Crock-Pot CKCPRC6038 Manuel D'instruction page 9

RECIPES
MILANESE MINESTRONE
½ kg chicken breast
2 cloves garlic, chopped
1-tablespoon basil
½ cup celery
½ cup fresh beans
½ teaspoon thyme
½ teaspoon oregano
½ cup onions, sliced
½ cup green pepper, chopped
½ cup mushrooms, and sliced
In the Crock-Pot Multi-Use Rice Cooker, pour water and boil chicken with the salt. When chicken
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is cooked, remove and dice. Reserve the broth. Turn on "
Multi-Use Rice Cooker, melt butter, add garlic, onion, celery, green pepper, mushrooms, beans and
squash. Sauté until soft. Add the tomatoes, then the potatoes and sauté. Turn off "
function. Add this mixture to the chicken broth; add Worcestershire sauce, the herbs bouquet (basil,
thyme, oregano), salt, chicken and noodles. Cook 10 minutes until the potatoes are cooked, but
firm. Add Parmesan cheese while stirring. Cook 2 minutes longer. Serve and sprinkle with more
cheese.
RICE wITH CHICKEN
0.9 kg rice
1 onion
3 green peppers
2 carrots
4 cloves garlic
Celery to taste
Cook the chicken in water, salt, black pepper, oregano, chicken broth in the Crock-Pot
Cooker. When done, shred the chicken in the water in which it was cooked and add green peppers,
onion, garlic, celery and carrots, everything well chopped. Cook 10 minutes, and add tomato paste
and shredded chicken. After the sauce is cooked, add the uncooked, washed rice and cover the rice
somewhat more than normal.
½ cup squash, diced
2 cups tomatoes, diced,
3 medium potatoes, peeled
and diced without skin
½ kg fine noodles
2 teaspoons of Worcestershire sauce
1 cup Parmesan cheese
3 tablespoons margarine
2 quarts water
Salt
" the sauté function of your Crock-Pot
4 chicken breasts
3 tablespoons salt
Black pepper to taste
Oregano to taste
Chicken broth, 1 packet
Tomato paste to taste
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" the sauté
Multi-Use Rice
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