MIMA, I can't believe it but I was actually organized enough to have a separate folder with WP ricer cooker recipes! As you will see, some are from the cookbook and some are improvised from other recipes:
Easy Meatloaf Recipe
8 oz lean ground beef, raw
2 T yellow onions chopped
1 large egg
1 T yellow mustard
1 slice sliced bread, torn into small pieces
1 T whole milk
Salt & Pepper to Taste
1 t Worcestershire sauce
1/4 t ground sage
1/4 c ketchup
1/2 c French fried onions, store bought
In mixing bowl, blend together all ingredients, except French fried onions.
Spoon mixture into the rice cooker then smooth the top.
Close lid & press Cook.
Cook for 40-45 mins or until the meatloaf is cooked through (165° on meat thermometer).
When cooking is complete, top with French fried onions, garnish as desired & serve.
Recipe for the 1.5 cup rice cooker (3 cups cooked) 1-2 Servings Enjoy!!!
Mac & Cheese Recipe
3/4 c Elbow Macaroni, Uncooked
1 t chicken flavored base
3/4 c water
1/2 c heavy cream
1/4 c Cheddar cheese, shredded
1/4 c Mozzarella cheese
1 T Parmesan cheese
Combine all ingredients, except all cheeses, in the rice cooker & stir.
Close lid & press Cook.
When rice cooker switches to Warm (about 20-25 mins), stir in the cheeses thoroughly.
Close lid & press Cook again (this is where the brown crust forms on the bottom).
When rice cooker switches to Warm again, remove, garnish as desired & serve.
Recipe for the 1.5 cup rice cooker (3 cups cooked) 1-2 Servings
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Tonight I made the recipe from the cookbook "Dad's Turn to Cook Pasta." I listed the recipe below with the variations I made noted with *
1/2 Cup - Pork Sausage (*I used Extra Lean Ground Turkey, from frozen but I thawed it out in the rice cooker for a few minutes and broke it up before adding other ingredients)
1/2 Cup - Small Size Pasta (*Ziti)
1/2 Cup - Pasta Sauce Jarred (*I made fresh with plain tomato sauce, fresh basil, red onion, garlic powder, italian seasoning, salt... all tossed right into the rice cooker with the other ingredients)
1/4 Cup - Water or Chicken Stock ... I used stock
2 Tbsp - Ricotta Cheese (*Fresh mozzarella)
2 Tbsp - Italian Dressing (*skipped this)
Salt and pepper to taste (*I added mine above)
1/4 Cup - Italian Blend Cheese shredded (*skipped this, the mozzarella was enough)
I was leery about cooking pasta right in the sauce like this but it came out PERFECT! The recipe says to cook for 20-25 minutes, but mine switched off to warm after less than 15 or so? It sat on warm for maybe another 5-10 minutes while I was on the phone and it was still perfect. DELICIOUS!!!
This made enough for one portion as a meal by itself, could serve two if you had other sides/salad... or there was plenty of room left in the pot to allow for doubling the recipe.
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Smothered Pork Chop
1/2 c beef stock
2 t flour
2 thin cut boneless pork chops
1/4 c mushrooms, sliced
1 small yellow onion, sliced
1/4 t ground thyme
1 T unsalted butter
Salt & Pepper to taste
In a small mixing bowl, whisk together the stock & flour until smooth.
Pour stock mixture & remaining ingredients into the rice cooker.
Close lid & press cook.
Cook 25-30 mins or until pork is fork tender & gravy is thick & bubbly.
When cooking is complete, garnish as desired & serve.
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Found another use for my little WP rice cooker. Today for lunch I placed 6 frozen pot stickers in it with a little water and a few drops of olive oil and turned it on. About 15 minutes or so I went back and my pot stickers were done to perfection.
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