Wolfgang Puck BESC0020 Use & Care Manual page 11

HSN_MultiCookerManual1 8/5/10 4:52 PM
Sloppy Joes
Makes 6 - 8 Servings
INGREDIENTS
2 pounds lean ground beef
1 small onion, chopped
2 cloves garlic, minced
1/2 bell pepper, chopped
3 tablespoons Worcestershire sauce
3 tablespoons brown Sugar
2 teaspoons yellow mustard
2 teaspoons cider vinegar
1 1/2 teaspoons chili powder
1 6-oz can tomato paste
1 cup water
Salt and pepper, to taste
Hamburger buns, for serving
METHOD
1 Set Cooker function to BROWN/SAUTE and preheat to SEAR.
2 Crumble in the ground beef and stir until no trace of pink remains.
3 In Cooker combine onion, garlic, bell pepper, tomato paste, water,
brown sugar, Worcestershire sauce, mustard, vinegar, and chili
powder. Stir until mixed.
4 Sir well and simmer for 10 minutes.
5 Serve on hamburger buns
Recipe courtesy Christina Chancey
,
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Wolfgang's Bacon Wrapped
Meat Loaf
6 - 8 servings
INGREDIENTS
3 tablespoons extra virgin olive oil
1 large onion, peeled and diced
1/2 pound mushrooms, trimmed and finely chopped
3 large cloves garlic, peeled and minced
1 cup heavy cream
1 1/2 teaspoons minced fresh oregano
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound lean ground beef
1 pound lean ground pork
1 pound ground veal
1 egg, lightly beaten
3/4 pound sliced smoked bacon (about 13 slices)
METHOD
1 Set Cooker function to BROWN/SAUTE and preheat to SEAR.
2 Sauté the onion until translucent, about 8 minutes.
3 Add the mushrooms and garlic and cool over medium-high heat
until they just begin to color, 3-5 minutes.
4 Stir in cream, oregano, thyme, salt, and pepper. Bring mixture to a
boil, then reduce heat and simmer until the vegetables are tender,
about 5 minutes. Transfer the vegetable mixture to a large mixing
bowl and let cool.
5 Place meat mixture into greased Cooker and smooth out the top.
6 Lay bacon slices on top, tucking ends under edge of meatloaf.
7 Change Cooker function to SLOW COOK and TEMP to HIGH, cover
and cook for 1-1/2 hours, then switch to LOW for 7 hours until
internal temperature reached 165°F.
Recipe courtesy Wolfgang Puck, Live, Love, Eat!
Random House (October, 2002)
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