Cuisinart Cook Central 3-in-1 Multicooker - Manual

5 bring two opposite corners up, making a triangle . Crimp all edges like a pleat and pinch to seal, using more water if needed . 5 . Repeat with the remaining wonton wrappers . Keep the prepared dumplings covered with plastic so as not to dry out . When you are close to finishing the dumplings, set...

6 Stocks & Sauces Rich Veggie Stock This stock makes a delicious base for all soups and sauces . Setting: Slow Cook Makes about 8 cups 1 large onion, peeled and cut into eighths1 large leek, root end trimmed, washed well and cut into 2-inch pieces1 small parsnip, peeled and cut into 2-inch piece...

7 Shrimp Stock An easy-to-make stock – this is an essential ingredient in our gumbo on page 12 . Settings: Brown/Sauté Slow Cook Makes about 8 cups 1 pound shrimp (about 25 medium shrimp)1 teaspoon olive oil 1 medium onion, peeled and roughly chopped1 medium celery stalk, cut into 1-inch pieces1 gar...

8 Bolognese This Italian sauce is a classic . The longer it can simmer in the Multicooker the better the flavors will be . Settings: Brown/Sauté Slow Cook Makes 6 cups 1 tablespoon olive oil 1 tablespoon unsalted butter 1 medium onion, peeled and finely chopped1 medium carrot, peeled and finely chop...

9 Chicken Noodle Soup This soothing soup is chock full of good-for-you chicken and veggies . Setting: Slow Cook Makes about 10 cups 1 medium onion, peeled and finely chopped3 medium carrots, peeled and sliced into ¼-inch rounds 2 celery stalks, cut into ¼-inch dice 1 bone-in, skinless chicken breast...

10 Beef Stew This beef stew is one of the simplest you will ever find . Just combine the ingredients and let the multicooker do the rest . Setting: Slow Cook Makes about 5 cups 1¼ to 1½ pounds beef chuck, cut into 1- to 2-inch cubes 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper1 smal...

11 3 . Add the crushed and diced tomatoes and stir well . Cover and switch the unit to Slow Cook on Low for 6 hours . When unit switches to Keep Warm, degrease the chili by either skimming any excess fat with a ladle or by gently blotting the surface with a paper towel . 4 . Taste and adjust seasoni...

12 1 tablespoon Creole seasoning ½ teaspoon kosher salt 1 can (14.5 ounces) diced tomatoes, drained1 bay leaf 5 cups shrimp stock* (see page 6) 8 ounces okra, cut into ¼-inch rounds, fresh or frozen 1 pound medium shrimp, peeled, deveined and rinsed 1 . Put the oil into the cooking pot of the Multic...

13 2 . Cover and switch unit to Slow Cook on Low for 16 hours . 3 . Once unit switches to Keep Warm, taste and adjust seasoning accordingly . Note: If you have time, you can brown the lamb prior to slow cooking . Do this in Brown/Sauté at 400˚F prior to the first step . Nutritional information per s...

14 4 . To serve, remove the brisket and allow to cool (keep the sauce and vegetables on Keep Warm) . When the brisket is cool, thinly slice and return to the pot with sauce and vegetables . Switch to Brown/ Sauté at 350°F and allow to cook until the brisket is warmed through and then switch back to ...

15 1 cup water (approximately) 1 tablespoon whole peppercorns ¼ teaspoon whole cloves 1½ teaspoons dill seed 2 tablespoons whole grain mustard ¼ cup packed dark brown sugar Vegetables (to finish): 2 carrots, peeled and cut into 2-inch pieces¾ pound new potatoes, halved ¾ pound green cabbage, cut len...

16 Paella This version of the traditional Spanish dish is sure to please any crowd . Setting: Brown/Sauté Makes 4 to 6 servings 1 teaspoon olive oil 4 bone-in chicken thighs, skin-on and trimmed of any excess fat 1¼ teaspoons kosher salt, divided ½ teaspoon freshly ground black pepper, divided 6 oun...

17 1 chuck roast (about 2½ pounds) ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 . Put the onion, leek, carrot, celery and turnip into the cooking pot . Add the broth and vinegar . Season the beef with the salt and pepper and then nestle into the vegetables with the liquid coming u...

18 Chicken & Vegetable Stir-Fry A light and healthy dish . Setting: Brown/Sauté Makes 6 servings 1½ tablespoons vegetable oil, divided 1 pound boneless, skinless chicken breasts, cut into 2 x 1-inch strips 1 teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper1 medium red onion, ...

19 3 . Reduce the temperature to 300°F and put the remaining teaspoon of oil into the pot . Add the broccoli and garlic and sauté until garlic becomes slightly golden . Add the chicken broth and crushed red pepper flakes . Cover and simmer until the broccoli is crisp-tender, about 4 to 5 minutes . R...

20 1 small onion, peeled and cut into 1-inch pieces 1 small leek, root end trimmed, white and light green parts only, washed well, cut into 1-inch pieces 1 small carrot, peeled, and cut into 1-inch pieces 1 celery stalk, cut into 1-inch pieces 1 teaspoon unsalted butter 1 fresh rosemary sprig 1 spri...

21 Tofu with Soy-Ginger Vegetables Browning the tofu gives added flavor and dimension to this great meatless main meal . Settings: Brown/Sauté Steam Makes about 4 servings Ginger Marinade½ cup soy or tamari sauce, reduced sodium½ cup rice vinegar 1 tablespoon fresh lime juice (about ½ medium lime) 1...

22 2 . Once liquid settles down to a bare simmer, season the chicken breasts with salt and pepper and then gently add to the pot . 3 . Cover and poach chicken for approximately 25 minutes or until cooked through . 4 . Let rest about 5 minutes before slicing and serving . Nutritional information per ...

23 Steamed Sole with Fennel and Leeks A nice, light one-pot dish, perfect as a weeknight meal . Settings: Brown/Sauté Steam Makes 2 servings 1 teaspoon olive oil 1 medium leek trimmed, washed well and sliced, (dark green parts reserved for other use) 1 small shallot, peeled and sliced 1 fennel bulb,...

24 Broccoli Rabe with Sausage This dish takes a few steps to complete, but it is well worth the effort . The broccoli rabe is first steamed – this improves the overall texture of the finished dish, making it nice and tender . Settings: Steam Brown/Sauté Makes 4 servings 1 quart water 1 large bunch b...

25 Macaroni & Cheese We upped the creaminess factor in our version of everyone’s favorite comfort food . Béchamel is the centerpiece of this ultimate macaroni and cheese . Settings: Brown/Sauté Slow Cook Makes about 6 servings 4 tablespoons unsalted butter ¼ cup unbleached, all-purpose flour 3 c...

26 Steamed Artichokes Trimming the bottoms of the artichokes ensures that they stand up straight, so do not skip that step . Also, in addition to add- ing flavor, the lemon slices prevent the arti- chokes from turning brown during cooking . Enjoy plain or dip in a nice lemon oil . Setting: Steam Mak...

27 Desserts Applesauce When fall comes around, nothing is better than the aroma of apples cooking in the home . Setting: Slow Cook Makes about 4 cups 3½ pounds apples, cored and cut into two-inch pieces (peeled or unpeeled) 2 cinnamon sticks 2 pinches freshly ground nutmeg pinch ground cloves pinch ...

28 Dulce de Leche Bread Pudding This dessert is definitely for the sweet tooth . While you can purchase dulce de leche from most grocery stores, we found that homemade is the way to go when it is the center of your dish . Setting: Slow Cook Makes 10 to 12 servings nonstick cooking spray 2 cups whole...

29 7 . Serve pears warm or at room temperature, with some of the poaching syrup poured over them . Nutritional information per serving (based on 8 servings): Calories 101 (1% from fat) • carb. 16g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 24mg • calc. 9mg • fiber 2g Fruit Crisp No need to ...

30 Lightened Rice Pudding The great thing about this dessert is that it can be served warm out of the cooking pot or chilled . Chilled rice pudding does set up and has a different consistency than when served warm . If not serving immediately, stir some extra coconut milk or water into the rice pudd...