Aroma ARC-150SB - Manual (Page 19)

RECIPES
17
1lib ra de sal chi cha ahu mad ay con dim ent ada
1lib ra de cam aró np ela do yd esv ena do
2ta zas de pol lo coc ido ym olid o
1½ taz as de arro z
4ta zas de cal do de pol lo
1la ta de 4o nza sd ec hile sv erd ese nc ubi tos
2c uch ara s de mes ad ea der ezo ‘C rio llo ’
Cor te la sal chi cha ahu mad aa la mita dy alo lar go, des pué se n
sem i-c írc ulo sd e¼ de pul gad a.A gre gue tod osl osi ngr edi ent ese nla olla
int erio ry méz cle los bie n.P ong ala olla int erio re nla Olla Coc ina dor a,
cie rre la tap ay pre sio ne elb otó nA RRO ZB LA NC O.C uan do elp lat illo esté
list o,l aO lla aut om átic am ent ec am bia rá aM ant éng ase Cal ien te (Ke ep-
War m). Sirv ea 4c om ens ale s.
Jambalaya
1 ceb ollit ae ntr ozo s
2c uch ara s de mes ad ea cei te veg eta l
1c lav o de ajo pic ado
2la tas de 15 onz asd eC hili pre par ado (sin frijo les )
1ta za de sal sa pre par ada
½ta za de reb ana sd ea cei tun asn egr as
3o nza s de cub ito sd eq ues oc rem ab ajo en cal oría s
3o nza s de que so ral lad oc héd ar
3o nza s de tor tilli tas frit asp ara sop ear
Col oqu ela ceb olla ,e la cei te ye la jo en la olla int erio ry fría los ‘sa lte ado ’
por 3m inu tos .U se una cuc har ad em ade ra lar ga par are vol ver los sua ve-
men te mie ntra se la jo yla ceb olla se cue cen .A gré gue le elc hili, la sal sa,
las ace itu nas ,e lq ues oc rem ay elq ues oc héd ar; cie rre la tap ay pre -
sio ne elb otó nd eA RRO ZB LA NC O.C oci ne por 4m inu tos ,a bra la tap a
con cui dad om ant eni end ola car ay las man osl ejo sp ara evi tar que -
mad ura sp ore lv apo r.B ata eld ip yc ocí nel od en uev op ort res min uto s.
Abr ala tap ay rev uel va otra vez .C ont inú ee lc oci mie nto has ta que la
cre ma de unt ary los que sos se hay an der ret ido .C uan do esté list o,s írv alo
en un pla tón gra nde yu se tor tilli tas frit asp ara sop ear .¡D isfr úte lo!
Salsapara untarde Chilicon Queso,para eldía
deljuego depelota
RECETAS
17
1 lb spicy smoked sausage
1 lb. shrimp, peeled and deveined
2 cups cooked chicken, shredded
1-½ cups rice
4 cups chicken broth
1 4-oz. can diced green chiles
2 tbsp. Creole seasoning
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 WHITE RICE. The rice cooker
will automatically switch to "Keep-Warm" mode once the meal is ready.
Serves 4.
Jambalaya
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
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.
Game Day Chili Cheese Dip