viernes, 21 de julio de 2017

Rich Beef Casserole

2 ounces butter
1 medium onion, sliced
1 clove garlic, crushed
1 small can tomatoes, roughly chopped
1 cup red wine
½ cup brown stock
4 ounces button mushrooms
Salt and pepper
Beurre manie
1 tablespoon flour
1 ounce butter
Garnish
1 teaspoon chopped parsley
Heat the fat in the open cooker. Brown the meat, onion and garlic. Lift out
and thoroughly drain off any excess fat. Away from the heat, add the
tomatoes, wine and stock. Return to the heat and stir to remove any frying
residues. Return the meat and onions with the mushrooms and seasoning.
Close the lid, bring to pressure using 15 lb cook control and cook for 20
minutes. While the casserole is cooking, blend the flour with the butter.
Release the steam QUICKLY. Return the open cooker to the heat, add the
beurre manie in small blobs and stir well until thickened. Garnish with
parsley before serving.



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jueves, 20 de julio de 2017

Pot Roast

4 pounds boneless beef roast
2 tablespoons oil
1 small onion, chopped
2 teaspoons salt
½ teaspoon pepper
1 cup red wine
21/2 cups beef stock
6 tablespoons flour
Brown the beef and onion in oil in the open pressure cooker. Add salt and
pepper, ½ cup wine, seal cooker and cook at 10 pounds pressure for 15
minutes per pound. Reduce pressure, open cooker and remove meat.
To make gravy, remove all but 2 tablespoons fat from the cooker, add the
flour and stir for 1 minute, then slowly add the wine and stock and simmer
for a few minutes until thickened. Season gravy with salt and pepper to taste.



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miércoles, 19 de julio de 2017

Raspberry Chicken

½ cup sweet red wine
½ cup vinegar
½ to 1 cup raspberry jam (can be low sugar or sugarless)
2 tablespoons soy sauce
2-3 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1 frying chicken, skinned, cut into pieces
strips of orange zest for garnish
This is an absolutely delicious chicken recipe, but depending on the type
of jam used, it can take on a very dark color. Enhance the appearance by
garnishing with fine shreds of orange peel.
Mix all ingredients together except chicken and orange zest; stir until well
combined. Taste and adjust sweetness to your personal preference. Pour
mixture over chicken and let it marinate at least 4 hours (preferably overnight)
in the refrigerator. Place chicken with marinade in the pressure cooker and
bring to a boil. Seal, bring up to 15 pounds pressure, reduce heat to
stabilize pressure and cook for 12 minutes. Remove from heat, depressurize,
remove lid and remove chicken, leaving marinade in pot. If a thicker sauce
is desired, boil sauce in uncovered pot until it thickens. Pour thickened
sauce over chicken and sprinkle with thinly sliced orange peel (otherwise
known as orange zest).



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martes, 18 de julio de 2017

Chicken Casserole

1 ounce butter or margarine
2 potatoes, peeled and diced
2 carrots, peeled and sliced
1 medium onion, sliced
4 chicken portions, 4– 6 ounces each, skinned
11/2 cups hot chicken stock
salt and pepper
1 tablespoon cornstarch for thickening
2 tablespoons water
Melt the butter or margarine in the open cooker. Gently fry the potatoes,
onions and carrots until lightly colored. Lift out and drain well. Add the
chicken pieces to the hot butter or margarine and brown well. Return the

vegetables to the cooker with the seasoning and stock. Stir well. Close the
lid, bring to pressure using 15 lb cook control and cook for 5 minutes.
Release the steam QUICKLY. Take out the chicken and remove the meat from
the bones. Put the chicken meat back in the cooker. Blend the cornstarch
with the water, stir into casserole and cook until thickened.
Serve with a green vegetable and warm, crusty bread.



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lunes, 17 de julio de 2017

Wild Rice Pilaf

11/2 cups wild rice
61/2 cups chicken stock or water
11/2 cups white rice
1 pound bacon
2 onions, chopped
2 cups minced celery
¾ cup parsley
salt and pepper to taste
¾ cup toasted pine nuts

Place wild rice and 31/4 cups of chicken stock (or water) in the pressure
cooker. Bring to a boil, seal, bring up to 15 Ib. pressure, reduce heat to
stabilize pressure and cook for 15 minutes. Remove from heat, depressurize
and remove lid. Remove cooked wild rice and replace with white rice and
remaining 31/4 cups chicken stock or water. Bring to a boil, seal, bring up
to 15 pounds pressure, reduce heat to stabilize pressure and cook for 6
minutes. Remove from heat, depressurize and remove lid. Mix rices together
in cooker. Meanwhile, cut bacon into small pieces, fry until crisp and drain
on paper towels. Remove majority of bacon grease from skillet, leaving a
small amount to fry onions and celery until tender. Add cooked onion-celery
mixture, parsley, and salt and pepper to taste. Just before serving, add
toasted pine nuts.



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domingo, 16 de julio de 2017

Ratatouille

2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 large eggplant, diced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
8 ounces zucchini, sliced
8 ounces tomatoes, skinned and sliced
1 cup water
pinch of marjoram
salt and pepper
Heat the oil in the cooker and fry the onion and garlic in it until they are
just beginning to brown. Add the peppers and eggplant, and cook for a
further 1-2 minutes. Add the remaining ingredients and stir well. Close the
lid, bring to pressure using 15 lb cook control and cook for 5 minutes.
Release the steam QUICKLY. Serve either hot as an accompaniment to meat
or poultry, or serve chilled on its own as a starter, garnished with parsley.



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