Wolfgang Puck WPPCR005C manual Pot Roast, Coconut Rice Pudding

Page 24

TSCDIST_PressureCooker manual 7/20/07 11:30 AM Page 45

Pot Roast

4 - 6 Servings

INGREDIENTS

2-2 1/2 pounds beef roast

(such as California chuck, roast bone-in or out), trimmed of excess fat

1/2 tablespoon salt 1 teaspoon pepper

1 teaspoon garlic powder

1 tablespoon olive oil

2 cups beef stock

1 can (5.5 ounces) V-8 juice

1 medium onion, quartered

2 cloves garlic

3 sprigs fresh thyme (or 1 tablespoon dry)

3 stalks celery, cut into 1-inch pieces

8 medium creamer potatoes halved

1 pound baby carrots

1 tablespoon flour

1 tablespoon butter, room temperature

METHOD

1Season roast with salt, pepper and garlic powder.

2Select Meat function. Add oil to cooking pot. When oil is hot, add the roast and sear well on both sides.

3Add stock, V-8 juice, onion, garlic, thyme and celery.

4Lock lid in place. Select Meat function, and set timer for 60 minutes.

5When cooking cycle is complete and all pressure is released, open lid.

6Add potatoes and carrots. Lock lid in place. Select Vegetable function, and set timer for 5 minutes.

7When cooking cycle is complete and all pressure is released, open lid.

8In a separate bowl, mix flour with butter until paste is formed. Add a half cup of hot stock to flour mixture; mix until smooth.

9Remove pot roast and vegetables to a platter and keep warm.

10Slowly add butter mixture back into cooking pot, stirring constantly. Select Vegetable function again and bring to a boil, uncovered, to thicken sauce. Pour sauce over roast or serve on the side.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

Coconut Rice Pudding

4 Servings

INGREDIENTS

11/2 cups coconut milk

11/2 cups milk

1/2 cup sugar

1/4 teaspoon kosher salt 1 cup arborio rice

1 tablespoon almond essence 1/2 cup golden raisins

1/4 teaspoon ground cinnamon, optional

METHOD

1Combine coconut milk, milk, sugar and salt in uncovered cooking pot.

2Add rice and almond essence. Stir until well blended. Lock lid in place.

3Select Rice function, and set timer for 20 minutes.

4When cooking cycle is complete and all pressure has been released, remove lid.

5Stir in raisins and cinnamon until well incorporated. Cover and allow to cool for 10 minutes. Serve warm or cold.

Recipe courtesy Wolfgang Puck

45

46

Page 23 Page 25
Image 24
Page 23 Page 25
Contents Wolfgang Puck Additional Safety Information Before Your First UseTable of Contents Know Your Electric Pressure Cooker Lid Assembly Pressure Cooker SettingsAdditional Safety Tips Using Your Pressure CookerAbout Pressure Cooking Using Your Pressure Cooker Cont Care & Cleaning Helpful HintsRecipes Greek Lemon Chicken Soup Beef GoulashPressure Cooker Barbecued Pulled Pork Chicken StockCreamy Cauliflower Soup Chicken Enchilada CasseroleGround Beef and Pork Chipotle Chili with Kidney Beans Ground Beef and Pork Chipotle ContBraised Lamb Shanks with Squash and Peas Braised Lamb Shanks ContSavory Squash Soup Cranberry RelishCardamom Cream Spiced Caramelized PecansTortilla Soup Cream of Root Vegetable Soup Beef BurgundyQuick Chicken Pot Pie Minestrone SoupBeef Bolognese PaellaStuffed Peppers Braised Red CabbageGreen Risotto Stuffed ArtichokesSpicy Honey-Glazed Baby Pork Ribs Corned Beef and CabbagePot Roast Coconut Rice PuddingFlan Chocolate Truffle Crème BruleeCreamy Dreamy Rice Pudding White Chocolate CheesecakeRaspberry Sauce Easy Individual Banana Baby CakesLively Lemon Cheesecake Microwave CaramelRaspberry White Chocolate Bread Pudding Silky Flan with Microwave CaramelPressure Cooker Cooking Chart VegetablesRecipe Notes Recipe Notes Limited Warranty
Top Page Image Contents