Cuisinart CSC-400 User manual

Slow Cooker
Cookbook
traditional to gourmet recipes
model csc-400

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 flavors 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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6
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Tips & Hints
2 - 4
Important Guidelines
5
Suggested Foods
6
Starters/Beverages/Miscellaneous
7 - 14
Soups & Stocks
15 - 25
Stews & Chilis
26 - 32
Entrées & Sauces
33 - 51
Side Dishes
52 - 67
Desserts
68 - 80
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1
Contents

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2
Tips & Hints
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›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 flavor 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 flavor and eye
appeal to the finished 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 benefit from cooling and refrigerating, then
reheating – as the saying goes, stew or chili is always better the second day.

›If using frozen foods, thaw completely before adding to Slow Cooker.
›For some recipes, you can assemble the ingredients, combine them in the ceramic
pot, cover and refrigerate the filled pot overnight. Place it in the cold Slow Cooker,
and add 30 minutes to your projected cooking time. If your recipe calls for brown-
ing or sautéing ingredients, do your browning and sautéing ahead, but refrigerate
the ingredients separately. Combine before slow cooking.
›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 first is not
recommended, as ground meat has a high incidence of bacterial contamination.
Ground meats used in the Slow Cooker should be browned first. 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 al-
low 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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3

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4
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 flavor. 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
boneless, 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
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›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 1½
inches 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 tem-
perature, then 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 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.
›Do not place the ceramic pot directly on a table or countertop.
› 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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5

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6
Suggested Foods
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Meats
Beef/Veal: Choose cuts that are full of flavor and benefit 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 flavorful cuts that benefit 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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12
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7
Recipes
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6
Savory Salmon &
Chèvre Cheesecake
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8
StarterS/BeverageS/MiScellaneouS
½ ounce Parmesan, grated
1 ounce white bread (about 1 slice),
quartered
6 ounces shallots, peeled
1 tablespoon + 1 teaspoon unsalted
butter, divided
1 pound reduced-fat cream cheese,
cut into 1-inch pieces, at room
temperature
10 ounces chèvre, cut into 1-inch
pieces
3 large eggs
1 tablespoon cornstarch
½ teaspoon kosher salt
¼ teaspoon freshly ground
black pepper
2 teaspoons dill weed
2 ounces smoked salmon, diced
Makes one 6-inch cheesecake, approximately 16 servings
In the Cuisinart®Food Processor fitted with the metal blade, start the machine
and add the cheese and bread through the small feed tube. Process until mixture
becomes fine crumbs, about 30 seconds; remove and reserve. Place shallots in the
work bowl; pulse until finely chopped. Heat 1 tablespoon of butter in a Cuisinart®
10-inch skillet over medium heat. Cook chopped shallots until softened, 3 to 4
minutes; reduce heat to low and cook until golden and caramelized, about 20 to 25
minutes. Let cool.
Coat a 6-inch springform pan with the remaining 1 teaspoon butter; dust with
breadcrumbs/cheese mixture to coat.
Place cream cheese and chèvre in a medium bowl. Using a hand mixer, mix on low
speed until smooth. Add eggs, cornstarch, salt, pepper and dill weed. Top cream
cheese mixture with diced smoked salmon and cooled caramelized shallots.
Transfer the cream cheese mixture to the prepared springform pan. Wrap the
outside of the pan with a sheet of extra-strength aluminum foil so that the foil
comes up the sides of the pan but does not go above the rim.
Place the cooking rack in the ceramic pot of the Cuisinart®Slow Cooker. Add
3 cups hot water to the ceramic pot. Place the cheesecake on the rack. Set on High
and cook for 2 hours. Allow cheesecake to rest in slow cooker for 30 minutes on
Warm. Remove cheesecake from slow cooker and discard foil. Place cheesecake on
a rack to cool.
(continued)

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9
StarterS/BeverageS/MiScellaneouS
Cover and refrigerate for a minimum of 8 hours before serving.
Before serving, run a sharp knife around the edges to loosen and carefully remove
the sides of the springform pan. Serve as a cheese spread with crackers, pita or
bagel chips, or arrange thin slices on a green salad dressed with lemon vinaigrette.
Nutritional information per serving:
Calories 158 (64% from fat) • carb. 5g • pro. 9g • fat 11g • sat. fat 7g
• chol. 62mg • sod. 334mg • calc. 90mg • fiber 0g

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10
Roquefort Cheesecake
with Pecans
StarterS/BeverageS/MiScellaneouS
1 tablespoon unsalted butter,
softened
¼ cup fresh breadcrumbs
3 tablespoons freshly grated
Parmesan
1 pound lowfat cream cheese,
cut into 1-inch pieces, at room
temperature
½ cup lowfat sour cream
5-10 dashes Tabasco®sauce
2 eggs
½ cup chopped, lightly toasted
pecans
8 ounces crumbled Roquefort
cheese, cold
Makes one 6-inch cheesecake, approximately 16 servings
Generously butter the bottom and sides of a 6-inch springform pan. Combine
crumbs and grated cheese. Sprinkle mixture on sides and bottom of prepared pan,
shaking out any excess.
Place cream cheese, sour cream and Tabasco®sauce in work bowl of a Cuisinart®
Food Processor fitted with the metal blade. Blend mixture, stopping once to scrape
down sides of bowl. With motor running, add eggs through small feed tube.
Remove cover; sprinkle pecans over cheesecake mixture. Pulse once or twice.
Add crumbled Roquefort and pulse once or twice; do not overmix. Pour batter into
prepared cake pan. Place on cooking rack in Cuisinart®Slow Cooker; cook on High
for 2 hours. Allow cheesecake to rest in the Slow Cooker for 30 minutes on Warm.
Remove cheesecake from slow cooker and discard foil. Place cheesecake on a rack
to cool. Cover and refrigerate at least 4 hours, and up to 2 days. Before serving,
run a sharp knife around the edges to loosen, and carefully remove the sides of the
springform pan. Serve with crackers as a cheese spread, or arrange thin slices on a
green salad dressed with a fruit-flavored vinaigrette.
Nutritional information per serving:
Calories 173 (71% from fat) • carb. 4g • pro. 8g • fat 14g
• sat. fat 7g • chol. 55mg • sod. 460mg • calc. 164mg • fiber 0g
Note: As an alternative to preparing the cheesecake in a food processor, it can be
mixed using a hand-held electric mixer on low speed.
Tabasco®is a registered trademark owned by the McIlhenny Company.

Spinach, Gruyère
& Artichoke Dip
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11
StarterS/BeverageS/MiScellaneouS
olive oil or cooking spray
8 ounces frozen spinach (one bag),
thawed
1 can (15 ounces) quartered
artichoke hearts, drained
2 ounces Gruyère, shredded
1 ounce Parmesan, grated
12 ounces reduced-fat cream cheese,
cut into 1-inch pieces
2 tablespoons evaporated fat free
milk, not reconstituted
1 clove garlic, peeled and finely
chopped
1 ounce shallot, peeled and finely
chopped
½ teaspoon Tabasco®sauce or other
hot sauce (use more or less to
taste)
Brush a 1-quart soufflé dish lightly with olive oil or coat with cooking spray. Cut a
piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in
half again two more times to create a strip about 24 inches in length and 2 inches
wide to make a “cradle”; reserve.
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. Combine Gruyère and
Parmesan cheeses; 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. Crumble the dried spinach
over the cream cheese. Add the reserved Gruyère, chopped garlic and onion, and
two-thirds of the Parmesan; stir on low speed. Add the reserved artichoke hearts
and hot sauce; stir on low speed to blend.
Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan. Set
the dish in the center of the long strip of folded foil and bring up the sides to meet
– twist together to form a handle. Place the cooking rack in the Cuisinart®Slow
Cooker. Place the filled soufflé dish on the rack using the foil cradle to help lift the
dish, and carefully lower the dish into the pot and place on the rack. Cover. Cook
on High for 2 to 3 hours, until puffed and bubbly. Remove the soufflé dish from the
slow cooker using the foil strips to lift it. Serve hot with crackers or sliced French
bread.
Nutritional information per 2-tablespoon serving:
Calories 61 (59% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g
• chol. 9mg • sod. 192mg • calc. 95mg • fiber 1g
Makes about 1 quart

6
Mulled Cider
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12
StarterS/BeverageS/MiScellaneouS
2 quarts fresh, unpasteurized
apple cider
3 slices peeled, fresh ginger, each
about the size of a quarter
2 whole cinnamon sticks
½ whole orange, unpeeled, sliced
¼ cup brown sugar
1 teaspoon whole cloves
½ teaspoon whole allspice berries
Makes 2 quarts
Place all ingredients in the ceramic pot of a Cuisinart®Slow Cooker. Stir to mix.
Cover and cook on Low using the Timer function for 3 hours – Slow Cooker will
automatically switch to Warm. Strain out orange slices and spices if desired.
Ladle into mugs to serve.
Nutritional information per 4-ounce serving:
Calories 67 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 14mg • fiber 0g

Irish Oatmeal
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13
StarterS/BeverageS/MiScellaneouS
cooking spray
1 cup steel-cut Irish Oatmeal
1 quart water
½ teaspoon kosher salt
Makes 4 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 cook on
Low, using the Timer function, for 3 hours – Slow Cooker will automatically switch
to Warm.
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
Notes: Add chopped dried fruits such as apples, pears, plums, apricots, peaches,
cherries or cranberries before cooking for a fruity oatmeal, about 1 to 2 tablespoons
per serving. Add 1 to 2 teaspoons cinnamon before cooking for Cinnamon Irish
Oatmeal.

6
Steamed Boston
Brown Bread
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14
StarterS/BeverageS/MiScellaneouS
1 tablespoon unsalted butter,
melted
¹∕³cup + 1 tablespoon cornmeal
¹∕³cup + 1 tablespoon rye flour
¹∕³cup + 1 tablespoon whole wheat
flour
¾ teaspoon baking soda
¼ teaspoon salt
¼ cup molasses
¾ cup buttermilk
¹∕³cup raisins
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). Cut another piece of aluminum foil about
24 inches long. Fold in half lengthwise, then fold in half again two more times
to create a strip about 24 inches in length and 2 inches wide to make a “cradle”;
reserve. Brush the bottom and sides of a 1-quart soufflé dish with butter. Brush an
area in the center of the doubled foil the size of the top of the soufflé pan with but-
ter. Reserve.
Place the cornmeal, rye flour, whole wheat flour, baking soda, and salt in a medium
bowl; stir with a whisk. Add the molasses and buttermilk. Stir until blended and
smooth. Fold in the raisins. Turn into the prepared soufflé dish. Cover with the foil,
buttered side down. Press the foil to the sides of the dish. Use a string to tie the foil
tightly around the sides of the dish and set the dish in the center of the long strip of
folded foil, and bringing up the sides to meet – twist together to form a handle.
Place the cooking rack in the ceramic pot of the Slow Cooker. Place the covered
soufflé dish on the rack, using the foil cradle to help lift the dish, and carefully
lower the dish into the pot and place on the rack. Add hot water to come halfway
up the pan. Cook on High for 3 hours. Remove the soufflé dish from the slow
cooker using the foil strips to lift it.
Place on rack. Loosen string; lift off foil covering from back to front. Turn bread
onto cutting board and slice. Boston Brown Bread is traditionally served with soft-
ened cream cheese, or as an accompaniment to baked beans.
Nutritional information per serving:
Calories 163 (12% from fat) • carb. 34g • pro. 4g • fat 2g • sat. fat 1g
• chol. 5mg • sod. 327mg • calc. 162mg • fiber 3g
Makes 12 servings

Spanish Bean Soup
with Chorizo
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15
SoupS & StockS
¼ pound dried chickpeas
(garbanzo beans)
1 small ham hock (8-10 ounces)
or leftover ham bone
8 ounces new potatoes
(1 to 1½-inch size), halved
or quartered
3 teaspoons olive oil, divided
6 ounces onions, chopped
¼ teaspoon saffron threads
1 clove garlic, peeled and chopped
6 cups water
8 ounces chicken or turkey chorizo,
chopped (hot sausage, crumbled
or kielbasa, chopped)
Makes 8 cups
Soak beans 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 longer.
Add onion mixture to Slow Cooker with 6 cups water. Cover and cook on Low,
using Timer function, for 7 hours – Slow Cooker will automatically switch to
Warm.
Heat remaining 1 teaspoon oil in skillet over medium-high heat. Brown chorizo,
then drain; stir into soup. Slow cook on Low for 45 minutes. If the soup seems too
thick, add some more water.
Nutritional information per 1-cup serving:
Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g

6
Cuban Black Bean Soup
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16
SoupS & StockS
1 pound dried black beans
1 ham hock
5 cups chicken stock
1½ cups chopped onion
¾ cup chopped red pepper
3 cloves garlic, peeled and chopped
1½ tablespoons oregano
¼ teaspoon cayenne pepper
1 bay leaf
½ teaspoon kosher salt
½ tablespoon red wine vinegar
3 tablespoons dry sherry
Makes 8 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 hock, chicken stock, chopped onion, red
pepper, garlic, oregano, cayenne and bay leaf.
Using Timer function, cook on Low for 8 hours. Slow Cooker will switch to Warm
automatically. Remove and discard bay leaf. Remove ham hock; 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 1-cup serving:
Calories 243 (5% from fat) • carb. 38g • pro. 17g • fat 1g • sat. fat 0g
• chol. 5mg • sod. 685mg • calc. 56mg • fiber 13g
* You may also transfer the beans to a blender to purée.