Rival Smart-SetTM User Manual

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quart programmable slow cooker

™

quart programmable slow cooker

Crock-Pot®, Rival®, The Rival Logo® and SmartSet™ are

registered trademarks of Jarden Consumer Solutions.

9100050001329 Printed in China

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Owner ’s Manual and Cookbook

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

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SERVICE INSTRUCTIONS

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 IN FORMATION A. This Warranty applies ONLY to the original purchaser of this product. B. This 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. This 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 $10.00 check for return shipping and handling, and d) The 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: $10.00 (USD) This Warranty gives you speciﬁ c legal rights, and you may have other rights which vary from state to state. The 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 .............................................. E2

Introduction ................................................................... E4

Know Your Smart-Set™ Slow Cooker Before You Use Your Smart-Set™

Slow Cooker

.................................................................. E5

Assembly ......................................................................... E5

How to Use Your Smart-Set

™

Slow Cooker .................................................................. E6

Auto Cook Mode ................................................................ E7

Digital Timer Mode ........................................................... E9

Dual Cycle Mode with Digital Timer ...........................E10

Manual Mode ...................................................................E11

Usage Notes......................................................................E12

Care and Cleaning ................................................... E13

Cooking Hints and Tips .........................................E14

Recipes ...........................................................................E 18

Brunch and Beverages ....................................................E21

Appetizers and Side Dishes ...........................................E26

Main Courses ....................................................................E34

Poultry ...................................................................E34

Pork and Sausage ...............................................E45

Beef ........................................................................E54

Vegetarian ............................................................E63

Soups and Chowders ......................................................E66

Holidays and Special Occasions ...................................E72

Desserts .............................................................................E82

Service Instructions ............................................... E88

Warranty ........................................................................E88

................. E5

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IMPORTANT SAFEGUARDS

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SAVE THESE INSTRUCTIONS

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.

3. To protect against electrical shock, do not immerse cord, plug, temperature probe cord, 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 the manufacturer (see warranty) for examination, repair, or adjustment.

7. The use of accessory attachments not recommended by the manufacturer may cause fire, 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 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. Avoid sudden temperature changes, such as adding refrigerated foods into a heated pot.

14. To disconnect, press the OFF button then remove plug from wall outlet.

This 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. The 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

This 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 fit in a polarized outlet only one way. If the plug does not fit fully in the

outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature or modify the plug in any way. If the plug fits 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. This 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.

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Introduction

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Just when you thought slow cooking couldn’t get any easier, the Smart-Set™ slow cooker takes it to a whole new level: Advanced cooking capabilities at the touch of a button help you customize your cooking to create a gourmet meal. What’s more, it works around your schedule.

By taking out all of the guesswork, the Smart-Set™ slow cooker allows you to cook any type of meat to perfection. The pre-set meat options and digital thermometer ensure optimal flavor, and the slow cooker automatically switches to the WARM setting when the food is done, so your meal is always delicious and table-ready despite your busy schedule. The Smart-Set™ slow cooker also follows any recipe without constant supervision, even if the recipe calls for a change in temperature a few hours into cooking. Finally, you can spend your time enjoying a home-cooked meal rather than preparing it.

Your family and guests will certainly be impressed not only by the premium taste of the culinary creations you and your Smart-Set™ slow cooker cook up, but also by the unique functional and aesthetic qualities of the slow cooker. With a six-quart capacity, convenient hinged lid for serving, and WARM setting, the Smart-Set™ slow cooker will be the staple of family dinners and the envy of the buffet table. Whether you are a home chef who demands precision cooking or an amateur with a history of under - or over-cooking food, the Smart-Set™ slow cooker will soon play an indispensable role in your meal preparation.

Know Your Smart-Set™ Slow Cooker

Figure 1

Lid

Lid Lifting Handle

Stoneware

Heating Base

Control Panel

Before You Use Your Smart-Set™ Slow Cooker

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

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

Assembly

It will only take one meal to understand why the Smart-Set™ slow cooker is the chef’s favorite!

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1. Place Stoneware into the Heating Base.

2. Lower the Lid horizontally down onto the Stoneware. Be sure to align the Lid Hinge so that it slides down onto the mating Heating Base Hinge. (See Figure 2)

3. When raising and lowering the Lid, use the Lid Lifting Handle. (See Figure 1)

Caution: When disassembling, ALWAYS remove the lid first, and then remove the stoneware.

Figure 2

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How to Use Your Smart-Set™ Slow Cooker

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Figure 3

Lights indicate

slow cooking

mode

Select cooking temperature-High, Low, or keep Warm

Cycle through

pre-set meat

options for use with

temperature probe

(Auto Probe Mode)

Figure 4

Temperature

Notches in

Stoneware for

Temperature

Probe Cord

Temperature

Probe Housing

Select cooking time from 30 minutes to 20 hours, in 30 minute increments

Probe

cooking temperature

Program to cook at two different temperatures for chosen periods of time (Dual Cycle Mode

Turn the slow cooker On or Off

Temperature Probe Jack

Auto Cook Mode

The Auto Cook Mode cooks your meal based on both temperature and time settings; your meal is done when it has reached the safe internal temperature and then has simmered to reach the optimal taste. The pre-set meat options and digital thermometer ensure perfect results, regardless of the size or cut of your meat, and the Smart-Setª slow cooker automatically switches to the WARM setting so that your meal is always warm and ready to serve. Use this mode when taste is your top concern, as it was designed to produce optimal results every time.

1. Place the stoneware into the heating base.

2. Prepare your ingredients and place them into the stoneware.

3. Plug the temperature probe cord into the temperature probe jack on the heating base. (See Figure 4)

4. Insert the temperature probe into the thickest piece of meat or center of dish. Attach the lid to the heating base, allowing the temperature probe cord to set in the notch of the stoneware, under the closed lid. (See Figure 4)

NOTE: If the temperature probe cord is pulled out of the temperature probe

jack while the unit is plugged into an electrical outlet, the slow cooker will beep and display PROB OUT until the temperature probe cord is plugged back into the temperature probe jack.

5. Plug the heating base into a standard outlet.

6. Press the AUTO button to cycle through and select BEEF, POUL (poultry), PRK1 (bone-in pork), PRK2 (boneless pork), CHIL (chili), or STEW.

7. Press the TEMP button to select HIGH (II) or LOW (I).

8. Press the START/STOP ( ) button to start cooking. The upper display shows the AUTO selection, the lower display shows the internal temperature of the food, and the corresponding temperature light illuminates. The lower display will reflect the internal temperature, as it changes.

9. When the internal temperature of the meat reaches the safe temperature, the slow cooker beeps once, the upper display shows “SIMR,” and the lower display shows the additional cook time* (see chart on page 17) and then starts to count down. At this point, the food is simmering until it reaches its optimal taste.

10. When the cook time expires, the slow cooker beeps twice, and the temperature shifts to WARM ( ). The upper display shows WARM ( ) and the lower display is off.

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Auto Cook Mode (cont.)

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11. To change any settings after you have already pressed the START/STOP ( ) button, you must make your new selections and press the START/STOP ( ) button so that the slow cooker recognizes the new settings.

12. Press the START/STOP ( ) button to turn off the slow cooker, then unplug it from the outlet.

Important Information about the Temperature Probe

• Clean the temperature probe and the temperature probe housing with hot, soapy water before and after each use.

• Place the temperature probe into the thickest part of the meat, roast, or food before you program in the Auto Probe Mode cooking cycle.

• Insert the temperature probe into the thickest part of the food so that it is not touching any bone or fat.

• Leave the temperature probe in the food throughout the cooking cycle.

• Be careful when removing the temperature probe from the food; the temperature probe is HOT!

Digital Timer Mode

The Digital Timer Mode allows you to set a time and temperature at which your meal will cook, anytime from 30 minutes to 20 hours (in half-hour increments), and follow along as the digital display counts down the remaining cook time. When it s done cooking, the Smart-Setª slow cooker automatically switches to the WARM setting so that your meal stays warm until youÕre ready to serve it. The Digital Timer Mode is great for easy meal planning, as it requires no supervision and tells you exactly when your meal will be ready. It is ideal for recipes that call for one constant temperature throughout the entire cook time.

1. Place the stoneware into the heating base.

2. Prepare your ingredients and place them into the stoneware.

3. Attach the lid to the heating base, and plug the heating base into a standard outlet.

4. Press the TEMP button to select LOW (I) or HIGH (II). The temperature light that you select flashes. Refer to the “Converting Your Recipes” section for information on temperature settings.

5. Turn the SET TIME ( ) dial to select the amount of time you want to cook at the selected temperature. The temperature light illuminates and the time flashes in the upper display.

6. Press the START/STOP ( ) button to start cooking. The amount of time that you dialed shows in the upper display and starts counting down and the corresponding temperature light remains illuminated. When the selected time expires, the slow cooker beeps twice and switches to the WARM setting. WARM ( ) shows in the upper display, the WARM ( ) light illuminates, and the temperature light goes off.

7. Press the START/STOP ( ) button to turn off the slow cooker, then unplug it from the outlet.

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Dual-Cycle Mode with Digital Timer

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The Dual-Cycle Mode operates the same way as the Digital Timer Mode, but it takes things one step further! This mode allows you to set your slow cooker to cook at one temperature for a specified time and then automatically switches over to another temperature for additional time before switching to the WARM setting. You can customize recipes without being present, giving you greater control over the cooking process.

1. Place the stoneware into the heating base.

2. Prepare your ingredients and place them into the stoneware.

3. Attach the lid to the heating base, and plug the heating base into a standard outlet.

4. Press the TEMP button to select LOW (I) or HIGH (II). The temperature light that you select flashes. Refer to the “Converting Your Recipes” section for information on temperature settings.

5. Turn the SET TIME ( ) dial to select the amount of time you want to cook at the selected temperature. The time flashes in the upper display and the temperature light illuminates.

6. Press the CYCLE button and the time in the upper display stops flashing and dims and the other temperature light flashes.

7. Turn the SET TIME ( ) dial to select the amount of time you want to cook at the 2nd temperature. The time flashes in the lower display and the 2nd temperature light illuminates.

8. Press the START/STOP ( ) button to start cooking. The time in the lower display stops flashing and dims, the first temperature light illuminates, the upper display brightens and starts to countdown, and the second temperature light goes off. When slow cooker has run for the selected time on CYCLE 1, the slow cooker beeps once and switches to the CYCLE 2 program for the selected time. Once CYCLE 2 has run for the selected time, the slow cooker beeps twice and switches to the WARM ( ) setting. The slow cooker remains on WARM ( ) until you turn the slow cooker off.

9. To change any settings after you have already pressed the START/STOP ( ) button, you must make your new selections and press the START/STOP ( ) button so that the slow cooker recognizes the new settings.

10. Press the START/STOP ( ) button to turn off the slow cooker, then unplug it from the outlet.

Manual Mode

Using the Manual Mode, you simply set a temperature and the slow cooker cooks at that temperature until you either switch it to another temperature or turn it off. You may want to use this mode if you are unsure of how long you want to cook your meal, or if you have some extra time to linger about the kitchen and want to more closely supervise the cooking.

1. Place the stoneware into the heating base.

2. Prepare your ingredients and place them into the stoneware.

3. Attach the lid to the stoneware, and plug the heating base into a standard outlet.

4. Press the TEMP button to select LOW (I) or HIGH (II). The temperature that you select flashes in the upper display. Refer to the “Converting Your Recipes” section for information on temperature settings.

WARM is ONLY for keeping hot, already cooked food at the perfect serving

temperature until you are ready to eat. DO NOT cook on the WARM ( ) setting.

5. Press the START/STOP ( ) button to start cooking. The cooking temperature that you selected shows in the upper display and the corresponding temperature light illuminates.

6. To change any settings after you have already pressed the START/STOP ( ) button, you must make your new selections and press the START/STOP ( ) button so that the slow cooker recognizes the new settings.

7. Press the START/STOP ( ) button to turn off the slow cooker, then unplug it from the outlet.

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Usage Notes

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• If there is a power outage, when the power is restored the display and lights blink. All slow cooker settings have been cleared and must be reset. However, the food may be unsafe to eat. If you are unaware of how long the power was out, we suggest you discard the food.

• For recipes that require a range of times, select the time closest to the setting on your slow cooker. For instance, to cook a recipe calling for a cooking time of 7 to 9 hours on LOW (I), set your slow cooker to 8 hours.

• To avoid over- or under-cooking, always fill the stoneware conform to recommended cook times (with the exception of certain cakes and custards, and as guided otherwise in our slow cooker recipes). Do not overfill the stoneware.

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

• Always wear oven mitts when handling the lid.

• Unplug when cooking is done and before cleaning.

• Do not store foods in the slow cooker stoneware.

• Do not reheat foods in your slow cooker.

• Removable stoneware is ovenproof and microwave safe. Do not use removable stoneware on gas or electric burner or under broiler. Refer to chart below.

full to

CARE AND CLEANING

Stoneware and Lid

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

• The removable stoneware and lid go safely into the dishwasher, or may be washed in hot, soapy water. Do not use abrasive cleaning compounds; a cloth, a sponge, or rubber spatula will usually remove the residue. To remove water spots and other stains, use a non-abrasive cleaner or vinegar.

• Use hot water to wash your stoneware right after cooking. Do not add cold water if the stoneware is hot. As with any fine ceramic, the stoneware will not withstand sudden temperature changes and could crack.

• If the stoneware has been preheated or is hot to the touch, do not add cold foods. Do not preheat your slow cooker unless specified in the recipe. The stoneware should be at room temperature when adding hot or cold foods.

Heating Base

• The 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.

PART

DISHWASHER SAFE

OVEN SAFE

MICROWAVE SAFE

STOVETOP

SAFE Heating Base No No No No Stoneware Yes Yes Yes No LidYesNoNoNo Temperature

Probe

No No No No

Temperature Probe

YesNoNoNo

Housing

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Temperature Probe and Housing

• The temperature probe can be washed in warm, soapy water and wiped dry.

• The temperature probe housing is removable for cleaning. Simply slide housing up to remove.

• The housing is dishwasher safe (top rack only), or can be washed in warm, soapy water and wiped dry.

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Cooking Hints and Tips

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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 grain 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 effect 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

hours 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.

cup extra liquid per

cup of raw rice. Use long

Liquids

• It is not necessary to use more than

to 1 cup liquid in most instances since 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).

Milk

• Milk, cream, and sour cream break down during extended cooking. When possible, add during last fifteen 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 first; 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.

Vegetables

• Many vegetables benefit from slow cook times and low temperatures and are able to develop their full flavor. They 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.

• 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 flavor, you should parboil or sauté the eggplant before adding it to the slow cooker.

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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 flavor 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 fit 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.

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• Always remember, the size of the meat and the recommended cook time

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are just estimates. The exact weight of a roast that can be cooked in the slow cooker will depend upon the specific cut, meat configuration, and bone structure.

• Cut meat into smaller pieces when cooking with precooked beans, fruit, or lighter vegetables such as mushrooms, diced onion, eggplant, or finely minced vegetables. This 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 first add at least 1 cup of warm liquid. The 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 fifteen minutes to hour of cooking.

Specialty Dishes

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

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

Auto Program Chart

The auto programs are designed to give you the greatest ease in programming for classic slow cooker dishes. The Main Courses chapter offers several recipes for each program (pg. 34). The chart on the following page indicates the total cook time for each Auto Cook program. The program will automatically switch to WARM once the cycle has been completed.

MEAT CUT DISPLAY

Pork 1 (bone-in)

Pork 2 (boneless)

PRK1 6-7 pounds 9

PRK2 3-4 pounds 6 hours 5 hours

MEAT WEIGHT

Poultry POUL 6 pounds 7 Beef BEEF 3-4 pounds 8 hours 5 Stew STEW 3 pounds 6 hours 4 Chili CHIL 1-3 pounds 6

TOTAL COOK TIME LOW

hours 7

hours 6

hours 6 hours

TOTAL COOK TIME HIGH

hours

Converting Your Recipes

When setting your slow cooker, you always have the flexibility to cook faster or slower by choosing the HIGH or LOW setting. When converting your own recipes, refer to the chart below which offers suggested cook times for typical slow cooker dishes. Remember, this is just a guide. Specific times are dependant upon quantity, cut of meat, and additional liquids and ingredients. Normally, it takes approximately 3-4 hours on HIGH and approximately 7-8 hours on LOW for many slow cooked meat dishes to reach the simmer point. After that time, most slow cooked meats just begin to tenderize and may take an additional time to become a “fall-off-the-bone” consistency.

LOW HIGH 7 hours 3 hours 8 hours 4 hours 9 hours 5 hours 10 hours 6 hours 11 hours 7 hours 12 hours 8 hours

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Smart-Set™ Recipes

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Brunch and Beverages .......................................... E21

Breakfast Berry Bread Pudding ....................................... E21

Bacon and Eggs Primavera ............................................ E22

Fruity Granola Oatmeal ..................................................E23

Fruit Medley Compote ....................................................E24

Spiced Chai Tea ..................................................................E25

Mulled Cider ......................................................................E25

Appetizers and Side Dishes .............................. E26

Asian-Style Ribs ............................................................... E26

Stuffed Mushrooms .........................................................E27

Teriyaki Chicken Wings .................................................... E28

Sesame Pork Fire Bites ....................................................E28

Wild Rice with Fruit and Nuts ........................................ E29

Butternut Squash Risotto .............................................. E30

Asparagus in Parchment Paper Package ......................E31

Quinoa with Mixed Berries .............................................E32

Garlic Mashed Potatoes ...................................................E32

Creamy Parmesan Polenta ..............................................E33

Pork and Sausage .................................................... E45

Pulled Pork Sandwiches .................................................. E45

Easy Pork Burritos ............................................................E46

Sweet and Spicy Pork Picadillo ....................................... E47

Pork Tenderloin with Figs, Apricots,

and Shitake Mushrooms ........................................... E48

Smothered Autumn Pork Roast .................................... E49

Boneless Pork Roast with Garlic and Rosemary ........ E50

Country-Style Pork Ribs ................................................... E51

Baby Back Ribs ..................................................................E52

Beer-Braised Kielbasa ......................................................E52

Sausage and Pepper Submarine Sandwiches ..............E53

Beef ................................................................................... E54

Maple Whiskey Glazed Beef Brisket ............................. E54

Carne Relleno .................................................................... E55

Hearty Beef Short Ribs ................................................... E56

Beef Ale Stew with Caramelized

Onions and Fennel ......................................................E57

Winter Comfort Pot Roast ............................................. E58

Simple Korean Flank Steak ............................................E59

Six Pepper Chili ................................................................ E60

Beef, Bacon, and Mushroom Stew .................................E61

Main Courses .............................................................. E34

Poultry ............................................................................. E34

Mediterranean Memories .............................................. E34

Three Bean Turkey Chili ...................................................E35

Chicken Pot Au Feu .......................................................... E36

Creamy Roasted Chicken and Prosciutto .....................E37

Burgundy Braised Chicken ............................................. E38

Spinach and Feta Stuffed Chicken Breasts .................E40

Chicken and Artichokes ...................................................E41

Chicken with Shallots and White Wine ....................... E42

Curry Chicken with Peaches and Raisins .................... E43

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E18

Vegetarian ....................................................................E63

Chunky Vegetarian Chili ................................................ E63

Mushroom Barley Stew ..................................................E64

Easy Pizza or Pasta Sauce ............................................... E65

E19

8/22/06 4:57:02 PM

Soups and Chowders .............................................E66

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8/22/06 4:57:03 PM

Black Bean Chipotle Soup ..............................................E66

Curried Butternut Squash Soup .................................... E67

Chicken Tortilla Soup .......................................................E68

Beggar’s Chowder ............................................................E69

Shrimp Thai Soup with Lime and Chilies .....................E70

New England Clam Chowder ..........................................E71

Split Pea Soup .....................................................................E72

Holidays and Special Occasions ....................E72

Stuffed Artichokes ............................................................E72

Duck with Port, Mushroom, and Tart

Cherry Glaze .................................................................E73

Home-Style Cornbread ................................................... E74

Corned Beef and Cabbage ............................................. E75

Stuffing with Apples, Canadian Bacon,

and Toasted Pecans ..................................................... E76

Citrus Spark Salmon Steaks .............................................E77

Holiday Ham with Ginger and Bourbon ................... E78

Turkey with Pecan-Cherry Stuffing .............................. E78

Sweet Potato Casserole with

Gingersnap Topping ....................................................E79

Lamb Stew with Sherry and Thyme .............................E80

Scalloped Potatoes and Ham ..........................................E81

Desserts......................................................... E82

Crème Brûlée ..................................................................... E82

Chocolate Polenta Cake ................................................. E83

Apple Butter ......................................................................E84

Orange Soufflé .................................................................. E85

Cinnamon Ginger Poached Pears .................................E86

Brunch and Beverages

Breakfast Berry Bread Pudding

1 tablespoon butter 8 cups 1-inch cubed bread, preferably dense loaf of Italian, sourdough, or peasant loaf 3 cups sliced, fresh strawberries* 2 cups fresh blueberries* 7 large eggs, beaten 5-7 cups milk (1% or greater) - use 5 if cooking on Low 2 tablespoons vanilla extract

cups brown sugar (increase to 2 cups if making bread pudding for dessert)

tablespoons cinnamon

*If you are making this dish during a season when fresh berries are not available, a combination of mixed unsweetened frozen berries can be substituted (strawberries, raspberries, blackberries and blueberries). Thaw berries before using or extend the cooking time slightly if using berries directly from the freezer.

1. Butter the inside of the stoneware.

2. Place the bread and berries into the stoneware and toss to combine.

3. Combine the remainder of the ingredients in a separate bowl and whisk to blend.

4. Pour over bread and berries, and toss to blend.

5. Cover; cook on Low for 5-6 hours or on High for 3 hours, until the bread has set in the middle.

6. Remove from heat. Allow to cool and set prior to serving (this will allow the bread to reabsorb to liquid from the berries, etc.).

Serves 10-12

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E21

This recipe is ideal for using the Dual Cycle Mode. Refer to pg. 10 for instructions.

8/22/06 4:57:03 PM

Bacon and Eggs Primavera

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8/22/06 4:57:03 PM

Fruity Granola Oatmeal

Non-stick cooking spray

3-4 cups diced crusty bread (

pound bacon, cut into

1 inch dices)

-inch dices 2 cups sliced fresh mushrooms (about 6-ounces of whole mushrooms), such as Crimini or Baby Bellas 2 cups sliced fresh spinach, stems removed 8 eggs

cup milk

cup roasted red peppers, drained and chopped 1 cup shredded cheese, such as Cheddar or Monterey Jack Salt and pepper

1. Spray the stoneware with non-stick spray.

2. Pour bread into bottom of stoneware.

3. Heat a sauté pan on medium heat and cook bacon until crispy. Remove all

but 1 tablespoon of renderings. Add mushrooms and spinach and toss to coat. Cook for 1-2 minutes, until spinach wilts.

4. In a separate bowl, beat eggs and milk. Add remaining ingredients and

blend. Pour into stoneware.

5. Cover; cook on Low for 3

-4 hours or on High for 2

hours, until eggs are

firm in center but still moist.

6. Season with salt and pepper, and serve. Serves 6-8

Nonstick cooking spray or butter for coating stoneware

cup old fashioned oats (not quick cooking) 1 cup plain, cinnamon, or apple granola 2 cups milk, plus more if desired for serving 1 cup water

teaspoon salt

1 teaspoon cinnamon

cup apples, peeled, cored, and chopped into 1-inch cubes

cup pears, peeled, cored, and chopped into 1-inch cubes

cup walnuts, toasted

cup maple syrup or brown sugar (optional)

1. Grease stoneware with cooking spray or butter.

2. Add oats, granola, milk, water, salt, cinnamon, and fruit to stoneware. Gently

stir ingredients.

3. Cover; cook on High for 2 hours and then on Low for 1-2 hours.

4. On a large baking sheet, toast walnuts on the top rack of the broiler for

about 4 minutes. Turn frequently.

5. Mix walnuts into stoneware.

6. Spoon oatmeal into individual bowls and serve hot. Add additional milk,

maple syrup and brown sugar if desired. Serves 6-8

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This recipe is ideal for using the Auto Cook Mode. Refer to pg. 7 for instructions.

E23

This recipe is ideal for using the Dual Cycle Mode. Refer to pg. 10 for instructions.

8/22/06 4:57:03 PM

Fruit Medley Compote

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8/22/06 4:57:03 PM

Spiced Chai Tea

1 cup water 1 cup sugar or to desired sweetness

cup brown sugar 2 pounds fresh rhubarb stalks, washed and cut into 2-inch cubes 1 quart fresh strawberries, rinsed, hulled, and halved 2 cups fresh raspberries 2 cups fresh blueberries 2 teaspoons vanilla

teaspoons ground cinnamon

teaspoon ground nutmeg

1. Combine water, sugars, and rhubarb in stoneware.

2. Cover; cook on High for 30 minutes.

3. Add strawberries, raspberries, and blueberries to stoneware.

4. Add vanilla, cinnamon, and nutmeg to fruit. Gently stir fruit once or twice to

evenly distribute and return cover to stoneware.

5. Remove stoneware from heating base, and allow mixture to cool without

stirring. Compote can be served warm, at room temperature, or refrigerated. If not using immediately, place in storage bowl, cover, and refrigerate. Compote can remain in refrigerator for up to four days.

Serving suggestions: serve on top of French toast, waffles, yogurt, ice cream, pound cake, or Fruity Granola Oatmeal. (pg. 23)

Serves 8-10

2 quarts water 8 bags black tea

cup sugar 16 whole cloves 16 whole cardamom seeds, pods removed 5 whole cinnamon sticks 8 slices fresh ginger 1 cup milk

1. Combine water, tea, sugar, cloves, cardamom, cinnamon, and ginger in the

stoneware. Cover; cook on Low for 3-5 hours or on High for 2-2

hours.

2. Strain mixture; discard solids. (May be covered and refrigerated for up to 3

days.)

3. Stir in milk just before serving. Serve warm or chilled. Serves 16

Mulled Cider

1 gallon apple cider

cup brown sugar 15 whole cloves 10 whole allspice berries 5 whole cinnamon sticks

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1. Combine all ingredients in the stoneware.

2. Cover; cook on High for 30 minutes and then on Low for up to 5 hours. The

longer the spices are left in, the stronger the “mulling.”

Serves 16

This recipe is ideal for using the Auto Cook Mode. Refer to pg. 7 for instructions.

E25

This recipe is ideal for using the Dual Cycle Mode. Refer to pg. 10 for instructions.

8/22/06 4:57:03 PM

Appetizers and Side Dishes

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8/22/06 4:57:04 PM

Stuffed Mushrooms

Asian-Style Ribs

2 full racks baby back pork ribs 6 ounces Hoisin sauce 1 ounce fresh ginger 4 ounces of maraschino cherries 4 ounces of rice wine vinegar Water to cover Chopped scallions

1. Split each rack of ribs into three sections.

2. Combine all ingredients in stoneware.

3. Cover; cook on Low for 8 to 10 hours or on High for 6 to 8 hours.

4. Garnish with scallions. Serves 6-8

15-20 large mushrooms, preferably Baby Bellas, cleaned, stems removed and finely chopped 2 tablespoons olive oil

medium red onion, very finely diced 2 cloves garlic, minced

pound sausage patties 1 teaspoon salt

teaspoon ground black pepper

teaspoon paprika

cup fresh parsley, finely chopped 4 ounces Gruyere cheese, shredded

1. In a skillet over medium heat, add the oil, onion, garlic, and mushroom

stems. Cook for 2-3 minutes, until onion begins to soften.

2. Add the sausage patties and crumble with a wooden spoon. Season with

salt, pepper, and paprika, and cook until lightly browned through.

3. Transfer the sausage to a heavy mixing bowl along with the parsley and

Gruyere cheese. Stir to combine ingredients and stuff 1 tablespoon of mixture into each cap. Place into the stoneware, cover and cook on High for 2 hours.

Serves 6-10

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E26

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This recipe is ideal for using the Auto Cook Mode. Refer to pg. 7 for instructions.

E27

This recipe is ideal for using the Dual Cycle Mode. Refer to pg. 10 for instructions.

8/22/06 4:57:04 PM

Teriyaki Chicken Wings

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8/22/06 4:57:04 PM

Wild Rice with Fruit and Nuts

3-4 pounds chicken wings

cup soy sauce

cup sherry

cup honey 1 tablespoon Hoisin sauce 1 tablespoon orange juice 2 cloves garlic, minced 1 red chili pepper, minced (optional)

1. Place the wings in the stoneware. Combine remaining ingredients in a bowl

and pour over the wings.

2. Cover; cook on Low for 3-3

hours or on High for 1

-2 hours.

Serves 6-8

Sesame Pork Fire Bites

3 pounds pork loin, cut into 1 4-ounce can sliced green chilies, drained

cup soy sauce

2 tablespoons cornstarch

cup brown sugar, packed

cup apple juice 2 tablespoon rice vinegar 1 tablespoon sesame seeds 2 cloves garlic, minced

teaspoon ground ginger

-inch cubes

2 cups wild rice, rinsed* 5-6 cups chicken broth 1 cup orange juice 2 tablespoons butter, melted

cup dried cranberries

cup raisins, chopped

cup chopped dried apricots

cup almond slivers, toasted 1 teaspoon cumin 2 scallions, thinly sliced 2-3 tablespoons chopped fresh parsley Salt and pepper

*If using a wild rice blended with other types of rice, cooking time may be shortened.

1. Combine wild rice, cranberries, raisins, apricots and almonds in the

stoneware.

2. Combine broth, orange juice, butter and cumin in medium bowl. Pour

mixture over rice, and stir to mix.

3. Cover; cook on Low for 7 hours or on High for 2

-3 hours. Stir once, adding

more hot broth if necessary.

4. When rice is soft to the bite, add scallions and parsley. Adjust seasonings.

Cook for 10 additional minutes and serve.

Serves 6-8

1. With a small, sharp knife, make a slit into a pork cube and stuff it with a sliced green chili. Insert a toothpick through the top to hold the chili in place. Repeat with remaining pork and place in bottom of the stoneware.

2. In a bowl, dissolve the cornstarch into the soy sauce. Stir in the remaining

ingredients, and pour over the pork. Cover; cook on Low for 3-3

High for 1

-2 hours.

hours or on

Serves 6-8

This recipe is ideal for using the Dual Cycle Mode. Refer to pg. 10 for instructions.

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This recipe is ideal for using the Auto Cook Mode. Refer to pg. 7 for instructions.

E28

This recipe is ideal for using the Auto Cook Mode. Refer to pg. 7 for instructions.

E29

This recipe is ideal for using the Dual Cycle Mode. Refer to pg. 10 for instructions.

8/22/06 4:57:04 PM

Butternut Squash Risotto

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8/22/06 4:57:04 PM

Asparagus in Parchment Paper Package

4 tablespoons extra virgin olive oil 4 tablespoons unsalted butter

cups Vidalia onion, chopped

cups risotto rice such as superfino Arborio

3 cups butternut squash, peeled, seeded, and cut into 1-inch cubes 6 cups chicken broth 2 tablespoons fresh basil, chopped

cup Pecorino Romano cheese plus extra for sprinkling on top

Salt and pepper

1. In skillet, over medium heat, add oil and butter, and sauté until tender, approximately 6-8 minutes.

2. Pour rice on top of onions and, with a wooden spoon, coat grains with butter and oil mixture. Cook and occasionally stir for about 4 minutes.

3. Transfer rice to stoneware. Add squash and broth and gently stir ingredients. Cover; cook on High for 2-3 hours.

4. When serving, top with basil and additional cheese if desired. Season to taste with salt and freshly cracked black pepper.

Serves 10-12

Parchment paper 1 bunch asparagus, bottom ends trimmed Salt and pepper Pinch sugar Lemon zest Drizzle of extra virgin olive oil

1. Cut parchment paper into large heart shape. Place asparagus in center of one side. Season with salt and pepper. Sprinkle with sugar and lemon zest, and drizzle with olive oil.

2. Turn heart half over asparagus, folding along center. Turn, crimp, and fold edges to seal.

3. Place in stoneware. Cover; cook on High for 1 hour, checking doneness after

hour, until asparagus spears are bright green and just tender. Open pouch

and serve immediately.

Serves 4

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This recipe is ideal for using the Dual Cycle Mode. Refer to pg. 10 for instructions.

This recipe is ideal for using the Auto Cook Mode. Refer to pg. 7 for instructions.

E31

This recipe is ideal for using the Dual Cycle Mode. Refer to pg. 10 for instructions.

8/22/06 4:57:04 PM

Quinoa with Mixed Berries

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8/22/06 4:57:05 PM

Creamy Parmesan Polenta

3 cups imported quinoa 4 cups orange juice

brown sugar 2 tablespoon butter Pinch of salt

cup dried cranberries

cup dried blueberries 1 teaspoon cinnamon 1 teaspoon orange zest

cup macadamia nuts, toasted and coarsely chopped

1. Place quinoa in large bowl, fill with cold water, and massage between

fingers. Drain in fine strainer, and repeat this process three more times or until there is no foam.

2. Transfer quinoa to stoneware; add juice, brown sugar, butter, and salt.

Gently swirl to mix ingredients. Cover; cook on High for 1

- 2 hours.

3. Before serving, mix in dried fruit, cinnamon, zest, and nuts. Serves 8-10

Garlic Mashed Potatoes

4 pounds potatoes, cut 4-6 cloves garlic, peeled 3 cups chicken broth, vegetable broth or water 1 stick butter, cut in small pieces

cup heavy cream Salt and pepper to taste

9 cups chicken broth or water 4 tablespoons butter 1 bay leaf 3 cups instant polenta 3 cups grated parmesan

1. In a pot on the stovetop, bring the chicken broth or water to a boil with the butter and bay leaf.

2. Whisk in the polenta in a steady stream to prevent lumps. Whisk in the grated cheese to fully combine.

3. Turn the polenta out into the stoneware, cover, and cook on Low for 25-30 minutes.

Serves 6-8

1. Place potatoes and garlic in stoneware. Pour enough broth in stoneware to cover potatoes. Cover; cook on High for 4-5 hours or until potatoes are tender.

2. Drain broth and add butter and cream and mash with a potato masher until desired consistency.

3. Season with salt and pepper and serve warm.

Serves 8-10

This recipe is ideal for using the Dual Cycle Mode. Refer to pg. 10 for instructions.

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E32

This recipe is ideal for using the Auto Cook Mode. Refer to pg. 7 for instructions.

E33

This recipe is ideal for using the Dual Cycle Mode. Refer to pg. 10 for instructions.

8/22/06 4:57:05 PM

Main Courses

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8/22/06 4:57:05 PM

Three Bean Turkey Chili

Poultry:

Mediterranean Memories

Non-stick cooking spray 1 bulb fennel (about 1-1 ‘fennel fronds’ for garnish, if desired 1 large onion, chopped 2 carrots, finely chopped 2 garlic cloves, minced 1 teaspoon salt - divided usage 1 teaspoon coarsely ground black pepper - divided usage 8 boneless, skinless chicken thighs, all visible fat removed (about 1 2 14-ounce cans chicken broth 1 cup orzo 1 6-ounce bag of baby spinach (about 4 cups)

cup coarsely shredded Asiago cheese

1. Lightly spray stoneware with cooking spray. Place fennel, onion, carrot, and garlic in stoneware; stir in about half of the salt and pepper; spread mixture evenly over bottom of stoneware.

2. With kitchen shears or knife, cut each chicken thigh into 4-6 pieces. Season chicken chunks with remaining salt and pepper. Place chicken atop fennel/ onion mixture. Pour chicken broth over top.

3. Cover; cook on High for 1 hour and then on Low for 2 hours.

4. Stir in orzo; cover and cook on Low for 1 and chicken are tender; if necessary cook about 30 minutes longer.

5. Place spinach atop chicken/orzo mixture; do not stir. Cover and continue to cook on Low for 10 to 15 minutes. Turn off heat. Stir spinach into chicken/ orzo mixture. If desired, garnish with some of the reserved feathery fennel fronds. Top each serving with Asiago cheese.

pounds), trimmed, quartered, and sliced; reserve some

pounds)

hours more. Check to see if orzo

Olive oil 1 pound ground turkey 1 small onion, chopped 1 28-ounce can diced tomatoes, undrained 1 15-ounce can garbanzo beans, rinsed and drained 1 15-ounce can kidney beans, rinsed and drained 1 15-ounce can black beans, rinsed and drained 1 8-ounce can tomato sauce 1 4-ounce can chopped mild green chilies 1-2 tablespoons chili powder

1. Cook turkey and onion in medium skillet coated with olive oil over mediumhigh heat, stirring to break up meat, until turkey is no longer pink.

2. Drain; place turkey mixture into the stoneware.

3. Add tomatoes with juice, beans, tomato sauce, chilies, and chili powder; mix well.

4. Cover; cook on Low for 6-8 hours or on High for 5-7 hours.

Serves 6-8

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E34

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This recipe is ideal for using the Auto Cook Mode. Refer to pg. 7 for instructions.

E35

This recipe is ideal for using the Dual Cycle Mode. Refer to pg. 10 for instructions.

8/22/06 4:57:05 PM

Chicken Pot Au Feu

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8/22/06 4:57:05 PM

Creamy Roasted Chicken

1 16-ounce bag baby carrots 1 large onion, cut in quarters 4 medium celery stalks, cut into 1-inch pieces 4 new potatoes, quartered 2 3-pound whole chickens or one 1 6-pound chicken 1 10-ounce box of mushrooms, cleaned

teaspoons salt

1 teaspoon freshly ground black pepper

cup water, white wine or chicken broth

3 sprigs fresh thyme

1. Place the carrots, onion, celery, and potatoes in the bottom of the stoneware.

2. Add the whole chicken(s) and top with the remaining ingredients.

3. Cover; cook on Low for 8-10 hours or on High for 4

-6

hours.

4. Remove the chicken and vegetables, and arrange attractively on a platter before serving.

Serves 6-8

and Prosciutto

pounds whole chicken, seasoned with salt and pepper 1 small onion, finely chopped 5 ounces prosciutto or bacon, diced

cup dry white wine

1 10-ounce package frozen peas

cup heavy cream

tablespoons cornstarch 2 tablespoons water 4 cups bowtie pasta, cooked al dente

1. Combine the chicken, onion, prosciutto, and wine in the stoneware. Cover;

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

2. In the last 30 minutes of cooking, add the frozen peas and the heavy cream

to the liquid in the stoneware.

3. After cooking, remove the chicken from the stoneware and carve the meat in

slices.

4. Combine the cornstarch and water and add to the liquid in the slow cooker

to thicken the sauce.

5. To serve, spoon the pasta onto individual plates, place the chicken over the

pasta, and top each portion with sauce.

Serves 6

- 6

hours.

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This recipe is ideal for using the Auto Cook Mode. Refer to pg. 7 for instructions.

E37

This recipe is ideal for using the Dual Cycle Mode. Refer to pg. 10 for instructions.

8/22/06 4:57:05 PM

Burgundy Braised Chicken

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8/22/06 4:57:06 PM

Burgundy Braised Chicken (cont.)

2 whole chickens, 3 pounds each 5 cups red wine

8 strips bacon, cut into

-inch strips 8 sprigs thyme 6 garlic cloves, peeled and sliced thin 4 cups quartered button mushrooms 4 cups thinly sliced onions 2 tablespoons butter

cup flour 2 cups chicken broth 1 bunch Italian flat leaf parsley, washed, stemmed, and coarsely chopped Salt and pepper Creamy Parmesan Polenta (pg. 33)

1. The day before cooking the dish: Quarter the chicken, leaving the breasts on

the bone. Separate each leg into thigh and drumstick portions, and cut each breast in half.

2. Add the chicken to a shallow container large enough to accommodate all

of the pieces in a single layer. Pour the wine over the chicken and add the thyme and sliced garlic.

3. Cover and marinate in refrigerator overnight.

4. Cook the bacon in a sauté pan until crispy. Remove bacon with a slotted

spoon to a plate lined with paper towels, leaving all of the rendered fat in the pan.

5. Add the mushrooms to the pan and sauté until lightly golden brown. Toss

the onions into the mushrooms and continue to sauté until they are well caramelized.

6. Reduce the heat to low and melt in the butter and then incorporate the

flour. Continue to cook for 5 minutes, then season with salt and pepper and remove from the heat.

7. Remove the chicken from the marinade, season with salt and pepper, and

dust the skin sides lightly with flour.

8. Sauté the pieces of chicken, skin side down, until golden brown and then add to the slow cooker stoneware.

9. Add the red wine marinade to a sauce pot and slowly bring to a simmer. Simmer for a few minutes, skimming away impurities that rise to the top.

10. Add the chicken broth, caramelized onion, and mushroom mixture to the wine and heat through. Adjust seasoning and then pour over the chicken.

11. Cover the slow cooker and cook on High for 30 minutes.

12. Reduce the temperature setting to Low and cook for 2 more hours.

13. Serve the chicken over Creamy Parmesan Polenta (Pg. 33), spooning sauce over.

14. Garnish with the crisp bacon and parsley.

Serves 4-6

Recipe continued on next page.

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This recipe is ideal for using the Auto Cook Mode. Refer to pg. 7 for instructions.

E39

This recipe is ideal for using the Dual Cycle Mode. Refer to pg. 10 for instructions.

8/22/06 4:57:06 PM

Spinach and Feta Stuffed Chicken Breasts

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8/22/06 4:57:06 PM

Chicken and Artichokes

6 boneless, skinless chicken breasts 8 ounces Feta cheese (drained and dried if necessary) 3 cups chopped fresh spinach (heavy stems removed)

cup sun-dried tomatoes, drained from oil and chopped (if using dry sun dried

tomatoes, soak in warm water for 10-15 minutes, dry and chop)

cup oil cured olives, pit in* 1 teaspoon minced lemon zest 1 teaspoon dried basil, oregano or mint

teaspoon garlic powder 1 15-ounce can of diced tomatoes, undrained Freshly ground black pepper

*If using pitted olives, add to stoneware in the final hour of cooking.

1. Place 1 chicken breast between plastic wrap and, using the back of a skillet

or meat tenderizer, pound until about

-inch thin. Repeat with each.

2. In a separate bowl, combine Feta, spinach, sun dried tomatoes, lemon

zest, basil (or oregano or mint), garlic powder, and pepper to taste. Mix to combine.

3. Lay “skin” side down on work surface and place approximately 2 tablespoons

of feta mixture onto the wide end of the breast. Roll snugly and repeat with each.

4. Place rolled chicken in stoneware, seam down, and top with diced tomatoes

and olives.

5. Cover; cook on Low for 3

-4 hours or on High for 2

hours. Serve each

portion topped with a spoonful of tomatoes and olives.

3 pounds boneless, skinless chicken thighs 16 ounces fresh mushrooms, sliced 2 12-ounce jars marinated artichoke hearts, drained 8 cloves garlic, peeled and coarsely chopped

cup white wine (or chicken broth) Black pepper 1-2 pounds spaghetti, cooked

1. Place chicken, mushrooms, artichokes, garlic, wine and black pepper into

stoneware.

2. Cover; cook on Low for 6-8 hours or on High for 5

-6

hours.

3. Serve over pasta. Serves 6-8

Serves 6

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This recipe is ideal for using the Auto Cook Mode. Refer to pg. 7 for instructions.

E41

This recipe is ideal for using the Dual Cycle Mode. Refer to pg. 10 for instructions.

8/22/06 4:57:06 PM

Chicken with Shallots and White Wine

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8/22/06 4:57:06 PM

Curry Chicken with Peaches and Raisins*

8-10 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt and pepper

4 large Yukon Gold potatoes, cut into

- 1 inch cubes

10 ounces Spanish green olives (pit in), drained and rinsed*

12 shallots, skinned and sliced in

(across the shallot) 8 sprigs of fresh tarragon or 2 tablespoons dried tarragon 8 cloves of garlic, crushed

cup white wine

cup chicken stock

tablespoons Dijon mustard

Salt and pepper

*If using pitted olives, add to stoneware in the final hour of cooking.

1. Add chicken, shallots, olives, and tarragon to stoneware.

2. Combine all remaining ingredients except Dijon mustard. Whisk to blend

and pour into stoneware.

3. Cover; cook on Low for 6 hours or on High for 4 hours, turning once or twice

if possible to ensure even cooking.

4. Once shallots have softened, transfer chicken, shallots, olives, and potatoes

to a serving dish and cover to keep warm.

5. Set slow cooker to High, whisk in the Dijon mustard and continue to cook for

15 minutes, allowing the broth to simmer.

6. Adjust seasoning, pour broth over chicken, shallots, olives, and potatoes and

serve.

Serves 4

8-10 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt and pepper

4 peaches, skinned and sliced into

-inch slices, reserving 6 slices for garnish (or 2 cups frozen sliced unsweetened peaches, with 6 slices reserved for garnish)**

cup raisins, chopped, OR

cup currants, whole 2 shallots, thinly sliced 2 tablespoons olive oil 2 tablespoons fresh ginger root, grated 4 cloves of garlic, crushed 1 teaspoon curry 2 teaspoons cumin 1 teaspoon whole cloves

cup chicken stock

2 tablespoons cider vinegar

teaspoon cayenne pepper (optional) Salt and pepper Lemon juice

*If making this dish during a season that fresh peaches are not available, unsweetened frozen peeled sliced peaches can also be used. Thaw peaches before using or extend the cooking time if using peaches straight from the freezer. ** To skin a peach, use a peeler OR make an “x” at the bottom of the peach with a knife, submerge the peach into simmering water for 10-20 seconds. Cool under running water or in an ice water bath. When cool enough to handle, use paring knife to peel away skin.

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

2. Heat the olive oil in a skillet and add the chicken to lightly brown, about

3 minutes per side.

3. Transfer chicken to stoneware and top with peaches, raisins, (or whole

currants) and shallots.

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Recipe continued on next page.

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Curry Chicken with Peaches and Raisins

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Pork and Sausage:

(cont.)

4. Reserve the remaining 8 slices of peaches tossed with lemon juice to coat and refrigerate.

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

6. Cook on Low for 5-7 hours or on High for 3-5 hours.

7. Remove chicken to serving dish. Using a slotted spoon, spoon the peaches, raisins (or currants), and some of the juice onto the chicken and serve. Garnish with the reserved peaches.

Serves 4-5

Pulled Pork Sandwiches

Sauce:

5 cloves chopped garlic 2 cups orange juice 2 cups coffee 2 cups brown sugar 16 ounces ketchup 3 cups balsamic vinegar 1 cup molasses 2 teaspoons ground cinnamon

teaspoon ground cloves

2 cans beer

6 pounds pork butt or pork shoulder 10 cloves garlic Salt and freshly ground pepper 8 Rolls

1. Combine all ingredients for the sauce in a large saucepan and bring to a simmer. Continue to cook for 45 minutes at a low simmer, stirring occasionally to keep the sugars from scorching on the bottom of the pan.

2. Preheat oven to 425ºF.

3. Using a small paring knife, cut deep slits into the pork and insert the garlic cloves all around. Rub the pork with oil and season liberally with salt and freshly ground pepper. Place the pork on a rack and put in the oven for 25 minutes. The high heat will sear the pork all around and give a nice crust.

4. Place the pork in the stoneware and cover with the sauce. Cover; cook on Low for 10-12 hours or on High for 7 to 9 hours.

5. Stuff rolls with pulled pork.

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Serves 8

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Easy Pork Burritos

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Sweet and Spicy Pork Picadillo

1 6-pound pork butt or pork shoulder, trimmed of fat 1-2 bottles of your favorite BBQ sauce 1 package (8) burrito wrappers 2 ripe avocados, peeled and sliced 1 bunch cilantro, stemmed (optional) 1-2 cups shredded Monterey Jack or Cheddar cheese Sour cream and salsa to garnish

1. Place pork in stoneware. Cover; cook on Low for 10-12 hours or on High for 8-10 hours (can be done overnight).

2. Set oven to 400ºF. Separate meat from fat and drippings, and place in a separate bowl. Stir in enough BBQ sauce to thoroughly moisten and flavor meat.

3. Roll burritos with BBQ pork, avocado, and cilantro, and place in a 9x13 inch glass baking dish.

4. Top with cheese and place in oven. Cook for 5-10 minutes or until heat through and cheese is melted. Garnish with sour cream and salsa.

Serves 6-8

2 pound boneless pork country-style ribs, trimmed of excess fat and cut into 1-inch cubes* 2 tablespoons olive oil

2 yellow onions, cut into

-inch dices 4 cloves of garlic, minced 2 15-ounce can diced tomatoes, undrained 6 tablespoons cider vinegar 4 chipotle peppers (canned, in Adobo sauce), chopped** 1 cup raisins, chopped 1 teaspoon cumin 1 teaspoon cinnamon Salt and freshly ground pepper Prepared white rice

*Other cuts of boneless pork can also be used, such as trimmed pork shoulder. **If using dried chipotles, soak in warm water to soften before chopping - about 20 minutes.

1. Heat olive oil in sauté pan, add onions and garlic, and sauté over

medium-low heat until softened, about 4 minutes.

2. Add pork and brown. Transfer to stoneware.

3. In a separate bowl, combine tomatoes, cider vinegar, chipotle peppers,

raisins, cumin, and cinnamon. Blend well and pour over pork.

4. Cover; cook on Low for 6-8 hours or on High for 3-5 hours or until pork is very

tender. Using the tines of two forks, shred the pork. Put the lid back on the

stoneware and cook for

hour more on High.

5. Season with salt and pepper and serve over rice.

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Serves 8

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Pork Tenderloin with Figs, Apricots,

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and Shitake Mushrooms

3 pounds pork tenderloin, rinsed, dried, and trimmed of excess fat or silver skin 2 tablespoons olive oil 3 large Vidalia onions, sliced into 2 cups sliced shitake mushrooms (4 or 5 stemmed mushrooms) 20 dried figs 1 cup dried apricots, chopped 3 tablespoons balsamic vinegar

cup chicken stock 2 tablespoons chopped fresh sage Salt and freshly ground pepper

1. Heat olive oil in sauté pan. Season pork tenderloin with salt and pepper,

sear all sides in sauté pan, and remove from heat.

2. Layer onions in bottom of stoneware, place tenderloin on top, and add

mushrooms, figs, and apricots.

3. In a separate bowl, combine balsamic, stock, and sage; pour over other

ingredients.

4. Cover; cook on Low for 6-8 hours or on High for 3-5 hours, tossing ingredients

several times to ensure even cooking, until meat is tender and onions have softened

5. Remove tenderloin, let rest for 5 minutes. Adjust seasoning to taste and cut

into

-inch slices. To serve top pork with the figs, apricots and mushrooms

and broth.

-inch slices

Smothered Autumn Pork Roast

2 boneless pork loins, about 2-3 pounds each 4 apples, peeled, cored and sliced 2 large onions, peeled and sliced Salt and freshly ground pepper to taste

1. Season the pork loins well with salt and freshly ground pepper.

2. Place pork in bottom of stoneware and place apples and onions on top.

3. Cover; cook on Low for 10-12 hours or on High for 6-8 hours, until meat pulls apart easily. Transfer pork to cutting surface and let rest for 10 minutes before slicing into

4. Top pork slices with apples and onions.

Serves 10-12

inch pieces.

Serves 4-6

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Boneless Pork Roast with Garlic

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and Rosemary

2 boneless pork loins, about 2 pounds each, rinsed and patted dry 6 tablespoons olive oil 8 cloves of garlic, minced 1 bunch chopped fresh rosemary 1 lemon, cut into

cup white wine

cup chicken stock Kosher salt and pepper Butcher’s twine

inch slices

Country-Style Pork Ribs

3 pounds boneless country-style pork ribs, rinsed and patted dry 6 firm, crisp apples (such as Granny Smith, Macouns, Galas, Braeburns), peeled, cored and cut into 6 leeks, trimmed of roots and green tops, sliced (across into and rinsed to remove any grit (about 6 cups)

cup white wine

cup chicken stock 4 cloves of garlic, smashed 2 tablespoons chopped fresh sage Salt and pepper

-inch slices

-inch slices)

1. Place pork loins on your work surface and heavily season with salt and freshly ground pepper.

2. In a separate bowl, combine 2 tablespoons of olive oil, the garlic and the rosemary. Rub this all over the pork.

3. Roll and tie the pork snugly using butcher’s twine. Tuck the slices of the lemon under the twine and into the ends of the roast.

4. Heat the remaining 1 tablespoon of olive oil in a sauté pan over medium heat. Sear the pork loins on all sides until just brown. Transfer to the stoneware.

5. Return the sauté pan to the heat and deglaze the pan with the white wine and the stock, using a wooden spoon to remove any caramelized bits. Pour over the pork.

6. Cover; cook on Low for 8-10 hours or on High for 5-7 hours. Remove from stoneware; allow roast to rest for 10 minutes before removing twine and slicing.

7. Adjust the seasoning to taste and pour juices over the sliced pork.

Serves 8-10

1. Trim pork of any excess fat. Season well with salt and pepper, and transfer to the stoneware.

2. Put leeks and apples on top of pork. In a separate bowl, add wine, stock, garlic, sage, salt, and pepper. Blend and pour into stoneware.

3. Cover; cook on Low for 7-9 hours or on High for 5-7 hours, until pork is tender and apples and leeks have softened, turning once or twice to ensure even cooking. Adjust seasoning to taste.

4. Spoon leeks and apples onto a serving dish and top with pork.

Serves 4-6

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