Recipes - Nesco PC4-14 Guía De Uso

RECIPES

Please note that the information given is for reference only and can be adjusted to the user's
taste. These recipes are for the 6 Qt. cooker, reduce quantities for the 4 Qt. cooker
BBQ Ribs
1 Rack of Ribs
1 bottle of Barbeque sauce
2 C Ginger ale
Pour ginger ale in cooking pot. Cut the rack of ribs, to place on the rack in the cooker. You
do not want the ribs in the liquid. Add your favorite rub or just salt and pepper and cook on
high pressure for 12 minutes. Set regulator knob to SEAL. At 12 minutes the ribs will still
be firm. If you want them very tender and falling off the bone cook 35 minutes. Release
pressure and pour out the ginger ale and remove the stainless rack. Add the ribs and the
barbeque sauce and cook another 10 minutes or until tender.
Beef in Pepper Sauce
Pepper Sauce
1 Red or Green Bell Pepper
1/2 C Baby Carrot
1 (8 ounce) can Tomato sauce (1 Tbsp to be used later)
2 Garlic cloves
2 tsp Ground Ginger
1 tsp Turmeric
1 tsp Salt
1/2 tsp Black Pepper
1/2 to 1 tsp Cayenne Pepper (depends on how spicy you like it)
1/2 tsp Ground Cardamom
Remaining Ingredients
2 Tbsp Olive Oil
2 lbs. boneless Sirloin steaks, cut into strips
Salt & Pepper, to taste
1 C Water
1/2 tsp Paprika
1/2 tsp Cumin
1/2-1 onion, sliced
1 green bell pepper, sliced
Reserve 1 tablespoon of tomato sauce to be used later. Blend the ingredients for the pepper
sauce (peppers through cardamom) in a food processor until there are no chunks left. Set aside.
Pour the oil into the pressure cooker, sprinkle the beef with salt & pepper then brown over heat.
Once brown, add the water, reserved tomato sauce, paprika and cumin. Close the lid and set
the HIGH pressure button for 15 to 20 minutes. Set regulator knob to SEAL.
When meat is done, use the natural method for releasing the pressure.
Add the pepper mixture, sliced onions and green peppers to the meat and sauce, cover
with lid and set the HIGH pressure button for additional 3 to 5 minutes. When cooking
is complete, follow instructions to reduce pressure. Vegetables should be tender. Serve
immediately.
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