BOIL
Place 1 to 2 cups salted water in the multi-cooker. Set heat control at 250˚ and bring to a boil. Add prepared vegetables. Cover and return
to a boil. Cook vegetables according to chart or until tender. Do not overcook. Add boiling water if necessary. Use enough water to almost
cover strong avored vegetables or those requiring long cooking times.
Wash. Break stalks, snapping where tender part starts.
Wash. Snip ends and remove strings.
Cook whole or in 1 inch pieces.
Cut off all but 1 inch of stems and root.
Wash and scrub. Peel when cooked.
Or pare and slice or cube.
Remove outer leaves and tough part of
stalk. Split rest of stalk, almost to owerets.
Cut off wilted leaves. Wash. Cut large
Brussels sprouts in half lengthwise.
Remove wilted leaves. Cut in 6 to 8
Wash and pare or scrape. Leave whole.
Or slice or cut in quarters or strips.
Remove leaves and some of the stem.
Cut off leaves; trim roots. Wash.
Remove husks from fresh corn. Remove
silks with stiff brush. Rinse. Cook whole.
Or cut off tips of kernels. Scrape cob with dull edge of knife.
Cut off leaves; wash, pare, and dice or slice.
Wash. Cook with skins on.
Wash. Pare thinly. Slice or cube.
Wash. Pare thinly. Slice or cube.
pound duckling, quartered
ounce can pineapple chunks
green pepper, nely chopped
Remove excess fat from duckling. Place duckling in a shallow dish. Drain pineapple. Combine pineapple liquid, soy sauce, ginger, salt,
and pepper. Pour mixture over duckling and marinate 3 hours or longer, turning duckling occasionally. Remove duckling from marinade
and pat dry. Reserve marinade. Preheat multi-cooker at 375˚. Melt butter and brown duckling. Remove duckling. Saute onion and green
pepper. Stir in marinade. Add duckling. Turn heat control down until pilot light goes out. Cover and simmer 1 hour. Remove duckling.
Combine cornstarch and water. Pour into multi-cooker, stirring constantly until gravy has thickened. 4-6 servings.
