Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual page 9

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788
Appetizers & Side Dishes
Chicken Wings in BBQ Sauce
3 lbs. chicken wings (about 16 wings) salt and pepper to taste
1 1/2 cups barbecue sauce
1/4 cups honey
2 tsp. prepared mustard
2 tsp. Worcestershire sauce
Tabasco ® sauce, to taste
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each
wing at the joint to make two sections. Sprinkle the wings with salt
and pepper and place on a broiler pan. Broil 4 to 5 inches away from
the heat for 20 minutes, turning once during the middle of broiling.
Transfer the chicken to the Crock-Pot
barbecue sauce, honey, mustard, Worcestershire sauce and Tabasco
sauce in a mixing bowl. Pour over chicken wings and cover and cook
on Low for 4 - 5 hours or on High for 2 - 2 1/2 hours.
Recommended Unit Size: 3 - 6.5 Quarts
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3/1/13 9:32 AM
® Slow Cooker. For sauce, combine
®
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Appetizers & Side Dishes Appetizers & Side Dishes
Zesty Italian Barbecue Meatballs
Meatballs:
3 lbs. ground beef
2 cups pecorino romano cheese
1 1/2 cups breadcrumbs
1 bunch fresh Italian parsley, minced
Kosher salt and pepper
Sauce:
2 28-ounce cans plum tomatoes
1 bulb garlic, peeled and coarsely chopped
2 tbs. sugar
1 large bunch basil, stemmed and torn
Kosher salt and pepper
In a mixing bowl, combine the meatball ingredients. Form into
walnut-sized balls. Bake the meatballs in a shallow baking dish at
350º F for 20 minutes or until browned. Drain off any fat. Transfer
meatballs to Crock-Pot ®
combine all sauce ingredients and mix thoroughly. Pour sauce over
the meatballs in the stoneware. Cover; cook on Low for 4 - 6 hours
or on High for 2 - 4 hours. Stir once in the middle of cooking to
baste the meatballs with the sauce. Remove the meatballs from
the sauce to serve.
Recommended Unit Size: 3 - 6.5 Quarts
Slow Cooker. In a separate mixing bowl,
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