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Pressure Cooker Risotto and Mushrooms

Pressure Cooker Risotto and Mushrooms

By

Directions: Coarsely chop mushrooms and shallots; set aside

  • Wild Mushroom Risotto
  • Serves 4-6
  • 8 oz (225 g) fresh mushrooms
  • 2 cups (500 ml) Arborio rice
  • 4 cups (1 l) chicken or vegetable stock
  • 1/4 cup (60 ml) dry vermouth or cooking wine 2 tablespoons (30 ml) shallots
  • 1/4 cup (60 ml) grated Parmesan cheese
  • 3 tablespoons (45 ml) olive oil
  • Salt and pepper to taste
  • Pressure Cooker Recipes
4/5 (1 Votes)

Bread for 50

Bread for 50

By

Pour warm water into a large bowl

  • 4 tbsp. dry yeast
  • 9 cups warm water
  • 4 cups nonfat dry milk
  • 2 cups oil
  • 2 cups sugar
  • 2 tbsp. salt
  • 26 cups flour
4/5 (1 Votes)

Pan-Seared Duck Breast with Green Peppercorn Sauce

Pan-Seared Duck Breast with Green Peppercorn Sauce

By

How to make it For the Duck: Heat the duck fat in a heavy frying pan or skillet

  • 1 tablespoon duck fat (Graisse de Canard Gold)
  • 2 Boneless duck breasts
  • 1 tablespoons cracked black pepper
  • 1 tablespoons crushed dried rosemary
  • 1 teaspoon salt
  • Sauce
  • 3 shallots, finely minced
  • 1-1/2 cups red wine
  • 1-1/2 oz Glace de Canard Gold (duck stock reduction) optional
  • 1/2 cup water
  • 1/4 cup heavy cream
  • 1 teaspoon crushed dry green peppercorns
  • 1 tablespoon butter
0/5 (0 Votes)

Mama's Holiday Cole Slaw

Mama's Holiday Cole Slaw

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Combine cabbage and carrot in a large bowl

  • 2 pkgs. (10 oz. each) finely shredded cabbage
  • 1 carrot, shredded
  • 1/2 cup sugar
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 1/2 Tbsp. lemon juice
  • 1 1/2 Tbsp. white vinegar
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
0/5 (0 Votes)

Apfel Suppe - Apple Soup

Apfel Suppe - Apple Soup

By

Cook apples with lemon rind, salt, cinnamon, & water

  • 2 lbs. apples, cored, cut in small pieces
  • 2 qts. water
  • 1 Tbs. lemon rind, grated
  • 1 stick cinnamon
  • 1/8 tsp. salt
  • 1 1/4 cup sugar
  • 2 Tbs. flour
  • 1/4 cup water
  • 2 Tbs. lemon juice
  • 1/2 cup white wine
0/5 (0 Votes)

Bisquick Cinnamon Rolls

Bisquick Cinnamon Rolls

By

Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan

  • Rolls
  • 2 2
  • tablespoons granulated sugar
  • 1 1
  • teaspoon ground cinnamon
  • 2 1/2 2 1/2
  • cups Original Bisquick™ mix
  • 2/3 2/3
  • cup milk
  • 2 2
  • tablespoons granulated sugar
  • 2 2
  • tablespoons butter or margarine, softened
  • 1/4 1/4
  • cup raisins
  • Glaze
  • 1 1/3 1 1/3
  • cups powdered sugar
  • 2 2
  • tablespoons milk
4.7/5 (15 Votes)

Chicken Salad for 200

Chicken Salad for 200

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Mix first six ingredients until smooth

  • 20 cups mayonnaise (1 gallon + 1 quart)
  • 4 cups sweet pickle relish
  • 4 T salt, or to taste
  • 4 t white pepper, or to taste
  • 4 T Worcestershire sauce
  • 2 T tarragon vinegar
  • 20 lbs. chopped chicken meat
  • 16 hard boiled eggs, chopped
  • 4 cups finely chopped green onions
  • 8 cups finely chopped celery
0/5 (0 Votes)

Roasted Confetti Ratatouille

Roasted Confetti Ratatouille

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"Confetti-like sparkles of tomato and warm-colored peppers make this roasted take on ratatouille different from the...

  • 1 orange pepper, finely diced
  • 1 yellow pepper, finely diced
  • 2 small zucchini, finely diced
  • 3 to 4 medium tomatoes, seeded and finely diced
  • 3 garlic cloves, minced
  • 1/4 cup olive oil, more as needed
  • salt and pepper
  • a handful of sliced pitted black olives
  • a large handful of shredded fresh basil leaves
4.6/5 (10 Votes)

Tomato Basil Cream Sauce with Squash Noodles

Tomato Basil Cream Sauce with Squash Noodles

By

On a scorching hot summer day, serve the sauce with raw summer squash noodles

  • Tomato Basil Cream Sauce
  • 1 1/4 5 1/4 quarts or 5 cups
  • 2 1/2 2 1/2 1/2 pounds ripe tomatoes
  • 1/2 1/2 1/2 cup packed fresh basil leaves
  • 3/4 3/4 3/4 cup raw cashews
  • 1/4 1/4 1/4 cup raw pine nuts
  • 1 1 1 tablespoon extra-virgin olive oil
  • sea salt (to taste)
  • Summer Squash Noodles
  • 4 about 4 servings
  • 1 1 1 zucchini
  • 1 1 1 yellow squash
4.5/5 (8 Votes)

Pork Cassoulet

Pork Cassoulet

By

Victoria Granof

  • 2 pounds country-style spareribs (or pork shoulder, cut into 1-inch-thick slices)
  • 2 medium onions, peeled and chopped
  • 2 garlic cloves, minced, plus 1 whole clove
  • 2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves
  • 1 pound bacon (slab is best), cut into 2-inch pieces
  • 1 large stalk celery, chopped
  • 1/2 medium carrot, peeled and chopped
  • Kosher salt and freshly ground black pepper to taste
  • 4 cups chicken broth
  • 1 cup white wine
  • 1 (14-ounce) can diced tomatoes, with their juice
  • 2 bay leaves
  • 2 (14-ounce) cans white beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 cup coarse bread crumbs
  • 2 tablespoons chopped parsley
4.3/5 (6 Votes)