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Press the “Function” button five times until the “Deep Fry” light flashes and then ... Serve hot over rice and g
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YIELD 4 SERVINGS PREP TIME 15 MINUTES COOKING TIME 10 MINUTES TOTAL TIME 25 MINUTES

INGREDIENTS Seasoned Steamed Shrimp 2 POUNDS EXTRA JUMBO (16/20) SHELL ON SHRIMP, DEVEINED 1 TABLESPOON SEAFOOD SEASONING 1 CUP WATER 1 CUP LAGER BEER

Seasoned Steamed Shrimp Directions

In a large bowl, toss the shrimp with the seafood seasoning. Refrigerate for 15 minutes. Add the water, beer, and lemon juice. Place the steam rack into the pot and add the shrimp. Cover with the lid. Press the “Function” button eight times until the “Steam” light flashes, then press “Start/Stop”. Cook for 8-10 minutes, or until the shrimp are bright pink, opaque, and curled into a ‘C’. Serve hot.

2 TABLESPOONS FRESH LEMON JUICE

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YIELD 6 SERVINGS PREP TIME 5 MINUTES COOKING TIME 12 MINUTES TOTAL TIME 17 MINUTES

INGREDIENTS Chili Seasoned To�tilla Chips 1 TABLESPOON CHILI POWDER 1 TEASPOON SALT 4 CUPS PEANUT OR CANOLA OIL 18 6-INCH CORN TORTILLAS CUT INTO QUARTERS

Chili Seasoned To�tilla Chips Directions

In a small bowl combine the chili powder and salt. Mix thoroughly and set aside. Add the oil to the pot to heat. Press the “Function” button five times until the “Deep Fry” light flashes and then press the “Start/Stop” button. Line a baking sheet with parchment paper. Let the oil heat until an instant read thermometer reads 350°F, about 10-15 minutes. Then place ¼ of the tortilla wedges into the deep fry basket and slowly lower it into the oil. Fry for 2-3 minutes, or until the tortilla chips are golden and crisp, gently turning the chips with long tongs so they cook evenly. Slowly lift the basket from the oil, allow the excess oil to drain for a few seconds, then transfer the chips to the parchment lined baking sheet and immediately dust the chips with the chili powder mixture. Repeat with the remaining tortilla wedges. Once cool, store the tortilla chips in an airtight container or bag.

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YIELD 4 SERVINGS PREP TIME 5 MINUTES INACTIVE PREP TIME 1 HOUR COOKING TIME 25 MINUTES TOTAL TIME 1 HOUR 30 MINUTES

INGREDIENTS Grilled Lemon Chicken ¼ CUP OLIVE OIL ¼ CUP FRESH LEMON JUICE 2 CLOVES GARLIC, MINCED ½ TEASPOON DRY THYME ½ TEASPOON SALT ½ TEASPOON FRESH CRACKED BLACK PEPPER 1/4 TEASPOON SMOKED PAPRIKA 1 POUND BONELESS, SKINLESS CHICKEN BREASTS

Copyright © 2016 Gourmia. All Rights Reserved.

Lemon Chicken Directions In a large bowl, whisk together the olive oil, lemon juice, garlic, thyme, salt, pepper, and smoked paprika. Add the chicken breasts, toss to coat, then cover with plastic wrap and marinate for 1 hour at room temperature. Place the roast rack into the pot. Press the “Function” button six times until the “Grill” light flashes, then press the “Start/Stop” button. Remove the chicken from the marinade and allow any excess to drip off. Place the chicken onto the rack and cover with the lid. After 10 minutes, carefully flip the chicken, then cover and cook for another 10-15 minutes, or until the chicken reaches an internal temperature of 160°F with an instant read thermometer. Transfer the chicken to a cutting board and loosely cover with foil. Rest for 5 minutes, then slice the chicken into ½-inch thick slices. Serve immediately.

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YIELD 4 SERVINGS PREP TIME 15 MINUTES COOKING TIME 20 MINUTES TOTAL TIME 35 MINUTES

INGREDIENTS Orange Beef Stir-f�y 3 TABLESPOONS CORNSTARCH, DIVIDED ½ TEASPOON SALT ¼ TEASPOON FRESH CRACKED BLACK PEPPER 1 POUND TOP OR BOTTOM ROUND STEAK, CUT INTO 2” X 1/4” THICK STRIPS 2 TABLESPOONS VEGETABLE OIL, DIVIDED 1 MEDIUM ONION, CUT INTO ½-INCH PIECES 1 RED BELL PEPPER, CUT INTO ½-INCH PIECES 1 CUP SHITAKE MUSHROOM CAPS, QUARTERED 2 CLOVES GARLIC, MINCED 1 TEASPOON FRESH GRATED GINGER ½ CUP ORANGE JUICE 2 TABLESPOONS PACKED LIGHT BROWN SUGAR 1 TABLESPOON LIGHT SOY SAUCE 1 TABLESPOON LEMON JUICE 1 TABLESPOON LIME JUICE 3-4 DRIED RED CHILIES, BROKEN IN HALF, OPTIONAL ¼ CUP SLICED GREEN ONION TOPS, FOR GARNISH 2 CUPS FRESH COOKED RICE

Copyright © 2016 Gourmia. All Rights Reserved.

Orange Beef Stir-f�y Directions

In a zip top bag combine 2 tablespoons cornstarch with the salt and pepper. Add the beef strips, seal the bag, and shake to coat. Add 1 tablespoon of the oil to the pot. Press the “Function” button three times until the “Stir-Fry” light flashes then press the “Start/Stop” button. Once the oil is hot, add the beef strips and cook until the beef is lightly browned and cooked through. Remove to a plate and reserve. Add the remaining oil to the pot and add the onions, peppers, mushrooms, garlic, and ginger. Cook, stirring constantly, until the mushrooms are just tender, about 3 minutes. Remove the vegetables to a bowl and reserve. Add the orange juice, brown sugar, and soy sauce to the pot and bring to a boil. Combine the remaining tablespoon of cornstarch with the lemon and lime juices and then stir the mixture into the pot. Add the broken chilies, if using, and cook until the sauce is thick, about 1 minute. Add the beef and vegetables back to the pot and coat with the hot sauce. Serve hot over rice and garnish with the green onion tops.

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YIELD 6 SERVINGS PREP TIME 20 MINUTES COOKING TIME 3 HOURS TOTAL TIME 3 HOURS 20 MINUTES

INGREDIENTS Beef and Bean Chili 1 TABLESPOON CANOLA OIL 2 POUNDS CHILI MEAT (CHUCK OR BOTTOM ROUND COARSELY GROUND) 1 MEDIUM ONION, CHOPPED (ABOUT 1 CUP) 1 CLOVE GARLIC, MINCED 1 15-OUNCE CAN DICED TOMATOES AND GREEN CHILIES 1 TABLESPOON MINCED CHIPOTLE CHILI IN ADOBO 1/4 CUP CHILI POWDER 2 TEASPOONS CUMIN 1 TEASPOON SMOKED PAPRIKA 1 TEASPOON SALT 1 TEASPOON BROWN SUGAR 1 TEASPOON FRESH CRACKED BLACK PEPPER 1 TEASPOON LIME JUICE 1 CUP BEEF BROTH 1 CUP BEER, ALE OR LAGER 1 16-OUNCE CAN PINTO BEANS, DRAINED AND RINSED SHREDDED CHEDDAR CHEESE, FOR GARNISH SOUR CREAM, FOR GARNISH

Copyright © 2016 Gourmia. All Rights Reserved.

Beef and Bean Chili Directions

Add the oil to the pot. Press the “Function” button 7 times until the “Fry” light flashes, then press the “Start/Stop” button. Once the oil is hot, add the beef and stirring occasionally, brown well, about 10 minutes. Add the onion and cook until tender, about 5 minutes, then add the garlic and cook until fragrant, about 30 seconds. Press the “Start/Stop” button, the press the “Function” button once until the “Slow Cook” light flashes. Press the “Time/Temperature” button once and use the “-“ button to adjust the time to 3:00 hours, then press the “Start/Stop” button. Add the remaining ingredients except the beans to the pot and stir to combine. Cover with the lid and cook for 2 hours, then add the beans and cook, uncovered, for 1 hour more. Serve hot with sour cream and shredded cheese.

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YIELD 8 SERVINGS PREP TIME 30 MINUTES COOKING TIME 3 HOURS TOTAL TIME 3 HOURS 30 MINUTES

INGREDIENTS Slow Coo�ed Lasagna 1 POUND HOT OR SWEET BULK ITALIAN SAUSAGE 1 28-OUNCE CAN CRUSHED TOMATOES 2 15-OUNCE CANS DICED TOMATOES 4 TABLESPOONS BUTTER 1/2 LARGE ONION, CHOPPED 2 CLOVES GARLIC, MINCED

Slow Coo�ed Lasagna Directions

Place the sausage in the pot. Press the “Function” button 7 times until the “Fry” light flashes, then press the “Start/Stop” button. Brown well, about 8 minutes. Remove from the cooker and reserve. Add the crushed tomatoes, diced tomatoes, butter, onion, garlic, fennel, oregano, black pepper, thyme, and salt to the pot. Cook, stirring frequently, until the sauce thickens, about 15 minutes. Press the “Start/Stop” button and let the sauce cool for 10 minutes, then transfer the sauce with a ladle to a bowl, leaving about ½ cup of the sauce on the bottom of the pot. In a small bowl, combine the ricotta cheese and egg and mix well.

1 TEASPOON GROUND FENNEL 1 TEASPOON OREGANO 1/2 TEASPOON FRESH CRACKED BLACK PEPPER 1/4 TEASPOON THYME 1/4 TEASPOON SALT 1 15-OUNCE CONTAINER RICOTTA CHEESE 1 EGG 1 9-OUNCE PACKAGE NO-BOIL LASAGNA NOODLES 4 CUPS SHREDDED MOZZARELLA CHEESE 1 CUP GRATED PARMESAN CHEESE

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To assemble the lasagna, begin by adding 1/4 of noodles into the bottom of the pot. Spread on 1/3 of the ricotta mixture, 1/3 of the browned sausage, and 1/3 of the shredded mozzarella cheese. Spread 1/4 of the reserved tomato sauce over the top, then repeat this process twice more. Top with the remaining noodles, sauce, and the parmesan cheese, cover with the lid. Press the “Start/Stop” button, and then press the “Function” button once until the “Slow Cook” light flashes. Press the “Time/Temperature” button and press the “-“ button and set the time to 3:00, then press the “Start/Stop” button. The lasagna is ready when it is bubbling, and the noodles are tender throughout. Press the “Start/Stop” button and allow the lasagna to cool for 20 minutes before slicing and serving.

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YIELD 8-12 SERVINGS PREP TIME 15 MINUTES COOKING TIME 20 MINUTES TOTAL TIME 35 MINUTES

INGREDIENTS Party Queso 1 TABLESPOON BUTTER 1/2 MEDIUM ONION, FINELY DICED (ABOUT 1/2 CUP) 2 SERRANO PEPPERS, SEEDED AND FINELY DICED 1 CLOVE GARLIC, MINCED 2 TABLESPOONS CHOPPED CILANTRO 1 CAN DICED TOMATOES AND GREEN CHILIES, DRAINED ½ TEASPOON SALT ¼ TEASPOON FRESH CRACKED BLACK PEPPER 1 8-OUNCE BLOCK CREAM CHEESE 1 CUP CUBED AMERICAN CHEESE 2 CUPS SHREDDED CHEDDAR CHEESE ½ CUP HALF AND HALF

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Party Queso Directions Add the butter to the pot. Press the “Function” button 2 times until the “Hot Pot” light flashes, then press the “Start/Stop” button. Once the butter is melted, add the onion, serrano peppers, garlic, and cilantro and cook until tender, about 5 minutes. Add the tomatoes with green chilies, salt, and pepper and cook until heated through, about 2 minutes. Add the cream cheese, American cheese, shredded cheddar cheese, and half and half and stir to combine. Press the “Time/Temperature” button twice, then press the “-“ button until the temperature reads 178°F. Cover with the lid and, stirring occasionally, heat until the cheese is completely melted and hot, about 10 minutes. Serve immediately.

Variations: Spicy Sausage Queso: Brown 1 pound of bulk hot sausage or chorizo, then proceed with the recipe as written, omitting the butter. Fire Roasted Queso: Substitute 1 15-ounce fire roasted tomatoes, drained, for the tomatoes and green chilies. Co�n and Black Bean Queso: Add 1 cup kernel corn with the onions and Serrano chilies, then stir in 1 can black beans which have been drained and rinsed after the cheeses have melted.

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YIELD 4-6 SERVINGS PREP TIME 30 MINUTES COOKING TIME 30 MINUTES TOTAL TIME 1 HOUR

INGREDIENTS Sukiyaki 1 POUND THINLY SLICED RIBEYE 1 HEAD NAPA CABBAGE, CORED AND CUT INTO 1-INCH PIECES

Sukiyaki Directions Arrange the sliced beef on a small platter, and all the prepared vegetables on a large platter. Add the oil to the pot. Press the “Function” button 2 times until the “Hot Pot” light flashes, and then press the “Start/Stop” button. Once the oil is hot, add ¼ of the sliced beef and cook until seared on both sides, about 2 minutes. Remove from the pot and place on a small plate to snack on while the rest of the ingredients cook.

12 SHITAKI MUSHROOM CAPS CUT WITH A SHALLOW ‘X’ 6 GREEN ONIONS, CUT INTO 1-INCH PIECES 1 LARGE CARROT, PEELED AND CUT INTO 1/8-INCH THICK SLICES 1 PACKAGE FRESH UDON NOODLES 1 BLOCK EXTRA-FIRM TOFU, CUT INTO 1-INCH PIECES 1 TABLESPOON VEGETABLE OIL 1 CUP SAKE 1 CUP MIRIN 2 TABLESPOONS SUGAR 1 CUP LIGHT SOY SAUCE 1 CUP DASHI OR WATER

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Add the sake, mirin, sugar, soy sauce, and dashi or water to the pot with the beef drippings. Stir until the sugar has melted, then add ¼ of the cabbage, shitake mushrooms, green onions, and carrots. Cover the pot and simmer until the vegetables are tender, about 8 minutes. Uncover the pot, add the tofu and udon noodles to the center of the pot and simmer until the noodles are cooked through, about 5 minutes. When adding ingredients, it is nice to add them in a specific area. So, add the cabbage in one corner, the mushrooms in another corner, the beef in the center, and so on, so it is easy to find what you want while the pot cooks. As you and your guests eat, add more ingredients to the pot to cook. If the liquid seems to be low add a little water.

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YIELD 6 SERVINGS ACTIVE PREP TIME 20 MINUTES INACTIVE PREP TIME 12 HOURS COOKING TIME 45 MINUTES

INGREDIENTS Fried Chicken 1 QUART BUTTERMILK 1 TEASPOON HOT SAUCE 2 TABLESPOON SALT, DIVIDED USE 4 POUNDS CHICKEN PIECES – LEGS, WINGS, THIGHS, AND BREASTS 4 CUPS SOLID VEGETABLE SHORTENING 4 CUPS ALL-PURPOSE FLOUR 2 TEASPOONS FRESH CRACKED BLACK PEPPER

Fried Chicken Directions In a large bowl whisk together the buttermilk, hot sauce, and 1 tablespoon of salt. Add the chicken, making sure all the pieces are submerged. Cover, and refrigerate overnight or up to 1 day. Remove the chicken from the buttermilk mixture and drain in a colander for 1 hour before frying. Add the solid vegetable shortening to the pot to melt. Press the “Function” button 7 times until the “Fry” light flashes, then press the “Time/Temperature” button and set the time for 2:00. FInally, press the “Start/Stop” button. Place a double layer of paper towel, or a brown paper bag on a baking sheet, and place a wire cooking rack on top. In a large zip top bag, combine the remaining salt, flour, and pepper. Seal the bag and shake well to combine. Once the shortening reaches 325°F on an instant read thermometer, add 4 pieces of chicken to the flour mixture, seal the bag, and shake well to coat. Remove the pieces from the bag and shake off any excess flour, then transfer to a plate and let stand for 2 minutes to allow the coating to set. Using long tongs, carefully place the chicken skin side down into the hot oil. Fry the chicken, turning with tongs every 4-5 minutes, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 12 minutes for wings and 15 minutes for thighs and legs, and 20 minutes for breasts. Transfer cooked chicken to the prepared baking sheet and cool for 10 minutes before serving. If you need to keep the chicken warm between batches, place the wire rack into an oven set to warm.

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YIELD 15 PIECES PREP TIME 30 MINUTES COOKING TIME 30 MINUTES TOTAL TIME 1 HOUR

INGREDIENTS Glazed Cake Doughnu�s 1/3 CUP BUTTERMILK 1 TEASPOON VANILLA 2 TABLESPOONS BUTTER ½ CUP SUGAR 1 EGG 2 CUPS ALL-PURPOSE FLOUR ½ TEASPOON BAKING SODA ¼ TEASPOON SALT ¼ TEASPOON POWDERED UNFLAVORED GELATIN 1/3 CUP WATER ¼ CUP CORN SYRUP 1 TEASPOON VANILLA 1 POUND POWDERED SUGAR 6 CUPS PEANUT OR VEGETABLE OIL

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Glazed Cake Doughnu�s Directions

In a small bowl, combine the buttermilk and vanilla. Set aside. In the work bowl of a stand mixer fitted with the paddle attachment, or a medium bowl with a hand mixer, cream together the butter and sugar until well combined, about 2 minutes. Add the egg and mix until well combined, about 1 minute. Sift together the flour, baking soda, and salt into a medium bowl. Add the flour mixture into the sugar mixture in three additions, alternating with the buttermilk. Mix until just combined, then turn out onto a well floured works surface, cover with plastic and let rest for 10 minutes. Once rested, roll dough out into a 1/3-inch thick circle. Cut into doughnuts using a doughnut cutter, or with a 3-inch and a 1-inch biscuit cutter. Let stand for about 10 minutes. In a small microwave-safe bowl, combine the gelatin and water. Stir to combine and allow to stand for 10 minutes to bloom. Once the gelatin has bloomed, place the bowl in the microwave and heat for 8–10 seconds or until the gelatin melts. Do not allow the gelatin to boil. Combine the melted gelatin in a large bowl along with the corn syrup, vanilla, and powdered sugar. Whisk until the glaze is smooth. Cover and set aside. Add the oil to the pot, then press the “Function” button five times until the “Deep-Fry” light flashes. Press the “Time/Temperature” button then press the “+” to set the time for 50 minutes, then press the “Start/Stop” button again. Let the oil heat until an instant read thermometer reads 350°F, about 15 minutes. Once the oil is hot, add no more than 4 doughnuts to the fry basket and slowly lower it into the oil. Cook for 1 ½-2 minutes, or until the doughnuts are golden, then carefully flip and cook for 1 ½ minutes on the second side. Slowly lift the basket and let the doughnuts drain, then transfer to the prepared cooling rack. Repeat with the remaining doughnuts. While the doughnuts are still warm, dip them into the glaze, coating all sides, and transfer to a cooling rack over a sheet pan to drain. Let the glaze set for 10 minutes before eating.

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