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With 3 individual cooking pots, everyone can have their choice of meat, meatless, fruit... Before
going to sleep, simply prepare up to 3 individual servings of creamy, luxurious oatmeal. The
next day, add your favorite fruits and toppings and enjoy!
Loaded Slow Cooker Oatmeal for 3 x 3 ways
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3 slices maple bacon and/or
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3 pork sausage patties and/or
Per each individual cooking pot:
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1 cup rolled oats (not steel cut)
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3 cups water
Load -Ins (your choice):
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1/4 cup maple syrup
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1/4 cup brown sugar
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1/4 cup raisins
1.
Depending on your choice(s) of protein, remove 1 to 3 copper metal cooking pots as needed.
Spray or add a small amount of butter or oil to each cooking pot.
2.
Preheat burner to medium or medium-high.
Place the copper cooking pots directly onto the heated stove top burner.
3.
Cook bacon or sausage patties, turning as needed, until golden brown.
Remove to a plate covered with paper towels to absorb excess grease.
Crumble the bacon and/or sausage. Cover and refrigerate until morning.
4.
Before going to bed, add oats, water, almond milk, salt and vanilla to each cooking pot.
Stir to combine.
5.
Cover and cook on WARM for 10 hours.
6.
In the morning, add fruit and sprinkle brown sugar over the top.
Add bacon or sausage crumbles and stir oatmeal until warm.
7.
Drizzle maple syrup over the oatmeal and serve.
SO-314568_12038_Kitchensmith_3x1.5QT triple scCopper_Target_145x210_IM_MU1.indd 19
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3 meatless morning sausage patties and/or
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1 tablespoon butter or oil
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1 cup almond milk, half-and-half, whole milk,
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1 capful vanilla
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1 banana, sliced
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1 apple, cored, peeled, chopped
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1/4 cup chopped walnuts
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Recettes
French Onion Soup
Makes: 2 servings per cooking pot
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2 medium sweet onions, thinly sliced
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2 tablespoons olive oil
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1 garlic clove, minced
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1 tablespoon brown sugar
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1/2 tablespoon balsamic vinegar
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1/2 tablespoon Worcestershire sauce
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3 tablespoons flour
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1 bay leaf
1.
Remove 1 to 3 copper metal cooking pots as needed. Add 1 tablespoon butter or olive oil to
each cooking pot.
2. Preheat burner to medium or medium-high. Place the copper cooking pot(s) directly onto
the heated stove top burner. Stir to coat onions with oil. Add garlic, brown sugar, balsamic
vinegar, Worcestershire sauce. Cover with the glass lid and allow onion mixture to sweat
for 20 minutes.
3. Remove lid. Add flour and stir. Turn the heat down to medium low so the flour doesn't burn,
and cook for 10 minutes to cook out the raw flour taste.
4. Place cooking pot into the Triple Slow Cooker base. Cover and cook on LOW for 1 hour.
5. Add broth. Stir well.
6. Cover and cook on LOW for 6 to 8 hours. Remove bay leaf after cooking.
7.
When you're ready to eat, preheat the broiler. Top the onion soup with toasted French
bread and then the grated cheese. Place the uncovered cooking pot under the broiler for 5
to 10 minutes, until the cheese is melted and golden. Sprinkle chopped green onions over
the top before serving.
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3 cups beef or chicken stock
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1 tablespoon fresh thyme
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1/4 teaspoon black pepper
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1/4 teaspoon salt
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2 to 3 slices French bread, toasted
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1/4 – 1/2 cup gruyere cheese, grated
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1 green onion, green part only, chopped
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2017-07-04 10:14 AM
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