Crock-Pot 3850 用户手册
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Taco Pie
Olive oil
3 pounds ground beef
6 tablespoons taco seasonings
4 8-ounce cans tomato sauce
1 teaspoon salt
1 teaspoon pepper
¾ cup chopped onion
¼ cup sliced black olives, drained
24 corn tortillas
3 cups shredded cheddar cheese
3 pounds ground beef
6 tablespoons taco seasonings
4 8-ounce cans tomato sauce
1 teaspoon salt
1 teaspoon pepper
¾ cup chopped onion
¼ cup sliced black olives, drained
24 corn tortillas
3 cups shredded cheddar cheese
1.
Coat bottom of VersaWare™ stoneware with olive oil and place on stovetop set
to medium heat. Brown the ground beef with the taco seasonings. Drain off
excess fat and place browned ground beef into a bowl.
excess fat and place browned ground beef into a bowl.
2.
In a separate bowl, combine tomato sauce, salt, pepper, onions, olives; mix into
beef. Line stoneware with parchment paper on all sides and bottom. Alternate
layers of tortillas and meat until all ingredients are used up. Place stoneware in
slow cooker heating base, cover, and cook on Low for 6-7 hours or on High for
2-4 hours.
layers of tortillas and meat until all ingredients are used up. Place stoneware in
slow cooker heating base, cover, and cook on Low for 6-7 hours or on High for
2-4 hours.
3.
Remove lid, top with cheese, and bake in oven at 400 ºF for 15-20 minutes to
melt cheese. Remove from oven and let stand for 10 minutes. Remove pie by
lifting out parchment paper, and place pie on plate. Slice into wedges and serve.
lifting out parchment paper, and place pie on plate. Slice into wedges and serve.
Serves 6
Zucchini and Beef Casserole
Olive oil
2 pounds ground beef
½ cup onion, chopped
4 12-ounce jars tomato sauce (basil or marinara)
1 teaspoon Italian seasoning
1 teaspoon garlic salt
½ teaspoon pepper
8 cups zucchini (sliced ¾-inch bias slices)
½ cup grated Parmesan cheese
4 cups grated mozzarella cheese
2 pounds ground beef
½ cup onion, chopped
4 12-ounce jars tomato sauce (basil or marinara)
1 teaspoon Italian seasoning
1 teaspoon garlic salt
½ teaspoon pepper
8 cups zucchini (sliced ¾-inch bias slices)
½ cup grated Parmesan cheese
4 cups grated mozzarella cheese
1.
Coat bottom of VersaWare™ stoneware with olive oil and place on stovetop set
to medium heat. Brown the ground beef with the onions. Drain and remove
from stovetop.
from stovetop.
2.
In a separate bowl mix ground beef with tomato sauce, Parmesan cheese, Italian
seasonings, garlic salt, and pepper. In stoneware, alternate layers of zucchini and
meat mixture. Place stoneware in slow cooker heating base, cover, and cook on
Low for 4-6 hours or on High for 1
meat mixture. Place stoneware in slow cooker heating base, cover, and cook on
Low for 4-6 hours or on High for 1
1
/
2
-3 hours.
3.
When ready to serve, remove lid, top casserole with grated Mozzarella, and broil
in preheated oven for 5-7 minutes, until cheese is browned. Remove from oven
and place in slow cooker heating base to serve.
and place in slow cooker heating base to serve.
Serves 8
E28
E29