Rival Crock-Pot 5445 BCN El Manual Del Propietario página 7

5445BCN04EFSM1 V.qxd 10/22/04
THE RECIPES
The following recipes in the manual are designed for a 4 quart slow
cooker. Based on your model increase recipe by half. The recipes in this
book may be used, as printed, in the 4, 4
round Crock-Pot ® slow cookers. Of course, larger roasts may be cooked
in the 5 1 ⁄ , 6 and 6 1 ⁄ quart unit and tips for these larger units are noted
2 2
when applicable by the recipe.
POT ROAST OF BEEF
3 medium potatoes, thinly sliced
2 large carrots, thinly sliced
1 onion, sliced
1 (3 to 4-lb.) boneless beef rump roast
Put vegetables in bottom of stoneware. Salt and pepper meat, then
place in pot on top of vegetables. Add liquid. Cover and cook on
LOW 10 to 12 hours
(HIGH: 5 to 6 hours).
HICKORY SMOKED BRISKET
1 (3 to 4-lb.) beef brisket
1 ⁄ cup liquid smoke
2
Place brisket on a large piece of aluminum foil. Sprinkle generously
with 1 ⁄ cup of liquid smoke and
4
salt and onion powder. Wrap well and put into stoneware. Cover and
cook on LOW 10 to 12 hours (HIGH: 4 to 6 hours). Slice brisket into
thin slices. Serve warm with juices poured over each slice.
All manuals and user guides at all-guides.com
15:10 Page 12
⁄ , 5, 5 ⁄ , 6 or 6 ⁄ quart oval or
1 1 1
2 2 2
1 teaspoon salt
1 ⁄ teaspoon ground black pepper
2
1 ⁄ cup water or beef broth
2
1 ⁄ teaspoon each celery salt,
2
garlic salt and onion powder
1 ⁄ teaspoon each of celery salt, garlic
2
-E12-
THE RECIPES
CORNED BEEF AND CABBAGE
3 carrots, cut into thick slices
1 (3-lb.) corned beef brisket
2 medium onions, quartered
Put all ingredients, except cabbage wedges in stoneware in order
listed. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).
Add cabbage wedges to liquid, pushing down to moisten. Turn to
HIGH and cook and additional 2 to 3 hours. 5
You may cook 2 (3 lbs. each) corned beef briskets if desired. Add
listed amounts of vegetables and cook as directed.
FAJITA STEAK ROLLS
2 beef top round or flank steaks, about
1 to 1 1 ⁄ -lbs. each, cut 1 ⁄ -inch thick
2 4
1 tablespoon olive oil
1 medium onion, chopped
1 ⁄ cup chopped green bell pepper
2
1 ⁄ cup chopped red bell pepper
2
Rub both sides of meat with olive oil. Combine remaining ingredients
except salsa in mixing bowl and blend well. Measure out about half
of vegetable mixture and set aside for later use. Spoon remaining
vegetable mixture evenly over each steak. Roll steaks, beginning at
narrow end, jelly-roll fashion. Tie with kitchen string. Place beef rolls
in stoneware. Spoon 1 ⁄ cup salsa evenly over beef rolls. Cover and
4
cook on LOW for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir
1 ⁄ cup salsa into reserved vegetable mixture. Cover and refrigerate.
2
Spoon remaining 1 ⁄ cup salsa over beef rolls during last 15 minutes of
4
cooking. Slice steaks into serving portions and accompany with
vegetable-salsa mixture.
1 cup water
1 ⁄ to 1 small head cabbage, cut
2
into wedges
1 ⁄ - 6 1 ⁄ QUART UNITS:
2 2
2 tablespoons fresh cilantro, minced
2 cloves garlic, minced
2 tablespoons lime juice
1 jalapeño pepper, seeded and minced
1 can (2-oz.) chopped green chilies
1 cup salsa or picante sauce, divided
-E13-