Slow cooker recipes, Re cip es, Re ci pe s – Fagor America Electric Multi-Cooker User Manual

Page 36

Slow Cooker Recipes

SSLLOOW

W CCOOOOKKEEDD BBLLAACCKK BBEEAANNSS

Serves 8, Cooking time: 30 minutes + 8 hours

1 pound black beans

6 cups water

1 ½ cups chicken stock

1 cup chopped onion

1 cup chopped bell pepper

1 cup chopped celery

1 can (14.5 oz) diced tomatoes

4 cloves of minced garlic

2 tablespoons cumin

1 teaspoon fresh ground pepper

1 teaspoon chili powder

1 teaspoon salt (or to taste)

Rinse black beans well and drain. Place in the cooker and add 6 cups water.

Lock lid in place and cook on the pressure cooking setting for 30 minutes.

When cooking time is complete, release pressure, rinse and drain beans. Re-

turn beans to the cooker and add the remaining ingredients. Stir well. Cover

and cook on the slow cooker setting for 8 hours.

SSUUPPEERR EEAASSYY SSHHOORRTT RRIIBBSS-- BBAARRBBEEQQUUEE SSTTYYLLEE
Serves 4, Cooking time: 10 minutes + 8 hours
3 pounds boneless beef short ribs

1 large onion thinly sliced

1 cup prepared barbeque sauce

1 cup water

1 teaspoon garlic powder

Salt and pepper to taste
Season the meat with salt and pepper and brown on all sides using the “brown-

ing” setting. It may be necessary to do this in 2 batches. Set the timer for 8

hours on slow cooker setting and return all of the meat to the cooker. Stir in

onion and garlic powder. Combine the barbeque sauce and water and add to

the slow cooker. Cover and cook for 8 hours.

CIP

Use the “browning” setting to melt the butter. Add the sugar and peaches. Stir

well. Turn off the browning setting. Add the water, rum, spices, and mix well.

Close the lid and turn the knob to Pressure. Set the timer for 5 minutes at low

pressure. When done, release the pressure and open the cooker. Serve warm

or cold.

PPEEAARRSS SSTTEEW

WEEDD IINN RREEDD W

WIINNEE

Serves 4, Low pressure, 4 + 4 minutes
A most elegant dessert when served with raspberry sauce and a fine ending

to a special dinner.

2 cups water

½ cup sugar

2 slices fresh lemon

2 whole cinnamon sticks

¼ teaspoon nutmeg

4 firm pears peeled but not cored, stems on

¾ cup red wine

1 cup frozen raspberries

¼ cup heavy cream

In the cooker, combine the water, sugar, lemon, cinnamon sticks and nutmeg.

Use the “browning” setting to simmer the syrup until the sugar dissolves. Turn

off the browning feature. Place the peeled pears upright in a steamer basket,

the bottoms may need to be trimmed to make them stand upright. Lower the

basket into the cooker. Close the lid and turn the knob to Pressure. Set the

timer for 4 minutes at low pressure. When done, release the pressure and

open the cooker. Add the red wine; close the lid and set the timer again for 4

minutes at low pressure. When done, release the pressure and open the

cooker. Remove the pears and transfer them to a deep container. Use the

“browning” setting to boil down the sauce until syrupy. Turn off the cooker.

When the sauce has cooled, pour over the pears and keep at room tempera-

ture overnight.
To serve, defrost and purée the raspberries until smooth. Spoon ¼ cup of the

purée on four dessert dishes and place a pear upright in the center of each

dish. Spoon some syrup over each pear. Dribble 1 tablespoon of the cream in

a circle over the sauce. With the aid of a knife, swirl the cream into the sauce

in an attractive design.

OLLA:Layout 1 24/01/2008 16:16 Page 70