New here...

"Tee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In looking around for "Pressure Cooker Recipes" I was directed to this
group. I've read through here and have found many reasons to laugh! (that
didn't come out right..) Let me rephrase that. Ya'll look like a lot of
fun!

My name is Tina and I live in Western Kentucky (please don't hold that
against me!) and I love to cook!

I got a pressure cooker from my dad for Christmas, just now got the nerve
to
use it. I made a pork tenderloin with potatoes, carrots and onions. It
*smells* heavenly. However, I was afraid I'd "screw it up" so I made it a
bit early in case I had to throw something else together real quick, and
it
was done at 4:30! :-D But I'm keeping it warm and hopefully, by the time
I
get this posted and the table set, it will be the 'right time to eat'!

Either way, I'm sure my 13 year old will have his nose stuck in the fridge
within an hour after I clear the table! 🙂

So, since I "feel like a pro" now, HA! does anyone here have any good
pressure cooker recipes and/or tips?

Thanks,

Tina (aka Tee)
============

Welcome to the club Tee!

I haven't cooked very much in my pressure cooker yet... Mostly candied
ginger (Yumm!). Mmmm, oh yeah, and I've done Corned Beef. Wow, was that
tasty.

I'm still figuring how it all works... I grew up surrounded by people that
only knew horror stories about lids and beans flying through the air...so it
took me a lloonngg time to brave-up and buy one and then actually use it.
LOL

--
Syssi

"Syssi" <[email hidden]> wrote in message
news:A0QGf.11441$Gg1.10569@trnddc03...
:
: Welcome to the club Tee!
:
: I haven't cooked very much in my pressure cooker yet... Mostly candied
: ginger (Yumm!). Mmmm, oh yeah, and I've done Corned Beef. Wow, was that
: tasty.
:
: I'm still figuring how it all works... I grew up surrounded by people that
: only knew horror stories about lids and beans flying through the air...so
it
: took me a lloonngg time to brave-up and buy one and then actually use it.
: LOL
:
: --
: Syssi

Hi Syssi,

Thank you for the warm welcome! I'm one of those that had a mom who blew up
a pressure cooker full of beans! I swear when we moved out of that place
there were still beans lurking somewhere in the rafters!

I think that is the reason I was so hesitant to use it, even though I wanted
one. I'd walk by it everyday thinking, "I really should give that thing a
try.." but it still took me a while!

I'm waiting for my bread to finish baking then I'll give the food a test
taste.. if no one falls out of their chairs in horror, I'll know I did good!

Tina

On Thu 09 Feb 2006 03:45:52p, Thus Spake Zarathustra, or was it Tee?

Quoted message said:

Newsgroups: rec.food.cooking
Subject: New here...
From: "Tee" <[email hidden]>

Welcome! And watch your butt. <g> You'll have fun!

--
Wayne Boatwright o¿o
____________________

BIOYA

Thanks Wayne!

Butt watching to commence!

Zarathustra... er... Tee

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...
: On Thu 09 Feb 2006 03:45:52p, Thus Spake Zarathustra, or was it Tee?
:
: > Newsgroups: rec.food.cooking
: > Subject: New here...
: > From: "Tee" <[email hidden]>
:
: Welcome! And watch your butt. <g> You'll have fun!
:
: --
: Wayne Boatwright o¿o
: ____________________
:
: BIOYA

Wayne Boatwright <wayneboatwright_at_gmail.com> hitched up their panties
and posted news:[email hidden]:

Quoted message said:

On Thu 09 Feb 2006 03:45:52p, Thus Spake Zarathustra, or was it Tee?

Quoted message said:

Newsgroups: rec.food.cooking
Subject: New here...
From: "Tee" <[email hidden]>

Welcome! And watch your butt. <g> You'll have fun!

They will have a good time here. I certainly do 😉

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

In article <[email hidden]>,

Tee said:

In looking around for "Pressure Cooker Recipes" I was directed to this
group. I've read through here and have found many reasons to laugh! (that
didn't come out right..) Let me rephrase that. Ya'll look like a lot of
fun!

My name is Tina and I live in Western Kentucky (please don't hold that
against me!) and I love to cook!

I got a pressure cooker from my dad for Christmas, just now got the nerve to
use it. I made a pork tenderloin with potatoes, carrots and onions. It
*smells* heavenly. However, I was afraid I'd "screw it up" so I made it a
bit early in case I had to throw something else together real quick, and it
was done at 4:30! :-D But I'm keeping it warm and hopefully, by the time I
get this posted and the table set, it will be the 'right time to eat'!

Either way, I'm sure my 13 year old will have his nose stuck in the fridge
within an hour after I clear the table! 🙂

So, since I "feel like a pro" now, HA! does anyone here have any good
pressure cooker recipes and/or tips?

Thanks,

Tina (aka Tee)

Hi, Tee. Welcome to rec.food.cooking. Don't be misled by how much fun
we look like we are. It's not true.

Come over and sit here by me. Bring your completed application form and
your checkbook.

Pork tenderloin shouldn't need pressure cooking -- it's got the word
'tender' in it for a reason. '-) Save pressure cooking meat for
something that needs it.

Re tips for pressure cooking: RTFM. Follow its instructions for care
and maintenance.

I love mine (and old Presto with 15psi fixed) and use it primarily for
beef chunks for stew. Actually, I use it (without pressure) for making
jam.

There's a FAQ file pointer posted here frequently by Victor Sack. Lots
of helpful information in it.

Posting coherent sentences is good. Spell poorly and you leave yourself
wide open to commentary about it. Beware of homonyms. "-)

You're not required to post a recipe, but talking primarily about food
is a virtue to subscribe to. Don't be seduced into participating in
political or religious-nut threads.

And when you're insulted by Him Who Shall Mightily Offend Many, your
best bet really IS to ignore him. To do otherwise changes nothing in
your favor and only gets his blood running faster. '-) {Barb gives
Sheldon a friendly wave.}

Regards,
Barb Schaller

* Exported from MasterCook Mac *

Okra Tomato Corn Gumbo

Recipe By : Posted to rec.food.cooking by Barb Schaller, 2-9-2006
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c. fresh tomatoes
2 c. sliced fresh okra
1 c. fresh uncooked corn
1 c. boiling water
1 sm. onion -- finely chopped
Salt to taste
1/8 tsp. pepper
1 tbsp. butter or margarine
1 tsp. sugar

Combine first 5 ingredients. Cover and cook until vegetables are tender
and mixture is thick. Add remaining ingredients. Serve hot or warm. This
is good for church suppers. Serves 6.

From: http://www.nancyskitchen.com/tomato_recipes.htm
8/13/05
- - - - - - - - - - - - - - - - - -
NOTES : Made it on 8/13/05. Not bad. I just ate it as is. Actually, I
used this as a reference. mine included fresh mushrooms (thickly
sliced) and zucchini, too. And I used canned tomatoes.

_____
--
http://www.jamlady.eboard.com, updated 2-4-2006, Masa

Melba's Jammin said:

[snip]

Quoted message said:

There's a FAQ file pointer posted here frequently by Victor Sack. Lots

of helpful information in it.

Posting coherent sentences is good. Spell poorly and you leave yourself
wide open to commentary about it. Beware of homonyms. "-)

You're not required to post a recipe, but talking primarily about food
is a virtue to subscribe to. Don't be seduced into participating in
political or religious-nut threads.

Well, if we're going to give friendly pointers, I would add don't be
seduced into participating in threads about cats, illnesses (yours and
others), and how to raise other people's children. And don't quote
long threads adding only "oh, how nice" or "gee, thanks" or the like at
the end. -aem

Melba's Jammin' <[email hidden]> hitched up their
panties and posted
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

Tee said:

In looking around for "Pressure Cooker Recipes" I was directed to
this group. I've read through here and have found many reasons to
laugh! (that didn't come out right..) Let me rephrase that. Ya'll
look like a lot of fun!

My name is Tina and I live in Western Kentucky (please don't hold
that against me!) and I love to cook!

I got a pressure cooker from my dad for Christmas, just now got the
nerve to use it. I made a pork tenderloin with potatoes, carrots and
onions. It *smells* heavenly. However, I was afraid I'd "screw it
up" so I made it a bit early in case I had to throw something else
together real quick, and it was done at 4:30! :-D But I'm keeping
it warm and hopefully, by the time I get this posted and the table
set, it will be the 'right time to eat'!

Either way, I'm sure my 13 year old will have his nose stuck in the
fridge within an hour after I clear the table! 🙂

So, since I "feel like a pro" now, HA! does anyone here have any good
pressure cooker recipes and/or tips?

Thanks,

Tina (aka Tee)

Hi, Tee. Welcome to rec.food.cooking. Don't be misled by how much
fun we look like we are. It's not true.

Sorry Tee. I was rude but then that's jest me <- Barb has said it much
better than I can. AND she posted a recipe. Anyway, welcome to you. I
can't wait to hear more about your pressure cooking.

Michael
--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

In article <[email hidden]>,

Tee said:

In looking around for "Pressure Cooker Recipes" I was directed to this
group. I've read through here and have found many reasons to laugh! (that
didn't come out right..) Let me rephrase that. Ya'll look like a lot of
fun!

My name is Tina and I live in Western Kentucky (please don't hold that
against me!) and I love to cook!

I got a pressure cooker from my dad for Christmas, just now got the nerve to
use it. I made a pork tenderloin with potatoes, carrots and onions. It
*smells* heavenly. However, I was afraid I'd "screw it up" so I made it a
bit early in case I had to throw something else together real quick, and it
was done at 4:30! :-D But I'm keeping it warm and hopefully, by the time I
get this posted and the table set, it will be the 'right time to eat'!

Either way, I'm sure my 13 year old will have his nose stuck in the fridge
within an hour after I clear the table! 🙂

So, since I "feel like a pro" now, HA! does anyone here have any good
pressure cooker recipes and/or tips?

Thanks,

Tina (aka Tee)

Look up some of the old threads for pressure cooking beans. :-)

And welcome!!!!!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

aem said:

Melba's Jammin said:

[snip]

Quoted message said:

There's a FAQ file pointer posted here frequently by Victor Sack. Lots

of helpful information in it.

Posting coherent sentences is good. Spell poorly and you leave yourself
wide open to commentary about it. Beware of homonyms. "-)

You're not required to post a recipe, but talking primarily about food
is a virtue to subscribe to. Don't be seduced into participating in
political or religious-nut threads.

Well, if we're going to give friendly pointers, I would add don't be
seduced into participating in threads about cats, illnesses (yours and
others), and how to raise other people's children. And don't quote
long threads adding only "oh, how nice" or "gee, thanks" or the like at
the end. -aem

But, but, the above would cut the number of posts in half if everyone
followed it!!!!!

<smirk>

Thought you were a fellow kitty cat lover aem? :-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Michael "Dog3" Lonergan" <[email hidden]> wrote

Quoted message said:

Sorry Tee. I was rude but then that's jest me <- Barb has said it much
better than I can. AND she posted a recipe. Anyway, welcome to you. I
can't wait to hear more about your pressure cooking.

Michael was rude to you already, Tee? Tsk. Welcome to rfc.
When I was a kid I spent my summers on a farm quite close to
West Virginia, that happens to be where I first and last saw a
pressure cooker in action. They told me they could explode, and
the way that little metal thing on the top was jiggling? I believed them.
Haven't been near one since.

You're the brave one. (smile)

nancy

Quoted message said:

When I was a kid I spent my , that happens to be where I first and last
saw a
pressure cooker in action. nancy

Nancy, I'm soooo curious where you spent your

Quoted message said:

"summers on a farm quite close to
West Virginia..."

if you care to say.
Dee Dee

"Dee Randall" <[email hidden]> wrote

Quoted message said:

Quoted message said:

When I was a kid I spent my , that happens to be where I first and last
saw a
pressure cooker in action. nancy

Nancy, I'm soooo curious where you spent your

Quoted message said:

"summers on a farm quite close to
West Virginia..."

if you care to say.

I wonder if it's still even there, it was so rural ... Spraggs, PA ...
church was in Morgantown WV. Didn't seem forever away,
about a half hour, but I'm probably remembering that wrong.
I'm gonna go look, since you asked.

nancy

Syssi said:

"Tee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In looking around for "Pressure Cooker Recipes" I was directed to this
group. I've read through here and have found many reasons to laugh! (that
didn't come out right..) Let me rephrase that. Ya'll look like a lot of
fun!

My name is Tina and I live in Western Kentucky (please don't hold that
against me!) and I love to cook!

I got a pressure cooker from my dad for Christmas, just now got the nerve
to
use it. I made a pork tenderloin with potatoes, carrots and onions. It
*smells* heavenly. However, I was afraid I'd "screw it up" so I made it a
bit early in case I had to throw something else together real quick, and
it
was done at 4:30! :-D But I'm keeping it warm and hopefully, by the time
I
get this posted and the table set, it will be the 'right time to eat'!

Either way, I'm sure my 13 year old will have his nose stuck in the fridge
within an hour after I clear the table! 🙂

So, since I "feel like a pro" now, HA! does anyone here have any good
pressure cooker recipes and/or tips?

Thanks,

Tina (aka Tee)
============

Welcome to the club Tee!

I haven't cooked very much in my pressure cooker yet... Mostly candied
ginger (Yumm!). Mmmm, oh yeah, and I've done Corned Beef. Wow, was that
tasty.

I'm still figuring how it all works... I grew up surrounded by people that
only knew horror stories about lids and beans flying through the air...so it
took me a lloonngg time to brave-up and buy one and then actually use it.
LOL

Courage, the both of you! Modern pressure cookers don't blow up. Just be
sure to keep the valve unclogged, though I've never had a problem. They
are wonderful contraptions. Basically they cut the cooking time to a
third of the standard time, and there is a lot less liquid lost. They
are really good for absorption method rice, lentils and stuff like that
which might stick to the bottom of the pan if it needs long cooking.

The manufacturers tend to get a bit carried away and suggest silly
things (just like the microwave manufacturers), but anything that
ordinarily needs long slow cooking is suitable. It is indeed great for
corned beef.

Chrstine

Tee said:

In looking around for "Pressure Cooker Recipes" I was directed to this
group. I've read through here and have found many reasons to laugh! (that
didn't come out right..) Let me rephrase that. Ya'll look like a lot of
fun!

My name is Tina and I live in Western Kentucky (please don't hold that
against me!) and I love to cook!

Welcome Tee! No pressure cooker tips, I am afraid. I am one of those
who saw what happens when the lid blows off - and it wasn't even my
cooker! 😉 The SIL tried to make tomato jam in hers..... enough said.

It gets a bit crazy around here - but enjoy!

Cheers
Cathy(xyz)

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote

Quoted message said:

Quoted message said:

When I was a kid I spent my , that happens to be where I first and last
saw a
pressure cooker in action. nancy

Nancy, I'm soooo curious where you spent your

Quoted message said:

"summers on a farm quite close to
West Virginia..."

if you care to say.

I wonder if it's still even there, it was so rural ... Spraggs, PA ...
church was in Morgantown WV. Didn't seem forever away,
about a half hour, but I'm probably remembering that wrong.
I'm gonna go look, since you asked.

nancy

Yes, I see it on Streets & Trips. Abt. 26 miles away from Morgantown.
I was raised on the border towns of Belpre, Ohio and Parkersburg,WV, so I
usually say Ohio or WV, whatever suits me. But, Greene Co., PA, is pretty
interesting historically as well.
Dee Dee

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

So, since I "feel like a pro" now, HA! does anyone here have any good
pressure cooker recipes and/or tips?

This is one of my favourites: pressure cooker goulash

you need around 2 pounds of beef, 1 or 2 onions, some 2-5 tomatoes (frozen,
tinned of fresh) some garlic (optional) lots of paprika, a can of mushrooms in
brine ... also some 1-3 green, yellow or red peppers (capsicums) and possibly
another pound of diced pork.

ok, here we go - dice the meat and brown it in very hot oil. I often use the
help of the large pan, divide the meat between the pressure cooker and the pan
until it's browned nicely, then put it all in the pressure cooker, deglaze the
pan and add the water to the pressure cooker. Add a couple of cups of water to
the pressure cooker, a cup of wine if you want and the brine of the tin of
mushrooms. Quarter the onions and chuck them in, tomatoes, 1 or 2 cloves
crushed garlic, peppers (quartered or diced, doesn't really matter much) about
3-4 tablespoons of paprika (this basically depends on the paprika you can buy
locally, if it's hot or not), maybe a pinch of cayenne, a pinch of celery salt,
a teaspoon of salt and a handful of dried [censored] mushrooms if you have them.
Even better than [censored] would be a small tin or sachet of chanterelles.

Put the lid on and wait until it's up to pressure. Set your timer for 25-35
minutes (I always get away with 25, and I use gravy beef). While that's
cooking, mix around 5 ounces of sour cream with 3 heaped tablespoons of flour
and 1 cup of water until it's smooth.

When the goulash is cooked, put the pot under the cold water tap until the
pressure is down.
Take the lid off, and put the pot back on the heat. Add the can of mushrooms
and bring the goulash back to the boil. Whisk in the sour cream and flour mix
and stir until it thickens.

you can serve this over pasta, boiled potatoes or rice. Goes well with
cauliflower, green beans ...

If I were cooking this conventionally it'd take 2-3 hours at a simmer to be
cooked to my satisfaction.

-Peter

--
=========================================
firstname dot lastname at gmail fullstop com

Tee said:

In looking around for "Pressure Cooker Recipes" I was directed to this
group. I've read through here and have found many reasons to laugh! (that
didn't come out right..) Let me rephrase that. Ya'll look like a lot of
fun!

My name is Tina and I live in Western Kentucky (please don't hold that
against me!) and I love to cook!

Welcome, Tina. One thing to keep in mind is to not take anything or
anyone here too seriously. 😉

-L.

In article <[email hidden]>,

Tee said:

In looking around for "Pressure Cooker Recipes" I was directed to this
group. I've read through here and have found many reasons to laugh! (that
didn't come out right..) Let me rephrase that. Ya'll look like a lot of
fun!

My name is Tina and I live in Western Kentucky (please don't hold that
against me!) and I love to cook!

<snip>

Quoted message said:

So, since I "feel like a pro" now, HA! does anyone here have any good
pressure cooker recipes and/or tips?

Thanks,

Tina (aka Tee)

Hi Tee,

Pleased to meet you. So you're here to talk about pressure cooking. Well
I mostly use mine to do something like this:

Sauerkraut with pork

Take about 2 lb spareribs, or pork chops if you're worried about fat
content and want more meat. Take a slice or two of bacon, fry until
crisp. Remove bacon from pan and brown pork in the bacon fat. Set pork
and crumbled bacon aside.

Get about 2 lb (or maybe a pound, depending on the meat to sauerkraut
ratio you want. Try to avoid canned kraut. Rinse well and squeeze out
water. Set aside.

Cook this in the pressure cooker. To the pot add one big yellow onion,
peeled and sliced very thin. Also one apple, cored and also sliced very
thin. One potato, grated thru the coarse side of the grater is
optional. On top of the onion and apple, put the pork. Then to the
drained sauerkraut add about a half teaspoon of caraway seeds, a grated
carrot, and a teaspoon of brown sugar. Add the crumbled bacon, maybe
some ham, diced (if you have it). Also a clove of garlic, minced. Mix
everything together and put it on top of the pork.

If you have some cheesecloth, tie up a bay leaf, a couple teaspoons of
juniper berries, and a half dozen peppercorns, and bury it in the
sauerkraut. If not, just add these to the sauerkraut before you mix
everything up. Then. take 1/2 cup of white wine, pour over all, and cook.

I use an old (1940s) presto, so I urge people to stay out of the kitchen
when I use it. ;^)

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

Regardless of what doesn't happen, there's always someone who knew it wouldn't.
R. Henry