Cuisinart CPC-600 - Electric Pressure Cooker Instruction Booklet & Recipe Book page 17

Nutritional information per serving:
Calories 504 (23% from fat ) • carb. 62g • pro. 37g
• fat 13g • sat. fat 5g • chol. 99mg • sod. 454mg
• calc. 166mg • fiber 8g
Pork Barbecue
Makes 5 cups (1.25 L) pulled pork
½ tablespoon (7 ml) vegetable oil
4 pounds (1.8 kg) country style spare
ribs or pork shoulder slices
1 large onion, peeled and sliced
½ cup (125 ml) cider vinegar
2 tablespoons (30 ml) brown sugar
1 teaspoon (5 ml) salt
½ teaspoon (2 ml) freshly ground black
pepper
2 cups (500 ml) barbecue sauce
(homemade or purchased)
Select Browning. Add oil to cooking pot.
When oil is hot, add pork and brown well
on all sides in several batches. Add onion,
vinegar, brown sugar and salt 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 (125 ml).
Place pork in cooking pot with barbecue
sauce and reserved ½ cup (125 ml) 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 (½ cup [125 ml]):
Calories 326 (49% from fat) • carb. 11g • pro. 31g
• fat 18g • sat. fat 7g • chol. 107mg • sod. 411mg
• calc. 28mg • fiber 1g
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Sausages with Peppers
& Onions
Serve with cooked pasta, or warmed
"hero," "hoagie," or "grinder" rolls to
make sandwiches.
Makes 8 generous servings
1 tablespoon (15 ml) good quality
olive oil
3 pounds (1.5 kg) Italian sausage,
1 inch (2.5 cm) thick, 4 inches
(10 cm) long, sweet or hot
3 cups (750 ml) sliced green
bell pepper (2 x ½-inch [5 x 1.25 cm]
slices)
3 cups (750 ml) sliced red bell pepper
(2 x ½-inch [5 x 1.25 cm]) slices
2 cups (500 ml] sliced onions
(½-inch [1.25 cm] thick vertical
slices)
2 cloves garlic, peeled and chopped
1 tablespoon (15 ml) Italian herb blend
½ cup (125 ml) low-sodium chicken
broth or stock
Select Browning and add olive oil to cooking
pot. When hot, add sausages, about 1 pound
(500 g) 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 (1.5 kg-1.8 kg) corned
beef brisket with spice pack*
1 cup (250 ml) chopped onion
2 ribs celery, including leaves, cut
into 2-inch (5 cm) lengths
1½ cups (375 ml) water
¼ cup (50 ml) orange marmalade
¼ cup (50 ml) Dijon-style mustard
2 tablespoons (30 ml) molasses
1¼ pounds (625 g) new red potatoes,
about 2 inches (5 cm) in size
6 carrots, peeled, cut into 2-inch
(5 cm) lengths
1 cabbage (2 pounds [1 kg]), outer
leaves removed, cut into 6 wedges
6 small (2-3 ounces [60-85 g] each),
onions, peeled with root end
left intact
Rinse corned beef. Place trivet/rack in
cooking pot of Cuisinart ™ 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 (1.5 kg), 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 375°F
(190°C). 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 (5 ml) mustard seed, ½ teaspoon
(2 ml) coriander seed, and 1 bay leaf.
Lemon Cheesecake
"Bake" a cheesecake without heating
up the kitchen.
Makes one 7-inch (18 cm) cheesecake,
6 to 8 servings
melted unsalted butter or
cooking spray for the pan
6 1½-inch (3.8 cm) gingersnap
cookies, crushed into crumbs
1½ tablespoons (7 ml) finely chopped
toasted almonds
½ tablespoon (2 ml) unsalted butter,
melted
1 pound (500 g) regular cream cheese,
cut into 1-inch (2.5 cm) pieces, at
room temperature
½ cup (125 ml) granulated sugar
2 large eggs
zest of 1 lemon, finely chopped
1 tablespoon (15 ml) fresh lemon juice
1½ teaspoons (7 ml) pure vanilla extract
Garnishes: fresh blueberries,
raspberries or strawberries
Lightly coat a 7x3-inch (18x6 cm) springform
pan with melted unsalted butter or coat with
cooking spray. Place a sheet of plastic wrap
(about 16x16-inches [41x41 cm]) on top of a
sheet of aluminum foil the same size. Place
the springform pan in the centre and wrap
the exterior tightly.
Combine the cookie crumbs, toasted
almonds and melted butter in a small bowl.
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