Black and Decker SL100 Serie Instrucciones De Seguridad página 4

4. Prior to serving, stir in milk and blend thoroughly to heat.
Makes: 7 – 8 (1-1/2-cup/360ml) servings.
Mexican Corn Soup:
1/2 pound (227g) dried small red beans*
1 large onion, coarsely chopped
2 heaping tablespoons minced garlic
2 medium carrots, thinly sliced
2 stalks celery, sliced
2 red or green peppers, diced
6 cups vegetable stock or broth
3 cups frozen corn, thawed
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper (optional)
1 cup (240ml) vegetable broth
To Serve:
Hot cooked white rice
Nonfat yogurt
3 tablespoons minced cilantro leaves
1. Combine all soup ingredients in Stoneware Bowl. Stir to thoroughly mix. Position
Stoneware Bowl in Slow Cooker Base.
2. Cover and turn to Hi or Auto setting.
3. Cook for 5 hours on Hi, or 7 to 8 hours on Auto. Prior to serving, stir in 1 cup vegetable
broth.
4. Serve over cooked rice, with dollops of yogurt and cilantro leaves on top.
Makes: About 7 (1-1/2 cup/360ml) servings.
*No need to soak or precook beans.
Spicy Pot Roast in Sauce
1 large onion, quartered and sliced
1 pot roast, rump or bottom round (about 3-1/2 - to 4 pounds (1589 g- 1816g)
1/2 cup chili sauce
1/2 cup Balsamic vinegar
2 teaspoons minced garlic
1. Spread onions over bottom of Stoneware Bowl. Position pot roast on top of onions.
2. Combine chili sauce, vinegar and garlic and mix. Pour over pot roast.
3. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.
4. Cook for 5 hours on Hi, or 7 to 8 hours on Auto.
5. Remove pot roast carefully. Skim fat off sauce and serve as gravy.
Make: About 8 (4-ounce/120ml) servings.
Note: See Recipe Tips, #5, for making sauce thicker.
Easy Tomato Beef Stew
2 pounds (908g) beef stew meat, cut into 2-inch (5 cm) pieces
1 can (14-1/2-oz./435ml) diced tomatoes, undrained
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1 can (11-oz./330ml) tomato soup
1 jar (4-1/2-oz./135ml) whole mushrooms, drained
1 envelope (1-oz./30ml) dried onion soup mix
1. Combine all ingredients in Stoneware Bowl. Stir to thoroughly mix.
2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.
3. Cook for 5 hours on Hi, or for 7 to 8 hours on Auto.
4. Serve over rice or noodles, if desired.
Makes: About 5 (1-cup/240ml) servings.
Favorite Vegetarian Chili
1/2 pound (227g) dried kidney beans*
1 large onion, coarsely chopped
1 clove garlic, minced
2 cans (14-1/2-ounce/435ml) vegetable broth
1 can (28 oz./840ml) diced tomatoes, undrained
1 can (4-1/2-oz./135ml) chopped chilies
2 cups frozen corn, thawed
2 tablespoons chili powder
2 teaspoons ground cumin
1. Combine all ingredients in Stoneware Bowl. Stir to thoroughly mix.
2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.
3. Cook for 5 hours on Hi, or 7 hours on Auto.
Makes: 5 (1-1/2 cup/360ml) servings.
*No need to soak or precook beans.
Jerk Chicken
5 green onions, cut in 1-inch/2.5 cm lengths
3 jalapeno peppers, seeded and each cut into 4 pieces
1 large onion, quartered
1 tablespoon allspice
1 tablespoon dry mustard
2 teaspoons cinnamon
2 teaspooons nutmeg
1/2 teaspoon ground pepper
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 chicken (about 3 to 3-1/2 pounds/1362g-1589g), cut up, skin removed
1 can (14-1/2-oz./435ml) chicken broth
1. Using a food processor or blender, combine green onions, jalapeno peppers, onion,
allspice, dry mustard, cinnamon, nutmeg, pepper, balsamic vinegar and soy sauce.
Process to chop and blend well. Coat chicken pieces with mixture (it will be thick).
2. Cover, and marinate overnight in refrigerator.
3. Transfer chicken to Stoneware Bowl, including all marinade. Add chicken broth.
Position Stoneware Bowl in Slow Cooker Base.
4. Cover and turn to Hi or Auto setting.
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