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Garantie :
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Ultimate Chili with Meat & Beans - by Alison DuBois Scutte
1 Tbs. vegetable oil
1.25 lb. ground turkey; fresh or frozen (beef may be substituted)
1 lb. ground beef; at least 90% lean; fresh or frozen (turkey may be substituted)
1 medium onion chopped; about 1 C
1 medium green bell pepper coarsely chopped; about 1 C
1/2 tsp garlic powder
3 tsp ground cumin
1 tsp salt
3 Tbs. chili powder
1 (29-ounce) can tomato sauce
1 (29-ounce) can crushed tomatoes
1 1/2 C water; divided between the tomato cans to swish
1 C V-8 Juice spicy hot flavor
1 pound dried kidney beans; washed and picked over for broken beans or pebbles
Optional: Shredded Cheddar cheese, Light sour cream, Pickled jalapeño pepper slices
Method:
Plug in the pressure cooker, press Brown and press Start.
Add the oil, ground turkey and/or ground beef to pan. Begin browning the meat, stirring often. When meat begins to brown, stir in the chopped onion and pepper along with the seasonings. Stir and cook about 1 minute.
Stir in the crushed tomatoes and the tomato sauce. Pour 3/4 C water into each can and swish around to capture the remaining tomato and then pour into the pot. Add the spicy V-8 juice and the washed kidney beans.
Secure the lid, slide the lever to the Locked position and set the pressure valve to Pressure.
Press the Pressure Setting Button twice and then use the up-arrow button to scroll up to 30 minutes. Press Start.
When cooking time has elapsed, let the pressure release naturally. Open the lid and stir the chili. Taste and adjust seasonings if needed.
Serve hot with shredded cheddar cheese, a dollop of sour cream and a few pickled jalapeño slices for the ultimate yum factor!
Canned Beans Directions: If you would rather use canned beans, do not add the beans to the mixture and reduce the cooking time to 15 minutes. After the meat mixture is finished cooking and the pressure has been released, add the canned beans and stir well. Bring the chili back up to temperature by using the Brown feature but stir often to prevent burning! Set the cooker on Keep Warm until ready to serve.
Frozen Meat Directions: If you opt to use frozen beef or turkey, no problem! After you have browned the onions and peppers, add the frozen meat. Try to get a little browning on the outside, if possible, and continue as directed above. Do not adjust the cooking time. You will need to break up the meat with a wooden spoon after the cooking time is elapsed.
Hawaiian Bread Pudding – by Alison DuBois Scutte
1 package Hawaiian sweet rolls
2 ¼ cups milk
1 Tbs. butter
½ cup brown sugar
¼ tsp salt
½ tsp cinnamon
½ tsp vanilla extract
¼ tsp rum extract (optional)
2 beaten eggs
1/3 cup dried apricots; chopped
1/3 cup dried cranberries
1/3 cup dried pineapple; chopped
Method:
Grease the inside of a 2 quart oven safe bowl or dish that will fit inside the pressure cooker insert.
Prepare the bread by first cutting the browned top off and setting aside. Cut the bottom portion of the roll into quarters and place inside prepared dish.
Place the milk into a microwave safe dish and heat on high for 3 minutes. Add the butter, sugar, seasonings and extracts to the milk and stir completely. Stir in the beaten egg and pour ¾ of the mixture over the bread cubes.
Evenly sprinkle on ¾ of the dried fruit and then place the browned bread tops evenly over the top. Pour the remaining milk mixture over the top and then sprinkle on the remaining fruit.
Cover the dish tightly with aluminum foil.
Pour 3 cups of water into the pressure pan and position the trivet in the middle.
Sit the covered dish on top of the trivet inside the cooker.
Close the lid, lock it into place and set the valve to steam. Plug in the pressure cooker, press Pressure Setting once and then use the arrows to scroll to 7.5 psi. Press the pressure setting again and then use the arrows to scroll to 20 minutes. Press Start.
When steam begins to emit from the pressure valve, set a kitchen timer for 5 minutes. When the 5 minutes have elapsed, turn the pressure valve to Pressure.
When cooking time is complete, unplug the cooker and let the pressure release naturally.
Carefully open lid and remove the dish. Remove the foil, lifting the side away from you first, and discard. Serve the pudding immediately with whipped cream, caramel sauce, toasted coconut or all by itself!
Store leftovers in the refrigerator.
Fall-Off-The-Bone Ribs - by Alison DuBois Scutte
Ingredients:
1-4 Racks of whatever ribs you like; beef baby back, pork or large beef ribs
2 Tablespoons vegetable oil
1 can ginger ale
1 C of your favorite BBQ Sauce or Asian-style basting sauce
Seasoning Ingredients for 2 Racks (increase as needed):
1 Tbs. honey
1/4 C paprika
1/2 Tbs. salt
1 Tbs. cayenne pepper
1 Tbs. garlic powder
1 Tbs. onion powder
Method:
Wash the ribs and pat dry. Rub the meaty side of each rack with 1/2 Tbs. of honey. Mix the spices together in a small bowl and then sprinkle liberally over all racks. Cut the racks down into 4-rib sections.
Plug in the pressure cooker, press Brown and press Start. Add oil to the pan. When hot, use tongs and brown each rib section, on the meaty side) for 2-3 minutes. Set on a paper towel-lined plate to drain. Repeat until all of the ribs have been browned.
Press Stop on the cooker.
Add the ginger ale to the bottom of the pan. Place the ribs into the pan, staggering them or crossing the in a T position to avoid having the sections completely flush against each other (like spoons). Once all the ribs are in the pot, attach the lid, set to the lock position and set the pressure valve to Pressure.
Press the Pressure Setting button twice and then use the up-arrow to scroll to 40 minutes for grill-able ribs or 45 minutes for fall-off-the-bone ribs. Press Start.
When cooking time has elapsed, lightly cover the exhaust valve with a damp paper towel and release the pressure by turning the valve to Steam. Open the lid and let the ribs rest for 5 minutes before disturbing.
Use tongs to carefully remove the ribs to a platter. Serve the ribs as is, baste with sauce or place onto the grill (or under a low broiler) to crisp.
Barbecue Pork Pull-Apart - by Alison DuBois Scutte
3 ½ - 8 pounds boneless pork shoulder, butt or loin roast
1 can or bottle beer (16 oz.)
1 Tbs. liquid smoke
1 tsp. onion salt
1 tsp. Kosher salt
1 tsp. paprika
1 tsp. coarse ground pepper
2 cups barbecue sauce (your favorite brand)
hamburger buns or sandwich rolls
Method:
Wash and pat dry the pork roast. Rub the liquid smoke into the meat first, followed by the dry seasonings. If the roast is longer than the length of the pressure pot, cut in half.
Pour the beer into the pressure pan and then lower the meat into the beer. Attach and lock lid into place. Set the pressure valve to Pressure.
Plug in the pressure cooker. Press the Pressure Setting button twice and then use the arrows to scroll up to 55 minutes. Press Start.
When the cook time has elapsed, unplug the cooker and let the pressure release naturally; if you are in an extreme hurry you may release manually, but releasing naturally is ideal.
Remove roast from pan and place onto a cutting board. Discard all but 3/4 C liquid in pan. Remove any large fat portions from roast. Using two large forks, shred meat; or chop if you prefer. Return meat to the pan, stir in the barbecue sauce (if desired) and set the cooker to Warm until ready to serve.
Serve with sliced onion, sliced pickle or cole slaw as desired.