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Wolfgang Puck
IMPORTANT NOTICE
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273 or
visit our website at www.wphousewares.com
Please read operating instructions
before using this product.
Please keep original box and packing materials
in the event that service is required.
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Model BDRCRS007 Printed in China REV 3.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
Stainless Steel Steamer &
7-cup Rice Cooker with Detachable Lid
Use and Care
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ADDITIONAL SAFETY
INFORMATION
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed, including the following:
1 Read all instructions carefully.
2 Do not touch hot surfaces. Use handles only.
3 To protect against risk of electric shock, do not immerse appliance,
cord, or plug in water or other liquid.
4 Close supervision is necessary when any appliance is used by
or near children.
5 Unplug from outlet when not in use and before cleaning. Allow
to cool before putting on or taking off parts, and before cleaning
the appliance.
6 Do not operate any appliance with a damaged cord or plug or after
the appliance malfunctions or is dropped or damaged in any manner.
Return the appliance to an authorized service facility for examination,
repair, or electrical or mechanical adjustment.
7 Do not place on or near a hot gas or electric burner, or in a
heated oven.
8 The use of accessory attachments not recommended or sold by the
appliance manufacturer may cause fire, electric shock, or injury.
9 Do not use outdoors.
10 Do not let cord hang over edge of table or counter or touch hot
surfaces, including the stove.
11 Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
12 Do not use this appliance for other then intended use.
13 Always attach plug to appliance first, then plug cord into the wall
outlet. To disconnect turn any control to “OFF”, then remove plug
from wall outlet. Always hold the plug, never pull the cord.
14 To reduce the risk of shock, cook only in removable container.
15 To ensure continued protection against risk of electric shock,
connect to properly grounded outlets only.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
GROUNDING INSTRUCTIONS: This appliance must be grounded. It is
equipped with a 3-prong cord having a grounded plug. The plug must be
plugged into an outlet which is properly installed and grounded.
Warning: Improper use of the grounded cord can result in the risk of
electric shock. Consult a qualified electrician if necessary. Do not attempt to
defeat this safety feature by modifying plug.
A short power-supply cord is provided to reduce the hazards resulting
from entanglement or tripping over a longer cord. If it is necessary to
use an extension cord, it should be positioned such that it does not
drape over the counter or tabletop where it can be pulled on by children
or tripped over and:
A. Use only 3-prong extension cord with 3-blade grounding plug.
B. The marked rating of the extension cord must be equal to or
greater then the rating of this appliance. The electrical rating is
listed on the bottom of this unit.
Before Your First Use
Carefully unpack the Steamer/Rice Cooker and remove all packaging
materials. Wash all removable parts (inner lid, inner pot, condensation
collector, steaming tray, measuring cup & scoop and clean according to
the Care & Cleaning instructions in this manual.
Warning: Do not immerse Steamer/Rice Cooker housing or power cord
in water or any other liquid. Reassemble the unit after cleaning.
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Table of Contents
Important Safeguards 1
Before Your First Use 2
About Wolfgang Puck 3
Know Your Steamer/Rice Cooker 5
Caution 7
Removing the Detachable Lid 9
Attaching the Detachable Lid 10
Placing the Steaming Trays 10
Using Your Steamer/Rice Cooker/
to Cook Rice 1 1
Using Your Steamer/Rice Cooker/
to Steam Vegetables 12
Helpful Hints 13
Care & Cleaning 14
Vegetable Steaming Chart 15
Recipes for Using Steaming Trays 16
Main Dish and Side Dish Recipes 39
Dessert Recipes 60
Limited Warranty 74
Contact Information Back
Wolfgang Puck,
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs in
America, is credited with
reviving California’s rich
culinary heritage. His
cooking innovations, a
result of blending fresh
California ingredients with his classical French techniques, are
enjoyed by world leaders, stars and fellow chefs alike. He established
other trend-setting restaurants like Postrio in San Francisco, Chinois
on Main in Santa Monica, Trattoria del Lupo, Cut, and his latest
creation, Jai, an Asian fusion restaurant in San Diego. Home chefs can
also share Mr. Puck’s talents through his cookbooks, cutlery,
cookware and, of course, through his appliances!
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5
Know Your Steamer/Rice Cooker
Steamer/Rice Cooker Housing
Detachable Lid
Lid Release Button
Carrying Handle
Stacking Steaming
Tray
Inner Steaming Tray
Detachable
Lid Stem
6
Condensation
Collector
Power Cord
Measuring Cup
Steamer/Rice Cooker Pot
Glass Lid
Scoop
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Caution
Be sure to observe the following to prevent malfunction that may cause
an accident:
1
Measure the quantity of rice and water according to the Instructions on
pages 1 1 - 12.
2
Clean the Steamer/Rice Cooker, particularly the condensation collector,
after each use (see Care & Cleaning section of this manual).
3
Set the unit on a stable, level surface.
4
DO NOT expose to water, high humidity, or heat sources. DO NOT use the
pot directly on an open flame.
5
Be sure to keep the unit out of the reach of children.
6
Keep holes that drain into the condensation collector clean and free
of debris.
7
Cooking with the switch in KEEP WARM position will cause low heat
cooking and this will not cook the rice properly.
8
The unit becomes hot when in use. DO NOT touch the Lids, Trays or Rice
Cooker Body while in use. Do not place your face or hand directly over the
steam coming from the cooker.
9
Always keep the outside bottom of the pot and the heating plate
clean and dry. Any foreign matter between them will cause the unit
to malfunction.
10
DO NOT tilt the Steamer/Rice Cooker on its edge or place it upside down
with its power supply plug connected or with food in the pot as this may
cause damage to the cooker or injury to yourself. When tilting or placing
the Steamer/Rice Cooker upside down, make sure to disconnect the
power supply plug.
11
Do not fill the unit above the MAXIMUM CUP MARKING.
12
The lid must be closed tightly in the latched position at all times during
cooking. (i.e. The unit must not be operated with the lid opened).
13
DO NOT cover the lid with a cloth. The lid may deform or change color.
14
DO NOT damage the power cord and do not attempt to repair it if it
is damaged.
15
Never attempt to customize the cord. Keep the cord away from high
temperatures. Avoid unnecessary bending, twisting and pulling on the
cord. Never place heavy objects on the cord or attempt to tie it up. Using
a damaged power cord can lead to electrical shock, shorting or fire.
16
Ensure that the plug fits all the way into the outlet, partially plugged-in
cords may cause electric hazard.
17
DO NOT MOVE the unit while cooking.
18
Use only 2 steaming trays during the same cooking cycle with the Rice
Cooker function to ensure best cooking results.
19
Your Steamer/Rice Cooker can steam foods and cook rice simultaneously,
however, when cooking rice and steaming at the same time, do not exceed
two steaming trays (including the inner tray). If not cooking rice or other
foods in the inner pot then all three trays can be used for steaming at the
same time. As a general rule, use one cup of water per tray when steaming.
If using all three trays, you would fill the inner pot with 3 cups of water
and depress the C00K button.
Caution
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Attaching the Detachable Lid
1 To attach the Detachable Lid, slide the
Lid Stem into the Lid Stem Receptacle
on the Steamer/Rice Cooker Housing.
Push straight down until the Lid clicks
in place.
CAUTION: Ensure that your Lid Stem is
locked in place by attempting to
remove it by pulling straight up. A
Serious burn injury can occur if you try
to move your Steamer/Rice Cooker
without the Lid locked into place.
2 Replace the Condensation Collector by
pressing straight in over the Lid Stem
until snaps into place.
Figure 2
Figure 1
Removing the Detachable Lid
1 To remove the Detachable Lid, first
remove the Condensation Collector
located under the Lid hinge by pulling
it away from the Steamer/Rice Cooker
Housing. See Figure 1.
2 Remove the Detachable Lid by pushing
the Detachable Lid Stem in while lifting
the lid straight up. See Figures 2 and 3.
3 Do not attempt to remove the
Inner Lid or silicone gasket. See
Figure 5. Do not place the Removable
Lid in the dishwasher. Simply wash
the Inner Lid with warm soapy water
and rinse thoroughly.
4 If needed, the Condensation Valve can
be removed in order to rinse the steam
vent. To remove the inner condensation
valve, turn it counter-clockwise and lift
straight up. See Figure 3.
Figure 2
Figure 1
Figure 3
Figure 4
Figure 5
Inner Lid
Silicone Gasket
1
2
Placing the Steaming Trays
Figure 3
Figure 4
Your Wolfgang Puck Steamer / Rice Cooker
comes with 3 steaming trays, two with side
handles that stack on top of the Rice Cooker,
and one internal tray with no side handles
that will nest directly inside the Rice Cooker
Pot. Simply place the Inner Rice Cooker Pot
inside the rice cooker, and add 1 cup of water
per steaming tray used. Take the Inner
Steaming Tray (see Figure 3) and nest it
inside the Rice Cooker Pot. Then place the
desired number of external trays on top (see
Figure 4) followed by the Glass Lid.
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Using Your Steamer/Rice
Cooker to Cook Rice
1 Only measure rice with the enclosed measuring cup. For best results
rinse measured rice until the water becomes relatively clear (see
“Helpful Hints” section for details).
2 Place rinsed rice in the pot, add water. For 7 cups of uncooked
rice (yields 14 cups of cooked rice), measure 7 full scoops of rice,
using the rice measure included with your unit. Add to the
Steamer/Rice Cooker Pot.
3 Add water to the 7 cup line on the inside of the pot. Always add the
rice to the pot BEFORE adding the water to the pot. The water level
marked on the inner pot is based upon having rice added already.
4 Place the pot in the Steamer/Rice Cooker.
5 Close the outer lid. The lid is properly closed when it clicks.
6 Plug in and immediately press the switch down to “Cook”.
The “Cook” indicator light will illuminate to indicate the rice
is cooking.
7 The Steamer/Rice Cooker will automatically switch to “Keep Warm”
when the cooking process has completed. The Keep Warm function
will continue until the unit is unplugged.
8 Open the Steamer/Rice Cooker by pressing the release button on
the handle. Be sure to open the lid facing away from you to avoid
any hot steam.
9 Remove and clean the condensation collector after every use.
Using Your Steaming Trays
Using the Inner Tray only
1 Pour 1 cup of water into the Inner Pot.
2 Place Inner Pot in the Rice Cooker Housing and place the Inner
Steaming Tray inside the pot.
3 Add ingredients to Steaming Tray (see “Steaming Chart” in this
manual for suggested cooking times).
4 When using the Inner Steaming Tray it is not necessary to use the
Glass Lid, simply use the Rice Cooker Lid. The Lid is properly closed
when it clicks.
5 Plug in and immediately press the switch down to “COOK”. The
“COOK” indicator light will illuminate to indicate that the steaming
process has started.
6 Time the cooking manually as the unit will automatically switch to
“KEEP WARM” should the water evaporate.
Using Multiple Trays
When using more than one tray to steam you must use the Glass Lid
that comes with your steamer.
1 Place 1 cup of water into the Inner Pot for each Steaming Tray used.
For example, if using all three trays (1 inner that nests inside the rice
pot, and two stacking) place 3 cups of water into the inner pot.
2 Add ingredients to Steaming Trays (see “Steaming Chart” in this
manual for suggested cooking times). Place the ingredients with the
least amount of cooking time required on top and place the Glass
Lid on the tray.
3 Plug in and immediately press the switch down to “COOK”. The
“COOK” indicator light will illuminate to indicate steaming process
has started.
4 Time the cooking manually as the unit will automatically switch to
“KEEP WARM” should the water evaporate.
Steaming is one of the oldest ways to cook foods. It has been around for
many thousands of years and is both healthful and economical. Steamed
fruits and vegetables are highly regarded among chefs for their color,
texture and flavors that are far superior to other cooking methods such
as boiling or blanching. This is because steaming is a very gentle way
to cooking.
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Helpful Hints
• Using the Keep Warm function for more than 5 hours may cause
discoloration or an odor in the rice.
• You can adjust the amount of water and/or rice to your own
taste preferences.
• When steaming vegetables please reference the steaming chart in
this manual. The charts are merely a guide, you may wish to adjust
the times according to your own taste preferences.
Washing Rice
When rice is milled some bran and residues adhere to the surface of
the rice. You can remove these residues by first washing the rice with
water before cooking. This will remove excess starch & residues,
which will provide you with much whiter, fluffier rice.
Remember to always use the measuring cup provided to
accurately measure the rice. Add the desired amount of rice to the
Steamer/Rice Cooker inner pot. Fill with cold water until all of the
rice is submerged. Wash the rice by simply stirring the rice around in
the water and rubbing between your hands. You will notice that the
color of the water will become cloudy as the rice is cleaned. Without
spilling the rice tip the inner pot to remove the cloudy water and
repeat several times until the water remains clear.
Cooking other types of rice
Your Wolfgang Puck Steamer/Rice Cooker can handle a wide variety
or rice such as long grain rice, wild rice, yellow rice, brown rice,
basmati rice, etc. When cooking rice other than short grain white
rice it will be necessary to increase the amount of water by 1.5 – 2
times more than the standard short grain white rice recipe. Adjust to
suit your own personal taste.
A note about the measuring cup provided with your
Steamer/Rice Cooker
Your Steamer/Rice Cooker is able to cook a maximum of 7 cups of
raw rice, which is the equivalent of 12 cups of cooked rice. A rice
cooker cup is equivalent to 6 ounces, or approx 3/4 of a cup. This is
why it is important to use the measuring cup that comes with your
Steamer/Rice Cooker and not a standard 8-ounce cup measure.
Helpful Hints cont.
• If the Steamer/Rice Cooker switches to KEEP WARM before the food
is done, you probably need to add more liquid.
• Foods that are overly sweet or oily can cause the Steamer/Rice
Cooker to switch to KEEP WARM earlier than desired. If this
happens, add some liquid like water, wine, stock, milk or juice.
• When baking in the Steamer/Rice Cooker, it is usually necessary to
push COOK more than once. You will need to wait for about 10
minutes after the machine switches to KEEP WARM to be able to
press it back to COOK. This is normal.
• The temperature of the KEEP WARM setting is a little over 180
degrees. This is hot enough to very gently cook foods and far too
hot for any bacteria to grow or for food to spoil. It is very safe to
keep foods at this setting for several hours.
• Do not double recipes in the Steamer/Rice Cooker. The tightly
closed lid will force excess liquid out of the steam vent if you do.
• Use only 2 steaming trays during the same cooking cycle with the
Rice Cooker function to ensure best cooking results.
Care & Cleaning
1 DO NOT immerse the Steamer/Rice Cooker in water.
2 Clean the Steamer/Rice Cooker Housing with a damp cloth. DO
NOT use abrasive cleaners as this would scratch the surface of
the Housing.
3 Wash the Steamer/Rice Cooker Pot, Lid, Steaming Trays, Measuring
Cup, Scoop and Condensation Collector in warm soapy water.
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Recipes for Using
Steaming Trays
15
Fresh Vegetable
Steaming Chart
Pour 1 cup of water into steamer; place vegetables in steamer tray.
VEGETABLE QUANTITY TIME
Asparagus, stems 1 pound 10 to 12 minutes
trimmed
Green or Wax Beans, 1/2 pound 12 to 13 minutes
whole
Broccoli, spears 3/4 pound 13 to 15 minutes
Broccoli, flowerets 3/4 pound 12 to 14 minutes
Cabbage, 1/2 medium head 16 to 18 minutes
cut into 4 wedges (1 pound)
Carrots, 1-inch slices 1/2 pound 10 to 12 minutes
Carrots, 1-inch slices 1 pound 13 to 15 minutes
stir halfway
through cooking
Cauliflower, flowerets 1 pound 12 to 14 minutes
(about 6 cups)
Corn-on-the cob, 2 ears 12 to 14 minutes
each halved
Red or white potatoes, 1 pound 18 to 20 minutes
medium, quartered
Red or white potatoes, 2 pounds medium 27 to 30 minutes
medium, quartered stir halfway
through cooking
Sweet potatoes, 1 pound 19 to 20 minutes
medium, quartered
Snow peas 1/2 pound 8 to 9 minutes
Spinach, stems trimmed 1/2 pound 10 to 11 minutes
Zucchini or summer 1 pound 11 to 12 minutes
squash, sliced
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Pad Thai
Makes 2 Servings
INGREDIENTS
1 box pad thai stir-fry rice noodles with sauce
2 cups water
1/2 cup fresh vegetables
1/2 pound medium shrimp, peeled and deveined
METHOD
1 Put water and sauce in Steamer/Rice Cooker Pot. Put steamer tray
on top with shrimp and vegetables. Press COOK.
2 After 20 minutes add noodles, vegetables, and shrimp to sauce. Stir,
close lid, and let cook for 5 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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Steamed Halibut and Red Bell
Peppers with Quinoa
Makes 4 Servings
INGREDIENTS
4 small halibut filets
1 tablespoon white miso paste
1/4 white onion, julienned
2 red bell peppers, julienned
3 cups baby carrots
1 1/2 cups quinoa, preferably organic
1 clove garlic, minced
2 cups chicken stock or broth, canned is fine
Kosher salt and fresh pepper to taste
METHOD
1 Place halibut in Steamer Tray and spread miso paste on each one;
top with onions.
2 In second Steamer Tray, add carrots and bell peppers.
3 In a fine strainer, rinse the quinoa grains under cold water for 2 - 3
minutes to remove natural coating. If you skip this step the quinoa
will taste bitter.
4 Add quinoa to Steamer/Rice Cooker Pot and add garlic and broth,
season all to taste.
5 Stack halibut on top of carrots and quinoa; add lid and press COOK.
6 Check halibut after 5-8 minutes of active steaming. Remove when
cooked thorough.
7 Remove carrots when crisp-tender, about 2 minutes more.
8 Quinoa is finished when machine chimes.
9 Remove and serve.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Beer Braised Baby Back Ribs
Makes 2 - 3 Servings
INGREDIENTS
1/2 slab baby back ribs, cut in 4 pieces
1/2 teaspoon seasoning salt*
2 teaspoons olive oil
6 ounces beer
1/2 cup stock
3/4 cup barbecue sauce
METHOD
1 Wash the slab of ribs and pat dry. Season with salt rub.
2 Turn Steamer/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.
SERVING IDEAS
Place steamer tray on top for the last ten minutes with
2-3 small ears of corn.
*If you do not have a favorite seasoning salt, you can blend in equal
proportions of salt, pepper and paprika.
19
Steamed Chicken Breasts
with Coconut Rice
Makes 4 Servings
INGREDIENTS
4 individual small skinless, boneless chicken breasts, trimmed
4 teaspoons fresh ginger, minced and divided
4 teaspoons garlic, minced and divided
4 teaspoons fresh jalapeño, minced and divided
4 tablespoons cilantro, chopped and divided
Kosher salt and fresh pepper, to taste
3 cups fresh snap peas
2 cups Jasmine rice
1 cup unsweetened coconut milk
3 cups chicken broth or stock
Soy sauce, for serving
METHOD
1 Season chicken breasts with half each of the ginger, garlic, jalapeño
and cilantro.
2 Place into Steamer Tray, slightly overlapping to fit if necessary;
season to taste.
3 Add snap peas to second Steamer Tray.
4 Stack Steamers placing the peas tray on top of the chicken tray.
5 Combine rice, coconut milk and broth and pour into Steamer/Rice
Cooker Pot; add Glass Lid.
6 Press COOK. After 8 - 10 minutes of active steaming, check chicken
and snap peas for doneness.
7 Remove when cooker has completed cooking cycle; close lid and
cook rice until machine chimes.
8 Remove, fluff rice and serve with soy sauce.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Soy Steamed Salmon Filets
with Shiitake Brown Rice
This recipe is so healthy but is also very pretty and full of flavor. It is a
real treat and a snap to prepare. The busier my life gets, the more
grateful I am to have a Steamer/Rice Cooker and wonderful recipes
like this.
Makes 2 Servings
INGREDIENTS FOR STEAMED SALMON
2 salmon filets, 3-4 ounces each
1 tablespoon mushroom soy sauce
2 teaspoons fresh ginger, cut into julienne strips
1 green onion, cut into julienne strips
1 big clove garlic, cut into julienne strips
INGREDIENTS FOR RICE
2/3 cup brown rice, preferably organic
1 1/4 cup stock or water
1 bay leaf
2 teaspoons olive oil
1/2 cup dried shiitake mushrooms, rehydrated in 1 cup hot water,
squeeze to remove excess water (use this leftover liquid
in place of part of the stock called for, if desired)
2 teaspoons mushroom soy sauce
1 clove garlic, smashed
1/2 teaspoon sambal oelek or chili flakes
kosher salt and pepper, to taste
1 green onion, sliced thinly on the bias
METHOD
1 Place salmon in steamer tray. Set on a plate to catch any dripping.
Rub mushroom soy sauce over salmon. Top evenly with ginger, green
onion and garlic. Set aside to marinate for 20 minutes.
2 Add remaining rice ingredients, except for green onion, into
Steamer/Rice Cooker Pot. Stir, close, and press COOK. After 20
minutes, add tray with salmon. Cook 5-10 minutes or until fish is
done to your liking.
3 When Steamer/Rice Cooker switches to KEEP WARM, fluff rice and
fold in remaining green onion.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
21
Corned Beef and Cabbage
Makes 3 - 4 Servings
INGREDIENTS
1 small corned beef brisket
1 bottle of your favorite beer, or stock if desired
1 cup beef or chicken stock
1/2 small head green cabbage, cut into small wedges
4 small red bliss potatoes, scrubbed
METHOD
1 Place brisket, beer and stock into the Steamer/Rice Cooker Pot.
Close lid and press COOK.
2 Cook for 2 1/2 to 3 hours. Check for tenderness. If liquid has
evaporated, cooker will switch to KEEP WARM. Add 1 more cup
liquid if needed and add cabbage and potatoes to steamer tray.
3 Close lid and press COOK again for 20 minutes or until cabbage and
potatoes are tender.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Steamed Shrimp with Basmati
Rice and Broccoli
Makes 4 Servings
INGREDIENTS
1 pound medium shrimp, peeled and deveined
3 cloves garlic, chopped
1/4 cup cilantro leaves
1/2 teaspoon dried chili flakes
Kosher salt and fresh pepper to taste
1 1/3 cups Basmati rice
2 2/3 cup chicken stock or broth, canned is fine
1 bunch green onions, chopped into 1 inch lengths
1 small head broccoli, cut into florets
METHOD
1 Toss shrimp with garlic, cilantro leaves, chili flakes, salt and pepper;
add to a Steamer Tray.
2 Add broccoli to the second Steamer Tray.
3 Combine remaining ingredients into Steamer/Rice Cooker Pot, stir.
Stack Steamer Trays on top of Steamer/Rice Cooker Pot, add Glass
Lid and press COOK.
4 After 5 - 10 minutes of active steaming, check broccoli and shrimp;
remove if done.
5 Keep broccoli and shrimp warm.
6 When chime sounds, the rest of your meal is ready.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
24
Steamed Salmon with Asparagus
and Lemon New Potatoes
Makes 4 Servings
INGREDIENTS
4 small salmon filets
12 spears asparagus, trimmed to fit steamer
1 lemon, sliced into rounds
12 small new red skinned potatoes
1 cup chicken broth or stock, canned is fine
Kosher salt and fresh pepper, to taste
4 teaspoons unsalted butter, for serving, optional
METHOD
1 Add potatoes and stock to Steamer/Rice Cooker Pot; close lid and
press COOK.
2 Divide the salmon, lemons and asparagus between the top Steamer
Trays.
3 Season to taste and stack steamers on top of Steamer/Rice Cooker
Pot; add Glass Lid.
4 Steam for 8-10 minutes and then check salmon and asparagus for
doneness.
5 Remove if tender and cooked through.
6 Continue cooking potatoes for 1 - 2 minutes more if needed.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Steamed Flank Steak with Sweet
Potatoes and Green Beans
Makes 2 Servings
INGREDIENTS
8 ounces flank steak, sliced on the bias into thin strips
1 tablespoon soy sauce
2 cloves garlic, minced
2 cups fresh green beans, trimmed
2 large sweet potatoes, peeled and diced
1 tablespoon brown sugar
1 tablespoon olive oil
Kosher salt and fresh pepper, to taste
1 cup liquid such as orange juice, chicken stock or water
METHOD
1 Season steak with soy and garlic.
2 Add steak to a Steamer Tray.
3 Add green beans to second Steamer Tray.
4 Add sweet potatoes, brown sugar and olive oil to Steamer/Rice
Cooker Pot.
5 Stack, add Glass Lid and press COOK.
6 Test steak for doneness after 3 minutes of active steaming; remove
when done.
7 Check green beans after 2 minutes more and remove when
crisp-tender.
8 Test sweet potatoes after 3 minutes. Mash in pot when tender using
a wooden spoon.
9 Serve, seasoning to taste.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Beer Steamed Dogs
with the Works
Makes 4 - 8 Servings
INGREDIENTS
1 tablespoon olive oil
1 large onion, sliced thin
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon balsamic vinegar
2 tablespoons tomato juice
1 bottle beer
2 cups sauerkraut
8 all beef kosher hotdogs
8 hotdog rolls
Ketchup and mustard (optional)
METHOD
1 Place the oil in the Steamer/Rice Cooker Pot and press COOK.
2 After 2 minutes add the onions, salt, and pepper. Secure lid and cook
for 5 minutes.
3 Stir onions and the vinegar and tomato juice. Close lid and cook until
Steamer/Rice Cooker switches to KEEP WARM, about 10 minutes.
4 Remove onions from Steamer/Rice Cooker Pot and set aside.
5 Add beer to Steamer/Rice Cooker Pot.
6 Place hotdogs in the Inner Steaming Tray and place into
Steamer/Rice Cooker Pot.
7 Add the sauerkraut to the next steamer and the rolls in the top
steamer.
8 Cover with Glass Lid and press COOK.
9 Cook hotdogs for 10 minutes.
10 To assemble, place hotdogs in rolls. Top with onion mixture and
sauerkraut. Dress with additional sauces if you like.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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2827
Shrimp & Ginger Dumplings
Makes 6 - 8 Servings
INGREDIENTS
1 pound large shrimp, peeled, deveined, and chopped
3 green onions, chopped
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
30 - 40 wonton wrappers
METHOD
1 Combine the shrimp, onions, ginger, and soy sauce in the bowl of a
food processor and pulse to form a coarse paste.
2 Place a teaspoon of this mixture into the center of each wonton
wrapper.
3 Fold all the points of the wrapper towards the center. With damp
fingers, crimp them together.
4 Place 8 dumplings into each stackable Steamer Tray.
5 Add 1 cup water to the Steamer/Rice Cooker Pot.
6 Stack Steamers, Add Glass Lid and press COOK. Steam for
10 minutes.
TIP
Make a dipping sauce to serve with dumplings by mixing soy sauce,
sesame oil, and a little brown sugar.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Steamed Scallops with
Asparagus Tips
Makes 4 Servings
INGREDIENTS
1 pound bay scallops
1/2 pound fresh asparagus tips
2 tablespoons peanut oil
1 teaspoon cornstarch
1 tablespoon chives, chopped
1/2 cup ginger lime dressing
METHOD
1 Place ginger lime dressing in Steamer/Rice Cooker Pot and press
COOK.
2 Toss the scallops with oil and cornstarch.
3 Place scallops in a Steamer Tray, sprinkle with chives.
4 Place asparagus tips the other Steamer Tray. Stack them in
Steamer/Rice Cooker Pot, add Glass Lid, and press COOK.
5 Cook for 5 minutes.
6 Layer the cooked scallops over asparagus tips on a platter and
drizzle with hot dressing.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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3029
Cajun Corn
Makes 4 - 6 Servings
INGREDIENTS
6 - 8 ears bi-colored corn in husk
2 tablespoons Louisiana hot sauce
3 tablespoons unsalted butter
1/2 teaspoon Cajun seasoning- optional
METHOD
1 Pull husks back from the corn but do not completely remove.
Carefully discard all silk from each corn cob.
2 Mix the remaining ingredients together and brush onto each ear
of corn.
3 Pull the husks back up around each ear and secure with butchers
twine.
4 Place 1 cup of water in the Steamer/Rice Cooker Pot.
5 Place 3 ears of corn in each stackable Steamer Tray. Stack on top of
Steamer/Rice Cooker Pot. Add Glass Lid and press COOK. Set timer
for 15 minutes.
6 Be careful when removing corn from husk as it will be quite hot.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
German Potato Salad
Makes 4 - 6 Servings
INGREDIENTS
4 strips of bacon, cut into 1/4-inch pieces
1 medium onion chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon celery seeds
2 teaspoons sugar
1 tablespoon cider vinegar
1/2 cup chicken stock
2 pounds small creamer potatoes, diced
METHOD
1 Place bacon pieces into the Steamer/Rice Cooker Pot and press
COOK.
2 After 5 minutes, add onions, salt, pepper, celery seeds, and sugar.
Press COOK again. Set timer for 4 minutes.
3 Place potatoes into the 3 Steamer Trays.
4 Add the vinegar and stock to the Steamer/Rice Cooker Pot.
5 Place inner Steamer Tray into Steamer/Rice Cooker Pot and stack
the stackable Steamer Trays on top of Steamer/Rice Cooker Pot, add
Glass Lid and press COOK.
6 After 20 minutes, carefully place potatoes into the Steamer/Rice
Cooker Pot with bacon mixture, and stir. Secure Detachable Lid and
press COOK again.
7 After 5 minutes, turn Steamer/Rice Cooker Pot to KEEP WARM.
8 Serve warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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3231
Steamed Chicken
Makes 3 - 4 Servings
INGREDIENTS
4 bone-in skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons soy sauce
1 teaspoon rice wine
1 teaspoon honey
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon ginger, grated
1 green onion, chopped
2 cups basmati rice, rinsed
2 cups chicken stock
METHOD
1 Using a cleaver or sharp knife, cut each chicken breast into 3 pieces.
2 Combine the remaining ingredients, except rice and chicken stock,
into a large bowl to make a marinade.
3 Add chicken slices to the marinade. Let sit for 15 minutes or
overnight.
4 Place rice and stock into Steamer/Rice Cooker Pot.
5 Place chicken slices into a Steamer Tray and place on top of
Steamer/Rice Cooker Pot. Cover with Glass Lid and press COOK.
6 Cook until Steamer/Rice Cooker switches to KEEP WARM, about 25
minutes. Check to make sure chicken is thoroughly cooked.
7 Serve with rice.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Steamed Vegetables
Makes 4 Servings
INGREDIENTS
1/2 cup water
1/2 tablespoon salt
1 tablespoon lemon juice
1/2 cup broccoli
1/2 cup cauliflower
1/2 cup sliced carrot
METHOD
1 Place water, salt, and lemon juice into Steamer/Rice Cooker Pot.
2 Place the Inner Steamer Tray into the Steamer/Rice Cooker Pot.
3 Put vegetables into Inner Steamer Tray.
4 Secure Lid and press COOK. Set a timer for 8 minutes
5 Serve hot.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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3433
Stuffed Chicken with Orzo
Makes 2 - 4 Servings
INGREDIENTS
2 tablespoons olive oil
4 thin chicken cutlets
2 tablespoons Dijon mustard
1 pound Swiss chard, washed and chopped
2 ounces Brie cheese, cut into 4 slices
1 cup orzo
1 cup chicken stock
1 can diced tomatoes
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon lemon juice
METHOD
1 Add olive oil to Steamer/Rice Cooker Pot. Secure Lid and press
COOK.
2 While Steamer/Rice Cooker Pot is preheating, set out the chicken
cutlets, spread with mustard, and top with swiss chard and cheese.
Season with salt and pepper.
3 Starting at the short end of the chicken, roll up tightly and secure
with a toothpick.
4 Place chickens into hot Steamer/Rice Cooker Pot to brown,
toothpick side up. Secure lid and press COOK, set timer for
jh5 minutes.
5 Remove chicken from Steamer/Rice Cooker Pot and place into Inner
Steamer Tray. Add orzo and chicken stock to Steamer/Rice Cooker
Pot, and place steamer on top.
6 Secure lid and press COOK.
7 Once the Steamer/Rice Cooker switches to KEEP WARM, stir
remaining ingredients into the orzo.
8 Serve stuffed chicken on top of orzo.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Chili Ginger Tilapia with
Sugar-Snap Peas
Makes 3 - 4 Servings
INGREDIENTS
3 tablespoons chili sauce with garlic
1 tablespoon fresh ginger, grated
1 tablespoon lime juice
1 teaspoon soy sauce
1 teaspoon honey
1 cup sugar snap peas
1 red bell pepper, julienne
2 4-ounce tilapia filets
1 cup jasmine rice
1 cup chicken stock
METHOD
1 In a medium-sized bowl combine chili sauce, ginger, lime juice, soy
sauce, and honey.
2 Add the snap peas, peppers, and tilapia to the marinade. Cover and
refrigerate for at least an hour.
3 Add rinsed rice and stock to the Steamer/Rice Cooker Pot.
4 Secure lid and press COOK.
5 After 15 minutes, place Inner Steamer Tray into Steamer/Rice Cooker
Pot and place tilapia and vegetables inside.
6 Secure Lid and cook for 10 minutes
7 Serve the rice topped with fish and vegetables for a light and
healthy meal.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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3635
Steamed Clam Bake
Makes 2 Servings
INGREDIENTS
2 cups white wine
1/2 teaspoon salt
3 peppercorns
1 small onion, halved
3 lemon slices
1 1/2 pound lobster
6 creamer potatoes, quartered
2 ears of corn
1 pound steamer clams
METHOD
1 Place the wine, salt, pepper, onion, and lemon slices in the
Steamer/Rice Cooker Pot. Secure lid and press COOK
2 Cook until mixture comes to a boil, about 15 minutes
3 Place the clams in a stackable Steamer Tray, and place the potatoes
and corn in the other one.
4 Place the lobster head first into the Steamer/Rice Cooker Pot, then
stack the 2 Steamer Trays and cover with Glass Lid.
5 Set timer for 25 minutes. Then turn to KEEP WARM
6 Serve with bibs and butter.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Veggie Dumplings
Makes 8 - 10 Servings
INGREDIENTS
1/2 pound firm tofu, drained and diced into 1/2-inch cubes
1 carrot, peeled and shredded
1/2 cup napa cabbage, shredded
1 small red pepper, chopped fine
1 green onion, chopped fine
2 teaspoons ginger, grated
1 tablespoon cilantro
2 tablespoons stir fry sauce
1 large egg beaten
30 small wonton wrappers
Non stick spray
METHOD
1 Combine all ingredients, except wonton wrappers, in a large bowl.
2 Place a teaspoon of the filling into the center of each wrapper. Pull
the 4 corners of the wonton wrapper to the center. Brush lightly with
water and seal well. Repeat with remaining ingredients.
3 Spray each stackable Steamer Tray with nonstick spray and then
place dumplings into it.
4 Add 1 cup of water to the Steamer/Rice Cooker Pot per each
Steaming Tray used, add stackable Steamer Trays and add Glass Lid.
Press COOK and set timer for 20 minutes.
5 Serve hot with a dipping sauce.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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3837
Chicken Tamales
Makes 6 Servings
INGREDIENTS
12 dried corn husks, soaked
3 boneless skinless chicken breasts
4 cups chicken stock
1 onion sliced
1 teaspoon cumin seed
1/2 teaspoon coriander
1 teaspoon chili powder
2 cups instant corn masa mix
1 teaspoon salt
1 teaspoon baking powder
2/3 cups shortening, melted
1/2 cup salsa verde- see recipe
METHOD
1 Place chicken breasts, stock, onions, cumin, coriander, and chili
powder into the Steamer/Rice Cooker Pot.
2 Secure Lid, press COOK, set timer for 1 hour. Chicken should be
falling apart.
3 Strain chicken from stock and reserve stock. Combine chicken with
salsa verde (see recipe p. 38)
4 Pour stock into a 2 cup measuring cup, add water, if necessary,
to give you exactly 2 cups of liquid.
5 In a large bowl, mix masa with stock, salt, baking powder, and
shortening. Mix until well combined.
6 To assemble tamales, place 1/4 cup of masa onto corn husk. Top with
2 tablespoons chicken mixture.
7 Fold husks to a form a package, tie with butcher’s twine.
8 Place tamales in Steamer Trays.
9 Place 2 cups of liquid into Steamer/Rice Cooker Pot and place
Steamer Trays on top of Steamer/Rice Cooker Pot.
10 Add Glass Lid and press COOK. Steam tamales for 1 hour.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Salsa Verde
Makes 1 cup
INGREDIENTS
2 Poblano Chile Peppers, diced
8 tomatillos, peeled and quartered
1 clove garlic
1 small onion, quartered
2 cups chicken stock
1 teaspoon cumin seed
1 teaspoon salt
? cup fresh cilantro
1 tablespoon fresh lime juice
METHOD
1 In a saucepan, combine all ingredients except cilantro and lime juice.
Cook over medium high heat until tender. About 20 minutes. Let
cool.
2 Place mixture in a food processor along with the cilantro and lime
juice. Puree until smooth.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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40
Shrimp and Sausage Jambalaya
Makes 4 Servings
INGREDIENTS
2 measures long-grain rice
2 tablespoons olive oil
4 ounces shrimp, peeled and deveined
1/2 pound hot andouille sausage, cut into 1”-slices
1/4 cup diced onions
1/4 cup diced green bell peppers
3 cloves garlic, minced
1 tablespoon tomato paste
1/4 cup marsala wine
2 cups chicken stock (fish stock or water may be substituted)
1 bay leaf
salt and pepper to taste
METHOD
1 Rinse rice thoroughly in cold water and set aside.
2 Heat olive oil in a large sauté pan. Add shrimp and sauté until
cooked through. Remove shrimp and set aside.
3 Add sausage, onions, peppers and garlic to the same pan. Sauté
until onions are translucent. Add tomato paste and stir.
4 Deglaze pan with Marsala wine and let simmer for 3-4 minutes. Add
chicken stock and bay leaf.
5 Pour mixture into Steamer/Rice Cooker Pot and add reserved rice
and salt. Press COOK.
6 When Steamer/Rice Cooker switches to KEEP WARM
(approximately 20 minutes), add cooked shrimp and stir.
Jambalaya will be ready in 15 minutes.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
39
Main Dish and Side Dish
Recipes
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42
Split Pea and Ham Soup
Makes 3 - 4 Servings
INGREDIENTS
1 cup dried split peas
2 1/2 cups homemade chicken broth or good quality canned broth
1 small meaty ham hock or 4 ounces chopped ham
2 strips bacon, diced
1 teaspoon lemon juice
1 rib celery, diced
1 carrots, peeled and diced
1 small onion, peeled and diced
salt, pepper and cayenne pepper to taste
METHOD
1 Combine all ingredients into the Steamer/Rice Cooker Pot. Press
COOK. Set timer for 45 minutes.
2 After 45 minutes, switch to KEEP WARM for an additional hour.
Check for seasoning. The Steamer/Rice Cooker keeps the soup hot
for as long as you want.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
41
Sausage and Sauerkraut
Makes 2 - 4 Servings
INGREDIENTS
1 pound bag or jar fresh sauerkraut, drained
1 pound kielbasa, smoked sausage or other sausage, cooked
1 carrot, peeled and cut into chunks
1 cup beer, chicken stock or water
4 small, red potatoes, scrubbed and quartered
METHOD
1 Combine all ingredients into the Steamer/Rice Cooker Pot.
Press COOK.
2 As soon as carrots and potatoes are tender, it is ready. If
Steamer/Rice Cooker has not switched to KEEP WARM after 25
minutes, check sausages. If they boil for too long, they tend to split
open. This does not change the flavor, just the appearance.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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44
Braised Pork and Apples
This is one of my very favorite recipes. Pork and apples just go
together well and taste good year-round to our family.
Makes 2 - 3 Servings
INGREDIENTS
1 1/2 pounds pork Boston butt
1 granny smith apple, sliced
1 tablespoon chicken bouillon powder*
6 fresh sage leaves
1 medium spanish onion, sliced
4 cloves garlic
1/4 cup brown sugar
1 cup apple juice
1 tablespoon apple cider vinegar
2 tablespoons unsalted butter
kosher salt and fresh pepper, to taste
METHOD
1 Combine all ingredients into the Steamer/Rice Cooker Pot.
2 Close lid and press COOK for 2 hours or until meat is fall-apart
tender. If meat is not tender after 2 hours, add a bit more apple juice
and press COOK again.
3 Remove meat and taste liquid, adjusting seasoning if necessary. Skim
off excess fat and serve. (It tastes even better the next day.)
*We recommend Maggi brand.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
43
Sloppy Joes
Makes 4 - 5 Servings
INGREDIENTS
1 small onion, chopped
1 clove garlic, minced
1/2 bell pepper, chopped
1 can (6 ounces) tomato paste
1/2 cup water
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1 teaspoon cider vinegar
1 1/2 teaspoons chili powder
1 pound lean ground beef
salt and pepper, to taste
METHOD
1 Into the Steamer/Rice Cooker Pot, 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 lid and press COOK.
4 When Steamer/Rice Cooker switches to KEEP WARM, stir the
mixture and press COOK again.
5 When Steamer/Rice Cooker switches to KEEP WARM the second
time, stir well and serve.
Recipe courtesy Christina Chancey
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46
Chicken and Dumplings
Makes 3 Servings
INGREDIENTS
3 medium skinless chicken thighs or legs
1/2 teaspoon salt
1/8 teaspoon poultry seasoning
1/2 teaspoon pepper
1 teaspoon olive oil, optional
1/2 cup diced onion
1/2 cup diced celery
1/2 cup baby carrots, peeled
1/2 cup mushrooms, sliced
1 1/4 cups chicken stock
1 can (10 3/4 ounces) cream of mushroom or cream of chicken soup
sprig thyme
1 recipe Dumplings, see next page
METHOD
1 Wash chicken pieces and pat dry. Sprinkle with salt, pepper, and
seasoning.
2 Press COOK on the Steamer/Rice Cooker. Add olive oil.
3 When oil is hot, add chicken pieces and brown both sides.
4 Add onion, celery, carrots, and mushrooms and saute for a minute.
5 Add remaining ingredients, except for the dumplings. Stir, close lid,
and let cook for 45 minutes. Make sure Steamer/Rice Cooker is
on COOK.
6 Prepare dumpling batter. Open Steamer/Rice Cooker and spoon
6 mounds of dumpling batter over chicken. Close lid and press
COOK. Cook for 5 minutes. Turn Steamer/Rice Cooker to KEEP
WARM until ready to eat.
45
Macaroni & Cheese
This is hands-down the favorite recipe made in the Steamer/Rice
Cooker! It is comfort food at its finest and is child’s play to prepare.
Makes 2 - 3 Servings
INGREDIENTS
1 1/2 cups elbow macaroni
1 1/2 cups chicken broth, or water and a
good-quality chicken bouillon cube
1 cup heavy cream
3/4 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1/4 teaspoon kosher salt, or to taste
METHOD
1 Combine macaroni, broth and cream in Steamer/Rice Cooker. Press
COOK. Stir occasionally.
2 When machine switches to KEEP WARM, add remaining ingredients
and stir thoroughly until all cheese is melted.
3 Press COOK again. The Steamer/Rice Cooker will switch to KEEP
WARM after just a few minutes; this is the point where the cheese on
the bottom turns that delicious brown. Serve.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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48
One Pot Pasta
Once you have made this easy recipe, tailor it to suit your own tastes.
Add your favorite shape of pasta and change up the sauce. Add
meat and veggies. Recipes like this make busy days so much easier.
Makes 3 Servings
INGREDIENTS
1 1/2 cups dry pasta (like penne, ziti)
2 cups liquid (beef or chicken stock or water)
1 cup favorite pasta sauce, bottled or homemade
1/4 cup shredded Parmesan or mozzarella cheese
METHOD
1 Place all ingredients into Steamer/Rice Cooker Pot.
2 Close lid, press COOK.
3 When the unit switches to KEEP WARM (approx. 18 to 20 minutes),
open lid and stir. Close lid and leave on KEEP WARM setting for
5 minutes. Serve hot.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
47
Dumplings
Makes 3 Servings
INGREDIENTS
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon shortening
1/4 cup buttermilk
1 1/2 teaspoons chopped fresh herbs
(i.e. flat leaf parsley, chives, thyme, sage)
METHOD
1 In a medium bowl, mix flour, salt and baking powder together.
2 Add shortening and herbs; the mixture will look like crumbs.
3 Add buttermilk and stir until moist.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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50
Wasabi Mashed Potatoes
I like serving this with quickly-seared ahi tuna steaks.
Makes 4 Servings
INGREDIENTS
1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
1 cup water
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup heavy cream (or milk if your diet would prefer)
2 tablespoons wasabi paste, either dry powder mixed with water,
or tube of paste
1 teaspoon juice from pickled ginger (the kind used for sushi)
METHOD
1 Add potatoes to Steamer/Rice Cooker Pot and add water and salt.
Close lid and press COOK.
2 When Steamer/Rice Cooker switches to KEEP WARM, either mash
with a potato masher or pass potatoes through ricer or food mill
(the best way to get perfectly smooth mashed potatoes).
3 Return mashed potatoes to pot and gently stir in butter, cream,
wasabi, pickled ginger juice and any additional salt if needed. If
potatoes are too dry, add more cream.
4 Taste for seasoning. Serve immediately or keep hot on the KEEP
WARM setting.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
49
One Pot Pasta Primavera
Makes 3 - 4 Servings
INGREDIENTS
1 1/2 cups dry pasta (ziti, penne, etc.)
1 1/2 cups beef, chicken, or vegetable stock
1 1/2 cups pasta sauce, bottled or homemade
1 cup fresh vegetables (zucchini, broccoli, mushrooms)
1/4 cup shredded mozzarella cheese, optional
METHOD
1 Add pasta, stock, and sauce to Steamer/Rice Cooker. Press COOK.
2 After 10 minutes, stir in vegetables and sprinkle cheese on top.
Cook for 2 to 3 minutes.
3 Switch to KEEP WARM until ready to eat.
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52
Easy Red Beans and Rice
Makes 3 - 4 Servings
INGREDIENTS
1 1/2 measures long-grain rice
(using rice measure included with Steamer/Rice Cooker)
1/2 cup canned or cooked red beans, drained
1 small rib celery, chopped
1/2 small onion, chopped
1 clove garlic, minced
1/4 cup ham, diced
1/4 cup smoked sausage, sliced
1 cup beef stock
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 whole bay leaf
METHOD
1 Measure and rinse rice according to instructions. Place into the
Steamer/Rice Cooker Pot.
2 Add all remaining ingredients.
3 Close lid and press COOK.
4 Unit will switch to KEEP WARM setting in approximately 20-25
minutes. Serve immediately.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
51
Flavorful Smashed Potatoes
Makes 4 Servings
INGREDIENTS
1 1/2 teaspoons olive oil
1 clove garlic, whole
3 russet potatoes, peeled and quartered
1/2 rutabaga, peeled into 2" pieces
6 ounces chicken stock
1/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons butter or margarine
1 1/2 teaspoons cream or milk
METHOD
1 Add oil to Steamer/Rice Cooker Pot and press COOK. When oil is
hot, sauté garlic for several minutes. Do not allow to brown.
2 Add potatoes, rutabaga, and stock. Cook for 30 minutes.
3 After 30 minutes, add remaining ingredients and smash with a
potato masher. Mixture will be slightly chunky.
Note: Substitute celery root, parsnips, or turnips for rutabaga.
For added flavor, add 1 tablespoon fresh rosemary and thyme leaves
right after cooking garlic.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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54
Risotto with Asparagus
Makes 4 Servings
INGREDIENTS
2 measures arborio rice, measured and rinsed
according to instructions
8 ounces fresh asparagus, peeled and cut into 1-inch pieces
1 small onion, chopped
2 tablespoons butter, melted
1/2 teaspoon salt and freshly cracked pepper
1 1/2 cups chicken stock
1/4 cup grated Parmesan cheese
METHOD
1 Add all ingredients, except the Parmesan cheese, to the
Steamer/Rice Cooker Pot. Stir to make sure all ingredients are
well mixed.
2 Close lid and press COOK.
3 When the rice is finished cooking, stir in the Parmesan cheese.
4 Unit will switch to KEEP WARM setting in approximately 20 minutes.
Serve immediately.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
53
Green Rice
Makes 4 Servings
INGREDIENTS
2 measures long-grain white rice
(using rice measure included with Steamer/Rice Cooker)
1 can (4 ounces) chopped green chilies
1 small green pepper, chopped
1 clove garlic, minced
1 bunch fresh cilantro, chopped
1 bunch flat leaf parsley, chopped
1 tablespoon fresh lime juice
1 small onion, minced
2 cups chicken broth, approximately
METHOD
1 Measure and rinse rice according to the instruction manual.
2 Place all ingredients, except the chicken broth, into the Steamer/Rice
Cooker Pot.
3 Fill the Steamer/Rice Cooker with chicken stock to the 2-cup mark.
4 Close the lid and press COOK.
5 Unit will switch to KEEP WARM setting in approximately 22- 25
minutes. Serve immediately.
SERVING IDEAS
This rice has amazing flavor and is terrific with grilled fish!
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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56
Gorgonzola Cheese Polenta
Makes 3 - 4 Servings
INGREDIENTS
2 tablespoons unsalted butter
1/2 onion, chopped
1 clove garlic, peeled and minced
1/2 cup homemade chicken broth or good-quality canned chicken broth
3/4 cup half and half or milk
1/2 cup coarse-grain polenta, either white or yellow
salt and pepper, as desired
1/4 cup heavy cream
3 ounces gorgonzola or blue cheese
METHOD
1 Add butter, onion and garlic to Steamer/Rice Cooker Pot and press
COOK. Saute onion and garlic, stirring occasionally, until fragrant
and translucent.
2 Add all ingredients, except the cream and gorgonzola. Stir
occasionally.
3 When Steamer/Rice Cooker switches to KEEP WARM, add cheese
and cream. Taste and adjust seasoning if needed.
Note: This is a great accompaniment to lamb.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
55
Cauliflower Mashers
Makes 2 - 4 Servings
INGREDIENTS
1 small head cauliflower, cut into florets
1 cup chicken broth or stock
1/2 cup milk
1/2 teaspoon lemon juice
kosher salt and fresh cracked pepper, to taste
butter or cream cheese, if desired
METHOD
1 Combine all ingredients into the Steamer/Rice Cooker Pot.
2 Close lid and press COOK. After 15 minutes, test cauliflower. When
fork tender, unplug machine and remove inner pot using potholders.
3 Drain away and reserve most of the liquid. Puree cauliflower using an
immersion blender or potato masher until mostly smooth. Stir in
enough reserved liquid to make the puree a desirable texture. Taste
carefully and adjust seasoning.
4 Serve immediately or close lid and keep hot on KEEP WARM setting.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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58
Sweet Potato Puree With
Gingersnap Cookies
Makes 4 Servings
INGREDIENTS
1 1/2 pounds sweet potatoes
3 tablespoons unsalted butter
6 gingersnap cookies, crumbled
1 tablespoon brown sugar
1 cup heavy cream
kosher salt and fresh cracked pepper to taste
METHOD
1 Peel and cut sweet potatoes into uniform chunks. Add to
Steamer/Rice Cooker Pot. Add 1 cup water, close lid, and
press COOK.
2 When Steamer/Rice Cooker switches to KEEP WARM, check
potatoes. They should be very tender. Add remaining ingredients
and mash until quite smooth. Taste for seasoning.
3 Serve right away or keep hot in the KEEP WARM setting.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
57
Quickie Cornbread
Makes 3 - 4 Servings
INGREDIENTS
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
1/4 cup vegetable oil
2 eggs
1/2 cup fresh or frozen corn kernels
METHOD
1 Whisk all dry ingredients together in a mixing bowl. Pour over wet
ingredients and whisk until smooth.
2 Spray Steamer/Rice Cooker Pot with nonstick spray. Pour in
cornbread mixture. Press COOK.
3 After several minutes, the machine will switch to KEEP WARM. After
25 minutes, check cornbread. It is done when the top is pale and
domed. A toothpick inserted off center should come out clean.
If not done, press COOK again.
4 Unplug machine and, using potholders, remove Steamer/Rice
Cooker Pot from Steamer/Rice Cooker. Invert carefully onto a
serving platter. The bottom will be a beautiful golden brown. Serve
warm with butter.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Dessert Recipes
59
Steel Cut Oatmeal
Makes 2 - 3 Servings
INGREDIENTS
3/4 cup steel-cut oats, preferably organic
2 cups water
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
2 tablespoons raisins
METHOD
1 Place ingredients into the Steamer/Rice Cooker Pot.
2 Press COOK. Oatmeal will be ready in 10 - 15 minutes.
Variations: Add dried fruit or 1/2 cup honey and 1 teaspoon ground
cinnamon at the start of the cooking cycle.
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Steamed Chocolate
Cup Custard
Makes 1 Serving
INGREDIENTS
1/2 cup whole milk
1/4 cup half and half
1/3 cup chocolate chips, excellent quality
2 tablespoons packed dark brown sugar
1 teaspoon pure vanilla
2 egg yolks
1 pinch of kosher salt
METHOD
1 Microwave milk and half and half in the microwave until hot. Add
chocolate chips and stir until chocolate melts. Whisk in remaining
ingredients. Pour chocolate mixture into a buttered ramekin.
2 Add 2 cups hot tap water to bottom of Steamer/Rice Cooker Pot.
Place steamer tray on top. Cover ramekin with plastic wrap and
place in tray.
3 Close lid and press COOK. Set timer for 20 minutes. When time is
up, check custard. It should be barely set with a very wobbly center.
Use caution; it is easy to overcook this dessert.
4 Remove, cool and enjoy.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Crème Caramel
Makes 6 Servings
INGREDIENTS
1/2 cup water
1 cup sugar
6 4-ounce ramekins
3 Steamer Racks
For Custard:
1 14-ounce can sweetened condensed milk
1 1/2 cups heavy cream
1 spilt vanilla been, seeds scrapped
2 large eggs
2 large egg yolks
1/2 teaspoon orange zest
METHOD
1 Place sugar and water in a microwave-safe bowl and microwave on
high for 5 minutes or until sugar turns to caramel.
2 Divide the caramel between the six ramekins. Let cool.
3 Beat the condensed milk and eggs with the vanilla bean seeds until
perfectly smooth.
4 Pour custard into ramekins over the caramel.
5 Place 1 cup of water in the Steamer/Rice Cooker Pot, then place
2 custard cups in each stackable Steamer Tray.
6 Add Glass Lid and press COOK. Set a timer for 30 minutes.
7 Chill for 2 hours before inverting onto a plate to serve.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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Cup Custard
Makes 6 Servings
INGREDIENTS
2 cups milk
3 large eggs
1/3 cup sugar
1/2 teaspoon vanilla
Pinch nutmeg
Nonstick spray
6 1/2 cup ramekins
METHOD
1 With a hand or stand mixer, beat the milk, eggs, sugar, and vanilla
for 3 minutes.
2 Spray each ramekin with nonstick spray. Then, fill ramekins
with custard mixture and sprinkle with nutmeg. Cover cups with
aluminum foil.
3 Place 1 cup of water into the Steamer/Rice Cooker Pot.
4 Place three custard cups into each stackable Steamer Tray.
Add Glass Lid and press COOK. Set timer for 30 minutes.
5 Chill custard for 2 hours before serving.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Lite Cheesecake
Makes 6 Servings
INGREDIENTS
8-ounce package lowfat cream cheese
8-ounce package no fat cream cheese
1/2 cup organic sugar
1/2 cup egg substitute
1 teaspoon cornstarch
1 teaspoon vanilla
6 ramekins
6 small circles parchment paper
Nonstick spray
METHOD
1 With a hand/stand mixer or food processor, combine the cheeses
and sugar until smooth.
2 Add the egg substitute, cornstarch, and vanilla. Mix for 1 minute.
3 Cut parchment paper to fit the bottom of each ramekin and spray
with nontick spray.
4 Fill each ramekin with cheesecake batter.
5 Put 2 cheesecake ramekins into each stackable Steamer Tray.
6 Add 1 cup of water to the Steamer/Rice Cooker Pot per each
Steaming Tray used. Stack Steamer Trays, add Glass Lid and press
COOK. Set a timer for 25 minutes.
7 Chill each cheesecake ramekin for 2 hours before serving.
8 To serve, run knife along sides of ramekins to release, then invert
onto plates.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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Wolf’s Bread Pudding
Makes 3 - 4 Servings
INGREDIENTS
1 1/2 cups heavy cream
4 eggs
1/2 cup brown sugar
A pinch of kosher salt
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
2 cups cubed leftover bread
1 cup mixed fresh berries
METHOD
1 Stir all but bread and berries together into the Steamer/Rice Cooker
Pot until sugar is dissolved. Fold in bread and berries. Close lid and
press COOK.
2 Steamer/Rice Cooker will switch to KEEP WARM after a few minutes.
Wait 10 minutes, and then press COOK again.
3 After 45 minutes, press mixture to test for doneness. If the pudding
is solid and no cream oozes out of center, it is baked. Serve hot or
warm with powdered sugar.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Raspberry White Chocolate
Bread Pudding
Makes 4 Servings
INGREDIENTS
2 1/2 cups heavy cream
3/4 cup sugar
4 whole eggs
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla, best quality you can find
5 slices bakery-type egg bread cut into 2-inch cubes (challah or brioche)
1/2 cup fresh or frozen raspberries
1/4 cup white chocolate pieces
METHOD
1 To the Steamer/Rice Cooker Pot, add the cream, sugar, eggs, salt,
lemon juice and vanilla. Whisk until smooth. Using an immersion
blender makes this part fast and easy! You have now made the
custard part. Add bread cubes to this and gently push the bread
under the custard with a large spoon or your clean hands. This will
help the bread soak up the custard.
2 Press COOK. When Steamer/Rice Cooker switches to KEEP WARM,
open the lid and gently stir the bread pudding. It will be set around
the sides and bottom but the center will still be liquid. Close and
press COOK. Repeat if necessary.
3 Open lid and scatter the raspberries and chocolate pieces over the
bread pudding and gently stir them in. Close and leave on KEEP
WARM until chocolate is melted and custard is set. Serve hot or
warm with raspberry sauce and softly whipped cream.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Chocolate Crazy Cake
This is a recipe I grew up with. It just happens to be a Vegan recipe.
It is very easy to mix and is moist and delicious. I love recipes that
use simple pantry items! It is amazing how well the Steamer/Rice
Cooker bakes cakes. Try it with your favorite recipe or a boxed mix.
Bake no more than 3 cups of batter per batch.
Makes 4 - 6 Servings
INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3 tablespoons good-quality unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt or 1/4 teaspoon iodized salt
1 teaspoon pure vanilla extract
1/4 cup vegetable oil
1 cup water
1 tablespoon white, cider or wine vinegar
METHOD
1 Pour all ingredients into (ungreased) Steamer/Rice Cooker Pot. Stir
until combined. A few lumps will remain and batter will be quite thin.
2 Close lid and press COOK. After a few minutes, the Steamer/Rice
Cooker will switch to KEEP WARM even though the cake is not done.
This is normal. Keep Steamer/Rice Cooker on KEEP WARM setting
for about 10 minutes, and then press COOK again. The cooker will
switch to KEEP WARM again but this is okay. After 30 minutes or
so, open and check cake with a toothpick. When inserted slightly
off-center and then removed, moist crumbs should cling to
the toothpick.
3 Remove with potholders and invert onto serving plate. Wipe out
Steamer/Rice Cooker Pot and make glaze in it (recipe follows).
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Chocolate Glaze for Crazy Cake
This is such an easy recipe. It uses simple pantry staples and tastes
so good. I use it for an ice cream topping, as a filling for cookies, and
a topping for waffles and even cream puffs.
Makes 1 cup
INGREDIENTS
3/4 cup granulated sugar
1/4 cup water
2 tablespoons cocoa powder
1 tablespoon vegetable oil
1 teaspoon pure vanilla extract
small pinch kosher salt or very small pinch iodized salt
METHOD
1 Combine all ingredients in Steamer/Rice Cooker Pot. Press COOK.
Do not close the lid.
2 When mixture comes to a full boil, unplug pot and carefully remove
Steamer/Rice Cooker Pot, using potholders. Pour hot glaze over
Crazy Cake. Serve warm.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Raspberry Coulis
INGREDIENTS
12 ounces frozen raspberries, thawed
3/4 cup sugar
METHOD
1 Puree using blender, food processor, or immersion blender.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Rice Pudding
This recipe, along with the macaroni and cheese recipe, are the
favorites of everyone at the studio when we air the Steamer/Rice
Cooker! With Wolfgang, the cameramen and backstage hands all
fighting for it when we roll off air, the pot practically cleans itself!
This recipe gets the most phone calls when we are on-air. I think it is
because warm rice pudding is such a homey comfort food
Makes 3 - 4 Servings
INGREDIENTS
2 cups cooked rice
1 cup heavy cream
1 cup water
1/3 cup sugar
1/2 teaspoon kosher salt
1 teaspoon lemon juice
1 teaspoon excellent vanilla extract
1/4 cup dried fruit, if desired
METHOD
1 Stir all ingredients together in Steamer/Rice Cooker and
press COOK.
2 Stir occasionally. It will be ready to eat in 15 minutes. Serve with
Raspberry Coulis (see recipe next page).
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Steamed Lemon Cup Custard
Makes 1 Serving
INGREDIENTS
1/2 cup heavy cream
2 tablespoons sugar
1 egg
1 egg yolk
1 teaspoon fresh lemon juice
Zest from 1/2 lemon
METHOD
1 Whisk all ingredients together and pour into a buttered ramekin.
Cover top with a piece of aluminum foil.
2 Add 2 cups hot tap water to bottom of Steamer/Rice Cooker. Place
steamer tray on top and place ramekin in tray.
3 Close lid and press COOK. Set timer for 20 minutes.
4 When time is up, check custard. It should be set but still very
wobbly in the center. It is important to use a timer as custards are
easily overcooked.
Note: The flavor of this recipe can easily be changed. For vanilla, omit
lemon and add 1 teaspoon pure vanilla extract. For coffee, omit
lemon and add 1 teaspoon instant coffee. For ginger, omit lemon and
add 1 teaspoon grated fresh ginger.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Steamer/Rice Cooker Cakes
Makes 1 Cake
INGREDIENTS
1 store-bought cake mix, any flavor,
Additional ingredients listed on back of cake mix packaging
Non-stick cooking spray
METHOD
1 Mix cake ingredients together according to package directions.
Spray Steamer/Rice Cooker Pot with nonstick spray.
2 Add 3-4 cups of batter, close lid and press COOK. After 10 minutes
check cooker. It will probably be on KEEP WARM. If it is press, COOK
again. If it will not stay in the COOK position, wait a few minutes and
then press COOK again. You will need to repeat this process one
more time, so that you will have pressed the COOK button and
allowed the appliance to cycle through 3 times.
3 Most cakes take about 45 minutes to cook. Test for doneness by
inserting a toothpick off center into the cake. The pick should have
a few moist crumbs clinging to it. If it has a streak of wet-looking
batter on it, press COOK again. It is very difficult to burn anything
in the Steamer/Rice Cooker!
NOTE: You can bake all kinds of things in your Steamer/Rice Cooker
from corn bread to cobbler using these same baking guidelines!
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Limited Warranty
This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care, in
this product for a period of 12 months from the date of purchase
provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and
cost of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use only.
Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During
the applicable warranty period within normal household use,we will
repair or replace, at our discretion, any mechanical or electrical part
which proves defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty,
call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:
• Damages from improper installation.
• Defects other than manufacturing defects.
• Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
• Damage from service by other than an authorized dealer or
service center.
This warranty gives you special legal rights and you may also have other
rights to which you are entitled which may vary from state to state.
Recipe Notes
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