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Crock-Pot Smart-Set Owner's Manual

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Summary of Contents for Crock-Pot Smart-Set

  • Page 1 Smart-Set™ Cookbook and Owner’s Manual Read and Keep These Instructions www.crock-pot.ca...

  • Page 2: Table Of Contents

    Table of Contents Important Safeguards ..........E2 Introduction ..............E4 Know Your Smart-Set Slow Cooker ™ ....E5 Before You Use Your Smart-Set ™ Slow Cooker ..............E5 Assembly ................. E5 How to Use Your Smart-Set ™ Slow Cooker ..............E6 Auto Cook Mode ..............

  • Page 3: Important Safeguards

    IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: Read all instructions before using. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock, do not immerse cord, plug, temperature probe cord, or heating base in water or other liquid.

  • Page 4: Save These Instructions

    SAVE THESE INSTRUCTIONS This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Do not attempt to service this product. A short power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. AN EXTENSION CORD MAY BE USED WITH CARE;...

  • Page 5: Introduction

    - or over-cooking food, the Smart-Set™ slow cooker will soon play an indispensable role in your meal preparation. It will only take one meal to understand why the Smart-Set™ slow cooker is the chef’s favorite!

  • Page 6: Know Your Smart-Set™ Slow Cooker

    Stoneware Heating Base Control Panel Before You Use Your Smart-Set™ Slow Cooker Before you use your slow cooker, wash the lid, stoneware, temperature probe, and temperature probe housing in warm, soapy water and dry thoroughly. NEVER immerse the heating base in water or any other liquid.

  • Page 7: How To Use Your Smart-Set™ Slow Cooker

    How to Use Your Smart-Set™ Slow Cooker Figure 3 Lights indicate cooking Lights indicate temperature slow cooking mode Program to cook at two different Select cooking temperatures for temperature-HIGH, chosen periods of LOW, or keep WARM time (Dual Cycle Mode...

  • Page 8: Auto Cook Mode

    The pre-set meat options and digital thermometer ensure perfect results, regardless of the size or cut of your meat, and the Smart-Set™ slow cooker automatically switches to the WARM setting so that your meal is always warm and ready to serve. Use this mode when taste is your top concern, as it was designed to produce optimal results every time.
  • Page 9 Auto Cook Mode (cont.) 11. To change any settings after you have already pressed the START/STOP button, you must make your new selections and press the START/STOP button so that the slow cooker recognizes the new settings. 12. Press the START/STOP button to turn off the slow cooker, then unplug it from the outlet.

  • Page 10: Digital Timer Mode

    30 minutes to 20 hours (in half-hour increments), and follow along as the digital display counts down the remaining cook time. When it s done cooking, the Smart-Set™ slow cooker automatically switches to the WARM setting so that your meal stays warm until you’re ready to serve it.

  • Page 11: Dual Cycle Mode With Digital Timer

    Dual-Cycle Mode with Digital Timer The Dual-Cycle Mode operates the same way as the Digital Timer Mode, but it takes things one step further! This mode allows you to set your slow cooker to cook at one temperature for a specified time and then automatically switches over to another temperature for additional time before switching to the WARM setting.

  • Page 12: Manual Mode

    Manual Mode Using the Manual Mode, you simply set a temperature and the slow cooker cooks at that temperature until you either switch it to another temperature or turn it off. You may want to use this mode if you are unsure of how long you want to cook your meal, or if you have some extra time to linger about the kitchen and want to more closely supervise the cooking.

  • Page 13: Usage Notes

    Usage Notes • If there is a power outage, when the power is restored the display and lights blink. All slow cooker settings have been cleared and must be reset. However, the food may be unsafe to eat. If you are unaware of how long the power was out, we suggest you discard the food.

  • Page 14: Care And Cleaning

    CARE AND CLEANING Stoneware and Lid • ALWAYS turn your slow cooker off, unplug it from the electrical outlet, and allow it to cool before cleaning. • The removable stoneware and lid go safely into the dishwasher, or may be washed in hot, soapy water. Do not use abrasive cleaning compounds; a cloth, a sponge, or rubber spatula will usually remove the residue.

  • Page 15: Cooking Hints And Tips

    Cooking Hints and Tips Pasta and Rice • If you are converting a recipe that calls for uncooked noodles, macaroni, or pasta, cook them on the stovetop just until slightly tender before adding to slow cooker. • If you are converting a recipe that calls for cooked rice, stir in raw rice with other ingredients;...
  • Page 16 Liquids • It is not necessary to use more than to 1 cup liquid in most instances since juices in meats and vegetables are retained more in slow cooking than in conventional cooking. When converting conventional cooking recipes to slow cooking recipes, use about half of the recommended amount of liquids, except in recipes that contain uncooked rice or pasta (see previous page).
  • Page 17 Specialty dishes, such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged in a single layer so they cook evenly and serve attractively. Visit the Crock-Pot® website at www.crock-pot.ca, for additional Hints and Tips, Questions and Answers, and Recipes. Auto Program Chart The auto programs are designed to give you the greatest ease in programming for classic slow cooker dishes.
  • Page 18 MEAT TOTAL COOK TOTAL COOK MEAT CUT DISPLAY WEIGHT TIME LOW TIME HIGH Pork 1 PRK1 6-7 pounds hours hours (bone-in) Pork 2 PRK2 3-4 pounds 6 hours 5 hours (boneless) Poultry POUL 6 pounds hours hours Beef BEEF 3-4 pounds 8 hours hours Stew...
  • Page 19 Smart-Set™ Recipes Brunch and Beverages .......... E21 Breakfast Berry Bread Pudding ........E21 Bacon and Eggs Primavera ..........E22 Fruity Granola Oatmeal ..........E23 Fruit Medley Compote ............ E24 Spiced Chai Tea ..............E25 Mulled Cider ..............E25 Appetizers and Side Dishes ......E26 Asian-Style Ribs ...............
  • Page 20 Pork and Sausage ............ E45 Pulled Pork Sandwiches ..........E45 Easy Pork Burritos ............E46 Sweet and Spicy Pork Picadillo ........E47 Pork Tenderloin with Figs, Apricots, and Shitake Mushrooms ...........E48 Smothered Autumn Pork Roast ........E49 Boneless Pork Roast with Garlic and Rosemary ..E50 Country-Style Pork Ribs ...........
  • Page 21 Soups and Chowders ..........E66 Black Bean Chipotle Soup ..........E66 Curried Butternut Squash Soup ........E67 Chicken Tortilla Soup ............E68 Beggar’s Chowder ............E69 Shrimp Thai Soup with Lime and Chilies .....E70 New England Clam Chowder .......... E71 Split Pea Soup ..............E72 Holidays and Special Occasions ....E72 Stuffed Artichokes ............E72...

  • Page 22: Brunch And Beverages

    Brunch and Beverages Breakfast Berry Bread Pudding 1 tablespoon butter 8 cups 1-inch cubed bread, preferably dense loaf of Italian, sourdough, or peasant loaf 3 cups sliced, fresh strawberries* 2 cups fresh blueberries* 7 large eggs, beaten 5-7 cups milk (1% or greater) - use 5 if cooking on LOW 2 tablespoons vanilla extract cups brown sugar (increase to 2 cups if making bread pudding for dessert) tablespoons cinnamon...

  • Page 23: Bacon And Eggs Primavera

    Bacon and Eggs Primavera Non-stick cooking spray 3-4 cups diced crusty bread ( 1 inch dices) pound bacon, cut into -inch dices 2 cups sliced fresh mushrooms (about 6-ounces of whole mushrooms), such as Crimini or Baby Bellas 2 cups sliced fresh spinach, stems removed 8 eggs cup milk cup roasted red peppers, drained and chopped...

  • Page 24: Fruity Granola Oatmeal

    Fruity Granola Oatmeal Nonstick cooking spray or butter for coating stoneware cup old fashioned oats (not quick cooking) 1 cup plain, cinnamon, or apple granola 2 cups milk, plus more if desired for serving 1 cup water teaspoon salt 1 teaspoon cinnamon cup apples, peeled, cored, and chopped into 1-inch cubes cup pears, peeled, cored, and chopped into 1-inch cubes cup walnuts, toasted...

  • Page 25: Fruit Medley Compote

    Fruit Medley Compote 1 cup water 1 cup sugar or to desired sweetness cup brown sugar 2 pounds fresh rhubarb stalks, washed and cut into 2-inch cubes 1 quart fresh strawberries, rinsed, hulled, and halved 2 cups fresh raspberries 2 cups fresh blueberries 2 teaspoons vanilla teaspoons ground cinnamon teaspoon ground nutmeg...

  • Page 26: Spiced Chai Tea

    Spiced Chai Tea 2 quarts water 8 bags black tea cup sugar 16 whole cloves 16 whole cardamom seeds, pods removed 5 whole cinnamon sticks 8 slices fresh ginger 1 cup milk 1. Combine water, tea, sugar, cloves, cardamom, cinnamon, and ginger in the stoneware.

  • Page 27: Appetizers And Side Dishes

    Appetizers and Side Dishes Asian-Style Ribs 2 full racks baby back pork ribs 6 ounces Hoisin sauce 1 ounce fresh ginger 4 ounces of maraschino cherries 4 ounces of rice wine vinegar Water to cover Chopped scallions 1. Split each rack of ribs into three sections. 2.

  • Page 28: Stuffed Mushrooms

    Stuffed Mushrooms 15-20 large mushrooms, preferably Baby Bellas, cleaned, stems removed and finely chopped 2 tablespoons olive oil medium red onion, very finely diced 2 cloves garlic, minced pound sausage patties 1 teaspoon salt teaspoon ground black pepper teaspoon paprika cup fresh parsley, finely chopped 4 ounces Gruyere cheese, shredded 1.

  • Page 29: Teriyaki Chicken Wings

    Teriyaki Chicken Wings 3-4 pounds chicken wings cup soy sauce cup sherry cup honey 1 tablespoon Hoisin sauce 1 tablespoon orange juice 2 cloves garlic, minced 1 red chili pepper, minced (optional) 1. Place the wings in the stoneware. Combine remaining ingredients in a bowl and pour over the wings.

  • Page 30: Wild Rice With Fruit And Nuts

    Wild Rice with Fruit and Nuts 2 cups wild rice, rinsed* 5-6 cups chicken broth 1 cup orange juice 2 tablespoons butter, melted cup dried cranberries cup raisins, chopped cup chopped dried apricots cup almond slivers, toasted 1 teaspoon cumin 2 scallions, thinly sliced 2-3 tablespoons chopped fresh parsley Salt and pepper...

  • Page 31: Butternut Squash Risotto

    Butternut Squash Risotto 4 tablespoons extra virgin olive oil 4 tablespoons unsalted butter cups Vidalia onion, chopped cups risotto rice such as superfino Arborio 3 cups butternut squash, peeled, seeded, and cut into 1-inch cubes 6 cups chicken broth 2 tablespoons fresh basil, chopped cup Pecorino Romano cheese plus extra for sprinkling on top Salt and pepper 1.

  • Page 32: Asparagus In Parchment Paper Package

    Asparagus in Parchment Paper Package Parchment paper 1 bunch asparagus, bottom ends trimmed Salt and pepper Pinch sugar Lemon zest Drizzle of extra virgin olive oil 1. Cut parchment paper into large heart shape. Place asparagus in center of one side. Season with salt and pepper. Sprinkle with sugar and lemon zest, and drizzle with olive oil.

  • Page 33: Quinoa With Mixed Berries

    Quinoa with Mixed Berries 3 cups imported quinoa 4 cups orange juice brown sugar 2 tablespoon butter Pinch of salt cup dried cranberries cup dried blueberries 1 teaspoon cinnamon 1 teaspoon orange zest cup macadamia nuts, toasted and coarsely chopped 1.

  • Page 34: Creamy Parmesan Polenta

    Creamy Parmesan Polenta 9 cups chicken broth or water 4 tablespoons butter 1 bay leaf 3 cups instant polenta 3 cups grated parmesan 1. In a pot on the stovetop, bring the chicken broth or water to a boil with the butter and bay leaf.

  • Page 35: Main Courses

    Main Courses Poultry: Mediterranean Memories Non-stick cooking spray 1 bulb fennel (about 1-1 pounds), trimmed, quartered, and sliced; reserve some ‘fennel fronds’ for garnish, if desired 1 large onion, chopped 2 carrots, finely chopped 2 garlic cloves, minced 1 teaspoon salt - divided usage 1 teaspoon coarsely ground black pepper - divided usage 8 boneless, skinless chicken thighs, all visible fat removed (about 1 pounds)

  • Page 36: Three Bean Turkey Chili

    Three Bean Turkey Chili Olive oil 1 pound ground turkey 1 small onion, chopped 1 28-ounce can diced tomatoes, undrained 1 15-ounce can garbanzo beans, rinsed and drained 1 15-ounce can kidney beans, rinsed and drained 1 15-ounce can black beans, rinsed and drained 1 8-ounce can tomato sauce 1 4-ounce can chopped mild green chilies 1-2 tablespoons chili powder...

  • Page 37: Chicken Pot Au Feu

    Chicken Pot Au Feu 1 16-ounce bag baby carrots 1 large onion, cut in quarters 4 medium celery stalks, cut into 1-inch pieces 4 new potatoes, quartered 2 3-pound whole chickens or one 1 6-pound chicken 1 10-ounce box of mushrooms, cleaned teaspoons salt 1 teaspoon freshly ground black pepper cup water, white wine or chicken broth...

  • Page 38: Creamy Roasted Chicken And Prosciutto

    Creamy Roasted Chicken and Prosciutto pounds whole chicken, seasoned with salt and pepper 1 small onion, finely chopped 5 ounces prosciutto or bacon, diced cup dry white wine 1 10-ounce package frozen peas cup heavy cream tablespoons cornstarch 2 tablespoons water 4 cups bowtie pasta, cooked al dente 1.

  • Page 39: Burgundy Braised Chicken

    Burgundy Braised Chicken 2 whole chickens, 3 pounds each 5 cups red wine 8 strips bacon, cut into -inch strips 8 sprigs thyme 6 garlic cloves, peeled and sliced thin 4 cups quartered button mushrooms 4 cups thinly sliced onions 2 tablespoons butter cup flour 2 cups chicken broth...
  • Page 40 Burgundy Braised Chicken (cont.) 8. Sauté the pieces of chicken, skin side down, until golden brown and then add to the slow cooker stoneware. 9. Add the red wine marinade to a sauce pot and slowly bring to a simmer. Simmer for a few minutes, skimming away impurities that rise to the top.

  • Page 41: Spinach And Feta Stuffed Chicken Breasts

    Spinach and Feta Stuffed Chicken Breasts 6 boneless, skinless chicken breasts 8 ounces Feta cheese (drained and dried if necessary) 3 cups chopped fresh spinach (heavy stems removed) cup sun-dried tomatoes, drained from oil and chopped (if using dry sun dried tomatoes, soak in warm water for 10-15 minutes, dry and chop) cup oil cured olives, pit in* 1 teaspoon minced lemon zest...

  • Page 42: Chicken And Artichokes

    Chicken and Artichokes 3 pounds boneless, skinless chicken thighs 16 ounces fresh mushrooms, sliced 2 12-ounce jars marinated artichoke hearts, drained 8 cloves garlic, peeled and coarsely chopped cup white wine (or chicken broth) Black pepper 1-2 pounds spaghetti, cooked 1.

  • Page 43: Chicken With Shallots And White Wine

    Chicken with Shallots and White Wine 8-10 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt and pepper 4 large Yukon Gold potatoes, cut into - 1 inch cubes 10 ounces Spanish green olives (pit in), drained and rinsed* 12 shallots, skinned and sliced in (across the shallot) 8 sprigs of fresh tarragon or 2 tablespoons dried tarragon...

  • Page 44: Curry Chicken With Peaches And Raisins

    Curry Chicken with Peaches and Raisins* 8-10 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt and pepper 4 peaches, skinned and sliced into -inch slices, reserving 6 slices for garnish (or 2 cups frozen sliced unsweetened peaches, with 6 slices reserved for garnish)** cup raisins, chopped, OR cup currants, whole...
  • Page 45 Curry Chicken with Peaches and Raisins (cont.) 4. Reserve the remaining 8 slices of peaches tossed with lemon juice to coat and refrigerate. 5. Combine remaining ingredients in a bowl, whisk to combine and pour over chicken. 6. Cook on LOW for 5-7 hours or on HIGH for 3-5 hours. 7.

  • Page 46: Pork And Sausage

    Pork and Sausage: Pulled Pork Sandwiches Sauce: 5 cloves chopped garlic 2 cups orange juice 2 cups coffee 2 cups brown sugar 16 ounces ketchup 3 cups balsamic vinegar 1 cup molasses 2 teaspoons ground cinnamon teaspoon ground cloves 2 cans beer 6 pounds pork butt or pork shoulder 10 cloves garlic Salt and freshly ground pepper...

  • Page 47: Easy Pork Burritos

    Easy Pork Burritos 1 6-pound pork butt or pork shoulder, trimmed of fat 1-2 bottles of your favorite BBQ sauce 1 package (8) burrito wrappers 2 ripe avocados, peeled and sliced 1 bunch cilantro, stemmed (optional) 1-2 cups shredded Monterey Jack or Cheddar cheese Sour cream and salsa to garnish 1.

  • Page 48: Sweet And Spicy Pork Picadillo

    Sweet and Spicy Pork Picadillo 2 pound boneless pork country-style ribs, trimmed of excess fat and cut into 1-inch cubes* 2 tablespoons olive oil 2 yellow onions, cut into -inch dices 4 cloves of garlic, minced 2 15-ounce can diced tomatoes, undrained 6 tablespoons cider vinegar 4 chipotle peppers (canned, in Adobo sauce), chopped** 1 cup raisins, chopped...
  • Page 49 Sweet and Spicy Pork Picadillo 2 pound boneless pork country-style ribs, trimmed of excess fat and cut into 1-inch cubes* 2 tablespoons olive oil 2 yellow onions, cut into -inch dices 4 cloves of garlic, minced 2 15-ounce can diced tomatoes, undrained 6 tablespoons cider vinegar 4 chipotle peppers (canned, in Adobo sauce), chopped** 1 cup raisins, chopped...

  • Page 50: Pork Tenderloin With Figs, Apricots, And Shitake Mushrooms

    Pork Tenderloin with Figs, Apricots, and Shitake Mushrooms 3 pounds pork tenderloin, rinsed, dried, and trimmed of excess fat or silver skin 2 tablespoons olive oil 3 large Vidalia onions, sliced into -inch slices 2 cups sliced shitake mushrooms (4 or 5 stemmed mushrooms) 20 dried figs 1 cup dried apricots, chopped 3 tablespoons balsamic vinegar...

  • Page 51: Smothered Autumn Pork Roast

    Smothered Autumn Pork Roast 2 boneless pork loins, about 2-3 pounds each 4 apples, peeled, cored and sliced 2 large onions, peeled and sliced Salt and freshly ground pepper to taste 1. Season the pork loins well with salt and freshly ground pepper. 2.

  • Page 52: Boneless Pork Roast With Garlic And Rosemary

    Boneless Pork Roast with Garlic and Rosemary 2 boneless pork loins, about 2 pounds each, rinsed and patted dry 6 tablespoons olive oil 8 cloves of garlic, minced 1 bunch chopped fresh rosemary 1 lemon, cut into inch slices cup white wine cup chicken stock Kosher salt and pepper Butcher’s twine...

  • Page 53: Country-Style Pork Ribs

    Country-Style Pork Ribs 3 pounds boneless country-style pork ribs, rinsed and patted dry 6 firm, crisp apples (such as Granny Smith, Macouns, Galas, Braeburns), peeled, cored and cut into -inch slices 6 leeks, trimmed of roots and green tops, sliced (across into -inch slices) and rinsed to remove any grit (about 6 cups) cup white wine...

  • Page 54: Baby Back Ribs

    Baby Back Ribs 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons brown sugar 4 teaspoons ground coriander teaspoon ground cinnamon 2 teaspoon salt 1 teaspoon ground black pepper 4-6 pounds baby back pork ribs cup bourbon cup brown sugar, packed cup chili sauce 1.

  • Page 55: Sausage And Pepper Submarine Sandwiches

    Sausage and Pepper Submarine Sandwiches 6 red bell peppers, sliced thin 4 yellow onions, sliced thin cup extra virgin olive oil, divided 1 tablespoon dried oregano 2 teaspoons dried parsley flakes 2 teaspoon salt 1 teaspoon ground black pepper 2 teaspoon red pepper flakes (optional) 4 pounds hot or sweet Italian sausage Submarine rolls 1.

  • Page 56: Beef

    Beef: Maple Whiskey Glazed Beef Brisket 2 beef briskets, about 2-2 pounds each, scored with a knife on both sides cup olive oil 1 cup real maple syrup cup whiskey cup brown sugar 2 tablespoons tomato paste 2 oranges, zested and then juiced 4 cloves of garlic, smashed 8 thin slices fresh ginger ( -inch thick)

  • Page 57: Carne Relleno

    Carne Relleno 2 pieces of flank steak, about 2 pounds each, scored on one side 2 4-ounce can whole green chilies (jalapeños) 8 ounces cream cheese 2 12-ounce jars prepared salsa verde String to tie roll 1. Divide cream cheese among the chilies, stuffing each chili. 2.

  • Page 58: Hearty Beef Short Ribs

    Hearty Beef Short Ribs 8 bone-in beef short ribs, about 6 pounds (or 8-12 boneless beef short ribs, about 4 pounds) 2 tablespoons coarse salt 2 tablespoons freshly ground black pepper 2 tablespoons olive oil 4 carrots, cut into -inch dices 4 celery stalks, cut into -inch dices 2 large yellow onion, cut into...

  • Page 59: Beef Ale Stew With Caramelized Onions And Fennel

    Beef Ale Stew with Caramelized Onions and Fennel 2 tablespoons unsalted butter 2 teaspoons dried Italian seasoning 1 teaspoon dried tarragon 1 pound thin-sliced yellow onion 2 cups fresh chopped fennel 2 pounds beef top round steak, sliced thin 1 pound white button mushrooms, halved 1 14-ounce can beef broth 1 14.5-ounce can diced roasted garlic tomatoes, undrained 1 teaspoon paprika...

  • Page 60: Winter Comfort Pot Roast

    Winter Comfort Pot Roast 2 carrots, peeled and halved 1 medium onion, peeled, roots removed, and cut into 4 wedges 4 cloves garlic, peeled and minced 2 tablespoons fresh thyme 1 bay leaf 3 whole cloves 1 cup chicken broth 1 cup dry white wine 3 tablespoons tomato paste 2 tablespoons extra-virgin olive oil...

  • Page 61: Simple Korean Flank Steak

    Winter Comfort Pot Roast (cont.) 6. Pour the liquid over the roast, cover, and cook on LOW for 8-10 hours or on HIGH for 5-7 hours. 7. Remove roast, carrots and onions and strain and reserve liquids. Using a skimmer or defatter, remove and discard fat from liquid. Place in saucepan, and boil and reduce liquids by half, about 10 minutes.

  • Page 62: Six Pepper Chili

    Six Pepper Chili 3 pounds hamburger 1 12-ounce can beef broth 1 teaspoon oregano 3 teaspoons chili powder 1 teaspoon cumin 5 cloves garlic 2 12-ounce cans pinto beans, drained and rinsed 2 12-ounce cans of red kidney beans, drained and rinsed 5 dashes hot sauce 2 28-ounce cans crushed Italian tomatoes 1 12-ounce can of tomato paste...

  • Page 63: Beef, Bacon, And Mushroom Stew

    Beef, Bacon, and Mushroom Stew 3-4 pounds beef chuck, cut into 1-inch pieces 1 onion, chopped 2 carrots, chopped coarsely 6 cloves garlic, chopped coarsely 4 bay leaves 4 sprigs fresh thyme 10 black peppercorns 2 tablespoons olive or vegetable oil pounds bacon or pancetta, diced 2 onions, chopped 2 carrots, diced...

  • Page 64: Beef

    Beef, Bacon, and Mushroom Stew (cont.) 5. Add flour and sauté for 5 minutes on medium heat. Add vegetables to the stoneware. 6. Stir in red wine, beef broth, and tomato paste. Cover; cook on LOW for 5-7 hours or on HIGH for 4-6 hours. 7.

  • Page 65: Vegetarian

    Vegetarian: Chunky Vegetarian Chili 1 tablespoon olive oil cups Vidalia onion, chopped (or other large, sweet yellow onion) 3 cloves garlic, minced cup red bell pepper, chopped cup green bell pepper, chopped 1 cups celery, chopped 1 28-ounce can whole tomatoes, undrained and chopped 1 16-ounce can stewed tomatoes, undrained 1 15-ounce can diced tomatoes, drained 1 15-ounce cans black beans, rinsed and drained...

  • Page 66: Mushroom Barley Stew

    Mushroom Barley Stew pound of pearl barley, rinsed and checked over 1 10-ounce package of fresh mushrooms, such as Crimini, rinsed and thinly sliced 1 cup dried mushrooms, Porcini if possible, soaked to cover in warm water to soften, liquid reserved 2 carrots, peeled and cut into -inch dices 2 celery stalks, cut into...

  • Page 67: Easy Pizza Or Pasta Sauce

    Easy Pizza or Pasta Sauce 2 whole bulbs garlic, peeled and coarsely chopped 3 tablespoons olive oil 3 28-ounce cans peeled plum (Roma) tomatoes 2-3 tablespoons sugar Salt and pepper 2 bunches fresh basil, cut into ribbons or torn 1. In a frying pan set to medium heat, heat olive oil. Add garlic to the pan and cook until fragrant and softened, stirring constantly and being careful not to burn, about 2 minutes.

  • Page 68: Soups And Chowders

    Soups and Chowders Black Bean Chipotle Soup * 1 pound dry black beans, rinsed, drained and checked for foreign objects 2 stalks celery, cut into -inch dices 2 carrots, peeled and cut into -inch dices 1 yellow onion, peeled and cut into -inch dices 2 chipotle peppers (canned in adobo sauce), chopped** 1 cup crushed tomatoes...

  • Page 69: Curried Butternut Squash Soup

    Black Bean Chipotle Soup (cont.) 3. Cover; cook on HIGH for 1 hour and then on LOW for 6 hours, until beans are tender to bite. Adjust seasoning to taste. 4. Puree with an immersion blender (or traditional blender) to a slightly chunky consistency.

  • Page 70: Chicken Tortilla Soup

    Chicken Tortilla Soup 8 boneless, skinless chicken thighs, rinsed, dried, and seasoned with salt and pepper 2 4-ounce can chopped green chilies, drained (hot or mild, depending on preference) 4 cloves garlic, minced 2 yellow onions, diced 2 28-ounce cans of diced tomatoes, undrained 4 - 5 cups chicken broth 2 teaspoons cumin Salt and pepper...

  • Page 71: Beggar's Chowder

    Beggar’s Chowder cup unsalted butter at room temperature cup all-purpose flour 1 tablespoon garlic salt 1 tablespoon thyme 1 tablespoon sweet Hungarian paprika teaspoon coarsely ground black pepper 4 skinless, bone-in turkey thighs, trimmed of visible fat Non-stick cooking spray 2 14.75-ounce cans cream style sweet corn 1 10.5-ounce can condensed chicken broth, undiluted 1 cup diced red bell pepper...

  • Page 72: Shrimp Thai Soup With Lime And Chilies

    Shrimp Thai Soup with Lime and Chilies pound uncooked large shrimp, peeled and deveined, shells reserved quarts low salt chicken broth 1 cup diced carrots 3 stalks lemongrass, thinly sliced 2 inches gingerroot, peeled and grated 2 tablespoons garlic, minced tablespoons fresh Thai basil (or basil) tablespoons fresh mint tablespoons finely chopped cilantro...

  • Page 73: New England Clam Chowder

    New England Clam Chowder 1 pound sliced bacon 4 onions, chopped 2 16-ounce containers of clams in juice 4 large cloves garlic, minced 12 new potatoes, cubed 6 cups chicken broth, clam broth or fish fumet 1 tablespoon salt 2 teaspoons pepper 1 stick butter 8 tablespoons flour 1 13-ounce cans evaporated milk...

  • Page 74: Holidays And Special Occasions

    Split Pea Soup 2 16-ounce packages dried split peas 2 pounds cooked ham, diced 14 cups water 2 onions, chopped 4 carrots, chopped teaspoon salt 8 sprigs fresh thyme, stemmed 1 teaspoon black pepper 1. Add all ingredients to stoneware. 2.

  • Page 75: Duck With Port, Mushroom, And Tart Cherry Glaze

    Duck with Port, Mushroom, and Tart Cherry Glaze 4 bone-in, skin-on duck legs, about 1 -2 pounds total, rinsed and patted dry 1 tablespoon olive oil cup dried Porcini mushrooms, soaked in warm water to cover until softened and roughly chopped, reserving liquid (or cup sliced fresh Shitakes) cup dried cherries 4 cloves of garlic...

  • Page 76: Home-Style Cornbread

    Home-Style Corn Bread Non-stick cooking spray cups all-purpose flour cup yellow cornmeal cup granulated sugar 1 tablespoon plus 1 teaspoon baking powder teaspoons salt teaspoon ground black pepper teaspoon cayenne pepper 1 egg 1 cup evaporated milk 6 tablespoons melted butter 1.

  • Page 77: Corned Beef And Cabbage

    Corned Beef and Cabbage 12 new potatoes, quartered 4 carrots, sliced 4 pounds corned beef brisket 2 onions, sliced 3 bay leaves 8 black peppercorns 1 head cabbage, wedged 1. Place potatoes and carrots in bottom of stoneware. Add brisket, onion, bay leaves and peppercorns.

  • Page 78: Stuffing With Apples, Canadian Bacon, And Toasted Pecans

    Stuffing with Apples, Canadian Bacon, and Toasted Pecans 8 cups bread stuffing or unseasoned croutons (about 1-inch cubes)* pound Canadian bacon, cut into -inch dices 1 cup pecans, toasted and roughly chopped 1/2 cup dried cherries (or dried cranberries) 2 cups whole mushrooms, chopped (about 1 cup when chopped) 4 stalks of celery, cut into -inch dices 2 crisp apples (such as Granny Smith, Macoun, Gala, Braeburn), peeled, cored and...

  • Page 79: Citrus Spark Salmon Steaks

    Citrus Spark Salmon Steaks Non-stick cooking spray 4 6-ounce salmon steaks or fillets, rinsed and blotted dry cup water cup orange juice 1 jalapeño pepper, seeded and minced 1 2-inch piece fresh ginger root, grated 1 large lime, thinly sliced 1 large lemon, thinly sliced 1 tablespoon extra virgin olive oil Sea salt and pepper...

  • Page 80: Holiday Ham With Ginger And Bourbon

    Holiday Ham with Ginger and Bourbon 1 fully cooked ham, 5-6 pounds, outer skin and fat removed and scored in a diamond pattern -inch around top and sides 1 4-inch piece of fresh ginger root, peeled with a spoon, finely grated cup bourbon cup brown sugar, packed 1.

  • Page 81: Sweet Potato Casserole With Gingersnap Topping

    Sweet Potato Casserole with Gingersnap Topping 8 large sweet potatoes 1 tablespoon salt Butter, as needed to grease the stoneware cups gingersnaps, finely ground in food processor cup brown sugar, packed cup butter, melted Dash nutmeg 1. Bake or boil the sweet potatoes until tender, and mash well with 2 teaspoons of salt.

  • Page 82: Lamb Stew With Sherry And Thyme

    Lamb Stew with Sherry and Thyme cup flour, seasoned with salt and pepper 3 pounds lamb stew meat, cubed to 1-inch and trimmed of fat cup olive oil 2 tablespoons butter 4 celery stalks, cut into -inch dices 4 carrots, peeled and cut into -inch dices 6-8 Yukon gold potatoes, cut into -inch dices (about 2 cups)

  • Page 83: Scalloped Potatoes And Ham

    Scalloped Potatoes and Ham Non-stick cooking spray 6 large russet potatoes scrubbed clean and sliced in -inch rounds 1 can cream of mushroom condensed soup 1 soup can water 1 ham steak, about 1 pounds, cubed 4 ounces shredded Cheddar cheese Grill seasoning to taste 1.

  • Page 84: Desserts

    Desserts Crème Brûlée 5 egg yolks 2 cups heavy cream 1 vanilla bean, split down the center cup sugar cup raw sugar 1. Place 5 -cup ramekins or custard cups (2 inches wide by 1 inches high) inside stoneware. Pour water around ramekins so that water comes halfway up the sides of the ramekins.

  • Page 85: Chocolate Polenta Cake

    Chocolate Hazelnut Polenta Cake Butter, as needed to grease the stoneware 4 ounces semi-sweet chocolate, melted 2 ounces semi-sweet chocolate, chopped into -inch pieces 4 tablespoons butter, melted cup sugar 2 eggs 1/3 cup milk 1 teaspoon vanilla cup cornmeal cup flour 1 teaspoon baking powder teaspoon baking soda...

  • Page 86: Apple Butter

    Apple Butter 4 quarts peeled, thin-sliced McIntosh apples 4 cups granulated white sugar 1 teaspoon ground cinnamon teaspoon ground cloves teaspoon salt 1. Stir all ingredients in stoneware. Cover; cook on HIGH for 1 hour and then on LOW for 7 hours, or until the apple butter is thick and brown. Stir occasionally throughout the day.

  • Page 87: Orange Soufflé

    Orange Soufflé 1 tablespoon butter to coat stoneware cup superfine sugar plus extra sugar to coat stoneware and sprinkle on top of soufflé (regular sugar may be used if superfine is unavailable) 1 orange, zest only 6 tablespoons flour cup milk 8 egg yolks 4 tablespoons unsalted butter, room temperature 6 tablespoons orange liqueur...

  • Page 88: Cinnamon Ginger Poached Pears

    Cinnamon Ginger Poached Pears 6 cups water 2 cups granulated sugar 20 slices ginger 4 cinnamon sticks 12 pears, peeled and cored 2 tablespoons candied ginger 1. Combine all ingredients in stoneware. Cover; cook on LOW for 4-6 hours or on HIGH for 1 -2 hours.
  • Page 89 Notes...
  • Page 90 Smart-Set™ © 2013 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions. All rights reserved. Imported and distributed by Sunbeam Corporation (Canada) Limited, doing business as Jarden Consumer Solutions, 20B Hereford St., Brampton, Ontario L6Y 0M1. SCVSM600B-CN_13EFM1 9100050004077 Printed in China...

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