Cooking Under Pressure -The Ultimate Electric Pressure Recipe Cookbook and Guide for Electric Pressure Cookers.: Revised Edition #3 - Now Contains 175 Electric Pressure Cooker Recipes. by Joel Brothers
Authors: Joel Brothers
Ads: Link
expressed.
■ 2 lbs. large, meaty ham bones (neck bones work well, too). Cut them with a saw if necessary to make them fit in the cooker.
■ 2 quarts water
■ 4 cups fresh green beans, snapped in 2” pieces (canned and frozen are OK, as well)
■ 4 cups potatoes, peeled and cubed
■ 1 medium onion, sliced
■ 1 tbsp. dried parsley, or basil (or 1/2 tbsp. each)
■ Salt and pepper to taste.
Add water and ham bones to the cooker. Close the lid, close the vent, and set the timer for 25 minutes. Allow pressure to reduce naturally.
Remove ham bones from the cooker (but leave the stock). As soon as you can, remove the meat from the bones and return it to the pot.
Add potatoes, green beans, onions, parsley/basil, and salt and pepper. Close the lid, close the vent, and set timer for 15 minutes. Allow the pressure to reduce naturally.
Serve with lots of fresh bread, rolls, biscuits or cornbread.
MeatLoaf
The most tender, delicious meat loaf you will ever eat.
* For this recipe, you will need 2 small foil bread pans. Or, you can shape the loaves by hand, and wrap them in foil, seam-side up. These are much more moist and tender than regular meatloaf, and full of flavor.
■ 2 cups water + 2 tbsp.
■ 1 pound hamburger meat
■ 1 cup cracker crumbs
■ 1 egg, beaten
■ 1/2 onion, minced
■ 1 clove garlic, minced
■ 3 tbsp. catchup or BBQ sauce
■ 1 tsp. basil
■ Salt and pepper to taste
■ *optional-drizzle of BBQ sauce or catchup for the tops.
■ *sides: 4 Yukon Gold potatoes, or any whole potatoes that will fit in the bottom of the cooker.
■ 2 cups baby carrots, or regular carrots cut into 2” pieces.
In a large mixing bowl, combine meat, egg, cracker crumbs, catchup, basil onion, garlic, salt and pepper, and 2 tbsp. of water. Mix by hand until well mixed.
Dived into 4 even pieces and press into the loaf pans (spraying them with cooking spray will help to remove loaves after cooking), or form into loaves by hand and wrap tightly with foil, seam-side up. You can put a drizzle of catchup or BBQ sauce on top, now, if desired, or wait until just before serving.
Place water, potatoes, carrots, or even corn-on-the-cob in the bottom of the pot. Set steamer rack on top of veggies (if you are not cooking veggies, then just set the rack in the bottom). Arrange loaves on rack.
Close the lid, lock it into place, close the vent and set timer for 15 minutes.
When time is up, allow pressure to reduce naturally. When pressure is reduced, open the lid, and remove the meatloaves. Replace the lid and allow the veggies to hold on ‘Warm’.
Allow the meat loaves to cool for a few minutes, then carefully remove them from the pans (they should just roll right out), or unwrap them. Using a spatula, carefully place the loaves on plates. Spread catchup or BBQ sauce on top, if desired, and sprinkle with a little basil, or parsley.
Arrange veggies on plates with the loaves. Smash the potatoes with your fork and slather with lots of butter.
Enjoy!
* You can omit the catchup and BBQ sauce, and instead, serve these with brown gravy drizzled over the top. Outstanding with biscuits.....
Mexican Rice
Just like the Mexican restaurants serve....
■ 2 Cups water, or stock
■ 2 cups Valle Verde Long Grain White Rice
■ 1 cup salsa
■ 2 tbsp. olive oil, butter, or margarine
■ Salt and pepper to taste
Warm up the cooker
Add oil or butter and allow to heat for a minute or so.
Add rice. Stir frequently and allow it to toast until it just starts to turn beige.
Add water, or stock, salsa, salt and pepper.
Lock the lid, seal the vent and set timer for 6 minutes.
When timer is done, release pressure manually.
Stir the rice gently to fluff it up.
Serve with refried beans, and tortillas
Mushroom Risotto
Creamy rice with the intoxicating musky aroma of mushrooms and Parmesan cheese...a definite crowd-pleaser.
■ 4 cups stock
■ 2 cups arborio or Bo-Than rice
■ 1 cup grated Parmesan cheese
■ 1 8oz.
■ 2 lbs. large, meaty ham bones (neck bones work well, too). Cut them with a saw if necessary to make them fit in the cooker.
■ 2 quarts water
■ 4 cups fresh green beans, snapped in 2” pieces (canned and frozen are OK, as well)
■ 4 cups potatoes, peeled and cubed
■ 1 medium onion, sliced
■ 1 tbsp. dried parsley, or basil (or 1/2 tbsp. each)
■ Salt and pepper to taste.
Add water and ham bones to the cooker. Close the lid, close the vent, and set the timer for 25 minutes. Allow pressure to reduce naturally.
Remove ham bones from the cooker (but leave the stock). As soon as you can, remove the meat from the bones and return it to the pot.
Add potatoes, green beans, onions, parsley/basil, and salt and pepper. Close the lid, close the vent, and set timer for 15 minutes. Allow the pressure to reduce naturally.
Serve with lots of fresh bread, rolls, biscuits or cornbread.
MeatLoaf
The most tender, delicious meat loaf you will ever eat.
* For this recipe, you will need 2 small foil bread pans. Or, you can shape the loaves by hand, and wrap them in foil, seam-side up. These are much more moist and tender than regular meatloaf, and full of flavor.
■ 2 cups water + 2 tbsp.
■ 1 pound hamburger meat
■ 1 cup cracker crumbs
■ 1 egg, beaten
■ 1/2 onion, minced
■ 1 clove garlic, minced
■ 3 tbsp. catchup or BBQ sauce
■ 1 tsp. basil
■ Salt and pepper to taste
■ *optional-drizzle of BBQ sauce or catchup for the tops.
■ *sides: 4 Yukon Gold potatoes, or any whole potatoes that will fit in the bottom of the cooker.
■ 2 cups baby carrots, or regular carrots cut into 2” pieces.
In a large mixing bowl, combine meat, egg, cracker crumbs, catchup, basil onion, garlic, salt and pepper, and 2 tbsp. of water. Mix by hand until well mixed.
Dived into 4 even pieces and press into the loaf pans (spraying them with cooking spray will help to remove loaves after cooking), or form into loaves by hand and wrap tightly with foil, seam-side up. You can put a drizzle of catchup or BBQ sauce on top, now, if desired, or wait until just before serving.
Place water, potatoes, carrots, or even corn-on-the-cob in the bottom of the pot. Set steamer rack on top of veggies (if you are not cooking veggies, then just set the rack in the bottom). Arrange loaves on rack.
Close the lid, lock it into place, close the vent and set timer for 15 minutes.
When time is up, allow pressure to reduce naturally. When pressure is reduced, open the lid, and remove the meatloaves. Replace the lid and allow the veggies to hold on ‘Warm’.
Allow the meat loaves to cool for a few minutes, then carefully remove them from the pans (they should just roll right out), or unwrap them. Using a spatula, carefully place the loaves on plates. Spread catchup or BBQ sauce on top, if desired, and sprinkle with a little basil, or parsley.
Arrange veggies on plates with the loaves. Smash the potatoes with your fork and slather with lots of butter.
Enjoy!
* You can omit the catchup and BBQ sauce, and instead, serve these with brown gravy drizzled over the top. Outstanding with biscuits.....
Mexican Rice
Just like the Mexican restaurants serve....
■ 2 Cups water, or stock
■ 2 cups Valle Verde Long Grain White Rice
■ 1 cup salsa
■ 2 tbsp. olive oil, butter, or margarine
■ Salt and pepper to taste
Warm up the cooker
Add oil or butter and allow to heat for a minute or so.
Add rice. Stir frequently and allow it to toast until it just starts to turn beige.
Add water, or stock, salsa, salt and pepper.
Lock the lid, seal the vent and set timer for 6 minutes.
When timer is done, release pressure manually.
Stir the rice gently to fluff it up.
Serve with refried beans, and tortillas
Mushroom Risotto
Creamy rice with the intoxicating musky aroma of mushrooms and Parmesan cheese...a definite crowd-pleaser.
■ 4 cups stock
■ 2 cups arborio or Bo-Than rice
■ 1 cup grated Parmesan cheese
■ 1 8oz.
Similar Books
