New here...

I made a pork tenderloin, potatoes, carrots and onions for my first meal
using the pressure cooker. 27 minutes and it was DONE! Amazing! The meat
was fork tender and the potatoes had the best flavor and enough gravy to
smother everything.

It turned out great and I think I have a new best friend in the kitchen! LOL

Tina

"Old Mother Ashby" <[email hidden]> wrote in message
news:[email hidden]...
: <snip>

: 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

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...
: In article <[email hidden]>,
: "Tee" <[email hidden]> wrote:
:
:
: 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.:
: Regards,
: Barb Schaller

Hi Barb,

Thanks for the warm welcome and all the great tips! I'll keep this one
handy! 🙂

<scooting over next to Barb> So, how much do I need to make this check out
for? <dotting pencil on tongue>

Tee 🙂

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

Is "um.. okay" something I should steer away from too? LOL I see it's
gonna take me a bit to get all the rules down pat! Whew! 🙂

Tee

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...
:
:
: 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

<scrambling back through posts> I musta missed the "rude" part, but then
again, I'm not easily offended so it probably went right over my head! LOL

Thank you for the warm welcome, Michael!

Tee 🙂

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

: 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

Hi Nancy,

Thanks for the welcome! It's really great to be here.

I remember as a kid the sound my mom's pressure cooker made, the hissing and
spitting, sounded like the darn thing was possessed! I was a bit nervous
using this one for the first time. First of all, it didn't sound like the
old demon from my childhood. It did a bit of hissing, but not nearly as
much. The little thingy on top (how's that for being technical) is more of
a ball shape, where the one my mom had was more of a disk shape.

The main problem for me was in the sound.. it said "bring to full
pressure".. okay, I stood there.. well... way back away from actually...
listening trying to figure out what the heck "full pressure" would sound
like, and how would I know it was at 13psi. It was pretty much a guessing
game. I'd duck and bob and weave to get close to the stove to turn it down
when I *thought* the time was right, then I thought, "no, maybe it wasn't
time yet" so I do the duck, bob, weave thing again and turn it up again. I
guess I did the duck, bob, weave thing right since the meal turned out
really good! LOL

I use a gas stove, and I read somewhere that "after it comes to full
pressure, turn it down to simmer on the gas stove"... Obviously I still have
a lot to learn!

Tee 🙂

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...
: In article <[email hidden]>,
:
: Look up some of the old threads for pressure cooking beans. :-)
:
: And welcome!!!!!
: --
: Peace, Om.

Thanks Om, I'll do that! And thanks for the welcome too!

Tee 🙂

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

OMG! Tomato jam.. I can't even *begin* to imagine the mess *that* made! LOL

Thanks for the welcome, and the warning! 🙂

Tee 🙂

"Peter Huebner" <[email hidden]> wrote in message
news:[email hidden]...
: In article <[email hidden]>, [email hidden]
: says...
:
: If I were cooking this conventionally it'd take 2-3 hours at a simmer to
be
: cooked to my satisfaction.
:
: -Peter

This sounds *wonderful*! I'm gonna give it a try for sure. Sounds like
something my small family would love, especially on a cold winter day.

Thank you!

Tee

"-L." <[email hidden]> wrote in message
news:[email hidden]...
:
: Welcome, Tina. One thing to keep in mind is to not take anything or
: anyone here too seriously. 😉
:
: -L.

Thank you for the welcome! I'll keep the tip in mind, it's a pretty
standard rule on newsgroups, isn't it! LOL

Tee

"Dave W." <[email hidden]> wrote in message
news:[email hidden]...
: In article <[email hidden]>,

: 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

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

Hi Dave,

Pleasure to meet you too! I love Sauerkraut so this recipe is going into my
file. Thank you for sharing it!

And a 1940's model.. yeah, I'd steer clear too! 😉

Tee 🙂

In article <[email hidden]>,

Tee said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...
: In article <[email hidden]>,
: "Tee" <[email hidden]> wrote:
:
:
: 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.:
: Regards,
: Barb Schaller

Hi Barb,

Thanks for the warm welcome and all the great tips! I'll keep this one
handy! 🙂

<scooting over next to Barb> So, how much do I need to make this check out
for? <dotting pencil on tongue>

Tee 🙂

A dollar three-eighty will just about cover it. Be sure to spell my
name right. You might want to check your system, though -- the recipe
you posted didn't come through.

* Exported from MasterCook Mac *

Any-Fruit-Will-Do-Muffins

Recipe By : posted to r.f.cooking by Barb Schaller 2-11-2006
Serving Size : 1 Preparation Time :0:00
Categories : Quick Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Streusel Topping:
1/3 cup packed brown or granulated sugar
1/2 tsp. cinnamon
1 Tbsp. unsalted butter
1/2 cup finely chopped walnuts
Muffins:
2 1/2 cups unbleached flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. cinnamon
1 Pinch salt
1 1/3 cups firmly packed light brown sugar
2/3 cup vegetable oil
1 egg
1 cup buttermilk
2 tsp. vanilla extract
1 3/4 cup lightly packed fruit

To make topping, mix sugar and cinnamon in small bowl; add butter.
Blend butter into dry ingredients until mixture looks like coarse,
irregular crumbs with no lumps. Stir in nuts and set aside. (Topping
can be quadrupled and frozen.)

To make muffins, preheat oven to 400 degrees and place rack in middle
position. Grease 12-cup muffin pan lightly; use liners if necessary.

In a medium mixing bowl, whisk together flour, baking soda, baking
powder, cinnamon and salt; set aside. Whisk sugar, oil and egg in large
bowl, then whisk in buttermilk and vanilla.

Whisk dry ingredients into wet ingredients gently to blend partially.
Continue mixing batter with rubber spatula, scraping ingredients at
bottom into batter. Fold in fruit. If batter seems too wet, add a few
more tablespoons of flour, up to 1/4 cup.

Fill each muffin cup to brim and sprinkle topping over batter. Bake 15
minutes at 400 degrees; reduce heat to 350 and bake until muffins are
golden brown and spring back when lightly pressed, 10-12 minutes longer.
Let muffins cool 5 minutes in pan then transfer to wire rack. Makes 12.

- - - - - - - - - - - - - - - - - -

NOTES : Source: Star Tribune Taste Section, June 12, 1994, Jeanne
Jones column. Each muffin contains approximately 380 calories, 21 mg
cholesterol, 17 gm fat, 231 mg sodium.
_____
--
http://www.jamlady.eboard.com, updated 2-10-2006, How Much is Enough?

In article <[email hidden]>,

Tee said:

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

Is "um.. okay" something I should steer away from too? LOL I see it's
gonna take me a bit to get all the rules down pat! Whew! 🙂

Tee

The manual is available for a surcharge to the initiation fee. You can
make that check out to me, too.

* Exported from MasterCook Mac *

Gold Mine Apricot Nut Bread

Recipe By : Posted again to r.f.cooking by Barb Schaller 2-11-2006
Serving Size : 1 Preparation Time :0:00
Categories : Quick Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole wheat flour
2/3 cup all purpose flour
1/2 tsp. salt
2 tsp. baking soda
1 cup brown sugar
2 cups buttermilk
1 cup dried apricots -- soaked, then cut
into small pieces
1/2 cup chopped walnuts
2 Tbsp. wheat germ

Combine dry ingredients (the first five), mix well, then stir in second
column ingredients.

Pour into greased and floured pan(s) and bake at 350 for 60 minutes, or
until tests done with a wooden pick. Apricots, walnuts, and wheat germ
may be omitted entirely. Makes one 9x5x3² loaf pan or two smaller.
- - - - - - - - - - - - - - - - - -
NOTES : Taste Section of Minneapolis Star newspaper printed this on
12/26/73 -- I received honorable mention in their recipe contest!
(Recipe contains no eggs or shortening. This is not a mistake.)

_____
--
http://www.jamlady.eboard.com, updated 2-10-2006, How Much is Enough?

"Tee" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...
:
:
: 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

<scrambling back through posts> I musta missed the "rude" part, but
then again, I'm not easily offended so it probably went right over my
head! LOL

Thank you for the warm welcome, Michael!

Tee 🙂

Well when I think of myself being rude it's usually in something I didn't
say 😉

Ob Food:

Omelettes this morning with bacon, cheddar and dried chives
(reconstituted). When I beat the eggs I'll put in a bit of water. Maybe a
tablespoon. I don't recall where I got this tip. Does anyone add milk to
their eggs? I guess adding milk would make them French omelettes.

Michael

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

"Tee" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

"Peter Huebner" <[email hidden]> wrote in message
news:[email hidden]...
: In article <[email hidden]>,
: [email hidden] says...
:
: If I were cooking this conventionally it'd take 2-3 hours at a simmer
: to
be
: cooked to my satisfaction.
:
: -Peter

This sounds *wonderful*! I'm gonna give it a try for sure. Sounds
like something my small family would love, especially on a cold winter
day.

Thank you!

Tee

I don't know where you are located but the weather here has been really
odd. It's 60 degrees one day and the next we get snow <shrug>. I'm kinda
worried my flowers will start coming up. I've already got daffodils up.
The crocous are up too. Pretty early for them to be coming up. No blooms
yet.

Michael <- can't wait to get the chile peppers in

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

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...
: In article <[email hidden]>,
: "Tee" <[email hidden]> wrote:
: > Hi Barb,
: >
: > <scooting over next to Barb> So, how much do I need to make this check
out
: > for? <dotting pencil on tongue>
: >
: > Tee 🙂
:
: A dollar three-eighty will just about cover it. Be sure to spell my
: name right. You might want to check your system, though -- the recipe
: you posted didn't come through.

Ahhh, it musta got stripped! 😉

How's this one..

Tee 🙂

Beef With Pea Pods

Makes 8 servings
Prep: 20 min; Cook: 30 min

2 pounds beef round steaks, 3/4 to 1 inch thick
2 tablespoons vegetable oil
1 clove garlic, finely chopped
1/2 teaspoon salt
Dash of pepper
1 (10-ounce) can condensed beef broth
2 tablespoons cornstarch
1/4 cup water
1 tablespoon soy sauce
1/4 teaspoon finely chopped ginger root or 1/8 teaspoon ground ginger
4 ounces fresh snow (Chinese) pea pods or 1 package (6 ounces) frozen
snow (Chinese) pea pods, thawed and drained
8 cups hot cooked rice

1. Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips
lengthwise into 1/4-inch slices. (Beef is easier to cut if partially frozen,
30 to 60 minutes.)

2. Heat wok or 10-inch skillet over high heat. Add oil; rotate wok to coat
side. Add beef and garlic; stir-fry about 3 minutes or until beef is brown.
Sprinkle with salt and pepper.

3. Stir in broth. Heat to boiling; reduce heat. Simmer uncovered 10 to 15
minutes or until beef is tender. (If liquid evaporates, add small amount of
water.)

4. Mix cornstarch, water and soy sauce; stir into beef mixture. Cook,
stirring constantly, until mixture thickens and boils. Boil and stir 1
minute. (Sauce will be thin.)

5. Stir in gingerroot and pea pods. Cook about 5 minutes, stirring
occasionally, until pea pods are crisp-tender. Serve over rice.

To remove tips and strings from pea pods, snap off the stem end of pea pod
and pull the string across the pea pod to remove it.

NUTRITION FACTS: 1 Serving (about 2 cups); Calories 385 (Calories from Fat
65); Fat 7g (Saturated 2g); Cholesterol 55mg; Sodium 500mg; Carbohydrate 53g
(Dietary Fiber 1g); Protein 28g % DAILY VALUE: Vitamin A 0%; Vitamin C
8%; Calcium 2%; Iron 26% DIET EXCHANGES: 3 Starch; 2 Lean Meat; 2
Vegetable

Lighter Beef with Pea Pods: For 4 grams of fat and 345 calories per serving,
omit oil and use nonstick skillet or wok. Spray cold skillet or wok with
cooking spray before heating in step 2.

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

:
: I don't know where you are located but the weather here has been really
: odd. It's 60 degrees one day and the next we get snow <shrug>. I'm kinda
: worried my flowers will start coming up. I've already got daffodils up.
: The crocous are up too. Pretty early for them to be coming up. No blooms
: yet.
:
: Michael <- can't wait to get the chile peppers in

Western Kentucky.. and the weather has been pretty much as you describe. It
was spring like then snow, spring like then snow. Temps have been crazy! I
worry about my trees and flowers too.

Tee 🙂

"Caramel Apple Salad Recipe"
Makes 12 servings

Ingredients:

20 Ounce can of crushed pineapple in its own juice
1.5 Ounce size fat-free sugar free
instant Butterscotch Pudding mix (6 serving size)
3 Large Granny Smith Apples (chopped)
8 Ounces Fat Free/Low Calorie Whipped Topping
2 Tbs. chopped pecans (optional)

Instructions:

Combine pineapple (with juice) and sugar free
butterscotch pudding mix. Add chopped apples to the
pineapple and pudding mix. Fold in whipped
topping. Sprinkle each serving with chopped
pecans.

Michael 'Dog3' Lonergan said:

Omelettes this morning with bacon, cheddar and dried chives
(reconstituted). When I beat the eggs I'll put in a bit of water. Maybe a
tablespoon. I don't recall where I got this tip. Does anyone add milk to
their eggs? I guess adding milk would make them French omelettes.

My mom taught me to add milk when you were making scrambled eggs if you
wanted them to be more solid/dense, and to add water to omelettes to
make them fluffier. That's how I do it, old wives take or not.

Tee said:

How's this one..
Beef With Pea Pods

2 pounds beef round steaks, 3/4 to 1 inch thick

This strikes me as a bad adaptation of what should be a stirfry recipe.
Round steak is a poor cut of beef to use, hence the need for a long
simmer to try to tenderize the meat.

Instead, use a better cut of meat, stirfy it briefly on very high heat,
skip the boiling, and add the peapods. Fresh peapods need very little
cooking if you keep the heat high, as you should. As soon as they're
as hot as the beef you're done. Frozen peapods need no cooking at all,
just get them hot.

Shiitake mushrooms are a good addition, soaked, sliced and fried with
the beef. Oyster sauce is a good finish for the dish, too. -aem

Jude wrote on 11 Feb 2006 in rec.food.cooking

Quoted message said:

Michael 'Dog3' Lonergan said:

Omelettes this morning with bacon, cheddar and dried chives
(reconstituted). When I beat the eggs I'll put in a bit of water.
Maybe a tablespoon. I don't recall where I got this tip. Does
anyone add milk to their eggs? I guess adding milk would make them
French omelettes.

My mom taught me to add milk when you were making scrambled eggs if
you wanted them to be more solid/dense, and to add water to omelettes
to make them fluffier. That's how I do it, old wives take or not.

I make my omletes and scrambled eggs from just eggs. I find cooking
either at a low temp in a buttered pan makes them fluffy. Also I 'heard'
somewhere salt shouldn't be used until they're on the plate; seems salt
makes the eggs brittle.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Michael 'Dog3' Lonergan said:

Omelettes this morning with bacon, cheddar and dried chives
(reconstituted). When I beat the eggs I'll put in a bit of water. Maybe a
tablespoon. I don't recall where I got this tip. Does anyone add milk to
their eggs? I guess adding milk would make them French omelettes.

No, I don't think there's anything particularly French about adding
milk to omelets. The main distinction I make is between omelets and
scrambled eggs. For me, an omelet is done in a hot pan and the eggs
are beaten well. Butter goes in the hot pan and the eggs are added at
just the point _after_ it bubbles and the foam begins to subside. Then
the eggs go in and are cooked quickly. Filling is added when it's
about 2/3 done, then folded, flipped, served. Must be removed from the
pan before fully cooked or it will end up dry.

Scrambled eggs, on the other hand, are done over a low heat. Eggs just
mixed, not so blended as for an omelet. Poured in pan and cooked with
frequent slow stirring to pile up large, soft curds. Again, removed
from the pan before fully done.

Occasionally I will put a little water into an omelet; rarely I will
put a little milk in scrambled eggs. -aem