Cookbook & Recipes

Beef Rolls In Red Wine Tomato Sauce - Italian

2008-07-27T16:57:00.002+08:00

Beef Braciole ~ These tasty, tender beef rolls are cooked in a robust tomato and wine sauce. They go perfectly with a side dish of Risotto Milanese, garlic mashed potatoes, or polenta.

Serves 6

1 1/2 Pounds Top Sirloin, Cut Into 12 Small Thin Slices

2 Cloves Garlic, Finely Minced

2 Tablespoons Fresh Rosemary

6 Thin Slices Of Prosciutto, Cut In Half

1/4 Cup Grated Parmesan Cheese

1/3 Cup Olive Oil1 Cup Dry Red Wine

1 Carrot, Finely Chopped

1/2 Onion, Finely Chopped

1 Celery Stalk, Finely Chopped

2 Cups Chopped Canned Tomatoes

Salt & Pepper

1/4 Cup Chopped Fresh Parsley

Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.

Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet. Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet. Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes. Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes. Serve hot with a side dish of your choice.

Pesce in Acqua Pazza - Italian

2008-07-27T16:36:00.003+08:00

This dish at a small restaurant in Positano on the Amalfi Coast called O'Capurale and was very impressed with how flavorful yet light it was. Pesce in Acqua Pazza means Fish in Crazy Water. Many American interpretations of this dish seem to take this translation extremely literal. They really accentuate the "crazy", using it as an excuse to clean out the refrigerator and add all kinds of ingredients to flavor the water. I am not sure of the origins of the name, but I do know that all it needs is a simple flavoring of garlic, herbs, tomato, salt and a pinch of hot pepper as presented in the Ingredients here.

Serves 4

Ingredients:-

4 tablespoons extra-virgin olive oil

4-1/2 cups water

2 tablespoons finely chopped flat-leaf parsley

2 garlic cloves chopped

12 grape or cherry tomatoes, sliced in half

1/4 teaspoon red pepper flakes

1 teaspoon sea salt

2 pounds sea bass or red snapper fillets

1. In an ovenproof pan at least two inches deep and large enough to hold the fish in one layer, add the olive oil, water, parsley, garlic, tomatoes, red pepper and salt.

2. Turn the heat to medium and allow the crazy water to simmer for 20 minutes. Meanwhile, preheat the oven to 400 degrees.

3. Place the fish in the pan skin side down, transfer pan to oven and cook until fish is done, approximately 20 minutes.

4. Transfer the fish to warm plates, pour a little of the crazy water over and around the fish, making sure to include some tomatoes, and serve immediately.

Steak Pizzaiola - Italian

2008-07-27T16:19:00.003+08:00

The Neapolitan dish that consists of bottom round steak which is pounded to tenderize and then cooked in a spicy tomato sauce. As the sauce resembles sauce used to make pizza, it was named pizzaiola, can also be said is "pizza style".

Serves 6

Ingredients:-
2 Pounds Bottom Round Steak Sliced 1/4 Inch Thick or More Tender Cut Left Thicker
1/4 Cup Olive Oil
1 medium Onion, Finely Chopped
Salt & Pepper To Taste
Red Pepper Flakes
2 Cloves Garlic, Minced
1 Cup Chopped Tomatoes
1/2 Cup Red Wine
1/2 Cup Chopped Fresh Parsley

----

Gently Pounding the steak with a mallet until thin if using bottom round. Season the meat well with salt and pepper. Heat the olive oil in a heavy skillet, and brown the meat well on both sides. Remove it and keep warm. Add some onion and garlic to the pan and sauté until tender. Add the tomatoes and the wine and season with salt and pepper, and red pepper flakes as needed. Lower the heat and simmer for about 15 minutes or until the sauce has thicken. Return the meat to the pan and cook an additional 10 minutes. Serve sprinkled with the fresh parsley.

Note: it can sometimes add a tablespoon or two of capers to change the flavor.

Broccoli Marinara - Italian

2008-07-20T09:29:00.005+08:00

The quick way of an Italian traditional side dish in Italian family all the way from Italy. You can use fresh tomatoes and basil. However, as a Italian mother of four, she opt for the quick method as she're sure other parents of small ones can appreciate. The kids really love this dish too. Buon Appetito!"

4 Servings

Ingredients:-

2 tablespoons olive oil
1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil
1 pound broccoli florets
2 cloves garlic, chopped
salt and pepper to taste

Direction:-
Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.

Chicken and Sun-Dried Tomato Bruschetta - Italian

2008-07-20T09:18:00.004+08:00

"This recipe is the definition of versatility - if the weather's mild, use the grill outside to prepare this appetizer. In colder months, use your oven instead. The amount of ingredients for this recipe can be scaled back or multiplied to accommodate any range of party guests. You can also alter the amount of most of the ingredients according to your personal preference. You'll enjoy this variation on regular old bruschetta appetizers!"

8 Servings

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min

Ingredients:-
2 skinless, boneless chicken breast halves
1 1/4 cups Italian salad dressing, divided
4 cups fresh spinach, torn
1/3 cup crumbled feta cheese
8 sun-dried tomatoes, packed without oil, chopped
1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
1/4 cup olive oil

Direction:-
1) Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.

2) Preheat the grill for high heat.

3) Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.

4) In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.

5) Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.

Lemon Chicken - Pressure cooker.

2008-04-20T19:06:00.002+08:00

So simple, yet this is one of the most delectable sauces you can find for chicken. Be sure to allow a few hours to marinate the chicken.

3 1/2 lb (1.6 kg) chicken, cut in serving pieces
1/4 cup (60 ml) plus 2 tablespoons (30 ml) olive oil

1/4 cup (60 ml) lemon juice
2 teaspoons (10 ml) oregano
Salt and freshly ground pepper to taste
1/2 cup (125 ml) chicken stock

In a small bowl, mix together 1/4 cup (60 ml) oil, lemon juice, oregano, salt and pepper. Pour over the chicken and marinate for several hours, or overnight. Dry the chicken well on paper towels and sprinkle with salt and pepper. Reserve the marinade.

Heat the remaining 2 tablespoons (30 ml) oil in the pressure cooker and brown the chicken pieces on all sides. Reserve chicken pieces on warm platter. Pour off the fat and add to the pressure cooker the reserved marinade and the chicken stock.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method or automatic release method and remove the lid. Serve the chicken with the sauce spooned over it.

Suggested time for fast 15 psi pressure cookers: Cook for 8 minutes on high pressure.

Serves 4

Chicken and Rice - pressure cooker

2008-04-20T19:02:00.002+08:00

This chicken and rice is a Spanish classic enjoyed with many variations.

3 lb (1.3 kg) chicken, skin removed and cut into 8 pieces
3 tablespoons (45 ml) olive oil
1 chorizo sausage, thinly sliced (optional)
1/2 cup (125 ml) white wine
1 small onion, diced
2 garlic cloves, minced

1 red bell pepper, cored, seeded and diced
1 large ripe tomatom peeled, or 2 canned plum tomatoes, seeded and chopped
1 cup (250 ml) uncooked long-grain white rice
1/2 cup (125 ml) frozen peas
3 cups (750 ml) chicken stock or broth
1 teaspoon (5 ml) salt

Salt and pepper the chicken pieces. Heat 2 tablespoons of olive oil in the pressure cooker. Add the onion, garlic, red bell pepper and tomato. Cook until the onion is soft. Add the rice and cook for 1 minute. Add the peas, stock, salt, chicken pieces, and chorizo sausage, with any accumulated juices. Stir well.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method or automatic release method and remove the lid.

Suggested time for fast 15 psi pressure cookers: Cook for 7 minutes on high pressure.

Serves 4-6

Mandarin Chicken - Pressure cooker.

2008-04-20T18:59:00.002+08:00

3/4 lb (350 g) boneless, skinless chicken breasts
1 tablespoon (15 ml) balsamic vinegar
500 ml (2 cups) chicken stock or broth
1 onion, cut into thin wedges
1 teaspoon (5 ml) dried tarragon
1 can (11 oz) mandarin oranges, drained

1 tablespoon (15 ml) honey
1 tablespoon (15 ml) low-sodium soy sauce
4 tablespoons (60 ml) cornstarch
8 oz (225 g) Chinese wheat noodles
1/4 cup (60 ml) water
Freshly ground pepper, to taste

In the pressure cooker, combine chicken, vinegar, stock and onions. Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method for 10 minutes, and then release remaining pressure by the quick release method or automatic release method and remove the lid.

Transfer chicken to a platter and keep warm. Leave the stock mixture in the pressure cooker, and stir in tarragon, oranges, honey and soy sauce. Combine the cornstarch and water. Stir into the stock mixture, and cook uncovered over medium heat until the sauce thickens.

Serve the chicken over cooked noodles. Add freshly ground pepper to taste.

Suggested time for fast 15 psi pressure cookers: Cook for 5 minutes on high pressure.

Serves 4

Beef Pot Roast With Tomato and Pearl Onions (pressure cooker)

2008-04-14T21:22:00.002+08:00

Serves 2-3

2 tablespoons (30 ml) olive oil
1.5 lb (700 g) pot roast such as chuck
1 medium onion, chopped
3 tablespoons (45 ml) vinegar
1 can tomato paste
1 1/2 cups (375 ml) water

16-24 very small pearl onions, peeled
1 clove garlic, unpeeled
A potpourri bag of 2 bay leaves, 8 allspice and
1 teaspoon (5 ml) cumin seed
1/4 teaspoon (1 ml) sugar
Salt and pepper, to taste

Directions:
Heat the oil in the pressure cooker until very hot. Add the pot roast and brown well on all sides. Transfer to the steamer basket. Add the onion to the pressure cooker and sauté until wilted. Stir in the vinegar, tomato paste, water, salt and pepper. Lower the steamer basket into the pressure cooker.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.

Add the pearl onions, garlic, potpourri bag, sugar and more vinegar, if necessary. Adjust seasoning. Lock the lid in place and bring to pressure again, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Slice the meat and serve with the sauce and the pearl onions.

Easy Beef Pot Roast (pressure cooker)

2008-04-14T21:17:00.001+08:00

Serves 2-3

3 tablespoons (45 ml) canola oil
1.5 lb (700 g) pot roast
Salt and pepper

1 onion, chopped
1 bay leaf
1 1/2 cups (375 ml) water or beef stock

Directions:
Place canola oil and roast in pressure cooker and brown on all sides. Place roast on trivet in cooker. Season roast with salt and pepper. Add chopped onion, bay leaf, and water.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 35 minutes on high pressure.
If not sufficiently tender, lock the lid back in place and heat to high pressure for another 5 minutes.

Sweet-Sour Beef Spareribs (Pressure Cooker)

2008-04-14T21:12:00.002+08:00

Serves 4

3 tablespoons (45 ml) vegetable oil
3 lb (1.4 kg) lean short spareribs cut into serving pieces

Sweet-Sour Sauce

3 tablespoons (45 ml) soy sauce
2 tablespoons (30 ml) brown sugar
3 tablespoons (45 ml) honey
3 cloves garlic, minced
1/4 cup (60 ml) ketchup

2 tablespoons (30 ml) onion, minced
2 tablespoons (30 ml) apricot marmalade
2 tablespoons (30 ml) cider vinegar
2 tablespoons (30 ml) dry sherry
1 teaspoon (5 ml) hot pepper sauce, or to taste

Directions:
In a small bowl combine all the sauce ingredients. Heat the oil in the pressure cooker until very hot, then add as many ribs at a time as will comfortably fit, and brown well. Pour off all fat, then stir in the sauce.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure for grilling ribs or 20 minutes for stewing ribs.

Spicy South of the Border Chili (pressure cooker)

2008-04-14T20:57:00.003+08:00

Chili is a nutritionally sound and complete meal. You can make it more or less fiery by adjusting the amount of chili powder used.

Serves 6

2 tablespoons (30 ml) olive oil
2 medium onions, chopped
3 garlic cloves, minced
1 1/2 lb (700 g) ground beef
2 teaspoons (10 ml) ground cumin
2 tablespoons (30 ml) chili powder, or to taste
1 1/2 teaspoons (7.5 ml) oregano
1 bay leaf

2 teaspoons (10 ml) celery seed
Salt to taste
1 tablespoon (15 ml) flour
1 1/2 cups (375 ml) crushed tomato
1 cup (250 ml) beef stock
1 1/2 cups (375 ml) cooked pinto or red
kidney beans

Garnishes

Grated cheddar or Monterey Jack cheese
Finely chopped onion
Shredded lettuce

Directions:
Heat the oil in the pressure cooker and sauté the onion and garlic until the onion is wilted. Add the beef and cook until it is browned. Mix the cumin, chili powder, oregano, bay leaf, celery seed, salt and flour. Stir in the crushed tomato and beef stock.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.

Lobster Big Apple

2008-04-13T02:04:00.000+08:00

Ingredients
olive oil
1 carrot, peeled and diced
1 onion, peeled and diced
3 shallots, peeled and diced
2 stalks celery, diced
3 sprigs fresh tarragon (or 1/2 teaspoon dried)
3 sprigs fresh thyme (or 1/4 teaspoon dried)
2 bay leaves
2 cloves garlic, lightly crushed
4 live lobsters (1-1/2 pounds each)
1 cup Cognac
1 cup Port
2 cups Calvados or applejack
2 cups heavy cream
1 tablespoon tomato paste
salt and freshly ground black pepper
2 Golden Delicious apples

Instructions
Combine the olive oil and vegetables in a pot large enough to hold the lobsters. Cook the vegetables over medium heat just until they begin to color. Stir in the tarragon, thyme, bay leaves and garlic, then add the lobsters, Cognac, Port and Calvados. Increase heat to high, cover and cook for 12 minutes. Remove the lobsters from the pot and continue to cook the liquid until reduced to 1 cup. Gently stir in the cream and tomato paste. Season with salt and pepper and set aside.

Preheat oven to 400 degrees F, or preheat broiler. Peel, core and slice the apples. Arrange them in a shallow roasting pan and bake or broil until lightly browned. Set aside.

To serve: Strain the sauce and reheat gently. Cut the lobsters in half lengthwise and arrange two halves on each plate. Top with apple slices and spoon the sauce around the lobsters.

Yield: 4 servings

Banana Ketchup

2008-04-13T01:59:00.000+08:00

INGREDIENTS:
1/2 cup golden raisins
1/3 cup chopped sweet onions
2 large garlic cloves, quartered
1/3 cup tomato paste
4 large very ripe bananas, peeled and sliced
1-1/3 cup cider vinegar, divided use
3 to 4 cups water
1/2 cup (packed) dark brown sugar
1-1/2 tsp salt
1/2 tsp ground chipotle chile pepper or to taste
1/4 cup light corn syrup
2 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
2 tbsp dark rum

PREPARATION:
Place the raisins, onions, garlic, tomato paste, bananas, and 2/3 cup vinegar in the bowl of a food processor fitted with the metal blade.

Process until smooth and pour into a large, heavy saucepan.

To the banana mixture in the saucepan, add remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt, and ground chipotle chile pepper. Stir to combine.

Bring mixture to a boil over medium-high heat, stirring often. Reduce heat to low and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes. If the ketchup gets too thick and begins to stick, add some of the remaining water (up to 1 cup).

Add corn syrup, allspice, cinnamon, nutmeg, and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon. Stir in the rum and remove from heat. Let cool for 10 minutes.

Push ketchup through a fine strainer, mashing the solids with the back of a spoon. Let cool to room temperature, pour into glass bottles, cover, and refrigerate. Use within 1 month. Banana ketchup is especially good as a condiment with pork and poultry.

Yield: about 3-1/2 cups

Chicken Gumbo (Pressure Cooker)

2008-04-13T01:53:00.001+08:00

Here's my streamlined version of the traditional Louisiana gumbo. The okragumbo is the African name for this vegetable-becomes meltingly soft and thickens the stew while the andouille sausage gives it fire and smoke. If you can't locate this type of sausage, use the best smoked sausage you can find and make the gumbo chili-hot by seasoning with Tabasco sauce after cooking. There's plenty of sauce, so serve the gumbo over rice."

Cooking Times:
4 or 12 minutes high pressure
3 minutes additional cooking

Ingredients
1/2 pound andouille or other smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil (optional)
4 scallions, thinly sliced (keep white and green parts separate)
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves
2 large bay leaves
2 large ribs celery, cut into 1/2-inch slices
1 large green bell pepper, seeded and diced
3/4 pound fresh okra, trimmed and cut into 1-inch chunks, or one 10-ounce package frozen sliced okra (rinse away any ice crystals; (see Tip below)
3 pounds chicken thighs, skinned and well trimmed, or 2-1/2 pounds boneless, skinless chicken, cut into 1 -inch pieces
One 15-ounce can diced tomatoes, or stewed whole tomatoes, coarsely chopped, with liquid
1 to 2 cloves garlic, pushed through a press
1 to 2 tablespoons filé powder, cornmeal, or quick-cooking polenta (optional)
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley
Tabasco sauce

Instructions
Heat the cooker over medium-high heat, and brown the sausage well on both sides, 4 to 5 minutes. Add olive oil, if needed, to prevent sticking. Set the sausage aside. If there is more than a thin film of fat in the cooker, tip out the excess.

Over medium-high heat, cook the sliced scallion whites, stirring frequently, for about 1 minute. Add the broth and take care to scrape up any browned bits sticking to the bottom of the cooker. Add the Worcestershire, thyme, bay leaves, celery, green pepper, okra, chicken, and half of the browned sausage. Pour the tomatoes on top. Do not stir.

Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for chopped boneless chicken or 12 minutes for whole thighs. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.

Remove the bay leaves. Stir well as you add the reserved sausage and garlic. If the stew is too thin, sprinkle on the filé or other thickener while stirring. Bring to a boil, then lower the heat to medium and simmer until the stew has thickened a bit and the garlic has lost its raw edge, about 3 minutes. Add salt and pepper. Stir in the scallion greens and parsley just before serving. Pass the Tabasco sauce at the table.

Yield: 6 servings

Tip
If you can find only whole frozen okra, allow it to thaw slightly and then cut into 1-inch chunks. If you 're an okra lover and have bought a 16-ounce package, feel free to use all of it.

Oxtails Stewed in Pasta Sauce (Pressure Cooker)

2008-04-13T01:49:00.001+08:00

Hearty oxtails are cooked up quickly in the pressure cooker along with leeks, carrots, black olives, wine, and tomato pasta sauce. The potatoes are riced with Parmesan cheese and served with the beef stew mixture on top.

INGREDIENTS:
1 tablespoon olive oil
1-1/2 cups thinly sliced leeks or coarsely chopped onions
1 cup dry white wine or vermouth
3-1/2 pounds meaty oxtails cut into approximately 2-inch lengths
3 large carrots, peeled and cut into 2-inch chunks
1 cup oil-cured, pitted black olives
2 cups pasta sauce
1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
3 pounds Idaho or russet potatoes, scrubbed or peeled and cut into 2-inch chunks
Salt and freshly ground black pepper to taste
2 tablespoons olive oil or butter (optional)
3/4 cup freshly grated Parmesan cheese, plus more for garnish
3 tablespoons chopped fresh basil or parsley

PREPARATION:
Heat the oil in the pressure cooker. Cook the leeks over medium-high heat, stirring frequently, for 1 minute.

Add the wine and stir well. Continue cooking until about 25 percent of it has evaporated, 1 to 2 minutes. Add the oxtails, carrots, and olives and pour the pasta sauce on top. Sprinkle on the red pepper flakes (if using). Do not stir. Pile the potatoes on top of the sauce.

Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 50 minutes. (If the oxtails are not sufficiently tender, return to high pressure for 5 or 10 minutes more.) Allow the pressure to come down naturally, 10 to 15 minutes. Remove the lid, tilting it away from you to allow excess steam to escape.

Transfer the potatoes from the cooker to a large serving platter or bowl. Pour the stew through a large strainer and degrease the sauce in a gravy separator. (Or refrigerate overnight and discard the congealed fat.) Discard any loose bones and shred the meat into bite-sized pieces.

Return the degreased sauce, oxtails, and potatoes to the pot and reheat. Season with salt and pepper. When ready to serve, remove the potatoes and smash them coarsely with a ricer, adding olive oil (if using) and sprinkling with Parmesan as you go. Season the potatoes with salt, if needed. Set a mound of potatoes in the center of a serving platter or individual plates and surround with the oxtail meat and sauce. Garnish with basil and an extra sprinkling of grated Parmesan.

Yield: 4 servings

Oxtail Ragout Recipe (Pressure Cooker)

2008-04-13T01:45:00.000+08:00

Ingredients
2 to 4 tablespoons oil
3 pounds oxtails, joints cut into 2-inch lengths and trimmed of excess fat
1 large onion, chopped
2 large cloves garlic, minced
2 stalks celery, finely chopped
One 12-ounce bottle Guinness stout
1-1/2 cups beef stock or bouillon, or water
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon dry mustard
1 bay leaf
4 sprigs fresh parsley
3/4 pound small white turnips, peeled and halved
2 large carrots, peeled and cut into 3 to 4 chunks
1 pound (about 12) small white onions, peeled
1/2 teaspoon salt, or to taste (less if using canned stock or bouillon)

Instructions
Heat 2 tablespoons oil in the cooker. Over high heat, brown the oxtails on all sides, in 1 to 3 batches, adding extra oil as needed. Transfer the browned oxtails to a platter and set aside.

Saute the onions and garlic in the fat remaining in the pot, stirring frequently, until the onions are browned, about 4 to 5 minutes. Return the browned oxtails to the cooker and stir in the remaining ingredients except the turnips, carrots, small onions, and salt. Make certain that there are no bits of onion sticking to the bottom of the cooker.

Lock the lid in place and over high heat to bring to high pressure. Adjust heat to maintain high pressure and cook for 55 minutes. Reduce the pressure naturally or use a quick-release method (which will not toughen the oxtails.) Remove the lid, tilting it away from you to allow any excess steam to escape.

At this point, the meat should be very tender, falling easily away from the bone when poked with a fork. If not, lock the lid back in place and return to high pressure for an additional 5 minutes. Cool, then refrigerate overnight, if desired. Remove the congealed fat before continuing.

About 20 minutes before you plan to serve, remove the bay leaf and parsley. Stir in the turnips, carrots, and small onions. If the gravy is extremely thick, thin it with 1/2 cup water. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 5 minutes. Release pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Add salt to taste before serving.

Serve the stew with mashed potatoes, rice, or barley to absorb the plentiful gravy. If your schedule permits, cook the oxtails a day or two before, cool and refrigerate, then remove the congealed fat from the top.

Yield: 4 servings

Lemony Chicken Soup with Spinach Recipe (Pressure cooker)

2008-04-13T01:42:00.002+08:00

Ingredients
1 tablespoon butter or oil
3-1/2 cups thinly sliced leeks or coarsely chopped onions
4 cups water
3 pound chicken parts, preferably thighs, skinned
3 large ribs celery, cut into 1-inch slices
4 large carrots, peeled and cut into 1-inch chunks
1/2 cup pearl barley, rinsed
2 large bay leaves
1/4 teaspoon dried thyme leaves
salt to taste
4 cups chicken broth
1-1/2 pounds fresh spinach, trimmed, chopped, and thoroughly rinsed, or two 10-ounce packages frozen chopped spinach
1/4 cup minced fresh dill
4 to 5 tablespoons freshly squeezed lemon juice (from 2 juicy lemons)

Instructions
Over medium-high heat, heat the butter in the cooker until it begins to foam. Cook the leeks, stirring frequently, until they soften, about 5 minutes. (If using onions, for a sweeter taste, cook them, covered, over low heat for an additional 5 minutes, stirring from time to time.) Add the water and bring to a boil as you prepare and add the chicken parts, celery, carrots, barley, bay leaves, thyme, and salt.

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 12 minutes. Quick-release the pressure by setting the cooker under cold, running water. Remove the lid, tilting it away from you to allow any excess steam to escape.

With a slotted spoon, transfer the chicken parts to a cutting board. Taste the barley, and if it is still hard (it should be chewy but tender), return to high pressure for 3 minutes more.

Spoon off any fat visible on the surface. Remove the bay leaves and discard. Stir in the chicken broth and salt to taste and bring to a boil. Add the spinach and boil the soup over medium heat until the spinach is tender, about 2 minutes for fresh and 5 minutes for frozen.

When the chicken is cool enough to handle, remove the meat from the bone and chop or shred it into bite-sized pieces. Return to the cooker. When the chicken is good and hot, turn off the heat and stir in the dill, lemon juice, and salt to taste.

Yield: 6 to 8 servings

Fabulous Fajitas.

2008-03-30T21:24:00.003+08:00

Some people will hate the onions and peppers, but they LOVE these fajitas. Pita breads, where available, can be substituted for tortillas."

PREP TIME 15

Min COOK TIME 15

Min READY IN 30

Min SERVINGS & SCALING Original recipe yield: 10 servings

INGREDIENTS

2 green bell peppers, sliced

1 red bell pepper, sliced

1 onion, thinly sliced

1 cup fresh sliced mushrooms

2 cups diced, cooked chicken meat

1 (.7 ounce) package dry Italian-style salad dressing mix

10 (12 inch) flour tortillas

DIRECTIONS

Cut peppers and onion into thin slices. Do not dice, leave slices long and thin. Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly. Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

Iced Coffee Milkshake.

2008-03-21T18:01:00.000+08:00

1 pt milk
2 oz brewed coffee
3 tbsp sugar
6 ice cubes.

Mix ingredients into blender. Blend until thick and creamy.

Mocha.

2008-03-21T17:59:00.000+08:00

2 cups coffee
1/3 cup cocoa
2 cups milk
1/2 teaspoon vanilla extract
1/2 cup whipping cream
1/8 tsp cinnamon

Mix cocoa, sugar, coffee and milk in a sauce pan
Heat, over medium heat constantly stirring, until simmering
Remove from heat and stir in vanilla
Pour into cups, top with whipped cream and cinnamon

Irish Coffee.

2008-03-21T17:58:00.000+08:00

2 cups strong coffee
2 tablespoons orange juice
2 teaspoons lemon juice

whipped cream
Mix coffee, orange juice and lemon juice
Pour into Irish whiskey glass
Top with whipped cream

Caribbean.

2008-03-21T17:56:00.001+08:00

1 coconut
2 cups milk
4 cups strong coffee
1 tablespoon sugar

Punch two holes in to coconut, pour liquid into saucepan
Bake coconut for 30 minutes at 300 F degrees
Break open coconut, remove meat, and grate.
Mix coconut meat, coconut liquid, and milk in a sauce pan
Heat over low heat until creamy.

Strain
Toast grated coconut under broiler
Mix milk mixture, coffee, and sugar
Pour into mugs, garnish with toasted coconut.

Turkish Coffee.

2008-03-21T17:55:00.000+08:00

1 ½ c cold water
4 tsp French Roast or Italian Roast coffee (grind as fine as possible)
4 tsp sugar

Heat water in 1 qt saucepan to luke warm. Add coffee and sugar, bring to boil, stiring occasionally. Pour ½ coffee mixture into espresso cups, and bring remaining coffee back to boil. Spoon off foam into cups, fill cups, but do not stir.

Mexican Coffee.

2008-03-21T17:54:00.000+08:00

2 tbsp chocolate syrup
½ cup whipped cream
¼ tsp cinnamon
½ tbsp brown sugar
2 cups espresso roast coffee

Whip together chocolate syrup, whipped cream, cinnamon, sugar
and nutmeg.

Add hot coffee, mix well, and pour into 4 warm coffee mugs.
Top with whipped cream, and lightly dust with cinnamon.