Wolfgang Puck BDRC0010 Bistro collection Manual page 10

Beer Braised Baby Back Ribs
4 servings
INGREDIENTS
1 slab baby back ribs, cut in 4 pieces
1 teaspoon seasoning salt *
1 tablespoon olive oil (optional)
12 ounces beer
1 cup stock
1 1/2 cups barbecue sauce
METHOD
1 Wash and pat dry the slap of ribs. Season ribs with salt rub.
2 Turn rice cooker to cook and add oil. When hot add ribs and brown
on meat side.
3 Add beer, stock, and barbecue sauce. Press cook and let cook
for 1 hour.
*If you do not have a favorite seasoning salt, you can blend in equal
proportion, salt, pepper and paprika.
SERVING IDEAS
Place steamer basket on top for the last ten minutes with 4 ears of corn.
Recipe Courtesy, Debra Murray, HSN TV Show Host
17
Chicken and Dumplings
6 servings
INGREDIENTS
8 medium skinless chicken thighs or legs
1 teaspoon salt
1/8 teaspoon poultry seasoning
1/2 teaspoon pepper
1 teaspoon olive oil – optional
1 cup diced onion
1 cup diced celery
1 cup baby carrots – peeled
1 cup mushrooms – sliced
3 cups chicken stock
1 10 3/4 ounce can cream of mushroom soup or chicken
sprig thyme
dumplings – see recipe following page
METHOD
1 Wash chicken parts and pat dry.
2 Sprinkle chicken with salt, pepper, and seasoning.
3 Press the cook button on the rice cooker. Add olive oil.
4 When oil is hot add chicken pieces and brown both sides.
5 Add onions, celery, carrots, and mushrooms and sauté for a minute.
6 Add remaining ingredient except for the dumplings. Stir, close lid,
and let cook for 45 minutes. Make sure rice cooker is on cook.
7 Prepare dumplings. Open rice cooker and spoon 6 mounds of
dumpling batter over chicken close lid. Press cook. Let it cook for
5 minutes. Turn rice cooker to keep warm until ready to eat.
Recipe Courtesy, Debra Murray, HSN TV Show Host
18