Technique HT-01, Instructions & Recipe Manual

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1 lb cream cheese
1.2 cup powdered sugar
3 Eggs
6 one oz. squares white chocolate-melted in the microwave till smooth
1 tablespoon vanilla pinch salt
In mixing bowl, cream together sugar and cream cheese with an electric mixer
until smooth.Add eggs one at a time. Add vanilla, salt, and melted chocolate.
Prepare a spring from pan by
p
utting parchment paper (or wax paper) on the
bottom of pan. Wrap the spring around the
p
aper coated bottom. Spray the
interior of the pan with non-stick cooking spray. Pour cake
m
ixture into prepared
spring formed pan. Cover cheese cake with paper towel and wrap entire
spring form pan with aluminum foil. Place the smallest rack in the pressure cooker.
Pour two cups of water into bottom of pressure cooker. Place cake mix into
springform pan in the
p
ressure cooker, on the rack. Put the lid securely on cooker.
Set for high pressure. Set the
t
imer for 30 minutes.
Per Serving (excluding unknown items): 2886 calories; 230g Fat (68.9% calories
from fat);57g Protein; 176g carbohydrate; 9g Dietary Fiber; 1059mg Cholesterol;
1536mg Sodium.
Exchanges: 71.2 Lean Meat; 42 Fat; 11 Other Carbohydrates.
White
Chocolate Cheesecake
2 2/3 cups milk, plus more as needed
1 cup medium grain rice, unrinsed
3/4 cup sugar
zest of 1/2 lemon
1/3 teaspoon salt
pinch of nutmeg
1 1/3 teaspoons vanilla extract
pinch ground cinnamon
blueberries and dried cranberries to garnish
In pressure cooker, mix 2 2/3 cups milk with rice, sugar, lemon zest, and salt.
Lock lid in place, and set to low pressure. Set timer for 11 minutes. Let steam
escape. If rice isn’t tender,
p
lace lid on cooker and let stand 8–10 minutes.
Add cinnamon and nutmeg stir in. Transfer to serving dish, if serving warm.
If desired, chill pudding in refrigerator for 2 hours. Top with blueberries and
dried cranberries, or a few tablespoons milk. Makes 4–6 servings.
Rice Pudding
Split Pea Soup
1 large yellow onion, chopped
1 1/2 large carrots, peeled and chopped
2 stalks celery, chopped
1 lb. ham bone
3/4 pound dried green split peas
4
1/2 cups water
_
teaspoon ground clove
1/3 teaspoon ground black pepper
1/8 teaspoon salt croutons, to top
Combine onions, carrots, celery, ham bone, split peas, and water in pressure cooker.
Cover,
l
ock, and bring to high pressure. Cook for 12 minutes. Release steam. Remove
ham bone from cooker and stir in remaining ingredients well. If desired, cut any meat
off bone and put in cooker. Stir in thyme, pepper and salt. Top with croutons. Serves 6.
5 1/4 cups low-sodium chicken broth
2 cups cabbage, chopped coarsely
2 8 oz. can tomatoes, drained and chopped coarsely
6 oz. green beans, cut into 1/2-inch pieces
1 large onion, chopped
2 medium carrots, diced
3 cloves garlic
1/4 teaspoon salt, plus more to taste
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary
1/4 teaspoon ground black pepper, plus more to taste
1
medium zucchini, cut into 1/2-inch pieces
1/4 cup chopped fresh basil
1/4 cup ditalini pasta, if desired
15 oz. can kidney beans, drained and rinsed
grated parmesan cheese
In cooker, put chicken broth, cabbage, tomatoes, green beans, onion, carrots,
garlic, salt,oregano, rosemary, and pepper. Place lid on cooker and lock. Set to
high pressure for 8 minutes. Release steam. Remove lid and add zucchini, basil,
and pasta. Cook without lid over
m
edium heat on stovetop until pasta is tender,
about 10 minutes. Add kidney beans and cook about 1 minute to heat through.
Serve hot, sprinkled with parmesan cheese. Serves 6–8.
Minestrone Soup
12
13