Here are some I have collected...
Chicago Italian Beef
from Chicagoan
Ingredients
5 lbs rump roast (do not substitute for a different type roast)
2 (10 1/4 ounce) cans beef consomme (Broth)
1 (1 ounce) package Good Seasonings Italian salad dressing mix
pepperoncini peppers (1/2-1 jars depending on level of spiciness)
Giardiniera (1/2-1 jars)
3-5 sweet green peppers (according to size)
French bread
Crock Pot Directions
Cook first 5 ingredients in a Crock Pot on LOW for 18 (eighteen) hours.
Turn over at the 6th and 12th hour interval.
At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
or
Pressure Cooker Directions
Cook on High pressure for 1 hour
Cut bread into 6 inch lengths and slice on the side lengthwise.
Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
Salt to taste. May be frozen when cooked
Robin's Pressure Cooker Baby Back Ribs
Ingredients:
3 racks Baby Back Ribs
Rub mix.... see recipe below
Oil
can of beer
Sweet Baby Rays Barbecue Sauce
1 Mix spices together to create a dry rub. Apply the dry rub to the ribs, wrap in plastic and refrigerate over night.
2 Cut ribs into serving pieces.
3 Heat oil in pressure cooker and brown the ribs on all sides.
4 Insert cooking rack in pressure cooker, add beer, and load with ribs standing up, do not exceed maximum fill line.
5 Place on lid and lock, pressure on high for 25 minutes.
6 Let cooker depressurize naturally.
7 Remove ribs from cooker and place on baking pan.
8 Brush on Sweet Baby Rays Barbecue Sauce on ribs and broil or grill (5 to 10 minutes) to crisp up. Watch carefully that they do not burn!
Fall off the bones good...Enjoy! Robin
Heaven on Seven Angel Dust Cajun Seasoning Rub
Makes 1/2 cup
3 tablespoons Hungarian paprika
1 1/2 tablespoons Spanish paprika
5 teaspoons salt
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dried oregano
1 teaspoon ground white pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight (lock n lock) container. The spice mix keeps its best flavor for about two months.
Note: This recipe could easily be doubled and stored for future use.
peppers and juice and a half jar of the giardiniera, and it is pretty spicy. When I made it Wednesday, I was out of giardiniera, but I used a half jar of Hot Muffaletta, it was equally as good. If you try it, let me know how it came out.
Pulled Pork
3 lb. Boston Butt
1 onion, finely diced
2 cloves garlic, minced
1 c. ketchup
2 T. brown sugar
2 T. Worcestershire sauce
2 T. apple cider vinegar
1/4 c. dry mustard
1/4 c. chili powder
1 tsp. salt
1 tsp. pepper
1/4 c. water
In a 6 quart pressure cooker,
brown the pork roast in the olive oil over medium-high heat.
Add the onion and garlic and sauté until softened.
Add the remaining ingredients and mix to combine.
Bring to a boil, cover the pressure cooker and bring to pressure.
Stabilize the cooker and cook for 45 minutes.
Slow release the pressure and, using two forks, pull the pork into shreds.
If desired, adjust the seasonings and return the meat to high pressure for 10 minutes.
Pressure Cooker Cabbage (all in one meal)
from Doglover 3
(this was my grandmothers who had a really old pressure cooker I used it till the seal went. I love this as does hubby, great on a cold winter evening. This is good!
1 very large head cabbage cut into pieces
2 large onions cut into chunks
4 large carrots sliced thick
2 large potatoes cut into chunks
1 lb smoked sausage cut into slices
1=10 oz box frozen fordhook lima beans
1/2 cup beef broth
Start and end with cabbage laying in pressure cooker(I make 2 batches from this, eat one while the other is cooking) Top off with 1/2 cup beef broth and Bring to pressure. Cook for 7 minutes, No more or will be mushy. I bring pressure down quickly.
I did not try NEW recipes but adopted my favorites to cooking in the pressure cooker. If you compare your ingredients to one of the recipes included with the PC or just use the charts for a timing guide, you will be fine. Just remember, you can always cook longer if necessary. Enjoy your PC! Several posters have recommended Bob Warden's cookbook.
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