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Pork Barbecue
Makes 5 cups pulled pork
½ tablespoon vegetable oil
4 pounds country style spare ribs or
pork shoulder slices
1 large onion, peeled and sliced
½ cup cider vinegar
2 tablespoons brown sugar
1 teaspoon salt
½ teaspoon freshly ground black
pepper
2 cups barbecue sauce (homemade or
purchased)
Add oil to cooking pot of the Cuisinart
Electric Pressure Cooker and select
Browning. When oil is hot, add pork and
brown well on all sides in several batches.
Add onion, vinegar, brown sugar, salt and
pepper to cooking pot along with the
browned pork and any juices that may have
accumulated. Cover and lock lid in place.
Select High Pressure and set timer for 45
minutes. When audible beep sounds, allow
pressure to release naturally. Turn off.
Remove lid, tilting away from you to allow
steam to disperse. Allow pork to cool in
cooking liquid. When cool enough to handle,
remove pork from bones, discard bones and
pork fat. Strain cooking liquid, reserving
½ cup.
Place pork in cooking pot with barbecue
sauce and reserved ½ cup cooking liquid.
Cover and lock lid in place. Select Low
Pressure and set timer for 3 minutes. When
audible beep sounds, use Quick Pressure
Release to release Pressure. Remove lid,
tilting away from you to allow steam to
disperse. Serve hot. May be served on sliced
buns for a sandwich.
Nutritional information per serving cup):
Calories 326 (49% from fat) carb. 11g pro. 31g
• fat 18g • sat. fat 7g • chol. 107mg • sod. 411mg
• calc. 28mg • fiber 1g
Sausages with Peppers
& Onions
Serve with cooked pasta, or warmed
“hero,hoagie,or grinder” rolls to
make sandwiches.
Makes 8 generous servings
1 tablespoon good quality olive oil
3 pounds Italian sausage, 1 inch
thick, 4 inches long, sweet or hot
3 cups sliced green bell pepper
(2 x ½-inch slices)
3 cups sliced red bell pepper
(2 x ½-inch slices
2 cups sliced onions (½-inch thick
vertical slices)
2 cloves garlic, peeled and chopped
1 tablespoon Italian herb blend
½ cup low-sodium chicken broth or
stock
Add olive oil to cooking pot of the Cuisinart
Electric Pressure Cooker. Select Browning.
When hot, add sausages, about 1 pound at
a time do not overcrowd and brown on
all sides, about 3 to 5 minutes. Remove and
reserve each batch on a platter as they are
browned.
Add peppers, onions, garlic and Italian herbs
to the pot. Stir for 2 to 3 minutes. Stir in
chicken stock and cook for 1 minute. Return
the sausages and any accumulated juices to
the cooking pot. Stir gently to mix in with the
onions and peppers. Cover and lock lid in
place. Select High Pressure and set timer for
4 minutes. When audible beep sounds use
Quick Pressure Release to release pressure.
Remove lid carefully, tilting away from you to
allow steam to disperse.
Leave uncovered on Keep Warm until ready
to serve.
Nutritional information per serving:
Calories 487 (68% from fat) carb. 11g pro. 28g
• fat 36g • sat. fat 12g • chol. 105mg • sod. 1268mg
• calc. 59mg • fiber 2g
Corned Beef with
Vegetables
Makes 6 servings
1
3- to 4-pound corned beef brisket
with spice pack*
1 cup chopped onion
2 ribs celery, including leaves, cut
into 2-inch lengths
cups water
¼ cup orange marmalade
¼ cup Dijon-style mustard
2 tablespoons molasses
pounds new red potatoes, about
2 inches in size
6 carrots, peeled, cut into 2-inch
lengths
1 cabbage (2 pounds), outer leaves
removed, cut into 6 wedges
6 small (2-3 ounces each), onions,
peeled with root end left intact
Rinse corned beef. Place trivet/rack in
cooking pot of the Cuisinart
Electric
Pressure Cooker. Add chopped onion and
celery to pot. Place corned beef on rack
and add water. Cover and lock lid in place.
Select High Pressure and set timer for 24
minutes per pound and round up or down
to closest 5-minute increment (i.e., if corned
beef weighs 3.25 pounds, multiply 3.25
x 24 to get 78 minutes round up to 80
minutes). While corned beef cooks, combine
marmalade, mustard and molasses and stir
with a whisk.
When audible beep sounds, time for 20
minutes of Natural Pressure Release, the
release remaining pressure using Quick
Pressure Release. Preheat oven to 37F.
When float valve drops, turn Pressure Cooker
off. Remove corned beef from cooking pot.
Trim the fat layer from the corned beef and
discard. Place in a roasting pan and top with
marmalade mixture. Place in oven to 20 to 25
minutes to glaze.
Strain cooking liquid, discarding solids
and return liquid to cooking pot (it will
have turned red do not worry). Place the
potatoes and carrots in the liquid in the
cooking pot first, then the cabbage wedges,
and top with the onions. Cover and lock lid in
place. Select High Pressure and set timer for
3 minutes. When audible beep sounds, use
Quick Pressure Release to release pressure.
If vegetables are not cooked enough,
select Simmer and cook until done to taste
preference.
Using a slotted spoon or skimmer, remove
the vegetables and arrange in a warmed
shallow serving bowl. Slice the corned beef
in thin slices across the grain to serve.
Nutritional information per serving:
Calories 640 (44% from fat) carb. 56g pro. 35g fat
31g • sat. fat 10g chol. 157mg
• sod. 2501mg • calc. 210mg • fiber 12g
*Choose a flat cut or straight cut brisket.
If the package does not contain a spice
pack, you can prepare your own 8 whole
peppercorns, 4 whole allspice berries,
1 teaspoon mustard seed, ½ teaspoon
coriander seed, and 1 bay leaf.
Lemon Cheesecake
“Bakea cheesecake without heating
up the kitchen.
Makes one 7-inch cheesecake,
6 to 8 servings
melted unsalted butter or
cooking spray for the pan
6 1½-inch gingersnap cookies,
crushed into crumbs
tablespoons finely chopped
toasted almonds
½ tablespoon unsalted butter,
melted
1 pound regular cream cheese, cut
into 1-inch pieces, at room
temperature
½ cup granulated sugar
2 large eggs
zest of 1 lemon, finely chopped
1 tablespoon fresh lemon juice
teaspoons pure vanilla extract
Garnishes: fresh blueberries,
raspberries or strawberries
Lightly coat a 7x3-inch springform pan with
melted unsalted butter or coat with cooking
spray. Place a sheet of plastic wrap (about
16x16-inches) on top of a sheet of aluminum
foil the same size. Place the springform pan
in the center and wrap the exterior tightly.
Combine the cookie crumbs, toasted
almonds and melted butter in a small bowl.
Turn into the prepared pan and turn to dust
the sides of the pan. Press the remainder
onto the bottom of the pan. Reserve.
Place cream cheese and sugar in the work
bowl of a food processor fitted with the metal
“s” blade. Process until smooth, about 15
to 20 seconds. Add the eggs, lemon zest,
lemon juice, and vanilla. Process for 10
seconds. Scrape down the bowl and process
for another 5 seconds. (Alternatively, the
cheesecake batter can be combined using a
hand mixer on low speed take care not to
incorporate too much air, which will cause
cracking.) Pour the batter into the prepared
pan. Place the rack/trivet in the cooking pot
and add 2 cups of water.
16


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