--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDC00029Date: 09/07/96 From: KAZ LANGRIDGE Time: 07:14pm \/To: ALL (Read 4 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Good Hungarian Goulash Categories: Soups/stews, Hungarian Yield: 4 Servings 9 oz Onions 5 oz Smoked bacon, finely diced 1/2 ts Paprika 7 oz Lean beef, cut into small -pieces Potatoes Salt Marjoram Caraway seeds Garlic (optional) In pressure cooker bottom, saute onion and bacon; add garlic if desired. Stir in paprika and immediately add not quite 1 1/4 cup water. Add beef, potatoes, salt, marjoram and crushed caraway seeds. Put on lid, and pressure-cook for 15 minutes. Makes 4 servings. From: Donauland Kochbuch, Vienna, 1967 Posted by Karin Brewer. Courtesy of Fred Peters. MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDC00030Date: 09/07/96 From: KAZ LANGRIDGE Time: 07:14pm \/To: ALL (Read 4 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Napa Valley Pork Chops Categories: Pork Yield: 4 Servings 2 tb Vegetable Oil 1 sm Onion, Chopped 4 Pork Chops, Trimmed & Cut 1" Thick 2/3 c Beef Stock 1/2 c Dry Red Wine 1/2 ts Dried thyme 1/2 ts Sugar 1/2 ts Salt Rice, cooked, hot Heat the oil in the pressure cooker. Saute the onion until tender. Set aside. Brown the chops on both sides (use more oil if needed). Arrange the chops in a single layer in the pressure cooker. Add the beef stock, wine, thyme, sugar, salt and onion. Close the cover securely. Place the pressure regulator on the vent. Cook for 9 minutes at 15 pounds - start timing when the pressure regulator begins to rock. Immerse the pressure cooker in or under cold running water to stop the cooking immediately. Remove the cover. Remove the chops. Serve on a bed of cooked white rice. From: Joel Ehrlich MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDC00031Date: 09/07/96 From: KAZ LANGRIDGE Time: 07:14pm \/To: ALL (Read 4 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Pressure Cooker Pickles Categories: Pickles Yield: 3 Servings Wash cucumbers. (Do not cut off the ends) Put in a crock. Pour boiling water over and let it cool. Pour off water, cut ends and cut in halves or fourths. Place cucumbers in jars and mix syrup. Syrup: 5 cups white vinegar 5 cups sugar 2 tb. salt 2 tb. mixed spices (Put in cloth and remove OR you can substitute 6 whole cloves and 1 stick of cinnamon per jar or total) Pour hot syrup over cucumbers and seal. Place in your pressure cooker and bring up to 5 pounds of pressure then shut off. (Bring you pressure cooker just to the point of spitting out steam, don't let it steam) This recipe should make 7 quarts of cucumbers. Randy Rigg MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDC00032Date: 09/07/96 From: KAZ LANGRIDGE Time: 07:14pm \/To: ALL (Read 4 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Cooked Beets Categories: Diabetic, Veggies Yield: 8 Servings 2 lb Beets; 1/2 c To 1 cup water; 3/4 ts Salt; (OPTIONAL) METHOD 1: Pare and dice beets. Heat water and salt to boiling, add beets, cover pan tightly to prevent escape of steam and heat again to boiling. Reduce heat at once and simmer 25 - 40 minutes. Drain is necessary. (Makes about 4 cups). To serve, season with pepper and butter, for 8. METHOD 2: Pare and dice beets as Method 1, then place in casserole, add water and salt, cover and bake in moderate oven (375 F.) 45 to 50 minutes. METHOD 3: Leave Roots on beets and cut off tops leaving at least 2" of stems. Wash thoroughly, cover with boiling water and boil until tender. Allow 1 to 3 hours for large beets. Drain rub off tops, skins and roots. Slice, dice or serve whole, season as desired. NOTE: METHOD 4: PRESSURE COOKER: Beets (sliced) Water: 1/2 cup; Pounds pressure: 15; Minutes to cook after Control jiggles: 6 minutes*; Beets: (small, whole) Water: 3/4 cup; Pounds pressure 15; Minutes to cook after control jiggles: 12 minutes*; Beets: (large, whole) Water: 3/4 cup; Pounds Pressure 15; Minutes to cook after control jiggles: 18 minutes*; Reduce pressure instantly by placing under cold running water. Source: 250 Ways to Serve Fresh Vegetables, Culinary Arts Institute, 1940 Brought to you and yours via Nancy O'Brion and her Meal-Master. MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDC00033Date: 09/07/96 From: KAZ LANGRIDGE Time: 07:14pm \/To: ALL (Read 4 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Mom's Macaroni with Steak Categories: Entrees, Mom Yield: 4 Servings 1 lb Round steak Onions, chopped (to taste) Bell pepper, chopped Paprika, to taste Garlic, to taste Stewed tomatoes, 2 cans Oregano, to taste Salt and pepper, to taste ds MSG Mushroom pieces, can (opt) Celery, liquified (opt) 8 oz Elbow macaroni 1 c Cheddar, sharp, grated Slice steak into thin strips about 3 inches long. Brown in oil in bottom of pressure cooker. Add onions, bell pepper and paprika; cook, but don't brown. Add garlic (Mom used a spoonful of garlic ground in oil). Add stewed tomatoes and spices. If not tomato doesn't seem strong enough, add small can of tomato paste or sauce. (Don't add if can avoid it.) Add blended celery at this point, plus mushroom pieces. (Liquid would make it unnecessary to add tomato paste, she says.) Add 8 oz box of macaroni and push beneath liquid, making sure all is covered. Put on cover and add weight of 15 pounds, over high heat. After starts popping, cook 4-5 minutes, but no longer. Let pressure off, remove lid and stir in cheese. Serve. MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDC00034Date: 09/07/96 From: KAZ LANGRIDGE Time: 07:14pm \/To: ALL (Read 4 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Chicken Provincial Categories: Cyberealm, Mom's best, Poultry Yield: 4 Servings 1 Stewing chicken 3 c Water 1 Large onion, chopped 4 Whole black peppercorns Salt 1/2 c Celery, chopped 1 tb Parsley, finely chopped 1 tb Olive oil 1 tb Flour 1 pk Frozen peas, 10 oz 1/2 c Milk Juice and rind of 1 lemon Pepper to taste Hot rice, mashed potatoes or Noodles Disjoint chicken and cook in pressure cooker for 15-20 minutes along with parsley, bayleaf, onion, salt, peppercorns, and celery. If you don't have a pressure cooker, you can use any large pot, and cook as long as necessary over medium heat until chicken is very tender. Remove chicken, drain, and slice off meat, removing all skin. Do not discard stock. Keep chicken warm. Skim fat from the stock, and reserve 1 cup. In a heavy skillet, heat oil. Stir in flour, and cook until brown. Add 1 cup chicken stock and peas. Cover and simmer 6-8 minutes. Uncover, add milk, lemon juice and rind, salt and pepper. Bring to boil, and reduce heat and cook until thickened. On a large platter, place the mashed potatoes, rice, or noodles. On top of that, arrange the warmed chicken, and top with the peas mixture. Garnish with parsley. (works well with leftover chicken or turkey) MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDC00035Date: 09/07/96 From: KAZ LANGRIDGE Time: 07:15pm \/To: ALL (Read 4 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Seitan posole stew Categories: Vegetarian, Soups, Main dish Yield: 1 Stew 1 c Dried posole or canned -hominy 4-8 cups of water 1 ts Sea salt 1 ea Bay leaf 3 ea Dried chipotle chiles 1 tb Chili powder (optional) 2 tb Corn or olive oil 1 tb Whole cumin seed 1 ea Onion, finely diced 5 cl Garlic, minced 1/2 c Chopped jalapeno peppers 2 c Cooked seitan, cubed 1 tb Mexican oregano 1 ts Sage 2 tb Fresh lime juice To prepare posole: rince dried posole and soak overnight (or up to 24 hours). Rince and place in heavy pot with enough water to cover. Bring to a boil, then add sea salt, chipolte chiles and bay leaf. Cook for 3-4 hours, until tender, adding water as necessary. You can also pressure cook posole for one hour and simmer for an additional hour. The goal is to have the posole kernels split open and tender in a gently flavored broth. To prepare stew: saute cumin, onions, garlic and jalapenos in oil with a pinch of sea salt. When cumin is fragent and onions are translucent, add seitan cubes and continue to saute until seitan is seared. Add oregano and sage and saute for one more minute. Add mixture to posole and continue to cook for one hour. Taste and adjust seasonings about ten minutes before finishing. Add lime juice 5 minutes before finishing. Garnish with chopped tomatoes, avocado and cilantro. Serve with warm tortillas. Cook's note: when using canned posole or hominy, pre-soak the chipotles and chop finely before adding with bay leaf and salt. Cook for one hour before proceeding with the stew directions. MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDC00036Date: 09/07/96 From: KAZ LANGRIDGE Time: 07:15pm \/To: ALL (Read 4 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Tender cooker chuck roast Categories: Beef Yield: 8 Servings 1 tb Oil 3 lb Chuck roast 1/2 c Water 1 Garlic clove, chopped 1/2 ts Salt 1/4 ts Pepper 1 Onion, cut up 3 Potatoes, cut up 1 tb Flour Heat oil in medium sized skillet, sear meat on all sides; place meat in Tender Cooker. Add water, garlic, salt and pepper to skillet. Heat and scrape off any browned meat; pour mixture over meat. Arrange onion and potato on top of meat. Place a single 7" circle of foil on top of food. Cover and add regulator guage, microwave on high 30 minutes. Let pressure indicator drop, remove cover. Remove meat and vegies, add flour mixed with a little water, stir, microwave, uncovered, stir once, to thicken juices. (a 400-500 w oven needs an increase of time of 6 min.) That is their recipe - I don't do any of the above. My roast is usually one with a lot less fat in in (as little as I can manage when I cut a big piece of meat into roast, steak and stew meat) and is almost always still frozen and so I don't brown it first. I put the meat and water in the cooker, cover and cook on high 20 minutes. When the indicator drops, I add potatoes, onion, carrots, and such seasoning as I want at the time, rinse the rubber ring, replace ring, recover (with pressure cap) and micro on high for 10 minutes. Let pressure drop, thicken juices and enjoy! From Tender Cooker recipe booklet Posted by Sheila Exner, Feb. 1993 MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDC00037Date: 09/07/96 From: KAZ LANGRIDGE Time: 07:15pm \/To: ALL (Read 4 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Pot roast under pressure Categories: Beef Yield: 6 Servings 1 Chuck roast or steak 3-5 lb. 1 1/2 c Beef stock or 1 can beef -broth 1 Carrot 1 Onion 1 Stalk celery Brown Meat well then pour stock or broth over it and add the veggies. Put on lid, lock it down, after steam starts to escape from "hole" put pressure weight on(is that what you call it??), turn heat down to medium low and let burble and hiss for 1 hour. Release steam carefully and gradually. Then remove the "spent" veggies(they were just for flavor, I give them to the dog) and add fresh veggies of your choice(carrots, onions, potatoes, celery, etc...) in the quantities you desire and cook in broth till tender. Then remove the meat and vegetables and thicken the gravy and enjoy..... MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDC00038Date: 09/07/96 From: KAZ LANGRIDGE Time: 07:15pm \/To: ALL (Read 4 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Green chili con carne Categories: Pork, Meats, Mexican, Rice Yield: 1 Servings 2 1/2 lb Boneless pork loin 3 tb Safflower oil 2 1/2 c Cored, seeded green peppers Cut into 1-in. cubes 1 tb Garlic, minced 3 c Drained, canned mexican Green tomatoes, or use Peeled, seeded and chopped Ripe tomatoes 6 oz Can chopped green chilies 2 tb Cumin 1/4 ts Ground cloves 2 tb Fresh chopped coriander 1 c Dry white wine 1. Cut the meat into 1 1/2-in. cubes 2. Heat the oil in a pressure cooker. When it is quite hot, add about 1/3 of the meat cubes. Cook, stirring, until nicely browned. 3. Using a slotted spoon, transfer the cubes to a platter. Add another third of the meat cubes and brown them. Transfer them to the platter. Brown the remaining meat cubes and transfer them to the platter. 4. Add the green peppers to the fat remaining in the cooker and cook until wilted. Add the garlic and cook about 5 sec., stirring. 5. Return the meat cubes to the cooker. Add the remaining ingredients and mix well. Cover with the lid and add the pressure regulator. Cook 20 min. 6. Remove the lid according to the manufacturer's instructions. Cook down, uncovered, about 10 min. or until the sauce is reduced slightly. Serve with cumin rice. MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820)