Recipes (Chicken Soup To Cook with easy way)
Pressure cooking time: 10 minutes.
In a plastic bag, put 1/2 cup flour. Add a few chicken pieces to the bag, shake well & remove after each piece is coated. Repeat until all pieces are coated. Melt 1 tablespoon butter in cooker. Add ham & fry till light brown. Remove & keep aside.
Other cooking time: 15 minutes Yields: 4-6 servings
1/2 cup - 3 tablespoons flour
3 lb. chicken pieces
5 tablespoons butter
1/4 lb.ham, cut into 1/4 inch pieces
2 tablespoons water
1/2 teaspoons salt
1 cup burgundy wine
1/2 cup chicken stock, fat removed
1/8 teaspoons pepper
6 small boiling onions, peeled
2 cloves garlic, finely chopped
1/4 teaspoon dried thyme leaves
1 small bay leaf
3 cups mushrooms, thinly sliced
1/4 cup cognac
1 tablespoon parsley, chopped
Group chicken into 3 batches. Melt 2 tablespoons butter in cooker. Brown & remove each batch. Sprinkle water in cooker, away from heat. Stir to remove any frying residues attached to base.
Return cooker to heat. Add chicken & remaining ingredients except cognac, parsley, remaining butter (2 tablespoons) and flour (3 tablespoons). Mix well.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 6 minutes. Remove cooker from heat. Allow to cool naturally.
Open cooker. Place chicken on serving dish. Keep hot. Remove cooking liquid, drain off fat and reserve 1/4 cups liquid
Melt remaining butter (2 tablespoons) in cooker in medium heat. Sprinkle in remaining flour (3 tablespoons) and cook on low heat, stirring constantly with a wire whisk, for about 3 minutes. Remove from heat. Still using whisk, gradually add reserve liquid. Return cooker to medium heat. Cook, stirring constantly, until sauce thickens (approx. 3 minutes).
In a sauce pan, warm cognac. Ignite. Pour flaming cognac into sauce. Stir & pour sauce over chicken. Serve hot, garnish with parsley.
Pressure cooking time: 4 minutes Yield: 6 cups
3 large carrots(1 lb.), cut into 1/2 inch pieces
1 large potato (1/2 lb.), peeled and cut into 1 inch. pieces
1 medium onion (5oz.), chopped
1 1/2 teaspoons cumin, ground
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper
41/2 cups chicken stock, fat removed
6 tablespoons yogurt
To cook reduced quantities, reduce all ingredients proportionally.
Put all ingredients except yogurt in cooker.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook
for 4 minutes.
Remove cooker from heat. Allow to cool naturally till there is no pressure
inside the cooker.
Open cooker. Discard bay leaf. Mix the soup smooth in a blender or mash
it through a sieve.
Return soup to cooker. Reheat. Serve hot. Garnish each
individual serving with a tablespoon of yogurt.
Sea Food ( Fish en Papillote )
Pressure cooking time: 3 minutes Yields: 3 Servings
6 (1 lb.) sole fillets
2 tablespoons lemon juice
1/4 teaspoon pepper
1/2 teaspoon salt
3 teaspoons butter
1 small onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup celery, finely chopped
1 3/4 cups (1/2 lb.) mushrooms,
1/4 cup dry white wine
1 large tomato, peeled and
4 green olives, sliced
1/8 teaspoon fennel, ground
1 cup water
Rub fish with lemon juice, pepper and half the salt ( 1/4 teaspoon ). Marinate for 1 hour.
Melt butter in the cooker. Add onion, garlic and celery. Stir fry till onion is transparent. Add mushrooms and wine. Cook till wine evaporates, stirring occasionally.
Add tomato, olives, fennel and remaining salt. Cook till liquid evaporates, stirring occasionally.
Place water fillet on parchment paper or aluminum foil. Spread the mixture evenly over fish. Fold parchment paper over fish from all sides and crease across the top and sides to close.
Pour water into cooker. Put trivet in cooker. Place fish packets on trivet.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
Remove cooker from heat. Release pressure.
Open cooker. Place fish packets on serving dish. Serve hot.
Vegetables(Wild Rice and Barley Casserole)
Pressure cooking time: 23 minutes. Other cooking time: 8 minutes
Yields: about 31/2 servings
2 large shallots
4 tablespoons unsalted butter
3/4 cup wild rice
1/4 cup barley (not quick cooking)
1/4 cup dry sherry
1 1/2 cups beef stock or broth
6 oz. mushrooms, sliced
Salt to taste
1 1/2 cups water
Mince the shallots. Melt 2 tablespoon butter in the pressure cooker. Add the shallots & cooker over high heat until soft, about 2 minutes. Add the rice & barley. Stir well. Pour in the sherry. When the mixture has stopped sputtering, add the beef stock or broth & water.
Close Pressure Cooker & bring up to full pressure. Reduce heat to stabilize pressure & cook for 23 minutes. Release pressure. Most of the rice should be split open & tender but not mushy. Return the cover & cook longer if necessary. If there is liquid remaining after the rice is cooked, pour it off.
The mushrooms can be cooked in the pressure cooker by removing the rice after it is cooked, or they can be cooked in a skillet while the rice is cooking. Melt the remaining 2 tablespoons butter in the pressure cooker or a skillet. Add the mushrooms & cook over high heat until they are soft & most of the liquid has been cooked away.
Fold the mushrooms into the rice mixture & add salt to taste. This dish can be made several days in advance and refrigerated. Reheat on the stove or in the microwave oven before serving.
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