BLACK&DECKER RC436 Manual De Uso página 7

1/4 cup chopped cilantro
1/2 tsp. coarsely ground black pepper
1 1 ⁄ cups frozen peas
2
Combine all ingredients, except peas in cooking bowl in order listed. Place bowl into rice
cooker and plug in the appliance; the "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 (14 1 ⁄ oz. diced tomatoes and 1 can (4oz.) diced green chilies can be
2
substituted for the canned tomatoes with green chilies.
CLASSIC CHICKEN STEW
1 ⁄ lbs. boneless chicken cut into 1-inch cubes
1
2
2 cans (10 3 ⁄ oz, each) condensed cream of chicken with herbs soup
4
1 cup water
4 medium carrots, cut in 1-inch pieces (about 1
4 medium red skin potatoes, quartered
3 stalks celery, thickly sliced (about 1 1 ⁄
2
2 medium leeks, halved and sliced
1/2 tsp. coarsely ground black pepper
1 1 ⁄ cups frozen cut green beans
2
Combine all ingredients, except frozen vegetables in cooking bowl in order listed. Place
bowl into rice cooker and plug in the appliance; the "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 bowl.
Cover and plug appliance into electric outlet. Set kitchen timer and cook for 18 minutes.
Top with reserved mandarin oranges. Cook 3 minutes longer or until salmon tests done.
If desired, serve over cooked rice and drizzle cooking liquid over all.
Garnish with almonds.
Makes 4 servings.
11
⁄ cups)
1
2
cups)
CHILI SHRIMP
1 lb. shrimp, shelled and deveined
1 1 ⁄ cups thinly sliced yellow squash
2
1 ⁄ cups thinly sliced zucchini
1
2
1 medium red pepper, seeded and cut into 2-inch strips
2 large cloves garlic, thinly sliced
1 tbsp. chopped fresh basil
1⁄4 tsp. chili powder
1⁄4 tsp. salt
In large bowl, combine all ingredients; toss to blend.
Add 1 1 ⁄ cups cold tap water to rice cooking bowl. Place cooking bowl in rice cooker.
2
Spoon shrimp mixture into steamer basket. Insert steamer basket into rice cooker over rice
cooking bowl.
Cover and plug appliance into electric outlet. Set kitchen timer and cook for 20 minutes;
test shrimp and vegetables for doneness. If necessary cook several more minutes.
If desired, garnish with chopped cilantro and lemon wedges.
Makes 4 servings.
STEAMED PORK DUMPLINGS
1/2 lb. ground pork
1/ cup minced bok choy
1⁄4 cup minced green onion
1 tbsp. grated fresh ginger
1 large clove garlic, minced
1⁄4 tsp. seasoned pepper
1⁄4 tsp. salt
36 won ton wrappers
3 tbsp. low sodium soy sauce
1 tsp. rice wine vinegar
1⁄4 tsp. sesame oil
1 medium clove garlic, minced
In large bowl, combine pork, bok choy, green onions, ginger, large minced garlic clove,
pepper and salt; blend well.
Place scant tablespoon of pork filling in center of 1 wonton wrapper. Lightly moisten
edges of wrapper with pastry brush or finger. Fold wrapper in half to form a triangle and
press edges to seal. Transfer to tray and repeat process, making about 36 dumplings.
Add 1 1 ⁄ cups cold tap water to rice cooking bowl. Place cooking bowl in rice cooker.
2
Lightly oil steamer basket. Arrange dumplings in basket about 1/2-inch apart. Insert
steamer basket into rice cooker over rice cooking bowl.
Cover and plug appliance into electric outlet. Set kitchen timer and cook for 6 minutes.
Cook until dumplings are translucent and filling is just cooked through. Repeat with
remaining dumplings.
Dipping sauce: In small bowl, combine soy sauce, rice vinegar and sesame oil; set aside.
If desired, garnish with toasted sesame seeds.
Makes 8 to 10 servings.
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