Cuisinart Slow Cooker Psc 625

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• Table of Contents
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Chapters

• 3

  Table of Contents

  • 3

    Features and Benefits

  • 4

    Operation

  • 6

    Cleaning and Maintenance

• 15

  Recipes

  • 20

    Soups & Stocks

  • 33

    Entrees & Sauces

  • 49

    Side Dishes

  • 60

    Desserts

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  Summary of Contents for Cuisinart PSC-650C

• Page 1 Countertop Cooking INSTRUCTION BOOKLET Slow Cooker PSC-650C Programmable For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

• Page 2: Important Safeguards

  Longer extension 7. The use of attachments not recommended by Cuisinart may cause fire, electrical shock, cords are available and may be used if care is or risk of injury.

• Page 3: Table Of Contents

  INTRODUCTION Get ready to enjoy the easiest homemade dinners ever…perfectly cooked, warm and waiting when you walk in the door. Once you plug in your new Cuisinart Programmable ® Slow Cooker and read our instructions, you'll see how easy it is to use – and how many...

• Page 4: Operation

  OPERATION The blue indicator light next to the Warm setting will light and remain on Warm for 8 your Cuisinart Slow Cooker cooks food ® hours maximum (this time can be adjusted at automatically once you set the time and the any time).

• Page 5: Cooking Guidelines

  Cooking Guidelines Three cooking modes, Simmer, Low and High, give you the opportunity to prepare a wider variety of dishes. you can adapt many recipes to slow down the cooking time, or speed it up, to coordinate meals to your schedule. you will usually want to use the Simmer or Low setting for recipes that cook longer.

• Page 6: Cleaning And Maintenance

  CLEANING AND MAINTENANCE Unplug your Cuisinart Slow Cooker and allow it ® to cool before cleaning. Place ceramic pot and lid in the dishwasher or wash with warm, soapy water. If food sticks to the surface, fill ceramic pot with warm, soapy water and allow to soak before cleaning.
• Page 7 Slow Cooker Cookbook traditional to gourmet recipes model psc-650c...
• Page 8 Introduction Get ready to slow down and enjoy meals! Your Cuisinart ® Slow Cooker is designed to have your favourite one-pot recipes ready and waiting for you. Slow cooking is a traditional method that tenderizes meats and melds flavours to produce delicious family dinners and easy, relaxing suppers with friends.

• Page 9: Starters/Beverages/Miscellaneous

  Contents Tips & Hints 9 - 11 Important Guidelines Suggested Foods List of Recipes 14 - 15 Starters/Beverages/Miscellaneous 16 - 18 Soups & Stocks 19 - 26 Stews & Chilis 27 - 31 Entrées & Sauces 32 - 47 Side Dishes 48 - 58 Desserts 59 - 71...
• Page 10 Tips & Hints › Before food is added, the ceramic pot may be lightly coated with cooking spray so cooked foods release more easily. › Root vegetables such as carrots and potatoes will take longer to cook. Either cut the pieces smaller or place on bottom of Slow Cooker.
• Page 11 Slow Cooker. (The Country Paté in our recipe book is an exception. The meat is "ground" fresh in the Cuisinart® Food Processor and is cooked in a simmering water bath on the High Setting. When tested with a probe thermometer, the Paté reached a safe food cooking tem- perature.)
• Page 12 To adapt your own recipes to the Slow Cooker: › For most recipes, reduce the cooking liquid by at least 50% (soups are the exception). Liquids do not evaporate as they do in traditional cooking, and you often will end up with more liquid than when you began.
• Page 13 Important Guidelines › The Slow Cooker should always be at least half full for best cooking results; however, the Slow Cooker should never be more than three-quarters full or about 1½ inch (3.75 cm) from the top rim. › Because the Slow Cooker heats and cooks at low temperatures, food should be at room temperature before it goes into the cooker.
• Page 14 Suggested Foods 1 1 Meats Beef / Veal: Choose cuts that are full of flavour and benefit from braising. › Arm pot roast › Beef brisket or corned beef brisket › Beef short ribs › Bottom round roast › Chuck or rump roast ›...
• Page 15 Recipes Starters/Beverages/Miscellaneous › Spinach, Gruyère & Artichoke Dip........16 ›...
• Page 16 Side Dishes › New Potatoes with Rosemary ......... . 48 ›...

• Page 17: Spinach, Gruyère & Artichoke Dip

  ½ teaspoon (2 ml) Tabasco or other hot ® into 1-inch (2.5 ml) pieces sauce (use more or less to taste) ¼ cup (62 ml) evaporated fat-free milk, not reconstituted Brush a 2-quart (1.9 L) soufflé dish lightly with olive oil or coat with cooking spray. Place the spinach in a clean, dark kitchen towel and squeeze until all liquid is removed; reserve. Place the artichoke quarters in a towel and squeeze gently to remove excess liquid (do not squeeze too hard); reserve. Place the cream cheese and evaporated milk in a large bowl. Using a hand-held mixer on medium speed, beat until creamy and smooth. Add the Gruyère, garlic, shallot, and two-thirds of the Parmesan; stir on low speed. Add the reserved artichoke hearts and hot sauce; stir on low speed to blend. Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan. Place the cooking rack in the Cuisinart Slow Cooker. Place the filled soufflé dish ® on the rack. Cover and press the On/Off button to turn the unit on. Set time to 3 hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed. Dip should be puffed and bubbly when done. Serve hot with crackers or sliced French bread. Nutritional information per serving [2 tablespoons (10 ml)]: Calories 61 (59% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g • chol. 9mg • sod. 192mg • calc. 95mg • fiber 1g tarterS everageS iScellaneouS 6 17 16...

• Page 18: Mulled Cider

  Mulled Cider Makes 4 quarts (3.8 L) quarts (3.8 L) fresh unpasteurized whole orange, unpeeled, sliced apple cider ½ cup (125 ml) brown sugar slices peeled, fresh ginger, each 1½ teaspoons (7 L) whole cloves about the size of a quarter teaspoon (5 ml) whole allspice berries whole cinnamon sticks Place all ingredients in the ceramic pot of the Cuisinart ® Slow Cooker. Stir to mix. Cover and press the On/Off button to turn the unit on. Set time to 3 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 (125 ml)]: Calories 67 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg • fiber 0g tarterS everageS iScellaneouS 6 1...

• Page 19: Irish Oatmeal

  Irish Oatmeal Makes 8 servings cooking spray quarts (1.9 L) water cups (500 ml) steel-cut Irish Oatmeal teaspoon (5 ml) kosher salt Lightly coat the interior of the ceramic pot of the Cuisinart ® Slow Cooker with 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 3 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, apricots, peaches, cherries or cranberries; about 1 to 2 tablespoons (15-30 ml) per serving. For Cinnamon Irish Oatmeal, add 1 to 2 teaspoons (5-10 ml) dried cinnamon before cooking Nutritional information per serving [about cup (200 ml)]: Calories 152 (16% from fat) • carb. 27g • pro. 5g • fat 2g • sat. fat 1g • chol. 0mg • sod. 172mg • calc. 5mg • fiber 4g tarterS everageS iScellaneouS 6 1...

• Page 20: Soups & Stocks

  Makes 12 cups (3 L) ½ pound (225 g) dried chickpeas ounces (228 g) onions, chopped (garbanzo beans) ½ teaspoon (2 ml) saffron threads ham hock [12 ounces (340 g)] or left- garlic cloves, peeled and chopped over ham bone cups (2 L) water ounces new potatoes [1 to 1½-inch ounces (340 g) chicken or turkey (2.5-3.75 cm) size], halved or chorizo, chopped (hot sausage, quartered crumbled or kielbasa, chopped) teaspoons (15 ml) olive oil, divided Soak chickpeas overnight in water to cover by 3 inches (7.5 cm). Drain and rinse. Place in ceramic pot of Cuisinart ® Slow Cooker with ham hock or ham bone and potatoes. Heat 2 teaspoons (10 ml) oil in 12-inch (30 cm) Cuisinart skillet over medium ® heat. Add onions; cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2 to 3 minutes longer. Add onion mixture to slow cooker with 8 cups (2 L) water. Cover and press the On/Off button to turn the unit on. Set time to 2 hours and press High. Once time elapses set timer again for 6 hours and press Simmer; Slow Cooker will automatically switch to Warm after cooking time has elapsed. Heat remaining 1 teaspoon (5 ml) oil in same skillet over medium-high heat. Brown chorizo, drain; stir into soup. Slow cook on Low for 45 minutes. If the soup seems too thick, add some more water. Nutritional information per serving [1 cup (250 ml)]: Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g • chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g & S...

• Page 21: Caramelized Onion Soup

  Caramelized Onion Soup Makes 8 servings pounds (1.8 kg) onions, peeled tablespoons (30 ml) unbleached and sliced all-purpose flour tablespoons (30 ml) unsalted butter, tablespoon (15 ml) brown sugar melted cups (1.5 L) meat stock (half chicken tablespoons (30 ml) extra virgin olive and half beef is fine), hot tablespoons (30 ml) Port 1½ teaspoons (7 ml) kosher salt Combine onions, butter, olive oil and salt in the ceramic pot of the Cuisinart Slow ® 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 5 hours and press Low to cook until nicely browned. Stir every hour so the onions colour evenly. When onions are done, sprinkle in flour and sugar. Cook on Low for 30 minutes, stirring occasionally. Add hot stock and cook on High for one hour. Reduce to Low for 2 hours longer. Stir in Port. Serve soup with slices of toasted French bread, topped with melted Parmesan cheese. Nutritional information per serving [¾ cup (188 ml) without cheese]: Calories 190 (31% from fat) • carb. 27g • pro. 6g • fat 7g • sat. fat 2g • chol. 8mg • sod. 636mg. • calc. 53mg • fiber 3g & S oupS tockS 6 1...

• Page 22: Sausage & Lentil Soup With Tortellini

  Italian sausage links ounce (28 g) sun-dried tomatoes 12 ounces (340 g) mushrooms, cleaned (not in oil), slivered and quartered cups (1.5 L) low-sodium chicken stock 1½ cups (375 ml) dried brown lentils, or broth rinsed and drained ounces (255 g) cheese filled tortellini ounces (340 g) yellow onions, peeled (refrigerated) and chopped ounces (340 g) carrots, peeled, thickly sliced Heat the olive oil in a Cuisinart ® 12-inch (30 cm) nonstick skillet over medium-high heat. When hot, add the sausage in a single layer and brown evenly on all sides, about 10 minutes. Remove and let cool. Add the mushrooms to the same pan and cook to brown, about 3 to 4 minutes. When the sausage is cool enough to handle, cut into ½-inch (1.25 cm) slices. Place the lentils in the ceramic pot of the Cuisinart ® Slow Cooker. Add the chopped 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 2 hours and press High. Once time elapses, reset time to 5 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 2 cups (500 ml) water. After 15 minutes, add the tortellini. Cover and cook for an additional 30 minutes, until the tortellini are cooked and tender.

• Page 23: Classic Split Pea Soup

  12-ounce (340 g) ham hock celery rib, top off, cut into 1-inch (or roasted turkey leg) (2.5 cm) pieces teaspoon (5 ml) freshly ground ounces (340 g) all-purpose potatoes, pepper peeled and cut into 3-inch (7.5 cm) tablespoon (15 ml) thyme lengths ¼ cup (63 ml) dry sherry ounces (340 g) carrots, peeled and peeled and cut into 3-inch (7.5 cm) lengths In Cuisinart Food Processor, with motor running, drop garlic through feed tube and ® finely chop. Add onion and celery; pulse 7-8 times to chop. Transfer to ceramic pot of a Cuisinart™ Slow Cooker. Replace processor blade with 4-mm slicing disc. Fit potatoes into large feed tube and slice. Repeat with carrots. Add to Slow Cooker. Add peas, stock, ham hock, pepper and thyme. Cover and press the On/Off button to turn the unit on. Set time for 1 hour and press High. Once time elapses reset time for 7 to 8 hours and press Low; Slow Cooker will automatically switch to Warm until ready to serve. Remove ham hock, discard bone, chop meat, and return to soup. Stir in sherry before serving. Note: If you do not have a Food Processor, you may chop and slice the vegetables by hand. Nutritional information per serving [1 cup (63 ml)]: Calories 135 (4% from fat) • carb. 23g • pro. 8g • fat 1g • sat. fat 0g • chol. 3mg • sod. 378mg • calc. 34mg • fiber 6g & S oupS tockS...

• Page 24: Tomato Soup

  Tomato Soup Makes 8 servings cans [14 ounces (397 g) each] diced cups (1 L) chicken or vegetable stock tomatoes, juices drained bay leaf garlic cloves peeled, and chopped teaspoon (5 ml) dried basil large onion, peeled, and chopped ½ teaspoon (2 ml) thyme medium carrots, chopped medium celery stalks, tops removed, chopped Place tomatoes, garlic, onion, carrots and celery in the ceramic pot of the Cuisinart ® 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 6 hours and press Simmer, until vegetables are tender. Slow cooker will automatically switch to Warm when cooking time has elapsed. Serve as is for a rustic soup, or purée with a Cuisinart Hand Blender or blender for a ® more refined one. Nutritional information per serving [1 cup (250 ml)]: Calories 58 (2% from fat) • carb. 12g • pro. 3g • fat 0g • sat. fat 0g • chol. 0mg • sod. 437mg • calc. 51mg • fiber 4g & S oupS tockS 6 ...

• Page 25: Brown Beef Stock

  (7.5 cm) lengths garlic cloves ribs celery, cut into 3-inch (7.5 cm) 12 peppercorns lengths large onions, peeled and quartered Preheat oven to 425° F (218°C). Arrange bones, beef cubes, and vegetables in a shallow roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then turn and roast for an additional 25 minutes. Tie chives, parsley and thyme into a bundle using butcher' s twine. Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisinart ® Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover with 8 cups (2 L) cold water. Cover and press the On/Off button to turn the unit on. Set time to 2 hours and press High. Once time elapses, reset time to 5 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 5 days, or freeze. Hint: Freeze in 1-cup (250 ml) amounts to have ready to thaw and use. Nutritional information per serving [ 1 cup (250 ml)]: Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g • chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g & S oupS tockS 6 ...

• Page 26: Chicken Stock

  Makes 8 cups (2 L) pounds (1.8 kg) chicken wings parsnips, peeled, cut into 2-inch and/or backs (5 cm) lengths medium onions, peeled and quartered bay leaves celery stalks, cut into 2-inch (5 cm) 12 black peppercorns lengths sprigs parsley carrots, peeled, cut into 2-inch (5 cm) sprigs thyme lengths cups (2.5 L) water leeks, trimmed, halved lengthwise, cleaned Rinse chicken and drain. Place in ceramic pot of Cuisinart ® Slow Cooker along with the onion, celery, carrots, leeks, parsnips, bay leaves, peppercorns, parsley, and thyme. Add water. Cover and press On/Off button to turn unit on. Set timer to 3 hours and press High. Once time elapses reset time to 4 hours and press Simmer; Slow Cooker will automatically switch to Warm again when cooking time has elapsed. Strain, discarding the chicken bones, meat, skin, vegetables, and herbs. Pass through a fine mesh strainer to remove small bits. Cover and refrigerate. When chilled and congealed, remove chicken fat and discard or reserve for another use. Chicken stock will keep for 3 days in the refrigerator, or can be frozen for up to 6 months. Hint: Freeze chicken stock in 1-cup (250 ml) containers to use as needed. For Brown Chicken Stock: Brown stock requires the step of roasting, but adds depth of flavour to the stock. Use this method (using turkey wings) to make Brown Turkey Stock ahead for holiday meals. Preheat oven to 400°F (205°C). Place wings in a Cuisinart ®...

• Page 27: Roasted Vegetable Stock

  12 peppercorns (7.5 cm) lengths Preheat oven to 450°F (232°C). Arrange vegetables and garlic on large baking sheet with sides or in shallow roasting pan. Drizzle with olive oil and toss to coat complete- ly. Place pan in oven and roast for 25 minutes. Turn vegetables and roast an addition- al 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 Slow Cooker. Add the ® bundle of herbs, peppercorns, and 8 cups ( 2 L) water. Cover and press the On/Off button to turn the unit on. Set the time to 6 hours and press Low; Slow Cooker will automatically 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 (250 ml)]: Calories 15 (0 from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g • chol. 0g • sod. 530mg • calc. 2mg • fiber 1g & S oupS tockS 6 7...

• Page 28: White Chili With Chicken

  1½ pounds (680 g) chicken breast meat, cup (500 ml) cut white or yellow corn, cut into 1-inch (2.5 cm) cubes (thawed if frozen) ¾ cup (188 ml) prepared salsa verde lime wedges (from a jar) Pick over beans and discard any stones or bits of dirt. Soak beans overnight (8 hours) in water to cover by 3 inches (7.5 cm). Drain and rinse. Lightly coat the interior of the ceramic pot of the Cuisinart ® Slow Cooker with cooking spray. Heat oil in a Cuisinart ® 10-inch (25 cm) skillet over medium heat. Add onions and garlic. Cook until onions are soft, about 5 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 3 hours and press High. Once time elapses, reset time to 4 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 (250 ml)]: Calories 390 (13% from fat) • carb. 45g • pro. 40g • fat 5g • sat. fat 1g • chol. 65mg • sod. 570 mg • calc. 145mg • fiber 15g & c tewS...

• Page 29: Beef Chili For A Crowd

  ½ teaspoon (2 ml) freshly ground tablespoons (45 ml) red wine vinegar pepper cans [15–16 ounces (424 - 454 g) pounds (1.36 kg) lean ground beef each] beans, drained, rinsed and drained again (i.e., black beans, pinto tablespoons (30 ml) chili powder beans and/or red kidney beans) 1½ tablespoons (22 ml) oregano 1½ tablespoons (22 ml) cumin tablespoon (15 ml) paprika Lightly coat the interior of the ceramic pot of the Cuisinart Slow Cooker with cook- ® ing spray. Heat a Cuisinart ® 12-inch (30 cm) nonstick skillet over medium-high heat and add 1 teaspoon (5 ml) olive oil; sauté onions and garlic until soft. Season with ½ teaspoon (1 ml) salt and ¼ teaspoon (1 ml) 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 fragrant. Transfer meat mixture to slow cooker. Add sliced red, green, and yellow peppers. 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 10 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. Nutritional information per serving: Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g • chol. 49mg • sod. 330mg • calc. 90mg • fiber 7g...

• Page 30: Heart Smart Turkey Chili

  (3.75 x 0.6 cm) strips chopped yellow bell pepper, cut into 1½ pounds (680 g) Spanish onions, peeled 1½ x ¼-inch (3.75 x 0.6 cm) strips and chopped cup (250 ml) low-sodium chicken tablespoons (30 ml) chili powder stock tablespoon (15 ml) ground cumin tablespoons (30 ml) wine vinegar 1½ teaspoons (7 ml) ground allspice bay leaf 1½ teaspoons (7 ml) ground cinnamon teaspoon (5 ml) kosher salt 1½ teaspoons (7 ml) ground coriander Heat one teaspoon (5 ml) olive oil in a Cuisinart 12-inch (30 cm) skillet over ® medium-high heat. Add ¹∕ ³ of the turkey to the pan and cook until brown, breaking up clumps with the back of a spoon, about 7 minutes. Transfer to the ceramic pot of the Cuisinart ® Slow Cooker. Brown the remaining meat in two more batches each with one teaspoon (5 ml) of oil. Heat the remaining one tablespoon (15 ml) of oil over medium heat in the same pan; add the garlic and onion and cook until translucent and softened, about 5 minutes. Add chili powder, cumin, allspice, cinnamon, coriander, and oregano; cook over low heat until fragrant, about 5 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 6 hours and press Low; Slow Cooker will automatically switch to Warm when cooking time has elapsed.

• Page 31: Mediterranean Seafood Stew

  12 j umbo shrimp, peeled, deveined, left tomato paste whole with tail on cup (250 ml) clam juice or fish stock 12 s ea scallops, cut in half horizontally cup (250 ml) dry white wine or ¾ p ound (340 g) white fish, such as vermouth scrod, cut into 2-inch ( 5 cm) pieces teaspoon (5 ml) saffron ½ cup (125 ml) chopped parsley leaves teaspoon (5 ml) dried basil grated zest of one orange Place potatoes, garlic, onion and olive oil in ceramic pot of the Cuisinart ® Slow Cooker; stir gently to combine. Add tomatoes, tomato paste, clam juice, wine, saffron and dried basil. Place bay leaf, fennel seeds, peppercorns and parsley sprigs in a 5 x 5-inch (12.5 x 12.5 cm) 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 2 hours and press High. Once Slow Cooker switches to Warm set time for 3 hours and press Simmer. Once time elapses, reset time for 3 hours and press Simmer; 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 30 to 40 minutes. Add mussels, shrimp, scallops and fish. Continue to cook about 10 to 15 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.

• Page 32: Seafood Chili

  ¾ p ound (340 g) halibut (or other firm white fish), cut into 1-inch (2.5 cm) teaspoon (5 ml) ground coriander pieces tablespoon (15 ml) extra virgin p ound (454 g) mussels, rinsed and olive oil debearded c ans [14 ounces (397 g) each] diced ½ cup (125 ml) chopped fresh cilantro tomatoes with juice 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 (125 ml) clam juice. Cover and press the On/Off button to turn the unit on. Set timer to 4 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 15 minutes. Add chopped clams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on High for 1 minute or until shrimp are pink and mussels have opened. Garnish with fresh chopped cilantro. Nutritional information per serving: Calories 358 (16% from fat) • carb. 16g • pro. 58g • fat 6g • sat. fat 1g • chol. 213mg • sod. 440mg • calc. 161mg • fiber 3g & c tewS hiliS 6 ...

• Page 33: Entrees & Sauces

  ½ cup (125 ml) unbleached, cut in ½-inch (1.25 cm) thick slices all-purpose flour lengthwise tablespoons (30 ml) extra virgin garlic cloves, peeled olive oil cans [15 ounces (425 g) each] diced ounces (227 g) portobello mushrooms, tomatoes, drained, juices discarded cut into ½-inch (1.25 cm) thick slices ¼ cup (63 ml) tomato paste bay leaf Place the onions, peppers, garlic, drained tomatoes, tomato paste, vermouth, oreg- ano, 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 (15 ml) olive oil in a 12-inch (30 cm) Cuisinart ® nonstick skillet over medium-high heat. Add half the chicken and cook over medium-high heat for 3 minutes on each side until brown. Transfer to a plate and repeat with the remain- ing chicken. Add the remaining tablespoon (15 ml) olive oil and cook the portobello mushrooms in a single layer until golden brown on each side, about 3 minutes per side. Add the browned portobello mushrooms to the vegetable mixture. Arrange half the chicken thighs in the ceramic pot of the Cuisinart ® Slow Cooker. Top with half the vegetable mixture. Repeat layers. Tuck bay leaf into the centre of the mixture. Cover and press the On/Off button to turn the unit on. Set time to 8 hours and press Low; Slow Cooker will automatically switch to Warm when cooking 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 • sat. fat 6g • chol. 204mg • sod. 571mg • calc. 93mg • fiber 5g & S ntr É...

• Page 34: Chicken With 40 Cloves Of Garlic

  ½ cup (125 ml) celery stalk, sliced ¼ teaspoon (1 ml) red pepper flakes cup (250 ml) sliced onion and/or shal- teaspoon (5 ml) kosher salt lots ½ teaspoon (2 ml) freshly ground ½ cup (125 ml) white vermouth or black pepper dry white wine tablespoon (15 ml) fresh lemon juice ¼ cup (62 ml) low-sodium chicken stock tablespoon (15 ml) extra virgin freshly chopped parsley 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 8 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 • chol. 153mg • sod. 311 • calc. 66mg • fiber 1g & S ntr É eS auceS 6 ...

• Page 35: Barbecue Beef Brisket

  ½-inch (1.5 cm) slices sauce ½ cup (125 ml) lager or ale teaspoons (10 ml) freshly ground cups [(500 ml) more to taste] black pepper Barbecue Sauce, page 35, or teaspoon (5 ml) garlic powder purchased BBQ sauce Trim fat cap on top of brisket to ¹∕ -inch (0.3 cm) thickness. Do not remove it all – it helps to keep the brisket tender and moist. Combine the brown sugar, Worcester- shire, pepper, 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 Slow Cooker. Add the lager. Place the coated brisket on top. Cover and ® press the On/Off button to turn the unit on. Set time to 10 to 12 hours and press Low; Slow Cooker will automatically 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 375°F (190°C). Remove hardened fat and discard. Remove brisket from cooking liquid. Strain liquid from onions and reserve for another use [you will have about 2 cups (500 ml). This may be frozen – it is very good to use in soups]; discard onions. Slice meat thinly [¹∕ -inch (0.3 cm) thick slices] while cold.* Reassemble and place in roasting pan/baking dish. Spread 2 cups (500 ml) Barbecue Sauce evenly over the reassembled roast. Cover pan with lid or foil and place in preheated oven for 30 to 40 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 Beef may be placed in the Slow Cooker on Low for 1 hour, then turned to Warm when cooking time has elapsed.

• Page 36: Barbecue Sauce

  ¼ cup (63 ml) cider vinegar powder ¹∕ ³ cup (83 ml) molasses 1½ teaspoons (7 ml) dry mustard ¹∕ ³ cup (83 ml) honey 1-2 teaspoons (5 - 10 ml) liquid smoke (to taste) tablespoons (30 ml) Worcestershire sauce ½-1 teaspoon (2 - 5 ml) hot sauce such as Tabasco ® Melt the butter in a Cuisinart 3¾-quart (3.5 L) saucepan over medium heat. Add ® onion and garlic; cook over medium heat until softened and opaque, about 3 to 4 minutes – 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 50 to 60 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 (63 ml)]: Calories 127 (7% from fat) • carb. 29g • pro. 2g • fat 1g • sat. fat 0g • chol. 1g • sod. 988mg • calc. 79mg • fiber 1g & S ntr É eS auceS...

• Page 37: Dilled Pot Roast

  Sauce cooking juices from beef teaspoons (10 ml) vegetable oil tablespoons (45 ml) unbleached, tablespoons (45 ml) Dijon-style all-purpose flour mustard teaspoon (5 ml) Dijon-style mustard onions, peeled and cut into eighths teaspoon (5 ml) dill weed carrots, peeled and sliced into 1-inch (2.5 cm) pieces ½ cup (125 ml) lowfat sour cream celery stalks, with tops, cut into 1-inch (2.5 cm) pieces Combine flour with salt and pepper. Coat beef with flour mixture, shaking off excess. Heat oil in a Cuisinart 12-inch (30 cm) skillet over medium-high heat; brown beef ® on 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 10 to 12 hours and press Low; Slow Cooker will automatically switch to Warm when cooking 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 325°F (165°C) for 30 to 45 minutes. Strain cooking juices into a Cuisinart ® 2¾-quart (2.6 L) 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 (1 ml) salt if desired. Cut meat into thin slices; pour some sauce over the top and pass the rest in a sauceboat.

• Page 38: New England Short Ribs

  ½ teaspoon (2 ml) freshly (2.5 - 3.75 cm) cubes ground pepper ½ pound (227 g) turnips, peeled and cut 4-4½ pounds (1.8 - 2 kg) short ribs into ½-inch (1.25 cm) dice tablespoon (15 ml) vegetable oil ½ cup (250 ml) prepared horseradish pound (454 g) onions, peeled and cup (125 ml) beef stock cut into ½-inch dice Combine flour, salt and pepper. Coat short ribs with this mixture. Heat oil in a Cuisinart 12-inch (30 cm) skillet over medium-high heat. Brown ribs and transfer ® them to a plate to cool a bit. Pour off fat, add onions and cook 1 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 Slow ® Cooker. Cover with onions, carrots, potatoes and turnips. Pour in stock. Cover and press the On/Off button to turn the unit on. Set time to 6 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. Nutritional information per serving: Calories 771 (58% from fat) • carb. 26 • pro. 56 • fat 50g • sat. fat 20g • chol. 106mg • sod. 588mg • calc. 87mg • fiber 6g & S ntr É eS auceS...

• Page 39: Corned Beef With Vegetables

  (5 cm) pieces pound (454 g) onions, peeled, cut in celery stalks with tops, cut into 2-inch half through root end (5 cm) pieces carrots, peeled, cut into large whole parsley sprigs serving pieces bay leaf c elery stalks, cut into serving pieces teaspoon (5 ml) peppercorns pounds (908 g) new potatoes, skins cups (1.5 L) water on, cut into serving pieces 1½ pounds (680 g) cabbage cut lengthwise t hrough the root end into 8 pieces Lightly coat the interior of the ceramic pot of the Cuisinart Slow Cooker with cook- ® ing 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 8 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 375°F (190°C). 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 30 to 45 minutes, brushing meat with glaze once or twice. (continued) & S ntr É...
• Page 40 Pour cooking liquid into a Cuisinart 6-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, 30 to 45 minutes. To serve, cut meat into thin slices and surround with vegetables. Serve the flavourful 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 & S ntr É eS auceS 6 0...

• Page 41: Pulled Pork Barbecue

  Pulled Pork Barbecue Makes 10 cups (2.5 L) pounds (2.27 kg) bone-in country- pound (454 g) onions, peeled and style spare ribs thickly sliced 1½ teaspoons (7 ml) kosher salt cups (500 ml) water teaspoon (5 ml) freshly ground 2-3 cups (500 - 750 ml) Barbecue Sauce, black pepper page 28 (or purchased) teaspoon (5 ml) paprika Trim ribs of excess fat. Season with salt, pepper and paprika. Layer seasoned pork and onions in ceramic pot of Cuisinart ® Slow Cooker, ending with a layer of onions. Add water. Cover and press the On/Off button to turn the unit on. Set time to 10 to 12 hours and press Low; Slow Cooker will automatically switch to Warm when cook- ing 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 Black Bean, Pea or Spanish Bean Soup) – it may be strained and frozen, or discarded. Pull pork from bones; discard bones. Trim off and discard fat. Shred pork. Place shredded pork in ceramic pot of Cuisinart ® Slow Cooker. Add 2 to 3 cups (500 - 750 ml) Barbecue Sauce; stir. Cook for 3 hours on Low or 2 hours on High. Serve on Warm. Nutritional information per serving [½ cup (125 ml)]: Calories 326 (49% from fat) • carb. 11g • pro. 31g • fat 18g • sat. fat 7g...

• Page 42: Braised Veal Shanks

  ½ cup (125 ml) dry white vermouth tablespoon (15 ml) extra virgin ½ cup (125 ml) nonfat, low-sodium olive oil chicken stock tablespoon (15ml) unsalted butter bay leaf pound (454 g) onions, peeled and strip lemon zest chopped ounces (227 g) 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 12-inch (30 cm) Cuisinart ® skillet over medium-high heat. When hot, add the veal shanks and cook for 4 to 5 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 5 minutes. Place cooked vegetables in the ceramic pot of the Cuisinart ® Slow Cooker along 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 6 to 8 hours and press Low; Slow Cooker will automatically switch to Warm when cooking time has elapsed. (continued) & S ntr É eS...
• Page 43 Degrease the cooking liquid with a fat mop, or pour the liquid into a fat separator 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. 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 5 seconds to chop. Add onion [cut into 1-inch (2.5 cm) pieces] and pulse to chop; remove. Pulse to chop shallots [cut into 1-inch (2.5 cm) pieces] remove. Pulse to chop carrots [cut into 1-inch (2.5 cm) pieces] and remove. Pulse to chop celery [cut into 1-inch (2.5 cm) 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 & S ntr É eS auceS 6 ...

• Page 44: Penne Lasagna

  ½ teaspoon (2 ml) freshly ground ounces (340 g) mini penne (or other pepper, divided small tubular pasta) par-cooked pound (454 g) frozen chopped 5 minutes (until barely cooked), spinach, thawed and drained until drained and cooled very dry* cooking spray Combine Parmesan, ricotta and all but one cup (250 ml) of the mozzarella. Reserve. Heat a Cuisinart ® 12-inch (30 cm) nonstick skillet over medium-high heat; add 1 teaspoon (5 ml) oil and sauté mushrooms until golden brown. Season with ½ teaspoon (2 ml) salt and ¼ teaspoon (1 ml) pepper. Mix with drained spinach. Reserve. Heat 1 teaspoon (5 ml) oil; sauté onions and garlic until soft, about five minutes. Set aside. In the same skillet, heat 1 teaspoon (5 ml) oil and brown the ground turkey; transfer to bowl with onions. Stir in 1 cup (250 ml) 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 ® Slow Cooker with 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 mixture. 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.
• Page 45 Cover and press the On/Off button to turn the unit on. Set time to 6 hours and press Low; Slow Cooker will automatically switch to Warm when cooking time has elapsed. *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 (125 ml) dry spinach that can then be mixed with the mushrooms. Nutritional information per serving [½ cup (125 ml)]: Calories 394 (35% from fat) • carb. 39g • pro. 24g • fat 15g • sat. fat 8g • chol. 45mg • sod. 930mg • calc. 574mg • fiber 6g & S ntr É eS auceS 6 ...

• Page 46: Red Beans & Sausage

  1½ cups (375 ml) chopped green pepper pounds (908 kg) turkey kielbasa, bay leaf cut into 8 portions tablespoon (15 ml) chili powder teaspoon (5 ml) Tabasco , or to taste ® cloves garlic, peeled and chopped ½ teaspoon (2 ml) kosher salt tablespoon (15 ml) oregano tablespoon (15 ml) thyme Soak beans in water to cover by 3 inches (7.5 cm) overnight (at least 8 hours). Drain, pick over beans and rinse. Lightly coat the ceramic pot of the Cuisinart Slow Cooker with cooking spray. Com- ® bine 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 6 hours and press Low; the slow cooker will automatically switch to Warm when cooking time has elapsed. Heat 1 tablespoon (15 ml) oil in a 12-inch (30 cm) Cuisinart skillet over medium ® heat. Brown the turkey kielbasa on all sides, about 5 minutes, and add to Slow Cooker. Cook for another 2 hours. Remove ham hock and cut meat from the bone. Return the meat to slow cooker and discard the bone. Add Tabasco to taste. Add salt ® if desired. Serve with cooked white rice. Nutritional information per serving: Calories 420 (28% from fat) • carb. 45g • pro. 33g • fat 14g • sat. fat 6g • chol. 65mg • sod. 1777mg • calc. 95mg • fiber 10g & S ntr É...

• Page 47: Macaroni With Four Cheeses

  (397 g)], drained [about 1½ cups tablespoon (15 ml) Worcestershire (63 ml)] sauce ounces (227 g) part-skim mozzarella, teaspoon (5 ml) dry mustard shredded teaspoon (5 ml) kosher salt cup (250 ml) fresh breadcrumbs teaspoon (5 ml) freshly ounce (28 g) freshly grated Parmesan, ground pepper about ¼ cup (63 ml) Parboil elbow macaroni about 5 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 3¾-quart (3.5 L) saucepan; stir in flour. Cook, stirring ® constantly for 3 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 Slow Cooker with cook- ® ing spray. Add half the macaroni mixture. Spread the drained tomatoes in a layer; top with the mozzarella, then the remaining macaroni. Combine breadcrumbs and Parmesan; sprinkle over top. Cover and press the On/Off button to turn the unit on. Set time to 5 hours and press Low; Slow Cooker will automatically switch to Warm when cooking time has elapsed. Nutritional information per serving [¾ cup (188 ml)]: Calories 371 (36% from fat) • carb. 34g • pro. 25g • fat 15g • sat. fat 9g • chol. 46mg • sod. 507mg • calc. 649mg • fiber 1g & S ntr É eS...

• Page 48: Tomato Sauce

  (Italian) tomatoes finely chopped can [28 ounces (794 g)] tomato 12 ounces (340 g) carrots, peeled, purée, salt-free if available chopped tablespoons (45 ml) salt-free tomato celery stalks, peeled, finely chopped paste garlic cloves, peeled, finely chopped ½ cup (125 ml) dry white wine or vermouth tablespoon (15 ml) dried basil teaspoon (5 ml) kosher salt ½ tablespoon (7 ml) dried marjoram Heat the olive oil in a Cuisinart ® 12-inch (30 cm) skillet over medium heat. Add the chopped onions, carrots, celery, and garlic; cook until the vegetables are softened, but not browned, about 5 minutes. Add the basil, marjoram, and oregano; cook until the herbs are aromatic, 2 to 3 minutes longer. Place the cooked vegetables in the ceramic pot of the Cuisinart ® Slow Cooker. Add 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 8 hours and press Simmer; Slow Cooker will automatically switch to Warm when cooking time has elapsed. For a smoother sauce, use a Cuisinart Hand Blender or regular ® blender to purée the sauce to desired consistency. Nutritional information per serving [1 cup (250 ml)]: Calories 133 (11% from fat) • carb. 25g • pro. 5g • fat 2g • sat. fat 0g • chol. 0mg • sod. 639mg • calc. 98mg • fiber 6g & S ntr É...

• Page 49: Side Dishes

  New Potatoes with Rosemary Makes 6 servings pounds (1.8 kg) new potatoes, washed garlic cloves, peeled and minced but left whole teaspoon (5 ml) kosher salt tablespoon (30 ml) extra virgin ½ teaspoon (2 ml) freshly ground olive oil pepper tablespoons (45 ml) finely chopped fresh rosemary Combine all ingredients in ceramic pot of Cuisinart ® Slow Cooker. Cover and press the On/Off button to turn the unit on. Set time to 4 hours and press Low; Slow Cooker will automatically switch to Warm when cooking time has elapsed. Nutritional information per serving: 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 Makes 4 servings russet baking potatoes [about teaspoon (5 ml) good quality olive oil 10 ounces (280 g) each], scrubbed and dried Prick each potato several times with the tines of a fork; rub each with ¹∕ ³ of the olive oil. Place rack in the ceramic pot of the Cuisinart ®...

• Page 50: Warm Baked Potato Salad

  ³ cup (83 ml)* ½ teaspoon (2 ml) freshly ground ½ cup (125 ml) lowfat mayonnaise black pepper tablespoons (30 ml) fresh lemon juice "Almost" Baked Potatoes, or white balsamic vinegar still warm (page 48) ½ tablespoon (7 ml) Dijon-style mustard celery stalks, thinly sliced ½ tablespoon (7 ml) dill weed (dry, ½ cup (125 ml) finely chopped red onion double if using fresh) Place the strained yogurt, mayonnaise, lemon juice, mustard, dill, salt, and pepper in the work bowl of the Cuisinart Food Processor fitted with metal chopping blade. ® Process until blended and smooth, 20 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 (125 ml)]: Calories 178 (22% from fat) • carb. 32g • pro. 4g • fat 4g • sat. fat 1g • chol. 5mg • sod. 266mg • calc. 42mg • fiber 3g iSheS iSheS 6 0...

• Page 51: Mashed Potato Pie

  ¼ cup (63 ml) fresh breadcrumbs large eggs, lightly beaten cup (250 ml) freshly grated Parmesan, green onions, cut into ¼-inch divided (1.25 cm) slices cups (1 L) cooked potato pulp, quart (1 L) very hot water or leftover mashed potatoes Generously butter the bottom and sides of a 2-quart (1.9 L) soufflé dish. Combine breadcrumbs and 2 tablespoons (30 ml) Parmesan. Sprinkle mixture on bottom and sides of prepared dish. Reserve excess crumbs. Cut a piece of aluminum foil about 24 inches (60 cm) long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches (60 cm) in length and 2 inches (5 cm) wide to make a "cradle"; reserve. In a large bowl, using a Cuisinart ® SmartPower Hand Mixer on low speed, combine potatoes, sour cream, ricotta, eggs, remaining Parmesan and green onion. Transfer to prepared soufflé dish. Top with reserved crumb mixture. Set the dish in the centre 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 ® Slow Cooker. 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. Carefully pour water into the bottom of ceramic pot. Cover and press the On/Off button to turn the unit on. Set time to 5 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 • chol. 42mg • sod. 344mg • calc. 334mg • fiber 2g iSheS...

• Page 52: Party Potatoes

  Party Potatoes Makes 12 servings pounds (1.36 kg) russet potatoes, ¾ cup (188 ml) lowfat sour cream peeled and cut into 2-inch (5 cm) ounces (227 g) lowfat cream cheese, pieces cut into 1-inch (2.5 cm) pieces teaspoons (10 ml) kosher salt, divided garlic cloves, peeled and minced tablespoons (30 ml) unsalted butter cooking spray medium onions, peeled and chopped ½ teaspoon (2 ml) freshly ground pepper In a Cuisinart ® 3¾-quart (3.5 L) saucepan, cover the potatoes with cold water; add 1 teaspoon (5 ml) 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 12-inch (30 cm) Cuisinart ® skillet. Cook onion, stirring occasionally, until reduced and very lightly browned. Season with remaining salt and pepper. Transfer to large mixing bowl. Beat potatoes with a Cuisinart ® SmartPower Hand Mixer, starting on low speed. Add sour cream, cream cheese and minced garlic. Turn mixer to medium high; beat until smooth and slightly fluffy. Cut a piece of aluminum foil about 24 inches (60 cm) long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches (60 cm) in length and 2 inches (5 cm) wide to make a "cradle"; reserve.

• Page 53: Butternut Squash & Mushroom Scallop

  2½ ounces (71 g) bread, about 3 slices, crusts on, torn into quarters teaspoon (5 ml) kosher salt teaspoon (5 ml) thyme ½ teaspoon (2 ml) freshly ground pepper tablespoons (30 ml) unsalted butter, divided cooking spray garlic cloves, peeled and cut in half pounds (1.8 kg) butternut squash, trimmed, cut into ¹∕ " (0.3 cm) slices shallots, peeled and cut in half tablespoon (15 ml) olive oil To grate the cheese, drop pieces through the small feed tube of a Cuisinart Food ® 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 1 tablespoon (15 ml) 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 ® 12-inch (30 cm) skillet, warm 1 tablespoon (15 ml) 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 ® Slow Cooker with cook- ing spray. 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 (15 ml) of butter into small pieces and dot the top. Cover and press the On/Off button to turn the unit on. Set time to 5 hours and press Low. Slow Cooker will automatically switch to Warm until ready to serve.

• Page 54: Ratatouille

  ½ cup (125 ml) sun-dried tomatoes, ½-inch (1.25 cm) half moons not oil-packed, cut into slivers pound (454 g) yellow summer squash, ¼ cup (63 ml) chopped fresh parsley cut into ½-inch (1.25 cm) dice teaspoons (10 ml) dried basil large red bell pepper, cored, seeded teaspoons (10 ml) herbes de Provence and cut into ½-inch (1.25 cm) dice teaspoon (5 ml) freshly large yellow pepper, cored, seeded and ground pepper cut into ½-inch (1.25 cm) dice tablespoons (30 ml) extra virgin 2½ cups (625 ml) diced tomatoes, fresh or olive oil canned, juices drained cup (250 ml) tomato purée Place eggplant in a colander over a plate or in the sink. Sprinkle with ½ teaspoon (2 ml) salt; toss to combine. Let rest at least 45 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 Slow Cooker. Drizzle with olive oil. Cover and ® press the On/Off button to turn the unit on. Set time to 5 hours and press Low; slow cooker will automatically switch to Warm until ready to serve. Nutritional information per serving [¾ cup (187 ml)]: Calories 92 (24% from fat) • carb. 17g • pro. 3g • fat 3g • sat. fat 0g • chol. 0mg • sod. 287mg • calc. 50mg • fiber 5g iSheS 6 ...

• Page 55: Roasted Beet Salad

  Makes 8 servings pounds (1.36 kg) fresh beets tablespoons (30 ml) walnut oil tablespoons (45 ml) white balsamic bunches watercress, washed, vinegar or fruit flavoured vinegar dried, tough stems removed teaspoon (5 ml) Dijon-style mustard heads of endive, cut into ¼-inch (0.63 cm) pieces on the diagonal ¼ teaspoon (1 ml) kosher salt ½ cup (125 ml) shelled white pistachios, ¹∕ teaspoon (0.5 ml) freshly ground lightly salted pepper tablespoons (60 ml) vegetable oil Remove stems and leaves from beets, leaving about 2 inches (5 cm) of stem. Scrub beets well to remove dirt. Place beets on cooking rack in ceramic pot of Cuisinart ® Slow Cooker. Cover and press the On/Off button to turn the unit on. Set time to 2½ 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 whisking, and continue whisking to emulsify; reserve. (The dressing may also be prepared in a food processor or blender.) Cut cooled beets into ½-inch (1.25 cm) 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 8 individual plates. Nutritional information per serving: Calories 236 (52% from fat) • carb. 24g • pro. 6g • fat 15g • sat. fat 2g • chol. 0mg • sod. 575mg • calc. 122mg • fiber 8g iSheS...

• Page 56: Stewed Green Beans And Tomatoes

  Stewed Green Beans and Tomatoes Makes 8 servings pounds (908 g) green beans ½ teaspoon (2 ml) kosher salt ounces (227 g) onion, peeled cans [14 ounces (397 g) each] diced and chopped tomatoes, drained, ¼ cup (63 ml) juice reserved garlic clove, peeled and chopped tablespoon (15 ml) extra virgin tablespoon (30 m) fresh parsley, olive oil finely chopped ¼-½ cup (63 - 125 ml) crumbled feta teaspoon (5 ml) dried basil or chèvre cheese, optional Trim stem ends from beans; cut into 1¼-inch (3.12 cm) lengths. Combine onion, garlic, parsley, basil, salt, diced tomatoes and reserved juice. Layer ½ of the green beans in the ceramic pot of the Cuisinart ® Slow Cooker; top 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 5 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 iSheS 6 6...

• Page 57: Sweet Potatoes & Apples

  Makes 12 servings pounds (1.36 kg) sweet potatoes, ½ teaspoon (2 ml) freshly ground pepper peeled and cut into ¼-inch (0.6 cm) cooking spray slices red-skinned apples, skin on, cored tablespoons (60 ml) unsalted butter, and cut into ¼-inch (0.6 cm) slices melted onion, peeled, quartered and teaspoon (5 ml) herbs de Provence, cut into ¼-inch (0.6 cm) slices divided cup (250 ml) vegetable or chicken teaspoon (2 ml) kosher salt stock 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 ® Slow Cooker with cooking 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 potatoes. Pour stock over casserole. Cover and press the On/Off button to turn the unit on. Set time to 4 hours and press Low; slow cooker will automatically switch to Warm until ready to serve. Nutritional information per serving [¾ cup (188 ml)]: Calories 305 (19% from fat) • carb. 60g • pro. 3g • fat 6g • sat. fat 4g • chol. 16mg • sod. 245mg • calc. 40mg • fiber 9g iSheS 6 7...

• Page 58: Vegetable Tian

  -inch ½ ounce (14 g) Parmesan cheese, grated (0.3 cm) slices tablespoons (30 ml) extra virgin large zucchini [1 pound (454 g) total], olive oil cut into ¹∕ -inch (0.3 cm) slices tablespoon (15 ml) unsalted butter, pound (454 g) Italian plum tomatoes, melted cut into ¹∕ -inch (0.3 cm) slices teaspoon (5 ml) dried thyme cooking spray teaspoon (5 ml) dried oregano 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. Using 4-mm blade, fit potatoes in large feed tube and slice. Set aside. Repeat with the zucchini and tomatoes; set aside separately. Pat dry excess liquid from tomatoes with paper towel. Lightly coat the interior of ceramic pot of the Cuisinart ® Slow Cooker with cooking spray. Distribute half the crumb mixture on bottom. Arrange potatoes in a circular 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 6 hours and press Low. Slow cooker will automatically switch to Warm until ready to serve. Nutritional information per serving: Calories 200 (29% from fat) • carb. 31g • pro. 6g • fat 7g • sat. fat 2g • chol. 6mg • sod. 347mg • calc. 76mg • fiber 3g iSheS 6 ...

• Page 59: Wild Mushroom Ragout

  ½ cup (125 ml) lightly packed chopped parsley, divided tablespoons (45 ml) extra virgin olive oil, divided teaspoon (5 ml) thyme 1½ cups (375 ml) minced shallots teaspoon (5 ml) kosher salt ½ cup (125 ml) dry sherry ½ teaspoon (2 ml) freshly ground pepper pound (454 g) white button tablespoons (45 ml) salt-free tomato mushrooms, quartered paste cup (250 ml) chicken or vegetable stock Lightly coat interior of ceramic pot of the Cuisinart Slow Cooker with cooking ® spray. Place dried mushrooms in small bowl; cover with 2 cups (500 ml) boiling water. Let stand for 10 minutes; drain, reserving soaking liquid. Remove and discard tough stems; chop. Place in ceramic pot of Cuisinart ™ Slow Cooker with mixed wild mushrooms. Heat 1 tablespoon (15 ml) each butter and olive oil in a 12-inch (30 cm) Cuisinart ® nonstick skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add sherry; bring to boil. Cook until reduced by half. Add to mushrooms in Slow Cooker. Heat ½ tablespoon (7 ml) 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 2 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 4 hours and press Low; Slow Cooker will automatically switch to Warm until ready to serve. Serve as a...

• Page 60: Desserts

  Served chilled it is an easy, do-ahead dessert that is healthy too. Makes 8 servings juice of 1 lemon ¼ cup (63 ml) chopped crystallized ginger cans ginger ale Honey Yogurt Cream (recipe follows) strips lemon peel, 2 x ½" (5 x 1.25 cm), bitter white Chocolate Glaze (recipe follows) pith removed slices (size of a quarter) resh ginger medium pears (Bartlett, Anjou, or Bosc), slightly underripe, but fragrant – with stems Combine lemon juice and 4 cups (1 L) water in a medium bowl. Place the ginger ale, lemon peel, and fresh ginger in the ceramic pot of the Cuisinart ® Slow Cooker; 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 4 hours and press Low. When pears are tender, turn slow cooker off. Allow pears to cool in poaching 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, Chocolate Glaze and sprinkle with chopped crystallized ginger. Nutritional information per serving: Calories 174 (5% from fat) • carb. 44g .• pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 14mg • calc. 43mg • fiber 5g eSSertS...

• Page 61: Honey Yogurt Cream

  Makes about 2 cups (500 ml) ounces (227 g) fat-free vanilla yogurt 1½ teaspoons (7 ml) vanilla extract ounces (227 g) light sour cream ½ teaspoon (2 ml) almond extract 2-3 tablespoons (30 - 45 ml) honey Place vanilla yogurt in a yogurt strainer or strainer lined with a coffee filter. Let drain for 2 hours to remove whey; discard whey. Place strained yogurt, sour cream, honey, and extracts in a medium bowl. Whisk until smooth and blended. Keep refrigerated until ready to use. Nutritional information per serving (2 tablespoons): Calories 73 (21% from fat) • carb. 12g • pro. 3g • fat 2g • sat. fat 1g • chol. 10mg • sod. 47mg • calc. 81mg • fiber 0g Chocolate Glaze Makes about 1 cup (250 ml) ounces (170 g) semisweet chocolate tablespoons (30 ml) light corn syrup ¼ cup (63 ml) unsalted butter Combine the ingredients in a 1½-quart (1.4 L) Cuisinart saucepan. Stir over low ® heat until melted and smooth. Let cool 10 minutes before using. Nutritional information per serving [1 tablespoon (15 ml)]: Calories 87 (64% from fat) • carb. 89g • pro. 0g • fat 7g • sat. fat 4g • chol. 8mg • sod. 4mg • calc. 4mg • fiber 0g eSSertS 6 61...

• Page 62: Stewed Rhubarb

  Stewed Rhubarb Makes 8 cups (2 L) pounds (1.8 kg) fresh rhubarb stalks, cups (500 ml) granulated sugar washed and dried Slice rhubarb ¼ to ½-inch (0.6 - 1.25 cm) thick. Place rhubarb in the ceramic pot of the Cuisinart Slow Cooker and stir in the sugar. Let stand at room temperature for ® 1 to 2 hours, until the rhubarb gives up liquid. Cover and press the On/Off button to the turn unit on. Set time to 5 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 oatmeal or as a topping for vanilla ice cream. Nutritional information per serving [1 cup (250 ml)]: Calories 120 (2% from fat) • carb. 30g • pro. 1g • fat 1g • sat. fat 0g • chol. 0g • sod. 5mg • calc. 98mg • fiber 2g eSSertS 6 6...

• Page 63: Baked Apples

  Smith, Braeburn, or Gala) ¹∕ ³ cup (83 ml) dried cherries or tablespoon (15 ml) unsalted butter, cranberries cut into ¼-inch pieces ¹∕ ³ cup (83 ml) raisins ½ cup (125 ml) apple juice or cider Mix brown sugar with cinnamon and nutmeg in a medium bowl. Set aside ¼ cup (63 ml) 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 (63 ml)]. 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 ® Slow Cooker. Sprinkle remaining sugar and spice mix over tops. Dot each with ½ teaspoon (2 ml) butter. Pour apple juice around edges. Cover and press the On/Off button to turn the unit on. Set time to 4 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 ® 1¾-quart (1.7 L) saucepan; set over medium high heat and boil until reduced and thickened. Pour over apples or serve on the side. Nutritional information per serving: Calories 351 (17% from fat) • carb. 75g • pro. 2g • fat 7g • sat. fat 2g • chol. 7mg • sod. 16mg • calc. 71mg • fiber 6g eSSertS 6 6...

• Page 64: Apple Streusel Cheesecake

  (30 ml) butter, divided cut into 1-inch (2.5 cm) pieces, at room temperature apple, peeled and cored, cut in quarters large eggs tablespoon (15 ml) lemon juice tablespoons (45 ml) half-and-half 1½ teaspoons (7 ml) ground cinnamon tablespoon (15 ml) cornstarch ½ cup (125 ml) brown sugar + teaspoon (5 ml) vanilla 1 tablespoon (15 ml), divided cup (250 ml) vanilla wafers or ginger- snap crumbs (about 24 cookies), broken up Lightly coat the bottom and sides of a 7-inch (17.5 cm) springform pan with ½ teaspoon (2 ml) butter. Insert 4-mm slicing disc in Cuisinart ® Food Processor; cut apple to fit large feed tube. Place apple halves in feed tube; use medium pressure to slice. Remove apples, toss with lemon juice, cinnamon and 1 tablespoon (15 ml) 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 2 tablespoons (30 ml) butter and process until blended, 30 seconds. Press into bottom of springform pan. Do not wash work bowl. Place cream cheese and remaining ½ cup (125 ml) sugar. Process until smooth, 30 seconds; scrape sides and bottom of work bowl. Process 30 seconds longer; scrape work bowl. Add eggs, process 20 seconds, scrape work bowl. Add half-and-half, cornstarch, and vanilla; process until smooth, 20 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 Slow Cooker. Place the springform ® pan on the rack. Cover and press the On/Off button to turn the unit on. Set time to 2½ hours and press High; Slow Cooker will automatically switch to Warm when cooking time has elapsed.

• Page 65: Chocolate Ricotta Cheesecake

  ²∕ ³ cup (167 ml) chocolate cookie crumbs ¼ cup (63 ml) Frangelico cup (250 ml) lowfat ricotta tablespoons (30 ml) cornstarch ounces (340 g) lowfat cream cheese teaspoon (5 ml) pure vanilla extract ½ cup (125 ml) granulated sugar ½ cup (125 ml) mini chocolate morsels Lightly coat the bottom and sides of a 7-inch (17.5 cm) springform pan with ½ teaspoon (2 ml) butter. 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 30 seconds; scrape sides and bottom of work bowl. Process another 30 seconds; scrape work bowl. Add eggs and process 20 seconds; scrape work bowl. Add half-and-half, Frangelico, cornstarch and vanilla; process 20 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 Slow Cooker. Place the springform ® pan on the rack. Cover and press the On/Off button to turn the unit on. Set time to 2 hours and press High; Slow Cooker will automatically switch to Warm when cooking time has elapsed. Set timer to 30 minutes. Turn Slow Cooker off and let cheesecake rest in slow cooker for 30 minutes. Once the cheesecake has rested for 30 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 8 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 • chol. 89mg • sod. 411mg • calc. 210mg • fiber 4g eSSertS 6 6...

• Page 66: Chocolate Terrine With Chocolate Cookie Crust

  Chocolate Terrine Makes 16 servings pound (454 g) bittersweet or tablespoons (45 ml) Kahlúa or ® semisweet chocolate, chopped other liqueur 1½ cups (375 ml) half-and-half Chocolate Glaze large eggs, lightly beaten Line a loaf pan, 8½ x 4½ x 3 inches (21.25 x 11.25 x 7.5 cm), with aluminum foil. Tip: Lay a sheet of foil on the outside of the pan. Fold down to cover the sides the loaf pan, then fold down the ends and "pleat" the corners. Carefully lift the molded foil off the outside of the loaf pan and fit into the inside of the pan. Place the chocolate, half-and-half and salt in a Cuisinart ® 2¾ quart (2.7 L) saucepan. Cook over medium heat, stirring, until chocolate completely melted and the mixture is smooth. Remove from heat and let stand 10 minutes. Using a Cuisinart Smart- ® Power Hand Mixer on the lowest speed, add the eggs and Kahlua. Mix until blended and smooth. Pour the chocolate mixture into the foil-lined loaf pan. Place the oval rack into the ceramic pot of the Cuisinart™ Slow Cooker. Add 4 cups (1L) hot water to the pot. Place the filled loaf pan on the rack in the hot water. Cover and press the On/Off button to turn the unit on. Set time to 2½ hours and press High. Slow Cooker will automatically switch to Warm when time has elapsed. Remove and cool completely on a wire rack. Cover with plastic wrap and chill for at least 8 hours. Invert onto a plate and unmold, carefully lifting off the foil. Drizzle with chocolate glaze; refrigerate to set Glaze. Serve with Vanilla Custard Sauce and Raspberry Sauce. Fresh raspberries or sliced fresh strawberries make a nice garnish. Nutritional information per serving (with glaze): Calories 281 (62% from fat) • carb. 24g • pro. 5g • fat 22g • sat. fat 12g • chol. 69mg • sod. 28mg • calc. 52mg • fiber 2g...

• Page 67: Applesauce

  Applesauce Makes about 7 cups (1.75 L) pounds (1.8 kg) red apples*, washed sugar, optional lemons, juiced cinnamon, optional Core apples, but do not peel. Cut into 2-inch (5 cm) chunks. Mix lemon juice with enough water to make 1 cup (250 ml). Add the apples and water mixture to Cuisinart ® Slow Cooker. Cover and press the On/Off button to turn the unit on. Set time to 4 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 (125 ml)]: Calories 98 (5% from fat) • carb. 25g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 2g • calc. 10mg • fiber 4g Note: To make Apple Butter from Apple Sauce, stir 1½ cups (375 ml) packed brown sugar into puréed Apple Sauce in Slow Cooker, along with 1 tablespoon (15 ml) ground cinnamon, 1 teaspoon (5 ml) ground allspice, 1 teaspoon (5 ml) freshly grated nutmeg, and ½ teaspoon (2 ml) ground cloves. Cook on Low without covering for 1 to 3 hours (time will depend on moisture of apples), until mixture is thick. Cool and place in jars to store in refrigerator. eSSertS 6 67...

• Page 68: Apricot Almond Bread Pudding

  (1.25 cm) cubes Soak apricots in Kirsch for ½ hour; drain and reserve liquor. Cut a piece of alumi- num foil 20 inches (50 cm) long, and fold in half to a piece 10 inches (25 cm) long. Lightly butter one side with ¼ teaspoon (1 ml) unsalted butter; reserve. Cut another piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches (61 cm) in length and 2 inches (5 cm) wide to make a "cradle"; reserve. Coat the inside of a 2-quart (1.9 L) soufflé dish with remaining ¾ teaspoon (4 ml) 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 Hand 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 centre 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 3 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 • chol. 95mg • sod. 356mg • calc. 212mg • fiber 2g eSSertS...

• Page 69: Chocolate Pudding Cake

  ¼ cups (63 ml) + 3 tablespoons (95 ml) 1¼ cups (312 m) hot water unsweetened cocoa powder, divided ¼ cup [63 ml (Kirschwasser ® or Kahlúa ® teaspoons (10 ml) baking powder vanilla ice cream or frozen yogurt ¼ teaspoon (1 ml) salt ½ cup (125 ml) + 1 tablespoon (15 ml) reduced fat milk, hot Lightly coat a 2-quart (1.9 L) soufflé dish with teaspoon butter. Combine ¾ cup (175 ml) granulated sugar in large bowl with the flour, 3 tablespoons (45 ml) cocoa, baking powder and salt. Add hot milk, melted butter, and vanilla. Using a Cuisinart ® Hand Mixer on low speed, beat until smooth. Spread into prepared soufflé dish. Stir together remaining ½ cup (125 ml) granulated sugar, brown sugar, remaining ¼ cup (63 ml) cocoa and toasted pecans in small bowl; sprinkle mixture evenly over batter. Combine hot water, espresso and Kirschwasser; pour over batter. Do not stir. Insert rack in the ceramic pot of the Cuisinart ® Slow Cooker. Place soufflé dish on the rack. Cover and press the On/Off button to turn the unit on. Set time to 3 hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed. Let stand for 30 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 • chol. 23mg • sod. 147 mg • calc. 46mg • fiber 3g eSSertS...

• Page 70: French Vanilla Rice Pudding

  French Vanilla Rice Pudding Makes 18 servings cooking spray ½ cup (125 ml) water ²∕ ³ cups (500 ml) Arborio rice, uncooked cups (415 ml) granulated sugar cans [12 ounces (340 g) each] fat free vanilla bean, slit in half lengthwise evaporated milk (not reconstituted) tablespoon (15 ml) pure vanilla cans [14 ounces (397 g) each] lite extract coconut milk Lightly coat the interior of the ceramic pot of the Cuisinart Slow Cooker with cook- ® ing 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 4 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/ cup (166 ml)]: Calories 202 (11% from fat) • carb. 36 • pro. 8g • fat 3g • sat. fat 2g • chol. 0mg • sod. 112mg • calc. 273mg • fiber 0g eSSertS 6 70...

• Page 71: Peach Cobbler

  Peach Cobbler Makes 8 servings pounds (1 kg) fresh peaches, skinned, cups (500 ml) prepared granola, (or frozen and defrosted) cut into without fruit ½-inch (1.25 cm) slices tablespoons (30 ml) melted unsalted ¼ cup (63 ml) packed brown sugar butter tablespoon (15 ml) instant tapioca cooking spray teaspoon (5 ml) ground ginger Cut a piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches (61 cm) in length and 2 inches (5 cm) wide to make a "cradle"; reserve. Place peaches in a large bowl. Combine brown sugar with tapioca and ginger. Toss with peaches. Mix granola with melted butter and stir 1½ cups (375 ml) into peaches. Reserve ½ cup (250 ml) for topping. Lightly coat a 2-quart (1.9 L) soufflé dish with cooking spray. Transfer peach mixture to soufflé dish; top with remaining ½ cup (125 ml) of granola. Set the dish in the centre 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 ® Slow Cooker. Set soufflé 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 5 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. Nutritional information per serving: Calories 257 (27% from fat) carb. 46g • pro. 4g • fat 8g • sat. fat 5g • chol. 7mg • sod. 63mg • calc. 36mg • fiber 4g eSSertS 6 71...

• Page 72: Winter Fruit Crisp

  Bosc pears, peeled, cored and cut into cup (250 ml) uncooked oats, ∕ -inch (0.3 cm) squares quick or regular cup (250 ml) dried cranberries ¾ cup (188 ml) packed brown sugar whole cinnamon stick ½ teaspoon (2 ml) freshly grated nutmeg grated zest of one orange tablespoons (180 ml) unsalted butter, ½ cup (125 ml) sugar softened (1½ sticks) tablespoon (15 ml) chopped crystallized ginger or 1 teaspoon (5 ml) ground ginger Lightly coat the interior of the ceramic pot of the Cuisinart ® Slow Cooker with cook- ing spray. Cut any large pieces of dried fruit into 1- to 2-inch (2.5 - 5 cm) 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 4 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 • chol. 31mg • sod. 14mg • calc. 38mg • fiber 5g eSSertS 6 7...

• Page 73: Warranty Information

  However, should you not wish to register on-line we recommend the consumer to maintain original receipt indicating proof of purchase. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture. When calling our Authorized Service Centre for in warranty service please make reference to your model number and the manufacturing date code. This information can be found in the rating area on the body or underneath the base of your unit. The model number will follow the word Model: PSC650C. The manufacturing date code is a 4 or 5 digit number. Example, 70630 would designate year, month & day (2007, June 30th). If your Cuisinart ® product should prove to be defective within the warranty period, we will repair it or, if we think it necessary, replace it. To obtain warranty service, please call our Consumer Service Centre toll-free at 1-800-472-7606 or write to: Cuisinart Canada 100 Conair Parkway Woodbridge, Ont. L4H 0L2 To facilitate the speed and accuracy of your return, please also enclose $10.00 for shipping and handling of the product. Please also be sure to include a return address, description of the product defect, product serial number, and any other information pertinent to the product' s return. Please pay by cheque or money order. NOTE: For added protection and secure handling of any Cuisinart product that is ® being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty. Your Cuisinart ® product has been manufactured to strict specifications and has been designed for use with Cuisinart ®...
• Page 74 These warranties expressly exclude any defects or damages caused by accessories, replacement parts or repair service other than those that have been authorized by Cuisinart. These warranties exclude all incidental or consequential damages. BEFORE RETURNING YOUR CUISINART PRODUCT Important: If the nonconforming product is to be serviced by someone other than Cuisinart' s Authorized Service Centre, please remind the servicer to call our Consumer Service Centre to ensure that the problem is properly diagnosed, the prod- uct serviced with the correct parts, and to ensure that the product is still under warranty. 6 7...
• Page 76 Blenders Stand Mixer Espresso Processors Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever. Try some of our other countertop appliances and cookware, and Savor the Good Life ™ www.cuisinart.ca ©2007 Cuisinart...

Cuisinart Slow Cooker Psc 625

Source: https://www.manualslib.com/manual/812103/Cuisinart-Psc-650c.html

Posted by: murryconven1984.blogspot.com

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