TSCDIST_PressureCooker manual 7/20/07 11:29 AM Page 17
Greek Lemon Chicken Soup
6 Servings
INGREDIENTS
6 boneless, skinless chicken breast halves, cut into
1 cup fresh spinach, chopped
6 cups chicken stock 1/2 cup arborio rice
4 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 tablespoon fresh mint leaves, chopped
2 large eggs, beaten
METHOD
1Place all ingredients, except eggs, in cooking pot.
2Lock lid in place.
3Select Soup function, and set timer for 15 minutes.
4When cooking cycle is complete and all pressure has been released, remove lid.
5Pour beaten eggs slowly into hot soup while stirring.
6Serve hot with fresh chopped mint garnish.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Beef Goulash
6 - 8 Servings
INGREDIENTS
2 tablespoons vegetable oil
1 pound onions, finely chopped
1 tablespoon sugar
3 tablespoons sweet paprika
3 tablespoons hot paprika
3 tablespoons tomato paste
1 tablespoon minced garlic
1 tablespoon chopped fresh marjoram
1/2 teaspoon chopped fresh thyme
2 teaspoons kosher salt (or more to taste) 1/2 teaspoon freshly ground
black pepper
3 pounds boneless beef shank, well trimmed and cut into
METHOD
1Select Stew function, and set timer for 35 minutes.
2Add oil to cooking pot. When oil is hot, add onions and sugar. Sauté, uncovered, until onions are golden.
3Add beef cubes and sear both sides.
4Add sweet and hot paprika, tomato paste, garlic, marjoram, thyme, salt and pepper. Sauté, stirring continuously for 1 minute
5Add chicken stock, water, balsamic vinegar, and caraway seed. Stir.
6Lock lid in place.
7The Goulash will be done when timer goes off, but it will stay in keep warm mode until unit is turned off. Turn off heat and skim off liquid fat glistening on the surface. Taste and add more salt and pepper, if desired. Serve hot with spaetzle, dumplings, potatoes, rice, or Kaiser rolls.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press, 2004
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