Hamilton Beach 33133 Manual Del Usuario página 13

840156800 nv05.qxd 4/9/07
Cuban Pork Roast
5 lb (2.25 kg) boneless pork roast
1 teaspoon (5 ml) chili powder
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) pepper
In small bowl, combine chili powder, cumin, salt, pepper, lemon and lime juice, vegetable oil and dry sherry. Place pork roast in zip top
bag and pour mixture over. Marinate overnight in refrigerator. When ready to cook, place roast in stoneware dish. Sprinkle citrus spice
blend over roast. Cover and insert probe in center of roast. Cook on LOW for approximately 4-5 hours or HIGH for approximately 2-1/2
hours until internal temperature reaches 160°F (71ºC)*.
*Per USDA Food Safety guidelines. Visit foodsafety.gov for more information.
Tuscan White Beans & Olive Oil
4 14-ounce (400 g) cans Cannellini beans, rinsed, drained
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons (30 ml) extra virgin olive oil
1 teaspoon (5 ml) salt
Place all ingredients in stoneware dish and stir to combine. Cook on HIGH for 3 hours or LOW for 5 hours. Serves 10-12.
Serving Tip: Makes an excellent appetizer served with garlic crostini!
Apple Ginger Compote with Toasted Walnuts
6 Granny Smith apples, cored, sliced
4 cinnamon sticks
1 cup (250 ml) raisins
1 cup (250 ml) brown sugar
2-inch (5 cm) piece of fresh ginger, peeled and finely minced
Place all compote ingredients in stoneware dish and stir to combine. Cook on LOW for 5 hours or HIGH for 3 hours. Stir and remove
cinnamon sticks before serving warm over Vanilla Ice Cream.
Serving Tip: Makes a great accompaniment to French Toast for a delightful brunch dish!
2:26 PM Page 13
3 tablespoons (45 ml) lemon juice, fresh
3 tablespoons (45 ml) lime juice, fresh
2 tablespoons (30 ml) vegetable oil
1/4 cup (60 ml) dry sherry
2 tablespoons (30 ml) citrus spice blend
Sprigs of fresh rosemary or parsley for garnish
1 teaspoon (5 ml) freshly ground pepper
1 teaspoon (5 ml) dried rosemary, crumbled OR 2 sprigs fresh rosemary
1 teaspoon (5 ml) crushed red pepper
1 cup (250 ml) water
Juice and zest of 1 lemon
1/2 cup (125 ml) water
1 cup (250 ml) chopped walnuts, toasted
Vanilla Ice Cream, if desired
13