The 50 Best Rice Cooker Recipes by [free pdf ebook download]


  • Full Title : The 50 Best Rice Cooker Recipes: Tasty, fresh, and easy to make!
  • Autor: 
  • Print Length: 105 pages
  • Publisher: Adams Media
  • Publication Date: November 1, 2011
  • Language: English
  • ISBN-10: B0062ACPUK
  • ISBN-13: 
  • Download File Format: epub

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They’re tasty. They’re easy to make. And they’re right at your fingertips. The 50 Best Rice Cooker Recipes is an appetizing selection of delicious dishes that let you use your favorite appliance in new and exciting ways. From Green Tea Miso Soup to Asian Rice Pudding, there’s plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy! They’re tasty. They’re easy to make. And they’re right at your fingertips. The 50 Best Rice Cooker Recipes is an appetizing selection of delicious dishes that let you use your favorite appliance in new and exciting ways. From Green Tea Miso Soup to Asian Rice Pudding, there’s plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy!

 

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garlic, walnuts and oil in a food processor. Blend until mixture forms a paste; add cheese and blend. Remove from processor and blend again with a spoon. Refrigerate until ready to use.

Nutrition Per Serving: 87 calories, 9g fat, 2g sat fat, 3mg cholesterol, 48mg sodium, 1g carbohydrate, 0g fiber, 0g sugars, 2g protein. Exchanges: 1½ fat

Jo Ann, Gooseberry Patch

Farmhouse Quiche

Salsa makes a great topping for this quiche.

Makes 10 servings

9-inch pie crust

2 t. canola oil

1 red pepper, diced

2 cloves garlic, minced

¼c. zucchini, diced

2 T. fresh basil, chopped

3 whole eggs, beaten

1 egg white, beaten

1 c. skim milk

½c. shredded reduced-fat Pepper Jack cheese

¼c. grated Parmesan cheese

3 plum tomatoes, sliced

Place crust in a 9″ pie plate; pierce bottom and sides with a fork. Bake at 425 degrees for 10 minutes; set aside. Heat oil in a large skillet over medium heat; sauté pepper, garlic, zucchini and basil until tender. Whisk together eggs and milk in a large bowl. Stir in pepper mixture and cheeses. Pour into pie crust and top with sliced tomatoes. Bake at 375 degrees for 45 minutes.

Nutrition Per Serving: 171 calories, 11g fat, 3g sat fat, 62mg cholesterol, 206mg sodium, 12g carbohydrate, 1g fiber, 2g sugars, 7g protein. Exchanges: ½ med fat meat; ½ vegetable; 1½ fat; ½ other carbohydrate

LaDeana Cooper, Batavia, OH

Farm-Fresh Omelet

As our garden started producing lots of veggies, my kids started making up their own recipes. For once, Mom was the assistant! Here is an all-time favorite that they came up with. We like our vegetables crisp, but if you prefer them more tender, sauté before adding to the omelet.

Makes one serving

2 eggs

1 T. skim milk

½t. pepper

½t. canola oil

1 t. green onion, thinly sliced

1 T. asparagus, chopped into small pieces

1 T. carrot, cut into thin sticks

2 T. diced tomatoes

Beat together eggs, milk and pepper in a bowl; set aside. Spray skillet with non-stick vegetable spray. Pour oil in a skillet over medium heat; add egg mixture. Cook until set underneath; flip gently and cook other side. Top half of omelet with vegetables. Fold over and turn out onto a plate.

Nutrition Per Serving: 178 calories, 12g fat, 3g sat fat, 372mg cholesterol, 152mg sodium, 3g carbohydrate, 1g fiber, 2g sugars, 14g protein. Exchanges: 2 med fat meat; ½ fat

Lois Hobart, Stone Creek, OH

Lemon-Rosemary Zucchini Bread

This zucchini bread is the best! It smells wonderful while it bakes and tastes so good. Mini loaves or muffins make a nice gift.

Makes 2 loaves or 2 dozen muffins, serves 24

3 c. all-purpose flour

½t. baking powder

2 t. baking soda

2 T. fresh rosemary, minced

2 eggs

1¼c. sugar

½c. butter, melted and slightly cooled

¼c. olive oil

1 T. lemon zest

3 c. zucchini, grated

In a bowl, whisk together flour, baking powder, baking soda and rosemary; set aside. In a separate large bowl, beat eggs until frothy; beat in sugar, melted butter and olive oil. Stir in lemon zest and zucchini. Add flour mixture to egg mixture; stir until blended. Divide batter into two 9″x4″ loaf pans sprayed with non-stick vegetable spray. Bake at 350 degrees for 45 to 50 minutes. May also spoon batter into 24 paper-lined muffin cups, filling ⅔ full; bake at 350 degrees for 20 minutes.

Nutrition Per Serving: 163 calories, 7g fat, 3g sat fat, 26mg cholesterol, 125mg sodium, 24g carbohydrate, 1g fiber, 11g sugars, 3g protein. Exchanges: 1 starch; 1 fat; ½ other carbohydrate

Jill Burton, Gooseberry Patch

Baked Eggs in Tomatoes

So pretty for a brunch…a delicious way to enjoy tomatoes from the farmers’ market.

Makes 6 servings

6 tomatoes, tops cut off

¼t. pepper

½c. corn, thawed if frozen

½c. red pepper, diced

½c. mushrooms, diced

2 T. cream cheese, softened and divided

6 eggs

2 t. fresh chives, minced

¼c. grated Parmesan cheese

With a spoon, carefully scoop out each tomato, creating shells. Sprinkle pepper inside tomatoes. Divide corn, red pepper and mushrooms among tomatoes; top each with one teaspoon cream cheese. In a bowl, whisk together eggs and chives. Divide egg mixture among tomatoes; top with Parmesan cheese. Place filled tomatoes in a lightly greased 2-quart casserole dish. Bake, uncovered, at 350 degrees until egg mixture is set, about 45 to 50 minutes. Serve warm.

Nutrition Per Serving: 143 calories, 8g fat, 3g sat fat, 194mg cholesterol, 167mg sodium, 9g carbohydrate, 2g fiber, 5g sugars, 10g protein. Exchanges: 1 med fat meat; 1 vegetable

Larissa Miller, Bradley Beach, NJ

Orange Yogurt Pancakes

These pancakes are easy to make, fluffy and delicious. My cousin shared a version of this recipe with me, and I’ve modified it a bit. Have some fun…add chopped fruit or nuts to the batter too if you like.

Makes about 8 pancakes, serves 8

1½c. whole-wheat flour

1 T. brown sugar, packed

¾t. low-salt baking powder

2 eggs

1½c. non-fat vanilla yogurt

½c. skim milk

½c. orange juice

zest of 1 orange

In a large bowl, combine flour, brown sugar and baking powder. In a separate bowl, whisk eggs; stir in remaining ingredients. Add egg mixture to flour mixture. Stir until combined; let stand for several minutes. Pour batter by ¼ cupfuls onto an oiled griddle over medium-high heat. Cook until small bubbles form around the edges; flip and cook until other side is golden.

Nutrition Per Serving: 153 calories, 2g fat, 1g sat fat, 49mg cholesterol, 174 mg sodium, 27g carbohydrate, 2g fiber, 10g sugars, 7g protein. Exchanges: 1 starch; ½ skim milk; ½ other carbohydrate

Renae Scheiderer, Beallsville, OH

Festive Brunch Frittata

Peppers in bright colors make this frittata a pretty addition to your brunch table.

Makes 8 servings

8 eggs

⅛t. salt

⅛t. pepper

½c. shredded reduced-fat Cheddar cheese

1 T. butter

2 c. red, green and yellow peppers, chopped

¼c. onion, chopped

Beat together eggs, salt and pepper. Fold in cheese and set aside. Spray non-stick cooking spray to cover the inside of a 10″ non-stick, oven-proof skillet. Melt butter in the skillet over medium-heat. Add peppers and onion to skillet; sauté until tender. Pour egg mixture over peppers and onion; do not stir. Reduce heat to medium-low. Cover and cook about 9 minutes, until eggs are set and frittata is lightly golden on the underside. Broil with top of frittata about 5 inches from heat for 5 minutes, or until lightly golden. Cut into wedges to serve.

Nutrition Per Serving: 108 calories, 7g fat, 3g sat fat, 191mg cholesterol, 171mg sodium, 3g carbohydrate, 1g fiber, 1g sugars, 8g protein. Exchanges: 1 med fat meat; ½ vegetable; ½ fat

Christina Mendoza, Alamogordo, NM

California Omelet

I enjoyed trying a similar omelet in El Cajon, California, while visiting my cousin there. I just had to try my hand at making my own version of it…this is the yummy result!

Makes 2 servings

2 eggs

4 egg whites

2 T. skim milk

⅛t. salt

⅛t. pepper

¼of an avocado, pitted, peeled and sliced

2 green onions, diced

1 tomato, diced

2 T. shredded reduced-fat Monterey Jack cheese

Spray non-stick cooking spray to cover the inside of skillet. Beat together eggs, egg whites, milk, salt and pepper in a bowl; pour half of mixture into skillet. Cook 6 to 8 minutes, until eggs are lightly golden on bottom and partially set on top. Sprinkle with half of remaining ingredients; carefully fold omelet in half to cover toppings. Reduce heat to low and cook, uncovered, about 10 minutes. Repeat for other omelet.

Nutrition Per Serving: 189 calories, 10g fat, 3g sat fat, 191mg cholesterol, 379mg sodium, 7g carbohydrate 3g fiber, 4g sugars, 17g protein. Exchanges: 1 very lean meat; 1½ med fat meat; ½ vegetable; ½ fruit; 1 fat

Lisa Sanders, Shoals, IN

Garden Bounty

Egg Bake

I came up with this easy recipe to help my husband Jim enjoy eating more vegetables. He loves eggs, so what better way to get him to eat veggies! You can have the veggies cut up the night before so prep time is a snap.

Makes 8 servings

10 eggs

½c. skim milk

1 T. dried parsley

1 t. dried thyme

1 t. garlic powder

⅛t. salt

⅛t. pepper

1 T. olive oil

8-oz. pkg. sliced mushrooms

½c. onion, diced

½c. green pepper, diced

½c. carrot, peeled and shredded

½c. broccoli, chopped

½c. tomato, chopped

¾c. shredded reduced-fat mild Cheddar cheese

Optional: hot pepper sauce

In a bowl, whisk together eggs and milk; stir in seasonings and set aside. Heat oil in a large oven-proof skillet over medium-high heat. Add all vegetables except tomato; sauté until crisp-tender. Add tomato to skillet. Pour egg mixture over vegetable mixture; remove skillet to the oven. Bake at 350 degrees for about 15 to 20 minutes, until a knife tip inserted in the center tests clean. Sprinkle with cheese; return to oven until cheese melts. Serve with hot pepper sauce, if desired.

Nutrition Per Serving: 157 calories, 10g fat, 3g sat fat, 239mg cholesterol, 218mg sodium, 5g carbohydrate, 1g fiber, 3g sugars, 13g protein. Exchanges: ½ lean meat; 1 med fat meat; ½ vegetable; ½ fat

Jennifer Hansen, Escanaba, MI

Sunrise Granola

Carry this with you on an early morning hike!

Makes 4 servings

1 c.long-cooking oats, uncooked

¼c. unsweetened flaked coconut

2 T. sunflower seeds

¼c. wheat germ

¼t. cinnamon

1 T. honey

¼t. vanilla extract

2 t. canola oil

In a large mixing bowl, combine oats, coconut, sunflower seeds, wheat germ and cinnamon. In a separate bowl, combine honey, vanilla and oil; blend well. Pour honey mixture into oat mixture; blend well. Spread on a baking sheet and bake at 350 degrees for 20 to 25 minutes, stirring every 5 minutes. Let cool, then store in an airtight jar.

Nutrition Per Serving: 186 calories, 8g fat, 2g sat fat, 0mg cholesterol, 3mg sodium, 24g carbohydrate, 4g fiber, 5g sugars, 6g protein. Exchanges: 1 starch; 1½ fat; ½ other carbohydrate

Amy Bradsher, Roxboro, NC

Banana Bread Pancakes

The first time I made these unusual-looking pancakes, my Little Man didn’t want to try them, but he was hooked at the first nibble. My Big Helper, on the other hand, took one bite and yelled, “Mommy! These are delicious! I’ll give you a hundred hugs and a hundred kisses for these!”

Makes 12 pancakes, serves 12

2c.whole-wheat flour

2t.baking powder

¼t. salt

1t.cinnamon

¾c.skim milk

¼c.honey

2T. butter, melted

1t.vanilla extract

3 ripe bananas, mashed

Garnish: sugar-free maple syrup

Optional: chopped walnuts

In a large bowl, mix together flour, baking powder, salt and cinnamon. In a separate bowl, stir together milk, honey, butter and vanilla. Slowly pour milk mixture into flour mixture; stir well. Add bananas; stir to combine. Spoon batter by ⅓ cupfuls onto a lightly greased griddle over medium heat. Cook for 2 to 3 minutes, until bubbles begin to form on top; turn. Cook on other side for another 2 to 3 minutes, until golden. Serve topped with sugar-free maple syrup and garnish with walnuts, if desired.

Nutrition Per Serving: 138 calories, 3g fat, 1g sat fat, 5mg cholesterol, 138mg sodium, 28g carbohydrate, 3g fiber, 10g sugars, 4g protein. Exchanges: 1 starch; ½ fruit; ½ fat; ½ other carbohydrate

Lisa McClelland, Columbus, OH

Oatmeal Waffles

These waffles were a favorite holiday breakfast of mine when I was growing up. My mother didn’t trust waffle mixes, so this is her made-from-scratch recipe. They are wholesome and yummy, especially when topped with fresh berries.

Makes 10 waffles, serves 10

1½c. all-purpose flour

1c.quick-cooking rolled oats, uncooked

1T.baking powder

¼t.sea salt

2t.pumpkin pie spice

1t.vanilla extract

2eggs, lightly beaten

1½c. skim milk

4T.butter, melted and slightly cooled

2T.brown sugar, packed

Garnish: fresh raspberries, warmed sugar-free maple syrup

In a large bowl, mix together flour, oats, baking powder, salt, spice and vanilla; set aside. In a separate bowl, stir together remaining ingredients except garnish. Add egg mixture to flour mixture; stir until blended. Pour batter by ⅓ cupfuls onto a preheated, lightly greased waffle iron. Bake according to manufacturer’s instructions. Serve topped with fresh raspberries and sugar-free maple syrup, if desired.

Nutrition Per Serving: 181 calories, 6g fat, 3g sat fat, 50mg cholesterol, 92mg sodium, 25g carbohydrate, 1g fiber, 5g sugars, 6g protein. Exchanges: 1½ starch; 1 fat; ½ other carbohydrate

Dana Rowan, Spokane, WA

Overnight Apple-

Cinnamon Oats

I was looking for a healthy, filling breakfast that I wouldn’t have to fuss with early in the morning. This slow-cooker recipe is always a hit with the family. It’s so nice to wake up to a warm breakfast!

Makes 8 servings

2 apples, peeled, cored and chopped

2 c. 2% milk

1½c. water

½c. unsweetened applesauce

1 c. steel-cut oats, uncooked

3 T. brown sugar, packed

1 T. butter, diced

1 t. cinnamon

¼t. salt

Garnish: sugar-free maple syrup, milk, applesauce, chopped walnuts

Spray a slow cooker with non-stick vegetable spray. Add all ingredients except garnish; stir. Cover and cook on low setting for about 7 hours. If desired, stir in a little more milk or water to thin to desired consistency. Spoon into bowls; garnish as desired.

Nutrition Per Serving: 165 calories, 4g fat, 2g sat fat, 9mg cholesterol, 116mg sodium, 28g carbohydrate, 3g fiber, 14g sugars, 5g protein. Exchanges: 1 starch; ½ fruit; ½ low-fat milk; ½ fat; ½ other carbohydrate

Kathy Grashoff, Fort Wayne, IN

Kathy’s Bacon Popovers

Mmm…bacon! An easy tote-along breakfast to enjoy on the go.

Makes one dozen, serves 12

2 eggs

1 c. skim milk

1 T. oil

½c. all-purpose flour

½c. whole-wheat flour

½t. salt

2 slices bacon, crisply cooked and crumbled

Whisk together eggs, milk and oil. Beat in flours and salt just until smooth. Fill 12 greased and floured mu‚n cups ⅔ full. Sprinkle bacon evenly over batter. Bake at 400 degrees for 25 to 30 minutes, until puffed and golden. Serve warm.

Nutrition Per Serving: 74 calories, 3g fat, 1g sat fat, 33mg cholesterol, 151mg sodium, 9g carbohydrate, 1g fiber, 1g sugars, 4g protein. Exchanges: ½ starch; ½ med fat meat

Flavor Booster

For a rich burst of flavor, add one tablespoon of Parmesan cheese to the batter before baking. Yummy!

Mary Mayall, Dracut, MA

No-Crust

Spinach Quiche

This easy-to-make quiche bakes in a jiffy, is full of nutrition and is beautiful to serve.

Makes 8 servings

10-oz. pkg. frozen chopped spinach, thawed and well drained

½c. mushrooms, chopped

½c. onion, chopped

6 eggs, beaten

½c. skim milk

1 c. shredded reduced-fat Swiss cheese

Garnish: sliced mushrooms

Spread spinach in a greased 9″ pie plate. Sprinkle mushrooms and onion over top. Beat together eggs and milk; stir in cheese. Pour egg mixture evenly over top. Bake at 350 degrees for 25 to 35 minutes, until top is golden and a knife tip inserted into center comes out clean. Cool slightly before cutting.

Nutrition Per Serving: 92 calories, 4g fat, 2g sat fat, 145mg cholesterol, 121mg sodium, 3g carbohydrate, 1g fiber, 1g sugars, 10g protein. Exchanges: ½ very lean meat; 1 med fat meat; ½ vegetable

Cook it Quick

To save time, prepare recipe and refrigerate the quiche the night before. You’ll have it ready to pop in the oven first thing in the morning!

Vickie, Gooseberry Patch

Farmers’ Market Omelet

Fresh veggies and a little cheese is all it takes to come up with the perfectly healthy omelet.

Makes 2 servings

1 slice bacon, crisply cooked and chopped

2 T. onion, chopped

2 T. zucchini, diced

5 cherry tomatoes, quartered

¼t. fresh thyme, minced

2 eggs, beaten

2 T. fontina cheese, shredded

Spray a skillet with non-stick cooking spray. Combine bacon and onion in skillet and cook until onion is tender. Add zucchini, tomatoes and thyme. Allow to cook until zucchini is soft and juice from tomatoes has slightly evaporated. Lower heat to medium and stir in eggs. Stir eggs around skillet with a spatula to cook evenly. Continue to cook, lifting edges to allow uncooked egg to flow underneath. When eggs are almost fully cooked, sprinkle cheese over top and fold over. Cut omelet in half to serve.

Nutrition Per Serving: 138 calories, 9g fat, 4g sat fat, 200mg cholesterol, 225mg sodium, 3g carbohydrate, 1 g fiber, 2g sugars, 11g protein. Exchanges: 1½ med fat meat; ½ high fat meat; ½ vegetable

Patricia Smith, Tehachapi, CA

Spinach & Mozzarella

Quiche

One of my friends from church insists on having a piece of this quiche whenever I make it…it’s quick, easy and delicious!

Makes 6 servings

5-oz. pkg. fresh baby spinach

2 T. water

9-inch deep-dish pie crust

¾c. shredded part-skim mozzarella cheese

3 eggs, beaten

½c. plain Greek yogurt

½c. skim milk

⅛t. nutmeg

⅛t salt

⅛t. pepper

Garnish: grape tomatoes, halved

In a saucepan over medium heat, steam spinach in water 2 minutes. Drain well; press moisture out of spinach and sprinkle spinach over pie crust. Sprinkle cheese evenly over spinach. Whisk together remaining ingredients except garnish in a bowl; pour over cheese. Bake at 325 degrees for 50 minutes. Let cool 10 minutes before cutting. Garnish with tomatoes.

Nutrition Per Serving: 156 calories, 10g fat, 3g sat fat, 60mg cholesterol, 197mg sodium, 11g carbohydrate, 1g fiber, 2g sugars, 7g protein. Exchanges: ½ med fat meat; 1½ fat; ½ other carbohydrate

Anne Muns, Scottsdale, AZ

Garden-Fresh Egg

Casserole

Fresh tomatoes and spinach turn this breakfast casserole into something extra special!

Makes 16 servings

18 eggs, beaten

1 c. shredded reduced-fat Monterey Jack cheese

1 c. spinach, chopped

1 c. tomatoes, chopped

1 c. non-fat cottage cheese

1 c. low-fat buttermilk

½c. onion, grated

Combine all ingredients in a large bowl; pour into a greased 13″x9″ baking pan. Cover; refrigerate overnight. Bake, uncovered, at 350 degrees for 50 minutes to one hour.

Nutrition Per Serving: 119 calories, 7g fat, 3g sat fat, 215mg cholesterol, 185mg sodium, 3g carbohydrate, 0g fiber, 2g sugars, 11g protein. Exchanges: 1½ med fat meat

Nichole Stalnaker, Beverly, MA

Good-for-You Oatmeal

If you haven’t tried steel-cut oats before, you’ll love them after tasting them in this recipe!

Makes 6 servings

2 ½ c. water

1 c. steel-cut oats, uncooked 2 T. brown sugar, packed

1 T. butter, melted

1 T. apple pie spice

1 T. ground flaxseed

1 green apple, cored and chopped

½ c. chopped walnuts

⅛ t. salt

Place all ingredients into a slow cooker sprayed with non-stick vegetable spray. Stir well to combine. Cover and cook on low setting for 6 to 8 hours.

Nutrition Per Serving: 224 calories, 11g fat, 2g sat fat, 5mg cholesterol, 52mg sodium, 28g carbohydrate, 5g fiber, 8g sugars, 6g protein. Exchanges: 1 starch; ½ very lean meat; ½ fruit; ½ other carbohydrate; 2 fat

Amy Butcher, Columbus, GA

Fluffy Baked Eggs

Who would have thought to combine pineapple and eggs? After you taste this yummy recipe, you’ll see why it is our family favorite!

Makes 12 servings

14 eggs, beaten

3 slices bacon, crisply cooked and crumbled

1⅓ c. low-fat cottage cheese

8-oz. can crushed pineapple in own juice, drained

1 t. vanilla extract

Garnish: cooked bacon crumbles, chopped fresh parsley

Blend together eggs, bacon, cottage cheese, pineapple and vanilla; spoon into a greased 13″x9″ baking pan. Bake, uncovered, at 350

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