Tabla de contenido
Publicidad
Idiomas disponibles
Idiomas disponibles
12
Picnic Bar-B-Que
Serves 16-18
2 pound (908g) pork shoulder butt roast
2 pound (908g) beef chuck roast
1 large onion, chopped
1 cup (240ml) celery, finely chopped
1 8-ounce (224g) can tomato sauce
2 8-ounce (224g) bottles chili sauce
1
/
cup (60ml) sugar
4
2-3 teaspoons (10-15ml) chili powder
Preheat 5 Quart Cooker, uncovered, at 375
and beef roast, brown on all sides. Cover and reduce heat to simmer.
Cook for 3 hours, until meat is very tender.
Shred meat by pulling apart with a fork. Add remaining ingredients,
stir to combine. Cover and simmer 30 to 60 minutes, until heated
through. Serve on buns.
Beef Stroganoff
Serves 6-8
1
1
/
pound (679g) sirloin steak, cut in
2
3
/
cup (180ml) chopped onion
4
1 14.5-ounce (406g) can beef broth
1 7-ounce (196g) can mushrooms, undrained
1 8-ounce (224g) can tomato sauce
1 8-ounce (224g) package egg noodles, uncooked
12 ounces (336g) sour cream
Preheat 5 Quart Cooker, uncovered, at 400
steak and onion. Cover and cook for 5 minutes.
Add remaining ingredients except sour cream. Stir to combine.
Cover and reduce heat to simmer for 15 to 20 minutes. Just before
serving stir in sour cream and heat for 5 minutes.
Healthy Cooking Guide
o
F (190
o
C). Add pork roast
1
/
-inch (5mm) slices
4
o
o
F (205
C). Add sirloin
Healthy Cooking Guide
Chicken Vegetable Soup
Serves 4
3 medium carrots, scraped, sliced
3 stalks celery, sliced
/
-inch thick
1
4
1 medium onion, chopped
1
1
/
-2 pounds chicken (thighs, breast, wings), skin and fat removed
2
1
/
teaspoon pepper
2
3 chicken bouillon cubes
4-5 cups water
1-2 cups egg noodles, optional
3 tablespoons chopped fresh parsley
In 5 Quart Cooker, combine carrots, celery, onion, chicken, pepper,
bouillon cubes and water. Cover and cook 7 hours at 150
hours at 225
o
F (105
o
C). Remove and discard bones; return meat to soup.
Add noodles and parsley. Cook 15 minutes or until noodles are tender.
To keep warm for serving, reduce to 150
Steak and Mushrooms
Serves 4-6
2 pounds extra thick cut, lean, boneless sirloin steak
1 pound fresh mushrooms, cleaned, halved if large
/
teaspoon coarsely ground pepper
1
2
1 envelope beefy onion soup mix, dry
1 10
/
-ounce can beef consommé, or beef broth
1
2
1 10
/
-ounce can Healthy Choice cream of mushroom soup
1
2
In 5 Quart Cooker, layer steak, mushrooms, pepper and dry soup. In
small bowl, blend beef consommé and mushroom soup until smooth;
pour over steak. Cover and cook 6 to 8 hours at 150
hot noodles, rice or mashed potatoes.
13
/
-inch thick
1
4
o
F (65
o
C) or 4
o
F (65
o
C).
o
o
F (65
C). Serve with
Publicidad
Tabla de contenido
