This was AMAZING!! I don't know why she used a pressure cooker to mix/cook the filling. You could easily use a saucepan.
July 23, 2010
New York Style Cheesecake
She used a pressure cooker to bake the cheesecake. I would just find a recipe that tells you how to cook it in an oven.
Grasshopper Mint Brownies
The brownies were really good, but I didn't think any better than a box. The frosting, on the other hand, was superb. Half the recipe for 9x13.
July 14, 2010
Sausage and Penne
1 lb Italian sausage
Purple onion, diced
2 cans Italian stewed tomatoes
3/4 C grated Parmesan
3/4 C cream
Rosemary to taste
Penne
Brown sausage, onion, and rosemary with a little olive oil. Add tomatoes; crush with hands. Simmer until tomatoes are reduced by half. Add cream and Parmesan; heat through. Mix with penne.
Purple onion, diced
2 cans Italian stewed tomatoes
3/4 C grated Parmesan
3/4 C cream
Rosemary to taste
Penne
Brown sausage, onion, and rosemary with a little olive oil. Add tomatoes; crush with hands. Simmer until tomatoes are reduced by half. Add cream and Parmesan; heat through. Mix with penne.
July 3, 2010
Packard's Popular Ono Chicken
My coworker's husband made this for us; he's from Tonga. YUM!
Sauce for Chicken-
2 cups soy sauce
2 cups sugar
¼ to ½ cup fresh ginger chopped
¼ to ½ cup green onions chopped
1 T. sesame oil
*Stir the sauce with a spoon until sugar is dissolved. (It might take 5 minutes or so.)
*Place sauce aside
*DO NOT COOK THE SAUCE
Cooking Chicken-
Combine flour, salt, and pepper to taste
*Dip chicken in flour mixture
*Fry the chicken in oil (Packard has the chicken swimming in the oil.)
*When chicken is cooked, place it in the sauce for a few minutes
*Take chicken out of sauce and serve over rice
*The sauce makes a great dressing for the rice
July 1, 2010
Pressure Cooker
Several of the following recipes call for using a pressure cooker. I imagine the same results can come from boiling, using a crockpot, etc. Read over the recipe to find out which other method would be best.
Shar's BBQ Boneless Southwestern Ribs (pressure cooker)
4-5 lbs boneless country style ribs
or
4-5 lbs baby back ribs
or
4-5 lbs pork loin (your choice, they all taste about the same)
Homemade BBQ sauce
In a 5 litre waffle bottom pressure cooker:
Preheat pressure cooker on medium high heat until water dances across bottom of pan. Add ribs and allow the juices to sear inside the meat (approx. 5-7 mins). When the meat releases easily from the pan, turn it over.
Place lid on pressure cooker and bring up to second ring. Pressure for 20 mins (beef) or 50 mins (pork). Allow pressure to drop on its own.
Remove ribs from iquid and place in a bowl. Shred and smother with homemade BBQ sauce to taste.
To broil:
Do Not Shred. Place whole ribs on parchment lined cookie sheet. Place under broiler until golden brown.
To grill:
Do Not Shred. Place ribs on hot grill until golden brown.
Homemade BBQ Sauce:
2 C ketchup
1 C water mixed with 2 T beef broth powder
1/2 C brown sugar
2 T smokey mesquite bbq seasoning
In blender, add all ingredients and mix together. Pour over meat and serve.
or
4-5 lbs baby back ribs
or
4-5 lbs pork loin (your choice, they all taste about the same)
Homemade BBQ sauce
In a 5 litre waffle bottom pressure cooker:
Preheat pressure cooker on medium high heat until water dances across bottom of pan. Add ribs and allow the juices to sear inside the meat (approx. 5-7 mins). When the meat releases easily from the pan, turn it over.
Place lid on pressure cooker and bring up to second ring. Pressure for 20 mins (beef) or 50 mins (pork). Allow pressure to drop on its own.
Remove ribs from iquid and place in a bowl. Shred and smother with homemade BBQ sauce to taste.
To broil:
Do Not Shred. Place whole ribs on parchment lined cookie sheet. Place under broiler until golden brown.
To grill:
Do Not Shred. Place ribs on hot grill until golden brown.
Homemade BBQ Sauce:
2 C ketchup
1 C water mixed with 2 T beef broth powder
1/2 C brown sugar
2 T smokey mesquite bbq seasoning
In blender, add all ingredients and mix together. Pour over meat and serve.
Shar's Whole Grain Buns
In mixer with dough hook:
5 C warm water 115F
1 C canola oil
2/3 C honey
1/2 C potato flour
1/2 C buttermilk powder
2 C of high gluten flour (optional)
3 C fresh ground whole wheat flour
4 T dough enhancer
4 T intant yeast
1 1/3 C multi-grain mix (optional)
Knead on speed one for 2 mins (will be the texture of thick cake batter). Cover and let sponge for 10-15 mins.
Add:
2 T salt
3 eggs (optional) for lighter texture
Continue to add enough fresh ground whole wheat flour to shag the sides of the bowl. Dough should be soft but not sticky. Knead for 6 mins or until the gluten has developed. Form into buns:
3 oz for hotdog buns
4 oz for hamburger buns
6-8 oz for hoagie
16 oz for baguette
Place on parchment lined cookie sheets or baguette pan. Brush with beaten egg wash (1 egg & 2 T water). Top with sesame seeds. Let rise until double.
Bake at 350F for 15-20 mins.
5 C warm water 115F
1 C canola oil
2/3 C honey
1/2 C potato flour
1/2 C buttermilk powder
2 C of high gluten flour (optional)
3 C fresh ground whole wheat flour
4 T dough enhancer
4 T intant yeast
1 1/3 C multi-grain mix (optional)
Knead on speed one for 2 mins (will be the texture of thick cake batter). Cover and let sponge for 10-15 mins.
Add:
2 T salt
3 eggs (optional) for lighter texture
Continue to add enough fresh ground whole wheat flour to shag the sides of the bowl. Dough should be soft but not sticky. Knead for 6 mins or until the gluten has developed. Form into buns:
3 oz for hotdog buns
4 oz for hamburger buns
6-8 oz for hoagie
16 oz for baguette
Place on parchment lined cookie sheets or baguette pan. Brush with beaten egg wash (1 egg & 2 T water). Top with sesame seeds. Let rise until double.
Bake at 350F for 15-20 mins.
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