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Cook's essentials K39960/EPCM-55 取扱説明書＆レシピ

RECIPES

...TRADITIONAL MEAT LOAF CONTINUED:

2 tablespoons olive oil

1 cup ketchup

1 cup water

Directions:

In a bowl, combine the chopped meat, salt, pepper, bread, parsley, onion, garlic, egg, chicken

stock and Worcestershire sauce. Shape into two small loaves. Wrap each in wax paper and

chill several hours to firm.

Place into oven-safe dish(es) such as a foil loaf pan that will fit into the Smart n' Healthy

Cooker.

Combine the ketchup and water, and season with salt and pepper. Spread the ketchup over the

meat loaves and lower the oven-safe dish(es) into the inner pot. Place the inner pot into the

cooker.

Close the lid and set the RELEASE VALVE to the Minimum position. Set to cook using the

Meat/Fish function for 15-20 minutes. Follow the instructions on pages 10-11.

When cooking is complete, cooker will switch to Keep Warm setting.

Remove dish using a removing utensil/tool. Slice and serve.

SWEET & SOUR BEEF SPARERIBS

SERVES 4

Ingredients

3 tablespoons vegetable oil

3 lb lean short spareribs cut into serving pieces

Sweet & Sour Sauce Ingredients

3 tablespoons soy sauce

2 tablespoons brown sugar

3 tablespoons honey

3 cloves garlic, minced

1/4 cup ketchup

Directions:

In a small bowl combine all the sauce ingredients.

Add as many ribs at a time as will comfortably fit in the inner pot.

Stir in the Sweet & Sour sauce and place inner pot into Smart n' Healthy Cooker.

Close the lid and set the RELEASE VALVE to the Minimum position. Set to cook using the

Meat/Fish function for 15 minutes. Follow the instructions on pages 10-11.

When cooking is complete, cooker will switch to Keep Warm setting.

Serve with rice if desired.

2 tablespoons onion, minced

2 tablespoons apricot marmalade

2 tablespoons cider vinegar

2 tablespoons dry sherry

1 teaspoon hot pepper sauce, or to taste

RECIPES

JAMBALAYA

SERVES 4-6

Ingredients

1 tablespoon vegetable oil

1/2 lb boneless skinless chicken breasts, cut

into 1" pieces

1/2 lb fully cooked Andouille or Italian

sausage, sliced

1/2 lb uncooked shrimp, peeled and deveined

2 teaspoons Creole seasoning

1 teaspoon dried thyme leaves

Directions:

Add oil, chicken, sausage and shrimp to the inner pot. Sprinkle with half of the Creole

seasoning, half the thyme and half the cayenne. Place pot into Smart n' Healthy Cooker, close

the lid and set the RELEASE VALVE to the Minimum position. Set the cooking time to 15

minutes by following the instructions on pages 11-12.

When the display screen shows there are 7 minutes left in the cooking cycle, open the lid and

add the onions, bell pepper, celery and remaining Creole seasoning, thyme and cayenne to the

cooker.

Close the lid and set the RELEASE VALVE to the Minimum position. The cooking process will

resume.

When cooking is complete, cooker will switch to Keep Warm setting.

Vegetables should be tender. Serve immediately.

CORNISH HENS BRAISED IN WHITE WINE

SERVES 4

Ingredients

2 tablespoons olive oil

2 Cornish hens, trussed

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon thyme

1/2 teaspoon basil

Directions:

Optional: In a saucepan, heat the olive oil on medium-high heat and brown the Cornish hens on

all sides. Sprinkle them with salt and pepper, thyme, basil and parsley. Stir in the flour, and

then pour in the wine and stock.

Otherwise, place the Cornish hens into the inner pot and sprinkle with salt and pepper, thyme,

basil and parsley. Stir in flour, and then pour in wine and chicken stock.

Close the lid and set the RELEASE VALVE to the Minimum position. Program to cook for 50-

minutes by following the instructions on pages 11-12.

When cooking is complete, cooker will switch to Keep Warm setting. Serve immediately.

1 teaspoon dried thyme leaves

1/8 teaspoon cayenne pepper 1 onion, chopped

3 garlic cloves, minced

1 green bell pepper, chopped

3 stalks celery, sliced

1 cup long grain rice

16 oz canned chopped tomatoes, un-drained

1 cup chicken stock

3 tablespoons fresh parsley, minced

1 tablespoon minced parsley

1 tablespoon flour

1/2 cup dry white wine

1/2 cup chicken stock

1/4 lb mushrooms, cleaned and sliced