User manual CUISINART CSC-400

[. . . ] Slow Cooker Cookbook traditional to gourmet recipes model csc-400 Introduction Get ready to slow down and enjoy meals!Your Cuisinart® Slow Cooker is designed to have your favorite one-pot recipes ready and waiting for you. Slow cooking is a traditional method that tenderizes meats and melds flavors to produce delicious family dinners and easy, relaxing suppers with friends. You can even prepare desserts in your Slow Cooker. [. . . ] Add 1 to 1½ cups Barbecue Sauce; stir. Cook on Low for 3 hours using the Timer function, or on High for 2 hours. Set on Warm to serve. Nutritional information per ½-cup serving: Calories 326 (49% from fat) · carb. 28mg · fiber 1g entrÉeS & SauceS 43 Braised Veal Shanks Makes 4 servings 4 4 sprigs parsley veal shanks (about 3-3½ pounds total), about 1¼ inches thick, 3-3½ inches in diameter, tied teaspoon kosher salt teaspoon freshly ground black pepper cup all-purpose flour teaspoons extra virgin olive oil tablespoon unsalted butter pound onions, peeled and chopped ounces carrots, peeled and chopped ¼ ¼ 1 1 3 1 2 3 ounces shallots, peeled and chopped ounces celery, peeled and chopped cloves garlic, peeled and chopped teaspoons herbes de Provence, divided can (15 ounces) diced tomatoes, drained cup dry white vermouth cup nonfat, low-sodium chicken stock bay leaf strip lemon zest ¾ ¼ ½ 3 ¾ ¾ Remove leaves from the parsley, reserving stems. Season veal with salt and pepper; dust lightly with flour, shaking off excess. Heat olive oil and butter in a 12-inch Cuisinart® skillet over medium-high heat. When hot, add the veal shanks and cook for 4 to 5 minutes on each side, until nicely browned. Add the chopped onions, carrots, shallots, celery, garlic, and herbes de Provence to the skillet. Cook over medium-low heat until onions and shallots are translucent and vegetables are slightly softened, about 5 minutes. Place cooked vegetables in the ceramic pot of the Cuisinart® Slow Cooker along with the drained diced tomatoes, vermouth, chicken stock, bay leaf, lemon zest, and reserved parsley leaves and stems. Top vegetable mixture with the browned veal shanks in a single layer. Cover and cook on Low, using the Timer function, for hours ­ Slow Cooker will automatically switch to Warm. (continued) entrÉeS & SauceS 44 Degrease the cooking liquid with a fat mop, or pour the liquid into a fat separator and allow the fat to rise to the top. Then pour the defatted liquid back into the cooked vegetables. Tip: Make your chopping task easy by using a Cuisinart® Food Processor fitted with the metal blade to chop the vegetables. First chop the parsley leaves and remove. Then with the machine running, drop garlic through the feed tube and process 5 seconds to chop. Add onion (cut into 1-inch pieces) and pulse to chop; remove. Pulse to chop shallots (cut into 1-inch pieces; remove. Pulse to chop carrots (cut into 1-inch pieces and remove. Pulse to chop celery (cut into 1-inch pieces). The chopping is done in just a few moments. Nutritional information per serving: Calories 607 (20% from fat) · carb. [. . . ] Place unsweetened chocolate and semisweet chocolate with remaining butter in a Cuisinart® 1¾-quart saucepan. Mix flour, baking powder and salt in a separate bowl. Beat egg and sugar until thick, using a Cuisinart® Smart Power® Hand Mixer on medium high speed, about 5 minutes. Reduce speed to low and mix in ¹³ of the flour mixture and ½ the milk, alternately, ending with the flour. [. . . ]