Crock-Pot Express Crock XL, Quick Start Manual And Recipe Book

Page: 10 / 21

19 18
FUNCTION:
slow cook
COURSE:
ENTRÉE
PREP TIME:
10 MINUTES
COOK TIME:
20 MINUTES
YIELDS:
10-12 SERVINGS
FUNCTION:
pressure
2 tbsp olive oil
1 tbsp butter
2 lb Portobello mushrooms, sliced
2 medium onions, diced
3 cloves of garlic, finely chopped
2 bay leaves
3 ½ cups Arborio rice
1 cup white wine
8 cups of vegetable stock
2 tsp miso paste (optional)
1 cup of grated Parmesan cheese
10 oz Gorgonzola cheese,
crumbled
3 oz butter, diced
1 cup of flat leaf parsley leaves,
finely chopped
Salt and freshly ground pepper,
to taste
Press
SAUTÉ
, set temperature to HIGH, and then press
START/
STOP . Allow Multi-Cooker to preheat, then add 1 tbsp of the oil
and the butter and allow to melt. Add the sliced mushrooms and
allow these to reduce and brown.
Remove the mushrooms from the Cooking Pot and set aside.
Add the remaining oil and onions, and cook for 2-3 minutes until
softened, add the garlic.
Add rice and bay leaves and stir to coat all grains. Pour in wine
and allow to reduce by half. Add stock and miso paste. Stir in
the cooked mushrooms. Press
START/STOP . Secure the lid.
Press RICE/GRAINS , set the pressure to LOW, and set time to
8 minutes. Make sure the Steam Release Valve is in the “Seal”
(closed) position. Press
START/STOP .
Once cooking is complete and the pressure is released, fold
through Parmesan, Gorgonzola, parsley and butter. Season to
taste with salt and pepper. Serve hot.
Mushroom & Gorgonzola Risotto
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
MEATBALLS:
Mix together ground beef, bread crumbs, parsley, cheese, egg,
garlic, oregano, salt and pepper until combined; roll into 24
1-inch meatballs.
Press BROWN/SEAR , set temperature to HIGH, and then press
START/STOP
. Allow Multi-Cooker to preheat. Add oil to Cooking
Pot. Add meatballs in batches, allowing enough space in between
meatballs to avoid steaming. Brown for 5 or 6 minutes or until
browned; transfer to plate.
MARINARA SAUCE:
Add oil, onion, garlic and hot pepper flakes to Cooking Pot. Cook,
stirring for 5 to 8 minutes or until onion starts to soften. Stir in
tomato paste, diced tomatoes, and basil, stirring to incorporate
any browned bits into sauce. Press
START/STOP .
Return meatballs to Cooking Pot. Secure the lid. Select SLOW
COOK , set temperature to LOW, and adjust time to 2 hours. Make
sure Steam Release Valve is in the “Release” (open) position.
Press
START/STOP
. Once cooking is complete, serve over
spaghetti and add Parmesan cheese.
MEATBALLS:
2 tbsp of chopped fresh parsley
2 lbs ground beef
3/4 cup bread crumbs
4 tbsp grated Parmesan cheese
2 eggs
3 cloves of garlic, minced
1 tbsp dried oregano
½ tsp each salt and pepper
1 tbsp olive oil
1 ½ lb spaghetti, cooked according
to package directions
1 cup shaved Parmesan cheese,
to serve
MARINARA SAUCE:
1 tbsp olive oil
2 medium onions, chopped
3 cloves of garlic, sliced
½ tsp hot pepper flakes or
to taste
½ cup tomato paste
1 can (28 oz) diced tomatoes
¼ cup torn fresh basil
COURSE:
ENTRÉE
PREP TIME:
20 MINUTES
COOK TIME:
2 HOURS, 15 MINUTES
YIELDS:
8-10 SERVINGS
Italian Meatballs in Marinara Sauce