Cuisinart PSC-350 Programmable Slow Cooker

Total Page:16

File Type:pdf, Size:1020Kb

Cuisinart PSC-350 Programmable Slow Cooker Countertop Cooking INSTRUCTION BOOKLET Programmable Slow Cooker PSC-350 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 9. Do not use the slow cooker for IMPORTANT anything other than its intended use. SAFEGUARDS 10. To avoid the possibility of the slow cooker being accidentally When using an electrical appliance, pulled off work area, which basic safety precautions should could result in damage to the always be followed: slow cooker or personal injury, 1. READ ALL INSTRUCTIONS. do not let cord hang over edge of table or counter. 2. Do not touch hot surfaces; use handles or knobs. 11. To avoid damage to cord and possible fire or electrocution 3. To protect against risk of hazard, do not let cord contact electrical shock, do not immerse hot surfaces, including a stove. the slow cooker housing in water or any other liquid. If 12. Extreme caution must be used housing falls into liquid, unplug when moving a slow cooker the cord from outlet containing hot oil or other hot immediately. DO NOT reach liquids. into the liquid. 13. Do not place on or near a hot 4. To avoid possible accidental gas or electric burner, or in a injury, close supervision is heated oven. necessary when any appliance 14. Do not operate slow cooker in is used by or near children. water or under running water. 5. Unplug from outlet when not in 15. Avoid sudden temperature use and before cleaning. Allow changes, such as adding to cool before putting on or refrigerated foods to a heated taking off parts. pot. 6. Do not operate any appliance 16. CAUTION: TO REDUCE THE with a damaged cord or plug or RISK OF ELECTRIC SHOCK, after the appliance has COOK ONLY IN THE CERAMIC malfunctioned or has been POT PROVIDED OR IN dropped or damaged in any way CERAMIC CONTAINERS or is not operating properly. PLACED ON THE COOKING Return the appliance to the RACK IN THE PROVIDED nearest Customer Service (see CERAMIC POT. DO NOT USE Warranty for details) for METAL CONTAINERS. examination, repair or 17. CAUTION: A heated ceramic mechanical or electrical pot may damage countertops or adjustment. tables. When removing the hot 7. The use of attachments not ceramic pot from the slow recommended by Cuisinart may cooker, DO NOT place it directly cause fire, electrical shock, or on any unprotected surface. risk of injury. Always set the hot pot on a 8. Do not use outdoors or trivet or a rack. anywhere the cord or unit 18. To disconnect, press the On/Off housing might come into button, and then remove the contact with water while in use. plug from the wall outlet. 2 SAVE THESE CONTENTS Important Safeguards......... 2 INSTRUCTIONS Features and Benefits . 4 Assembly Instructions . 4 FOR Operation HOUSEHOLD Cooking WITH the Timer . 5 Cooking Guidelines ......... 6 USE ONLY Cooking without Timer....... 7 Cleaning and Maintenance . 7 SPECIAL CORD SET INSTRUCTIONS Warranty Information . 10 A short power supply cord is provided to reduce the risks of becoming entangled in or tripping over a longer cord. Longer extension cords are available and may be used if care is exercised. If a long extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance. The longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally. NOTICE This appliance has a polarized plug (one prong is wider than the other). As a safety feature, this plug will fit into a polarized outlet only 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. 3 FEATURES AND Assembly BENEFITS INSTRUCTIONS 1. Glass Lid To use your Cuisinart® Slow Cooker: See-through glass lid keeps 1. Carefully unpack the Slow ingredients moist. Cooker. 2. Ceramic Pot 2. Wash the ceramic pot and glass 3½-quart oval ceramic pot. lid in warm, soapy water. Rinse Stick resistant and dishwasher well and dry thoroughly. safe for easy cleaning. 3. Wipe all interior and exterior surfaces of the Slow Cooker 3. Stainless Steel Housing base with a soft, damp cloth. 4. Side Handles 4. Place ceramic pot in the base of Cool-touch handles. the unit. 5. Low, High, Simmer and 5. Place the lid on top of the Warm Buttons ceramic pot. Press to set your desired 6. Plug in power cord. Your slow cooking mode. cooker is now ready for use. 6. Timer Control Buttons Press to set your cook time, up to 24 hours. 1 7. LCD Display with Setting Indicators Blue LCD display shows the remaining cook time, as well as 2 the current cooking setting. 8. On/Off Button Press to turn the unit on and off. 3 4 9. BPA-Free (not shown) All parts that come in contact with food are BPA-Free. 5 6 7 8 4 OPERATION 8. Set the desired cooking mode Your Cuisinart® Slow Cooker cooks by pressing the High, Low or food automatically once you set the Simmer button. Refer to the time and the desired cooking chart of cooking table mode. When time expires, the unit guidelines on page 6 for automatically switches to the Warm more information. setting. • Once you select your cooking Cooking WITH the Timer: mode the LCD will stop flashing and unit will begin 1. Place the unit on a clean, dry cooking. counter. • To switch cooking modes 2. Remove glass lid. simply press another mode 3. Fill ceramic pot with ingredients. button. 4. Replace lid. 9. Once cooking time has expired, the unit will automatically 5. Plug in unit. There will be no switch to the Warm setting. The power to the slow cooker until it indicator next to Warm will light is turned on. and remain on Warm for 8 6. To turn unit on, press On/Off hours. When the Warm time button. The On/Off red indicator expires, the unit will beep for light and colon (:) on the LCD 5 seconds and turn off display will flash. automatically. 7. Set the desired cooking time by 10. To turn the unit off manually, pushing the + or - button. The press the On/Off button. timer ranges from 00:00 to 24:00 11. When cooking is complete lift hours. ceramic pot carefully, • Press the + button to increase using potholders. time in 30-minute increments or NOTE: The U.S. Department of press the - button to decrease Agriculture (USDA) recommends time in 30-minute increments. that when cooking anything • Press and hold + or - to scroll containing meat in a slow cooker, automatically in 30-minute steps. the meat should reach 140°F within 2 hours. This ensures that the meat • Press + and - simultaneously to will reach food-safe temperatures in reset to 00:00. the proper amount of time. • After setting time, timer display and On/Off indicator will still flash. 5 COOKING GUIDELINES Three cooking modes, Simmer, Low and High, give you the opportunity to prepare a wider variety of dishes. You will usually want to use the Simmer or Low setting for recipes that cook longer. If you’re starting a dish later in the day, select the High setting to ensure that your food is cooked, warm, and ready when you’d like to eat. Setting Guidelines Recipes Temp. Timer This is the setting to use when you don’t have time Potatoes, Programmable for a long, slow cook. It’s casseroles, 212˚F up to 24 hours, High also the setting to select puddings, (100˚C) then 8 hours when “baking” in your rolls (Warm) slow cooker. Braises, roasts, Low is the standard slow stews, ribs, cooker temperature, and Programmable casseroles, is ideal for foods that you 200˚F up to 24 hours, Low shanks, start in the morning (93˚C) then 8 hours chops, less before work, and enjoy at (Warm) tender cuts the end of your day. of meat, soups The longer the cooking Programmable Soups, time, the more flavors 185˚F up to 24 hours, Simmer stews, blend together and (85˚C) then 8 hours stocks intensify. (Warm) Do not use this setting to cook food or as a Programmable cooking function. This 165˚F up to 24 hours Warm ---- setting is intended only (74˚C) or defaults to for use with preheated 8 hours foods. 6 Cooking WITHOUT the Timer 9. Once the 24-hour default If no timer is set in conjunction with cooking time has expired, the any cooking setting, the selected unit will beep for 5 seconds cooking setting of High, Low or then turn off automatically. Simmer will default to 24-hour 10. To turn the unit off manually, cooking time. press the On/Off button. 1. Place the unit on a clean, 11. When cooking is complete lift dry counter. ceramic pot carefully, using 2. Remove glass lid. potholders. 3. Fill ceramic pot with ingredients. CLEANING AND 4. Replace lid. MAINTENANCE Unplug your Cuisinart® Slow Cooker 5. Plug in unit. There will be no and allow it to cool before cleaning. power to the slow cooker until Never immerse the unit in water or it is turned on. other liquid. To clean the housing and control panel, simply wipe with 6. To turn unit on, press On/Off a clean damp cloth and dry before button. The On/Off indicator storing.
Recommended publications
  • Good Grinding Wise Dining
    Good Grinding for Wise Dining 24 Quick Food & Nutrition Lessons Funded by: State of Hawaii Executive Office on Aging In collaboration with: University of Hawaii College of Tropical Agriculture and Human Resources (UHCTAHR) Cooperative Extension Services (CES) Nutrition Education for Wellness (NEW) program Supplemental Nutrition Assistance Program - Education (SNAP-Ed) http://www.ctahr.hawaii.edu/NEW/GG Sponsors & Collaborators Executive Office on Aging Supplemental Nutrition Assistance Program Department of Human Services County of Hawaii City and County of Honolulu County of Kauai County of Maui Alu Like Lanakila Meals-On-Wheels Contact Information Nutrition Service for Older Adults 1955 East-West Road #306 Honolulu, Hawaii 96822 Phone: (808) 956-4124 Fax: (808) 956-6457 Table of Contents Good Grinding for Wise Dining Table of Contents Page Instructor Guide Introduction 7 How to Use This Manual 11 Presentation tips 13 Strategies for Eating: Lessons 1 - 6 *Lesson 1: Easy Meals - “No cook cooking” 15 Tally Sheet 21 Handout (In Sheet Protector) Lesson 2: Sharing Meals – “Sharing is caring” 23 Tally Sheet 27 Handout (In Sheet Protector) Lesson 3: Food Storage – “No need, no buy” 29 Tally Sheet 33 Handout (In Sheet Protector) *Lesson 4: One-Pot Meals – “One pot hits the 35 spot” Tally Sheet 41 Handout (In Sheet Protector) Lesson 5: Microwave Meals – “Time is what we 43 save when we microwave” Tally Sheet 49 Handout (In Sheet Protector) Lesson 6: Meals In Minutes – “Do little steps 51 ahead and we’ll be quickly fed” Tally Sheet 57 Handout
    [Show full text]
  • Exclusive Menu
    SALAD Seasonal healthy salad Rs. 1,288 Mixed green lettuce, carrot, rocket, orange, black olives tomato, lemon-oregano dressing, balsamic reduction, chia pumpkin seeds and pickled onion CAESAR SALAD Romaine lettuce, pancetta bacon, soft boiled egg, crouton caesar dressing and parmesan shavings Plain Rs.2,288 Deviled chicken croquet Rs.2,688 Smoked seer Rs.2,488 All prices are inclusive of service charge and government taxes. Chef’s Recommenda�on Vegetarian Dishes I’m HUNGRY... FEED ME! MAINS Meat & nut Rs. 2,488 Beef, Thai massaman, peanuts, sweet potato, roasted garlic ricotta cheese and coconut rice Lamb shank Rs. 3,688 Low and slow lamb shank, tomato, intense pepper, red onion and savoury onion mash Tuscan & salmon Rs. 3,288 Slow baked salmon, green ramsons pesto, spinach and sun-dried tomato Bull & vino Rs. 2,488 Slow braised Aus beef, vegetables, rosemary and toasted ciabatta Spaghetti as szechuan Rs. 2,488 Prawn, red chili, garlic, shallot, lime, parsley and basil oil Lasagna de matta Rs. 2,588 Open face sheet, braised Aus beef, ricotta cheese, parmigiana smoked peas and fried egg Meat chop chop xxl (3 feet to share) Rs. 9,888 Cajun chicken, beef steak, pork bbq ribs, devilled chicken wings, pork bratwurst, wedges, salad bowl, curry slaw, pizza bread and sauces Fish chop chop xxl (3 feet to share) Rs.11,888 Banana leaf whole fish, spicy battered shrimps, devilled cuttlefish wings, swordfish steak, shoe lobster, potato wedges, salad bowl, curry slaw, pizza bread and dips GRIDDLE & FIRE Lamb chops 280 gram Rs. 5,288 Prime beef rib eye 250 gram Rs.
    [Show full text]
  • Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An
    51241 ADULT DIETARY SURVEY BRAND CODE LIST Round 4: July 1987 Page Brands for Food Group Alcohol~c dr~nks Bl07 Beer. lager and c~der B 116 Port, sherry, sp~r~t5, vermouth ete B 113 Wines and coolers B94 Beverages B15 B~Bcuits B8 Bread and rolls B12 Breakfast cereals B29 cakes, buns and pastr~es B39 Cheese B46 Cheese d~shes B86 Confect~onery B46 Egg d~shes B47 Fat.s B61 F~sh and f~sh products B76 Fru~t B32 Meat and neat products B34 Milk and cream B126 Miscellaneous B79 Nuts Bl o.m brands B4 Pasta, rice and gra~ns B83 Preserves and sweet sauces B31 Pudd,ngs and fru~t p~es B120 Sauces. p~ckles and savoury spreads B98 Soft dr~nks. fru~t and vegetable Ju~ces B125 Soups B81 Sugars and artif~c~al sweeteners B65 vegetables B 106 Water B42 Yoghurt and ~ce cream 1 The follow~ng ~tems do not have brand names and should be coded 9999 ~n the 'brand cod~ng column' ~. Items wh~ch are sold loose, not pre-packed. Fresh pasta, sold loose unwrapped bread and rolls; unbranded bread and rolls Fresh cakes, buns and pastr~es, NOT pre-packed Fresh fru~t p1es and pudd1ngs, NOT pre-packed Cheese, NOT pre-packed Fresh egg dishes, and fresh cheese d1shes (ie not frozen), NOT pre-packed; includes fresh ~tems purchased from del~catessen counter Fresh meat and meat products, NOT pre-packed; ~ncludes fresh items purchased from del~catessen counter Fresh f1sh and f~sh products, NOT pre-packed Fish cakes, f1sh fingers and frozen fish SOLD LOOSE Nuts, sold loose, NOT pre-packed 1~.
    [Show full text]
  • Local Board Hearing Information January 2019 Updated 1/23/19 9:12AM
    Local Board Hearing Information January 2019 Updated 1/23/19 9:12AM Adams hearing #1 Adams County Service Complex, Conference room, Room 125 - Decatur 01/22/2019 9:00 am EL CARRETON, INC RR0132240 Beer Wine & Liquor - Restaurant (210) Renewal DBA: EL CARRETON 922 W 500 SOUTH Berne IN 46711 MONROE PACKAGE LIQUORS,INC DL0114209 Beer Wine & Liquor - Package Store Renewal DBA: MONROE PACKAGE LIQUOR 119 JACKSON ST Monroe IN 46772 Allen hearing #1 Citizens Square 200 E. Berry, Garden Level, Community Rm.030 - Fort Wayne 01/14/2019 9:30 am BILLY'S DUGOUT, LLC RR0202584 Beer & Wine Retailer - Restaurant Renewal DBA: BILLY'S DUGOUT 3401 FAIRFIELD AVE. Fort Wayne IN 46807 D&BD INVESTMENTS LLC RR0231495 Beer Wine & Liquor - Restaurant (210) Renewal DBA: RABBIT'S GENTLEMENS CLUB 1407 SOUTH CALHOUN STREET Fort Wayne IN 46802 DPB INC. RR0235030 Beer Wine & Liquor - Restaurant (209) Renewal DBA: SALVATORI'S 10337 ILLINOIS RD Fort Wayne IN 46814 FORT WAYNE INVESTMENT CLUB LLC RR0234026 Beer Wine & Liquor - Restaurant (210) Renewal DBA: NEXT LEVEL BAR AND ARCADE 1706 W TILL ROAD Fort Wayne IN 46818 HONG KIM CORPORATION RR0233306 Beer & Wine Retailer - Restaurant Renewal DBA: SAIGON RESTAURANT 2006 S CALHOUN ST Fort Wayne IN 46802 HUNGRY HILL ENTERPRISES LLC RR0235008 Beer Wine & Liquor - Restaurant (210) New Application DBA: THE GREEN FROG INN 820 SPRING ST Fort Wayne IN 46808 KYB HOLDINGS, LLC RR0234347 Beer Wine & Liquor - Restaurant (210) Renewal DBA: HIDEOUT 125 10350 COLDWATER RD Fort Wayne IN 46825 LAKES VENTURE LLC DL0230307 Beer & Wine Dealer - Grocery Store Renewal DBA: FRESH THYME FARMERS MARKET 4320 COLDWATER RD Fort Wayne IN 46805 Las Lomas Mexican Grill, Inc.
    [Show full text]
  • Engaging Iran Australian and Canadian Relations with the Islamic Republic Engaging Iran Australian and Canadian Relations with the Islamic Republic
    Engaging Iran Australian and Canadian Relations with the Islamic Republic Engaging Iran Australian and Canadian Relations with the Islamic Republic Robert J. Bookmiller Gulf Research Center i_m(#ÆAk pA'v@uB Dubai, United Arab Emirates (_}A' !_g B/9lu( s{4'1q {xA' 1_{4 b|5 )smdA'c (uA'f'1_B%­'=¡(/ *_D |w@_> TBMFT!HSDBF¡CEudA'sGu( XXXHSDBFeCudC­'?B uG_GAE#­'c`}A' i_m(#ÆAk pA'v@uB9f1s{5 )smdA'c (uA'f'1_B%­'cAE/ i_m(#ÆAk pA'v@uBª E#'Gvp*E#'B!v,¢#'E#'1's{5%­''tDu{xC)/_9%_(n{wGL­i_m(#ÆAk pA'v@uAc8mBmA' , ¡dA'E#'c>EuA'&_{3A'B¢#'c}{3'(E#'c j{w*E#'cGuG{y*E#'c A"'E#'c CEudA%'eC_@c {3EE#'{4¢#_(9_,ud{3' i_m(#ÆAk pA'v@uBB`{wB¡}.0%'9{ymA'E/B`d{wA'¡>ismd{wd{3 *4#/b_dA{w{wdA'¡A_A'?uA' k pA'v@uBuCc,E9)1Eu{zA_(u`*­E @1_{xA'!'1"'9u`*1's{5%­''tD¡>)/1'==A'uA'f_,E i_m(#ÆA Gulf Research Center 187 Oud Metha Tower, 11th Floor, 303 Sheikh Rashid Road, P. O. Box 80758, Dubai, United Arab Emirates. Tel.: +971 4 324 7770 Fax: +971 3 324 7771 E-mail: [email protected] Website: www.grc.ae First published 2009 i_m(#ÆAk pA'v@uB Gulf Research Center (_}A' !_g B/9lu( Dubai, United Arab Emirates s{4'1q {xA' 1_{4 b|5 )smdA'c (uA'f'1_B%­'=¡(/ © Gulf Research Center 2009 *_D All rights reserved. No part of this publication may be reproduced, stored in |w@_> a retrieval system, or transmitted in any form or by any means, electronic, TBMFT!HSDBF¡CEudA'sGu( XXXHSDBFeCudC­'?B mechanical, photocopying, recording or otherwise, without the prior written permission of the Gulf Research Center.
    [Show full text]
  • View Accessible
    SARA BOSSE ONOTO WATANNA BEATRICE V. GRANT MSU 1929 - 1965 PROFESSOR of FOODS & NUTRITION COLLECTOR of RARE COOKERY BOOKS Her private collection of rare cookery books was donated by her sister, Dr. Rhoda Grant, to the M SU Libraries, May 1984. Jan Longone Wine & Food Books 1207 W. Madison Ann Arbor, Ml 48103 734-663-4894 CHINESE-JAPANESE COOK-BOOK CHINESE JAPANESE COOK BOOK BY SARA BOSSE AND ONOTO WATANNA RAND McNALLY & COMPANY CHICAGO NEW YORK Copyright, 1914, by R a n d , M c N a l l y & C o m p a n y T h e R and-M c N ally P r ess C hicago CONTENTS Preface............................................................... i PART I CHINESE RECIPES PAGE Rules for Cooking.......................................... 9 Soups................................................................. 12 G ravy................................................................ 19 Fish.................................................................... 20 Poultry and Game......................................... 27 M eats................................................................ 36 Chop Sueys...................................................... 41 Chow Mains.................................................... 47 Fried Rice........................................................ 51 Omelettes......................................................... 54 Vegetables........................................................ 57 Cakes................................................................. 64 PART II JAPANESE RECIPES Soups................................................................
    [Show full text]
  • The Southern Cook Book of Fine Old Recipes
    "APPETITE - WHETTING, COMPETENT, DELICIOUS RECIPES THAT HAVE MADE SOUTHERN COOKING FAMOUS THE WORLD c OVER." Charlotte, N. C., News. From the collection of the o Prelinger i a JJibrary San Francisco, California 2006 THE SOUTHERN COOK BOOK OF FINE OLD RECIPES Compiled and Edited by Lillie S. Lnstig S. Claire Sondheii Sarah Rensel Decorations by H. Charles Kellui Copyrighted 1935 CULINARY ARTS PRESS P. O. Box 915, Reading, Pa. INDEX Page Page APPETIZERS CANDIES Avocado Canapes 47 Candied Orange or Grapefruit Peel 46 Cheese Appetizer for the Master's Caramels, Grandmother's 46 Cocktail 47 Cocoanut Pralines, Florida 46 Delicious Appetizer 47 Fudge, Aunt Sarah's 46 Papaya Canape 26 Goober Brittle 46 Papaya Cocktail 26 Pecan Fondant 46 Pigs in Blankets 47 Pralines, New Orleans 46 . Shrimp Avocado Cocktail 47 Shrimp Paste 18 EGGS BEVERAGES Creole Omelet 29 Eggs Biltmore Goldenrod 29 Egg Nog 48 Eggs, New Orleans 29 Idle Hour Cocktail 48 Eggs, Ponce de Leon 29 Mint Julep 48 Eggs Stuffed with Chicken Livers 29 Mint Tea 21 Orange Julep 48 FRITTERS, PANCAKES, WAFFLES Planter's Punch 48 and MUSH Spiced Cider 48 Apple Fritters 28 Syllabub, North Carolina 48 Apricot Fritters 28 Tom and Jerry, Southern Style 48 Corn Bread Fritters 28 Zazarac Cocktail . ... 48 Corn Fritters 28 Corn Meal Dodgers for Pot Likker 6 BREAD AND BISCUITS Corn Meal Mush 35 Flannel Cakes 32 Batter Bread, Mulatto Style Flapjacks, Georgia 32 Baking Powder Biscuits, Mammy's Fruit Fritter Batter 28 Beaten Biscuits Griddle Cakes 32 Buttermilk Muffins Griddle Cakes, Sour Milk 32 Cheese Biscuits Hoe Cake : 30 Miss Southern ..
    [Show full text]
  • Food Fair Recipe Book2020.Pdf
    Schedule Baby-n-Me Fair August 2020 (909)-864-1097 ext 4764 W.E.L.L. Classes at all sites 3:00pm Registration/Vendors 16 week sessions learning ways to 3:50pm-4:20pm Welcome-Mark Jensen feel better, have energy, and lose the Bird Singers/Blessing weight WITHOUT dieting. Native Plant Educator Interview with (909) 864-1097 ext 4764 Aaron Saubel by Afua Khumalo World Breastfeeding Event August 2020 4:20pm-4:45pm Healing Garden-Valerie Dobesh Cooking Food Demos monthly 4:45pm-6pm Booths & Vendors Open (909) 864-1097 ext 4764 Wholesome Nations Eats Guide-www.rsbcihi.org (Resources Tab) 4:45pm-5:15pm Terry Goedel-Native American Hoop Dancing Monthly Healthy Options Classes at San Manuel 5:30pm-5:45pm Adult Tai Chi-Daniel Mazza (951) 849-4761 ext 4722 Monthly Healthy Options Classes at Soboba 4:45pm-5:45pm Kid’s Fun Zone-Shellbi Gallemore (951)849-4761 ext 4722 Diabetes Team 6:00pm Booths/Vendors/Raffles/Closing Mini Olympics May 2, 2020 Soboba Reservation-Sports Complex (951)-849-4761 ext 4781 *Booths will open at 4:45pm. No booths or vendors will be open from 3:50pm-4:45pm* Fitness Reward Program (951)849-4761 ext 1151 San Manuel, Barstow, Pechanga Fitness Classes Presented by: (951)849-4761 ext 4721 Soboba, Morongo, Torres Martinez, Anza Fitness Classes Diabetes Team (951)849-4761 ext 1155 Schedule Baby-n-Me Fair August 2020 (909)-864-1097 ext 4764 W.E.L.L. Classes at all sites 3:00pm Registration/Vendors 16 week sessions learning ways to 3:50pm-4:20pm Welcome-Mark Jensen feel better, have energy, and lose the Bird Singers/Blessing weight WITHOUT dieting.
    [Show full text]
  • Indian Family Meal Ideas
    100+ INDIAN FAMILY MEAL IDEAS Includes- Meal planning tips Indian meal options My family meal options printable Indian grocery list printable Weekly meal plan printable Weekly food diary printable B E I N G R U B I T A H . C O M There's nothing like a delicious home-cooked meal. Even better if it comes pre-planned because that's what we all stress about the most, isn't it? What should I cook? What different can I make? How can I make sure we're eating right? If only you had an easy way of getting these questions answered. No more stress buddy! Presenting you an approach that not only fills stomachs but gives you a chance at being more mindful about what you cook and eat as a family. In fact you maybe already doing this in your head but are just not able to put it together or as in my case become forgetful. This approach has helped me immensely in ensuring that I get the peace of mind I deserve over meal times, especially with a hectic routine. I'm sure it will help you too. Rubitah 1.Read through the meal ideas listed in pages 4-8. Mark them in different ways. You can choose your own categories. Mine usually go like these- family favourites want to try easy peasy nutritious musts to double and freeze Now take a print out of the "My family meal options" (refer page 9) and write down the meal options in the categories of your choice.
    [Show full text]
  • Cookin' Cajun.Pdf
    THE COOKIN' CAJUN by E-Cookbooks.net -: Acadian Peppered Shrimp -: Andouille a la Jeannine -: Andouille in Comforting Barbecue Sauce -: Andouille Smoked Sausage in Red Gravy -: Baked Oysters -: Baked Vegetable Gumbo Creole -: Barbecue Sauce -: Barbecued Pot Roast -: Barbecued Shrimp -: Basic Cooked Rice -: Bayou Baked Red Snapper -: Bayou Boeuf Jambalaya -: Bayou Shrimp Creole -: Beef Ribeye Stuffed with Pecans -: Blackened Arctic Char -: Blackened Red Steaks -: Blackened Redfish -: Boiled Crabs -: Boiled Crawfish -: Boiled Crawfish with Vegetables -: Brennan's Shrimp Creole -: Broiled Alligator Tail with Lemon Butter Sauce -: Cajun Catfish -: Cajun Catfish a la Don -: Cajun Catfish Remoulade -: Cajun Chicken Salad -: Cajun Creole -: Cajun Meat Loaf -: Cajun Pork Burgers -: Cajun Prime Rib -: Cajun Shrimp -: Cajun Snapper -: Cajun-Style Andouille -: Cajunized Oriental Pork Chops -: Chicken and Sausage Gumbo -: Chicken Okra Gumbo with Sausage -: Chicken Sausage Oyster Gumbo -: Chicken-Okra Gumbo Plains-Style -: Chili [ Cajun Style ] -: Classic Chicken Gumbo -: Country Rice -: Crawfish Jambalaya -: Crayfish Etouffee -: Cream of Onion Soup -: Creole Baked Fish -: Creole Candied Yams -: Creole Chicken Soup -: Creole Gumbo Pot -: Creole Liver & Rice -: Creole Seafood Gumbo -: Creole-Style Red Beans & Rice -: Dirty Rice -: Dry Roux -: Easy Lamb Creole Gumbo -: File' Gumbo Lafayette -: Grilled Catfish Cajun Style -: Gumbo Ya Ya -: Ham & Corn Chowder -: Ham Skillet Gumbo -: Hoppin John Soup -: Hot and Spicy Shrimp -: Jambalaya Salad -: John's
    [Show full text]
  • Electric Pressure Cooker Plus
    6-quart programmable Electric Pressure Cooker Plus Estas instrucciones también están disponibles en español. Para obtener una copia impresa: • Descargue en formato PDF en www.GoPresto.com/espanol. • Envíe un correo electrónico a [email protected]. • Llame al 1-800-877-0441, oprima 2 y deje un mensaje. For a helpful HOW-TO video, visit www.GoPresto.com www.GoPresto.com/how or scan this INSTRUCTIONS AND RECIPES QR code. ©2020 National Presto Industries, Inc. Form 76-382E This is an Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers. IMPORTANT SAFEGUARDS To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following: 1. Read all instructions. Improper use may result in bodily injury or property damage. 2. Before each use, check both the vent pipe (see Fig. A, page 3) and vent filter (see Fig. C, page 3) to be certain they are free of any blockage. Remove the filter and clean any debris from both the vent pipe and filter (see cleaning instructions on page 7). 3. Always check the air vent/cover lock to be sure it moves freely before use. 4. To protect against electrical shock, do not immerse cord, plug, or cooker body in water or other liquid. 5. Do not let children handle or put electrical cords or plugs in their mouths. 6. Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect, press CANCEL once, then remove plug from wall outlet. 7. Unplug cord from unit and outlet when not in use and before cleaning.
    [Show full text]
  • HR2505/81 Philips Onionchef
    OnionChef Viva Collection Chopper ChopDrop technology 2 functions: coarse and fine Automatic Speed Selection HR2505 Chop like a chef Chop onions, grind meat and so much more At last you can chop like a chef. Philips OnionChef chopper with ChopDrop technology gives you dry, regular pieces of onion and other ingredients. Thanks to the separate high speed blade you can also grind meat, chop herbs and so much more. Chop like a chef ChopDrop technology Powerful 500W motor Sharp stainless steel blades Versatility for daily use Coarse chopping with ChopDrop Fine chopping with HS blade No more hassle Single cut needed Automatic Speed Selection Easy press down operation Large 1.1l bowl Dishwasher safe OnionChef HR2505/81 Highlights ChopDrop technology Coarse chopping with ChopDrop Automatic Speed Selection Recognizing how unpleasant and difficult The Philips OnionChef chopper uses an Philips OnionChef chopper is equipped with 2 chopping onions is, Philips has cleverly optimal slow speed for its ChopDrop speeds and automatic speed selection. The developed ChopDrop technology to allow you technology. This ensures you can always different functions require a different speed for to chop them like a chef in an easy way. The achieve dry and regular pieces of onion and achieving the optimal result - slow speed for uniquely designed chamber keeps the onion other delicate ingredients, such as zucchini, the coarse chopping with ChopDrop in, while the three sharp blades are chopping. boiled eggs, pepper, mozzarella, as well as technology and high speed for the fine Once the pieces reach the optimal size, they hard ones - such as nuts, carrots and more.
    [Show full text]