Aroma ARC-904SB Manuel d'instruction - Page 7
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Recipes
Game Day Chili Cheese Dip
½
small onion, chopped
1 tsp.
vegetable oil
1
garlic clove, minced
1
15-oz. can prepared chili without beans
½ cup
prepared medium salsa
¼ cup
black olives, sliced
1½ oz.
low-fat cream cheese, cubed
1½ oz.
cheddar cheese, grated
--
tortilla chips, for dipping
Place the onion, oil and garlic in the inner pot. Press the cook switch
down and sauté for 3 minutes, stirring occasionally with a long-
handled wooden spoon as the onion and garlic cook. Add the chili,
salsa, olives, cream cheese and cheddar cheese. Stir to combine all of
the ingredients, then close the lid securely onto the rice cooker. Cook
for 4 minutes. Carefully open the lid, keeping hands and face away to
avoid steam, 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.
SERVES 3-6.
Jambalaya
½ lb.
spicy smoked sausage
½ lb.
shrimp, peeled and deveined
1
10-oz. can chicken breast
1½ cups
rice
3 cups
chicken broth
1
4-oz. can diced green chiles
2 tbsp.
Creole seasoning
Cut the smoked sausage in half, lengthwise, then into ¼" half circles.
Add all ingredients to the inner pot and mix well. Place the inner pot
into the rice cooker, close the lid securely on top then press the cook
switch down. Allow rice to cook until the rice cooker switches to Warm.
Stir and serve immediately.
SERVES 4.
For additional recipes, visit us at
www.AromaCo.com
12.
Recipes
Classic Mushroom Pilaf
1
cup rice
2 tbsp.
butter
1
small onion, sliced
5
large mushrooms, cut into matchstick-sized pieces
1
small garlic clove, minced
¼ tsp.
cardamom
11/3 cups.
vegetable broth
½ tsp.
salt
½ cup
green peas
Add butter into the inner pot and press the cook switch down. Allow
the butter to melt then add the sliced onion and sauté for 3 to 4
minutes while stirring with a long-handled wooden spoon. Add
mushrooms and sauté an additional 5 to 6 minutes. Add garlic and
rice and sauté until rice is well coated. Add cardamom, broth and salt.
Cover and allow to come to a boil. Stir in peas. Re-cover and allow to
simmer until the rice cooker completes its cooking cycle. Once the rice
cooker switches to Warm, allow to stand 5 minutes, then fluff grains
gently with the serving spatula. Serve immediately.
SERVES 4.
Ham & Swiss Frittata
6
eggs
3
slices deli ham, chopped
¼
medium onion, chopped
¾ cup
Swiss cheese, shredded
--
pinch of nutmeg
--
pinch of garlic powder
Combine all ingredients except the cheese in a large bowl, ensuring
they are evenly mixed. Pour the mixed ingredients into the inner pot
then top with an even layer of cheese. Press the cook switch down and
cook for 12 to 14 minutes. When the eggs are set, slide the frittata onto
a serving plate. Cut into wedges to serve.
SERVES 4.
For additional recipes, visit us at
www.AromaCo.com
13.