Today's Special Value

[katte]

Morning - I have a 6 qt Cooks Essentials Pressure Cooker and wonder if the recipes in your new cookbook will accomodate the larger size pressure cooker.  Thanks.

[imthatgirl]

I have a Question!!!   Love, Love, Love!! I have had the 6 Qt Cook's Essential PC since the original TSV.  It is the one appliance that I am most partial too!! I have purchased two PC's (for myself & my mom), 2 of your original PC cookbook, and 2 sets of the cooking  pans-inserts! (Love Love Love & a must have!)  My question is in the instruction manual FAQ on page 23 question #3!!  Occasionly (not always) my PC will build pressure and then beep 5 times for the end of cycle and click into warm mode.   I have attempted to recycle several times and it will not finish cooking.   Next time I use it, it works perfect!  How do I get the PC to seal when this happens?  I have tried to fix per the instruction manual but it is not working.   Last week this happened for the first time to my mom.   Please make any suggestions to help me guarantee that my seal will build pressure!!!  About to purchase another 6 qt for my MIL for Mother's Day!!  Thank you in advance,  MB

[missymagoo]

on the new 4 qt pressure cooker- when yoou push the pot roast   button  will it set the cook time or do you still put the time in

[Anne91]

Just bought the tsv. How do you cook pinto beans in pc? I'm new to all this

[BlueJeanChef]

ANOTHER great recipe @Chicagoan.  I can tell you're a good cook! ML

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@chicagoan wrote:

Potato salad is one of my very favorite salads and this recipe is my all time favorite.  I have modified this recipe to my liking. Separating the egg whites from the yolk (after cooking) and mixing the egg yolks and mayo together is what makes it so special and soooo good.

Robin's Potato Salad

5 lbs red potatoes, peeled and 1-1/2 inch dice
10 hard-boiled eggs, yolks and whites separated after cooking
1 teaspoon salt, divided
3 green onions, sliced
1 Vidalia Onion, diced
2 Fresh Celery, diced (optional) I add it to give crunch
1 cup mayonnaise
2 tablespoons diced sweet pickles
2 tablespoons pickle juice
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon celery seed

Directions
Pressure cook for 6 minutes... 1-1/2 inch diced potatoes on rack/trivet with 2 cups of water, add eggs on top of potatoes. After 6 minutes, release pressure and test potatoes and egg for doneness. Add more cooking time if needed

Separate Egg yolks from the whites

In a large bowl, stir together potato, diced egg whites, 1/2 t. salt, celery, Vidalia onion and green onions.

Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickles, mustard, pepper, pickle juice and celery seed; stirring until well blended.

Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.

Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).

Note... always adjust measurements to your taste, including the number of eggs!!!!

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[BlueJeanChef]

Robin's Potato Salad

5 lbs red potatoes, peeled and 1-1/2 inch dice
10 hard-boiled eggs, yolks and whites separated after cooking
1 teaspoon salt, divided
3 green onions, sliced
1 Vidalia Onion, diced
2 Fresh Celery, diced (optional) I add it to give crunch
1 cup mayonnaise
2 tablespoons diced sweet pickles
2 tablespoons pickle juice
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon celery seed

Directions
Pressure cook for 6 minutes... 1-1/2 inch diced potatoes on rack/trivet with 2 cups of water, add eggs on top of potatoes. After 6 minutes, release pressure and test potatoes and egg for doneness. Add more cooking time if needed

Separate Egg yolks from the whites

In a large bowl, stir together potato, diced egg whites, 1/2 t. salt, celery, Vidalia onion and green onions.

Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickles, mustard, pepper, pickle juice and celery seed; stirring until well blended.

Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.

Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).

Note... always adjust measurements to your taste, including the number of eggs!!!!

[BlueJeanChef]

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@chicagoan wrote:

Here is another all time favorite, last one.  I don't want to hijack your forum, just want to share my fav recipes.

Robin's Pressure Cooker Baby Back Ribs

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 refrigerator's 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: The spice mix can easily be doubled and stored for future use. 

I also mix the beer/pork broth with bbq sauce to brush on my ribs before crisping up in the broiler or on the grill.  I never throw out the broth, I  refrigerate and then skim off the fat and freeze the broth for future use like in soups etc.

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NO need to make it your last!!  Another great one.  
ML

[Kathryn887]

Hi Meredith, 

Question about your new pressure cooker cookbook. It says that it's designed for the 4qt cooker, however, I purchased the 6qt cooker awhile back when it was a TSV. Would I still be able to follow your new recipes? Or how would I adjust accordingly? 

Thanks so much!

Kathryn 

[BlueJeanChef]

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@NoNicknameAvailable wrote:
I am looking for an all stainless steel insert pot; no non stick. What is this one?

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Hi @NoNicknameAvailable. This is a non-stick insert for convenience of cleaning, but you can get other inserts (as well as replacement gaskets) directly from the manufacturer.  Here's the contact info: 800-365-6133 ext. 120/107/105 or info@maxi-matic.com

ML

[BlueJeanChef]

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@CAMBAM wrote:

Will the old pressure cooker inserts work with the 4 quart pressure cooker? Will you post the rice/cheese/broccoli recipe? 

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HI @CAMBAM. The original silicone pressure cooker inserts are a smidge big for the 4 qt. cooker, but I've heard from some Facebook friends that they have managed to make them work.  We do have a set of silicone inserts (K44245) made specifically for the 4 qt. cooker available today.  I did post the broccoli rice casserole on my facebook page a while ago and will try to post it again, but it may take me a while to catch up wtih that.   www.facebook.com/bluejeanchef 

ML

[LotsofSparkle]

Can the silcone inserts K12256 that you can use for cakes with this pressure cooker also be used in the recent TSV Cooks Essential 3.5 qt air fryer?