustard 2 tablespoons champagne vinegar Pinch sugar

cup extra virgin olive oil

bunch fresh mint, ﬁ nely chopped

1. To prepare marinade, place balsamic vinegar and garlic in a medium, non-reactive

bowl. Whisk ingredients until blended. In a slow, steady stream, pour in olive oil while whisking continuously until mixture is emulsiﬁ ed and thickened. Stir in basil and mint. Season with salt and pepper.

2. Place leg of lamb and marinade in a plastic zipper bag and refrigerate several

hours or overnight.

3. Preheat oven to 400ºF. Remove roast from marinade and place roast in

VersaWare™ stoneware. Discard leftover marinade.

4. Cook roast in oven until desired doneness, or until meat thermometer registers

140ºF for medium rare.

5. For vinaigrette, place tomatoes, mustard, champagne vinegar and sugar in a

medium sized, non-reactive bowl. Add olive oil in a slow, steady steam while whisking continuously until emulsiﬁ ed and slightly thickened. Add mint. Taste and add additional sugar if necessary. Stir in mint.

6. To serve, slice lamb roast and top with vinaigrette.

Serves 6-8

Old Fashioned Split Pea Soup

2 pounds dried split peas 1 cup ham, chopped

cup onion, chopped

cup celery, chopped

4 quarts chicken stock 2 teaspoons salt 2 teaspoons pepper

1. Combine all ingredients into VersaWare™ stoneware and set in slow cooker

heating base. Cover and cook on Low for 8-10 hours or on High for 4-6 hours, until peas are very soft.

2. Mix with hand mixer or hand blender on low speed until smooth.

Serves 8

Cauliﬂ ower Soup

2 heads cauliﬂ ower, cut into small ﬂ orets

cup celery, chopped

cup onion, chopped

2 teaspoons salt 2 teaspoons pepper 2 quarts chicken stock 2 cups milk or light cream 1 teaspoon Worcestershire sauce

1. Combine cauliﬂ ower, celery, onions, salt, pepper and chicken stock in

VersaWare™ stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low for 7-8 hours or on High for 3-4 hours.

2. Using a hand mixer or hand blender, puree ingredients until smooth; add in milk

and Worcestershire sauce. Mix again until smooth. Cook on High for an additional 15-20 minutes before serving.

Serves 8

Note: when using an electric stovetop, the heat diﬀ user

52 53

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 29

Plantation Peanut Soup

Caramelized French Onion Soup

6 cups chicken broth

cup celery, chopped

teaspoons salt

cup onion, chopped

4 tablespoons butter 1 cup peanut butter, chunky 2 cups light cream

cup ﬂ our

cup water

1 cup peanuts, chopped (reserve

cup for garnish)

1. Combine all ingredients (except ﬂ our and water) in VersaWare™ stoneware.

Place stoneware in slow cooker heating base, cover, and cook on Low for 4 hours.

2. In a separate bowl, combine ﬂ our and water and mix into soup, stirring well.

Cook on High for an additional 20-25 minutes to thicken, stirring occasionally. Garnish with chopped peanuts and serve.

Serves 8

4 extra-large sweet onions, peeled 4 tablespoons butter 2 quarts beef or vegetable broth, divided 2 cups dry white wine 2 cups water 1 tablespoon fresh thyme leaves, minced 6 cups large seasoned croutons 1 cup Swiss or Gruyere cheese, shredded

1. Cut each of the onions in half and then half again. Cut each quarter into

-inch

thick slices.

2. Add butter to VersaWare™ stoneware and place on stovetop set to medium-low

heat. Stir every 7-8 minutes, and cook until onions are soft and caramelized, about 45-50 minutes. Add the wine and let the liquid reduce almost completely, about 15 minutes.

3. Add the broth, water, and thyme to the stoneware. Transfer the stoneware to the

slow cooker heating base, cover, and cook on High for 2

hours or until the soup

is thoroughly heated.

4. Just prior to serving, top soup with croutons and sprinkle cheese over the

croutons. Preheat the oven broiler and place the stoneware under broiler. Broil until the cheese is melted and golden. Serve immediately.

Serves 8-10

Note: when using an electric stovetop, the heat diﬀ user

54 55

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 30

Cheesy Tavern Soup

cup celery, chopped

cup carrots, chopped

cup green peppers, chopped

cup onion, chopped

4 tablespoons olive oil 64 ounces chicken broth 4 tablespoons butter 2 teaspoons salt 2 teaspoons pepper

cup ﬂ our

4 cups grated Cheddar cheese 2 cans beer (room temperature)

Red Bliss Potato and Leek Clam Chowder

Olive oil 4 slices smoked bacon, cut into 1-inch pieces 2 6-ounce cans minced clams, drained, liquid reserved 2 cups red bliss potatoes, cut into 1 cup leeks, ﬁ nely chopped 1 cup celery, chopped 2 carrots, peeled and ﬁ nely chopped 1 teaspoon sugar 1 teaspoon salt

teaspoon black pepper

-inch cubes

2 cups water or clam juice

1. On stovetop set to medium heat, sauté celery, carrots, onions, and peppers in olive

oil in VersaWare™ stoneware until tender.

2. Add remaining ingredients (except ﬂ our and cheese) into stoneware and place in

slow cooker heating base. Cover and cook on Low for 6 hours or on High for 2-4 hours.

3. Dissolve ﬂ our in a small amount of water and add to soup, stirring in well.

4. Top with grated cheese and place in preheated broiler for 10-15 minutes to melt

cheese.

Serves 8

1 cup dry milk powder

cup ﬂ our

1 cup chilled water 3 cups cream Ground paprika

1. Cover bottom of VersaWare™ stoneware with oil and place on stovetop set to

medium heat and add bacon. Sauté bacon until crispy, remove with a slotted spoon, and set aside on a paper towel to drain. Cool and reserve in refrigerator for garnish.

2. Place the clams in a small mixing bowl and cover with plastic wrap. Chill in the

refrigerator while preparing the soup.

3. Place the reserved clam liquid in the stoneware and add the potatoes, leeks, celery,

carrots, sugar, salt and pepper. Mix thoroughly to blend. Stir 1 cup of the water.

4. Place the stoneware in slow cooker heating base, cover, and cook on Low for

7-8 hours or on High for 4-5 hours.

5. In a medium mixing bowl, combine the dry milk and ﬂ our. Gradually whisk in

1 cup of chilled water. Add this mixture to the soup and stir to combine. Cover and cook on High 20-30 minutes, or until thickened and very smooth. Meanwhile, remove bacon from refrigerator and allow chowder to come to room temperature. Stir soup occasionally. Add the clams and the cream and cook for an additional 10-15 minutes.

6. To serve, ladle the soup into 6 individual bowls, dust each with the paprika and

crumble the bacon evenly over each serving.

Serves 6-8

Note: when using an electric stovetop, the heat diﬀ user

56 57

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 31

Beverages and Desserts

Tropical Tea

1 gallon hot water 12 tea bags (strings and labels removed)

cup sugar

6 tablespoons honey 1 mango sliced

cups pineapple juice

1 orange, sliced (

-inch thick slices)

1 can sliced pineapple 1 star fruit, sliced (

-inch thick slices)

1 bunch fresh mint leaves

1. Dice mango and pineapple, then combine all ingredients (except mint leaves) in

VersaWare™ stoneware.

2. Place stoneware in slow cooker heating base, cover, and cook on Low for 4 hours.

Serve from VersaWare™ with mint leaves as garnish.

Serves 10

Spiced Coffee

1 gallon coﬀ ee 1 teaspoon orange zest

cup chocolate syrup 1 teaspoon lemon zest

cup sugar 4 tablespoons vanilla extract

6 cinnamon sticks 3 teaspoons whole cloves 1 teaspoon anise ﬂ avoring 2 cups whipped cream or non-dairy topping

cup cocoa powder

cup spiced rum (optional)

Malted Mint

24 chocolate covered mint patties

gallon milk

2 cups crushed malted milk balls 1 cup chocolate peppermint patty candies 1 tablespoon vanilla extract 2 cups whipping cream or non-dairy topping 1 teaspoon peppermint extract

1. In VersaWare™ stoneware, combine all ingredients (except whipping cream).

Place stoneware in slow cooker heating base, cover, and cook on Low for 2 hours. Whip with hand mixer to froth.

2. Spoon in whipping cream and serve from VersaWare™ stoneware. Hold on

Warm .

Serves 8

1. Combine all ingredients (except whipped cream and vanilla) in VersaWare™

stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low for 3-4 hours.

2. In a bowl, combine whipped cream and vanilla and refrigerate. When ready to

serve, ladle into coﬀ ee cups and top with a dollop of whipped vanilla cream and dust with cocoa powder.

Serves 10

Note: when using an electric stovetop, the heat diﬀ user

58 59

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 32

Poached Autumn Fruits with

Vanilla Bean Custard

Vanilla-Citrus Broth

This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant in New York City

2 Granny Smith apples, peeled, cored (reserve cores), and halved 2 Bartlett pears, peeled, cored (reserve cores), and halved 1 orange, peeled and halved 5 tablespoons honey 1 vanilla bean, split and seeded 1 cinnamon stick

cup sugar

Water, enough to cover fruit Vanilla ice cream

1. Add apple and pear cores to the VersaWare™ stoneware. Squeeze the juice from

the orange halves into the stoneware and add the orange halves, honey, vanilla bean and seeds, cinnamon stick, and sugar. Add the apple and pear halves and add just enough water to cover the fruit.

2. Stir lightly to combine and place stoneware in slow cooker heating base. Cover

and cook on High for approximately 2 hours and test for doneness. Test with a knife to ensure fruit is tender.

3. Remove the fruit halves and reserve. Strain and reserve the poaching liquid, and

pour liquid back into the stoneware. Discard solids. Place stoneware on stovetop set to low heat and simmer gently until the liquid reduces by half and thickens.

4. Dice the apple and pear halves and add them back into the reduced poaching

liquid just long enough to re-warm the fruit. Drain and reserve the liquid from the fruit.

5. For individual servings, place fruit dice in bottom of bowl. Pour sauce around

fruit and ﬁ nish with a scoop of your favorite vanilla ice cream.

Serves 4-6

4 cups milk 1 cup heavy cream 7 eggs slightly beaten 1 cup sugar 4 teaspoons vanilla 4 vanilla bean stalks, scrapped

teaspoon salt

cup brown sugar

Nonstick cooking spray

Optional coconut or nutmeg for topping

1. Pour milk and cream into VersaWare™ stoneware and cook on stovetop over

medium-low heat until scalding (just below boiling 200ºF); set aside and let cool.

2. In a bowl combine eggs, salt, sugar, vanilla and vanilla bean, slowly add the cooled

milk.

3. Rinse VersaWare™ stoneware and dry, spray with nonstick spray, and pour in

custard mixture. Place stoneware in slow cooker heating base, cover, and cook on High for 2 -3 hours. Custard is done when a knife comes out clean when inserted.

4. To ﬁ nish, sprinkle brown sugar on top and place in oven on broil uncovered for

2-3 minutes to caramelize the sugar on top of the custard.

5. Add nutmeg or coconut on top when serving. Serve warm.

Serves 8-10

Note: when using an electric stovetop, the heat diﬀ user

60 61

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diﬀ user

MUST ALWAYS be used with the VersaWare™ stoneware.

Page 33

Banana Nut Bread

cup shortening

1 cup sugar 4 eggs

cups ﬂ our

2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups mashed ripe bananas 3-4 cups water Chopped walnuts

1. In a bowl, combine shortening and sugar until blended. Add in eggs and beat

with electric mixer on low until smooth. Gradually add in remaining ingredients, mixing thoroughly until forming a smooth batter.

2. Grease a 4-inch by 8-inch bread pan and add batter. Cover with foil, place in

VersaWare™ stoneware, and add water around bread pan.

3. Place stoneware in slow cooker heating base, cover, and cook on High for 3-4

hours, until bread is ﬁ rm and toothpick inserted comes out clean. Remove and let cool, then take bread out of pan, slice, and serve with butter or cream cheese and chopped walnuts.

Serves 8

Notes

Note: when using an electric stovetop, the heat diﬀ user

62 63

MUST ALWAYS be used with the VersaWare™ stoneware.

Rival Slow Cooker User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual