Hamilton Beach Meal Maker 35135 Guide Rapide page 14

Frying Recipes
Vietnamese Egg Rolls
1 pound (450 g)ground pork
3 medium mushrooms, diced
1⁄4 cup (60 ml) carrots, diced
1 small onion, diced
1⁄2 teaspoon (2.5 ml) salt, optional
1⁄4 teaspoon (1.25 ml) pepper
1⁄4 teaspoon (1.25 ml) seasoning salt
1⁄3 teaspoon (1.65 ml) sugar
1 egg, slightly beaten
1 bag egg roll wrappers
1 bag angel hair pasta
(Vietnamese clear type)
Substitutions: Replace pork with 1 (6-ounce/170 g) can of drained crab meat or 1⁄2
pound (225 g) cooked salad shrimp.
1. Soak pasta in hot water until soft, rinse under water, and drain.
2. Dice mushrooms, carrots, and onion into small pieces.
3. Mix meat, mushrooms, carrots, onion, salt, pepper, seasoning salt, sugar, egg, and
pasta together.
4. Place approximately 2 tablespoons (30 ml) of filling in the middle of each wrapper,
spreading out but not getting too close to the edges.
5. Brush edges with egg. Fold one corner in just beyond center. Fold corners on either
side into center, overlapping one another slightly. Then roll down remaining corner
to form cylinder. Cover with damp cloth.
6. Heat oil to 375ºF (190ºC). Fry 4 egg rolls at a time until wrappers are crisp and
golden brown.
7. Drain on paper towels, serve warm.
Makes 24 egg rolls.
Quick and Easy Doughnuts
2 (10-ounce/285 g) cans refrigerated buttermilk biscuit dough
1 cup (250 ml) confectioners sugar
1. Separate the biscuits and cut a hole in the middle of each one to make a doughnut
shape.
2. Heat oil to 375ºF (190ºC).
3. Lower basket and carefully slide 5 doughnuts (one at a time) into hot oil. Fry until
golden brown on both sides, about 2 to 3 minutes.
4. Remove from hot oil, to drain on a wire rack.
5. Sprinkle with confectioners sugar or dip into a glaze while still hot, and set onto wire
racks to drain off excess. Keep a cookie sheet, tray, or wax paper under racks for
easier clean up.
Makes 10 doughnuts.
14
Steaming & Boiling Recipes
Cajun Shrimp & Sausage Boil
1-1/2 lb (675 g) shrimp, frozen
2 Andouille sausages, sliced
6-8 small red potatoes, halved
1 cup (250ml) frozen pearl onions
6 mini frozen corn on the cob
1 cup (250 ml) frozen lima beans
2 tablespoons (30 ml) fresh lemon juice
1/2 to 1 bag crab boil spices
Freshly ground pepper
1. Fill Multicooker pot to max level with water and heat to boiling.
2. Add desired amount of crab boil spice.
3. Add halved potatoes to Multicooker basket and, following boiling instructions,
carefully lower into water, align lid, and cover.
Cook potatoes for 10 minutes.
4. Add sausage, pearl onions, corn on the cob, and lima beans and cook for
another 10 minutes.
5. Add shrimp and cook for 4 more minutes or until shrimp is pink and opaque.
6. Hook basket onto Tilt & Hold basket hook. Sprinkle with fresh lemon juice and
freshly ground pepper, toss together well, and serve.
Serves 8-10
Spicy Steamed Shrimp
2 lb (900 g) frozen shrimp, raw, unpeeled
1 tablespoon (15 ml) coarse seasoned salt
1 tablespoon (15 ml) Old Bay seasoning
1. Mix seasoning together in small bowl.
2. Toss shrimp with seasoning.
3. Add and heat water following instructions in Steaming and Boiling section.
4. Add seasoned shrimp to basket.
5. When water is boiling, place basket in Multicooker, hook basket onto Tilt &
Hold basket hook, align and replace lid.
6. Steam for 15 minutes, checking and stirring every 5 minutes.
Serves 8-10