10
9
RECIPES
CHICKENVEGETABLESOUP
6 cups chicken broth or stock
1/2 lb. boneless chicken breast cut in bite size pieces
2 cup frozen mixed vegetables
2 cups medium noodles
1 cup diced sweet potatoes
3/4 cup diced onion
2 tbsp. chopped parsley
1/2 tsp. Rotisserie Chicken seasoning
Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and
plug in the appliance; the Keep Warm light will come on. Push the On switch to Cook.
Place the lid on the cooker.
Set kitchen timer and cook for 20 minutes. Test noodles for doneness. Place the lid back
on the cooker. If necessary, cook several minutes longer until noodles are tender. Serve
immediately.
If desired, serve with hot garlic bread.
Makes about 12 cups/6 servings.
SPAGHETTIWITHMEATBALLS
1 jar (1lb., 10 oz.) marinara sauce
3
1
⁄2 cups water
1/2 lb. spaghetti rigati or linguini
1 lb. frozen meatballs (
1
⁄2-inch size)
2 large cloves garlic, minced
2 tbsp. chopped parsley
1 tsp. dried Italian herbs
Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and
plug in the appliance; the Keep Warm light will come on. Push the On switch to Cook.
Place the lid on the cooker.
Set kitchen timer and cook for 20 minutes. Test pasta for doneness. Place the lid back
on the cooker. If necessary, cook several minutes longer until pasta is tender. Serve
immediately.
If desired, garnish each serving with freshly grated Parmesan cheese and serve with
Texas toast.
Makes about 8 cups/4 servings.
VEGETABLE AMOUNT PREPARATION TIME SUGGESTIONS
Frozen peas 1 lb. 14 to 16 Stir in chopped fresh
minutes mint.
Potatoes 6 medium Halved 24 to 26 Use creamer, red
(about 1 lb.) minutes skin or all-purpose
potatoes.
Sweet potatoes 2 large Cut in large pieces 22 to 24 Season with salt and
(about 1
1
⁄2 lbs.) about 2-inches). minutes ground cinnamon.
Fresh spinach 4 cups firmly Whole leaves. 10 to 12 Garnish with roasted
packed minutes garlic and toasted
pine nuts.
Acorn squash 1
1
⁄2 lbs. Thickly sliced and 14 to 16 Trim ends and leave
1 medium seeds removed. minutes skin on.
Butternut squash 1 lb. Cut in 1-inch pieces. 18 to 20 Peel and remove
minutes seeds.
Yellow squash 1 lb. Sliced 16 to 18 Sprinkled with dried
minutes minced onion.
Zucchini 1 lb. Sliced 18 to 20 Seasoned with salt
minutes and garlic pepper.
FROZENVEGETABLES
Includingmixedvegetablessuchasbeanswithatwist,broccolimedley,broccolistir
fryandpepperstirfry
10 oz. to 1 lb. Removed from bag 16 to 18
and seasoned. minutes
FISH
add11/2cupswatertoricecookingbowl
add1lemonthicklyslicedtowater
seasonfishwithlemonjuiceandOldBaySeasoning
Salmon 1
1
⁄2 lbs. Fillets 24 to 26 Topped with lemon
minutes slices and snipped
fresh dill.
Scallops 1 lb. Medium size 14 to 16 Very tender; served
minutes with tartar sauce and
lemon wedges.
Snapper 1 lb. Whole, head and 20 to 22 Drizzle with garlic,
tail removed. minutes soy vinaigrette.
Tuna steaks 1
1
⁄4 lbs Two medium steaks. 15 to 17 Very tender; served
minutes with tartar sauce and
lemon wedges.
Swordfish 1 lb. Two medium steaks. 15 to 17 Very tender; served
minutes with tartar sauce and
lemon wedges.
(2 pages)
(110 pages)
(20 pages)
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