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    579 Recipes

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    Entered for safe-keeping, from Kuhn Rikon's "Quick Cuisine". The smallest p.c. K-R recommends is 5 quarts. This minestrone is remarkable for the absence of beans. The base is a hearty beef vegetable soup.

    Recipe #513032

    Entered for safe-keeping, from Kuhn Rikon's "Quick Cuisine". K-R recommends at least a 4-quart pressure cooker for this recipe. For maximum flavor, use a Long Soak (8 hours or overnight) before cooking the beans AND pressure cook one day prior to serving; add the chopped tomato, lime juice and salt just before serving. (The long soak and the salt help to reduce gassiness.) (It is best to add acids after black beans have fully cooked.) This dish goes well with enchiladas. Or you can preheat an oven to 350 degrees F, transfer the beans to an ovenproof dish, and sprinkle with shredded Monterey Jack cheese; then bake for 15 minutes or until cheese melts.

    Recipe #513031

    Entered for safe-keeping, from Kuhn Rikon's "Quick Cuisine. If you want a more robust garlic flavor, roast one head of garlic, drizzled with olive oil and wrapped with foil, in a 350-degree-F oven for 45 minutes. Use a potato ricer, food mill or potato masher, or even a fork to mash, but do not use a food processor, as the potatoes will become "gluey". The smallest size pressure cooker K-R recommends for this recipe is 4-quarts. The benefit of the p.c. is getting steamed potatoes, keeping more of the nutrients than if you boiled or microwaved the potatoes. Of course, you can gussy up these mashed potatoes to your heart's content. Yukon Gold, or other waxy potatoes recommended for boiling, do not absorb as much water and result in a more flavorful end product, but can be difficult to obtain a really smooth texture without turning them to glue (but they're great for "lumpy" mashed potatoes). Idaho and russet potatoes have a mealier texture that lends to a smoother texture, if that is desired. (It's a waste of money to use new potatoes for this recipe.) This recipe was developed for a 15 psi p.c. As always, check your p.c. manual for its suggested cooking time. Do not use a quick release method for potatoes.

    Recipe #513028

    Entered to show how easy and quick it can be to cook carrots with a pressure cooker. Without a p.c., you would need to cut the carrots into matchstick julienned sticks to cook quickly. With this recipe, you can quickly create the 2-inch x 1/2-inch carrot pieces without a mandolin. This was adapted from Miss Vickie's blog. By steaming and not boiling carrots, more nutrients are maintained. To save time, use the smallest pressure cooker and the least amount of water required by your pressure cooker. In any case, the water should not go higher than the trivet. You can use a perforated steam tray set on top of the trivet. Or you might use a steel vegetable steamer (one with perforated petals). With the rack, you might also use a packet made from aluminum foil that has been tightly sealed. Test the carrots for doneness; they should be tender but not soft or mushy. Some p.c.s are faster than others, so you may need to adjust the time; just reseal the carrots, secure the lid and bring up to pressure again if necessary. Check your p.c. manual for recommended cooking time for carrots. (Margarine has too much water in it and will prevent the herbs from adhering to the carrots.) 2/06/14: I used the beginning of this recipe to pressure cook carrots for Recipe #512987; the carrots came out cooked but not mushy, even after simmering the sauce for Recipe#512987.

    Recipe #513018

    Entered for safe-keeping, by Rita Milos Brownstein, "Jewish Holiday Style".

    Recipe #512991

    Entered for safe-keeping, By Lynda Shayer, Executive Director of Congregation Tifereth Beth David Jerusalem. She swears by Idaho potatoes and canola oil.

    Recipe #512989

    Entered for safe-keeping, from Nathan Myhrvold & Maxime Bilet's "Modernist Cuisine at Home". This carrot/butter mixture is a finishing touch for soups and purées, cooking fish and shellfish, and whisking into a warm vinaigrette. This can give a simple dish an elegant twist. It can be refrigerated for 2 weeks or frozen for up to 6 months.

    Recipe #512940

    Entered for safe-keeping, adapted from Cook's Illustrated to use half bread flour and half whole wheat flour. This makes one 9-inch loaf, so I have loaded the ingredients in the order my Zo ABM would prefer, as I am usually lazy about bread. Note: 2 1/4 teaspoons is the amount of yeast in one envelope. I have included directions for use with standard mixer or food processor, which will of course have longer prep times.

    Recipe #512939

    Entered for safe-keeping, a variation on classic Hanukkah latkes, from 12/01/13 Parade Magazine. This sounds very sweet, almost like dessert.

    Recipe #512936

    Entered for safe-keeping, we love sweet potatoes and this would be a new way for us to enjoy them. From 12/01/13 Parade magazine for Hanukkah.

    Recipe #512935

    Entered for safe-keeping, from 12/01/13 Parade Magazine. This looks like a healthy variation, with nary a potato in sight, but vitamin-rich. Just don't go overboard with the sour cream. Many people don't care for parsnips, and I don't care for them on their own, but they make a fantastic supporting player!

    Recipe #512934

    Entered for safe-keeping, adapted from I estimate that this will fit into a 6-quart Pressure Cooker without the rice or else an 8-quart cooker with the rice. This relies on a jar of McCormick's Thai Kitchen Red Curry Paste, tailored for U.S. consumption, so it is likely milder than more authentic red curry pastes. (The Thai Kitchen fish sauce is known to be milder than Tiparos. If using Tiparos, use 1 tsp. instead of 1 Tbsp.) Note that potatoes are rarely used in Thai cuisine, so this may be more Malay or Indian than Thai.

    Recipe #512929

    Entered for safe-keeping, adapted from (which promotes Fagor pressure cookers). The pressure cooking time is for a fast 15 psi pressure cooker. For a 12 psi cooker, add about 20% more time. For T-Fal, WMF, Chef's Design, electronic pressure cookers, the 8 psi pressure Lagostina Endura, low cost “no name” pressure cookers and other pressure cookers that are less than 15 pounds (psi) pressure, add additional time per your pressure cooker manual. I estimate that a 2.5-quart pressure cooker would be large enough to cook this.

    Recipe #512921

    Entered for safe-keeping, adapted from (which promotes Fagor pressure cookers). For duck sauce, try Recipe #213499, or Recipe #130284, or Recipe #10333. The recipe recommended the combination of apricot preserves, white vinegar, honey and crushed hot red pepper flakes. White rice and stir-fried broccoli would be good sides for this. A 6-quart or larger pressure cooker should be big enough.

    Recipe #512920

    1 Reviews |  By KateL

    Entered for safe-keeping. By Kenji López-Alt, Chief Creative Officer of Serious Eats, who sought to make a higher quality Big Mac, keeping the balance of tastes and small bun size, while omitting the long list of preservatives and thickeners. This is my kind of copycat - make it better, not the same! More at: Kenji uses the Wonderbread or Sunbeam bread for the small diameter and the squishiness. It may not be clear in the ingredients list but you need 1 1/2 buns: 1 top and 2 bottoms. This recipe calls for a meat grinder, a microwave, a refrigerator, a toaster oven or broiler and a stove-top.

    Recipe #512892

    Entered for safe-keeping, because every now and then I get a craving for a Big Mac and Its Sauce. From Nathan Myhrvold & Maxime Bilet's "Modernist Cuisine at Home". This version is fancier and less sweet than McDonald's sauce, although the exact flavor depends on your choice of mustard and pickles. (Neutral oils: beef tallow, canola or rapeseed, chicken fat, clarified butter, refined coconut oil, corn oil, duck fat, grapeseed oil, refined peanut oil, pork lard, safflower oil, soybean oil, and sunflower oil.)

    Recipe #512890

    Entered for safe-keeping, adapted from Nathan Myhrvold & Maxime Bilet's "Modernist Cuisine at Home". This can be used to dress a risotto, poached eggs or steaks, or to intensify the mushroom flavor in Cream of Mushroom Soup or Barley with Wild Mushrooms and Red Wine. I estimate that a 2.5-qt. Pressure Cooker would be big enough. (Portabella mushrooms are large Crimini mushrooms.) (The following oils have a neutral taste: beef tallow, canola, chicken fat, clarified butter, refined coconut oil, corn oil, duck fat, grapeseed oil, refined peanut oil, pork lard, safflower oil, soybean oil or sunflower oil.) (If vegan, please do not use butter or bacon.)

    Recipe #512886

    Entered for safe-keeping, adapted from Nathan Myhrvold & Maxime Bilet's "Modernist Cuisine at Home", used for making Polenta or fresh corn tamales or even cornbread. This uses only the husks and cobs, not the corn kernels. I estimate that a 6-quart pressure cooker would be large enough for this recipe.

    Recipe #512885

    Entered for safe-keeping, from Daily Tips Newsletter. There is no salt listed, but there is salt in the fat-free half-and-half and in the mustard.

    Recipe #512833

    Entered for safe-keeping, adapted from Sydney Oland for Serious Eats. More at: Whenever I use an orange or lemon or lime, I first microplane the zest and freeze the zest for later use; then I don't have to buy an orange to make a recipe like this. Make sure your ground ginger is not stale, although it lasts 2-3 years if stored in a dark, dry space.

    Recipe #512832

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