Aroma ARC-930SB, Instruction Manual

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8 oz. pkg. cream cheese, softened
1/4 cup lowfat mayonnaise
3/4 cup Parmesan cheese, grated
1 clove garlic, minced
14 oz. can artichoke hearts, drained and chopped
1/2 cup frozen spinach, thawed and squeezed dry
1/2 tsp dried Italian seasoning
1 tbsp. fresh Italian parsley, chopped
salt and freshly ground black pepper
4 cups water
In a medium bowl, blend together the cream cheese,
mayonnaise and Parmesan cheese. Add the garlic, artichoke hearts,
spinach, Italian seasoning, parsley, salt and pepper. Mix well. Coat a 4-
cup heatproof dish with nonstick cooking spray. Spoon the spread into
the dish and smooth the top with a knife. Cover the top of the dish with
aluminum foil. Pour the water into the inner pot and position the steam
tray on top. Place the dish in the steam tray. Close the lid and press
the “STEAM/COOK” button for 15 minutes. Carefully open the lid,
keeping hands and face away to avoid steam burns, and check the
spread. When done, it will be warm throughout. Serve with herbed
crackers. Serves 6.
Hot Spinach & Artichoke Spread
2-1/2 cups chicken broth
1-1/2 cups water
1 (5.5 oz) pk. instant au gratin potatoes plus seasoning packet
6 baby red potatoes, rinsed and cut into small cubes
1/4 tsp. freshly ground black pepper
1/2 cup smoked ham, chopped (you may use lowfat turkey
ham)
1 cup half and half cream
3 tbsp. fresh chives, chopped
Place the broth, water, instant potatoes, seasoning, potatoes and
pepper in the inner pot. Close the lid and press the “STEAM/COOK”
button and steam for 20 minutes. Carefully open the lid, keeping hands
and face away to avoid steam burns. Use a long-handled plastic spoon
to stir in the ham and cream, taking care not to touch the inner pot, as it
will be hot. Close the lid and continue steaming for 3 minutes. When
done, use ladle to spoon into individual bowls and garnish with the
chopped chives.
Serves 4.
Red Potato, Smoked Ham & Chive Soup
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la mez cla en elp lat oy apl ana rla sup erfi cie con un cuc hillo .C ubr irl a
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col oca rla cha rol ad ev apo re nla par te sup erio r.C olo car elp lat oe nla
cha rol ad ev apo r.C erra rla tap ay pre sio nar elb otó nd eC oci nar /Va por iza r
por 15 min uto s.C on cui dad o,a brir la tap a,c ons erv and ola sm ano sy la car a
lej osp ara evit arq uem adu ras por elv apo r,y rev isa rla mez cla .C uan do
ter min e,e sta rá cal ien te. Ser vir con gal let ass ala das con hie rba s.R ind e6
por cio nes .
Quesountable conespinacas picantesy alcachofa
Sopade paparoja, jamónahumado ycebollín
2-1/2tazas consoméde pollo
1-1/2tazas agua
1paquete (5.5oz.) papasgratinadas instantáneasmás sobrede
condimento
6 papasrojas chicas,lavadas ycortadas encubos
chicos
1/4cucharadita pimientanegra molidafresca
1/2taza jamónahumado, picado(se puedeusar jamónde
pavobajo engrasa)
1taza mediacrema
3cucharadas cebollinesfrescos, picados
Colocarel consomé,el agua,las papasinstantáneas, elcondimento, las
papasy lapimienta enla ollainterior. Cerrar latapa ypresionar elbotón de
Cocinar/Vaporizary vaporizarpor 20minutos. Concuidado, abrirla tapa,
conservandolas manosy lacara lejospara evitarquemaduras porel vapor.
Utilizarun cucharónde plásticode mangolargo paraagregar yremover el
jamóny lacrema, teniendocuidado deno tocarla ollainterior, yaque
estarácaliente. Cerrarla tapay continuarvaporizando por3 minutos.
Cuandotermine, usarel cucharónpara colocaren tazonesindividuales y
aderezarcon loscebollines picados.Rinde 4porciones.
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