22 minute read
Slow Cooker Butter Chicken
6 servings | 15-min prep time | 4-hr, 15-min total time
Ingredients
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2 lbs. (1 kg) boneless, skinless chicken thighs, cut into 1" (2.5-cm) pieces 1 can (6 oz./156 g) tomato paste ¾ cup (175 mL) water ½ medium red onion, finely chopped 4 tbsp (60 mL) butter 6 garlic cloves, pressed 1" (2.5-cm) piece of ginger, peeled, minced, about 1 tbsp (15 mL) (see cook's tip) 1 tbsp (15 mL) ground coriander 2 tsp (10 mL) smoked paprika 1 tsp (5 mL) cumin 1 tsp (5 mL) turmeric 1 tsp (5 mL) sugar 1 tsp (5 mL) salt ½ tsp (2 mL) cayenne pepper ½ cup (125 mL) heavy whipping cream Cooked white basmati rice Optional: Chopped cilantro, naan
Directions
1. Combine the chicken with the remaining ingredients, except the heavy whipping cream, in the inner pot of the Deluxe Multi Cooker.
2. Lock the lid and select on High for 4 hours or Low for 6 hours; press and hold .
3. When the timer is up, press . Unlock the lid and stir in the cream. Serve with basmati rice. Top with chopped cilantro and serve with naan, if you’d like.
Cook’s Tip
The way you prepare your ginger can change the flavor and texture of your dish. Grating ginger releases more juice and gives the ginger a more intense flavor than other preparations, while finely chopping gives the ginger a crunch and less intense flavor.
U.S. nutrients per serving: Calories 360, Total Fat 21 g, Saturated Fat 11 g, Cholesterol 185 mg, Sodium 570 mg, Carbohydrate 9 g, Fiber 2 g, Sugars 2 g (includes 1 g added sugar), Protein 32 g
Even More Recipes to Make & Love
You’ll have even more delicious choices when using our Deluxe Multi Cooker accessories!
Pressure Cooker Multigrain Bread ..................................................................................42 Pressure Cooker Beet Salad............................................................................................44 Pressure Cooker Shrimp & Grits.....................................................................................46 Pressure Cooker Barbacoa Burrito Bowl With Cilantro-Lime Rice ..................................48 Lemon-Raspberry Cheesecake With Raspberry Whipped Cream....................................50 Pressure Cooker ChocoFlan............................................................................................52 Sous Vide Egg Bites........................................................................................................54 Sous Vide Stuffed Burgers..............................................................................................56 Sous Vide Pork Tenderloin With Vegetables ...................................................................58
Enjoy an Extra Serving on Our Website
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Using the Steamer Baskets
Steam vegetables, meat, fish, dumplings, and even make tamales with our steamer baskets. Plus, you can easily cook two different foods at the same time!
1. Fill the inner pot of Deluxe Multi Cooker with 1 cup (250 mL) water. 2. Add food to the basket(s) and lower into the Deluxe Multi Cooker. Lock the lid, select , and set the time according to the chart. For zero-minute cook times, the food cooks during the pressure-building time. Press and hold .
3. When the timer is up, press to manually release the pressure. Carefully remove the lid and lift the basket(s) out by the handle using oven mitts.
Vegetables
Asparagus
1 lb. (450 g), cut into 2" (5-cm) pieces
Baby Carrots
1 lb. (450 g)
Broccoli Florets
1 lb. (450 g), cut into 2" (5-cm) pieces
Butternut Squash
1 lb. (450 g), cut into 1" (2.5-cm) pieces
Cauliflower Florets
1 lb. (450 g), cut into 2" (5-cm) pieces
Green Beans
1 lb. (450 g), whole or cut into 2" (5-cm) pieces
Red Potatoes (small)
1–2 lbs. (450 g–1 kg), cut into quarters
Sweet Potatoes
1–2 lbs. (450 g–1 kg), peeled and cut into 1" (2.5-cm) pieces
Other Foods
Boneless, Skinless Chicken Breasts
1 lb. (450 g). Lay flat in the basket without overlapping.
Chicken Sausage
14 oz. (397 g). Pierce several times with a fork.
Hard-Boiled Eggs
Up to 7 eggs. Place in the basket in a single layer.
Mussels
2 lbs. (1 kg), rinse in cold water
Salmon Filets
12 oz. (340 g). Lay as flat as possible in the basket.
Shrimp (frozen)
2 lbs. (1 kg)
Basket Size Time
Small 0 min
Small 6 min
Large
Small 0 min
12 min
Large
Large
Large
Large 0 min
1 min
6 min
1 lb. (450 g): 8 min 2 lbs. (1 kg): 12 min
Large
Small
Large
Large
Large
Large 8 min
6 min
12 min
0 min
5 min
0 min
Pressure Cooker Multigrain Bread
Ingredients
³⁄4 cup plus 2 tbsp (205 mL) old-fashioned oats, divided 1 pkg (2¼ tsp/8 g) active dry yeast 1 tsp (5 mL) salt 3½ cups (875 mL) bread flour, divided 1¼ cups (300 mL) warm water (120°F–130°F/49°C–54°C) ¼ cup (50 mL) butter, softened ¼ cup plus 2 tbsp (80 mL) honey, divided Oil for brushing
Directions
1. In a large mixing bowl, combine ¾ cup (175 mL) of the oats, yeast, salt, and 2 cups (500 mL) of flour. Add the water, butter, and ¼ cup (50 mL) of the honey. Beat on low speed with an electric mixer until moistened then on medium speed for 3 minutes.
2. Add the remaining flour and beat until thoroughly mixed into a stiff batter. Brush the inside of the Pressure Cooker
Ceramic Pot with oil and place the dough into the pot. Place the ceramic pot on the wire cradle and lower it into the inner pot of the Deluxe Multi Cooker. Lock the lid and select on Med for 30 minutes. Press and hold .
3. When the timer is up, press . Remove the ceramic pot. Scrape the dough out and shape it into a mound (the dough will be slightly sticky). Clean the ceramic pot and lightly brush the inside with oil. Place the dough back in the pot. 4. Microwave the remaining 2 tbsp (30 mL) of honey on HIGH for 10 seconds. Brush the top of the dough with warm honey and sprinkle with the remaining 2 tbsp (30 mL) of oats. Lower the ceramic pot into the Deluxe Multi Cooker. Lock the lid and select on Med for 30 minutes. Press and hold . Meanwhile, preheat the oven to 350°F (180°C).
5. When the timer is up, press . Carefully remove the ceramic pot from the wire cradle and bake, uncovered, until the top of the bread is a deep golden brown, 40–45 minutes. Place on a cooking rack for 10 minutes, then remove the bread from the pot. Cool completely.
Cook’s Tip
The bread flour in this recipe will give your bread better texture. If you substitute allpurpose flour, the bread won’t hold together as well when you slice it.
U.S. nutrients per serving: Calories 230, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 40 g, Fiber 2 g, Sugars 8 g, Protein 6 g
Pressure Cooker Beet Salad
6 servings | 15-min prep time | 30-min total time
Ingredients
1 lb. (450 g) golden beets (about 4 medium), cleaned and peeled ¾ cup (175 mL) orange juice ½ cup (125 mL) olive oil ¼ cup (60 mL) apple cider vinegar 1 tbsp (15 mL) honey or agave 2 tsp (10 mL) salt 1 tsp (5 mL) black pepper 1 tsp (5 mL) onion powder
1 tsp (5 mL) Italian seasoning ½ tsp (2 mL) garlic powder ½ cup (125 mL) sour cream or Greek yogurt 2 large beefsteak tomatoes, sliced 5 oz. (150 g) arugula (about 4 cups/1 L) 5 oz. (150 g) feta or goat cheese, crumbled Optional toppings: Slivered almonds, dried cranberries
Directions
1. Cut the beets into ¼" (6-mm) slices and place in the inner pot of the Deluxe
Multi Cooker.
2. In a small bowl, whisk together the orange juice, oil, vinegar, honey, salt, pepper, onion powder, Italian seasoning, and garlic powder; pour over the beets.
3. Lock the lid and select (high pressure) for 10 minutes. When the timer is up, press , then press to manually release the pressure. Drain the beets, reserving ¹/³ cup (75 mL) of the cooking liquid. Place the beets in the refrigerator (see cook’s tip).
4. For the dressing, whisk together the sour cream and the reserved liquid until smooth. Chill until ready to serve. 5. To serve, alternately arrange the beets and tomato slices on a platter. Top with the arugula and feta. Sprinkle on the almonds and cranberries, if you’d like. Drizzle with the dressing or serve on the side.
Cook’s Tips
To clean beets, cut the top and bottom off, then peel with a vegetable peeler or paring knife.
If you’d like to serve the salad right away, you can place the cooked beets in an ice bath to quickly cool them.
Any color beets will work. With red beets, the cooking liquid makes a bright pink dressing!
U.S. nutrients per serving: Calories 330, Total Fat 27 g, Saturated Fat 8 g, Cholesterol 35 mg, Sodium 1,090 mg, Carbohydrate 19 g, Fiber 3 g, Sugars 14 g (includes 3 g added sugar), Protein 6 g
Pressure Cooker Shrimp & Grits
6 servings | 5-min prep time | 30-min total time
Shrimp
1 tbsp (15 mL) vegetable oil 2 links spicy chicken sausage (like andouille), sliced 1 green bell pepper, seeded and sliced 1 orange or yellow bell pepper, seeded and sliced 2 green onions, thinly sliced 2 garlic cloves, pressed 1 tbsp (15 mL) Seasoning Salt 1 can (14.5 oz./411 g) fire-roasted diced tomatoes, undrained 1 lb. (450 g) medium shrimp (41–50 count), peeled, deveined, and tails removed
Grits
3 cups (750 mL) boiling water 1 cup (250 mL) instant grits or instant polenta (see cook’s tip) ¼ tsp (1 mL) salt 4 oz. (125 g) cheddar cheese, coarsely grated (1 cup/250 mL)
Directions
1. Set the Deluxe Multi Cooker to on Med; press and hold . Add the oil to the inner pot and heat for 2 minutes. Add the sausage and cook until browned, about 3 minutes. Add the peppers, white parts of the onions, garlic, and Seasoning Salt. Cook until softened, about 3 minutes.
2. Stir in the tomatoes and shrimp; press . Place the wire rack on top of the shrimp.
3. Pour the water into the Pressure
Cooker Ceramic Pot; whisk in the grits or polenta and salt. Cover and carefully lower the pot onto the rack. Lock the lid and select ; press and hold . When the timer is up, press . Press to manually release the pressure. 4. Whisk the grits until smooth, then whisk in the cheese. Serve the shrimp and sausage over the grits. Top with the remaining green onions.
Cook’s Tip
Instant polenta has a coarser texture, closer to how this dish is traditionally served, whereas instant grits are finer and found in most grocery stores. With such a slight difference in texture, use whichever is available in your area. It’ll be delicious whatever type you use.
U.S. nutrients per serving: Calories 360, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 160 mg, Sodium 980 mg, Carbohydrate 28 g, Fiber 1 g, Total Sugars 3 g (includes 0 g added sugars), Protein 27 g
Barbacoa Burrito Bowl With Cilantro-Lime Rice
6 servings | 15-min prep time | 50-min total time
Barbacoa Beef
½ cup (125 mL) low-sodium chicken broth 2 tbsp (30 mL) apple cider vinegar 2 tbsp (30 mL) lime juice 2 chipotle chili peppers in adobo sauce (canned) 2 tsp (10 mL) Chipotle Rub 2 garlic cloves, peeled 1 tbsp (15 mL) vegetable oil 1½ lbs. (700 g) beef chuck or pot roast, fat trimmed, cut into 2" (5-cm) cubes ½ tsp (2 mL) salt ½ tsp (2 mL) black pepper
Cilantro-Lime Rice
1½ cups (375 mL) long-grain white rice, rinsed 2 cups (500 mL) low-sodium chicken broth 1 garlic clove, pressed 1⁄3 cup (75 mL) fresh cilantro leaves, divided ½ lime, juiced
Optional toppings: Lime wedges, avocado slices, sliced green onions, tomato, cheese, jalapeños, guacamole
Directions
1. Combine the chicken broth, vinegar, lime juice, chipotle peppers, rub, and garlic in a narrow jar or container. Puree with an immersion blender until smooth.
2. Set the Deluxe Multi Cooker to on High. Heat the oil in the inner pot for 3 minutes. Season the beef with salt and pepper. Add the beef and brown on all sides. Pour the chipotle mixture over the beef and continue cooking for 5 minutes.
3. To make the rice, place the rice, broth, garlic, and half of the cilantro into the
Pressure Cooker Ceramic Pot and cover. Place the wire rack in the inner pot with the beef. Place the pot into the wire cradle and lower it onto the wire rack. Set to for 20 minutes. 4. When the timer is up, let the steam release naturally for 10 minutes, then press . Press . Carefully remove everything from the inner pot.
5. To serve, fluff the rice with the remaining cilantro and the lime juice. Shred the beef. Place the rice and beef in a bowl and add your favorite toppings.
Cook’s Tip
Love the chipotle sauce? Of course you do! Go ahead and use it with chicken, fish, or pork carnitas, to give any meal a zesty boost.
U.S. nutrients per serving: Calories 360, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 65 mg, Sodium 610 mg, Carbohydrate 42 g, Fiber 1 g, Sugars 1 g (includes 0 g added sugar), Protein 27 g
Crust
1 cup (250 mL) shortbread cookie crumbs (about 5 oz./150 g of cookies) 2 tbsp (30 mL) butter, melted 1 tbsp (15 mL) granulated sugar
Filling
2 pkg (8 oz./250 g each) cream cheese, softened ½ cup (125 mL) granulated sugar 2 eggs Juice from 1 lemon, plus zest from 2 lemons 1 tbsp (15 mL) cornstarch ¼ cup (60 mL) seedless raspberry jam
Raspberry Whipped Cream
1 cup (250 mL) heavy whipping cream 1 tbsp (15 mL) powdered sugar 2 tbsp (30 mL) seedless raspberry jam
Optional toppings: Fresh raspberries, shortbread cookie crumbs
Directions
1. Combine the cookie crumbs, melted butter, and sugar in a small bowl. Press the crumb mixture evenly into the bottom of the Pressure Cooker
Springform Pan.
2. For the filling, use an electric mixer on medium speed to beat the cream cheese in a large plastic bowl. Add the sugar, eggs, lemon juice, lemon zest, and cornstarch. Beat until just incorporated (overmixing will cause the cheesecake to crack). Spread the filling evenly over the crust.
3. Spoon the raspberry jam randomly over the filling. Use a knife to gently swirl into the filling (see cook’s tip). Cover the pan with foil.
4. Pour 1 cup (250 mL) of water into the inner pot of the Deluxe Multi Cooker. Add the wire rack to the inner pot. Place the pan in the wire cradle and lower it onto the rack. Lock the lid and select . Press and hold .
5. When the timer is up, let the steam release naturally for 10 minutes, then press . Press . 6. Carefully remove the pan* and the foil covering. The center may not look completely set but will firm as it cools. Let cool completely. Loosen the collar of the pan, cover, and refrigerate for at least 3 hours, or overnight.
7. For the raspberry whipped cream, whisk the cream and powdered sugar in a medium plastic mixing bowl with an electric mixer on mediumhigh speed until soft peaks form. Add the jam and continue whisking until stiff peaks form.
8. To serve, top each slice with whipped cream, raspberries, and cookie crumbs, if you'd like.
*The springform pan will be hot, so use oven mitts or grips when removing from the inner pot.
Cook’s Tip
The secret to a pretty top is to not over-swirl. Run a knife or toothpick through the raspberry jam and cheesecake filling until it’s just marbled.
U.S. nutrients per serving: Calories 530, Total Fat 39 g, Saturated Fat 22 g, Cholesterol 150 mg, Sodium 260 mg, Carbohydrate 40 g, Fiber 0 g, Sugars 31 g (includes 15 g added sugar), Protein 7 g
Pressure Cooker Chocoflan
8 servings | 10-min prep time | 25-min total time
Cake
¼ cup (60 mL) caramel sauce 2 tbsp (30 mL) vegetable oil, plus additional for oiling the pan 1½ cups (375 mL) devil’s food or dark chocolate cake mix ½ cup (125 g) water 1 egg
Custard
1 egg 2 egg yolks ½ cup (125 mL) sour cream 1 cup (250 mL) evaporated milk ¾ cup (175 mL) sweetened condensed milk 1 tsp (5 mL) vanilla extract
Directions
1. Place the Pressure Cooker Fluted
Cake Pan on the wire stand. Add the caramel to the bottom of the pan, then lightly spray or coat the sides of the pan with oil. Whisk the oil, cake mix, water, and egg together in a small bowl. Evenly distribute the batter on the caramel.
2. For the custard, whisk the egg, egg yolks, and sour cream together in a small bowl. Add the remaining ingredients and mix until well combined. Slowly pour over the cake batter.
3. Pour 1 cup (250 mL) of water into the inner pot of the Deluxe Multi Cooker; lower the rack and cake pan into the inner pot. Lock the lid and select for 15 minutes. Press and hold . 4. When the timer is up, press , then press to manually release the pressure. Carefully lift the pan out and remove it from the wire rack.* Let cool in the pan for 1 hour before releasing.
5. Loosen the cake from the pan and carefully invert the pan onto a serving dish. Serve immediately or refrigerate.
*The pan and rack will be hot, so use oven mitts or grips when removing from the inner pot.
U.S. nutrients per serving (1 slice): Calories 360, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 115 mg, Sodium 360 mg, Carbohydrate 50 g, Fiber 0 g, Sugars 25 g, Protein 9 g
Sous Vide Egg Bites
Ingredients
6 large eggs* 1⁄3 cup (75 mL) cottage cheese (any type) ¼ tsp (1 mL) salt Oil for spritzing or brushing 3/4 cup (175 mL) optional add-ins (cooked meat, cheese, diced vegetables)
*For egg white bites, replace the whole eggs with 12 egg whites or 1½ cups (375 mL) of liquid egg whites
Directions
1. Fill the inner pot of the Deluxe Multi
Cooker with 7 cups (1.75 L) of water.
Lock the lid and select . Set to 172°F (78°C) for 90 minutes. Press and hold to preheat.
2. Meanwhile, combine the eggs, cottage cheese, and salt in a small bowl.
3. Spritz or brush the wells of the Silicone
Egg Bites Mold with oil. Divide the egg mixture evenly between the wells, no more than 2/3 full. Evenly distribute any add-ins into the egg mixture and gently push down with a silicone spatula to submerge. Cover with the egg bites lid and place on the egg bites rack.
4. When the Deluxe Multi Cooker displays
Add, open the lid and use the rack to carefully lower the mold into the inner pot. Lock the lid; press .
5. When the timer is up, press . Remove the rack and mold; remove the mold lid.
Invert the mold onto a cutting board and gently squeeze or pinch the bottom to release the egg bites. If needed, you can use a silicone spatula or other non-sharp tool to remove the egg bites from the mold. Let cool to serve or store.
Cook’s Tips
When using veggies, avoid frozen veggies and those that have a lot of moisture, like tomatoes (use sun-dried tomatoes instead).
Cooked meat and cheese combinations are great! Think chorizo and Mexican cheese, ham and Swiss, or whatever you like or have in the fridge.
Egg bites can be made ahead and frozen. For a protein-packed breakfast or snack, just thaw and heat in the microwave for a couple of minutes.
→ Visit our blog to learn more ways to use the Silicone Egg Bites Mold.
U.S. Canada
U.S. nutrients per serving: Calories 70, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 160 mg, Sodium 180 mg, Carbohydrate 1 g, Fiber 0 g, Sugars 1 g (includes 0 g added sugar), Protein 7 g
Sous Vide Stuffed Burgers
Pimiento Cheese Dip
1 green onion, cut in 3 pieces ¼ cup (60 mL) 2% plain low-fat Greek yogurt ½ jar (4 oz./125 g) diced pimientos (about ¼ cup/60 mL), drained 1⁄8 tsp (0.5 mL) black pepper 2 oz. (60 g) reduced-fat sharp cheddar cheese, coarsely grated (½ cup/125 mL), divided 2 oz. (60 g) Monterey Jack cheese, coarsely grated (½ cup/125 mL), divided
Burgers
1½ lbs. (700 g) 85% lean ground beef 1 tsp (5 mL) salt 1 tsp (5 mL) black pepper 1 tbsp (15 mL) oil 4 potato buns 8 slices of tomato, about 2 large 4 pieces of romaine lettuce 8 slices cooked bacon
Directions
1. Fill the inner pot of the Deluxe Multi Cooker with water to 1" (2.5 cm) below the 1/2 fill line.
Lock the lid and select . Set to 140°F (60°C) for 2 hours for medium burgers (see cook’s tip); press and hold . While preheating, make the dip. 2. For the dip, process the onion in a food processor until finely chopped. Add the yogurt, pimientos, and pepper; process until combined. Add half of the grated cheeses; process to combine, scraping down the sides of the bowl as needed. Repeat with the remaining cheese; set aside. 3. Season the ground beef with the salt and pepper, mix, and divide into eight equal portions, about 3 oz. (90 g) each. Flatten each into a 4"–5" (10–13-cm) patty. Gently make a very shallow well in each patty about 2½" (6 cm) in diameter. 4. Place 2 tbsp (30 mL) of cheese dip into each well of four patties. Cover with the remaining patties. Carefully press the sides together to seal the edges. 5. Place the burgers in a single layer in a large resealable freezer bag with space between each burger, remove the air, and seal. When you hear beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press . When the timer is up, press . Carefully remove the bag. 6. Heat the oil in a cast iron skillet on mediumhigh heat for 3 minutes. Remove the burgers from the bag, pat dry, and sear until well browned, about 1 minute per side. 7. To assemble the burgers, place a patty on a bun and top with lettuce, tomato, and bacon.
Cook’s Tips
Cooking burgers sous vide gives you the doneness you want. If you prefer, you can set to 130°F (54°C) for medium-rare or 145°F (63°C) for medium-well. For serving flexibility, the burgers will maintain their temperature in the water bath for up to two hours after cooking. Store any leftover dip in the fridge. You can also serve it with crackers, pretzels, or veggies. → Our Reusable Storage Bags are perfect for sous vide cooking! You can find them on pamperedchef.com or pamperedchef.ca.
U.S. Canada
U.S. nutrients per serving: Calories 660, Total Fat 38 g, Saturated Fat 15 g, Cholesterol 145 mg, Sodium 1,410 mg, Carbohydrate 30 g, Fiber 1 g, Sugars 6 g (includes 3 g added sugar), Protein 47 g
Sous Vide Pork Tenderloin With Vegetables
Ingredients
1 pork tenderloin (about 1½ lbs./700 g) 2 yellow squash (about 1 lb./450 g), cut into ½" (1-cm) half moons 1½ cups (375 mL) fresh green beans (about 10 oz./300 g), trimmed 1⁄3 cup, plus 1 tbsp (90 mL) olive oil, divided 1 lemon, juiced (about 3 tbsp/45 mL) 1 tbsp (15 mL) Herbs de
Provence Seasoning
1 tbsp (15 mL) onion powder 2 tsp (10 mL) salt 1 tsp (5 mL) black pepper
Directions
1. Fill the inner pot of the Deluxe Multi
Cooker with water to just below the 1/2 fill line. Lock the lid and select . Set to 140°F (60°C) for 2 hours for medium (see cook’s tip). Press and hold . While preheating, place the pork tenderloin, squash, and green beans in a large resealable freezer bag.
2. In a small bowl, whisk together 1⁄3 cup (75 mL) of oil, lemon juice, seasoning, onion powder, salt, and black pepper. Pour into the bag and gently massage to evenly distribute the liquid.
3. When you hear beeps and Add is displayed, open the lid and submerge the bag into the water with the seal above the water. Lock the lid; press . When the timer is up, press . Carefully remove the bag. 4. Heat the remaining oil in a large skillet over high heat for 3–5 minutes. Transfer the pork and vegetables to the skillet, reserving the liquid. Sear the pork until browned, 1–2 minutes per side, and sauté the vegetables until they reach desired tenderness, 2–4 minutes.
5. Remove the pork and let rest for 5 minutes before slicing. Place the veggies on a platter and top with the sliced pork. Serve with the reserved juice, if you’d like.
Cook’s Tip
Cooking pork to medium keeps the inside moist and tender, like a steak. And, as it rests after cooking, the internal temperature will increase a bit.
→ Our Reusable Storage Bags are perfect for sous vide cooking! You can find them on pamperedchef.com or pamperedchef.ca.
U.S. Canada
U.S. nutrients per serving: Calories 390 Total Fat 23 g, Saturated Fat 4.5 g, Cholesterol 110 mg, Sodium 1,270 mg, Carbohydrate 8 g, Fiber 2 g, Sugars 2 g (includes 0 g added sugar), Protein 38 g
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