XJ Group XJ-92214/II, Инструкция по использованию и книга рецептов

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4 salmon steaks (5 oz. each)
2 tbsp. fennel seeds
¼ cup butter or margarine
Salt and pepper to taste
Lemon juice to taste
Season the salmon steaks with salt and pepper. Sprinkle them with fennel and place in the
Steaming Bowl. Fill Water Reservoir to Max level. Steam for 10 15 minutes. Separately melt the
butter and add the lemon juice. Carefully remove the skin from the cooked salmon. Serve with
melted butter and lemon juice.
CREAMY SHRIMP AND RICE
1 cup uncooked white or wild rice
2 tbsp. sliced green onions
1 ¼ cup chicken broth
1 cup frozen cooked shrimp
1 ¾ cup cream of potato soup
2 tbsp. sliced almonds, toasted
½ cup shredded Swiss cheese
Salt and pepper
4 servings
Combine rice, chicken broth, potato soup, onions, cheese, shrimp, and salt and pepper in a Bowl.
Stir well. Fill Water Reservoir to Max level. Steam for 60 minutes. Stir once while cooking.
Garnish with sliced almonds.
VEGETABLES
VEGETABLES AU GRATIN
1 cup raw carrots
1 cup celery
¼ cup butter or margarine
¼ cup grated cheddar cheese
2 raw baking potatoes
Salt and pepper to taste
4 servings
Peel the vegetables and cut them into 1½ inch pieces. Place in Steaming Bowl. Fill Water
Reservoir to Max level. Steam for 15 minutes. Remove from Steaming Bowl. While still piping hot,
baste with butter or margarine then sprinkle with cheese. Add salt and pepper to taste.
FRENCH STYLE PEAS
2 cups frozen peas
2 tbsp. butter or margarine
1 large onion
1 tbsp. thyme
Salt and pepper to taste
4 servings
Chop the onion, and add it to the frozen peas. Stir in thyme to the peas and onion. Place in
Steaming Bowl. Fill Water Reservoir to Max level. Steam for 15 minutes. Save the liquid from the
Drip Tray and mix it with the peas if desired. Mix in butter to hot peas. Add salt and pepper to
taste.
CAULIFLOWER AND CHIVES