EURO-PRO KC281 Manual Del Usuario página 5

COOKING RECIPES
Slow Cooker Cabbage Rolls
Ingredients:
24 large cabbage leaves
2 lbs. ground beef
2 cups cooked white rice
1 16 oz. can crushed tomatoes
1 6 oz. can tomato soup
1/2 cup finely chopped onion
2 tsps. salt
1/2 tsp. pepper
Directions:
Core cabbage head. Immerse cabbage head in large pot of boiling water for about
3 minutes or until cabbage is limp. Separate leaves from head of cabbage.
Combine ground beef, rice, salt and pepper. Sauté onions till clear color, mix into
meat and rice mixture.
Place 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends
over meat.
Place in slow cooker. Combine tomato soup and tomatoes. Pour over cabbage
rolls. Cover and cook on low 7-9 hours.
Barbecued Ribs
Ingredients:
1 1/2 lbs pork loin back ribs
1/4 cup packed brown sugar
1/2 tsp. pepper
1 Tbs. liquid smoke
2 garlic cloves, chopped
1/2 tsp. salt
1 small onion, sliced
1/4 cup cola
3/4 cups barbecue sauce
Directions:
Spray inside of slow cooker with cooking spray. Remove inner skin from ribs. Mix
brown sugar, pepper, liquid smoke, garlic and salt; rub mixture into ribs. Cut ribs
into 4-inch pieces. Layers ribs and onion in slow cooker. Pour cola over ribs.
Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from
slow cooker. Drain and discard liquid. Pour barbecue sauce into shallow bowl.
Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs.
Cover and cook on Low heat setting 1 hour.
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COOKING RECIPES
Carolina Barbecued Pork
Ingredients:
2 onions quartered
2 Tbs. brown sugar
1 Tbs. paprika
2 tsp. salt
1/2 tsp. pepper
1 4-6lb boneless pork butt or shoulder roast
2/3 cup cider vinegar
4 tsp. Worcestershire sauce
1 tsp. crushed chili peppers
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
French bread baguettes cut in half lengthwise.
Directions:
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper. Rub
seasonings over roast, and place in slow cooker. Combine vinegar,
Worcestershire sauce, crushed chili peppers, sugar, mustard, garlic salt and
cayenne. Stir to mix well. Drizzle 1/4 of vinegar mixture over roast. Cover and
refrigerate remaining vinegar mixture. Cover slow cooker and set on Low for 10 to
12 hours or 5 to 6 hours on High. Remove meat and onion and drain. Chop or
shred meat and chop onions. Place shredded pork in baguettes. Drizzle remaining
vinegar mixture over sandwiches.
Herb Roasted Lamb
Ingredients:
4 large potatoes, cut into cubes
1 tsp. salt
6 cloves fresh garlic, peeled and crushed
zest of 1 lemon.
4 sprigs fresh rosemary
1 boneless leg of lamb, trimmed and tied
2 Tbs. olive oil
1/2 cup dry white wine
Directions:
Place the potatoes in the bottom of the slow cooker. In a bowl, mix the salt, garlic,
lemon zest and rosemary together. Rub all over the lamb. Heat the olive oil in a
large frying pan and brown lamb evenly on all sides to lock in juices. Place the
browned lamb in the slow cooker. Pour in the wine. Cook on Low for 10-12 hours.
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