6 Quart Self-Cooker
Recipes
Recipes
10 Minute Jambalaya
2 cups instant white rice
2 cups water
1 teaspoon hot sauce
2 (14-15 ounce) cans basil, oregano, and garlic flavored diced tomatoes
4 ounces Polish Kielbasa cooked sausage, thinly sliced
1 pound medium shrimp, fresh, or thawed, peeled and deveined
1 teaspoon salt
1. Lightly coat bottom of Aircore 6 quart Self-Cooker with vegiable oil spray. Add rice, water, hot sauce, tomatoes, and remaining ingredients in the Self-Cooker.
2. Cover with Look'n'Cook Glass Lid and bring to boil over medium-high heat. Add ThermoSeal Steel lid. Lower to a simmer and heat until AutoCook ThermoKnob reaches mid-yellow.
3. Remove from heat and self-cook for 10 minutes before serving.
Makes 4 to 6 servings.
Ruby Red Vegetable Soup
2 pounds beets, peeled and cut into 1/2 inch cubes
2 medium onions, chopped
2 large carrots, chopped
1 celery stalk, chopped
1 large potato, diced
1 leek, white part only, sliced
2 cloves garlic, minced
1 (48 ounce) can beef, chicken, or vegetable broth
2 tablespoons cider or vinegar
2 tablespoons fresh snipped dill or 1 teaspoon dried dill
1/2 teaspoon caraway seeds
1 teaspoon salt
1/4 teaspoon black pepper
1. Combine all ingredients in the Aircore 6 Quart Self-Cooker. Cover with LooknCook Glass Lid and bring to boil under medium-high heat. Add ThermoSeal Steel lid. Lower heat to a simmer and cook until Autocook ThemoKnob reaches mid-red.
2. Remove from heat and Self-Cook at least 1-1.5 hours before serving.
Makes 8 servings.
Split Pea Soup with Ham
2 tablespoons olive oil
2 large onions, chopped
2 garlic cloves, minced
2 carrots, chopped
2 celery stalks chopped
1 medium potato, diced
1 pound split green peas
1 cup diced smoked or boiled ham
10 cups water
1 tablespoon salt
1/4th teaspoon black pepper
1. Heat olive oil in the Aircore 6 Quart Self-Cooker over medium-high heat. Add the onions and garlic and saute 3 to 5 minutes, or until soft.
2. add the carrots, celery, and potato, Cook 5 minutes, stirring frequently. Add the remaining ingredients, and stir well. Cover with Look'n'cook Glass Lid and bring to a boil over medium-high heat. Add the ThermalSeal Steel Lid. Lower to a simmer and heat until the AutoCook Themoknob reaches mid-red.
3. Remove from heat and self-cook at least 3 hours before serving. Stir well. Taste and adjust salt and pepper.
10-Minute Spanish Rice
3 cups instant white rice
3.5 cups water
2 (14-15 ounce) cans basil, oregano, and garlic flavored diced tomatoes
2 large green peppers, chopped
1 teaspoon garlic powder
2 teaspoons salt
1/4th teaspoon black pepper
1. Lightly coat the bottom of Aircore 6 quart Self-cooker with vegetable spray. Add rice, water, tomatoes, then remaining ingredients in the Self-Cooker.
2. Cover with LooknCook Glass lid. Bring to boil over medium-high heat. Add ThemroSeal Steel Lid. Lower to a simmer and cook until AutoCook ThemoKnob reaches mid-yellow.
3. Remove from heat and self-cook 10 minutes before serving.
Makes 4 to 6 servings.
10-Minute Pasta and Meatballs
1 cup ricotta cheese
3 tablespoons grated Parmaesan cheese
2 tablespoons minced marsley
1 large egg, slightly beaten
8 ounces medium wide egg noddles
2 (14-15 ounce) cans basil, orgengo, and garlic flavored diced tomatoes
2 cups water
1 (16 ounce) package frozen, precooked meatballs
1. Combine ricotta cheese, Paarmesan cheese, parsley and egg in small bowl. Set aside.
2. Lightly coat bottom of aircore 6 Quart Self-Cooker with vegetable oil spray. Combine noddles, tomatoes and water in the Self-Cooker and spread evenly. Top with meatballs then spoon and spread ricotta cheese mixture within 2 inch from the edge, on top of the noodles. Cover the Self-Cooker with Look'n'Cook Glass and ThermalSeal Steel Lids.
3. Cook over medium-high heat until the AutoCook ThermoKnob reaches mid-yellow.
4. Remove from heat and self-cook 10 minutes before serving.
Makes 4 servings.
10-Minute Tex-Mex Chicken and Rice
1-1/2 cups instant white rice
2 cups water
2 (16 ounce) jars of salsa
1-1/2 pounds of chicken tenders or boneless-skinless chicken breast halves, fresh or frozen*
1. Lightly coat he bottom of the aircore 6 Quart Self-Cooker with vegetable oil spray. Add rice, water, salsa, then chicken in the Self-Cooker.
2. Cover with the Look'n'Cook Glass Lid and bring to a boil over medium-high heat. Add the ThermalSeal Steel Lid. Lower to a simmer and heat until the AutoCook ThermoKnob reaches mid-red.
3. Remove from heat and self-cook 10 minutes before serving.
Makes 4 to 6 servings.
*If cooking frozen chicken breasts, heat until the AutoCook ThermoKNob reaches mid-red. Cook for an additional 15 minutes. Remove from heat and self-cook 10 minutes before serving.
10-Minute Cajun Gumbo
3 tablespoons olive oil
1 cup chopped celery
1 cup chopped green onions and tops
2 cloves garlic, minced
1-1/2 instant white rice
2 (15 ounce) cans jalapeno flavored diced tomatoes
2 cups water
1. Heat oil in the aircore 6 Quart Self-Cooker over medium-high heat. Add celery, onion and garlic. Saute 5 minutes, stirring frequently until onion is soft. Add the rice, tomatoes, water and shrimp.
2. Cover wit the look'n'cook glass lid and bring to a boil over medium-high heat. Cover with the thermal seal steel lid and lower to a simmer. Heat until the AutoCook ThermoKnob reches mid-green.
3. Remove from t he heat and self-cook 10 minutes before serving.
Makes 4 to 6 servings.
10-Minute Seafood and Rice
1/4 cup olive oil
1 cup sliced celery
1/2 cup chopped pimientos
3/4 cup chopped onion
3 cloves garlic, minced
2 cups instant white rice
2 (6 ounce) cans crab meat, flaked
1 pound large shrimp, fresh or thawed, peeled and devined
3 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
Few threads of saffron
1. Heat oil in 6 Quart Self-Cooker saute celery, pimientos, onion, and garlic in Self-Cooker until onion is soft. Stir in remaining ingredients.
2. Cover with Look'n'cook glass lid and bring to a boil over medium-high heat. Add thermalseal steel lid. Lower to a simmer and heat until AutoCook ThermoKnob reaches mid-yellow.
3. Remove from heat and self-cook 10 minutes.
Makes 4 servings.
Beef and Mushroom Barley Soup
3 tablespoons olive oil
1 large onion, mince
1/2 pound lean beef stewing meat, cut into 1/2 inch cubes
3 carrots, diced
3 celery stalks, diced
1/2 pound small white mushrooms, quartered
1/4 pound small shitake mushrooms, quartered
1 bay leaf
3 tablespoons minced parsley
1 cup uncooked pearl barley
1 (48 ounce) can beef or chicken broth
2 cups water
1. Heat olive oil in the aircore 6 Quart Self-Cooker over medium-high heat. Add the onion and saute 3 minutes. Stirring frequently.
2. Add remaining ingredients. Cover the Self-Cooker with the look'n'cook glass lid and bring to a boil. Add the thermalseal steel lid. Lower the heat to a simmer and cook until the AutoCook ThermoKnob reaches mid-red.
3. Remove from heat and self-cook at least 1-1/2 hours before serving.
Makes 6 to 8 servings.
Chicken and Vegetable Tortilla Soup
3 tablespoons vegetable oil
6 small corn tortillas, cut into 1/4 inch strips
1 medium green pepper, chopped
1 medium red pepper, chopped
3 carrots, diced
1 medium onion chopped
2 garlic cloves, minced
1 pound boneless-skinless, chicken breast halves, but into thin strips
1 (14-15 ounce) can basil, oregano, and garlic flavored diced tomatoes
1-1/2 teaspoons ground cumin
1/2 cups frozen corn kernels
1 (48 ounce) can chicken broth
juice of 1 lime
1/4 cup chopped clinatro (optional)
1. Heat 2 tablespoons of the oil in the aircore 6 Quart Self-Cooker over medium heat. Add the tortilla strips and cook 5 to 8 minutes. stirring frequently until crisp (do not brown). Remove with a slotted spoon and drain on paper towels. Set aside.
2. Heat the remaining oil. Add the peppers, onion, and garlic and saute until soft.
3. Add remaining ingredients except the lime juice, cilantro and tortilla strips. Stir well.
4. Cover with look'n'cook glass lid and bring to a boil over medium-high heat. Add the thermalseal steel lid. Lower to a simmer and heat until the AutoCook ThermoKnob reaches mid-yellow.
5. Remove from heat and self-cook at least 1 hour before serving.
6. Before serving, stir in the crisp tortilla strips,lime juice and optional cilantro.
Makes 4 to 6 servings.
Broccoli Casserole
2 (10 ounce) packages frozen chopped broccoli, thawed
1 (10-3/4 ounce) can condensed cream of broccoli soup
1-1/4 cups grated sharp Cheddar cheese, divided
1 (2-3 ounce) can French fried onions
1. Combine broccoli, condensed soup and 1 cup of the cheese in the 4 quart multi-functional bowl. Spring with the French fried onions and the remaining cheese.
2. Pour 10 cups of wtaer into the aircore 6 Quart Self-Cooker. Place the Multi-Functional Bowl in the Self-Cooker.
3. Cover with the look'n'cook glass lid and thermal seal steel lid and bring the water to a boil over medium-high heat. Heat until the AutoCook ThermoKnob reaches mid-green.
4 Remove from heat and self-cook at least 1 hour before serving.
Makes 4 to 6 servings.
Cabbage Casserole
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 pound lean ground beef
1 cup instant white rice
2 tablespoons minced fresh parsley
1 (28 ounce) can tomato sauce
1-1/2 cups water divided
1 teaspoon salt
1/4 teaspoon black pepper
1 pound cabbage shredded fine
1/2 cup grated Pecorino Romano cheese or Parmesan cheese.
1. Heat the oil in the aircore 6 quart Self-Cooker over medium-high heat. Add the onion and garlic and saute 3 minutes stirring frequently. Add the ground beef and cook until no longer pink. Season with salt and pepper to taste. remove to large mixing bowl snd stir in the rice and parsley.
2. Combine the tomato sauce 1 cup water, salt, and pepper in a mixing bowl.
3. Begin layering the ingredients in the Self-Cooker. Cover the bottom with 1 cup tomato sauce. Cover with one-third of the cabbage, then one-third of the ground meat mixture. Cover the meat with 1 cup of tomato sauce and a third of the grated cheese. Repeat with two additional layers, ending with the remaining tomato sauce and grated cheese. Drizzle the remaining 1/2 cup of water over the casserole. Cover with look'ncook glass lid and thermalseal steel lid. Cook 5 minutes over medium-high heat. Lower to a simmer and heat until AutoCook ThermoKnob reaches mid-green.
4. Remove from heat and self-cook at least 1 hour before serving.
Makes 6 servings.
Sweet and Sour Red Cabbage and Sausage
2 pounds red cabbage, finely shredded
1 Granny Smith apple, peeled, cored and chopped
1 medium onion, chopped
1/2 cup cider vinegar
1/2 cup water
1/2 cup brown sugar
1 teaspoon salt
1 (14 ounce) package Polish Kielbasa cooked sausage, cut into 1/2 inch slices.
1. Combine all the ingredients in the aircore 6 Quart Self-Cooker.
2. Cover with the look'n'cook glass lid and bring to a boil over medium-high heat. Add the thermalseal steel lid. Lower to a simmer and heat until the AutoCook ThermoKnob reaches mid-green.
3. Remove from heat and self-cook at least 45 minutes before serving.
Makes 4 servings.
Beans and Ham
1 pound dried pinto beans
8 cups water
2 cups cubed ham
1 medium onion, chopped
1 cup sliced celery
1 cup sliced carrots
1 tablespoon dried parsley
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon black pepper
1. Lightly coat aircore 6 Quart Self-cooker with vegetable oil spray. Add all ingredients to self cooker and stir.
2. Cover with the Look'n'Cook glass lid and bring to a boil over medium-high heat. Add the thermal Seal Steel lid and lower to a Simmer. Continue cooking until the AutoCook ThermoKNob reaches red, then cook for 2 hours.
3. Remove from heat and self-cook for 2 hours.
Makes 6 to 8 servings.
Alternative method of cooking:
1. Lightly coat aircore 6 Quart Self-Cooker with vegetable oil spray. Place dried beans into Self-Cooker and add 10 cups of water. Cover with look'n'cook glass lid. Bring to a boil over medium-high heat. Cook for 2 minutes. Remove from heat and let stand 1 hour, uncovered.
2. Drain and return to Self-Cooker. Add fresh water and remaining ingredients. Stir
3. Add look'n'cook glass lid and bring to a boil over medium-high heat. Add thermalseal steel lid and lower to a simmer. Continue cookng until AutoCook ThemroKNob reaches red, then cook 1 hour. Remove from heat and self-cook 1 hour.
Beef and Noodles Stroganoff
2 tablespoons vegetable oil
1-1/2 pounds beef filet, cut across the grain into thin strips
1 envelope Lipton Onion and Mushroom soup mix
1 (8 ounce) can tomato sauce
1 (15 ounce) container prepared Alfredo sauce
1/2 teaspoon dried thyme
2-1/2 cups water
8 ounces, wide egg noodles
1. Heat 1 Tablespoon of the oil in the aircore 6 Quart Self-Cooker over medium-high heat. Add half of the meat and cook until browned evenly. Remove browned meat to a covered dish. Heat remaining oil, in Self-Cooker, and brown the remaining meat.
2. Return the cooked meat to the Self-Cooker. Add the soup mix, tomato sauce, Alfredo sauce, thyme and water. Stir well. Add the noodles, stir well.
3. Cover with the look'n'cook glass lid and bring up to a boil over medium-high heat.
4. When the sauce begins to boil, cover with the ThermalSeal Steel lid. Lower to a simmer and cook until the AutoCook ThemroKnob reaches mid-green.
5. Remove from heat and self-cook 15 minutes.
Makes 4 to 6 servings.
Bone-in Ham
1 5-6 pound) bone-in ham, fully cooked
1 cup of water
1. Insert Meat rack/Streamer in aircore 6 Quart Self-Cooker and add water. Place ham with small side down onto meat rack.
2. Cover with look'n'cook glass lid and bring to a boil over medium-high heat. Cover with the thermalseal steel lid and lower to a simmer. Cover until AutoCook TheremoKnob reaches mid-red.
3. Remove from heat and self-cook for 1 to 1-1/2 hours before serving.
Makes 10 to 12 servings.
Corned Beef Brisket and Cabbage
1 (3 pound) thinly cut corned beef brisket
1/2 tablespoon whole black peppercorns
1 bay leaf
2 pounds cabbage, quartered
4 large potatoes, quartered
water
1. Rinse corned beef under cold water to remove surface brine.
2. Place in the aircore 6 Quart Self-Cooker with the peppercorns, bay leaf, and vegetables. Add just enough water to cover the meat.
3. Cover the Self-Cooker with look'n'cook glass lid. Bring to a boil over high heat. Add ThermalSeal Steel Lid. Lower to a simmer and cook for 2 hours.
4. Remove from heat and self-cook at least 2-1/2 hours.
5. When ready to serve, slice meat diagonally across the grain.
Makes 8 to 10 servings.
Meat and cheese Lasagna
1 (28 ounce) can tomato sauce
1-1/2 cups water
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1/2 pound lean ground beef
1 (8 ounce) package, approximately 12, self cooking lasagna noodles
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1. Combine the tomato sauce, water, Italian seasoning and black pepper in a bowl.
2. Lightly coat the bottom of the aircore 6 Quart Self-Cooker with vegtable oil spray. Cover the bottom of the Self-Cooker with 1-1/2 cups tomato sauce. Cover evenly with half of the crumbled, ground beef. Cover with three lasagna noodles, browk to fit in the Self-Cooker. Cover with 3/4 cup tomato sauce. Dot with half the ricotta cheese and sprinkle with half the shredded mozzarella and grated Parmesan cheese. Cover with another layer of 3 noodles. 3/4 cup of sauce and the remaining crumbled ground beef. Cover with the rest of the noodles, 3/4 cup of sauce and remaining cheeses. Press down gently and cover with remaining tomato sauce.
3. Cover with the look'n'cook glass lid and thermalseal steel lid. Cook 5 mintues over mdeium-high heat. Lower heat to a simmer and cook 10 additional minutees.
4. Remove from heat and self-cook at least 1 hour before serving.
5. Serve Immediately.
Makes 4 to 6 servings.
Sunday Pot Roast With Vegetables
2 tablespoons olive oil
1 (2-1/2 pound) boneless, round tip roast, tripped and seasoned with salt and black pepper
2 onions, chopped
6 carrots, chopped
1 celery stalk, thinly sliced
2 cups beef broth
1 cup canned crushed tomatoes
1 teaspoon dried thyme
2 tablespoons minced parsley
2 teaspoons salt
1/4 teaspoon black pepper
6 potatoes, cut into quartered
1. Heat the oil in the aircore 6 Quart Self-Cooker over medium-high heat.
2. Add the roast and brown on all sides. Remove browned meat to a covered dish.
3. Add the onion, carrots, and celery to the Self-Cooker and saute 3 minutes, stirring frequently. Add the broth and cook 3 minutes. Stir in the crushed tomatoes, thyme, parsley, salt and pepper. Place the browned meat in the center of the Self-Cooker. Place the potatoes around the meat. Cover the Self-Cooker with Look'n'Cook Glass lid. When t he cooking liquid comes to a boil add the ThermalSeal Steel Lid. Lower to a simmer and cook until the AutoCook ThermoKnob reaches mid-red.
4. Remove from heat and self-cook at least 2 hours before serving.
Makes 6 to 8 servings.
Barbecue Baby Back Ribs
2-1/2 pound baby back pork ribs
2 cups water
1/2 cup barbecue sauce
1. Insert Meat Rack/Steamer in aircore 6 Quart Self-Cooker and add the water. Place ribs on Meat Rack.
2. Cover with the Look'n'cook glass lid and bring to a boil over medium-high heat. Cover with the ThermalSeal Steel Lid and lower to a simmer. Heat until the AutoCook ThermoKnob reaches mid-red.
3. Remove from heat and self-cook for 2 hours. Remove covers and brush barbecue sauce on cooked ribs. Cover with look'n'cook glass cover and cook on low heat for 30 minutes before serving. Add more water if necessary.
Makes 3 to 4 servings.
Barbecued Pork
2 tablespoons olive oil
1 (3 pound) pork tenderloin, trimmed of all visible fat, pierced several times, with a knife
1 large onion, thinly sliced
2 cups barbecue sauce
1/2 cup water
hot pepper sauce, to taste
1. Heat the oil in the aircore 6 Quart Self-Cooker over medium-high heat.
2. Add the onion and pork. Brown pork on all sides, uncovered.
3. Combine barbecue sauce, water, and hot pepper sauce in a bowl and pour over browned meat. Cover the Self-Cooker with look'n'cook glass lid and bring to a boil over medium-high heat. Cover with the thermalseal steel lid and lower to a simmer. Heat until the AutoCook ThermoKnob reaches mid-red.
4. Remove from heat and self-cook at least 2 hours before serving.
Makes 6 to 8 servings.
Curried Chicken
1 (3 pound chicken, cut into 8 pieces
3 tablespoons vegetable oil
1 large green pepper, chopped
1 clove garlic, minced
1 medium onion chopped
1 (14-15 ounce) can garlic flavored diced tomatoes
1 teaspoon curry powder
1/2 teaspoon dried thyme
1 teaspoon salt
2 cups instant white rice
1 cup seedless golden raisins
2 cups chicken broth
1/2 cup slivered almonds
1. Heat oil in aircore 6 Quart Self_cooker and brown chicken pieces on all sides. Remove browned chicken to a covered dish. Add green pepper, garlic, and onion to the Self-Cooker and saute 5-7 minutes, stirring frequently. Stir in tomatoes, curry, thyme, salt, rice, half of the rasins, broth, almonds, and browned chicken.
2. cover with look'n'cook glass lid and b ring to a boil over medium-high heat. Add ThermalSeal Steel Lid and lower to a simmer. Heat until AutoCook ThermoKnob reaches mid-red.
3. Remove from heat and self-cook 2 hours or until chicken juices run clear and thigh meat is no longer pink. Sprinkle remaining raisins on top before serving.
Makes 4 servings (I think)
Old World Chicken
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon white pepper
1 (3 pound) chicken, cut into 8 pieces
1/4 cup vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1/3 cup chopped almonds
3 tablespoons flour
1 (14-15 ounce) can fire-roasted garlic flavored diced tomatoes
2 tablespoons tomato paste
2 cups chicken broth
3/4 cup sour cream
1. Mix together 1/2 cup flour, salt, paprika, and white pepper. Coat chicken with flour mixture.
2. Heat oil in aircore 6 Quart Self-Cooker and brown chicken pieces on all sides. Remove browned chicken to a covered dish. Add onion, glaric and almonds to the Self-Cooker and saute until the almonds are brown and the onion is soft. Stir in 3 tablespoons flour and cook 2-3 minutes. Stir in tomatoes, tomato paste and chicken stock. Add browned chicken and stir.
3. Cover with look'n'cook glass lid and bring to a boil over medium-high heat. Add thermalseal steel lid and lower to a simmer. Heat until AutoCook Thermoknob reaches mid-red.
4. Remove from heat and self-cook 1-1/2 hours. Remove lids and gently stir in sour cream.
Makes 4 servings.
Seafood Alfredo
1 (12 ounce) box rotini pasta
2 (14-15 ounce) cans chicken broth
8 ounces freash string beans, cut into 2 inch pieces
4 ounces shitake or white button mushrooms, quartered
1/3 cup grated Parmesan cheese
1 pound large shrimp, fresh or thawed, deveined and peeled
1 (8 ounce) package cream cheese
1/2 cup hot milk
salt
black pepper
1. Lightly coat the bottom of the aircore 6 Quart Self-Cooker with vegetable oil spray. Add pasta, broth, beans, mushrooms, Parmesan cheese and shrimp. Stir well. Place spoonfuls of the cream cheese on top of the pasta mixture.
2. Cover with the look'n'cook glass lid and bring to a boil over medium-high heat. Add the thermalseal steel lid. Lower to a simmer and heat until the AutoCook ThermoKNob reaches mid-yellow.
3. Remove from heat and self-cook 15 minutes before serving. Stir in the hot milk and season with salt and black pepper to taste.
4. Serve with additional Parmesan cheese on the side.
Makes 4 servings.
Variations
Reduced Fat Alfredo Sauce: use reduced fat cream cheese and skim milk.
For Tomato Sauce: Substitute grated Parmesan cheese with 5 tablespoons tomato paste diluted with the broth.
For Cheddar Cheese Sauce: Substitute grated Parmesan cheese with 1-1/2 cups grated sharp Cheddar cheese: add 1 teaspoon dried powered mustard.
Beef Tips and Noodles
2 pounds lean beef stewing meat, trimmed and cut into 1 inch cubes
4 tablespoons olive oil
2 medium onions, chopped
2 cloves garlic, crushed
1-1/2 cups beef broth
1 (28 ounce) can crushed tomatoes
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 teaspoons salt
1/4 teaspoon black pepper
8 ounces white mushrooms, quartered
cooked wide egg noodles
1. Heat 3 tablespoons of the oil in the aircore 6 Quart Self-cooker over medium-high heat.
2. Cook the meat in batches, until browned on all sides. Remove browned meat to a covered dish.
3. Add remaining oil to the Self-Cooker. Add the onion and garlic. Saute 5 to 6 minutes, stirring frequently until soft.
4. Ad broth and bring to a boil. Cook 3 minutes. Stir in the browned meat and remaining ingredients. Cover the Self-Cooker with the look'n'cook glass lid. When the cooking liquid comes to a boil, add the thermalseal steel lid. Lower to a simmer and cook until the AutoCook ThermoKnob reaches mid-red.
5. Remove from heat and self-cook at lest 2 hours before serving.
6. Server over cooked wide egg noodles.
Makes 6 servings.
Carmel Apple Bread Pudding
4 tablespoons unsalted b utter, softened
1 cup brown sugar
1 (8 ounce) loaf day old French bread, thinly sliced
2 Golden Delicious apples, peeled cored, and thinly sliced
3 cups milk
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
pinch salt
1. Butter the bottom and side of t he 4 Quart Multi-Functional Bowl with 1 tablespoon of the b utter. Sprinkle bottom with the brow sugar.
2. Butte the bread slices with the remaining buter and put one layer on the top of the brown sugar, buttered-side up. Cover with the apple slices and then remaining bread slices, buttered-side down.
3. Whisk the remaining ingredients together in a large mixing bowl and pour over the bread. Push down so that the bread absorbs the milk and egg mixture.
4. Pour 10 cups of water into the aircore 6 Quart Self-Cooker. Place the Multi-Functional Bowl in the Self-Cooker. Cover with the look'n'cook glass lid.
5. Bring the water to a boil over medium-high heat. Cover with the thermalseal steel lid. Lower to a simmer. Cook until the AutoCook Thermoknob reaches the mid-green.
6. Remove from heat and self-cook at least 1-1/2 hours. Center of the pudding should be set when done.
7. Remove Multi-Functional Bowl from the Self-Cooker and place under a preheated broiler approximately 5 minutes, or until top is well-browned.
8. Place a large plate on top of the Multi-Functional Bowl and turn over to remove pudding.
Makes 8 servings.
Cherry Cheese Cake
1 (6 ounce) prepared graham cracker or chocolate cookie crumb pie crust
1 cup canned cherry pie filling
2 (8 ounce) packages cream cheese, softened
1/4 cup sour cream
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1. Mash 1/2 cup of the cherry pie filling with a fork. Spread evenly on the bottom of the crust.
2. In a large mixing bowl, with an electric mixer at high speed, beat the cream cheese, sour cream, sugar, and vanilla until creamy. Add the eggs, one at a time. Pour the batter in the prepared crust.
3. Pour 10 cups of water into the aircore 6 Quart Self-Cooker. Place the Cake Pan Adapter Ring on the rim of the Self-Cooker. Set the prepared pie tin on the ring. 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. Lower to a simmer and heat until the AutoCook Thermoknob reaches mid-red. Cook 10 minutes.
5. Remove from heat and self-cook at least 1 hour.
6. Remove cheese cake from Self-Cooker. Cool to room temperature. Refrigerator at least 4 hours, or overnight. Spoon the remaining 1/2 cup of pie filling on the center of the cheese cake and spread evenly towards the edge.
Makes 6 servings.
Pineapple Upsided-Down Cake
1 tablespoon unsalted butter, melted
1/3 cup firmly placed light brown sugar
1 (8 ounce) can sliced pineapple in juice, undrained
7 maraschino cherries
1 package Jiffy (9 ounce) or Snackwells (10 ounce) yellow cake mix
1. Grease the sides of the aircore Cake Pan. Spread the melted butter on the bottom. Sprinkle evenly with the brown sugar and top with the pineapple with juice and maraschino cherries.
2. Prepare cake mix according to package instructions. Pour batter into the prepared Cake Pan.
3. Pour 10 cups of water into the aircore 6 Quart Self-Cooker. Place the Cake Pan Adapter Ring on the rim of the Self-Cooker. Set the Cake Pan inside the Ring. Cover with look'ncook glass lid.
4. Bring the water to a boil over medium-high heat. Cover with the thermalseal steel lid. Lower to a simmer and heat until the autocook thermoknob reaches mid-red. Cook for 20 minutes.
5. Turn off the burner and self-cook 1 hour, or until the center tests done when inserted toothpick comes out clean.
6. Remove cake from Self-Cooker. Cool 10 minutes on a wire rack.
7. Carefully invert cake on serving plate. Server warm or at room temperature.
Makes 6 servings.