The Everything Pressure Cooker Cookbook
Pamela Rice Hahn
Language: English
Pages: 304
ISBN: 1440500177
Format: PDF / Kindle (mobi) / ePub
Pressure cookers will boost flavor and cut cooking time a whopping 70 percent - but only if you know how to use them. In this cookbook, author Pamela Rice Hahn teaches you about the joys of cooking with a pressure cooker. No longer the dangers they once were, these time-saving devices are godsends to busy cooks everywhere. In no time, you can whip up:
- Roasted Red Bell Pepper Pesto
- Cranberry-Braised Turkey Breast
- Balsamic Pork Chops with Figs
- Halibut in Black Olive Sauce
- Peanut Butter and Fudge Cheesecake
For that slow-cooked taste in far less time, a pressure cooker is the perfect solution. Veteran cookbook author Hahn has been conjuring up recipes using her pressure cooker for years. With a full spectrum of pressure cooker recipes at your fingertips, you can create delicious breakfast, lunch, dinner, and dessert dishes in no time flat!
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sugar Salt, to taste Freshly ground black pepper, to taste Add the oil to the pressure cooker and bring to temperature over medium heat. Add the garlic; sauté for 30 seconds. Peel and dice the tomatoes. Add them to the pressure cooker along with any juice from the tomatoes and the remaining ingredients. Lock the lid in place and bring to low pressure; maintain for 10 minutes. Remove from the heat and allow pressure to release naturally. Remove the lid and stir the sauce. If you prefer
tomatoes, potatoes, carrots, onions, celery, mushrooms, oregano, rosemary, bay leaf, orange zest, salt, and pepper. Stand the two drumsticks meaty side down in the pan. Lock the lid and bring to high pressure; maintain high pressure for 12 minutes. Remove from heat and allow the pressure to drop naturally, and then use the quick-release method for your cooker to release the remaining pressure if needed. Remove the drumsticks, cut the meat from the bone and into bite-size pieces, and
Remove the lid. Transfer the thighs, carrots, and figs to a serving platter. Tent loosely with aluminum foil and keep warm while you finish the sauce. Strain the pan juices. Discard the onion and celery. Skim and discard fat. Pour strained sauce over the thighs. Serve. Turkey Breast in Yogurt Sauce Serve over cooked rice or couscous with a cucumber-yogurt salad. To make the salad, combine plain yogurt, garlic, mint, salt, and ginger. Spritz with lemon juice and add thinly sliced cucumbers.
1 1-pound bag baby carrots 1 large onion, peeled and sliced 1 clove garlic, peeled and minced 4 slices bacon, cut into small pieces 4 1-inch-thick bone-in pork loin chops 1 1-pound bag sauerkraut, rinsed and drained 4 medium red potatoes, peeled and quartered 1 12-ounce can beer 2 teaspoons Bavarian seasoning Salt and freshly ground pepper, to taste Add the ingredients to the pressure cooker in the order given. Lock the lid in place. Bring to high pressure; maintain pressure for 9
½ teaspoon ground nutmeg ¼ teaspoon ground cinnamon 1/3 cup cinnamon hearts candy Rinse, peel, core, and dice the apples. Add to the pressure cooker with apple juice or cider, lemon juice, granulated sugar, brown sugar, nutmeg, and cinnamon. Stir well. Lock the lid into place and bring to low pressure; maintain for 4 minutes. Remove from heat and allow pressure to release naturally for 10 minutes. Quick-release any remaining pressure. Stir in the candy until it's melted and blended into the