Cuisinart CPC-600 User Guide - 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 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 32 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. 33