Venus, guess whats cookin' tonite?

[maytagbear]

Sounds great, Jaune--

There is no reason why that recipe for the quick jambalaya couldn't be cut in half-- for use in a 4 quart cooker. (I do it all the time.)

I had NO idea that R A de Groot had written for the pressure cooker. His other recipes have always worked well for me, and are flavourful and well balanced.

Thanks for posting it.

Lawrence/Maytagbear

 

[kenmore1978]

R A DeGroot

had other books listed inside this one.

Feasts For All Seasons
The Recipes of the Auberge of the Flowering North
Revolutionizing French Cooking
Cooking with the Cuisinart

 

[kenmore1978]

Another PS recipe

THE PRESSURE COOKER COOKBOOK
Toula Patsalis
November 1994
HP Books(Berkeley Publishing Group Division of Penguin Putnam, New York, NY)

ISBN 1-55788-189-8 (acid-free paperback)

SALMON & VEGETABLES with FENNEL SAUCE

1/4 cup olive oil
4 leeks (white part only)
1 garlic clove, crushed
1 cup bottled clam juice
1 tbs fresh lemon juice
2 tbs sherry
1 8 oz can tomato sauce
1 1/2 tsp salt
1/4 tsp pepper
1 1/2 tsp crushed dried fennel
4 carrots, sliced into 1 inch pieces
1 cup celery, sliced into 1 inch pieces
1/2 minced parsley
3 potatoes, cut into 1/2 inch slices
6 6 oz salmon filets (1 1/2 inches thick)
3 tbs butter, softened
1 tbs potatoe starch or flour

In a pressure cooker, heat oil. Add leeks and garlic and saute in hot oil 2 minutes. Add clam juice, lemon juice, sherry, tomato sauce, salt, pepper, and fennel. Stir well. Stir in carrots, celery, parsley, and potatoes. Secure lid. Cook 4 minutes at 15 pounds. Release pressure according to manufacturer's directions. Remove lid. Place salmon fillets over vegetables. Secure lid. Over medium high heat, develoop steam to medium low pressure. Reduce heat to maintain pressure and cook 3 minutes. Release pressure. Using a slotted spatula, transfer salmon and most of the vegetables to a servinig platter. Cover to retain heat. Drain remaining vegetables through a strainer, place vegetables on platter, and return cooking liquid to pressure cooker. Cook over medium-high heat. Stir in butter and potato starch/flour to paste consistency and cook until slightly thickened. Spoon sauce over salmon & vegetables.

I have a lot of books geared to specific appliances, just ask and I will post.

electric skillet
sandwich maker
ice cream machine
blender
food processor
steamer
slow cooker
pressure cooker
bread machine
toaster oven
wok
rice cooker
waffle iron
deep fryer
indoor grill
juicer
convection oven
microwave oven
stand electric mixer
hand electric mixer
handheld blender (Braun-type mixer stick)
tortilla press

 

[retromom]

A recipe for every small appliance.....

Jaune:

You are the small appliance king! I will definitely go to you for the recipe de jour!

Venus

P.S. Lorna Sass's Chuckwagon stew w/smashed potatoes was a hit with the hubby; daughter wouldn't touch the potatoes :-(

 

[kenmore1978]

more recipes for small appliances

Haven't done a recipe from these books yet, so anybody who tries these recipes let us know how it turns out.

The Toaster Oven Cookbook
David DiResta & Joanne Foran
1995
Nitty Gritty Cookbooks (Bristol Publishing Enterprises)
ISBN 1-55867-124-2

SEAFOOD CASSEROLE

1 tsp vegetable oil
3 tbs bread crumbs
1 tbs butter, melted
1 clove garlic, minced or pressed
1 lb haddock or cod fillets
1/4 lb small sea scallops
4 large shrimp, shelled & deveined
1/4 cup drained corn, fresh or canned
3 tbs diced scallions
1 tbs fresh lemon juice
1/2 tsp dried basil
1 tbs grated Parmesan cheese

Lightly coat the toaster oven pan with vegetable oil. In a small bowl, combine breadcrumbs, butter, & garlic. Mix thoroughly and set aside. Rinse fish and scallops under cold running water andpat dry. Place fish, scallops, shrimp, corn, and scallions in toaster oven pan or 2 small ovenproof casseroles. Drizzle with lemon juice. Sprinkle with basil and Parmesan cheese. Top withlayer of of breadcrumb mixture. Bake in a preheated 425 degree toaster oven for 12-15 minutes.

OK, let's try something sweet for a change

Better Homes & Gardens Toaster Oven Cookbook
1982 Meredith Corp.
ISBN 0-696-00785-1

ORANGE MERINGUE RICE PUDDING
2 cups milk
1/3 cup long grain rice
2 beaten egg yolks
2 tbs orange marmalade
1/2 tsp vanilla
dash of salt
2 egg whites
2 tbs sugar

In a heavy saucepan combine milk and rice. Brinig to a boilm reduce heat. Cover & cook over low heat about 15 minutes or till rice is tender. Remove from heat. Gradually stir about 1 cup of the hot rice mixture into beaten egg yolks. return all to saucepan. Stir in orange marmalade, vanilla, and salt. Pour rice mixture into an 8 x 6 1/2 x 2 inch bakiing dish. Bake, uncovered, in a 350 degree over for 12 minutes. Remove from oven. Stir rice mixture well.

For meringue, beat egg whites till soft peaks form. Gradually add sugar, beating till stiff peaks form. Spread meringue evenly over the rice mixture, sealing to edges of baking dish. Swirl to make decorative peaks. Return to 350 degree oven, bake for 8-10 minutes more or till the meringue is golden brown. Serve the pudding warm or cool in individual dessert dishes.

 

[alr2903]

Spiral activators chicken

I made it in a fagor rapida i won on e-bay. turned out great Thanks. I did followed your recipe but I thickened the gravy with some Tony's powdered roux in the shaker can, It turned out great. Of course I made some rice cooker rice too. Thanks again. arthur.

 

[alr2903]

Kenmore 78's brisket

That does sound good wonder if you would take a stab at the cooking time for making that in a P. cooker. Let me know will try to make it Sat. Thanks. arthur.

 

[kenmore1978]

slow cooker/pressure cooker recipe conversion

God, I'd have no idea how to convert, talk about opposite ends of the spectrum! I do have a book that tells how to make the same recipe varioius ways (slow cooker, oven, stovetop, pressure cooker) but that brisket recipe was from a slow cooker specific book. Anybody know how to do the conversion?

 

[maytagbear]

This is guesswork, and pure guesswork,

but most 3 pound pot roasts are done in about 35 minutes, with natural pressure release.

However, if it's a disaster, please don't blame me, but if it's a triumph, I won't take credit.

Good luck,

Lawrence/Maytagbear

 

[spiralactivator]

Pressue cookbook

Venus, if you're ever looking for a pressure cooker cookbook, I think the best one is called "Pressure Cooking is Pleasure Cooking." I don't remember the author, but it came out in the late '70s and shouldn't be too hard to find used. It has great recipes using easy-to-find ingredients.

 

[kenmore1978]

Next small appliance, the waffle iron

A lot of recipes for non-sweet waffles in this book.

WAFFLES
Donna Rathmell German
Nitty Gritty (Bristol Publishing Enterprises)
1992
ISBN 1-55867-041-6

MEXICAN WAFFLES

1 egg, room temperature and separated
1/2 cup all purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/8 tsp salt
1 tsp sugar
2/3 cup milk
1/4 cup salsa
1/2 ground meat cooked with taco seasoning
4 tbs butter or margarine, melted and cooled

Beat egg white in a small bowl till stiff and set aside. Mix together dry ingredients and set aside. Combine egg yolk, milk, salsa, meat, and butter. Add to dry ingrediants, mixing until just blended. Fold in beaten egg white until just mixed. Do not overbeat batter.

CORN WAFFLES

For Southwestern flavor, top with chili or salsa. For a Southern treat, serve with a creamed chicken topping.

1 egg, room temperature and separated
1/2 cup all purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/8 tsp salt
3/4 cup milk
1/2 cup corn kernals (I use drained, canned corn)
1 tbs honey
4 tbs butter or margarine, melted and cooled

Beat egg white in a smal bowl until stiff and set aside. Mix together dry ingredients and set aside. Combine egg yolk, milk, corn, honey, and butter. Add to dry ngredients, mixing until just blended. Fold in beaten egg white until just mixed. Do not overbeat batter

 

[kenmore1978]

Waffles

"they're not just for breakfast anymore"

GREEK CHEESE AND SPINACH WAFFLES

1 egg, room temperature and separated
1 cup all purpose flour
1 tsp baking powder
1/2 tsp sugar
dash garlic powder
1/4 tsp dill, optional
3/4 cup milk
1/3 cup crumbled feta cheese
1/3 cup cooked, drained, chopped spinach
4 tbs olive oil, butter, or margarine, melted

Beat egg white in a small bowl until stiff and set aside. Mix together dry ingredints and set aside. Combine egg yolk, milk, cheese, spinach, and oil. Add to dry ingredients, mixing until just blended. Fold in beaten egg white until just mixed. Do not overbeat batter.

 

[toggleswitch]

Peas with tomato sauce and dill

Even peoplele who hate peas will stomach this.

1 pound frozen peas (1/2 kilo) [1x 16 oz bag] or [2x 10oz] boxes of fozen peas.
1 8oz can (1 cup/ 250ml?) tomato sauce or equivalent
1 onion finely chopped
salt, pepper, dill.

In a few tablespoons of cooking oil saute finely chopped onion over relatively high heat until wilted, need not be browned.

add frozen peas for a few minutes, stir gently till defrosted.

add tomato sauce (either a can, jar, 1TBS. paste, diced, etc)

cook for a few minutes.

add 1 cup water,

Salt, pepper dill to taste (takes more dill than you'd think)
add a pat of butter if for company.

partially cover. Cook down on medium-low heat till water evaporates and makes a nice thick sauce. Taste for rediness.

Throw over pasta or rice or mashed potatoes the next day to make a new dish!

 

[kenmore1978]

sounds good

and if you can deal with canned peas, even less cooking time.

The only thing is that it doesn't use any of our small appliances, save maybe a small food chopper/processor for the onions, and an electric can opener.

 

[kenmore1978]

Pressure cooker recipes

Pressure Cookery Perfected
Roy Andres DeGroot
1978
Summit Books, NY (division of Simon & Schuster)

ISBN 0-671-40006-1 (bound)
0-671-40038-X (paperback)

Pick a section:

Bouillions & stocks
basic recipes: sauces
basic recipes: hot appetizers

One Dish meals
soups
bean pots
rice
beef
lamb
pork
veal
chicken & other birds
game animals
low budget meats
fish
custards & souffles
vegetarian

Basic recipes
vegetable side dishes
steamed breads
sweet dessert souffle custards
steamed fruit puddings

 

[toggleswitch]

may we please request...

How about low-budget.

 

[petek]

Low budget meats

Roadkill

 

[kenmore1978]

low budget meats

OK, here are your choices

Beef Hearts Sliced in Aromatic Cream
Beef Kidney Stew
Beef Tongue In Aromatic Port Wine
Ragout of Chicken Gizzards & Hearts
Calves Hearts Filled with Apples, Oranges, Peaches, & Pine Nuts

 

[toggleswitch]

uh, pass

Hi Jaune- How is your name pronounced? Feel free to write to me offline.

OMG. So not for me!

PeteK, how did you know the stuff was borderline "roadkill"?
Is Alberta in the southern part of Cananda? LOL JUST KIDDING

May I change my request to bean pots or vegetables side dish?

 

[kenmore1978]

budget meats

I thought you might be put off by those recipes.

I've had beef tongue, it's actually pretty good.

Anyway, here;s some more to your liking

Asparagus with Butter-Lemon SAuce
French Cut Green Beans As they do them in Provence
Green Lima Beans with Baby Pearl Onions & Brown Rice
Yellow Wax Beans with Baby Pearl Onions and a Deliacate Touch of Mustard
Beets in the Polish Style with Sour Cream
Broccoli with Butter-Lemon Sauce
Cabbage with Grate Parmesan Cheese
Luxurious Red Cabbage
Young Carrots Candied with Maple Syrup
Squashed Cauliflower with Nutmeg
Chestnuts Poached In Beef Broth and Madeira Wine
Fennel Poached with a Touch of Dry Vermouth
Aromatic Mousse of Leeks
Small Onions Glazed with Slightly Burnt Butter
Potatoes Creamed At A Shotgun Wedding
Potatoes Lionized
Sweet Potatoes with Apricots, Pears, & White Grapes
Buttered and Walnuted Acorn Squash with Maple Syrup
Tomatoes As They Do Them In Provence
Aromatic Mousse of White or Yellow Turnips with Sour Cream and Herbs
Steam-Baked Zucchini with Mushrooms and Scallions