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Sliced Italian Turkey

May 17, 2010 By The Recipe Mom 1 Comment
italianturkey

What You Need:

1 turkey breast, cut into slices
1 (16 oz.) can of tomatoes, chopped and juice reserved
1 (8 oz.) can of new potatoes with water
1 tsp Italian seasoning
1 1/2 tsp bottled minced garlic

How to Make It:

Lay the turkey into the pressure cooker.
Place the tomatoes over the turkey and pour in the reserved juice.
Pour the potatoes, water included, into the cooker.
Sprinkle the Italian seasoning over the top.
Add the garlic and stir to combine.
Bring the pressure cooker up to high pressure.
Cook 10 minutes then reduce the pressure under cold water.

Makes 4 servings

To add to the Italian flavor of this dish use seasoned tomatoes instead of regular tomatoes. You may also change the taste by adding 2 tsp of your favorite mixed herbs instead of the Italian seasoning.

Filed Under: Dinner Ideas, Kid Friendly, Poultry, Pressure Cooking, Recipe Cards, Recipes Tagged With: , , , , , , ,

Juicy Cinnamon Pears

May 16, 2010 By The Recipe Mom 1 Comment
pears

What You Need:

1 C pineapple juice
1/4 tsp ground cinnamon
4 pears, cored from the bottom up with stems left intact

How to Make It:

Pour the pineapple juice into the pressure cooker.
Sprinkle the cinnamon evenly over the pears.
Place the pears in to the cooker being sure they don’t touch the sides of the cooker.
Bring the pressure up to high on medium heat.
Cook the pears for 8 minutes then release the pressure under cold water.
Spoon the juice into the bottom of 4 small bowls.
Lay 1 pear into each bowl.

Makes 4 servings

Not only do these pears make a tasty side dish but they can very easily be turned into a delicious dessert. Melt 4 tbsp of semisweet chocolate until smooth. Drizzle 1 tbsp of the chocolate over each pear before serving. If this delicious treat is for adults only dry red wine may be substituted for the juice.

Filed Under: Brunch Ideas, Desserts, Dinner Ideas, Kid Friendly, Pressure Cooking, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , ,

Pineapple Pork Steak Dinner

May 15, 2010 By The Recipe Mom 1 Comment

What You Need:

2 pork steaks, trimmed
2 dehydrated pineapple slices
2 yams
1 C frozen peas and pearl onions
1 C chicken broth
1 tbsp honey

How to Make It:

Cover the inside of a pressure cooker with a cooking spray.
Lay the meat into the heated cooker.
Brown the meat for 5 minutes per side.
Place the pineapple slices over the top of the meat.
Slice both yams 3/4 of the way through, into 5 or 6 slices and place in the cooker.
Dump the peas and onions over the top.
Pour in the chicken broth.
Cover and bring to high pressure, cooking for 10 minutes after the pressure is reached.
Remove and drizzle the honey over the yams before serving.

Makes 2 servings

This is a complete meal in one cooker and ready in about 20 minutes from start to finish. Brown sugar may be used in place of the honey if you wish.

Filed Under: Dinner Ideas, Kid Friendly, One Dish Meals, Pork, Pressure Cooking, Recipe Cards, Recipes Tagged With: , , , , , , , , , ,

Cinnamon Nutmeg Sweet Potato Mash

November 11, 2009 By The Recipe Mom Leave a Comment
mashed-yams

mashed-yamsWhat You Need:

2 C of water
5 large sweet potatoes, peeled and sliced
1 C of milk
2 t of balsamic vinegar
1 t cinnamon
1/2 t of nutmeg

How to Make It:

Place the trivet into the pressure cooker.
Pour the water over the trivet.
Layer the sweet potatoes onto the trivet.
Bring the pressure cooker to high pressure and cook the potatoes 8 minutes.
Reduce the pressure quickly under cold water.
Remove the potatoes and place in a serving bowl.
Use a potato masher and mash the cooked potatoes well.
Pour the milk and vinegar over the potatoes and stir until blended in well.
Sprinkle with the cinnamon and nutmeg stirring to blend in well.

If you want something a little different from regular mashed potatoes this is the recipe you need to use. Be sure to check the directions for your brand and size of cooker when adding water as it might require a little less than what the recipe calls for.

Makes 4 servings

Filed Under: Pressure Cooking, Recipe Cards, Side Dishes Tagged With: , , , , , , ,

Sweet Chocolate Nutmeg Custard

November 10, 2009 By The Recipe Mom Leave a Comment
custard

custardWhat You Need:

2 C of low fat milk
3 eggs, lightly beaten
1/2 C premium sweet cocoa
1/8 t of salt
1 t of vanilla
1 t of nutmeg

How to Make It:

Lightly spray 4 custard cups with a non stick cooking spray.
In a mixing bowl blend together the milk and eggs.
Add in the cocoa and salt.
Add the vanilla and mix well with an electric mixer on medium speed.
With an electric mixer mix until combined well.
Fill the custard cups 2/3 full with the mixture.
Lay the trivet into the bottom of the cooker.
Tightly cover each cup with aluminum foil and place on the trivet.
Quickly bring the pressure up and cook for 4 minutes.
Quickly release the pressure under cold water.
Sprinkle the top of each cup with nutmeg before serving.

A basic egg custard is made from this recipe by leaving out the cocoa and adding 2 T of sugar. You can use the basic egg custard to make caramel custard by placing 1 1/2 T of brown sugar in the bottom of each custard cup before adding the custard. When the custard is cooked turn the cup upside down and let the brown sugar sauce ooze down the side of it.

Makes 4 servings

Filed Under: Desserts, Pressure Cooking, Recipe Cards Tagged With: , , , , , , ,

Making Heavenly Desserts with a Pressure Cooker

November 10, 2009 By The Recipe Mom Leave a Comment
cheesecake_fruit

cheesecake_fruitMaking scrumptious desserts couldn’t be easier than with a pressure cooker. Baking takes time but with a pressure cooker you can have a heavenly dessert in no time. Pressure cooked desserts taste better and are much healthier. These recipes are a great place to start your baking experience with a pressure cooker.

Easy Fruit Glazed Cheesecake

Ingredients:

• 1 tbsp. butter
• 4 tbsp. bread crumbs
• 2-8 oz. pkgs. cream cheese
• 3/4 cup sugar
• 1/4 cup heavy cream
• 2 tsp. vanilla
• 2 tsp. grated lemon zest
• 2 tbsp. flour
• 6 tbsp. sour cream
• 2 eggs
• 2 egg yolks
• 2 cups water

Preparation:

Butter a 7 inch spring form mold or other baking dish. Sprinkle with bread crumbs and set aside. In a bowl, blend the cream cheese, sugar, cream, vanilla, lemon zest, flour and sour cream. Beat in the eggs and egg yolks and pour mixture into the baking dish.

Center the uncovered pan on a piece of 24” long aluminum foil. Cover the top of the pan with another piece of foil and pinch around the edges to seal. Create a handle by scrunching up the ends of the foil over the top of the pan. Set the trivet in the pressure cooker and pour in the water. Lower the foil covered pan into the pressure cooker and place on the trivet. Lock the lid into place and bring to pressure. Lower the heat and cook for 30 minutes at 15 psi. Remove from heat and release the pressure using the natural release method.

Remove the pan from the pressure cooker using the foil handle. Loosen the foil and chill for at least 4 hours or overnight. Before serving, arrange fruit topping or fruit preserves in thick layer over the cheesecake.

Quick Rice Pudding

Ingredients:

• 1 tbsp. butter
• 1/4 cup long grain rice
• 2 cups milk
• 1 cup water
• 1/3 cup sugar
• 1/2 tsp. salt
• 1 egg
• 1/4 cup evaporated milk
• 1/2 tsp. vanilla
• Cinnamon to taste

Preparation:

Melt the butter in the pressure cooker and stir in the rice coating it well with butter. Pour in the two cups of milk and water. Blend in the sugar and salt.

Lock the lid in place and bring to pressure. Lower heat and cook for 12 minutes at 15 psi. Release pressure using natural release method and remove lid.

In a small bowl, combine egg, evaporated milk and vanilla. Stir a little of the hot liquid from the pressure cooker into the egg mixture then return to the remaining mixture in the pressure cooker. Cook uncovered over medium heat, stirring constantly until the rice pudding begins to bubble. Immediately remove from heat and allow to cool 10 minutes while stirring occasionally.

Transfer to individual dessert bowls, and refrigerate to continue cooling. Sprinkle with cinnamon before serving.

Filed Under: Today's Kitchen Tagged With: , , , , , ,

Seasoned Italian Pot Roast

November 9, 2009 By The Recipe Mom Leave a Comment
roast_potatoes

roast_potatoesWhat You Need:

1 (3 lb.) pot roast
1 C of baby carrots
1 C onion, sliced
1/2 C of water
1 C dry red wine
4 potatoes
1 (16 oz.) can of whole tomatoes, including the juice
1 t salt
2 T of vegetable bouillon
2 t of Italian seasoning
2 garlic cloves, minced
1 bay leaf

How to Make It:

Coat the pressure cooker with a non stick cooking spray.
Place the roast in the cooker and brown on all sides.
Add in the carrots and onions.
Pour the water then the wine into the cooker.
Lay the potatoes around the roast in a single layer.
Add the tomatoes with their juice to the cooker.
Sprinkle the salt, bouillon and Italian season into the mixture.
Add the garlic and bay leaf.
Bring the pressure to high and cook 45 minutes then allow the pressure to fall on its own.

You may substitute sweet potatoes for the regular potatoes for something a little different. You may also use 2 C of beef broth instead of the water and wine. If you brown the meat in the pressure cooker place over medium heat and gently brown. Once the meat has been browned add the liquid and proceed as directed in the recipe.

Makes 6 servings

Filed Under: Beef, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , , ,

Curried White Fish with Eggplant

November 8, 2009 By The Recipe Mom Leave a Comment
curry

curryWhat You Need:

1 tablespoon dried lime leaves
2 T red curry paste
4 white fish fillets, chopped
2 T fish sauce
1 eggplant, chopped
2 t of dried basil leaves
1 C skim milk
1 C coconut milk

How to Make It:

Cover the lime leaves with and soak for 10 minutes.
The lime leaves are soaked in water for 10 minutes.
Take the lime leaves from the water, pat dry and slice.
Place the prepared lime leaves into the pressure cooker.
Add in the curry paste then lay the fish over the paste.
Smooth the fish sauce over the top of the fish.
Layer the eggplant into the cooker then sprinkle with the basil.
Pour the skim milk over the top.
Bring the cooker to high pressure and cook 5 minutes.
Reduce the pressure under cold water then gently stir in the coconut milk.

Any type of white fish may be used in this recipe. The curry and lime give this dish the delicious taste. If cooking fish in a pressure cooker, always use a timer. Over cooking fish can cause it to become rubbery.

Makes 4 servings

Filed Under: Fish, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , ,

Stuffed Onions with Parmesan

November 7, 2009 By The Recipe Mom Leave a Comment
onioins

onioinsWhat You Need:

4 large sweet onions
1 C of bread crumbs
4 egg whites
1 t dried sage
1/2 t salt
1/4 t pepper
4 t Parmesan cheese, grated
2 C of water

How to Make It:

Remove the center of the onions leaving 2 layers and being careful not to penetrate the onion walls.
In a mixing bowl combine the bread crumbs and egg whites.
Blend in the sage, salt and pepper.
Stuff all the onions 2/3 full of the bread crumb mixture.
Divide the Parmesan cheese between the onions and sprinkle over the tops.
Place the trivet into the pressure cooker then add the water.
Making sure the onions do not touch the sides of the cooker put them on the trivet.
Quickly bring the cooker to high pressure and cook for 5 minutes.
Release the pressure quickly under cold water.

Pressure cookers save a lot of time. They cook at least three times faster than normal cooking and almost twice as fast as the microwave. After the recommended cooking time if your food is not done, put the lid back on and bring the pressure back up. Cook for another 3 minutes and then release the pressure again quickly.

Makes 4 servings

Filed Under: Pressure Cooking, Recipe Cards, Side Dishes Tagged With: , , , , ,

Easy Chicken Stuffed Peppers with Apples

November 6, 2009 By The Recipe Mom Leave a Comment
green-peppers

green-peppersWhat You Need:

4 green peppers
2 C ground chicken
1 C bread crumbs
1/4 C of onion, chopped
1 t mixed herbs
1/2 t of salt
1/4 t of pepper
1/2 C of ketchup
1 t Worcestershire sauce
2 C of water
4 cooking apples
1/4 C of honey
1 t cinnamon
12 baby red potatoes

How to Make It:

Remove the tops of the peppers and the seeds removed being careful not to cut through the pepper.
In a mixing bowl combine the chicken and bread crumbs.
Stir the onions, herbs, salt and pepper into the chicken mixture.
Mix in the ketchup and Worcestershire sauce well.
With the chicken mixture stuff the peppers 2/3 full.
Place the trivet into the cooker then add the water.
Remove the cores from the apples leaving the bottoms intact.
In a small bowl put the honey and cinnamon and stir until well blended.
Between the 4 apples spoon the honey mixture into the cored area.
Set the apples into a large custard dish and cover with foil.
Set the stuffed peppers onto the trivet in the cooker being careful they don’t touch the sides.
Arrange the potatoes around the peppers.
Lay the apple packet over the top of the peppers.
The cooker is quickly brought to high pressure and cook 5 minutes.
The pressure is released by running cold water over the cooker.

It is safe to open the pressure cooker when the pressure regulator has stopped moving and hissing. This ensures all the steam has been released. Never open the lid until all the pressure has been fully released.

Makes 4 servings

Filed Under: Chicken, Dinner Ideas, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , , , , ,
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