VERSA WARE - Electric pressure cooker CROCK POT - Free user manual and instructions

USER MANUAL VERSA WARE CROCK POT

© 2006 JCS/THG, LLC All Rights Reserved.

CROCK-POT®, the CROCK-POT Logo™, RIVAL®, the RIVAL Logo™

and VersaWare™ are trademarks of JCS/THG, LLC.

CrockPot Versa Ware

STONEWARE SLOW COOKER

One pot does it all…

SERVICE INSTRUCTIONS

1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty.

2. 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.

3. 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.rivalproducts.com. RIVAL

c/o JCS/THG, LLC CONSUMER SERVICE DEPARTMENT

303 Nelson Avenue

Neosho, MO 64850

WARRANTY

ONE (1) YEAR LIMITED WARRANTY

SAVE THIS WARRANTY INFORMATION

A. This Warranty applies ONLY to the original purchaser of this product.

B. This Warranty applies ONLY to repair or replacement of any supplied or manufactured parts of this product that, upon inspection by JCS/THG, LLC authorized personnel, is shown to have failed in normal use due to defects in material or workmanship. JCS/THG, LLC will determine whether to repair or replace the unit. This Warranty does not apply to installation expenses.

C. Operating this unit under conditions other than those recommended or at voltages other than the voltage indicated on the unit, or attempting to service or modify the unit, will render this WARRANTY void.

D. Unless otherwise proscribed by law, JCS/THG, LLC shall not be liable for any personal injury, property or any incidental or consequential damage of any kind resulting from malfunctions, defects, misuse, improper installation or alteration of this product.

E. All parts of this product are guaranteed for a period of 1 year as follows:

1. Within the first 30 days from date of purchase, the store from which you purchased your product should replace this product if it is defective in material or workmanship (provided the store has in-stock replacement.) If you intend to assert any claim in connection with the product, please follow the instructions in paragraph F.

2. Within the first 12 months from date of purchase, JCS/THG, LLC will repair or replace the product if it is defective in material or workmanship, subject to the conditions in paragraph G.

F. If you have any other problem or claim in connection with this product, please write our Consumer Service Department.

G. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these instructions if you are returning the unit to JCS/THG, LLC:

1. Carefully pack the item in its original carton or other suitable box to avoid damage in shipping.

2.Before packing your unit for return, be sure to enclose:

a) Your name, full address with zip code and telephone number

b) A dated sales receipt or PROOF OF PURCHASE,

c) Your $12.50 check for return shipping and handling, and

d) The model number of the unit and the problem you are having. (Enclose in an envelope and tape directly to the unit before the box is sealed.)

3.JCS/THG, LLC recommends you ship the package U.P.S. ground service for tracking purposes.

1. All shipping charges must be prepaid by you.

2. Mark the outside of your package:

RIVAL

C/O JCS/THG, LLC

303 Nelson Avenue

Neosho,MO 64850

SHIPPING AND HANDLING CHARGES: $12.50 (USD)

This Warranty gives you specific legal rights, and you may have other rights which vary from state to state.

The provisions of this Warranty are in addition to, and not a modification of, or subtraction from, the statutory warranties and other rights and remedies contained in any applicable legislation. To the extent that any provision of this Warranty is inconsistent with any applicable law, such provision shall be deemed voided or amended, as necessary, to comply with such law.

Table of Contents

Important Safeguards. E2

Before You Use Your VersaWare™

Slow Cooker .E4

How to Use Your VersaWare™

Slow Cooker .E4

Sautéing .E5

Slow Cooking. E5

Roasting/Broiling. E6

Usage Notes. E6

How to Clean Your VersaWare™

Slow Cooker .E7

Hints and Tips .E7

Recipes .E11

Classic Crock-Pot® Slow Cooker Dishes...E13

Appetizers and Side Dishes .E22

Main Dishes. E26

Soups and Chowders. E41

Beverages and Desserts. E46

Service Instructions.. E52

Warranty E52

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. Read all instructions before using.
2. Do not touch hot surfaces. Use handles or knobs. The lid handle may get hot while cooking; use of an oven mitt while handling is advised.
3. To protect against electrical shock, do not immerse cord, plug, or heating base in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow unit to cool before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return appliance to JCS/THG, LLC (see warranty) for examination, repair, or adjustment.
7. The use of accessory attachments not recommended by JCS/THG, LLC may cause fire, electrical shock, or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch heated surfaces.
10. Do not place heating base unit on or near a hot gas or electric burner, or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. Always use hot pads when moving your heated slow cooker.
12. Do not use appliance for other than intended use.
13. Always attach plug to appliance first, then plug cord into wall outlet. To disconnect, slide control to OFF, then remove plug from wall outlet.
14. DO NOT expose empty crockery to high heat. Always ensure there is liquid or food inside crockery to prevent potential cracking.
15. To prevent cracking, NEVER IMMERSE crockery in water or place under running water if crockery has been left EMPTY on a heated stovetop or in a heated oven for an extended period of time. Allow to cool down before immersing in water.
16. To prevent potential cracking, NEVER freeze water or water based foods in the VersaWare™ slow cooker stoneware.
17. ALWAYS use the enclosed HEAT DIFFUSER when cooking on ELECTRIC STOVETOPS or breakage may result.

SAVE THESE INSTRUCTIONS

This appliance is for HOUSEHOLD USE ONLY.

No user-serviceable parts inside. Do not attempt to service this product.

A short power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. AN EXTENSION

CORD MAY BE USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE SLOW COOKER. The extension cord should not be allowed to drape over the counter or tabletop where it can be pulled on by children or tripped over unintentionally.

POLARIZED PLUG

This appliance has a polarized plug, (one blade is wider than the other). As a safety feature to reduce the risk of electrical shock, this plug is intended to fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the

plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature or modify the plug in any way. If the plug fits loosely into the AC outlet or if the AC outlet feels warm do not use that outlet.

IMPORTANT NOTE: Some countertop and table surfaces, such as Corian® and other surfaces, are not designed to withstand the prolonged heat generated by certain appliances. We recommend placing a hot pad or trivet under your slow cooker to prevent possible damage to the surface.

NOTE: During initial use of this appliance, some slight smoke and/or odor may be detected. This is normal with many heating appliances and will not recur after a few uses.

NOTE: Please use caution when placing your stoneware on a ceramic or smooth glass cook top stove, countertop, table, or other surface. Due to the nature of the stoneware, the rough bottom surface may scratch some surfaces if caution is not used. Always place protective padding under stoneware before setting on table or countertop.

Relax. Now that you have a VersaWare™ slow cooker, your life just got a little easier. With this new Rival® stoneware innovation, one pot truly does it all. Whether you use it for sauteing on the stovetop, roasting in the oven, slow cooking in the heating base, or a combination of all three, the versatile crock cooks delicious food in the most convenient manner. And when the meal is complete, you can use the same crock as a fashionable serving piece as well as an easy solution for storing leftovers in the refrigerator and then reheating them in the microwave or oven for tomorrow night's dinner. Minimal mess, minimal cleanup.

Cooking with a slow cooker allows you to draw the fullest flavors from your food in a braising process that consistently produces tasty results. Yet with the VersaWare™ slow cooker stoneware, that's just the beginning! In the same crock you can also brown the meat and caramelize the vegetables as directed in many slow cooking recipes. You can season and roast a meatloaf in the oven and then use the slow cooker heating base to keep it warm until serving time. You can simmer soups and stews to enhance flavor and make them table-ready by broiling cheese on top.

It's easy to be a chef in your own home when you have a tool this versatile at your fingertips. The VersaWare™ slow cooker is more than a cooking appliance; it's the ultimate single-pot meal solution. So relax, dinner's almost ready!

Before you use your slow cooker, wash the lid and stoneware in warm, soapy water and dry thoroughly.

NEVER immerse the heating base in water or any other liquid.

HOW TO USE YOUR VersaWare™ SLOW COOKER

SAUTÉING

1. Place the VersaWare™ slow cooker stoneware onto one of the large burners on the stovetop.
   IMPORTANT: When using the stoneware on an electric stovetop (coil or ceramic), the heat diffuser (included) must be used. Place the heat diffuser onto one of the large burners and position the stoneware on top of the heat diffuser.
2. Coat the inside of the stoneware with oil or butter and place food into the stoneware. DO NOT heat empty stoneware on the stovetop. Always ensure there is liquid or food inside the stoneware when heating.
3. Set the stove temperature to Low before increasing to Medium. Turn down heat as necessary to avoid overcooking. DO NOT use your stoneware on the High setting on stovetop burners.
4. Stir food in the stoneware often, when cooking on the stovetop.

DO NOT use metal utensils, because they will scratch the stoneware.

SLOW COOKING

1. Insert VersaWare™ slow cooker stoneware into the heating base, place your food into the stoneware, and plug in the unit. Slide the control to the desired setting. Your VersaWare™ slow cooker has three temperature settings. LOW (I) is recommended for slow "all-day" cooking. One hour on HIGH (II) equals about 1 12 to 2 hours on LOW (I). WARM ( ) is ONLY for keeping already cooked food at the perfect serving temperature until you are ready to eat. DO NOT cook on the WARM ( ) setting. Always cook with the lid on when using your stoneware in the slow cooker heating base.
2. When cooking is done, slide control to OFF ( ). Unplug from outlet and allow it to cool before cleaning.

ROASTING/BROILING

The VersaWare™ slow cooker stoneware can also be used as a traditional roasting pan in your oven.

USAGE NOTES

• If there is a power outage, the food may be unsafe to eat. If you are unaware of how long the power was out, we suggest you discard the food.
• Always cook with the lid on for the recommended time. Do not remove the lid during the first two hours of cooking.
• The removable VersaWare™ slow cooker stoneware is ovenproof and microwave safe. Refer to following chart.
• Always use pot holders or oven mitts when handling the stoneware and when moving the slow cooking base. The handles will become hot when in use.
• ALWAYS use a trivet or hot pad underneath the heated stoneware, when placing on tables or countertops.
• Removable stoneware and lid are safe for use on stovetops*, in conventional and microwave ovens, as well as in the refrigerator. NEVER freeze water or water-based foods in the stoneware.
• Due to the unique manufacturing process of the VersaWare™ slow cooker stoneware, you may see variations in the glazed surface. This is normal and does not affect performance.
• Turn unit off and unplug when cooking is done and before cleaning.
• Do not reheat foods in your slow cooker. Use oven, stovetop, or microwave to reheat.

*The heat diffuser must be used when cooking on electric stovetops (coil or ceramic).

** Place the stoneware on one of the large burners on Low or Medium settings only. Always use the heat diffuser when cooking on an electric stove.

Part	Dishwasher Safe	Oven Safe	Microwave Safe	Stovetop Safe	Broiler Safe
Lid	Yes	Yes	Yes	Yes	No
Stoneware	Yes	Yes	Yes	** Yes	Yes

HOW TO CLEAN YOUR VersaWare™ SLOW COOKER

• ALWAYS turn off your slow cooker, unplug it from the electrical outlet, and allow it to cool before cleaning.
• The lid and VersaWare™ slow cooker stoneware can be washed in the dishwasher or with hot, soapy water. Do not use abrasive cleaning compounds or scouring pads. A cloth, sponge, or rubber spatula will usually remove any residue. To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
• The lid will not withstand sudden temperature changes. Do not wash the lid with cold water when it is hot.
• The outside of the heating base may be cleaned with a soft cloth and warm, soapy water. Wipe dry. Do not use abrasive cleaners.

CAUTION: Never immerse the heating base in water or other liquid.

HINTS AND TIPS

PASTA AND RICE

• If you are converting a recipe that calls for uncooked noodles, macaroni, or pasta, cook them on the stovetop just until slightly tender before adding to slow cooker.
• If you are converting a recipe that calls for cooked rice, stir in raw rice with other ingredients; add 14 cup extra liquid per 14 cup of raw rice. Use long grain converted rice for best results in all-day cooking.

BEANS

• Beans must be softened completely before combining with sugar and/or acidic foods. Sugar and acid have a hardening effect on beans and will prevent softening.
• Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with three times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 12 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.
  Fully cooked canned beans may be used as a substitute for dried beans.

VEGETABLES

• Many vegetables benefit from slow cook times and low temperatures and are able to develop their full flavor. They tend not to overcook in your slow cooker as they might in your oven or on your stovetop.
• When cooking recipes with vegetables and meat, place the vegetables in the stoneware before the meat. Vegetables usually cook slower than meat in the slow cooker.
• Place vegetables near the sides or bottom of the stoneware to facilitate cooking. Stir in chopped or sliced vegetables with other ingredients.
• Because eggplant has a very strong flavor, you should parboil or sauté the eggplant before adding it to the slow cooker.

LIQUIDS

• It is not necessary to use more than 12 to 1 cup liquid in most instances since juices in meats and vegetables are retained more in slow cooking than in conventional cooking.
• When converting conventional cooking recipes to slow cooking recipes, use about half of the recommended amount of liquids, except in recipes that contain uncooked rice or pasta (see previous page).

MILK

• Milk, cream, and sour cream break down during extended cooking. When possible, add during last fifteen minutes to half hour of cooking, until just heated through.
• Condensed soups may be substituted for milk and can cook for extended times.

SOUPS

• Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to the slow cooker first; then add water only to cover. If thinner soup is desired, add more liquid at serving time.
• If milk-based soup recipes have no other liquid for initial cooking, add 1 or 2 cups water. Since milk, cream or sour cream will break down if heated above boiling point, carefully stir them in at end of cooking cycle.

MEATS

• For meats, trim fats, wipe or rinse well, and pat dry with paper towels. Browning meat in a separate skillet or broiler allows fat to be drained off before slow cooking and also adds greater depth of flavor to dish.
• Larger roasts, chickens, and hams are the perfect size for your slow cooker. Select boneless roasts or hams ranging from 2 to 4 pounds for a 4-quart slow cooker, 2.5 to 5 pounds for a 5-quart slow cooker, and 3 to 6 pounds for a 6-quart slow cooker.
• Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily and cook well in your slow cooker. Cook turkey legs, thighs, and breasts, up to 4 pounds for 4-quart slow cookers, 5 pounds for 5-quart slow cookers, and 6 pounds for 6-quart slow cookers.
• If you select a smaller roast, alter the amount of vegetables or potatoes so that the stoneware is 12 to 34 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, eggplant, 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 cabbage 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.

Recipes

Classic Crock-Pot® Slow Cooker Dishes 13

Signature Chili. 13

Beef Stew 14

Pot Roast. 15

Barbecue Ribs. 16

Pulled Pork. 17

Mom's Brisket. 18

Meatballs and Spaghetti Sauce. 19

Boston Baked Beans. 20

Corned Beef and Cabbage. 21

Mulled Cider. 21

Appetizers and Side Dishes 22

Honey Glazed Chicken Wings 22

Refried Bean Dip with Blue Tortilla Chips. 23

Cereal Snack Mix 23

Lemon and Tangerine Glazed Carrots. 24

Sweet Plantains and Squash 24

Gratin Potatoes with Asiago Cheese 25

Main Dishes 26

Beef Bourguignon 26

Easy Swiss Steak 27

Taco Pie. 28

Zucchini and Beef Casserole 29

Hearty Meatball Stew 30

Szechwan Spicy Short Ribs. 31

BBQ Turkey Legs. 32

Thai Chicken Coconut Curry. 33

Braised Italian Chicken with Tomatoes and Olives.....34

Chicken Saltimbocca Style. 35

Chicken and Ham Pie. 36

Classic Crock-Pot® Slow Cooker Dishes

Braised Pork Shanks with Israeli Cous Cous and Root Vegetable Stew 37

Stuffed Pork Chops 39

Knockwurst and Cabbage. 40

Jambalaya. 40

Soups and Chowders 41

French Onion Soup. 41

Lentil Soup with Ham and Bacon 42

Cheesy Tavern Soup 43

Roasted Corn and Red Pepper Chowder 44

Sweet Italian Sausage and Vegetable Soup. 45

Beverages and Desserts 46

Tropical Tea. 46

Spiced Coffee 47

Maine Blueberry Cake 48

Poached Autumn Fruits with Vanilla-Citrus Broth....49

Christmas Plum Pudding 50

signature chili

Add corn, substitute turkey for ground beef, or omit meat as desired. For additional heat, add a couple of chopped chipotle peppers in adobo sauce.

Olive oil

3 pounds hamburger
1 12-ounce can beef broth
1 teaspoon oregano
3 teaspoons chili powder
1 teaspoon cumin
5 cloves garlic
2 12-ounce cans pinto beans, drained and rinsed
2 12-ounce cans of red kidney beans, drained and rinsed
5 dashes hot sauce
2 28-ounce cans crushed Italian tomatoes
1 12-ounce can of tomato paste
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Cayenne pepper
1 red pepper, diced
1 green pepper, seeded and diced
2 Serrano chili peppers, minced
1 long red pepper, diced

Optional Garnishes:

Shredded Cheddar cheese

Chopped avocado

Sour cream

Chopped fresh cilantro

1. Coat the bottom of the VersaWare™ stoneware with olive and place on the stovetop set to medium heat. Crumble and brown meat. Drain fat.
2. Add all other ingredients to the stoneware with meat and set in slow cooker heating base.
3. Cover and cook on Low for 6-8 hours or on High for 2-4 hours.
4. Stir occasionally and mix well before serving. Garnish as desired.

Serves 6-8

Note: when using an electric stovetop, the heat diffuser

MUST ALWAYS be used with the VersaWare™ stoneware.

BeefStew

12 cup flour

1 teaspoon salt
1 teaspoon pepper
4 pounds beef chuck, cubed
Olive oil
2 onions, sliced
1 cup mushrooms, sliced
1 cup fresh parsley, minced
6 teaspoons minced garlic
4 bay leaves
2 cups red or white wine
1 cup beef broth

1. Mix the flour, salt, and pepper. Dredge beef in flour and coat the bottom of the VersaWare™ stoneware with olive oil. Place stoneware on stovetop set to medium-low heat. Heat oil and sear beef on all sides (in two batches).
2. Add remaining ingredients in stoneware, cover; and place stoneware in slow cooker heating base. Cook on Low for 4-6 hours or on High for 2-3 hours.

Serves 6-8

Pot Roast

Spread the contents of a small jar of horseradish around the outside of the roast before placing in stoneware for a savory, aromatic twist on this classic.

14 cup flour
2 teaspoons salt
112 teaspoon pepper
312 - 4 pounds pot roast
3 carrots, sliced
3 potatoes, quartered
2 onions, sliced
1 stalk celery, sliced
1 cup mushrooms, sliced
3 tablespoon flour
14 cup water, beef broth or wine

1. Combine 14 cup flour, salt, and pepper; coat meat.
2. Place all vegetables, except mushrooms, into VersaWare™ stoneware. Top with the roast. Spread mushrooms over roast. Cover; place stoneware in slow cooker heating base and cook on Low for 10-12 hours or on High for 6-8 hours.
3. To thicken gravy, make a paste out of 3 tablespoons flour and water and stir into liquid in the stoneware.

Serves 6-8

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Barbecue Ribs

BBQ_Sauce:

Canola oil or vegetable oil
2 small red onions, finely chopped
3-4 cloves garlic, peeled and minced
1 lemon,juiced
1 cup brown sugar, packed
12 cup cider vinegar
1 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce, or to taste
12 teaspoon chili powder

2 racks of baby back ribs, cut into 3-4 rib pieces

1. Coat the bottom of the VersaWare™ stoneware and place on stovetop set to medium heat. Add garlic and onions and sauté until softened and lightly browned. Stir in remaining ingredients and simmer gently for about 5 minutes. Remove half the sauce to use for serving.
2. Transfer stoneware to slow cooker heating base. Add ribs to sauce, cover, and cook on Low for 7-9 hours or on High for 4-6 hours.
3. To serve, cut ribs between bones and pass extra sauce.

Serves 6

Pulled Pork

Pulled pork can also be done with a large pork butt or pork shoulder (6-7 pounds). Simply cook the pork until tender, then remove and shred meat, removing any additional fat and bone from roast, and pour off and discard all drippings from the bottom of the stoneware. Place shredded pork back into stoneware and add your favorite bottled or homemade sauce and heat through.

212 pounds pork loin, trimmed of any fat

1 14-ounce bottle of your favorite barbecue sauce
1 teaspoon brown sugar
1 tablespoon fresh lemon juice
1 medium onion, chopped
8 hamburger buns or hard rolls

1. Place the pork roast in the VersaWare™ stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low for 10-12 hours or on High for 5-6 hours.
2. Remove the pork roast from the stoneware, and pull the meat into shredded pieces. Pour out any liquid in the stoneware, and combine pork with the remaining ingredients in the stoneware. Cover and cook on High for 2 hours.
3. Serve the barbecued pulled pork on hamburger buns or hard rolls.

Serves 8

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Mom's Brisket

1 2-pound beef brisket, scored on both sides
Olive oil
2 teaspoons paprika
Water to cover meat
1 12 cups ketchup
2 large onions, diced
2 tablespoons horseradish
4 Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 teaspoons paprika

Kosher salt and pepper to taste

1. Rub paprika over meat and place in VersaWare™ stoneware. Coat bottom of stoneware with oil and place on stovetop set to medium heat. Sear meat on both sides.
2. Add enough water to cover the meat. Add ketchup, onions and horseradish. Place stoneware in slow cooker heating base, cover, and cook on Low for 7-9 hours or on High for 3-5 hours, until meat is tender.
3. Cool meat and cut in diagonal thin slices. (At this point, meat can be refrigerated overnight).
4. Sprinkle potatoes with paprika and add to stoneware. Place sliced meat on top of potatoes and place stoneware in slow cooker heating base. Cover and cook on Low for 6-8 hours or on High for 3-4 hours, until potatoes are tender.

Serves 4

Meatballs and spaghetti sauce

Meatballs:

4 pounds ground beef
2 onions, chopped
2 cups bread crumbs
12 cup fresh Italian parsley, minced
4 teaspoons minced garlic
1 teaspoon black pepper
1 teaspoon dry mustard
4 eggs, beaten

Spaghetti Sauce:

1 28-ounce can peeled tomatoes
2 tablespoons olive oil
2 cloves of garlic or more to taste, finely minced.
12 cup chopped fresh basil
1 teaspoon sugar
Salt and pepper

1. Combine meatball ingredients. Form into walnut-sized balls. Place the meatballs in the stoneware and set in an oven preheated to 350^ for 20 minutes (or meatballs can be seared in oil on the stovetop set to medium heat).
2. Combine all sauce ingredients and mix thoroughly. Pour over meatballs in VersaWare™ stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low for 3-5 hours or on High for 2-4 hours.
3. Adjust seasonings and serve with cooked pasta.

Serves 8-10

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Boston Baked Beans

Add chopped hot dogs to the beans for the traditional frank and beans favorite.

2 pounds dried small white beans

12 cups water

2 teaspoons salt

1 cup molasses

2 tablespoons dry mustard

12 cup dark brown sugar

12 cup chopped onions

14 cup salt pork or thick sliced bacon, chopped into small pieces

Olive oil

1. Soak beans in water in uncovered VersaWare™ stoneware overnight (or for a minimum of 8 hours). After soaking, place stoneware in slow cooker heating base, cover, and cook on Low for 3 hours. Drain liquid reserving 1 cup and set aside. Remove beans and set aside
2. Coat bottom of stoneware with olive oil and add salt pork or bacon; sauté on stovetop set to medium heat for 5-10 minutes to render fat.
3. Add 1 cup liquid from beans (saved from soaking) and remaining ingredients including reserved beans into the stoneware. Mix together on stovetop set to medium heat for 10 minutes until blended.
4. Remove from stovetop and place stoneware in slow cooker heating base. Cover and cook on Low for 10-12 hours or on High for 6-8 hours.

Serves 8

Corned Beef and Cabbage

12 new potatoes, quartered
4 carrots, sliced
4 pounds corned beef brisket
2 onions, sliced
3 bay leaves
8 black peppercorns
Water to cover
1 head cabbage, wedged

1. Place potatoes and carrots in bottom of VersaWare™ stoneware. Add brisket, onion, bay leaves and peppercorns.
2. Add enough water to cover. Place stoneware in slow cooker heating base, cover, and cook on Low for 8-10 hours or on High for 4-5 hours. Add cabbage halfway through cooking.

Serves 6-8

Mulled Cider

1 gallon apple cider
13 cup brown sugar
15 whole cloves
10 whole allspice berries
5 whole cinnamon sticks

1. Combine all ingredients in the VersaWare™ stoneware.
2. Place stoneware in slow cooker heating base, 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 12-16

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Honey glazed chicken wings

Vegetable oil
3 pounds chicken wings, tips removed
1 teaspoon freshly ground pepper
1 cup honey
112 cup soy sauce
1 clove garlic, minced
2 tablespoons tomato paste
1 teaspoon sugar
2 teaspoons water

1. Coat bottom of VersaWare™ stoneware with oil. Place stoneware on stovetop set to medium heat. Brown chicken wings on each side, about 1-2 minutes per side (in 2 batches if necessary). Remove chicken with a slotted spoon and continue browning until all chicken is browned. Place all the browned chicken back into the stoneware.
2. In a medium bowl, combine the honey, soy sauce, 112 tablespoons vegetable oil, and garlic. Whisk in the tomato paste, sugar, and water. Pour the honey sauce over the chicken. Place stoneware in slow cooker heating base, cover, and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Serves 6-8

Refried Bean Dip with Blue Tortilla Chips

12 teaspoon salt
12 teaspoon pepper
8 ounces taco sauce
6 8-ounce cans refried beans
3 cups shredded cheddar cheese
34 cup scallions or green onions, chopped
2 12-ounce packages blue tortilla chips

1. In a bowl, combine salt, pepper, taco sauce, and refried beans. In VersaWare™ stoneware, start with 13 bean mixture and layer, alternating beans and cheese. Finish with cheese and top with scallions.
2. Place stoneware on slow cooker heating base, cover, and cook on Low 2-4 hours. Serve with blue tortilla chips for dipping.

Serves 10

Cereal snack Mix

6 tablespoons unsalted butter, melted
2 tablespoons curry powder
2 tablespoons reduced sodium soy sauce
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons ground cumin

12 teaspoon salt
5 cups rice squares cereal
5 cups corn squares cereal
1 cup tiny pretzels
12 cup lightly salted peanuts

1. Pour butter in VersaWare™ stoneware.
2. Stir in curry, soy, sugar, paprika, cumin, and salt. Stir in cereal, pretzels, and peanuts.
3. Place stoneware in the slow cooker heating base and cook uncovered on High for 45 minutes, stirring often to avoid sugar scorching.
4. Set to Low and cook uncovered for an additional 3-4 hours stirring often. Let cool and transfer to a large serving bowl.

Serves 20

E22

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

E23

Lemon and Tangerine glazed

Carrots

6 cups sliced carrots
1 12 cups apple juice
112 teaspoon salt
6 tablespoons butter
2 tablespoons lemon rind zest (grated)
14 cup brown sugar
2 tablespoons tangerine rind zest (grated)

1. Combine all ingredients into VersaWare™ stoneware and mix to combine.
2. Place stoneware in slow cooker heating base, cover, and cook on Low for 4-5 hours or on High for 1-3 hours.

Serves 10-12

Sweet Plantains and Squash

1 cup coconut oil
4 cups plantains or bananas or plantains (black skinned) cut into 2-inch chunks
6 cups your favorite squash, cut into 2-inch chunks
14 cup sugar
12 cup brown sugar
14 cup honey
12 cup melted butter
112 teaspoon salt
1 cup raisins (optional)

1. In VersaWare™ stoneware, heat coconut oil on stovetop set to medium heat and sauté bananas or plantains (black skinned) until soft and golden brown. Remove from stovetop, drain oil, and add remaining ingredients.
2. Place stoneware in slow cooker heating base, cover, and cook on Low for 6-8 hours or on High for 2-4 hours. Stir occasionally to baste plantains and squash with sauce.

Serves 8

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Old Fashioned Sauerkraut

8 slices bacon, chopped
2 pounds sauerkraut (canned)
1 large head cabbage (or 2 small heads)
212 cups chopped onions
112 stick butter
2 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper

1. Sauté bacon until crisp in VersaWare™ stoneware on stovetop set to medium heat. Remove bacon and set aside. Save fat renderings.
2. Return stoneware to slow cooker heating base and add sauerkraut, cabbage, onions, butter, sugar, salt and pepper. Pour bacon and renderings over sauerkraut mixture. Cover and cook on Low for 4-5 hours or on High for 1-3 hours. Add your favorite bratwurst or knockwurst to this recipe to make an entire meal.

Serves 8-10

Gratin Potatoes with Asiago Cheese

10 slices bacon, cut into 1-inch slices
10 medium Yukon Gold potatoes, peeled and thinly sliced
1 cup Asiago cheese, freshly grated
2 cups heavy cream
Salt and freshly ground black pepper to taste

1. Add bacon to VersaWare™ stoneware and place on stovetop set to medium heat. Sauté bacon until crispy and remove with a slotted spoon and set aside on a paper towel to drain.
2. Transfer the stoneware with the bacon fat to the heating base. Layer one-fourth of the potatoes on the bottom of the stoneware. Sprinkle one-fourth of the bacon over the potatoes and top with one-fourth of the cheese. Salt and pepper to taste. Continue layering until all of the potatoes, bacon, and cheese are used. Pour the cream over all.
3. Cover and cook on Low for 7-9 hours or on High for 5-6 hours. Adjust the seasonings to taste.

Serves 4-6

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Beef Bourguignon

6 strips bacon, cut into 1- to 2-inch pieces
3 pounds beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 teaspoon salt
12 teaspoon pepper
3 tablespoons flour
1 10-ounce can condensed beef broth
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
12 teaspoon whole thyme
1 whole bay leaf
12 pound small white onions, peeled
1 pound fresh mushrooms, sliced

1. Saute bacon in VersaWare™ stoneware on stovetop over medium heat until crisp. Remove bacon and set aside.
2. Add beef cubes to stoneware and brown well. Remove meat and set aside.
3. Brown carrot and onion in stoneware. Season with salt and pepper. Stir in flour, add broth, and mix well.
4. Add beef and bacon back to stoneware, mix, and place in slow cooker heating base.
5. Add wine, tomato paste, garlic, bay leaf, thyme, onions, and mushrooms. Cover; cook on Low for 10-12 hours or on High for 5-6 hours.

Serves 6-8

Easy swiss steak

1 3-pound to 4-pound top round or flank steak
14 cup + 2 tablespoons flour
1 teaspoon salt
112 teaspoon pepper
Olive oil
1 pound (16 ounces) cherry tomatoes, halved
12 cup sliced yellow or white onion
14 cup sliced celery
1 tablespoons steak sauce

1. Cut steak into 1-inch x 1-inch cubes. Mix 14 cup of flour, salt, and pepper together. Toss the steak cubes in the flour mixture to coat.
2. Coat bottom of VersaWare™ stoneware with oil and heat on stovetop set to medium heat. Sear steak on all sides. Remove from stovetop, drain and place stoneware in slow cooker heating base.
3. Add tomatoes onion, celery, and steak sauce. Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
4. To thicken sauce, mix 2 tablespoons flour with 18 cup of water, then add to stoneware and mix well to thicken, and cook for and additional 15 minutes.

Serves 8

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Taco Pie

Olive oil
3 pounds ground beef
6 tablespoons taco seasonings
4 8-ounce cans tomato sauce
1 teaspoon salt
1 teaspoon pepper
3 / 4 cup chopped onion
14 cup sliced black olives, drained
24 corn tortillas
3 cups shredded cheddar cheese

1. Coat bottom of VersaWare™ stoneware with olive oil and place on stovetop set to medium heat. Brown the ground beef with the taco seasonings. Drain off excess fat and place browned ground beef into a bowl.
2. In a separate bowl, combine tomato sauce, salt, pepper, onions, olives; mix into beef. Line stoneware with parchment paper on all sides and bottom. Alternate layers of tortillas and meat until all ingredients are used up. Place stoneware in slow cooker heating base, cover, and cook on Low for 6-7 hours or on High for 2-4 hours.
3. Remove lid, top with cheese, and bake in oven at 400^ for 15-20 minutes to melt cheese. Remove from oven and let stand for 10 minutes. Remove pie by lifting out parchment paper, and place pie on plate. Slice into wedges and serve.

Serves 6

Zucchini and Beef Casserole

Olive oil
2 pounds ground beef
12 cup onion, chopped
4 12-ounce jars tomato sauce (basil or marinara)
1 teaspoon Italian seasoning
1 teaspoon garlic salt
12 teaspoon pepper
8 cups zucchini (sliced 34 -inch bias slices)
12 cup grated Parmesan cheese
4 cups grated mozzarella cheese

1. Coat bottom of VersaWare™ stoneware with olive oil and place on stovetop set to medium heat. Brown the ground beef with the onions. Drain and remove from stovetop.
2. In a separate bowl mix ground beef with tomato sauce, Parmesan cheese, Italian seasonings, garlic salt, and pepper. In stoneware, alternate layers of zucchini and meat mixture. Place stoneware in slow cooker heating base, cover, and cook on Low for 4-6 hours or on High for 1 12-3 hours.
3. When ready to serve, remove lid, top casserole with grated Mozzarella, and broil in preheated oven for 5-7 minutes, until cheese is browned. Remove from oven and place in slow cooker heating base to serve.

Serves 8

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Hearty Meatball stew

3 pounds ground beef or ground turkey
1 cup Italian bread crumbs
4 eggs
12 cup milk
14 cup grated Romano cheese
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic salt
12 ounces stewed tomatoes
12 ounces tomato paste
2 cups water
2 cups beef broth
1 tablespoon Italian seasoning
1 cup carrots, chopped
1 cup onions, chopped
14 cup celery, chopped

1. In a bowl, combine bread crumbs, eggs, milk, cheese, salt, pepper, garlic salt with ground beef and form into 2-inch round balls.
2. In VersaWare™ stoneware, place carrots, onions, and celery on bottom; then add meatballs. Bake in oven 45 minutes, uncovered at 350^ .
3. Remove from oven and place stoneware in slow cooker heating base. Add remaining ingredients, cover and cook on Low for 4-6 hours or on High for 2-4 hours.

Serves 6-8

szechwan spicy short Ribs

Olive oil or vegetable oil

3 pounds boneless beef chuck country style short ribs, cut into 1 12 -inch cubes
2 3/4-ounce hot and spicy Szechwan seasoning mix
12 cup soy sauce
12 cup frozen concentrated orange juice
Grated peel from 1 large orange + 2 oranges for garnish
14 cup rice wine or dry sherry
2 tablespoons grated g
1 12 tablespoons grated garlic
3 tablespoons brown sugar
2 tablespoons sesame oil
2 large red bell peppers, cut into small squares
1 bunch scallions, cut into 1-inch pieces + more for garnish

1. Coat bottom of VersaWare™ stoneware with oil and place on stovetop set to medium heat. Sear ribs on all sides (do in two batches if necessary). Remove ribs from stoneware and set aside.
2. Add all other ingredients to VersaWare™ stoneware except for sesame oil, bell peppers, and scallions. Bring to a simmer on stovetop over medium-low heat. Transfer VersaWare™ stoneware to slow cooker heating base and add ribs back in.
3. Cover, and cook on High for about 5 hours, or until ribs are very tender. During the last 2 hours of cooking, stir in the sesame oil, bell peppers, and scallions, and continue to cook on High for the remaining 2 hours.
4. If there is still a lot of liquid at the end of the cooking time, spoon ribs and peppers onto a serving platter, and continue to cook, uncovered, until the sauce is reduced to a very thick sauce. Stir in ribs and peppers again and cook until heated through.

Serves 6

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

BBQ Turkey Legs

6 turkey legs drumsticks
2 teaspoons salt
2 teaspoons pepper
2 jars BBQ Sauce (or use recipe below)

BBQ Sauce

12 cup molasses
12 cup white vinegar
12 cup ketchup
4 tablespoons Worcestershire sauce
1 teaspoons hickory smoke liquid
1 tablespoons onion powder
1 tablespoons garlic powder
112 teaspoon chipotle pepper

1. Season turkey legs with salt and pepper, and place in VersaWare™ stoneware. Cover with BBQ sauce, coating evenly on all sides.
2. Place stoneware in slow cooker heating base, cover, and cook on Low for 7-8 hours or on High for 3-4 hours. Enjoy hot or cold.

Serves 6

Thai Chicken Coconut Curry

4 boneless skinless chicken breasts
Olive oil or vegetable oil
4 potatoes, chopped
1 jalapeño, diced
1 onion, chopped
2 teaspoons curry powder
1 clove garlic, minced
1 can chicken broth
1 can coconut milk (not sweetened)
1 bag frozen peas (10 ounces) defrosted
Salt and pepper to taste
Fresh cilantro, basil, or Thai basil chopped for garnish

1. Coat bottom of VersaWare™ stoneware with oil and place on stovetop set to medium heat. Add chopped onion, garlic, and jalapeno, and sauté until soft.
2. Move onions, garlic, and jalapeno to one side of pan and brown chicken breasts on other side. Pan must be hot and chicken breasts dry to brown.
3. Place stoneware in slow cooker heating base, and add potatoes, chicken broth, coconut milk, salt and pepper, and curry powder. Cover, and cook on Low for 6 hours or High for 2-3 hours.
4. During the last thirty minutes of cooking time, add the peas.
5. Garnish with cilantro, basil, or Thai basil, and serve.

Serves 4

E32

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

E33

Braised Italian Chicken with Tomatoes and Olives

2 pounds boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

12 cup flour

Olive oil

1 clove garlic, minced

112 cup dry red wine

1 1412 -ounce can diced tomatoes - drained

1 teaspoon chopped fresh rosemary

112 teaspoon crushed red pepper flakes

12 cup pitted, quartered Kalamata olives

1. Season the chicken with 1 teaspoon salt and 12 teaspoon black pepper. Spread the flour on a plate, and lightly dredge the chicken in the flour.
2. Coat the bottom of the VersaWare™ stoneware with olive oil and place on the stovetop set to medium heat. Sear the chicken in two or three batches until well browned on both sides. Use additional oil as needed to prevent sticking.
3. Place all browned chicken in stoneware and add the garlic, red wine, tomatoes, and olives. Place stoneware in the slow cooker heating base, cover, and cook on Low for 4-5 hours.
4. Add the rosemary and red pepper flakes, and cook an additional hour on Low. Serve over cooked linguini.

Serves 4

chicken saltimbocca style

6 boneless chicken breasts

12 slices of prosciutto
12 slices of provolone cheese
12 cup flour
12 cup grated parmesan cheese
2 teaspoon salt
2 teaspoons pepper

Olive oil

1 teaspoon dried and ground sage
2 8-ounce cans cream of mushroom soup
3 / 4 cup white wine (optional)

Toothpicks

1. Slice chicken breasts into halves, and pound until 12 -inch thick (pound between wax paper or plastic wrap). Place one slice of prosciutto and one slice of provolone on chicken and fold 3 times. Hold together with toothpicks.
2. On a plate, mix flour, parmesan cheese, salt, and pepper. Dip chicken in flour mixture and set aside (this can be put aside for one hour or made 2-3 days in advance).
3. Coat VersaWare™ stoneware with olive oil and place on stovetop set to medium heat. Brown chicken on both sides. When completed, drain oil and place stoneware in the slow cooker heating base. Add chicken soup, sage and wine. Cover and cook on Low for 5-7 hours or on High for 2-3 hours.
4. To thicken the sauce, add some of the leftover flour mixture to the stoneware about 15 minutes before serving.

Serves 6

Chicken and Ham Pie

2 8-ounce cans cream of mushroom soup
2 cups diced ham
2 cups diced boneless chicken
1 12-ounce package frozen peas and onions
1 8-ounce package frozen corn
112 stick butter, melted
14 teaspoon dried marjoram
14 teaspoon dried thyme
12 cup chopped celery
2 tablespoons cornstarch (+ 2 teaspoons water)
1-2 packages buttermilk biscuits (unbaked)

1. Combine soup, ham, chicken, frozen vegetables, celery, marjoram, and thyme in VersaWare™ stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low for 4-5 hours or on High for 1-3 hours. Remove stoneware from base.
2. Mix cornstarch and water together in bowl; add to stoneware.
3. Place biscuits on top of mixture, brush with butter and bake in oven at 350^ for 25-30 minutes, until biscuits are golden brown. Remove from oven and serve.
4. Pie maybe held in VersaWare™ stoneware in heating base on Warm setting until ready to serve.

Serves 8-10

Braised Pork Shanks with Israeli Couscous and Root Vegetable stew

This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant in New York City.

2 cups water
Pinch salt
1 12 cup Israeli couscous (or regular couscous)
4 24-ounce pork shanks, bone in, skin removed
Coarse salt
Freshly ground black pepper
1 cup olive oil
4 large carrots, peeled and cut on the bias into 1-inch segments (set 2 carrots aside for later in this recipe)
1 Spanish onion, peeled and quartered
4 stalks celery, cut on the bias into 1-inch segments (set 2 stalks aside for later in this recipe)
4 cloves garlic, peeled and smashed
2 cups dry white wine
14 cup distilled white vinegar
14 cup tomato paste
1-1½ quarts low sodium chicken broth (amount will vary depending on the size of the shanks)
2 tablespoons mustard oil (available from Middle Eastern shops - this dish can be made without this item)
1 tablespoon whole black peppercorns

Couscous:

1. Place the VersaWare™ stoneware on stovetop set to medium-low heat. Add 2 cups of water and a pinch of salt, and bring to a boil.
2. Add 112 cups of Israeli couscous and cook, stirring until tender about 6-8 minutes. Drain and use immediately or rinse under cold water and reserve for later use.

Recipe continued on next page.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Braised Pork shanks with Israeli Couscous and Root Vegetable stew (cont.)

Pork Shanks:

1. Season the shanks well with salt and pepper.
2. Place the VersaWare™ stoneware on stovetop set to medium-low heat, add the oil and heat until hot but not smoking. Add the shanks and brown on all sides. Remove and set aside.
3. Pour off all but about 2 tablespoons of oil or enough to coat the bottom of the stoneware. Add half of the carrots, half of the celery, the onion and garlic and cook on stovetop over a medium-low heat until the vegetables are soft but not brown, about 5 minutes.
4. Add the tomato paste, wine, vinegar, mustard oil, chicken broth and peppercorns and bring to a boil, stirring and scraping up any browned bits stuck to the bottom of the pan. Return the shanks to the stoneware and place stoneware on the slow cooker heating base. Cover; cook on High for 2 hours, turning the shanks every 20 minutes or so.
5. Remove the shanks, strain out all of the solids from the braising liquid, and add in the uncooked carrot and celery. Place the shanks back in stoneware and, transfer stoneware to slow cooker heating base.
6. Cover; cook on High for 1 hour. Check the shanks for doneness: remove one and place it on a plate. The meat should be very soft but still attached to the bone.
7. To serve; add the precooked couscous to the stoneware just to reheat, about 3-4 minutes. Using a slotted spoon, remove some of the couscous, carrot and celery and place in the bottom of a shallow bowl. Place a pork shank on top of that and then spoon 2-3 ounces of the braising liquid into the bowl.

Serves 4

Stuffed Pork Chops

6 2-inch thick pork chops (bone in)
18-ounce can creamed corn
1 12 cups bread crumbs
112 cup chopped scallions
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground sage
4-8 teaspoons water (for bread crumbs)
14 cup apple juice

1. Preheat broiler. With a sharp knife, cut a pocket into the center of each pork chop by slicing horizontally along the chop.
2. In a bowl, combine bread crumbs, corn, scallions, salt, pepper and sage. Mix, and add water until moist and "sticky". Stuff bread crumb mixture into pocket of each pork chop, and place chops in VersaWare™ stoneware.
3. Place stoneware in broiler and cook until the chops are browned, about 10-15 minutes in the oven. Remove from oven, add apple juice, and place stoneware in slow cooker heating base. Cover and cook on Low for 6-8 hours or on High for 3-4 hours and serve. (You can substitute an 8-ounce can of apple pie filling for the creamed corn if desired).

Serves 6-8

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Soups and Chowders

Knockwurst and Cabbage

Olive oil

8-10 knockwursts

12 cup white onions, thinly sliced

1 head purple cabbage, sliced into 14 -inch slices
1 teaspoon sea salt
2 teaspoons caraway seeds
4 cups chicken broth

1. Coat the bottom of the VersaWare™ stoneware with olive oil and place on stovetop set to medium heat. Brown the knockwursts on all sides.
2. Transfer stoneware to the slow cooker heating base. Add cabbage and onions on top of knockwurst. Sprinkle with salt and caraway seeds and then pour in chicken broth. Cover and cook on Low for 4 hours or on High for about 2 hours, or until knockwursts are cooked through and cabbage and onions are softened.

Serves 8

Jambalaya

1 pound cooked sausage, sliced
2 cups boiled ham, diced
2 onions, chopped
2 stalks celery, sliced
1 / 2 green pepper, diced
1 28-ounce can whole tomatoes
14 cup tomato paste
1 pound medium to large shrimp, peeled and veined
1. Mix all ingredients except shrimp in VersaWare™ stoneware. Place the stoneware in the slow cooker heating base, cover, and cook on Low for 8-10 hours or on High for 4-6 hours.
2. Thirty minutes before serving, set heating base to High and add shrimp.

Serves 6-8

French Onion Soup

4 extra-large sweet onions, peeled
4 tablespoons butter
2 quarts beef or vegetable broth, divided
2 cups dry white wine
2 cups water
1 tablespoon fresh thyme leaves, minced
6 cups large seasoned croutons
1 cup Swiss or Gruyere cheese, shredded

1. Cut each of the onions in half and then half again. Cut each quarter into 14 -inch thick slices.
2. Add butter to VersaWare™ stoneware and place on stovetop set to medium-low heat. Stir every 7-8 minutes, and cook until onions are soft and caramelized, about 45-50 minutes. Add the wine and let the liquid reduce almost completely, about 15 minutes.
3. Add the broth, water, and thyme to the stoneware. Transfer the stoneware to the slow cooker heating base, cover, and cook on High for 2 12 hours or until the soup is thoroughly heated.
4. Just prior to serving, top soup with croutons and sprinkle cheese over the croutons. Preheat the oven broiler and place the stoneware under broiler. Broil until the cheese is melted and golden. Serve immediately.

Serves 8-10

E40

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

E41

Lentil Soup with Ham and Bacon

Olive oil
8 cups beef broth
1 cup carrots, chopped
2 cups ham, chopped
34 cup celery, chopped
12 cup onions, chopped
16-ounce can chopped tomatoes
12 teaspoon dried marjoram
112 pound lentils (dry)
2 teaspoons salt
2 teaspoons pepper
1 cup bacon, chopped

1. Coat bottom of VersaWare™ stoneware with olive oil and place on stovetop set to medium heat. Sauté bacon until firm; remove from heat and add remaining ingredients.
2. Place stoneware in the slow cooker heating base, cover, and cook on Low for 8-10 hours or on High for 6-8 hours, until lentils are tender.

Serves 8

Cheesy Tavern Soup

Olive oil

12 cup celery, chopped
12 cup carrots, chopped
12 cup green peppers, chopped
12 cup onion, chopped
64 ounces chicken broth
4 tablespoons butter
2 teaspoons salt
2 teaspoons pepper
2 cans beer (room temperature)
12 cup flour
4 cups grated cheddar cheese

1. Coat bottom of VersaWare™ stoneware with olive oil and place on stovetop set to medium heat. Saute celery, carrots, onions, and peppers until tender.
2. Add remaining ingredients (except flour and cheese) into stoneware and place stoneware in the slow cooker heating base. Cover and cook on Low for 6 hours or on High for 2-4 hours.
3. Dissolve flour in a small amount of water and add to soup, stirring in well.
4. Top with grated cheese and place in preheated broiler, uncovered, for 10-15 minutes to melt cheese.

Serves 8

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Roasted Corn and Red Pepper Chowder

Olive oil
2 cups fresh corn kernels (you may substitute frozen, thawed corn, if desired)
1 red bell pepper, cored, seeded and diced
2 green onions, sliced
4 cups chicken broth
2 baking potatoes, peeled and diced
1 teaspoon salt
12 teaspoon freshly ground black pepper
1 13-ounce can evaporated milk
2 tablespoons flat leaf parsley, minced
1. Coat the bottom of the VersaWare™ stoneware with olive oil and place on stovetop set to medium heat. Add the corn, red pepper and onions sauté the vegetables until they are tender and lightly browned, about 7-8 minutes.
2. Transfer the stoneware to the slow cooker heating base. Add the green onions, broth, potatoes, salt, and pepper, and stir to combine. Cover and cook on Low for 7-9 hours or on High for 4-5 hours
3. Thirty minutes prior to serving, add the milk and blend well. Garnish with parsley to serve.
Serves 4

Sweet Italian sausage and Vegetable soup

Olive oil or vegetable oil

1 pound sweet Italian sausage, casings removed
1 stalk celery, finely chopped
1 medium yellow squash, peeled and diced
1 small white onion, peeled and sliced thin
3 cups beef broth
1 medium tomato, peeled and freshly crushed
1 teaspoon salt
2 teaspoons fresh basil leaves, chopped
1 teaspoon fresh oregano leaves, chopped
1 teaspoon freshly ground black pepper
1 cup Romano cheese, freshly grated

1. Coat the bottom of the VersaWare™ stoneware with oil and and place on stovetop set to medium heat. Once the oil is hot, brown and crumble the sausage until no pink remains, about 10 minutes. Drain any fat that accumulates.
2. Add the celery, squash, and onion, and sauté for 4 minutes, stirring continuously. Combine all of the ingredients except the grated cheese into the stoneware. Transfer the stoneware to the slow cooker heating base, cover, and cook on Low for 5-6 hours or on High for 2-3 hours.
3. Add additional salt and pepper to taste. Ladle the soup into bowls and top each serving with Romano cheese.

Serves 6

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Tropical Tea

1 gallon hot water
12 tea bags (strings and labels removed)
13 cup sugar
6 tablespoons honey
1 mango, sliced
2 12 cups pineapple juice
1 orange, sliced ( 12 -inch thick slices)
1 can sliced pineapple
1 star fruit, sliced (½-inch thick slices)
1 bunch fresh mint leaves

1. Dice mango and pineapple, then combine all ingredients (except mint leaves) in VersaWare™ stoneware.
2. Place stoneware in slow cooker heating base, cover, and cook on Low for 4 hours. Serve from VersaWare™ with mint leaves as garnish.

Serves 10

Spiced Coffee

1 gallon coffee
12 cup chocolate syrup
23 cup sugar
6 cinnamon sticks
3 teaspoons whole cloves
1 teaspoon anise flavoring
1 teaspoon orange zest
1 teaspoon lemon zest
2 cups whipped cream or non-dairy topping
4 tablespoons vanilla extract
14 cup cocoa powder
14 cup spiced rum (optional)

1. Combine all ingredients (except whipped cream and vanilla) in VersaWare™ stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low for 3-4 hours.
2. In a bowl, combine whipped cream and vanilla, and refrigerate.
3. When ready to serve, ladle into coffee cups and top with a dollop of whipped vanilla cream and dust with cocoa powder.

Serves 10

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Maine Blueberry Cake

4 cups flour
2 cups sugar
8 teaspoons baking powder
14 teaspoon salt
4 eggs (slightly beaten)
314 cup vegetable oil
12 cup milk
2 teaspoons vanilla
4 cups fresh or frozen Maine blueberries
Nonstick cooking spray

Topping:

1 cup softened butter
12 cup light brown sugar
12 cup flour
112 cup cinnamon

1. In a 4 quart mixing bowl, combine flour, sugar, baking powder, and salt and mix well.
2. Add to the mixture beaten eggs, oil, milk, and vanilla. Beat until smooth. Fold in blueberries gently.
3. Spray inside of VersaWare™ stoneware with non stick cooking spray, and pour in cake batter. Mix topping, and place on top of batter. Place stoneware in slow cooker heating base, cover, and cook on High for 3-4 hours. Serve warm with butter.

Serves 8-10

Poached Autumn Fruits with Vanilla-Citrus Broth

This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant in New York City.

2 Granny Smith apples, peeled, cored (reserve cores), and halved
2 Bartlett pears, peeled, cored (reserve cores), and halved
1 orange, peeled and halved
5 tablespoons honey
1 vanilla bean, split and seeded
1 cinnamon stick
13 cup sugar
Water, enough to cover fruit
Vanilla ice cream

1. Add apple and pear cores to the VersaWare™ stoneware. Squeeze the juice from the orange halves into the stoneware and add the orange halves, honey, vanilla bean and seeds, cinnamon stick, and sugar. Add the apple and pear halves and add just enough water to cover the fruit.
2. Stir lightly to combine and place stoneware in slow cooker heating base. Cover and cook on High for approximately 2 hours and test for doneness. Test with a knife to ensure fruit is tender.
3. Remove the fruit halves and reserve. Strain and reserve the poaching liquid, and pour liquid back into the stoneware. Discard solids. Place stoneware on stovetop set to low heat and simmer gently until the liquid reduces by half and thickens.
4. Dice the apple and pear halves and add them back into the reduced poaching liquid just long enough to re-warm the fruit. Drain and reserve the liquid from the fruit.
5. For individual servings, place fruit dice in bottom of bowl. Pour sauce around fruit and finish with a scoop of your favorite vanilla ice cream.

Serves 4-6

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diffuser MUST ALWAYS be used with the VersaWare™ stoneware.

Christmas Plum Budding

10 slices white bread (cut into 2-inch cubes)

212 cups milk

4 eggs (slightly beaten)

214 cups light brown sugar

12 cup orange juice

14 cup shortening

3 teaspoons vanilla extract

214 cups flour

2 teaspoons baking soda

1 teaspoon salt

5 teaspoons cinnamon

2 teaspoons cloves

2 teaspoons mace

3 cups raisins

2 cups dried plums

1 cup dried candied fruit mix

Vegetable oil or nonstick cooking spray

1. Combine bread and milk in bowl; let soak.
2. Mix dry ingredients then add orange juice and fruits.
3. Coat inside of VersaWare™ stoneware with vegetable oil or nonstick spray then pour both bread and fruit mixture into stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low for 6-7 hours or on High for 2-4 hours. Serve warm.

Serves 8-10

Notes

CrockPot Versa Ware

MIJOTEUSE EN GRÈS

One pot does it all…

CrockPot Versa Ware

MIJOTEUSE EN GRÉS

Garnitures facultatives:

Cheddar rapié en filaments

Avocah haché

Creme sure

Plum-pudding de Noel