Rival Crock-Pot 5070, Руководство пользователя

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FAJITA STEAK ROLLS
3-4 beef top round or flank steaks, about 1/4 cup fresh cilantro, minced
1 to 11⁄2-lbs. each, cut 1⁄4-inch thick 4 cloves garlic, minced
2 tablespoons olive oil 1/4 cup lime juice
1 large onion, chopped 1-2 jalapeño peppers, seeded and minced
1 cup chopped green bell pepper 2 cans (2-oz.) chopped green chilies
1 cup chopped red bell pepper 2 cups salsa or picante sauce, divided
Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in
mixing bowl and blend well. Measure out about half of vegetable mixture and set
aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll
steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef
rolls in stoneware. Spoon
1
⁄
2
cup salsa evenly over beef rolls. Cover and cook on LOW
for 8 to 10 hours ( HIGH : 4 to 5 hours). Meanwhile, stir 1 cup salsa into reserved
vegetable mixture. Cover and refrigerate. Spoon remaining
1
⁄
2
cup salsa over beef rolls
during last 15 minutes of cooking. Slice steaks into serving portions and accompany
with vegetable-salsa mixture.
CHICKEN CACCIATORE
1 large onion, thinly sliced 4 cloves garlic, minced
2-3-lb. chicken, cut up 1 tablespoon oregano leaves
2 cans (15-oz. each ) tomato paste 1 teaspoon basil leaves
1 can (4-oz.) sliced mushrooms, drained 1 teaspoon celery seed
2 teaspoons salt 2 bay leaves
1 teaspoon pepper 3⁄4 cup dry white wine
Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir
together tomato past, mushrooms, salt, pepper, garlic, herbs and white wine. Pour
over chicken. Cover; cook on low 8 hours (HIGH 4 hours). Serve chicken pieces over
spaghetti or vermicelli.
ORIENTAL CHICKEN
2 red bell peppers, cut into strips 1 teaspoon ground ginger
1 cup chopped onion 8 to 12 boneless, skinless chicken
4 cloves garlic, minced breast halves
2 (8-oz.) cans sliced water 6 tablespoons hoisin sauce
chestnuts, drained 1/4 teaspoon cayenne pepper
2 jars (41⁄2-oz.) whole
mushrooms, drained
Place red pepper, onion, garlic, water chestnuts, mushrooms and ginger in
stoneware; stir to blend. Place chicken breast halves on top of vegetables. Drizzle
hoisin sauce on top of chicken and sprinkle with cayenne. Cover; cook on low 8
hours (HIGH 4 hours). Serve over hot rice.