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. (19 page)

Roasted
New Potatoes

Ingredients

■
5 Tbs. vegetable oil

■
2 lbs. baby or fingerling potatoes

■
1 sprig rosemary

■
3 garlic cloves unpeeled

■
1/2 cup stock

■
Salt and pepper

Preparation

Heat oil in open cooker

Add potatoes, garlic and rosemary

Brown outside of potatoes

Place small slit in each potato

Add stock

Close lid and lock

Set timer for 9 minutes

Release pressure manually

Peel garlic cloves, serve crushed or whole as you like

Salt and pepper to taste and serve

Stir F
ry Broccoli

Ingredients

■
2 Tbs. sesame, olive or peanut oil

■
1 large clove garlic lightly crushed and peeled

■
1 slice fresh ginger

■
1 bunch broccoli, trimmed, cut into flowerets

■
Salt to taste

■
½ cup of chicken stock or water

■
2 Tbs. soy sauce

Procedure

Place oil in open cooker, heat

Add broccoli and stir fry until bright green

Add salt, ginger, and garlic

Place in steamer basket

Add stock and soy sauce

Place steamer in cooker, close lid and lock

Set timer for 4 minutes

Release pressure manually

Serve as is or with liquid as sauce

Stuffed Cabbage Logs

Ingredients

■
8 cabbage leaves

■
1 lb. ground beef

■
1/2 cup uncooked rice

■
2 small cans of tomato sauce

■
3 tsp. of ground red pepper (chili powder)

■
2 cloves of chopped garlic

■
1/2 cup chopped onion

■
Salt and pepper to taste

■
2 10 oz. cans of diced tomatoes with chili peppers

Preparation

Soften cabbage leaves in boiling water

Mix ground beef, rice, tomato sauce, chili powder, garlic, onion, salt and black pepper in bowl,

Divide the meat mixture into 8 portions and place the meat on the softened cabbage leaves.

Roll the leaves up to form logs and tuck the edges under the logs

Place in cooker, close and lock lid, set timer for 25 minutes

Use quick release for pressure

Pour diced tomatoes and green chili peppers over rolls and serve immediately

Baked Sweet
Potato Stuffed With Beans & Greens

Ingredients

■
4 sweet potatoes

■
2 tablespoons olive oil

■
1 shallot, diced

■
1 garlic clove, minced

■
1 (4-inch) sprig fresh rosemary

■
1/4 teaspoon red pepper flakes

■
1 1/2 cups (or 1 can) cooked and drained white beans

■
6 cups kale, trimmed and sliced into ribbons

■
Juice of 1/4 lemon

■
Salt and freshly ground black pepper

Preparation

Scrub the sweet potatoes wrap in foil

Place them on a metal trivet in cooker

Place beans and greens in metal container in cooker

Add to beans and greens the shallots, garlic, rosemary and red pepper. Salt and pepper to taste

Set pressure cooker to 15 minutes and close and lock lid

Allow steam to dissipate naturally.

Add lemon and remove Rosemary

Slice potatoes and add beans and green mix. Serve and enjoy

Texas Style Cabbage

Ingredients

■
Small head of cabbage

■
6 slices of bacon

■
2 fresh jalapenos, sliced and seeded

■
5 tsp corn meal

■
1/2 onion chopped

■
1/4 tsp. Cheyenne

■
1 tsp. sweetener or sugar

■
Salt and Pepper to taste

Procedure

Chop bacon and brown in open cooker

Stir in onion and jalapeno

Add cabbage with sweetener, salt - pepper and Cheyenne

Close and lock lid, set timer for 15 minutes

Release pressure manually and serve

Orange Spiced Sweet Potatoes

SERVES 4

Ingredients

■
2lbs. sweet potatoes peeled and diced

■
½ cup of dark brown sugar (packed)

■
1 stick of butter cut into small pieces

■
1 tsp. ground cinnamon

■
½ teaspoon of ground nutmeg

■
½ tsp. grated orange peel

■
1 cup of orange juice

■
¼ tsp of salt

■
1 tsp. vanilla

Directions

Place the orange juice, vanilla, nutmeg, salt and peel into the pressure cooker.

Add the sweet potato pieces and mix.

Close and lock the lid and set the timer for 20 minutes.

Release the pressure manually and remove the lid.

Mash the sweet potato with a hand mixer, potato masher, or electric mixer.

Add ¼ cup of milk or whipping cream for smooth mixture.

Sprinkle with a mixture of the brown sugar and cinnamon

Deserts

App
le Brown
Betty

Ingredients

■
1 cup graham cracker crumbs

■
1/4 cup butter, melted

■
3/4 cup brown sugar

■
1 tsp. cinnamon

■
1/4 tsp. nutmeg

■
1 tsp. vanilla

■
3 apples chopped

■
1/2 cup raisins

Procedure

Mix cracker crumbs and melted butter and set aside

Combine brown sugar, cinnamon, nutmeg and vanilla and set aside

Combine chopped apples and raisins; set aside

Grease a bowl that fits into the cooker

Layer with 1/3 of the crumb mixture and 1/2 of the apple mixture

Top with sugar mixture

Repeat layers ending with crumbs on top

Cover bowl with aluminum foil

Pour 2/3 cup of water into cooker

Place rack in cooker and set bowl on top

Close and lock lid

Set timer for 15 minutes

Release pressure manually

Cool and serve chilled. Top with whipped cream

Apple Sauce

Ingredients

■
3 lbs. apples, peeled, cored, and quartered

■
3/4 tsp. ground cinnamon

■
1 cup water or apple juice

■
Lemon juice

■
Lemon zest

■
Honey

Procedure

Place the apples, cinnamon, and water (or juice) in cooker

Lock the lid in place

Set timer for 5 minutes

Release pressure

Puree in blender or food processor

Stir in lemon zest, honey and or lemon juice to taste

Serve warm or chill

Caramel Puddi
ng, Flan, Dip

Ingredient

■
1 can Sweet Condensed Milk

Procedure

Place trivet in cooker

Place can of condensed milk in steamer basket

Cover can completely with water

Close and lock lid

Set for 20 min

Unplug cooker to release pressure slowly

Allow to cool over night

Once cool you may open and use or store can as is

Once open you can freeze left over for up to 3 months

Cinnamon Rais
in Bread Pudding

Ingredients

■
4 cups cubed French bread

■
1 cup raisins

■
1 cup milk

■
1 cup evaporated milk

■
2 large eggs

■
1 egg yolk

■
1/4 cup sugar

■
1/8 tsp. gr. cinnamon

■
1/8 tsp. gr nutmeg

■
1/2 Tbs. butter

■
2 1/2 cups water

Procedure

Place bread in insert pan

Mix raisins through out

Combine evaporated milk, milk, eggs, sugar, and spices in mixing bowl

Whip until frothy with whisk or fork

Pour mixture over bread

Make sure bread is submerged

On a piece of foil, large enough to cover the baking insert, rub butter in circle

Cover with butter side down and wrap tightly

Place insert in cooker

Close and lock lid

Set timer for 15 minutes

Release pressure naturally

Remove foil and stir, serve warm with Rum sauce

Custard

Ingredients

■
2 cups milk

■
2 eggs

■
1/3 cup sugar

■
1/2 tsp. vanilla

■
1 cup water

Procedure

Scald milk in sauce pan and allow to cool

Add eggs and sugar

Add milk slowly stirring constantly

Add vanilla extract

Pour into individual custard cups

Cover cups with aluminum foil

Add water to pressure cooker

Place trivet and steamer basket into cooker

Place foil-covered custard cups in steamer basket.

Close and lock lid

Set timer for 8 minutes

Release pressure and cool

Serve chilled

Lemon Pudding

Ingredients

■
1/2 cup sugar

■
2 Tbs. flour

■
1/8 tsp. salt

■
1 Tbs. butter

■
3 Tbs. lemon juice

■
Rind of 1 lemon, grated

■
2 egg yolks, beaten

■
2 egg whites, beaten

■
2/3 cup milk

■
2 cups water

Procedure

Separate eggs

Beat egg yolks to a light lemony color

In separate bowl, beat egg whites to a soft peak.

Combine flour, sugar, salt and butter

Add lemon juice and rind, beaten egg yolks, and milk. Mix

Fold in beaten egg whites

Pour into individual custard cups

Cover each with aluminum foil.

Pour water into pressure cooker

Place cups on rack inside cooker

Close and lock lid

Set timer for 10 minutes

Release pressure

Serve warm or cold with whipped cream.

Pears in Wine

Ingredients

■
4 large pears, peeled

■
1 bottle (26-ounce) Beaujolais wine or grape juice

■
1 (12-ounce) jar currant jelly

■
1 lemon

■
2 sprigs rosemary

■
1/2 vanilla bean

■
4 whole cloves

■
4 whole black peppercorns

Procedure

Core the pears from bottom leaving stems in tact

Place wine and jelly in open cooker to melt

Peel strips of lemon and add to wine

Add juice of lemon to cooker

Cut foil in 12 inch squares (4)

Dip pears in liquid and place on foil

Wrap pears and secure at top

Add remaining ingredients

Arrange pears on rack in cooker

Close and lock lid, set timer for 8 minutes

Release pressure manually, remove pears and pour hot liquid over pears.

Chill for 24 hours before serving

Pumpkin Pie

Ingredients

■
1 1/2 cups cooked pumpkin, mashed

■
1 cup sugar or Splenda

■
1/2 tsp. cinnamon

■
1/2 tsp. ground ginger

■
1/2 tsp. ground cloves

■
1/2 tsp. salt

■
1 1/2 cups evaporated milk

■
1/2 cup milk

■
2 eggs

Procedure

Cut the pumpkin into 1-2 inch slices

Place water, trivet, and then steamer basket in pressure cooker

Place pumpkin in steamer basket

Close and lock lid

Set timer for 10 minutes

Release pressure manually

Mash cooked pumpkin

Combine all remaining ingredients in a bowl with pumpkin

Whip until smooth

Pour into 9” baking dish lined with pastry (homemade or frozen)

Bake at 425F for 10 minutes

Lower heat to 300 and bake another 45 minutes until filling is firm

Rum Sauce

Ingredients

■
2 egg yolks

■
1/4 cup sugar

■
1 cup heavy whipping cream

■
1/4 tsp. vanilla extract

■
2 Tbs. dark rum, or brandy

Procedure

Whip egg yolks and sugar together until light and fluffy; set aside.

In a medium saucepan, scald cream and vanilla.

Once the cream begins to boil, scrape the yolk mixture into the cream.

Cook over high heat for 2 minutes, whipping constantly with whisk.

Remove from heat and strain through a fine strainer, if necessary.

Mix in rum.

Serve warm or at room temperature over bread pudding.

Stuffed Apples

I
ngredients

■
4 apples, cored

■
1 cup water

■
1/2 cup red wine

■
1/4 raisins

■
1/4 cup chopped nuts

■
2 Tbsp. sugar

■
1 Tbsp. butter-colored

■
1/2 tsp. grated orange peel

■
1/2 tsp. cinnamon

■
foil

Procedure

Soak raisins in wine for 30 minutes. Drain raisins, and reserve the wine.

Combine raisins, nuts, sugar, cinnamon, and orange rind in the pressure cooker.

Peel the top 1/3 of each apple.

Place each apple on a square of foil large enough to completely wrap the apple.

Add 1/4 Tbsp. butter to the top of each apple

Wrap stuffed apples tightly in foil.

Place apples on the trivet, place in cooker, close lid and vent, and set timer for 10 minutes.

When time is up, release pressure manually.

Remove apples, unwrap and enjoy.