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    You are in: Home / Cookbooks / UNDER PRESSURE
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    12 recipes in

    UNDER PRESSURE


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    From Lorna Sass's book "The Pressured Cook"

    Recipe #287835

    This recipe is from Cooking Light and was one of the first I made in my new pressure cooker. It turned out great, Enjoy!!

    Recipe #294201

    Recipe #16753

    Rich stew made in the pc in less than an hour with that cooked all day taste.

    Recipe #225653

    6 Reviews |  By Dib's

    Recipe posted by request.

    Recipe #16788

    Lamb shanks are a great meat for novice pressure cookers. The lamb is a great cut of meat with a rich flavor. With traditional cooking, you are looking at a good 2 hours, with the Pressure Cooker just 30 minutes!! The recipe comes from "The New Pressure Cooker Cookbook by Pat Dailey, a great book. Honestly, I didn't taste the garlic that much, not sure whether to add more, or give the garlic cloves a chop or two. I did use port, but I imagine you could substitute a heavy red wine. I served with orzo pasta mixed with green peas. This recipe is for 2, but it would be easy to make for 4 or 6 depending on the size of your PC, just brown them in in a large frying/sauté pan. Enjoy!

    Recipe #193141

    I believe I got this off the internet a few years ago when I was looking for pressure cooker recipes, it's very good with wonderful flavour. The Beau says he can't eat the commercially made stuff anymore, he likes this best! Great soup course for your dinner party.

    Recipe #109188

    31 Reviews |  By KEA

    This is my Mom's famous split pea soup recipe that I adapted to the pressure cooker. It really cuts the cooking time-from several hours to about 30 min. Great for cold winter suppers.

    Recipe #55438

    I found this recipe in an older edition of a Presto cook book.

    Recipe #48432

    A Simple way to enjoy artichokes:)

    Recipe #258381

    Half of my extended family are vegetarian and many soups and sauces call for vegetable stock... and shop bought is a) unavailable here and b) stock cubes seem full of salt and preservatives. I make my own vegetable stock and freeze it so that I have plenty on hand when making vegetarian soups, lasagnes etc. I use small handfuls of fresh herbs, throw in what you have to hand and don't be afraid to be generous with the amounts. If you have veggies that need using up like cauliflower, green beans, broccoli etc throw them in too for the extra flavour. Yield depends on the capacity of your pressure cooker. ZWT REGION: The Netherlands.

    Recipe #202061


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