En g li s h – Nostalgia Electrics TDO150SS User Manual
TERIYAKI CHICKEN WINGS
3 Pounds Chicken
1 Large Onion,
1 Cup Soy Sauce
1 Cup Brown Sugar
2 Tsp. Ground Ginger
2 Cloves Garlic,
¼ Cup Dry Sherry
Rinse chicken wings; pat dry. Cut off and discard wing tips
then cut each wing at the joint to make two sections.
Sprinkle wing pieces with salt and pepper; place wings on
an lightly oiled broiler pan. Broil about 4 inches from the
heat for 10 minutes on each side, or until chicken wings
are nicely browned. Transfer chicken wings to Kettle.
In a bowl, combine chopped onion, soy sauce,
brown sugar, ginger, garlic and sherry. Mix well.
Pour sauce over chicken wings. Cover and cook on
medium-low for 4 to 5 hours or medium-high for 2 to 2½
hours. Stir wings once about halfway through cooking.
Serve directly from slow cooker, keeping
temperature on low setting.
Makes about 32 wing pieces.
CHEESY POTATO & CHIVE SOUP
4 Large Potatoes,
peeled and sliced
4 Cups Chicken Stock,
plus more as needed
1 Large Clove Garlic
1 Cup Shredded
Cheese, or a mixture
of sharp Cheddar
and smoked Gouda
¼ Cup Fresh
Salt and Freshly
Ground Black Pepper
1 Cup Heavy Cream,
Half-and-Half, or Sour
¼ Cup Crumbled
Cheese, for garnish
Place the potatoes and 1 cup of the stock in
Kettle. Cover and cook on medium-high for 2
hours, or until the potatoes are just tender.
of the potatoes to a food processor or blender,
along with the cooking liquid. Add the garlic. Blend to
the desired consistency (a blender will yield a smoother
texture, a food processor a chunkier consistency).
Return the potato purée to the Kettle and stir in shredded
cup stock and chives. Cover and
cook on medium-low for 30 minutes, or until the soup
is well heated. Add extra stock or water if the soup is
too thick. Break up the whole potato slices with a fork
to achieve a texture that suits you. Season with salt
and pepper. Stir in the cream just before serving.
Ladle into soup bowls and sprinkle with the
crumbled cheese. Serve immediately.