Hamilton Beach 33134C Use & Care - Page 12
Recipes for 6-Quart Stoneware
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840156800 nv05.qxd 4/9/07 2:26 PM Page 12 Recipes for 6-Quart Stoneware Spicy Lentil & Chickpea Soup With Chorizo Sausage 1 lb. (450 g) brown lentils, rinsed well and drained 2 14-ounce (400 g) cans diced tomatoes with juice 3 15-ounce (425 ml) cans chicken broth 1 large onion, peeled, chopped 4 garlic cloves, peeled, minced 3 carrots, peeled, sliced 6 sprigs fresh thyme 14-ounce (400 g) can chickpeas, rinsed and drained 12-ounces (350 g) Chorizo sausage, sliced 1/2 fresh lime, juiced 1/2 to 1-1/2 teaspoons (2.5-7.5 ml) ground cayenne Salt and fresh ground pepper to taste Fresh parsley, minced for garnish Combine lentils, carrots, tomatoes, 2 cans chicken broth, onion, garlic, and thyme sprigs in stoneware dish. Cook on LOW for 6 hours, or HIGH for 4 hours until lentils are soft. Remove thyme sprigs. Add chickpeas, sausage, 1 can chicken broth, and ground cayenne. Cook on LOW for 2 more hours, or on HIGH for 1 more hour. Just before serving, stir in lime juice and season to taste with salt and freshly ground pepper. Serves 4-6. Backyard BBQ Meatballs 80-ounce (2.25 kg) package frozen meatballs 2 medium onions, chopped 3/4 cup (175 ml) real bacon bits 1 18-ounce (500 ml) jar barbeque sauce Shredded Monterey Jack cheese for serving Combine chopped onion, barbeque sauce and bacon bits in stoneware dish. Add frozen meatballs to sauce and combine. Cook on HIGH for 3 hours*. Top with shredded cheese if desired and serve. Serves 10-12. *Only the High setting is recommended for this recipe. 12