Cooking Under Pressure -The Ultimate Electric Pressure Recipe Cookbook and Guide for Electric Pressure Cookers.: Revised Edition #3 - Now Contains 175 Electric Pressure Cooker Recipes. (7 page)

Keep going until you hit the end of the paper. Finish with the seam-side up, and the veggies on top.

10.
Fold the ends down, and under on the non-seam side. Repeat for the other pieces (if any). Here’s the left side....

....and the right side. It’s almost like making a paper burrito.

11.
Place the food packet on the rack, seam side up, with the folds down and under. The weight of the food will keep it sealed.

12.
Put on the lid, lock it down, set the vent to ‘SEAL’, and set the timer for whatever you are cooking. Be sure to refer to the chart if you are not sure. If you cook it a little longer, it won’t hurt with this method. Nothing can go anywhere. I am setting this for 10 minutes. When time is up, let the pressure drop normally, or you can release it manually, if you wish.

14.
Carefully remove the food packets to a plate. You can either unwrap them completely, or I recommend just cutting the packets open across the top. Serving them in the packets retains all the juices, and concentrates the aromas (and it looks really neat...). They are incredible served this way. Now, just add the rest of your cooked veggies to the plate, and enjoy......

Like I said, about as fool-proof as cooking gets. This is my favorite way of cooking all fish, especially carp. Feel free to use your imagination. For a real treat, try using pork chops with a little Liquid Smoke in the liquid. They taste like they were smoked outside...honest.

Bon apetit.

Cream of Tomato Soup

For comfort food, no
thing makes you feel as warm and fuzzy as a grilled cheese sandwich and a hot cup of rich Cream of Tomato soup. This is a super-easy recipe, using canned tomatoes. You can substitute fresh ones if you want. You can’t hardly make this wrong.

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1 6-lb. can of stewed tomatoes ( or 6 lbs fresh), juice and all

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2 cups stock, or water

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1 can evaporated or filled milk

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1 tbsp. garlic powder

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1 tbsp. onion powder

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1 tbsp. sugar, or Splenda (or Agave nectar)

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2 tsp. basil

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Salt and pepper to taste

Fire up the cooker and add the stock, tomatoes, spices, sugar, salt and pepper.

Put on the lid, seal the vent and set the timer for 15 minutes.

When time is up, you can release pressure manually, or naturally. Open the lid.

Add the evaporated milk. Use an immersion blender, or ladle into a regular blender, and puree until creamy smooth.

Ladle into cups, and sprinkle a little basil, or parsley on top just before serving. Serve with grilled cheese sandwiches and pickle slices.

Animus facit nobilem....

Creamy Potato Soup

A delicious wintertim
e favorite. You can use fresh potatoes, canned, frozen, or even leftover French Fries. They all work.

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6 cups stock or water

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3-4 lbs. potatoes, peeled and cubed

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1 can Evaporated or Filled milk

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Approx. 2 cups instant mashed potato flakes

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1/4 onion, diced

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3 cloves garlic, minced

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1 Tbsp. butter or Margarine

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1 sliver fatback, bacon or salt pork, diced

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Salt and pepper to taste

Fire up the cooker. Add fatback and allow to fry until it renders some oil. Add a little olive oil if needed.

Add onions and garlic to the oil and sauté until the onions are translucent.

Add stock, potatoes, salt and pepper. Close and lock the lid, seal the vent and set timer for 15 minutes.

When the time is up, allow pressure to reduce naturally. Stir in milk and butter. With the lid off, set timer for 20 minutes and allow the liquid to reach simmering temperatures. Using a whisk, slowly add the potato flakes a little at a time, whisking to mix evenly, until the desired thickness is achieved.

Serve in bowls and garnish with bacon bits, and shredded cheese, if you like.

This spud’s for you.........

Faux Baked Beans

The delicious taste of perfect baked beans, without baking, and in only 40 minutes.

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4 cups water

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2 cups dried navy beans

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3/4 cup BBQ Sauce

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1/2 cup brown sugar

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1/2 onion, chopped

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1 large green or poblano pepper, chopped

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3 slices salt pork or bacon

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4 cloves garlic, minced

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2 tbsp Maple Syrup

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6-10 drops Mesquite Liquid Smoke

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Salt and pepper to taste

Turn on the cooker, and set the timer for 30 minutes. Let it get hot.

Fry salt pork in the bottom of the pan, until crisp. Remove and dice.

Drop onions, peppers and garlic into the salt pork drippings and sauté until the onion is translucent.

Add water, beans and diced salt pork. Lock the lid on, and close the vent. When timer is done, you can vent pressure manually, or naturally.

Remove lid and check beans. If they need more time, replace lid, and reset timer for another 10 minutes or so. Otherwise, leave the lid off, reset timer for 10 minutes and add the rest of the ingredients. Simmer, stirring occasionally until timer is finished, or until desired thickness is achieved..

These go great with BBQ pork, potato salad, and coleslaw.