Évaluations - 2, GPA: 4
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Facilité d'utilisation
minutes skin on. Butternut squash 1 lb. Cut in 1-inch pieces. 18 to 20 Peel and remove minutes seeds. Yellow squash 1 lb. Sliced 16 to 18 Sprinkled with dried minutes minced onion. Zucchini 1 lb. Sliced 18 to 20 Seasoned with salt minutes and garlic pepper. FROZEN VEGETABLES Including mixed vegetables such as beans with a twist, broccoli medley, broccoli stir fry and pepper stir fry 10 oz. to 1 lb. Removed from bag 16 to 18 and seasoned. minutes FISH add 1 1/2 cups water to rice cooking bowl add 1 lemon thickly sliced to water season fish with lemon juice and Old Bay Seasoning Salmon 11.2 lbs. Fillets 24 to 26 Topped with lemon minutes slices and snipped fresh dill. Scallops 1 lb. Medium size 14 to 16 Very tender; served minutes with tartar sauce and lemon wedges. Snapper 1 lb. Whole, head and 20 to 22 Drizzle with garlic, tail removed. minutes soy vinaigrette. Tuna steaks 11.4 lbs Two medium steaks. 15 to 17 Very tender; served minutes with tartar sauce and lemon wedges. Swordfish 1 lb. Two medium steaks. 15 to 17 Very tender; served minutes with tartar sauce and lemon wedges. 9 RECIPES CHICKEN VEGETABLE SOUP 6 cups chicken broth or stock 1/2 lb. boneless chicken breast cut in bite size pieces 2 cup frozen mixed vegetables 2 cups medium noodles 1 cup diced sweet potatoes 3/4 cup diced onion 2 tbsp. chopped parsley 1/2 tsp. Rotisserie Chicken seasoning Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the Keep Warm light will come on. Push the On switch to Cook. Place the lid on the cooker. Set kitchen timer and cook for 20 minutes. Test noodles for doneness. Place the lid back on the cooker. If necessary, cook several minutes longer until noodles are tender. Serve immediately. If desired, serve with hot garlic bread. Makes about 12 cups/6 servings. SPAGHETTI WITH MEATBALLS 1 jar (1lb., 10 oz.) marinara sauce 31.2 cups water 1/2 lb. spaghetti rigati or linguini 1 lb. frozen meatballs (1.2-inch size) 2 large cloves garlic, minced 2 tbsp. chopped parsley 1 tsp. dried Italian herbs Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the Keep Warm light will come on. Push the On switch to Cook. Place the lid on the cooker. Set kitchen timer and cook for 20 minutes. Test pasta for doneness. Place the lid back on the cooker. If necessary, cook several minutes longer until pasta is tender. Serve immediately. If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast. Makes about 8 cups/4 servings. 10 SPICED SHRIMP AND RICE 1 pkg. (16 oz.) yellow rice mix 2 cups chicken or vegetable broth 1 bottle (8 oz.) clam juice 1 can (141.2 oz.) diced tomatoes with green chilies 2 tbsp. olive oil 11.2 lb. shrimp, shelled and deveined 1 large onion, chopped 2 large cloves garlic, minced 1/4 cup chopped cilantro 1/2 tsp. coarsely ground black pepper 11.2 cups frozen peas Combine all ingredients, except peas in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the Keep Warm light will come on. Push the On switch to Cook. Place the lid on the cooker. Set kitchen timer and cook for 26 minutes. Stir in frozen peas; place the lid back on the cooker and cook an additional 10 minutes. Serve immediately. Makes about 9 cups/4 to 5 servings. Note: One can (141.2 oz. diced tomatoes and 1 can (4oz.) diced green chilies can be substituted for the canned tomatoes with green chilies. CLASSIC CHICKEN STEW 11.2 lbs. boneless chicken cut into 1-inch cubes 2 cans (103.4 oz, each) condensed cream of chicken with herbs soup 1 cup water 4 medium carrots, cut in 1-inch pieces (about 11.2 cups) 4 medium red skin potatoes, quartered 3 stalks celery, thickly sliced (about 11.2 cups) 2 medium leeks, halved and sliced 1/2 tsp. coarsely ground black pepper 11.2 cups frozen cut green beans Combine all ingredients, except frozen vegetables in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the Keep Warm light will come on. Push the On switch to Cook. Place the lid on the cooker. Set kitchen timer and cook for 45 minutes. Stir in frozen green beans; place the lid back on the cooker and cook an additional 10 minutes. Serve immediately. Makes about 10 cups/5 to 6 servings. TERIYAKI SALMON 1 lb. salmon fillets 1/3 cup teriyaki or toasted sesame marinade 1 can ( 8 oz.) mandarin oranges 1 cup snow peas 4 green onions cut in 1-inch pieces 1 tsp. kosher salt 1.4 tsp. seasoned pepper 1.4 cup toasted sliced almonds Place filets in shallow baking dish. Pour marinade over all. Turn fish to coat both sides. Cover and refrigerate for at least 30 minutes. Drain oranges, saving liquid. Set oranges aside. Add water to orange liquid to make 1 cup. Pour into rice cooking bowl. Remove salmon from dish and place in steamer basket. Top with snow peas and green onions. Season with salt and pepper. Insert steamer basket into rice cooker over rice cooking b...