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Post by carnation037 on Sept 4, 2002 19:36:41 GMT -6
Turbo/Quick Cooker - Chicken + Cheese Stuffed Potatoes
6 medium red potatoes 1/2 medium finely minced onion 2 - 3 finely minced garlic cloves 2 boneless, skinless chicken breasts, cut into small cubes 1 c. Cheddar cheese 1/3 c. sour cream 1 beaten egg salt and pepper to taste paprika water
Place the rack on the base. Scrub the potatoes and cut in half and place on the rack. Add 2 c. water to the base. Cover, valve open, high heat and cook for 20 minutes, Be sure not to over cook or let the pan go dry. Uncover and remove the rack of potatoes from the base and set aside to cool. Pour out the water in the base and place the chicken in, add 3 - 4 tablespoons of water. Cover, valve open, high heat and cook for 3 minutes. Uncover, stir the chicken, add 3 - 4 tablespoons more of water. Cover, valve open, high heat and cook for another 3 minutes. Uncover and check for doneness. The inside of the chicken should not be pink. Uncover, remove the chicken to a plate. Add the onions and garlic to the base. Add 3 - 4tablespoons of water. Cover, valve closed, medium/high heat and cook for 3 minutes. Uncover, stir to loosen. If any liquid left, cook down until it is almost dry. Then remove the onions/garlic and to a bowl. Place the rack back into the base. Scoop the cooked potato out of each half into a bowl, leaving 1/4" skin on the potato halves. Place the potato shells on the steam rack. Add the onion/garlic, cheese, sour cream, egg, salt and pepper to the potato insides. Mash or mix until almost smooth. Add the chicken pieces to the potato mixture and stir until evenly mixed. Fill each potato shell with all of the mixture, mounding up high. Sprinkle the tops with paprika. Add 1 1/2 c. water to the base. Cover, valve open, high heat and cook for 15 minutes.
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Post by carnation037 on Sept 4, 2002 19:37:28 GMT -6
Turbo/Quick Cooker - Pierogies
1 12 per pkg. box of frozen pierogies 1 medium chopped onion 1 tbsp. butter water
Place the frozen pierogies and onions into the base. Add 1/2 c. of water. Cover, valve closed, high heat and cook for 5 minutes. Uncover, add the butter and stir. Cover, valve closed, high heat and cook for 2 1/2 minutes. Uncover, turn pierogies over, cover and continue to cook for 2 1/2 more minutes. Uncover and check for doneness, or continue cooking to desired doneness. Makes 4 servings.
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Post by carnation037 on Sept 4, 2002 19:38:12 GMT -6
Turbo/Quick Cooker - Oriental Fried Rice
2 c. long grain rice 1 lb. chopped small bacon 3 minced garlic cloves 3 beaten eggs 1/3 c. soy sauce 1/3 tsp. ground ginger 1/3 c. minced green onion tops 1/3 c. fish sauce 1/2 c. chopped small cooked ham 1 lb. chopped small raw clean shrimp
Place the rice and 2 c. of water into the base. Cover, valve closed, high heat and cook for 10 minutes, or until the rice is done. Uncover and remove the rice to a bowl. Place the bacon in the base and cook until done, but not crispy. Drain all but 3 tablespoons of the fat off. Add the garlic to the base with the bacon, and saute until brown. Add the eggs and stir. Cook until of scrambled eggs consistency. Add the soy sauce and mix to stir the eggs into very small pieces. Add the rice, ginger, onion, fish sauce, ham and shrimp. Cover, valve open, medium/high heat, and cook for 10 minutes. Uncover, stir. If the food starts to stick, add 1/3 c. more of water, then stir again.
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Post by carnation037 on Sept 4, 2002 19:38:56 GMT -6
Turbo/Quick Cooker - Potato Pancakes
2 beaten eggs 2 tbsp. flour 1/4 tsp. baking soda 1 1/2 tsp. salt 1/2 tsp. pepper 1 tbsp. dried parsley 6 unpeeled, shredded raw potatoes 1/4 c. freshly chopped onion
To the eggs, add the flour, baking soda, salt, pepper and parsley. Stir well. Add the potatoes and onions to the mixture and stir well. Place five, 1 - 2 tablespoonfuls of the potato mixture into the base. Add 1/4 c. water to the base. Cover, valve closed, 2nd highest heat setting on stove, and cook for 2 - 4 minutes. Uncover, make sure all the water is gone. Then flatten the pancakes with a spatula. Add another 1/4 c. of water. Cover, valve closed, same heat setting, and cook an additional 2 - 4 minutes. Uncover to see if the underside of pancakes is golden brown. If so, flip over and cook another 2 - 4 minutes. If you want them crispier: When both sides are brown, remove cover. Spray tops of pancakes with a cooking oil spray and turn again. Do not put the cover back on. When crisped to your liking, flip and spray again.
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Post by carnation037 on Sept 4, 2002 20:28:09 GMT -6
Turbo/Quick Cooker - Blackened Fish
1 tbsp. paprika, 1 teaspoon each onion powder 1 tsp. garlic powder 1 tsp. salt 1/2 teaspoon each black pepper 1/2 tsp. white pepper 1/2 tsp. dried thyme leaves 1/2 tsp. dried oregano 4 tbsp. melted butter 4 6oz. fish fillets
Combine all the seasonings in a bowl and blend well. Dip the fish in the melted butter. Then dip in the seasoning mixture. Place seasoned fish in the base. Cover, valve closed, high heat and cook for 3 minutes. Uncover, turn fish to other side. Cover, valve closed, high heat and cook for another 3 minutes. Continue doing this until the fish is blackened well on both sides.
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Post by carnation037 on Sept 4, 2002 21:00:11 GMT -6
Turbo/Quick Cooker - Lobster
2 lbs lobster 1 bay leaf 1 small sliced onion 3 lemon slices 1/2 c. dry white vermouth 1 1/2 c. water melted butter parsley and lemon wedges for garnish
Place the lobster in the base. Add the water, bay leaf, onion, lemon slices, and vermouth. Cover, valve closed, high heat, and cook for 5 minutes. Reduce heat to low, and cook for 8 - 10 minutes or until the lobster is cooked through. Remove cover and place on a serving plate with the lemon wedges and parsley. Serve with butter.
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Post by carnation037 on Sept 4, 2002 21:00:55 GMT -6
Turbo/Quick Cooker - Seasoned Potatoes 2 medium potatoes 1/4 tsp. garlic powder 1/8 tsp. onion powder 1/2 tsp. Old Bay seafood seasoning 1/2 tsp. salt 1/4 tsp. ground black pepper water
Scrub the potatoes. Then cut into 1/2, then 1/2 again. Mix the seasonings together and then sprinkle the potato wedges with the mixture. Place the potatoes, a cut side down, into the base. Add 2 tbsp. water. Cover, valve closed, high heat and cook for 6 minutes. Remove cover and turn potatoes to another cut side. Add 2 tbsp. water. Cover, valve closed, medium/high heat and cook for 6 more minutes. Check for doneness. You may want to turn the potatoes one more time and cook a few more minutes. Makes 2 servings.
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Post by carnation037 on Sept 11, 2002 10:21:44 GMT -6
Turbo/Quick Cooker - Swiss Steak
1/2 lb. boneless beef steak flour salt and pepper to taste water 1 shredded onion 1 16oz. can baby carrots, undrained 4 medium 1/4'd potatoes 1/4 green pepper, thinly sliced 1 16oz. can of diced tomatoes splash of Worcestershire sauce
Cut the steak into 2 pieces and sprinkle with the salt and pepper. Then dip in the flour and place in the base with 2 tbsp. water. Cover, valve closed, high heat and cook for 2 minutes. Uncover, turn meat over, add 2 tbsp. more water to the base. Cover, valve closed, high heat and cook for 2 more minutes. Uncover, add the potatoes and 1/4 c. water to the base. Cover, valve closed, high heat and cook for 5 minutes. Uncover, add the undrained carrots, onions, diced tomatoes, and the splash of Worcestershire sauce on top. Cover, valve closed, medium heat and cook for 6 minutes. Uncover, stir slightly, cover, valve open, medium heat, and cook for another 6 minutes. Uncover and test potatoes for doneness. If not done, cover valve closed, medium heat, and cook for 5 more minutes. Makes 2 servings.
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Post by carnation037 on Sept 11, 2002 10:23:33 GMT -6
Turbo/Quick Cooker - Penne Pasta Bake
1 lb. mini penne pasta 5 1/2 c. water non stick cooking spray 1 26/28 oz. jar/can roasted garlic + onion spaghetti sauce (or your favorite flavored sauce) 6 oz. shredded part skim mozzarella 15 oz. container part skim ricotta freshly grated parmesan cheese to taste
Coat a casserole dish with the non stick cooking spray. Pour a little of the sauce on the bottom of the casserole dish. Place the casserole dish on the steam rack and set aside. Add 4 1/2 c. of the water and the pasta to the base. Cover, valve open, medium/high heat, and cook for 11 minutes. Close the valve and cook for 4 more minutes. Set aside 1/4 each, of the Mozzarella, Ricotta and the sauce. Uncover the cooker, drain any excess water from the pasta and transfer to a large bowl. Add the rest of the sauce, the Mozzarella and Ricotta cheeses and stir. Pour the mixture into the casserole. Add a layer of the Ricotta, the Mozzarella and the sauce on the top. Sprinkle with the Parmesan cheese. Place 1 c. of water in the base. Place steamer rack into the base. Cover, valve open, high heat, and cook for 10 minutes. Uncover, remove the casserole dish and serve. Makes 6 servings.
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Post by carnation037 on Sept 11, 2002 10:25:15 GMT -6
Turbo/Quick Cooker - Chicken Tetrazzini
1/2 lb. uncooked spaghetti noodles, (8oz.) 1 10 3/4oz. can cream of mushroom or chicken soup 4 c. water 3/4 c. milk 1/2 c. freshly grated Parmesan cheese, plus extra for sprinkling when serving 2 dried parsley 1/4 c. chopped red pepper or pimiento, optional 1 1/4 c. chopped cooked chicken
Break the spaghetti in half and place in the base. Add the 4 c. of water. Cover, valve open, medium/high heat, and cook for 10 - 12 minutes. Uncover, drain any excess water from the base. Add the remaining ingredients and stir slightly. Cover, valve closed, medium heat, and cook for 5 - 9 minutes. Uncover, check to see if the spaghetti is cooked to your desired tenderness, if not, cover, valve closed, medium heat, and cook for an additional 2 - 3 minutes., Spoon onto plates and sprinkle with additional Parmesan cheese.
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Post by carnation037 on Sept 11, 2002 10:27:02 GMT -6
*Note - My son's fiance made this for his supper and he said it was good. That from someone that never says anything good about a meal! They used a 16oz. bag of the baby Brussels sprouts in this.
Turbo/Quick Cooker - Cheesy Beef + Brussels Sprouts Dinner
1lb beef cubes, cut into smaller pieces salt and pepper onion powder water 1 pkg. 4 cheese macaroni + cheese 1 1/2 c. frozen baby Brussels sprouts, thawed (can also cut in half to cut cooking time if desired) 2 tbsp. I Can't Believe It's Not Butter Light 1/2 c. shredded Cheddar cheese 1 c. milk
Sprinkle the beef cubes with the salt, pepper and onion powder to taste. Brown the cubes in the base. Drain out any fat. Add 2 cups of water, the pasta from the package and stir so the pasta is under the water. Cover, valve closed, medium/high heat and cook for 4 minutes. Add the brussels sprouts, the butter light and 1/2 c. water and stir. Cover, valve closed, medium/high heat, and cook for 6 minutes. Uncover and stir. Cover and continue to cook for 6 more minutes. Uncover and check the brussels sprouts for doneness. (You may want to cook a little longer if you like sprouts more tender.) Add the milk, sprinkle with the Cheddar cheese and the cheese from the packet and stir. Cover, valve closed, medium heat and cook for 4 minutes.. Makes 4 servings.
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Post by carnation037 on Sept 11, 2002 10:28:51 GMT -6
Turbo/Quick Cooker - Souped Potatoes
5 - 6 medium potatoes 1 packet dry soup mix, (onion, ranch, vegetable, etc.) 1 10 3/4oz. can low sodium beef broth
Cut the potatoes into quarters and then in half again. Lay in the cooker base. Mix the dry soup with the broth and then pour into the base. Cover, valve closed, high heat, and cook for 10 - 12 minutes. Remove cover and test for doneness. If the potatoes are not tender, then add 1/4 c. of water. Cover, valve closed and cook for another 4 - 5 minutes. Repeat until the potatoes are done to your likeness.
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Post by carnation037 on Sept 11, 2002 10:30:02 GMT -6
Turbo/Quick Cooker - Broccoli + Beef Dinner
1lb. lean ground beef salt and pepper 1 tbsp. beef bouillon granules water 1 pkg. shells and cheese mix 1 c. chopped broccoli 1/2 c. shredded Cheddar cheese 1 c. salsa
Break up the ground beef in the base and sprinkle with salt and pepper to taste. Drain any fat from the beef. Sprinkle with the bouillon granules. Add 2 c. of water and the shells from the box. Stir so that all the pasta is covered by the water. Cover, valve closed, medium/high heat, and cook for 5 minutes. Uncover. Add the broccoli and stir. Keep the cover off, medium/high heat, and cook for 4 - 7 minutes, or until the pasta is done to your preference. Squeeze the liquidy cheese packet overtop. Sprinkle with the Cheddar cheese and stir to coat. Pour the salsa on top and serve. Makes 4 servings.
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Post by carnation037 on Sept 13, 2002 21:38:01 GMT -6
Turbo/Quick Cooker - Easy Tortellini Soup
1 10 3/4oz. can condensed tomato soup 1 14 1/4oz. can diced tomatoes 1/2 of a 10oz. pkg. frozen chopped spinach, thawed and squeezed dry 3 c. chicken broth 1/4 tsp. dried onion flakes 1/2 tsp. garlic powder 1/4 tsp. seasoned salt 1/4 tsp. pepper 1 lb frozen cheese tortellini, thawed
Place the tomato soup and diced tomatoes in the base and stir. Add the spinach, chicken broth, onion flakes, garlic powder, seasoned salt, and pepper and stir. Place the tortellini on the top...it will be very full. Cover, valve closed, high heat, and cook for 7 - 10 minutes.
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Post by carnation037 on Sept 13, 2002 21:38:49 GMT -6
Turbo/Quick Cooker - Fried Spaghetti
non stick cooking spray 2 c. cooked, leftover spaghetti noodles 3 beaten eggs 1/2 c. Parmesan cheese 2 green onion tops 1 c. mushrooms chopped olives, if desired 1/3 c. + 1 tbsp. freshly chopped garlic salt and pepper to taste
Coat the base with the non stick cooking spray or some olive oil. Place the noodles in the bottom of the base. Add the eggs, cheese, onion tops, mushrooms, olives, garlic, salt and pepper, and stir just a little. Cook until brown on the bottom. Flip and brown the other side. Cut in slices like a pizza and serve as is or with spaghetti sauce Makes 6 servings.
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Post by carnation037 on Sept 13, 2002 21:39:44 GMT -6
Turbo/Quick Cooker - Fettuccine with Red Sauce
9oz. fettuccine pasta 2 c. Newman's Red Sauce or similar 1 c. freshly chopped mushrooms 4 cups water
Place the fettuccine and 3 c. of the water in the base. Cover, valve open, high heat and cook for 7 minutes. Uncover, add the other 1 c. of the water, cover, valve open and cook for 8 more minutes. Uncover, add the red sauce and the mushrooms. Cover, valve closed, medium/high heat and cook for 3 - 5 minutes. Makes 4 servings.
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Post by carnation037 on Sept 13, 2002 21:40:31 GMT -6
Turbo/Quick Cooker - Bow Tie Lasagna
meat of choice, (ground beef, sausage, sliced meatballs) 1/4 c. chopped onion 1 28oz. container roasted onion + garlic spaghetti sauce 1 15oz. container ricotta cheese 2 c. shredded Mozzarella cheese, plus a little bit extra 1/4 c. grated Parmesan cheese, plus extra for sprinkling 2 eggs 1 tbsp. garlic powder 1 tsp. Italian seasoning salt and pepper 3 c. bow tie noodles, cooked al dente and drained water
Brown the meat and onions in the base until almost done. Remove to a bowl. Use a large bowl to mix the Ricotta cheese, Mozzarella cheese, Parmesan cheese, eggs, garlic powder, Italian seasoning, salt and pepper together. Then add the noodles and mix well. Spread a layer of sauce in the base. Add 1/4 c. of water and stir. Place 1/2 of the noodle/cheese mixture on top. Place the meat layer on next. Sprinkle with a little extra Parmesan cheese. Spread half of the sauce on top of that. Place the rest of the noodle/cheese mixture on. Sprinkle with more Parmesan cheese. Spread the rest of the sauce on the top. Sprinkle with a little Mozzarella cheese, and then a little more Parmesan cheese. Cover, valve closed, medium/low heat and cook for 13 minutes. Do not remove cover, but the open valve and cook for another 5 minutes. Remove from heat, close the valve and let set for 2 minutes. Makes 6 - 8 servings.
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Post by carnation037 on Sept 13, 2002 21:41:38 GMT -6
This is a favorite around here.
Turbo/Quick Cooker - Beef Macaroni Dinner 1 1/2 lbs. ground beef 2 c. uncooked pasta, (penne, elbow, or rigatoni) 1 8oz. can tomato sauce 1 14 1/2oz. can Italian style stewed tomatoes 2 c. water 1 tsp. salt 1/4 tsp. pepper 6 slices Mozzarella cheese freshly grated Parmesan cheese Cook the beef in the base until it loses its redness. Add the water and the rest of the ingredients, EXCEPT the cheeses. Cover, valve closed, medium/low heat and cook for 15 minutes, Or until the pasta is cooked to your liking. Remove from the heat and lay the Mozzarella cheese on top. Cover and let set for 1 minute. Sprinkle with the Parmesan cheese and serve.
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Post by carnation037 on Sept 13, 2002 21:42:21 GMT -6
Turbo/Quick Cooker - Pasta + Meat Sauce Dinner
1 tbsp. extra virgin Olive oil 1/2 tsp. crushed red pepper flakes 1 lb. ground beef 4 chopped + pressed garlic cloves 1 small chopped onion 1/4 tsp. ground cinnamon, (yes--cinnamon) 1/4 tsp. ground nutmeg, (yes--nutmeg) salt and pepper 3/4 c. beef broth 1 c. sliced mushrooms 1/2 c. red wine one 28 - 32oz. can crushed tomatoes, with juices 1 tsp. dried parsley Parmesan cheese for garnish 1 1/2 c. uncooked pasta, (spirals, rigatoni, bowties or penne)
Cook the crushed red pepper with the oil in the base for 1 minute. Add the garlic, onion and ground beef. Cook until browned. Drain of any excess fat. Add the mushrooms and stir. Cover, valve open, high heat and cook for 5 minutes. Uncover, add the wine, cover, valve open and cook until reduced. Uncover, add the beef broth, tomatoes, parsley and pasta. Cover, valve closed, medium/high heat and cook for 10 minutes. Uncover, check the pasta for doneness. Add about 1/4 c. water, cover, valve open, medium/high heat, and cook for 5 more minutes or until the pasta is done to your liking.
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Post by carnation037 on Sept 13, 2002 21:43:06 GMT -6
Turbo/Quick Cooker - Irish Spaghetti
1 lb. lean ground beef 1 small diced onion 1 10 3/4oz. can fat free cream of mushroom soup 1 10 3/4oz. can tomato soup 1/4 tsp. hot sauce 1/4 c. Parmesan cheese 10oz. uncooked spaghetti noodles, cut in half 1/2 tsp. chili powder 1/4 tsp. ground black pepper 1/2 tsp. Italian seasoning 4 1/2 c. water
Combine the soups together. Then add 3 1/2 c. of the water. Stir and set aside. Place the beef in the base. Season with all the spices and the onion. Cover, valve closed, high heat and cook for 3 minutes. Uncover, turn the meat and cut it apart. Cover, valve closed, high heat and cook for 2 minutes. Uncover, pour off the fat. Add 4 c. of the soups mixture and the pasta, separating the pasta. Cover, valve open, medium/high heat and cook for 6 minutes. Uncover, add the remaining soup mixture, hot sauce and stir. Cover, valve closed, medium heat, and cook for 7 minutes. Uncover, stir in the 1 c. water and the Parmesan cheese and stir. Cover, valve closed, low heat, and cook for 7 minutes. Uncover, stir, and replace the cover. Turn the heat off, and let off heat, stir and cover for 2 minutes. Makes 6 servings.
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Post by carnation037 on Sept 17, 2002 13:48:51 GMT -6
Turbo/Quick Cooker - Low Fat Macaroni + Three Cheese
2 c. raw pasta, spirals or elbows 1 1/2 c. water 1 10 3/4oz. can low fat /low sodium cream soup, ...(celery or chicken) 1 c. low fat cheddar cheese 3 slices of soy cheddar cheese 1 2/3 c. Velveeta shredded cheese 1 soup can full of skim milk Place the pasta and water in the base. Cover, valve open, high heat, and cook for 7 minutes. Uncover, stir in the condensed soup. Cover, medium heat, valve closed, and cook for 8 minutes. Uncover, stir in all the cheeses and the milk, and stir well. Cover, valve closed, medium/low heat, and cook for 5 minutes. Turn the heat off. Uncover, stir and cover again, valve closed and let set for 2 minutes before serving.
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Post by carnation037 on Sept 17, 2002 13:49:52 GMT -6
Turbo/Quick Cooker - Scallops + Fettuccine
3 tbsp. olive oil 1/4 c. dry white wine 1 tsp. garlic powder 1 tsp. oregano 1/2 tsp. seasoned salt 1/4 tsp. chili powder 1/2 pound of dry sea scallops 1/2 pound or 9oz. raw spinach fettuccine water 1/2 c. prepared pesto 1/3 c. half + half asparagus 2 tbsp. melted butter 2 tbsp. freshly grated Parmesan cheese
Mix the olive oil, wine, garlic powder, oregano, seasoned salt, and chili powder together. Place the scallops in the mixture and marinate for at least three hours in the refrigerator. Place fettuccine and 3 cups of water in the base. Cover, valve closed, high heat and cook for 7 minutes. Uncover. Place the asparagus on the rack. Add 1 cup water to the base, place the rack in the base. Cover, valve open and cook for 8 minutes. Uncover, remove rack from pan and set aside. Check pasta for desired doneness. Drain and remove to a bowl. Add the scallops to the base. Leave uncovered, medium/high heat and cook for 2 minutes. Turn scallops and continue cooking for another 2 minutes. Place asparagus in a casserole dish, sprinkle with the Parmesan cheese and dot with the butter. Place on the rack and back into the base. Add the pasta, pesto sauce and the half + and half in the base. Stir gently. Cover, medium heat, valve closed, and heat for 1 - 2 minutes.
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Post by carnation037 on Sept 17, 2002 13:51:09 GMT -6
Turbo/Quick Cooker - Sloppy Joe Macaroni
1 pound ground beef 2 diced green peppers 1 small diced onion 1/2 pound elbow macaroni 1 10 3/4oz. can tomato soup 1- 12 to 15oz. can Sloppy Joe sauce 1 c. water 1/2 tsp. Italian seasoning 1/4 c. freshly grated Parmesan cheese 1/2 tbsp. dried parsley
Brown the ground beef, green peppers and onions in the base until the meat is no longer pink. Add the macaroni, soup, sloppy joe sauce, water and the Italian seasoning. Stir slightly. Cover, valve closed, medium/high heat and cook for 7 minutes. Uncover, stir, cover and continue to cook for 8 more minutes. Sprinkle with the Parmesan cheese and parsley on top to serve.
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Post by carnation037 on Sept 17, 2002 13:51:57 GMT -6
Turbo/Quick Cooker - Italian Steak + Pasta
1 lb. steak, cut into strips 1 tbsp. liquid beef bouillon 2 tsp. salt 1 tsp. garlic powder 1/2 tsp. pepper 1/4 tsp. oregano or 1 tbsp. dried parsley 1 diced onion 1 c. tomato sauce 10 small cherry tomatoes, cut in halves 4 c. pasta shells 1/4 c. freshly grated low fat Parmesan cheese 4 1/2 c. water
Season the beef with the beef bouillon, half the salt, 1/2 the garlic powder and 1/2 of the oregano. Mix the remaining salt, garlic powder, pepper, oregano and all the parsley together with the tomato sauce. Place the beef and onions into the base. Cover, valve closed, high heat, and cook for 3 minutes. Uncover, flip the meat over. Cover, valve open, high heat and cook for 2 more minutes. Uncover. Remove the beef to a bowl and then onto the rack. Place the pasta and water into the base, place the steam rack into the base. Cover, valve open, high heat and cook for 12 minutes. Uncover. Stir in the tomato sauce and cherry tomatoes. Cover, valve closed, medium heat, and cook for 6 minutes. Uncover, stir in the Parmesan cheese. Cover, valve open, low heat and cook for 2 minutes. Turn off heat and let sit for 2 minutes. Makes 6 servings.
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Post by carnation037 on Sept 17, 2002 13:52:57 GMT -6
Turbo/Quick Cooker - Sausage Casserole
1 lb. bulk sausage, mild, medium, hot or flavored, your choice 2 16oz. cans stewed tomatoes 1 7oz. pkg. bowtie or elbow pasta 1/2 - 1 c. sour cream, depends on your taste water
Crumble the sausage into the base and add 1 tbsp of water. Cover, valve open, high heat, and cook for 3 minutes. Uncover, break apart the sausage and cook, uncovered for 1 - 2 minutes more. Remove any excess fat with a paper towel. Add the tomatoes, 1 c. water and the pasta. Cover, valve closed, high heat, and cook for 4 minutes. Uncover, check if there is enough liquid to finish cooking the pasta, if not add about 1/4 c. Cover, valve closed, high heat and cook for another 4 minutes. When noodles are cooked, turn off the heat. Uncover, add the sour cream and stir to mix. Cover, valve closed, no heat and allow the sour cream to heat through. Uncover, stir and serve.
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Post by carnation037 on Sept 17, 2002 13:53:58 GMT -6
Turbo/Quick Cooker - Seasoned Pasta
3 c. spiral pasta 1/4 to 1/2 pkg. Ranch Salad Dressing ...or any other combo of spices like dill/salt/pepper ...or garlic powder/salt/lemon pepper 3 c. water 1 tbsp. Olive oil Parmesan cheese
Place the pasta, seasonings, water and Olive oil in the base. Cover, valve open, high heat and cook for 8 minutes. Uncover and stir. Cover, valve closed, high heat and cook for 7 more minutes. Serve with a sprinkling of Parmesan cheese.
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Post by carnation037 on Sept 17, 2002 13:54:56 GMT -6
Turbo/Quick Cooker - Ham + Broccoli Dinner
1 lb. of new red potatoes, sliced 1/4" thick 3/4 lb. cooked ham, cut into strips 1 c. frozen broccoli flowerets 1 c. frozen sliced carrots 1 10 3/4oz. can broccoli+ cheese soup or the low fat 1/2 c. milk 1/2 tsp. garlic powder water 1/4 c. freshly grated Parmesan cheese
Place the potatoes in the base with 1 3/4 c. water. Cover, valve closed, high heat and cook for 10 minutes. Uncover, stir in ham strips, broccoli and carrots. Cover, valve closed, medium heat and cook for 3 minutes. Mix the soup, milk and garlic together. Uncover, add the soup mixture to the base and stir. Cover, valve closed, medium heat and cook for 7 minutes, Uncover, test to see if the broccoli and carrots are cooked to your liking. If not, cover and cook for an additional 4 - 5 minutes. Uncover, sprinkle with the Parmesan cheese. Cover, valve closed, medium heat and cook for 2 more minutes. Remove from the heat and let set for 2 minutes. Good served with flaky herbed biscuits.
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Post by carnation037 on Sept 17, 2002 13:56:09 GMT -6
Turbo/Quick Cooker - Glazed Chops
2 lbs. boneless pork chops, each cut into 6 - 8 pieces 1 crushed or minced garlic clove 1/3 c. brown sugar 1 tbsp minced onion 1/4 tsp cayenne red pepper 1/4 c. orange juice 2 tbsp. soy sauce 1 tbsp. Worcestershire sauce 1 tbsp. lemon juice 1 tbsp. whiskey water
Use a small bowl to mix the garlic, sugar, onion, pepper, orange juice, soy sauce, Worcestershire sauce, lemon juice and whiskey. Set aside. Place the meat in the base with 1/4 c. water. Cover, valve closed, high heat and cook for 3 minutes. Uncover, turn meat over and add 1/4 c. water. Cover, valve closed, high heat and cook for 3 more minutes. Uncover. Place meat strips in a small bowl on the rack. Add the liquid sauce to base and the rack in position. Cover, valve open, medium heat and cook for 3 minutes or until the sauce starts to thicken. Uncover. Remove the rack. Place the meat in the base and stir with the sauce. Cover, valve open, low heat and cook for 3 minutes. Uncover, stir meat and sauce. Cover, valve open, low heat and cook 3 minutes. Remove from heat and let sit for 5 minutes. Uncover and remove the meat to a serving plate. Use sauce for dipping or may be poured over top of the meat.
*Be careful not to cook the sauce on too high of a heat as the sugars in the sauce will scorch easily if it is too hot. Also good with beef or chicken
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Post by carnation037 on Sept 17, 2002 13:57:06 GMT -6
Turbo/Quick Cooker - Sweet + Sour Lamb Chops
4 lamb chops, 1" thick 1 13 1/2oz. can pineapple chunks, drained and juice reserved 1/4 c. soy sauce 1/4 c. white vinegar 1/2 tsp. dry mustard 1/4 c. packed brown sugar 1 tsp. corn starch water
Stir together the soy sauce, vinegar, mustard the juice from canned pineapple. Place the chops in a shallow dish. Pour the mixture over the chops and turn the meat to coat. Let the chops marinade for 4 hours to overnight. Remove the chops from the marinade, reserving 1/3 c. of the marinade. Place the brown sugar, cornstarch and remaining marinade in a saucepan. Heat to a boil, stirring constantly. Then reduce heat, and simmer, stirring constantly, for 5 minutes. Add the pineapple chunks and heat through. Set aside. Place the chops in the base with 3 tbsp. water. Cover, valve closed, high heat and brown for 3 minutes. Uncover. Turn the chops, add 3 tbsp. water. Cover, valve closed, high heat and brown the other side for 3 minutes. Uncover, turn the chops and add the 1/3 c. of reserved marinade. Place green beans or broccoli in a glass bowl and place on the rack. Place the rack in the base. Cover, valve closed, medium/low heat, and cook for 6 minutes. Uncover, check if more water is needed to base, add if needed. Cover, valve closed, medium/low heat, cook for 6 minutes. Uncover, pour the pineapple sauce in over the chops. Cover, valve closed, medium/low heat and cook for 5 more minutes, just long enough to reheat the pineapple sauce. Makes 4 servings.
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Post by carnation037 on Sept 17, 2002 13:58:08 GMT -6
Turbo/Quick Cooker - Ham + Potato Dinner
4 lb. precooked ham water 1 12oz. can diet or regular cola soda pop 4 tbsp brown sugar 1 tsp. mustard powder 6 regular or sweet potatoes, cut up 2 small quartered onions
Mix 1/4 c. of the coke, the sugar and mustard together and set aside. Pour the remaining coke and 1 1/2 c. of water into the base. Place the ham, fatty side down in the base. Pour the coke/sugar mixture over the top of the ham. Cover, valve closed, medium heat and cook for 10 minutes. Uncover, turn ham over and baste with the juices from the base. Check the liquid level and add more water if necessary. Add the potatoes to the base around the ham. Cover, valve closed, medium heat and cook for 12 minutes. Uncover, turn the ham again. Place the onion quarters in with the potatoes and baste everything with the juice. Cover, valve closed, medium heat and cook for 12 minutes. Continue cooking, and checking, until the vegetables are tender and the water is reduced to a thick glaze. Uncover, remove the potatoes and onions, and roll the ham in any remaining glaze just before serving. Makes 4 - 6 servings.
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