valutazioni - 5, GPA: 4.2
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Remove browned chicken from stovetop- safe cookware and set aside. 3. Add any remaining olive oil to stovetop- safe cookware and cook onions until translucent and slightly browned. 4. Add chicken to onions in stovetop- safe cookware. 5. Add 1 cup (250 ml) chicken stock and combine. 6. Place thyme sprigs on top of mixture, cover, and place stovetop- safe cookware in slow cooker base. Cook on HIGH for 3 hours or LOW for 6 hours. 7. Combine softened butter with flour. 8. Remove stovetop- safe cookware from base and place on stovetop. Over medium heat, add butter/flour mixture 9. Stir in remaining 1 cup (250 ml) of chicken stock and cook until stew is thickened. 10. Remove from heat and stir in carrots. 11. Return to slow cooker base and cook on HIGH for 30 minutes or LOW for 1 hour. 12. Preheat oven to 375.F (190.C). 13. Remove stovetop- safe cookware from base and place on stovetop. Over medium heat, add frozen peas and cream. Heat to boiling, remove from heat, and season to taste with salt and pepper. 14. Place refrigerated biscuits on top of hot chicken stew. 15. Place in preheated oven and bake, uncovered, for 25–30 minutes or until biscuits are browned and cooked through. Serves 12–15 9 840175900 ENnv12.qxd:11/24/08 9:29 AM Page 10 Visit hamiltonbeach.com for more delicious recipes, Recipes (cont.) tips, and to register your product online! Pork Roast with Apples, Sage, and 6–8 Granny Smith apples, peeled, cored, and 1 tablespoon (5 ml) lemon juice 3–4 pound (1.34–1.8 kg) boneless or center rib pork 1/2–1 teaspoon (2.5–5 ml) salt 1/2 teaspoon (2.5 ml) pepper 1 tablespoon (15 ml) extra virgin olive oil 2 red onions, cut into wedges 1 fresh sage sprig 1 fresh rosemary sprig 1. Toss apples with lemon juice. Set aside. 2. Season roast with salt and pepper. 3. Heat olive oil in stovetop- safe cookware over medium-high heat. Brown roast well on all sides and remove from stovetop- safe cookware and set aside. 4. Add 1/2 of onions to pan and stir to brown slightly with residual heat from stovetop- safe cookware. 5. Place roast on top of onions in stovetop- safe cookware. Surround roast with apples and remaining onions. 6. Place sage and rosemary sprigs on top of roast. 7. Cover, place stovetop- safe cookware in base, and cook on HIGH for 4 hours or LOW for 7–8 hours. 8. Discard rosemary and sage sprigs. 9. Remove roast to serving platter and cover with foil to keep warm. 10. Place stovetop- safe cookware with apple and onion mixture on stovetop over medium-high heat and bring to a boil. Reduce and simmer gently for approximately 10 minutes or until applesauce thickens. Stir occasionally. Slice pork roast and serve with applesauce. Serves 10–12 10 840175900 ENnv12.qxd:11/24/08 9:29 AM Page 11 Visit hamiltonbeach.com for more delicious recipes, Recipes (cont.) tips, and to register your product online! Quick Slow Cooker Chicken Cacciatore 3–4 pounds (1.34–1.8 kg) chicken pieces 1/2–1 (2.5–5 ml) teaspoon salt 1/2 (2.5 ml) teaspoon fresh ground pepper 2 tablespoons (30 ml) extra virgin olive oil 2 yellow onions, chopped 1-1/2 24 oz. (750 m) jars pasta sauce 1 pound (450 g) fettuccini noodles 1. Season chicken pieces with salt and pepper. 2. Heat 1 teaspoon of olive oil in stovetop- safe cookware over medium-high heat. 3. Brown seasoned chicken well on all sides, in batches if necessary. 4. Remove chicken from stovetop- safe cookware and set aside. 5. Add remaining olive oil to stovetop- safe cookware and cook onion until soft, about 3 minutes. 6. Add chicken back to stovetop- safe cookware with onion. 7. Pour pasta sauce over chicken. 8. Cover, place stovetop- safe cookware on slow cooker base, and cook on HIGH for 4 hours or LOW for 8 hours. 9. Cook pasta according to package directions. Serve chicken and sauce with pasta. Serves 8–10 11 840175900 ENnv12.qxd:11/24/08 9:29 AM Page 12 Visit hamiltonbeach.com for more delicious recipes, Recipes (cont.) tips, and to register your product online! Beef Roast with Vegetables & Thyme Gravy 3–4 pound (1.34–1.8 kg) bottom round beef roast 8 baby white potatoes 1/2–1 teaspoon (2.5–5 ml) salt 3 carrots, sliced 1/2 teaspoon (2.5 ml) pepper 1/2 cup (125 ml) beef broth 2 tablespoons (30 ml) extra virgin olive oil 4 sprigs fresh thyme 1 large onion, cut in wedges 3/4 cup (175 ml) water 3 garlic cloves, smashed and peeled 1/4 cup (60 ml) all purpose flour 8 baby red potatoes 1 tablespoon (15 ml) butter, optional 1. Season beef roast with salt and pepper. 2. Heat olive oil in stovetop- safe cookware over medium-high heat and brown roast well on all sides. from stovetop- safe cookware and set aside. 3. Place onion and garlic in stovetop- safe cookware and brown lightly with residual heat from stovetop- safe cookware. 4. Place roast on top of onion and garlic in stovetop- safe cookware. Surround roast with potatoes and carrots. 5. Pour broth over all and top with thyme sprigs. 6. Cover, place stovetop- safe cookware on slow cooker base, and cook on HIGH for 4 hours or LOW for 8 hours. ...
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