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Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Spiked and Spiced Almonds
4 tablespoons melted butter
2 pounds almonds (shelled)
1
/
4
cup cinnamon and sugar blend
Seasonings Options
1
/
4
cup seasoned salt with 1 tablespoon curry powder
1
/
4
cup sugar with 2 tablespoons vanilla
1
/
4
cup ancho seasoned salt with 2 tablespoons hot sauce
1
/
4
cup spiced rum then roll in
1
/
4
cup brown sugar
1
/
4
cup taco seasonings
1. In VersaWare™ stoneware, melt butter on stovetop set to medium heat and Sauté
almonds for 15-20 minutes. Remove from stove.
2. In a separate bowl, mix and coat nuts with your favorite combination of
seasoning and place in small ramekin baking dishes. Save remaining spice
mixture for later use.
3. Stack baking cups into VersaWare™ stoneware, place stoneware in slow cooker
heating base, cover, and cook on Low for 4 hours.
4. Before serving, sprinkle remaining mixture onto each cup and cook on High for
1-2 hours. Hold on Warm setting until ready to serve.
Serves 10
Roasted Summer Squash with Pine
Nuts and Romano Cheese
Extra virgin olive oil
1 clove garlic, minced
1
/
2
cup yellow onion, chopped
1 medium red bell pepper, seeded and chopped
3 medium zucchini, cut in
1
/
2
-inch slices
3 medium summer squash, cut in
1
/
2
-inch slices
1 teaspoon salt, divided
1
/
2
cup pine nuts, chopped
1
/
3
cup Pecorino Romano cheese, freshly grated
1 teaspoon dried Italian seasoning
1
/
4
teaspoon black pepper
1 tablespoon unsalted butter, cut into small cubes
1. Coat bottom of VersaWare™ stoneware with olive oil and place on stovetop set
to medium-low heat. Add garlic, onion, and red pepper. Stir the vegetables
occasionally and sauté until onions are translucent and soft, about 10 minutes.
2. Transfer the stoneware to the slow cooker heating base and add the zucchini and
summer squash. Toss lightly.
3. In a small bowl, mix together the pine nuts, cheese, Italian seasoning, salt and
the pepper. Fold half of the cheese and nuts into the squash and sprinkle the
remaining cheese and nuts on top. Top the cheese with the butter.
4. Cover and cook on Low for 4-5 hours.
Serves 6-8
24 25