1 pound yellow split peas, picked over and rinsed
1 large onion
3 or 4 small carrots
3 stalks celery
1 heaping tablespoon salted herbs
Pepper to taste
6 cups water
1 package kielbasa, cut up bite size
Put ingredients in pressure cooker (add peas last, but do nit stir to keep them on top and prevent then from sticking to bottom). Cook for 8 minutes on medium setting. Adjust seasonings to taste.
1 to 1 1/2 pound sirloin, cut into pieces or strips
Chopped onion (as much as desired)
1 (10 3/4 ounce) can golden mushroom soup
1 soup can water
1 (4 ounce) can mushroom stems and pieces
Cooked wide egg noodles (at least 8 ounces)
1 cup sour cream
Brown meat and onion in pressure cooker with small amount of cooking oil. Add mushrooms and golden mushroom soup and 1 can water. Cook in pressure cooker for 10 minutes.
Remove from heat and let pressure drop on its own. Remove cover and add sour cream and noodles.
Before starting this, ensure that your pressure cooker is big enough for a 7-inch springform pan.
This autumn dessert is a favorite, filled with all the lovely spicy flavors of the season. You’ll love the cinnamon added to the whipped cream topping.
Pecan Crust
1/2 cup graham cracker crumbs
1/3 cup granulated sugar
1/2 cup toasted pecans, finely chopped (see Cook’s Note, below)
1/2 teaspoon cinnamon
1/4 cup butter, melted
Combine crumbs, sugar, pecans, cinnamon and butter in a small bow. Press crumbs into bottom of 7 inch springform pan. Set aside.
Filling
2 (8 ounce) packages cream cheese, softened
1 1/4 cups confectioners’ sugar
1 teaspoon grated orange peel
2 large eggs, at room temperature
1 cup canned pumpkin
2 tablespoons butter, softened
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 /2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 cup water for bottom of pressure cooker
Spiced Whipped Cream (recipe follows)
Using an electric mixer, beat cream cheese, sugar, and orange peel together 1 minute. Beat in eggs, one at a time, beating thoroughly after each addition. Beat in pumpkin, butter, cornstarch, cinnamon, nutmeg, and ginger, beating just until smooth.
Pour batter over crust. Cover with 2 layers of paper towels, top with foil, and crimp along edge of pan to seal.
Pour water into pressure cooker. Insert steam basket. Prepare foil harness. Place pan in harness, lower into cooker, and loop top of harness into a handle. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 25 minutes. Let cool naturally about 45 minutes.
Remove lid and take the paper towel off. Lift cheesecake from cooker and place on wire rack. Refrigerate covered with just the foil at least 3 hours. Remove cover.
Prepare Spiced Whipped Cream and serve with cheesecake.
This can be made the day before needed.
Spiced Whipped Cream
1 cup whipping cream
3 tablespoons confectioners’ sugar
1/8 teaspoon ground cinnamon
To toast nuts, preheat oven to 375 degrees F. Place nuts in a shallow baking pan and bake 7 to 8 minutes or until golden. Watch carefully as they burn quickly.
Recipe courtesy of Robin McKenzie, Kuhn Rikon Corporation
3 1/2 pounds pork shoulder roast, room temperature
2 tart apples, peeled and quartered
1/2 cup dry white wine
5 cloves garlic, peeled
3 sprigs fresh rosemary
3 tablespoons Dijon mustard
1 tablespoon olive oil
Salt and pepper
Spread the pork roast with the mustard and brown the roast in the bottom of a 5-liter or larger pressure cooker over medium high heat. Remove the meat and pour out excess fat. Deglaze the pan with the wine, scraping up the brown bits. Add the apple, garlic, salt and pepper. Replace the roast on top of the apples and scatter the rosemary and close the lid. Bring pressure to first red ring over high heat and adjust heat to stabilize at the first red ring.
Cook for 30-35 minutes. Take the pressure cooker off the heat and release with natural release method. Open the cooker and test for doneness 150-160 degrees F with a meat thermometer. If the roast is not yet done, close the cooker and cook an additional 3-5 minutes until the meat tests at 160 degrees F. Pork is best when moist and medium doneness.
Remove the roast and puree the apples and garlic with a hand blender or transfer solids to a blender or food processor and puree. Nap the sauce onto a plate, place a slice of the roast on the sauce and garnish with some clean, fresh rosemary.
Recipe by Mirro
Serving size: 4
4 pork chops, cut 1/2-inch thick
1 tablespoon fat (bacon grease is good)
1 cup uncooked rice
2 cups canned tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
2 tablespoons chopped onions
3 tablespoons chopped green bell pepper
1 cup water
Brown pork chops in hot fat in 4-quart pressure cooker. Remove chops from cooker. Place rice in hot fat. Stir constantly until well-browned. Add tomatoes, seasonings, onion and pepper. Stir well. Add pork chops and water. Cover, set control to 10 pounds and bring up over moderated heat. Cook 12 minutes after control jiggles. Cool normally for 5 minutes, then place under cold running water until pressure is released.
NOTE: To double, use 6-8 quart cooker and double all ingredients.
3 pounds chicken pieces
1 1/2 cups chicken stock
2 teaspoon Hungarian paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1/4 tsp cayenne pepper
1 tablespoon ground coriander
6 cloves minced garlic
1 lemon, cut into 8 wedges
Salt and pepper to taste
2 tablespoons olive oil
1 small white onion, sliced
Heat the olive oil in the pressure cooker pan on medium high heat. Brown the
chicken pieces on all sides. Remove the chicken and saute the onion slices until
golden. Add all the remaining ingredients and close the lid.
Bring to high pressure and cook for 15 minutes. Remove the pan to the sink and
pour cold water over the lid until the pressure valve returns to normal. Release
the pressure and return the pan to the stove on low heat. Cook for no more than
2 minutes to allow the flavors to develop.
Serves 4.
Source: missvickie.com
The ubiquitous London Broil, which is the name of a recipe and not a cut of beef, first appeared in the U.S. in the early 1930′s and consisted of marinated flank steak, broiled and sliced thinly across the grain. Top round steak, a flank or chuck steak can be used in this fast pressure cooker method.
2 pound boneless beef steak
1 – 2 tablespoons olive oil
1 onion, minced
1/2 pound portobello mushrooms, sliced
3 cloves garlic, crushed
1 teaspoon dried, crushed rosemary
1/2 teaspoon black pepper
1/2 cup red wine
1 (14 ounce) can beef broth
1 (14 ounce) can diced tomatoes with juice
2 tablespoons cornstarch
Heat the oil in the pressure cooker and brown the meat on both sides and set aside.
Saute the onion, mushrooms and garlic until slightly soft. Add the rosemary and black pepper. Deglaze the cooker with red wine. Add the beef broth and diced tomatoes. Return the steak to the cooker. Lock the lid in place. Bring to 15psi over high heat; immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 15 -18 minutes. Use the natural release method to open the lid. Transfer meat to a cutting board; loosely tent with foil and let rest 10 minutes before slicing.
Meanwhile, bring the broth to a simmer, uncovered, and adjust seasoning to taste. Mix the cornstarch with 1/3 cup water and stir into the broth. Reduce the heat and continue stirring as the gravy thickens. Do not boil. Thinly slice the meat and arrange on a platter, passing the mushroom gravy at the table.
Serve with mashed potatoes or cooked noodles.
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