User manual CROCK POT SCVI600BSS-CN SMART-SET

[. . . ] Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you purchased it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty. If you have any questions or comments regarding this unit s operation or believe any repair is necessary, please write to our Consumer Service Department or visit our website at www. [. . . ] Place quinoa in large bowl, fill with cold water, and massage between fingers. Drain in fine strainer, and repeat this process three more times or until there is no foam. In a pot on the stovetop, bring the chicken broth or water to a boil with the butter and bay leaf. Turn the polenta out into the stoneware, cover, and cook on Low for 25-30 minutes. 4 pounds potatoes, cut 4-6 cloves garlic, peeled 3 cups chicken broth, vegetable broth or water 1 stick butter, cut in small pieces 1/ cup heavy cream 2 Salt and pepper to taste 1. Drain broth and add butter and cream and mash with a potato masher until desired consistency. Olive oil 1 pound ground turkey 1 small onion, chopped 1 28-ounce can diced tomatoes, undrained 1 15-ounce can garbanzo beans, rinsed and drained 1 15-ounce can kidney beans, rinsed and drained 1 15-ounce can black beans, rinsed and drained 1 8-ounce can tomato sauce 1 4-ounce can chopped mild green chilies 1-2 tablespoons chili powder 1. Cook turkey and onion in medium skillet coated with olive oil over mediumhigh heat, stirring to break up meat, until turkey is no longer pink. Non-stick cooking spray 1 bulb fennel (about 1-11/4 pounds), trimmed, quartered, and sliced; reserve some `fennel fronds' for garnish, if desired 1 large onion, chopped 2 carrots, finely chopped 2 garlic cloves, minced 1 teaspoon salt - divided usage 1 teaspoon coarsely ground black pepper - divided usage 8 boneless, skinless chicken thighs, all visible fat removed (about 11/3 pounds) 2 14-ounce cans chicken broth 1 cup orzo 1 6-ounce bag of baby spinach (about 4 cups) 1/ cup coarsely shredded Asiago cheese 3 1. Place fennel, onion, carrot, and garlic in stoneware; stir in about half of the salt and pepper; spread mixture evenly over bottom of stoneware. Check to see if orzo and chicken are tender; if necessary cook about 30 minutes longer. 1 16-ounce bag baby carrots 1 large onion, cut in quarters 4 medium celery stalks, cut into 1-inch pieces 4 new potatoes, quartered 2 3-pound whole chickens or one 1 6-pound chicken 1 10-ounce box of mushrooms, cleaned 11/2 teaspoons salt 1 teaspoon freshly ground black pepper 1/ cup water, white wine or chicken broth 2 3 sprigs fresh thyme 1. Remove the chicken and vegetables, and arrange attractively on a platter before serving. 21/2 pounds whole chicken, seasoned with salt and pepper 1 small onion, finely chopped 5 ounces prosciutto or bacon, diced 1/ cup dry white wine 2 1 10-ounce package frozen peas 1/ cup heavy cream 2 11/2 tablespoons cornstarch 2 tablespoons water 4 cups bowtie pasta, cooked al dente 1. After cooking, remove the chicken from the stoneware and carve the meat in slices. To serve, spoon the pasta onto individual plates, place the chicken over the pasta, and top each portion with sauce. 2 whole chickens, 3 pounds each 5 cups red wine 8 strips bacon, cut into 1/2-inch strips 8 sprigs thyme 6 garlic cloves, peeled and sliced thin 4 cups quartered button mushrooms 4 cups thinly sliced onions 2 tablespoons butter 1/ cup flour 3 2 cups chicken broth 1 bunch Italian flat leaf parsley, washed, stemmed, and coarsely chopped Salt and pepper Creamy Parmesan Polenta (pg. The day before cooking the dish: Quarter the chicken, leaving the breasts on the bone. Separate each leg into thigh and drumstick portions, and cut each breast in half. Add the chicken to a shallow container large enough to accommodate all of the pieces in a single layer. Remove bacon with a slotted spoon to a plate lined with paper towels, leaving all of the rendered fat in the pan. Add the mushrooms to the pan and sauté until lightly golden brown. [. . . ] Stir together rice, pecans, cherries, and poultry seasoning in large bowl. 1/ cup flour, seasoned with salt and pepper 2 3 pounds lamb stew meat, cubed to 1-inch and trimmed of fat 1/ cup olive oil 2 2 tablespoons butter 4 celery stalks, cut into 1/2-inch dices 4 carrots, peeled and cut into 1/2-inch dices 6-8 Yukon gold potatoes, cut into 1/2-inch dices (about 2 cups) 6 cloves garlic, peeled and chopped 1/ cup fresh thyme 4 11/2 cups stock 3/ cup sherry 4 Salt and pepper 2 tablespoons minced fresh parsley Non-stick cooking spray 6 large russet potatoes scrubbed clean and sliced in 1/4-inch rounds 1 can cream of mushroom condensed soup 1 soup can water 1 ham steak, about 11/2 pounds, cubed 4 ounces shredded Cheddar cheese Grill seasoning to taste 1. Mix the soup, water, cheese, and seasoning together and pour mixture over ham and potatoes. Place sauté pan back on heat and pour in the stock and 1/2 cup of sherry to deglaze the pan, using a wooden spoon to remove any caramelized bits from the pan. [. . . ]