Assessments - 2, GPA: 5
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4. To thicken the sauce, add some of the leftover flour mixture to the One PotTM stoneware about 15 minutes before serving. Serves 6 Note: The recipes included in this instruction book must always be used with One PotTM stoneware. When using an electric stovetop, the heat diffuser must be used with One PotTM stoneware. Chicken and Ham Pie 2 8-ounce cans cream of mushroom soup 2 cups diced ham 2 cups diced boneless chicken 1 12-ounce package frozen peas and onions 1 8-ounce package frozen corn . stick butter, melted . teaspoon dried marjoram . teaspoon dried thyme . cup chopped celery 2 tablespoons cornstarch (+ 2 teaspoons water) 1-2 packages buttermilk biscuits (unbaked) 1. Combine soup, ham, chicken, frozen vegetables, celery, marjoram, and thyme in One PotTM stoneware. Place One PotTM stoneware in slow cooker heating base, cover, and cook on LOW for 4-5 hours or on HIGH for 1-3 hours. Remove One PotTM stoneware from base. 2. Mix cornstarch and water together in bowl; add to One PotTM stoneware. 3. Place biscuits on top of mixture, brush with butter and bake in oven at 350 .F for 25-30 minutes, until biscuits are golden brown. Remove from oven and serve. 4. Pie maybe held in One PotTM stoneware in heating base on WARM setting until ready to serve. Serves 8-10 Note: The recipes included in this instruction book must always be used with One PotTM stoneware. When using an electric stovetop, the heat diffuser must be used with One PotTM stoneware. Braised Pork Shanks with Israeli Couscous and Root Vegetable Stew This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant in New York City. 2 cups water Pinch salt 11/3 cup Israeli couscous (or regular couscous) 4 24-ounce pork shanks, bone in, skin removed Coarse salt Freshly ground black pepper 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 inthis recipe) 4 cloves garlic, peeled and smashed 2 cups dry white wine . cup distilled white vinegar . cup tomato paste 1-1. quarts low sodium chicken broth (amount will vary depending on the size of the shanks) 2 tablespoons mustard oil (optional) 1 tablespoon whole black peppercorns Couscous: 1. Place the One PotTM stoneware on stovetop set to MEDIUM-LOW heat. Add 2 cups of water and a pinch of salt, and bring to a boil. Note: The recipes included in this instruction book must always be used with One PotTM stoneware. When using an electric stovetop, the heat diffuser must be used with One PotTM stoneware. 2. Add 11/3 cups of Israeli couscous and cook, stirring until tender about 6-8 minutes. Drain and use immediately or rinse under cold water and reserve for later use. Pork Shanks: 1. Season the shanks well with salt and pepper. 2. Place the One PotTM 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. 3. Pour off all but about 2 tablespoons of oil or enough to coat the bottom of the One PotTM stoneware. 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. 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 One PotTM stoneware and place One PotTM stoneware in the heating base. Cover; cook on HIGH for 2 hours, turning the shanks every 20 minutes or so. 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 One PotTM stoneware and, and transfer One PotTM stoneware to heating base. 6. Cover; cook on HIGH for 1 hour. Check the shanks for doneness: remove one and place it on a plate. The meat should be very soft but still attached to the bone. 7. To serve; add the precooked couscous to the One PotTM 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. Serves 4 Note: The recipes included in this instruction book must always be used with One PotTM stoneware. When using an electric stovetop, the heat diffuser must be used with One PotTM stoneware. Stuffed Pork Chops 6 2-inch thick pork chops (bone in) 1 8-ounce can creamed corn 1. cups bread crumbs cup chopped scallions 2 teaspoons salt 2 teaspoons pepper 1 teaspoon ground sage 4-8 teaspoons water (for bread crumbs) . cup apple juice 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, sa...