Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
BEEF CHILI (PRESSURE COOK)
• 3 lbs. chuck roast, cut in 1- inch cubes
• 1 Tbls vegetable oil
• Salt and pepper to taste
• 1 large onion, diced
• 4 stalks of celery, diced
• 2 Tbls Italian Seasoning
1.
Press SMART CANNER - BROWN setting. Press START. Brown meat and seasoning without the lid
on the canner. Cook until meat is browned.
2.
Add 10 oz. of canned diced tomatoes and 4 oz. diced green chili peppers.
3.
Stir, cover & lock the SMART CANNER LID. Press SMART CANNER - PRESSURE COOK setting.
Adjust "Cooking Time" to 25 minutes. Press START. The SMART CANNER will beep 3 times when
the cycle is complete and will display "OFF".
4.
Garnish with chopped fresh cilantro and green onions. Serve with corn chips, sour cream and
shredded cheese.
CANNED CHICKEN STOCK
(great use for the bones, skin and left-over meat of roasted chicken)
• Left over bones, skin and meat of roasted
chicken
• 1 large onion, chopped
• 2 stalks of celery, chopped
• 1/2 C carrot, chopped
• 1/2 tsp of minced garlic
1.
Put above ingredients into SMART CANNER. Lock lid and press PRESURE COOK setting. Set time
for 20 minutes. The SMART CANNER will beep 3 times when the cycle is complete and will display
"OFF". Release pressure and cool. Strain and discard the bones and veggies. Place ice cubes in
the broth; the fat will solidify and can be removed/discarded.
2.
Heat the canning lids. Pour the broth into pint canning jars. Wipe the tops of the jars, seal and
hand tighten rings on the canning jars. Place the jars on the CANNING RACK of the SMART
CANNER and add enough water to a level of about 1/3 of the height of the jars. Close and lock the
Smart Canner lid. Press PRESURE COOK and set for 15 minutes. Press start. The SMART CANNER
will beep 3 times when the cycle is complete and will display "OFF".
3.
Carefully remove the jars from SMART CANNER the jar's lids will "pop" as they cool and seal. Use
within 6 months.
SIMPLE SLOW COOK CHICKEN & DUMPLINGS
• 1 - 1/2 lb. skinless, boneless chicken breasts, rinsed and
drained
• 2 cans of cream of chicken soup
• 3 carrots, diced
• 2 stalks of celery, diced
1.
Place in SMART CANNER. Press SLOW COOK and set time for 480 mins, (8 hours).
2.
Open SMART CANNER and stir stew, pressing chicken into smaller pieces. The chicken will be very
tender.
3.
Open 1 can of home-style refrigerator buttermilk biscuits. Roll each biscuit in flour shaping
them into sausages and cut them into 4 pieces. (The flour will thicken the stew.) Add the biscuit
dumplings to the top of the chicken stew and gently push them down to be covered with the stew
juice.
4.
Close the SMART CANNER - LID and SLOW COOK & set time for 45 mins.
5.
Press START.
6.
The display will count down to "000" and beep 3 times when complete.
RECIPES
11
• 2 Tbls chili powder
• 1/4 tsp cayenne pepper
• 1/2 tsp ground oregano
• 10 oz can of diced tomatoes
• 4 oz can of diced green chili peppers
• 1/2 tsp cumin
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Enough water to reach the "3/5"
full mark
• 1 small onion, diced
• 2 Tablespoons of butter
• 1 can of refrigerator biscuits
Publicité
Table des Matières
