VersaWare® Pro
VersaWare® Pro
© 2008 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions.
All rights reserved. Distributed by Sunbeam Products, Inc. doing business as
Jarden Consumer Solutions, Boca Raton, Florida 33431.
Cookbook and Owner’s Manual
Read and Keep These Instructions
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IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
is appliance is for HOUSEHOLD USE ONLY.
When using electrical appliances, basic safety precautions should always be followed,
including the following:
No user-serviceable parts inside. Do not attempt to service this product.
1. Read all instructions before using.
A short power-supply cord is provided to reduce the hazards resulting from
2. Do not touch hot surfaces. Use handles or knobs.e lid handle may get hot
entanglement or tripping over a longer cord. AN EXTENSION
while cooking; use of an oven mitt while handling is advised.
CORD MAY BE USED WITH CARE; HOWEVER,THE MARKED
ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE
ELECTRICAL RATING OF THE SLOW COOKER. e extension cord
should not be allowed to drape over the counter or tabletop where it can be pulled on
by children or tripped over unintentionally.
3. To protect against electrical shock, do not immerse cord, plug, or heating base in
water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow unit to cool
before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug or after the
appliance malfunctions or has been damaged in any manner. Return appliance to
manufacturer (see warranty) for examination, repair, or adjustment.
POLARIZED PLUG
is appliance has a polarized plug, (one blade is wider than
the other). As a safety feature to reduce the risk of electrical
7. e use of accessory attachments not recommended by the manufacturer may
shock, this plug is intended to fit in a polarized outlet only
cause fire, electrical shock, or injury.
one way. If the plug does not fit fully in the outlet, reverse the
plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat
this safety feature or modify the plug in any way. If the plug fits loosely into the
AC outlet or if the AC outlet feels warm do not use that outlet.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch heated surfaces.
10. Do not place heating base unit on or near a hot gas or electric burner, or in a
heated oven.
IMPORTANT NOTE: Some countertop and table surfaces, such as Corian® and
other surfaces, are not designed to withstand the prolonged heat generated by certain
appliances. We recommend placing a hot pad or trivet under your slow cooker to
prevent possible damage to the surface.
NOTE: During initial use of this appliance, some slight smoke and/or odor may be
detected.is is normal with many heating appliances and will not recur after a few
uses.
NOTE: Please use caution when placing your stoneware on a ceramic or smooth
glass cook top stove, countertop, table, or other surface. Due to the nature of the
stoneware, the rough bottom surface may scratch some surfaces if caution is not
used. Always place protective padding under stoneware before setting on table or
countertop.
11. Extreme caution must be used when moving an appliance containing hot oil or
other hot liquids. Always use hot pads when moving your heated slow cooker.
12. Do not use appliance for other than intended use.
13. To disconnect, turn control to OFF, then remove plug from wall outlet.
14. DO NOT expose empty crockery to high heat. Always ensure there is liquid or
food inside crockery to prevent potential cracking.
15. To prevent cracking, NEVER IMMERSE crockery in water or place under
running water if crockery has been left EMPTY on a heated stovetop or in
a heated oven for an extended period of time. Allow to cool down before
immersing in water.
16. To prevent potential cracking, NEVER freeze water or water based foods in the
VersaWare® Pro slow cooker stoneware.
17. ALWAYS use the enclosed HEAT DIFFUSER when cooking on ELECTRIC
STOVETOPS or breakage may result.
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Relax. Now that you have a VersaWare® Pro slow cooker, your life just got a little
easier. With the Crock-Pot® slow cooker’s new stoneware innovation, one pot
truly does it all. Whether you use it for sautéing on the stovetop, roasting in the
oven, slow cooking in the heating base, or a combination of all three, the versatile
crock cooks delicious food in the most convenient manner. And when the meal is
complete, you can use the same crock as a fashionable serving piece as well as an
easy solution for storing leftovers in the refrigerator and then reheating them in the
microwave or oven for tomorrow night’s dinner. Minimal mess, minimal cleanup.
HOW TO USE YOUR VersaWare® Pro SLOW COOKER
Lid
Cooking with a slow cooker allows you to draw the fullest flavors from your food in
a braising process that consistently produces tasty results. Yet with the VersaWare®
Pro slow cooker stoneware, that’s just the beginning! In the same crock you can
also brown the meat and caramelize the vegetables as directed in many slow cooking
recipes. You can season and roast a meatloaf in the oven and then use the slow
cooker heating base to keep it warm until serving time. You can simmer soups and
stews to enhance flavor and make them table-ready by broiling cheese on top.
And the possibilities are expanded even more so with the programmable countdown
technology this VersaWare® Pro slow cooker provides.e easy-read digital timer
makes meal planning easy by showing you how much cooking time remains, and the
slow cooker automatically shifts to the “keep warm” setting when the cooking time
has elapsed. ere’s no need to rush home to make sure that your dinner doesn’t
overcook because even when you’re running late, your VersaWare® Pro slow cooker is
always on time.
Stoneware
Heat Diffuser
Heating Base
Control Panel
It’s easy to be a chef in your own home when you have a tool this versatile at your
fingertips. e VersaWare® Pro slow cooker is more than a cooking appliance; it’s
the ultimate single-pot meal solution. So relax, dinner’s almost ready!
Digital timer counts down
remaining cooking time
BEFORE YOU USE YOUR VersaWare® Pro SLOW COOKER
Before you use your slow cooker, wash the lid and stoneware in warm, soapy water
and dry thoroughly.
NEVER immerse the heating base in water or any other liquid.
Turn on and
select cooking
temperature
by turning
knob
Power
Select cooking time from
Power indicator light
30 min to 20 hrs (in 30 min
increments) by turning knob
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SAUTÉING
3. When cooking is done, turn the temperature dial to OFF and unplug the unit
from the outlet. Allow the slow cooker to cool before cleaning it.
1. Place the VersaWare® Pro slow cooker stoneware onto one of the large burners
on the stovetop.
ROASTING/BROILING
IMPORTANT: When using the stoneware on an electric stovetop (coil or
ceramic), the heat diffuser (included) must be used. Place the heat diffuser onto
one of the large burners and position the stoneware on top of the heat diffuser.
e VersaWare® Pro slow cooker stoneware can also be used as a traditional roasting
pan in your oven.
USAGE NOTES
2. Coat the inside of the stoneware with oil or butter and place food into the
stoneware. DO NOT heat empty stoneware on the stovetop. Always ensure there
is liquid or food inside the stoneware when heating.
•
•
•
•
•
•
If there is a power outage, the food may be unsafe to eat. If you are unaware of
how long the power was out, we suggest you discard the food.
Always cook with the lid on for the recommended time. Do not remove the lid
during the first two hours of cooking.
3. Set the stove temperature to Low before increasing to Medium.Turn down heat
as necessary to avoid overcooking. DO NOT use your stoneware on the High
setting on stovetop burners.
e removable VersaWare® Pro slow cooker stoneware is ovenproof and
microwave safe. Refer to chart below.
4. Stir food in the stoneware often, when cooking on the stovetop.
DO NOT use metal utensils, because they will scratch the stoneware.
Always use pot holders or oven mitts when handling the stoneware and when
moving the slow cooking base. e handles will become hot when in use.
ALWAYS use a trivet or hot pad underneath the heated stoneware, when placing
on tables or countertops.
Removable stoneware and lid are safe for use on stovetops*, in conventional and
microwave ovens, as well as in the refrigerator. NEVER freeze water or
water-based foods in the stoneware.
Stoneware
•
Due to the unique manufacturing process of the VersaWare® Pro slow cooker
stoneware, you may see variations in the glazed surface. is is normal and does
not affect performance.
Heat Diffuser
•
•
Unplug when cooking is done and before cleaning.
SLOW COOKING
Do not reheat foods in your slow cooker. Use oven, stovetop, or microwave to
1. Insert VersaWare® Pro slow cooker stoneware into the heating base, place your
food into the stoneware, and plug in the unit.Turn the temperature dial to the
desired setting. Your VersaWare® Pro slow cooker has three temperature settings.
LOW is recommended for slow “all-day” cooking. One hour on HIGH equals
about 1½ to 2 hours on LOW. WARM is ONLY for keeping already cooked
food at the perfect serving temperature until you are ready to eat. DO NOT cook
on the WARM setting. Always cook with the lid on when using your stoneware
in the slow cooker heating base.
reheat.
•
Do not overfill stoneware.To prevent spillover, do not fill stoneware higher than
¾ full.
*e heat diffuser must be used when cooking on electric stovetops (coil or ceramic).
Dishwasher
Safe
Microwave
Safe
Stove Top
Safe
Broiler
Safe
Part
Oven Safe
Lid
Stoneware
Yes
Yes
Yes
Yes
Yes
No
2. Turn the timer dial to the desired cooking time.e time displays in the panel
and starts to count down. e cooking time options range from 30 minutes up to
20 hours, in 30 minute intervals. When the cooking time has completed, the slow
cooker automatically shifts to the WARM setting.
Yes
Yes
** Yes
Yes
** Place the stoneware on one of the large burners on Low or Medium settings only.
Always use the heat diffuser when cooking on an electric stove.
NOTE: We do not recommend using the WARM setting for more than 4 hours.
NOTE: If you do not set the timer, the slow cooker will run at the temperature
setting you chose until you turn it off.
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•
Place vegetables near the sides or bottom of the stoneware to facilitate cooking.
HOW TO CLEAN YOUR SLOW COOKER
•
•
ALWAYS turn off your slow cooker, unplug it from the electrical outlet, and
HERBS AND SPICES
allow it to cool before cleaning.
•
•
•
Fresh herbs add flavor and color, but should be added at the end of the cooking
e lid and VersaWare® Pro slow cooker stoneware can be washed in the
dishwasher or with hot, soapy water. Do not use abrasive cleaning compounds or
scouring pads. A cloth, sponge, or rubber spatula will usually remove any residue.
To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
cycle as the flavor will dissipate over long cook times.
Ground and/or dried herbs and spices work well in slow cooking and may be
added at the beginning.
e flavor power of all herbs and spices can vary greatly depending on their
particular strength and shelf life. Use herbs sparingly, taste at end of cook cycle
and adjust seasonings just before serving.
•
•
e lid will not withstand sudden temperature changes. Do not wash the lid with
cold water when it is hot.
e outside of the heating base may be cleaned with a soft cloth and warm, soapy
water. Wipe dry. Do not use abrasive cleaners.
MILK
CAUTION: Never immerse the heating base in water or other liquid.
No other servicing should be performed.
•
•
Milk, cream, and sour cream break down during extended cooking. When
•
possible, add during the last 15 to 30 minutes of cooking.
Condensed soups may be substituted for milk and can cook for extended times.
HINTS AND TIPS
PASTA AND RICE
•
For best rice results, use long grain converted rice or a specialty rice as the recipe
suggests. If the rice is not cooked completely after the suggested time, add an
extra 1 to 1½ cups of liquid per cup of cooked rice and continue cooking for 20
to 30 minutes.
For best pasta results, first partially cook the pasta in a pot of boiling water until
just tender. Add the pasta to the Crock-Pot® slow cooker during the last 30
minutes of cook time.
SOUPS
•
Some soup recipes call for large amounts of water. Add other soup ingredients to
the slow cooker first then add water only to cover. If thinner soup is desired, add
more liquid at serving time.
•
MEATS
•
•
Trim fat, rinse well, and pat meat dry with paper towels.
Browning meat in a separate skillet or broiler allows fat to be drained off before
BEANS
slow cooking and also adds greater depth of flavor.
•
Beans must be softened completely before combining with sugar and/or
•
•
•
Meat should be positioned so that it rests in the stoneware without touching the
lid.
acidic foods. Sugar and acid have a hardening effect on beans and will prevent
softening.
For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so
•
•
Dried beans, especially red kidney beans, should be boiled before adding to a
recipe.
that the stoneware is always ½ to ¾ full.
e size of the meat and the recommended cook times are just estimates and
can vary depending upon the specific cut, type, and bone structure. Lean meats
such as chicken or pork tenderloin tend to cook faster than meats with more
connective tissue and fat such as beef chuck or pork shoulder. Cooking meat on
the bone versus boneless will increase required cook times.
Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES
•
Many vegetables benefit from slow cooking and are able to develop their full
flavor.ey tend not to overcook in your slow cooker as they might in your oven
or on your stovetop.
•
Cut meat into smaller pieces when cooking with precooked foods such as beans
or fruit, or light vegetables such as mushrooms, diced onion, eggplant, or finely
minced vegetables. is enables all food to cook at the same rate.
•
When cooking recipes with vegetables and meat, place vegetables in slow cooker
before meat. Vegetables usually cook slower than meat in the slow cooker.
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•
When cooking frozen meats, at least 1 cup of warm liquid must first be added.
e liquid will act as a “cushion” to prevent sudden temperature changes. An
additional 4 hours on LOW or 2 hours on HIGH is typically required. For larger
cuts of frozen meat, it may take much longer to defrost and tenderize.
Recipes
FISH
Classic Crock-Pot® Slow Cooker Dishes................. 14
Signature Chili ..............................................................14
Beef Stew .....................................................................15
Pot Roast.......................................................................16
Barbecue Ribs................................................................17
Pulled Pork....................................................................18
Mom’s Brisket................................................................19
Meatballs and Spaghetti Sauce......................................20
Boston Baked Beans......................................................21
Corned Beef and Cabbage.............................................22
Mulled Cider.................................................................22
•
Fish cooks quickly and should be added at the end of the cooking cycle during
last fifteen minutes to hour of cooking.
LIQUID
•
•
For best results and to prevent food from drying or burning, always ensure an
adequate amount of liquid is used in the recipe.
Ensure the stoneware is always filled a minimum of ½ full and a maximum of ¾
full, and conform to recommended cook times.
Appetizers and Side Dishes .................................... 23
Brown Bread..................................................................23
Spiked and Spiced Almonds..........................................24
Roasted Summer Squash with Pine Nuts
and Romano Cheese .................................................25
Lemon Dilled Parsnips and Turnips..............................26
Gratin Potatoes with Asiago Cheese.............................27
Sausage Stuffed Baked Yams.........................................28
tips and recipes or call 1-800-323-9519.
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Main Dishes ......................................................... 29
New England Chuck Roast...........................................29
Swiss Steak....................................................................30
Hearty Meatball Stew ...................................................31
Stuffed Veal Flank Steak...............................................32
Boneless Chicken Cacciatore ........................................33
Chicken Parmesan with Eggplant.................................34
Sesame Chicken ............................................................35
Curry Chicken with Mango and Red Pepper................36
Citrus Glazed Cornish Hens.........................................37
Stuffed Turkey Breast....................................................38
Golden Duck.................................................................39
Soups and Chowders .............................................. 53
Old Fashioned Split Pea Soup.......................................53
Cauliflower Soup...........................................................53
Plantation Peanut Soup.................................................54
Caramelized French Onion Soup..................................55
Cheesy Tavern Soup......................................................56
Red Bliss Potato and Leek Clam Chowder...................57
Beverages and Desserts .......................................... 58
Tropical Tea...................................................................58
Spiced Coffee ................................................................58
Malted Mint..................................................................59
Poached Autumn Fruits with
Braised Pork Shanks with Israeli Cous Cous
Vanilla-Citrus Broth .................................................60
and Root Vegetable Stew .........................................40
Vanilla Bean Custard.....................................................61
Banana Nut Bread.........................................................62
Pork Roast with Fruit Medley.......................................42
Rosemary Pork with Red Wine Risotto........................43
Stuffed Pork Chops.......................................................44
Gingered Sherry Pork Roast..........................................45
Braised Fruited Lamb....................................................46
Shrimp Etouffée ...........................................................47
Paella .............................................................................48
Cape Cod Stew .............................................................49
Herbed Turkey Breast with Caramelized
Vegetables .................................................................50
Beef Tenderloin with Merlot Jus...................................51
Holiday Ham with Cloves and Vodka...........................51
Basil and Mint Roasted Leg of Lamb
with Provence Vinaigrette .............................................52
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Classic Crock-Pot® Slow Cooker Dishes
Signature Chili
Beef Stew
1
Add corn, substitute turkey for ground beef, or omit meat as desired. For additional heat,
add a couple of chopped chipotle peppers in adobo sauce.
/ cup flour
2
1 teaspoon salt
1 teaspoon pepper
4 pounds beef chuck, cubed
Olive oil
Olive oil
3 pounds hamburger
2 onions, sliced
1 12-ounce can beef broth
1 teaspoon oregano
1 cup mushrooms, sliced
1 cup fresh parsley, minced
6 teaspoons minced garlic
4 bay leaves
3 teaspoons chili powder
1 teaspoon cumin
5 cloves garlic
2 cups red or white wine
1 cup beef broth
5 dashes hot sauce
1 12-ounce can of tomato paste
1 teaspoon salt
1. Mix the flour, salt, and pepper. Dredge beef in flour and add coat the bottom of
the VersaWare® Pro stoneware with olive oil. Place stoneware on stovetop set to
medium-low heat. Heat oil and sear beef on all sides (in two batches).
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 red pepper, diced
2. Add remaining ingredients in stoneware, cover; and place stoneware in slow
1 green pepper, seeded and diced
2 Serrano chili peppers, minced
1 long red pepper, diced
cooker heating base. Cook on Low for 4-6 hours or on High for 2-3 hours.
Serves 6-8
2 28-ounce cans crushed Italian tomatoes
2 12-ounce cans pinto beans, drained and rinsed
2 12-ounce cans of red kidney beans, drained and rinsed
Optional Garnishes:
Shredded Cheddar cheese
Chopped avocado
Sour cream
Chopped fresh cilantro
1. Coat the bottom of the VersaWare® Pro stoneware with olive and place on the
stovetop set to medium heat. Crumble and brown meat. Drain fat.
2. Add all other ingredients to the stoneware with meat and set in slow cooker
heating base.
3. Cover and cook on Low for 6-8 hours or on High for 2-4 hours.
4. Stir occasionally and mix well before serving. Garnish as desired.
Serves 6-8
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Pot Roast
Barbecue Ribs
Spread the contents of a small jar of horseradish around the outside of the roast before
placing in stoneware for a savory, aromatic twist on this classic.
BBQ Sauce:
Canola oil or vegetable oil
2 small red onions, finely chopped
3-4 cloves garlic, peeled and minced
1 lemon, juiced
1
3 / -4 pounds pot roast
2
1
/ cup flour
4
1 cup brown sugar, packed
2 teaspoons salt
1
1
/ cup cider vinegar
2
/ teaspoon pepper
8
1 cup ketchup
3 carrots, sliced
2 tablespoons Worcestershire sauce
3 potatoes, quartered
2 onions, sliced
1 tablespoon hot pepper sauce, or to taste
1
/ teaspoon chili powder
2
1 stalk celery, sliced
1 cup mushrooms, sliced
2 racks of baby back ribs, cut into 3-4 rib pieces
3 tablespoons flour
1
/ cup water, beef broth or wine
4
1. Coat the bottom of the VersaWare® Pro stoneware and place on stovetop set to
medium heat. Add garlic and onions and sauté until softened and lightly
browned. Stir in remaining ingredients and simmer gently for about 5 minutes.
Remove half the sauce to use for serving.
1
1. Combine / cup flour, salt, and pepper; coat meat.
2. Place all ve4getables, except mushrooms, into VersaWare® Pro stoneware. Top
with the roast. Spread mushrooms over roast. Cover; place stoneware in slow
cooker heating base and cook on Low for 10-12 hours or on High for 6-8 hours.
2. Transfer stoneware to slow cooker heating base. Add ribs to sauce, cover, and
cook on Low for 7-9 hours or on High for 4-6 hours.
3. To thicken gravy, make a paste out of 3 tablespoons flour and water and stir into
3. To serve, cut ribs between bones and pass extra sauce.
liquid in the stoneware.
Serves 6
Serves 6-8
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Pulled Pork
Mom’s Brisket
1 2-pound beef brisket, scored on both sides
4 Yukon Gold potatoes, peeled and cut into 1-inch pieces
Olive oil
Pulled pork can also be done with a large pork butt or pork shoulder (6-7 pounds). Simply
cook the pork until tender, then remove and shred meat, removing any additional fat and
bone from roast, and pour off and discard all drippings from the bottom of the stoneware.
Place shredded pork back into stoneware and add your favorite bottled or homemade sauce
and heat through.
2 teaspoons paprika
Water to cover meat
1
1 / cups ketchup
2
2 large onions, diced
1
2 tablespoons horseradish
2 teaspoons paprika
2 / pounds pork loin, trimmed of any fat
2
1 14-ounce bottle of your favorite barbecue sauce
Kosher salt and pepper to taste
1 teaspoon brown sugar
1 tablespoon fresh lemon juice
1 medium onion, chopped
1. Rub paprika over meat and place in VersaWare® Pro stoneware. Coat bottom of
stoneware with oil and place on stovetop set to medium heat. Sear meat on both
sides.
8 hamburger buns or hard rolls
1. Place the pork roast in the VersaWare® Pro stoneware. Place stoneware in slow
cooker heating base, cover, and cook on Low for 10-12 hours or on High for 5-6
hours.
2. Add enough water to cover the meat. Add ketchup, onions and horseradish.
Place stoneware in slow cooker heating base, cover, and cook on Low for 7-9
hours or on High for 3-5 hours, until meat is tender.
2. Remove the pork roast from the stoneware, and pull the meat into shredded
pieces. Pour out any liquid in the stoneware, and combine pork with the
remaining ingredients in the stoneware. Cover and cook on High for 2 hours.
3. Cool meat and cut in diagonal thin slices. (At this point, meat can be refrigerated
overnight).
4. Sprinkle potatoes with paprika and add to stoneware. Place sliced meat on top
of potatoes and place stoneware in slow cooker heating base. Cover and cook on
Low for 6-8 hours or on High for 3-4 hours, until potatoes are tender.
3. Serve the barbecued pulled pork on hamburger buns or hard rolls.
Serves 8
Serves 4
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Meatballs and Spaghetti Sauce
Boston Baked Beans
Add chopped hot dogs to the beans for the traditional frank and beans favorite.
Meatballs:
4 pounds ground beef
2 onions, chopped
2 pounds dried small white beans
12 cups water
2 cups bread crumbs
1
/ cup fresh Italian parsley, minced
2
2 teaspoons salt
4 teaspoons minced garlic
1 teaspoon black pepper
1 teaspoon dry mustard
4 eggs, beaten
1 cup molasses
2 tablespoons dry mustard
1
/ cup dark brown sugar
2
2
1
/ cup chopped onions
Olive oil
Spaghetti Sauce:
1
/ cup salt pork or thick sliced bacon, chopped into small pieces
4
1 28-ounce can peeled tomatoes
2 tablespoons olive oil
1. Soak beans in water in uncovered VersaWare® Pro stoneware overnight (or for
a minimum of 8 hours). After soaking, place stoneware in slow cooker heating
base, cover, and cook on Low for 3 hours. Drain liquid, reserving 1 cup, and set
aside. Remove beans and set aside
1
/ cup chopped fresh basil
2
1 teaspoon sugar
Salt and pepper
2 cloves of garlic or more to taste, finely minced
2. Coat bottom of stoneware with olive oil and add salt pork or bacon; sauté on
stovetop set to medium heat for 5-10 minutes to render fat.
1. Combine meatball ingredients. Form into walnut sized balls. Place the meatballs
3. Add 1 cup liquid from beans (saved from soaking) and remaining ingredients
including reserved beans into the stoneware. Mix together on stovetop set to
medium heat for 10 minutes until blended.
º
in the stoneware and set in an oven preheated to 350 F for 20 minutes (or
meatballs can be seared in oil on the stovetop set to medium heat).
2. Combine all sauce ingredients and mix thoroughly. Pour over meatballs in
VersaWare® Pro stoneware. Place stoneware in slow cooker heating base, cover,
and cook on Low for 3-5 hours or on High for 2-4 hours.
4. Remove from stovetop and place stoneware in slow cooker heating base. Cover
and cook on Low for 10-12 hours or on High for 6-8 hours.
Serves 8
3. Adjust seasonings and serve with cooked pasta.
Serves 8-10
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Appetizers and Side Dishes
Corned Beef and Cabbage
Brown Bread
12 new potatoes, quartered
4 carrots, sliced
2 cups cornmeal
2 cups rye flour
4 pounds corned beef brisket
2 onions, sliced
3 teaspoons baking soda
2 teaspoons salt
3 bay leaves
2 cups whole wheat flour (natural, unbleached)
1
8 black peppercorns
Water to cover
1 / cups molasses
2
4 cups buttermilk
2 cups raisins
1 head cabbage, wedged
Nonstick cooking spray
1. Place potatoes and carrots in bottom of VersaWare® Pro stoneware. Add brisket,
onion, bay leaves and peppercorns.
1. In a large bowl, mix cornmeal, rye flour, baking soda and salt. Once blended, add
wheat flour.
2. Add enough water to cover. Place stoneware in slow cooker heating base, cover,
and cook on Low for 8-10 hours or on High for 4-5 hours. Add cabbage halfway
through cooking.
2. In a separate bowl, combine molasses and buttermilk, stir. Gradually, combine
with flour mixture and blend until smooth. Finish by folding in raisins.
3. Spray inside of VersaWare® Pro stoneware with non-stick cooking spray. Pour
Serves 6-8
and spread mixture into VersaWare® Pro stoneware. Do not cover.
1
4. Place stoneware in large roasting pan and fill / of the way up with water. Place
4
Mulled Cider
roasting pan filled with water and stoneware in oven, uncovered, and bake at
º
375 F for 90 minutes or until firm.
1 gallon apple cider
Serves 8
1
/ cup brown sugar
3
15 whole cloves
10 whole allspice berries
5 whole cinnamon sticks
1. Combine all ingredients in the VersaWare® Pro stoneware.
2. Place stoneware in slow cooker heating base, cover, and cook on High for 30
minutes and then turn to Low for up to 5 hours.e longer the spices are left in,
the stronger the “mulling”.
Serves 12-16
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
22
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Spiked and Spiced Almonds
Roasted Summer Squash with Pine
Nuts and Romano Cheese
Extra virgin olive oil
4 tablespoons melted butter
2 pounds almonds (shelled)
1
/ cup cinnamon and sugar blend
4
1 clove garlic, minced
Seasonings Options
1
/ cup yellow onion, chopped
2
1
/ cup seasoned salt with 1 tablespoon curry powder
4
4
1 medium red bell pepper, seeded and chopped
1
/ cup sugar with 2 tablespoons vanilla
1
3 medium zucchini, cut in / -inch slices
2
1
/ cup ancho seasoned salt with 2 tablespoons hot sauce
4
4
1
3 medium summer squash, cut in / -inch slices
2
1
1
/ cup spiced rum then roll in / cup brown sugar
4
1 teaspoon salt, divided
1
/ cup taco seasonings
4
1
/ cup pine nuts, chopped
2
3
1
/ cup Pecorino Romano cheese, freshly grated
1 teaspoon dried Italian seasoning
1. In VersaWare® Pro stoneware, melt butter on stovetop set to medium heat and
1
/ teaspoon black pepper
4
Sauté almonds for 15-20 minutes. Remove from stove.
1 tablespoon unsalted butter, cut into small cubes
2. In a separate bowl, mix and coat nuts with your favorite combination of
seasoning and place in small ramekin baking dishes. Save remaining spice
mixture for later use.
1. Coat bottom of VersaWare® Pro stoneware with olive oil and place on stovetop
set to medium-low heat. Add garlic, onion, and red pepper. Stir the vegetables
occasionally and sauté until onions are translucent and soft, about 10 minutes.
3. Stack baking cups into VersaWare® Pro stoneware, place stoneware in slow
cooker heating base, cover, and cook on Low for 4 hours.
2. Transfer the stoneware to the slow cooker heating base and add the zucchini and
4. Before serving, sprinkle remaining mixture onto each cup and cook on High for
summer squash. Toss lightly.
1-2 hours. Hold on Warm setting until ready to serve.
3. In a small bowl, mix together the pine nuts, cheese, Italian seasoning, salt and
the pepper. Fold half of the cheese and nuts into the squash and sprinkle the
remaining cheese and nuts on top. Top the cheese with the butter.
Serves 10
4. Cover and cook on Low for 4-5 hours.
Serves 6-8
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
24
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Lemon Dilled Parsnips and
Turnips
Gratin Potatoes with Asiago Cheese
10 slices bacon, cut into 1-inch slices
10 medium Yukon Gold potatoes, peeled and thinly sliced
1 cup Asiago cheese, freshly grated
3 parsnips
2 cups heavy cream
4 turnips
Salt and freshly ground black pepper to taste
2 cups chicken broth
4 tablespoons dried dill weed
1
/ cup chopped scallions
4
1. Add bacon to VersaWare® Pro stoneware and place on stovetop set to medium
heat. Sauté bacon until crispy and remove with a slotted spoon and set aside on a
paper towel to drain.
1 teaspoon minced garlic
4 tablespoons lemon juice
4 tablespoons cornstarch
2. Transfer the stoneware with the bacon fat to the heating base. Layer one-fourth
of the potatoes on the bottom of the stoneware. Sprinkle one-fourth of the bacon
over the potatoes and top with one-fourth of the cheese. Salt and pepper to taste.
Continue layering until all of the potatoes, bacon, and cheese are used. Pour the
cream over all.
1
/ cup cold water
4
1
1. Peel and slice parsnips and turnips into / inch sticks.
2
2. In VersaWare® Pro stoneware, combine chicken broth, dill weed, scallions, garlic,
3. Cover and cook on Low for 7-9 hours or on High for 5-6 hours. Adjust the
and lemon juice.
seasonings to taste.
3. Add parsnips and turnips. Place stoneware in slow cooker heating base, cover,
and cook on Low for 3-4 hours or on High for 1-3 hours.
Serves 4-6
4. Dissolve cornstarch in water and stir into slow cooker set to High. Cover and let
thicken for 15 minutes.
Serves 8-10
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
26
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Main Dishes
Sausage Stuffed Baked Yams
New England Chuck Roast
8 sweet potatoes or yams (medium to large in size)
4 tablespoons melted butter
2 tablespoons whole milk
2 eggs
4-5 pounds beef chuck roast (string on)
2 teaspoons salt
1
/ teaspoon pepper
4
1
1 / cups yellow onions (cut into quarters)
2
2 teaspoons salt
2 cups carrots (cut into 2-inch pieces)
2 stalks celery (cut into 1-inch pieces)
3 bay leaves (whole)
1
/ teaspoon dried oregano
2
8 ounces sausage meat (removed form casings)
1
/ cup bacon bits
2 tablespoons white vinegar
1 head cabbage (cut into quarters or eighths)
2 tablespoons horseradish
4 cups water
2
1. Wash and trim “eyes” off potatoes. Place potatoes in VersaWare® Pro stoneware,
place in slow cooker heating base, cover, and cook on Low for 6-8 hours or on
High for 2-4 hours until tender.
4 tablespoons flour
2 tablespoons cornstarch
Olive oil
2. In a separate bowl, combine remaining ingredients and mix well. Set aside in
refrigerator.
3. When yams are done, using an oven mitt to hold yam, remove one end, scoop out
soft potato, and place in bowl with sausage mixture. Set hollow potatoes carefully
aside.
1. Season roast with salt and pepper. Coat bottom of VersaWare® Pro stoneware
with olive oil and heat on stovetop set to medium heat. Place roast in stoneware
and brown on all sides; remove stoneware from stovetop, drain, and place in slow
cooker heating base.
4. Mix potato and sausage meat together and re-stuff yams with mixture. Place
back in VersaWare® Pro stoneware, sprinkle with bacon bits and bake, uncovered,
2. Add water, onions, carrot, celery, bay leaf, vinegar and horseradish. Cover and
º
in oven at 400 F for 20-25 minutes. Hold warm in slow cooker heating base
cook on Low for 5-7 hours or on High for 2-4 hours.
until ready to serve.
3. One hour before serving: Add cabbage to stoneware. Mix flour and cornstarch
Serves 8
1
with / cup water, add to stoneware, cover and cook on High for remaining hour
8
to thicken. Slice roast and serve.
Serves 8
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Swiss Steak
Hearty Meatball Stew
1 3-pound to 4-pound top round or flank steak
3 pounds ground beef or ground turkey
1 cup Italian bread crumbs
1
/ cup + 2 tablespoons flour
4
1 teaspoon salt
4 eggs
1
1
/ teaspoon pepper
/ cup milk
8
2
4
1
Olive oil
/ cup grated Romano cheese
1 pound (16 ounces) cherry tomatoes, halved
2 teaspoons salt
1
/ cup sliced yellow or white onion
2 teaspoons pepper
2
4
1
/ cup sliced celery
2 teaspoons garlic salt
12 ounces stewed tomatoes
12 ounces tomato paste
2 cups water
1 tablespoon steak sauce
1
1. Cut steak into 1-inch x 1-inch cubes. Mix / cup of flour, salt, and pepper
4
2 cups beef broth
together. Toss the steak cubes in the flour mixture to coat.
1 tablespoon Italian seasoning
1 cup carrots, chopped
2. Coat bottom of VersaWare® Pro stoneware with olive oil. In stoneware, heat
olive oil on stovetop set to medium heat and brown steak on all sides evenly.
Remove from stovetop, drain and place stoneware in slow cooker heating base.
1 cup onions, chopped
1
/ cup celery, chopped
4
3. Add tomatoes onion, celery, and steak sauce. Cover and cook on Low for 6-8
hours or on High for 3-4 hours.
1. In a bowl, combine bread crumbs, eggs, milk, cheese, salt, pepper, garlic salt with
1
4. To thicken sauce, mix 2 tablespoons flour with / cup of water, then add to
stoneware and mix well to thicken, and cook for8and additional 15 minutes.
ground beef and form into 2-inch round balls.
2. In VersaWare® Pro stoneware, place carrots, onions, and celery on bottom; then
Serves 8
º
add meatballs. Bake in oven 45 minutes, uncovered at 350 F.
3. Remove from oven and place stoneware in slow cooker heating base. Add
remaining ingredients, cover and cook on Low for 4-6 hours or on High for 2-4
hours.
Serves 6-8
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Stuffed Veal Flank Steak
Boneless Chicken Cacciatore
1
2 -2 / pounds flank steaks
6 boneless chicken breasts (sliced in half)
Olive oil
2
2 cups sliced portabella mushrooms
1
/ cup grated Parmesan or Romano cheese
1 cup coarsely chopped yellow onion
4 8-ounce jars tomato basil or other marinara sauce
2 teaspoons dried oregano (crushed)
2 teaspoons dried thyme (crushed)
2 teaspoons salt
4
4-6 teaspoons pesto paste
1
/ cup beef broth
4
Olive oil
2 cups bread crumbs
2 tablespoons salt
1 tablespoon pepper
2 teaspoons pepper
2 teaspoons minced garlic
4 tablespoons butter, melted
1 6-ounce can sliced mushrooms
1
1
/ cup chopped onion
/ cup dry red wine (optional)
4
4
1 cup coarsely chopped green pepper
1. Score flank steaks against grain of meat on both sides. Pound steaks even until
3
/ -inch thick and lay flat. In a bowl, mix bread crumbs, onions, butter, and
1. Coat bottom of VersaWare® Pro stoneware with olive oil, heat on stovetop set to
medium heat, and brown chicken. Drain and return stoneware to slow cooker
heating base.
c4heese; add beef broth to soften into stuffing. Spread pesto and bread crumb
mixture evenly over steaks, lay mushrooms evenly on top, and roll meat tight.
Fasten with string or skewers.
2. Combine all other ingredients with chicken. Place stoneware in slow cooker
2. Coat bottom of VersaWare® Pro stoneware with oil, and heat on stovetop set to
medium heat. Season steak with salt and pepper and place in stoneware. Brown
on all sides.
heating base, cover, and cook on Low for 5-7 hours or on High for 2-3 hours.
Serves 8
3. Remove stoneware from stovetop, drain, and place in slow cooker heating base.
Cover and cook on Low for 7-9 hours or on High for 3-5 hours.
4. Remove string or skewers, slice, and serve.
Serves 6-8
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
32
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Chicken Parmesan with Eggplant
Sesame Chicken
6 boneless chicken breasts
2 eggs
4 chicken thighs and legs
4 chicken breasts, bone in
1 cup rice flour
2 teaspoons salt
2 teaspoons pepper
8 teaspoons sesame seeds
Salt and pepper
2 cups Italian bread crumbs
1
/ cup butter
Vegetable oil
2
2
1
1
/ cup olive oil
/ cup chopped onions
4
2
3
1
2 small eggplants, sliced / -inch thick
/ cup chopped celery
4
2 10-ounce jars tomato basil sauce
1 cup chicken broth
2 cups sliced Mozzarella cheese (16 ounces shredded)
1 teaspoon dried tarragon
1
1
1 / cups grated Parmesan cheese
/ cup cornstarch
2
4
4
1
/ cup water
1
1 / cups sour cream
2
1. Slice chicken breasts into halves and then half again, lengthwise to get four
3
/ -inch slices.
2. I4n a bowl, combine eggs, salt and pepper. Place bread crumbs in a separate bowl
1. Wash chicken, separate thigh and leg, split breasts.
or plate. Dip chicken in egg and then coat in bread crumbs.
2. Mix rice flour, sesame seeds, salt and pepper. Coat chicken in mixture.
3. In VersaWare® Pro stoneware, heat oil and butter on stovetop set to medium
heat, and brown chicken breast. Remove chicken and set aside on a separate
plate. Drain oil and place in stoneware in slow cooker heating base.
3. Coat bottom of VersaWare® Pro stoneware with vegetable oil and heat on
stovetop set to medium heat. Brown chicken in oil until golden. Remove from
stovetop, drain oil, and place stoneware in slow cooker heating base.
4. Layer eggplant on bottom of stoneware, and add a layer of Parmesan cheese and
then a layer of sauce. Next, add chicken and then layer with Parmesan cheese
and sauce. Pour remaining sauce on top. Place stoneware in slow cooker heating
base, cover, and cook on Low for 6 hours or on High for 2-4 hours. Before
serving, top with Mozzarella cheese, cover, and broil in oven for 15 minutes to
melt.
4. Add onion, celery, chicken broth and tarragon. Cover and cook on Low for 7-8
hours or on High for 3-4 hours.
5. Dissolve sour cream and cornstarch in water. Add to stoneware, cover, set back in
slow cooker heating base set to High and let thicken (about 15-20 minutes).
Serves 4-6
Serves 6-8
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
34
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Curry Chicken with Mango and
Red Pepper
Citrus Glazed Cornish Hens
4 Cornish game hens (frozen or fresh)
1 pound packaged stuffing mix
1
/ cup butter, melted
2
4
Olive oil
1
/ cup brown sugar
6 chicken thighs, or boneless skinless chicken breasts
4 tablespoons lime juice
4 tablespoons orange juice
4 teaspoons soy sauce
1 8-ounce bag of frozen mango chunks, defrosted and drained
1
/ cup raisins
3
1 shallot, thinly sliced
1 tablespoon raspberry jam
2 red pepper, cored and diced
Fresh ginger root - thinly sliced - 4 slices
2 cloves garlic - crushed
1
/ cup chicken broth
2
1
1. aw hens if needed. Prepare stuffing mix as directed on package and set aside.
/ teaspoon curry powder
2
2. In VersaWare® Pro stoneware, mix butter, brown sugar, lime juice, orange juice,
soy sauce and raspberry jam. Cook on stovetop set to low-medium heat until
glaze thickens and is smooth (about 10-15 minutes).
1 teaspoon cumin
1
/ teaspoon whole cloves
2
4
3
/ cup chicken stock
1 tablespoon cider vinegar
3. Brush hens with glaze and place into stoneware upside down. Pour chicken
broth into bottom of stoneware around hens and place stoneware in slow cooker
heating base.
1
/ teaspoon cayenne pepper (optional)
4
Salt and pepper
Fresh cilantro leaves to garnish (optional)
4. Cover and cook on Low for 6-7 hours or on High for 2-3 hours and occasionally,
about every 1-2 hours, brush hens with glaze from bottom of stoneware if
desired. Remove and serve with stuffing.
1. Rinse, dry, and season the chicken with salt and pepper.
Serves 6
2. Coat bottom of VersaWare® Pro stoneware with olive oil, and place on stovetop
set to medium heat. Add the chicken and lightly brown, about 3 minutes per
side.
3. Transfer stoneware with chicken to slow cooker heating base and top with
mango chunks, raisins, shallot, and red pepper.
4. Combine remaining ingredients in a bowl, whisk to combine, and pour over
chicken.
5. Cover and cook on High for 3 4 hours or on Low for 6-8 hours.
6. Remove chicken to serving dish. Using a slotted spoon, spoon the peaches,
raisins, and some of the juice onto the chicken and serve. Garnish with cilantro.
Serves 4
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
36
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Stuffed Turkey Breast
Golden Duck
1 turkey breast (without wings or legs, bone in)
3-4 pounds duck, sliced lengthwise in half
1 12-ounce can dried apricots
Olive oil
1
/ cup finely chopped onions
2 tablespoons grated orange peel
2
2
1
1
/ cup finely chopped celery
/ cup honey
4
2
1
2 pounds packaged stuffing mix
2 tablespoons salt
/ teaspoon seasoned salt
3 12-ounce cans cling peaches (separate juice and peaches)
1
2 tablespoons pepper
2 bananas, peeled and cut into / -inch slices
2
24-inch x 30-inch cheesecloth roll
2 tablespoons Kosher salt
2 tablespoons paprika
2 tablespoons soy sauce
2 tablespoons cornstarch
1
/ cup water
4
2 tablespoons butter
2 teaspoons cornstarch
1. Place duck, split side down, in bottom of VersaWare® Pro stoneware and poke
holes with a fork along entire duck.
1. On stovetop set to medium heat, in VersaWare® Pro stoneware, add oil to coat
bottom and sauté onions and celery. Remove from stovetop and add stuffing
mix. Season with salt and pepper.
2. In a bowl, combine apricots, orange peel, honey, soy, seasoned salt and mix.
3. Brush over duck breast, coating evenly. Place stoneware in slow cooker heating
base, cover, and cook on Low for 7-8 hours or on High for 3-4 hours, or until
2. Make 5-6 deep slices across turkey breast, horizontally, all the way to the
breastbone. Place stuffing into slices and pack tightly. Sprinkle paprika and salt
over top of turkey breast and wrap in cheesecloth.
º
tender (internal temperature of 185 F).
4. Place a saucepan on stovetop set to medium heat, add apricot glaze, cornstarch
and water. Cook until thickened and add peaches and bananas. Use reserved
peach juice to thin if necessary. Pour over duck halves and serve.
3. Place meat in VersaWare® Pro stoneware, place stoneware in slow cooker heating
base, cover, and cook on Low for 7-9 hours or on High for 3-5 hours. (Internal
Serves 6
º
temperature should be 185 F). Remove stoneware from base and unwrap breast
from cheese cloth. Place breast back in stoneware and brown in oven set to
º
400 F for 20 minutes.
4. To make gravy, remove drippings and thicken with 2 teaspoons cornstarch.
Serves 8
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
38
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Braised Pork Shanks with Israeli
Cous Cous and Root Vegetable Stew
Pork Shanks:
This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant
in New York City.
1. Season the shanks well with salt and pepper.
2. Place the VersaWare® Pro stoneware on stovetop set to medium-low heat, add
the oil and heat until hot but not smoking. Add the shanks and brown on all
sides. Remove and set aside.
2 cups water
Pinch salt
1
1 / cup Israeli couscous (or regular couscous)
3. Pour off all but about 2 tablespoons of the oil. Add half of the carrots, half of the
celery, the onion and garlic and cook on stovetop over a medium-low heat until
the vegetables are soft but not brown, about 5 minutes.
3
4 24-ounce pork shanks, bone in, skin removed
Coarse salt
Freshly ground black pepper
4. Add the tomato paste, wine, vinegar, mustard oil, chicken broth and peppercorns
and bring to a boil, stirring and scraping up any browned bits stuck to the bottom
of the pan. Return the shanks to the stoneware and place stoneware on heating
base. Cover; cook on High for 2 hours, turning the shanks every 20 minutes or
so.
1 cup olive oil
4 large carrots, peeled and cut on the bias into 1-inch segments (set 2 carrots aside
for later in this recipe)
1 Spanish onion, peeled and quartered
4 stalks celery, cut on the bias into 1-inch segments (set 2 stalks aside for later in this
recipe)
5. Remove the shanks, strain out all of the solids from the braising liquid, and add
in the uncooked carrot and celery. Place the shanks back in stoneware and onto
slow cooker heating base and cover.
4 cloves garlic, peeled and smashed
2 cups dry white wine
6. Cook on High for 1 hour. Check the shanks for doneness: remove one and place
1
/ cup distilled white vinegar
4
4
it on a plate. e meat should be very soft but still attached to the bone.
1
/ cup tomato paste
1
7. To serve; add the precooked couscous to the stoneware just to reheat, about 3-4
minutes. Using a slotted spoon remove some of the couscous, carrot and celery
and place in the bottom of a shallow bowl. Place a pork shank on top of that and
then spoon 2-3 ounces of the braising liquid into the bowl.
1-1 / quarts low sodium chicken broth (amount will vary depending on the size of
2
the shanks)
2 tablespoons mustard oil (available from Middle Eastern shops - this dish can be
made without this item)
1 tablespoon whole black peppercorns
Serves 4
Cous Cous:
1. Place the VersaWare® Pro stoneware on stovetop set to medium-low heat. Add
2 cups of water and a pinch of salt and bring to a boil.
1
2. Add 1 / cups of Israeli couscous and cook, stirring until tender about 6-8
3
minutes. Drain and use immediately or rinse under cold water and reserve for
later use.
Recipe is continued on next page.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
40
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Pork Roast with Fruit Medley
Rosemary Pork with Red Wine
Risotto
Brine
1
/ cup kosher or course salt
2
Olive oil
2 tablespoons sugar
6 sprigs fresh rosemary
1 (3 pounds) boneless pork loin
1 teaspoon salt
2 bay leaves
1 teaspoon dried thyme
1 cup water
1 teaspoon pepper
Risotto:
1 4-pound pork roast
Olive oil
2 tablespoons butter, divided
2 cups green grapes
1 cup dried apricots
1 cup dried prunes
2 cloves garlic - minced
3 cloves garlic, minced
1
/ cup onion, minced
2
1 cup Arborio rice
2 cups chicken broth
1 cup red wine
1 cup fruity red wine
1
3
Juice of / lemon
2
/ cup freshly grated Parmesan cheese
4
1. Coat bottom of VersaWare® Pro stoneware with olive oil and cook on stovetop
over medium-high heat. When the oil is hot, add 3 sprigs of rosemary and place
the pork roast on top of them. Season with the salt and pepper. Brown the pork
roast on all sides. Place stoneware in slow cooker heating base.
1. Combine brine ingredients in a large zip top bag, plastic or glass container (do
not use a metal container). Add the pork roast and let marinate overnight or up
to 2 days in the refrigerator. Remove roast from brine.
2. Coat bottom of VersaWare® Pro stoneware with olive oil and set on the stovetop
over medium heat. Add pork roast and cook, turning, until the roast is browned
on all sides, about 5-10 minutes. Place stoneware in heating base.
1
2. Deglaze the pan on the stove by adding / cup of the chicken broth to the hot
pan and stirring rapidly with a whisk, loo4sening the browned bits of pork.
3. Add 1 tablespoon of butter, the garlic and onion and cook, stirring with a spoon,
until the onion is translucent. Add the rice and stir well. Cook until the rice just
begins to brown, about 2 minutes. Stir in the remaining chicken broth and wine.
Remove from heat and pour into the slow cooker around the roast.
3. Top the roast with the dried fruits and remaining ingredients and stir a bit to
combine liquids.
4. Cover; cook on Low for 3-5 hours or on High for 7-9 hours. Serve over rice or
couscous.
4. Place cover on slow cooker and cook on High for 3-4 hours, stirring occasionally.
Serves 6-8
º
e internal temperature of the pork should register 170 F. When the cooking
time is done, remove the roast, slice, and keep warm on a platter. Remove and
discard the rosemary.
5. Stir the remaining butter and Parmesan cheese into the rice. Spoon the risotto
around the roast slices and garnish with the remaining fresh rosemary sprigs.
Serves 6
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Stuffed Pork Chops
Gingered Sherry Pork Roast
6 2-inch thick pork chops (bone-in)
Extra virgin olive oil
1 8-ounce can creamed corn
1 clove garlic, chopped
1
1
1 / cups bread crumbs
2 / pounds pork roast
2
2
1
/ cup chopped scallions
1 cup sherry
8
2 teaspoons salt
3 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons pepper
1 teaspoon ground sage
2 teaspoons fresh ground ginger
1
4-8 teaspoons water (for bread crumbs)
/ teaspoon fresh ground black pepper
4
1
/ cup apple juice
12 baby carrots
4
12 baby red potatoes
1 onion, peeled and chopped
2 tablespoons fresh chives, chopped
1. Preheat broiler. With a sharp knife, cut a pocket into the center of each pork
chop by slicing horizontally along the chop.
2. In a bowl, combine bread crumbs, corn, scallions, salt, pepper and sage. Mix and
add water until moist and “sticky”. Stuff bread crumb mixture into pocket of
each pork chop and place chops in VersaWare® Pro stoneware.
1. Coat bottom of VersaWare® Pro stoneware with oil and place on stovetop set to
medium heat. Once the oil is hot, add the pork roast and sear each side of the
meat to golden brown, about 3-4 minutes per side. Remove the roast and set
aside.
3. Place stoneware in broiler and cook until the chops are browned, about 10-15
minutes in the oven. Remove from oven, add apple juice, and place stoneware in
slow cooker heating base. Cover and cook on Low for 6-8 hours or on High for
3-4 hours and serve. (You can substitute an 8-ounce can of apple pie filling for
the creamed corn if desired).
2. Transfer the stoneware to the slow cooker heating base and add the carrots,
potatoes and onions.
3. In a small bowl, whisk together the sherry, hoisin sauce, soy sauce, ground ginger,
and black pepper.
Serves 6-8
4. Place the seared pork roast on top of the vegetables, and pour the sherry sauce
over the top. Cover and cook on Low for 6-8 hours or on High for 4-5 hours.
Baste occasionally with the sherry sauce.
5. To serve, remove the roast and let it stand for 10 minutes. Slice the pork roast
and return it to the stoneware with the vegetables and sauce. Garnish individual
servings with the chives.
Serves 4
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Braised Fruited Lamb
Shrimp Etouffée
1 lamb leg/shanks (approx. 4 pounds)
2 tablespoons salt
Vegetable oil
1 cup finely chopped onion
1
2 tablespoons pepper
/ cup finely chopped celery
2
2
1
6 tablespoons extra virgin olive oil
1 cup dried apricots
/ cup finely chopped green bell pepper
2 cloves garlic, minced
1 cup dried figs
1 tablespoon tomato paste
1
/ cup raspberry jam
1 teaspoon cornstarch
4
1
3
1 / cups water
/ cup fish or chicken stock
2
4
1
/ teaspoon allspice
1 pound large shrimp, peeled and deveined
2
2
1
/ teaspoon cinnamon
1 cup thinly sliced green onions
1
8 tablespoons white vinegar or white wine
/ cup chopped fresh parsley
4
2
4
1
/ teaspoon hot sauce
1
/ teaspoon salt or to taste
1. Preheat broiler. Brush oil on lamb shanks and season with salt and pepper. Place
in VersaWare® Pro stoneware and broil in oven to brown, about 5 minutes per
side. Remove from oven and place stoneware in slow cooker heating base.
Hot cooked rice
1. Coat bottom of VersaWare® Pro stoneware with oil and place on stovetop set to
medium heat. Add onion, celery, bell pepper, and garlic. Cook 8-10 minutes or
until tender, stirring frequently. Stir in tomato paste and cook 1 minute.
2. Add dried fruits.
3. In a bowl, combine water, vinegar, allspice, cinnamon and jam. Pour over lamb
shanks. Cover and cook on Low for 8-9 hours or on High for 4-5 hours.
2. Place stoneware in slow cooker heating base, cover, and cook on Low for 5-6
Serves 6-8
hours or on High for 2-3 hours.
3. In small bowl, combine cornstarch and stock, stirring until smooth. Set slow
cooker to High and stir in cornstarch mixture. Stir in shrimp, green onions,
parsley, hot sauce and salt. Cook 15 minutes or until shrimp is just cooked,
stirring frequently. Serve over hot cooked rice.
Serves 4
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Paella
Cape Cod Stew
4 cups chicken breast, cut into 1-inch cubes
1 cup onion, chopped
2 pounds uncooked, cleaned and de-veined shrimp
2 pounds fresh cod fish (or other fish)
1 cup tomatoes, chopped
1 pound mussels or hard shelled clams
1
1
4 cups whole clams (de-shelled)
1 pound shrimp (uncooked, peeled and de-veined)
3 uncooked lobsters (1 / to 2 / pounds each)
2
2
1
/ cup chopped carrots
2
1
4 cups cooked rice
/ cup chopped onions
2
1
/ teaspoon saffron
2 teaspoons crushed or minced garlic
2 1-pound cans of chopped tomatoes
4 cups beef broth
4
2
1
/ teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
4 bay leaves
1
4 teaspoons pimentos, chopped
1 cup (or 2 8-ounce cans) lobster meat
1 cup scallops
/ cup chopped cilantro
2
1 teaspoon dried thyme
2 tablespoons sea salt
2 teaspoons lemon juice
1
/ teaspoon saffron
2
1. In VersaWare® Pro stoneware, combine all ingredients (except rice, shrimp, and
lobster). Place stoneware in slow cooker heating base, cover, and cook on Low
for 6 hours or on High for 2-4 hours.
1. In a bowl, cut shrimp and fish into bite size chunks and place in refrigerator.
Remove lobster tails and claws and chop tail into 2-inch pieces. Separate claws
at the joints and place in a large bowl. Add mussels or clams to bowl and set
aside in refrigerator.
2. Add rice, shrimp and lobster. Cover and cook on High for an additional 15
minutes or until shrimp are pink and firm.
Serves 8
2. In VersaWare® Pro stoneware, combine all other ingredients, cover, place in the
slow cooker heating base and cook on Low for 7 hours.
3. Add the seafood, cover, place in slow cooker heating base, and cook on High for
45 minutes to 1 hour or until seafood is just cooked through.
Serves 8
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Your VersaWare® Pro stoneware is also a great tool to use when preparing traditional
roasts in the oven. Your favorite roasting recipes may taste even better when prepared in
the VersaWare® Pro stoneware because of its unique qualities that distribute heat evenly,
allowing for crisper outsides and moister insides without burning or overcooking. Here are
some to try!
Beef Tenderloin with Merlot Jus
1
/ beef tenderloin roast, 6-7 pounds
2
3-4 cloves garlic, sliced lengthwise and slivered
Kosher salt and pepper
Olive oil
Herbed Turkey Breast with
Caramelized Vegetables
2 cups Merlot wine
º
1. Preheat oven to 375 F. With a thin sharp knife, pierce meat all around and stud
with garlic. Season with salt and pepper generously.
1 6-pound turkey breast
1 garlic clove, peeled
1 sprig thyme
2. Coat bottom of VersaWare® Pro stoneware with olive oil and place on stovetop
set to medium heat. Sear meat on all sides, reducing heat if necessary.
3. Place stoneware in the oven and cook until meat reaches desired doneness or
1 sprig rosemary
º
until meat thermometer registers 140 F for rare, approximately 35-45 minutes.
1 lemon
Remove meat, cover with foil to keep warm and let rest for 5 minutes.
Chili powder
Salt and pepper
4. Pour 2 cups Merlot into stoneware and bring to a boil on stovetop set to medium
4 carrots, peeled and chopped
4 stalks celery, chopped
1 onion, peeled and chopped
Kosher salt and pepper
2 cups chicken broth
heat. Reduce by half.
5. Serve sliced beef with Merlot jus, green salad and garlic mashed potatoes.
Serves 6-8
Holiday Ham with Cloves and
Vodka
º
1. Preheat oven to 425 F. Place turkey breast in center of VersaWare® Pro
stoneware.Tuck garlic clove, thyme and rosemary under breast cavity. Squeeze
juice of lemon on top of breast. Sprinkle chili powder and salt and pepper on top
of breast. Scatter carrots, celery and onion around breast and season vegetables
and turkey with salt and pepper. Place in oven and roast for 20 minutes.
1 fully cooked ham, 5-6 pounds, outer skin and fat removed and scored in a diamond
pattern around top and sides
3-4 tablespoons whole cloves
º
2. Turn heat down to 350 F and pour in chicken broth.
1
/ cup vodka
2
2
º
3. Cook until turkey reaches an internal temperature of 180 F. Serve with herb
1
/ cup brown sugar, packed
roasted potatoes.
º
Serves 6
1. Preheat oven to 350 F.
2. Press whole cloves into ham and place ham into in VersaWare® Pro stoneware.
Combine vodka and brown sugar; set aside.
3. Cover and cook in oven for 1 hour (or in slow cooker heating base on Low for
7-8 hours or on High for 4-5 hours).
4. Pour glaze over ham and cook for an additional half hour, basting often, or until
º
internal temperature is over 160 F.
Serves 6-8
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Soups and Chowders
Basil and Mint Roasted Leg of
Old Fashioned Split Pea Soup
2 pounds dried split peas
Lamb with Provence Viniagrette
1 cup ham, chopped
1
/ cup onion, chopped
1
2
2
/ cup balsamic vinegar
4
1
/ cup celery, chopped
4 cloves garlic, peeled and chopped
4 quarts chicken stock
2 teaspoons salt
1
/ bunch fresh mint, chopped
2
1 bunch basil, chopped
2 teaspoons pepper
1
/ cup olive oil
3
1 boneless leg of lamb, tied, 6-7 pounds
Kosher salt and black pepper
1. Combine all ingredients into VersaWare® stoneware and set in slow cooker
heating base. Cover and cook on Low for 8-10 hours or on High for 4-6 hours,
until peas are very soft.
Provence Vinaigrette:
2 plum tomatoes, diced
2. Mix with hand mixer or hand blender on low speed until smooth.
1 tablespoon Dijon mustard
2 tablespoons champagne vinegar
Serves 8
Pinch sugar
1
/ cup extra virgin olive oil
4
2
1
Cauliflower Soup
/ bunch fresh mint, finely chopped
2 heads cauliflower, cut into small florets
1. To prepare marinade, place balsamic vinegar and garlic in a medium, non-reactive
bowl. Whisk ingredients until blended. In a slow, steady stream, pour in olive oil
while whisking continuously until mixture is emulsified and thickened. Stir in
basil and mint. Season with salt and pepper.
3
/ cup celery, chopped
4
4
3
/ cup onion, chopped
2 teaspoons salt
2 teaspoons pepper
2. Place leg of lamb and marinade in a plastic zipper bag and refrigerate several
2 quarts chicken stock
2 cups milk or light cream
1 teaspoon Worcestershire sauce
hours or overnight.
º
3. Preheat oven to 400 F. Remove roast from marinade and place roast in
VersaWare® Pro stoneware. Discard leftover marinade.
4. Cook roast in oven until desired doneness, or until meat thermometer registers
1. Combine cauliflower, celery, onions, salt, pepper and chicken stock in
VersaWare® Pro stoneware. Place stoneware in slow cooker heating base, cover,
and cook on Low for 7-8 hours or on High for 3-4 hours.
º
140 F for medium rare.
5. For vinaigrette, place tomatoes, mustard, champagne vinegar and sugar in a
medium sized, non-reactive bowl. Add olive oil in a slow, steady steam while
whisking continuously until emulsified and slightly thickened. Add mint. Taste
and add additional sugar if necessary. Stir in mint.
2. Using a hand mixer or hand blender, puree ingredients until smooth; add in
milk and Worcestershire sauce. Mix again until smooth. Cook on High for an
additional 15-20 minutes before serving.
6. To serve, slice lamb roast and top with vinaigrette.
Serves 8
Serves 6-8
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Plantation Peanut Soup
Caramelized French Onion Soup
6 cups chicken broth
4 extra-large sweet onions, peeled
4 tablespoons butter
1
/ cup celery, chopped
2
1
1
/ teaspoons salt
2 quarts beef or vegetable broth, divided
2 cups dry white wine
2
/ cup onion, chopped
2
4 tablespoons butter
2 cups water
1 cup peanut butter, chunky
1 tablespoon fresh thyme leaves, minced
6 cups large seasoned croutons
1 cup Swiss or Gruyere cheese, shredded
2 cups light cream
1
1
/ cup flour
2
/ cup water
2
1
1 cup peanuts, chopped (reserve / cup for garnish)
2
1
1. Cut each of the onions in half and then half again. Cut each quarter into / -inch
4
thick slices.
1. Combine all ingredients (except flour and water) in VersaWare® Pro stoneware.
2. Add butter to VersaWare® Pro stoneware and place on stovetop set to medium-
low heat. Stir every 7-8 minutes, and cook until onions are soft and caramelized,
about 45-50 minutes. Add the wine and let the liquid reduce almost completely,
about 15 minutes.
Place stoneware in slow cooker heating base, cover, and cook on Low for 4 hours.
2. In a separate bowl, combine flour and water and mix into soup, stirring well.
Cook on High for an additional 20-25 minutes to thicken, stirring occasionally.
Garnish with chopped peanuts and serve.
3. Add the broth, water, and thyme to the stoneware. Transfer the stoneware to the
1
slow cooker heating base, cover, and cook on High for 2 / hours or until the soup
2
Serves 8
is thoroughly heated.
4. Just prior to serving, top soup with croutons and sprinkle cheese over the
croutons. Preheat the oven broiler and place the stoneware under broiler. Broil
until the cheese is melted and golden. Serve immediately.
Serves 8-10
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Cheesy Tavern Soup
Red Bliss Potato and Leek Clam
Chowder
1
1
/ cup celery, chopped
2
/ cup carrots, chopped
2
2
2
1
1
/ cup green peppers, chopped
Olive oil
/ cup onion, chopped
4 slices smoked bacon, cut into 1-inch pieces
4 tablespoons olive oil
64 ounces chicken broth
4 tablespoons butter
2 teaspoons salt
2 6-ounce cans minced clams, drained, liquid reserved
1
2 cups red bliss potatoes, cut into / -inch cubes
2
1 cup leeks, finely chopped
1 cup celery, chopped
2 teaspoons pepper
2 carrots, peeled and finely chopped
1 teaspoon sugar
1
/ cup flour
2
4 cups grated Cheddar cheese
2 cans beer (room temperature)
1 teaspoon salt
1
/ teaspoon black pepper
2
2 cups water or clam juice
1 cup dry milk powder
1. On stovetop set to medium heat, sauté celery, carrots, onions, and peppers in olive
1
/ cup flour
3
oil in VersaWare® Pro stoneware until tender.
1 cup chilled water
3 cups cream
2. Add remaining ingredients (except flour and cheese) into stoneware and place in
slow cooker heating base. Cover and cook on Low for 6 hours or on High for
2-4 hours.
Ground paprika
3. Dissolve flour in a small amount of water and add to soup, stirring in well.
1. Cover bottom of VersaWare® Pro stoneware with oil and place on stovetop set
to medium heat and add bacon. Sauté bacon until crispy, remove with a slotted
spoon, and set aside on a paper towel to drain. Cool and reserve in refrigerator
for garnish.
4. Top with grated cheese and place in preheated broiler for 10-15 minutes to melt
cheese.
Serves 8
2. Place the clams in a small mixing bowl and cover with plastic wrap. Chill in the
refrigerator while preparing the soup.
3. Place the reserved clam liquid in the stoneware and add the potatoes, leeks, celery,
carrots, sugar, salt and pepper. Mix thoroughly to blend. Stir 1 cup of the water.
4. Place the stoneware in slow cooker heating base, cover, and cook on Low for 7-8
hours or on High for 4-5 hours.
5. In a medium mixing bowl, combine the dry milk and flour. Gradually whisk
in 1 cup of chilled water. Add this mixture to the soup and stir to combine.
Cover and cook on High 20-30 minutes, or until thickened and very smooth.
Meanwhile, remove bacon from refrigerator and allow chowder to come to room
temperature. Stir soup occasionally. Add the clams and the cream and cook for
an additional 10-15 minutes.
6. To serve, ladle the soup into 6 individual bowls, dust each with the paprika and
crumble the bacon evenly over each serving.
Serves 6-8
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Beverages and Desserts
Tropical Tea
Malted Mint
1 gallon hot water
24 chocolate covered mint patties
1
12 tea bags (strings and labels removed)
/ gallon milk
2
2
/ cup sugar
2 cups crushed malted milk balls
1 cup chocolate peppermint patty candies
1 tablespoon vanilla extract
3
6 tablespoons honey
1 mango sliced
1
2 / cups pineapple juice
2 cups whipping cream or non-dairy topping
1 teaspoon peppermint extract
2
1
1 orange, sliced ( / -inch thick slices)
2
1 can sliced pineapple
1
1 star fruit, sliced ( / -inch thick slices)
1 bunch fresh mint 2leaves
1. In VersaWare® Pro stoneware, combine all ingredients (except whipping cream).
Place stoneware in slow cooker heating base, cover, and cook on Low for 2 hours.
Whip with hand mixer to froth.
1. Dice mango and pineapple, then combine all ingredients (except mint leaves) in
2. Spoon in whipping cream and serve from VersaWare® Pro stoneware. Hold on
VersaWare® Pro stoneware.
Warm.
2. Place stoneware in slow cooker heating base, cover, and cook on Low for 4 hours.
Serve from VersaWare® Pro with mint leaves as garnish.
Serves 8
Serves 10
Spiced Coffee
1 gallon coffee
1 teaspoon orange zest
1 teaspoon lemon zest
1
/ cup chocolate syrup
2
2
/ cup sugar
4 tablespoons vanilla extract
3
1
6 cinnamon sticks
/ cup cocoa powder
4
1
3 teaspoons whole cloves
/ cup spiced rum (optional)
4
1 teaspoon anise flavoring
2 cups whipped cream or non-dairy topping
1. Combine all ingredients (except whipped cream and vanilla) in VersaWare® Pro
stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low
for 3-4 hours.
2. In a bowl, combine whipped cream and vanilla and refrigerate. When ready to
serve, ladle into coffee cups and top with a dollop of whipped vanilla cream and
dust with cocoa powder.
Serves 10
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Poached Autumn Fruits with
Vanilla-Citrus Broth
Vanilla Bean Custard
4 cups milk
1 cup heavy cream
7 eggs slightly beaten
1 cup sugar
This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant
in New York City
4 teaspoons vanilla
4 vanilla bean stalks, scrapped
2 Granny Smith apples, peeled, cored (reserve cores), and halved
2 Bartlett pears, peeled, cored (reserve cores), and halved
1 orange, peeled and halved
1
/ teaspoon salt
4
2
1
/ cup brown sugar
Nonstick cooking spray
5 tablespoons honey
1 vanilla bean, split and seeded
Optional coconut or nutmeg for topping
1 cinnamon stick
1
/ cup sugar
3
1. Pour milk and cream into VersaWare® Pro stoneware and cook on stovetop over
Water, enough to cover fruit
Vanilla ice cream
º
medium-low heat until scalding (just below boiling 200 F); set aside and let cool.
2. In a bowl combine eggs, salt, sugar, vanilla and vanilla bean, slowly add the cooled
milk.
1. Add apple and pear cores to the VersaWare® Pro stoneware. Squeeze the juice
from the orange halves into the stoneware and add the orange halves, honey,
vanilla bean and seeds, cinnamon stick, and sugar. Add the apple and pear halves
and add just enough water to cover the fruit.
3. Rinse VersaWare® Pro stoneware and dry, spray with nonstick spray, and pour
in custard mixture. Place stoneware in slow cooker heating base, cover, and cook
on High for 2 -3 hours. Custard is done when a knife comes out clean when
inserted.
2. Stir lightly to combine and place stoneware in slow cooker heating base. Cover
and cook on High for approximately 2 hours and test for doneness. Test with a
knife to ensure fruit is tender.
4. To finish, sprinkle brown sugar on top and place in oven on broil uncovered for
2-3 minutes to caramelize the sugar on top of the custard.
5. Add nutmeg or coconut on top when serving. Serve warm.
3. Remove the fruit halves and reserve. Strain and reserve the poaching liquid, and
pour liquid back into the stoneware. Discard solids. Place stoneware on stovetop
set to low heat and simmer gently until the liquid reduces by half and thickens.
Serves 8-10
4. Dice the apple and pear halves and add them back into the reduced poaching
liquid just long enough to re-warm the fruit. Drain and reserve the liquid from
the fruit.
5. For individual servings, place fruit dice in bottom of bowl. Pour sauce around
fruit and finish with a scoop of your favorite vanilla ice cream.
Serves 4-6
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Banana Nut Bread
Notes
2
/ cup shortening
3
1 cup sugar
4 eggs
1
3 / cups flour
4
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups mashed ripe bananas
3-4 cups water
Chopped walnuts
1. In a bowl, combine shortening and sugar until blended. Add in eggs and beat
with electric mixer on low until smooth. Gradually add in remaining ingredients,
mixing thoroughly until forming a smooth batter.
2. Grease a 4-inch by 8-inch bread pan and add batter. Cover with foil, place in
VersaWare® Pro stoneware, and add water around bread pan.
3. Place stoneware in slow cooker heating base, cover, and cook on High for 3-4
hours, until bread is firm and toothpick inserted comes out clean. Remove and
let cool, then take bread out of pan, slice, and serve with butter or cream cheese
and chopped walnuts.
Serves 8
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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