Post by carnation037 on Jun 18, 2002 23:04:23 GMT -6
New note 2/21/2003:
I am hoping that anyone that has taken recipes from this forum are not doing this:
I have been into the Turbo members recipe site in the past week and read a note from the site's owner there about this poaching and what is being done to stop it. I have also received a personal email from the owner, as I have posted recipes there also. It seems the recipes are being sold on E Bay. It is really unfair to all the people who have been kind enough to share their recipes with the rest of us members by posting there. This is a copyright infringement and can cause legal action. I know that action has already been started against those doing this.
The recipes posted here can be used for your personal use, or shared with friends, but CANNOT be sold for profit. Please, if you share these recipes with anyone, make sure they understand that before they accept the recipes.
Please, do not copy to sell these recipes, or I may not be able to get any new ones from others, just my own. With this happening, I feel wary about posting any more recipes here.
I appreciate everyone's help with this upsetting matter. Thank you.
Please list any Turbo/Quick cooker recipes and any questions you may have here. Just make sure they are NOT the recipes from the manufacturers as those are copyrighted by the manufacturer. Thank you and have a nice day.
Post by carnation037 on Jun 18, 2002 23:06:13 GMT -6
this one is my own.
Curried Honey Chicken + Pasta
4 boneless, skinless chicken breasts 4 tbsp. water 1/2 c. butter or I Can't Believe It's Not Butter Light 1/2 c. honey 1 tsp. powdered chicken bouillon 1/4 c. honey mustard 1 tsp. curry 2 c. rigatoni/ziti type pasta water
Pour 2 tbsp. water in bottom of cooker. Add chicken and cover. Valve closed, high heat, and cook for 4 minutes. Remove cover. Flip chicken, add 2 tbsp. water. Cover, valve closed, medium/high heat and cook for another 4 minutes. Uncover. Place pasta in bottom with chicken. Melt butter. Mix with honey, bouillon, mustard and curry. Add enough water to make 3 cups. Stir. Pour over pasta/chicken. Cover, valve closed, medium/low heat and cook for 8 minutess. Uncover and stir. Cover, valve closed, medium/low heat and cook for another 8 minutes. Makes 4 servings.
Post by carnation037 on Jun 18, 2002 23:06:55 GMT -6
Spaghetti + Sausage
1 1/2 lb. sausage links, cut into 4 pieces 2 cups water 1, 28 ounce can crushed tomatoes 1 1/2 tablespoon tomato paste 1 teaspoon chicken bullion powder 1 packet dry Good Seasons Italian Dressing 1 tablespoon white sugar 4 cups uncooked rigatoni or penne pasta
Cook sausage in base until browned, about 5 - 7 minutes. (May slice, if you wish.) Remove from pan and set aside. Pour water, crushed tomatoes, tomato paste, bullion powder, dry Italian dressing, sugar and pasta into base and stir. Lay sausage on top. Cover, valve closed, medium heat and cook for 8 minutes. Uncover and stir. Cover, valve open, medium heat, and cook another 7 minutes. Uncover and stir. Cover, valve closed, low heat and cook for another 5 minutes. Makes 4 servings.
Post by carnation037 on Jun 18, 2002 23:07:49 GMT -6
Beef with Celery + Noodles
1 lb. cubed beef 1 tsp. low sodium beef bouillon granules 1 10 3/4oz. can green beans 1/4 c. chopped onion, (1 small) 1 crushed garlic clove or 1 tsp. powdered 3 c. thinly sliced celery 1/4 tsp. salt 1/8 tsp. pepper 1 tbsp. dried chives or 3 tbsp. chopped fresh 2 c. uncooked rigatoni or similar pasta 1 10 3/4oz. can cream of celery soup 2 1/2 c. apple juice water
Saute beef in bottom of cooker on med/high heat for about 4 minutes, stirring frequently until beef is no longer pink. Sprinkle with bouillon granules. Add green beans and stir. Add onion, garlic, celery, salt and pepper and saute about 5 minutes, or until onion is tender. Sprinkle with chives. Put pasta in bottom with beef mixture. Mix together soup and apple juice; pour over beef/vegetables and stir. Cover, reduce heat to medium/low, valve closed, cook for 9 mins. Remove cover, stir, add 1/4 c. of water if needed, cover, valve closed and cook for another 9 mins. Makes 4 servings.
Post by carnation037 on Jun 18, 2002 23:08:28 GMT -6
I thought this was good when I made it...especially the beef!
Beef Parmesan + Spaghetti
1/2 c. milk 1/2 c. grated Parmesan cheese plus extra for sprinkling, separated 1/2 c. seasoned dry bread crumbs 1 1/2 lb. cubed steak, trimmed of any grizzle/fat and cut into 4 - 6 pieces 1/8 c. oil 28oz. can roasted onion + garlice spaghetti sauce 1 c. hot water 3 c. uncooked spiral or rigatoni pasta 1/2 lb. shredded Mozzarella cheese
Mix 1/2 c. grated Parmesan cheese and crumbs together. Dip meat in milk, then roll in crumb mixture. Heat oil in base and brown steaks for 5 minutes on both sides over medium heat. Lay on rack and set aside. Wipe out any excess oil. Mix spaghetti sauce and hot water together in base. Add pasta and stir. Lay rack in. Cover and cook 8 minutes, medium heat, valve closed. Remove lid, then rack and stir. Replace rack and lid, cook 7 minutes more, medium heat, valve closed. Remove lid, pour a little sauce from the base over each piece of meat, top each with even proportions of the shredded cheese, sprinkle each with 1 tsp. grated cheese, cover, cook 5 minutes, low heat, valve closed, or until cheese melts. Makes 4 - 6 servings.
Post by carnation037 on Jun 18, 2002 23:09:16 GMT -6
mine again. From those of us that have a German background.
Unstuffed Pigs Stomach
6 slices bacon, diced 1 1/2 lb. sausage link, cut into 4 1/2 of a large cabbage, shredded 5 medium potatoes, sliced 1 onions, halved + sliced water 1/4 tsp. salt 1/4 tsp. pepper 1 tsp. minced garlic 1 tbsp. bacon bits
Cook bacon and sausage in base, 5 min, valve closed, for each side of meat. Cut sausage pieces in 1/2. Then place cabbage, potatoes and onions on top. Sprinkle with salt, pepper, garlic and the bacon bits. Pour in 1/4 c. water, cover, close valve and cook on medium/ high heat for 10 minutes. Uncover. stir, lower heat to medium/low, add 1/4 c. more water if needed, cover again and cook for 10 mins. Uncover, stir, add another 1/4 c. water if needed, cover, and cook another 10 mins....until all ingredients are tender. Makes 4 servings.
Post by carnation037 on Jun 18, 2002 23:10:14 GMT -6
Barbequed Pork Ribs + Pasta
5 lbs. pork country style ribs 2 cups penne/ziti type pasta 1 10 3/4oz. can cream soup (like celery, mushroom, chicken) 1/2 bottle of barbeque sauce water
Boil pork in water in the cooker base (medium heat, valve closed--keep an eye on it and add water as needed) until it's just about falling apart. Remove from pan, drain, and let cool. At this point you can remove bones if you have that type and any fat if you wish to shred it later. While the meat is cooling, put pasta in the bottom of the base. Dump the soup in a large measuring cup and add water to make 3 cups. Whisk mixture and pour on pasta. Cover, and cook on high, valve closed, for 10 minutes. Pour partially cooked pasta + sauce in a glass, metal or heavy plastic bowl, set aside. Return meat to base. In the 1/2 bottle of barbeque sauce, fill to almost the top with water. Shake it up to blend together, and pour over meat. Put pasta bowl on steamer rack and return to pan to finish while cooking the barbequed meat in the base. Cover, valve closed, and cook on high for 10 minutes. When done, serve meat as is or you can shred it and put on hamburger buns.
Post by carnation037 on Jul 25, 2002 7:58:41 GMT -6
Chicken, Asparagus + Stewed Apples
4 pieces leftover chicken or 4 c. cubed fresh asparagus spears 4 medium/large sliced apples 1/2 c. sugar 1 tsp. cinnamon 1/4 c. water butter lemon juice
Mix apples, sugar, cinnamon and water in the base. Put the chicken in a bowl. Set bowl and fresh asparagus on rack. Place rack in base. Cover, valve closed, medium heat, and cook for 10 - 15 minutes. Drizzle a little butter and some fresh lemon juice on asparagus just before serving. Makes 4 servings.
Post by carnation037 on Jul 25, 2002 8:00:10 GMT -6
Cola Barbequed Chicken
12 oz. chili sauce 1 c. cola soda 1 garlic clove, peeled and chopped 1/2 c. chopped onion 2 tbsp. light brown sugar 1 tbsp. soy sauce 1/2 tsp. dry mustard couple drops hot sauce, or to taste salt and black pepper, to taste 2 - 2 1/2 lbs. chicken, your favorite parts ...(drumsticks, thighs, breasts)
Combine chili sauce, cola soda, garlic, onion, brown sugar, soy sauce, dry mustard and pepper sauce in cooker bottom. Add chicken pieces, coating each well with sauce. Cover, high heat, valve closed, and allow sauce to come to a simmer. Then reduce to low heat, open valve, and cook for 20 mins. (Meat should be fork tender.) Adjust seasonings and serve chicken accompanied with sauce. Can also substitute pork chops for the chicken. Makes 4 servings.
Post by carnation037 on Jul 25, 2002 8:01:45 GMT -6
Pirate's Chicken Pie
3 boneless chicken breasts 1/3 cup ground sausage 1 large sliced onion 1, 10 3/4 ounce can cream soup ...(celery, chicken, mushroom) 1/2 cup water 1, 16 ounce bag of frozen tater tots (partially thawed) 1 or more 16ounce canned vegetable(s) of your choice
Place chicken, sausage, onion, soup and water in base. Stir. Cover, valve closed, medium heat and cook for 5 minutes. Uncover. Turn chicken, stir again. Cover, valve open, medium heat and cook for 5 more minutes. Uncover. Add the vegetables and stir. Place tater tots on rack and set in base. Cover, valve closed, medium heat, and cook for 10 minutes. Open valve, medium heat and cook for 10 more minutes. Uncover. Flip the rack of tator tots on top of ingredients in the base. Makes 4 servings.
Post by carnation037 on Jul 25, 2002 8:04:36 GMT -6
Turbo/Quick Cooker - Chicken, Green Beans + Potatoes
4 boneless, skinless chicken breasts 1 c. bread crumbs 1 tsp. garlic powder 1/4 tsp. celery salt pinch parsley flakes salt + pepper to taste 1/4 c. grated parmesan cheese 1 beaten egg 2 tbsp. milk water 1 14 1/2 oz. can cut green beans, drained 1 tbsp. butter 2 14 1/2 oz. cans whole peeled potatoes paprika
Combine the bread crumbs, garlic powder, celery salt, parsley flakes, salt, pepper and grated cheese in a large ziplock type bag. Mix the egg and milk together. Dip one piece of chicken in the egg mixture. Place chicken in the ziplock crumbs bag and cover with the crumb mixture on both sides. Dip chicken in egg mix again, and again recoat with the breadcrumb mixture. Repeat with other pieces of chicken. Place the breaded chicken in cooker base with 2 tbsp. of water sprinkled around, but NOT On, the chicken. Cover, use high heat, valve closed for 2 minutes. Flip chicken, sprinkle another 2 tbsp. of water and cook for another 2 minutes, high heat, valve closed. Place green beans in glass or heavy plastic bowl on rack. Dot with butter. Add potatoes to rack, sprinkle with a little paprika, and place rack into base. Add a bit more water, about 1/2 c., reduce to medium/high heat, cover and cook for about 6 minutes. Uncover, remove rack, flip chicken, add another 1/2 c. more water, replace rack, cover and cook for 6 more minutes. Check for doneness and cook accordingly. Makes 4 servings.
Post by carnation037 on Jul 25, 2002 8:06:41 GMT -6
Turbo/Quick Cooker - Lemon Chicken + Pasta
2 boneless, skinless chicken breasts 1 10 3/4oz. can cream of chicken soup, undiluted 1 tsp. salt 2 chicken bouillon cubes 2 c. rotini pasta 1/4 c. lemon juice 2 c. baby carrots 2 c. peas 1/8 tsp. ground black pepper water
Place chicken breasts in base with 1/4 cup water. Cover, cook on med/high heat, valve open, for 4 minutes. Remove cover, flip chicken, add 1/4 c. more water, if needed, cover and cook another 4 minutes.. Remove chicken to a plate and let cool off. Clean out base if needed. Mix the can of soup with enough water to make 3 cups of liquid. Pour into the base with salt, bouillon, pasta and lemon juice. Cut up cooled chicken into small pieces and add to base. Stir. Cover, cook on med/high heat, valve open, for 8 minutes. Remove cover, stir, add carrots, peas, pepper and 1/2 cup of water. Cover, cook with valve closed, for 6 minutes. Makes 4 servings. *Broccoli and cauliflower work well in this dish also.
Post by carnation037 on Jul 25, 2002 8:08:42 GMT -6
Turbo/Quick Cooker - Creamy Sun Dried Tomatoes + Chicken
1 lb. boneless, skinless chicken breasts, cut into 4 1 14 1/2oz. can of drained corn 12 cherry tomatoes, cut in 1/4's 1 c. sun dried tomatoes 1/3 c. low fat sour cream 1 tbsp. of sugar 1/2 tsp. salt 1/2tsp. pepper 1/2 tsp. parsley 1 tsp. powdered garlic 2 c. + 1/4 c. + 1/2 c. + 1/2 c. 1/4 c. apple juice or white wine
Mix together salt, pepper, parsley and garlic. Season the chicken with the mix. Set aside. Place the sun dried tomatoes, sour cream and 2 c. apple juice into a blender, and puree into a fine sauce. Place the corn into a small colander with the cherry tomatoes on top of the corn. Place onto the steam rack. Place the chicken and 1/4 c. of apple juice into the base, top with the rack. Cover, valve closed, cook on medium/high heat for 6 minutes. Uncover, remove rack, turn chicken, add 1/2 c. apple juice. Replace rack, cover, valve closed, cook 2 more minutes. Remove cover and rack, add the sun dried tomato mixture, 1/4 c. apple juice and sugar to the chicken and stir. Replace rack and cover. Increase heat to high, cook for 3 minutes. Turn off heat, and let stand for 2 minutes. Try adding 1 tbsp. parmesan cheese after turning chicken for an added twist. Makes 4 servings.
Post by carnation037 on Jul 25, 2002 8:10:57 GMT -6
Turbo/Quick Cooker - Bacon Cheeseburger Pasta
6 slices diced bacon 1 lb. hamburger 1 1/2 tsp. garlic powder 2 1/2 c. uncooked bowtie pasta 1 10 3/4oz. can condensed tomato soup, undiluted 1 tbsp. barbeque sauce water 1 c. shredded mild to sharp Cheddar cheese, or use the ...cheese of your choice
In the base, on a medium heat, cook the bacon to desired crispness, then remove to paper towels to drain. Brown the hamburger in the base with the garlic powder for 4 minutes, stirring constantly. Stir the bacon and pasta in with the hamburger. Mix the soup and barbeque sauce together and mix in enough water to make 3 c. of liquid. Add to rest of ingredients in base. Cover, on medium heat, valve closed, cook for 7 minutes. Uncover, stir, add more water if looks too dry, cover, valve closed, and cook another 6 minutes on medium heat. Uncover, stir and then sprinkle the cheese over the top. Cover, valve closed, using a low heat, cook for another 4 minutes. Makes 6 servings.
Post by carnation037 on Jul 25, 2002 8:12:32 GMT -6
Turbo/Quick Cooker - Simple Muffins
1 regular sized box white or yellow cake mix 1/2 c. lemon lime soda water
Measure out 1/3 of the cake mix. That is all you will need. (1 c. plus 2 tbsp. of the mix) and place into a bowl. Seal and refrigerate the rest for another time. Add the egg from the mix instructions and 1/2 c. of the soda in place of the oil, to the cake mix. Whisk together until all is blended. Spray the 6 cup muffin pan with the cooking spray. Fill the muffin cups with the batter. Pour 1 1/2 c. water in the base bottom Set rack in base and set muffin pan on top of rack. Cover, valve open, medium/high heat and cook for 10 minutes. Makes 6. Make sure and watch the water level.
Post by carnation037 on Jul 25, 2002 8:13:25 GMT -6
Turbo/Quick Cooker - Doctored Baked Beans
2 14 3/4oz. cans of pork and beans, or vegetarian style beans 4 squirts of ketchup 4 quick shakes of honey bbq sauce 1/4 c. brown sugar. 2 tbsp. onion, precooked or not 2 strips of diced bacon or 1 tbsp. bacon bits
Put all the ingredients in the base and mix well. Cover, valve closed, low heat and cook for 15 minutes. Uncover, check to see if it is getting dry, if so, add a little water. Cover, valve closed, low heat and cook an additional 15 minutes.
Post by carnation037 on Jul 25, 2002 8:16:05 GMT -6
Turbo/Quick Cooker - Apple Angel Cake
1 box of Hines fat free angel food cake mix 1 16oz. can of apple pie filling 3 tbsp. ground cinnamon lemon/lime soda water
Mix cake mix, cinnamon, and pie filling together. Add enough of the soda to make the batter of a thick, smooth and pourable consistency. Pour in the spring form pan. (You need not coat the bottom of the pan with any nonstick spray) Place the pan on the steam rack. Add 1 1/2 c. water to the base and place the rack in the base. Cover and cook on high heat, valve open for 10 minutes. Remove cover, add 1 1/2 c. more water to the base. Cover, reduce heat to medium and cook valve closed for 10 minutes. Remove cover, add another 1 1/2 c. water to the base. Cover, increase heat to high, and cook, valve open for 10 minutes. Remove cover and check if done. If it still needs to be cooked more, add 1 c. more of water. Cover and cook on high heat, valve closed, for 10 minutes.
Post by carnation037 on Jul 25, 2002 8:17:28 GMT -6
Turbo/Quick Cooker - Chicken with Gravy Dinner
4 boneless, skinless chicken breasts, (or 5 - 6 legs + thighs) 1 10 3/4oz. can cream of chicken soup, undiluted 1/2 c. + 1/2 c. lemon/lime or ginger ale soda, divided 1 packet of instant vegetable soup mix 1 large sliced onion 2 stalks sliced celery 1 fist full sliced carrots 4 peeled and quartered potatoes salt and pepper to taste
Place the chicken in the base. In a bowl, mix all the ingredients, using only 1/2 c. of the soda, until lumpy. Cover, cook on medium/high heat, valve closed for 15 minutes. Remove the cover. Set the breasts aside, add the other 1/2 c. of the soda, stir; then replace the chicken breasts back into the sauce. Cover, cook on medium heat, valve closed for another 15 minutes.
If using legs and thighs with the bones in, add an additional 5 minutes cooking time to each time. If you prefer your vegetables cooked separately, place them on the rack above the chicken and gravy during the cooking time. Makes 4 servings.
Post by carnation037 on Jul 25, 2002 8:19:43 GMT -6
Turbo/Quick Cooker - Banana Cake
1 1/2 c. white granulated sugar 2 eggs 1 tbsp. vanilla 2 large mashed ripe bananas 2 c. cake flour 1 tsp. baking soda 1/2 tsp. salt 1/2 c. sour cream or yogurt 1/2 c. chopped nuts, optional water
Cream sugar, eggs, vanilla and bananas together in a medium bowl. Set aside. In a larger bowl, sift together flour, baking soda and salt. Set aside. Spray the spring form pan with non stick cooking spray, or grease and flour it. Blend creamed and dry ingredients together. Gradually add sour cream and stir until just well blended. Pour into pan and top with nuts, if desired. Cook as follows: 1 1/2 cups water, high heat, valve open, 10 minutes 1 1/2 cups water, medium high heat, valve closed, 10 minutes 1 1/2 cups water, maximum heat, valve open, 10 minutes Test and adjust cooking time as necessary. When done, separate the sides of the pan from the bottom of the pan and let stand for a few minutes before serving.
6 boneless, skinless chicken breasts 1 16oz. can whole baby carrots, drained 2 small whole onions, with a couple of slits in each 1 c. butter light pancake syrup 2 tbsp. chicken bouillon granules 1/2 c. catsup 1/2 c. vinegar 2 1/2 c. water 1 1/2 c. raw rice
Trim any excess fat and skin from the chicken and place into the base. Place the carrots and onions around the chicken. Combine the remaining ingredients in a bowl; mix well and then pour on top of the chicken and vegetables in the base. Cover, valve closed, high heat, and cook for 8 minutes. Uncover, stir, replace cover, medium heat, and cook for 10 minutes. Uncover, stir, add additional 1/2 c. water if necessary, replace cover, medium/low heat, and cook for an additional 10 minutes or until the rice has absorbed the liquid. Makes 4 - 6 servings.
4 sun dried tomatoes, packed in oil or dried ...(if using oil packed tomatoes, drain and finely chop. ...If using dried tomatoes, pour just enough boiling water to cover tomatoes. Let stand 5 minutes. Drain and finely chop.) 1 tsp. white sugar 1 minced garlic clove 1 tsp. grated lemon zest 1 tbsp. + 1 tsp. unsalted butter 3/4 tsp. dried parsley or 2 tbsp. fresh minced 1/8 tsp. salt 1/8 tsp. ground black pepper 4 - 6 boneless skinless chicken breasts, soaked overnight in milk low sodium chicken broth 4 scrubbed potatoes 1 16oz. can corn, drained
Place 2 tbsp. chopped tomatoes, half the sugar, half the garlic, and half the lemon zest in a small bowl. Add the butter, parsley, pepper and salt. Mix thoroughly and set aside. Combine the remaining tomatoes, sugar, garlic and zest in another bowl and mix thoroughly. Drain the milk off the chicken breasts. Use a sharp knife, and cut horizontally through the center of each breast to form a pocket. Be sure not to cut all the way through. Divide the tomato and lemon zest mixture into equal portions and stuff into the pockets of the breasts. Spread the tomato and butter mixture over the breasts. Place the stuffed chicken breasts in the bottom of the cooker and add 1/2 c. water around, not on the breasts. Place the rack into the base and set the potatoes on. Cover, valve closed, and cook on high heat for 4 minutes. Remove cover, turn breasts over, add another 1/2 c. water, cover, valve closed, high heat, and cook another 4 minutes. Remove cover, add 1/2 c. of the chicken broth. Replace cover, valve closed, medium heat, and cook for 10 minutes. Remove cover, add another 1/2 c. of chicken broth. Move the potatoes to one side, place the corn in a dish and then on the other side of the rack. Replace cover, valve closed and continue to cook for another 10 minutes. Remove cover, check to make sure the chicken juices are running clear. If not, add more broth, cover and cook in 4 minutes intervals, checking the juices each time. Serve with a baked potato and another vegetable or a pasta side dish. Makes 4 - 6 servings.
Post by carnation037 on Jul 26, 2002 21:03:35 GMT -6
Turbo/Quick Cooker - Popcorn
Spray the pan with cooking spray. Measure 1/2 c. of corn kernels into the pan. Cover, valve open, medium heat and cook for 3 minutes. Then turn to low heat, without uncovering, and cook for 1 - 2 more minutes. Turn off heat. Uncover, add salt and other seasonings.
I read that this is lighter and fluffier than microwaved popcorn, and that every kernel pops.
Post by carnation037 on Aug 24, 2002 9:05:42 GMT -6
Enchiladas Exquisitas -
Ready in 13 minutes, serves 4 Main Ingredients:
1 12 oz. can of chicken, drained 1/2 small onion, minced 1 can 98% fat free cream of chicken soup 1/2 cup non-fat sour cream 4 oz. can of diced green chilies 8 corn tortillas 1/2 cup salsa 1/2 cup shredded low-fat cheddar cheese
Dry Ingredients Salt & pepper if desired
Liquids 1/4 cup oil 1/4 cup water
Directions: Mix chicken and onion together in a bowl; season if desired. In another bowl, mix soup, sour cream and chillies. Add 1/2 of soup mix to the chicken and blend well. Place oil in pan on high heat. When hot, fry each tortilla for approximately 5 - 10 seconds per side and drain on paper towels. Remove pan from heat and wipe out any remaining oil. Fill each tortilla with 1/8 of the chicken mixture and roll up. Mix the salsa with water.
Step 1: Place the salsa mixture into the base. Place filled tortillas, seam side down, 6 across the middle, one on top, the last on the bottom. Spread balance of sauce mixture evenly over enchiladas. Cover (valve closed) and cook on high heat 2 minutes.
Step 2: Reduce heat to low. Without removing the cover, cook (valve closed) 9 minutes
Step 3: Raise heat to medium. Sprinkle the cheese and cover (valve closed, 2 minutes)
Here are the card's Nutritional Facts: Quantity per Serving Total Fat 27 g Calories 520 Total Carb 39 g Fiber 4 g Cholesterol 62 mg Protein 30 g
Post by carnation037 on Sept 1, 2002 19:49:27 GMT -6
Turbo/Quick Cooker - Steak + Rice
butter flavored non stick cooking spray 1 1/2 lbs. steak, cut into 1" strips 2 large onions, sliced + separated 1 10 3/4oz. can baby carrots water 1 10 3/4oz. can cream of celery soup 2 c. apple juice 1 1/2 tsp. garlic powder salt + pepper 1 1/2 c. instant rice 2 beef bullion cubes
Coat the cooker base with the cooking spray. Saute the steak strips in the base for about 3 minutes. Add the onions, carrots and 1/2 c. water to the base. Cover, cook on high heat, vent closed, for 5 minutes. Remove cover, add the rest of the ingredients. Cover, cook on medium high heat, vent closed, for 6 minutes. Remove cover, stir, replace cover, vent closed, and cook for another 4 minutes. Makes 4 servings.
Post by carnation037 on Sept 1, 2002 19:50:29 GMT -6
Turbo/Quick Cooker - Chops, Sundried Tomatoes + Green Beans
4 thin boneless center cut pork chops 1 clove garlic, finely chopped 3/4 c. reduced sodium chicken broth 2 tbsp. white wine 1/4 c. evaporated skim milk 3 tbsp. tomato paste 2 tbsp. sundried tomato bits, ...soaked in hot water for 10 minutes, then drained 1/2 tsp. crumbled bacon 1 1/2 tsp. dried basil leaves 1 tsp. sugar 1/8 tsp. freshly ground black pepper 1/4 c. water 2 tbsp. cornstarch 1 10 3/4oz. can green beans, drained
Place the chops in the base, cover, high heat, valve open and cook for 4 minutes. Remove cover, turn chops, replace cover, high heat, valve open, and cook another 4 minutes. Remove cover, remove chops to a dish. Mix together the remaining ingredients except the beans, water and cornstarch, in the base. Lay the pork chops on the top. Cover, valve closed, and cook for 6 minutes. Combine the water and cornstarch. Remove cover. Add the cornstarch mixture to the base and stir until thick. Put the rack in the base. Place the green beans in a glass or heavy duty plastic bowl and place on rack. Replace the cover, valve closed and cook for 8 minutes. Makes 4 servings.
Post by carnation037 on Sept 1, 2002 19:51:10 GMT -6
Turbo/Quick Cooker - Chicken Wrap
1/2 boneless, skinless chicken breast, cut into 1/2" pieces 1 c. hot cooked white rice 1 small head leafy lettuce 4 - 5 chopped scallions 1 green bell pepper, thinly cut into matchstick size 1 plum tomato, diced into 1/3" chunks 4 - 6 large flour tortillas salt and pepper to taste dressing like, (mayo, mustard, ranch...)
Place the chicken in the base and add a couple of tablespoons of water. Cover, valve open, high heat and cook for 3 minutes. Remove cover and stir. Add a couple more tablespoons of water, cover, and cook for 3 minutes. Repeat until the chicken is no longer pink inside Steam the tortillas on the rack at the same time. Divide the ingredients by the number of tortillas you are making. Lay the tortilla on a plate, top with the whole lettuce leaf, rice, chicken, tomato, pepper, and onion. Pour on the dressing of your choice. Then fold up the bottom of the tortilla, and roll from one side to the other. Note: try with a different wrapper, try pocket bread or another flat bread. Also a little bit of hot pepper if desired.
Post by carnation037 on Sept 1, 2002 19:51:51 GMT -6
Turbo/Quick Cooker - Sausage Pancake
1 8oz. pkg. frozen brown and serve sausages 2 c. pancake/waffle mix 2 eggs 1 c. club soda water
Place waxed paper on the bottom of the spring form pan. Coat the sides with non stick cooking spray. Place the sausages in the base with 1/4 c. water. Brown over a medium/high heat to desired color, approximately 5 - 8 minutes, turning frequently. Add more water if necessary to prevent burning. Place the pancake mix, eggs and the club soda in a mixing bowl and stir until just blended. Do not beat. It will be lumpy. Pour the batter into the spring form pan. Lay the sausages on top of the batter, bicycle spoke fashion. Do not push them in. (They will sink in a little on their own.) Add 1 1/2 c. water to the base and add the rack. Set the spring form pan on the rack. Cover, valve open, high heat, and cook for 7 minutes. Remove cover, add 1/2 c. water to the base and cover. Reduce to a medium heat, cook, valve closed for 7 minutes. Remove cover and add more water if needed. Cover, valve open, and cook another 7 minutes. Test the pancakes for doneness with a tester. The pancake should be cooked through to the bottom of the pan. Serve with your favorite flavor syrup. Makes 6 servings.
Post by carnation037 on Sept 1, 2002 19:52:37 GMT -6
Turbo/Quick Cooker - Southern Spoonburgers
2 1/2 lbs. very lean ground beef 1 medium chopped onion 2 10 3/4oz. cans chicken gumbo soup 3/4 c. ketchup 3 tbsp. prepared yellow mustard
Crumble the ground beef into the base and mix in the onion. Cover, valve closed, high heat, and cook for 4 minutes. Remove cover and stir. Replace cover, valve closed, and cook 5 minutes more. Remove cover. Stir the mixture. If the beef still shows pink, replace cover, valve open, medium/high heat and cook for 2 - 3 minutes longer. Remove cover and add the soup, ketchup, and mustard. Mix well. Replace cover, valve open, high heat, and cook for 5 minutes. Remove cover and mix well. Replace cover, valve open, and cook for 5 minutes. Remove cover and cook approximately 2 more minutes to thicken. Serve on rolls. Makes 10 - 12 servings. This is also good when used as a topping for hot dogs.
Post by carnation037 on Sept 1, 2002 19:53:12 GMT -6
Turbo/Quick Cooker - Pork + Cabbage Dinner
6 boneless, skinless pork chops, cut into cubes 2 minced garlic cloves 1 tbsp. oil 1/3 c. soy sauce 1/3 c. fish sauce 1/3 tsp. ginger 1/2 c. water, plus 2 shredded carrots 1/2 head shredded cabbage 4 small chopped green onions 1 - 2 tbsp. lemon juice 1 17.5oz. pkg. long rice noodles, ...soaked in a bowl with just enough water to cover ...for 15 minutes
Place the pork and garlic in the base. Uncovered, brown for about 5 - 7 minutes. Add the soy sauce, fish sauce, water, and ginger to the base. Cover, valve closed, medium heat and cook for 15 minutes. Uncover and add the cabbage, carrots, onions, noodles and 1/4 c. more of water. Toss to stir. Sprinkle in the lemon juice. Cover, valve closed, low heat and cook for 5 minutes. Makes 6 servings. Note: the lemon and the soy sauce may be served on the side, if desired.
Post by carnation037 on Sept 4, 2002 19:36:09 GMT -6
Turbo/Quick Cooker - Steam Baked Potatoes
2 - 3 potatoes, or however many will fit on the rack water
Place the rack in the cooker base. Scrub the potatoes well and remove any blemishes. Pierce the potatoes with a knife, making sure to leave whole. Place on the rack and add 2 cups of water to the base. Cover, valve closed, high heat and cook for 15 minutes. Uncover, add 2 cups of water again. Cover, valve closed, high heat and cook another 15 minutes. Uncover, add 2 more cups of water to the base, cover, valve closed, high heat and cook an additional 15 minutes. Uncover and check for doneness. The potatoes should be done in the 45 minutes time.