CORNISH HENS BRAISED IN WHITE WINE
SERVES 4
Ingredients
2 tablespoons olive oil
2 Cornish hens, trussed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon thyme
1/2 teaspoon basil
1 tablespoon minced parsley
1 tablespoon flour
1/2 cup dry white wine
1/2 cup chicken stock
1/4 lb mushrooms, cleaned and sliced
Directions:
-
In the pressure cooker, heat the olive oil and brown the Cornish hens on all sides. Sprinkle
them with salt and pepper, thyme, basil and parsley. Stir in the flour, and then pour in the wine
and stock.
(Follow the Browning/Sautéing instructions on Page-11 of this manual.)
-
Lock the lid in place and program to cook for 40-minutes. When cooking is complete, use the
Quick or Natural release method and remove the lid. Serve with rice or a salad if desired.
ORANGE-FLAVORED CANDIED YAMS
SERVES 4
Ingredients
1 cup orange juice
2 large sweet potatoes (yams)
Salt, to taste
1/2 cup brown sugar
1 teaspoon grated orange zest
2 tablespoons butter
Directions:
-
Pour the orange juice into the pressure cooker. Peel the sweet potatoes and cut them in half
lengthwise. Arrange in a pressure cooker steamer basket (if available) and sprinkle with salt,
brown sugar and orange zest. Dot with butter.
-
Lower the steamer basket into the pressure cooker.
-
Lock the lid in place and press the POTATOES & YAMS. When cooking is complete, use the
Quick or Natural release method and remove the lid.
-
Lift out the sweet potatoes.
-
Boil down the sauce until thickened and pour over the sweet potatoes.
TORTILLA SOUP
SERVES 8-10
Ingredients
1/3 cup vegetable oil
2 onions, diced
4 cloves garlic, peeled
1 can tomatoes, drained
3 quarts chicken broth
2 Cups Cooked Shredded Chicken
Tortilla chips
cilantro, chopped
1 lb grated cheese
lime wedges (optional)
Directions:
-
Sauté onions and garlic in the oil in the pressure cooker until they are deep golden brown.
(Follow the Browning/Sautéing instructions on Page-11 of this manual.)
-
Remove from unit and purée with tomatoes in blender or food processor until smooth.
-
Return to pressure cooker and add broth. Heat to boiling.
-
Lock the lid in place and press the SOUP & STEW button. When cooking is complete, use the
Quick or Natural release method and remove the lid.
-
Add cilantro and salt to taste. Place cheese and tortilla chips in individual soup bowls and pour
hot soup on top. Serve with lime wedges, if desired.
SPICED APPLE CRUNCH
SERVES 3
Ingredients
1 cup dry bread crumbs (unseasoned)
1/4 cup sugar
1/2 teaspoon cinnamon
1 lemon (juice and rind) 3 apples, sliced
1/4 cup butter, melted
2 cups water
Directions
:
-
Butter a 15 cm (6") baking dish. Combine bread crumbs (or graham wafer crumbs), sugar,
cinnamon, juice and lemon rind. Place alternate layers of apples and crumbs in baking dish.
Pour melted butter over ingredients and cover baking dish firmly with aluminum foil.
-
Place water, trivet, and then baking dish in pressure cooker.
-
Lock the lid in place and program to cook for 20-minutes. When cooking is complete, use the
Quick or Natural release method and remove the lid.
-
If you wish to add more color and crunch, run the dish quickly under the broiler. Be sure to
watch carefully to prevent burning.
OLD FASHIONED RICE PUDDING
SERVES 4
It's preferable to eat it the same day or the rice may become chewy.
Ingredients
1 tablespoon butter
1/4 cup long grain rice
2 cups milk
1 cup water
1/3 sugar 1/2 teaspoon salt
1 egg
1/4 cup evaporated milk
1/2 teaspoon vanilla
Cinnamon
Directions:
-
Melt the butter in the pressure cooker and stir in the rice, coating it with the butter. Pour in the
fresh milk and water, and then stir in the sugar and salt.
(Follow the Browning/Sautéing
instructions on Page-11 of this manual.)
-
Lock the lid in place and program to cook for 10-minutes. When cooking is complete, use the
Quick or Natural release method and remove the lid.
-
In a small bowl mix together the egg, evaporated milk and vanilla. Stir in a little of the hot liquid
from the pressure cooker, then add the mixture to the pressure cooker.
-
When cooking is complete, use the Quick or Natural release method and remove the lid.
-
Cover again and set to cook for 5 more minutes.
-
When cooking is complete, use the Quick or Natural release method and remove the lid.
-
Cool 10 minutes, stirring occasionally.
Transfer to individual dessert bowls, continue cooling, then refrigerate. Serve sprinkled with
cinnamon.
