HSN7C_RiceCooker09 5/28/09 5:46 PM Page 1
I M P O R T A N T N O T I C E
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273 or
Please read operating instructions
before using this product.
Wolfgang Puck
Stainless Steel Steamer &
Please keep original box and packing materials
in the event that service is required.
7-cup Rice Cooker with Detachable Lid
Use and Care
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Model BDRCRS007 Printed in China REV 3.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
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HSN7C_RiceCooker09 5/28/09 5:46 PM Page 3
Table of Contents
Important Safeguards
1
2
Before Your First Use
About Wolfgang Puck
Know Your Steamer/Rice Cooker
Caution
3
5
7
Removing the Detachable Lid
Attaching the Detachable Lid
Placing the Steaming Trays
9
10
10
Using Your Steamer/Rice Cooker/
to Cook Rice
11
Wolfgang Puck,
Using Your Steamer/Rice Cooker/
to Steam Vegetables
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs in
America, is credited with
reviving California’s rich
culinary heritage. His
cooking innovations, a
result of blending fresh
12
13
Helpful Hints
Care & Cleaning
14
Vegetable Steaming Chart
Recipes for Using Steaming Trays
Main Dish and Side Dish Recipes
Dessert Recipes
15
16
California ingredients with his classical French techniques, are
enjoyed by world leaders, stars and fellow chefs alike. He established
other trend-setting restaurants like Postrio in San Francisco, Chinois
on Main in Santa Monica, Trattoria del Lupo, Cut, and his latest
creation, Jai, an Asian fusion restaurant in San Diego. Home chefs can
also share Mr. Puck’s talents through his cookbooks, cutlery,
cookware and, of course, through his appliances!
39
60
74
Limited Warranty
Contact Information
Back
3
4
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HSN7C_RiceCooker09 5/28/09 5:46 PM Page 5
Know Your Steamer/Rice Cooker
Steamer/Rice Cooker Pot
Steamer/Rice Cooker Housing
Stacking Steaming
Tray
Glass Lid
Inner Steaming Tray
Measuring Cup
Carrying Handle
Power Cord
Detachable
Lid Stem
Scoop
Lid Release Button
Condensation
Collector
Detachable Lid
5
6
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HSN7C_RiceCooker09 5/28/09 5:46 PM Page 7
Caution
Caution
11 Do not fill the unit above the MAXIMUM CUP MARKING.
Be sure to observe the following to prevent malfunction that may cause
an accident:
12 The lid must be closed tightly in the latched position at all times during
cooking. (i.e. The unit must not be operated with the lid opened).
1
Measure the quantity of rice and water according to the Instructions on
pages 11 - 12.
13 DO NOT cover the lid with a cloth. The lid may deform or change color.
2
Clean the Steamer/Rice Cooker, particularly the condensation collector,
after each use (see Care & Cleaning section of this manual).
14 DO NOT damage the power cord and do not attempt to repair it if it
is damaged.
3
Set the unit on a stable, level surface.
15 Never attempt to customize the cord. Keep the cord away from high
temperatures. Avoid unnecessary bending, twisting and pulling on the
cord. Never place heavy objects on the cord or attempt to tie it up. Using
a damaged power cord can lead to electrical shock, shorting or fire.
4
DO NOT expose to water, high humidity, or heat sources. DO NOT use the
pot directly on an open flame.
5
6
Be sure to keep the unit out of the reach of children.
16 Ensure that the plug fits all the way into the outlet, partially plugged-in
Keep holes that drain into the condensation collector clean and free
of debris.
cords may cause electric hazard.
17 DO NOT MOVE the unit while cooking.
7
8
Cooking with the switch in KEEP WARM position will cause low heat
cooking and this will not cook the rice properly.
18 Use only 2 steaming trays during the same cooking cycle with the Rice
Cooker function to ensure best cooking results.
The unit becomes hot when in use. DO NOT touch the Lids, Trays or Rice
Cooker Body while in use. Do not place your face or hand directly over the
steam coming from the cooker.
19 Your Steamer/Rice Cooker can steam foods and cook rice simultaneously,
however, when cooking rice and steaming at the same time, do not exceed
two steaming trays (including the inner tray). If not cooking rice or other
foods in the inner pot then all three trays can be used for steaming at the
same time. As a general rule, use one cup of water per tray when steaming.
If using all three trays, you would fill the inner pot with 3 cups of water
and depress the C00K button.
9
Always keep the outside bottom of the pot and the heating plate
clean and dry. Any foreign matter between them will cause the unit
to malfunction.
10 DO NOT tilt the Steamer/Rice Cooker on its edge or place it upside down
with its power supply plug connected or with food in the pot as this may
cause damage to the cooker or injury to yourself. When tilting or placing
the Steamer/Rice Cooker upside down, make sure to disconnect the
power supply plug.
7
8
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 9
Removing the Detachable Lid
Attaching the Detachable Lid
1
To remove the Detachable Lid, first
remove the Condensation Collector
located under the Lid hinge by pulling
it away from the Steamer/Rice Cooker
Housing. See Figure 1.
1
To attach the Detachable Lid, slide the
Lid Stem into the Lid Stem Receptacle
on the Steamer/Rice Cooker Housing.
Push straight down until the Lid clicks
in place.
2
3
Remove the Detachable Lid by pushing
the Detachable Lid Stem in while lifting
the lid straight up. See Figures 2 and 3.
CAUTION: Ensure that your Lid Stem is
locked in place by attempting to
remove it by pulling straight up. A
Serious burn injury can occur if you try
to move your Steamer/Rice Cooker
without the Lid locked into place.
Figure 1
Do not attempt to remove the
Inner Lid or silicone gasket. See
Figure 5. Do not place the Removable
Lid in the dishwasher. Simply wash
the Inner Lid with warm soapy water
and rinse thoroughly.
Figure 1
Figure 2
Figure 3
Figure 4
2
Replace the Condensation Collector by
pressing straight in over the Lid Stem
until snaps into place.
4
If needed, the Condensation Valve can
be removed in order to rinse the steam
vent. To remove the inner condensation
valve, turn it counter-clockwise and lift
straight up. See Figure 3.
Figure 2
Placing the Steaming Trays
Your Wolfgang Puck Steamer / Rice Cooker
comes with 3 steaming trays, two with side
handles that stack on top of the Rice Cooker,
and one internal tray with no side handles
that will nest directly inside the Rice Cooker
Pot. Simply place the Inner Rice Cooker Pot
inside the rice cooker, and add 1 cup of water
per steaming tray used. Take the Inner
Steaming Tray (see Figure 3) and nest it
Figure 3
inside the Rice Cooker Pot. Then place the
desired number of external trays on top (see
Figure 4) followed by the Glass Lid.
Inner Lid
Silicone Gasket
2
1
Figure 5
Figure 4
9
10
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 11
Using Your Steamer/Rice
Using Your Steaming Trays
Cooker to Cook Rice
1
Only measure rice with the enclosed measuring cup. For best results
rinse measured rice until the water becomes relatively clear (see
“Helpful Hints” section for details).
Using the Inner Tray only
1
Pour 1 cup of water into the Inner Pot.
2
Place Inner Pot in the Rice Cooker Housing and place the Inner
Steaming Tray inside the pot.
2
Place rinsed rice in the pot, add water. For 7 cups of uncooked
rice (yields 14 cups of cooked rice), measure 7 full scoops of rice,
using the rice measure included with your unit. Add to the
Steamer/Rice Cooker Pot.
3
Add ingredients to Steaming Tray (see “Steaming Chart” in this
manual for suggested cooking times).
4
When using the Inner Steaming Tray it is not necessary to use the
Glass Lid, simply use the Rice Cooker Lid. The Lid is properly closed
when it clicks.
3
Add water to the 7 cup line on the inside of the pot. Always add the
rice to the pot BEFORE adding the water to the pot. The water level
marked on the inner pot is based upon having rice added already.
5
6
Plug in and immediately press the switch down to “COOK”. The
“COOK” indicator light will illuminate to indicate that the steaming
process has started.
4
5
6
Place the pot in the Steamer/Rice Cooker.
Close the outer lid. The lid is properly closed when it clicks.
Plug in and immediately press the switch down to “Cook”.
The “Cook” indicator light will illuminate to indicate the rice
is cooking.
Time the cooking manually as the unit will automatically switch to
“KEEP WARM” should the water evaporate.
7
8
9
The Steamer/Rice Cooker will automatically switch to “Keep Warm”
when the cooking process has completed. The Keep Warm function
will continue until the unit is unplugged.
Using Multiple Trays
When using more than one tray to steam you must use the Glass Lid
that comes with your steamer.
Open the Steamer/Rice Cooker by pressing the release button on
the handle. Be sure to open the lid facing away from you to avoid
any hot steam.
1
Place 1 cup of water into the Inner Pot for each Steaming Tray used.
For example, if using all three trays (1 inner that nests inside the rice
pot, and two stacking) place 3 cups of water into the inner pot.
Remove and clean the condensation collector after every use.
2
Add ingredients to Steaming Trays (see “Steaming Chart” in this
manual for suggested cooking times). Place the ingredients with the
least amount of cooking time required on top and place the Glass
Lid on the tray.
3
Plug in and immediately press the switch down to “COOK”. The
“COOK” indicator light will illuminate to indicate steaming process
has started.
4
Time the cooking manually as the unit will automatically switch to
“KEEP WARM” should the water evaporate.
Steaming is one of the oldest ways to cook foods. It has been around for
many thousands of years and is both healthful and economical. Steamed
fruits and vegetables are highly regarded among chefs for their color,
texture and flavors that are far superior to other cooking methods such
as boiling or blanching. This is because steaming is a very gentle way
to cooking.
11
12
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 13
Helpful Hints
Helpful Hints cont.
•
•
•
Using the Keep Warm function for more than 5 hours may cause
discoloration or an odor in the rice.
•
•
If the Steamer/Rice Cooker switches to KEEP WARM before the food
is done, you probably need to add more liquid.
You can adjust the amount of water and/or rice to your own
taste preferences.
Foods that are overly sweet or oily can cause the Steamer/Rice
Cooker to switch to KEEP WARM earlier than desired. If this
happens, add some liquid like water, wine, stock, milk or juice.
When steaming vegetables please reference the steaming chart in
this manual. The charts are merely a guide, you may wish to adjust
the times according to your own taste preferences.
•
•
When baking in the Steamer/Rice Cooker, it is usually necessary to
push COOK more than once. You will need to wait for about 10
minutes after the machine switches to KEEP WARM to be able to
press it back to COOK. This is normal.
Washing Rice
When rice is milled some bran and residues adhere to the surface of
The temperature of the KEEP WARM setting is a little over 180
degrees. This is hot enough to very gently cook foods and far too
hot for any bacteria to grow or for food to spoil. It is very safe to
keep foods at this setting for several hours.
the rice. You can remove these residues by first washing the rice with
water before cooking. This will remove excess starch & residues,
which will provide you with much whiter, fluffier rice.
Remember to always use the measuring cup provided to
•
•
Do not double recipes in the Steamer/Rice Cooker. The tightly
closed lid will force excess liquid out of the steam vent if you do.
accurately measure the rice. Add the desired amount of rice to the
Steamer/Rice Cooker inner pot. Fill with cold water until all of the
rice is submerged. Wash the rice by simply stirring the rice around in
the water and rubbing between your hands. You will notice that the
color of the water will become cloudy as the rice is cleaned. Without
spilling the rice tip the inner pot to remove the cloudy water and
repeat several times until the water remains clear.
Use only 2 steaming trays during the same cooking cycle with the
Rice Cooker function to ensure best cooking results.
Cooking other types of rice
Your Wolfgang Puck Steamer/Rice Cooker can handle a wide variety
or rice such as long grain rice, wild rice, yellow rice, brown rice,
basmati rice, etc. When cooking rice other than short grain white
rice it will be necessary to increase the amount of water by 1.5 – 2
times more than the standard short grain white rice recipe. Adjust to
suit your own personal taste.
Care & Cleaning
1
DO NOT immerse the Steamer/Rice Cooker in water.
2
Clean the Steamer/Rice Cooker Housing with a damp cloth. DO
NOT use abrasive cleaners as this would scratch the surface of
the Housing.
A note about the measuring cup provided with your
Steamer/Rice Cooker
Your Steamer/Rice Cooker is able to cook a maximum of 7 cups of
raw rice, which is the equivalent of 12 cups of cooked rice. A rice
cooker cup is equivalent to 6 ounces, or approx 3/4 of a cup. This is
why it is important to use the measuring cup that comes with your
Steamer/Rice Cooker and not a standard 8-ounce cup measure.
3
Wash the Steamer/Rice Cooker Pot, Lid, Steaming Trays, Measuring
Cup, Scoop and Condensation Collector in warm soapy water.
13
14
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 15
Fresh Vegetable
Steaming Chart
Pour 1 cup of water into steamer; place vegetables in steamer tray.
VEGETABLE
QUANTITY
TIME
Asparagus, stems
trimmed
1 pound
10 to 12 minutes
Green or Wax Beans,
whole
1/2 pound
12 to 13 minutes
Broccoli, spears
3/4 pound
3/4 pound
13 to 15 minutes
12 to 14 minutes
16 to 18 minutes
Broccoli, flowerets
Cabbage,
cut into 4 wedges
1/2 medium head
(1 pound)
Carrots, 1-inch slices
Carrots, 1-inch slices
1/2 pound
10 to 12 minutes
13 to 15 minutes
1 pound
stir halfway
through cooking
Recipes for Using
Steaming Trays
Cauliflower, flowerets
1 pound
(about 6 cups)
12 to 14 minutes
12 to 14 minutes
18 to 20 minutes
Corn-on-the cob,
each halved
2 ears
Red or white potatoes,
medium, quartered
1 pound
Red or white potatoes,
medium, quartered
2 pounds medium 27 to 30 minutes
stir halfway
through cooking
Sweet potatoes,
1 pound
19 to 20 minutes
medium, quartered
Snow peas
1/2 pound
1/2 pound
1 pound
8 to 9 minutes
10 to 11 minutes
11 to 12 minutes
Spinach, stems trimmed
Zucchini or summer
squash, sliced
15
16
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 17
Steamed Halibut and Red Bell
Peppers with Quinoa
Pad Thai
Makes 2 Servings
INGREDIENTS
Makes 4 Servings
1 box pad thai stir-fry rice noodles with sauce
2 cups water
1/2 cup fresh vegetables
INGREDIENTS
4 small halibut filets
1 tablespoon white miso paste
1/4 white onion, julienned
1/2 pound medium shrimp, peeled and deveined
METHOD
2 red bell peppers, julienned
3 cups baby carrots
1 1/2 cups quinoa, preferably organic
1 clove garlic, minced
2 cups chicken stock or broth, canned is fine
Kosher salt and fresh pepper to taste
1
Put water and sauce in Steamer/Rice Cooker Pot. Put steamer tray
on top with shrimp and vegetables. Press COOK.
2
After 20 minutes add noodles, vegetables, and shrimp to sauce. Stir,
close lid, and let cook for 5 minutes.
METHOD
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
1
Place halibut in Steamer Tray and spread miso paste on each one;
top with onions.
2
3
In second Steamer Tray, add carrots and bell peppers.
In a fine strainer, rinse the quinoa grains under cold water for 2 - 3
minutes to remove natural coating. If you skip this step the quinoa
will taste bitter.
4
Add quinoa to Steamer/Rice Cooker Pot and add garlic and broth,
season all to taste.
5
6
Stack halibut on top of carrots and quinoa; add lid and press COOK.
Check halibut after 5-8 minutes of active steaming. Remove when
cooked thorough.
7
8
9
Remove carrots when crisp-tender, about 2 minutes more.
Quinoa is finished when machine chimes.
Remove and serve.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
17
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 19
Steamed Chicken Breasts
with Coconut Rice
Beer Braised Baby Back Ribs
Makes 2 - 3 Servings
INGREDIENTS
Makes 4 Servings
1/2 slab baby back ribs, cut in 4 pieces
1/2 teaspoon seasoning salt*
2 teaspoons olive oil
6 ounces beer
1/2 cup stock
INGREDIENTS
4 individual small skinless, boneless chicken breasts, trimmed
4 teaspoons fresh ginger, minced and divided
4 teaspoons garlic, minced and divided
4 teaspoons fresh jalapeño, minced and divided
4 tablespoons cilantro, chopped and divided
Kosher salt and fresh pepper, to taste
3 cups fresh snap peas
3/4 cup barbecue sauce
METHOD
1
Wash the slab of ribs and pat dry. Season with salt rub.
2 cups Jasmine rice
1 cup unsweetened coconut milk
3 cups chicken broth or stock
Soy sauce, for serving
2
Turn Steamer/Rice Cooker to COOK and add oil. When hot, add ribs
and brown on meat side.
3
Add beer, stock, and barbecue sauce. Press COOK and let cook
for 1 hour.
METHOD
SERVING IDEAS
1
Season chicken breasts with half each of the ginger, garlic, jalapeño
and cilantro.
Place steamer tray on top for the last ten minutes with
2-3 small ears of corn.
2
Place into Steamer Tray, slightly overlapping to fit if necessary;
season to taste.
*If you do not have a favorite seasoning salt, you can blend in equal
proportions of salt, pepper and paprika.
3
4
5
Add snap peas to second Steamer Tray.
Stack Steamers placing the peas tray on top of the chicken tray.
Combine rice, coconut milk and broth and pour into Steamer/Rice
Cooker Pot; add Glass Lid.
6
7
8
Press COOK. After 8 - 10 minutes of active steaming, check chicken
and snap peas for doneness.
Remove when cooker has completed cooking cycle; close lid and
cook rice until machine chimes.
Remove, fluff rice and serve with soy sauce.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
19
20
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 21
Corned Beef and Cabbage
Soy Steamed Salmon Filets
with Shiitake Brown Rice
Makes 3 - 4 Servings
INGREDIENTS
This recipe is so healthy but is also very pretty and full of flavor. It is a
real treat and a snap to prepare. The busier my life gets, the more
grateful I am to have a Steamer/Rice Cooker and wonderful recipes
like this.
1 small corned beef brisket
1 bottle of your favorite beer, or stock if desired
1 cup beef or chicken stock
1/2 small head green cabbage, cut into small wedges
4 small red bliss potatoes, scrubbed
Makes 2 Servings
INGREDIENTS FOR STEAMED SALMON
METHOD
2 salmon filets, 3-4 ounces each
1 tablespoon mushroom soy sauce
1
Place brisket, beer and stock into the Steamer/Rice Cooker Pot.
Close lid and press COOK.
2 teaspoons fresh ginger, cut into julienne strips
1 green onion, cut into julienne strips
1 big clove garlic, cut into julienne strips
2
Cook for 2 1/2 to 3 hours. Check for tenderness. If liquid has
evaporated, cooker will switch to KEEP WARM. Add 1 more cup
liquid if needed and add cabbage and potatoes to steamer tray.
3
Close lid and press COOK again for 20 minutes or until cabbage and
potatoes are tender.
INGREDIENTS FOR RICE
2/3 cup brown rice, preferably organic
1 1/4 cup stock or water
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
1 bay leaf
2 teaspoons olive oil
1/2 cup dried shiitake mushrooms, rehydrated in 1 cup hot water,
squeeze to remove excess water (use this leftover liquid
in place of part of the stock called for, if desired)
2 teaspoons mushroom soy sauce
1 clove garlic, smashed
1/2 teaspoon sambal oelek or chili flakes
kosher salt and pepper, to taste
1 green onion, sliced thinly on the bias
METHOD
1
Place salmon in steamer tray. Set on a plate to catch any dripping.
Rub mushroom soy sauce over salmon. Top evenly with ginger, green
onion and garlic. Set aside to marinate for 20 minutes.
2
Add remaining rice ingredients, except for green onion, into
Steamer/Rice Cooker Pot. Stir, close, and press COOK. After 20
minutes, add tray with salmon. Cook 5-10 minutes or until fish is
done to your liking.
3
When Steamer/Rice Cooker switches to KEEP WARM, fluff rice and
fold in remaining green onion.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
21
22
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 23
Steamed Shrimp with Basmati
Rice and Broccoli
Steamed Salmon with Asparagus
and Lemon New Potatoes
Makes 4 Servings
Makes 4 Servings
INGREDIENTS
INGREDIENTS
1 pound medium shrimp, peeled and deveined
3 cloves garlic, chopped
1/4 cup cilantro leaves
1/2 teaspoon dried chili flakes
Kosher salt and fresh pepper to taste
1 1/3 cups Basmati rice
2 2/3 cup chicken stock or broth, canned is fine
1 bunch green onions, chopped into 1 inch lengths
1 small head broccoli, cut into florets
4 small salmon filets
12 spears asparagus, trimmed to fit steamer
1 lemon, sliced into rounds
12 small new red skinned potatoes
1 cup chicken broth or stock, canned is fine
Kosher salt and fresh pepper, to taste
4 teaspoons unsalted butter, for serving, optional
METHOD
1
Add potatoes and stock to Steamer/Rice Cooker Pot; close lid and
press COOK.
METHOD
1
Toss shrimp with garlic, cilantro leaves, chili flakes, salt and pepper;
add to a Steamer Tray.
2
3
4
Divide the salmon, lemons and asparagus between the top Steamer
Trays.
2
3
Add broccoli to the second Steamer Tray.
Season to taste and stack steamers on top of Steamer/Rice Cooker
Pot; add Glass Lid.
Combine remaining ingredients into Steamer/Rice Cooker Pot, stir.
Stack Steamer Trays on top of Steamer/Rice Cooker Pot, add Glass
Lid and press COOK.
Steam for 8-10 minutes and then check salmon and asparagus for
doneness.
4
After 5 - 10 minutes of active steaming, check broccoli and shrimp;
remove if done.
5
6
Remove if tender and cooked through.
Continue cooking potatoes for 1 - 2 minutes more if needed.
5
6
Keep broccoli and shrimp warm.
When chime sounds, the rest of your meal is ready.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
23
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 25
Steamed Flank Steak with Sweet
Potatoes and Green Beans
Beer Steamed Dogs
with the Works
Makes 2 Servings
Makes 4 - 8 Servings
INGREDIENTS
INGREDIENTS
8 ounces flank steak, sliced on the bias into thin strips
1 tablespoon soy sauce
2 cloves garlic, minced
1 tablespoon olive oil
1 large onion, sliced thin
1 teaspoon salt
2 cups fresh green beans, trimmed
2 large sweet potatoes, peeled and diced
1 tablespoon brown sugar
1/2 teaspoon pepper
1 tablespoon balsamic vinegar
2 tablespoons tomato juice
1 bottle beer
1 tablespoon olive oil
Kosher salt and fresh pepper, to taste
1 cup liquid such as orange juice, chicken stock or water
2 cups sauerkraut
8 all beef kosher hotdogs
8 hotdog rolls
METHOD
Ketchup and mustard (optional)
1
Season steak with soy and garlic.
Add steak to a Steamer Tray.
METHOD
2
3
4
1
Place the oil in the Steamer/Rice Cooker Pot and press COOK.
Add green beans to second Steamer Tray.
2
After 2 minutes add the onions, salt, and pepper. Secure lid and cook
for 5 minutes.
Add sweet potatoes, brown sugar and olive oil to Steamer/Rice
Cooker Pot.
3
Stir onions and the vinegar and tomato juice. Close lid and cook until
Steamer/Rice Cooker switches to KEEP WARM, about 10 minutes.
5
6
Stack, add Glass Lid and press COOK.
Test steak for doneness after 3 minutes of active steaming; remove
when done.
4
5
6
Remove onions from Steamer/Rice Cooker Pot and set aside.
Add beer to Steamer/Rice Cooker Pot.
7
8
9
Check green beans after 2 minutes more and remove when
crisp-tender.
Place hotdogs in the Inner Steaming Tray and place into
Steamer/Rice Cooker Pot.
Test sweet potatoes after 3 minutes. Mash in pot when tender using
a wooden spoon.
7
Add the sauerkraut to the next steamer and the rolls in the top
steamer.
Serve, seasoning to taste.
8
9
Cover with Glass Lid and press COOK.
Cook hotdogs for 10 minutes.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
10 To assemble, place hotdogs in rolls. Top with onion mixture and
sauerkraut. Dress with additional sauces if you like.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
25
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 27
Shrimp & Ginger Dumplings
Steamed Scallops with
Asparagus Tips
Makes 6 - 8 Servings
INGREDIENTS
Makes 4 Servings
1 pound large shrimp, peeled, deveined, and chopped
3 green onions, chopped
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
INGREDIENTS
1 pound bay scallops
1/2 pound fresh asparagus tips
2 tablespoons peanut oil
1 teaspoon cornstarch
30 - 40 wonton wrappers
METHOD
1 tablespoon chives, chopped
1/2 cup ginger lime dressing
1
Combine the shrimp, onions, ginger, and soy sauce in the bowl of a
food processor and pulse to form a coarse paste.
METHOD
2
3
Place a teaspoon of this mixture into the center of each wonton
wrapper.
1
Place ginger lime dressing in Steamer/Rice Cooker Pot and press
COOK.
Fold all the points of the wrapper towards the center. With damp
fingers, crimp them together.
2
3
4
Toss the scallops with oil and cornstarch.
Place scallops in a Steamer Tray, sprinkle with chives.
4
5
6
Place 8 dumplings into each stackable Steamer Tray.
Add 1 cup water to the Steamer/Rice Cooker Pot.
Place asparagus tips the other Steamer Tray. Stack them in
Steamer/Rice Cooker Pot, add Glass Lid, and press COOK.
Stack Steamers, Add Glass Lid and press COOK. Steam for
10 minutes.
5
6
Cook for 5 minutes.
Layer the cooked scallops over asparagus tips on a platter and
drizzle with hot dressing.
TIP
Make a dipping sauce to serve with dumplings by mixing soy sauce,
sesame oil, and a little brown sugar.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 29
Cajun Corn
German Potato Salad
Makes 4 - 6 Servings
Makes 4 - 6 Servings
INGREDIENTS
INGREDIENTS
6 - 8 ears bi-colored corn in husk
2 tablespoons Louisiana hot sauce
3 tablespoons unsalted butter
4 strips of bacon, cut into 1/4-inch pieces
1 medium onion chopped
1 teaspoon salt
1/2 teaspoon Cajun seasoning- optional
1/2 teaspoon pepper
1 teaspoon celery seeds
2 teaspoons sugar
METHOD
1 tablespoon cider vinegar
1/2 cup chicken stock
2 pounds small creamer potatoes, diced
1
Pull husks back from the corn but do not completely remove.
Carefully discard all silk from each corn cob.
2
3
Mix the remaining ingredients together and brush onto each ear
of corn.
METHOD
Pull the husks back up around each ear and secure with butchers
twine.
1
Place bacon pieces into the Steamer/Rice Cooker Pot and press
COOK.
4
5
Place 1 cup of water in the Steamer/Rice Cooker Pot.
2
After 5 minutes, add onions, salt, pepper, celery seeds, and sugar.
Press COOK again. Set timer for 4 minutes.
Place 3 ears of corn in each stackable Steamer Tray. Stack on top of
Steamer/Rice Cooker Pot. Add Glass Lid and press COOK. Set timer
for 15 minutes.
3
4
5
Place potatoes into the 3 Steamer Trays.
Add the vinegar and stock to the Steamer/Rice Cooker Pot.
6
Be careful when removing corn from husk as it will be quite hot.
Place inner Steamer Tray into Steamer/Rice Cooker Pot and stack
the stackable Steamer Trays on top of Steamer/Rice Cooker Pot, add
Glass Lid and press COOK.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
6
After 20 minutes, carefully place potatoes into the Steamer/Rice
Cooker Pot with bacon mixture, and stir. Secure Detachable Lid and
press COOK again.
7
8
After 5 minutes, turn Steamer/Rice Cooker Pot to KEEP WARM.
Serve warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 31
Steamed Chicken
Steamed Vegetables
Makes 3 - 4 Servings
Makes 4 Servings
INGREDIENTS
INGREDIENTS
4 bone-in skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons soy sauce
1 teaspoon rice wine
1 teaspoon honey
1/2 cup water
1/2 tablespoon salt
1 tablespoon lemon juice
1/2 cup broccoli
1/2 cup cauliflower
1/2 cup sliced carrot
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon ginger, grated
1 green onion, chopped
2 cups basmati rice, rinsed
2 cups chicken stock
METHOD
1
Place water, salt, and lemon juice into Steamer/Rice Cooker Pot.
Place the Inner Steamer Tray into the Steamer/Rice Cooker Pot.
Put vegetables into Inner Steamer Tray.
2
3
4
5
Secure Lid and press COOK. Set a timer for 8 minutes
Serve hot.
METHOD
1
Using a cleaver or sharp knife, cut each chicken breast into 3 pieces.
2
Combine the remaining ingredients, except rice and chicken stock,
into a large bowl to make a marinade.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
3
Add chicken slices to the marinade. Let sit for 15 minutes or
overnight.
4
5
Place rice and stock into Steamer/Rice Cooker Pot.
Place chicken slices into a Steamer Tray and place on top of
Steamer/Rice Cooker Pot. Cover with Glass Lid and press COOK.
6
7
Cook until Steamer/Rice Cooker switches to KEEP WARM, about 25
minutes. Check to make sure chicken is thoroughly cooked.
Serve with rice.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 33
Stuffed Chicken with Orzo
Chili Ginger Tilapia with
Sugar-Snap Peas
Makes 2 - 4 Servings
INGREDIENTS
Makes 3 - 4 Servings
2 tablespoons olive oil
4 thin chicken cutlets
INGREDIENTS
3 tablespoons chili sauce with garlic
1 tablespoon fresh ginger, grated
1 tablespoon lime juice
1 teaspoon soy sauce
2 tablespoons Dijon mustard
1 pound Swiss chard, washed and chopped
2 ounces Brie cheese, cut into 4 slices
1 cup orzo
1 teaspoon honey
1 cup chicken stock
1 cup sugar snap peas
1 red bell pepper, julienne
2 4-ounce tilapia filets
1 cup jasmine rice
1 can diced tomatoes
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon lemon juice
1 cup chicken stock
METHOD
METHOD
1
Add olive oil to Steamer/Rice Cooker Pot. Secure Lid and press
COOK.
1
In a medium-sized bowl combine chili sauce, ginger, lime juice, soy
sauce, and honey.
2
While Steamer/Rice Cooker Pot is preheating, set out the chicken
cutlets, spread with mustard, and top with swiss chard and cheese.
Season with salt and pepper.
2
Add the snap peas, peppers, and tilapia to the marinade. Cover and
refrigerate for at least an hour.
3
4
5
Add rinsed rice and stock to the Steamer/Rice Cooker Pot.
Secure lid and press COOK.
3
Starting at the short end of the chicken, roll up tightly and secure
with a toothpick.
4
Place chickens into hot Steamer/Rice Cooker Pot to brown,
toothpick side up. Secure lid and press COOK, set timer for
jh5 minutes.
After 15 minutes, place Inner Steamer Tray into Steamer/Rice Cooker
Pot and place tilapia and vegetables inside.
6
7
Secure Lid and cook for 10 minutes
5
Remove chicken from Steamer/Rice Cooker Pot and place into Inner
Steamer Tray. Add orzo and chicken stock to Steamer/Rice Cooker
Pot, and place steamer on top.
Serve the rice topped with fish and vegetables for a light and
healthy meal.
6
7
Secure lid and press COOK.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Once the Steamer/Rice Cooker switches to KEEP WARM, stir
remaining ingredients into the orzo.
8
Serve stuffed chicken on top of orzo.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 35
Veggie Dumplings
Steamed Clam Bake
Makes 8 - 10 Servings
Makes 2 Servings
INGREDIENTS
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 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
2 tablespoons stir fry sauce
1 large egg beaten
1 pound steamer clams
30 small wonton wrappers
Non stick spray
METHOD
1
Place the wine, salt, pepper, onion, and lemon slices in the
Steamer/Rice Cooker Pot. Secure lid and press COOK
METHOD
1
Combine all ingredients, except wonton wrappers, in a large bowl.
2
3
Cook until mixture comes to a boil, about 15 minutes
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.
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.
3
Spray each stackable Steamer Tray with nonstick spray and then
place dumplings into it.
5
6
Set timer for 25 minutes. Then turn to KEEP WARM
Serve with bibs and butter.
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.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
5
Serve hot with a dipping sauce.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 37
Chicken Tamales
Salsa Verde
Makes 6 Servings
Makes 1 cup
INGREDIENTS
INGREDIENTS
12 dried corn husks, soaked
3 boneless skinless chicken breasts
4 cups chicken stock
2 Poblano Chile Peppers, diced
8 tomatillos, peeled and quartered
1 clove garlic
1 onion sliced
1 small onion, quartered
2 cups chicken stock
1 teaspoon cumin seed
1 teaspoon salt
? cup fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon cumin seed
1/2 teaspoon coriander
1 teaspoon chili powder
2 cups instant corn masa mix
1 teaspoon salt
1 teaspoon baking powder
2/3 cups shortening, melted
1/2 cup salsa verde- see recipe
METHOD
1
In a saucepan, combine all ingredients except cilantro and lime juice.
Cook over medium high heat until tender. About 20 minutes. Let
cool.
METHOD
1
Place chicken breasts, stock, onions, cumin, coriander, and chili
powder into the Steamer/Rice Cooker Pot.
2
Place mixture in a food processor along with the cilantro and lime
juice. Puree until smooth.
2
3
4
5
6
Secure Lid, press COOK, set timer for 1 hour. Chicken should be
falling apart.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Strain chicken from stock and reserve stock. Combine chicken with
salsa verde (see recipe p. 38)
Pour stock into a 2 cup measuring cup, add water, if necessary,
to give you exactly 2 cups of liquid.
In a large bowl, mix masa with stock, salt, baking powder, and
shortening. Mix until well combined.
To assemble tamales, place 1/4 cup of masa onto corn husk. Top with
2 tablespoons chicken mixture.
7
8
9
Fold husks to a form a package, tie with butcher’s twine.
Place tamales in Steamer Trays.
Place 2 cups of liquid into Steamer/Rice Cooker Pot and place
Steamer Trays on top of Steamer/Rice Cooker Pot.
10 Add Glass Lid and press COOK. Steam tamales for 1 hour.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 39
Shrimp and Sausage Jambalaya
Makes 4 Servings
INGREDIENTS
2 measures long-grain rice
2 tablespoons olive oil
4 ounces shrimp, peeled and deveined
1/2 pound hot andouille sausage, cut into 1”-slices
1/4 cup diced onions
1/4 cup diced green bell peppers
3 cloves garlic, minced
1 tablespoon tomato paste
1/4 cup marsala wine
2 cups chicken stock (fish stock or water may be substituted)
1 bay leaf
salt and pepper to taste
Main Dish and Side Dish
Recipes
METHOD
1
Rinse rice thoroughly in cold water and set aside.
2
Heat olive oil in a large sauté pan. Add shrimp and sauté until
cooked through. Remove shrimp and set aside.
3
4
5
6
Add sausage, onions, peppers and garlic to the same pan. Sauté
until onions are translucent. Add tomato paste and stir.
Deglaze pan with Marsala wine and let simmer for 3-4 minutes. Add
chicken stock and bay leaf.
Pour mixture into Steamer/Rice Cooker Pot and add reserved rice
and salt. Press COOK.
When Steamer/Rice Cooker switches to KEEP WARM
(approximately 20 minutes), add cooked shrimp and stir.
Jambalaya will be ready in 15 minutes.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 41
Sausage and Sauerkraut
Split Pea and Ham Soup
Makes 2 - 4 Servings
Makes 3 - 4 Servings
INGREDIENTS
INGREDIENTS
1 pound bag or jar fresh sauerkraut, drained
1 pound kielbasa, smoked sausage or other sausage, cooked
1 carrot, peeled and cut into chunks
1 cup dried split peas
2 1/2 cups homemade chicken broth or good quality canned broth
1 small meaty ham hock or 4 ounces chopped ham
2 strips bacon, diced
1 cup beer, chicken stock or water
4 small, red potatoes, scrubbed and quartered
1 teaspoon lemon juice
1 rib celery, diced
1 carrots, peeled and diced
METHOD
1
Combine all ingredients into the Steamer/Rice Cooker Pot.
Press COOK.
1 small onion, peeled and diced
salt, pepper and cayenne pepper to taste
2
As soon as carrots and potatoes are tender, it is ready. If
Steamer/Rice Cooker has not switched to KEEP WARM after 25
minutes, check sausages. If they boil for too long, they tend to split
open. This does not change the flavor, just the appearance.
METHOD
1
Combine all ingredients into the Steamer/Rice Cooker Pot. Press
COOK. Set timer for 45 minutes.
2
After 45 minutes, switch to KEEP WARM for an additional hour.
Check for seasoning. The Steamer/Rice Cooker keeps the soup hot
for as long as you want.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 43
Sloppy Joes
Braised Pork and Apples
Makes 4 - 5 Servings
This is one of my very favorite recipes. Pork and apples just go
together well and taste good year-round to our family.
INGREDIENTS
Makes 2 - 3 Servings
1 small onion, chopped
1 clove garlic, minced
INGREDIENTS
1/2 bell pepper, chopped
1 can (6 ounces) tomato paste
1/2 cup water
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1 teaspoon cider vinegar
1 1/2 teaspoons chili powder
1 pound lean ground beef
salt and pepper, to taste
1 1/2 pounds pork Boston butt
1 granny smith apple, sliced
1 tablespoon chicken bouillon powder*
6 fresh sage leaves
1 medium spanish onion, sliced
4 cloves garlic
1/4 cup brown sugar
1 cup apple juice
1 tablespoon apple cider vinegar
2 tablespoons unsalted butter
kosher salt and fresh pepper, to taste
METHOD
1
Into the Steamer/Rice Cooker Pot, combine onion, garlic, bell
pepper, tomato paste, water, brown sugar, Worcestershire sauce,
mustard, vinegar, and chili powder. Stir until mixed.
METHOD
1
Combine all ingredients into the Steamer/Rice Cooker Pot.
2
Close lid and press COOK for 2 hours or until meat is fall-apart
tender. If meat is not tender after 2 hours, add a bit more apple juice
and press COOK again.
2
3
4
Crumble ground beef over mixture and stir well.
Close lid and press COOK.
When Steamer/Rice Cooker switches to KEEP WARM, stir the
mixture and press COOK again.
3
Remove meat and taste liquid, adjusting seasoning if necessary. Skim
off excess fat and serve. (It tastes even better the next day.)
5
When Steamer/Rice Cooker switches to KEEP WARM the second
time, stir well and serve.
*We recommend Maggi brand.
Recipe courtesy Christina Chancey
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 45
Macaroni & Cheese
Chicken and Dumplings
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 3 Servings
INGREDIENTS
Makes 2 - 3 Servings
3 medium skinless chicken thighs or legs
1/2 teaspoon salt
INGREDIENTS
1/8 teaspoon poultry seasoning
1/2 teaspoon pepper
1 teaspoon olive oil, optional
1/2 cup diced onion
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
1/2 cup diced celery
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
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
METHOD
1 recipe Dumplings, see next page
1
Combine macaroni, broth and cream in Steamer/Rice Cooker. Press
COOK. Stir occasionally.
METHOD
2
3
When machine switches to KEEP WARM, add remaining ingredients
and stir thoroughly until all cheese is melted.
1
Wash chicken pieces and pat dry. Sprinkle with salt, pepper, and
seasoning.
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.
2
3
4
5
Press COOK on the Steamer/Rice Cooker. Add olive oil.
When oil is hot, add chicken pieces and brown both sides.
Add onion, celery, carrots, and mushrooms and saute for a minute.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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.
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 47
Dumplings
One Pot Pasta
Makes 3 Servings
Once you have made this easy recipe, tailor it to suit your own tastes.
Add your favorite shape of pasta and change up the sauce. Add
meat and veggies. Recipes like this make busy days so much easier.
INGREDIENTS
1/2 cup all-purpose flour
1/4 teaspoon salt
Makes 3 Servings
1/2 teaspoon baking powder
1 tablespoon shortening
1/4 cup buttermilk
1 1/2 teaspoons chopped fresh herbs
(i.e. flat leaf parsley, chives, thyme, sage)
INGREDIENTS
1 1/2 cups dry pasta (like penne, ziti)
2 cups liquid (beef or chicken stock or water)
1 cup favorite pasta sauce, bottled or homemade
1/4 cup shredded Parmesan or mozzarella cheese
METHOD
METHOD
1
In a medium bowl, mix flour, salt and baking powder together.
Add shortening and herbs; the mixture will look like crumbs.
Add buttermilk and stir until moist.
1
Place all ingredients into Steamer/Rice Cooker Pot.
Close lid, press COOK.
2
3
2
3
When the unit switches to KEEP WARM (approx. 18 to 20 minutes),
open lid and stir. Close lid and leave on KEEP WARM setting for
5 minutes. Serve hot.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 49
One Pot Pasta Primavera
Wasabi Mashed Potatoes
Makes 3 - 4 Servings
I like serving this with quickly-seared ahi tuna steaks.
Makes 4 Servings
INGREDIENTS
1 1/2 cups dry pasta (ziti, penne, etc.)
INGREDIENTS
1 1/2 cups beef, chicken, or vegetable stock
1 1/2 cups pasta sauce, bottled or homemade
1 cup fresh vegetables (zucchini, broccoli, mushrooms)
1/4 cup shredded mozzarella cheese, optional
1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
1 cup water
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup heavy cream (or milk if your diet would prefer)
2 tablespoons wasabi paste, either dry powder mixed with water,
or tube of paste
METHOD
1
Add pasta, stock, and sauce to Steamer/Rice Cooker. Press COOK.
2
After 10 minutes, stir in vegetables and sprinkle cheese on top.
Cook for 2 to 3 minutes.
1 teaspoon juice from pickled ginger (the kind used for sushi)
METHOD
3
Switch to KEEP WARM until ready to eat.
1
Add potatoes to Steamer/Rice Cooker Pot and add water and salt.
Close lid and press COOK.
2
When Steamer/Rice Cooker switches to KEEP WARM, either mash
with a potato masher or pass potatoes through ricer or food mill
(the best way to get perfectly smooth mashed potatoes).
3
Return mashed potatoes to pot and gently stir in butter, cream,
wasabi, pickled ginger juice and any additional salt if needed. If
potatoes are too dry, add more cream.
4
Taste for seasoning. Serve immediately or keep hot on the KEEP
WARM setting.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 51
Flavorful Smashed Potatoes
Easy Red Beans and Rice
Makes 4 Servings
Makes 3 - 4 Servings
INGREDIENTS
INGREDIENTS
1 1/2 measures long-grain rice
(using rice measure included with Steamer/Rice Cooker)
1/2 cup canned or cooked red beans, drained
1 small rib celery, chopped
1/2 small onion, chopped
1 clove garlic, minced
1/4 cup ham, diced
1/4 cup smoked sausage, sliced
1 cup beef stock
1/2 teaspoon hot sauce
1 1/2 teaspoons olive oil
1 clove garlic, whole
3 russet potatoes, peeled and quartered
1/2 rutabaga, peeled into 2" pieces
6 ounces chicken stock
1/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons butter or margarine
1 1/2 teaspoons cream or milk
1/2 teaspoon Worcestershire sauce
1 whole bay leaf
METHOD
1
Add oil to Steamer/Rice Cooker Pot and press COOK. When oil is
hot, sauté garlic for several minutes. Do not allow to brown.
METHOD
2
3
Add potatoes, rutabaga, and stock. Cook for 30 minutes.
1
Measure and rinse rice according to instructions. Place into the
Steamer/Rice Cooker Pot.
After 30 minutes, add remaining ingredients and smash with a
potato masher. Mixture will be slightly chunky.
2
3
4
Add all remaining ingredients.
Close lid and press COOK.
Note: Substitute celery root, parsnips, or turnips for rutabaga.
For added flavor, add 1 tablespoon fresh rosemary and thyme leaves
right after cooking garlic.
Unit will switch to KEEP WARM setting in approximately 20-25
minutes. Serve immediately.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 53
Green Rice
Risotto with Asparagus
Makes 4 Servings
Makes 4 Servings
INGREDIENTS
INGREDIENTS
2 measures long-grain white rice
(using rice measure included with Steamer/Rice Cooker)
1 can (4 ounces) chopped green chilies
1 small green pepper, chopped
1 clove garlic, minced
1 bunch fresh cilantro, chopped
1 bunch flat leaf parsley, chopped
1 tablespoon fresh lime juice
2 measures arborio rice, measured and rinsed
according to instructions
8 ounces fresh asparagus, peeled and cut into 1-inch pieces
1 small onion, chopped
2 tablespoons butter, melted
1/2 teaspoon salt and freshly cracked pepper
1 1/2 cups chicken stock
1/4 cup grated Parmesan cheese
1 small onion, minced
2 cups chicken broth, approximately
METHOD
1
Add all ingredients, except the Parmesan cheese, to the
Steamer/Rice Cooker Pot. Stir to make sure all ingredients are
well mixed.
METHOD
1
Measure and rinse rice according to the instruction manual.
2
Place all ingredients, except the chicken broth, into the Steamer/Rice
Cooker Pot.
2
3
4
Close lid and press COOK.
When the rice is finished cooking, stir in the Parmesan cheese.
3
4
5
Fill the Steamer/Rice Cooker with chicken stock to the 2-cup mark.
Close the lid and press COOK.
Unit will switch to KEEP WARM setting in approximately 20 minutes.
Serve immediately.
Unit will switch to KEEP WARM setting in approximately 22-25
minutes. Serve immediately.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
SERVING IDEAS
This rice has amazing flavor and is terrific with grilled fish!
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 55
Cauliflower Mashers
Gorgonzola Cheese Polenta
Makes 2 - 4 Servings
Makes 3 - 4 Servings
INGREDIENTS
INGREDIENTS
1 small head cauliflower, cut into florets
1 cup chicken broth or stock
1/2 cup milk
1/2 teaspoon lemon juice
kosher salt and fresh cracked pepper, to taste
butter or cream cheese, if desired
2 tablespoons unsalted butter
1/2 onion, chopped
1 clove garlic, peeled and minced
1/2 cup homemade chicken broth or good-quality canned chicken broth
3/4 cup half and half or milk
1/2 cup coarse-grain polenta, either white or yellow
salt and pepper, as desired
METHOD
1/4 cup heavy cream
1
Combine all ingredients into the Steamer/Rice Cooker Pot.
3 ounces gorgonzola or blue cheese
2
Close lid and press COOK. After 15 minutes, test cauliflower. When
fork tender, unplug machine and remove inner pot using potholders.
METHOD
1
Add butter, onion and garlic to Steamer/Rice Cooker Pot and press
COOK. Saute onion and garlic, stirring occasionally, until fragrant
and translucent.
3
Drain away and reserve most of the liquid. Puree cauliflower using an
immersion blender or potato masher until mostly smooth. Stir in
enough reserved liquid to make the puree a desirable texture. Taste
carefully and adjust seasoning.
2
3
Add all ingredients, except the cream and gorgonzola. Stir
occasionally.
4
Serve immediately or close lid and keep hot on KEEP WARM setting.
When Steamer/Rice Cooker switches to KEEP WARM, add cheese
and cream. Taste and adjust seasoning if needed.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Note: This is a great accompaniment to lamb.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 57
Quickie Cornbread
Sweet Potato Puree With
Gingersnap Cookies
Makes 3 - 4 Servings
INGREDIENTS
Makes 4 Servings
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
1/4 cup vegetable oil
2 eggs
1/2 cup fresh or frozen corn kernels
INGREDIENTS
1 1/2 pounds sweet potatoes
3 tablespoons unsalted butter
6 gingersnap cookies, crumbled
1 tablespoon brown sugar
1 cup heavy cream
kosher salt and fresh cracked pepper to taste
METHOD
1
METHOD
Peel and cut sweet potatoes into uniform chunks. Add to
Steamer/Rice Cooker Pot. Add 1 cup water, close lid, and
press COOK.
1
Whisk all dry ingredients together in a mixing bowl. Pour over wet
ingredients and whisk until smooth.
2
3
When Steamer/Rice Cooker switches to KEEP WARM, check
potatoes. They should be very tender. Add remaining ingredients
and mash until quite smooth. Taste for seasoning.
2
3
Spray Steamer/Rice Cooker Pot with nonstick spray. Pour in
cornbread mixture. Press COOK.
After several minutes, the machine will switch to KEEP WARM. After
25 minutes, check cornbread. It is done when the top is pale and
domed. A toothpick inserted off center should come out clean.
If not done, press COOK again.
Serve right away or keep hot in the KEEP WARM setting.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
4
Unplug machine and, using potholders, remove Steamer/Rice
Cooker Pot from Steamer/Rice Cooker. Invert carefully onto a
serving platter. The bottom will be a beautiful golden brown. Serve
warm with butter.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 59
Steel Cut Oatmeal
Makes 2 - 3 Servings
INGREDIENTS
3/4 cup steel-cut oats, preferably organic
2 cups water
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
2 tablespoons raisins
METHOD
1
Place ingredients into the Steamer/Rice Cooker Pot.
Press COOK. Oatmeal will be ready in 10-15 minutes.
2
Dessert Recipes
Variations: Add dried fruit or 1/2 cup honey and 1 teaspoon ground
cinnamon at the start of the cooking cycle.
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 61
Steamed Chocolate
Cup Custard
Crème Caramel
Makes 6 Servings
INGREDIENTS
Makes 1 Serving
1/2 cup water
1 cup sugar
INGREDIENTS
1/2 cup whole milk
1/4 cup half and half
6 4-ounce ramekins
3 Steamer Racks
1/3 cup chocolate chips, excellent quality
2 tablespoons packed dark brown sugar
1 teaspoon pure vanilla
2 egg yolks
1 pinch of kosher salt
For Custard:
1 14-ounce can sweetened condensed milk
1 1/2 cups heavy cream
1 spilt vanilla been, seeds scrapped
2 large eggs
2 large egg yolks
1/2 teaspoon orange zest
METHOD
1
Microwave milk and half and half in the microwave until hot. Add
chocolate chips and stir until chocolate melts. Whisk in remaining
ingredients. Pour chocolate mixture into a buttered ramekin.
METHOD
1
Place sugar and water in a microwave-safe bowl and microwave on
2
3
4
Add 2 cups hot tap water to bottom of Steamer/Rice Cooker Pot.
Place steamer tray on top. Cover ramekin with plastic wrap and
place in tray.
high for 5 minutes or until sugar turns to caramel.
2
3
Divide the caramel between the six ramekins. Let cool.
Beat the condensed milk and eggs with the vanilla bean seeds until
perfectly smooth.
Close lid and press COOK. Set timer for 20 minutes. When time is
up, check custard. It should be barely set with a very wobbly center.
Use caution; it is easy to overcook this dessert.
4
5
Pour custard into ramekins over the caramel.
Place 1 cup of water in the Steamer/Rice Cooker Pot, then place
2 custard cups in each stackable Steamer Tray.
Remove, cool and enjoy.
6
7
Add Glass Lid and press COOK. Set a timer for 30 minutes.
Chill for 2 hours before inverting onto a plate to serve.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 63
Cup Custard
Lite Cheesecake
Makes 6 Servings
Makes 6 Servings
INGREDIENTS
INGREDIENTS
2 cups milk
3 large eggs
1/3 cup sugar
8-ounce package lowfat cream cheese
8-ounce package no fat cream cheese
1/2 cup organic sugar
1/2 teaspoon vanilla
Pinch nutmeg
Nonstick spray
6 1/2 cup ramekins
1/2 cup egg substitute
1 teaspoon cornstarch
1 teaspoon vanilla
6 ramekins
6 small circles parchment paper
Nonstick spray
METHOD
1
With a hand or stand mixer, beat the milk, eggs, sugar, and vanilla
METHOD
for 3 minutes.
1
With a hand/stand mixer or food processor, combine the cheeses
and sugar until smooth.
2
Spray each ramekin with nonstick spray. Then, fill ramekins
with custard mixture and sprinkle with nutmeg. Cover cups with
aluminum foil.
2
3
Add the egg substitute, cornstarch, and vanilla. Mix for 1 minute.
3
Place 1 cup of water into the Steamer/Rice Cooker Pot.
Cut parchment paper to fit the bottom of each ramekin and spray
with nontick spray.
4
Place three custard cups into each stackable Steamer Tray.
Add Glass Lid and press COOK. Set timer for 30 minutes.
4
5
6
Fill each ramekin with cheesecake batter.
5
Chill custard for 2 hours before serving.
Put 2 cheesecake ramekins into each stackable Steamer Tray.
Add 1 cup of water to the Steamer/Rice Cooker Pot per each
Steaming Tray used. Stack Steamer Trays, add Glass Lid and press
COOK. Set a timer for 25 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
7
8
Chill each cheesecake ramekin for 2 hours before serving.
To serve, run knife along sides of ramekins to release, then invert
onto plates.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 65
Raspberry White Chocolate
Bread Pudding
Wolf’s Bread Pudding
Makes 3 - 4 Servings
INGREDIENTS
Makes 4 Servings
1 1/2 cups heavy cream
4 eggs
1/2 cup brown sugar
INGREDIENTS
2 1/2 cups heavy cream
3/4 cup sugar
4 whole eggs
A pinch of kosher salt
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
2 cups cubed leftover bread
1 cup mixed fresh berries
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla, best quality you can find
5 slices bakery-type egg bread cut into 2-inch cubes (challah or brioche)
1/2 cup fresh or frozen raspberries
1/4 cup white chocolate pieces
METHOD
1
Stir all but bread and berries together into the Steamer/Rice Cooker
Pot until sugar is dissolved. Fold in bread and berries. Close lid and
press COOK.
METHOD
1
To the Steamer/Rice Cooker Pot, add the cream, sugar, eggs, salt,
lemon juice and vanilla. Whisk until smooth. Using an immersion
blender makes this part fast and easy! You have now made the
custard part. Add bread cubes to this and gently push the bread
under the custard with a large spoon or your clean hands. This will
help the bread soak up the custard.
2
3
Steamer/Rice Cooker will switch to KEEP WARM after a few minutes.
Wait 10 minutes, and then press COOK again.
After 45 minutes, press mixture to test for doneness. If the pudding
is solid and no cream oozes out of center, it is baked. Serve hot or
warm with powdered sugar.
2
3
Press COOK. When Steamer/Rice Cooker switches to KEEP WARM,
open the lid and gently stir the bread pudding. It will be set around
the sides and bottom but the center will still be liquid. Close and
press COOK. Repeat if necessary.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Open lid and scatter the raspberries and chocolate pieces over the
bread pudding and gently stir them in. Close and leave on KEEP
WARM until chocolate is melted and custard is set. Serve hot or
warm with raspberry sauce and softly whipped cream.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 67
Chocolate Crazy Cake
Chocolate Glaze for Crazy Cake
This is a recipe I grew up with. It just happens to be a Vegan recipe.
It is very easy to mix and is moist and delicious. I love recipes that
use simple pantry items! It is amazing how well the Steamer/Rice
Cooker bakes cakes. Try it with your favorite recipe or a boxed mix.
Bake no more than 3 cups of batter per batch.
This is such an easy recipe. It uses simple pantry staples and tastes
so good. I use it for an ice cream topping, as a filling for cookies, and
a topping for waffles and even cream puffs.
Makes 1 cup
INGREDIENTS
Makes 4 - 6 Servings
3/4 cup granulated sugar
1/4 cup water
INGREDIENTS
2 tablespoons cocoa powder
1 tablespoon vegetable oil
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
small pinch kosher salt or very small pinch iodized salt
3 tablespoons good-quality unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt or 1/4 teaspoon iodized salt
1 teaspoon pure vanilla extract
1/4 cup vegetable oil
METHOD
1
Combine all ingredients in Steamer/Rice Cooker Pot. Press COOK.
Do not close the lid.
1 cup water
1 tablespoon white, cider or wine vinegar
2
When mixture comes to a full boil, unplug pot and carefully remove
Steamer/Rice Cooker Pot, using potholders. Pour hot glaze over
Crazy Cake. Serve warm.
METHOD
1
Pour all ingredients into (ungreased) Steamer/Rice Cooker Pot. Stir
until combined. A few lumps will remain and batter will be quite thin.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
2
Close lid and press COOK. After a few minutes, the Steamer/Rice
Cooker will switch to KEEP WARM even though the cake is not done.
This is normal. Keep Steamer/Rice Cooker on KEEP WARM setting
for about 10 minutes, and then press COOK again. The cooker will
switch to KEEP WARM again but this is okay. After 30 minutes or
so, open and check cake with a toothpick. When inserted slightly
off-center and then removed, moist crumbs should cling to
the toothpick.
3
Remove with potholders and invert onto serving plate. Wipe out
Steamer/Rice Cooker Pot and make glaze in it (recipe follows).
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 69
Rice Pudding
Raspberry Coulis
This recipe, along with the macaroni and cheese recipe, are the
favorites of everyone at the studio when we air the Steamer/Rice
Cooker! With Wolfgang, the cameramen and backstage hands all
fighting for it when we roll off air, the pot practically cleans itself!
This recipe gets the most phone calls when we are on-air. I think it is
because warm rice pudding is such a homey comfort food
INGREDIENTS
12 ounces frozen raspberries, thawed
3/4 cup sugar
METHOD
1
Puree using blender, food processor, or immersion blender.
Makes 3 - 4 Servings
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
INGREDIENTS
2 cups cooked rice
1 cup heavy cream
1 cup water
1/3 cup sugar
1/2 teaspoon kosher salt
1 teaspoon lemon juice
1 teaspoon excellent vanilla extract
1/4 cup dried fruit, if desired
METHOD
1
Stir all ingredients together in Steamer/Rice Cooker and
press COOK.
2
Stir occasionally. It will be ready to eat in 15 minutes. Serve with
Raspberry Coulis (see recipe next page).
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 71
Steamer/Rice Cooker Cakes
Steamed Lemon Cup Custard
Makes 1 Cake
Makes 1 Serving
INGREDIENTS
INGREDIENTS
1 store-bought cake mix, any flavor,
Additional ingredients listed on back of cake mix packaging
Non-stick cooking spray
1/2 cup heavy cream
2 tablespoons sugar
1 egg
1 egg yolk
1 teaspoon fresh lemon juice
Zest from 1/2 lemon
METHOD
1
Mix cake ingredients together according to package directions.
Spray Steamer/Rice Cooker Pot with nonstick spray.
METHOD
2
Add 3-4 cups of batter, close lid and press COOK. After 10 minutes
check cooker. It will probably be on KEEP WARM. If it is press, COOK
again. If it will not stay in the COOK position, wait a few minutes and
then press COOK again. You will need to repeat this process one
more time, so that you will have pressed the COOK button and
allowed the appliance to cycle through 3 times.
1
Whisk all ingredients together and pour into a buttered ramekin.
Cover top with a piece of aluminum foil.
2
Add 2 cups hot tap water to bottom of Steamer/Rice Cooker. Place
steamer tray on top and place ramekin in tray.
3
Close lid and press COOK. Set timer for 20 minutes.
3
Most cakes take about 45 minutes to cook. Test for doneness by
inserting a toothpick off center into the cake. The pick should have
a few moist crumbs clinging to it. If it has a streak of wet-looking
batter on it, press COOK again. It is very difficult to burn anything
in the Steamer/Rice Cooker!
4
When time is up, check custard. It should be set but still very
wobbly in the center. It is important to use a timer as custards are
easily overcooked.
Note: The flavor of this recipe can easily be changed. For vanilla, omit
lemon and add 1 teaspoon pure vanilla extract. For coffee, omit
lemon and add 1 teaspoon instant coffee. For ginger, omit lemon and
add 1 teaspoon grated fresh ginger.
NOTE: You can bake all kinds of things in your Steamer/Rice Cooker
from corn bread to cobbler using these same baking guidelines!
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 73
Recipe Notes
Limited Warranty
This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care, in
this product for a period of 12 months from the date of purchase
provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and
cost of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use only.
Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During
the applicable warranty period within normal household use,we will
repair or replace, at our discretion, any mechanical or electrical part
which proves defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty,
call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:
•
•
•
Damages from improper installation.
Defects other than manufacturing defects.
Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
Damage from service by other than an authorized dealer or
service center.
•
This warranty gives you special legal rights and you may also have other
rights to which you are entitled which may vary from state to state.
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