DeLonghi CKM1641D Instructions For Use Manual

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DeLonghi CKM1641D Instructions For Use Manual Manual pdf 19 page image

18RECIPESCountry-Style Short Ribs Horseradish CreamMakes 4 servingsPrep: 15 MinCook: 3 Hr 10 MinTotal time: 3 Hr 25 MinIngredients:2 lbs short ribs¾ tsp salt½ tsp pepper2 tbsp vegetable oil1 cup beef broth2 tbsp Worcestershire sauce2 Vidalia onions, sliced1 lb small red potatoes1 ½ cups sliced carrots2 garlic cloves, chopped2 tbsp all-purpose flour2 tbsp cold water1 tbsp chopped fresh parsley1/3 cup sour cream2 tbsp horseradish1 tbsp Dijon mustardDirections:Season the short ribs with ½ tsp salt and ¼ tsp pepper. Turn thefunction dial to Brown/Sauté. Set the timer for 5 minutes andpreheat the multi-cooker. Set the temperature to 400ºF. Add theshort ribs and oil and cook, turning occasionally, until the ribsare browned, about 5 minutes. Add the broth, Worcestershire,onions, potatoes, carrots, and garlic.Turn the function dial to High and set the timer for 3 hours.During the last 15 minutes of cooking time, whisk together theflour and water in a small bowl until blended. Add the flour mix-ture to the short ribs. Cover and cook until the sauce is thickened,and the meat and vegetables are tender. Stir in the parsley.Meanwhile, to make the horseradish cream, combine the sourcream, horseradish, and mustard in a small bowl. Serve with theshort ribs and vegetables.Pulled Chicken TacosServes 6 (Yield: 6 cups)Prep: 15 minCook: 40 minTotal time: 55 minIngredients:1 ¾ lbs boneless skinless chicken thighs½ tsp salt2 tsp olive oil1 lb tomatillos, husked, rinsed, and cut into wedges1 onion, sliced1 (16-oz) jar green salsa2 jalapeño peppers, finely chopped2 garlic cloves, chopped1 (15-oz) can black beans, rinsed and drained¼ cup chopped fresh cilantro6 (8-inch) tortillas, warmedSour cream, chopped fresh cilantro, diced red onion for serving(optional)Directions:Sprinkle the chicken with the salt. Turn the function dial toBrown/Sauté. Set the timer for 5 minutes and preheat themulti-cooker. Set the temperature to 350ºF. Add the chicken andcook until browned, about 5 minutes. Add the tomatillos, onion,salsa, jalapeños, and garlic. Turn the function dial to oven/bake.Cover and cook until the chicken is fork-tender, about 30 min-utes.Transfer the chicken to a cutting board. With two forks, shred thechicken into small pieces. Stir the chicken and cilantro into themulti-cooker; heat through.Serve with the warmed tortillas. Top with sour cream, cilantro,and red onion, if using.Beef BourguignonServes 4 (6 cups)Prep: 15 minCook: 3 hrs 18 minTotal time: 3 hrs 22 minIngredients:6 slices bacon, chopped1 ½ lbs boneless beef chuck, cut into ¾-inch pieces1 onion, chopped2 garlic cloves, minced3 tbsp all-purpose flour1 tbsp tomato paste1 (14.5-oz) can beef broth

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