Recipes FEATURING
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Recipes CROCK-POT ® Slow Cooker Recipes 5 Sweet Gingered Spareribs 6 Saucy Pork Loin and Potatoes 7 Herbed Artichoke Chicken 8 Spinach Risotto 9 Horseradish Roast Beef and Potatoes 10 Boneless Chicken Cacciatore 11 French Onion Soup 12 Mushroom Soup 13 Chicken Marsala with Fettuccine 14 Lemon and Herb Turkey Breast 15 Braised Italian Chicken with Tomatoes and Olives 16 Teriyaki Chicken Wings 17 Burgundy Beef Po’ Boys with Dipping Sauce 18 Hearty Beef Short Ribs 19 Easy Beef Stew CROCK-POT ® Express Crock Mu
SlowCooker RECIPES 4
Sweet Gingered Spareribs ingredients ◊ 4 to 6 pounds pork spareribs, cut into 1- or 2-rib portions ◊ Salt and black pepper ◊ ½ cup low-sodium soy sauce ◊ 1/3 cup honey ◊ ¼ cup Holland House® Sherry Cooking Wine instructions 1. Heat large skillet over medium-high heat. Season ribs with salt and pepper. Add ribs in batches; cook 3 to 5 minutes or until browned on both sides. Remove to CROCK-POT® slow cooker. 2. Combine soy sauce, honey, sherry, garlic and ginger in small bowl; pour over ribs.
Saucy Pork Loin and Potatoes ingredients instructions ◊ 1 tablespoon olive oil 1. Heat oil in large skillet over medium-high heat. Brown pork tenderloin 4 to 6 minutes on each side. Stir broth into cornstarch in small bowl until smooth. Place pork, broth mixture, brown sugar, soy sauce, lemon juice, wine, garlic, ground mustard and Worcestershire sauce in CROCK-POT® slow cooker. Cover; cook on LOW 4 hours.
Herbed Artichoke Chicken ingredients instructions ◊ 1-½ pounds boneless, skinless chicken breasts Combine chicken, artichokes, tomatoes, onion, broth, olives, wine, tapioca, parsley, curry powder, basil, thyme, salt and pepper in CROCK-POT ® slow cooker; stir to blend. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.
Spinach Risotto ingredients instructions ◊ 2 teaspoons butter 1. Melt butter in medium skillet over medium heat; add oil. Add shallot; cook and stir until softened but not browned. ◊ 2 teaspoons olive oil ◊ 3 tablespoons finely chopped shallot ◊ 1-¼ cups uncooked Arborio rice ◊ ½ cup Holland House® White Cooking Wine 2. Stir in rice; cook 2 minutes or until well coated. Stir in wine; cook until reduced by half. Remove to CROCK-POT® slow cooker. Stir broth and salt into CROCK-POT® slow cooker.
HORSERADISH Roast Beef and Potatoes ingredients instructions ◊ 1 tablespoon minced fresh Italian parsley 1. Mix parsley, thyme, horseradish and mustard in small bowl to make a paste. Place roast in CROCK-POT® slow cooker; spread paste over roast. ◊ 1 teaspoon dried thyme, basil or oregano ◊ 1 tablespoon freshly grated horseradish ◊ 1 tablespoon Dijon mustard 2.
BONELESS Chicken Cacciatore ingredients ◊ Olive oil ◊ 6 boneless, skinless chicken breasts, sliced in half horizontally instructions 1. Heat oil in large skillet over medium heat. Add chicken; cook 6 to 8 minutes or until browned on both sides. Remove to CROCK-POT® slow cooker using slotted spoon. 2. Add pasta sauce, onion, bell pepper, mushrooms, wine, garlic, oregano, thyme, salt and black pepper to CROCK-POT ® slow cooker; stir to blend. Cover; cook on LOW 5 to 7 hours or on ◊ 1 cup HIGH 2 to 3 hours.
French Onion Soup ingredients ◊ ¼ cup (½ stick) butter ◊ 3 pounds yellow onions, sliced ◊ 1 tablespoon sugar ◊ 2 to 3 tablespoons Holland House® White Cooking Wine ◊ 8 cups beef broth ◊ 8 to 16 slices French bread instructions 1. Melt butter in large skillet over medium-low heat. Add onions; cover and cook 10 minutes or just until onions are tender and transparent, but not browned. 2. Remove cover. Sprinkle sugar over onions; cook and stir 8 to 10 minutes or until onions are caramelized.
Mushroom Soup ingredients ◊ 2 tablespoons olive oil ◊ 2 large Vidalia onions, coarsely chopped ◊ 1 package (10 ounces) cremini mushrooms ◊ 1 package (10 ounces) button mushrooms instructions 1. Heat oil in large skillet over medium-high heat. Add onions, mushrooms, salt and pepper; cook and stir 8 to 10 minutes or until vegetables are softened. 2. Add butter and garlic; cook 1 to 2 minutes. Add sherry to skillet, scraping up any brown bits from bottom of skillet.
Chicken Marsala with Fettuccine ingredients ◊ 4 boneless, skinless chicken breasts ◊ 1 tablespoon vegetable oil ◊ 1 onion, chopped ◊ ½ cup Holland House® Marsala Cooking Wine ◊ 2 packages (6 ounces each) sliced cremini mushrooms ◊ ½ cup chicken broth ◊ 2 teaspoons Worcestershire sauce instructions 1. Coat inside of CROCK-POT® slow cooker with nonstick cooking spray. Arrange chicken in single layer in CROCK-POT® slow cooker. 2. Heat oil in large skillet over medium heat.
Lemon Herbed Turkey Breast ingredients ◊ 1 split turkey breast (about 3 pounds) ◊ ½ cup lemon juice ◊ ½ cup Holland House® White Cooking Wine ◊ 6 cloves garlic, minced instructions 1. Place turkey in CROCK-POT® slow cooker. Combine lemon juice, wine, garlic, salt, parsley flakes, tarragon, dried rosemary, dried sage and pepper in medium bowl; stir to blend. Pour lemon juice mixture over turkey in CROCK-POT® slow cooker. 2. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
Braised Italian Chicken WITH TOMATOES & OLIVES ingredients instructions ◊ 2 pounds boneless, skinless chicken thighs 1. Season chicken with salt and black pepper. Spread flour on plate; lightly dredge chicken in flour, coating both sides. ◊ 1 teaspoon kosher salt 2. Heat oil in large skillet over medium heat. Working in batches, brown chicken on both sides. Use additional oil as needed to prevent sticking. Remove to CROCK-POT® slow cooker.
Teriyaki Chicken Wings ingredients instructions ◊ 3 to 4 pounds chicken wings 1. Preheat broiler. Place wings on rack in broiler pan; season with salt and black pepper. Broil 4 to 5 inches from heat 10 to 12 minutes or until browned, turning once. Remove wings to CROCK-POT® slow cooker. ◊ Salt and black pepper ◊ ¼ cup soy sauce ◊ ¼ cup Holland House® Sherry Cooking Wine ◊ ¼ cup honey 2.
Burgundy Beef Po’ Boys WITH DIPPING SAUCE ingredients ◊ 2 cups chopped onions ◊ 1 boneless beef chuck shoulder or bottom round roast (about 3 pounds), trimmed* ◊ ¼ cup Holland House® Red Cooking Wine instructions 1. Place onions in bottom of CROCK-POT® slow cooker. Top with beef, wine, vinegar, bouillon granules, Worcestershire sauce, thyme and garlic powder. Cover; cook on HIGH 8 to 10 hours. 2. Remove beef to large cutting board; shred with two forks. Turn off heat. Let cooking liquid stand 5 minutes.
Hearty Beef Short Ribs ingredients ◊ 2-½ pounds beef flanken-style short ribs, bone-in ◊ 1 to 2 tablespoons coarse salt ◊ 1 to 2 tablespoons black pepper ◊ 2 tablespoons olive oil, divided ◊ 2 carrots, diced ◊ 2 stalks celery, diced ◊ 1 large yellow onion, diced ◊ 3 cloves garlic, minced ◊ 3 whole bay leaves instructions 1. Season ribs with salt and pepper. Drizzle with 1 tablespoon oil. Heat remaining 1 tablespoon oil in large skillet. Cook ribs 2 to 3 minutes per side or until just browned.
Easy Beef Stew ingredients instructions ◊ 2 pounds cubed beef stew meat Combine beef, mushroom soup, mushrooms, wine and dry soup mix in CROCK-POT® slow cooker; stir to blend. Cover; cook on LOW 8 to 12 hours. Serve over noodles.
Multi-Cooker RECIPES 20
Classic Beef and Noodles ingredients instructions ◊ 1 tablespoon vegetable oil 1. Press BROWN/SAUTÉ on CROCK-POT® Express Crock MultiCooker; heat oil on HIGH. Add beef in batches; cook 6 to 8 minutes or until browned on all sides. Drain fat. ◊ 2 pounds cubed beef stew meat ◊ 1½ cups beef broth ◊ 1/3 cup Holland House® Sherry Cooking Wine ◊ ¼ pound mushrooms, sliced into halves ◊ 2 tablespoons chopped onion ◊ 2 cloves garlic, minced ◊ 1 teaspoon salt 2.
Chicken and Mushroom Stew ingredients ◊ 4 tablespoons vegetable oil, divided ◊ 6 boneless, skinless chicken thighs (about 2 pounds) ◊ Salt and black pepper ◊ 2 medium leeks (white & light green parts only), halved lengthwise and thinly sliced crosswise ◊ 12 ounces cremini mushrooms, quartered ◊ 1 carrot, cut into 1-inch pieces ◊ 1 stalk celery, diced ◊ 1 ounce dried porcini mushrooms, rehydrated in 1-½ cups hot water and chopped, soaking liquid strained and reserved instructions 1.
Spicy Sausage Bolognese Sauce ingredients instructions ◊ 1 pound ground beef 1. Press BROWN/SAUTÉ on CROCK-POT® Express Crock MultiCooker. Add beef and sausage; cook, uncovered, on HIGH 6 to 8 minutes, stirring to break up meat. Remove to large bowl using slotted spoon. Add pancetta to Express Crock; cook and stir 5 minutes or until crisp and brown. Remove to small plate. ◊ 1 pound hot Italian sausage, casings removed ◊ ¼ pound pancetta, diced ◊ 2 medium carrots, finely diced 2.
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