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Showing 2,651 - 2660 of 2,681 results for pressure cooker recipes
Seafood Saute with Coconut and Nuts: Vatapa de Camarones y Pescado
Recipe
| Courtesy of Aarón Sánchez
- Total Time:
- 50 minutes
More Quick & Easy
Episode
| From:
Emeril Live
Emeril loves getting emails from his viewers and tonight he's answering some of them. He'll be sharing his secrets so you can spend less time in the kitchen and more time at the table. Recipes include: Salmon Pie, Emeril's Kicked Up Chef Salad, Emeril's Turkey Lasagna, One Pot Chicken Dish over Cheesy Rice and Chocolate Milk Shake.
Wallet Friendly Weeknight Meals
Episode
| From:
Good Deal with Dave Lieberman
A little planning ahead can make all the difference when watching your weekly budget. Dave discusses the pit-falls of coming home from work and having take-out because there is nothing to eat or cook with. He solves this dilemma by cooking several dishes on the weekend and saving them in the fridge and freezer for the mid-week crunch. He'll show you three one-pot main courses and a salad that can be prepped ahead leaving only one or two additional purchases to round out each meal. Recipes include: Boston Lettuce Salad with Avocado Lime Dressing, Moroccan Chickpea Stew, Braised Shoulder Lamb Chops with Kale and Beans and Red Wine Pot Roast.
Patti LaBelle's Holiday Pies
Episode
| From:
Food Network Specials
Patti LaBelle is jumping into the kitchen to bake up some fun and delicious pies with her number one Patti Pie Fan, YouTube sensation James Wright Chanel. It's all about the holidays and her favorite homemade pies! They'll prepare Patti's favorite Apple- Peach Cobbler, and her famous Holiday Brisket Pot-Pie. Of course, the headliner is Patti's family's Sweet Potato pie recipe, and it definitely makes you belt out a high note and scream out Patti's name.
Risotto and Polenta - More Cheese, Bella!
Episode
| From:
Cookworks
Learn the techniques to cooking the perfect polenta- Slow Cook vs. Instant Polenta, Creamy vs. Dry Risotto, The right rice and the right stock, proper stirring techniques, all while making the perfect recipes -Polenta Napolean, Tomato Risotto, and more.
Chicken Pot Pie with Jalapeno Cornbread Topping
Recipe
| Courtesy of Food Network Kitchen
- Total Time:
- 1 hour 5 minutes
Comfort Food
Episode
| From:
How to Boil Water
With help from Frederic, Jack learns how to make the ultimate comfort food, Pot Roast with Roasted Vegetables.
Episode Guide
Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.
Equipment List:
Pepper mill
Large Dutch oven with lid
Measuring spoons
Tongs
Cutting board
Chef’s knife
Can opener
Dry measuring cups
Liquid measuring cup
Sheet pan
Aluminum foil
Ladle
Vegetable peeler
Instant-read thermometer
Wooden spoon
Carving knife
Tips:
Cuts of meat for a pot roast:
Pot-roasting is all about taking large cuts of cheap, tough meat and turning them tender, flavorful and succulent.
A moist, tender pot roast starts with choosing the proper cut of beef. You are looking for something that is well-marbled with fat and connective tissue. Cuts from the shoulder are ideally suited for the job.
Ideal cuts of meat for a pot roast include: beef chuck roast, 7-bone blade roast, beef bottom round rump roast, and beef chuck top blade boneless roast Boneless (also known as top chuck roast).
Searing:
Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust.
Searing adds flavor to meat and seals in the juices.
Tenting and resting meat:
Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest.
Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices.
Cooking with red wine:
Do not cook with any wine that you would not drink.
Choose a dry red wine, with some body and depth.
Zinfandels yield smooth, full-bodied sauces.
Cote du Rhones and Cabernet Sauvignons are also good choices for pot-roasting.
Recipe Rescues:
If the roast sticks to the pan when searing - Use tongs to carefully lift meat and turn it. Next time, use a little more oil, and make sure heat is at least medium-high.If the sauce is not thick enough - Make a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, add it to the sauce, and bring it to a boil.If your vegetables are mushy - They are overcooked. Mash or puree them and serve. Next time, make sure oven temperature is high (450 degrees F), and roast until just caramelized and tender.
Baked Mamaliga, It's the Corniest Polenta
Recipe
| Courtesy of Wayne Harley Brachman
- Total Time:
- 25 minutes
