Bedienungsanleitung Elite EPC-807 Platinum (Seite 14 von 15) (Englisch)

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CORNISH HENS BRAISED IN WHITE WINE

SERVES 4

Ingredients

2 tablespoons olive oil

2 Cornish hens, trussed

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon thyme

1/2 teaspoon basil

1 tablespoon minced parsley

1 tablespoon flour

1/2 cup dry white wine

1/2 cup chicken stock

1/4 lb mushrooms, cleaned and sliced

Directions:

- In the pressure cooker, heat the olive oil and brown the Cornish hens on all sides. Sprinkle

them with salt and pepper, thyme, basil and parsley. Stir in the flour, and then pour in the wine

and stock.

(Follow the Browning/Sautéing instructions on Page-11 of this manual.)

- Lock the lid in place and program to cook for 40-minutes. When cooking is complete, use the

Quick or Natural release method and remove the lid. Serve with rice or a salad if desired.

ORANGE-FLAVORED CANDIED YAMS

SERVES 4

Ingredients

1 cup orange juice

2 large sweet potatoes (yams)

Salt, to taste

1/2 cup brown sugar

1 teaspoon grated orange zest

2 tablespoons butter

Directions:

- Pour the orange juice into the pressure cooker. Peel the sweet potatoes and cut them in half

lengthwise. Arrange in a pressure cooker steamer basket (if available) and sprinkle with salt,

brown sugar and orange zest. Dot with butter.

- Lower the steamer basket into the pressure cooker.

- Lock the lid in place and press the POTATOES & YAMS. When cooking is complete, use the

Quick or Natural release method and remove the lid.

- Lift out the sweet potatoes.

- Boil down the sauce until thickened and pour over the sweet potatoes.

TORTILLA SOUP

SERVES 8-10

Ingredients

1/3 cup vegetable oil

2 onions, diced

4 cloves garlic, peeled

1 can tomatoes, drained

3 quarts chicken broth

2 Cups Cooked Shredded Chicken

Tortilla chips

cilantro, chopped

1 lb grated cheese

lime wedges (optional)

Directions:

- Sauté onions and garlic in the oil in the pressure cooker until they are deep golden brown.

(Follow the Browning/Sautéing instructions on Page-11 of this manual.)

- Remove from unit and purée with tomatoes in blender or food processor until smooth.

- Return to pressure cooker and add broth. Heat to boiling.

- Lock the lid in place and press the SOUP & STEW button. When cooking is complete, use the

Quick or Natural release method and remove the lid.

- Add cilantro and salt to taste. Place cheese and tortilla chips in individual soup bowls and pour

hot soup on top. Serve with lime wedges, if desired.

SPICED APPLE CRUNCH

SERVES 3

Ingredients

1 cup dry bread crumbs (unseasoned)

1/4 cup sugar

1/2 teaspoon cinnamon

1 lemon (juice and rind) 3 apples, sliced

1/4 cup butter, melted

2 cups water

Directions:

- Butter a 15 cm (6") baking dish. Combine bread crumbs (or graham wafer crumbs), sugar,

cinnamon, juice and lemon rind. Place alternate layers of apples and crumbs in baking dish.

Pour melted butter over ingredients and cover baking dish firmly with aluminum foil.

- Place water, trivet, and then baking dish in pressure cooker.

- Lock the lid in place and program to cook for 20-minutes. When cooking is complete, use the

Quick or Natural release method and remove the lid.

- If you wish to add more color and crunch, run the dish quickly under the broiler. Be sure to

watch carefully to prevent burning.

OLD FASHIONED RICE PUDDING

SERVES 4

It's preferable to eat it the same day or the rice may become chewy.

Ingredients

1 tablespoon butter

1/4 cup long grain rice

2 cups milk

1 cup water

1/3 sugar 1/2 teaspoon salt

1 egg

1/4 cup evaporated milk

1/2 teaspoon vanilla

Cinnamon

Directions:

- Melt the butter in the pressure cooker and stir in the rice, coating it with the butter. Pour in the

fresh milk and water, and then stir in the sugar and salt.

(Follow the Browning/Sautéing

instructions on Page-11 of this manual.)

- Lock the lid in place and program to cook for 10-minutes. When cooking is complete, use the

Quick or Natural release method and remove the lid.

- In a small bowl mix together the egg, evaporated milk and vanilla. Stir in a little of the hot liquid

from the pressure cooker, then add the mixture to the pressure cooker.

- When cooking is complete, use the Quick or Natural release method and remove the lid.

- Cover again and set to cook for 5 more minutes.

- When cooking is complete, use the Quick or Natural release method and remove the lid.

- Cool 10 minutes, stirring occasionally.

Transfer to individual dessert bowls, continue cooling, then refrigerate. Serve sprinkled with

cinnamon.

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