想買電鍋卻發現食譜

本來想說這個電鍋還滿便宜的～結果它的食譜更吸引人!

Almond Cream Coconut Flan

Who knew flan could be made in a rice cooker? Well, you do now.

2 cups water
4 large egg yolks
4 tablespoons sugar, divided
- Dash salt
2 1/2 cups heavy cream
2 teaspoons almond extract or almond liqueur
1/3 cup coconut, shredded

Pour 2 cups of water into the inner pot of the Aroma® rice cooker and close the lid. Press the Steam/Cook button and bring the water to a boil in approximately 8 minutes. In a non-reactive bowl, whisk the egg yolks with 2 tablespoons of sugar and the salt. In a medium saucepan over low heat, bring the cream, remaining sugar, almond extract and coconut just to scalding. Add a small amount of milk to the eggs and stir. Gradually add the rest of the milk to the egg yolks, stirring constantly. Pour the batter into a 1-2 quart baking dish that fits the inner pot. Cover the dish with a piece of aluminum foil. Open the lid, using caution to avoid steam burns. Using a foil pan lifter and a cooking mitt, place the dish into the boiling water, cover and cook for 50 minutes. Use cooking mitts and the foil pan lifter to remove the flan and cool. Serve at room temperature or refrigerate until chilled.

Italian Cheese and Broccoli Bake

Classic casserole taste with the convenience of a rice cooker.

1/2 medium yellow onion, peeled and diced
3 slices bacon, uncooked
1/2 pound fresh broccoli florets, broken into small pieces
2 cups Parmesan cheese, grated
1/4 cup fresh bread crumbs
6 eggs, beaten
1/2 cup chicken broth
- Ground black pepper, to taste
1/2 teaspoon dry mustard
- Dash hot pepper sauce

Close the lid and press the Steam/Cook button to preheat the Aroma® rice cooker for approximately 10 minutes. Open the lid, using caution to avoid steam burns. Sauté the onion and bacon in the inner pot, using a long-handled plastic spoon, until the bacon is brown and crisp. Remove the bacon and onion and set aside. Allow the inner pot to cool and clean with a paper towel.

Return the pot to the rice cooker. Place the bacon, onion, and broccoli in the inner pot. Sprinkle the cheese over the bacon and vegetables. In a separate bowl, stir together the breadcrumbs, beaten eggs, chicken broth, black pepper, dry mustard and hot pepper sauce until thoroughly mixed. Pour the egg mixture over all, close the lid and cook until the eggs are set, about 35 to 40 minutes. Serve while warm.

Golden Butter Corn Bread

"Bake" a moist, delectable batch right in your rice cooker.

2 cups water
1 1/2 cups yellow cornmeal
1 cup flour
1/4 cup light brown sugar, packed
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
2 large eggs
1 cup sour cream
1/2 cup low fat milk
1/4 cup butter, melted

Pour 2 cups of water into the inner pot of the Aroma® rice cooker and close the lid. Press the Steam/Cook button and bring the water to a boil in approximately 8 minutes. Coat a 2-quart baking dish that fits in the inner pot with nonstick cooking spray. In a medium bowl, mix together the dry ingredients. In a separate bowl, whisk the eggs, sour cream and milk together. Add to the dry ingredients, stirring only until the dry ingredients are moist. Drizzle in the butter, stir slightly, and pour the batter into the prepared baking dish. Cover the dish with a piece of aluminum foil, but do not crimp the sides. Use a foil pan lifter to open the lid, using caution to avoid steam burns. Using a cooking mitt, place the foil lifter and baking dish into the inner pot. Close the lid and cook until the bread is dry on top, about 45 minutes. Using the foil pan lifter, carefully remove the bread to a wire rack to cool slightly. Cut into pieces and serve while warm.

Midnight Omelet for Two

Don't let the name fool you. This can be made in the morning too.

1 Tbs. green onions, thinly sliced
2 Tbs. fresh tomato, diced
1/2 cup vegetables and/or meat (diced potatoes, chopped asparagus, crumbled bacon, diced ham, shredded chicken, kernel corn, diced bell pepper, diced artichoke hearts, etc.)
1 tsp. butter or margarine
2 Tbs. white mushrooms, diced
3 large eggs, beaten
1 Tbs. half and half cream
- Salt and ground black pepper, to taste
1/2 cup cheddar cheese, shredded

Close the lid and press the Steam/Cook button to preheat the Aroma® rice cooker for approximately 10 minutes. Open the lid, using caution to avoid steam burns. Place the butter and mushrooms in the inner pot and, using a long-handled plastic spoon, sauté the mushrooms until tender. Add the green onions, tomatoes, and vegetables and/or meat. Stir to combine and sauté for 2 minutes. In a small bowl whisk together the eggs, cream, salt and pepper. Pour the eggs over the vegetables and stir lightly. Close the lid and cook until the eggs are almost set, 12 to 14 minutes. Open the lid, sprinkle the cheese over the eggs, and slide the omelet out of the container onto a plate, folding it in half before serving.

Steamed Southern Corn Pudding

Comfort food, conveniently cooked.

2 cups water
1 11-ounce can creamed-style corn
2 cups low fat milk
2 large eggs, well-beaten
3 tablespoons sugar
1/2 teaspoon salt
2 tablespoons flour
1 tablespoon butter, cut in pieces

Place 2 of cups water in the inner pot of the Aroma® rice cooker and close the lid. Press the Steam/Cook button and bring to a boil, in approximately 8 minutes. Select a 1-2 quart baking dish that will fit into the inner pot and coat it with nonstick cooking spray. Make a foil pan lifter in a medium bowl, combine the corn, milk, eggs, sugar, salt and flour. Pour the batter into the prepared dish and dot the top with the butter. Cover the dish tightly with foil. Using a cooking mitt, place the foil pan lifter into the inner pot and position the baking dish inside the inner pot. Close the lid and cook for 45 minutes, or until the pudding is set and firm. Open the lid, using caution to avoid steam burns. Using the foil pan lifter, remove the corn pudding to a wire rack to cool slightly before serving.

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