Beef And Pork - Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788
Appetizers & Side Dishes
Spiked and Spiced Almonds
4 tablespoons melted butter
2 pounds almonds (shelled)
1/4 cup cinnamon and sugar blend
ADDITIONAL SEASONINGS OPTIONS
1/4 cup seasoned salt with 1 tablespoon curry powder
1/4 cup sugar with 2 tablespoons vanilla
1/4 cup seasoned salt with 2 tablespoons hot sauce
1/4 cup spiced rum then roll in 1/4 cup brown sugar
1/4 cup taco seasonings
In a skillet placed on stove top set to medium heat, melt butter and
sauté almonds for 15 - 20 minutes. Remove from stove top. In a
separate bowl, mix and coat nuts with your favorite combination of
seasoning and place in small ramekin baking dishes. Save remaining
spice mixture for later use. Stack baking cups into stoneware, cover,
and cook on Low for 4 hours. Before serving, sprinkle remaining
mixture onto each cup and cook on High for 1- 2 hours.
Recommended Unit Size: 4 - 7 Quarts
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Favorite Chili
1/2 lb. dried pinto beans
3 14 1/4 oz. cans tomatoes
3 lbs. ground chuck, browned and drained
2 green peppers, chopped
2 onions, chopped
4 cloves garlic, minced
4-5 tbs. chili powder
1 tsp. pepper
2 tsp. cumin
2 tsp. salt
sour cream (optional)
shredded cheddar cheese (optional)
Completely soften beans by cooking in boiling water on the stove.
Drain the water off of the beans. Put all ingredients in Crock-Pot
Slow Cooker in the order listed and stir. Cover and cook on Low for
10 -12 hours or on High for 5 - 6 hours. Top with sour cream and
cheese if desired.
Recommended Unit Size: 4 - 7 Quarts

Beef and Pork

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