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Resumen del manual
Remove from stovetop, drain and place stoneware in slow cooker heating base. 3. Add tomatoes onion, celery, and steak sauce. Cover and cook on Low for 6-8 hours or on High for 3-4 hours. 4. To thicken sauce, mix 2 tablespoons fl our with 1/8 cup of water, then add to stoneware and mix well to thicken, and cook for and additional 15 minutes. Serves 8 Note: when using an electric stovetop, the heat diff user 30 MUST ALWAYS be used with the VersaWare® Pro stoneware. Hearty Meatball Stew 3 pounds ground beef or ground turkey1 cup Italian bread crumbs4 eggs1/2 cup milk1/4 cup grated Romano cheese2 teaspoons salt2 teaspoons pepper2 teaspoons garlic salt12 ounces stewed tomatoes 12 ounces tomato paste2 cups water2 cups beef broth1 tablespoon Italian seasoning1 cup carrots, chopped1 cup onions, chopped1/4 cup celery, chopped 1. In a bowl, combine bread crumbs, eggs, milk, cheese, salt, pepper, garlic salt with ground beef and form into 2-inch round balls. 2. In VersaWare® Pro stoneware, place carrots, onions, and celery on bottom; then add meatballs. Bake in oven 45 minutes, uncovered at 350.F. 3. Remove from oven and place stoneware in slow cooker heating base. Add remaining ingredients, cover and cook on Low for 4-6 hours or on High for 2-4 hours. Serves 6-8 Note: when using an electric stovetop, the heat diff user MUST ALWAYS be used with the VersaWare® Pro stoneware. SCVI600B-SS_08EM1.indd SCVI600B-SS_08EM1.indd 33-34 33-34 6/2/08 6/2/08 10:54:35 AM 10:54:35 AM Stuffed Veal Flank Steak 2 -21/2 pounds fl ank steaks2 cups sliced portabella mushrooms1/4 cup grated Parmesan or Romano cheese4-6 teaspoons pesto paste1/4 cup beef broth Olive oil 2 cups bread crumbs2 tablespoons salt1 tablespoon pepper4 tablespoons butter, melted1/4 cup chopped onion 1. Score flank steaks against grain of meat on both sides. Pound steaks even until 3/4-inch thick and lay flat. In a bowl, mix bread crumbs, onions, butter, and cheese; add beef broth to soften into stuffing. Spread pesto and bread crumb mixture evenly over steaks, lay mushrooms evenly on top, and roll meat tight. Fasten with string or skewers. 2. Coat bottom of VersaWare® Pro stoneware with oil, and heat on stovetop set to medium heat. Season steak with salt and pepper and place in stoneware. Brown on all sides. 3. Remove stoneware from stovetop, drain, and place in slow cooker heating base. Cover and cook on Low for 7-9 hours or on High for 3-5 hours. 4. Remove string or skewers, slice, and serve. Serves 6-8 Note: when using an electric stovetop, the heat diff user 32 MUST ALWAYS be used with the VersaWare® Pro stoneware. Boneless Chicken Cacciatore 6 boneless chicken breasts (sliced in half ) Olive oil 1 cup coarsely chopped yellow onion4 8-ounce jars tomato basil or other marinara sauce2 teaspoons dried oregano (crushed) 2 teaspoons dried thyme (crushed) 2 teaspoons salt2 teaspoons pepper2 teaspoons minced garlic1 6-ounce can sliced mushrooms 1/4 cup dry red wine (optional) 1 cup coarsely chopped green pepper 1. Coat bottom of VersaWare® Pro stoneware with olive oil, heat on stovetop set to medium heat, and brown chicken. Drain and return stoneware to slow cooker heating base. 2. Combine all other ingredients with chicken. Place stoneware in slow cooker heating base, cover, and cook on Low for 5-7 hours or on High for 2-3 hours. Serves 8 Note: when using an electric stovetop, the heat diff user MUST ALWAYS be used with the VersaWare® Pro stoneware. SCVI600B-SS_08EM1.indd SCVI600B-SS_08EM1.indd 35-36 35-36 6/2/08 6/2/08 10:54:36 AM 10:54:36 AM Chicken Parmesan with Eggplant 6 boneless chicken breasts 2 eggs2 teaspoons salt2 teaspoons pepper2 cups Italian bread crumbs1/2 cup butter1/2 cup olive oil2 small eggplants, sliced 3/4-inch thick 2 10-ounce jars tomato basil sauce2 cups sliced Mozzarella cheese (16 ounces shredded) 11/2 cups grated Parmesan cheese 1. Slice chicken breasts into halves and then half again, lengthwise to get four 3/4-inch slices. 2. In a bowl, combine eggs, salt and pepper. Place bread crumbs in a separate bowl or plate. Dip chicken in egg and then coat in bread crumbs. 3. In VersaWare® Pro stoneware, heat oil and butter on stovetop set to medium heat, and brown chicken breast. Remove chicken and set aside on a separate plate. Drain oil and place in stoneware in slow cooker heating base. 4. Layer eggplant on bottom of stoneware, and add a layer of Parmesan cheese and then a layer of sauce. Next, add chicken and then layer with Parmesan cheese and sauce. Pour remaining sauce on top. Place stoneware in slow cooker heating base, cover, and cook on Low for 6 hours or on High for 2-4 hours. Before serving, top with Mozzarella cheese, cover, and broil in oven for 15 minutes to melt. Serves 6-8 Note: when using an electric stovetop, the heat diff user 34 MUST ALWAYS be used with the VersaWare® Pro stoneware. Sesame Chicken 4 chicken thighs and legs4 chicken breasts, bone in1 cup rice fl our8 teaspoons sesame seedsSalt and pepperVegetable oil1/4 cup chopped...