Oster CKSTRS20-SBC User Manual page 7

CHILI FOR A CROWD
3 pounds dry pinto beans,
soaked and drained
2 jalapeno peppers, finely chopped
10 pounds ground chuck,
browned and drained
12 cups water
2 green peppers, chopped
Preheat roaster to 350° F. Combine first 8 ingredients in roaster. Cover,
cook for 2 1⁄2 hours. Add remaining ingredients. Cover and cook an
additional 30 minutes to 1 hour.
MEATBALLS
5 pounds ground beef
1 cup Italian seasoned fine,
dry bread crumbs
Preheat roaster with pan in place to 425° F. Combine all
ingredients. Form into 1- inch balls. Place meatballs in pan.
Cover; Bake 30 to 45 minutes or until done. Stir occasionally
to brown on all sides. Makes approximately 75 meatballs.
PEPPER CRUSTED BRAISED SHORT RIBS
6 - 9 pounds beef short ribs
¼ cup freshly cracked black pepper
2 teaspoons salt
Preheat roaster to 450° F. Rub ribs on all sides with pepper and
garlic. Sprinkle with salt. Place ribs in cooking pan and cover.
Cook 15-30 minutes, turning to brown on all sides. Pour broth
over ribs. Cover, reduce heat to 300° F and cook until tender,
2 to 2 ½ hours.
www.oster.com
12
5 cloves garlic, minced
1 can (28-oz. ) diced tomatoes
3 tablespoons cumin
¾ cup chili powder
3 cups tomato juice
2 onions, chopped
3 cans (10 ½ oz. each)
tomatoes and chilies
1 ½ teaspoons salt
½ teaspoon pepper
5 eggs
15 cloves garlic, minced
5 (14 ½-oz.) cans beef broth
1 cup red wine, optional
SPAGHETTI SAUCE
1 can (48-oz.) tomato juice
4 cans (28-oz.) diced tomatoes
2 cans (12-oz.) tomato paste
2 tablespoons Worcestershire sauce 1 tablespoon thyme
6 cups water
5 cloves garlic, minced
Turn roaster to 350° F. Add all ingredients to an oven safe dish,
stirring well to combine. Cover, cook 3 to 4 hours until thick,
adding meatballs during last 1 to 1 ½ hours. Stir occasionally.
SPICY BEEF ROAST
2 (2 ½ to 3-lb.) beef tip or rump roast
2 - 3 tablespoons cracked
black peppercorns
4 cloves garlic, minced
3 tablespoons balsamic vinegar
Preheat roaster to 350° F. Make several slits in top of roasts. Place
roasts on rack. Set rack in roaster. Combine vinegar, soy sauce,
Worcestershire sauce and mustard. Brush marinade over roasts.
Combine cracked pepper and garlic. Rub over meat. Sprinkle
with salt. Cover; roast 20 to 25 minutes per pound or until roast
reaches desired doneness.
www.oster.com
1⁄3 cup basil leaves
¼ cup oregano leaves
1 ½ tablespoons parsley
1 tablespoon salt
1 teaspoon pepper
¼ cup soy sauce
2 tablespoons Worcestershire
sauce
1 ½ teaspoons dry mustard
½ teaspoon salt
13