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RECIPES
11
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Honey Sriracha Meatballs
2 lbs. frozen plain meatballs
1 Tbsp. lemon juice
½ cup honey
1 Tbsp. garlic, minced
½ cup Sriracha sauce
2 Tbsp. corn starch
¼ cup brown sugar
2 Tbsp. water
1 Tbsp. butter, melted
1. Put the meatballs in 1 side of the slow cooker pot.
2. In a medium bowl, whisk together the honey, Sriracha, brown sugar, butter,
juice and garlic. Pour over the meatballs and toss to coat.
3. Cover and cook on HIGH 2–3 hours.
4. Dissolve the cornstarch and water in a bowl or cup. Pour it into the slow
cooker and stir into the sauce. Continue on HIGH another 15–30 minutes
until sauce thickens.
Serves 10–12 as an appetizer
Hot Wing Dip
2 cans (12.5 oz. ea.) chicken
1 cup hot sauce
2 cups ranch dressing
4 cups Colby Jack cheese, shredded
2 packages (8 oz. ea.) cream cheese tortilla chips
1. Mix all ingredients in 1 side of the slow cooker pot. Stir well and cover.
2. Heat on HIGH 2–3 hours.
3. Serve with tortilla chips.
Serves 10–12 as an appetizer
Honey Sriracha Meatballs and Hot Wing Dip