Found 53 recipes for: msc-600
This is a delicious dish to have at a brunch for a crowd. The flavors are rich and it
takes only a few steps to complete.
What a delightful aroma to wake up to in the morning! Prepare your oatmeal the night before so it will be ready for your family to start the day right.*
A kitchen staple. Use this in any of our recipes that call for stock.
There is nothing more wholesome or economical than preparing your own homemade stocks.
This sauce can be served chunky, or you
can use a blender to make it smooth.
This Italian sauce is a classic. The longer it can simmer in the multicooker the better the flavors will be. It freezes beautifully, so it can be enjoyed again.
This soothing soup is chock full of good-for-you chicken and veggies.
A bowl of this deeply satisfying soup plus a slice of crusty French bread makes the perfect winter meal.
This beef stew is one of the simplest you will ever find. Just combine the ingredients and cook slowly.
Don’t be intimidated by the amount of chili powder in the recipe; most store-bought varieties lean on the side of mild. However, spice lovers can turn up the heat by just increasing the cayenne or stirring in
some puréed chipotle chiles.
Not exactly a purist’s version of gumbo, but a delicious one just the same!
This satisfying soup of Portuguese origin is perfect on a cold winter evening.
By the end of the cooking time, the chicken in this dish falls apart, making a light and lemony dish that will soon be a favorite.
The combination of hot and sweet peppers with olives makes this delicious chicken dish burst with flavor.
Although this meal involves multiple steps, the final results are well worth the effort. Note that the recipe makes 24 tamales,
but only 12 can be steamed in the final step at a time. Either steam them in two batches, or refrigerate or freeze the second half.
Poached salmon is perfect served on its own or over a bed of mixed greens.
A colorful and light dish that takes very little time to prepare.
This version of the traditional Spanish dish is sure to please any crowd.
Braising is one of the most rewarding preparations for fennel. It sweetens the vegetables and brings out the rich licorice tones.
This dish takes a few steps to complete. The broccoli rabe is first steamed – this improves the overall texture of the finished dish, making it nice and tender.
These are delicious served alongside lamb chops. You can also purée them in a food processor to make a white bean dip to serve with a crudités platter.*
We upped the creaminess factor in our version of everyone’s favorite comfort food. The béchamel is the centerpiece of the ultimate macaroni and cheese.
A quick and flavorful way to enjoy
red potatoes. Be patient with flipping
the potatoes – they brown best if they are
not crowded and are left to sit in the hot cooking pot before turning.
Trimming the bottoms of the artichokes ensures that they stand up straight, so do not skip that step. Also, in addition to adding flavor, the lemon slices prevent the artichokes from turning brown during cooking. Enjoy plain or dip in a nice lemon oil.
When fall comes around, nothing is better than the aroma of applesauce cooking in the home. Our recipe is quite versatile; you can leave it as a chunky sauce or purée it for the more common smooth version.
Cooking the applesauce down with
some sugar and spices makes
delicious apple butter.
We make many cheesecakes in the Test Kitchen, and one of our favorite methods (which happens to be the easiest and most foolproof) is slow cooked. To offer the palate some new, fun flavors, we made a cheesecake that is nice and creamy with the flavor of cannoli filling.
This is our version of the still-popular
flourless chocolate cake. Best of all you don’t need to turn on the oven!
What better ending to a meal than a cup of rice pudding? The great thing about this dessert is that it can be served warm out of the cooking pot or chilled. Chilled rice pudding does set up and has a different consistency than when served warm. If not serving immediately, stir some
extra milk or water into the rice pudding to make it creamier.
There are countless variations for this basic recipe. You can reserve ¼ of the batter and stir in cocoa powder (then add it back into the rest) to make a chocolate swirl. Once it is cooked you can top it with fresh fruit or fruit preserves, or you can drizzle with chocolate or serve with a raspberry sauce. The options are endless for making this cheesecake your own.
Although this is readily available in most supermarkets, it is quite simple to make your own. The longer you cook it, the richer and
more concentrated the caramel flavor gets.
This dessert is definitely for the sweet tooth. While you can purchase dulce de leche from most grocery stores, we found that homemade is the way to go when it is the center of your dish.
A traditional Indian dish based on lentils. Each version is different, depending on ingredients and spices used. This one adds spinach at the end for some color and extra nutrients.
This colorful side dish works well with most main dishes. Any vegetable or herb can easily be substituted for a variation.
No need to turn on your oven to enjoy the taste of homemade pie.
The great thing about this dessert is that it can be served warm out of the cooking pot or chilled. Chilled rice pudding does set up and has a different consistency than when served warm. If not serving immediately, stir some extra coconut milk or water into the rice pudding to make it creamier.
Make use of late summer blueberries in
this quick and easy jam.
Just the smell of the spices steeping evokes the feeling of the holidays. A variation to this traditional recipe is to chill it and use it as the foundation for a spicy sangria.