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Cooks Essentials 99722 Manual

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Press the Brown button. Press Start/Off button. Set cooker to Brown and melt butter.
Stir in rice, and coat the grains with butter. Add water and evaporated milk, cinnamon
and nutmeg. Go to pages 6-7 for instructions and set pressure cooker to
High (15 psi)
for 7 minutes. Lock cover into place making sure release valve is set to pressure. When
done, quick release pressure, remove lid and stir in the dried fruit, condensed milk and
vanilla. Let stand for 5 minutes with cover off. Stir until liquid is evenly absorbed and
serve in ramekins or bowls. Garnish with dried fruit or cinnamon.
Emergency Chicken or Pork Dinner with Sauce
One of the great things about a pressure cooker is that you can cook food directly
from the freezer without thawing it first. For this recipe, you can use frozen chicken
breasts or frozen pork chops. My rule of thumb is, if it is frozen, add ten minutes for
every inch of thickness. For
1
/2 inch frozen chicken breasts or chops the meal will be
ready in 15 minutes. If fresh, just cook them for 10 minutes. You can use your
favorite canned sauce or gravy with this recipe.
Serves: 6
4 to 6
1
/2 inch frozen or fresh chicken breasts or pork chops
1 15-ounce can tomato sauce or your favorite gravy
Salt and pepper to taste
Add the meat and the tomato sauce or gravy, and set the cooker to
High (15 psi) for 15
minutes (see pages 6-7 for instructions). Cover and press Start/Off button. Let the
pressure release naturally, about 5 minutes. Place breasts or chops on a plate and cover
with sauce or gravy. Season to taste, garnish with scallion flowers and serve.
Bob’s Short Ribs
Serves: 6
8 4-inch bone-in beef short ribs, uniform in size
2 cups white flour
Salt and pepper to taste
1 whole onion, chopped
2 cups leeks, sliced
1
/4 inch thick
T
wo large carrots, thinly sliced
1 stock celery, sliced
1
/4 inch thick
2 cloves garlic, thinly sliced
1 cup good quality red wine (I like Cabernet or Merlot)
3 cups veal stock (Chicken or beef can be substituted in a pinch)
2 sprigs fresh rosemary (1 Tbs of dry can be substituted)
The zest of one whole lemon (A fine grater like a Microplane works perfect to create the
per
fect zest)
...Trouble Shooting Continued
If steam is leaking from under the cover because the cover is not properly
closed, the gasket isn’t positioned properly or is damaged, or the
pressure cooker is over filled, follow these steps:
1. Unplug. Release any pressure using the quick release method.
2. Remove the gasket and check for tears or cracks.
3. Check to be sure the gasket is positioned properly.
4. If too full, remove excess liquid and continue cooking.
If you can’t open or remove the cover:
1. Be sure all of the pressure has been released.
2. If you still cannot open it, bring the contents of the cooker up to
pressure again.
3. Release the pressure completely.
4. If the cover still won’t come off, call customer service at
1-800-336-4822.
Favorite Pot Roast
Serves: 6
3 pounds beef chuck roast (Add ten minutes cooking time for frozen)
4 cloves garlic, peeled and cut lengthwise into thin pointy slices
6 tablespoons oils
Pepper to taste
1 cup onions, chopped 2 tablespoons all-purpose flour
1
/2 cup celery, chopped 2 tablespoons sweet butter, mashed
1
/2 cup carrots, chopped into flour at room temperature
1
/2 cup leeks, sliced thin
1 cup dry red wine (Use a good quality wine)
2
1
/2 cups beef bouillon
1 sprig r
osemar
y
2 bay leaves
3 medium car
r
ots, cut into two-inch chunks
1 pound medium thin-skinned potatoes, cut into large chunks
3 lar
ge sweet onions, cut into lar
ge chunks
RECIPES
… 15


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