Aroma ARC-930SB, Instruction Manual

Page: 31 / 35

2 tbsp. butter or margarine
1 large yellow onion, chopped
2 lbs. ripe tomatoes, cored, peeled and cut into small
pieces
1 tsp. salt
1/2 tsp. freshly ground black pepper
4 cups chicken or vegetable broth
1/2 cup lowfat milk
2 tbsp. fresh cilantro, minced
1 tsp. lemon juice
1/4 cup lowfat mayonnaise
Place the butter and onions in the inner pot and sauté for 3 to 4
minutes, or until the onions are translucent (see Safety Considerations on
page 15). Add the tomatoes, salt, pepper and broth. Close lid and
press the “STEAM/COOK” button and steam for 30 minutes. When done,
carefully open the lid, keeping hands and face away to avoid steam
burns, and add the milk. Continue steaming for 3 minutes, or until the
soup is heated through. If desired, puree the soup in a blender before
serving. Prepare the aioli by combining the cilantro, lemon juice and
mayonnaise. Blend until smooth. To serve, pour the hot soup into
individual bowls and spoon the aioli in a swirl over each serving. Serves
6.
Homemade Tomato Soup with Cilantro Aioli
1 small yellow onion, chopped
2 tsp. vegetable oil
1 clove garlic, minced
2 15 oz. cans prepared chili without beans
1 cup prepared medium salsa
1/2 cup black olives, sliced
3 oz. lowfat cream cheese, cubed
3 oz. cheddar cheese, grated
tortilla chips
Place the onion, oil and garlic in the inner pot and sauté for 3 minutes
(see Safety Considerations on page 15). 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, and press the “STEAM/COOK” button. Steam
for 4 minutes. Carefully open the lid, keeping hands and face away to
avoid steam burns, and stir the dip. Steam again for 3 minutes. Open
the lid and stir again. Continue steaming 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 6.
Game Day Warm Chili & Cheese Dip
2c uch ara das man teq uilla om arg arin a
1g ran de ceb olla am arill a,p ica da
0,9 1kg tom ate sm adu ros ,si nc ora zón ,p ela dos yc orta dos en
tro zos chi cos
1c uch ara dita sal
1/2 cuc har adi ta pim ien ta neg ra mol ida fre sca
4ta zas con som éd ep ollo ov erd ura s
1/2 taz a lec he baj ae ng ras a
2c uch ara das cila ntro fre sco ,p ica do
1c uch ara dita jug od elim ón
1/4 taz a may one sa baj ae ng ras a
Col oca rla man teq uilla yla sc ebo lla se nla olla int erio ry sal tea rp or3 a4 min uto s
oh asta que las ceb olla se sté ntr ans lúc ida s(v éan se las Con sid era cio nes de
seg urid ad en la pág ina 15) .A gre gar los tom ate s,l asa l,l ap im ien ta ye l
con som é.C erra rla tap ay pre sio nar elb otó nd eC oci nar /Va por iza ry vap oriz ar
por 30 min uto s.C uan do ter min e,a bra la tap ac on cui dad o,c ons erv and ola s
man osy la car ale jos par ae vita rq uem adu ras por elv apo r,y agr egu ela lec he.
Con tin uar vap oriz and op or3 min uto so has ta que la sop ae sté com ple tam ent e
coc ida .S ise des ea, se pue de hac eru np uré con la sop ae nu na lic uad ora
ant esd ese rvir .P rep ara re la iol ia lc om bin are lc ila ntro ,e lju go de lim ón yla
may one sa. Mez cla rh asta obt ene ru na tex tur asu ave .P ara ser vir, ver ter la sop a
cal ien te en taz one se nta zon esi ndi vid ual esy ade rez arc ada por ció nc on ela iol i.
Rin de 6p orc ion es.
Sopade tomatecasera conAioli decilantro
1chica cebollaamarilla, picada
2cucharaditas aceitevegetal
1diente ajo,picado
2de 15oz. latasde chilipreparado sinfrijoles
1taza salsapreparada nopicosa
1/2taza a ceitunasnegras, rebanadas
3oz. quesocrema bajoen grasa,en cubos
3oz. quesoCheddar, rallado
totoposde tortilla
Colocarla cebolla,el aceitey elajo enla ollainterior ysaltear por3 minutos
(véanselas Consideracionesde seguridaden lapágina 15). Usarun cucharón
demadera grandepara removersuavemente mientrasse cocinanla cebollay
elajo. Agregarel chili,la salsa,las aceitunas,el quesocrema yel queso
Cheddar.Remover paracombinar todoslos ingredientes, cerrarla tapay
presionarel botónde Cocinar/Vaporizar.Vaporizar por4 minutos.Abrir latapa
concuidado, conservandolas manosy lacara lejospara evitarquemaduras por
elvapor, yremover eldip. Vaporizarpor otros3 minutos.Abrir latapa yremover
otravez. Continuarvaporizando hastaque eldip estécaliente ylos quesosse
hayanderretido. Cuandotermine, serviren untazó ngrande yaderez arcon los
totopos detortilla.
Dipbotanero calientede quesoy chili
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