10-Minute Mini-Meat Loaves and Scalloped Potatoes Supper
1 cup beef broth
1 pound lean ground beef
1 egg
1/2 cup Progresso plain bread crumb s
1/2 cup catsup
2 tablespoons (1/2 package) Lipton Onion-Mushroom Soup Mix
1 (7-8 ounce) box scalloped potatoes
1. Pour broth into the aircore 6 Quart Self-Cooker. Place the Meat Rack/Steamer into the Self-Cooker. Combine the meat, egg, bread crumbs, catsup and soup mix. Shape into 4 mini-loaves 1-1/2 inches tall and place onto the Meat Rack.
2. Prepare the scalloped potatoes according to the traditional oven package instructions with boiling water in the aircore Cake Pan. Place the Cake Pan Adapter Ring then Cake Pan on the Self-Cooker.
3. Cover with the look'n'cook glass and thermal seal steel lid and cook over medium-high heat for 5 minutes. Lower to a simmer and heat until the AutoCook ThermoKNob reaches mid-green.
4. Remove from heat and self-cook 10 minutes before serving.
Makes 4 servings
Reserve remaining Onion-Mushroom Soup Mix for future use.
10-Minute Lobster Shore Dinner with Macaroni and Cheese and Green Beans
1 (7 ounce) box macaroni and cheese dinner
1/2 cup milk
2 cups water
1/2 cup butter
4 ounces Velveeta cheese, cubed
2 (3-4 ounce) lobster tails, fresh or thawed
6 ounces young green beans
1. Spray the aircore 6 Quart Self-Cooker with vegetable oil spray. Add the dry macaroni, milk, water, butter and the powdered cheese from the macaroni dinner. Stir and add the cheese cubes on top. Cover with the look'n'cook glass lid and bring to a boil over medium-high heat.
2. When the liquid in the pasta comes to a boil, remove the look'n'cook glass lid and carefully place the Adapter Ring with the holes on Self-Cooker. Invert the Steamer/Grater Plus to use as a Steamer by placing it on top of the Adapter Ring. Lightly coat with vegetable oil spray. Add lobster tails and green beans.
3. Cover with look'n'cook glass lid and thermalseal steel lids. Lower to a simmer and heat until the AutoCook Thermoknob reaches mid-yellow.
4. Remove from heat and self-cook 10 minutes before serving.
Makes 2 servings.
10-Minute Poached Salmon with Sun Dried Tomato Risotto & Steamed Asparagus
Salmon
3 (8 ounce) salmon steaks
2 cups water
1/2 teaspoon salt
1 small carrot, thinly sliced
1 small onion, thinly sliced
1 bay leaf
2 sprigs parsley
1/2 teaspoon whole black peppercorns
3 think slices of fresh lemon
1 pound asparagus ends trimmed
Risotto
2 (6 ounce) boxes risotto
6 sun-dried tomatoes, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1 table spoon olive oil
2-1/4 cups chicken broth or water
Poached Salmon
1. Combine the water, salt, carrot, onion, bay leaf, parsley and black peppercorns in the aircore 6 Quart Self-Cooker. Place the salmon in the poaching liquid. Place a lemon slice on top of each salmon steak.
2. Cover with look'n'cook glass lid and bring to a boil over medium-high heat.
3. Combine the risotto, sun-dried tomatoes, garlic, salt, olive oil, and broth in the aircore Cake Pan. When the liquid boils, carefully place the Cake Pan Adapater ring followed by the Cake Pan on top of the Self-Cooker rim. Position the Steamer/Grater Plus on top of the Cake Pan and place the asparagus on the Steamer.
4. Cover with the look'n'cook glass and thermalseal steel lids and lower to a simmer. Heat until the AutoCook ThermoKmnob reaches mid-green.
5. Remove from heat and self-cook 10 minutes.
6. Remove tiers from the Self-Cooker. Fluff the risotto with a fork and place on a serving platter. Place the asparagus on top of the risotto. Remove the salmon steaks with a slotted spoon and place on top of the asparagus. Spoon some of the strained cooking liquid over the salmon.
Makes 3 servings.
Chili & Fiesta Cornbread Supper
Chili
1 pound dried pinto beans, picked over and rinsed
12 cups water
1 pound lean ground beef, crumbled
1 large red onion, chopped
2 (14-15 ounce) cans basil, oregano, and garlic flavored diced tomatoes
2 large green peppers, chopped
1 (4 ounce) can chopped green chilies
2 (1.25 ounce) packets chili seasoning mix
2 teaspoons dried oregano
1/4 teaspoon black pepper
5 cups water
Fiesta Cornbread
1 (8 ounce) box Jiffy Corn Muffin Mix
1 (4 ounce) can chopped green chilies, drained
1 (2 ounce) jar diced pimientos, drained
1/4 cup milk
1 egg
1. Lightly coat aircore 6 Quart Self-Cooker with vegetable oil spray. Add dried beans and cover with 8 cups of water. Bring to a rapid boil over medium-high heat for 2 minutes. Remove from heat and let stand 1 hour, uncovered. Drain, rinse and return to Self-Cooker.
2. Add ground beef, red onion, tomatoes, green peppers, one can of chilies, seasoning mix, oregano, pepper, 5 cups of water to the Self-Cooker. Stir well. Cover with the look'n'cook glass lid and bring to a boil over medium-high heat.
3. Prepare Fiesta Cornbread. Combine corn muffin mix, 1 (4 ounce) can chopped chilies, pimientos, milk and egg. Batter may be slightly lump. Allow batter to rest 3 or 4 minutes. Spray aircore Cake Pan with vegetable oil. Pour batter into Cake Pan.
4. When chili boils, remove the look'n'cook Glass lid and carefully place the Cake Pan Adapter Ring in Self-Cooker. Place the Cake Pan with the batter on top of the ring. Add the look'n'cook glass lid then the thermalseal steel lid. Lower to a simmer and cook until the AutoCook ThermoKnob reaches mid-red and then cook for at least 1 additional hour.
5. Remove from heat and self-cook 1 hour.
Alternate Method for Cooking Chili
Lightly coat Self-Cooker with vegetable oil spray. Add one cup of water more than called for on the the package for each pound of beans along with the remaining chili ingredients. Bring chili to boil over medium-high heat. Place the Cake Pan Adapter Ring in the Self-Cooker. Place the Cake Pan with prepared batter on top of the Ring. Add the look'n'cook glass lid then the thremalseal steel lid. Lower to a simmer and cook until the AutoCook ThermoKnob reaches mid-red. Cook an additional 2 hours. Remove from heat and self-cook 2 hours before serving.
Stuffed Pork Chops with Apple Delight
Pork Chops
2 tablespoons vegetable oil
2 stuffed bone-in pork chops*
1-1/2 cups water
Apple Delight
4 cups peeled and thinly sliced, tart apples
1/4 cup water
1/4 cup flour
1/2 cup brown sugar
1/2 cup teaspoon cinnamon
1/4 cup butter
1/8 teaspoon salt
1. Heat the oil in the aircore 6 Quart Self-Cooker over medium-high heat. Brown the stuffed pork chops on both sides. Remove pork chops and carefully insert Meat Rack/Steamer. Add 1-1/2 cups water and browned pork chops.
2. Butter the bottom and sides of the aircore Cake Pan. Place apples and 1/4 cup water in Cake Pan. Mix the remaining ingredients with a fork and spread the mixture over the apples. Place Cake Pan Adapter Ring then Cake Pan on the Self-Cooker. Cover with the look'n'cook glass and thermalseal steel lid and cook over medium-high for 5 minutes. Lower to a simmer and heat until the AutoCook ThermoKnob reaches mid-red.
3. Remove from heat and self-cook for 30 minutes before serving.
Makes 2 servings.
*Available from meat counter or stuff your own using 1-1/2 inch thick bone-in pork chops.
Lentil Stew and Cornbread Supper
Cornbread
1/4 cup sugar
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup cornmeal
1-1/2 teaspoons baking powder
1 egg beaten
3/4 cup milk
3 tablespoons vegetable oil
Lentil stew
2 tablespoons olive oil
3 carrots, diced
5 cups water
3 stalks celery, diced
1 red bell pepper, diced
1 large potato
1 large tomato, diced
1 large onion, diced
2 cloves garlic, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried thyme
2 teaspoons salt
1/4 teaspoon black pepper
1 pound lentils, rinsed
1. Prepare cornbread by combining the sugar, salt, flour, cornmeal and baking powder in mixing bowl and set aside. Combine the egg, milk, and oil in mixing bowl. Stir into the dry ingredients until just moist. Pour into lightly greased aircore Cake Pan. Set aside.
2. Heat olive oil in aircore 8 Quart Self-Cooker over medium-high heat. Add the carrots, celery, pepper, potato, tomato, onion and garlic. Cook 5 minutes. Add the cumin, thyme, salt, black pepper, lentils, and water. Stir well. Carefully place the Cake Pan Adapter Ring on the Self-Cooker. Set the Cake Pan with the batter on top of the ring. Add the look'n'cook glass and thermalseal steel lids.
3. Heat until AutoCook ThermoKnob reaches mid-yellow. Lower heat to a simmer and cook untl AutoCook ThermoKnob reaches mid-red. Remove from heat and self-cook 2 hour. Taste and adjust for salt and black pepper.
Makes 4 servings.
Smoked Turkey Sausage and Cabbage
1 teaspoon olive oil
1 large onion, chopped
3 cups chicken broth
3 pound head of cabbage, cut into 8 wedges
1 (14-16 ounce) package smoked turkey sausage, cut into 8 pieces
salt
black pepper
1. Heat the oil in the aircore 8 Quart Self-Cooker over medium-high heat. Add the onion and saute 5-7 minutes stirring frequently.
2. Add the chicken broth and cabbage wedges to the onions. Cover with the look'n'cook glass lid and bring to a boil over medium-high heat.
3. When the chicken broth boils, carefully position the Adapter Ring with Holes on the Self-Cooker. Invert the Steamer/Grater Plus to use as a steamer and place on top of the Adapter Ring. Add the smoked turkey sausage to the steamer. Add the look'n'cook glass and thermalseal steel lids. Lower to a simmer and heat until the AutoCook ThermoKnob reaches mid-red.
4. Remove from heat and self-cook 30 minutes. Salt and pepper to taste.
Makes 4 servings
Roast Chicken and Vegetables Supper with Chocolate Cake
1 (9 ounce) chocolate (or any flavor) cake mix (plus any ingredients listed on package instructions)
1 (2-3 pound) chicken
2 teaspoons Italian seasoning
salt
black pepper
2 tablespoons olive oil
1-1/2 cups chicken broth
1 pound new potatoes
1 pound baby carrots
1 pound broccoli florets
1. Prepare cake mix according to package instructions. Pour batter into greased aircore Cake Pan. Set aside.
2. Rinse and dry chicken. Rub cavity and skin with Italian seasoning, salt, and black pepper.
3. Heat olive oil in the aircore 8 Quart Self-Cooker over medium-high heat. Add chicken and brown on all sides.
4. Remove browned chicken from Self-Cooker. Carefully pour out oil. Place Meat Rack/Steamer in pot. Add broth. Place chicken on top of Meat Rack. Place potaotes and carrots around the chicken. Add the Broccoli.
5. Carefully place the Cake Pan Adapter Ring on the Self-Cooker. Set the Cake Pan with the cake batter on top of the ring. Add the look'n'cook glass and thermalseal steel lids.
6. Heat on medium-high until AutoCook ThermoKnob reaches mid-yellow. Lower heat to a simmer and cook until AutoCook ThermoKnob reaches mid-red. Remove from heat and self-cook 1-1/4 hours.
Makes 4 servings