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Recipes
Pressure Cooker Risotto and Mushrooms
By JimMac, www.rovingculinarian.com
Directions: Coarsely chop mushrooms and shallots; set aside
- Wild Mushroom Risotto
- Serves 4-6
- 8 oz (225 g) fresh mushrooms
- 2 cups (500 ml) Arborio rice
- 4 cups (1 l) chicken or vegetable stock
- 1/4 cup (60 ml) dry vermouth or cooking wine 2 tablespoons (30 ml) shallots
- 1/4 cup (60 ml) grated Parmesan cheese
- 3 tablespoons (45 ml) olive oil
- Salt and pepper to taste
- Pressure Cooker Recipes
Bread for 50
By JimMac, www.rovingculinarian.com
Pour warm water into a large bowl
- 4 tbsp. dry yeast
- 9 cups warm water
- 4 cups nonfat dry milk
- 2 cups oil
- 2 cups sugar
- 2 tbsp. salt
- 26 cups flour
Pan-Seared Duck Breast with Green Peppercorn Sauce
By JimMac, www.rovingculinarian.com
How to make it For the Duck: Heat the duck fat in a heavy frying pan or skillet
- 1 tablespoon duck fat (Graisse de Canard Gold)
- 2 Boneless duck breasts
- 1 tablespoons cracked black pepper
- 1 tablespoons crushed dried rosemary
- 1 teaspoon salt
- Sauce
- 3 shallots, finely minced
- 1-1/2 cups red wine
- 1-1/2 oz Glace de Canard Gold (duck stock reduction) optional
- 1/2 cup water
- 1/4 cup heavy cream
- 1 teaspoon crushed dry green peppercorns
- 1 tablespoon butter
Mama's Holiday Cole Slaw
By JimMac, www.rovingculinarian.com
Combine cabbage and carrot in a large bowl
- 2 pkgs. (10 oz. each) finely shredded cabbage
- 1 carrot, shredded
- 1/2 cup sugar
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 2 1/2 Tbsp. lemon juice
- 1 1/2 Tbsp. white vinegar
- 1/2 tsp. salt
- 1/8 tsp. black pepper
Apfel Suppe - Apple Soup
By JimMac, www.rovingculinarian.com
Cook apples with lemon rind, salt, cinnamon, & water
- 2 lbs. apples, cored, cut in small pieces
- 2 qts. water
- 1 Tbs. lemon rind, grated
- 1 stick cinnamon
- 1/8 tsp. salt
- 1 1/4 cup sugar
- 2 Tbs. flour
- 1/4 cup water
- 2 Tbs. lemon juice
- 1/2 cup white wine
Bisquick Cinnamon Rolls
By JimMac, www.rovingculinarian.com
Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan
- Rolls
- 2 2
- tablespoons granulated sugar
- 1 1
- teaspoon ground cinnamon
- 2 1/2 2 1/2
- cups Original Bisquick™ mix
- 2/3 2/3
- cup milk
- 2 2
- tablespoons granulated sugar
- 2 2
- tablespoons butter or margarine, softened
- 1/4 1/4
- cup raisins
- Glaze
- 1 1/3 1 1/3
- cups powdered sugar
- 2 2
- tablespoons milk
Chicken Salad for 200
By JimMac, www.rovingculinarian.com
Mix first six ingredients until smooth
- 20 cups mayonnaise (1 gallon + 1 quart)
- 4 cups sweet pickle relish
- 4 T salt, or to taste
- 4 t white pepper, or to taste
- 4 T Worcestershire sauce
- 2 T tarragon vinegar
- 20 lbs. chopped chicken meat
- 16 hard boiled eggs, chopped
- 4 cups finely chopped green onions
- 8 cups finely chopped celery
Roasted Confetti Ratatouille
By JimMac, www.rovingculinarian.com
"Confetti-like sparkles of tomato and warm-colored peppers make this roasted take on ratatouille different from the...
- 1 orange pepper, finely diced
- 1 yellow pepper, finely diced
- 2 small zucchini, finely diced
- 3 to 4 medium tomatoes, seeded and finely diced
- 3 garlic cloves, minced
- 1/4 cup olive oil, more as needed
- salt and pepper
- a handful of sliced pitted black olives
- a large handful of shredded fresh basil leaves
Tomato Basil Cream Sauce with Squash Noodles
By JimMac, www.rovingculinarian.com
On a scorching hot summer day, serve the sauce with raw summer squash noodles
- Tomato Basil Cream Sauce
- 1 1/4 5 1/4 quarts or 5 cups
- 2 1/2 2 1/2 1/2 pounds ripe tomatoes
- 1/2 1/2 1/2 cup packed fresh basil leaves
- 3/4 3/4 3/4 cup raw cashews
- 1/4 1/4 1/4 cup raw pine nuts
- 1 1 1 tablespoon extra-virgin olive oil
- sea salt (to taste)
- Summer Squash Noodles
- 4 about 4 servings
- 1 1 1 zucchini
- 1 1 1 yellow squash
Pork Cassoulet
By JimMac, www.rovingculinarian.com
Victoria Granof
- 2 pounds country-style spareribs (or pork shoulder, cut into 1-inch-thick slices)
- 2 medium onions, peeled and chopped
- 2 garlic cloves, minced, plus 1 whole clove
- 2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves
- 1 pound bacon (slab is best), cut into 2-inch pieces
- 1 large stalk celery, chopped
- 1/2 medium carrot, peeled and chopped
- Kosher salt and freshly ground black pepper to taste
- 4 cups chicken broth
- 1 cup white wine
- 1 (14-ounce) can diced tomatoes, with their juice
- 2 bay leaves
- 2 (14-ounce) cans white beans, drained and rinsed
- 2 tablespoons olive oil
- 1 cup coarse bread crumbs
- 2 tablespoons chopped parsley