Black & Decker MC1100S Manuel d'utilisation et d'entretien télécharger pdf (Page 15)

VEGETABLE LASAGNA

Servings: 8

Ingredients:

1 Tbsp. vegetable oil

1 zucchini, sliced

1 yellow squash, sliced

4 oz. fresh mushrooms, sliced

1 garlic clove, minced

1 jar (24 oz.) marinara sauce

1 cup water

1 container (15 oz.) Ricotta cheese

1 egg

1 (8 oz.) package shredded

mozzarella cheese, divided

½ cup grated Parmesan cheese,

divided

8 uncooked lasagna noodles

Directions:

Switch the Black+Decker Multicooker On. With the cooking pot in place, turn

the function knob to Sear/Sauté. Preheat for 5 to 10 minutes. Then place oil in

cooking pot. Add squash and mushrooms, sauté 3–5 min. or until tender. Remove

vegetables from cooking pot, mix with marinara sauce and water. Set aside. Turn

off Multicooker.

Mix Ricotta, 1 ½ cups mozzarella ¼ cup Parmesan and egg in medium bowl.

To assemble lasagna, spoon 1/3 of the vegetable mixture into the bottom of the

cooking pot. Top with 4 lasagna noodles, ½ the cheese mixture and 1/3 of the

vegetables. Repeat for second layer.

Cover and turn function knob to the slow cooker setting of Low. Cook, 4–6 hours

or until liquid is absorbed.

Sprinkle with remaining cheeses and let stand, covered 10 min. before serving.

LOADED POTATO SOUP

Servings: 6 to 8

Ingredients:

1 (30oz.) bag of frozen diced hash

browns

1 (32 oz.) carton chicken broth

1 can (10 oz.) cream of chicken soup

1 pkg. (8 oz.) cream cheese, cubed

1 pkg. (3 0z.) bacon bits

1 cup shredded cheddar cheese

Salt and pepper to taste

Directions:

Place potatoes in the cooking pot. Stir together chicken broth, cream of

chicken soup and half of the bacon bits; add pot to Multicooker cooking base.

Cook on Low setting, 7–8 hours or until potatoes are tender.

Add cream cheese to soup. Cook an additional hour, stirring occasionally to

melt cream cheese.

Ladle soup into bowls; top with shredded cheese and additional bacon bits.

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Black & Decker MC1100S Manuel d'utilisation et d'entretien Page 15

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