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46
Chicken and Dumplings
Makes 3 Servings
INGREDIENTS
3 medium skinless chicken thighs or legs
1/2 teaspoon salt
1/8 teaspoon poultry seasoning
1/2 teaspoon pepper
1 teaspoon olive oil, optional
1/2 cup diced onion
1/2 cup diced celery
1/2 cup baby carrots, peeled
1/2 cup mushrooms, sliced
1 1/4 cups chicken stock
1 can (10 3/4 ounces) cream of mushroom or cream of chicken soup
sprig thyme
1 recipe Dumplings, see next page
METHOD
1 Wash chicken pieces and pat dry. Sprinkle with salt, pepper, and
seasoning.
2 Press COOK on the Steamer/Rice Cooker. Add olive oil.
3 When oil is hot, add chicken pieces and brown both sides.
4 Add onion, celery, carrots, and mushrooms and saute for a minute.
5 Add remaining ingredients, except for the dumplings. Stir, close lid,
and let cook for 45 minutes. Make sure Steamer/Rice Cooker is
on COOK.
6 Prepare dumpling batter. Open Steamer/Rice Cooker and spoon
6 mounds of dumpling batter over chicken. Close lid and press
COOK. Cook for 5 minutes. Turn Steamer/Rice Cooker to KEEP
WARM until ready to eat.
45
Macaroni & Cheese
This is hands-down the favorite recipe made in the Steamer/Rice
Cooker! It is comfort food at its finest and is child’s play to prepare.
Makes 2 - 3 Servings
INGREDIENTS
1 1/2 cups elbow macaroni
1 1/2 cups chicken broth, or water and a
good-quality chicken bouillon cube
1 cup heavy cream
3/4 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1/4 teaspoon kosher salt, or to taste
METHOD
1 Combine macaroni, broth and cream in Steamer/Rice Cooker. Press
COOK. Stir occasionally.
2 When machine switches to KEEP WARM, add remaining ingredients
and stir thoroughly until all cheese is melted.
3 Press COOK again. The Steamer/Rice Cooker will switch to KEEP
WARM after just a few minutes; this is the point where the cheese on
the bottom turns that delicious brown. Serve.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 45