Venus, guess whats cookin' tonite?
- Thread starter david
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Any leftovers?
David:
Great kitchen and great looking corned beef and cabbage! Glad to see the recipe turned out well. Hope there are some leftovers, because it's even better the next day! Congrats!
Next week I'm making Company Chicken. The recipe is a pressure cooker one from a 1955 Good Housekeeping cookbook. I'll let you know if it's a keeper and worth sharing!
Venus
David:
Great kitchen and great looking corned beef and cabbage! Glad to see the recipe turned out well. Hope there are some leftovers, because it's even better the next day! Congrats!
Next week I'm making Company Chicken. The recipe is a pressure cooker one from a 1955 Good Housekeeping cookbook. I'll let you know if it's a keeper and worth sharing!
Venus
pulsator-power
Well-known member
corned beef
Venus, I'd like a copy of that recipe myself.
Itchin to try out the new pressure cooker
Jerry
Venus, I'd like a copy of that recipe myself.
Itchin to try out the new pressure cooker
Jerry
May I have a copy of this recipe too?
I love corned beef 'n cabbage!
YUM!
When I moved to a new place, a friend of mine helped me unpack the kitchen, swearing over half the boxes moved were for the kitchen. Really, I don't have that much, but I felt so sorry for this cullinarily (sp?) deprived individual who asked "What kind of pot is this? when he lifted my pressure cooker out of the a box.
Tsk tsk tsk...sad, isn't it?
John
I love corned beef 'n cabbage!
YUM!When I moved to a new place, a friend of mine helped me unpack the kitchen, swearing over half the boxes moved were for the kitchen. Really, I don't have that much, but I felt so sorry for this cullinarily (sp?) deprived individual who asked "What kind of pot is this? when he lifted my pressure cooker out of the a box.
Tsk tsk tsk...sad, isn't it?
John
Are ya hungry?
Ok guys, I pulled up the post and thread with the corned beef and cabbage recipe. FYI: It's THREAD 930/POST 53427.
I am listening to the gentle hisssssssssing of the pressure cooker as it makes "Company Chicken Supreme". This is an old recipe (when pressure cookers could explode like food-laden bombs) from a 1955 Good Housekeeping Cookbook. It sounded delicious and smells great. I will let you know if it is a keeper. I'm serving it with bow-tie noodles and corn. Come and get it!!)
Venus
Ok guys, I pulled up the post and thread with the corned beef and cabbage recipe. FYI: It's THREAD 930/POST 53427.
I am listening to the gentle hisssssssssing of the pressure cooker as it makes "Company Chicken Supreme". This is an old recipe (when pressure cookers could explode like food-laden bombs) from a 1955 Good Housekeeping Cookbook. It sounded delicious and smells great. I will let you know if it is a keeper. I'm serving it with bow-tie noodles and corn. Come and get it!!
)Venus
spiralactivator
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Is that a Presto?
Glad to see there are other pressure cooker enthusiasts out there. I use an old Mirro-Matic with the 3-weight regulator wheel.
Glad to see there are other pressure cooker enthusiasts out there. I use an old Mirro-Matic with the 3-weight regulator wheel.
maytagbear
Well-known member
I wish I had a digital camera--
I would post a pic of my Presto.
Saturday I made a very good rice pudding in it--at least cooked the rice in it, and at this very minute, I have a beef pot roast cooking in it.
If there is interest, I will post the rice pudding recipe.
My chief regret is that it is a 4 quart, and not a 6.
Looking around at 6 quart cookers, and I am drawn to various European makes, but not to the $100 plus price tags.
Lawrence/Maytagbear
I would post a pic of my Presto.
Saturday I made a very good rice pudding in it--at least cooked the rice in it, and at this very minute, I have a beef pot roast cooking in it.
If there is interest, I will post the rice pudding recipe.
My chief regret is that it is a 4 quart, and not a 6.
Looking around at 6 quart cookers, and I am drawn to various European makes, but not to the $100 plus price tags.
Lawrence/Maytagbear
Company Chicken Supreme
This is definitely a keeper!! :-D
COMPANY CHICKEN SUPREME
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1 2lb. ready-to-cook broiler-fryer, cut up
1/4 cup shortening
-------------------
1/2 lb. sliced mushrooms
1/2 cup sliced onions
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/4 cup hot water
1/2 cup commercial sour cream
Parsley sprigs
Mix flour with 1 tsp. salt, 1/4 tsp. pepper, and 1 tsp. paprika (I used Cavender's seasoning in place of the salt and pepper but used the paprika); use to coat chicken pieces well. In hot shortening (I used olive oil)in pressure cooker, brown chicken well on all sides. Add mushrooms and rest of ingredients (I used Marsala wine instead of water) except sour cream and parsley.
Cook at 15lb. pressure 10 to 15 min. (I cooked it 15 min.) as manufacturer directs. Reduce pressure immediately. Stir in sour cream (I removed the chicken to a warm platter first. Also make sure you don't boil the sour cream mixture or it will separate and curdle; it just needs to be heated through).
Arrange chicken on heated platter; spoon on sauce (put some in a gravy boat while you're at it); garnish with parsley. Makes 4 servings (yeah, right).
The chicken was so falling-off-the-bone-tender that I even ate the leg! I started making my way to a thigh, but my waistband prevented me from gorging any further. ;-)
This would be great with a big old blob of mashed potatoes and some baby carrots drizzled with a little butter and honey.
You don't need company to make this dish. Snarf down as much as you can, then save the rest for some deeeeeeeeeeeelicious leftovers!
Enjoy -
Venus
This is definitely a keeper!! :-D
COMPANY CHICKEN SUPREME
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1 2lb. ready-to-cook broiler-fryer, cut up
1/4 cup shortening
-------------------
1/2 lb. sliced mushrooms
1/2 cup sliced onions
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/4 cup hot water
1/2 cup commercial sour cream
Parsley sprigs
Mix flour with 1 tsp. salt, 1/4 tsp. pepper, and 1 tsp. paprika (I used Cavender's seasoning in place of the salt and pepper but used the paprika); use to coat chicken pieces well. In hot shortening (I used olive oil)in pressure cooker, brown chicken well on all sides. Add mushrooms and rest of ingredients (I used Marsala wine instead of water) except sour cream and parsley.
Cook at 15lb. pressure 10 to 15 min. (I cooked it 15 min.) as manufacturer directs. Reduce pressure immediately. Stir in sour cream (I removed the chicken to a warm platter first. Also make sure you don't boil the sour cream mixture or it will separate and curdle; it just needs to be heated through).
Arrange chicken on heated platter; spoon on sauce (put some in a gravy boat while you're at it); garnish with parsley. Makes 4 servings (yeah, right).
The chicken was so falling-off-the-bone-tender that I even ate the leg! I started making my way to a thigh, but my waistband prevented me from gorging any further. ;-)
This would be great with a big old blob of mashed potatoes and some baby carrots drizzled with a little butter and honey.
You don't need company to make this dish. Snarf down as much as you can, then save the rest for some deeeeeeeeeeeelicious leftovers!
Enjoy -
Venus
Yes it is a Presto!
I bought the basic model in aluminum to see whether I liked it or not. I do and can find lots of different things to cook in one-I don't have a way of setting the pressure on this one since the regualator has just one hole in it and no positions. I figure 10 lbs is gentle reg rocking and 15 would be somewhat faster. And once again, thank you Venus for sharing your recipe-we ate the last of it tonight. I would like a 6 qt now, but having 2 cookers wouldn't be so bad; we have 3 crockpots. Now how about that chicken dish you made? I believe we have some real pc fans out here!
I bought the basic model in aluminum to see whether I liked it or not. I do and can find lots of different things to cook in one-I don't have a way of setting the pressure on this one since the regualator has just one hole in it and no positions. I figure 10 lbs is gentle reg rocking and 15 would be somewhat faster. And once again, thank you Venus for sharing your recipe-we ate the last of it tonight. I would like a 6 qt now, but having 2 cookers wouldn't be so bad; we have 3 crockpots. Now how about that chicken dish you made? I believe we have some real pc fans out here!
scott55405
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Venus, that sounds outstanding! Did Austin like it?
I may have to go to some estate sales and find a pressure cooker and try it. We had them at home but I don't think I've ever owned one myself.
I may have to go to some estate sales and find a pressure cooker and try it. We had them at home but I don't think I've ever owned one myself.
kenmore1978
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old pressure cookers
Read that book from the Pressure Cooker Lady first before buying old pressure cookers. She had some pretty good advice. She recommended agaist electric pressure cookers because you can't use the quick cool-down method of running cold water over it, but she neglected to say that that isn't a problem with electric pressure cookers that have the removeable controls and thus are fully immersible with the controls removed. I like the idea of not being tied to the range and freeing up a burner/unit if you're making a large meal. Another reason I have electric frying pan and griddle.
Read that book from the Pressure Cooker Lady first before buying old pressure cookers. She had some pretty good advice. She recommended agaist electric pressure cookers because you can't use the quick cool-down method of running cold water over it, but she neglected to say that that isn't a problem with electric pressure cookers that have the removeable controls and thus are fully immersible with the controls removed. I like the idea of not being tied to the range and freeing up a burner/unit if you're making a large meal. Another reason I have electric frying pan and griddle.
Pressure Cookers, etc.
Scott:
Austin like what I made for dinner? Are you kidding? For some reason, he's part of the taco and burger generation. You should hear him groan when I bring out a huge platter of pot roast. He'll go make himself some Ramen noodles instead (blech; too much salt). That's ok. Hubby and daughter appreciate it. You really need to get a pressure cooker. One-pot meals don't come any easier. I recommend the largest pressure cooker you can find, for all those tasty leftovers.
Jaune:
You are right about having separate appliances and not tying up the stove. I love them all. My next purchase will be a fryer. I very rarely fry our food, but it would be nice to do some french fries or begniets (french donuts) without burning down the kitchen or setting off the smoke detectors (which I have been known to do).
Lawrence:
The rice pudding sounds fantastic. Recipe please :-D
Venus
Scott:
Austin like what I made for dinner? Are you kidding? For some reason, he's part of the taco and burger generation. You should hear him groan when I bring out a huge platter of pot roast. He'll go make himself some Ramen noodles instead (blech; too much salt). That's ok. Hubby and daughter appreciate it. You really need to get a pressure cooker. One-pot meals don't come any easier. I recommend the largest pressure cooker you can find, for all those tasty leftovers.
Jaune:
You are right about having separate appliances and not tying up the stove. I love them all. My next purchase will be a fryer. I very rarely fry our food, but it would be nice to do some french fries or begniets (french donuts) without burning down the kitchen or setting off the smoke detectors (which I have been known to do).
Lawrence:
The rice pudding sounds fantastic. Recipe please :-D
Venus
kenmore1978
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One pot meals
Austiin doesn't like POT ROAST?! I LOVE pot roast. I'm definately a "carnivore". You'r right, though I do like Ramennoodles, they have WAY too much salt, my doctor would freak ( I have a heart condition). One of my cook books is called "One Pot Meals" and I've done a few things out of it that came out tasty. The Slow Cooker has gotten a workout, too. Surprisingly, I still haven't broken out my brand new Princess Digital pressure cooker yet.
I'll post a few recipes out of the One Pot Book on here.
Austiin doesn't like POT ROAST?! I LOVE pot roast. I'm definately a "carnivore". You'r right, though I do like Ramennoodles, they have WAY too much salt, my doctor would freak ( I have a heart condition). One of my cook books is called "One Pot Meals" and I've done a few things out of it that came out tasty. The Slow Cooker has gotten a workout, too. Surprisingly, I still haven't broken out my brand new Princess Digital pressure cooker yet.
I'll post a few recipes out of the One Pot Book on here.
veg-o-matic
Well-known member
Venus:
Clearly, your son is out of his mind. Get him some help, and FAST!
Ramen noodles instead of pot roast? The lad is insane! I'm sputtering, I'm so speechless!
I think you need to make a rule that nothing gets cooked on the CI that wasn't available when the stove was new.
Clearly, your son is out of his mind. Get him some help, and FAST!
Ramen noodles instead of pot roast? The lad is insane! I'm sputtering, I'm so speechless!
I think you need to make a rule that nothing gets cooked on the CI that wasn't available when the stove was new.
scott55405
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Well, I'm thinking Austin is probably just expressing himself right now food-wise, in a few years he will probably feel entirely differently about company chicken and things like that.
kenmore1978
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One Pot recipes
This (and future ones) are from a cookbook I bought on E-Bay called One Pot Meals by Margaret Gin ISBN 0-89286-10002 pbk.
She covers:
pressure cookers
cassarole and dutch ovens
slow cookers
wet clay cookers
skillet
wok
stockpot or soup pot
souffles
Since I'm basicaly a meat person, and pot roast has been done, here are a couple of pot roast recipes from the book.
Viennese style
1 3 1/2 to 4 pound rump roat or sirloin tip
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 onion chopped
2 carrosts, chopped
4 dried figs chopped
1 cup white wine
2 turnips chopped
1 cup beef stock
8 new ppotatoes
4 gingersnaps crushed
Top of the Stove method
brown the meat on all sides in butter. Add salt, pepper, onion, carrots, turnips, & figs. Pour in the wine and stock. Cover and simmer for 1 1/2 hours or until meat is tender. Add potatoes and simmer 20 minutes or until tender. Stir inthe gingersnaps to thicken juices.
Slow Cooker Method
Brown the meat on all sides in butter. Put carrotsm turnips and potatoes in bottomof slow cooker and place roast on top. Add remaining ingrediats, except gingersnaps and cook on high, uncovered until thickened.
Pressure Cooker Method
In a pressure cooker brown meat on all sides in butter. Add salt, pepper, onion, wine, stock, and 1 cup water.
Cover and bring to full pressure. When steam appears, reduce heat and cook on low 25 minutes. Reduce pressure completely, add remaining vegetables and figs, cover and simmer 20 minutes or until tender, not under pressure. Add gingersnaps and cook, uncovered, until thickened.
This (and future ones) are from a cookbook I bought on E-Bay called One Pot Meals by Margaret Gin ISBN 0-89286-10002 pbk.
She covers:
pressure cookers
cassarole and dutch ovens
slow cookers
wet clay cookers
skillet
wok
stockpot or soup pot
souffles
Since I'm basicaly a meat person, and pot roast has been done, here are a couple of pot roast recipes from the book.
Viennese style
1 3 1/2 to 4 pound rump roat or sirloin tip
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 onion chopped
2 carrosts, chopped
4 dried figs chopped
1 cup white wine
2 turnips chopped
1 cup beef stock
8 new ppotatoes
4 gingersnaps crushed
Top of the Stove method
brown the meat on all sides in butter. Add salt, pepper, onion, carrots, turnips, & figs. Pour in the wine and stock. Cover and simmer for 1 1/2 hours or until meat is tender. Add potatoes and simmer 20 minutes or until tender. Stir inthe gingersnaps to thicken juices.
Slow Cooker Method
Brown the meat on all sides in butter. Put carrotsm turnips and potatoes in bottomof slow cooker and place roast on top. Add remaining ingrediats, except gingersnaps and cook on high, uncovered until thickened.
Pressure Cooker Method
In a pressure cooker brown meat on all sides in butter. Add salt, pepper, onion, wine, stock, and 1 cup water.
Cover and bring to full pressure. When steam appears, reduce heat and cook on low 25 minutes. Reduce pressure completely, add remaining vegetables and figs, cover and simmer 20 minutes or until tender, not under pressure. Add gingersnaps and cook, uncovered, until thickened.
westytoploader
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I'll admit, I guess it's part of my generation (a sidenote: stay-at-home moms like mine are another drying trend) that I don't like pot roast, company chicken, etc...
However I LOVE corned beef and cabbage, seafood, some Mexican, Italian, & Spanish dishes, as well as fine Asian food (Sushi, Sashimi, etc)...makes my mouth water just thinking about it!
However I LOVE corned beef and cabbage, seafood, some Mexican, Italian, & Spanish dishes, as well as fine Asian food (Sushi, Sashimi, etc)...makes my mouth water just thinking about it!
kenmore1978
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Pressure Cooker seafood for Austin
OK Austin, see what you think of this
SOUTH AMERICAN SEAFOOD STEW
5 minutes high pressure
3-4 minutes additional cooling
1 1/2 tbs olive oil plus 1/2 tsp paprika
1 cup coarsely chopped onions
2 tsp whole cumin seeds
3 cups fish broth or 24 oz bottled clam juice
1/4 tsp crushed red pepper flakes2 large bay leaves
1 1/4 lbs. yellow plaintains or Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
1 1/2 lbs calabaza pumpkin or butternut squash, peeled and cut into 1 1/2 inch chunks
1 15 oz can diced tomatoes or whole plum tomatoes, chopped, with liquid
1 tsp salt, or to taste
1-2 cloves garlic, pushed through a press
1 tsp dried oregano leaves
1 lb.firm-fleshed white fish fillets, such as triped bass, flounder, or scrod, cut into 1 inch chunks
1/2 pound small or medium shrimp, shelled & deveined
1/4 cup chopped fresh cilantro
2 tbs freshly squeezed lime juic, or more to taste.
Heat the oil in the cooker over medium high heat. Cook the onions and cumin, stirring frequently, for 2 minutes. Add the fish broth, red pepepr flakes, bay leaves, and plaintains/potatoes. Set the calabeza pumpkin/butternut squash on top. Pour the tomatoes over the squash and sprinkle with salt. DO NOT STIR.
Lock the lid in place. OVer high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 3 minutes. Quick-release the pressure. Remove lid, tiltilng it away from you to shield from the steam
Stir well as you add the garlic and oregano; remove the bay leaves.(most of the calbeze is likely to melt into a puree and thicken the sauce.) Over medium heat, bring to a gentle boil Add the fish and cook, uncovered, for 2 minutes, stirring gently once or twice. Add the shrimp and cook until the fish becomes opaque and eaily flakes and the shrimp turns pink, 1-2 minutes more.
Adjust for salt and stir in the cilantro and enough lime juice to sharpen the flavors and give the stew a slight acid edge. Serve inlarge soup bowls.
From "The Pressured Cook", Lorna Sass
OK Austin, see what you think of this
SOUTH AMERICAN SEAFOOD STEW
5 minutes high pressure
3-4 minutes additional cooling
1 1/2 tbs olive oil plus 1/2 tsp paprika
1 cup coarsely chopped onions
2 tsp whole cumin seeds
3 cups fish broth or 24 oz bottled clam juice
1/4 tsp crushed red pepper flakes2 large bay leaves
1 1/4 lbs. yellow plaintains or Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
1 1/2 lbs calabaza pumpkin or butternut squash, peeled and cut into 1 1/2 inch chunks
1 15 oz can diced tomatoes or whole plum tomatoes, chopped, with liquid
1 tsp salt, or to taste
1-2 cloves garlic, pushed through a press
1 tsp dried oregano leaves
1 lb.firm-fleshed white fish fillets, such as triped bass, flounder, or scrod, cut into 1 inch chunks
1/2 pound small or medium shrimp, shelled & deveined
1/4 cup chopped fresh cilantro
2 tbs freshly squeezed lime juic, or more to taste.
Heat the oil in the cooker over medium high heat. Cook the onions and cumin, stirring frequently, for 2 minutes. Add the fish broth, red pepepr flakes, bay leaves, and plaintains/potatoes. Set the calabeza pumpkin/butternut squash on top. Pour the tomatoes over the squash and sprinkle with salt. DO NOT STIR.
Lock the lid in place. OVer high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 3 minutes. Quick-release the pressure. Remove lid, tiltilng it away from you to shield from the steam
Stir well as you add the garlic and oregano; remove the bay leaves.(most of the calbeze is likely to melt into a puree and thicken the sauce.) Over medium heat, bring to a gentle boil Add the fish and cook, uncovered, for 2 minutes, stirring gently once or twice. Add the shrimp and cook until the fish becomes opaque and eaily flakes and the shrimp turns pink, 1-2 minutes more.
Adjust for salt and stir in the cilantro and enough lime juice to sharpen the flavors and give the stew a slight acid edge. Serve inlarge soup bowls.
From "The Pressured Cook", Lorna Sass
westytoploader
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That sounds DELICIOUS! My mouth is watering!
Mom & I will definitely have to make this next week!
Thanks for the recipe!
Mom & I will definitely have to make this next week!
Thanks for the recipe!
scott55405
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That does sound *really* good!
Pressure Cooker Fish Stew
Jaune:
This dish sounds great. Had to laugh though, Austin says he'd love it, and daughter Hayley says no way. Guess you can't please all of the people all of the time! LOL
BTW, Hubby freaked out over the rice pudding. He had never eaten it before (he's a rice and gravy kind of guy) and the thought of "sweet rice" just grossed out his taste buds. What a priceless expression on his face though when he took a bite! My rice pudding almost came out of my nose, I started laughing so hard!!:-D
Thanks again for the recipes; will do the guinea pig test on the family ;-)
Venus
Jaune:
This dish sounds great. Had to laugh though, Austin says he'd love it, and daughter Hayley says no way. Guess you can't please all of the people all of the time! LOL
BTW, Hubby freaked out over the rice pudding. He had never eaten it before (he's a rice and gravy kind of guy) and the thought of "sweet rice" just grossed out his taste buds. What a priceless expression on his face though when he took a bite! My rice pudding almost came out of my nose, I started laughing so hard!!:-D
Thanks again for the recipes; will do the guinea pig test on the family ;-)
Venus
kenmore1978
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Rice pudding for hubby
So it wasn't really clear if he liked it or not. So he'd never even tried ready-made rice pudding ever before? If so, that's really suprising. Of the ready-made stuff, I find Kozy brand to be the best.
So it wasn't really clear if he liked it or not. So he'd never even tried ready-made rice pudding ever before? If so, that's really suprising. Of the ready-made stuff, I find Kozy brand to be the best.
spiralactivator
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Another recipe to share
Here is a recipe of my own invention. It's very simple, and everybody seems to enjoy it.
FRENCH ONION CHICKEN
2-3 chicken breasts, skinned and boned
A little olive oil & butter
1-2 cloves garlic, minced
1 pkg dry onion soup mix
1 (11 oz.) can mushrooms, undrained
Cut chicken into good-sized chunks. Heat pressure cooker and brown chicken in oil & butter. Add garlic, soup mix, and mushrooms WITH LIQUID. Cook 15 minutes at 15 lbs. pressure. Let pressure drop of its own accord (as the 1971 Presto booklet says). Remove chicken to serving dish and reduce sauce by furious boiling OR thicken with cornstarch. Pour over chicken and serve.
Serves maybe 3 members of my family...I guess that's 5 or 6 normal people.
Here is a recipe of my own invention. It's very simple, and everybody seems to enjoy it.
FRENCH ONION CHICKEN
2-3 chicken breasts, skinned and boned
A little olive oil & butter
1-2 cloves garlic, minced
1 pkg dry onion soup mix
1 (11 oz.) can mushrooms, undrained
Cut chicken into good-sized chunks. Heat pressure cooker and brown chicken in oil & butter. Add garlic, soup mix, and mushrooms WITH LIQUID. Cook 15 minutes at 15 lbs. pressure. Let pressure drop of its own accord (as the 1971 Presto booklet says). Remove chicken to serving dish and reduce sauce by furious boiling OR thicken with cornstarch. Pour over chicken and serve.
Serves maybe 3 members of my family...I guess that's 5 or 6 normal people.
Sounds yummy!
Spiralactivator:
This sounds delicious. May have to scrape the mushrooms off for hubby (picky, picky).
Jaune:
Hubby NEVER had rice pudding. I was surprised too. I also love Kozy rice pudding. Have you ever tried their flan or tapioca. I love those too. Daughter doesn't like "bits" in her pudding so rice pudding and tapioca are out, but she may try the flan. This is a kid who will eat blue food (blech). Go figure. ;
Spiralactivator:
This sounds delicious. May have to scrape the mushrooms off for hubby (picky, picky).
Jaune:
Hubby NEVER had rice pudding. I was surprised too. I also love Kozy rice pudding. Have you ever tried their flan or tapioca. I love those too. Daughter doesn't like "bits" in her pudding so rice pudding and tapioca are out, but she may try the flan. This is a kid who will eat blue food (blech). Go figure. ;
kenmore1978
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Pudding
I've had Kozy's tapioca pudding(I LOVE tapioca pudding), but not their Flan, at least, not yet. Unfortuantely, none of that stuff is really conducive to my Atkin's Diet regimen. So I can only do it once in a while.
I've had Kozy's tapioca pudding(I LOVE tapioca pudding), but not their Flan, at least, not yet. Unfortuantely, none of that stuff is really conducive to my Atkin's Diet regimen. So I can only do it once in a while.
kenmore1978
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Better Homes & Gardens Cookbooks
Was going through my collection of cookbooks for the pressure cook (didn't realize I actually have SIX of them) and one of them was from BH&G, so thought I'd see what they had to offer.
Editor, Lisa Mannes
1995
ISBN: 0-696-20410-X
Library of Congress Catalog Car Number: 95-75621
Here's one that maybe Austin & Halyley can agree on.
SHREDDED BEEF TACOS
Use any leftover meat in a taco salad. Arrange the meat, cheese, and guacamole on a bed of leaf lettuce. Add some salso for a quick slad dressing and servie with corn chips.
Preparation time: 10 minutes
Cooking time: 45 minutes
2 lbs. boneless beef chuck roast, 2 inches thick
2 tbs cooking oil
3/4 cup chopped green or red bell pepper
1/2 chopped onion
2-3 cloves garlic, minced
2 dried chipotle or jalapeno peppers, seeded and chopped
1 tbs chili powder
3/4 beef broth or beef stock
8 8 inch flour tortillas
Optional
Guacamole
Dairy sour cream
shredded cheddar cheese
shredded lettuce
Trim any visible fat from the neat, set aside
In a 4 or 6 quart pressure cooker heat 1 tablespoon of oil over medium heat. Cook meat until brown on all sides. Add more oil if needed. Remove the meat and set aside. Drain off fat.
Place the rack in the pressure cooker. Return the meat to the cooker and add the bell pepper, onion, garlic, peppers, chili powder, and beef broth or stock.
Lock lid in place. Bring to 15 pounds pressure. Cook for 35 minutes
Allow pressure to come down naturally. Carefully remove lid. Meanwhile, heat tortillas according to package directions.
Transfer neat to a cutting board. Using the tines of 2 forks, pull the meat across the grain to form shreds. With a slotted spoon remove the vegetables to a serving platter. Combine with meat.
On each tortilla spoon about 1/2 cup of the meat mixture. If desired, top with guacamole, sour cream, cheese, and lettuce. Roll up tortillas.
Was going through my collection of cookbooks for the pressure cook (didn't realize I actually have SIX of them) and one of them was from BH&G, so thought I'd see what they had to offer.
Editor, Lisa Mannes
1995
ISBN: 0-696-20410-X
Library of Congress Catalog Car Number: 95-75621
Here's one that maybe Austin & Halyley can agree on.
SHREDDED BEEF TACOS
Use any leftover meat in a taco salad. Arrange the meat, cheese, and guacamole on a bed of leaf lettuce. Add some salso for a quick slad dressing and servie with corn chips.
Preparation time: 10 minutes
Cooking time: 45 minutes
2 lbs. boneless beef chuck roast, 2 inches thick
2 tbs cooking oil
3/4 cup chopped green or red bell pepper
1/2 chopped onion
2-3 cloves garlic, minced
2 dried chipotle or jalapeno peppers, seeded and chopped
1 tbs chili powder
3/4 beef broth or beef stock
8 8 inch flour tortillas
Optional
Guacamole
Dairy sour cream
shredded cheddar cheese
shredded lettuce
Trim any visible fat from the neat, set aside
In a 4 or 6 quart pressure cooker heat 1 tablespoon of oil over medium heat. Cook meat until brown on all sides. Add more oil if needed. Remove the meat and set aside. Drain off fat.
Place the rack in the pressure cooker. Return the meat to the cooker and add the bell pepper, onion, garlic, peppers, chili powder, and beef broth or stock.
Lock lid in place. Bring to 15 pounds pressure. Cook for 35 minutes
Allow pressure to come down naturally. Carefully remove lid. Meanwhile, heat tortillas according to package directions.
Transfer neat to a cutting board. Using the tines of 2 forks, pull the meat across the grain to form shreds. With a slotted spoon remove the vegetables to a serving platter. Combine with meat.
On each tortilla spoon about 1/2 cup of the meat mixture. If desired, top with guacamole, sour cream, cheese, and lettuce. Roll up tortillas.
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