Manual Cuisinart EPC 1200 (page 16 of 19) (English)

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Pork Barbecue

Makes 5 cups pulled pork

½ tablespoon vegetable oil

4 pounds country style spare ribs or

pork shoulder slices

1 large onion, peeled and sliced

½ cup cider vinegar

2 tablespoons brown sugar

1 teaspoon salt

½ teaspoon freshly ground black

pepper

2 cups barbecue sauce (homemade or

purchased)

Add oil to cooking pot of the Cuisinart

™

Electric Pressure Cooker and select

Browning. When oil is hot, add pork and

brown well on all sides in several batches.

Add onion, vinegar, brown sugar, salt and

pepper to cooking pot along with the

browned pork and any juices that may have

accumulated. Cover and lock lid in place.

Select High Pressure and set timer for 45

minutes. When audible beep sounds, allow

pressure to release naturally. Turn off.

Remove lid, tilting away from you to allow

steam to disperse. Allow pork to cool in

cooking liquid. When cool enough to handle,

remove pork from bones, discard bones and

pork fat. Strain cooking liquid, reserving

½ cup.

Place pork in cooking pot with barbecue

sauce and reserved ½ cup cooking liquid.

Cover and lock lid in place. Select Low

Pressure and set timer for 3 minutes. When

audible beep sounds, use Quick Pressure

Release to release Pressure. Remove lid,

tilting away from you to allow steam to

disperse. Serve hot. May be served on sliced

buns for a sandwich.

Nutritional information per serving (½ cup):

Calories 326 (49% from fat) • carb. 11g • pro. 31g

• fat 18g • sat. fat 7g • chol. 107mg • sod. 411mg

• calc. 28mg • fiber 1g

Sausages with Peppers

& Onions

Serve with cooked pasta, or warmed

“hero,” “hoagie,” or “grinder” rolls to

make sandwiches.

Makes 8 generous servings

1 tablespoon good quality olive oil

3 pounds Italian sausage, 1 inch

thick, 4 inches long, sweet or hot

3 cups sliced green bell pepper

(2 x ½-inch slices)

3 cups sliced red bell pepper

(2 x ½-inch slices

2 cups sliced onions (½-inch thick

vertical slices)

2 cloves garlic, peeled and chopped

1 tablespoon Italian herb blend

½ cup low-sodium chicken broth or

stock

Add olive oil to cooking pot of the Cuisinart

™

Electric Pressure Cooker. Select Browning.

When hot, add sausages, about 1 pound at

a time – do not overcrowd – and brown on

all sides, about 3 to 5 minutes. Remove and

reserve each batch on a platter as they are

browned.

Add peppers, onions, garlic and Italian herbs

to the pot. Stir for 2 to 3 minutes. Stir in

chicken stock and cook for 1 minute. Return

the sausages and any accumulated juices to

the cooking pot. Stir gently to mix in with the

onions and peppers. Cover and lock lid in

place. Select High Pressure and set timer for

4 minutes. When audible beep sounds use

Quick Pressure Release to release pressure.

Remove lid carefully, tilting away from you to

allow steam to disperse.

Leave uncovered on Keep Warm until ready

to serve.

Nutritional information per serving:

Calories 487 (68% from fat) • carb. 11g • pro. 28g

• fat 36g • sat. fat 12g • chol. 105mg • sod. 1268mg

• calc. 59mg • fiber 2g

Corned Beef with

Vegetables

Makes 6 servings

3- to 4-pound corned beef brisket

with spice pack*

1 cup chopped onion

2 ribs celery, including leaves, cut

into 2-inch lengths

1½ cups water

¼ cup orange marmalade

¼ cup Dijon-style mustard

2 tablespoons molasses

1¼ pounds new red potatoes, about

2 inches in size

6 carrots, peeled, cut into 2-inch

lengths

1 cabbage (2 pounds), outer leaves

removed, cut into 6 wedges

6 small (2-3 ounces each), onions,

peeled with root end left intact

Rinse corned beef. Place trivet/rack in

cooking pot of the Cuisinart

™

Electric

Pressure Cooker. Add chopped onion and

celery to pot. Place corned beef on rack

and add water. Cover and lock lid in place.

Select High Pressure and set timer for 24

minutes per pound and round up or down

to closest 5-minute increment (i.e., if corned

beef weighs 3.25 pounds, multiply 3.25

x 24 to get 78 minutes – round up to 80

minutes). While corned beef cooks, combine

marmalade, mustard and molasses and stir

with a whisk.

When audible beep sounds, time for 20

minutes of Natural Pressure Release, the

release remaining pressure using Quick

Pressure Release. Preheat oven to 375°F.

When float valve drops, turn Pressure Cooker

off. Remove corned beef from cooking pot.

Trim the fat layer from the corned beef and

discard. Place in a roasting pan and top with

marmalade mixture. Place in oven to 20 to 25

minutes to glaze.

Strain cooking liquid, discarding solids

and return liquid to cooking pot (it will

have turned red – do not worry). Place the

potatoes and carrots in the liquid in the

cooking pot first, then the cabbage wedges,

and top with the onions. Cover and lock lid in

place. Select High Pressure and set timer for

3 minutes. When audible beep sounds, use

Quick Pressure Release to release pressure.

If vegetables are not cooked enough,

select Simmer and cook until done to taste

preference.

Using a slotted spoon or skimmer, remove

the vegetables and arrange in a warmed

shallow serving bowl. Slice the corned beef

in thin slices across the grain to serve.

Nutritional information per serving:

Calories 640 (44% from fat) • carb. 56g • pro. 35g • fat

31g • sat. fat 10g • chol. 157mg

• sod. 2501mg • calc. 210mg • fiber 12g

*Choose a flat cut or straight cut brisket.

If the package does not contain a spice

pack, you can prepare your own – 8 whole

peppercorns, 4 whole allspice berries,

1 teaspoon mustard seed, ½ teaspoon

coriander seed, and 1 bay leaf.

Lemon Cheesecake

“Bake” a cheesecake without heating

up the kitchen.

Makes one 7-inch cheesecake,

6 to 8 servings

melted unsalted butter or

cooking spray for the pan

6 1½-inch gingersnap cookies,

crushed into crumbs

1½ tablespoons finely chopped

toasted almonds

½ tablespoon unsalted butter,

melted

1 pound regular cream cheese, cut

into 1-inch pieces, at room

temperature

½ cup granulated sugar

2 large eggs

zest of 1 lemon, finely chopped

1 tablespoon fresh lemon juice

1½ teaspoons pure vanilla extract

Garnishes: fresh blueberries,

raspberries or strawberries

Lightly coat a 7x3-inch springform pan with

melted unsalted butter or coat with cooking

spray. Place a sheet of plastic wrap (about

16x16-inches) on top of a sheet of aluminum

foil the same size. Place the springform pan

in the center and wrap the exterior tightly.

Combine the cookie crumbs, toasted

almonds and melted butter in a small bowl.

Turn into the prepared pan and turn to dust

the sides of the pan. Press the remainder

onto the bottom of the pan. Reserve.

Place cream cheese and sugar in the work

bowl of a food processor fitted with the metal

“s” blade. Process until smooth, about 15

to 20 seconds. Add the eggs, lemon zest,

lemon juice, and vanilla. Process for 10

seconds. Scrape down the bowl and process

for another 5 seconds. (Alternatively, the

cheesecake batter can be combined using a

hand mixer on low speed – take care not to

incorporate too much air, which will cause

cracking.) Pour the batter into the prepared

pan. Place the rack/trivet in the cooking pot

and add 2 cups of water.

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Cuisinart EPC 1200 Manual

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