Here is a quick reference on how long it takes to cook meat, poultry, veggies, beans/lentils/chickpeas, rice/grains, seafood/fish and fruit in a pressure cooker.
Click here
Thursday, September 26, 2013
Chicken Marsala with carrots
I made this last night and while the chicken was good there wasn't a lot of flavor. Probably needs the cheese that it calls for in the original recipe... so add something extra to give extra flavor.
3-4 lb chicken (whole) or 4-6 chicken breasts or chicken thighs
1 cup water
1 can cream of mushroom
1 cup sliced mushrooms
1 cup sliced onion
1 cup sliced carrot
1/2 Tbs minced garlic
1 Tbs dried basil
1 Tbs dried oregano
1/2 cup Parmesan cheese
Prepare the chicken by salt and peppering it. I score the top and bottom to help flavors seep in.
In the pressure cooker set to saute and add the onions, garlic, carrot, and mushrooms for 5 minutes or until the onion is becoming translucent. Then add the basil and oregano. Stir and turn off.
Now pour in the water and cream of mushroom soup (I mix them together first and then add). Put the chicken in and lock the lid. Make sure to check that your valve is closed.
Program the cooker on high pressure for 25 minutes if the chicken is completely thawed and 30 minutes if it is slightly frozen and 15 minutes if you are using 4-6 chicken breasts or chicken thighs. Then push start.
When cooking meat it is said to be a good idea to do a slow release with it so the meat absorbs all the flavors. You can even leave it all day if you are good enough to prepare it in the morning.
Before serving boil your noodles and serve hot.
Original recipe click here. It has more cheeses in it and Marsala dry wine.
3-4 lb chicken (whole) or 4-6 chicken breasts or chicken thighs
1 cup water
1 can cream of mushroom
1 cup sliced mushrooms
1 cup sliced onion
1 cup sliced carrot
1/2 Tbs minced garlic
1 Tbs dried basil
1 Tbs dried oregano
1/2 cup Parmesan cheese
Prepare the chicken by salt and peppering it. I score the top and bottom to help flavors seep in.
In the pressure cooker set to saute and add the onions, garlic, carrot, and mushrooms for 5 minutes or until the onion is becoming translucent. Then add the basil and oregano. Stir and turn off.
Now pour in the water and cream of mushroom soup (I mix them together first and then add). Put the chicken in and lock the lid. Make sure to check that your valve is closed.
Program the cooker on high pressure for 25 minutes if the chicken is completely thawed and 30 minutes if it is slightly frozen and 15 minutes if you are using 4-6 chicken breasts or chicken thighs. Then push start.
When cooking meat it is said to be a good idea to do a slow release with it so the meat absorbs all the flavors. You can even leave it all day if you are good enough to prepare it in the morning.
Before serving boil your noodles and serve hot.
Original recipe click here. It has more cheeses in it and Marsala dry wine.
Meat Loaf with Potatoes and Carrots
Meat Loaf
2 eggs
1 1/2 lbs ground meat (can use beef, veal, or pork)
1 cup finely chopped onion
3/4 cup quick oats
1/2 catsup or chili sauce
1 tsp salt
1/2 tsp garlic
pepper to taste
Mix all the ingredients for the meat loaf. Form it into a circle smaller than the size of pressure cooker insert, and set on a large piece of tin foil and wrap it up.
Putting it all together - Cover the bottom of pressure cooker with potatoes. Maybe 3-5 red potatoes depending on the size. Then lay the meat loaf on top. In another sheet of tin foil cut up some veggies like carrots or whatever you want and wrap them. Set on top of the meat loaf.
Set on HIGH pressure for 10 minutes. When it is done release the quick release valve and remove food. The meat loaf looks really ugly so turn on your broiler and stick it in for 3-5 minutes. Serve. This is so yummy!
Original recipe has parsley in it but I don't usually have parsley on hand so I omitted it. LaDene M. Denniston gave this recipe to me when taking a class from Kitchen Kneads.
2 eggs
1 1/2 lbs ground meat (can use beef, veal, or pork)
1 cup finely chopped onion
3/4 cup quick oats
1/2 catsup or chili sauce
1 tsp salt
1/2 tsp garlic
pepper to taste
Mix all the ingredients for the meat loaf. Form it into a circle smaller than the size of pressure cooker insert, and set on a large piece of tin foil and wrap it up.
Putting it all together - Cover the bottom of pressure cooker with potatoes. Maybe 3-5 red potatoes depending on the size. Then lay the meat loaf on top. In another sheet of tin foil cut up some veggies like carrots or whatever you want and wrap them. Set on top of the meat loaf.
Set on HIGH pressure for 10 minutes. When it is done release the quick release valve and remove food. The meat loaf looks really ugly so turn on your broiler and stick it in for 3-5 minutes. Serve. This is so yummy!
Original recipe has parsley in it but I don't usually have parsley on hand so I omitted it. LaDene M. Denniston gave this recipe to me when taking a class from Kitchen Kneads.
Saturday, March 23, 2013
Cream Cheese Chicken and Vegetable Soup
Ingredients:
2 Tbl butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (or a lot more)
3 cups chicken broth
2-3 potatoes, peeled and finely diced (sometimes I leave on the peel)
1 cup milk
4 Tbl flour
1 (8 oz package) regular or light cream cheese
2-3 boneless, skinless chicken breasts, cooked and diced
Directions:
In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes.
In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn.
Soften the cream cheese in the microwave until it is very soft/melty. I (Mel) usually place the unwrapped cream cheese on a plate and microwave it for 1 minutes at 30% power. I (Mel) like it really, really soft so it doesn't leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through, then whisk the soup until the cream cheese melts and mixes in well. (I, as in me... Steph, have never been very good at this part and I don't care about lumps...)
Add the cooked chicken and heat through. Season with salt and pepper. Serve.
Original recipe from Mel's Kitchen Cafe.
2 Tbl butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (or a lot more)
3 cups chicken broth
2-3 potatoes, peeled and finely diced (sometimes I leave on the peel)
1 cup milk
4 Tbl flour
1 (8 oz package) regular or light cream cheese
2-3 boneless, skinless chicken breasts, cooked and diced
Directions:
In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes.
In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn.
Soften the cream cheese in the microwave until it is very soft/melty. I (Mel) usually place the unwrapped cream cheese on a plate and microwave it for 1 minutes at 30% power. I (Mel) like it really, really soft so it doesn't leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through, then whisk the soup until the cream cheese melts and mixes in well. (I, as in me... Steph, have never been very good at this part and I don't care about lumps...)
Add the cooked chicken and heat through. Season with salt and pepper. Serve.
Original recipe from Mel's Kitchen Cafe.
Lemon Poppy Seed Bread
Ingredients:
1 1/2 cup flour
1/2 tsp salt
1 tsp baking powder
6 Tbl unsalted butter, softened
1 cup sugar
2 eggs, room temp
1/2 cup milk
Zest from a lemon
1/4 cup poppy seeds
Glaze:
1/2 cup confectioner's sugar
juice from one lemon
Directions:
Preheat oven to 350 degrees. Grease and flour a 9x15 in loag pan (or 4 small bread tins)
In a medium-sized bowl, whisk together the flour, salt and baking powder. Set aside.
In a larger bowl or the bowl of an electric mixer, cream the butter, sugar and eggs until it's light and fluffy. Add milk and flour mixture in two parts, mixing well. Stir in the grated lemon peel and poppy seeds.
Pour batter into into prepared baking pan(s). Bake for 50-60 min (the little tins took 40 min) (rotating pan half-way through bake time from even browning), OR until a toothpick or tester inserted into center of bread comes out clean. Allow bread to cool for 5 minutes.
Prepare the glaze by mixing sugar and lemon juice, poke wholes into bread with fork and drizzle over warm bread and allow to cool or serve warm.
So yummy :)
Original recipe click here
1 1/2 cup flour
1/2 tsp salt
1 tsp baking powder
6 Tbl unsalted butter, softened
1 cup sugar
2 eggs, room temp
1/2 cup milk
Zest from a lemon
1/4 cup poppy seeds
Glaze:
1/2 cup confectioner's sugar
juice from one lemon
Directions:
Preheat oven to 350 degrees. Grease and flour a 9x15 in loag pan (or 4 small bread tins)
In a medium-sized bowl, whisk together the flour, salt and baking powder. Set aside.
In a larger bowl or the bowl of an electric mixer, cream the butter, sugar and eggs until it's light and fluffy. Add milk and flour mixture in two parts, mixing well. Stir in the grated lemon peel and poppy seeds.
Pour batter into into prepared baking pan(s). Bake for 50-60 min (the little tins took 40 min) (rotating pan half-way through bake time from even browning), OR until a toothpick or tester inserted into center of bread comes out clean. Allow bread to cool for 5 minutes.
Prepare the glaze by mixing sugar and lemon juice, poke wholes into bread with fork and drizzle over warm bread and allow to cool or serve warm.
So yummy :)
Original recipe click here
Sunday, March 10, 2013
Beef or chicken Schnitzel
So... I of course changed this recipe too...
(4-6)Some thin pieces of meat (if you have a thick piece of meat slice it in half)
1 egg
1 tablespoon water
2 cups dry breadcrumbs (more or less with the amount of meat you have)
2 tsp garlic powder
2 tsp salt
1/4 cup grated Parmesan cheese
some oil to cook the schnitzel in.
After you get your thin pieces of meat pound both sides with a meat tenderizer thing. (thin pieces of meat make it easier to cook)
Mix egg and water in one bowl. Mix breadcrumbs, garlic powder, salt, and cheese in another bowl. Coat the meat well with egg mixture first then breadcrumbs then put in pan with oil (make sure pan is heated with oil in it.
Cook until cooked through and the schnitzel is browned. It is really good :)
Original recipe is found here.
(4-6)Some thin pieces of meat (if you have a thick piece of meat slice it in half)
1 egg
1 tablespoon water
2 cups dry breadcrumbs (more or less with the amount of meat you have)
2 tsp garlic powder
2 tsp salt
1/4 cup grated Parmesan cheese
some oil to cook the schnitzel in.
After you get your thin pieces of meat pound both sides with a meat tenderizer thing. (thin pieces of meat make it easier to cook)
Mix egg and water in one bowl. Mix breadcrumbs, garlic powder, salt, and cheese in another bowl. Coat the meat well with egg mixture first then breadcrumbs then put in pan with oil (make sure pan is heated with oil in it.
Cook until cooked through and the schnitzel is browned. It is really good :)
Original recipe is found here.
Tuesday, February 26, 2013
Olive Garden Zuppa Toscana Soup (my style)
Nick really likes sausage and this is a great soup that doesn't have too many ingredients. The only thing I had to buy is the Kale. The finished product was really good! I really liked it to and I am not a sausage fan. Hope you enjoy :)
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Ingredients:
1 lb OR 1 cup cooked sausage (spicy if you prefer more heat)
5-7 slices of bacon OR 1/4 cup crumbed bacon
5 medium russet potatoes (with skin)
1 1/2 cup chopped carrot
2 cups kale, chopped
1 cup heavy whipping cream OR 1/3 cup sour cream with 1/3 cup water
1 qt water
2 cans of chicken broth
1/2 large onion OR 1 onion, chopped
2 - 3 cloves of garlic, minced
2 tsp red pepper flakes
salt and pepper
Instructions:
1. Cook sausage and bacon then set aside.
2. Slice potatoes between 1/8" and 1/4". Try to make the slices about the same so they will cook evenly. Dice up the onion and mince the garlic. Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
3. Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer for another 10 minutes, stirring occasionally.
4. Prepare the kale by chopping into bite sized pieces. Kale is wonderful for soups because it holds up to the heat so well. It's also delicious!
5. During this time the potatoes will start breaking apart into smaller bite sized pieces because they are so tender. Turn the heat to low and add in the kale and heavy cream. Let soup heat through and serve. You can serve this with some grated Parmesan cheese on top.
For things that I changed I marked in the purple color. The directions are a little different in the original but I think it makes more sense this way. And I cooked the whole thing in the pressure cooker on the saute setting. One dish to clean up! That is the best part!
For the original recipe click here.
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Ingredients:
1 lb OR 1 cup cooked sausage (spicy if you prefer more heat)
5-7 slices of bacon OR 1/4 cup crumbed bacon
5 medium russet potatoes (with skin)
1 1/2 cup chopped carrot
2 cups kale, chopped
1 cup heavy whipping cream OR 1/3 cup sour cream with 1/3 cup water
1 qt water
2 cans of chicken broth
1/2 large onion OR 1 onion, chopped
2 - 3 cloves of garlic, minced
2 tsp red pepper flakes
salt and pepper
Instructions:
1. Cook sausage and bacon then set aside.
2. Slice potatoes between 1/8" and 1/4". Try to make the slices about the same so they will cook evenly. Dice up the onion and mince the garlic. Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
3. Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer for another 10 minutes, stirring occasionally.
4. Prepare the kale by chopping into bite sized pieces. Kale is wonderful for soups because it holds up to the heat so well. It's also delicious!
5. During this time the potatoes will start breaking apart into smaller bite sized pieces because they are so tender. Turn the heat to low and add in the kale and heavy cream. Let soup heat through and serve. You can serve this with some grated Parmesan cheese on top.
For things that I changed I marked in the purple color. The directions are a little different in the original but I think it makes more sense this way. And I cooked the whole thing in the pressure cooker on the saute setting. One dish to clean up! That is the best part!
For the original recipe click here.
Tuesday, February 19, 2013
Whole Wheat Bread (Myra Holt)
3/4 cup warm water
3 Tbs yeast
18 cups whole wheat flour
7 1/2 cups hot water
1 1/2 cup powder milk (opt)
1 cup cooking oil
1 cup honey or brown sugar
3 Tbs salt
3 eggs (opt)
Dissolve yeast in 3/4 cup water and set aside.
Combine and beat 10 cups flour with 7 1/2 cups hot water and milk for ten minutes. (This is a very important step to develop gluten).
Add oil, honey or brown sugar, salt, and eggs and beat until blended. Add yeast mixture and blend
Then add 8 cups of flour. Mix by hand.
Let rise. Punch down and knead for about 3 minutes. Let rise again.
Punch down and divide into loaves. Let rest 10 minutes and shape into loaves. Let rise until double.
Bake at 375 degrees for 15 minutes, then turn heat down to 350 degrees and bake for 20 minutes longer.
Makes 6 loaves.
* Eggs make the bread lighter. Milk gives it more body and makes it more uniform.
3 Tbs yeast
18 cups whole wheat flour
7 1/2 cups hot water
1 1/2 cup powder milk (opt)
1 cup cooking oil
1 cup honey or brown sugar
3 Tbs salt
3 eggs (opt)
Dissolve yeast in 3/4 cup water and set aside.
Combine and beat 10 cups flour with 7 1/2 cups hot water and milk for ten minutes. (This is a very important step to develop gluten).
Add oil, honey or brown sugar, salt, and eggs and beat until blended. Add yeast mixture and blend
Then add 8 cups of flour. Mix by hand.
Let rise. Punch down and knead for about 3 minutes. Let rise again.
Punch down and divide into loaves. Let rest 10 minutes and shape into loaves. Let rise until double.
Bake at 375 degrees for 15 minutes, then turn heat down to 350 degrees and bake for 20 minutes longer.
Makes 6 loaves.
* Eggs make the bread lighter. Milk gives it more body and makes it more uniform.
Wednesday, February 6, 2013
Gingerdoodles or Snickersnaps
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Snickerdoodle Dough
1/2 cup shortening
3/4 cup granulated sugar
1 egg
1 Tablespoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cream of tartar
1 Tablespoon cinnamon + 3 Tablespoons granulated sugar for rolling cookies in
Cream together shortening and sugar. Add egg and vanilla and mix well, until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined. Dough will be a little crumbly, but it'll come together when you roll them into balls.
Combine cinnamon and 3 Tablespoons of sugar in a small bowl and set aside for rolling dough in.
Gingersnap Dough
3/4 cup shortening
1 cup granulated sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1/4 cup granulated sugar for rolling cookies in
Cream together shortening and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.
Put 1/4 cup sugar in a small bowl and set aside for rolling dough in.
Preheat oven to 350 F. Lightly grease baking sheets with no-stick cooking spray and set aside.
Roll a small amount of gingersnap dough into a ball and toss in sugar. Roll a small amount of snickerdoodle dough in a ball and toss in cinnamon-sugar.
Place both doughs together and gently roll or squeeze together. OR I rolled a normal cookie and out of the other cut a heart shape out of it and placed it on top. I dipped it into the sugar or cinnamon sugar and push it down. that is how they looked so good.
Place on the baking sheets and bake for 10 minutes. Allow to cool on a rack. So yummy!
I got this recipe from here.
Monday, January 28, 2013
Chocolate Mint Brownies
This recipe is for a full cookie sheet.
Brownies:
1 1/2 cup margarine
6 eggs
3 cups sugar
1 1/2 tsp vanilla
3/4 tsp salt
1 1/3 cup cocoa
2 1/4 cup flour
Green layer
1 1/2 lb powdered sugar
8 Tbs margarine, melted
4 Tbl evaporated milk
1 1/2 tsp peppermint extract
3-5 drops green food coloring
Top layer
8 oz semi-sweet chocolate chips
4 Tbl margarine
4 Tbl evaporated milk
Brownies:
Cream margarine, eggs, sugar, and vanilla. Add salt, cocoa, and flour. Bake at 350 in a cookie sheet for 25 - 30 minutes. Cool.
Green layer:
Beat ingredients until fluffy. Spread on brownies and refrigerate.
Top layer:
Melt chocolate chips and margarine together. Stir in evaporated milk to make smooth. Spread on brownies. Refrigerate.
Brownies:
1 1/2 cup margarine
6 eggs
3 cups sugar
1 1/2 tsp vanilla
3/4 tsp salt
1 1/3 cup cocoa
2 1/4 cup flour
Green layer
1 1/2 lb powdered sugar
8 Tbs margarine, melted
4 Tbl evaporated milk
1 1/2 tsp peppermint extract
3-5 drops green food coloring
Top layer
8 oz semi-sweet chocolate chips
4 Tbl margarine
4 Tbl evaporated milk
Brownies:
Cream margarine, eggs, sugar, and vanilla. Add salt, cocoa, and flour. Bake at 350 in a cookie sheet for 25 - 30 minutes. Cool.
Green layer:
Beat ingredients until fluffy. Spread on brownies and refrigerate.
Top layer:
Melt chocolate chips and margarine together. Stir in evaporated milk to make smooth. Spread on brownies. Refrigerate.
Wednesday, January 23, 2013
Steph's Baked Chicken & Vegetable Pasta Bake
½ lb. pasta (I use whatever kind I have)
1 tsp salt
1 TB olive oil
1 chopped onion
2 cloves garlic, minced
1 green pepper
1 cup chopped cabbage
½ cup dried tomatoes
1 Cup chopped rotisserie chicken
A bunch of pepperoni (Nick thought that would be yummy)
2 big handfuls of spinach
½ spaghetti sauce
2 cups cheese
Preheat the oven to 350. Set a large pot of water to boil. Once it comes to a rolling boil, salt it and
cook the pasta until al dente (which I think means still a little tough). Drain.
I use the pressure cooker and set it to sauté and
add the olive oil. Throw in onion,
garlic, green pepper, and cabbage. Sauté
for 10 minutes, add chicken. Stir in
chicken and pepperoni then stir for 3 minutes. Add spinach
(as much as you want) and spaghetti sauce then put the lid on for 5 minutes. When it’s done put in a casserole dish. Cover with cheese and bake for 25 minutes (I
did only 20). It’s so tasty too!
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(I got this recipe from here and changed it to what I wanted)
Thursday, January 17, 2013
Cabbage Salad
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3 cups chopped cabbage
1 cup chopped red cabbage
1 cup shredded carrots
1/2 cup chopped green onions
3 Tablespoons vinegar
2 Tablespoons oil
2 Tablespoons sugar
1/2 tsp pepper
1 tsp salt
1/4 sunflower seeds (optional)
1 pkg roman noodles (optional)
Cut and mix cabbages, carrots, and green onions. Mix well the vinegar, oil, sugar, pepper, and salt. Mix very well and drizzle over salad. Add nuts and mix. Brake up noodles and let people put on their own salads. The noodles can get soggy so I like to put them on as I eat them.
Wednesday, January 16, 2013
Christmas Granola
Christmas Granola
Ingredients:
8 cups rolled
oats
1 1/2 cups wheat
germ
1 1/2 cups
oat bran
1 cup
sunflower seeds
1 cup finely
chopped almonds
1 cup finely
chopped pecans
1 cup finely
chopped walnuts
1 1/2
teaspoons salt
1/2 cup brown
sugar
1/4 cup maple
syrup
3/4 cup honey
1 cup
vegetable oil
1 tablespoon
ground cinnamon
1 tablespoon
vanilla extract
2 cups
raisins or sweetened dried
cranberries
Directions:
1.
Preheat the oven to 325 degrees F
(165 degrees C). Line two large baking sheets with parchment or aluminum foil.
2.
Combine the oats, wheat germ, oat
bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir
together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla
in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients,
and stir to coat. Spread the mixture out evenly on the baking sheets.
3.
Bake in the preheated oven until
crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then
stir in the raisins or cranberries before storing in an airtight container.
Monday, January 14, 2013
Classic Beef Stew (Pressure Cooker)
3 pounds beef chuck roast, cut into 1 1/2 to 2-inch pieces
kosher salt
fresh ground pepper
2 teaspoon olive oil
1 medium onion chopped
3 cups chopped potatoes
3 medium carrots, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
2 cups beef stock
2 tablespoons ketchup
1 teaspoon crushed bay leaves
2/3 cup brown gravy mix (this is used to thicken soup, but you could use a rue as well)
1 cup peas
Season beef chucks with salt and pepper. Cut all vegetables and set aside (use water for the potatoes to avoid browning).
Turn electric pressure cooker onto "browning". Add oil and lightly brown the outside of beef chunks, do a single layer at a time - DON'T over crowd the pieces of meat. When done set aside in a bowl for later.
Now select saute and add onions. Cook 2 minutes or until translucent. Stir in Potatoes, Carrots, and Celery. Saute for 3 minutes and add garlic.
Once vegetables are soft, stir in 1 cup of beef stock scraping the bottom to loosen it all up. Cook until 1/2 stock is gone (I didn't wait that long) and stir in ketchup.
Add the beef back in, along with bay leaves and the rest of the broth. Set on High Pressure for 10 minutes. When the beep sounds use Quick Pressure Release. When pressure has escaped remove lid.
Whisk the brown gravy mix in 2 cups of water and add directly. The pressure cooker will heat it and thicken it all up. I thought it was too thick and added another two cups of water. I stirred and served! Yummy!
kosher salt
fresh ground pepper
2 teaspoon olive oil
1 medium onion chopped
3 cups chopped potatoes
3 medium carrots, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
2 cups beef stock
2 tablespoons ketchup
1 teaspoon crushed bay leaves
2/3 cup brown gravy mix (this is used to thicken soup, but you could use a rue as well)
1 cup peas
Season beef chucks with salt and pepper. Cut all vegetables and set aside (use water for the potatoes to avoid browning).
Turn electric pressure cooker onto "browning". Add oil and lightly brown the outside of beef chunks, do a single layer at a time - DON'T over crowd the pieces of meat. When done set aside in a bowl for later.
Now select saute and add onions. Cook 2 minutes or until translucent. Stir in Potatoes, Carrots, and Celery. Saute for 3 minutes and add garlic.
Once vegetables are soft, stir in 1 cup of beef stock scraping the bottom to loosen it all up. Cook until 1/2 stock is gone (I didn't wait that long) and stir in ketchup.
Add the beef back in, along with bay leaves and the rest of the broth. Set on High Pressure for 10 minutes. When the beep sounds use Quick Pressure Release. When pressure has escaped remove lid.
Whisk the brown gravy mix in 2 cups of water and add directly. The pressure cooker will heat it and thicken it all up. I thought it was too thick and added another two cups of water. I stirred and served! Yummy!
Banana Cream Pie
Crust:
2 cups crushed graham crackers
1/2 cup chopped almonds
2 tablespoons powder sugar
6 tablespoons melted butter
Mix and press into a spring form pan. Bake at 350 for 10 minutes and let cool completely.
Filling:
3 bananas
1 large package of vanilla pudding
1 small container of whipped cream
Chopped the bananas and cover the bottom of pie crust (after cooled) with half of them. Spread pudding over the top and spread the remaining bananas over the top. Cover with whipped cream. Chill before serving.
When served add other fruits on top. I used Strawberries and Raspberries and it was perfect!
Adapted from Mel's Kitchen Cafe: Banana Split Cream Pie
2 cups crushed graham crackers
1/2 cup chopped almonds
2 tablespoons powder sugar
6 tablespoons melted butter
Mix and press into a spring form pan. Bake at 350 for 10 minutes and let cool completely.
Filling:
3 bananas
1 large package of vanilla pudding
1 small container of whipped cream
Chopped the bananas and cover the bottom of pie crust (after cooled) with half of them. Spread pudding over the top and spread the remaining bananas over the top. Cover with whipped cream. Chill before serving.
When served add other fruits on top. I used Strawberries and Raspberries and it was perfect!
Adapted from Mel's Kitchen Cafe: Banana Split Cream Pie
Never-Fail Pie Crust (Apple Pie)
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup milk
1 tablespoon vinegar
Combine flour and salt in a bowl. Cut in shortening. Add mild and vinegar. shape dough into a ball. Chill for 30 minutes. Divide the dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan. Fill or bake according to recipe directions.
Hints - When transferring the dough to the pie plate roll it onto the rolling pin and then unroll it while laying it on top of pie plate.
When doing a plaid top start with the longest on the middle top to bottom then the side to side. Then back to top and bottom then side to side. This makes it easier to weave the pieces over the top of pie.
When I made it with my apple pie I just had a filling and baked the pie at 350 until the top was lightly brown. It was really good!
From Taste of Home "Best loved Pies"
1 teaspoon salt
2/3 cup shortening
1/3 cup milk
1 tablespoon vinegar
Combine flour and salt in a bowl. Cut in shortening. Add mild and vinegar. shape dough into a ball. Chill for 30 minutes. Divide the dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan. Fill or bake according to recipe directions.
Hints - When transferring the dough to the pie plate roll it onto the rolling pin and then unroll it while laying it on top of pie plate.
When doing a plaid top start with the longest on the middle top to bottom then the side to side. Then back to top and bottom then side to side. This makes it easier to weave the pieces over the top of pie.
When I made it with my apple pie I just had a filling and baked the pie at 350 until the top was lightly brown. It was really good!
From Taste of Home "Best loved Pies"
Monday, January 7, 2013
Chicken and Rice (pressure cooker)
1 1/2 cup rice
1 1/2 cup water
1 can cream of chicken soup
1/2 pkg of onion soup mix
1/2 chopped onion
Put all of it in the pressure cooker and cook on high pressure for 3 minutes. When it is done, set the timer for 7 more minutes and keep it on warm. When it's done move the release valve to relieve pressure. Let sit for a little while and then enjoy! Done in 15 minutes!
1 1/2 cup water
1 can cream of chicken soup
1/2 pkg of onion soup mix
1/2 chopped onion
Put all of it in the pressure cooker and cook on high pressure for 3 minutes. When it is done, set the timer for 7 more minutes and keep it on warm. When it's done move the release valve to relieve pressure. Let sit for a little while and then enjoy! Done in 15 minutes!
Friday, January 4, 2013
Chicken Noodle Soup (by Mel)
2 large carrots
1 onion
2 stocks of celery
8 cups of chicken stock
2 cups of chicken (using a rotissary chicken is the best!)
salt and pepper
2 eggs
1 cup flour
1/4 cup milk
Saute carrots, onion, and celery together with a little virgin olive oil. Once veggies are softened add chicken broth and take it to a soft boil. Add chicken.
For the noodles add 2 eggs, milk, and flour. Then more flour until a dough you can roll onto the cupboard. Cut into strips and add into boiling water. Noodles will cook and when you taste them and they are not doughy it is ready to eat. Yummy yummy. Thanks Mel :)
1 onion
2 stocks of celery
8 cups of chicken stock
2 cups of chicken (using a rotissary chicken is the best!)
salt and pepper
2 eggs
1 cup flour
1/4 cup milk
Saute carrots, onion, and celery together with a little virgin olive oil. Once veggies are softened add chicken broth and take it to a soft boil. Add chicken.
For the noodles add 2 eggs, milk, and flour. Then more flour until a dough you can roll onto the cupboard. Cut into strips and add into boiling water. Noodles will cook and when you taste them and they are not doughy it is ready to eat. Yummy yummy. Thanks Mel :)
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