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.
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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.
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