Aroma Professional APC-805SB Manuale di istruzioni - Pagina 15
Sfoglia online o scarica il pdf Manuale di istruzioni per Elettrodomestici da cucina Aroma Professional APC-805SB. Aroma Professional APC-805SB 16. Digital pressure cooker/multicooker
Stampa la pagina
RECIPES
Crimini Mushroom & White Wine Risotto
Ingredients
2 tablespoons
olive oil
3 tablespoons
shallots, peeled, chopped
8 oz.
crimini mushrooms, wiped clean, sliced
2 cups
Arborio rice, uncooked
3 cups
chicken broth
1 cup
dry white wine
½ cup
Parmesan cheese, freshly grated
Ingredients
2 tablespoons
olive oil
¼ teaspoon
black pepper
1½ lbs.
boneless lamb loin
1 cup
chicken broth
½ teaspoon
dried thyme
½ teaspoon
ground marjoram
½ teaspoon
ground sage
2 teaspoons
fresh mint, chopped, divided
1
green pepper, cored and roughly chopped
2 cups
instant couscous, uncooked
For additional pressure cooker recipes, or even to submit your own, visit our website at www.AromaCo.com
26
1. Place oil in the inner pot and heat with SAUTE-THEN-SIMMER until hot.
2. Add shallots and sauté until tender.
3. Add mushrooms and rice stirring often for 5 - 7 minutes.
4. Add broth and wine and stir again.
5. Close lid and set vent to AIRTIGHT.
6. When time has elapsed, unit will beep. Release steam by turning vent to EXHAUST.
Use caution when releasing steam.
7. Open lid. Stir rice before serving, adding the parmesan to blend and melt. Serve right away.
Mediterranean Lamb Medallions with Couscous
1. Place the oil in the inner pot and heat with MEAT or POULTRY until hot.
2. Rub the pepper over the lamb and place the meat in the cooker, browning on all sides in the oil.
3. Add the chicken broth, herbs and green pepper.
4. Turn the pressure cooker off.
5. Close the lid securely and set the steam vent to "AIRTIGHT."
6. Set to high pressure (3P) and cook for 35 to 40 minutes, or until the meat's internal temperature
registers 150°F.
7. Release the pressure. Remove the lid, remove lamb and let stand for 10 minutes. Slice.
8. Add water, if needed, to equal 2 cups of liquid in the inner pot. Bring to a boil on Steam.
9. Add the couscous. Cover and turn off. Let stand about 5 minutes until the liquid has been
absorbed.
10. Serve the lamb slices over the couscous.
RECIPES
Fresh Brussels Sprouts with White Wine Vinaigrette
Ingredients
4 slices
bacon
1 lb.
fresh Brussel sprouts, cleaned and halved
¼ cup
olive oil
3 tablespoons
white wine vinegar
1 teaspoon
salt
½ teaspoon
black pepper
½ cup
water chestnuts, thinly sliced
2 tablespoons
green onions, chopped
Golden Caramelized Onion Soup with Gruyere Cheese
Ingredients
1 tablespoons
butter
1 medium
yellow onions, peeled, thinly sliced
¼ cup
sherry
4 cups
beef broth
1
bay leaf
¼ teaspoon
salt
¼ teaspoon
black pepper
¾ cups
Gruyere cheese, shredded (or use Swiss cheese)
For additional pressure cooker recipes, or even to submit your own, visit our website at www.AromaCo.com
1. Slice bacon into thin strips and place in the inner pot.
2. Select SAUTE-THEN-SIMMER and brown bacon until crisp. Remove to a paper towel and
crumble when cool. Set aside.
3. Add the sprouts to the bacon drippings and stir often. Discard any excess dripping and add 1 cup
of water.
4. Close lid and set vent to AIRTIGHT. Select KEEP WARM to cancel and select PRESSURE
SETTING. Use +/- to set to 2P:04 ( medium pressure; 4 minutes).
5. When time has elapsed, unit will beep. Release steam by turning vent to EXHAUST. Use caution
when releasing steam.
6. Spoon sprouts into a serving bowl.
7. In a small bowl, whisk together oil, vinegar, salt, and pepper. Add water chestnuts and onions and
pour over sprouts.
8. Top with bacon crumbles and serve while warm or cover and chill for 4 hours.
1. Place the butter in the inner pot and heat with MEAT or POULTRY setting to melt.
2. Add the onions and sauté until golden brown and caramelized.
3. Add the sherry, broth, bay leaf, salt and pepper.
4. Close the lid securely and set the steam vent to the "AIRTIGHT" position.
5. Set to High Pressure and cook for 4 minutes.
6. Release the pressure and ladle the soup into bowls.
7. Top each with a generous portion of cheese before serving.
27