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.removal for book instruction the of 8 page | ||
on instructions the to refer 1, Step in chrorizo | ||
browning after pot the of bottom the in | ||
remaining grease excessive be there Should* | ||
| .desired | |
as seasonings adjust and Taste .Warm Keep | ||
to switch will unit expired, has time When .4 | ||
.hours 4 for High on Cook Slow to | ||
unit Switch .broth chicken the in stir Finally | ||
.oil the with coat evenly to toss and pepper | ||
and salt potatoes, drained kale, the in Stir .3 | ||
| .softened | |
until cook and garlic and onion the in Stir | ||
*.out wipe carefully amount, excessive an | ||
is there If .oil olive some add dry, is pan | ||
the If .pot cooking the in remaining oil of | ||
tablespoon ½ have should You .using are | ||
you sausage of type the on depends varies | ||
chorizo from released oil of amount The .2 | ||
.minutes 8 about sides, both on | ||
browned is chorizo until Cook .chorizo the | ||
add pot, the across shimmers oil the Once | ||
.400°F at Brown/Sauté to set Multicooker | ||
the of pot cooking the into oil olive the Put .1 | ||
sodium low broth, chicken cups | 8 | |
pepper |
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black ground freshly teaspoon | ¼ | |
salt kosher or sea teaspoons | 1¼ | |
oxidation) avoid |
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to use, to ready until water cold |
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in (covered dice |
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peeled potatoes, Gold Yukon pounds | 1½ | |
chopped roughly and |
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removed stems rough kale, pound | ¾ | |
crushed cloves, garlic | 6 | |
chopped |
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finely and peeled onion, small | 1 | |
slices |
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into cut then and lengthwise half in |
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cut chorizo, Spanish smoked pound | ¾ | |
necessary |
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if more plus oil, olive teaspoon | 1 | |
cups 8 about Makes | ||
Cook Slow |
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Brown/Sauté Settings: | ||
.evening winter cold a on perfect |
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is origin Portuguese of soup satisfying This | ||
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.step first the as 400°F at Brown/Sauté on this | |||
Do .cooking slow to prior meat the browning | |||
recommend we time, the have you If* | |||
.accordingly seasoning adjust and |
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taste Warm, Keep to switches unit Once .3 | |||
.hours 22 for Low on Cook Slow to unit Set .2 | |||
.well ingredients |
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all coat to together Stir .Multicooker the |
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of pot the into together ingredients all Put .1 | |||
broth chicken or beef cups |
| 4 | |
paste tomato cup | ¼ | ||
drained |
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chickpeas, each) ounces (15 cans |
| 2 | |
prunes dried ounces | 12 | ||
cloves ground pinch |
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saffron pinch |
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allspice ground teaspoon | ½ | ||
pepper cayenne teaspoon | 8 | /1 | |
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coriander ground teaspoon | ½ | ||
pepper |
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black ground freshly teaspoon | ½ | ||
salt kosher or sea teaspoons | 1¼ | ||
cumin ground teaspoons | 1½ | ||
sticks cinnamon |
| 2 | |
chopped roughly cloves, garlic |
| 4 | |
chopped finely |
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and peeled ginger, of piece |
| 1 | |
rounds |
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small 10 to 8 (about carrots pound |
| 1 | |
sliced and peeled onion, large |
| 1 | |
pieces* |
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into cut shoulder, lamb pounds |
| 3 | |
cups 12 Makes | |||
Cook Slow Setting: | |||
.nicely stew this |
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complement spices African North The |
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Stew Lamb Moroccan |
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