Bravetti C207 owner manual Macho Nacho Dip, Spinach Artichoke Dip, Spanish Beef

Macho Nacho Dip

1½ lbs. lean ground beef

1 14.5 ounce can diced tomatoes; drained

1 4.5 ounce can chopped green chilies

½tsp. chili powder for mild, 1 tsp. for medium or 1 ½ tsp. for hot ¼ tsp. cumin

½tsp. salt

2 lb. Velveeta Cheese

Pre-heat, uncovered, Bravetti 7 Qt. Slow Cooker on low heat setting for 10 minutes.

Brown beef in medium skillet; drain. Return beef to skillet and add tomatoes, chilies and spices . Heat until warmed through. Place mixture into the warmed slow cooker.

Slice Velveeta into 10 pieces and place in cooker on the beef mixture. Stir gently. Cook for about 10 minutes. Using to back of a wooden spoon, mash the cheese into the beef mixture until thoroughly mixed; continue cooking on low long enough for cheese to completely melt, about 20 minutes; stir often.

Turn cooker to Keep Warm setting until ready to serve. Serve over tortilla chips and top with any or all of the following, if desired: sour cream, chopped green onions, sliced pickled jalapeno peppers, guacamole, black olives, lettuce or chopped fresh tomatoes.

This recipe can easily be doubled or tripled for large parties!

Spinach Artichoke Dip

2 16 ounce pkgs. frozen cut leaf spinach; thawed and squeezed dry.

214 ounce can artichoke hearts; drained and coarsely chopped; use food processor if available.

28 ounce blocks cream cheese

1cup grated parmesan cheese

1tablespoon butter

¾ teaspoon ground white pepper 1/3 cup dry white wine

1tablespoon lemon juice 1/3 cup mayonnaise

Lightly butter the crock of your Bravetti 7 Qt. Slow Cooker and preheat, uncovered, on high heat for 10 minutes.

Prepare spinach and artichokes as directed above.

Place into a large saucepan over medium low heat the cream cheese, wine, lemon and pepper. Heat just until cheese becomes melted and incorporates with the liquid. Remove from heat and stir in the spinach, artichokes, mayonnaise and ¾ cup of the parmesan cheese until completely blended. Carefully spread mixture into the bottom of pre-heated lightly buttered crock. Wipe off any mixture that gets on the sides of the crock to prevent burning. Sprinkle remaining parmesan cheese over all. Cover and cook on High for 30 minutes, then reduce heat to Low and continue cooking until hot and bubbly; about an hour. Reduce heat to the Keep Warm setting until serving.

Serve with crackers, toast points, melba toast or bread cubes.

Optional: Remove crock from cooker base and place into a 375◦ oven until top is golden brown then return to base to Keep Warm.

Spanish Beef

3lbs. round steak; cut into serving sized pieces ½ cup flour

2tablespoons olive oil

2tablespoon butter

1large Spanish onion; cut into thin rings.

2cloves garlic

¼ cup dry red cooking wine

214.5 cans diced tomatoes ¼ cup beef broth

1bay leaf

½ teaspoon thyme

2tablespoons capers

¼ cup stuffed green olives, coarsely chopped

Place flour and meat pieces in large plastic bag and shake until meat is coated. Heat olive oil and butter in large heavy skillet over medium heat. Lightly brown the meat in small batches and place into your Bravetti 7 Qt. Slow Cooker.

When all the meat is browned, add the onion and garlic to the pan and cook for about 3 minutes. Add the wine quickly; scraping the bottom of the skillet. Add the tomatoes, beef broth, thyme and bay leaf; bring mixture to a boil. Pour tomato mixture over meat inside the Slow Cooker.

Cook on High for 3-4 hours adding the olives and capers during the final 30 minutes or, cook on Low for 6–7 hours adding the capers and olives during the final hour of cooking.

Serve with rice.

OR: No-Fuss Recipe: Omit the butter and olive oil and place the floured beef, uncooked into crock, and cover with the remaining ingredients. Cook on High 6 hours or on Low 8-9 hours.

Oriental Pepper Beef or Lo Mein

2 lbs. flank steak

1 large onion; coarsely chopped

1medium red pepper; coarsely chopped

1medium green pepper; coarsely chopped

110.5 ounce can double strength beef broth ¼ cup low-sodium soy sauce

¼ cup no-pulp orange juice

1tsp. ground ginger

2cloves garlic; chopped

Optional:	3 cups cooked long-grain rice
Or:	1lb. vermicelli or angel hair pasta; cooked al dente and drained.

Cut flank steak into 3 length-wise pieces, then into ½” strips. Place into your Bravetti 7 Qt. Slow Cooker.

Toss in the onions and peppers. Combine the broth, soy sauce, orange juice, ginger and garlic; pour over the beef and vegetables and toss.

Cover and cook on High 5-6 hours or Low 8 – 9 hours. Serve over white rice. Or, for Lo Mein, pre-cook pasta to the al dente stage, toss in and allow to cook on High an additional 15 minutes or until all the liquid is absorbed.

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