Aroma ARC-996, Instruction Manual

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RECIPES
1 lb spicy smoked sausage
1 lb. shrimp, peeled and deveined
2 cups cooked chicken, shredded
1½ cups rice
4 cups chicken broth
1 4-oz. can diced green chiles
2 tbsp. Creole seasoning
Jambalaya
Cut the smoked sausage in half, lengthwise, then into ¼" half
circles. Add all ingredients to the inner cooking pot and mix well.
Place inner cooking pot in the rice cooker and close the lid. Press
the KEEP-WARM/POWER button to turn on the rice cooker. Press
WHITE RICE. The rice cooker will automatically switch to
"Keep-Warm" mode once the meal is ready. Serves 4.
1 small onion, chopped
2 tsp. vegetable oil
1 clove garlic, minced
2 15-oz. cans prepared chili without beans
1 cup prepared medium salsa
½ cup black olives, sliced
3 ounces low-fat cream cheese, cubed
3 ounces cheddar cheese, grated
- Tortilla chips, for dipping
Game Day Chili Cheese Dip
Press the KEEP-WARM/POWER button to turn on the rice cooker.
Place the onion, oil and garlic in the inner cooking pot and sauté
for 3 minutes. 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 WHITE RICE button. Cook for 4 minutes. Carefully
open the lid, keeping hands and face away to avoid steam burns,
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.
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RECETAS
1libra desalchicha ahumaday condimentada
1libra decamarón peladoy desvenado
2tazas depollo cocidoy molido
1½tazas dearroz
4tazas decaldo depollo
1lata de4 onzasde chilesverdes encubitos
2cucharas demesa deaderezo ‘Criollo’
Jambalaya
Cortela salchichaahumad aa lamitad ya lolargo, despuésen
semi-círculosde ¼de pulgada.Agregue todoslos ingredientesen
laolla interiory mézclelosbien. Pongala ollainterior enla olla
cocinadora, cierrela tapay presione elbotón ARROZBLANCO.
Cuandoel platilloesté listo,la ollaautomáticamente cambiará a
ManténgaseCalie nte(Keep-W arm).Sirve a4 comensales.
1 cebollitaen trozos
2cucharas demesa deaceite vegetal
1clavo deajo picado
2latas de15 onzasde Chilipreparado
(sinfrijole s)
1taza desalsa preparada
½taza derebanas deaceitunas negras
3onzas decubitos dequeso cremabajo en
calorías
3onzas dequeso ralladochéda r
3onzas detortillitas fritaspara sopear
Salsapara untarde chilicon queso,para eldía deljuego depelota
Coloquela cebolla,el aceitey elajo enla ollainterior yfríalos
‘salteado’por 3minutos. Useuna cucharade maderalarga para
revolverlossuavemente mientrasel ajoy lacebolla secuecen.
Agrégueleel chili,la salsa,las aceitunas,el quesocrema yel
quesochédar; cierrela tapay presioneel botónde ARROZ
BLANCO.Cocine por4 minutos,abra latapa concuidado mante-
niendola caray lasmanos lejospara evitarquemaduras porel
vapor.Bata eldip ycocínelo denuevo portres
minutos.Abra latapa yrevuelva otravez. Continúeel cocimiento
hastaque lacrema deuntar ylos quesosse hayanderretido.
Cuandoesté listo,sírvalo enun platóngrande yuse tortillitasfritas
parasopear .¡Disfrútelo!
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