Pressure cooker recipe requests & posts

Microwave Pressure Cooker Recipes

feeds@yuku.com (mcnerd) — Thu, 03 Dec 2009 12:20:46 GMT

I would love to see a topic on Miss Vickie's site and here for Microwave Pressure Cooker Recipes using the various cookers on the market such as the NordicWare TenderCooker, MicroMaster, and others. There is no real difference in the directions for cooking, but these cookers are only 3 quarts and pressure cooker recipes for such a size is almost...

Passive Cooking to Save Energy

feeds@yuku.com (BlackBeans) — Fri, 20 Nov 2009 10:51:10 GMT

Hello Everyone,

I am so enjoying Miss Vickie's book. I think that the Basic Risotto was the best thing I've ever had for a long time! .

Here's something I'd like to bring up for discussion:

I've been cooking black beans, etc with the electric burner turned off (passive cooking). It works great for me!

Benefits are: save electricity, beans don't foam or scorch, less steam generated into the kitchen, and I...

Marinara Sauce

feeds@yuku.com (Jeffrey) — Sun, 01 Nov 2009 11:26:10 GMT

Easy Homemade Marinara Sauce
Yields about 11 cups

I learned this trick from an Italian chef who had attended culinary school in Italy. I improved the speed of the recipe by using my pressure cooker.

1 #10 can (90 oz) San Marzano tomatoes, or the rough equivalent in smaller cans
1 medium onion, whole
6-10 cloves garlic, depending on size (more, if you like garlic a lot)
1 cup packed fresh basil leaves
½ cup packed fresh flat ("Italian")...

Aluminum bowl ok for PIP

feeds@yuku.com (Felafelboy) — Sat, 03 Oct 2009 18:16:53 GMT

A stainless steel bowl is recommended due to its good heat conductivity over some other materials.

My 3 cup Kitchen Gourmet rice cooker has a steam vent hole in the cover lid which provides a cooking process which results in some steam and flavor escaping. I am used to placing a lid on a sauce pot and letting the cooking take place with a sealed lid. But, I thought that the inner bowl with the steamer tray would be perfect for my 4 qt Fagor PC, and it does fit in it perfectly....

mailing list ? need help

feeds@yuku.com (ukiahboyds) — Mon, 14 Sep 2009 15:59:50 GMT

Hi there im new to this forum and new to PC However everytime i try and join the mailing list it give me a "list is full" message ? is this true,? ive tried several times

unable to subscribe

feeds@yuku.com (ast) — Sat, 22 Aug 2009 12:54:54 GMT

I've been attempting to subscribe and keep getting messages about the list being full. Should I keep trying . . . ?
Thanks

Multiple cheesecakes in one pot?

feeds@yuku.com (born2win) — Sat, 18 Jul 2009 15:17:53 GMT

Based on what I've read in the forums and books, using trivets, is it possible to cook two cheesecakes in one of the larger pots?

roasting meat

feeds@yuku.com (madrob) — Tue, 14 Jul 2009 23:39:33 GMT

can you cook a roast in a pressure cooker?

Can't buy your $3.50 recipes - button doesn't appear and is not functional

feeds@yuku.com (barri) — Thu, 02 Jul 2009 21:18:46 GMT

There appears to be a problem on your web site. I want to buy all of your recipes on your site but the "Amazon Honor System" button only appears as text and not a clickable button. I did a search on the forum and found another user with the same problem but unfortunately no one replied. Any suggestions? I've tried different browsers but all have the same problem. Incidentally I am a computer teacher so my technical ability isn't the issue.

New Recipe! - Mexican Steak Sandwiches

feeds@yuku.com (Miss Vickie Pressure Cooker Recipes) — Sun, 31 May 2009 06:27:55 GMT

I have just finished posting a new recipe on my blog, Mexican Steak Sandwiches.

I want to see more people using their pressure cookers this summer, so get them out of the cupboard and try this quick and easy recipe. I'll be posting lots more recipes on the blog to help you beat the...

Gator Tail

feeds@yuku.com (titan4) — Sat, 30 May 2009 20:46:56 GMT

Living in Florida there is no shortage of alligators. I may have missed it in the book, but I am looking for recipes or at least cook times for gator tail in a pressure cooker. I realize that it will depend on how thick the pieces are, but any info would be great. Since I kayak on a regular basis I hope that they don't repay me some day!
Thanks!

? about pressure setting.

feeds@yuku.com (cindonmill) — Tue, 05 May 2009 12:37:48 GMT

I have a small (6 to 8 quart) pressure cooker. I love it. I just bought a new cookbook and was reading a recipe I would like to try but it calls for 15 pounds of pressure and my cooker is only a ten pounder. Can I just cook the food a few minutes longer or will that not work? Its a chicken recipe and I would really like to try it but I don't want to mess it up.
Thanks Cindy

Wolfgang Puck electric question

feeds@yuku.com (arwenmark) — Wed, 15 Apr 2009 17:58:33 GMT

I know you are not a fan of electric pressure cookers, but I had already ordered this one when I found the site. As mentioned on several places this does not give you the pressure only various settings for various things, HOWEVER, it does say that cooking will not begin until a temperature 40 degrees above boiling point is reached. So does that tell you what the psi would be? and if so what? thanks.

Thanks for the site link

feeds@yuku.com (susansews) — Wed, 15 Apr 2009 04:37:03 GMT

Dear Miss Vickie,

I'm thinking it was you who sent me the link about "India's Whistling Pressure Cooker" (if not you, thanks to whoever did). That really helped me with the Vinod, which turns out to indeed be a "whistling" pressure cooker. I did give it another go last night, and managed to actually cook some bulghur in it and have it come out right! I also didn't get freaked out by the intermittant "blowing", since that is part of the...

Pressure canners screw down or latch type?

feeds@yuku.com (arwenmark) — Mon, 13 Apr 2009 09:02:22 GMT

I have been looking at pressure canners and I see there are they type with several screwdowns, and some that are more like a standard pressure cooker that latch. I also notice that most including the most expensive models are alluminum, is that strictly for weight? Anyway is one of these types better than the other and if so why? thank you.

Query regarding strawberry nectar

feeds@yuku.com (echepburn) — Fri, 10 Apr 2009 14:50:49 GMT

Hello,

I live in the UK and haven't heard of strawberry nectar before. I've got loads of rhubarb growing in my garden just now and would love to make the recipe with lamb and rhubarb, but it contains strawberry nectar. What is this and if I can't get it, what else could be used as an alternative? Thanks in advance for any help

Elaine

Cooking at High altitude- liquid amounts

feeds@yuku.com (slm3822) — Mon, 06 Apr 2009 08:16:29 GMT

Hi
I am new to pressure cooking and canning. I live at 6300 ft in Colorado and wonder if I should also add an additional amount of liquid when using my pressure canner ( Presto 23 qt) as it seems like when follow the amounts listed in the Big Book of Pressure Cooking my liquid all boils out and essentially burns. Any advice would be appreciated! Thank you in advance..

PS The two recipes I tried were the Corned Beef with Stout (EXCELLENT) and BBQ Beef Sandwiches

Chicken Biryani

feeds@yuku.com (Yumika) — Mon, 06 Apr 2009 01:57:16 GMT

Could someone help me out here, please? I am looking for a pressure cooker recipe for Chicken Biryani. Mind you, there are quite a few on the net, but . . . they all use the whistling P/C. I have a regular pressure cooker with dual pressure settings. I would really appreciate your help

Spaghetti sauce

feeds@yuku.com (rdbiker) — Thu, 02 Apr 2009 13:07:05 GMT

Found a recipe for spaghetti sauce but only calls for only one 28 oz. can of stewed tomatoes (among other ingredients). I would like to double or even quadruple the amount of sauce so I can freeze it for future use. Original recipe says to cook on high pressure for 10 minutes. By how much should I change the cooking time if I were to double or quadruple the recipe? Original recipe: 1/2 pound each ground beef and italian sausage, 2 cups mushrooms, 1/2 cup onion, 1/2 cup celery, one 28 oz. can...

Need help with a Vinod pressure cooker

feeds@yuku.com (susansews) — Tue, 24 Mar 2009 15:50:24 GMT

I was just gifted with a Vinod pressure cooker, made in India. (The gifter is Indian.) It's a 4 qt. model, has 2 insert pans, trivet, and rack. The instructions with it are very limited. I've tried Miss Vickie's test drive twice, with mixed results. Our stove is an electric ceramic cooktop style, and I suspect that's part of the problem. I'm having trouble knowing when it's up to pressure because it initially just "blows", and doesn't jiggle like...