Chocolate Chunk Bread Pudding; Curried Green Chile Pork - KitchenAid KSC700 Instructions

Chocolate Chunk Bread Pudding

1 tbs (15 mL) butter,
softened
8 cups (1-in./2.5 cm
cubed) day-old
French bread (about
/ loaf)
1
2
1 package (4 oz
113 g) German
sweet chocolate,
chopped
/ cup (125 mL) golden
1
2
raisins
4 eggs
1 cup (250 mL) sugar
4 cups (1 qt/1 L) half-
and-half
2 tsp (10 mL) vanilla

Curried Green Chile Pork

2 / lbs (1.25 kg) lean
1
2
pork stew meat*
2 tbs (30 mL) curry
powder
1 tbs (15 mL) brown
sugar
1 tsp (5 mL) dried
thyme
/ tsp (3 mL) ground
3
4
cumin
tsp (2 mL) salt
/
1
2
/ tsp (1 mL) ground
1
4
red pepper
3 cloves garlic, minced
1 tbs (15 mL) olive oil
1 large onion, coarsely
chopped
3-4 jalapeno peppers,
seeded and cut into
thin strips
/ cup (125 mL) chicken
1
2
broth
2 tbs (30 mL) all-
purpose flour
1 cup (250 mL)
coconut milk
Grease slow cooker ceramic pot with butter; add bread.
Sprinkle with chocolate and raisins. Toss lightly to mix.
In large bowl, beat eggs and sugar until well-mixed.
Stir in half-and-half and vanilla. Pour evenly over bread
mixture. Cover and cook at HIGH 2 to 2
center is set. To check if center is set, insert a knife into
the center, if the knife pulls out clean then the center
is set. If desired, keep warm at BUFFET 1 to 2 hours.
Serve warm with vanilla ice cream, thawed sweetened
raspberries, or caramel sauce, if desired.
Yield: 10 servings.
Per Serving: About 400 cal., 9 g protein, 52 g carb, 18 g
total fat, 10 g saturated fat, 125 mg cholesterol, 270 mg
sodium.
Tip: To determine if pudding is set without removing lid,
tap lid to remove conden sation. Gently shake slow cooker
ceramic pot to determine if center jiggles or is firm.
Place pork in slow cooker ceramic pot. In small bowl,
combine curry powder, brown sugar, thyme, cumin, salt,
and red pepper. Stir in garlic and oil until well blended.
Add to pork; toss to coat evenly. Add onion, jalapeno
peppers, and chicken broth. Cover and cook at HIGH 3
to 4 / hours, or until pork is very tender.
1
2
In small bowl, blend flour into coconut milk. Stir into
pork mixture. Cover and cook at HIGH 10 to 20 minutes,
or until thickened. Serve with hot cooked rice or
couscous, if desired.
Yield: 6 servings (1 cup per serving).
Per Serving: About 370 cal., 31 g protein, 10 g carb,
23 g total fat, 12 g saturated fat, 100 mg cholesterol,
390 mg sodium.
*Four lbs (2 kg) pork shoulder blade roast, trimmed and
cut into 1 / " (3.75 cm) pieces, may be substituted for
1
2
stew meat.
15
/ hours, or until
1
2
/
1
2