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Recipes
Jim's Chuck Wagon Pepper Steak (Flank Steak)
By pressurecooker
This is a family favorite and was always requested by my late brother, Jim
- 1 large flank steak
- 2 tsp unseasoned meat tenderizer
- 2 T instant minced onion
- 2 tsp thyme
- 1 tsp marjoram
- 1 bay leaf, crushed
- 1 cup red wine vinegar
- 1/2 cup olive or salad oil
- 3 T lemon juice
- 1/4 cup peppercorns coarsely crushed, or 1 T bottled cracked pepper (add to marinade)
Shrimp Scallop Chowder
By pressurecooker
Our friend Tom lives on his boat and is a gourmet chef
- 2 ears fresh corn n the cob, or 1-15.25 can corn, drained (you can also use frozen corn)
- 2 cups heavy cream
- 1 lb shrimp (16-20 count), uncooked with shells on
- 1 lb scallops, cut into fourths, depending on their size
- 1 T dried tarragon
- Olive oil
- 1 small sweet yellow onion, diced
- 1 small red pepper, seeded, ribs removed, and diced
- Cilantro leaves as garnish
- Sprinkle of nutmeg for garnish
- 3 T butter
- 3 T flour
- 4 cups seafood stock
- 2 lage Yukon potatoes, diced
- 1 cup frozen peas
- Salt and pepper
Baltimore-Style Crab Cakes
By pressurecooker
In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce, hot sauce, and Old Bay seafood s...
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/2 tsp Old Bay seafood seasoning
- 1 pound jumbo lump crab meat, picked over
- 20 saltine crackers, finely crushed, or 3/4 cup bread or panko crumbs
- 1/4 cup canola oil
- Lemon wedges, for serving
Green Beans with a Twist
By pressurecooker
Green beans get a makeover with help from fresh mushrooms, ranch salad dressing mix and crumbled bacon
- 1 package (16 oz) frozen French-style green beans (thawed)
- 1 cup fresh sliced mushrooms
- 2 T butter
- 1 envelope ranch salad dressing mix
- 4 bacon strips, cooked and crumbled
Roma Tomato and Cucumber Salsa
By pressurecooker
This is a delicious, fresh salsa that is great with chips for your next party!
- 2 pounds Roma tomatoes, seeded and chopped into large chunks
- 2 cups diced cucumbers
- 1/2 cup finely chopped red onion
- 1 tablespoon chopped garlic
- 2 jalapenos, stemmed, seeded and chopped
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Juice of 1 lime
- Coarse kosher salt
- 1/4 cup chopped fresh cilantro
- Tortilla or pita chips, for serving
Scallop and Bacon Chowder
By pressurecooker
Serves 3-4
- 3 slices of bacon, chopped
- 1 large or two small shallots
- 1 small carrot, peeled and diced
- 1 T freshly grated ginger
- Grated zest of one small orange
- 3-4 (I only use two) medium potatoes, cribbed and diced
- Black pepper in a mill
- 1 16-oz bottle clam juice
- 2 T butter
- 1 pound fresh sea scallops, trimmed and quartered
- Kosher salt
- 2 cups heavy cream
- 3-4 tsp creme fraiche or sour cream
- 2 T snipped chives
Potato Casserole
By pressurecooker
Creamy and moist!
- 2 lbs. frozen hash browns
- 1 can cream of chicken soup
- 8 oz. shredded cheddar cheese
- 1 T garlic salt
- 1 stick melted butter
- 1 pint sour cream
- 1 T seasoning salt
Cinnamon Chocolate Bundt Cake
By pressurecooker
Easy to make and you don't need a KitchenAid mixer!
- 1 cup water
- 1/2 cup oil
- 1 stick butter
- 1/4 cup + 1 T (or 5 T) cocoa powder
- 2 cups flour
- 2 cups sugar
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 tsp baking soda
- 2 eggs
- 1 1/2 tsp cinnamon
- 1 tsp vanilla extract
Red Russian Kale and Chorizo Soup
By pressurecooker
This lightly spicy soup shows off the heirloom kale's tender texture and mile flavor
- 8 oz. Spanish chorizo, thinly sliced crosswise
- 1 T olive oil
- 1 large onion, chopped
- 2 large garlic cloves, minced
- 1/2 tsp each red chile flakes and pepper
- 7 cups reduced sodium chicken broth
- 3/4 lb. russet potatoes, peeled and chopped
- 12 oz. Red Russian kale, or other kale, stems removed and leaves cut into slender ribbons
- Kosher salt (optional)
Fettuccine with Salmon and Pasta
By pressurecooker
This delicious and quick pasta dish uses smoked or cooked salmon
- Ingredients:
- Cooking tip: While boiling the water for the pasta, clean and trim the asparagus, chop the chives and parsley. While the fettuccine boils, prepare the creamy, lemon zest-spiked sauce. By the time the pasta is al dente, the entree is ready.
- 4-6 quarts water
- 2 T salt
- 1 pound asparagus, tough ends trimmed and cut into 1 inch pieces
- 1 pound spinach fettuccine
- 3 T butter
- 1 cup heavy cream
- Grated zest of 1 lemon
- 4 oz. smoked salmon, cut into thin strips, or cooked fresh salmon, cut into small pieces
- 1/4 cup snipped chives
- 1/4 cup chopped parsley
- (2 to 3 T capers, drained)
- Salt and black pepper to taste