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Post by monklady123 on Aug 20, 2016 17:50:49 GMT
My lunch today: -- the last Guinness -- the last of the IP boiled peanuts -- IP popcorn hmm... wonder if I can make Guiness in the pressure cooker...?? Now about this popcorn...it's easy, much easier than the stove. But it certainly isn't healthier than using your own kernels in the microwave. It tastes like movie popcorn. lol. The recipe has 2 T of butter, and 3 T of coconut oil. Anyone know if we can make it with just the coconut oil? That would cut down some fat anyway. Sure is good though. And yes I know, my lunch is very healthy. I promise to make it up later. hehe SaveSave
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Post by elaine on Aug 20, 2016 20:12:42 GMT
elaine , can you share your chili recipe please? Okay, but I'm one of those people who doesn't ever use a recipe for chili. It is more like freeform art. This is the latest version - I'm writing it out just for you: 2 pounds ground beef 1 onion chopped 2 teaspoons garlic powder 4 tablespoons Chili 3000 (Penzeys spice blend) 1 heaping tablespoon of baking Cocoa (must be unsweetened) 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 1 small can tomato paste 1 29 oz can tomato sauce 1 can Rotel tomatoes + chile peppers 2 cans Fire Roasted Diced Tomatoes 1 40(?) oz can Red Kidney Beans (not sure of exact size - it is the large can)- drained 1 15 oz can Pinto Beans - drained 1 15 oz can Black Beans - drained 1 cup beef broth or dark beer 1. Brown the ground beef. When beef is no longer pink, add the chopped onion and sauté until tender. 2. Mix in the dry spices and sauté another minute to be sure the beef is well seasoned. Add the tomato paste and mix well. 3. Add the tomato sauce, and all the cans of tomatoes and beans. Stir. Add the beef broth. 4. Lock the lid and set for 30 minutes at high pressure. It will take a while to come to pressure, since there is so much in the pot. Give it 15 minutes of natural release and then use quick release. Add salt and pepper to taste. Now, keep in mind, I make it my 8 quart IP. If you are making it in a 6 quart, I would use 1.5 pounds of ground beef and 2 15 oz cans of red kidney beans, instead of the big 40 oz can.
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Deleted
Posts: 0
May 20, 2024 18:23:47 GMT
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Post by Deleted on Aug 20, 2016 20:35:04 GMT
elaine , can you share your chili recipe please? Okay, but I'm one of those people who doesn't ever use a recipe for chili. It is more like freeform art. This is the latest version - I'm writing it out just for you: 2 pounds ground beef 1 onion chopped 2 teaspoons garlic powder 4 tablespoons Chili 3000 (Penzeys spice blend) 1 heaping tablespoon of baking Cocoa (must be unsweetened) 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 ground black pepper 1 small can tomato paste 1 29 oz can tomato sauce 1 can Rotel tomatoes + chile peppers 2 cans Fire Roasted Diced Tomatoes 1 40(?) oz can Red Kidney Beans (not sure of exact size - it is the large can)- drained 1 15 oz can Pinto Beans - drained 1 15 oz can Black Beans - drained 1 cup beef broth or dark beer 1. Brown the ground beef. When beef is no longer pink, add the chopped onion and sauté until tender. 2. Mix in the dry spices and sauté another minute to be sure the beef is well seasoned. Add the tomato paste and mix well. 3. Add the tomato sauce, and all the cans of tomatoes and beans. Stir. Add the beef broth. 4. Lock the lid and set for 30 minutes at high pressure. It will take a while to come to pressure, since there is so much in the pot. Give it 15 minutes of natural release and then use quick release. Add salt and pepper to taste. Now, keep in mind, I make it my 8 quart IP. If you are making it in a 6 quart, I would use 1.5 pounds of ground beef and 2 15 oz cans of red kidney beans, instead of the big 40 oz can. Thank you!!!
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Post by sawwhet on Aug 20, 2016 20:58:22 GMT
Bought my IP yesterday. Boiled water/steam today. Basmati rice is in the pot right now. I may start yogurt later. I'm just jumping into this and I'm not the type to do that
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tuesdaysgone
Pearl Clutcher
Posts: 4,832
Jun 26, 2014 18:26:03 GMT
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Post by tuesdaysgone on Aug 20, 2016 22:01:43 GMT
I made several things this week. All were successful, but with each new recipe I'm finding small changes I'll make for next time.
Baked potatoes (we enjoy tender skin, so they were perfect for us) Steel cut oats (so easy...good for school mornings) Chicken Fajita pasta (some of the pasta was a bit crunchy. I need to stir better next time and add a minute or two)
Tomorrow I'm doing a whole chicken.
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Post by gale w on Aug 20, 2016 22:43:17 GMT
Decided to try rice/orzo pilaf in my pressure cooker. I'm using my fagor because I was worried about the rice sticking. Will update with how it turned out. I put in 1 cup rice, 1 cup orzo pasta, about 1/4 cup dried shallots (thank you Penzeys) 1 tb each olive oil and butter. Sauteed for about 5 minutes and then added 2 cups chicken stock and set it for 5 minutes. In a minute I will add a few peas (I only had about 1/4 cup on hand) and some frozen shelled edamame and set it for zero or 1 minute (not sure if the fagor can be set for zero minutes though).
eta: can't set the fagor on zero. It looks pretty good so far though. I put the peas/edamame in and set it on 1 minute. Hopefully there's enough moisture still in the pot to come up to pressure but I set the timer for 5 min just in case. If it hasn't come to pressure in 5 min I'll just go ahead and turn it off since that should be enough time to heat the peas and edamame through.
eta again: I went ahead and shut it off. I didn't want it to burn on the bottom. I think the residual heat with the lid shut and sealed should heat up the veggies well enough.
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Post by SockMonkey on Aug 20, 2016 22:58:50 GMT
Decided to try rice/orzo pilaf in my pressure cooker. I'm using my fagor because I was worried about the rice sticking. Will update with how it turned out. I put in 1 cup rice, 1 cup orzo pasta, about 1/4 cup dried shallots (thank you Penzeys) 1 tb each olive oil and butter. Sauteed for about 5 minutes and then added 2 cups chicken stock and set it for 5 minutes. In a minute I will add a few peas (I only had about 1/4 cup on hand) and some frozen shelled edamame and set it for zero or 1 minute (not sure if the fagor can be set for zero minutes though). eta: can't set the fagor on zero. It looks pretty good so far though. I put the peas/edamame in and set it on 1 minute. Hopefully there's enough moisture still in the pot to come up to pressure but I set the timer for 5 min just in case. If it hasn't come to pressure in 5 min I'll just go ahead and turn it off since that should be enough time to heat the peas and edamame through. eta again: I went ahead and shut it off. I didn't want it to burn on the bottom. I think the residual heat with the lid shut and sealed should heat up the veggies well enough. That sounds good! SaveSave
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Post by elaine on Aug 20, 2016 23:43:10 GMT
We drove over to our house in WV today. I brought my 8 quart Fagor here when I got the 8 quart IP. We went out to dinner in Cumberland, but I put peanuts in the Fagor when we got back and they have 60 minutes left. We will have them for lunch tomorrow.
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Post by SockMonkey on Aug 20, 2016 23:48:04 GMT
Y'all. What the heck is boiled peanuts?
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Post by elaine on Aug 20, 2016 23:56:25 GMT
Y'all. What the heck is boiled peanuts? A Southern and African delicacy. You have to try them to appreciate them. They are salty, and that they are really legumes comes out when they've been boiled soft.
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Post by gale w on Aug 21, 2016 0:07:23 GMT
The pilaf came out really good texture-wise. But it was a bit bland so I need to find a few pilaf recipes to see what the usual spices are for them. DH liked it better than plain white rice (which is blasphemy to this half-Japanese girl).
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Post by keknj on Aug 21, 2016 3:20:34 GMT
I did Spicy Orange Beef tonight. Another keeper! I was worried because we haven't liked the beef and broccoli recipes I tried. Yay! Winner.
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Deleted
Posts: 0
May 20, 2024 18:23:47 GMT
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Post by Deleted on Aug 21, 2016 3:24:08 GMT
elaine the chili turned out delicious. I had to improvise because I didn't have all the ingredients handy, but it was yummy and spicy. I did guess at the amount of black pepper (didn't know if it was tlbs or tsp, but went with tsp). Delicious. Thanks for sharing your recipe!
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my3freaks
Pearl Clutcher
Posts: 3,206
Location: NH girl living in Colorado
Jun 26, 2014 4:10:56 GMT
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Post by my3freaks on Aug 21, 2016 3:31:56 GMT
Y'all. What the heck is boiled peanuts? They are warm, salty, addicting delicousness! Pressure Cooker Southern Style Boiled Peanuts Prep time 5 mins Cook time 80 mins Total time 1 hour 25 mins Southern Style Boiled Peanuts Cooked in an hour! Author: This Old Gal Recipe type: Snack/Appetizer Cuisine: American Serves: 4 servings Ingredients 1 pound Large Raw Peanuts ¼ - ½ cup Sea Salt (I use about a 1/4 cup of Kosher Salt) Water 2 teaspoons Cajun seasonings (garlic, jalapeno peppers, etc. (optional) Instructions Rinse peanuts under cool water and remove any twigs, roots, whatever doesn't belong. Add peanuts and salt to your Pressure Cooker cooking pot and cover with water. Place a plate or trivet on top to hold down the peanuts. Lock on lid and close Pressure Valve. Cook on High Pressure for 80 minutes. When Beep is heard, allow all pressure to release naturally and let sit 30 minutes. Boiled Peanuts
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Post by elaine on Aug 21, 2016 3:36:33 GMT
elaine the chili turned out delicious. I had to improvise because I didn't have all the ingredients handy, but it was yummy and spicy. I did guess at the amount of black pepper (didn't know if it was tlbs or tsp, but went with tsp). Delicious. Thanks for sharing your recipe! Oops! Younger son was yelling at me as I tried to figure out and type up the recipe. Yes, 1/2 teaspoon of pepper there! I am so glad you liked it. I've never used a recipe for chili, so I'm glad it was able to work for you.
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my3freaks
Pearl Clutcher
Posts: 3,206
Location: NH girl living in Colorado
Jun 26, 2014 4:10:56 GMT
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Post by my3freaks on Aug 21, 2016 3:40:44 GMT
I have a question that's not really IP related, but more clueless/picky cook related. I skip over a TON of recipes that call for red wine (or any wine actually) b/c I don't like it. Is there something to substitute that won't really change a recipe, or will I not taste it? I also hate to go buy a bottle to use a little bit in a recipe knowing I'm going to dump the rest. The only wine I ever drink at all is moscato once in a while. I also do the same thing with recipes that have sour cream in them b/c I don't like that either, well cream cheese too if I'm being honest.
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Post by Ryann on Aug 21, 2016 3:46:32 GMT
If I don't have red wine, I will use beef/chicken stock, depending on the recipe. I also use plain yogurt as a substitute for sour cream.
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Post by elaine on Aug 21, 2016 3:48:33 GMT
I have a question that's not really IP related, but more clueless/picky cook related. I skip over a TON of recipes that call for red wine (or any wine actually) b/c I don't like it. Is there something to substitute that won't really change a recipe, or will I not taste it? I also hate to go buy a bottle to use a little bit in a recipe knowing I'm going to dump the rest. The only wine I ever drink at all is moscato once in a while. I also do the same thing with recipes that have sour cream in them b/c I don't like that either, well cream cheese too if I'm being honest. If you don't like wine, just don't add it. Use broth instead and maybe 1 teaspoon of lemon juice for the acidity. Sour cream and cream cheese are harder to substitute, IMO. You could try half and half or cream instead and then adding cornstarch to thicken the sauce. For substituting half n half for sour cream, I'd also add 1 teaspoon of lemon juice, because it is also tangy. Cooked cream cheese and sour cream are totally different from cold sour cream and cream cheese - are you sure you don't like them either way? I can't imagine cooking without either. Wine, no biggie to leave out, but sour cream and cream cheese are fairly unique.
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Post by Skellinton on Aug 21, 2016 3:54:43 GMT
They sell wine juice boxes. I use those for cooking, because indolent like to drink red wine. White wine we buy the bottle and drink what we didn't use, but the juice wine boxes are pretty convenient.
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Post by elaine on Aug 21, 2016 3:58:53 GMT
They sell wine juice boxes. I use those for cooking, because indolent like to drink red wine. White wine we buy the bottle and drink what we didn't use, but the juice wine boxes are pretty convenient. I buy the mini bottle 4-packs. I pick up a 4-pack of mini red and mini white bottles about once a month at the grocery store and then cook with those. Unless it is for pressure cooker poached pears and then I need a whole bottle of red.
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my3freaks
Pearl Clutcher
Posts: 3,206
Location: NH girl living in Colorado
Jun 26, 2014 4:10:56 GMT
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Post by my3freaks on Aug 21, 2016 4:48:37 GMT
I have a question that's not really IP related, but more clueless/picky cook related. I skip over a TON of recipes that call for red wine (or any wine actually) b/c I don't like it. Is there something to substitute that won't really change a recipe, or will I not taste it? I also hate to go buy a bottle to use a little bit in a recipe knowing I'm going to dump the rest. The only wine I ever drink at all is moscato once in a while. I also do the same thing with recipes that have sour cream in them b/c I don't like that either, well cream cheese too if I'm being honest. If you don't like wine, just don't add it. Use broth instead and maybe 1 teaspoon of lemon juice for the acidity. Sour cream and cream cheese are harder to substitute, IMO. You could try half and half or cream instead and then adding cornstarch to thicken the sauce. For substituting half n half for sour cream, I'd also add 1 teaspoon of lemon juice, because it is also tangy. Cooked cream cheese and sour cream are totally different from cold sour cream and cream cheese - are you sure you don't like them either way? I can't imagine cooking without either. Wine, no biggie to leave out, but sour cream and cream cheese are fairly unique. I don't really know if I don't like cooked sour cream, I avoid recipes that have it. I'd like to try the stroganoff recipe, but I see sour cream, and automatically think I won't like it. Cream cheese, I generally avoid, but I don't actively hate it like I do sour cream. I don't like cheesecake, so I don't think I've really come across recipes often with cream cheese. I did make oreo truffles years ago that had cream cheese, and I remember liking them.
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my3freaks
Pearl Clutcher
Posts: 3,206
Location: NH girl living in Colorado
Jun 26, 2014 4:10:56 GMT
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Post by my3freaks on Aug 21, 2016 4:50:19 GMT
They sell wine juice boxes. I use those for cooking, because indolent like to drink red wine. White wine we buy the bottle and drink what we didn't use, but the juice wine boxes are pretty convenient. I forgot about those! I bought one for a girlfriend once when I saw it in a liquor store because I thought it was hilarious.
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Post by SockMonkey on Aug 21, 2016 13:03:00 GMT
They sell wine juice boxes. I use those for cooking, because indolent like to drink red wine. White wine we buy the bottle and drink what we didn't use, but the juice wine boxes are pretty convenient. I buy the mini bottle 4-packs. I pick up a 4-pack of mini red and mini white bottles about once a month at the grocery store and then cook with those. Unless it is for pressure cooker poached pears and then I need a whole bottle of red. Those mini bottles are what keeps me from drinking three fourths of a bottle when I've had a rough day! Haha! SaveSave
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Post by sawwhet on Aug 21, 2016 13:17:47 GMT
Where is the rice pudding recipe? Did I miss it?
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Post by monklady123 on Aug 21, 2016 13:22:34 GMT
I did Spicy Orange Beef tonight. Another keeper! I was worried because we haven't liked the beef and broccoli recipes I tried. Yay! Winner. What recipe did you use? It sounds yummy. Anyone have a no-fail pork chop recipe? My dh loves pork chops but I hardly ever cook them because they come out dry and/or tough. SaveSave
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Post by elaine on Aug 21, 2016 13:24:14 GMT
Where is the rice pudding recipe? Did I miss it? Aug 14, 2016 at 11:30pm QuoteEditlikePost Options Post by elaine on Aug 14, 2016 at 11:30pm The Best Pressure Cooker Rice Pudding Makes Yield: 8 servings ∙ Source Pressurecookingtoday.com INGREDIENTS 1 cup Arborio rice 1 1/2 cups water 1/4 teaspoon salt 2 cups whole milk, divided* 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla extract 3/4 cup raisins DIRECTIONS In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release. Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine. In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins. Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill. Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired. NOTES The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved. *For a richer, creamier rice pudding you can also use half heavy cream. Sent from Paprika Recipe
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Post by elaine on Aug 21, 2016 13:26:37 GMT
I did Spicy Orange Beef tonight. Another keeper! I was worried because we haven't liked the beef and broccoli recipes I tried. Yay! Winner. What recipe did you use? It sounds yummy. Anyone have a no-fail pork chop recipe? My dh loves pork chops but I hardly ever cook them because they come out dry and/or tough. SaveSaveAlways brine pork chops for 2-4 hours in the fridge before any type of cooking and they will never be dry and tough (unless you cook the snot out of them). ILL go look for recipes now.
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Post by monklady123 on Aug 21, 2016 13:27:28 GMT
Where is the rice pudding recipe? Did I miss it? This is the recipe I used: Yummy rice pudding
I think the next time I make it I'll either increase the milk a little bit or increase the cooking time. It was excellent, but maybe the rice could have been a bit softer...? Hard to say when I've only made it once, lol. But it was definitely MUCH better than when I tried stove top/oven rice and used the wrong rice on top of that. ugh. I like my rice pudding a bit warm, not ice cold from the refrigerator, so when I heated up leftovers I added a bit of milk to it before microwaving. It was very good! SaveSave
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Post by elaine on Aug 21, 2016 13:28:16 GMT
Where is the rice pudding recipe? Did I miss it? Here you go: The Best Pressure Cooker Rice Pudding Makes Yield: 8 servings ∙ Source Pressurecookingtoday.com INGREDIENTS 1 cup Arborio rice 1 1/2 cups water 1/4 teaspoon salt 2 cups whole milk, divided* 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla extract 3/4 cup raisins DIRECTIONS In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release. Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine. In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins. Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill. Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired. NOTES The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved. *For a richer, creamier rice pudding you can also use half heavy cream. Sent from Paprika Recipe JINX! (Punch in the arm). You owe me a Coke!
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Post by monklady123 on Aug 21, 2016 13:28:16 GMT
hahahaha At all of us providing the rice pudding recipe! It really is very good, and SO EASY!
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