Euro-Pro PC104 manual Honey Blueberry Rice Pudding, Variation, Barbeque Pork Pull-Apart

Honey Blueberry Rice Pudding

1 cup white rice, long- or short-grain 2 ¼ cup water

1 cinnamon stick 1” vanilla bean

½tsp. Salt 2 Tbs. Butter 1/3 cup honey

½cup granulated sugar 1 cup half & half

3 lg. Egg yolks

½cup blueberries

¼ tsp. Vanilla extract

In 3 1/3 qt. Pressure pan, combine rice, water, salt, cinnamon stick and vanilla bean. Secure lid. Over medium-high heat, bring to highest pressure (III). Reduce heat and cook 8 minutes. Release steam one level at a time until no pressure remains and you can remove the lid. Remove cinnamon stick and vanilla bean and add butter sugar and honey. Stir gently. Beat half

&half together with the egg yolks in small bowl. Add ro rice mixture along with the blueberries and vanilla. Cook over medium heat for 3 minutes or until mixture just comes to a simmer. Spoon pudding into individual serving dishes, sprinkle cinnamon on top. Cover and refrigerate or eat warm.

Variation

Substitute golden raisins for the blueberries; or leave plain.

Barbeque Pork Pull-Apart

3 ½ lb. pork shoulder blade roast

1 can or bottle beer (16 oz.)

1 cup water

1 Tbs. liquid smoke

1 tsp. onion salt

1 tsp. Kosher salt

1 tsp. coarse ground pepper

1 bottle (18 oz.) barbeque sauce (your favorite brand)

Pour beer, water and the next 4 seasonings into 31/2 qt. pressure pan. Stir and allow bubbles to subside. Add washed pork roast. Secure lid, bring to maximum pressure (III). Reduce heat to medium and cook 1 hour 15 minutes. Release pressure. Remove roast from pan and place onto a cutting board. Discard liquid in pan. Remove bone and any large fat portions from roast. Using two large forks, shred meat; or chop if you prefer. You may serve the meat as is, drizzle barbeque on each serving, or return meat to pan and add barbeque sauce, mixing well. Cover with glass lid and cook on low. Serve on buns. Serve with additional sauce, dill pickle slices and thinly sliced onion, if desired.

Cheesy Garlic Mashed Potatoes

10 medium white potatoes, halved

3 cloves garlic, peeled whole

3 tsp. salt

1 tsp. coarse-ground black pepper ½ stick butter, melted

¾cup half-and-half, warmed 1 cup shredded sharp cheddar

Place halved potatoes, garlic and 2 tsp. salt into the 8 qt. pressure pan. Just cover with warm water. Secure lid and bring to highest pressure (III) over high heat. Reduce heat to medium and cook 7 minutes. Release pressure one level at a time until lid can be removed. Drain potatoes. Place cooked potatoes into a medium mixing bowl and add

the remaining salt, pepper, butter and half-and-half. Using the medium speed of your Bravetti 300 watt hand mixer, whip to desired consistency adding more half-and-half if needed. Add cheese and mix in on lowest speed. Adjust salt and pepper to taste.

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