Black and Decker Home RC446 Manual De Instrucciones página 7

SPICED SHRIMP ND RICE
1 pkg. (16 oz.) yellow rice mix
2 cups chicken or vegetable broth
1 bottle (8 oz.) clam juice
1 can (14 ⁄ oz.) diced tomatoes with green chilies
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2 tbsp. olive oil
1 ⁄ lb. shrimp, shelled and deveined
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1 large onion, chopped
2 large cloves garlic, minced
1/4 cup chopped cilantro
1/2 tsp. coarsely ground black pepper
1 ⁄ cups frozen peas
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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 (14 ⁄ oz. diced tomatoes and 1 can (4oz.) diced green chilies can be
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substituted for the canned tomatoes with green chilies.
CL SSIC CHICKEN STEW
1 ⁄ lbs. boneless chicken cut into 1-inch cubes
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2 cans (10 ⁄ oz, each) condensed cream of chicken with herbs soup
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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
2 medium leeks, halved and sliced
1/2 tsp. coarsely ground black pepper
1 ⁄ cups frozen cut green beans
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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.
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⁄ cups)
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⁄ cups)
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TERIY KI S LMON
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. dd 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.
CHILI SHRIMP
1 lb. shrimp, shelled and deveined
1 ⁄ cups thinly sliced yellow squash
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1 ⁄ cups thinly sliced zucchini
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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.
dd 1 ⁄ cups cold tap water to rice cooking bowl. Place cooking bowl in rice cooker.
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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.
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