Pressure Cocker Recipes Cookbock SPICY CARIBBEAN SHRIMP 1 cup orange juice 1-1/2 tbs lerge shrimp, peeled, deveined 3 tablespoons fresh lemon OR Lime juice 1 leaspoon ground curnin 1 tablespoon minced garlic 1 teaspoon chili powder Tebasco sauce to taste Bottled cocktail sauce Place all ingredients in the pressure cooker, stirring to mix. Lock the lid in place and tering lo pressure over high heat. When high pressure is reached lower the heat to maintain it and cook for just | minute Remove the cooker from heat and use the cold water release method to deop the presaure and open the lid immediately. Remove the shrimp and sauce to a covered ish and chill thoroughly for several hours. Aarange chilled shrimp on a platter with side cof cocktail sauce for dipping Makes about 24 appetizers. BUFFALO WINGS 1% Ib chicken wings (12-15) 2 tablespoon butter: salt and pepper to taste 1 cup stock or bouillon ¥4 cap packed brown sugar V4 tsp ground black pepper 3 tablespoon lemon juice 2 tablespoon soy sauce 1 teaspoon garlic powder 1 tablespoon cornstarch Cut off and discard (OR reserve for stock) ving tips, divide each wing in half by cutting through joint with a sharp knife Sprinkle wings with sall and pepper Brown in butter in the cooker. Mix remaining ingredients, except comstarch, and pour cover chicken. Lode the lid in place and bring to pressure aver high heat. When high pressure is reached lower the heat 10 maintain il and cook for 6 minules. Remove the cooker from heat and use the quick of cold ‘water release method to drop the pressure and open the lid, Remove chicken with a slotted spoon and return cooker to heat, simmering without a lid to reduce the sauce by half Mix comstarch in 1/3 cup of cold water and add to sauce, stitring as it thickens. Retam chicken to sauce, stirring to coat. Serve hot with remaining sauce on the side for extras Makes, about 25 to 30 appetizers CHICKEN LIVER PATE 3 Tablespoon . unsalted butter 1b. chicken livers, nnsed A shallcts, peeled, chopped (#4 cup) V2 cup stock OR other flavoring liquid 2 teaspoon garlic, minced ‘ateaspoon ground cloves Yateaspoon salt Yateaspoon fresh ground pepper 2 teaspoon Grand Marnier or Cognac VB cup heavy cceam, chilled & Tablespoon unsalted butter, softened Assorted crackers or toasis Trim any membrane from chicken livers, Melt £ butter in a lange skillet over medium heat Add chicken livers, shallots, garlic, ground cloves, tod of other liquid, salt and pepper. Stir until ingredients are comb ined. Look the lid in place and bring to pressure over high heat, When high pressure is reached lower the heat Lo maintain it and cook for 4 minutes. Remove the cooker from heat and use the cold water release method to immediately drop the pressure and open the lid. Drain hiver mixture ina colander and then transfer to food processor, adding Grand Marnier, crear and & Tablespoon of softened, unsalted butter ina food processor until smooth Spoon mixture into a small bow! of individual ramekins Cover and chill for at least three hours before serving, but preferably 24 hours for more flavor. Gamish with parsley, if desired. Recipes fiom: Mice Vioki'sFrvone C coker Resives website PagePressure Cocker Recipes Cookbock MISS VICKIE’S CRANBERRY MEATBALLS 1 pound of lean ground beef ablespoon garlic, minced 2 cap quick oatmeal or fine bread cours pepper ta taste Gamish: chopped green onions Mix all ingredients well, and shape into smal] meatballs about the size of a walnut. Brown the meatballs in the cocker and drain ff the fat, Sauce ¥4 cap battled BBQ sauce of your choice 14 oz can of jellied cranberry sauce ‘Mix BBQ sauce and cranberry sauce together in the cocker. Stir to cover the meatballs Lock the tid in place and bring topressire over high heat. Whan high pressure is reached lower the heat to maintsin it and cook for 6 minutes. Remove the cooker from heat and use the quick or cold waterrelease method to drop the pressure and open the lid. Lift the meatballs cut with a slotted spaon and serve the sauce en theside. Sprinkle chopped green onions cntop of the meatballs. THE MAGNOLIA HOUSE SUMMER SAUSAGE 2 Ib, exira lean ground beef 3 Tablespoon Morton Tender Quick salt* Ye teaspoon mustard seed 42 teaspoon onion salt 4g teaspoon liquid salt 1 cup water 4etsp. garlic powder dash of nutmeg 1 tsp. pepper isp. chili powder ‘Miz all the ingredients together and seal tightly. Reftigerate 24 hours or at least avemnighl, Remove from fridge and mix well, using hands to blend thoroughly. Divide mixture into 4 equal parts. Form into sausage shaped rolls** Wrap each sausage in fol, being careful toretain shape, and seal by crimping edges well, Add 2 cups of waterto pressure cooker. Place rack or steamer" ABOVE the water Arrenge sausage rolls on the rack, layer a second row if needed but don't crowd. Arrange sausage rolls on the rack, layer asecond row if needed but don't crowd, allow enough space around the sausages to allow steam to move freely. Cook a second batch if need be Lock the lid in place and bring to pressure over high heat. When high pressure is reached lower the heat to maintain it and cook for 35 minutes. Remove the cooker from heat and use the quick or cold water release method to drop the pressure and open the lid. Use tongs to remove sausages from cooker, Linea cookie sheet with paper towels and place a wire rack on Lop. Carefully remove foil from the sausages and arrange on the wire rack to drain and ccol thoroughly. Wrap each sausage tightly in plastic wrap and reffigerate freeze To Serve slice the sausage and serve with your choice of assorted cheeses and crackers. Cooks Mote: OX to prepare 2-3 days i Advance . ‘Morton Tender Quick® mic is a fast cure (praduct used to cure meat, poultry, game and fish. “+44 cloaned orange juice can warks well ta matte uniform shaped seusages. PhRawe rack above the water by placing it on heavy, overtumed saucer or 3 clean, emptied und or cther similar smabl cans. Recipes fiom: Mice Vioki'sFrvone C coker Resives website Page?Pressure Cocker Recipes Cookbock STUFFED MUSHROOMS 4% pound Giant mushrooms [ab out 6] 2 Tablespoons melted butter 1 med. onion, finely minced 1 stalk celery, finely minced 2 Tablespoons finely chopped pecans 4 cunce grated Parmesan cheese 2 Tablespoons fine bread crumbs Remove stems from mushrooms, wash caps well. Place mushroorn caps round side up on rack or use steamer basket if available. Add enough water to reach jut to the bettom of the rack. Lock the lid in place and bring to pressure over high heat. When high pressure is reached lower the heat to maintain it and cook for 3 minutes. Remove the cocker from hheat and use the cold water release method to drop the pressure and open the lid. Remove mushrooms from cooker, drain and lat cool. Mix remaining ingredients in a small bowl. Pat dry. Fill each cap with stuffing, mounding and pressing to form a solid top. Place stuffed caps side by side in a hest-proof dish. Using foil helper handles lower into cooker. IPnecessary add more water to the cocker and lock the lid in place, returning to high pressure. When high pressure is reached lower the heat to maintain it and cook for another 5 minutes. Remove the cooker from heat and use the quick or cold water release method to drop the pressure and open the lid. Remove the Gish from cooker and serve warrn. Saves 3 ‘MISS VICKIE'S STEAMED CHESTNUTS Steaming :s considered to be the best method to easily remove the kemel. Add 1 cup water to the cooker Cut chestnuts in half and place in stearner besket above the water. Do not pack tightly of fill past 2/3 full for each batch. Lock. the lid in place and bring to pressure ov er high heat When high pressure is reached lower the heat to maintain it and cook for 4-6 minutes. Times will very depending on the age and condition of the chestnuts, with older nuts being drier and needing mere time. Remove the cooker from heal and use the cold water release method to drep the pressure and cpen the lid. Check for doneness, when properly cooked the kemel may be removed easily with a small fork If needed return to pressure for another 2 minutes, immediately use the cold water release method. Drain well, spread nuts cut on 4 rack or towel to cool slightly. Remove any kernels which haven't already fallen out. Serve warm with small bowls of salted, flavored, melted butter. Try lemon juice, whole cloves, cinnamon, cardamon, Tabasco sauce or honey added to the butter. Cooks Note: CAUTION: Do notcaok whole Chestnuts unless youhave purctured the shell with at least I or 2 holes. if this is not done, the build up of steam pressure within the shell can catise the rad to explode. sharp-pointed instrument such as an ice pick or knife is good ‘for putting holes through the shell. In daa’s gare by cooks waudd leave one mut wpueiciuredas a way of knowing when he mats had cooked long enough. Steamed kemels may also be added to other recipes. Cooked chestraits may be kept inthe refrigerator, tightly coaled, for a considerable period of time or in the freezer for even longer. Recipes fiom: Mice Vioki'sFrvone C coker Resives website Page 3Pressure Cocker Recipes Cookbock CAPTAIN CLANCY'S WINE BRAISED CHESTNUTS 2 pounds chestnuts Y cap onion, finely chopped 1 cup port wine thyme 3 cups chicken stock 2 tablespoons oil 2 tablespoons butter salt and pepper Heat oil, butter and chopped onion in the cocker, "When onions tum slightly brown, ceglaze with port wine. Add thyme, chestnuts, chicken stock and a little sat and pepper. Lock the lid in place and bring to pressure over high heat When high pressure is reached lower the heat to mnaintain it and cook for 4-6 minutes. Times will very depending on the age and condition of the chestnuts, with older mats being drier and needing more time. Remove the cocker from heat and use the cold water release method to drop the pressure and pen the lid. Check for doneness, when properly cocked the kemel may be removed easily with @ small fark, If needed rum to pressure for another 2 mninutes, immediately use the cold water release method Drain ‘well, spread nuts cut cn a rack or towel to cool slightly. Serve as whole braised chestnals of pass through a ricer and make a wonderful chestnut puree, Yield: 6 servings GRANDMA MYRTLE’s CANDIED CRANBERRIES 3 cups suger VA caps water Lcinnamon stick, broken into 1 inch pieces 4 cups fresh, whole cranberries ‘The zest of 1 orange, cut in large pieces Combine the sugar, water, and cinnamon stick ina saucepsn and bring to aboil. Add 2 cups water in the cocker and place the rack: inside. Fut the cranberries and orange zest in a heat- resistant bowl Make foil helper handles to lower the bowl inside the cocker. Pour the boiling syrup over the cranberries Lock the id mn place and bring to pressure over high heat, When high pressure is reached lower the hheat to maintain ¢ and cook for 15 minutes. Remove the cooker ficm heat and use the cold water release method to drop te pressure and cpen the lid, Remove the bowl from the steamer and cool without stirring Cover the bowl loosely writh a linen tea towel and leave the bowl at room tempersture for 3 to 4 days, string once or twice per day. When the syrup thas thickened to a jelly- like consistency, remove the cranberries and discard the syrup along with the cinnamon stick and range zest. Place the cranberries on a baking sheet and allow to cry at room temperature for an additional 3 to 4 days, taming ther cccasionally to allow uniform drying. Makes 1 Recipes fiom: Mice Vioki'sFrvone C coker Resives website Page -4Pressure Cocker Recipes Cookbock ‘THE MAGNOLIA HOUSE BOILED SALTED PEANUTS Add raw peanuts in shells to the pressure cooker, but not more than half ful, Add ‘water Lo cover them, now add salt, and plenty of it, it is the salt that gives the taste. ‘Remember the salt has to penetrate through the shells to get tothe peanut If you are doing in amedium pot I would say that you will need about four or five heap ing table spoons of it After you have cooked the first teatch of peanuts try one and see, its all a matter of trial and error because the peanuts vary so much, and no two batches are quite the same. Lock the lid in place and bring to presaure over high hest. When high pressure is reached lower the heat to maintain it and cook for 10 minutes. Remove the cooker from heat and use the cold water release method to crop the pressure and epenthe lid. Pour ofthe water, spread the peanuts out cn a towel to drain and cool. Try one for taste, Ifyou boil them for too long, the ‘water will penetrate through the shells and will make them too soggy. You will have to use common sense, And adjust the salt and cooking Lime to your tastes. Continue with several batches as they will be eaten as fast as they cool, RIVERDALE INN'S CRANBERRY CHUINEY 1 44 cups toasted walnut pieces 1 pound cranberries Licup golden raisins 1 small red onion, sliced ¥ cap orange marmalade Ye cup orange juice 2 tablespoons orange zest VB cup white wine vinegar Loup granulated suger % cap firmly packed brown sugar *ateaspoon salt teaspoon red (cayenne) pepper Ys teaspoon ginger Leinnamon cide 1 bay leaf Ina large pot or canning kettle bring water to boil and place % or 1 pint canning jar. Lids and rings into the boiling water. Make sure the beciling water caver all by 2 inches, and centinue at arolling boil for 10 minutesto sterilize. In a pressure cocker, combine all ingredients, stirring well. Look the lid in place and bring to pressure over high heat. When high pressure is reached lower the heat to maintain il and cook for 5 minutes. Remove the conker from heat snd use the cold water release method to drop the pressure and open the li. Remove the cinnamon stick and bay leaf Pour het chutney into a sterilized jar with lid Store airtight in refkigeratce up to 3 or 4 weeks Makes 8 cups Cooks Note? This i so good it soon disappears. Serve with ham, turkey, venison, eck or chicken. Also excellent in baked beans. Recipes fiom: Mice Vioki'sFrvone C coker Resives website Page 5Pressure Cocker Recipes Cookbock STEAMED BROWN BREAD WITH. CURRANTS AND WALNUIS ¥% exp all-purpose flour 14 cap whole-wheat flour 8 cup yellow commmmeal %4 teaspoon ground cinnamon 4 tesspocn baking soda % teaspoon salt 1 cap low-fat buttermillc 1/3 cup molasses 44 cup dried currants 2 tablespoons chepped walnuts Vegetable cooking spray Com ine the first 6 ingredients in a lange bowl, and make a well in center of mistture Combine buttermilk: and molasses; str well Add to Flour mistura, stirring just until moistened, Fold in currants and walnuts Spoon the mixture into a 13-ounce coffee can coated with cooking spray Cover with alumimurn foil ccated with cocking spray, secure foil with a rubber band, Place the can in the cooker, add enough hot water to cooker to come halfway up sides of can. Bring to a boil with a regular lid in place and steam for 30 minuies Replenish water if needed using more boiling wale. Lock the lid in place and bring to pressure aver high heat. When high pressure is reached lower the heat to maintain it and cook for 45 minutes. Remove the cacker fiom heat and use the cold water release method to drop the pressure and open the lid. Using oven mills remove can from water inloa 325° caven for 15 minutes to dry. Remove bread from can and let cool completely on wire rad, Yield: 8 servings. THE MAGNOLIA HOUSE POACHED GOLDEN APPLES WITH CRANBERRY SAUCE V3 cup whole cranberry sauce ‘isp. grated orange peel 1/8 tsp. ground nutmeg yscup water Yecup orange juice UB cup sugar 2 large Golden Delicious apples amish with whipped crearn Core apples, being careful not to cut through the ends. Peel a thunt of the way down from the stem top ofeach apple Th a small saucepan comb ine cranberry sauce, orange peel and nutmeg and heat over low heat Comb ine water, crange juice and suger in the pressure cooker, heat to boiling. Place apples in boiling mature Lock the lid in place and bring to pressure over high heat. When high pressure is reached lower the heat to maintain it and cook for 8mmutes. Remove the cooker from heat and use the cold water release method to drop the pressure and open the lid Use a slotted spoon to remove apples and drain, Fill centers with warm cranberry mixture and top with whip cream Serve warm. Makes 4 servings. Recipes fiom: Mice Vioki'sFrvone C coker Resives website Page 6Pressure Cocker Recipes Cookbock CAPTAIN CLANCY'S PACKET BAKED APPLES cap golden raisins ¥4 cap chopped walnuts 2 teaspoons chopped crystallized ginger ¥4 cap firrnly packed Light brown sugar 2 tablespoons brandy 4 medium Gala apples, cored 4 teaspoons apricot preserves 1 cup water ‘Mix together the raisins, walnuts, ginger, ‘brown sugar and brandy or apple juice in a small bowl, Place each apple in the center of a 12-inch square of double-thickness foil. Pack the cav ty of each with a genercus 2 tablespoons of the raisin mixture and top with 1 teagpoon of the preserves. Gather the foil up around the apples and twist closed. Place the wrapped apples on a rack or steamer in the pressure cooker Add 1 cup water. Lock the lid in place and bring to pressure over high heat. When high pressure is reached lower the heat to maintain it and cook for 10 minutes. Remove the cooker from heat and use the cold water release method to drop the pressure and open the lid Remove the apples and lel cool to room temperatire before gently unwrapping them, spooning some of the excess juices trapped inthe Foil wrappers over each serving HONEY GLAZED APPLES 6 lange apples 6 teaspoon honey 4 cap orange juice 1 teaspoon sugar pinch nutmeg 1 orange, peeled and sectioned Cote apples, being careful net to cut all the way through. Peel about 1/3 of the way own from the stem end. Combine honey and orange juice; pour into centers of apples Place the rack in the cooker and add 1 cup of waler, Se apples ina baking dish of a size that will fit inside your cocker Assemble foil helper handles to lower the dish inside the cooker. Lock the lid in place and bring to pressure over high heat. When high pressure is reached lower the heat to maintain it and cock for 8 minutes. Remove the cocker from heat and use the cold water release method to drop the pressure and cpen the lid Using the foil handles, lift the dish out of the cooker and sprinkle tops with a little sugar and nutmeg. Bun under broiler to glaze. Quarter orange slices and tuck them sn center of app les alter glazing, Place apples into individual serving bowls and spoon remaining sauce around the sides of the apple. Makes 6 servings. DATE CHUTNEY 8 07 Pitted Medjool dates ¥% teaspacn red chili pow der Yateasoon Salt Vateaspoon Cumin powder 4 teagpoon Tamarind paste* Place dates in a medium saucepan and cover with water to cover. Lock the lid in place and ‘bring to pressure over high heal. When high pressure is reached lower the heat to maintain it and cook for 6 minutes. Remove the cooker for heat and use the cold water release method to drop the pressure and open the lid Drain cooked dates, but reserve some of the cooking liquid When cool, puree sinall batches of dates in a food processor, adding the reserved liquid as needed to make a smacth paste, Melt tamarind and spices to pureed dates, stir well Serve warm or chilled as a topping for lamb, poultry or porte Cooks Note: This recive calls far tamarind ‘paste, a swect-ard-sour flavoring made front the beanlike taraarind frat. It is available ia ethnic markers, bur if you cant jind tt make this substitute: add 1/2 cup honey and 112 cup vinegar to dates during cooking. Recipes fiom: Mice Vioki'sFrvone C coker Resives website Page 7Pressure Cocker Recipes Cookbock BEVERAGES IN A PRESS COOKER “Why? Use a pressure cocker to blend and intensify flavors quickly, and infuse the favor or herbs and spices throughout the liquid. Asa ule keep the votume at % full when cooking liquids. SURE WHAT ABOUT THE ALCOHOL? ‘Whether alechol remains in a finished dish or beverage, and how much, depends on the cooking . When foods are coolced under high heat for a long period of time the alechal virtually disintegrates. IE you are worried about serving up too much alcoho! to your guests here's a little chemistry. Pure alecho| boils at 133 degrees F. Since we are only concemed with wines and spirits which can range from about 5 to 50 proof the actual alcohol is being cooked off at a lower temperature than water 212 Gegrees F.) boils. Remember your pressure cooker is going cooking at 250 degrees F ‘Thus, you end up with the flavors of whichever spirits you used, but aot the alechel. TE you want recipes to retain some of the alcohol you will have to add itnear the end af the cooking process so it will net boil out, Or “freshen” individual drinks to taste. Obviously, uncooked recip es will retain the vast majority of the alechal. Keep in rind that the amount used in a food recipe is usually very minimal and is spread out over a large volume of food, comparatively- speaking FIRESIDE CRAN-APPLE TEA 1% cup cranberry juice 1% cup water 4 cinnamen apple teabags, 4 whole cinnamon sticks ‘brown sugar to taste Add cranbery juice, tea hags and einnarnen sticks to the cocker. Losk the lid in place and bring to pressure over high heat. When high pressure is reached. lower the heat to maintain it and cook for 2 minutes. Remove the cooker from heat and use the natural release and let the contents steep 5 minutes before opening the lid Place cinnamen sticks in preheated mugs Add brown sugar to tea mixture Stir until dissolved. Pour hot tea into mugs. Serves 4 RHUBARBICED TEA 3 cups chopped rhubarb 3 cups water 2 tablespoon honey Leinnamen cide 1-3 tablespoon lemon juice spigs of fresh mint - optional. Place rhubarb, water, honey anc the cinnamon stick in a pressure conker Lock the lid in place and bring to pressure over high heat. When hhigh pressure is reached lower the heat to maintain it and cook for 4 minutes. Remove the cooker from heat and use the natural release metiod to steep the Lea, open when the pressure crops. Take ont the cinnamon stick. Four through @ fine strainer without squeering® Refrigerste for 2 hours before tasting. Add the emnon juice to taste, and the spigs, if you like Cooks Note: “Tf you mash or squucece the Pudbard the tea will become clxed. Recipes fiom: Mice Vioki'sFrvone C coker Resives website Page 8Pressure Cocker Recipes Cookbock THE INN AT RIVERBEND GLOGG 1 cmnamen stide 5 whole cloves 4 whole allspice 3 cardamarn pods A little bit of freshly grated ginger 2 cups water Grated orange peel Grated lemon peel Raisins Bottle ofred wine Combine cinnamon stick, cloves, allspice, cardamom pods, and ginger. Lock the lid in place and Dring to pressure over high heat. ‘When high pressure is reached lower the heat to maintain t and cock for 3 minutes. Remove the cocker from heat and use the rnahural release methed to steep the tea, open when the pressure drops. Now add grated crange peel, grated lemon peel, and raisins Let the mixture sit overnight. When you are ready to enjoy your glogg, pour a bottle of red wine into the essence mixture, and slowly let it come to a simmer, Cook's Note: Your whole house will smell Lecutid when you make tris raditicna! Danish Christmas delight. ANISETEA 1 quart water 2 orange pekxoe tea bags 3 star anise Combine water, tea bags and ster snise in a prosaure cooker. Lock the lid in place and bring to pressure over high heat. When high pressure is reached lower the heat to maintain it and cook for 2 minutes. Remove the cooker fro heal and use the nabural release method to steep the tea, open when the pressure drops. Let pressure drop of ds own accord. Discard star anise and tes bags TEdesived, sweeten to taste. Serre het serves 6 RED BROOK INNMULLED CIDER 132 oz bottle apple cider dloves ene apple ne orange, thinly sliced 1 cup of orange juice dash of cinnamon Fill procsure cooler with cider and add one clove-studded apple, onethinly sliced orenge, 1 cup of orange juice and a dash of cinnamon. Lock the lid an place and bring to pressure over hhigh heat. When high pressure is reached lower the heat to maintain it and cock for 3 minutes Remove the ccoker from heat and use the natural release method to steep the tea, open when the pressure drops. Serve with cinnamon stick stirrer. Cook Noie: For those wanting something stronger freshen each serving widh hard apple cider (Apple Jack) or brane. WAS 2 qb apple juice L pt cranberry juice 1. sugar 2 cinnamon sticks Ltsp. allspice Lor. orange 5-8 whole doves Tn large pressure cooker, combine juices and sugar Mix well. Add cinnamon sticks and allspice, Poke cloves into orange and add to mixture Lock the lid in place and bring to pressure over high heat. When high pressure is reached lower the heat to maintain it and cock for 5 minutes. Remove the cocker from heat and use the natural release method to drop the pressure and open the fid, Serve het. SSAIL BOWL Recipes fiom: Mice Vioki'sFrvone C coker Resives website Page 9