Excellent source for pressure cooking recipes and all things pressure cooker.
Miss Vickie's Big Book of Pressure Cooker Recipes
Vickie Smith also has a pressure cooker forum at Yuku~~
Pressure Cooker Forum
As with any Yuku group, you have to become a Yuku "community" member before you can post (generally). Some groups are moderated. I joined this group so many years ago that I can't remember if you need moderator approval to join. I don't think so--I believe "community" membership is the only thing necessary.
Who Cut the Cheese------cake LOL
Picked up this great tip the other day for slicing a cheesecake perfectly--
Take a length of dental floss twice as wide as the cake, wrap it around your fingers as if you are going to floss, then seamlessly "cut" the cake.
This really beats the knife dipped in hot water.
Take a length of dental floss twice as wide as the cake, wrap it around your fingers as if you are going to floss, then seamlessly "cut" the cake.
This really beats the knife dipped in hot water.
Chicken Noodle Casserole
Rice cooker recipe
1 boneless skinless chicken breast, sliced 1/4-inch thick
2 ribs celery, cut in 1-inch pieces
1/2 cup sliced mushrooms
1 1/2 cups hearty chicken stock
2 cups medium egg noodles
1/2 cup shredded cheddar cheese
2 tbs grated parmesan or romano cheese
1/2 cup cream
1 tbs butter
flour for dusting chicken slices
Pound sliced chicken to tenderize--just put under the blade of a thick knife or cleaver and give it a good hit.
Melt the butter in the rice cooker, dust chicken slices with flour. Add chicken to rice cooker and switch to cook to brown.
Add the mushrooms, celery and onion. Saute for 2-3 minutes. Add stock, close lid on rice cooker and cook for 10 min. Add the uncooked noodles and cook for 7-12 min or until liquid is reduced by at least 1/2, preferrably 3/4 reduced.
Add cream and cheeses; stir and switch to keep warm until cheddar cheese is melted.
1 boneless skinless chicken breast, sliced 1/4-inch thick
2 ribs celery, cut in 1-inch pieces
1/2 cup sliced mushrooms
1 1/2 cups hearty chicken stock
2 cups medium egg noodles
1/2 cup shredded cheddar cheese
2 tbs grated parmesan or romano cheese
1/2 cup cream
1 tbs butter
flour for dusting chicken slices
Pound sliced chicken to tenderize--just put under the blade of a thick knife or cleaver and give it a good hit.
Melt the butter in the rice cooker, dust chicken slices with flour. Add chicken to rice cooker and switch to cook to brown.
Add the mushrooms, celery and onion. Saute for 2-3 minutes. Add stock, close lid on rice cooker and cook for 10 min. Add the uncooked noodles and cook for 7-12 min or until liquid is reduced by at least 1/2, preferrably 3/4 reduced.
Add cream and cheeses; stir and switch to keep warm until cheddar cheese is melted.
Tuna Noodle Casserole
- 3 cups uncooked egg noodles
- 1 cup chopped celery
- 1/3 cup chopped onion
- 1/4 cup chopped green pepper
- 1 tablespoon vegetable oil
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup (4 ounces) shredded cheddar cheese ( you can add a little parmesan too)
- 1 cup milk
- 1 can (12 ounces) tuna, drained and flaked
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted.
Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, and salt. Pour into a greased 8-in. square baking dish. Top with crushed potato chips or buttered bread crumbs. Bake, uncovered, at 350° for 25-30 minutes or until heated through. 4-6 servings.Poppy Seed Chicken Casserole
Absolutely DREAMY recipe from "Rockysmom" from the HSN boards
2 cans cream of chicken soup
2 sleeves of Ritz crackers
1 stick of butter
1 cup sour cream
2 TBSP. poppy seeds
3 to 4 boiled chicken breasts
Mix together two sleeves of Ritz crackers (crushed), with one stick of melted butter.
Put one half of cracker/butter mixture into a greased oblong casserole dish. Shred the boiled chicken and mix with two cans of cream of chicken soup, 8 oz. sour cream and two tablespoons of poppy seeds.
Smooth chicken/soup mixture over the cracker crumbs. Sprinkle the remaining cracker mixture on top of the soup mixture. Bake 30 minutes at 350 degrees
2 cans cream of chicken soup
2 sleeves of Ritz crackers
1 stick of butter
1 cup sour cream
2 TBSP. poppy seeds
3 to 4 boiled chicken breasts
Mix together two sleeves of Ritz crackers (crushed), with one stick of melted butter.
Put one half of cracker/butter mixture into a greased oblong casserole dish. Shred the boiled chicken and mix with two cans of cream of chicken soup, 8 oz. sour cream and two tablespoons of poppy seeds.
Smooth chicken/soup mixture over the cracker crumbs. Sprinkle the remaining cracker mixture on top of the soup mixture. Bake 30 minutes at 350 degrees
Alfredo Sauce
1 1/2 cup(s) White Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.
Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.
Slowly add the egg yolk mixture back into the remaining cream mixture.
(This will increase the temperature of the egg yolks which is called tempering).
Season to taste with the salt and fresh cracked black pepper.
Refrigerate until needed.
Wonderful on hot pasta and you can add some cooked chicken breast or shredded baby spinach if you want to go meatless.
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.
Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.
Slowly add the egg yolk mixture back into the remaining cream mixture.
(This will increase the temperature of the egg yolks which is called tempering).
Season to taste with the salt and fresh cracked black pepper.
Refrigerate until needed.
Wonderful on hot pasta and you can add some cooked chicken breast or shredded baby spinach if you want to go meatless.
Tasty Rice Cooker Creamed Chicken
1 large boneless, skinless chicken breast, cut in 1" cubes
1 cup high-quality concentrated chicken stock
2 cups water
2 stalks celery, sliced about 1/4" thick
1 small onion chopped
1/2 cup sliced carrots
1/2 cup sliced mushrooms
3 tbs cream cheese
3/4 cup half and half
Place all ingredients, except cream cheese and half and half in rice cooker. Set to cook and cook until there's about 1/2 cup of liquid remaining. Add cream cheese and half and half. Leave on or re-set to "cook" setting until liquid bubbles; stir well. Set to "warm" and juice should reduce some, if not, set back to "cook" until sauce is creamy. Serve over rice.
Subscribe to:
Posts (Atom)
