Rival Portable Slow Cooker - Manuel (Page 6)

RECIPES HINTS AND TIPS (CONT.)
• If you select a smaller roast, alter the amount of vegetables or
potatoes, so that the stoneware is 1 ⁄
2
to 3 ⁄
4
full.
• Always remember, the size of the meat and the recommended
cook time are just estimates. The exact weight of a roast that can
be cooked in the slow cooker will depend upon the specific cut,
meat configuration, and bone structure.
• Cut meat into smaller pieces when cooking with precooked beans,
fruit, or lighter vegetables such as mushrooms, diced onion, egg-
plant, or finely minced vegetables. This will enable food to cook
at the same rate.
• Lean meats such as chicken or pork tenderloin will cook faster
than meats with more connective tissue and fat such as beef
chuck or pork shoulder.
• Meat should be positioned so that it rests in the stoneware and
does not touch the lid.
• If you are cooking frozen meats (such as roasts or chickens), you
must first add at least 1 cup of warm liquid. The liquid will act as
a "cushion" to prevent sudden temperature changes. For most
recipes containing cubed frozen meat, cook meats an additional 4
hours on LOW or 2 hours on HIGH. For large cuts of frozen meat,
it may take much longer to defrost and tenderize.
FISH
• Fish cooks quickly and should be added at the end of the cooking
cycle, during last fifteen minutes to hour of cooking.
SPECIALTY DISHES
• Specialty dishes, such as stuffed chops or steak rolls, stuffed cab-
bage leaves, stuffed peppers, or baked apples can be arranged in
a single layer so they cook easily and serve attractively.
Visit the Crock-Pot ® website at www.crockpot.com, for additional Hints
and Tips, Questions and Answers, and Recipes.
MULLED CIDER
1 gallon apple cider 1 /
3
cup brown sugar
15 whole cloves 10 whole allspice berries
5 whole cinnamon sticks
1. Combine all ingredients in the slow cooker stoneware.
2. Cover and cook on HIGH for 30 minutes and then turn to LOW for up to 5 hours.
The longer the spices are left in, the stronger the "mulling".
Serves 16
ZESTY ITALIAN BBQ MEATBALLS
Meatballs:
4 pounds ground beef
2 onions, chopped
2 cups bread crumbs 1 /
2
cup fresh Italian parsley, minced
4 teaspoons minced garlic 1 teaspoon black pepper
1 teaspoon dry mustard 4 eggs, beaten
Sauce:
1 1 /
2
cups BBQ sauce 3 /
4
cup tomato paste
1 /
3
cup ketchup 1 /
3
cup brown sugar
1 /
2
cup water 1 teaspoon liquid smoke
1. Combine meatball ingredients. Form into 1-inch balls.
2. Bake the meatballs in a shallow baking dish at 350˚F/180
O C for 20 mins.
3. Transfer meatballs to slow cooker stoneware. Combine all sauce ingredients and
mix thoroughly. Pour over meatballs.
4. Cover; cook on LOW 4 hours or HIGH 2 hours.
Serves 8-10
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