Cuisinart CRC-650 Cookbook

Cuisinart slow cooker owner's manual

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Slow Cooker

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traditional to gourmet recipes

model psc-650

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Summary of Contents for Cuisinart CRC-650

Page 1 Slow Cooker Cookbook traditional to gourmet recipes model psc-650...
Page 3 Slow cooking is a traditional method that tenderizes meats and melds flavors to produce delicious family dinners and easy, relaxing suppers with friends. You can even prepare desserts in your Slow Cooker. Easy to operate, easy to serve from, and easy to clean...
Page 4: Table Of Contents
Contents Tips & Hints Important Guidelines Suggested Foods List of Recipes Starters/Beverages/Miscellaneous Soups & Stocks Stews & Chilis Entrées & Sauces Side Dishes Desserts 2 - 4 7 - 8 9 - 15 16 - 25 26 - 32 33 - 51 52 - 66 67 - 83...
Page 5: Tips & Hints
Ground meats and uncooked sausages should always be browned and drained be- fore adding to Slow Cooker. Smoked sausage such as kielbasa does not need to be browned (though it may add flavor and visual appeal). If browning the night before, make certain the meat is cooked completely through and properly refrigerated.
Page 6 Slow Cooker. (The Country Paté in our recipe book is an exception. The meat is ground fresh in the Cuisinart Processor and is cooked in a simmering water bath on the High Setting. When we tested with a probe thermometer, the Paté...
Page 7 › In most cases, all ingredients can go in the Slow Cooker at once and can cook all day on Low setting. While it is not necessary to brown or sauté vegetables (onions, carrots, celery, peppers, etc.), it may add to the flavor.
Page 8: Important Guidelines
› Do not place the ceramic pot directly on a table or countertop. › Do not add frozen food such as meat or vegetables to Slow Cooker dishes. Heat to room temperature before adding. › For food safety reasons, whole chickens should not be cooked in a Slow Cooker.
Page 9: Suggested Foods
› Chuck shoulder steak › Veal shanks Pork: Less tender cuts work best – the lean “new generation pork” may become dry when cooked in Slow Cooker. › Boston butt roast › Pork shoulder pieces › Sausages › Country-style pork ribs (bone-in) ›...
Page 10 Starters/Beverages/Miscellaneous › Country Pâté with Cranberries and Pistachios......9 › Chili Spiced Nuts ..........11 ›...
Page 11 Entrees & Sauces › Braised Veal Shanks......... . . 43 ›...
Page 12: Country Pâté With Cranberries And Pistachios
½ pound veal, cut into -inch cubes ½ pound chicken thighs, skinless, boneless, cut into -inch cubes large egg, lightly beaten ¹∕ ³ cup half-and-half ¹∕ ³ cup white vermouth or dry white wine ²∕ ³ cup shelled white pistachios Heat butter in a 0-inch Cuisinart lots, stirring occasionally, until soft, about minutes. Let cool; reserve. Insert the metal blade in a Cuisinart bowl and pulse 0 to times until finely chopped. Do not overprocess. Remove; place in a large bowl. Place veal cubes in work bowl and pulse to chop; transfer to bowl with pork. Repeat with chicken. Add cooled shallots, egg, half-and-half, wine, pistachios, cranberries, salt, pep- per, herbes de Provence, sage, allspice, nutmeg, cayenne, and cumin to the mixing bowl. Stir to combine thoroughly. Taste for seasoning by flattening tablespoon of pâté mixture into a patty shape and cooking in a skillet until brown. Adjust seasonings if needed. Lightly coat an ½ x ½ x ½-inch loaf pan with cooking spray. Line pan with slices of prosciutto, letting ends hang over the edges. Spoon in meat mixture, press- ing down to even. Cover with a slice of prosciutto and fold over the ends to cover Makes 12 slices ²∕ ³ cup dried cranberries...
Page 13 Place rack in ceramic pot of the Cuisinart fully place filled and covered loaf pan on rack. Cover and press the on/off button to turn the unit on. Set the time to hours and press High; slow cooker will auto- matically switch to Warm when cooking time has elapsed. The internal temperature of pâté should be 0°F . Let the pâté stand in the slow cooker until cool enough to handle. Place the covered loaf pan in a shallow baking dish. Cover with another baking dish. Place or one-pound cans on top to weigh down. Refrigerate until completely cool – at least hours or overnight. Remove foil and loosen pâté with a sharp knife run around the edges. Invert onto a plate. Scrape off and discard congealed juices. Cut into slices and serve with sliced crusty bread, mustard and cornichons. Calories 155 (47% from fat) • carb. 7g • pro. 13g • fat 7g • sat. fat 3g • chol. 52mg • sod. 293mg • calc. 26mg • fiber 1g ®...
Page 14: Chili Spiced Nuts
¼ teaspoon cayenne pepper ½ cups unsalted shelled whole almonds Place the chili powder, cumin, salt, oregano, garlic powder, and cayenne in a small bowl. Stir to combine; reserve. Place the nuts in ceramic pot of the Cuisinart stir. Drizzle with olive oil and stir to coat. Cover and press the on/off button to turn the unit on. Set time to 0 minutes and press High. When unit switches to warm, remove cover, reset time for hours and press Low. Stir mixture occasionally, about every minutes. Transfer nuts to a baking sheet lined with paper towels to cool before serving or storing. Store in an airtight container for up to weeks. Nutritional information per serving (2 tablespoons): Calories 114 (77% from fat) • carb. 4g • pro. 4g • fat 10g • sat. fat 1g • chol. 0mg • sod. 31mg • calc. 18mg • fiber 1g...
Page 15: Spinach, Gruyère & Artichoke Dip
Spinach, Gruyère & Artichoke Dip The slow cooker is the perfect vessel to bake our version of this old snack favorite to feed a crowd, especially when your oven is busy with the rest of the meal. ounces frozen spinach (one bag), thawed cans ( ounces each) quartered...
Page 16: Mulled Cider
Place all ingredients in the ceramic pot of the Cuisinart Cover and press the on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm after cooking time has elapsed. Strain out orange slices and spices if desired. Ladle into mugs to serve. Nutritional information per serving (½ cup): Calories 67 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg • fiber 0g...
Page 17: Irish Oatmeal
Lightly coat the interior of the ceramic pot of the Cuisinart cooking spray. Place oatmeal, water and salt in the pot; stir. Cover and press the on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm after cooking time has elapsed. Notes: For a fruity oatmeal add chopped dried fruits such as apples, pears, plums, apri- cots, peaches, cherries or cranberries; about to tablespoons per serving. For Cinnamon Irish Oatmeal, add to teaspoons dried cinnamon before cooking Nutritional information per serving (about Calories 152 (16% from fat) • carb. 27g • pro. 5g • fat 2g • sat. fat 1g • chol. 0mg • sod. 172mg • calc. 5mg • fiber 4g...
Page 18: Apricot Pecan Brown Bread
½ x x -inch/ Cup loaf pan with butter. Brush an area in the center of the doubled foil the size of the top of the loaf pan with butter. Reserve. Place the cornmeal, rye flour, whole-wheat flour, baking soda and salt in a medium bowl; stir with a whisk. Add the honey and buttermilk. Stir until blended and smooth. Fold in the apricots and pecans. Turn into the prepared pan. Cover with the foil, buttered side down. Press the foil to the sides of the pan. Use kitchen twine to tie the foil tightly around the sides of the pan. Place the rack in the ceramic pot of the Cuisinart™ Slow Cooker. Place the covered loaf pan on the rack. Add hot water to come halfway up the pan. Cover and press the on/off button to turn the unit on. Set time to hours and press High. Once cooking time elapses, remove loaf pan from the slow cooker using potholders. Place on a cooking rack. Loosen string, lift off foil covering from back to front. Turn bread onto cutting board and slice. Nutritional information per serving (one slice): Calories 163 (12% from fat) • carb. 34g • pro. 4g • fat 2g • sat. fat 1g • chol. 5mg • sod. 327mg • calc. 162mg • fiber 3g Makes 8 slices ½...
Page 19: Spanish Bean Soup With Chorizo
Spanish Bean Soup ½ pound dried chickpeas (garbanzo beans) ham hock ( ounces) or leftover ham bone ounces new potatoes ( to ½- inch size), halved or quartered teaspoons olive oil, divided ounces onions, chopped Soak chickpeas overnight in water to cover by inches. Drain and rinse. Place in ceramic pot of Cuisinart Heat teaspoons oil in -inch Cuisinart cook to minutes to soften. Stir in saffron and garlic. Cook to minutes lon- ger. Add onion mixture to slow cooker with cups water. Cover and press the on/off button to turn the unit on. Set time to hours and press High. Once time elapses set timer again for hours and press Simmer; slow cooker will automatically switch to Warm after cooking time has elapsed. Heat remaining teaspoon oil in same skillet over medium-high heat. Brown cho- rizo, drain; stir into soup. Slow cook on Low for minutes. If the soup seems too thick, add some more water. Nutritional information per serving (1 cup): Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g •...
Page 20: Cuban Black Bean Soup
Cuban Black Bean Soup ½ pounds dried black beans ham hocks cups chicken stock cups chopped onion cup chopped red pepper garlic cloves, peeled and chopped Sort beans and pick out any stones or bits of dirt. Soak beans overnight ( hours or more) in water to cover by inches. Drain and rinse. Place beans in ceramic pot of the Cuisinart ® Slow Cooker with ham hocks, chicken stock, chopped onion, red pepper, garlic, oregano, cayenne and bay leaf. Cover and press the on/off button to turn the unit on. Set time to hours and press High. Once time elapses set timer again for hours and press Simmer; slow cooker will automatically switch to Warm again when cooking time has elapsed. Remove and discard bay leaf. Remove ham hocks, let cool. When cool enough to handle, remove meat, chop and reserve. Stir in salt. Use a potato masher or Cuisinart and down motion to mash/purée beans. You may partially or totally purée the soup. Stir in reserved ham, vinegar and sherry. Nutritional information per serving (1 cup): Calories 243 (5% from fat) • carb. 38g • pro. 17g • fat 1g • sat. fat 0g •...
Page 21: Soups & Stocks
Caramelized Onion Soup pounds onions, peeled and sliced tablespoons unsalted butter, melted tablespoons extra virgin olive oil ½ teaspoons kosher salt Combine onions, butter, olive oil and salt in the ceramic pot of the Cuisinart Cooker. Cover and press the on/off button to turn the unit on. Set time for one hour and press High. Once time elapses, reset time for hours and press Low to cook until nicely browned. Stir every hour so the onions color evenly. When onions are done, sprinkle in flour and sugar. Cook on Low for 0 minutes, stirring occasionally. Add hot stock and cook on High for one hour. Reduce to Low for hours longer. Stir in Port. Serve soup with slices of toasted French bread, topped with melted Parmesan cheese. Nutritional information per serving (¾ cup without cheese): Calories 190 (31% from fat) • carb. 27g • pro. 6g • fat 7g • sat. fat 2g •...
Page 22: Sausage & Lentil Soup With Tortellini
Sausage & Lentil Soup with Tortellini tablespoon extra virgin olive oil pounds turkey or chicken Italian sausage links ounces mushrooms, cleaned and quartered ½ cups dried brown lentils, rinsed and drained ounces yellow onions, peeled and chopped ounces carrots, peeled, thickly sliced Heat the olive oil in a Cuisinart When hot, add the sausage in a single layer and brown evenly on all sides, about 0 minutes. Remove and let cool. Add the mushrooms to the same pan and cook to brown, about to minutes. When the sausage is cool enough to handle, cut into ½-inch slices. Place the lentils in the ceramic pot of the Cuisinart onions, carrots, garlic, browned mushrooms, basil, and thyme; stir to combine. Sprinkle the mixture with the sun-dried tomatoes and top with the sausage and any accumulated juices. Add the chicken stock. Cover and press the on/off button to turn the unit on. Set time to hours and press High. Once time elapses, reset time to hours and press Simmer; slow cooker will automatically switch to Warm when cooking time has elapsed. Forty-five minutes before serving, reset the temperature to High – if soup is very thick, add up to cups water. After minutes, add the tortellini. Cover and cook for an additional 0 minutes, until the tortellini are cooked and tender. Serve with freshly grated Parmesan cheese. Nutritional information per serving (1 cup, without cheese): Calories 312 (31% from fat) •...
Page 23: Curried Yellow Pea Soup
½ teaspoon cumin seed pound yellow split peas, rinsed ounces red potatoes, skin on, quartered Melt butter over medium-high heat in a 0-inch Cuisinart onion until soft, about to minutes. Add garlic; stir for minute. Add ginger, jalapeño, curry and cumin. Cook until fragrant, to minutes. Transfer to ceramic pot of Cuisinart Slow Cooker. ® Add split peas, potatoes, mushrooms, carrots, parsnips, cauliflower and rice to slow cooker; stir. Add stock and water. Cover and press on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Nutritional information per serving (1 cup): Calories 170 (15% from fat) • carb. 32g • pro. 6g • fat 3g • sat. fat 1g •...
Page 24: Classic Split Pea Soup
ounces waxy potatoes, cut into ½- inch cubes ounces carrots, peeled and thinly sliced pound green split peas, rinsed Place all ingredients but the sherry into the ceramic pot of the Cuisinart Cooker. Cover and press the on/off button to turn the unit on. Set time for hour and press High. Once time elapses reset time for to hours and press Low; slow cooker will automatically switch to Warm until ready to serve. To reserve, remove ham hock and discard bone; chop meat, and return it to soup. Stir in sherry. Nutritional information per serving (1 cup): Calories 135 (4% from fat) • carb. 23g • pro. 8g • fat 1g • sat. fat 0g •...
Page 25: Tomato Soup
Slow Cooker. Add the stock, bay leaf, basil, and thyme. Cover and press the on/off button to turn the unit on. Set time for hours and press Simmer, until vegetables are tender. Slow cooker will automatically switch to Warm when cook- ing time has elapsed. Serve as is for a rustic soup, or purée with a Cuisinart a more refined one. Nutritional information per serving (1 cup): Calories 58 (2% from fat) • carb. 12g • pro. 3g • fat 0g • sat. fat 0g • chol. 0mg • sod. 437mg • calc. 51mg • fiber 4g...
Page 26: Brown Beef Stock
Brown Beef Stock ½ pounds beef and/or veal bones pound beef chuck or other stew beef, in -inch cubes large carrots, peeled, cut into -inch lengths celery stalks, cut into -inch lengths large onions, peeled and Preheat oven to ° F . Arrange bones, beef cubes, and vegetables in a shallow roasting pan. Drizzle with oil and toss to coat. Roast for minutes, then turn and roast for an additional minutes. Tie chives, parsley and thyme into a bundle us- ing butcher’ s twine. Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisin- Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover ® with cups cold water. Cover and press the on/off button to turn the unit on. Set time to hours and press High. Once time elapses, reset time to hours and press Simmer; slow cooker will automatically switch to Warm when cooking time has elapsed. Strain, reserving stock; discard solids. Cover and refrigerate. Fat will solidify and come to the top. Remove and discard fat. Keep stock refrigerated until ready to use, up to days, or freeze. Hint: Freeze in -cup amounts to have ready to thaw and use. Nutritional information per serving (1 cup): Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g •...
Page 27: Chicken Stock
Hint: Freeze chicken stock in -cup containers to use as needed. For Brown Chicken Stock: Brown stock requires the step of roasting, but adds depth of flavor to the stock. Use this method (using turkey wings) to make Brown Turkey Stock ahead for holiday meals. Preheat oven to 00°F . Place wings in a Cuisinart oven for about 0 minutes, until nicely browned. Add vegetables, stir and roast for an additional 0 to minutes, until vegetables are browned. Proceed with recipe. Nutritional information per serving (1 cup): Calories 15 (0% from fat) • carb. 1g. • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 80mg • calc. 0mg • fiber 0mg...
Page 28: Roasted Vegetable Stock
-inch lengths Preheat oven to 0°F . Arrange vegetables and garlic on large baking sheet with sides or in shallow roasting pan. Drizzle with olive oil and toss to coat completely. Place pan in oven and roast for minutes. Turn vegetables and roast an additional fifteen minutes. Tie thyme and chives together into a bundle using butcher’ s twine. Transfer the roasted vegetables and accumulated juices, scraping up and including the flavorful browned bits from the pan, to the Cuisinart bundle of herbs, peppercorns, and cups water. Cover and press the on/off button to turn the unit on. Set the time to hours and press Low; slow cooker will auto- matically switch to Warm when cooking time has elapsed. Strain vegetables from stock and discard. Cover and refrigerate stock until ready to use. Nutritional information per serving (1 cup): Calories 15 (0 from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g •...
Page 29: Stews & Chilis
½ pounds chicken breast meat, cut into -inch cubes ¾ cup prepared salsa verde (from a jar) teaspoons ground cumin Pick over beans and discard any stones or bits of dirt. Soak beans overnight ( hours) in water to cover by inches. Drain and rinse. Lightly coat the interior of the ceramic pot of the Cuisinart a Cuisinart 0-inch skillet over medium heat. Add onions and garlic. Cook until ® onions are soft, about minutes; transfer to pot. Place stock, beans and chicken in slow cooker. Add salsa, cumin, oregano, coriander, salt, pepper and jalapeños. Cover and press the on/off button to turn the unit on. Set time to hours and press High. Once time elapses, reset time to hours and press Simmer; slow cooker will automatically switch to Warm again when cooking time has elapsed. One half hour before serving, turn heat to High; stir in corn. Serve with wedge of lime. Hint: Sliced or diced avocado makes a good garnish for White Chicken Chili. Nutritional information per serving (1 cup): Calories 390 (13% from fat) • carb. 45g • pro. 40g • fat 5g • sat. fat 1g •...
Page 30: Beef Chili For A Crowd
½ teaspoon freshly ground pepper pounds lean ground beef ½ cup chili powder ½ tablespoons oregano ½ tablespoons cumin tablespoon paprika red pepper, cored, seeded, chopped Lightly coat the interior of the ceramic pot of the Cuisinart cooking spray. Heat a Cuisinart and add teaspoon olive oil; sauté onions and garlic until soft. Season with ½ tea- spoon salt and ¼ teaspoon pepper. Place in ceramic pot. In the same skillet, heat another teaspoon of oil; cook ground beef until brown, breaking up clumps with the back of a spoon. Stir in remaining salt and pepper, chili powder, oregano, cumin and paprika; cook over low heat until spices are fra- grant. Transfer meat mixture to slow cooker. Add sliced red, green, and yellow pep- pers. Stir in diced tomatoes, tomato paste and red wine vinegar. Cover and press the on/off button to turn the unit on. Set time to 0 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. One hour before serving, turn heat to High. Stir in beans and slow cook until heated through. Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g •...
Page 31: Heart Smart Turkey Chili
Heart Smart Turkey Chili tablespoons extra virgin olive oil, divided pounds lean ground turkey (% fat) garlic cloves, peeled and finely chopped ½ pounds Spanish onions, peeled and chopped ¹∕ ³ cup chili powder tablespoon ground cumin ½ teaspoons ground allspice ½ teaspoons ground cinnamon ½ teaspoons ground coriander Heat one teaspoon olive oil in a Cuisinart Add ¹∕ ³ of the turkey to the pan and cook until brown, breaking up clumps with the back of a spoon, about minutes. Transfer to the ceramic pot of the Cuisin- Slow Cooker. Brown the remaining meat in two more batches each with one ® teaspoon of oil. Heat the remaining one tablespoon of oil over medium heat in the same pan; add the garlic and onion and cook until translucent and softened, about minutes. Add chili powder, cumin, allspice, cinnamon, coriander, and oregano; cook over low heat until fragrant, about minutes. Transfer onion mixture to the slow cooker. Stir in diced tomatoes, peppers, chicken stock, wine vinegar, bay leaf and kosher salt. Cover and press the on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automati- cally switch to Warm when cooking time has elapsed. Serve with chili condiments – shredded lowfat Cheddar or Monterey Jack cheese, diced avocado, chopped tomato, chopped onions, chopped peppers and warm cornbread.
Page 32: Corn And Green Chili Chowder
½ teaspoons kosher salt, divided ¾ t easpoon freshly ground pepper, divided Place bacon in a -inch skillet over medium heat. Once bacon is completely cooked remove and reserve. Add the chopped onion, red pepper, celery, and jala- peño to the skillet. Sauté vegetables until tender, about minutes. Add the garlic and ½ teaspoon of both salt and pepper to the skillet and continue to cook for an additional to minutes. Stir the flour into the skillet and cook for to minutes. Add the beer, scraping up any brown bits that have accumulated on the bottom of the skillet. Add vegetable mixture to the slow cooker pot of the Cuisinart add the green chiles, potatoes, corn, ½ teaspoon salt, remaining pepper and chicken broth. Cover and press the on/off button to turn the unit on. Set the time to hours and press High. Once time elapses, reset time to hours. To serve, stir in reserved bacon. Taste and adjust seasoning accordingly. Set the time again for hours and press Simmer. When slow cooker switches to Warm, stir in heavy cream and re- maining salt. Set time to hour on Low. Taste and adjust seasoning accordingly. Optional: Purée cup of the soup separately with a blender and stir back into the remaining chowder for an extra-creamy texture. Nutritional information per serving (1 cup): Calories 194 (30% from fat) • carb. 30g • pro. 6g • fat 7g • sat. fat 4g •...
Page 33: Veal Stew With Mushrooms & Artichokes
¾ cup dry sherry pound button mushrooms, sliced ½ cups onion, peeled and chopped (about large) celery stalk, trimmed, cut into ½-inch pieces Mix the flour, salt and pepper in a pie plate or other flat bowl. Lightly dust veal cubes with seasoned flour, shaking off excess. Heat teaspoons of oil in a Cuisin- -inch skillet over medium-high heat. In batches, brown veal on all sides. ® Transfer browned veal to the ceramic pot of the Cuisinart each batch, deglaze pan by adding ¼ cup sherry to the hot skillet, scraping up any brown bits; add to the ceramic pot. When all meat is browned, add teaspoon oil; brown mushrooms in batches and add to pot. Place onion, celery, tomatoes, chicken stock, shallots, garlic, and corian- der in the slow cooker with veal and mushrooms; stir. Place the parsley sprigs on top of the veal mixture. Tuck the bay leaf into the center. Cover and press the on/off button to turn the unit on. Set time to hours and press Low; the slow cooker will automatically switch to Warm when cooking time has elapsed. At this point, the stew can wait on Warm until you are ready to finish cooking. One hour before serving, remove parsley sprigs and bay leaf; discard. Stir in artichokes; cover and slow cook on Low for hour. Garnish with chopped fresh parsley to serve. Nutritional information per serving (1 cup): Calories 285 (31% from fat) • carb. 18g • pro. 28g • fat 10g • sat. fat 2g •...
Page 34: Mediterranean Seafood Stew
Place potatoes, garlic, onion and olive oil in ceramic pot of the Cuisinart Cooker; stir gently to combine. Add tomatoes, tomato paste, clam juice, wine, saf- fron and dried basil. Place bay leaf, fennel seeds, peppercorns and parsley sprigs in a x -inch square of cheesecloth (or coffee filter) and tie securely with kitchen twine. Add to pot. Cover and press the on/off button to turn the unit on. Set time for hours and press High. Once slow cooker switches to Warm set time for hours and press Simmer. Once time elapses, reset time for hours and press Sim- mer; the slow cooker will automatically switch to Warm when cooking time has elapsed. At this point the sauce can rest on Warm until one hour before serving. Raise heat to High, then add fennel slices; cook another 0 to 0 minutes. Add mussels, shrimp, scallops and fish. Continue to cook about 0 to minutes, or until mussels are open, shrimp are pink, scallops and fish are opaque. Garnish with chopped parsley and orange zest. Ladle stew directly from the pot into warm soup bowls. Serve with crusty bread on the side. Calories 407 (16% from fat) • carb. 32g • pro. 48g • fat 7g • sat. fat 1g •...
Page 35: Seafood Chili
Combine onions, garlic, jalapeño peppers, red pepper, green pepper, chili powder, oregano, cumin, and coriander with the olive oil in ceramic pot of the Cuisinart Slow Cooker. Stir in diced tomatoes and ½ cup clam juice. Cover and press the on/off button to turn the unit on. Set timer to hours and press Low; the slow cooker will automatically switch to Warm until you are ready to finish cooking. Turn heat to High and stir in cornmeal; cover and cook minutes. Add chopped clams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on High for minute or until shrimp are pink and mussels have opened. Garnish with fresh chopped cilantro. Calories 358 (16% from fat) • carb. 16g • pro. 58g • fat 6g • sat. fat 1g • chol. 213mg • sod. 440mg • calc. 161mg • fiber 3g...
Page 36: Chicken Cacciatore
Place the onions, peppers, garlic, drained tomatoes, tomato paste, vermouth, oregano, basil, salt and pepper in a large bowl. Toss gently to combine. Trim chicken thighs of visible fat. Toss in flour to coat lightly – discard excess flour. Heat one tablespoon olive oil in a -inch Cuisinart heat. Add half the chicken and cook over medium-high heat for minutes on each side until brown. Transfer to a plate and repeat with the remaining chicken. Add the remaining tablespoon olive oil and cook the portobello mushrooms in a single layer until golden brown on each side, about minutes per side. Add the browned portobello mushrooms to the vegetable mixture. Arrange half the chicken thighs in the ceramic pot of the Cuisinart Top with half the vegetable mixture. Repeat layers. Tuck bay leaf into the center of the mixture. Cover and press the on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm when cook- ing time has elapsed. Remove and discard bay leaf before serving. Nutritional information per serving ( based on 6 servings): Calories 599 • (37% from fat) • carb. 25g • pro. 61g • fat 23g •...
Page 37: Entrées & Sauces
¾ teaspoon kosher salt ½ teaspoon freshly ground pepper teaspoon olive oil ½ cup unbleached, all-purpose flour l arge onions, peeled, halved and sliced Heat a -inch Cuisinart Season the chicken thighs on both sides with ½ teaspoon of salt and ½ teaspoon of black pepper. Once skillet is hot add the olive oil so that it shimmers across the pan but does not smoke. Dredge half of the chicken thighs in flour to coat lightly. Place chicken in hot skillet skin side down. Brown on both sides about to minutes. It is important not to move the chicken when it is first placed in pan; chicken will come loose once it is browned. Dredge remaining chicken and repeat. Reserve. Pour all but tablespoon of oil out of the skillet. Sauté onions and garlic for to minutes until softened. Stir in the rosemary sprigs and remaining ¼ teaspoon of salt. Add the lemon juice to the skillet, scraping up any brown bits that remain on the bottom with a wooden spoon. Let juice come to a boil and reduce by half. Add the chicken broth and let come to a boil. Add onion mixture to the ceramic pot of the Cuisinart the lemon zest. Nestle the browned chicken thighs in the onion mixture. Place lemon slices on top of the chicken. Cover and press the on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Taste and adjust seasoning accordingly. Serve in shallow bowls with rice or mashed potatoes. Calories 437 (49% from fat) • carb. 10g • pro. 44g • fat 24g • sat. fat 6g •...
Page 38: Chicken With 40 Cloves Of Garlic
½ teaspoon freshly ground black pepper tablespoon fresh lemon juice tablespoon extra virgin olive oil In a large bowl, combine the chicken thighs, herbes de Provence, red pepper flakes, salt, pepper, lemon juice and olive oil. Lightly coat the interior of the ceramic pot of the Cuisinart Slow Cooker with cooking spray. Layer seasoned chicken, garlic, ® celery and onions in pot. Pour in wine and chicken stock. Cover and press the on/ off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Serve with chopped parsley for garnish. Nutritional information per serving (based on 8 servings): Calories 399 (43% from fat) • carb. 9g • pro. 44g • fat 19g • sat. fat 5g •...
Page 39: Barbecue Beef Brisket
This is a multi-step process, but well worth the effort. Because brisket is chilled after cooking, it allows you to remove excess fat, and makes slicing easier. beef brisket, approximately -½ pounds tablespoons light or dark packed brown sugar teaspoons Worcestershire sauce teaspoons freshly ground black pepper teaspoon garlic powder Trim fat cap on top of brisket to ¹∕ keep the brisket tender and moist. Combine the brown sugar, Worcestershire, pep- per, garlic powder, salt, dry mustard, and liquid smoke. Rub all over the brisket. If time allows, cover and refrigerate overnight to marinate. Make a single layer of the sliced onions in the bottom of the ceramic pot of the Cuisinart the lager. Place the coated brisket on top. Cover and press the on/off button to turn the unit on. Set time to 0 to hours and press Low; slow cooker will automati- cally switch to Warm setting. Remove the brisket, onions and cooking juices from the Slow Cooker and place in a shallow pan. Cover and refrigerate. One hour before serving, remove brisket from refrigerator. Preheat oven to °F . Remove hardened fat and discard. Remove brisket from cooking liquid. Strain liquid from onions and reserve for another use (you will have about cups. This may be frozen – it is very good to use in soups); discard onions. Slice meat thinly (¹∕ slices) while cold.* Reassemble and place in roasting pan/baking dish. Spread cups Barbecue Sauce evenly over the reassembled roast. Cover pan with lid or foil and place in preheated oven for 0 to 0 minutes, until heated through. Serve hot. Alternatively the meat can be sliced thickly, then shredded using fingers or two forks. Stir in sauce and reheat until it just bubbles. After reheating, the Barbecue...
Page 40: Barbecue Sauce
¼ cup tomato paste (salt-free) ¼ cup cider vinegar ¹∕ ³ cup molasses ¹∕ ³ cup honey Melt the butter in a Cuisinart and garlic; cook over medium heat until softened and opaque, about to min- utes – do not brown. Add ketchup, water, tomato paste, vinegar, molasses, honey, Worcestershire sauce, soy sauce, horseradish, chili powder, instant espresso, and dry mustard. Stir to blend. Bring the mixture to a boil. Reduce heat and simmer, uncovered over low heat, about 0 to 0 minutes. Stir in liquid smoke and hot sauce to taste. Cool and refrigerate in a covered container until ready to use. May also be frozen. Nutritional information per serving (¼ cup): Calories 127 (7% from fat) • carb. 29g • pro. 2g • fat 1g • sat. fat 0g •...
Page 41: Dilled Pot Roast
½ teaspoon kosher salt ¼ teaspoon freshly ground pepper pounds beef roast, rump, chuck or arm cut teaspoons vegetable oil tablespoons Dijon-style mustard onions, peeled and cut into eighths carrots, peeled and sliced into -inch pieces celery stalks, with tops, cut into -inch pieces garlic cloves, peeled Combine flour with salt and pepper. Coat beef with flour mixture, shaking off ex- cess. Heat oil in a Cuisinart all sides. Transfer to platter or cutting board; cool for a few moments. Rub mustard evenly over all sides of the beef. Place onions, carrots, celery, garlic, dill seed and peppercorns in the ceramic pot of the Cuisinart Slow Cooker. Top with the mustard-coated beef. Pour in stock and ® vinegar. Cover and press the on/off button to turn the unit on. Set time to 0 to hours and press Low; slow cooker will automatically switch to Warm when cook- ing time has elapsed. Remove beef, transfer to storage container, strain and discard vegetables. Pour cooking juices over beef; cover and refrigerate overnight. One hour before serving, remove beef (reserve juices), and cut off visible fat. Place in a small roasting pan and reheat at °F for 0 to minutes. Strain cooking juices into a Cuisinart ¾-quart saucepan; discard fat. Add flour, mustard and dill; stir over medium heat until sauce comes to a boil and thickens. Remove from heat, cool briefly and stir in sour cream. Taste for seasoning and add ¼ teaspoon salt if desired. Cut meat into thin slices; pour some sauce over the top and pass the rest in a sauceboat. Nutritional information per serving (based on 8 servings): Calories 226 (23% from fat) •...
Page 42: New England Short Ribs
½ teaspoon freshly ground pepper -½ pounds short ribs tablespoon vegetable oil pound onions, peeled and cut into ½-inch dice pound carrots, peeled and halved lengthwise Combine flour, salt and pepper. Coat short ribs with this mixture. Heat oil in a Cuisinart -inch skillet over medium-high heat. Brown ribs and transfer them ® to a plate to cool a bit. Pour off fat, add onions and cook minute; stir and scrape up all brown bits. Combine with carrots, potatoes and turnips. Coat short ribs with horseradish. Place in the ceramic pot of the Cuisinart onions, carrots, potatoes and turnips. Pour in stock. Cover and press the on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Strain pan juices or use a fat mop to remove fat. Calories 771 (58% from fat) • carb. 26 • pro. 56 • fat 50g • sat. fat 20g •...
Page 43: Corned Beef With Vegetables
Corned Beef with Vegetables First Cooking cooking spray pounds corned beef, first cut (flat) onions, peeled and cut into -inch pieces carrots, peeled and cut into -inch pieces celery stalks with tops, cut into -inch pieces whole parsley sprigs bay leaf teaspoon peppercorns cups water Lightly coat the interior of the ceramic pot of the Cuisinart cooking spray. Rinse the corned beef with fresh water. Place it in the pot with the onions, carrots, celery, parsley, bay leaf and peppercorns. Pour in water to cover. Cover and press the on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. When meat is done, transfer to a resealable container with the vegetables and cooking liquid. Cover and refrigerate overnight. The meat can stay like this for up to two days. When you are ready to finish the corned beef, preheat oven to °F . Remove meat from cooking liquid; cut off and discard any visible fat. Strain liquid to degrease juices. Discard vegetables; reserve liquid. Combine marmalade, mustard and maple syrup in a small bowl; spread or brush over the top and sides of meat. Set meat in small roasting pan; heat about 0 to minutes, brushing meat with glaze once or twice. Makes 8 servings To Finish Sauce ¹∕ ³...
Page 44 Pour cooking liquid into a Cuisinart -quart saucepan. Add onions, carrots, celery ® and new potatoes. Top with the cabbage. (You will not have enough liquid to cover – the cabbage steams on top.) Cover and simmer until vegetables are tender, 0 to minutes. To serve, cut meat into thin slices and surround with vegetables. Serve the flavorful broth on the side. Nutritional information per serving (based on 8 servings): Calories 669 (42% from fat) • carb. 62g • pro. 37g • fat 32g • sat. fat 10g • chol. 157mg • sod. 2545mg • calc. 188mg • fiber 14g &...
Page 45: Pulled Pork Barbecue
Pulled Pork Barbecue pounds bone-in country-style spare ribs ½ teaspoons kosher salt teaspoon freshly ground black pepper teaspoon paprika Trim ribs of excess fat. Season with salt, pepper and paprika. Layer seasoned pork and onions in ceramic pot of Cuisinart onions. Add water. Cover and press the on/off button to turn the unit on. Set time to 0 to hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Pork should be tender and falling off the bone. Transfer pork to a shallow food storage container. Strain liquid and discard onions. Pour liquid over pork. Cover and refrigerate. When chilled, the fat will solidify and rise to the top. Lift off and discard. Remove pork from liquid (which will have gelled); reserve liquid for another use (it is particularly good to use in the Spanish Bean with Chorizo page . Cuban Black Bean page ; or Classic Split Pea, page ) Soups – it may be strained and frozen, or discarded. Pull pork from bones; discard bones. Trim off and discard fat. Shred pork and place in ceramic pot of Cuisinart Slow Cooker. Add to cups Barbecue Sauce; stir. Cook for hours on ® Low or hours on High. Serve on Warm. Nutritional information per serving (½ cup): Calories 326 (49% from fat) • carb. 11g • pro. 31g • fat 18g • sat. fat 7g •...
Page 46: Braised Veal Shanks
¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ cup unbleached, all-purpose flour teaspoons extra virgin olive oil ¾ tablespoon unsalted butter ¾ pound onions, peeled and chopped ounces carrots, peeled and chopped Remove leaves from the parsley, reserving stems. Chop leaves; reserve. Season veal with salt and pepper; dust lightly with flour, shaking off excess. Heat olive oil and butter in a -inch Cuisinart the veal shanks and cook for to minutes on each side, until nicely browned. Remove and reserve. Add the chopped onions, carrots, shallots, celery, garlic, and herbes de Provence to the skillet. Cook over medium-low heat until onions and shallots are translucent and vegetables are slightly softened, about minutes. Place cooked vegetables in the ceramic pot of the Cuisinart with the drained diced tomatoes, vermouth, chicken stock, bay leaf, lemon zest, and reserved parsley leaves and stems. Stir to combine. Top vegetable mixture with the browned veal shanks in a single layer. Cover and press the on/off button to turn the unit on. Set time to to hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Degrease the cooking liquid with a fat mop, or pour the liquid into a fat separa- tor and allow the fat to rise to the top. Then pour the defatted liquid back into the cooked vegetables. Serve with pasta, rice, or polenta. Makes 4 servings ounces shallots, peeled and chopped ounces celery, peeled and chopped...
Page 47 Tip: Make your chopping task easy by using a Cuisinart Food Processor fitted ® with the metal blade to chop the vegetables. First chop the parsley leaves and remove. Then with the machine running, drop garlic through the feed tube and process seconds to chop. Add onion (cut into -inch pieces) and pulse to chop; remove. Pulse to chop shallots (cut into -inch pieces) remove. Pulse to chop carrots (cut into -inch pieces) and remove. Pulse to chop celery (cut into -inch pieces). The chopping is done in just a few moments. Nutritional information per serving: Calories 607 (20% from fat) • carb. 20g • pro. 100g • fat 13g • sat. fat 4g • chol. 381mg • sod. 686mg • calc. 179mg • fiber 4g &...
Page 48: Slow Cooked Lamb Shanks With White Beans
White Beans ½ p ound dried white beans (cannellini or navy) l amb shanks (about ¾ to pound each) teaspoon kosher salt t easpoon freshly ground black pepper tablespoon olive oil t ablespoon unsalted butter m edium onion, peeled and chopped Soak beans overnight or at least hours in water to cover by inches. Drain and pick over beans and rinse. Place the beans in the ceramic pot of the Cuisinart Slow Cooker. Trim the lamb shanks of as much visible fat and silver skin as possible. Season them with ½ teaspoon of the salt and ½ teaspoon of the pepper. Heat olive oil and butter in a -inch Cuisinart seasoned lamb shanks and brown well on all sides. Remove and reserve. Reduce heat to low and add chopped onion, carrot, and celery; cook over low heat until vegetables are softened, about to minutes. Add the chopped garlic, remaining salt and pepper and the herbes de Provence and sauté for an additional minutes. Stir in the red wine, scraping any brown bits that may have accumulated on the bottom of the pan with a wooden spoon. Finally, stir in the chopped tomatoes and the tomato paste – stir the vegetable/tomato mixture together with the beans. Tuck the bay leaf and the browned lamb shanks into the mixture. Transfer to slow cooker. Makes 4 to 6 servings...
Page 49 Cover and press the on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Remove lamb shanks and degrease as necessary. Taste and adjust season- ings accordingly. Serve one lamb shank per person, or remove the meat from the bones and serve up to diners. Nutritional information per serving (based on 6 servings): Calories 781 (22% from fat) • carb. 56g • pro. 89g • fat 19g • sat. fat 6g • chol. 240mg • sod. 585mg • calc. 209mg • fiber 12g &...
Page 50: Penne Lasagna
ounces part-skim ricotta pound part-skim mozzarella, s hredded, ½ cup reserved for topping teaspoons extra virgin olive oil, divided ounces white mushrooms, sliced ½ teaspoons kosher salt, divided ½ teaspoon freshly ground pepper, divided pound frozen chopped spinach, thawed and drained until very dry* Combine Parmesan, ricotta and all but one cup of the mozzarella. Reserve. Heat a Cuisinart ® -inch nonstick skillet over medium-high heat; add teaspoon oil and sauté mushrooms until golden brown. Season with ½ teaspoon salt and ¼ teaspoon pepper. Mix with drained spinach. Reserve. Heat teaspoon oil; sauté onions and garlic until soft, about five minutes. Set aside. In the same skillet, heat teaspoon oil and brown the ground turkey; transfer to bowl with onions. Stir in cup diced tomatoes, and the remaining salt and pepper. Reserve. Combine tomato sauce, remaining diced tomatoes, basil and oregano; stir into pasta. Lightly coat the interior of the ceramic pot of the Cuisinart cooking spray. Using ¹∕ ³ of the pasta mixture, make a layer on the bottom of the ceramic pot. Spread meat mixture evenly over pasta. Cover with ½ the cheese mix- ture. Make a second layer of pasta; top with spinach and mushroom mixture. Cover with remaining ricotta cheese mixture. Make a final layer of pasta and top with reserved mozzarella. Cover and press the on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Penne Lasagna...
Page 51 *To drain spinach thoroughly, first squeeze out as much water as possible with your hands. Lay the spinach on a clean towel, roll up, and wring out the rest. You will end up with about ½ cup dry spinach that can then be mixed with the mush- rooms. Nutritional information per serving (½ cup): Calories 394 (35% from fat) • carb. 39g • pro. 24g • fat 15g • sat. fat 8g • chol. 45mg • sod. 930mg • calc. 574mg • fiber 6g &...
Page 52: Red Beans & Sausage
½ cups chopped green pepper bay leaf tablespoon chili powder cloves garlic, peeled and chopped tablespoon oregano ½ tablespoon thyme Soak beans in water to cover by inches overnight (at least hours). Drain, pick over beans and rinse. Lightly coat the ceramic pot of the Cuisinart with cooking spray. Combine the drained beans, ham hock, onion, green pepper, bay leaf, chili powder, garlic, oregano, thyme, coriander, basil, and chicken broth in the pot. Cover and press the on/off button to turn the unit on. Set timer to hours and press Low; the slow cooker will automatically switch to Warm when cooking time has elapsed. Heat oil in a -inch Cuisinart kielbasa on all sides, about minutes, and add to slow cooker. Cook for another hours. Remove ham hock and cut meat from the bone. Return the meat to slow cooker and discard the bone. Add Tabasco cooked white rice. Calories 420 (28% from fat) • carb. 45g • pro. 33g • fat 14g • sat. fat 6g •...
Page 53: Macaroni With Four Cheeses
ounces reduced-fat sharp Cheddar, shredded Parboil elbow macaroni about minutes, until very al dente but cooked through. Rinse under cool water in a colander, drain thoroughly and set aside in a large bowl. Melt butter in a Cuisinart stantly for minutes. Add milk; stir until it boils. Stir in Worcestershire sauce, dry mustard, salt and pepper. Turn off heat; stir in Cheddar and Gruyère until blended. Add to pasta and stir to combine. Lightly coat the interior of the ceramic pot of the Cuisinart cooking spray. Add half the macaroni mixture. Spread the drained tomatoes in a layer; top with the mozzarella, then the remaining macaroni. Combine bread- crumbs and Parmesan; sprinkle over top. Cover and press the on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Nutritional information per serving (¾ cup): Calories 371 (36% from fat) • carb. 34g • pro. 25g • fat 15g • sat. fat 9g •...
Page 54: Tomato Sauce
ounces carrots, peeled, chopped celery stalks, peeled, finely chopped garlic cloves, peeled, finely chopped tablespoon dried basil ½ tablespoon dried marjoram Heat the olive oil in a Cuisinart chopped onions, carrots, celery, and garlic; cook until the vegetables are softened, but not browned, about minutes. Add the basil, marjoram, and oregano; cook until the herbs are aromatic, to minutes longer. Place the cooked vegetables in the ceramic pot of the Cuisinart the tomatoes, tomato purée, tomato paste, wine and salt to the slow cooker and stir to blend. Cover and press the on/off button to turn the unit on. Set time to hours and press Simmer; slow cooker will automatically switch to Warm when cooking time has elapsed. For a smoother sauce, use a Cuisinart blender to purée the sauce to desired consistency. Nutritional information per serving (1 cup): Calories 133 (11% from fat) • carb. 25g • pro. 5g • fat 2g • sat. fat 0g •...
Page 55: Side Dishes
Combine all ingredients in ceramic pot of Cuisinart the on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Calories 154 (14% from fat) • carb. 31g • pro. 3g • fat 2g • sat. fat 0g • chol. 0 • sod. 118mg • calc. 15mg • fiber 3g “Almost” Baked Potatoes...
Page 56: Warm Baked Potato Salad
½ tablespoon Dijon-style mustard ½ tablespoon dill weed (dry, double if using fresh) Place the strained yogurt, mayonnaise, lemon juice, mustard, dill, salt, and pep- per in the work bowl of the Cuisinart blade. Process until blended and smooth, 0 seconds. Cut the potatoes into bite- sized pieces, including the skins. Place in a large bowl with celery and onions. Toss to combine. Add yogurt/mayonnaise mixture. Stir to coat potatoes. Serve warm, or cover and refrigerate until ready to serve. *To strain yogurt, place in yogurt strainer or fine sieve lined with a paper coffee filter. Place over bowl and allow the whey to drain out; the yogurt will thicken and may be used as a spread or in dressings without being watery. Nutritional information per serving (½ cup): Calories 178 (22% from fat) • carb. 32g • pro. 4g • fat 4g • sat. fat 1g •...
Page 57: Mashed Potato Pie
¼ cup fresh breadcrumbs cup freshly grated Parmesan, divided cups cooked potato pulp, or leftover mashed potatoes Generously butter the bottom and sides of a -quart soufflé dish. Combine bread- crumbs and tablespoons Parmesan. Sprinkle mixture on bottom and sides of pre- pared dish. Reserve excess crumbs. Cut a piece of aluminum foil about inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about inches in length and inches wide to make a “cradle”; reserve. In a large bowl, using a Cuisinart sour cream, ricotta, eggs, remaining Parmesan and green onion. Transfer to pre- pared soufflé dish. Top with reserved crumb mixture. Set the dish in the center of the long strip of folded foil and bring up the sides to meet – twist together to form a handle. Place the rack in ceramic pot of the Cuisinart soufflé dish on the rack, use the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack. Carefully pour water into the bottom of ceramic pot. Cover and press the on/off button to turn the unit on. Set time to hours and press Low. Slow cooker will automatically switch to Warm until ready to serve. Potatoes will be puffed and slightly brown on the top. Nutritional information per serving (based on 8 servings): Calories 264 (38% from fat) • carb. 28g • pro. 13g • fat 11g • sat. fat 7g •...
Page 58: Party Potatoes
½ teaspoon freshly ground pepper In a Cuisinart ¾-quart saucepan, cover the potatoes with cold water; add tea- ® spoon salt. Cook over medium-high heat until tender, drain well and place in large mixing bowl. While the potatoes are boiling, prepare the onions for topping. Melt butter in a -inch Cuisinart skillet. Cook onion, stirring occasionally, until reduced and ® very lightly browned. Season with remaining salt and pepper. Transfer to large mix- ing bowl. Beat potatoes with a Cuisinart cream, cream cheese and minced garlic. Turn mixer to medium high; beat until smooth and slightly fluffy. Cut a piece of aluminum foil about inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about inches in length and inches wide to make a “cradle”; reserve. Spray the bottom and sides of a -quart soufflé dish with cooking spray. Fill with potato mixture. Top with onions. Set the dish in the center of the long strip of folded foil and bring up the sides to meet, twisting them together to form a handle. To place the covered soufflé dish on the rack, use the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack. Cover and press the on/off button to turn the unit on. Set time to hours and press Low. Slow cooker will automatically switch to Warm when cooking time has elapsed. Potatoes will be puffed and onions browned. Remove the soufflé dish from the slow cooker using the foil strips to lift it. Calories 263 (26% from fat) • carb. 42g • pro. 7g • fat 8g • sat. fat 5g •...
Page 59: Butternut Squash & Mushroom Scallop
Butternut Squash & Mushroom Scallop ounce Parmesan, cut in half ½ ounces bread, about slices, crusts on, torn into quarters teaspoon thyme tablespoons unsalted butter, divided garlic cloves, peeled and cut in half shallots, peeled and cut in half To grate the cheese, drop pieces through the small feed tube of a Cuisinart Processor while the machine is running. Process until almost grated and drop the bread pieces through the tube; pulse until they become fine crumbs. Add the thyme and tablespoon butter. Pulse until combined. Reserved seasoned crumbs. In the same work bowl, with the motor running, drop garlic and shallot through the small feed tube and process until they are finely chopped. In a Cuisinart inch skillet, warm tablespoon olive oil over medium high heat. Sauté the garlic, shallots and mushrooms together until they are lightly browned (if mushrooms crowd the pan, brown in two batches). Season with salt and pepper. Lightly coat the interior of the ceramic pot of the Cuisinart Using ½ of the squash, make a layer on the bottom. Continue layering with ½ the mushroom mixture and then ½ the crumbs. Repeat. Cut remaining tablespoon of butter into small pieces and dot the top. Cover and press the on/off button to turn the unit on. Set time to hours and press Low. Slow cooker will automatically switch to Warm until ready to serve. Calories 196 (27% from fat ) • carb. 33g • pro. 6g • fat 7g • sat. fat 3g •...
Page 60: Corn Pudding
Lightly coat a -quart soufflé dish with cooking spray; set aside. Melt butter in a Cuisinart Cook, stirring about minutes (until translucent). Reserve. Place cups of corn into work bowl of a Cuisinart five times, to chop corn roughly. Add eggs, evaporated milk and onion; pulse until mixed. Place the remaining cups corn in a ½-quart mixing bowl; sprinkle with ¼ cup cornmeal. Add chopped corn mixture. Stir until just mixed. Season with salt, pepper and hot sauce to taste. Transfer to prepared soufflé dish. Place small rack in ceramic pot of the Cuisinart pot. Place filled soufflé dish on rack. Cover and press the on/off button to turn the unit on. Set time to ½ hours and press Low. Slow cooker will automatically switch to Warm when cooking time has elapsed. Casserole will be puffed and golden. Nutritional information per serving (based on 8 servings): Calories 174 (23% from fat) • carb. 24g • pro. 10g • fat 5g • sat. fat 2g •...
Page 61: Ratatouille
Place eggplant in a colander over a plate or in the sink. Sprinkle with ½ teaspoon salt; toss to combine. Let rest at least minutes. Rinse well to remove salt; dry thoroughly with a towel. Combine eggplant, zucchini, yellow squash, peppers, tomatoes, tomato purée, onions, garlic, sun-dried tomatoes, parsley, basil, herbes de Provence, and pepper in the ceramic pot of the Cuisinart with olive oil. Cover and press the on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm until ready to serve. Nutritional information per serving (¾ cup): Calories 92 (24% from fat) • carb. 17g • pro. 3g • fat 3g • sat. fat 0g • chol. 0mg • sod. 287mg • calc. 50mg • fiber 5g...
Page 62: Roasted Beet Salad
Roasted Beet Salad pounds fresh beets tablespoons white balsamic vinegar or fruit flavored vinegar teaspoon Dijon-style mustard ¼ teaspoon kosher salt ¹∕ teaspoon freshly ground pepper tablespoons vegetable oil Remove stems and leaves from beets, leaving about inches of stem. Scrub beets well to remove dirt. Place beets on cooking rack in ceramic pot of Cuisinart Cooker. Cover and press the on/off button to turn the unit on. Set time to ½ hours and press High. Once beets are cooked through, remove to cool. Turn off slow cooker. Once beets are cool enough to handle, rub each with a paper towel to remove the skins. (Beets may be sliced or diced and served warm at this point.) Cool/chill whole beets while preparing salad. Place vinegar, mustard, salt, and pepper in a small bowl. Whisk to emulsify. Add the oils in a slow, steady stream while whisk- ing, and continue whisking to emulsify; reserve. (The dressing may also be pre- pared in a food processor or blender.) Cut cooled beets into ½-inch cubes; reserve. Place a wide layer of watercress on a large serving platter. Next, make a narrower layer of endive slices. Top with a mound of beets. Sprinkle with pistachios. Drizzle with vinaigrette. Note: Salad may also be composed on individual plates. Calories 236 (52% from fat) • carb. 24g • pro. 6g • fat 15g • sat. fat 2g •...
Page 63: Spinach Timbale
½ cup fresh breadcrumbs ½ cup minced shallots t ablespoons unbleached, all-purpose flour ½ cups evaporated fat-free milk, not reconstituted To drain spinach thoroughly, first squeeze out as much water as possible with your hands. Lay spinach on a clean kitchen towel, roll up and wring out the rest. One-quarter cup very dry spinach will remain. Set aside. Coat the inside of a -quart soufflé dish with teaspoons butter. Combine cheese and breadcrumbs. Dust prepared dish with crumb mixture; reserve remaining crumb mixture. Cut a piece of aluminum foil about inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about inches in length and inches wide to make a “cradle”; reserve. Melt remaining butter in a ¾-quart Cuisinart shallots and cook, stirring until softened. Add flour and stir for a minute. Pour in milk; stir occasionally until sauce is thickened. Remove from heat and add Gruyère. Season with salt, pepper and nutmeg. Place egg whites in a large mixing bowl; beat with a hand-held electric mixer or whisk until stiff peaks form. Set aside. Place egg yolks in another large mixing bowl. Beat with mixer on Low, or whisk, for minute. Gradually incorporate the hot cream sauce; beat minute. Stir in spinach. Scoop ¼ of whites into spinach mixture and stir to lighten mixture. Gently fold in remaining beaten egg whites, taking care not to deflate mixture. Pour the mixture into prepared soufflé dish and sprinkle top with remaining crumbs. Set the dish in the center of the long strip of folded foil and bring up the sides to meet, twisting them together to form a handle. Place the rack in the ceramic pot of the Cuisinart ® Slow Cooker. Makes 8 servings ounces shredded Gruyère, (about ½ cup) teaspoon kosher salt ½...
Page 64 Carefully pour hot water into bottom of pot. To place filled soufflé dish on rack, use the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack. Cover and press the on/off button to turn the unit on. Set time to hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed. Remove the soufflé dish from the slow cooker using the foil strips to lift it. Serve timbale warm. Nutritional information per serving (based on 8 servings): Calories 247 (52% from fat) • carb. 15g • pro. 15g • fat 14g • sat. fat 8g • chol. 140mg • sod. 440mg • calc. 422mg • fiber 2g iSheS ...
Page 65: Stewed Green Beans And Tomatoes
Trim stem ends from beans; cut into ¼-inch lengths. Combine onion, garlic, pars- ley, basil, salt, diced tomatoes and reserved juice. Layer ½ of the green beans in the ceramic pot of the Cuisinart with ½ of the tomato mixture. Repeat. Drizzle olive oil over top. Cover and press the on/off button to turn the unit on. Set time to hours and press Low. Slow cooker will automatically switch to Warm until ready to serve. Garnish with crumbled cheese if desired. Nutritional information per serving (without cheese): Calories 89 (19% from fat) • carb. 17g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg • sod. 131mg • calc. 81mg • fiber 6g...
Page 66: Succotash
0 ounces lima beans, thawed pound zucchini, cut into -inch pieces red pepper ( ounces), cored, seeded and diced into ½-inch pieces Combine ingredients with reserved tomato juice in ceramic pot of the Cuisinart Slow Cooker. Cover and press the on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm until ready to serve. Calories 179 (5% from fat) • carb. 39g • pro. 8g • fat 1g • sat. fat 0g • chol. 0mg • sod. 272mg • calc. 43mg • fiber 7g...
Page 67: Sweet Potatoes & Apples
½ teaspoon freshly ground pepper In a large bowl, toss potatoes with melted butter; season with herbes de Provence, salt and pepper. Combine apple and onion in another bowl. Lightly coat the interior of ceramic pot of the Cuisinart spray. Using ¹∕ ³ of the potatoes, make a single layer around the bottom of the slow cooker. Top with ½ of the apple and onion mixture. Make a second layer with ¹∕ ³ of the potatoes; top with remaining apples and onions. Finish with remaining pota- toes. Pour stock over casserole. Cover and press the on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm until ready to serve. Nutritional information per serving ( Calories 305 (19% from fat) • carb. 60g • pro. 3g • fat 6g • sat. fat 4g •...
Page 68: Vegetable Tian
To make seasoned breadcrumbs, combine crumbs, parsley, garlic, Parmesan, olive oil and butter in a medium bowl. Stir to blend and coat crumbs with oil and butter; reserve. Combine thyme, oregano, salt and pepper in a small bowl; reserve. Pat dry excess liquid from tomatoes with paper towel. Lightly coat the interior of ceramic pot of the Cuisinart spray. Distribute half the crumb mixture on bottom. Arrange potatoes in a circu- lar layer. Season with half the herb mixture. Repeat layering with zucchini, herbs, tomatoes and top with remaining breadcrumb mixture. Cover and press the on/off button to turn the unit on. Set time to hours and press Low. Slow cooker will automatically switch to Warm until ready to serve. Calories 200 (29% from fat) • carb. 31g • pro. 6g • fat 7g • sat. fat 2g • chol. 6mg • sod. 347mg • calc. 76mg • fiber 3g...
Page 69: Wild Mushroom Ragout
Wild Mushroom Ragout cooking spray ounces dried mushrooms (shiitake, porcini) 0 ounces mixed wild mushrooms (shiitake, cremini, oyster, chanterelle) tablespoons unsalted butter, divided tablespoons extra virgin olive oil, divided ½ cups minced shallots ½ cup dry sherry pound white button mushrooms, quartered Lightly coat interior of ceramic pot of the Cuisinart spray. Place dried mushrooms in small bowl; cover with cups boiling water. Let stand for 0 minutes; drain, reserving soaking liquid. Remove and discard tough stems; chop. Place in ceramic pot of Cuisinart rooms. Heat tablespoon each butter and olive oil in a -inch Cuisinart let over medium heat. Add shallots; cook until soft, about minutes. Add sherry; bring to boil. Cook until reduced by half. Add to mushrooms in slow cooker. Heat ½ tablespoon each butter and oil in same skillet; cook white mushrooms until golden in two batches. Transfer to slow cooker. Brown portobellos in remain- ing butter/oil in batches. Transfer to slow cooker. Add red pepper, green onions, parsley, thyme, salt and pepper to slow cooker. Combine tomato paste, reserved mushroom liquid and chicken stock; stir in. Cover and press the on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm until ready to serve. Serve as a side dish or as a topping for bruschetta. Calories 204 (42% from fat) • carb. 24 • pro. 5g • fat 10g • sat. fat 3g •...
Page 70: Ginger Poached Pears
Served chilled it is an easy, do-ahead dessert that is healthy too. juice of lemon cans ginger ale strips lemon peel, x ½", bitter white pith removed slices (size of a quarter) fresh ginger medium pears (Bartlett, Anjou, or Bosc), slightly underripe, but fragrant – with stems Combine lemon juice and cups water in a medium bowl. Place the ginger ale, lemon peel, and fresh ginger in the ceramic pot of the Cuisinart stir. Peel the pears, leaving the stem intact; cut a thin slice from the bottom of each pear so that it stands upright. As each pear is peeled, dip into the lemon water to prevent darkening and stand it in the ginger liquid in the slow cooker. Cover and press the on/off button to turn the unit on. Set time to hours and press Low. When pears are tender, turn slow cooker off. Allow pears to cool in poach- ing liquid. Chill in liquid. (If desired, before serving, liquid may be thickened to a syrup-like consistency by simmering until it is reduced by half.) To serve, arrange each pear on a deep plate (rimmed soup bowl works well). Spoon poaching liquid over pears. Garnish with a dollop of Honey Yogurt Cream, Choco- late Glaze and sprinkle with chopped crystallized ginger. Calories 174 (5% from fat) • carb. 44g .• pro. 1g • fat 1g •...
Page 71: Honey Yogurt Cream
Chocolate Glaze ounces semisweet chocolate ¼ cup unsalted butter Combine the ingredients in a ½-quart Cuisinart until melted and smooth. Let cool 0 minutes before using. Nutritional information per serving (1 tablespoon): Calories 87 (64% from fat) • carb. 89g • pro. 0g • fat 7g • sat. fat 4g • chol. 8mg • sod. 4mg • calc. 4mg • fiber 0g Makes about 2 cups ½ teaspoons vanilla extract...
Page 72: Stewed Rhubarb
Stewed Rhubarb pounds fresh rhubarb stalks, washed and dried Slice rhubarb ¼ to ½-inch thick. Place rhubarb in the ceramic pot of the Cuisinart Slow Cooker and stir in the sugar. Let stand at room temperature for to hours, until the rhubarb gives up liquid. Cover and set the slow cooker to Low. Cook for to hours. Press the on/off button to the turn unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm when cooking time is elapsed. Transfer to resealable containers and refrigerate until ready to use. Use to top oat- meal or as a topping for vanilla ice cream. Nutritional information per serving (1 cup): Calories 120 (2% from fat) • carb. 30g • pro. 1g • fat 1g • sat. fat 0g • chol. 0g • sod. 5mg • calc. 98mg • fiber 2g...
Page 73: Baked Apples
³ cup raisins ¹∕ ³ cup slivered almonds, lightly toasted Mix brown sugar with cinnamon and nutmeg in a medium bowl. Set aside ¼ cup sugar mix for topping. Add cherries, raisins and almonds and combine to make filling. Core apples ¾ of the way down. With a melon baller, scrape out a small cavity (about ¼ cup). Peel top ¹∕ ³ of the apples. Stuff some filling in each cavity. Reserve any excess filling. Place prepared apples in ceramic pot of the Cuisinart remaining sugar and spice mix over tops. Dot each with ½ teaspoon butter. Pour apple juice around edges. Cover and press the on/off button to turn the unit on. Set time to hours and press Low. Slow cooker will automatically switch to Warm until ready to serve. To serve, place apples on dessert plates. Top with any loose nuts and fruit. Drizzle with pan juices.* *Note: You can thicken the cooking juices to make a sauce. Carefully strain liquid into a Cuisinart ® ¾-quart saucepan; set over medium high heat and boil until reduced and thickened. Pour over apples or serve on the side. Calories 351 (17% from fat) • carb. 75g • pro. 2g • fat 7g • sat. fat 2g •...
Page 74: Raspberry Swirl Cheesecake
½ teaspoon cornstarch cooking spray ¹∕ ³ cup graham cracker crumbs ½ tablespoons granulated sugar t ablespoon unsalted butter, melted In a medium saucepan, combine the first ingredients. Stir to combine. Cover; heat on low for to 0 minutes, or until sauce has thickened. Strain into a bowl; place over a bowl of ice water to cool. While the raspberry sauce is cooking, prepare the cheesecake. Lightly coat the bot- tom and sides of a -inch springform pan with nonstick cooking spray. Reserve. In a small bowl, mix the graham cracker crumbs, sugar and butter, with a fork until combined. Press the graham cracker mixture into the bottom of the prepared pan. Reserve. Place cream cheese, sugar, salt and zest in a medium bowl. Using a Cuisinart mixer fitted with the beater attachments, beat until smooth and homogenous. Add eggs and egg white, one at a time, mixing well between each addition. Mix in the vanilla until combined. Gently fold in the sour cream. Pour mixture into the pre- pared pan. Drizzle tablespoons of the reserved, cooled raspberry sauce on top of the cheesecake. Using a paring knife, swirl into batter. Reserve the remaining sauce for serving. Place the rack in the ceramic pot of the Cuisinart form pan on the rack. Cover and press the on/off button to turn the unit on. Set time for hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed. Set timer to 0 minutes. Makes one 7-inch cheesecake Filling ¼ ½ ½ Slow Cooker. Place the spring- ®...
Page 75 Remove cheesecake from slow cooker. Cool to room temperature. When cool, cover with plastic wrap; refrigerate for at least hours before serving. To serve, cut cake into slices. Serve with reserved raspberry sauce. *An alternate to the Raspberry Sauce is the following: tablespoons raspberry jam tablespoons granulated sugar tablespoons water ½ tablespoon fresh lemon juice Combine all the ingredients in a small saucepan. Let simmer to 0 minutes. Cool to room temperature. Drizzle tablespoons, in a spiral, over the cheesecake before cooking. Nutritional information per serving (based on 8 servings): Calories 500 (18% from fat) • carb. 100g • pro. 3g • fat 10g • sat. fat 6g • chol. 47mg • sod. 398mg • calc. 47mg • fiber 1g eSSertS ...
Page 76: Apple Streusel Cheesecake
½ teaspoon + tablespoons butter, divided apple, peeled and cored, cut in quarters tablespoon lemon juice ½ teaspoons ground cinnamon ½ cup brown sugar + tablespoon, divided cup vanilla wafers or gingersnap crumbs (about cookies), broken up Lightly coat the bottom and sides of a -inch springform pan with ½ teaspoon butter. Insert -mm slicing disc in Cuisinart tube. Place apple halves in feed tube; use medium pressure to slice. Remove apples, toss with lemon juice, cinnamon and tablespoon brown sugar; reserve. Wipe work bowl dry with a paper towel. Insert metal blade in Food Processor. Place cookies in work bowl, pulse to chop, then pulverize into crumbs. Add tablespoons butter and process until blended, 0 seconds. Press into bottom of springform pan. Do not wash work bowl. Place cream cheese and remaining ½ cup sugar. Process until smooth, 0 seconds; scrape sides and bottom of work bowl. Process 0 seconds longer; scrape work bowl. Add eggs, process 0 seconds, scrape work bowl. Add half-and-half, corn- starch, and vanilla; process until smooth, 0 seconds. Pour ½ the cream cheese mixture in the prepared spring form pan. Top with ½ apple mixture. Repeat. Place the rack in the ceramic pot of the Cuisinart form pan on the rack. Cover and press the on/off button to turn the unit on. Set time to ½ hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed. Turn off. Lift the cheesecake from the slow cooker using hot pads and place on a wire rack to cool completely. When cool, place in the refrigerator for at least hours before serving. Nutritional information per serving (based on 8 servings): Calories 313 (49% from fat) •...
Page 77: Chocolate Ricotta Cheesecake
Combine remaining butter, chopped nuts and cookie crumbs. Press crust mixture into bottom of springform pan. Place ricotta, cream cheese, sugar and cocoa in work bowl of a food processor and process 0 seconds; scrape sides and bottom of work bowl. Process another 0 sec- onds; scrape work bowl. Add eggs and process 0 seconds; scrape work bowl. Add half-and-half, Frangelico, cornstarch and vanilla; process 0 seconds (or mix using a hand-held electric mixer). Pour into pan, sprinkle with chocolate morsels and swirl into batter. Place the rack in the ceramic pot of the Cuisinart rack. Cover and press the on/off button to turn the unit on. Set time to hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed. Set timer to 0 minutes. Turn slow cooker off and let cheesecake rest in slow cooker for 0 minutes. Once the cheesecake has rested for 0 minutes remove it from the slow cooker using hot pads, and place on a wire rack to cool completely. When cool, place in the refrigerator for at least hours before serving. Nutritional information per serving (based on 8 slices): Calories 366 (57% from fat) • carb. 27g • pro. 12g • fat 24g • sat. fat 11g •...
Page 78: Lemon Cheesecake
Lemon Cheesecake teaspoon unsalted butter ½ cup graham cracker crumbs* tablespoons granulated sugar tablespoon unsalted butter, cut into pieces ounces reduced-fat cream cheese, cut into -inch pieces, at room temperature Lightly coat the bottom and sides of a -inch springform pan with teaspoon un- salted butter; reserve. Place the graham cracker crumbs the tablespoons of sugar and the butter in the work bowl of a Cuisinart 0 seconds. Press the graham cracker mixture into the bottom of the prepared -inch springform pan. Place cream cheese and ½ cup of sugar in a medium bowl. Using a hand-held elec- tric mixer on medium speed, beat until very smooth. Add eggs, one at a time, then beat in lemon juice, zest, and extracts. Pour the mixture into the springform pan. Set the rack in the ceramic pot of the Cuisinart Slow Cooker. Place the springform pan on the rack. Cover and press the ® on/off button to turn the unit on. Set time to hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed. Set timer for 0 minutes. Once the cheesecake has rested for 0 minutes, remove it from the slow cooker using hot pads, and place on a wire rack to cool completely. When cool, place in the refrigerator for at least hours before serving. *If you want to make your own graham cracker crumbs, crumble graham cracker sheets into -inch pieces. Place in work bowl of Cuisinart with the metal blade. Pulse to chop, then process continuously to pulverize into crumbs, about 0 to 0 seconds. **Remove the outer zest from a clean, dry lemon, using a vegetable peeler. Use a thin-bladed knife to remove the bitter white pith from the strips of lemon peel. Nutritional information per serving (based on 8 slices): Calories 286 (44% from fat) •...
Page 79: Chocolate Terrine With Chocolate Cookie Crust
Chocolate Terrine with Chocolate Cookie Crust pound bittersweet or semisweet chocolate, chopped ½ cups half-and-half ½ teaspoon table salt chocolate wafers, crushed Line a loaf pan, ½ x ½ x inches, with aluminum foil. Place the chocolate, half-and-half and salt in a medium saucepan over low heat. Cook, stirring often, until about minutes. Remove from heat; let stand about minutes. While the chocolate is resting, prepare the cookie crumb crust. Place the choco- late wafers in the work bowl of a Cuisinart ping blade. Pulse until roughly chopped. With the motor running, add the butter through the feed tube in a slow and steady stream. Process until just combined. Reserve. Using a Cuisinart Hand Mixer set on the lowest speed, add the eggs and Kahlúa ® to the chocolate mixture. Mix until blended and smooth. Press the chocolate cookie crumbs into the bottom of the prepared pan. Pour the chocolate mixture on top. Place the oval rack into the ceramic pot of the Cuisinart Cooker. Add cups warm water to the pot. Place the filled loaf pan on the rack. Cover and press on/off button to turn unit on. Set time for ½ hours and press High; slow cooker will automatically switch to Warm when time has elapsed. Remove; cool completely on a wire rack. Cover with plastic wrap; chill for at least hours. To serve, unmold, carefully removing the foil. Cut into slices; serve with fresh berries if desired. Calories 281 (62% from fat) • carb. 24g • pro. 5g • fat 22g • sat. fat 12g •...
Page 80: Applesauce
Core apples, but do not peel. Cut into -inch chunks. Mix lemon juice with enough water to make cup. Add the apples and water mixture to Cuisinart on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Use a potato masher to smash apples for a chunky applesauce, or purée the apple mixture in ceramic pot using a hand blender. Use a gentle up and down motion, moving the hand blender throughout the ceramic pot – do not lift completely out of the applesauce while blending. Season with sugar and/or cinnamon if desired. *Some apples are more appropriate for applesauce. You may use all of one variety or mix to create your own blends. They may be peeled or not. For applesauce, try the following red varieties: McIntosh (blended with others), Elstar, Cortland, Fuji, Gala, Braeburn, Cameo, Criterion, Rome, Sierra Beauty, Spartan, Winesap, and York Imperial. Green varieties good for applesauce include Pippin and Gravenstein – they should be peeled first. Nutritional information per serving (½ cup): Calories 98 (5% from fat) • carb. 25g • pro. 1g • fat 1g • sat. fat 0g •...
Page 81: Apricot Almond Bread Pudding
® brandy or amaretto teaspoon unsalted butter tablespoons unsalted butter, melted, divided cups bread, cut into ½-inch cubes Soak apricots in Kirsch for ½ hour; drain and reserve liquor. Cut a piece of alumi- num foil 0 inches long, and fold in half to a piece 0 inches long. Lightly butter one side with ¼ teaspoon unsalted butter; reserve. Cut another piece of alumi- num foil about inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about inches in length and inches wide to make a “cradle”; reserve. Coat the inside of a -quart soufflé dish with remaining ¾ teaspoon unsalted butter. Layer ½ of the bread cubes on the bottom. Sprinkle with half the apricots and half the almonds. Drizzle with half the melted butter. Repeat. Pour remaining melted butter over top. Beat eggs and sugar until thick, using a Cuisinart Mixer on low speed. Add milk, vanilla and reserved Kirsch; mix thoroughly. Pour egg mixture over bread layers. Cover with the buttered foil. Secure tightly with kitchen twine. Set the dish in the center of the long strip of folded foil and bring up the sides to meet, twisting together to form a handle. Place the rack in the ceramic pot of the Cuisinart ® Slow Cooker. To place the soufflé dish on the rack, use the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack. Carefully pour hot water in bottom of ceramic pot. Cover and press the on/off button to turn the unit on. Set time to hours and press Low. Remove the soufflé dish from the slow cooker using the foil strips to lift it. Cool completely on a wire rack. Note: You may substitute dried cherries for the dried apricots for a Cherry Vanilla Bread Pudding. Nutritional information per serving (based on 8 servings): Calories 415 (29% from fat) • carb. 58g • pro. 13g • fat 14g • sat. fat 5g •...
Page 82: Chocolate Pudding Cake
Hand Mixer on low speed, beat until smooth. Spread into prepared soufflé ® dish. Stir together remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa and toasted pecans in small bowl; sprinkle mixture evenly over batter. Com- bine hot water, espresso and Kirschwasser; pour over batter. Do not stir. Insert rack in the ceramic pot of the Cuisinart the rack. Cover and press the on/off button to turn the unit on. Set time to hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed. Let stand for 0 minutes before serving. Serve warm or chilled in dessert dishes, spooning both cake and pudding-like mixture on bottom into the dish. Add a scoop of vanilla ice cream or frozen yogurt, if desired. Nutritional information per serving (based on 12 servings): Calories 394 (30%) from fat • carb. 65g • pro. 4g • fat 14g • sat. fat 6g •...
Page 83: French Vanilla Rice Pudding
French Vanilla Rice Pudding cooking spray cups Arborio rice, uncooked cans ( ounces each) fat free evaporated milk (not reconstituted) cans ( ounces each) lite coconut milk Lightly coat the interior of the ceramic pot of the Cuisinart cooking spray. Add rice. Stir in milks and sugar. Scrape in seeds and add pod of vanilla bean. Cover and press the on/off button to turn unit on. Set time for hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Remove and discard vanilla bean, stir in vanilla extract. Serve warm. Chill leftover rice pudding in a bowl, covered with a sheet of plastic wrap place directly on the surface, to prevent a skin from forming. Nutritional information per serving (²/ Calories 202 (11% from fat) • carb. 36 • pro. 8g • fat 3g • sat. fat 2g •...
Page 84: Peach Cobbler
Place peaches in a large bowl. Combine brown sugar with tapioca and ginger. Toss with peaches. Mix granola with melted butter and stir ½ cups into peaches. Reserve ½ cup for topping. Lightly coat a -quart soufflé dish with cooking spray. Transfer peach mixture to soufflé dish; top with remaining ½ cup of granola. Set the dish in the center of the long strip of folded foil and bring up the sides to meet, twisting together to form a handle. Place the cooking rack in the ceramic pot of the Cuisinart dish on rack by using the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack. Cover and press the on/off button to turn the unit on. Set time to hours and press Low. Slow cooker will automatically switch to Warm until ready to serve. Remove the soufflé dish from the slow cooker using the foil strips to lift it. Serve with freshly whipped cream, ice cream or vanilla yogurt. Calories 257 (27% from fat) carb. 46g • pro. 4g • fat 8g • sat. fat 5g • chol. 7mg • sod. 63mg • calc. 36mg • fiber 4g...
Page 85: Steamed Chocolate Cherry Pudding
½ tablespoons butter, room temperature, divided tablespoon unsweetened cocoa ounces unsweetened chocolate, chopped ounces semisweet chocolate, chopped Cut a piece of aluminum foil 0 inches in length; double over. Lightly coat foil with ½ teaspoon butter, reserve. Cut another piece of aluminum foil about inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about inches in length and inches wide to make a “cradle”; reserve. Cut a piece of kitchen twine inches in length. Heat Kirsch until very warm, but not boiling. Add cherries and macerate for ½ hour. Lightly coat the bottom and sides of a -quart soufflé dish with ½ tablespoon butter and dust with cocoa. Set aside. Place unsweetened chocolate and semisweet chocolate with remaining butter in a Cuisinart Mix flour, baking powder and salt in a separate bowl. Beat eggs and sugar until thick, using a Cuisinart ® Reduce speed to low and mix in ¹∕ ³ of the flour mixture and ½ the milk, alternately, ending with the flour. Gently incorporate cherries, Kirsch and hazelnuts. Pour pudding into prepared soufflé dish. Cover with buttered foil. Secure with twine. Set the dish in the center of the long strip of folded foil and bring up the sides to meet, twisting them together to form a handle. Place the cooking rack in the ceramic pot of the Cuisinart the pot. Set covered dish on rack, using the foil cradle to help lift the dish and care- fully lower the dish into the pot and place on the rack. Cover and press the on/off button to turn the unit on. Set time to ½ hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed. Care- fully remove the soufflé dish from the slow cooker using the foil strips to lift it. Nutritional information per serving (based on 12 servings): Calories 342 (39% from fat) •...
Page 86: Winter Fruit Crisp
⁄ -inch squares Bosc pears, peeled, cored and cut into ⁄ -inch squares cup dried cranberries whole cinnamon stick grated zest of one orange ½ cup sugar tablespoon chopped crystallized ginger or teaspoon ground ginger Lightly coat the interior of the ceramic pot of the Cuisinart cooking spray. Cut any large pieces of dried fruit into - to -inch pieces; place in prepared slow cooker. Add dried fruits, apples, pears and cranberries; stir gently. Add cinnamon, orange zest, sugar, ginger, nutmeg, rum and vanilla; stir gently to combine. Place the flour, oats, brown sugar, and nutmeg in a medium bowl; stir. Add the butter and knead, using fingers, until the mixture resembles large crumbs. Sprinkle this crumb topping over fruit, patting it down lightly. Cover and press the on/off button to turn the unit on. Set time to hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed until ready to serve. When done, fruits will be tender and bubbling and topping will be lightly browned. Serve warm with ice cream or frozen yogurt. Nutritional information per serving (based on 12 servings): Calories 371 (29% from fat) • carb. 64g • pro. 3g • fat 13g • sat. fat 7g •...
Page 87 ©2007 Cuisinart Cuisinart is a registered ® trademark of Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 07CU26388 PG-20272...
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