Rival 16 QT., Руководство пользователя

Страница: 6 / 14

CHILI FOR A CROWD
3 pounds dry pinto beans, 5 cloves garlic, minced
soaked and drained 1 can (28-oz. ) diced tomatoes
2 jalapeno peppers, finely 3 tablespoons cumin
chopped ¾ cup chili powder
10 pounds ground chuck, 3 cups tomato juice
browned and drained 2 onions, chopped
12 cups water 3 cans (10½-oz. each)
2 green peppers, chopped tomatoes and chilies
Preheat roaster to 350° F. Combine first 8 ingredients in roaster. Cover, cook for
2½ hours. Add remaining ingredients. Cover and cook an additional 30 minutes to
1 hour.
MEATBALLS
5 pounds ground beef 1½ teaspoons salt
1 cup Italian seasoned fine, ½ teaspoon pepper
dry bread crumbs 5 eggs
Preheat roaster with pan in place to 425° F. Combine all ingredients. Form into 1-
inch balls. Place meatballs in pan. Cover; Bake 30 to 45 minutes or until done. Stir
occasionally to brown on all sides. Makes approximately 75 meatballs.
PEPPER CRUSTED BRAISED SHORT RIBS
6 - 9 pounds beef short ribs 15 cloves garlic, minced
¼ cup freshly cracked black 5 (14½-oz.) cans beef broth
pepper 1 cup red wine, optional
2 teaspoons salt
Preheat roaster to 450° F. Rub ribs on all sides with pepper and garlic. Sprinkle
with salt. Place ribs in cooking pan and cover. Cook 15-30 minutes, turning to
brown on all sides. Pour broth over ribs. Cover, reduce heat to 300° F and cook
until tender, 2 to 2½ hours.
LEMON GARLIC ROAST CHICKEN
4 to 5-lb. chicken 2 tablespoons lemon juice
3 cloves garlic, minced ½ teaspoon ground black pepper
1 teaspoon salt ¼cup butter, softened
Rinse chicken in cold water. Combine remaining ingredients and rub over skin
and between skin and meat of chicken. Place roasting rack in cooking pan. Place
chicken on roasting rack and cover. Bake at 350°F for 1½ hours or until chicken
is done.
BAKED POTATOES
8 to 12 baking potatoes
Wash potatoes and pierce with a fork. Place rack in the pan. Stack potatoes on
roasting rack, making sure that they don’t touch the sides of cooking pan. Cover
and bake at 400°F for 1 to 1½ hours.
POT LUCK BEEF STEW
8 -lbs. beef stew meat 15 potatoes, peeled and cubed
2 cups dry bread crumbs 2 tablespoons basil
2 teaspoons salt 2 cups quick-cooking tapioca
½ teaspoon pepper 8 cans (4 ounces) sliced
4 large onions, cut into eighths mushrooms, undrained
15 cans (10½-oz. each) 8 cups beef broth
condensed tomato soup 7 stalks celery
4 pounds baby carrots
Toss stew meat with bread crumbs, salt and pepper. Place beef in pan and add
remaining ingredients; stir well. Cover and roast at
250° F. for 4 to 5 hours or until meat and vegetables are tender.
RECIPES RECIPES
E10 E11
CKRVRS16_12ESM1.indd 10-11 5/9/12 1:46 PM