Cooking Chart - Hamilton Beach 33165 Use & Care Manual

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Cooking Chart

For best results, fill the crock at least half-full but no more than one inch from
the rim. If only half-filled, check for doneness 1 to 2 hours earlier than recipe.
Asian Spareribs
1/4 cup (60 ml) cornstarch
1/4 cup (60 ml) teriyaki sauce
1 jar (27 oz./798 ml) duck sauce or sweet and sour sauce
6 lbs. (2.7 kg) country-style pork spare ribs
1. Dissolve cornstarch in teriyaki sauce. Add duck sauce and
put in slow cooker. Stir well.
2. Add the meat and stir well to coat.
3. Cover and cook on LOW for 8 hours or HIGH for 4 hours
or until at least 160˚F (71ºC).
Serves 8–12
Backyard BBQ Meatballs
1 bag (5 lbs.) frozen meatballs (beef and pork)
2 medium onions, chopped
3/4 cup (175 ml) cooked bacon bits
1 bottle (18 oz./510 ml) barbecue sauce
1 cup (250 ml) shredded Monterey Jack cheese
1. Combine chopped onion, barbeque sauce, and bacon bits
in slow cooker.
2. Add frozen meatballs to sauce. Stir to combine.
3. Cook on HIGH for 3 hours* or until internal temperature reaches
at least 160˚F (71ºC).
4. Top with shredded Monterey Jack cheese if desired and serve.
*Only the HIGH setting is recommended for this recipe.
Serves 15 as a meal
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
12/16/08 9:40 AM Page 9
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Taco Soup
2 lbs. (907 g) lean ground beef
1 large onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
2 tablespoons (30 ml) chili powder
2 teaspoons (30 ml) dried oregano
1 teaspoon (5 ml) salt
1/4 teaspoon (1.25 ml) ground cayenne pepper
2 cans (15 oz./443 ml) light red kidney beans, drained
2 cans (15 oz./443 ml) Mexican style stewed tomatoes
2 cans (4 oz./118 ml) chopped green chillies
1 can (15 oz./443 ml) corn, drained
2 cans (15 oz./443 ml) beef broth
1 bag tortilla chips
1 cup (250 ml) shredded sharp cheddar cheese
1. In a large pan, brown beef and drain fat.
2. Add onions, red pepper, garlic, chilli powder, oregano, salt, and
cayenne to meat in pan. Cook until onions and peppers are
softened.
3. Place meat mixture in slow cooker.
4. Add kidney beans, tomatoes, green chillies, corn, and beef broth.
Stir to combine.
5. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
6. Garnish with tortilla chips and cheddar cheese before serving.
Serves 8–12
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