Pressurecooker's profile page
Recipes
Tomato Bisque
By pressurecooker
A delicious, creamy tomato soup with tomato chunks!
- 1/2 cup chopped onions
- 1/2 cup olive oil
- 1 1/2 tsp dill weed
- 5 cups chopped tomatoes
- 4 tsp honey
- 1 1/4 cup heavy cream
- salt and pepper
Cream Sauce
By pressurecooker
This cream sauce is designed to go over the curried chicken crepes, but the recipe can have many other uses, too
- 1/4 C butter
- 1/4 C flour
- 1 C milk
- 1 C chicken broth
- 1 tsp Worchestershire sauce
- salt and white pepper
Garlic-rubbed Tri-tip with Mint Caper Salsa
By pressurecooker
Wonderful Mediterranean take for a holiday meal!
- TRI-TIP
- 10 garlic cloves
- 1 1/2 T kosher salt
- 1 T sweet Hungarian paprika
- 2 tsp pepper
- 3 T olive oil, divided
- 2 boneless tri-tip roasts (2 to 2 1/2 lbs. each)
- MINT CAPER SALSA
- 3/4 cup EACH roughly chopped parsley and mint
- 1/3 cup chopped shallots
- 2 anchovy filets
- 1 garlic clove, chopped
- 2 T capers, roughly chopped
- 1/2 tsp red chile flakes
- 1 T EACH lemon zest and juice
- 3/4 cup extra-virgin olive oil
- Salt and pepper to taste
Cherry and Goat Cheese Salad
By pressurecooker
This is a delicious and unusual salad featuring fresh cherries
- 6 cups mixed baby greens
- 1/2 cup crumbled goat cheese
- 3/4 cup pitted fresh cherries, cut in half
- 1/3 cup toasted, slivered almonds
- 3/4 cup olive oil
- 1/3 cup sherry or cherry vinegar
- 1 minced shallot
- 1 T chopped fresh parsley
- 1/2 tsp dried oregano
Lomi Lomi Samon
By pressurecooker
Great for a unique salad!
- 1/2 pound salmon fillet,skin removed
- 1/2 cup kosher or sea salt
- 1 1/2 cups diced sherry or grape tomatoes
- 1/2 cup finely diced sweet white onion
- 1 green onion, chopped
- 2 ripe, fresh avocados, halved and seeded
- Cilantro sprigs or chives, for garnish
- Crostini, for serving (optional)
Carrot Soup with Turkey Meatballs and Spinach
By pressurecooker
Tiny meatballs, cooked right in the soup (where they stay tender) make a bowl a whole meal
- FOR SOUP
- 2 T olive oil
- 2 lbs. carrots
- 1 large onion, chopped
- 4 cloves garlic, smashed
- Pinch of Kosher salt
- Pinch of red pepper flakes
- 4 cups reduced-sodium chicken, turkey or vegetable broth
- 2 cups baby spinach leaves, sliced
- FOR MEATBALLS
- 1/2 lb ground turkey
- 1/4 grated Parmesan or Pecorino cheese
- 1/4 cup bread crumbs
- 2 T milk
- 1 clive garlic, minced
- Pinch of kosher salt and freshly ground pepper
Roasted Salmon Cobb Salad
By pressurecooker
From Shape Magazine; per serving: 409 calories, 31 g fat (5
- SALAD:
- 2 6-oz center-cut salmon fillets
- 1 tsp olive oil
- Kosher salt
- 3 slices turkey bacon
- 1 large romaine heart, chopped (about 4 cups)
- 3/4 cup diced plum (or other) tomatoes
- 2 large hard-boiled eggs, chilled and diced
- 1 small firm-ripe Haas avocado, peeled and diced
- DRESSING:
- 1 tbsp sherry vinegar
- 3/4 tsp Dijon mustard
- 1/2 tsp sugar
- Kosher salt
- 3 tbsp olive oil
- Freshly ground black pepper
- Alternate Salad Dressing:
- 2 stalks green onions
- 1/4 tsp basil
- 1/3 cup sugar
- 1/3 cup balsamic vinaigrette
- 1/3 cup red wine vinaigrette
- 1/2 cup canola oil
- 1/3 cup sun-dried tomatoes
- salt and pepper to taste
- Mix together all ingredients and chill
Denise's Abalone
By pressurecooker
This recipe describes how to prepare abalone to keep it from being tough after cooking
- Look for good quality, fresh abalone and figure on about 1 medium-sized abalone per person.
- eggs
- bread crumbs
- olive oil
- lemon slices
Country French Omelet
By pressurecooker
Preheat the oven to 350 degrees
- 1 tablespoon good olive oil
- 3 slices thick-cut bacon, cut into 1-inch pieces
- 1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
- Kosher salt and freshly ground black pepper
- 5 extra-large eggs
- 3 tablespoons milk
- 1 tablespoon unsalted butter
- 1 tablespoon fresh chopped chives
Green Garlic Prosciutto Toasts
By pressurecooker
Serve these robustly flavored open-faced sandwiches as a light dinner with a big salad, or as appetizers, using sma...
- 2 - 4 green garlic stalks, trimmed (or use green onions and regular garlic - see note below)*
- 1/2 cup fresh goat cheese
- 2 T chopped flat-leafed parsley
- 1 T chopped fresh mint leaves
- 1/4 tsp each kosher salt and pepper
- 2 T extra virgin olive oil, divided
- 4 slices crusty bread (1/2 to 3/4 in thick) cut from a round lot such as pain au levain, or use small slices of baguette for the appetizer version
- 1 cup loosely packed small watercress sprigs
- 4 thin slices prosciutto (about 1 3/4 oz. total)
- If you can't fine green garlic, use 4 green onions (half chopped and half slivered) plus two minced garlic cloves