| Yahoo!_Groups_Pressure_Cooker_Recipes A group for exchange of recipes and pressure cooker chats. Must join group in order to participate. |
| Barley,_Oat,_and_Rye_Recipes A small selection of barley, oat, and rye recipes. |
| Cereal__Recipes__from_Hugs\'s_Homehearth Recipes for crunchy breakfast cereal, homemade grape nuts, mixed grain and wild rice cereal, and muesli. |
| Cook\'s_Thesaurus___Other_Grains Gives synonyms, equivalents, and substitutes for less common grains used in cooking such as amaranth, quinoa, and teff. Includes photographs of the grains. |
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| Grain_Recipes Over 50 low fat vegetarian grain recipes using a variety of grains, including kamut, quinoa, millet, barley, and other grains. |
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| Guide_to_Grains Summary of various grains, including color photograph and recipe for each grain. |
| Kamut_Breakfast Breakfast resembling porridge, made with kamut and rice. From RecipeSource. |
| Kamut_Salad Cooked kamut kernels, carrots, walnuts, and cucumber with a tamari and sesame oil based dressing. |
| Marilee\'s_Teff_Page A directory of information on teff, links to teff recipes, and sources for buying teff. |
| Mosher_Products_-_Recipes_-_Wheat A small selection of recipes using wheat, including whole wheat and sprouted wheat. |
| Sorghum_and_Pearl_Millet_Recipes Recipes using sorghum or pearl millet flour and grain. |
| Sorghum_Recipes Sorghum recipes collected from Usenet. |
| Spelt_Recipes Bread recipes, some using the bread machine and recipes for farro. From RecipeSource. |
| Steep_Hill_Food_Co-op__Spelt_Recipes A small selection of spelt recipes, including Spelt Banana Bread. |
| Sundance_Natural_Foods__Grains Guide to cooking various grains. |
| Triticale_Bread Recipe for triticale bread, using a bread machine. From RecipeSource. |
| Vegetarian_Resource_Group__Guide_to_Grains Guide to grains, including a table comparing the nutritional information of various grains. |
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| CopyKat_com Offers a daily copy cat recipe of a famous food. Check for favorite restaurant recipes or packaged foods. |
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BECK
SALES
FAGOR CLASSIC INFUSION
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RECIPES
We will be adding more recipes.
So add this to your "Bookmarks" or
"Favorites Places"
For ingredient substitutes go here
Another great site for substitutions
OXTAIL SOUP
1 Oxtail
1 large onion,
chopped
1 carrot, diced
1 pinch thyme
1 bay leaf
1 tbsp.
Worcestershire sauce
Seasoned flour
2 pints stock
1 stalk celery,
diced
1 tbsp. fat
1 tsp. parsley
1/2 cup chopped
tomatoes
6 peppercorns and
salt
Dip oxtail in seasoned
flour. Brown in fat in cooker. Add water, peppercorns and
cook under pressure for 40 minutes. Add all other
remaining ingredients and cook an additional 6 minutes.
QUICK
BROCCOLI HAM SOUP
1/2 to 1 cup diced,
cooked ham
2 tablespoons oil
2 cloves garlic,
minced
1/2 teaspoon nutmeg
1/2 cup uncooked
macaroni
2 cups chopped fresh
broccoli
4 cups beef stock or
bouillon
pepper to taste
1/4 cup grated
Parmesan cheese
(salt if desired (do
not salt until soup is finished - ham is salty and so are
bouillon cubes)
Heat oil in cooker over
medium heat. Sauté diced ham and minced garlic gently
over medium heat until delicately browned. Add the
broccoli, nutmeg and beef stock. Bring to boil, stirring
occasionally. Close lid, bring to pressure, lower heat
and cook for 5 minutes. Remove from heat. Add
uncooked macaroni and boil gently, with lid open, about
10 minutes or until macaroni is tender. Check
seasoning and salt if you wish. Serve in hot bowls and
garish with Parmesan cheese, 4 servings.
LOUISIANA
CHICKEN AND SEAFOOD GUMBO
1/2 teaspoon dried
thyme
3 tablespoons oil or
margarine
2 onions, coarsely
chopped
1 pound chicken
breast meat, cubed
1/2 pound ham, cut
into quarter- or half inch cubes
1 (13 or 14 oz.) can
stewed
tomatoes, with juice
1 pound fresh
or frozen okra, cut into 1/4 inch slices
2 pounds raw shrimp,
shelled and deveined
1/8 teaspoon cayenne
pepper
4 cups chicken stock
4 cups water
1/4 cup minced fresh
parsley
1 bay leaf
3 cloves garlic,
minced
1 pound crab meat
cooked long grain
white rice
In open cooker, melt
butter/oil and sauté the onion until soft and golden but
not brown. Remove with slotted spoon and drain on pager
towel. Add ham and chicken cubes and brown, stirring.
Return onion to cooker and add okra, stock, water,
tomatoes with their liquid, thyme, bay leaf, cayenne
pepper, parsley and garlic. Close lid and bring to
pressure. Lower heat and cook for 20 minutes.
Remove from heat and open lid. Add the shrimp and crab
meat and cook gently with lid off a few minutes
just until the shrimp turn pink. Check seasoning and add
salt and pepper if necessary. Serve over hot cooked long
grain white rice. 10 servings.
If you have comments
or suggestions PressureCooker
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PressureCooker Company. All rights reserved.
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by the respective company's
Last updated 2/27/2000
