Black and Decker RC5417 Manual Del Usuario página 6

RECIPES
SHRIMP AND YELLOW RICE
4 measures yellow rice mix
3 cups chicken or vegetable broth
1 can (14 1 ⁄ oz.) undrained petite diced tomatoes
2
2 lbs. shrimp, shelled and deveined
1 large onion, cut into wedges
1 large green pepper, seeded and cut into 2-inch strips
2 large cloves garlic, minced
1/2 tsp. coarsely ground black pepper
2 tbsp. olive oil
1/4 cup chopped parsley
Combine all ingredients, except parsley in cooking bowl in order listed. Place bowl into
rice cooker and plug in the appliance; the "Warm" light will come on. Place glass lid on
appliance. Press down the "On" switch to "Cook".
When rice is cooked, the "Cook" light turns off and the switch pops up; the rice cooker
automatically switches to the Warm function. Let rice mixture stand on "Warm"
for 15 minutes.
Just before serving garnish with parsley. Makes about 12 cups / about 6 servings
CATALAN MEATBALL SOUP
1 small onion, cut in quarters
1 slice bread, torn into pieces
1/2 cup cilantro leaves
1/2 lb. ground pork
1/2 lb. ground veal
1/2 tsp. salt
1/4 tsp. garlic pepper
1 large egg, slightly beaten
7 cups vegetable or beef broth
1 can (28 oz.) petite tomatoes with onion and garlic
2 tbsp. tomato paste
1/4 cup chopped cilantro
1 cup thin spaghetti broken into 1 1 ⁄ -inch pieces
2
Grated Romano cheese
In Black & Decker ® Mini Chopper combine onion, bread and cilantro leaves. Process until
finely minced.
In bowl, combine onion mixture with pork, veal, salt, pepper and egg. Blend well. Shape
into 1-inch meatballs; arrange in shallow baking pan. Bake in Black & Decker
Oven at 350° F. for 15 minutes.
In cooking bowl, combine broth, tomatoes, tomato paste, chopped cilantro and meatballs.
Place bowl into rice cooker and plug in the appliance; the "Warm" light will come on.
Place glass lid on appliance. Press down the "On" switch to "Cook". When mixture
boils, stir in spaghetti. Cover and cook 15 minutes or until pasta is tender and meatballs
are fully cooked.
Serve garnished with cheese. Makes about 13 cups.
9
CREAMY BROWN RICE AND MUSHROOMS
4 measures packaged brown rice mixture
6 cups chicken or vegetable broth
8 ounces baby bella mushrooms, coarsely chopped
2 bunches green onions, sliced (about 1
1/2 cup chopped parsley
1/2 cup chopped sun-dried oil packed tomatoes
4 tbsp. butter or margarine
1 tsp. salt
1/2 tsp. coarsely ground black pepper
3/4 cup toasted slivered almonds
Combine all ingredients, except almonds, in cooking bowl in order listed. Place bowl into
rice cooker and plug in the appliance; the "Warm" light will come on. Place glass lid on
appliance. Press down the "On" switch to "Cook".
When rice is cooked, the "Cook" light turns off and the switch pops up; the rice cooker
automatically switches to the Warm function. Let rice mixture stand on "Warm"
for 15 minutes.
Just before serving stir in almonds. Makes about 15 cups.
CHILI WITH BEANS
1 lb. ground round
1 1 ⁄ cups chopped onion
2
2 large cloves garlic, minced
2 tbsp. olive oil
2 cans (16 oz., ea.) rinsed and drained kidney beans
1 can (15 oz.) tomato sauce
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. salt
Cooked rice
Shredded Jack or Jalapeno Jack cheese
Place bowl into rice cooker and plug in the appliance; the "Warm" light will come on.
Place glass lid on appliance. Press down the "On" switch to "Cook".
Add beef, onion, garlic and oil. Cook until beef is browned and onion is tender, stirring
occasionally. Add beans, tomato sauce, chili powder, cumin, salt and pepper. Cover and
let mixture cook 15 minutes until flavors are blended, stirring occasionally.
Serve over rice and garnish with cheese. Makes 6 to 8 servings
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