SERVICE INSTRUCTIONS
1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will
void the Warranty.
2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the
store where you purchased it. If you are returning the unit more than 30 days after the date of
purchase, please see the enclosed Warranty.
3. If you have any questions or comments regarding this unit’s operation or believe any repair is
necessary, please call our Consumer Service Department at 1-800-323-9519 or visit our website at
1YEAR LIMITED WARRANTY
Sunbeam Products, Inc., doing business as Jarden Consumer Solutions or if in Canada, Sunbeam
Sunbeam Products, Inc. doing business as Jarden Consumer Solutions or if in Canada, Sunbeam
Corporation (Canada) Limited doing business as Jarden Consumer Solutions (collectively “JCS”)
warrants that for a period of one year from the date of purchase, this product will be free from defects
in material and workmanship. JCS, at its option, will repair or replace this product or any component
of the product found to be defective during the warranty period. Replacement will be made with a
new or remanufactured product or component. If the product is no longer available, replacement may
be made with a similar product of equal or greater value. This is your exclusive warranty. Do NOT
attempt to repair or adjust any electrical or mechanical functions on this product. Doing so will void
this warranty.
This warranty is valid for the original retail purchaser from the date of initial retail purchase and is
not transferable. Keep the original sales receipt. Proof of purchase is required to obtain warranty
performance. JCS dealers, service centers, or retail stores selling JCS products do not have the right to
alter, modify or any way change the terms and conditions of this warranty.
This warranty does not cover normal wear of parts or damage resulting from any of the following:
negligent use or misuse of the product, use on improper voltage or current, use contrary to the
operating instructions, disassembly, repair or alteration by anyone other than JCS or an authorized JCS
service center. Further, the warranty does not cover: Acts of God, such as fire, flood, hurricanes and
tornadoes.
One Pot™
What are the limits on JCS’s Liability?
JCS shall not be liable for any incidental or consequential damages caused by the breach of any express,
implied or statutory warranty or condition.
Except to the extent prohibited by applicable law, any implied warranty or condition of merchantability
or fitness for a particular purpose is limited in duration to the duration of the above warranty.
JCS disclaims all other warranties, conditions or representations, express, implied, statutory or otherwise.
JCS shall not be liable for any damages of any kind resulting from the purchase, use or misuse of, or
inability to use the product including incidental, special, consequential or similar damages or loss
of profits, or for any breach of contract, fundamental or otherwise, or for any claim brought against
purchaser by any other party.
Some provinces, states or jurisdictions do not allow the exclusion or limitation of incidental or
consequential damages or limitations on how long an implied warranty lasts, so the above limitations or
exclusion may not apply to you.
This warranty gives you specific legal rights, and you may also have other rights that vary from province
to province, state to state or jurisdiction to jurisdiction.
How to Obtain Warranty Service
In the U.S.A.
If you have any questions regarding this warranty or would like to obtain warranty service, please call
1-800-323-9519 and a convenient service center address will be provided to you.
In Canada
If you have any questions regarding this warranty or would like to obtain warranty service, please call
1-800-323-9519 and a convenient service center address will be provided to you.
In the U.S.A., this warranty is offered by Sunbeam Products, Inc. doing business Jarden Consumer
Solutions located in Boca Raton, Florida 33431. In Canada, this warranty is offered by Sunbeam
Corporation (Canada) Limited doing business as Jarden Consumer Solutions, located at 20 B Hereford
Street, Brampton, Ontario L6Y 0M1. If you have any other problem or claim in connection with this
product, please write our Consumer Service Department. PLEASE DO NOT RETURN THIS PRODUCT TO
ANY OF THESE ADDRESSES OR TO THE PLACE OF PURCHASE.
© 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 Ownner’s Manual
Read and Keep These Instructions
Printed in China
124380-08/9100050002422
5-6 QT One Pot 08EM1
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BEFORE YOU USE YOUR ONE POTTM 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.
HOW TO USE YOUR ONE POTTM SLOW COOKER
SAVE THESE INSTRUCTIONS
This appliance is for HOUSEHOLD USE ONLY.
There are no user-serviceable parts inside. Do not attempt to service this
product.
A short power-supply cord is provided to reduce the hazards resulting
from entanglement or tripping over a longer cord. AN EXTENSION
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. The 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.
Lid
Stoneware
Heat Diffuser
Off
Low High Warm
POLARIZED PLUG
Heating Base
Control Panel
This appliance has a polarized plug (one blade is
wider than the other). To reduce the risk of electric
shock, this plug is intended to fit into a polarized
outlet only one way. If the plug does not fit fully into
the outlet, reverse the plug. If it still does not fit, contact a qualified
electrician. Do not attempt to 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.
SAUTÉING
1. Place the One PotTM stoneware onto one of the large burners on the
stovetop.
IMPORTANT: When using the One PotTM stoneware directly 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 One PotTM stoneware on top of the heat diffuser.
IMPORTANT NOTE: Some countertop and table surfaces are not
designed to withstand the prolonged heat generated by certain
appliances. Do not set the heated unit on a finished wood table. 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. This is normal with many heating appliances and
will not recur after a few uses.
NOTE: Please use caution when placing your One PotTM stoneware on
a ceramic or smooth glass cook top stove, countertop, table, or other
surface. Due to the nature of the One PotTM 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.
One PotTM
Stoneware
Heat Diffuser
2. Coat the inside of the One PotTM stoneware with oil or butter and
place food into the One PotTM stoneware. DO NOT heat empty One
PotTM stoneware on the stovetop. Always ensure there is liquid or
food inside the One PotTM stoneware when heating.
3. Set the stove temperature to LOW before increasing to MEDIUM.
Turn down heat as necessary to avoid overcooking. DO NOT use
your One PotTM stoneware on the HIGH setting on stovetop burners.
4. Stir food in the One PotTM stoneware often, when cooking on the stovetop.
DO NOT use metal utensils, because they will scratch the One PotTM stoneware.
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•
Place the One PotTM stoneware on one of the large burners on LOW
or MEDIUM settings only.
SLOW COOKING
1. Insert stoneware into the heating base, place your food into the
stoneware, and plug in the unit.
Dishwasher
Safe
Oven
Safe
Microwave Stovetop
Broiler
Safe
2. Slide the control to the desired setting. Your One PotTM 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. DO NOT cook on the WARM setting.
3. When cooking is done, slide control to OFF. Unplug from outlet and
allow it to cool before cleaning.
Part
Lid
Safe
Safe
Yes
Yes
Yes
Yes
No
One PotTM
Stoneware
Yes
Yes
Yes
Yes
Yes
HOW TO CLEAN YOUR ONE POTTM SLOW COOKER
•
ROASTING/BROILING
ALWAYS turn off your slow cooker, unplug it from the electrical
outlet, and allow it to cool before cleaning.
The One PotTM stoneware can also be used as a traditional roasting pan
in your oven.
•
The lid and 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 the
residue. To remove water spots and other stains, use a
non-abrasive cleaner or vinegar.
The lid will not withstand sudden temperature changes. Do not wash
the lid with cold water when it is hot.
The outside of the heating base may be cleaned with a soft cloth and
WARM, soapy water. Wipe dry. Do not use abrasive cleaners.
CAUTION: Never immerse the heating base in water or other liquid.
USAGE NOTES
•
•
•
If there is a power outage, the food may be unsafe to eat. If you are
unaware of how long the power was out, discard the food inside.
Always cook with the lid on for the recommended time. Do not
remove the lid during the first two hours of cooking.
•
•
The removable One PotTM stoneware is refrigerator, stovetop, oven
and microwave safe. NEVER freeze water or water-based foods in the
One PotTM stoneware.
•
Always use pot holders or oven mitts when handling the One PotTM
stoneware and lid, as well as when moving the heating base. The
handles will become hot when in use.
•
No other servicing should be performed.
•
•
ALWAYS use a trivet or hot pad underneath the heated One PotTM
stoneware when placing on tables or countertops.
Due to the unique manufacturing process of the One PotTM
stoneware, you may see variations in the glazed surface. This is
normal and does not affect performance.
•
•
Turn unit off and unplug when cooking is done and before cleaning.
To avoid over or undercooking, always fill the One PotTM stoneware ½
to 3/ 4 full and conform to the recommended cook times. To prevent
spillover do not fill One PotTM stoneware higher than 3/ 4 full.
The heat diffuser must be used when cooking with One PotTM
stoneware directly on electric stovetops (coil or ceramic).
•
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MILK
HINTS AND TIPS
PASTA AND RICE
•
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.
•
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 One 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.
BEANS
MEATS
•
Beans must be softened completely before combining with sugar
and/or acidic foods. Sugar and acid have a hardening effect on beans
and will prevent softening.
Dried beans, especially red kidney beans, should be boiled before
adding to a recipe.
Fully cooked canned beans may be used as a substitute for dried
beans.
•
•
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 slow cooking and also adds greater depth of flavor.
Meat should be positioned so that it rests in the stoneware without
touching the lid.
For smaller or larger cuts of meat, alter the amount of vegetables or
potatoes so that the stoneware is always ½ to ¾ full.
The 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.
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. This enables all food to
cook at the same rate.
•
•
•
•
•
VEGETABLES
•
•
•
Many vegetables benefit from slow cooking and are able to develop
their full flavor. They tend not to overcook in your slow cooker as
they might in your oven or on your stovetop.
When cooking recipes with vegetables and meat, place vegetables in
slow cooker before meat. Vegetables usually cook slower than meat
in the slow cooker.
•
•
Place vegetables near the sides or bottom of the stoneware to
facilitate cooking.
HERBS AND SPICES
When cooking frozen meats, at least 1 cup of warm liquid must
first be added. The 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.
•
•
•
Fresh herbs add flavor and color, but should be added at the end of
the cooking 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.
The 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.
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Classic One Pot™ Slow Cooker Dishes
FISH
Fish cooks quickly and should be added at the end of the cooking
cycle during last fifteen minutes to hour of cooking.
LIQUID
Signature Chili
•
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.
•
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.
Olive oil
•
3 pounds hamburger
1 12-ounce can beef broth
1 teaspoon oregano
3 teaspoons chili powder
1 teaspoon cumin
5 cloves garlic
2 12-ounce cans pinto beans, drained and rinsed
2 12-ounce cans of red kidney beans, drained and rinsed
5 dashes hot sauce
2 28-ounce cans crushed Italian tomatoes
1 12-ounce can of tomato paste
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 red pepper, diced
1 green pepper, seeded and diced
2 Serrano chili peppers, minced
1 long red pepper, diced
Visit the Crock-Pot® slow cooker website at www.crockpot.com
for additional hints, tips and recipes or call 1-800-323-9519.
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.
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Optional Garnishes:
Beef Stew
Shredded Cheddar cheese
Chopped avocado
Sour cream
½ cup flour
1 teaspoon salt
1 teaspoon pepper
4 pounds beef chuck, cubed
Olive oil
Chopped fresh cilantro
1. Coat the bottom of the One PotTM stoneware with olive and place on
2 onions, sliced
the stovetop set to MEDIUM heat. Crumble and brown meat. Drain
fat.
1 cup mushrooms, sliced
1 cup fresh parsley, minced
6 teaspoons minced garlic
4 bay leaves
2. Add all other ingredients to the One PotTM 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
2 cups red or white wine
1 cup beef broth
1. Mix the flour, salt, and pepper. Dredge beef in flour and coat the
bottom of the One PotTM stoneware with olive oil. Place One PotTM
stoneware on stovetop set to MEDIUM-LOW heat. Heat oil and sear
beef on all sides (in two batches).
2. Add remaining ingredients in One PotTM stoneware, cover; and place
One PotTM stoneware in slow cooker heating base. Cook on LOW for
4-6 hours or on HIGH for 2-3 hours.
Serves 6-8
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.
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.
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Pot Roast
Barbecue Ribs
BBQ Sauce:
Spread the contents of a small jar of horseradish around the outside
of the roast before placing in One PotTM stoneware for a savory,
aromatic twist on this classic.
Canola oil or vegetable oil
2 small red onions, finely chopped
3-4 cloves garlic, peeled and minced
1 lemon, juiced
¼ cup flour
1 cup brown sugar, packed
½ cup cider vinegar
1 cup ketchup
2 teaspoons salt
teaspoon pepper
3½-4 pounds pot roast
3 carrots, sliced
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce, or to taste
½ teaspoon chili powder
3 potatoes, quartered
2 onions, sliced
1 stalk celery, sliced
1 cup mushrooms, sliced
3 tablespoon flour
¼ cup water, beef broth or wine
2 racks of baby back ribs, cut into 3-4 rib pieces
1. Coat the bottom of the One PotTM stoneware and place on stovetop
and 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.
2. Transfer One PotTM 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.
1. Combine ¼ cup flour, salt, and pepper; coat meat.
2. Place all vegetables, except mushrooms, into One PotTM stoneware.
Top with the roast. Spread mushrooms over roast. Cover; place
One PotTM stoneware in the heating base and cook on LOW for 10-12
hours or on HIGH for 6-8 hours.
3. To serve, cut ribs between bones and pass extra sauce.
Serves 6
3. To thicken gravy, make a paste out of 3 tablespoons flour and water
and stir into liquid in the One PotTM stoneware.
Serves 6-8
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.
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.
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Pulled Pork
Mom’s Brisket
Pulled pork can also be done with a large pork butt or pork
shoulder. 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 One PotTM
stoneware. Place shredded pork back into One PotTM stoneware and
add your favorite bottled or homemade sauce and heat.
1 2-pound beef brisket, scored on both sides
Olive oil
2 teaspoons paprika
Water to cover meat
1½ cups ketchup
2 large onions, diced
2 tablespoons horseradish
4 Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 teaspoons paprika
2½ pounds pork loin, trimmed of any fat
1 14-ounce bottle of your favorite barbecue sauce
1 teaspoon brown sugar
Kosher salt and pepper to taste
1 tablespoon fresh lemon juice
1. Rub paprika over meat and place in One PotTM stoneware. Coat
bottom of One PotTM stoneware with oil and place on stovetop set to
MEDIUM heat. Sear meat on both sides.
1 medium onion, chopped
8 hamburger buns or hard rolls
1. Place the pork roast in the One PotTM stoneware. Place One PotTM
stoneware in slow cooker heating base, cover, and cook on LOW for
10-12 hours or on HIGH for 5-6 hours.
2. Remove the pork roast from the One PotTM stoneware, and pull the
meat into shredded pieces. Pour out any liquid in the One PotTM
stoneware, and combine pork with the remaining ingredients in the
One PotTM stoneware. Cover and cook on HIGH for 2 hours.
2. Add enough water to cover the meat. Add ketchup, onions and
horseradish. Place One PotTM 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.
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 One PotTM stoneware.
Place sliced meat on top of potatoes and place One PotTM 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: 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.
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.
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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 cups bread crumbs
½ cup fresh Italian parsley, minced
4 teaspoons minced garlic
1 teaspoon black pepper
1 teaspoon dry mustard
4 eggs, beaten
2 pounds dried small white beans
12 cups water
2 teaspoons salt
1 cup molasses
2 tablespoons dry mustard
½ cup dark brown sugar
½ cup chopped onions
¼ cup salt pork or thick sliced bacon, chopped into small pieces
Olive oil
Spaghetti Sauce:
1 28-ounce can peeled tomatoes
2 tablespoons olive oil
1. Soak beans in water in uncovered One PotTM stoneware overnight (or
for a minimum of 8 hours). After soaking, place One PotTM 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.
2. Coat bottom of One PotTM stoneware with olive oil and add salt pork
or bacon; sauté on stovetop set to MEDIUM heat for 5-10 minutes to
render fat.
3. Add 1 cup liquid from beans (saved from soaking) and remaining
ingredients including reserved beans into the One PotTM stoneware.
Mix together on stovetop set to MEDIUM heat for 10 minutes until
blended.
4. Remove from stovetop and place One PotTM stoneware in slow cooker
heating base. Cover and cook on LOW for 10-12 hours or on HIGH
for 6-8 hours.
2 cloves of garlic or more to taste, finely minced
½ cup chopped fresh basil
1 teaspoon sugar
Salt and pepper
1. Combine meatball ingredients. Form into walnut sized balls. Place
the meatballs in the One PotTM stoneware and set in an oven
º
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 One PotTM stoneware. Place One PotTM stoneware in slow
cooker heating base, cover, and cook on LOW for 3-5 hours or on
HIGH for 2-4 hours.
3. Adjust seasonings and serve with cooked pasta.
Serves 8-10
Serves 8
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.
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.
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Appetizers and Side Dishes
Corned Beef and Cabbage
Honey Glazed Chicken Wings
12 new potatoes, quartered
4 carrots, sliced
4 pounds corned beef brisket
2 onions, sliced
3 bay leaves
8 black peppercorns
Water to cover
1 head cabbage, wedged
Vegetable oil
3 pounds chicken wings, tips removed
1 teaspoon freshly ground pepper
1 cup honey
½ cup soy sauce
1 clove garlic, minced
2 tablespoons tomato paste
1 teaspoon sugar
2 teaspoons water
1. Place potatoes and carrots in bottom of One PotTM stoneware. Add
brisket, onion, bay leaves and peppercorns.
1. Coat bottom of One PotTM stoneware with oil. Place One PotTM
stoneware on stovetop set to MEDIUM heat. Brown chicken wings
on each side, about 1-2 minutes per side (in 2 batches if necessary).
Remove chicken with a slotted spoon and continue browning until all
chicken is browned. Place all the browned chicken back into the One
PotTM stoneware.
2. Add enough water to cover. Place One PotTM 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.
Serves 6-8
2. In a medium bowl, combine the honey, soy sauce, 1½ tablespoons
vegetable oil, and garlic. Whisk in the tomato paste, sugar, and
water. Pour the honey sauce over the chicken. Place One PotTM
stoneware in slow cooker heating base, cover, and cook on LOW for
6 to 8 hours or on HIGH for 3 to 4 hours.
Mulled Cider
1 gallon apple cider
1
/ 3 cup brown sugar
15 whole cloves
Serves 6-8
10 whole allspice berries
5 whole cinnamon sticks
1. Combine all ingredients in the One PotTM stoneware.
2. Place One PotTM stoneware in slow cooker heating base, cover, and
cook on HIGH for 30 minutes and then turn to LOW for up to 5
hours. The longer the spices are left in, the stronger the “mulling”.
Serves 12-16
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.
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.
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Refried Bean Dip with Blue Tortilla Chips
Cereal Snack Mix
½ teaspoon salt
6 tablespoons unsalted butter, melted
1
½ teaspoon pepper
/ 2 teaspoon salt
8 ounces taco sauce
2 tablespoons curry powder
5 cups rice squares cereal
2 tablespoons reduced sodium soy sauce
5 cups corn squares cereal
1 tablespoon sugar
6 8-ounce cans refried beans
3 cups shredded cheddar cheese
¾ cup scallions or green onions, chopped
2 12-ounce packages blue tortilla chips
1 cup tiny pretzels
1. In a bowl, combine salt, pepper, taco sauce, and refried beans.
In One PotTM stoneware, start with 1/ 3 bean mixture and layer,
alternating beans and cheese. Finish with cheese and top with
scallions.
1 tablespoon paprika
1
/ 3 cup lightly salted peanuts
2 teaspoons ground cumin
1. Pour butter in One PotTM stoneware.
2. Place One PotTM stoneware on slow cooker heating base, cover, and
cook on LOW 2-4 hours. Serve with blue tortilla chips for dipping.
2. Stir in curry, soy, sugar, paprika, cumin, and salt. Stir in cereal, pretzels, and
peanuts.
3. Place One PotTM stoneware in the slow cooker heating base and cook
uncovered on HIGH for 45 minutes, stirring often to avoid sugar
scorching.
Serves 10
4. Set to LOW and cook uncovered for an additional 3-4 hours stirring
often. Let cool and transfer to a large serving bowl.
Serves 20
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.
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.
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Lemon and Tangerine Glazed Carrots
Sweet Plantains and Squash
1 cup coconut oil
6 cups sliced carrots
4 cups plantains or bananas or plantains (black skinned) cut into 2-inch
1½ cups apple juice
chunks
½ teaspoon salt
6 tablespoons butter
2 tablespoons lemon rind zest (grated)
¼ cup brown sugar
2 tablespoons tangerine rind zest (grated)
6 cups your favorite squash, cut into 2-inch chunks
¼ cup sugar
½ cup brown sugar
¼ cup honey
½ cup melted butter
½ teaspoon salt
1 cup raisins (optional)
1. Combine all ingredients into One PotTM stoneware and mix to
combine.
2. Place One PotTM stoneware in slow cooker heating base, cover, and
1. In One PotTM stoneware, heat coconut oil on stovetop set to MEDIUM
heat and sauté bananas or plantains (black skinned) until soft and
golden brown. Remove from stovetop, drain oil, and add remaining
ingredients.
2. Place One PotTM stoneware in slow cooker heating base, cover,
and cook on LOW for 6-8 hours or on HIGH for 2-4 hours. Stir
occasionally to baste plantains and squash with sauce.
cook on LOW for 4-5 hours or on HIGH for 1-3 hours.
Serves 10-12
Serves 8
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.
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.
23
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Old Fashioned Sauerkraut
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
8 slices bacon, chopped
2 pounds sauerkraut (canned)
1 large head cabbage (or 2 small heads)
2½ cups chopped onions
½ stick butter
2 cups heavy cream
Salt and freshly ground black pepper to taste
2 tablespoons sugar
1. Add bacon to One PotTM 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.
2. Transfer the One PotTM stoneware with the bacon fat to the heating
base. Layer one-fourth of the potatoes on the bottom of the One
PotTM 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 teaspoon salt
1 teaspoon pepper
1. Sauté bacon until crisp in One PotTM stoneware on stovetop set to
MEDIUM heat. Remove bacon and set aside. Save fat renderings.
2. Return One PotTM stoneware to slow cooker heating base and add
sauerkraut, cabbage, onions, butter, sugar, salt and pepper. Pour
bacon and renderings over sauerkraut mixture. Cover and cook
on LOW for 4-5 hours or on HIGH for 1-3 hours. Add your favorite
bratwurst or knockwurst to this recipe to make an entire meal.
3. Cover and cook on LOW for 7-9 hours or on HIGH for 5-6 hours.
Adjust the seasonings to taste.
Serves 4-6
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.
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.
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Main Dishes
Easy Swiss Steak
Beef Bourguignon
1 3-pound to 4-pound top round or flank steak
¼ cup + 2 tablespoons flour
1 teaspoon salt
6 strips bacon, cut into 1- to 2-inch pieces
3 pounds beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
teaspoon pepper
Olive oil
1 teaspoon salt
1 pound (16 ounces) cherry tomatoes, halved
½ cup sliced yellow or white onion
¼ cup sliced celery
½ teaspoon pepper
3 tablespoons flour
1 10-ounce can condensed beef broth
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
½ teaspoon whole thyme
1 whole bay leaf
½ pound small white onions, peeled
1 pound fresh mushrooms, sliced
1 tablespoons steak sauce
1. Cut steak into 1-inch x 1-inch cubes. Mix 1/ 4 cup of flour, salt, and
pepper together. Toss the steak cubes in the flour mixture to coat.
2. Coat bottom of One PotTM stoneware with oil and heat on stovetop
set to MEDIUM heat. Sear steak on all sides. Remove from stovetop,
drain and place One PotTM stoneware in slow cooker heating base.
3. Add tomatoes onion, celery, and steak sauce. Cover and cook on
LOW for 6-8 hours or on HIGH for 3-4 hours.
4. To thicken sauce, mix 2 tablespoons flour with 1/ 8 cup of water, then
add to One PotTM stoneware and mix well to thicken, and cook for
and additional 15 minutes.
1. Sauté bacon in One PotTM stoneware on stovetop over MEDIUM heat
until crisp. Remove bacon and set aside.
2. Add beef cubes to One PotTM stoneware and brown well. Remove
meat and set aside.
3. Brown carrot and onion in One PotTM stoneware. Season with salt
Serves 8
and pepper. Stir in flour, add broth, and mix well.
4. Add beef and bacon back to One PotTM stoneware, mix, and place in
slow cooker heating base.
5. Add wine, tomato paste, garlic, bay leaf, thyme, onions, and
mushrooms. Cover; cook on LOW for 10-12 hours or on HIGH for 5-6
hours.
Serves 6-8
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.
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.
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Taco Pie
Zucchini and Beef Casserole
Olive oil
Olive oil
3 pounds ground beef
6 tablespoons taco seasonings
4 8-ounce cans tomato sauce
1 teaspoon salt
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
1 teaspoon pepper
¾ cup chopped onion
¼ cup sliced black olives, drained
24 corn tortillas
½ teaspoon pepper
8 cups zucchini (sliced ¾-inch bias slices)
½ cup grated Parmesan cheese
4 cups grated mozzarella cheese
3 cups shredded cheddar cheese
1. Coat bottom of One PotTM 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.
1. Coat bottom of One PotTM stoneware with olive oil and place on
stovetop set to MEDIUM heat. Brown the ground beef with the
onions. Drain and remove from stovetop.
2. In a separate bowl mix ground beef with tomato sauce, Parmesan
cheese, Italian seasonings, garlic salt, and pepper. In One PotTM
stoneware, alternate layers of zucchini and meat mixture. Place One
PotTM stoneware in slow cooker heating base, cover, and cook on
LOW for 4-6 hours or on HIGH for 11/ 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.
2. In a separate bowl, combine tomato sauce, salt, pepper, onions,
olives; mix into beef. Line One PotTM stoneware with parchment
paper on all sides and bottom. Alternate layers of tortillas and meat
until all ingredients are used up. Place One PotTM stoneware in slow
cooker heating base, cover, and cook on LOW for 6-7 hours or on
HIGH for 2-4 hours.
º
3. Remove lid, top with cheese, and bake in oven at 400 F 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.
Serves 8
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.
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.
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Hearty Meatball Stew
Szechwan Spicy Short Ribs
Olive oil or vegetable oil
3 pounds ground beef or ground turkey
1 cup Italian bread crumbs
4 eggs
3 pounds boneless beef chuck country style short ribs, cut into 1½-inch
cubes
2 ¾-ounce hot and spicy Szechwan seasoning mix
½ cup milk
1
/ 3 cup soy sauce
¼ cup grated Romano cheese
2 teaspoons salt
2 teaspoons pepper
1
/ 3 cup frozen concentrated orange juice
Grated peel from 1 large orange + 2 oranges for garnish
¼ cup rice wine or dry sherry
2 teaspoons garlic salt
12 ounces stewed tomatoes
12 ounces tomato paste
2 cups water
2 tablespoons grated ginger
1½ tablespoons grated garlic
3 tablespoons brown sugar
2 tablespoons sesame oil
2 cups beef broth
2 large red bell peppers, cut into small squares
1 bunch scallions, cut into 1-inch pieces + more for garnish
1 tablespoon Italian seasoning
1 cup carrots, chopped
1 cup onions, chopped
¼ cup celery, chopped
1. Coat bottom of One PotTM stoneware with oil and place on stovetop
set to MEDIUM heat. Sear ribs on all sides (do in two batches if
necessary). Remove ribs from One PotTM stoneware and set aside.
2. Add all other ingredients to One PotTM stoneware except for sesame
oil, bell peppers, and scallions. Bring to a simmer on stovetop over
MEDIUM-LOW heat. Transfer One PotTM stoneware to slow cooker
heating base and add ribs back in.
3. Cover, and cook on HIGH for about 5 hours, or until ribs are very
tender. During the last 2 hours of cooking, stir in the sesame oil,
bell peppers, and scallions, and continue to cook on HIGH for the
remaining 2 hours.
1. In a bowl, combine bread crumbs, eggs, milk, cheese, salt, pepper,
garlic salt with ground beef and form into 2-inch round balls.
2. In One PotTM stoneware, place carrots, onions, and celery on bottom;
º
then add meatballs. Bake in oven 45 minutes, uncovered at 350 F.
3. Remove from oven and place One PotTM 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
4. If there is still a lot of liquid at the end of the cooking time, spoon
ribs and peppers onto a serving platter, and continue to cook,
uncovered, until the sauce is reduced to a very thick sauce. Stir in ribs
and peppers again and cook until heated through.
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.
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.
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BBQ Turkey Legs
Thai Chicken Coconut Curry
6 turkey legs drumsticks
2 teaspoons salt
4 boneless skinless chicken breasts
Olive oil or vegetable oil
2 teaspoons pepper
4 potatoes, chopped
2 jars BBQ Sauce (or use recipe below)
1 jalapeño, diced
1 onion, chopped
2 teaspoons curry powder
1 clove garlic, minced
1 can chicken broth
BBQ Sauce
½ cup molasses
½ cup white vinegar
1 can coconut milk (not sweetened)
1 bag frozen peas (10 ounces) defrosted
Salt and pepper to taste
½ cup ketchup
4 tablespoons Worcestershire sauce
1 teaspoons hickory smoke liquid
1 tablespoons onion powder
1 tablespoons garlic powder
teaspoon chipotle pepper
Fresh cilantro, basil, or Thai basil chopped for garnish
1. Coat bottom of One PotTM stoneware with oil and place on stovetop
set to MEDIUM heat. Add chopped onion, garlic, and jalapeno, and
sauté until soft.
2. Move onions, garlic, and jalapeno to one side of pan and brown
chicken breasts on other side. Pan must be hot and chicken breasts
dry to brown.
3. Place One PotTM stoneware in slow cooker heating base, and add
potatoes, chicken broth, coconut milk, salt and pepper, and curry
powder. Cover, and cook on LOW for 6 hours or HIGH for 2-3 hours.
1. Season turkey legs with salt and pepper, and place in One PotTM
stoneware. Cover with BBQ sauce, coating evenly on all sides.
2. Place One PotTM stoneware in slow cooker heating base, cover, and
cook on LOW for 7-8 hours or on HIGH for 3-4 hours. Enjoy hot or
cold.
Serves 6
4. During the last thirty minutes of cooking time, add the peas.
5. Garnish with cilantro, basil, or Thai basil, and serve.
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.
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.
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Braised Italian Chicken with Tomatoes and Olives
Chicken Saltimbocca Style
2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
½ cup flour
6 boneless chicken breasts
12 slices of prosciutto
12 slices of provolone cheese
½ cup flour
½ cup grated parmesan cheese
2 teaspoon salt
2 teaspoons pepper
Olive oil
1 teaspoon dried and ground sage
2 8-ounce cans cream of mushroom soup
¾ cup white wine (optional)
Toothpicks
Olive oil
1 clove garlic, minced
1
/ 3 cup dry red wine
1 14½-ounce can diced tomatoes – drained
1 teaspoon chopped fresh rosemary
½ teaspoon crushed red pepper flakes
1
/ 3 cup pitted, quartered Kalamata olives
1. Season the chicken with 1 teaspoon salt and 1/ 2 teaspoon black
pepper. Spread the flour on a plate, and lightly dredge the chicken in
the flour.
2. Coat the bottom of the One PotTM stoneware with olive oil and place
on the stovetop set to MEDIUM heat. Sear the chicken in two or
three batches until well browned on both sides. Use additional oil as
needed to prevent sticking.
3. Place all browned chicken in One PotTM stoneware and add the garlic,
red wine, tomatoes, and olives. Place One PotTM stoneware in the
slow cooker heating base, cover, and cook on LOW for 4-5 hours.
4. Add the rosemary and red pepper flakes, and cook an additional hour
on LOW. Serve over cooked linguini.
Serves 4
1. Slice chicken breasts into halves, and pound until 1/ 2-inch thick
(pound between wax paper or plastic wrap). Place one slice of
prosciutto and one slice of provolone on chicken and fold 3 times.
Hold together with toothpicks.
2. On a plate, mix flour, parmesan cheese, salt, and pepper. Dip chicken
in flour mixture and set aside (this can be put aside for one hour or
made 2-3 days in advance).
3. Coat One PotTM stoneware with olive oil and place on stovetop set to
MEDIUM heat. Brown chicken on both sides. When completed, drain
oil and place One PotTM stoneware in the slow cooker heating base.
Add chicken soup, sage and wine. Cover and cook on LOW for 5-7
hours or on HIGH for 2-3 hours.
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.
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.
35
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Chicken and Ham Pie
Braised Pork Shanks with Israeli Couscous and Root
Vegetable Stew
2 8-ounce cans cream of mushroom soup
2 cups diced ham
This recipe was created by renowned Chef Tom Valenti of Ouest
Restaurant in New York City.
2 cups diced boneless chicken
1 12-ounce package frozen peas and onions
1 8-ounce package frozen corn
½ stick butter, melted
2 cups water
Pinch salt
¼ teaspoon dried marjoram
11/ 3 cup Israeli couscous (or regular couscous)
4 24-ounce pork shanks, bone in, skin removed
Coarse salt
¼ teaspoon dried thyme
½ cup chopped celery
2 tablespoons cornstarch (+ 2 teaspoons water)
1-2 packages buttermilk biscuits (unbaked)
Freshly ground black pepper
1 cup olive oil
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.
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
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
¼ cup distilled white vinegar
º
at 350 F for 25-30 minutes, until biscuits are golden brown. Remove
¼ cup tomato paste
from oven and serve.
1-1½ 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
4. Pie maybe held in One PotTM stoneware in heating base on WARM
setting until ready to serve.
Serves 8-10
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.
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.
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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.
Stuffed Pork Chops
6 2-inch thick pork chops (bone in)
1 8-ounce can creamed corn
1½ cups bread crumbs
cup chopped scallions
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground sage
4-8 teaspoons water (for bread crumbs)
¼ cup apple juice
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.
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 One PotTM
stoneware.
3. Place One PotTM 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 One PotTM 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).
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.
Serves 6-8
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.
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.
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Jambalaya
Knockwurst and Cabbage
1 pound cooked sausage, sliced
2 cups boiled ham, diced
2 onions, chopped
1 tablespoon minced garlic
1 tablespoon parsley, minced
½ teaspoon dried thyme
2 whole cloves
2 tablespoons olive or canola oil
1 cup rice, uncooked
Olive oil
8-10 knockwursts
½ cup white onions, thinly sliced
1 head purple cabbage, sliced into ¼-inch slices
1 teaspoon sea salt
2 teaspoons caraway seeds
4 cups chicken broth
2 stalks celery, sliced
½ green pepper, diced
1 28-ounce can whole tomatoes
¼ cup tomato paste
1 pound medium to large shrimp, peeled and deveined
1. Coat the bottom of the One PotTM stoneware with olive oil and place
on stovetop set to MEDIUM heat. Brown the knockwursts on all
sides.
2. Transfer One PotTM stoneware to the slow cooker heating base. Add
cabbage and onions on top of knockwurst. Sprinkle with salt and
caraway seeds and then pour in chicken broth. Cover and cook on
LOW for 4 hours or on HIGH for about 2 hours, or until knockwursts
are cooked through and cabbage and onions are softened.
1. Mix all ingredients except shrimp in One PotTM stoneware. Place the
One PotTM stoneware in the slow cooker heating base, cover, and
cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
2. Thirty minutes before serving, set heating base to HIGH and add
shrimp.
Serves 6-8
Serves 8
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.
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.
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Soups and Chowders
Lentil Soup with Ham and Bacon
French Onion Soup
Olive oil
8 cups beef broth
4 extra-large sweet onions, peeled
4 tablespoons butter
1 cup carrots, chopped
2 cups ham, chopped
¾ cup celery, chopped
½ cup onions, chopped
1 6-ounce can chopped tomatoes
½ teaspoon dried marjoram
1½ pound lentils (dry)
2 teaspoons salt
2 quarts beef or vegetable broth, divided
2 cups dry white wine
2 cups water
1 tablespoon fresh thyme leaves, minced
6 cups large seasoned croutons
1 cup Swiss or Gruyere cheese, shredded
1. Cut each of the onions in half and then half again. Cut each quarter
into 1/ 4-inch thick slices.
2 teaspoons pepper
1 cup bacon, chopped
2. Add butter to One PotTM 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.
1. Coat bottom of One PotTM stoneware with olive oil and place on
stovetop set to MEDIUM heat. Sauté bacon until firm; remove from
heat and add remaining ingredients.
2. Place One PotTM stoneware in the slow cooker heating base, cover,
and cook on LOW for 8-10 hours or on HIGH for 6-8 hours, until
lentils are tender.
3. Add the broth, water, and thyme to the One PotTM stoneware.
Transfer the One PotTM stoneware to the slow cooker heating base,
cover, and cook on HIGH for 21/ 2 hours or until the soup 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 One PotTM
stoneware under broiler. Broil until the cheese is melted and golden.
Serve immediately.
Serves 8
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.
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.
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Cheesy Tavern Soup
Roasted Corn and Red Pepper Chowder
Olive oil
Olive oil
2 cups fresh corn kernels (you may substitute frozen, thawed corn, if
desired)
1 red bell pepper, cored, seeded and diced
2 green onions, sliced
4 cups chicken broth
2 baking potatoes, peeled and diced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 13-ounce can evaporated milk
2 tablespoons flat leaf parsley, minced
½ cup celery, chopped
½ cup carrots, chopped
½ cup green peppers, chopped
½ cup onion, chopped
64 ounces chicken broth
4 tablespoons butter
2 teaspoons salt
2 teaspoons pepper
2 cans beer (room temperature)
½ cup flour
4 cups grated cheddar cheese
1. Coat the bottom of the One PotTM stoneware with olive oil and
place on stovetop set to MEDIUM heat. Add the corn, red pepper
and onions sauté the vegetables until they are tender and lightly
browned, about 7-8 minutes.
2. Transfer the One PotTM stoneware to the slow cooker heating base.
Add the green onions, broth, potatoes, salt, and pepper, and stir to
combine. Cover and cook on LOW for 7-9 hours or on HIGH for 4-5
hours
1. Coat bottom of One PotTM stoneware with olive oil and place on
stovetop set to MEDIUM heat. Sauté celery, carrots, onions, and
peppers until tender.
2. Add remaining ingredients (except flour and cheese) into One PotTM
stoneware and place One PotTM stoneware in the slow cooker heating
base. Cover and cook on LOW for 6 hours or on HIGH for 2-4 hours.
3. Dissolve flour in a small amount of water and add to soup, stirring in
3. Thirty minutes prior to serving, add the milk and blend well. Garnish
with parsley to serve.
Serves 4
well.
4. Top with grated cheese and place in preheated broiler, uncovered,
for 10-15 minutes to melt cheese.
Serves 8
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.
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.
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Beverages and Desserts
Sweet Italian Sausage and Vegetable Soup
Tropical Tea
Olive oil or vegetable oil
1 pound sweet Italian sausage, casings removed
1 stalk celery, finely chopped
1 medium yellow squash, peeled and diced
1 small white onion, peeled and sliced thin
3 cups beef broth
1 medium tomato, peeled and freshly crushed
1 teaspoon salt
2 teaspoons fresh basil leaves, chopped
1 teaspoon fresh oregano leaves, chopped
1 teaspoon freshly ground black pepper
1 cup Romano cheese, freshly grated
1 gallon hot water
12 tea bags (strings and labels removed)
cup sugar
6 tablespoons honey
1 mango, sliced
2½ cups pineapple juice
1 orange, sliced (½-inch thick slices)
1 can sliced pineapple
1 star fruit, sliced (½-inch thick slices)
1 bunch fresh mint leaves
1. Dice mango and pineapple, then combine all ingredients (except
mint leaves) in One PotTM stoneware.
1. Coat the bottom of the One PotTM stoneware with oil and and place
on stovetop set to MEDIUM heat. Once the oil is hot, brown and
crumble the sausage until no pink remains, about 10 minutes. Drain
any fat that accumulates.
2. Place One PotTM stoneware in slow cooker heating base, cover, and
cook on LOW for 4 hours. Serve with mint leaves as garnish.
Serves 10
2. Add the celery, squash, and onion, and sauté for 4 minutes, stirring
continuously. Combine all of the ingredients except the grated
cheese into the One PotTM stoneware. Transfer the One PotTM
stoneware to the slow cooker heating base, cover, and cook on LOW
for 5-6 hours or on HIGH for 2-3 hours.
3. Add additional salt and pepper to taste. Ladle the soup into bowls
and top each serving with Romano cheese.
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.
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.
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Spiced Coffee
Maine Blueberry Cake
4 cups flour
1 gallon coffee
2 cups sugar
½ cup chocolate syrup
cup sugar
8 teaspoons baking powder
¼ teaspoon salt
4 eggs (slightly beaten)
¾ cup vegetable oil
½ cup milk
2 teaspoons vanilla
4 cups fresh or frozen Maine blueberries
Nonstick cooking spray
6 cinnamon sticks
3 teaspoons whole cloves
1 teaspoon anise flavoring
1 teaspoon orange zest
1 teaspoon lemon zest
2 cups whipped cream or non-dairy topping
4 tablespoons vanilla extract
¼ cup cocoa powder
Topping:
¼ cup spiced rum (optional)
1 cup softened butter
½ cup light brown sugar
½ cup flour
1. Combine all ingredients (except whipped cream and vanilla) in One
PotTM stoneware. Place One PotTM stoneware in slow cooker heating
base, cover, and cook on LOW for 3-4 hours.
cup cinnamon
2. In a bowl, combine whipped cream and vanilla, and refrigerate.
1. In a 4 quart mixing bowl, combine flour, sugar, baking powder, and
3. When ready to serve, ladle into coffee cups and top with a dollop of
salt and mix well.
whipped vanilla cream and dust with cocoa powder.
2. Add to the mixture beaten eggs, oil, milk, and vanilla. Beat until
Serves 10
smooth. Fold in blueberries gently.
3. Spray inside of One PotTM stoneware with non stick cooking spray,
and pour in cake batter. Mix topping, and place on top of batter.
Place One PotTM stoneware in slow cooker heating base, cover, and
cook on HIGH for 3-4 hours. Serve WARM with butter.
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.
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.
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Poached Autumn Fruits with Vanilla-Citrus Broth
Christmas Plum Pudding
This recipe was created by renowned Chef Tom Valenti of Ouest
Restaurant in New York City.
10 slices white bread (cut into 2-inch cubes)
2½ cups milk
4 eggs (slightly beaten)
2¼ cups light brown sugar
½ cup orange juice
2 Granny Smith apples, peeled, cored (reserve cores), and halved
2 Bartlett pears, peeled, cored (reserve cores), and halved
1 orange, peeled and halved
¼ cup shortening
5 tablespoons honey
3 teaspoons vanilla extract
2¼ cups flour
2 teaspoons baking soda
1 teaspoon salt
1 vanilla bean, split and seeded
1 cinnamon stick
1
/ 3 cup sugar
Water, enough to cover fruit
Vanilla ice cream
5 teaspoons cinnamon
2 teaspoons cloves
1. Add apple and pear cores to the One PotTM stoneware. Squeeze the
juice from the orange halves into the One PotTM 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.
2 teaspoons mace
3 cups raisins
2 cups dried plums
1 cup dried candied fruit mix
Vegetable oil or nonstick cooking spray
2. Stir lightly to combine and place One PotTM 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.
3. Remove the fruit halves and reserve. Strain and reserve the poaching
liquid, and pour liquid back into the One PotTM stoneware. Discard
solids. Place One PotTM stoneware on stovetop set to LOW heat and
simmer gently until the liquid reduces by half and thickens.
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.
1. Combine bread and milk in bowl; let soak.
2. Mix dry ingredients then add orange juice and fruits.
3. Coat inside of One PotTM stoneware with vegetable oil or nonstick
spray then pour both bread and fruit mixture into One PotTM
stoneware. Place One PotTM stoneware in slow cooker heating base,
cover, and cook on LOW for 6-7 hours or on HIGH for 2-4 hours.
Serve WARM.
Serves 8-10
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: 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.
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.
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