Crock-Pot Countdown slow cookers, Руководство пользователя

Страница: 15 / 16

-E15-
RECIPES
BEEF STEW
Serves 6-8
2-4 pounds beef chuck stew meat, 3 cloves garlic, minced
cut into 1-inch cubes 2 bay leaves
1
/
2
cup flour 6 small potatoes, quartered
Kosher salt and pepper 2-3 onions, chopped
3 cups beef broth 3 celery stalks, sliced
1 tablespoon Worcestershire sauce
1. Sprinkle flour, salt and pepper over meat. Place meat in Crock-
Pot
®
slow cooker.
2. Add remaining ingredients and stir well.
3. Cover and cook on Low for 8-10 hours or on High for 5-6
hours, or until meat is tender. Stir thoroughly before serving.
EASY, HEALTHY FISH FILLET
Serves 4-6
Kosher salt and pepper 2-3 lemons, thinly sliced
2-3 pounds white fish Prepared salsa or olive tapenade to garnish
(cod, sea bass, tilapia or catfish), skinned
Fresh herbs (flat-leaf parsley, basil, tarragon,
savory or a combination of all)
1. Salt and pepper both sides of the fish and place in Crock-Pot
®
slow cooker. Cover top of fish with herbs and lemon slices, and
tuck some under fish.
2. Cover and cook on High for approximately 30-40 minutes, or
until no longer translucent. Cook times vary depending on
thickness of fish.
3. Remove lemon slices and top with salsa or tapenade.
-F1 5-
REC ETT ES
RA GO ÛT DE BŒ UF
6à 8p ort ion s
1ou 2kg dem acre use ,co upé e 3go uss esd ’ail ,ha ché esf in
enc ube sde 2,5 cm 2fe uille sde lau rier
125 mLd efa rine 6pe tite spo mme sde terr e,
Sel cac her etp oivr e cou pée sen qua tre
750 mLd ebo uillo nde bœu f 2ou 3oi gno ns, hac hés
15m Lde sau ceW orce ster shir e 3br anc hes dec éler i,c oup ées ent ran che s
1. Sau pou dre zla via nde de far ine ,d ese le td ep oiv re ava ntd ela
dép ose rd ans la mijo teu se Cro ck- Pot
MD
.
2. Ajo ute zle res te des ing réd ien tse tre mue zp our bie nm éla nge r.
3. Cou vre ze tfa ite sc uire de 8à 10 heu res àb aso ub ien 5o u
6h eur esà hau t– la via nde doi tê tre trè ste ndr e.R em uez pou r
uni for mise rle ssa veu rsa van td ese rvi r.
FIL ETS DE PO ISS ON AIS ÉS ET SA IN S
4à 6p ort ion s
Sel cac her etp oivr e 2ou 3ci tron s,c oup ése nro nde lles minc es
1à 1,5 kgd efil ets dep oiss onm aigr e Herb esf raîc hes (pe rsil àfe uille spl ates ,
(mo rue ,ba rco mmu n,ti lap iao uba rbu e bas ilic ,es trag ono uun méla nge det ous )
der iviè re), dép ouil lés Sals apr épa rée out ape nad epo urla garn itur e
1. Sal ez etp oiv rez les deu xfa ces des file tsa van td ele sp lac erd ans
la mijo teu se Cro ck- Pot
MD
.R épa rtis sez les her bes des sus pui sle s
ron del les de citr on; met tez -en aus sis ous le poi sso n.
2. Cou vre ze tfa ite sc uire de 30 à4 0m inu tes au rég lag eh aut ,o u
jus qu’ àc eq ue la cha irs oit opa que .L ad uré ed ec uiss on var ier a
en fon ctio nd el’ épa iss eur des file ts.
3. Ret ire zle sro nde lles de citr on etg arn iss ez de sals ao ud eta pen ade .
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