3.5 Quart Self-Cooker

10-Minute Teriyaki Beef Stir-Fry

2 tablespoons vegetable oil

1 pound beef stir-fry strips

1 (16 ounce) package frozen stir-fry vegetables

1/2 cup beef broth

1/2 cup Teriyaki sauce

1. Heat oil in aircore 3-1/2 Quart Casserole or Chicken Fryer over medium-high heat. Brown beef 5-7 minutes. Stir in vegetables, beef broth, and Teriyaki Sauce.

2. Cover with Look'n'cook glass lid and bring to a boil over medium-high heat. When the mixture begins to boil, cover with the ThermalSeal Steel Lid. Lower to a simmer, and cook until the AutoCook ThermoKnob reaches mid-yellow.

3. Remove from heat and self-cook 10 minutes.

Makes 2 to 3 servings.

10-Minute Parika Chicken

2 tablespoons vegetable oil

1 pound chicken tenders

1 small onion, chopped

8 ounces sliced mushrooms

1 teaspoon paprika

1 (10-3/4 ounce) can cream of chicken soup

1/2 teaspoon salt

1/4 teaspoon pepper

1. Heat vegetable oil in aircore 3-1/2 Quart Casserole or Chicken Fryer Self-Cooker. Saute the chicken, onion and mushrooms 7-10 minutes. Stir in the paprika, soup, salt , and pepper. Cover with the Look'n'Cook Glass Lid and bring to a boil over medium-high heat.

2. When the mixture begins to boil, cover with the ThermalSeal Steel Lid. Lower to a simmer and cook until the AutoCook ThermoKnob reaches mid-yellow.

3. Remove from heat and self-cook at least 10 minutes.

Makes 3 to 4 servings.

10-Minute Pasta Fagiole

1 cup Davinci Acini Pepe pasta or other small pasta shape

2 (14-15 ounce) cans green pepper, celery, and onion flavored diced tomatoes

2 cups water

1 teaspoon salt

1/4 teaspoon pepper

1 (15 ounce) can garbanzo beans, drained

1. Mix all ingredients together in aircore 3-1/2 Quart Casserole or Chicken Fryer Self-Cooker.

2. Cover with look'n'cook Glass lid and bring to a boil over medium-high heat. When the mixture begins to boil, cover with the ThermalSeal Steel Lid. Lower to a simmer and cook until AutoCook ThemroKnob reaches mid-green.

3. Remove from heat and self-cook 10 minutes.

Makes 4 to 5 servings.

10-Minute Manicrotti with Meat Sauce

9 pieces Manicotti pasta

1-1/4 cups ricotta cheese

2 cups shredded mozzarella cheese, divided

1/4 cup shredded Parmesan cheese

1-1/2 tablespoons dried parsley

1/2 teaspoon salt

1/8 teaspoon black pepper

1 (14 ounce) jar spaghetti sauce with meat.

1. Cook Manicotti according to package directions, drain.

2. Mix together the ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, parsley, salt and pepper. Divide evenly into 9 equal portions and stuff each piece of Manicotti with 1 portion.

3. Place 2 cups of water in aircore 3-1/2 Quart Chicken Fryer Self-Cooker. Place the aircore cake pan on top of the self-cooker. Ass the stuffed Manicotti to the aircore Cake Pan and pour spaghetti sauce over the top. Sprinkle with remaining Mozzarella cheese. Cover with Look'n'Cook Glass lid.

4. Bring the water to a boil over medium-high heat. Cover with the ThermalSeal Steel Lid. Cook on medium heat until the AutoCook ThermoKnob reaches mid-red.

5. Remove from heat and self-cook for 10 minutes before serving.

Makes 3 to 4 servings.

Steamed Clams

12 cherrystone clams, cleaned and sorted

1 cup remoulade sauce

1. Place 2 cups of water in the aircore 3-1/2 Quart Casserole Self-Cooker. Place Steamer insert on top of the Casserole Self-Cooker and put clams in Steamer insert.

2. Cover with the Look'n'Cook Glass Lid and bring to a boil over medium heat. Steam for 5-10 minutes or until done. Do not overcook. Discard any unopened clams.

3. Remove from heat and serve immediately with remoulade sauce.

Makes 12 clams.

Steamed Mussles

2 teaspoons olive oil

2 teaspoons butter

1/2 cup minced shallots

4 cloves garlic, minced

1 tablespoon finely chopped thyme

2 pounds mussles, cleaned, sorted and debearded

1. Heat oil in a small saucepan. Add butter, shallots and garlic. Saute over medium heat about 3 minutes. Add thymel set aside and keep warm as sauce for mussles

2. Place 2 cups of water in the aircore 3-1/2 Quart Casserole Self-Cooker. Place Steamer insert on top of the Casserole Self-Cooker and put mussles in Steamer insert.

3. Cover with the Look'n'Cook Glass Lid and bring to a boil over medium heat. Steam for 4-6 minutes or until done. Do not overcook.

4. Remove from heat. Discard any unopened mussles. Pour sauce over mussles and serve immediately.

Makes 2 entrees.

Steamed Shrimp

2 pounds freash extra-large shrimp with shells, fresh or thawed, peeled and deveined

1 teaspoon Old Bay Seasoning

1 cup melted butter or cocktail sauce

1. Place 2 cups water and Old Bay Seasoning in the aircore 3-1/2 Quart Casserole Self-Cooker. Place Steamer Insert on top of the Casserole Self-Cooker and add the shrimp.

2. Cover with the Look'n'Cook Glass lid and bring to a boil over medium-high heat. Cook for 5 minutes or until done.

3. Remove from heat and self-cook at least 6 minutes before serving. Remove shrimp to a platter and serve with melted b utter or cocktail sauce.

Makes 4 to 6 servings.

Steamed Lobster Tails

2 (6 ounce) lobster tails, Fresh or thawed

3 tablespoons butter

1. Place 2 cups of water in the aircore 3-1/2 Quart Casserole Self-Cooker. Place the Steamer Insert on top of the self-cooker. Place lobster tails in Steamer Insert. Place butter in a small heat resistant dish and cover with foil. Add dish to steamer insert.

2. Cover with look'n'cook Glass Lid and bring to a boil over medium-high heat. Cook for 10 minutes or until done. Do not overcook.

3. Remove from heat and serve immediately with the melted butter.

Makes 2 servings.

Squash Casserole

8 cups unpeeled zucchini squash, sliced 1/4 inch thick

1 cup shredded carrots

1 onion, chopped

2 envelopes Lipton Cup-a-Soup Cream of Chicken

1/2 cup sour cream

1 (6 ounce) box Pepperidge Farm Chicken or Herb Stuffing Mix

1 cup water

1/2 cup margarine, melted

1. Place 2 cups of water in the aircore 3-1/2 Quart Casserole Self-Cooker. Place the Steamer Insert on top of the Casserole Self-Cooker and add the squash followed by the carrots and onion. Cover with Look'n'Cook Glass Lid.

2. Bring the water to a biol over medium-high heat. Cook for 15 minutes on medium-high. Remove steamer with vegetables and set aside. Carefully pour any remaining water out of the Self-Cooker.

3. Lightly coat the 3-1/2 Quart Casserole Self-Cooker with non-stick spray. Mix the stuffing with the margarine. Spread on the bottom of the Elf-Cooker. Add water on top of the stuffing. Do not stir. Add vegetable mixture on top of the stuffing.. Combine soup and sour cream. Spread soup mixture on top of the vegetables.

4. Cover with the look'n'cook glass lid and thermalseal steel lid and cook over medium heat until the AutoCook ThemoKnob reaches mid-yellow.

5. Remove from heat and self-cook at least 30 minutes. Stir mixture and serve.

Makes 8 servings.

Steamed Vegetables

4 medium red potatoes, cut into 1-1/2 inch pieces

4 carrots, cut into 1-1/2 inch pieces

1 pound asparagus, cut into 1-1/2 inch pieces

1 green pepper, cut into 1-1/2 inch pieces

1 red pepper, cut into 1-1/2 inch pieces

1 onion, cut into 1-1/2 inch pieces

2 teaspoons seasoned salt

1. Place 2 cups of water in the aircore 3-1/2 Quart Casserole Self-Cooker. Place the steamer Insert on top of the Casserole Self-Cooker and add the vegetables and stir in seasoned salt. Cover with the look'n'cook glass lid.

2. Bring the water to a boil over medium-high heat. Cover with the thermalseal steel lid. Continue to cook on medium-high until AutoCook ThemroKnob reaches mid-red.

3. Remove from heat and self-cook at least 15 minutes before serving.

Makes 4 servings.

Fajitas

Marinade

1/2 cup olive oil

2 tablespoons white wine vinegar

1 teaspoon Tabasco pepper sauce

2 tablespoons juice

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon garlic salt

1 medium green bell pepper, thinly sliced in rings]

1 medium red bell pepper, thinly sliced in rings

1 medium yellow bell pepper, thinly sliced in rings

1 large onion, thinly sliced in rings

1 pound sirlon steak or chicken breast fillets, cut lengthwise into 1/2 inch wide strips

2 tablespoons olive oil

8 (6 inch) flour tortillas, stacked and wrapped in aluminum foil

1. Prepare marinade and add remaining ingredients except flour tortillas. Toss and cover. Marinate for 10 minutes or over night in refrigerator.

2. Pour 2 tablespoons olive oil into 3-1/2 Quart Casserole Self-Cooker. Heat on medium-high heat until hot.

3. Add marinated ingredients to Self-Cooker. Place the Steamer Insert on top of the Casserole Self Cooker. Place tortillas into Steamer Insert and cover with look'n'cook glass lid and thermalseal steel lid.

4. Turn heat down to medium and cook until the AutoCook ThemroKnob reaches mid-green.

5. Remove from heat and self-cook 10 minutes before serving.

Makes 4 servings.

Polish Kielbasa and Vegetables

1 (14 ounce) package Polish Kielbasa cooked sausage, cut into 1 inch pieces

4 cups carrots, sliced into 1 inch thick

1 onion, cut into 1 inch pieces

1/2 head cabbage cut into 1 inch pieces

2 teaspoons seasoned salt

1. Place 2 cups of water in the aircore 3-1/2 Quart Casserole Self-Cooker. Place Steamer Insert on top of the Casserole Self-Cooker and add the meat, vegetables, and seasoned salt; stir together.

2. Cover with the look'n'cook glass lid.

3. Bring the water to a boil over medium-high heat. Cover with the thermalseal steel lid and continue to cook on medium-high heat for 30 minutes.

4. Remove from heat and serve immediately.

Makes 4 servings.

Chili Cheese Burritos

12 (6-8 inch) flour tortillas

1 (15 ounce) can refried beans

1 (15 ounce) can chili con carne, no beans

1 (12 ounce) jar salsa

3/4 cup shredded Cheddar cheese

1. Place 2 cups of water in the aircore 3-1/2 Quart Casserole Self-Cooker. Place the Steamer Inert on top of the Casserole self-coker. Place tortillas in 2 stacks of 6, wrapping each stack in aluminum foil. Place tortillas in the steamer insert and cover with the look'n'cook glass lid. Bring to a boil over medium-high heat. and steam for 15 minutes.

2. Remove tortillas from steamer insert and spread with one tablespoon each of beans, chili, and salsa. Add cheese on top. Fold tortilla to form an envelope by rolling top over first, and then side into center, then roll up. Wrap each burrito in aluminum foil. Place burritos into steamer insert. Pour remaining water from Casserole Self-Cooker and add 2 cups of cold water. Place Steamer Insert on top of Casserole Self-Cooker. Cover with look'n'cook glass and thermalseal steel lids. Cook on medium-high heat until the AutoCook Thermoknob reaches mid-red.

3. Remove from heat and self cook at least 15 minutes before serving.

Makes 6 servings.

Pork Cantonese Casserole

4 pork chops, 1/2 inch thick

1 cup chopped celery

1 cup chopped green pepper

1 cup chopped onion

1/4 cup soy sauce

1-1/2 tablespoons vinegar

1 tablespoon Worcestershire sauce

2 tablespoons Teriyaki sauce

3 tablespoons brown sugar

2 tablespoons all-purpose flour

1. Lightly coat aircore Cake Pan with vegetable oil spray. Place pork chops, celery, pepper, and onion in aircore Cake Pan. Max together soy sauce, Vinegar, Worcestershire sauce, Teriyaki sauce, brown sugar, and all-purpose flour, and pour over meat and vegetables.

2. Pour 2 cups of water into the aircore 3-1/2 Quart Chicken Fryer Self-Cooker. Place the aircore Cake Pan in the Self-Cooker. Cover with the look'n'cook glass lid.

3. Bring the water to a boil over medium-high heat. Cover with the thermal seal steel lid. Lower to a simmer and heat until the AutoCook ThemroKnob reaches mid-red.

4. Remove from heat and self-cook at least 30 minutes.

Makes 4 servings.

Curry Beef and Rice

2 tablespoons vegetable oil

1 pound ground beef

1 onion chopped

1 tablespoon curry powder

1 cup instant white rice

3 cups beef broth

1. Heat oil in aircore 3-1/2 Quart Casserole or Chicken Fryer over medium-high heat. Add ground beef and onion and cook until beef is no longer pink. Stir in curry powder, rice and broth. Cover with the look'n'cook glass lid and bring to a boil over medium-high heat.

2. When the mixture begins to boil, cover with the thermalseal steel lid. Lower to a simmer and cook until AutoCook ThermoKnob reaches mid-red.

3. Remove from heat and self-cook 10 minutes.

Makes 4 to 6 servings.

Southern Fried Chicken

6 cups vegetable oil

1 cup all-purpose flour

2 teaspoons seasoned salt

1/4 teaspoon pepper

1 (2-3 pound) chicken, cut up

1/4 cup milk

1. Pour oil in aircore 3-1/2 Quart Chicken Fryer or Casserole Self-Cooker. heat on medium-high until oil is 340F

2. Combine flour, salt and pepper. Dip Chicken pieces into milk then coat with flour mixture. Using a heat resistant metal spoon, place one-half of the chicken in oil. Cover with the look'n'cook glass lid.

3. cook 10 minutes, then turn and cook another 10 minutes or until done.

4. Remove to a covered dish and keep warm. Fry other half of the chicken.

Makes 4 servings.

Chicken Fried Chicken

4 cups vegetable oil

1-1/2 cups all-purpose flour

2 teaspoons salt

1/2 teaspoon pepper

2 eggs, lightly beaten

1/4 cup milk

4 boneless-skinless chicken breast halves

1. Pour oil in aircore 3-1/2 Quart Chicken Fryer or Casserole Self-Cooker. Heat on medium-high until oil 340F.

2. Combine flour, salt and pepper. Combine eggs and milk. Dip chicken breasts into liquid and then flour mixture.

3. Dip chicken into liquid mixture and then flour mixture a second time.

4. Using a heat resistant metal spoon, place chicken into oil. Cover with look'n'cook glass lid.

5. Cook 8-10 minutes then turn and cook another 8-10 minutes or until done.

Makes 4 servings.

Apricot-Blueberry Bread pudding

3 large eggs

1 cup sugar

2 cups milk

1 tablespoon vanilla extract

1 teaspoon grated lemon peel

6 cups (packed) cubed French bread (about 10 ounces)

3/4 cup dried apricots, diced

3/4 cup blueberries, rinsed and drained

1. Butter the bottom and sides of the aircore Cake Pan. In a large mixing bowl, combine eggs, sugar, milk, vanilla, and lemon peel. Stir until smooth.

2. Stir in bread, apricots, and blueberries. Allow mixture to rest 5 minutes to soak up liquid. Pour into the Cake Pan.

3. Put 2 cups water in 3.5 Quart Cassrole Self-Cooker an dpu tthe Cake Pan into the Caserole Self-Cooker. Cover with the look'n'cook glass lid.

4. Bring the water to a boil over medium-high heat. Cover with the ThermalSeal Steel Lid and lower to medium heat. Cook for 20 minutes.

5. Remove from heat and self-cook 1 hour.

Makes 4 to 6 servings.

Chocolate-Banna Bread Pudding

3 large eggs

1/2 cup brown sugar

1/2 cup white sugar

2 cups milk

1 tablespoon vanilla extract

1/4 teaspoon cinnamon

6 cups (packed) cubed French bread (about 10 ounces)

2 ripe bananas, sliced

1 (6 ounce) package semisweet chocolate chips

1. Butter bottom and sides of the aircore Cake Pan. In a large mixing bowl, combine eggs, brown sugar, white sugar, milk, vanilla, and cinnamon. Stir until smooth.

2. Stir in bread, bananas and chocolate chips. Allow mixture to rest for 5 minutes to soak u liquid. Pour into Cake Pan.

3. Put 2 cups water in aircore 3.5 Quart Casserole Self-Cooker and put Cake Pan into Casserole Self-Cooker. Cover with look'n'cook glass lid.

4. Bring water to a bowl over medium-high heat. Cover with thermalseal steel lid and cook for 20 minutes.

5. Remove from heat and self-cook for 1 hour.

Makes 4 to 6 servings.