Recipes

PRESSURE COOKER LASAGNA August 01, 2017 20:19

 

1 Lb. Italian Sausage

½ Cup Chopped Onion

4 Cloves Garlic, minced, divided

2 Tbsp Olive Oil

3 Tbsp Finely Chopped Fresh Basil or ½ tsp dried basil

1 tsp Sugar

1 tsp Sea Salt

¼ tsp Red Pepper Flakes

6 oz. (3 Cups) Uncooked Mini Lasagna Noodles (Mafalda)

1 ½ Cups Water 

2 14oz Cans Muir Glen Crushed Tomatoes

12 oz Cottage Cheese

8 oz. Cream Cheese, Softened

1/3 Cup Grated Parmesan Cheese

¼ Cup Sliced Green Onions

1 Tbsp Dried Parsley Flakes

1 Cup Shredded Mozzarella Cheese


In 5 quart pressure cooker, cook sausage, onion and garlic over medium heat for 8 to 10 minutes or until sausage is thoroughly cooked, stirring frequently. Drain. Add basil, sugar, salt and pepper flakes, uncooked noodles and water; mix well. Add tomatoes on top (don’t mix in).  Bring to a boil. Place lid on cooker and pressure at the second ring for 5 - 7 minutes. Drop pressure under cold water


In large bowl, combine cottage cheese, cream cheese, Parmesan cheese, green onions and parsley flakes; mix well. Spoon cottage cheese mixture evenly over cooked beef and noodle mixture. Sprinkle with cheese. Cover and heat on low until cheese mixture is hot and cheese on top is melted. Uncover; let stand 5 minutes before serving.

PURCHASE PRESSURE COOKER HERE.

 

 


PRESSURE COOKED MACARONI AND CHEESE July 26, 2017 18:22

 

8 oz ( about 3 Cups) Large Elbow Macaroni

2 Cups Water

Salt And Pepper

1 tsp. Dry Mustard

Pinch Cayenne Pepper

1 (12 oz) Can Evaporated Milk

1 Cup Sharp Cheddar Cheese

1 Cup Monterey Jack (or Any Favorite Cheese)


Mix pasta, water, 1 tsp salt, dry mustard and cayenne together in pressure cooker. Pressure at the second red ring for 5-7 minutes. Release pressure under cold water.


Stir in evaporated milk and simmer over medium-high heat until sauce has thickened and pasta is tender, 1-3 minutes. Off heat, stir in cheeses a handful at a time until cheese has melted and sauce is smooth. Season with salt and pepper to taste.


Variations:

  • Add 1 (15 oz) can drained diced tomatoes with the macaroni
  • Stir 8 oz dice ham and ½ cup frozen peas with evaporated milk
  • Stir 8 oz kielbasa sausage, cut into ½ inch pieces, and 4 tsp. Dijon mustard with evaporated milk

**to cook in electric pressure cooker** Mix macaroni , water, 1 tsp salt, mustard, and cayenne together in the 3 in 1 pressure cooker. Pressure on high for 5 minutes. Quick release the pressure immediately; do not let the cooker switch to the warm setting. Switch to BROWN setting and continue instructions above.

 

Find our electric pressure cooker here.


Carrot Cake Cheesecake April 30, 2015 16:09

 

Carrot Cake:

3/4 Cup Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sweet Spice Blend
1/4 tsp Salt
2 tsp Cocoa Powder
1/2 Cup Butter, softened to room temperature
1/3 Cup Brown Sugar
1/4 Cup Sugar
1 tsp vanilla
1 Egg
1/4 Cup Water
1 Cup Finely Grated Carrots

Combine the flour, baking powder, baking soda, sweet spice blend, and salt.  In the Bosch bowl, beat together the butter and sugars until light and fluffy.  Add the vanilla and the egg.  Add the water and beat for another minute.  And the carrots and beat for another minute.  On low speed, gradually beat in the dry mixture until well blended.  Set aside.

Cheesecake:

28 oz Cream Cheese, softened to room temperature (3 1/2 bricks)
1 Cup Sugar
3 Eggs
1 tsp Vanilla

Using a hand mixer, beat together the cream cheese and sugar until well blended.  Add the vanilla and the eggs one at a time, beating until well blended.

Spread about 1/2 of the carrot cake batter over the bottom of the pan and sprinkle with 1/3 cup chopped pecans (optional).  Drop large spoonfuls of about 1/2 of the cheesecake mixture on top of the carrot cake.  Drop large spoonfuls of the remaining carrot cake mixture on top of and around the cheesecake.  Pour the remaining cheesecake mixture over the top.  Use a spatula to smooth the cheesecake on top.  Place bake liner directly on filling and cover with foil making sure to crimp the edges well so that no moisture gets into the cheesecake.

Pressure on the second red ring for about 55-60 minutes.  Let pressure drop on its own.  Remove cheesecake and chill for 4 hours or overnight.