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Post by carnation037 on Sept 30, 2002 12:01:22 GMT -6
I took a recipe from the newsletter, made some modifications and additions and came up with this one.
Turbo/Quick Cooker - Spare Ribs + Cabbage Dinner
4 country style boneless spareribs, cut in half if really long 1/2 head chopped cabbage 4 tbsp. butter 1 small onion, cut into wedges 4 potatoes, cut into quarters 4 - 6 carrots, cut lengthwise in half, then in quarters ...or baby carrots to equal, cut lengthwise in half 1 16oz. can tomato sauce 1 tsp. salt 1/4 tsp. ground black pepper 1/2 tsp. garlic powder water
Place the ribs in the base to fit with 1/4 c. water. Half at a time if needed. Cover, valve closed, high heat and brown for 4 minutes. Uncover, flip meat, add 1/4 c. more of water. Cover, valve closed, high heat and brown for 4 minutes. Uncover, remove ribs from base and trim of any fat, set aside. Do remaining ribs, if any, the same way. Turn heat to medium low. Melt butter in base. Add the onions, potatoes, and carrots to the base. Place the cabbage on top. Then the ribs. Sprinkle with salt, pepper and garlic. Pour tomato sauce over everything. Cover, valve closed, medium/high heat, cook for 8 minutes. (take out some cabbage if you must at first so it all fits in and set aside). Uncover, see if cabbage has cooked down so you can add the rest, add if can, if cannot. Cover and cook another 8 minutes. Uncover, check for liquid in the bottom, if need more, add 1/4 c. water. Cover, valve closed, medium/low heat and cook another 8 minutes. (Need 24 minutes cooking time with all the ingredients together.)
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Post by carnation037 on Oct 4, 2002 11:57:28 GMT -6
Turbo/Quick Cooker - Moroccan Pork Chops
4 pork chops 1 c. rice 1 chopped onion water 1/2 c. raisins dash allspice dash cinnamon 1 tsp. chicken bouillon granules, (or 1 cube)
Place the pork chops in the base. Add 1/4 c. water. Cover, valve closed, medium/high heat, and brown for 2 1/2 minutes. Uncover, turn chops, add another 1/4 c. water, cover, valve closed, medium/high heat, and brown the other side for 2 1/2 minutes. Uncover, remove pork chops to warming plate. Place onion in base with 1/4 c. water, cover, valve open, high heat, and brown for 2 minutes. Uncover, stir and continue to brown onion until done to your liking. Place the rice, 2 1/2 c. water, raisins, allspice, cinnamon and bouillon and stir together. Place the pork chops on top of the mixture. Cover, valve closed, high heat, and cook for 5 minutes. Reduce heat to medium/high, valve closed, and cook for 10 minutes. Uncover and check rice and chops for doneness. Cover and continue to cook, checking every 2 - 3 minutes, until the rice and pork chops are done. (A vegetable can be added to the steamer rack half way through the cooking time to complete the meal, if desired.)
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Post by carnation037 on Oct 4, 2002 11:59:14 GMT -6
Turbo/Quick Cooker - Veal Rotini Dinner
1 lb veal, cut into bite size pieces 1 chopped onion 1 tbsp. dried parsley 1 tsp garlic powder 1 tsp salt 1/2 tsp. dried tarragon, or 1 tsp. fine herbs blend 2 tbsp. butter 2 c. rotini pasta 1 14 1/2 oz. can stewed tomatoes 1 10oz. bag of frozen peas water grated Romano cheese, optional
Place the veal, onion, parsley, garlic, salt, tarragon and the butter to the base. Use medium/high heat, cook with the cover off, until the meat is thoroughly cooked and onions are clear, stirring frequently. Add the pasta, tomatoes, and 2 1/2 c. water and stir slightly. Cover, valve open, medium/high heat and cook for 5 minutes. Uncover, add the peas, and stir slightly. Cover, valve closed, medium heat and cook for 8 minutes. Serve with a sprinkling of the grated cheese.
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Post by carnation037 on Oct 4, 2002 12:00:29 GMT -6
Turbo/Quick Cooker - Beef Stroganoff
1 chopped onion water 1 lb. beef cubes or slices 1 10 3/4oz. can condensed cream of mushroom soup 1 3/4oz. can of mushrooms (or fresh preferably) 3 c. wide egg noodles 1/2 c. sour cream 1/4 c. white wine 1 tbsp. Dijon mustard 1 tsp. Worcestershire sauce salt and pepper
Place the onions in the base with 1/4 c. water. Cover, medium/high heat, valve closed and brown for 2 1/2 minutes. Add the beef, season with salt and pepper to taste, and 1/4 c. water. Cover, valve closed, medium/high heat, and brown for 2 1/2 minutes. Remove cover, and use a paper towel to swish around the base to remove any excess grease. Add 2 c. water, the soup, mushrooms, noodles, sour cream, wine, mustard, and Worcestershire sauce; and stir. Cover, valve closed, medium to medium/low heat and cook for 8 minutes. Uncover, stir and cover again. Continue to cook for 4 more minutes. Uncover, check to see if sauce has cooked thick; if it's still too thin, let the lid off and cook for another 2 minutes.
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Post by carnation037 on Oct 4, 2002 12:02:04 GMT -6
Turbo/Quick Cooker - Salisbury Steaks on Biscuits
1 lb. lean ground beef 1 28oz. can beef stock 1 1/2 tsp. Worcestershire sauce 1 1/2 tsp. dried onion flakes, or 1 tsp. onion powder 1 tbsp. cornstarch 1 8oz. can of refrigerated biscuits or dinner rolls salt and pepper water
Preheat oven according to biscuit package directions. Separate the biscuits and place on a baking sheet. Set aside. Roll meat into golf ball size and flatten to 1/2" thick. Place however many patties will fit, into the base. Sprinkle with salt and pepper to taste, and add 2 - 3 tbsp. water. (All will not fit, so you will have to do batches of 5 - 6 at a time.) Cover, valve open, high heat, and cook for 3 - 4 minutes. Uncover, turn patties over, add 2 - 3 tbsp. more water. Cover, valve open, high heat, and cook for 3 - 4 minutes. Uncover, remove patties to a plate and repeat until all the patties have been browned. Uncover and drain any fat remaining in the pan and return the patties to the pan. Add the stock, the Worcestershire sauce and the onion flakes. Cover, valve closed, medium/low heat and let cook while preparing the biscuits. Bake the biscuits according to the directions on the can, usually around 15 minutes. When the biscuits are ready, it is time to finish the Salisbury steaks. Add the cornstarch to 1/4 c. COLD water and mix well, until there are no lumps. Pour into the broth and stir broth. This will thicken the liquid slightly. Split the biscuits in half and place on a plate. Pour the sauce soup over all and enjoy!
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Post by carnation037 on Oct 4, 2002 12:03:45 GMT -6
Turbo/Quick Cooker - Chicken Surprise Dinner
4 boneless skinless chicken breasts or 5 - 6 legs 1 14 1/2oz. can cream of chicken soup 1 c. ginger ale or lemon/lime soda, divided in half 1 packet Knorr dry vegetable soup mix 1 medium sliced onion 1 c. sliced celery 1 1/2 c. baby carrots 4 quartered potatoes
Place the chicken in the base. Use a large bowl to combine the canned soup, 1/2 c. soda, dry soup mix, the onion, celery, carrots and potatoes. Mix well, it will have lumps. Add to the base with the chicken. Cover, valve closed, medium/high heat and cook for 20 minutes. Uncover, turn chicken over and add the other 1/2 c. soda. Cover, valve closed, medium heat, and cook 20 minutes more. *Note: the carrots and potatoes may be cooked on the rack instead of in the base, if desired.
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Post by carnation037 on Oct 8, 2002 20:08:11 GMT -6
Turbo/Fast Cooker - Shrimp Creole + Rice
1 c. chopped green peppers 1 1/2 c. chopped onions 1 c. finely chopped celery water 2 gloves of garlic 1 15oz. can tomato sauce 2 bay leaves 3/4 tsp. dried parsley 1 tsp. salt 1/8 tsp. cayenne pepper 1 12 - 16oz. pkg. frozen chopped shrimp, thawed and drained 1 1/2 c. long grain rice
Place the peppers, onions, celery and 1/4 c, water in the base. Cover, high heat, valve closed, and cook for 2 minutes. Uncover and stir. Cover, high heat, valve closed and cook 2 more minutes. Uncover and check to see if the onions are tender. If not, add a little bit more water, cover and cook 1 more minute. Uncover, add: 1 c. water, tomato sauce, bay leaves, parsley, salt and cayenne pepper to the base. Cover, valve open, low heat and cook for 5 minutes. Uncover. Add the shrimp. Cover, valve closed, medium heat and cook for 10 minutes. Uncover. Pour the shrimp and sauce into a bowl. Wipe the base with a paper towel. Place the rice and 3 c. water in the base. Place the rack in the base with the bowl of shrimp on top. Cover, valve closed, medium/high heat, and cook for 7 minutes. Lower heat to medium, and cook for 7 minutes. Then lower heat to low, and cook for 3 minutes. Uncover, stir rice. Serve with the shrimp sauce over the rice. Makes 4 servings.
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Post by marlaoh on Oct 15, 2002 7:28:36 GMT -6
My bread pudding is so easy that it hardly qualifies as a recipe. Check cookbooks for more elegant versions.
Bread Pudding
6 slices of "tired" bread--crusts can stay unless burned or very hard 1/4 cup of currants--better size than raisins 2 cups skim milk--I make with powder and add a bit more milk 1/2 cup Splenda 1 teaspoon cinnamom 2 teaspoons vanilla I add 1/4 teaspoon Frontier butterscotch flavor 1/2 cup Eggbeaters
Put small cubes of bread in oiled pyrex type square baking dish with currants. Mix everything else in a bowl and pour over the bread. Press the liquid into the bread and let sit for an hour. Cook in the Turbo Cooker just as if it were a cake--(check cooker recipes for more specific directions, if needed) 12 minutes valve open, 12 minutes valve closed, 12 minutes valve open, etc.
A bakery near us sells huge puddings baked in bundt pans to use their stale unsold bread. Customers fight over the stuff. They use raspberry flavoring in the product.
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Post by carnation037 on Oct 16, 2002 13:17:02 GMT -6
from marlaoh « Thread started on: Today at 09:42am »<br>.....
Turbo Cooker - Garlic Mashed Potatoes
4 medium Idaho potatoes (or 3 large) 1 head garlic 1/2 c. milk 1/4 c. butter, (1/2 stick) salt & pepper water
Cut the potatoes into quarters, leave the skins on and place on the steam rack. Break up the head of garlic, but leave the skins on. Place the garlic cloves on the steam rack with the potatoes. Pour 1 1/2 c. water in the base. Cover, valve closed, high heat for 15 minutes. Uncover, add another 1 1/2 c. water, cover, valve closed, high heat for 15 minutes. Use a fork to hold the potato quarters, and using a paring knife, remove the skins. Place the skinned potatoes in a large bowl. Squeeze the garlic pulp out of the garlic skins into the bowl with the potatoes. Mash together until smooth. Add the milk, butter, salt and pepper and mix. Enjoy!
You can add shredded cheese, or chopped herbs for a change.
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Post by carnation037 on Oct 17, 2002 23:55:51 GMT -6
Turbo/Quick Cooker - Beef Strips Meal
1 lb. sirloin cut into thin strips 1 tsp. salt 2 tbsp. liquid beef broth 1 tbsp. Worcestershire sauce 1 tsp. canola oil, optional 1 beef bouillon cube water 1 tbsp. dry minced garlic 1 small finely minced onion 1/4 c. crushed cashews, optional 1 tbsp. soy sauce 1/4 c. white wine 2 large potatoes, peeled & cut as home fries 2 tsp. seasoned salt 1 lb. frozen green beans
Mix the salt, the liquid broth, the oil and the Worcestershire sauce together. Then season the beef strips with it. Heat 1 c. water with the beef cube in a microwave for 2 1/2 minutes. Stir in the minced garlic, onion, cashews, soy sauce and wine. Blend well and set aside. Sprinkle the potatoes with the seasoned salt. Place the potatoes in the base with 1/4 c. of the seasoned broth. Cover, valve closed, high heat and cook for 3 minutes. Uncover. Add the beef and stir. Cover, valve closed, high heat and cook for 3 minutes. Uncover. Add the remaining 3/4 c. of seasoned broth, and the beans and stir. Cover, valve closed, medium/high heat, and cook for 6 minutes. Open valve, medium/high heat, and cook for 3 minutes. Makes 6 servings.
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Post by carnation037 on Oct 17, 2002 23:58:35 GMT -6
Turbo/Quick Cooker - Hamburger Noodle Stew
1 lb. lean ground beef, or chicken or turkey 1 1/2 tsp. Italian seasoning 1 small chopped onion 3 stalks chopped celery 2 c. elbow macaroni 1 15oz. can of tomato sauce 1/2 c. spaghetti sauce 3 thinly sliced carrots ...(may skip if carrots are in mixed vegetables) 2 c. frozen mixed vegetables salt pepper freshly grated Parmesan cheese, optional water
Place the meat in the base. Add the Italian seasoning, onion and celery and stir. Add 1/4 c. water to base. Cover, valve closed, high heat, and cook for 2 1/2 minutes. Remove cover, stir, add another 1/4 c. water to the base. Cover, valve closed, high heat, and cook another 2 1/2 minutes. Uncover. The meat should be browned now. Wipe a paper towel around the pan to remove any grease. Add the macaroni, tomato and spaghetti sauces, and carrots. Stir. Add 2 c. water and stir. Cover, valve open, high heat, and cook for 5 minutes. Uncover. Add the frozen vegetables, salt and pepper and 1 c. water and stir. Let the ingredients come to a boil. Cover, valve closed, medium heat and cook for 5 minutes. Uncover and stir. Cover, valve closed, low heat and cook for 5 minutes. Sprinkle with cheese and serve. Makes 4 - 6 servings.
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Post by carnation037 on Nov 3, 2002 11:48:06 GMT -6
This is a reposting of the very first recipe that was listed in here, so I could post a note about the turbo cooking recipes. ...................................
Turbo/Quick Cooker - Roasted Chicken with Potatoes + Carrots
1/4 tsp. salt 1/4 tsp. pepper 1 tsp. garlic or onion powder 1 tsp. poultry seasoning 1/2 tsp. dried parsley 4 1/2 - 5 1/2 lb. whole unstuffed chicken, skin removed potatoes, quartered or cubed red pepper, sliced onion, in wedges carrots, baby whole or sliced
Mix salt, pepper, garlic powder, poultry seasoning and parsley together in a finger bowl. Flatten chicken a little by pressing down on breastbone. Season it with spice mix. Brown on high with 1/2 c. water, valve closed, for 5 minutes. Open, turn over and cook on high, valve closed for another 5 minutes to brown the other side. Turn chicken, so breast side is down and lay the vegetables around the chicken, add another 1/2 c. water. Cover, medium/high heat, valve closed, and cook for approximately 30 to 35 minutes. Check for doneness. If done, move chicken to steamer rack and brown the veggies by high heat, valve open for approximately 5 minutes.
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Post by carnation037 on Nov 7, 2002 23:28:58 GMT -6
Turbo/Quick Cooker - Whole Roasted Chicken 1 7 1/2 lb. whole chicken, skinned water Place whole chicken, breast side down in the base with 1/4 c. water. Cover, valve open, high heat and cook for 10 minutes. Uncover, check to see if water has evaporated, if so, add 1/4 c., if not do not add any. Cover, valve open and cook for 10 minutes. (You should be able to hear it sizzling by now.) Uncover and turn browned side over and add 1/4 c. water. Cover, valve closed, medium heat and cook for 10 minutes. Uncover, check for water, add 2 tbsp. water. Cover, valve closed, medium heat and cook for 5 minutes. Test for doneness, add additional water and 5 more minutes cooking time, if necessary. This should come out nice and moist. Gravy can be made from the pan drippings, if desired.
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Post by carnation037 on Nov 7, 2002 23:31:13 GMT -6
Turbo/Quick Cooker - Chicken + Stuffing Dinner
1 6/7oz. box packaged stuffing 2 large boneless, skinless breasts, cut to bite size salt and pepper to taste 1/2 tsp. onion powder 1 10 3/4oz. can cream of chicken soup 1/3 c. milk 1 15oz. can corn or whole baby carrots, drained Prepare the stuffing according to package directions, omitting the butter and set aside. Place the chicken pieces in the base and sprinkle with the salt, pepper and onion powder. Mix the soup with the milk and pour over the chicken, but do not stir. Lay the corn/carrots on top of the soup, then the stuffing on top of that. Cover, valve closed, medium/high heat and cook for 10 to 15 minutes. Uncover and stir just to mix. Check chicken for doneness. If not done, cover and cook for 5 more minutes. Makes 4 servings.
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Post by carnation037 on Nov 20, 2002 22:20:37 GMT -6
Turbo/Quick Cooker - Chocolate Upside Down Cake
1 c. flour 3/4 c. + 1/3 c. white sugar, separated 1/4 tsp. salt 2 tsp baking powder 1 1/2 tbsp. + 3 tbsp. cocoa powder, separated 1 tsp. vanilla 1/2 c. chopped nuts, optional 1/3 c. brown sugar diet cola water
Use a large bowl to mix the flour, the 3/4 c. white sugar, salt, baking powder, the 1 1/2 tbsp. cocoa, vanilla, nuts and 1/2 c. of the cola together. This batter will be thick. Pour in an ungreased 9 or 10" spring form pan. Set aside. Use a small bowl to mix the 1/3 c. white sugar, brown sugar, the 3 tbsp. cocoa, and 1/2 c. of the cola together.This will be thin. Pour over the batter in the spring form pan. Place on rack and place rack in cooker. Add 1 1/2 c. water to base. Cover, valve open, high heat and cook for 10 minutes. Uncover. Add another 1 to 1 1/2 c. water to base. Cover, valve closed, medium heat and cook for 10 minutes. Uncover. Add 1 1/2 c. more water to base. Cover, valve open, high heat and cook 10 more minutes. Uncover and test for doneness. The topping bakes through the cake. This can be served warm or cold, with ice cream, or plain. Makes 12 servings.
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Post by carnation037 on Nov 20, 2002 22:22:02 GMT -6
Turbo/Quick Cooker - Orange Cake
1 12oz. can ginger ale soda 3 egg whites 1 egg yolk3 1 pkg. yellow butter recipe cake mix 1 15oz. can mandarin oranges, drained and ...divided in 2 halves water 1 3oz. pkg. instant vanilla pudding 1 8oz. container fat free frozen whipped topping, thawed 1 8oz. can crushed pineapple, in its own juice
Coat a 9 or 10" spring form pan with cooking spray. Mix soda and eggs together, then add the cake mix and stir well. Fold in 1/2 of the oranges. Pour the batter into the spring form pan. Place on steam rack and place into the base. Add 2 c. water to base. Cover, valve open, high heat and cook for 10 minutes. Uncover and add 2 more cups of water to base. Cover, valve closed, medium heat and cook for 10 minutes. Uncover, add 2 cup water to base. Cover, valve open, high heat and cook for another 10 minutes. Uncover. Test for doneness. (Tester should come out clean.) Let cake cool in the pan, on the rack for 15 minutes. Mix the pudding, whipped topping and pineapple together in a medium bowl. Frost cooled cake with topping. Place other 1/2 of oranges on top of the frosting.
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Post by carnation037 on Nov 20, 2002 22:23:40 GMT -6
Turbo/Quick Cooker - Chicken + Meatball Jambalaya
1/4 tsp. + 1/4 tsp. ground black pepper, separated 1/2 tsp. + 1/4 tsp. powdered garlic, separated 1/4 tsp. + 1/4 tsp. chili powder, separated 1/2 tsp. salt 2 minced garlic cloves 1/2 lb. boneless, skinless chicken breasts, in 1/2" cubes 1/2 lb. lean ground beef 1 10 3/4oz. can sodium free onion soup 2/3 c. salsa, flavor to your choice water 1/2 lb. jumbo shrimp, cleaned and tails removed splash or 2 of hot sauce, or to taste 1 c. instant rice 1/2 lb. frozen peas, thawed
Mix together the 1/4 tsp. black pepper, 1/2 tsp. garlic and 1/4 tsp. chili powder and sprinkle over chicken meat. Place in the base. Mix together the salt with the other 1/4 tsp. black pepper, the 1/4 tsp. garlic powder, the 1/4 tsp. chili powder and the minced garlic; and combine with the ground beef until the seasonings are well blended. Roll into 12 meatballs and place in the base. Blend the soup with the salsa and 1 cup of water. Set aside. Cover base, valve closed, high heat and cook for 3 minutes. Uncover. Stir chicken and meatballs and add 1/4 c. water. Cover, valve closed, medium/high heat and cook for 5 minutes. Uncover. Add the splash of hot sauce, rice, shrimp, peas and the soup mixture to the base. Cover, valve closed, medium heat and cook for 4 minutes. Uncover and stir. Cover, valve open, high heat and cook for 3 minutes. Then turn off the heat and let set for 2 minutes. Makes 4 servings.
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Post by carnation037 on Dec 1, 2002 21:28:06 GMT -6
Turbo/Quick Cooker - Fried Meatloaf Steak 1 lb. ground beef 1 packet dry mushroom/onion soup mix 1 tsp. ground black pepper salt to taste 1 tsp. onion powder 2 tbsp. milk 4 tsp. + 3 c. crushed corn flakes, separated 2 large beaten eggs Mix together the ground beef, soup mix, pepper, salt, onion powder, the 4 tsp. corn flakes and milk. Shape the meat mixture into 4 flat patties, about 1/2 to 3/4" thick. Place the eggs in a bowl. Place the 3 c. corn flakes in a shallow dish. Dip the patties first in the egg, and then the corn flakes. Coat the base with Olive oil cooking spray. Heat the base with a high heat. Place breaded patties in the base. Cover, valve closed and cook for approximately 3 minutes. Uncover, flip patties and add a little bit more oil, if needed. Cover, same high heat, valve closed and cook for 3 more minutes, or done to your preference. Serve with some gravy, noodles, mashed potatoes or stuffing. Makes 4 servings.
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Post by carnation037 on Dec 1, 2002 21:29:16 GMT -6
Turbo/Quick Cooker - Kielbasa + Sauerkraut Meal
1 lb. Kielbasa, sliced diagonally, 2" long 6 slices diced bacon 1 16oz. can/bag sauerkraut, drained, but not dry 1 diced green pepper 2 tbsp. Dijon style mustard 1/2 tsp. dill ground black pepper to taste 1/4 c. brown sugar 1/2 tsp. dried onion 1/2 c. grated Cheddar or Swiss cheese water
Place the meat in the base with 1/4 c. of water. Cover, valve open, medium/high heat and cook for 4 - 5 minutes, or until you hear the meat start to sizzle. Uncover, turn the meat, add 2 tbsp. more of water. Cover, valve closed, medium heat and cook for 2 minutes. Move the browned meat to the rack and set aside. Place the bacon in the base and cook until almost crisp. Then add the sauerkraut, green pepper, mustard, dill, brown sugar and dried onion. Stir together. Place rack in the base. Cover, valve closed, medium/low heat and cook for 5 minutes. Uncover. Stir the sauerkraut mixture again. Place the meat on top of the sauerkraut mixture. Sprinkle the top with the cheese. Cover, valve closed, low heat and cook for 2 - 3 more minutes. Serve with mashed potatoes or noodles. Makes 4 servings.
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Post by carnation037 on Dec 28, 2002 23:01:56 GMT -6
Turbo/Quick Cooker - Texas Pepper Steak Bundles
1 lb. steak, cut in thin strips 2 inches long 1 chopped garlic clove 2 chopped onions 2 green peppers, cut in strips 2 small cubed or julienned carrots 1 tsp. steak sauce 2 tbsp. oil 1 c. beef gravy 1 8oz. can sliced mushrooms, optional 1 large cubed potato 1 chopped celery stalk 1/2 tsp. paprika salt and pepper to taste aluminum foil water for cooking
Place the meat in the base. Cover, valve closed, high heat and cook for 2 minutes. Uncover and stir. Cover, valve closed, high heat and cook for 1 more minute. Uncover and remove meat to a large bowl. Add all the other ingredients to the beef strips and mix. Divide the mixture between 4 pieces of foil. Wrap each once more with foil and place on rack. Pour 3 c. water in the base. Set rack in base. Cover, valve open, medium/high heat, and cook for 25 minutes. Serve from foil packets or place contents on plates. Can make ahead and freeze for a later, meal.
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Post by carnation037 on Dec 28, 2002 23:03:30 GMT -6
This on the sweet side, with a strong peanut butter taste so if you love peanut butter, you should love this.
Turbo/Quick Cooker - Chicken/Peanut Stir Fry
1 chicken bouillon cube water 1/3 c. peanut butter 1/4 c. ground coconut 1 tsp. crushed chilies 4 crushed garlic cloves 1 tsp. tomato paste 1 lb. chicken, cut in strips 1/2 tsp. salt 1/2 tsp. garlic powder 1 onion, cut in strips 1 yellow pepper, cut in strips 1/2 lb. julienned carrots 1/2 lb. snow peas, tips removed 1/2 fresh cut asparagus 1/2 c. crushed peanuts
Mix the bouillon with 1 c. of water. Set aside. Use a blender or food processor to combine the peanut butter, 1/2 c. of the bouillon water, coconut, crushed chilies, 1/2 of the crushed garlic and the tomato paste. Sprinkle the chicken with salt and garlic powder. Place chicken, onion and remaining garlic into the base. Cover, valve closed, high heat and cook for 5 minutes. Uncover. Add peppers, carrots, snow peas and 1/4 c. water. Stir. Cover, valve closed, high heat and cook for 3 minutes. Uncover. Add asparagus and the remaining 1/2 c. bouillon water. Cover, valve closed, high heat, and cook for 5 minutes. Uncover. Stir in peanut butter sauce. Cover, valve closed, medium heat and cook for 2 minutes. Turn heat off. Uncover and stir in crushed peanuts. Cover, valve closed, medium heat and cook for 2 minutes. Makes 6 servings.
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Post by carnation037 on Dec 28, 2002 23:04:49 GMT -6
Turbo/Quick Cooker - Chicken + Potatoes Dinner
3 medium quartered red potatoes 1 sliced medium onion 2 chicken breasts, chopped or cubed a no salt substitute ground black pepper 2 - 4 ears corn on cob 1 14 1/2oz. can green beans, drained water
Place potatoes in the base with 1/2 c. water. Cover, valve closed, medium heat and cook for 5 minutes. Uncover. Place the corn on the rack. Add the chicken. Sprinkle potatoes with salt substitute and pepper. Add 1/4 c. water to base. Place rack in base. Cover, valve closed, medium heat and cook for 5 minutes. Uncover, remove rack. Stir chicken and potatoes. Add 1/4 c. water. Place green beans in a small bowl. Push corn to one side of rack. Add the bowl of green beans to rack and place rack back into base. Cover, valve open, medium heat and cook for another 5 minutes. Uncover and stir chicken and potatoes again. Check chicken and potatoes for doneness. If not done, add 1/4 c. more water and cook another 5 minutes.
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Post by carnation037 on Dec 28, 2002 23:06:10 GMT -6
Turbo/Quick Cooker - Sourdough Pull Apart Bread
1 single loaf pkg. sourdough bread machine mix 1 tbsp. instant yeast additional bread flour water
Mix the bread mix and yeast together and stir. Heat 1 c. water to 120 degrees and slowly pour into the mixture. Blend until a gooey ball forms. Add enough additional bread flour to form a ball that pulls away from the sides of the bowl. Shape into a ball and place in a lightly oiled bowl. Cover and let rise until doubled in size. Punch down and shape into a ball. Cut into 6 or 8 pieces and roll each into a ball. Place the balls into the spring form pan. (No greasing is necessary if you have the non stick pan.) Pour 1 1/2 c. water into base and place the pan on rack. Place rack in the base. Cover and let rise until double in size, approximately for approximately 1 hour. Valve open, medium/high heat, and cook for 14 minutes. Remove cover and add 1 1/2 c. water. Cover, valve open, medium/high heat and cook for another 14 minutes. Remove cover and remove pan to oven or broiler to brown top slightly. Open pan and let the bread cool on a wire rack. Store in airtight container.
*Variations: -Or use premade bread dough from the store's frozen section. Let defrost and rise. Then just follow TC instructions. -Any bread recipe should work. Follow bread recipe directions up to the punch down stage and then continue with TC instructions. A small loaf pan may be used, but cooking times may vary. An additional 14 minutes of cooking time and additional water may be required. -Divide dough into 10 or 12 balls for "dinner rolls". -Divide dough in half. Roll each half into a rectangle. Roll up, jelly roll style, and tuck ends under. Smooth edges. Place into spring form pan, side by side, but slightly apart. Cook as 2 little "pull apart" loaves. -Brush top of bread with egg whites or butter before browning for flavor and appearance. Cinnamon and raisins added to a basic white bread mix would make a moist snack bread.!
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Post by carnation037 on Jan 9, 2003 14:52:13 GMT -6
Turbo/Quick Cooker - Beef Tortilla Dinner
1 lb. lean ground beef 1 diced green pepper 1 diced onion 2 diced tomatoes 1 14 3/4oz. can whole kernel corn, drained 1/2 c. sour cream 1 12oz. bag plain tortilla chips, crushed 1 c. low fat shredded cheddar cheese 1 c. mild salsa 1 1/2 tsp. cayenne pepper 1 1/2 tsp. chili powder water
Mix the beef together with all the seasonings. Place the beef, onions and green peppers into . Cover, valve closed, high heat and cook for 3 minutes. Uncover. Stir 1/4 c. water in and chop up meat into smaller pieces. Cover. Keep valve closed, high heat and cook for 3 more minutes. Change heat to medium. Uncover. Stir in sour cream, tomatoes, corn, salsa. Add the tortilla chips and toss to mix into the sauce. Sprinkle with the cheese. Cover, valve closed and cook for 4 minutes. Turn off heat and let set for 2 minutes before serving. Serves 6.
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Post by carnation037 on Jan 9, 2003 14:54:54 GMT -6
Turbo/Quick Cooker - Chicken + Rice Dinner
1 lb skinless, boneless chicken, cut into chunks 1 minced garlic clove 1/2 c. chopped green onion 1 c. sliced radish 1 c. chopped carrots 1 4oz. can sliced or chopped mushrooms 1 10 3/4ox. can cream of broccoli soup 1 soup can milk 1 1/2 c. instant rice dash of pepper salt to taste water
Season the chicken with garlic, pepper and salt. Mix the soup and milk together in a separate bowl and set aside. Place garlic and chicken in base with 1/4 c. water. Cover, valve closed, high heat and cook for 3 minutes. Uncover. Turn chicken over. Add 1/4 c. more water if needed. Cover, valve closed and cook for 2 minutes. Uncover. Add 1/4 c. more water, the carrots, onions and radish. Cover, valve closed, high heat and cook for 3 minutes. Uncover. Add soup mixture and mushrooms. Cover, valve closed, low heat and cook for 4 minutes. Uncover. Stir in rice. Turn heat off. Cover, valve closed and let set for 6 minutes. Fluff before serving.
Note: Cooking time may vary from brand to brand on instant rice. If the rice does not seem fully cooked, allow to sit a longer time or wait a minute or two after adding rice before turning off heat.
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Post by carnation037 on Jan 11, 2003 19:09:56 GMT -6
Any questions about this recipe, please contact chief_cook or Sweetpea_mama She has other recipes listed all over the message board so it shouldn't be hard to reach her. « Thread started on: Jan 10th, 2003, 9:11pm » <br>.....
4 Cheese and Macaroni 1 teaspoon dry mustard 1 tablespoon white pepper 2 tablespoon MSG, (optional, if you are prone to headaches, do not use this) 2 tablespoon season salt 3 cans chicken broth 1 small chopped or diced onion 4 cups elbo mac 2 cans cream of mushroom or chicken soup 8 ounces shredded sharp Provolone cheese 16 fluid ounces of half and half 2 ounces of prepared yellow mustard 24 ounces shredded Mr Sharp Cheddar cheese 2 ounces Parmesan cheese 2 ounces Romano cheese 16 ounces of other cheese Spread, (Velveeta) 1 cup Italian 2 ounces bread crumbs 1 ounce melted butter Parmesan Cheese 1 ounce of Romano cheese
Put first 7 items in a pot (I use a turbo cooker) Coook at med heat for about 8 - 9 minutes. Try to stir as much as possible. Add next 8 items if the pot is big enough, if not add half of it but make sure you add the sharp Provolne. Stir until the cheese melt. Put in a 12x10x4 pan. If all of the cheese does not fit in the pot you can stir in the rest of it in the pan. Turn oven on to 350. In a small bowl add last 4 items and mix together. Put on top of cheese and mac. Bake until a golden brown about 30 -35 minutes. Let stand a few before serving. This makes a lot. You might want to cut it in half. -------------------------------------------------- This is the way this recipe came through.
4 Cheese and Macaroni
PUT FIRST 7 ITEMS IN A POT(I USE A TURBO COOKER)COOK AT MED HEAT FOR ABOUT 8-9 MINUTES. TRY TO STIR AS MUCH AS POSSIBLE.ADD NEXT 8 ITEMS IF THE POT IS BIG ENOUGH,IF NOT ADD HALF OF IT BUT MAKE SURE YOU ADD THE SHARP PROLONE.STIR UNTIL THE CHEESE MELT.PUT IN A 12 X 10 X 4 PAN.IF ALL OF THE CHEESE DOES NOT FIT IN THE POT YOU CAN STIR IN THE REST OF IT IN THE PAN.TURN OVEN ON TO 350.IN A SMALL BOWL ADD LAST 4 ITEMS AND MIX TOGETHER.PUT ON TOP OF CHEESE AND MAC.BAKE UNTIL A GOLDEN BROWN ABOUT 30- 35 MINUTES.LET STAND A FEW MINUTES BEFORE SERVING.THIS MAKES ALOT.YOU MIGHT WANT TO CUT IT IN HALF. INGREDIENTS 1 TEASPOON OF DRY MUSTARD 1 TABLESPOON OF WHITE PEPPER
2 TABLESPOON OF MSG 2 TABLESPOON OF SEASON SALT 3 CANS OF CHICKEN BOOTH 1 SMALL CHOPPED OR DICED ONION 4 CUPS OF ELBO MAC 2 CANS OF CREAM(OF MUSHROOM OR CHICKEN) SOUP 8 OUNCES OF SHREDDED SHARP PROVOLONE 16 FLUID OUNCES OF HALF AND HALF 2 OUNES OF PREPARED MUSTARD 24 OUNCES OF SHREDDED MR.SHARP CHEDDAR 2 OUNCES OF PARMESAN CHEESE 2 OUNCES OF ROMANO CHEESE 16 OUNCES OF CHEESE SPREAD(VELVEETA) 1 CUP OF ITALIAN BREAD CRUMBS 2 OUNCES OF MELTED BUTTER 1 OUNCE OF PARMESAN CHEESE 1 OUNCE OF ROMANO CHEESE
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Post by carnation037 on Jan 12, 2003 22:45:21 GMT -6
this is one of mine
Turbo/Quick Cooker - Hungarian Beef Goulash cooking spray 1 1/2 lbs. beef stewing cubes 4 - 5 med. potatoes, quartered 1 sliced or chopped onion 1/2 tsp. salt 1/4 tsp. ground black pepper 4 crushed beef bouillon cubes 1 tsp. paprika 1/2 tsp. garlic powder 1/2 tsp. allspice 2 15oz. cans no salt plain tomato sauce water Coat base with cooking spray. Place meat, potatoes and onions in base. Cover. High heat, valve closed and cook for 3 minutes. Uncover. Stir. If looks very dry, add 1/4 c. water. Cover. High heat, valve closed and cook for 3 minutes. Uncover. Add 1/2 c. water and stir. Cover. Medium/high heat, valve closed and cook for 5 minutes. Uncover. Stir, add 1/2 c. more water if needed. Cover. Medium/high heat, valve closed and cook 5 more minutes. Mix salt, pepper, bouillon, garlic and allspice together. Uncover, sprinkle with spices and add tomato sauce. Stir slightly. Cover. Medium/high heat, valve open, cook for 8 minutes. Uncover and stir. Cover. Medium/low heat, valve closed, cook for 8 minutes. Uncover and stir. Check meat and potatoes for doneness. If still need more time, cover, valve closed, low heat and cook for 8 more minutes. Served over hot cooked noodles. Makes 4 - 6 servings.
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Post by carnation037 on Jan 12, 2003 22:46:20 GMT -6
Turbo/Quick Cooker - Cinnamon Breakfast Puffs
1 c. + 2 tbsp. flour 1 tsp. ground cinnamon 1 tsp. baking powder 3 tbsp. sugar, or sugar substitute 1/4 c. butter or margarine 1 egg 1/3 c. milk, or skim milk water
Use a small mixing bowl to combine flour, cinnamon, and baking powder. Set aside. Use a medium bowl to combine the sugar, margarine, and the egg; beat until creamy. Alternately add flour mixture and milk, beating to combine. Add 1 1/2 c. water to base. Place non stick 6 muffin tin on rack. Fill with all the batter. (It fills over half.) Cover, valve closed, high heat and cook for 10 minutes. Uncover and add 1 c. water to base. Cover, valve closed, high heat and cook for 5 more minutes. Uncover to check muffins for doneness. Serves 6.
Variations: Sprinkle the finished Puffs with a little extra sugar and cinnamon. Add apple or grape jelly, or fruit with the egg mixture.
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Post by carnation037 on Jan 12, 2003 22:47:35 GMT -6
Turbo/Quick Cooker - Maple Cake
2 c. flour 4 tsp. baking powder 1 tsp. salt 1/4 tsp. cinnamon 1/8 tsp. nutmeg 1 beaten egg 2/3 c. maple syrup 2/3 c. milk 1 1/2 tsp. melted butter water
Mix all dry ingredients together in a bowl. Set aside. In a small bowl, mix the egg, milk, syrup and. Add the egg mix to the dry ingredients and blend together well. Pour 1 1/2 c. water in the base. Place rack in base. Pour the batter into the spring form pan. Set it on the rack. Cover, valve closed, high heat and cook for 5 minutes. Uncover and add 1 1/2 c. water to the base. Cover, valve closed, medium heat and cook for 5 minutes. Uncover and add 1 1/2 c. water to the base. Cover, valve open, medium heat and cook for 10 minutes. Makes 6 servings.
Variations: Add sliced banana to the top or mix in blueberries before cooking.
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Post by carnation037 on Jan 12, 2003 22:48:28 GMT -6
Turbo/Quick Cooker - Dump Cake
1 21 oz. can fruit pie filling, (blueberry, apple, cherry) 1 20 oz. can crushed pineapple, undrained 1 18.25 oz. box white or yellow cake mix, dry style 1/2 c. sliced butter or margarine, (1 stick), ...or applesauce to reduce fat and calories 1/2 c. chopped nuts, optional water Place the rack into base. Set the spring form pan on steam rack. Dump in pie filling. Dump in pineapple. Dump in dry cake mix. Do N O T mix. Layer butter on top. (Or spoon applesauce over the top.) Sprinkle nuts on top. Pour 1 1/2 c. water in the base. Cover, valve open, high heat and cook for 15 minutes. Uncover and add 1 1/2 c. water to base. Cover, valve closed, medium heat and cook for 15 minutes. Uncover and add 1 1/2 c. water to base. Cover, valve open, medium/high heat and cook for 15 minutes. Turn heat OFF. Keep the cover on, with the valve closed, and let it set for 30 minutes. THEN remove the spring form pan. Remove the outer spring from the pan. Quickly, using a spatula, slide the cake off the bottom of the pan and into a large bowl or baking dish. (You need to do this quickly as the fruit and juices slide over the pan edge.) Makes 6 servings.
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