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pressure cooker recipes

BBQ Country Ribs

4 lb. country style ribs
water
1 T. salt
1 T. black peppercorns
1 onion, with skin, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery, chopped
2 T. cider vinegar
2 bay leaves
bottled barbecue sauce

Trim excess fat from ribs. Fill the pressure cooker halfway with water, but do not exceed the fill line. Place the steamer basket in pressure cooker and add ribs and remaining ingredients, except barbecue sauce. Bring water to a boil. Seal cooker, bring up to high pressure, reduce heat to stabilize pressure and cook for 20 minutes. Heat broiler. Remove cooker from heat and release pressure. Immediately remove cooked ribs and discard remaining ingredients. Place ribs on a baking sheet fitted with a broiler rack. Brush ribs liberally with barbecue sauce and place under broiler until warmed and browned. Serve immediately.


pressure cooker recipes

Chinese Beef-Rice Baby Meatballs

4 servings
1 pound chopped or ground beef
4 scallions, white bottoms and green tops minced
1 teaspoon finely minced fresh ginger root (or 1/2
teaspoon ground ginger if fresh is not available)
2 whole eggs, lightly beaten
1/4 cup water chestnuts, finely minced
2 teaspoons sugar
4 tablespoons dark soy sauce
3 tablespoons (about) dry sherry
1 cup standard rice, soaked for 30 minutes in warm
water
3/4 cup dry white wine
3 tablespoons vinegar
2 to 3 drops Tabasco
1 clove garlic, minced
2 tablespoons light soy sauce
1 teaspoon sesame seed oil

If you know Chinese food and have a Chinese grocery in your neighborhood, you can prepare this recipe in the Chinese way with "glutinous sticky rice" and fresh ginger root. This type of rice will need only 20 minutes of soaking and 2 minutes less cooking time at 15 pounds. It is important to set the rice-covered balls in the pressure cooker at least ¼ inch apart, to allow for the expansion of the rice. Use a 6-quart or smaller pressure cooker and, if necessary, cook the meatballs in batches. In a mixing bowl, lightly but thoroughly work together the beef, scallions, ginger, eggs, water chestnuts, and 1 teaspoon of the sugar. Now dribble over and blend in the dark soy sauce and up to 2 tablespoons of the sherry. You should have a mixture that remains just firm enough for the balls to hold together. Dip your hands in warm water and shape the mixture into balls about the size of cherry tomatoes. Spread the cup of rice out evenly on a tray and roll each ball into the rice until it is fully covered. Put the base rack in your pressure cooker, pour in the wine and arrange the balls about 1/4 inch (7 mm) apart. Put on the lid, bring up the pressure to 15 pounds and cook for exactly 6 minutes. Meanwhile, prepare the sweet-sour sauce. In a mixing bowl, blend together the vinegar, Tabasco, garlic, light soy sauce, sesame seed oil, the remaining tablespoon of sherry and the final teaspoon of sugar. Taste and adjust the flavor by adding a tiny bit more of any or all of the ingredients. Reserve the sauce until the balls are ready. When the timer rings, turn off the heat, reduce the pressure immediately, take out the balls and dribble the sauce over them, then serve them at once, hot.


pressure cooker recipes

Indian Lamb Curry
Yields 6 Servings

1/2 Cup Plain Yogurt
3/4 tsp Salt
1/8 tsp Crushed Hot Red Pepper Flakes
1 1/2 Lb Boneless Lamb Cut Into 1" Cubes
1/4 Cup Margarine
1 Tbs Ginger, Chopped Fine
1 Clove Garlic, Minced
1 tsp Coriander Seeds, Crushed
1/2 tsp Turmeric, Ground
1/2 tsp Cumin Seeds, Crushed
1/4 tsp Cinnamon, Ground
1/4 tsp Black Pepper
1/8 tsp Cardamom Seeds, Crushed
1 Cup Onion, Chopped
1/2 Cup Chicken Stock
1/4 Cup Plain Yogurt
2 Tbs All Purpose Flour
- Onion Rings
- Lemon Wedges

Mix the first measure of yogurt, the salt and the crushed hot red pepper flakes together in a medium bowl.
Stir in the lamb cubes. Refrigerate for at least 3 hours but no longer than 24 hours. Heat the margarine in the pressure cooker. Stir in the ginger, garlic, coriander, turmeric, cumin, cinnamon, black pepper, and cardamom Cook over low heat for 2 minutes. Stir in the chopped onion, the chicken stock and the marinated lamb mixture (marinade and all).
Close the cover securely. Place the pressure regulator on the vent. Cook at 15 pounds for 10 minutes (start timing when the pressure regulator begins to rock). Remove from the heat. Let cool. Open the cover once the pressure has dropped. Mix the second measure of yogurt with the flour. Stir into the lamb mixture. Cook, stirring steadily, over low heat for 3 or 4 minutes. Serve garnished with onions rings and lemon wedges.


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