Nesco PC4-14 Care/Use Manual page 15

3 stalks Celery, sliced
16 oz chopped Tomatoes, un-drained
1 Tbsp Vegetable oil
Heat oil in the removable cooking pot (use browning mode). Add chicken, sausage and
shrimp. Sprinkle meats with half of the creole seasoning, half the thyme and half the
cayenne. Cook for 3-5 minutes uncovered, stirring frequently, until chicken and shrimp
are thoroughly cooked. Remove chicken, sausage and shrimp with a slotted spoon and set
aside. Add onion, bell pepper, celery and remaining creole seasoning, thyme and cayenne to
cooking pot Cook for 4-5 minutes, stirring frequently. Add chicken, sauce, shrimp and rice,
tomatoes with their juice and stock. Lock the lid in place and turn regulator knob to SEAL.
Program for HIGH pressure and cook for 10 minutes.
Leek & Asparagus Risotto
1-1/2 Tbsp Olive Oil
1-1/2 Tbsp water
1-1/2 C Leeks, sliced
4 C Vegetable broth
1-1/4 C parmesan cheese, shredded
In the pressure cooker, heat the olive oil and butter (use browning mode). Add the garlic
and leeks, sauté until soft. Add the rice, stir thoroughly and then add broth. Close lid turn
pressure regulator knob to SEAL. Program for HIGH pressure for 8 minutes.
While risotto cooks, steam asparagus in water. Then sauté in olive oil. Season with salt and
pepper. When risotto is done cooking, reduce pressure, then add the sautéed asparagus and
parmesan cheese.
Orange-Flavored Candied Yams
1 C Orange Juice
Salt, to taste
1 tsp grated Orange Zest
Pour the orange juice into the pressure cooker. Peel the sweet potatoes and cut them in half
lengthwise. Arrange in a steamer basket (if available) and sprinkle with salt, brown sugar
and orange zest. Dot with butter. Lower the steamer basket into the pressure cooker. Lock
the lid in place and turn regulator knob to SEAL. Program for HIGH pressure and cook for
8 to 10 minutes.
When cooking is complete, use the Quick or Natural release method and open the lid. Lift
out the sweet potatoes Boil down the sauce until thickened and pour over the sweet potatoes.
Pears Stewed in Red Wine
A most elegant dessert when served with raspberry sauce. A fine ending to a special dinner.
2 C Water
1/2 C Sugar
2 Lemon slices
2 Cinnamon sticks
1/4 tsp Mace
4 firm Pears, peeled but not cored, stems on
1 C Long Grain Rice
1 C Chicken stock
3 Tbsp Parsley, minced
1-1/2 Tbsp Butter
2 Garlic cloves, minced
1-1/2 C Arborio rice
1/4 lb Asparagus, chopped
2 large Sweet Potatoes (yams)
1/2 C Brown sugar
2 Tbsp Butter
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