Wolfgang Puck BDRC0010 Bistro collection Manual page 13

Pad Thai
4 servings
INGREDIENTS
2 boxes pad thai stir fry rice noodles with sauce
4 cups water
1 cup fresh vegetables
1 pound medium shrimp, peeled and deveined
METHOD
1 Put water and sauce in rice cooker. Put Steamer basket on top with
shrimp and vegetables. Push to Cook setting.
2 After 20 minutes add noodles, vegetables, and shrimp to sauce.
Stir, close lid and let cook for 5 minutes.
Recipe courtesy, Debra Murray, HSN TV Show Host
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Sloppy Joes
6 - 8 servings
INGREDIENTS
2lbs lean ground beef
1 small onion, chopped
2 cloves garlic, minced
1/2 bell pepper, chopped
3 tablespoons Worcestershire sauce
3 tablespoons brown sugar
2 teaspoons yellow mustard
2 teaspoons cider vinegar
1 1/2 teaspoons chili powder
1 6oz can tomato paste
1 cup water
Salt and pepper to taste
METHOD
1 In Rice Cooker combine onion, garlic, bell pepper, tomato paste,
water, brown sugar, Worcestershire sauce, mustard, vinegar, and chili
powder. Stir until mixed.
2 Crumble ground beef over mixture and stir well.
3 Close the lid and press the cook cycle.
4 When Rice Cooker switches over to the keep warm setting, stir the
mixture and press the cook cycle one more time.
5 When the Rice Cooker switches to the keep warm cycle the second
time, stir well, and serve.
Recipe courtesy, Christina Chancey
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