Friday, July 1, 2011

Very Good Corn Bread

This is a wonderful, light, slightly sweet cornbread. Don't forget that you can use your Nutramill to grind popcorn to make fresh corn meal. - Leftovers are great for breakfast served with fruit.

Monday, June 13, 2011

Homemade Pasta

A pasta maker is quite inexpensive and well worth the money. Making homemade pasta is a great project for kids, too.

Pressure Cooker Pasta Sauce

If you don't use a pressure cooker, you can easily adapt this recipe for a crock pot.

Quick and Easy Alfredo Sauce

Add a few cooked shrimp to the sauce and you've got a terrific main dish.

Monday, June 6, 2011

Basic White Bread

This recipe makes 5-6 loaves but can easily be cut in half. Don't be afraid to add extra flour during the final mixing until the dough pulls away from the side of the bowl. This is a very soft white dough. Thesco flour ( a soft white bread flour) works great in this recipe.

Cheesy Ham Braid

Pepperoni Rolls

Whole Wheat Brownie Mix

Pressure Cooker Tomato Basil Soup

Better Cake from a Mix/Baker's Icing

This is a light and fluffy frosting but not too sweet.

Smarties Cookies

This is a rich, delicious buttery cookie. If you don't like Smarties candies in your cookies, try it with dried cranberries and white chocolate chips.

Maple Apple Oatmeal Bread

Quick and Easy Punch Recipes


Pressure Cooker Time Chart







Cooking times for fresh vegetables





Amount of Liquid


Vegetable
2 1/2 - 4 Qt 
6-8 Qt
Cooking time
Pressure
Artichokes
1 cup
1 1/4 cups
15 min
High
Asparagus
1/2 cup
3/4 cup
2-2 1/2 min
High
Beans , Green or Wax
1/2 cup
3/4 cup
3 min
High
Beans, Lima (fresh)
1/2 cup
3/4 cup
2 min
High
Beets (sliced)
3/4 cup
1 cup 
6 min
High
Beets (small, whole)
3/4 cup
1 cup 
12 min
High
Broccoli
1/2  cup
1/12 cups
2 1/2 min
High
Brussel Sprouts
3/4 cup
1 cup 
5 min
High
Cabbage (shredded)
3/4 cup
1 cup 
3 min
High
Cabbage (wedges)
3/4 cup
1 cup 
8 min
High
Cabbage, Red (shredded
3/4 cup
1 cup 
5 min
High
Carrots (sliced)
1/4 cup
1/2 cup
2 1/2 min
High
Carrots (small, whole
1/4 cup
1/2 cup
4 min
High
Cauliflower (flowerets) 
1/2 cup
3/4 cup
3 min
High
Cauliflower (whole) 
1 cup 
1 1/4 cups
6-8 min
High
Celery
1/2 cup
3/4 cup
5 min
High
Celery Root
1/2 cup
3/4 cup
5 min
High
Corn (on the cob)
1 cup 
1 1/4 cups
5 min
High
Corn (whole kernel)
1/2 cup
3/4 cup
3 min
High
Eggplant
1/2 cup
3/4 cup
3 min
High
Kale or Collards
1/2 cup
3/4 cup
4-6 min
High
Kohlrabi
1/2 cup
3/4 cup
4 min
High
Okra
1/2 cup
3/4 cup
4 min
High
Onions (sliced)
1/2 cup
3/4 cup
3 min
High
Onions (whole, medium)
3/4 cup
1 cup 
7-10 min
High
Parsnips (sliced)
1/2 cup
3/4 cup
2 min
High
Parsnips (halved)
1/2 cup
3/4 cup
2 min
High
Peas
1/2 cup
3/4 cup
2 min
High
Potatoes (sliced)
1 cup
1 1/4 cups
2 1/2 min
High
Potatoes (medium, cut in half)
1 1/2 cups
2 cups
8 min
High
Potatoes, sweet or yams (quartered)
1 cup
1 1/2 cups
6 min
High
Potatoes, sweet or yams (halved)
1 cup
1 1/2 cups
8-10 min
High
Pumpkin
1 1/4 cups
 1 1/2 cups
8-10 min
High
Rutabagas and Turnips
3/4 cup
1 cup 
5 min
High
Spinach, Swiss Chard, other greens
1/2 cup
3/4 cup
 1 1/2 min
High
Squash, Acorn
3/4 cup
1 cup 
6-7 min
High
Squash, Hubbard
3/4 cup
1 cup 
8-10 min
High
Squash, Summer or Zucchini
3/4 cup
1 cup 
3-4 min
High
Tomatoes
1/4 cup
1/2 cup
2 1/2 min
High

























Cooking times for dried vegetables




Place dried beans in pressure cooker, cover with water and bring to a boil. Remove from heat and let set about one hour before cooking

Amount of Liquid


Vegetable
2 1/2 - 4 Qt 
6-8 Qt
Cooking time
Pressure
Black Eyed Peas
1 1/2 cups
2 cups
10 min
High
Great Northern Beans
2 cups
2 1/2 cups
20 min
High
Kidney Beans
2 cups
2 1/2 cups
30 min
High
Lentils
2 cups
2 1/2 cups
30 min
High
Lima Beans, large
2 cups
2 1/2 cups
30 min
High
Lima Beans, small
2 cups
2 1/2 cups
25 min
High
Navy Beans
2 cups
2 1/2 cups
30 min
High
Pea Beans
2 cups
2 1/2 cups
20 min
High
Soy Beans
2 cups
2 1/2 cups
35 min
High





Never fill pan more than 3/4 full of liquid





























Cooking times for frozen vegetables





Amount of Liquid


Vegetable
2 1/2 - 4 Qt 
6-8 Qt
Cooking time
Pressure
Asparagus Spears
1/2 cup
1/2 cup
2 min
High
Asparagus Cuts
1/2 cup
1/2 cup
2 1/2 min
High
Broccoli
1/2 cup
1/2 cup
3 min
High
Broccoli Cuts
1/2 cup
1/2 cup
2 min
High
Brussels Sprouts
1/2 cup
1/2 cup
2 1/2 min
High
Cauliflower
1/2 cup
1/2 cup
2 min
High
Corn, whole kernel
1/2 cup
1/2 cup
1 min
High
Corn on the Cob
1/2 cup
1/2 cup
2 min
High
Green Beans, cut
1/2 cup
1/2 cup
3 min
High
Green Beans, French style
1/2 cup
1/2 cup
1 min
High
Peas
1/2 cup
1/2 cup
1 min
High
Lima Beans, small
1/2 cup
1/2 cup
2 1/2 min
High
Lima Beans, large
1/2 cup
1/2 cup
4 min
High
Mixed Vegetables
1/2 cup
1/2 cup
2 min
High
Spinach
1/2 cup
1/2 cup
1 min
High






























Cooking times for dried fruits




For best result, cover dried fruits with water for about 1 hour before cookng. Cook fruit with the amount of water specified in the table below using the water in which they were soaked.

Amount of Liquid


Fruit
2 1/2 - 4 Qt 
6-8 Qt
Cooking time
Pressure
Apples
2 cups
2 cups
2 min
High
Apricots
2 cups
2 cups
2 min
High
Figs
2 cups
2 cups
6 min
High
Peaches
2 cups
2 cups
4 min
High
Pears
2 cups
2 cups
4 min
High
Prunes
2 cups
2 cups
5-6 min
High
Raisins
1 cup
1 cup
5 min
High

























Cooking times for fresh fruits




For best result, cover dried fruits with water for about 1 hour before cookng. Cook fruit with the amount of water specified in the table below using the water in which they were soaked.

Amount of Liquid per Pound of Fruit



Fruit


Cooking time
Pressure
Apricots 
1 1/4 cups

0*
Low
Cherries
1 cup

0*
Low
Peaches
1 1/4 cups

0*
Low
Pears
1 1/4 cups

0*
Low
Plums 
1 1/4 cups

0*
Low
Pineapple
1 cup

0*
Low
* As soon as pressure is reached, remove from heat and cool immediately.

























Cooking times for fish and seafood





Amount of Liquid


Fish or Seafood
2 1/2 - 4 Qt 
6-8 Qt
Cooking time
Pressure
Fish Steaks (3/4" thick)
1/2 cup
1 cup
5-6 min
Low
Steamed Fish
1/2 cup
1 cup
5 min
Low
Cod
1 1/2 cups
3 cups
5-6 min
Low
Shrimp
1 1/2 cups
3 cups
5-6 min
Low
Lobster Tail
1 1/2 cups
3 cups
6-8 min
Low
Clams
1 1/2 cups
3 cups
6 min
Low

























Cooking times for meats




Most meats, with the exception of corned beef, salt pork and tongue should be browned before pressure cooking. Roasts may also be broiled in the oven for a few minutes after pressure cooking for a finishing touch. If you use the rack in the pressure cooker, add and extra 1/4 cup liquid.

Amount of Liquid


Meat
2 1/2 - 4 Qt 
6-8 Qt
Cooking time
Pressure
Beef Pot Roast (blade, chuck or rump 3-4 " thick)
1 cup
1 1/4 cup
45-60 min
Low
Beef Short Ribs
1 cup
1 1/4 cup
45-60 min
Low
Beef, Corned (3-4" thick)*
3 cups
4 cups
60 min
Low
Flank Steak
3/4 cup
1 cup
45 min
Low
Round Steak 
1 cup
1 1/4 cups
30-35 min
Low
Beef Stew Meat
1 1/2 cups
1 3/4 cups
25-30 min
Low
Beef Tongue **
2 cups
2 1/2 cups
60 min
Low
Beef Heart ***
1 1/2 cups
2 cups
60 min
Low
Beef Liver (slice, cook on rack)
3/4 cup
1 cup
6 min
Low
Chicken (fryer)
1 cup
1 1/4 cup
18-25 min
Low
Chicken (roaster)
1 1/2 cups
2 cups
30-40 min
Low
Ham (shank, uncooked, 3-5 pounds)
2 cups
2 1/2 cups
45-60 min
Low
Ham ( picnic, uncooked 3-6 pounds)
2 cups
2 1/2 cups
45-60 min
Low
Lamb Shoulder (3-6 pounds)
1 1/2 cups
2 cups
45-60 min
Low
Lamb Steak (1/2 inch thick
1/2 cup
3/4 cup
12 min
Low
Lamb Stew Meat 
1 1/2 cups
2 cups
20 min
Low
Mutton (boiled, 4-6 pounds)
2 cups
2 1/2 cups
60 min
Low
Oxtails
1 1/2 cups
2 cups
60 min
Low
Partridge
3/4 cup
1 cup
16 min
Low
Pheasant
1 cup
1 1/4 cup
20-25 min
Low
Pork Shanks
2 cups
2 1/2 cups
45 min
Low
Pork Shoulder (2 1/2" thick)
1 1/4 cups
1 1/2 cups
45-50 min
Low
Pork Chops
3/4 cup
1 cup
12 min
Low
Rabbit
3/4 cup
1 cup
18-20 min
Low
Spareribs
3/4 cup
1 cup
20 min
Low
Squirrel
1 cup
1 1/4 cups
25-30 min
Low
Veal Heart
1 1/2 cups
2 cups
45 min
Low
Veal Shank
2 cups
2 1/2 cups
50-60 min
Low
Veal Steak (1/2" thick)
1/2 cup
1 cup
18-20 min
Low
Veal Stew Meat 
1 1/2 cups
2 cups
20 min
Low
Veal Tongue
1 1/2 cups
2 cups
30 min
Low
Venison (pot roast, 3-4" thick)
1 cup
1 1/4 cups
40-50 min
Low





* Corned Beef - Bulk corned beef out of brine must be covered with cold water several hours before cooking. Drain and cook with fresh water.





** Beef Tongue - Fresh, cook, Cool in cooking liquid, skin. Beef Tongue - Smoked, cook. Cool in cooking liquid, Skin. Beef Tongue - Cured (corned) Cover with water several hours, Drain. Cook. Cool in cooking liquid. Skin.





*** Beef Heart - Remove veins. Cover with salted water for 30 minutes. Drain. Add fresh water and 1/4 cup vinegar. Cook.

























Cooking time for rice




The best way to pressure cook rice is in a bowl set on the rack in the pressure cooker. 
1. Place rack in pressure cooker




2.  Add 2 cups water




3.  Spray bowl with cooking spray then add 1 1/2 cups water and 1 cup rice




4.  Place bowl in pressure cooker and lock lid into place.




5.  Set dial to low pressure




6.  After pressure is reached, reduce heat and cook 15 minutes