TSCDIST_PressureCooker manual 7/20/07 11:30 AM Page 39
Stuffed Peppers
4 Servings
INGREDIENTS
1 pound ground beef, cooked
1 cup cooked white rice salt and pepper
1 small onion, diced
1/2 cup mozzarella cheese
4 medium peppers, stem tops and insides removed
3 cups beef stock
1 can (14.5 ounces) tomato sauce
METHOD
1Combine cooked ground beef, rice, onions, cheese, salt and pepper in a bowl.
2Stuff peppers with
3Add beef stock to cooking pot. Add stuffed peppers.
4Lock lid in place. Select Meat function, but cancel cooking after 15 minutes (5 minutes earlier than preset time).
5When cooking cycle is complete and all pressure is released, open lid.
6Remove peppers from cooking pot and keep warm on a platter.
7Select Meat function again. Add tomato sauce to cooking pot. Reduce sauce and broth by half. Check for seasoning.
8Pour sauce over peppers. Serve hot.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Braised Red Cabbage
12 Servings
INGREDIENTS
1/4 cup peanut oil
1 medium red onion, sliced
1 cup brown sugar
2 Granny Smith apples, sliced 1/2 cup red wine vinegar
2 cups red wine
2 cups orange juice
1 cinnamon stick
3 teaspoons ground ginger salt and pepper, to taste
4 pounds red cabbage, julienned A few gold leaves for decoration
(optional, available at specialty stores)
METHOD
1Select Vegetable function. Add oil to cooking pot. When oil is hot, add red onion and cook, uncovered, until translucent.
2Sprinkle in the brown sugar and cook for a few minutes until it starts to caramelize.
3Add sliced apples and deglaze with red wine vinegar. Bring mixture to a boil.
4Add remaining ingredients except for gold leaves. Stir ingredients.
5Lock lid in place. Select Vegetable function, and set timer for 15 minutes.
6When cooking cycle is complete and all pressure is released, open lid.
7Taste for seasoning. Serve as an accompaniment to your favorite pork dish.
Recipe courtesy Wolfgang Puck
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