Black & Decker SC4007D Guide D'utilisation Et D'entretien page 13

BEEF SHORT RIBS
Servings: 6 to 8
Ingredients:
3 lbs . bone-in beef short ribs
2 tsp . salt
½ tsp . coarsely ground black
pepper
2 Tbsp . olive oil
2 cups carrots, cut in 2-inch pieces
2 cups sliced celery
Directions:
Season short ribs with salt and pepper . In a skillet, brown ribs over medium
heat, about 3 minutes each side . Transfer to the Black+Decker Slow Cooker
stoneware pot . Top with vegetables .
Combine remaining ingredients and pour over meat and vegetables .
Cover and cook on HIGH for 5 to 6 hours or LOW setting for 6 to 8 hours,
until beef is tender . Remove bay leaf before serving .
SLOW COOKER VEGETABLE LASAGNA
No need to cook the noodles for this recipe. The noodles become tender
when slow cooked in the sauce.
Servings: 8
Ingredients:
2 Tbsp . oil
1 cup sliced zucchini
1 cup sliced yellow summer squash
½ lb . sliced fresh mushrooms
½ cup chopped onion
1 jar (24 oz .) spaghetti sauce
1 container (15 oz .) ricotta cheese
Directions:
Heat oil in large skillet on medium heat . Add squash, mushrooms and onions,
cook and stir 3-5 min . or until vegetables are tender . Stir vegetables into sauce .
Mix ricotta together ricotta cheese, egg, mozzarella and ¼ cup Parmesan cheese .
To assemble, spoon ½ of the vegetable mixture into bottom of slow cooker .
Top with half the noodles (broken to fit) and half the cheese mixture . Repeat
for second layer .
Cover slow cooker with lid and cook on HIGH for 2 to 3 hours or LOW setting
4 to 5 hours or until liquid is absorbed and lasagna is hot .
Turn slow cooker off and let stand 10 min . Sprinkle with remaining Parmesan
before serving .
1 cup coarsely chopped onion
2 large cloves garlic, chopped
1 can (14 ½ oz .) diced tomatoes
¼ cup balsamic vinegar
2 Tbsp . tomato paste
1 bay leaf
1 egg
1 pkg . (8 oz .) shredded mozzarella
cheese
½ cup grated Parmesan cheese,
divided
8 uncooked lasagna noodles
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