Recipes - Black+Decker RC514 Manual De Uso Y Cuidado

RE C I P ES
CHICKEN VEGETABLE SOUP
Servings: 6
Ingredients:
6 cups chicken broth or stock
1/2 lb . boneless chicken breast cut in bite size pieces
2 cups frozen mixed vegetables
2 cups medium width noodles
3/4 cup diced onion
2 Tbsp . chopped fresh parsley
1/2 tsp . Rotisserie Chicken seasoning
Directions:
Combine all ingredients in cooking bowl in order listed . Place bowl into rice
cooker and plug in the appliance; the Warm indicator light will come on . Push
down the control 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 .
SPAGHETTI AND MEATBALLS
Servings: 4
Ingredients:
1 (24 oz .) jar marinara sauce
2 1⁄2 cups water
1/2 lb . dry spaghetti, broken in half
1 lb . fully cooked, frozen meatballs
2 large garlic cloves, finely chopped
2 Tbsp . chopped parsley
1 tsp . dried Italian herbs
Directions:
Combine all ingredients in rice cooker bowl .
Place bowl into rice cooker; cover with lid . Plug in rice cooker and push
control switch down to cook .
Cook 25 to 30 minutes or until pasta is tender .
Turn rice cooker off and let stand 3 to 5 minutes before serving . If desired, top
spaghetti with Parmesan cheese .
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SPICED SHRIMP AND RICE
Servings: 6
Ingredients:
1 pkg . (16 oz .) yellow rice mix
2 cups chicken or vegetable broth
1 bottle (8 oz .) clam juice
1 (14 .5 oz .) can diced tomatoes with green chilies
2 tbsp . olive oil
1 ½ lb . shrimp, shelled and deveined
1 large onion, chopped
2 large cloves garlic, minced
¼ cup chopped cilantro
½ tsp . coarsely ground black pepper
1 ½ cups frozen peas
Directions:
Combine all ingredients, except peas in cooking bowl in order listed . Place
bowl into rice cooker and plug in the appliance; the Warm indicator light will
come on . Push down the control switch to Cook . Place the lid on the cooker .
Set kitchen timer and cook for 25 minutes . Stir in frozen peas; place the lid
back on the cooker and cook an additional 10 minutes . Serve immediately .
Note: One can (14 .5 oz .) diced tomatoes and 1 can (4 oz .) diced green chilies
can be substituted for the canned tomatoes with green chilies .
CLASSIC CHICKEN STEW
Servings: 5 (2 cups each)
Ingredients:
1 ½ lbs . boneless chicken cut into 1-inch cubes
2 (10 . 7 5 oz) cans condensed cream of chicken with herbs soup
1 cup water
4 medium carrots, cut in 1-inch pieces (about 1 ½ cups)
4 medium red skin potatoes, quartered
3 stalks celery, sliced (about 1 ½ cups)
2 medium leeks, halved and sliced
½ tsp . coarsely ground black pepper
1 ½ cups frozen cut green beans
Directions:
Combine all ingredients, except frozen green beans in cooking bowl in order
listed . Place bowl into rice cooker and plug in the appliance; the Warm
indicator light will come on . Push down the control switch to Cook . Place the
lid on the cooker .
Cook for 45 minutes . Stir in frozen green beans; place the lid back on the
cooker and cook an additional 10 minutes . Serve immediately .
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