Montgomery Ward 747004, Инструкция пользователя

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Recipes
Recipes
Chile Con Carne
Ingredients:
1½ Tbsp. vegetable oil
1 medium onion, diced
2 celery stalks, small dice
1 jalapeno, seeded, deveined, small dice
1 Tbsp. minced garlic
1½ lb. ground beef
Chili Spices:
2 Tbsp. each: chili powder, brown sugar
1 Tbsp. each: cocoa powder, celery salt
½ Tbsp. each: ground coriander, cumin, oregano, black pepper
¼ Tbsp. ground cinnamon
1 bay leaf
2 cups dried kidney beans, soaked for 30 minutes in warm water then drained
28 oz. canned crushed tomatoes
1 Tbsp. apple cider vinegar
3½ cups beef stock
Instructions:
• In a sauté pan over medium heat, sauté onion, celery, and jalapeno for 10 minutes
in the vegetable oil until tender. Add garlic and continue to sauté 1 minute more
until garlic is fragrant. Add ground beef and cook 7 minutes until meat is no
longer pink. Transfer food to the pressure cooker.
• Alternative sauté method: insert cook pot into unit and place charring cup with
lid over element in cook pot. Press the steam button and keep the lid open
during sautéing.
• Add chili spices, soaked kidney beans, crushed tomatoes, vinegar, and beef
stock to the pressure cooker. Place locking lid onto unit and lock into place. Turn
the pressure/steam regulator knob to pressure. Use the high pressure setting
(15 psi) and pressure cook for 50 minutes.
• Make sure pressure is released before unlocking the lid. Serve immediately.
Recipe Variations:
• Use 2 lb. of bottom round roast cut into 1 inch chunks instead of ground beef.
• Introduce a smoky element to the recipe by using the hot smoke feature for the
vegetables/meat. After sautéing the vegetables and meat, set unit to hot smoke
for 10 minutes and fill charring cup with wood chips (see instructions for full
details). Remove chips after smoking and continue with recipe as written
Yield: 4 – 6 servings
Tex-Mex Pork and Beans
Ingredients:
½ lb. bacon, small dice
1 onion, small dice
2 Tbsp. minced garlic
3½ lb. boneless pork roast, cut into 1 inch cubes
2 cups dried great northern beans, soaked for 30 minutes in warm water then drained
1 lb. (approximately 7 large) tomatillos roasted and pur
é
ed with ½ cup cilantro
2 Tbsp. granulated sugar
1½ Tbsp. celery salt
1 Tbsp. each: garlic powder, onion powder, thyme
½ Tbsp. each: black pepper, white pepper
¼ Tbsp. each: crushed red pepper, paprika
2 cups chicken stock
Instructions:
• In a sauté pan over medium heat, sauté bacon and onion until bacon is crispy
and onion is tender, approximately 10 minutes. Add garlic and continue to sauté
1 minute more until garlic is fragrant. Add pork and brown for 5 minutes (pork will
not be fully cooked at this point). Transfer food to the pressure cooker.
• Alternative sauté method: insert cook pot into unit and place charring cup with
lid over element in cook pot. Press the steam button and keep the lid open
during sautéing.
• Add soaked beans, tomatillo pur
é
e, sugar, spices and chicken stock to the pressure
cooker. Place locking lid onto the unit and lock into place. Turn the pressure/
steam regulator knob to pressure. Use the high pressure setting (15 psi) and
pressure cook for 50 minutes.
• Make sure pressure is released before unlocking the lid. Serve immediately.
Yield: 4
– 6 servings