Chicken Tortilla Soup - Rival Portable Slow Cooker Owner's Manual

SCVS602-CN_07EFM1.qxd 5/11/07
RECIPES
CURRIED BUTTERNUT SQUASH SOUP
1 yellow onion, chopped
1 tablespoon curry powder
Salt and pepper to taste
2 pounds butternut squash, rinsed, peeled,
seeded, and chopped into 1-inch cubes
1. Add squash, apple and onion to the slow cooker stoneware.
2. In a separate bowl, combine 4 cups stock, curry, and cloves and mix. Pour over
squash and apples.
3. Cook on HIGH for 3 1 / - 4 hours or on LOW for 5–5
2
have fully softened.
4. Puree with an emersion blender (or traditional blender). Adjust salt and pepper to
taste and add more stock if soup is too thick (this will require more cooking time
after adding).
5. Serve in bowls, garnishing with sprinkle of dried cranberries.
Serves 6-8
CORNED BEEF AND CABBAGE
12 new potatoes, quartered
4 lb corned beef brisket
3 bay leaves
1 head cabbage, wedged
1. Place potatoes and carrots in bottom of slow cooker stoneware.
2. Add brisket, onion, bay leaves and peppercorns.
3. Add enough water to cover.
4. Cover; cook on LOW 8-10 hours or HIGH 4-5 hours. Add cabbage halfway
through cooking.
Serves 10
15:10 Page 19
4-5 cups chicken stock
1 / teaspoon ground cloves
4
1 / cup chopped dried cranberries
4
1 firm, crisp apple (such as Macoun, Gala,
or Braeburn), peeled, seeded, and chopped
1 / hours, until ingredients
2
4 carrots, sliced
2 onions, sliced
8 black peppercorns
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RECIPES
EASY BARBECUE RIBS
2 teaspoons salt
2 medium onions, sliced
2 tablespoons fresh lemon juice
1 14-ounce bottle of your favorite
barbecue sauce
1. Rub the spareribs with salt and pepper and broil for 15 minutes until browned.
2. Place the spareribs and onion into the slow cooker stoneware.
3. Combine the barbecue sauce, sugar, and lemon juice, and pour over the ribs.
4. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
Serves 8

CHICKEN TORTILLA SOUP

2 cloves of garlic, minced
1 teaspoon cumin
2 15-ounce cans of diced tomatoes, undrained 1
4 boneless, skinless chicken thighs, rinsed,
dried, and seasoned with salt and pepper
Toppings:
1 /
4 corn tortillas, sliced into -inch strips
4
/ cup shredded Monterey Jack cheese
1
2
1 avocado, diced and tossed with lime juice
to prevent browning
1. Place chicken in slow cooker stoneware.
2. In a separate bowl, combine chilies, garlic, onion, tomatoes, 1
broth and cumin. Blend and pour over chicken.
3. Cook on high for 3 hours or low for 4
use the tines of two forks to shred the chicken. Adjust seasoning and add addi-
tional chicken broth if soup is too thick, noting that the soup will also be thick-
ened with the addition of the sliced tortillas.
4. Just before serving, add sliced tortillas and chopped cilantro to Stoneware. Stir to
incorporate and to soften tortillas. Adjust seasoning to taste.
5. Serve in soup bowls, topping each with shredded cheese, diced avocado, and a
squeeze of lime.
Serves 4–6
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2 teaspoons freshly ground black pepper
1 tablespoon brown sugar
6 pounds beef or pork spareribs, sliced
into serving pieces
1 yellow onion, diced
Salt and pepper
1 / - 2 1 / cups chicken broth
2 2
1 4-ounce tin chopped green chilies, drained
(hot or mild, depending on preference)
2 tablespoons chopped cilantro
1 lime
cups chicken
1 /
2
- 5 hours. When chicken is very tender,
1 /
2