Crock-Pot CKCPRC6038 Manuel D'instruction page 8

RECIPES
SPANISH RICE
250 grams of sausage (chorizo)
1 medium onion, diced
1 tablespoon yellow pepper, ground
1-teaspoon paprika
2 cups tomatoes, diced, without skin or seeds
1 cup green peas
Turn on " " the sauté function of your Crock-Pot
cut in slices, the onion, the yellow pepper, paprika and tomatoes. Mix together and sauté the
ingredients. Turn off "
Check seasoning, cover and cook until done. Garnish with curly parsley. Serve hot.
FETTUCCINI wITH APPLE, SHRIMP AND CURRY SAUCE
½ kg fettuccini
4 tablespoons butter
3 tablespoons flour
1-teaspoon curry
½ cup cream
In the Crock-Pot Multi-Use Rice Cooker, melt butter, add flour and curry. Cook for 2 minutes. Add
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cream, chicken broth, apples and shrimp. Stir until thickened. Remove from heat and keep hot.
In the Crock-Pot Multi-Use Rice Cooker, pour sufficient water and salt to cook fettuccini al dente.
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Serve the fettuccini with the sauce and sprinkle with Parmesan cheese.
RICE wITH SHELLFISH
1 package (400 grams)
saffron rice
12 small clams
240 grams shrimp, shelled and deveined,
Wash clams, shucking thoroughly, and rinse well. Cook rice in the Crock-Pot
Cooker, following the instructions on the package. Add clams, shrimp, oysters, sweet peas and
red pepper five minutes before the rice is fully cooked. Mix well, without stirring. Serve with French
bread croutons and a fresh salad. Option: The saffron rice may be substituted with brown rice.
" the sauté function. Add the remaining vegetables, the rice and the broth.
1 red pepper, diced
2 celery stalks, sliced
1 green pepper, diced
2 cups long-grain rice
3 cups chicken broth
Salt and pepper
Multi-Use Rice Cooker and add the sausage
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1 cup chicken broth
2 cups apples, peeled and diced
½ kg shrimp
Parmesan cheese to taste
Juice of one lemon (for the apples)
250 grams oysters with or without tails
1 cup sweet peas
¼ red pepper, diced
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Multi-Use Rice
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