Cuisinart CRC-650 User manual

Slow Cooker
Cookbook
traditional to gourmet recipes
model psc-650

Introduction
Get ready to slow down and enjoy meals!
Your Cuisinart® Slow Cooker is designed to have
your favorite one-pot recipes ready and waiting for you.
Slow cooking is a traditional method that tenderizes meats
and melds avors to produce delicious family dinners
and easy, relaxing suppers with friends.
You can even prepare desserts in your Slow Cooker.
Easy to operate, easy to serve from,
and easy to clean...
enjoy!
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Tips & Hints
2 - 4
Important Guidelines
5
Suggested Foods
6
List of Recipes
7 - 8
Starters/Beverages/Miscellaneous
9 - 15
Soups & Stocks
16 - 25
Stews & Chilis
26 - 32
Entrées & Sauces
33 - 51
Side Dishes
52 - 66
Desserts
67 - 83
Contents
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Tips & Hints
› Before food is added, the ceramic pot may be lightly coated with cooking spray so
cooked foods release more easily.
› Root vegetables such as carrots and potatoes will take longer to cook. Either cut the
pieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, may
take longer than other vegetables.
› Ground meats and uncooked sausages should always be browned and drained be-
fore adding to Slow Cooker. Smoked sausage such as kielbasa does not need to be
browned (though it may add avor and visual appeal). If browning the night before,
make certain the meat is cooked completely through and properly refrigerated.
Combine with other ingredients just before slow cooking.
› Browning meats (roasts, chops, cubes for stews) and poultry adds avor and eye ap-
peal to the nished dishes. It also helps cook out some of the fat.
› In general, cooking for 1 hour on High is the equivalent of cooking for
2 hours on Low.
› If you are not ready to serve food immediately, switch to the Warm mode to hold
foods until ready to serve.
› Tender vegetables, or those that you wish to be crisp-tender, should be added
during the last 30 minutes of cooking time to prevent overcooking.
› Each time you remove the lid, you will lose heat and will need to add 15 to 20
minutes to your cooking time. If you do need to stir (or peek), lift the lid just
slightly so that you can get the spoon or spatula in.
› A fat mop can be used to remove separated fat from slow cooked food by brushing
it over the top. Alternatively, the food may be refrigerated, and the congealed fat
can then be lifted off and discarded before reheating and serving.
› Many slow-cooked foods such as stews benet from cooling and refrigerating, then
reheating – as the saying goes, stew or chili is always better the second day.
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› If using frozen foods, thaw completely before adding to Slow Cooker.
› To cut the fat from recipes, remove as much of the visible fat as possible from
meats and poultry. Cook and drain all ground meats. Remove skin from poultry.
› Dried beans should be soaked overnight, then rinsed, drained and rinsed again be-
fore cooking. Do not add salt or any acid to beans when cooking, as it will prevent
them from softening completely. Dried beans can be cooked ahead, drained and
frozen. Thaw before adding to your favorite recipes.
› The Slow Cooker is perfect for foods that require long, slow simmering, such as
soups, stocks, stews, and dried beans.
› The Slow Cooker is the perfect way to cook items that require a bain marie,
or water bath. We recommend starting out with hot water and cooking on High
for most of these recipes.
› Cooking ground meats in the Slow Cooker without browning them rst is not
recommended, as ground meat has a high incidence of bacterial contamination.
Ground meats used in the Slow Cooker should be browned rst. We strongly
advise against cooking a meatloaf in the Slow Cooker. (The Country Paté in our
recipe book is an exception. The meat is ground fresh in the Cuisinart® Food
Processor and is cooked in a simmering water bath on the High Setting. When we
tested with a probe thermometer, the Paté had reached safe food cooking
temperature well within suggested U.S.D.A. recommendations.)
› Most of the recipes in this book are cooked on Low using the timer function, to
allow you maximum freedom to go on to do other tasks. Most meats are better
when cooked on Low (slower) than on High, and the recipes are written as such.
If you prefer to slow cook on High, cut the cooking time in half.
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To adapt your own recipes to the Slow Cooker:
› For most recipes, reduce the cooking liquid by at least 50% (soups are the
exception). Liquids do not evaporate as they do in traditional cooking, and you
often will end up with more liquid than when you began.
› In most cases, all ingredients can go in the Slow Cooker at once and can cook all
day on Low setting. While it is not necessary to brown or sauté vegetables (onions,
carrots, celery, peppers, etc.), it may add to the avor. Browning meats adds to their
taste and visual appeal, and helps to remove fat.
› Certain cuts of meat are more appropriate for Slow Cooker cooking: brisket, tip
roast, chuck or rump roast, beef bottom round, pork shoulder or Boston butt,
lamb shoulder, venison, chicken legs and thighs. Particularly lean cuts such as bone-
less, skinless chicken breast or “new generation” pork loin or tenderloin may seem
dry when prepared in a Slow Cooker. See list of meats that are best in Slow Cooker
(page 6).
› Dairy products (milk, sour cream, some cheeses) will break down and curdle
during slow cooking. Substitute canned evaporated milk or nonfat dry milk, or add
dairy products during the last 30 minutes of cooking.
› When making soups, add solid ingredients to Slow Cooker and then liquid to
cover. If a thinner soup is desired, add more liquid to taste.
› If your recipe calls for precooked pasta – UNDERCOOK it.
› Add cooked rice to recipes during last hour of cooking.

Important Guidelines
› The Slow Cooker should always be at least half full for best cooking results; how-
ever, the Slow Cooker should never be more than three-quarters full (about 1 inch
from the top rim).
› Because the Slow Cooker heats and cooks at low temperatures, food should be
at room temperature before it goes into the cooker. If the food is refrigerator
temperature, heat it on the high setting for about 2 hours to heat the contents to
140°F before changing to the low setting.
› If foods are to be cooked the next day in the ceramic pot, do not store in the
refrigerator overnight.
› Any leftover food should be removed from the ceramic pot and stored in plastic
containers up to 2 days, or frozen for future use.
› NEVER use the Slow Cooker to reheat food, as potentially harmful bacteria could
develop during the slow cooking process. Remove food from the ceramic pot and
reheat in a heat-safe container on a stovetop, or in an oven or microwave. Return
food to the ceramic pot and keep warm in an oven, covering with foil, if desired.
DO NOT use the glass lid in an oven. DO NOT place the ceramic pot on a
stovetop or in a microwave.
› Do not place the ceramic pot directly on a table or countertop.
› Do not add frozen food such as meat or vegetables to Slow Cooker dishes. Heat to
room temperature before adding.
› For food safety reasons, whole chickens should not be cooked in a Slow Cooker.
They may not reach safe temperature in the proper amount of time.
› When cooking meat, the USDA recommends setting the unit to High for one hour
and then reducing the heat to Low.
› Avoid sudden temperature changes. Really cold food or water can crack a hot
ceramic pot.
› Never heat the ceramic pot when it is empty.
› Do not touch sides of Slow Cooker ceramic pot or Slow Cooker base while food is
cooking.
› Always use potholders or oven mitts when removing the lid or ceramic pot from
the base after cooking.
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Suggested Foods
Meats
Beef / Veal: Choose cuts that are full of avor and benet from braising.
› Arm pot roast
› Beef brisket or corned beef brisket
› Beef short ribs
› Bottom round roast
› Chuck or rump roast
› Chuck shoulder steak
› Veal shanks
Pork: Less tender cuts work best – the lean “new generation pork” may become dry
when cooked in Slow Cooker.
› Boston butt roast
› Pork shoulder pieces
› Sausages
› Country-style pork ribs (bone-in)
› Pork shoulder or blade roast
Lamb: Choose avorful cuts that benet from braising to tenderize.
› Lamb shoulder
› Lamb stew meat
› Lamb shanks
Poultry: Best choice: dark meat – bone-in and skinless. Breast meat can become
dry in texture if cooked too long.
› Chicken or turkey legs and thighs (remove skin to reduce fat)
Game: Game generally tends to be less tender so it is perfect for the
Slow Cooker.
› Venison roasts or stew meat
› Pheasant, duck thighs and legs
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Recipes
Starters/Beverages/Miscellaneous
› Country Pâté with Cranberries and Pistachios. . . . . . . . . . . . . . . . . . . . . . . . 9
› Chili Spiced Nuts ..............................................11
› Spinach, Gruyère & Artichoke Dip ............................... 12
› Mulled Cider .................................................13
› Irish Oatmeal .................................................14
› Apricot Pecan Brown Bread .....................................15
Soups & Stocks
› Spanish Bean Soup with Chorizo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
› Cuban Black Bean Soup ........................................17
› Caramelized Onion Soup .......................................18
› Sausage & Lentil Soup with Tortellini ..............................19
› Curried Yellow Pea Soup.......................................20
› Classic Split Pea Soup ......................................... 21
› Tomato Soup ................................................22
› Brown Beef Stock ............................................ 23
› Chicken Stock ...............................................24
› Roasted Vegetable Stock .......................................25
Stew & Chilis
› White Chili with Chicken ...................................... 26
› Beef Chili for a Crowd ......................................... 27
› Heart Smart Turkey Chili ......................................28
› Corn and Green Chili Chowder ................................. 29
› Veal Stew with Mushrooms & Artichokes ..........................30
› Mediterranean Seafood Stew .....................................31
› Seafood Chili ................................................ 32
Entrees & Sauces
› Chicken Cacciatore ........................................... 33
› Lemon Chicken with Rosemary ................................. 34
› Chicken with 40 Cloves of Garlic................................. 35
› Barbecue Beef Brisket ......................................... 36
› Barbecue Sauce .............................................. 37
› Dilled Pot Roast .............................................. 38
› New England Short Ribs ....................................... 39
› Corned Beef with Vegetables....................................40
› Pulled Pork Barbecue ......................................... 42
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(continued)

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Entrees & Sauces
› Braised Veal Shanks........................................... 43
› Slow Cooked Lamb Shanks with White Beans ...................... 45
› Penne Lasagna ............................................... 47
› Red Beans & Sausage..........................................49
› Macaroni with Four Cheeses ....................................50
› Tomato Sauce ................................................51
Side Dishes
› New Potatoes with Rosemary.................................... 52
› "Almost" Baked Potatoes ....................................... 52
› Warm Baked Potato Salad...................................... 53
› Mashed Potato Pie ............................................ 54
› Party Potatoes................................................ 55
› Butternut Squash & Mushroom Scallop ........................... 56
› Corn Pudding ............................................... 57
› Ratatouille ..................................................58
› Roasted Beet Salad ........................................... 59
› Spinach Timbale .............................................60
› Stewed Green Beans and Tomatoes ..............................62
› Succotash ................................................... 63
› Sweet Potatoes & Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
› Vegetable Tian ............................................... 65
› Wild Mushroom Ragout ....................................... 66
Desserts
› Ginger Poached Pears ......................................... 67
› Honey Yogurt Cream.......................................... 68
› Chocolate Glaze.............................................. 68
› Stewed Rhubarb..............................................69
› Baked Apples................................................ 70
› Raspberry Swirl Cheesecake .....................................71
› Apple Streusel Cheesecake ..................................... 73
› Chocolate Ricotta Cheesecake................................... 74
› Lemon Cheesecake ........................................... 75
› Chocolate Terrine with Chocolate Cookie Crust .................... 76
› Applesauce.................................................. 77
› Apricot Almond Bread Pudding ................................. 78
› Chocolate Pudding Cake ....................................... 79
› French Vanilla Rice Pudding .................................... 80
› Peach Cobbler ................................................81
› Steamed Chocolate Cherry Pudding .............................. 82
› Winter Fruit Crisp ............................................ 83

Country Pâté with
Cranberries and Pistachios
1 tablespoon unsalted butter
4 ounces shallots, peeled and
chopped
1 pound lean pork (trimmed
shoulder), cut into 1-inch cubes
½ pound veal, cut into 1-inch cubes
½ pound chicken thighs, skinless,
boneless, cut into 1-inch cubes
1 large egg, lightly beaten
¹∕³cup half-and-half
¹∕³cup white vermouth or dry white
wine
²∕³cup shelled white pistachios
²∕³cup dried cranberries
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon herbes de Provence
1 teaspoon sage
¼ teaspoon allspice
¹∕8teaspoon freshly grated nutmeg
¹∕8teaspoon cayenne pepper
¹∕8teaspoon cumin
cooking spray
¹∕³pound prosciutto, thinly sliced
1 quart boiling water
Heat butter in a 10-inch Cuisinart®nonstick skillet over medium heat. Cook shal-
lots, stirring occasionally, until soft, about 5 minutes. Let cool; reserve.
Insert the metal blade in a Cuisinart®Food Processor. Place pork cubes in the work
bowl and pulse 10 to 15 times until finely chopped. Do not overprocess. Remove;
place in a large bowl. Place veal cubes in work bowl and pulse to chop; transfer to
bowl with pork. Repeat with chicken.
Add cooled shallots, egg, half-and-half, wine, pistachios, cranberries, salt, pep-
per, herbes de Provence, sage, allspice, nutmeg, cayenne, and cumin to the mixing
bowl. Stir to combine thoroughly.
Taste for seasoning by flattening 1 tablespoon of pâté mixture into a patty shape
and cooking in a skillet until brown. Adjust seasonings if needed.
Lightly coat an 8½ x 4½ x 2½-inch loaf pan with cooking spray. Line pan with
slices of prosciutto, letting ends hang over the edges. Spoon in meat mixture, press-
ing down to even. Cover with a slice of prosciutto and fold over the ends to cover
Makes 12 slices
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the meat mixture. Cut a 20-inch length of aluminum foil, fold to double and coat
one side with cooking spray. Cover pan with foil, sprayed side down. Secure with
kitchen twine.
Place rack in ceramic pot of the Cuisinart®Slow Cooker. Add boiling water. Care-
fully place filled and covered loaf pan on rack. Cover and press the on/off button to
turn the unit on. Set the time to 3 hours and press High; slow cooker will auto-
matically switch to Warm when cooking time has elapsed. The internal temperature
of pâté should be 160°F. Let the pâté stand in the slow cooker until cool enough
to handle. Place the covered loaf pan in a shallow baking dish. Cover with another
baking dish. Place 3 or 4 one-pound cans on top to weigh down. Refrigerate until
completely cool – at least 8 hours or overnight.
Remove foil and loosen pâté with a sharp knife run around the edges. Invert onto a
plate. Scrape off and discard congealed juices. Cut into slices and serve with sliced
crusty bread, mustard and cornichons.
Nutritional information per slice:
Calories 155 (47% from fat) • carb. 7g • pro. 13g • fat 7g
• sat. fat 3g • chol. 52mg • sod. 293mg • calc. 26mg • fiber 1g

Chili Spiced Nuts
1 tablespoon chili powder (mild,
medium or hot – to taste)
1½ teaspoons ground cumin
1½ teaspoons kosher salt
1 teaspoon oregano
½ teaspoon granulated or powdered
garlic
¼ teaspoon cayenne pepper
1½ cups unsalted shelled whole
almonds
1½ cups unsalted shelled cashews
1½ cups unsalted shelled macadamia
nuts
1½ cups unsalted shelled pecan halves
1½ cups unsalted shelled pistachios
1½ cups pepitas
3 tablespoons extra virgin olive oil
Makes 9 cups
Place the chili powder, cumin, salt, oregano, garlic powder, and cayenne in a small
bowl. Stir to combine; reserve.
Place the nuts in ceramic pot of the Cuisinart®Slow Cooker. Add spice mixture;
stir. Drizzle with olive oil and stir to coat. Cover and press the on/off button to turn
the unit on. Set time to 30 minutes and press High. When unit switches to warm,
remove cover, reset time for 2 hours and press Low. Stir mixture occasionally, about
every 15 minutes. Transfer nuts to a baking sheet lined with paper towels to cool
before serving or storing. Store in an airtight container for up to 2 weeks.
Nutritional information per serving (2 tablespoons):
Calories 114 (77% from fat) • carb. 4g • pro. 4g • fat 10g • sat. fat 1g
• chol. 0mg • sod. 31mg • calc. 18mg • fiber 1g
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Spinach, Gruyère
& Artichoke Dip
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16 ounces frozen spinach (one bag),
thawed
2 cans (15 ounces each) quartered
artichoke hearts, drained
16 ounces reduced fat cream
cheese, cut into 1-inch pieces
¼ cup evaporated fat-free milk, not
reconstituted
3 ounces Gruyère, shredded
1 garlic clove, finely chopped
1 ounce shallot, finely chopped
2 ounces Parmesan, grated
½ teaspoon Tabasco®or other hot
sauce (use more or less to taste)
The slow cooker is the perfect vessel to bake our version of this old snack favorite to
feed a crowd, especially when your oven is busy with the rest of the meal.
Makes about 2 quarts
Brush a 2-quart soufflé dish lightly with olive oil or coat with cooking spray. Place
the spinach in a clean, dark kitchen towel and squeeze until all liquid is removed;
reserve. Place the artichoke quarters in a towel and squeeze gently to remove excess
liquid (do not squeeze too hard); reserve.
Place the cream cheese and evaporated milk in a large bowl. Using a hand-held
mixer on medium speed, beat until creamy and smooth. Add the Gruyère, garlic,
shallot, and two-thirds of the Parmesan; stir on low speed. Add the reserved arti-
choke hearts and hot sauce; stir on low speed to blend.
Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan. Place
the rack in the Cuisinart®Slow Cooker. Place the filled soufflé dish on the rack.
Cover and press the on/off button to turn the unit on. Set time to 3 hours and
press High; slow cooker will automatically switch to Warm when cooking time has
elapsed.
Dip should be puffed and bubbly when done. Serve hot with crackers or sliced
French bread.
Nutritional information per serving (2 tablespoons):
Calories 61 (59% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g
• chol. 9mg • sod. 192mg • calc. 95mg • fiber 1g
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Mulled Cider
4 quarts fresh unpasteurized
apple cider
6 slices peeled, fresh ginger, each
about the size of a quarter
4 whole cinnamon sticks
1 whole orange, unpeeled, sliced
¼ cup brown sugar
1½ teaspoons whole cloves
1 teaspoon whole allspice berries
Makes 4 quarts
Place all ingredients in the ceramic pot of the Cuisinart®Slow Cooker. Stir to mix.
Cover and press the on/off button to turn the unit on. Set time to 3 hours and
press Low; slow cooker will automatically switch to Warm after cooking time has
elapsed. Strain out orange slices and spices if desired. Ladle into mugs to serve.
Nutritional information per serving (½ cup):
Calories 67 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 14mg • fiber 0g

Irish Oatmeal
cooking spray
2 cups steel-cut Irish Oatmeal
2 quarts water
1 teaspoon kosher salt
Makes 8 servings
Lightly coat the interior of the ceramic pot of the Cuisinart®Slow Cooker with
cooking spray. Place oatmeal, water and salt in the pot; stir. Cover and press the
on/off button to turn the unit on. Set time to 3 hours and press Low; slow cooker
will automatically switch to Warm after cooking time has elapsed.
Notes:
For a fruity oatmeal add chopped dried fruits such as apples, pears, plums, apri-
cots, peaches, cherries or cranberries; about 1 to 2 tablespoons per serving. For
Cinnamon Irish Oatmeal, add 1 to 2 teaspoons dried cinnamon before cooking
Nutritional information per serving (about 7 /8cup):
Calories 152 (16% from fat) • carb. 27g • pro. 5g • fat 2g • sat. fat 1g
• chol. 0mg • sod. 172mg • calc. 5mg • fiber 4g
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Apricot Pecan Brown Bread
1 tablespoon unsalted butter, melted
½ cup cornmeal
½ cup rye flour
½ cup whole-wheat flour
1 teaspoon baking soda
½ teaspoon salt
¹∕³cup honey
1 cup buttermilk
¹∕³cup chopped dried apricots
¹∕³cup toasted and chopped pecans
Makes 8 slices
Cut a sheet of aluminum foil 20 inches long. Fold to double (or use a single sheet
of heavy duty foil, 10 inches in length. Brush the bottom and sides of an
8½ x 4 x 2-inch/5 Cup loaf pan with butter. Brush an area in the center of the
doubled foil the size of the top of the loaf pan with butter. Reserve.
Place the cornmeal, rye flour, whole-wheat flour, baking soda and salt in a medium
bowl; stir with a whisk. Add the honey and buttermilk. Stir until blended and
smooth. Fold in the apricots and pecans. Turn into the prepared pan. Cover with
the foil, buttered side down. Press the foil to the sides of the pan. Use kitchen twine
to tie the foil tightly around the sides of the pan.
Place the rack in the ceramic pot of the Cuisinart™ Slow Cooker. Place the covered
loaf pan on the rack. Add hot water to come halfway up the pan. Cover and press
the on/off button to turn the unit on. Set time to 3 hours and press High. Once
cooking time elapses, remove loaf pan from the slow cooker using potholders.
Place on a cooking rack. Loosen string, lift off foil covering from back to front. Turn
bread onto cutting board and slice.
Nutritional information per serving (one slice):
Calories 163 (12% from fat) • carb. 34g • pro. 4g • fat 2g • sat. fat 1g
• chol. 5mg • sod. 327mg • calc. 162mg • fiber 3g
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Spanish Bean Soup
with Chorizo
½ pound dried chickpeas (garbanzo
beans)
1 ham hock (12 ounces) or leftover
ham bone
12 ounces new potatoes (1 to 1½-
inch size), halved or quartered
3 teaspoons olive oil, divided
8 ounces onions, chopped
½ teaspoon saffron threads
2 garlic cloves, peeled and chopped
8 cups water
12 ounces chicken or turkey chorizo,
chopped (hot sausage, crumbled
or kielbasa, chopped)
Makes 12 cups
Soak chickpeas overnight in water to cover by 3 inches. Drain and rinse. Place in
ceramic pot of Cuisinart®Slow Cooker with ham hock or ham bone and potatoes.
Heat 2 teaspoons oil in 12-inch Cuisinart®skillet over medium heat. Add onions;
cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2 to 3 minutes lon-
ger. Add onion mixture to slow cooker with 8 cups water.
Cover and press the on/off button to turn the unit on. Set time to 2 hours and press
High. Once time elapses set timer again for 6 hours and press Simmer; slow cooker
will automatically switch to Warm after cooking time has elapsed.
Heat remaining 1 teaspoon oil in same skillet over medium-high heat. Brown cho-
rizo, drain; stir into soup. Slow cook on Low for 45 minutes. If the soup seems too
thick, add some more water.
Nutritional information per serving (1 cup):
Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g
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SoupS & StockS

Cuban Black Bean Soup
1½ pounds dried black beans
2 ham hocks
8 cups chicken stock
2 cups chopped onion
1 cup chopped red pepper
4 garlic cloves, peeled and chopped
1 tablespoon oregano
½ teaspoon cayenne pepper
1 bay leaf
1 teaspoon kosher salt
1 tablespoon red wine vinegar
¹∕³cup dry sherry
Makes 10 cups
Sort beans and pick out any stones or bits of dirt. Soak beans overnight (8 hours
or more) in water to cover by 3 inches. Drain and rinse. Place beans in ceramic pot
of the Cuisinart®Slow Cooker with ham hocks, chicken stock, chopped onion, red
pepper, garlic, oregano, cayenne and bay leaf.
Cover and press the on/off button to turn the unit on. Set time to 2 hours and press
High. Once time elapses set timer again for 6 hours and press Simmer; slow cooker
will automatically switch to Warm again when cooking time has elapsed.
Remove and discard bay leaf. Remove ham hocks, let cool. When cool enough to
handle, remove meat, chop and reserve. Stir in salt.
Use a potato masher or Cuisinart®Hand Blender on Low speed with a gentle up
and down motion to mash/purée beans.
You may partially or totally purée the soup. Stir in reserved ham, vinegar and
sherry.
Nutritional information per serving (1 cup):
Calories 243 (5% from fat) • carb. 38g • pro. 17g • fat 1g • sat. fat 0g
• chol. 5mg • sod. 685mg • calc. 56mg • fiber 13g
SoupS & StockS
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