Post by carnation037 on Jan 28, 2003 15:34:21 GMT -6
Turbo/Quick Cooker - Super Meat Loaf
1 lb ground meat 1/3 c. beef broth or milk 1/2 c. tomato sauce or ketchup 1 finely chopped green pepper (hot or mild) 1 c. dry herb stuffing mix 1 diced onion salt and pepper to taste mix 3/4 c. catsup + 3/4 c. pancake syrup together water
Mix the ingredients except for the water and catsup/syrup mixture and place in the base in a large round even shape. Pour 1/4 c. water around the edges of the loaf. Cover, valve closed, high heat and cook for 5 minutes. Uncover. Turn the loaf over, and add 1/4 c. water. Spread the catsup/syrup mixture over the top of the loaf. Cover, valve closed, medium heat and cook for 25 minutes.
Post by carnation037 on Jan 28, 2003 15:34:57 GMT -6
Turbo/Quick Cooker - Carrot Cake
1 c. sugar 1 c. ginger ale soda 3 eggs 1 1/3 c. flour 1/4 tsp. salt 1 1/3 tsp. baking powder 1 1/3 tsp. baking soda 1 1/3 tsp. ground cinnamon 1/2 tsp. ground cloves 1/2 tsp. ground allspice 2 c. grated carrots 1/2 c. chopped walnuts, optional water
Place rack into base. Coat spring form pan with cooking spray. Mix sugar, ginger ale and eggs. Mix the rest of the ingredients, except the carrots and walnuts together. Add to the wet mixture and stir well. Fold in the carrots and walnuts. Pour mixture into spring form pan and place on the rack. Pour 1 1/2 c. water into the base. Cover, valve open, high heat and cook for 10 minutes. Uncover and add 1 1/2 c. water to base. Cover, valve closed, medium heat and cook for another 10 minutes. Uncover. Add 1 1/2 c. water to base. Cover, valve open, high heat and cook for another 10 minutes. Uncover. Check cake for doneness with cake tester. Remove from cooker and allow to cool. When cooled, turn onto plate to decorate.
Note: This cake is wonderful plain or frosted. Try just sprinkling with powdered confectioners sugar. Of course there is the traditional cream cheese frosting that most people like on this too.
1 large chopped onion 2 small chopped carrots 2 small chopped zucchini 1/2 pound frozen seafood mixture, your choice 2 cups thin egg noodles 1 10 3/4ounce can cream of celery soup 8 sliced mushrooms 2 (to 4) tablespoons curry paste 1/2 cup evaporated milk, optional water
Place the frozen seafood, onions, and 1/4 cup water in the base. Cover, valve closed, high heat, cook for 4 minutes. Uncover. Stir in the soup. Add the noodles and then the remaining vegetables. Pour 1 1/4 c. of water on top of everything. Cover, valve closed, medium/high heat and cook for 4 minutes. Uncover. Stir in the curry paste. Cover, valve closed, medium/high heat, and cook for 4 minutes. Uncover. Check vegetables for tenderness to your preference. If you like al dente vegetables, stir milk in. Cover, valve closed, low heat and cook for 2 minutes. If you prefer more tender vegetables, cover and cook a few more minutes before adding the milk. (You only want to simmer the mixture after adding the milk.) Serves 4.
Variation: omit the seafood mixture. Add an extra cup of vegetables, a cut up sweet potato, and/or stir in some cubed firm seafood of your choice.
Post by carnation037 on Feb 16, 2003 16:56:55 GMT -6
This recipe is one my family has enjoyed for years. Only we baked it in the oven for many hours. It does not taste like the average barbeque you are accustomed to. I am addicted to the sauce!! Just a forwarning that this is quite spicy. Delicious! I have made changes for the cooker.
Turbo/Quick Cooker - Barbequed Pot Roast
2 - 2 1/2 pound beef roast, trimmed of all fat 2 teaspoons salt 1/4 teaspoon ground black pepper Olive oil cooking spray 1/2 cup water 2, 28 ounce cans tomato puree 1 medium sliced onion 3/4 cup lemon juice 2 teaspoons to 1 tablespoon garlic powder 6 tablespoons packed brown sugar 1 1/2 teaspoons ground dry mustard 3 tablespoons Worcestershire sauce (for less zesty, use 2 tablespoons)
Put a nice even medium coating of cooking spray in the base. Mix salt and pepper together and rub into meat. Brown meat on all sides over a medium/high heat. Add water and swish meat around to loosen particles in base. Add the puree, (unless it gets above the ridge, then set remainder aside and add later), garlic powder and onions. This should fill the base. Cover, valve open, medium/high heat and cook for 5 minutes. Reduce heat to medium and continue cooking for 10 minutes. Uncover. Stir sauce and turn meat. Cover, valve open, medium heat and cook for 10 minutes. Mix the juice, sugar, mustard, and Worcestershire together. Uncover. Turn meat and stir in lemon mixture. Cover, valve open, medium/low heat and cook for 10 minutes. Close valve and cook 10 minutes. Uncover. Turn meat and stir. Be sure to scrape bottom. Cover, valve open, low heat and cook for 10 minutes. Close valve and cook 10 minutes. Uncover. Turn meat, add any remaining puree and stir. Cover, valve open, low low heat and cook for 10 minutes. Close valve and cook for 10 more minutes or until the desired tenderness of meat is reached. Be sure to check and stir if needed. Uncover and remove meat. Slice. Thicken sauce if necessary, but it should be somewhat thickened from the cooking already. Serve with potatoes and a vegetable. Serves 4 - 6.
6 medium potatoes, scrubbed and cut in half 2 boneless, skinless chicken breasts 1/2 finely chopped medium onion 2 - 3 finely minced garlic cloves 1 cup shredded cheese, your choice 1/3 cup low fat sour cream 1 beaten egg salt pepper water
Place rack in base. Place potatoes on rack and add 2 cups water. Cover, valve open, high heat, and cook for 20 minutes. (check to make sure the pan does not run out of water occasionally) Uncover and remove potatoes. Set aside to cool. Drain any water left in the base. Place chicken in base. Add 3 or 4 tbsp. water. Cover valve open, high heat and cook for 3 minutes. Uncover. Flip chicken and add 3 or 4 tbsp. water. Cover, valve open, high heat and cook for 3 minutes. Repeat if the chicken is not done yet. Cut chicken into small chunks and set aside. Add onions and garlic to the base. Add 3 - 4 tbsp. water. Cover, valve closed, medium/high heat and cook for 3 minutes. Uncover. Remove onions and garlic and set aside with chicken chunks. Place rack in base. Scoop the insides of the potatoes out, leaving about 1/4 inch shell, and place insides in a bowl. Place potato shells on rack. Add cheese, sour cream, egg, salt and pepper to the chicken mixture and stir together until nearly smooth. Mound the mixture into the potato shells. Sprinkle with additional seasoning, if desired. Add 1 1/2 cups water to base. Cover, valve open, medium/high heat and cook for 15 minutes.
Post by tinabina55 on Mar 28, 2003 21:52:49 GMT -6
i thank it would be nice if you would if you would put the people who poasted the recipes here the ones from the turbo group i am a group member there have been for three or four years. this is the only way we will ever get aney credit for them. ps my recipes are not in the e-book tinabina55
Dear Carnation I am brand new to your site, and if fact, any site looking for recipes or asseciores for the Turbo Cooker. I went to Chef Randell's site, and called them , and was told that the Turbo Cooker Plus, and the additional recipe cards or accessories were being sold.. I had gone on to E-Bay hoping to find somewhere to purchase some of these things, but the response from e-bay was "no matches found", so I don't know how the recipes are being sold there , as you were told. You mentioned that that you had received a personal e-mail from the owner (of the Turbo site, I guess?? ) I was wondering if it would be possible to get in touch with them about purchasing some of the recipes or accessories from them, or wherever they would recomend ?? I would love to have more recipes for my original turbo cooker, but I certinatly don't want to cause anymore problems for anyone than already exits.. If you have any suggestions, please let me know.. Thanks..' MafiaMa (Marsha)
Post by carnation037 on Jul 11, 2003 19:35:18 GMT -6
Tinabina55, I have been in the process of going back over my files for the original post. However, it is slow going as I have changed things, reworded, etc on many of the recipes that it is making it harder for me to figure this out. I am currently helping to care for my MIL, who has been with us now for a while. I just do not have as much free time to do this, but, rest assured, that I am trying to get it done.
MafiaMa, You can copy the recipes the members have posted for your own use, but not to reproduce and sell for your own profit. There is at least one book that is available to buy, from what I have read. Will check it out a bit more and let you know. Accessories, now those I am pretty sure you can buy through Chef Randell's original Turbo Cooker Site. Will find that link and post it also. Carnation037
Post by carnation037 on Mar 9, 2004 11:06:13 GMT -6
from Marilynn (chief_cook) « Thread started on: Aug 30th, 2003, 5:32pm » <br> Turbo/Quick Cooker - 4 CHEESE AND MAC
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.
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 or Hoffmann's Supper Sharp 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
upon talking to friends, we discovered that we all had TURBO COOKERS in our kitchens, un-used and collecting grease, we need new recipes , as the included card are limited. i personally have no luck with the enclosed guide. pasta, rice and beans are a real problem. i would love any help we can get. we all agree thr cakes are great, but wish to do more. also i am using a gas stove , any hints as to the temps. thanks ... SUE
Hello I am wanting to discover if my Turbo Oven can be used to steam vegetables and if there are any recipes for doing steamed dishes in the turbo. I am looking forward to hearing from anyone who has had experience with this.
I have searched and searched for your lost recipe, I found only one that sounded right. It's an adaptation of one found in All Recipes, I do hope it helps. If it's not what you are looking for try putting in ISO in the newsletter.
I think we are all heading towards the turbo cooker. I haven't used my main oven since I bought my turbo. I adapt my usual recipes, means less cooking time.
Re your loin of pork - please remember to remove any fatty strips around the outsides. I just love slicing it into half inch rounds (lots of fancy names for them), brown then off with a little onions then cover with a pepper sauce, a quality bought one, is fine. Simmer for 10 minutes in your turbo then serve on a bed of rice, or with potatoes and mixed veg.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!
I like to make pulled pork in my slow cooker. I have been making a lot of dishes and uploading pics and different recipes to my website, The Refined Chef. If anyone would like to tell me what they think of the recipes, I would appreciate it.
Fantastic Recipes, I bought my cooker at a yard sale, and my family has health issues that I believe this will help us get better and lose weight. Anyone know how to make frozen fries nice and crispy? NannaLuvs