I'm looking for some really spectacular recipes, not just another version of beef stew. Please see the details?

I'm looking for some really spectacular recipes, not just another version of beef stew. Please see the details all you great cooks up there that own a pressure cooker, do you have any really spectacular recipes for something that's not run-of-the-mill. That I can do with a pressure cooker, the list of ingredients can be elaborate and or exotic that is not a problem, I already know, what a pressure cooker can do, I'm looking for something inventive and different, any great chefs out there have any great suggestions-thank you -g o new-b Asked by IOU-0 54 months ago Similar questions: spectacular recipes version beef stew details Food & Drink > Cooking.

Similar questions: spectacular recipes version beef stew details.

Raspberry Chicken I don't use my pressure cooker much,but usually when I do it is to make this recipe. Its really delicious,and easy. 1/2 cup sweet red wine 1/2 cup vinegar 1 cup raspberry jam 3 tablespoons honey 1 tsp dijon mustard 3 or4 lbs chicken cut into pieces Mix first 5 ingredients together.

Pour over chicken and marinate for 3 or 4 hours Put chicken and marinade in pressure cooker Seal,bring to 15 lbs. ,reduce heat to stablize and cook 12 minutes Remove from heat and depressurize Remove chicken but leave marinade in pot If sauce is thin,boil until desired thickness Pour sauce over chicken when serving.

1 pattisw, regarding your answer "Raspberry Chicken": thank you. Your recipe sounds great, and I can see the potential for flexibility in it as well, my pressure cooker does not have a pressure gauge sore bring it up to steam. And then lower the heat, and then just use time as my guide depending on what I'm cooking.

Does that sound are carried to you or do you have any suggestions. It has worked for me, but if you have anything to add I would be happy to hear. Thank you again g o newbie .

Pattisw, regarding your answer "Raspberry Chicken": thank you. Your recipe sounds great, and I can see the potential for flexibility in it as well, my pressure cooker does not have a pressure gauge sore bring it up to steam. And then lower the heat, and then just use time as my guide depending on what I'm cooking.

Does that sound are carried to you or do you have any suggestions. It has worked for me, but if you have anything to add I would be happy to hear. Thank you again g o newbie.

2 pattisw, regarding your answer "Raspberry Chicken": please excuse the grammar on my comment above. I am using a talking typing software, and sometimes a just comes out, incoherent, as I said, I bring the pressure cooker to a boil and then lower the heat and use time as required for the food I am cooking. This is how I compensate for not having a pressure gauge on my pressure cooker, and yes certain amount of order must be added to produce steam and after I take the lid off.

I do a reduction, thanks again, I will definitely try it g o new-b .

Pattisw, regarding your answer "Raspberry Chicken": please excuse the grammar on my comment above. I am using a talking typing software, and sometimes a just comes out, incoherent, as I said, I bring the pressure cooker to a boil and then lower the heat and use time as required for the food I am cooking. This is how I compensate for not having a pressure gauge on my pressure cooker, and yes certain amount of order must be added to produce steam and after I take the lid off.

I do a reduction, thanks again, I will definitely try it g o new-b.

3 pattisw, regarding your answer "Raspberry Chicken": one more thing. I thought you might like to know that I use a Tilia food saver and marinate food in a vacuum container. The results are terrific, and I would advocate the use of them to anyone that likes to use marinades in their recipes.

The time can be cut down to as little as 45 minutes with good results and if you put it in the refrigerator overnight. The flavor infusion is second to none thanks again g o new-b .

Pattisw, regarding your answer "Raspberry Chicken": one more thing. I thought you might like to know that I use a Tilia food saver and marinate food in a vacuum container. The results are terrific, and I would advocate the use of them to anyone that likes to use marinades in their recipes.

The time can be cut down to as little as 45 minutes with good results and if you put it in the refrigerator overnight. The flavor infusion is second to none thanks again g o new-b.

Please tell me! That would come in handy for a slow typist like me! How much are they and where can I get one?

It would come in handy for a potential job! Thanks!

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