Aroma ARC-1010SB - Manual (Page 20)

RECIPES
18
1libra desalchicha ahumaday condimentada
1libra decamarón peladoy desvenado
2tazas depollo cocidoy molido
1½tazas dearroz
4tazas decaldo depollo
1lata de4 onzasde chilesverdes encubitos
2cucharas demesa deaderezo ‘Criollo’
Cortela salchichaahumada ala mitady alo largo,después en
semi-círculosde ¼de pulgada.Agregue todoslos ingredientes enla olla
interiory mézclelosbien. Ponga laolla interioren laolla cocinadora,
cierrela tapay presioneel botón ARROZBLANCO. Cuandoel platillo
estélisto, laolla automáticamentecambiará aManténgase Caliente
(Keep-Warm).Sirve a4 comensales.
Jambalaya
1 cebollitaen trozos
2cucharas demesa deaceite vegetal
1clavo deajo picado
2latas de15 onzasde Chilipreparado (sinfrijoles)
1taza desalsa preparada
½taza derebanas deaceitunas negras
3onzas decubitos dequeso cremabajo encalorías
3onzas dequeso ralladochédar
3onzas detortillitas fritaspara sopear
Coloquela cebolla,el aceitey elajo enla ollainterior yfríalos ‘salteado’
por3 minutos.Use unacuchara demadera largapara revolverlos
suavementemientras ela joy lacebolla secuecen. Agréguele elchili, la
salsa,las aceitunas,el quesocrema yel quesochédar; cierrela tapay
presioneel botónde ARROZBLANCO. Cocinepor 4minutos, abrala
tapacon cuidadomanteniendo lacara ylas manoslejos paraevitar
quemaduraspor elvapor. Batael dipy cocínelode nuevopor tres
minutos.Abra latapa yrevuelva otravez. Continúeel cocimientohasta
quela cremade untary losquesos sehayan derretido.Cuando esté
listo,sírvalo enun platóng randey use tortillitasfritas parasopear.
¡Disfrútelo!
Salsapara untarde Chilicon Queso,para eldía
deljuego depelota
RECETAS
18
1 lb spicy smoked sausage
1 lb. shrimp, peeled and deveined
2 cups cooked chicken, shredded
1½ cups rice
4 cups chicken broth
1 4-oz. can diced green chiles
2 tbsp. Creole seasoning
Press the POWER button to turn on the rice cooker. Cut the smoked
sausage in half, lengthwise, then into ¼" half circles. Add all ingredients
to the inner cooking pot and mix well. Place inner cooking pot in the rice
cooker and close the lid. Press WHITE RICE. The rice cooker will
automatically switch to "Keep-Warm" mode once the meal is ready.
Serves 4.
Jambalaya
1 small onion, chopped
2 tsp. vegetable oil
1 clove garlic, minced
2 15-oz. cans prepared chili without beans
1 cup prepared medium salsa
½ cup black olives, sliced
3 ounces low-fat cream cheese, cubed
3 ounces cheddar cheese, grated
- Tortilla chips, for dipping
Press the POWER button to turn on the rice cooker. Place the onion, oil
and garlic in the inner cooking pot. Press SAUTÉ-THEN-SIMMER™ and the
sauté indicator light will illuminate. Sauté for 3 minutes. Use a large
wooden spoon to gently stir as the onion and garlic cook. Add the chili,
salsa, olives, cream cheese and cheddar cheese. Stir to combine all of
the ingredients, close the lid. Cook for 4 minutes. Carefully open the lid,
keeping hands and face away to avoid steam burns, and stir the dip.
Cook again for 3 minutes. Open the lid and stir again. Continue cooking
until the dip is warm throughout and the cheeses are melted. When
done, serve in a large bowl and use the tortilla chips for dipping.
Game Day Chili Cheese Dip