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Cooking Recipes
VEGETABLES
Fresh Vegetable Melange
- This vegetable dish is great served hot or cold.
-
1 onion, chopped in large pieces
1/2 cup canola oil
1 clove garlic, chopped
1/4 cup parsley, diced in small pieces
1/4 cup fresh dill, diced in small pieces
1 cup chicken broth
3 large tomatoes, cut in small chunks,
seeds removed
2 zucchini, cut in large chunks
8 new potatoes, skinned, cut in1/2" slices
2 large carrots, cut in 1/2" slices
1 green pepper, seeds removed, cut in 1/4" slices
3 stalks celery cut in 1/4" slices
10oz. Frozen peas, thawed
salt and pepper to taste
Directions: Saute onion
in hot oil in your pressure cooker for 2 minutes. Stir in garlic, parsley
and dill and cook for 1 minute. Stir in broth, vegetables and salt and
pepper. Close lid and bring to high pressure. Lower heat to medium and cook
for 5 minutes. Release the pressure, remove the lid and stir vegetables.
Drain any excess liquid.
Outrageous Artichokes
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4 artichokes, medium size
1/4 cup butter, melted
Celery Salt
2 tablespoons lemon juice, concentrated
2 cups water
Directions: Wash, clean
and trim artichokes. Pour melted butter n inside of artichoke leaves then
sprinkle with celery salt. Mix lemon juice with water and pour inside
pressure cooker. Place steamer basket inside pressure cooker and add
artichokes. Close lid, bring to high pressure, lower heat on stove and
pressure cook for 3 minutes. Use cold-water release method to release
pressure according to manufacturer’s directions. Open lid and serve
immediately while hot.
Stuffed Tomatoes and Peppers
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6 medium green bell peppers
6 medium tomatoes
1 cup white rice
1/2 bunch chopped parsley
1 1/2lb. Ground beef
1 lb. Baby carrots
1 6 oz. can tomato paste
3 tablespoons lemon juice
Salt and pepper, to taste
For the Rice Mixture Filling: In bowl, rinse rice and ground beef
together under water. Stir in chopped parsley, salt, pepper, lemon juice and
tomato taste. Stuff peppers and tomatoes with rice mixture.
SAUCE:
3 cups water
1 tablespoon mashed garlic
2 tablespoons lemon juice
1 tablespoon dried mint (or 1/2 cup chopped fresh mint leaves)
Salt and pepper, to taste
For the Sauce: Wisk together garlic, salt, pepper, mint and water.
Directions: Using a sharp
knife, slice off the tops of peppers and tomatoes. Scoop out the seeds and
inner fleshy parts of the tomatoes. Add rice mixture filling.
Place baby carrots evenly on bottom of pressure cooker. Placed stuffed
tomatoes and peppers on top of the carrots. Pour sauce over tomatoes and
peppers. Add a plate on top as extra weight to keep stuffed tomatoes from
floating. Close lid, bring to high pressure then lower heat on stove and
cook for 5 minutes. Release pressure using cold-water release method or
automatic pressure release (if available) according to manufacturer’s
directions. Open lid, remove to serving platter and serve with pita bread
and olives.
SOUPS
Butternut Squash Bisque
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1 tablespoon olive oil
1 48 ounce can chicken broth
3 lb. Butternut squash, peeled, seeded, and cut into 1" chunks
2 large onions, peeled and cut into large pieces
3 large red delicious apples, peeled and cut into 1" pieces
3/4 cup long-grain rice
1 1/2 teaspoon ground cumin
2 teaspoon ground ginger
1 pint half&half (fat-free works well), or milk for thinner consistency
Salt, to taste
Directions: In a 6 quart
pressure cooker, sauté onions in olive oil for approximately 3 minutes, or
until they begin to soften, but not brown. Add remaining ingredients, except
half & half and salt, and place lid on cooker. Bring up to high
pressure, then lower heat and cook for 10 minutes. Release pressure as
directed by manufacturer. Open lid and allow to cool slightly. (6) Place
ingredients into blender or food processor, along with half & half and
salt, if desired. Puree until smooth. Serve medium hot.
Tortilla Soup
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A Mexican favorite that you can now make in your own home!
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1/3 cup oil
2 onions, diced
4 cloves garlic, peeled
1 can (15 oz.) tomatoes, drained
3 quarts chicken broth
Tortilla chips
cilantro, chopped
1 pound grated cheese
lime wedges (optional)
Directions: Heat oil in
cooker, then add onions and garlic cloves. Saute until deep golden brown.
Remove from cooker and puree with tomatoes in blender or food processor
until smooth. Return to cooker and add broth. Heat to boiling. Bring up to
high pressure, reduce heat and cook 10 minutes. Release pressure and remove
the lid. Add cilantro and salt to taste. Place cheese and tortilla chips in
individual soup bowls and pour hot soup on top. Serve with lime wedges, if
desired.
Spiced Italian Chicken Soup
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1/2 pound Italian sausage, casing
removed, crumbled
3/4 cup diced onion
1/2 cup pearl barley *
3 cloves garlic
3 quarts chicken stock
1 cup lentils
1 chicken breast, split with bone, uncooked
1/2 cup parsley, chopped
1 can (15 oz.) garbanzo (chick peas) and juice
1/2 - 1 lb. fresh or frozen spinach
1 cup mild to medium salsa
2 tablespoons olive oil
Directions: Place 1
tablespoon olive oil in cooker. Cook sausage, drain, and set aside. Add one
tablespoon olive oil to pressure cooker and sauté onion and garlic. Do not
brown. Add barley and sauce one minute. Add browned sausage, lentils,
uncooked chicken breast and parley to cooker then add enough chicken stock
to cover ingredients in cooker. Close lid, bring to high pressure then lower
heat on stove and cook for 9 minutes. Remove from heat and release pressure
cooking cold-water release method according to manufacturer’s directions
(or if time allows, pressure can be released naturally). Open cooker. Remove
chicken, shred meat and return to cooker. Add remaining chicken stock,
beans, spinach and salsa to soup mixture and heat thoroughly.
Potato-Carrot Soup
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3 tablespoons cooking oil
1 large onion, chopped
4 large potatoes, sliced thinly
6 large carrots, sliced thinly
2 32oz. cans of chicken or vegetable broth
2 tsp. cumin
Salt and pepper, to taste
1 cup milk or half&half
Directions: In pressure
cooker, sauté onion in cooking oil for 3 minutes. Add potatoes and carrots
and continue to sauté 1 additional minute. Add broth and cumin. Close lid,
bring to high pressure then lower heat on stove and cook for 12 minutes.
Remove from heat and release using cold water or automatic pressure release
according to manufacturer’s directions. Salt and pepper to taste. Let cool
slightly. Puree in blender, mixing alternately with milk or half&half
until smooth and creamy. Serve hot.
RICE AND DRIED LEGUMES
Wild Mushroom Risotto
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8 oz. fresh mushrooms
2 cups arborio
4 cups broth
1/4 cup dry vermouth or cooking wine
2 tablespoons shallots
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
Salt/pepper to taste
Directions: Coarsely chop
mushrooms and shallots; set aside. In a 6 quart pressure cooker, simmer
shallots in hot olive oil for three minutes, stirring often. Do not brown.
Add mushrooms and Arborio and stir constantly for additional minute. Add
broth and vermouth; stir. Close lid and bring up to high pressure. Once
pressure has been attained, low heat and pressure cook for 7 minutes.
Release pressure using automatic pressure release or cold-water release,
according to manufacturer’s directions. Thoroughly stir, adding in grated
Parmesan cheese and salt and pepper, if desired.
Risotto with Peas
-
This wonderful Mediterranean dish once took a long
time to make. Now it is easy in a pressure cooker.
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3 tablespoons butter
1 small onion, finely chopped
1 cup arborio or other short-grain rice
1 cup frozen peas
2 1/4 cups chicken broth
1/3 cup Parmesan cheese
1/8 teaspoon pepper
Directions: In cooker,
heat 2 tablespoons of butter over medium heat. Saute onion for 4-5 minutes,
until soft Stir frequently so onion does not brown. Add rice, and saute
until light brown. Add peas and chicken stock; stir well. Close lid and
bring to high pressure. Lower heat and cook for 7 minutes. Release pressure
and open the lid. Stir in additional one tablespoon of butter, parmesan and
pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.
Boston Baked Beans
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2 cups dried white beans
1/3 lb. Salt port, diced (or slab bacon in 1" cubes)
3 Tablespons brown sugar
2 Tablespoons molasses
1/2 teaspoon mustard
1 onion, diced
2 Tablespoons ketchup
Water
Directions: Soak the
beans in cold water and cover overnight. Drain. Heat the cooker and sear
pork. Remove excess drippings. Add all ingredients to cooker and enough
water to cover beans well. Close lid and bring to high pressure and cook for
40 minutes. Release pressure, open lid and serve.
MEATS
Beef Stroganoff
-
2 lbs. beef stew meat or round steak,
cut into 1" cubes
3 tablespoons oil
2 tablespoons flour
1 large onion, chopped
1 teaspoon garlic
1 cup beef broth
1/4 lb. fresh mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup sour cream
Salt and pepper to taste
1 package egg noodles, cooked
Directions: In cooker,
brown meat. Add flour and mix well. Stir in onion, garlic powder, mushrooms,
tomato paste, and Worcestershire sauce. Blend thoroughly. Close the lid and
bring to high pressure. Cook 20 minutes. Release the pressure and remove the
lid. Stir in sour cream and blend well. Serve over hot egg noodles.
Beef Bourguignon
-
Also known as French beef stew, serve this dish over
egg noodles or rice.
-
2 tablespoons olive oil
4 pounds beef stew meat, cubed
1 tablespoon sugar
1 tablespoons red wine vinegar
3/4 cup dry red wine
1 1/4 cups beef broth
1 1/2 tsp. salt
Pepper to taste
2 large onions, diced
12 small pearl onions, peeled
1/4 cup butter
2 pounds mushrooms, quartered
1 teaspoons lemon juice
Directions: In a separate
skillet, saute onions until translucent. Then in your pressure cooker, heat
oil and brown meat. Move beef to one side and add sugar. When it begins to
carmelize, add vinegar and stir. Add wine, beef broth, salt and pepper. Add
onions to beef mixture, close lid and bring to high pressure. Cook for 40
minutes. In a saucepan, placed peeled pearl onions in water until tender. In
skillet where onion were sauted, heat butter and saute mushrooms. Add pearl
onions and saute until onions are glazed. When meat is done cooking, release
pressure and remove lid. Add mushroom/onion mixture. Close lid again, bring
to high pressure and cook an additional 5 minutes. Release pressure, remove
lid, and serve.
Spareribs and Sauerkraut
-
2 lbs. Spareribs
1 tablespoon oil or bacon fat
1 dash each salt and pepper
2 tablespoons water
1 quart sauerkraut
1 tablespoon brown sugar
1 onion, sliced
Directions: Cut spareribs
into serving pieces. In 6 quart or larger pressure cooker, add the oil or
fat. Brown ribs on both sides then season with salt and pepper. Rinse 1
quart sauerkraut in colander and drain. In cooker, place sauerkraut over the
ribs and then sprinkle with brown sugar. Place the sliced onion over the
brown sugar. Please sure cooker is not filled over 2/3rds full.
Close pressure cooker lid, bring up to high pressure, then lower heat on
stove and cook for 15 minutes. Turn off heat and release pressure using
cold-water release method according to manufacturer’s directions. Serve
immediately.
CHICKEN
Acapulco Chicken
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3 thick whole boneless breasts
1/4 cup olive oil
4 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated ginger
1 1/2cups orange juice
1 cup rice
1/2 cup raisins
1/2 cup of bitter orange marmalade
1/2 cup flaked coconut
Salt and pepper to taste
Directions: In
saucepan, heat orange juice, raisins and marmalade until marmalade melts.
Remove from heat and set aside. Cut up chicken into 1" chunks. Heat
olive oil in pressure cooker and add chicken chunks. Lightly brown. Add the
orange juice mixture plus the brown sugar, cinnamon, ginger and rice. Close
lid, bring to high pressure then lower heat on stove and cook for 10
minutes. Remove from heat and release using cold water release method
according to manufacturer’s directions. Open, stir, taste and add salt and
pepper to taste.
Herb "Roasted" Chicken
- Quick cooking and a minimal amount of liquid produces
this juicy, tender and flavorful chicken dish. If possible, use fresh herbs for
a more assertive fragrance.
-
3 lb. Chicken, cut into serving pieces
3 medium tomatoes, sliced
1/4 cup parsley, chopped
1 1/4 cup chicken broth or stock
1 Tablespoon fresh rosemary
1 Tablespoon fresh sage, chopped
Hot, cooked brown or white rice
Parsley, chopped
Salt and pepper to taste
Directions: Heat
pressure cooker, add butter and brown chicken. Remove chicken and sauté
onions until golden brown. Add tomatoes, parsley, chicken stock, salt and
pepper. Add chicken and herbs. Close lid and bring to high pressure, then
cook for 15 minutes. Release pressure, remove lid and serve with either
brown or rice white.
Chicken Cacciatore
-
3 tablespoons olive oil
2 pounds boneless chicken breast, cut into 2" cubes
1/4 cups chicken broth
1 cup white cooking wine
14 oz. sliced mushrooms
1 large onion, minced
2 teaspoons garlic powder
1 small bunch fresh basil
1 small can tomato paste
1/2 teaspoon thyme
Directions: In
cooker, add olive oil and brown chicken breast for approximately 5 minutes,
then add rest of ingredients. Close the lid and bring to high pressure;
lower heat and cook for 12 minutes. Release the pressure and remove the lid.
Serve with pasta, preferably spaghetti.
FISH AND SHELLFISH
Bouillabaisse
An effortless dish, outstanding for a company gathering. You may vary the
seafood as you wish.
-
3 tablespons olive oil
2 onions, chopped
2 cloves garlic
2 tablespoons parsley, chopped
1 can tomatoes, drained and chopped
1 bay leaf
1 teaspoon thyme
1/4 teaspoon saffron, crushed (optional)
4 cups water
1 pound hearty fish fillets, cut in chunks
1 pound lobster tail, cut in chunks
12 oz. Scallops
1/4 lb. Shrimp, shelled
6 clams in shells
Salt and pepper
Directions: Heat oil in
pressure cooker pot and sauté onion. Add garlic, parsley, tomatoes, bay
leaf, thyme, water, salt and pepper to taste. Close lid and bring to high
pressure and cook for 5 minutes. Release pressure and open lid. Add fish and
seafood, then stir. Close lid and bring back up to high pressure and cook
for 3 minutes. Release pressure, open lid and serve.
Grouper New Orleans
-
2 tablespoons oil
1 small onion, chopped
1 clove garlic, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 16-ounce can tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
Pinch of Basil
1/2 teaspoon chili powder
4 Grouper Fillets, cubed
Salt and pepper, to taste
Directions: Heat oil in
open pressure cooker and sauté the onion, garlic, celery and green pepper
for 2-3 minutes. Stir in tomatoes, including the juice with water (added to
make up 1 cups). Add the tomato paste, sugar, basil, chili powder, salt,
pepper, and grouper pieces. Close lid, bring to high pressure then lower
heat on stove and cook for 4 minutes. Remove from heat and release using
cold-water release method according to manufacturer’s directions.
Oriental Sweet & Sour Shrimp
-
1 pound small shrimp, peeled
1/4 lb. snow peas
3 tablespoons soy sauce
2 tablespoons white vinegar
1/2 cup pineapple juice
2 tablespoons sugar
1 cup chicken broth
Directions: In a pressure
cooker, combine all ingredients. Close lid, bring to high pressure and lower
heat. Cook 3 minutes. Remove cooker from heat and release pressure. If sauce
needs to be thickened, place back on stove and turn heat on low and stir
constantly for a few minutes. Serve hot over rice.
DESSERTS
Spiced Apple Crunch
-
Serve this warm with whipped cream or a la mode.
Instead of apples you might try peaches.
-
1 cup dry bread crumbs
1/4 cup sugar
1/2 teaspoon cinnamon
1 lemon (juice and rind)
3 apples, sliced
1/4 cup butter, melted
2 cups water
Directions: Butter
a Fagor baking dish or 6" baking dish. Combine bread crumbs, sugar,
cinnamon, juice and rind of lemon. Place alternate layers of apples and
crumbs in baking dish. Pour melted butter over ingredients and cover bowl
firmly with aluminum foil. Place water, cooking rack and bowl in cooker.
Close lid and bring to high pressure and cook for 15 minutes. Release
pressure, remove the lid and the steamer basket with dish or baking tray.
Loosen the foil and cool. If you wish to add more color and crunch, run the
dish quickly under the broiler (watch carefully to prevent burning).
Quick-Cooking Custard
- Now you can prepare a simple-to-make dessert in no time at all. For a
lower-fat version, use skim milk.
-
2 cups milk
2 eggs, slightly beaten
1/3 cup sugar
1/2 teaspoon vanilla extract
1 cup water
Directions:
Scald milk and allow to slightly cool. Add eggs and sugar, then add milk
slowly, stirring continually. Add vanilla extract. Pour into individual
custard cups and cover with aluminum foil. Add water to cooker, then add
trivet and steamer basket. Place custard cups in steamer basket. Close
cooker lid, bring to high pressure then lower heat. Cook for 3 minutes.
Release the pressure and remove the lid. Chill custard.
Creamy Honey Rice Pudding
-
1 cup long-grain rice
1/2 teaspoon olive oil
2 1/4 cups water
1/3 cup honey
1/2 cup sugar
3/4 cup evaporated milk (fat-free can be used)
/4 cup 1% or skim milk
3 egg yolks
1/3 cup raisins (optional)
1 teaspoon vanilla extract
cinnamon, to taste
Directions: In cooker,
combine rice, olive oil and water. Close lid, bring to high pressure then
lower heat on stove and cook for 8 minutes. Release pressure (cold water or
automatic, according to manufacturer’s directions), open lid and add honey
and sugar to rice mixture. Stir in evaporated milk, milk and egg yolks. Cook
over medium heat for 3 minutes or until mixture thickens. Stir constantly.
Add raisins and vanilla extract. Spoon into dishes and sprinkle with
cinnamon. Serve hot or cold.
Pineapple Tidbits
-
3 cups pineapple tidbits, frozen and
thawed or can (reserve juice)
3 tablespoons butter
4 tablespoons brown sugar
3 tablespoons dark rum (or more if desired)
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
Directions: In pressure
cooker melt butter then add sugar. Stir. Add the pineapple, all the juice
from the pineapple tidbits and the rum. Close pressure cooker lid, bring to
high pressure then lower heat on stove and cook for 3 minutes. Release
pressures (cold water or automatic, according to manufacturer’s
directions), open lid and stir. Excellent served over pound cake, angel food
cake, ice cream or by itself, served with whipped cream.
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