Cuisinart MSC-400C Cook Central, Instruction Booklet

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3. Reduce heat to 350°F (180ºC) and add
the onion and garlic; sauté until softened,
about 3 to 5 minutes.
4. While the onion and garlic are
cooking, mix the rest of the ingredients
together in a small bowl until combined.
Once the vegetables have softenend, stir
in the sauce.
5. Bring sauce to a boil and add pork
back to pot; turn to coat in sauce and
cover, switch unit to Slow Cook on Low
for 12 hours..
6. To serve, shred pork directly in pot,
either with tongs or gloved hands, into
bite-size pieces. Remove bones and
discard. Shred meat well into sauce to
incorporate.
Nutritional information per serving
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Primavera Shrimp Sauté
A colorful and light dish that takes
very little time to prepare.
Setting: Brown/Sauté
Makes about 7 cups (1,750ml)
1 pound (450g) shrimp, peeled and
deveined
1
teaspoon (5ml) kosher salt, divided
¼ teaspoon (1ml) freshly ground black
pepper, divided
2 teaspoons (10ml) olive oil, divided
1 cup (250ml) broccoli florets
1 garlic clove, peeled and sliced
½ cup (125ml) chicken broth, low
sodium
¼
teaspoon (1ml) crushed red pepper
flakes
1
small red onion, peeled, halved and
sliced lengthwise
1 small yellow bell pepper, sliced
½ cup (125ml) snow peas, trimmed
½ cup (125ml) sugar snap peas,
trimmed
½
cup (125ml) peas, fresh or frozen
6 ounces (170g) asparagus (about ½
small bunch), trimmed and cut into
2-inch (5cm) pieces
½ teaspoon (2ml) grated lemon zest
¼ cup (60ml) fresh basil, thinly sliced
1. Season the shrimp on both sides with
half of the salt and pepper.
2. Heat 1 teaspoon of the oil in the
cooking pot of the Multicooker and set to
Brown/Sauté at 400°F (200ºC). Once
preheated, add half the shrimp and lightly
brown on each side until cooked through,
about 2 minutes per side. Remove and
reserve. Repeat with remaining shrimp.
3. Reduce the temperature to 300°F
(150ºC)and put the remaining teaspoon of
oil into the pot. Add the broccoli and
garlic and sauté until garlic becomes
slightly golden. Add the chicken broth
and crushed red pepper flakes. Cover
and simmer until the broccoli is crisp-
tender, about 4 to 5 minutes. Remove
from pot and set aside.
4. Add the onion and pepper and sauté
until softened and slightly golden, about
2 to 3 minutes. Add the snap peas, snow
peas and the asparagus; stir until they
become bright green, about 3 to 5
minutes.
5. Return the shrimp and broccoli to the
pot and add the peas, remaining salt,
lemon zest and basil. Cook until warmed
through, about 1 to 2 minutes.
6. Adjust seasoning. Serve immediately.
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Asian-Style
Steamed Salmon
This salmon is perfect served on its own or
over a bed of mixed greens.
Setting: Steam
Makes about 4 servings
2 tablespoons (15ml) mirin
2 tablespoons (15ml) sake
1 one-inch (2.5cm) piece ginger,