If desired wash rice in cold water to remove excess starch. Pour out excess water.
Add 2 cups of cold water. If you have rinsed the rice in the pot, you do not need to add the extra 3 tbl of cold water.
Cover steam pot and place in bath of water in wok. Cover and cook for apprx 30 minutes on med-high heat.
If you want a sticker rice, you can use a short-grain rice. For brown rice, add 10-15 minutes extra steaming time.
he pot stickers in the basket (or skillet), cover, and steam for
Thoroughly combine ingredients.
Pour into well-greased Bread 'n Cake Bake* pan and cover.
Pour 1/2 cup water in crock-pot and set pan inside.
Cover and steam on high 2 1/2 to 4 hours.
(I steam mine 4 1/2 to 5 hours.)
o that, double the sauce recipe and combine it with the
Preheat oven to 425 degrees F (220 degrees C).
Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
Bake in preheated oven for 30 minutes, until golden brown.
Set Instant Pot on medium heat or \"Saute\"
cubes boullion in medium pot until tender.
Meanwhile, brown
his method for any crock pot recipe that calls for potatoes.
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.
Place red potatoes in a large 16 to 18-quart stockpot.
Cover with water and boil 15 minutes. Add sausage. Sprinkle corn with seasoning mix and add to pot. Boil 10 minutes.
Add crab legs. Cover pot and steam 5 minutes. Sprinkle shrimp with seasoning mix. Add to pot and steam 3 minutes.
Drain off liquid and pile on a big platter.
Melt butter for crab legs.
Use seafood cocktail sauce for shrimp.
Serve with salad and hot rolls.
- For this recipe I used a 6-qt crock pot that comes equipped
Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
Bake in the preheated oven for 25 to 30 minutes, or until golden brown.
Melt butter in a large saucepan.
Add sausage and saute 5 minutes.
Stir in flour and cook 2-3 minutes.
Whisk in milk and cook, stirring constantly, 5 minutes or until sauce thickens.
Remove from heat and stir in canned veggies, diced turkey and salt and pepepr.
Pour into a lightly buttered pie plate.
Roll out (or unfold) pie curst to fit over pie plate.
Place pie crust over pie plate, trimming to fit.
Crimp edges and cut steam slits in top.
Bake at 400 for 20 minutes or until crust is golden.
op and bottom pastries. Cut steam vents in top.
Bake
he crust to allow for steam to escape.
Place pie
For the crock pot/slow cooker method; in a
Preheat oven to 365 degrees. Fit bottom pastry into a 10-inch pie plate. In a large bowl, combine chicken, soup and vegetables. Mix well, pour into crust. Cover with top pastry. Seal edges and cut steam vents in top. Bake in preheated oven for 45 minutes, until crust is golden brown.
Place 1 pie crust in pie plate.
Mix chicken, soup, vegetables and broth in bowl.
Salt and pepper.
Pour into pie crust.
Cover with other pie crust and slit to allow for steam. Bake at 350\u00b0 for 35 minutes.
br>Cut slits to allow steam to escape.
Bake for
ut 3 slits to allow steam to escape.
Beat the