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19
¾ cup dry red wine
1 (10-oz) package cremini mushrooms, halved
2 cups frozen white pearl onions (from a 14.4-oz package)
1 tbsp chopped fresh thyme, or ½ tsp dried thyme
¾ tsp salt
Directions:
Turn the function dial to Brown/Sauté. Set the timer for 5 min-
utes and preheat the multi-cooker. Set the temperature to 350ºF.
Add the bacon and cook until browned, about 5 minutes. Trans-
fer to paper towels to drain; set aside.
Add the beef to the drippings in the multi-cooker and cook, turn-
ing occasionally, until browned, about 8 minutes. Add the onion
and garlic and cook until softened, about 5 minutes. Stir in the
our and cook 1 minute. Stir in the tomato paste until blended.
Add the broth, wine, mushrooms, pearl onions, thyme, salt, and
the reserved bacon; bring to a simmer.
Turn the function dial to High on the Slow Cooker function. Set
the timer for 3 hours. Cover and cook until the meat and vegeta-
bles are fork-tender.
Red Beans and Rice
Serves 8 (10 cups)
Prep: 15 min + soaking time
Cook: 5 hours
Total time: 5 hrs 15 min
Ingredients:
1 lb dried red kidney beans
12 oz andouille sausage, cut into ¾-inch-thick slices
3 ribs celery, chopped
1 onion, chopped
1 green bell pepper, chopped
1 tbsp chili powder
1 tbsp packed brown sugar
1 tsp ground cumin
¾ tsp salt
½ tsp cayenne pepper
4 cups chicken broth
4 cups hot cooked rice
Bring the beans and enough water to cover to a boil in a large
saucepan. Boil 2 minutes. Remove from the heat and let stand
1 hour; drain. Alternatively, soak the beans overnight in a large
pot of water; drain.
Place the beans, sausage, celery, onion, bell pepper, chili pow-
der, brown sugar, cumin, salt, and cayenne. Add the broth and
stir to mix.
Turn the function dial to Medium on the Slow Cooker function.
Set the timer for 5 hours. Cover and cook until the beans are
fork-tender. Serve with the rice.
Sour Cream Apple Coee Cake
Prep: 15 min
Cook: 3 hrs
Total time: 3 hrs 15 min
Serves 8
Ingredients:
2 cups all-purpose our
2 tsp baking powder
2 tsp ground cinnamon
½ tsp baking soda
½ tsp salt
¼ tsp ground allspice
¾ cup sugar
½ cup sour cream
1
/
cup canola oil
2 large eggs
1 tsp vanilla extract
1 Granny Smith apple, chopped
¾ cup walnuts, chopped
Directions:
Combine the our, baking powder, cinnamon, baking soda,
salt, and allspice in a large bowl. Whisk together the sugar, sour
cream, oil, eggs, and vanilla in a medium bowl. Stir in apple and
walnuts. Add the sour cream mixture to our mixture; stir just
until our mixture is moistened.
Spray a 4 x 8-inch loaf pan with nonstick spray. Scrape the batter
into the pan. Spray a sheet of foil with nonstick spray; tightly
cover baking dish, coated-side down, with foil.
Pour 2 cups of hot water into the multi-cooker. Place the baking
dish in the multi-cooker. Turn the function dial to High on the
Slow Cooker setting. Set the timer for 3 hours. Cover and cook
until a toothpick inserted in the center comes out clean.
Remove the baking dish from the multi-cooker and cool on a
rack 10 minutes. Remove the loaf from the pan. Let cool com-
pletely on rack.