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Steamed Clam Bake
Makes 2 Servings
INGREDIENTS
2 cups white wine
1/2 teaspoon salt
3 peppercorns
1 small onion, halved
3 lemon slices
1 1/2 pound lobster
6 creamer potatoes, quartered
2 ears of corn
1 pound steamer clams
METHOD
1 Place the wine, salt, pepper, onion, and lemon slices in the
Steamer/Rice Cooker Pot. Secure lid and press COOK
2 Cook until mixture comes to a boil, about 15 minutes
3 Place the clams in a stackable Steamer Tray, and place the potatoes
and corn in the other one.
4 Place the lobster head first into the Steamer/Rice Cooker Pot, then
stack the 2 Steamer Trays and cover with Glass Lid.
5 Set timer for 25 minutes. Then turn to KEEP WARM
6 Serve with bibs and butter.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Veggie Dumplings
Makes 8 - 10 Servings
INGREDIENTS
1/2 pound firm tofu, drained and diced into 1/2-inch cubes
1 carrot, peeled and shredded
1/2 cup napa cabbage, shredded
1 small red pepper, chopped fine
1 green onion, chopped fine
2 teaspoons ginger, grated
1 tablespoon cilantro
2 tablespoons stir fry sauce
1 large egg beaten
30 small wonton wrappers
Non stick spray
METHOD
1 Combine all ingredients, except wonton wrappers, in a large bowl.
2 Place a teaspoon of the filling into the center of each wrapper. Pull
the 4 corners of the wonton wrapper to the center. Brush lightly with
water and seal well. Repeat with remaining ingredients.
3 Spray each stackable Steamer Tray with nonstick spray and then
place dumplings into it.
4 Add 1 cup of water to the Steamer/Rice Cooker Pot per each
Steaming Tray used, add stackable Steamer Trays and add Glass Lid.
Press COOK and set timer for 20 minutes.
5 Serve hot with a dipping sauce.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 35