What a bunch of Crock-pot and Pressure Cooker recipes

Slice onion about 3/8 inch thick, place in bottom of crockpot. Add half of BBQ sauce. Place brisket in with minimal or no touching against the sides. Add spices if you wish to, top with rest of BBQ sauce. Cover, turn on low, cook for 8 hours or as needed until done. Remove brisket, remove fat as you shred with 2 forks, chop the shreded meat but not too finely. Stir meat back into the sauce. It's ready to serve anytime after this.
...................

Lasagna
1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
2-15 oz. cans tomato sauce
1-6 oz. can tomato paste
1-1/2 tsp. salt
1 tsp. dried oregano
1-12 oz. carton cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna noodles, uncooked
12 oz. shredded mozzarella cheese

Brown ground beef and onion in skillet. Add garlic powder, tomato sauce,tomato paste, salt and oregano. Cook long enough to get it all warm.
Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
Repeat with sauce, noodles and cheeses until all are used up.

Cover and cook on low for 6-8 hours. This recipe makes approximately 10 normal servings.

Check out the lasagna recipes on our other pages to compare. There are other varieties, including one we listed from 19th century Italy. ..............................and now for

PRESSURE COOKERS

The steps on this page serve as a basic guide for using a pressure cooker. They are not intended to be a substitution for any manufacturer's instructions for specific Pressure Cooker models. And please, please know how to cool the pressure cooker before removing the regulator atop of the lid or open the lid itself. Please, please remember to check. If in doubt, put it under cool water in the sink... but some recipes call for it to pressure down on it's own. If in doubt, better-safe-than-sorry is both Greg and Christine's opinion.

1. Check instruction booklet for recipe, specific cooking method, and cooking time. (If food requires browning before cooking, add oil and brown thoroughly on all sides.)
--------------
2. Pour required amount of liquid in Pressure Cooker.
----------------
3. Add food, using rack if needed.
-------------
4. Check vent pipe to make certain it is open.
------------
5. Close cover securely, according to manufacturer's instructions.
---------------
6. Place pressure regulator firmly on vent pipe.
-----------
7. Heat Pressure Cooker until pressure regulator is rocking gently.
----------
8. Set timer and adjust heat to maintain gentle rocking motion of pressure regulator.
---------------
9. At the end of cooking time, cool Pressure Cooker at once or let pressure drop of its own accord as instructed in recipe.
--------------
10. When the pressure is completely reduced, the air vent cover lock and overpressure plug are down, remove the pressure regulator.
---------------
11. Remove cover and serve food.

…………………………………………

AND NOW FOR SOME RECIPES!!!

Chicken is truly an international food. Its use crosses most cultural,religious and geographic boundaries, making it a favorite food all over the world. One reason for chicken's global popularity is its versatility.

Chicken can be prepared in almost as many ways as there are people to enjoy it. Available in most parts of the world year-round, chicken also is an inexpensive food that's low in fat and calories, yet high in protein and good taste.
Though it may be a distinctly American invention, pressure cooking is the ideal way to create great and authentic ethnic chicken dishes. It's fast -- three to ten times faster than other methods -- plus there's nothing like pressure cooking for bringing out all the robust flavor and natural goodness of chicken in any of its delicious worldwide renditions.
In less than ten minutes, you can cook each of these exciting chicken entrees in your pressure cooker. So, chart a course for world-class dining and discover for yourself these delightful chicken dishes from around the globe.

Helpful Hint:
While these recipes call for a whole, cut-up chicken, you can substitute chicken parts if you wish. One whole chicken equals: 6 to 8 thighs, or 3 breasts, or 6 to 8 legs, or 4 legs with thighs attached.

Prior to using, be sure to read and follow the manufacturer's care and use manual which accompanies your pressure cooker.
Do not attempt to remove cover until pressure is completely reduced.
Do not overfill pressure cooker.

The marriage of world trade and native resources makes French cuisine the finest in Europe, if not in the world. In addition, France is famous for its fine wines. One of the country's most popular dishes is Coq Au Vin (Chicken with Wine), a delectable entree made with red wine and mushrooms.
Coq Au Vin may be served with parslied new potatoes and a green salad. For dessert, serve another French favorite, cheese with fruit.

Coq Au Vin

1 (3-pound) chicken, cut up
1 onion, sliced
1 carrot, sliced
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon
1/2 pound mushrooms, sliced
1 cup red wine
1 clove garlic, minced
2 teaspoons minced parsley
1 teaspoon chopped fresh basil OR 1/2 teaspoon dry basil
1 small bay leaf
1 (1-pound) can white onions, drained
1/4 cup brandy
..........
Coat chicken, onion, and carrot in mixture of flour, salt, and pepper; set aside. Fry bacon in a 4- or 6-quart pressure cooker until crisp; remove, crumble, and set aside.
Saute mushrooms in bacon drippings; remove and set aside.
Brown chicken a few pieces at a time; set aside.
Brown onions and carrots.
Return all chicken to pressure cooker along with onions and carrots. Combine wine, garlic, parsley, basil, and bay leaf; pour over chicken.
Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm dish.
Add mushrooms and canned onions to liquid and simmer until heated through; thicken if necessary. Add brandy and bacon; heat. Pour sauce over chicken and vegetables.
Makes 4 to 6 servings.

The ancient Greeks were the first to discover chicken's splendid possibilities for the banquet table. The Mediterranean landscape of Greece is rich with the fragrant lemons and herbs that are essential to Greek cooking.
Serve Lemon Herbed Chicken with Greek pasta (Orzo) and a green salad topped with Feta cheese. For dessert, serve another specialty of the Greek Isles, honey-drenched Baklava.

Lemon Herbed Chicken

1 (3-pound) chicken, cut up
Salt and pepper
2 to 4 tablespoons vegetable or olive oil
1 onion, chopped
1 tablespoon chopped garlic
1 cup chicken broth
1/4 cup lemon juice
1 cup chopped parsley
1/2 cup chopped celery leaves
2 teaspoons chopped fresh oregano OR 1 teaspoon dry oregano
1 teaspoon chopped fresh basil OR 1/2 teaspoon dry basil
1 cup pitted black olives
2 tablespoons flour
2 tablespoons cold water

Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart pressure cooker. Saute onion and garlic until tender; remove.
Brown chicken a few pieces at a time; set aside. Return all chicken to pressure cooker with onion and garlic.
Add remaining ingredients except black olives, flour, and cold water. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly.
Cool pressure cooker at once. Remove chicken to a warm dish. Add olives to liquid and heat.
Blend together flour and cold water; add to hot broth. Cook and stir liquid until thickened. Pour sauce over chicken.
Makes 4 to 6 servings.

If desired, do not thicken sauce and prepare the Greek pasta (Orzo) in the remaining liquid.

Hungarian cuisine differs from that of its European neighbors by its generous use of paprika, which in Hungary is available in hot, medium, or mild versions.
A "paprikas" is a Hungarian favorite, made with meat, poultry or fish in a sauce of rich cream and paprika. For a Hungarian dinner, serve Chicken Paprikas with spaetzle or potato pancakes, broccoli, cucumber salad, and strudel for dessert.

Chicken Paprikas

1 (3-pound) chicken, cut up
Salt and pepper
2 to 4 tablespoons vegetable oil
1 onion, chopped
1 green pepper, chopped
5 cloves garlic, minced
1/4 cup tomato sauce
2 tablespoons Hungarian-style Paprika
3 tablespoons dill weed
1 cup chicken broth
1 tablespoon flour
3/4 cup sour cream

Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart pressure cooker. Saute onions, green pepper, and garlic until tender; remove. Brown chicken a few pieces at a time; set aside. Add tomato sauce, paprika, dill weed, and a small amount of chicken broth to oil in pressure cooker; stir until smooth. Add remaining broth, stirring to mix. Return chicken and vegetables to pressure cooker.
Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm dish. Stir flour into sour cream; add to hot liquid. Cook and stir until mixture simmers and thickens. Pour sauce over chicken.
Makes 4 to 6 servings.

Cacciatore means "hunter" in Italian. And what could taste better after a day's hunt than fresh chicken prepared with Italy's native tomatoes, olive oil, onion, garlic, and wine. For starters, serve an antipasto salad, followed by Chicken Cacciatore with pasta and shredded Parmesan cheese. Round out the meal with garlic bread and spumoni.

Chicken Cacciatore

1 (3-pound) chicken, cut up
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable or olive oil
1/4 cup diced salt pork
1 1/2 cups sliced onions
2 cloves garlic, minced
2 tablespoons minced parsley
1/2 teaspoon chopped fresh oregano OR 1 teaspoon dry oregano
1/2 cup chopped carrots
1/2 cup chopped celery
1 (1-pound) can Italian tomatoes, chopped
Salt and pepper
1/2 cup white wine
1 (6-ounce) can tomato paste

Coat chicken in mixture of flour, salt, and pepper; set aside. Put oil in a 4- or 6-quart pressure cooker. Saute pork until crisp. Add onions and saute until light brown; remove and set aside. Brown chicken a few pieces at a time; set aside. Pour off excess drippings; stir garlic, parsley, and oregano into remaining drippings. Return chicken and onion to pressure cooker. Add carrots, celery, tomatoes, salt, pepper, and white wine. Close pressure cooker cover securely.
Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Place chicken on warm platter. Stir tomato paste into sauce in pressure cooker. Simmer until thickened. Pour over chicken.
Makes 4 to 6 servings.

The heart of all Indian cuisine is the masala, the combination of herbs and spices that gives each dish its individuality. One of the most commonly used masalas is a finely blended curry. The ability to mix and choose spices with subtlety is the mark of a master of Indian cookery.
East Indian cuisine combines spicy and subtle flavors for unique eating pleasure. An Americanized version of an Indian meal might be East Indian Chicken served with condiments such as chutney and peanuts, along with a rice pilaf and a chopped tomato, cucumber, and yogurt salad. Round out the meal with pita bread and fresh fruit for dessert.

East Indian Chicken

1 (3-pound) chicken, cut up
1 cup water
1/2 cup plain yogurt
1 tablespoon lemon juice
2 cloves garlic, minced
2 teaspoons grated fresh ginger OR 1/2 teaspoon ground ginger
1 teaspoon tumeric
1 teaspoon salt
1 teaspoon paprika
1 teaspoon curry powder
1/4 teaspoon pepper
2 tablespoons vegetable or olive oil
2 teaspoons cornstarch
2 teaspoons cold water

Place chicken in a single layer in a glass or pottery dish. Combine water, yogurt, lemon juice, garlic, ginger, tumeric, salt, paprika, curry powder, and pepper; pour over chicken and marinate at room temperature for 1 hour.
Remove chicken from marinade, brushing off as much of marinade as possible (reserve marinade). Heat oil in a 4- or 6-quart pressure cooker.
Brown chicken, a few pieces at a time; set aside. Return all chicken to pressure cooker. Pour marinade over chicken.
Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken pieces to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Pour sauce over chicken.
Makes 4 to 6 servings.

………………………………… and now a Crockpot project!
I need to do a crockpot version of this mainstay Chinese dish named "Wei Niu Jou". The recipe almost does it itself. It seems perfect for it. If you have any luck, before I post such a recipe, please let me know.

Trim and cut 5-lbs of beef shank into 1 inch cubes. Stir-fry in 1/3 cup of oil for 4-5 minutes over medium heat.
Drain the meat, add to a pan of boiling water and boil for 3 minutes. Remove the meat and drain.

Place the beef in a heavy saucepan and barely cover with fresh cold water. Add 3 Tbsp of sugar, 1/4 cup of soy sauce, 1/3 cup dry sherry(or white vinegar), 1 Tbsp of dried tangerine or orange peel, soaked and drained, 1/4 cup of finely chopped onion/ or use 6 scallions, and 2 tsp of chopped fresh ginger root/ dry equivalent.
Lower the heat as far as possible and simmer, tightly covered for 4 hours.
Stir the contents of the pan once each hour. Transfer to heated dish prior to serving.
Serves as a family meal, with plenty of rice and steamed vegetables, even a soup and etc.