Оценок - 3, средний балл: 4
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Фрагмент инструкции
Place cubed cheese, salsa, chilies, chili powder, and garlic powder in cast iron dish. Cover and cook on MEDIUM for 1 hour. 2. Stir and continue to cook until mixture is heated. 3. Stir in Monterey Jack cheese just prior to serving. 12 servings. 8 840152602 Ev03.qxd 5/20/08 9:15 AM Ratatouille Page 9 1.2 pound (225 g) eggplant, peeled, cubed 1 teaspoon (5 ml) kosher salt Serving Tip: Serve over 1 medium onion, chopped hot, cooked pasta or as a 1 small zucchini, cubed topping for Bruschetta. 1 small yellow squash, cubed 1.2 each: yellow, red, and green peppers, diced 1 (15 ounce/400 g) can diced tomatoes, with juice 2 tablespoons (30 ml) tomato paste 3 garlic cloves, minced 1.2 teaspoon (2.5 ml) hot sauce 1 teaspoon (5 ml) salt 1.2 teaspoon (2.5 ml) freshly ground pepper 1 tablespoon (15 ml) each: fresh parsley, and basil, minced 1. Place eggplant cubes in colander, sprinkle with kosher salt, drain. 2. Place onion, zucchini, squash, peppers, tomatoes, tomato paste, garlic, hot sauce, salt, and pepper in cast iron dish. 3. Rinse eggplant and pat dry; add to dish. 4. Stir all ingredients. Cover and cook on HIGH for 21.2 hours or MEDIUM for 4 hours. 5. Stir in parsley and basil 15 to 20 minutes before serving. Couscous with Feta and Tomatoes 1 (14 ounce/400 ml) can diced tomatoes 1.2 small onion, chopped Serving Tip: Top with 2 cloves garlic, crushed freshly snipped chives. 2 teaspoons (10 ml) Italian seasoning 1.3 cup (85 ml) couscous 1.4 cup (60 ml) feta or blue cheese 1. Place tomatoes, onion, garlic, and seasoning in cast iron dish. 2. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours. 3. Stir in couscous, cover and continue to cook for 30 minutes. 6-8 servings. Caponata 1 (14 ounce/400 ml) can diced tomatoes Serving Tip: Serve with pita 1 eggplant, peeled, cubed (3-4 cups/750-1000 ml) 1 medium onion, diced chips or French bread. 1 tablespoon (15 ml) olive oil 2 stalks celery, diced 3 tablespoons (45 ml) capers 3 tablespoons (45 ml) balsamic vinegar 1.4 teaspoon (1.25 ml) crushed red pepper, or to taste 1 clove garlic, crushed 1 tablespoon (15 ml) snipped fresh basil 1. Place all ingredients in cast iron dish. 2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. Stir in fresh basil during last half hour. 6-8 servings. 9 840152602 Ev03.qxd 5/20/08 9:15 AM Page 10 Cranberry Sweet Potatoes 4 tablespoons (60 ml) orange juice or orange liquor 2 tablespoons (30 ml) butter 2 tablespoons (30 ml) vegetable oil 2 tablespoons (30 ml) brown sugar 1 teaspoon (5 ml) ground cinnamon 1.4 teaspoon (2.5 ml) salt Tip: Replace potatoes with canned sweet potatoes (drained). Reduce cooking temperature to MEDIUM. 2 pounds (1 kg) sweet potatoes, washed, peeled, cut into 1-inch (2.5 cm) pieces 1.2 cup (125 ml) dried cranberries 1. In cast iron dish, mix orange juice, butter, oil, brown sugar, cinnamon and salt. 2. Cover and cook on HIGH while preparing potatoes. 3. Stir potatoes into warm mixture, cover the cast iron dish and cook on HIGH for 3 to 4 hours. 4-6 servings. Roasted Red Pepper Marinara Sauce 1 (32 ounce/900 g) can diced tomatoes 1 (6 ounce/170 g) can tomato paste 2 tablespoons (30 ml) olive oil 2 cloves garlic, crushed 1 teaspoon (5 ml) Italian seasoning 1.2 medium onion, chopped 1.2 cup (125 ml) roasted red peppers, chopped 1 teaspoon (5 ml) each salt and pepper 1. Place all ingredients in cast iron dish. Shortcut Tip: Replace tomatoes with Italian seasoned tomatoes and omit seasoning. Serving Tip: Serve over angel hair pasta (or your favorite pasta) and top with freshly grated Parmesan cheese. 2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. 4-6 servings. Artichoke & Sun Dried Tomato Pasta Sauce 1 (32 ounce/900 g) can diced tomatoes 1.4 cup (60 ml) olive oil Serving Tip: Serve over 2 cloves garlic, crushed fettucine (or your favorite pasta) 1.2 medium onion, chopped and top with freshly grated 1 (10 ounce/280 ml) jar artichoke hearts Parmesan cheese. 1 (4 ounce/115 g) jar sun dried tomatoes, packed in oil, drained and chopped 1.2 cup (125 ml) dry white wine 1 tablespoon (15 ml) lemon juice 1 teaspoon (5 ml) each salt and pepper 1. Place all ingredients in cast iron dish. 2. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours. 4-6 servings. 10 840152602 Ev03.qxd 5/20/08 9:15 AM Page 11 Choco-Berry Fondue 1 (12 ounce/350 ml) jar caramel ice cream topping Serving Tip: Excellent sauce 1 can (8 ounce/250 ml) evaporated milk to serve over pound cake. 1 (10 ounce/300 ml) jar raspberry preserves 1 (12 ounce/340 g) package semi-sweet chocolate chips 1.2 cup (1 stick/115 g) butter, quartered 1. In cooking dish, mix caramel topping, evaporated milk, and raspberry preserves together. 2. Stir in chocolate chips. 3. Cover dish and cook on MEDIUM for 2 hours, stirring occasionally. 4. Before serving, stir in butter until melted. 10-12 servings. Gourmet Caramel Apples 2 (14 ounce/800 g) bags caramels 1.4 cup (60 ml) water 4 green apples, washed 1 cup (250 ml) walnuts, chopped 2 tablespoons (30 ml) crys...