Cook's Essentials 99711 Manual


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Side 1/16
5 QT ELECTRIC
PRESSURE COOKER
INSTRUCTIONS
FOR PROPER USE AND CARE
IMPORTANT!
Please keep these instructions and your original box packaging.
Model #99711, 99712
Honey Baked Beans
This recipe for BBQ and picnic staple uses honey instead of the molasses of more
traditional baked beans. Just don’
t leave a batch lying around or a bee or two
might bring the whole thing to their queen, bean by bean. Then they’d come for the
burgers!
1 pound dried white navy beans, soaked for 6 hours
2 tablespoons vegetable oil
Water to cover beans
2 tablespoons ketchup
1
/4 cup honey
1
/2 cup light brown sugar
1
/2 teaspoon garlic powder
1
/2 teaspoon onion powder
1 cup water
Add the beans and vegetable oil to the pressure cooker and cover with water up to
at least 1
1
2 inches above the beans. Securely lock on the pressure cooker’s lid, set
the cooker to
Soup (see pages 7-8 for instructions) and cook for 10 minutes.
Quick release the pressure and remove the lid. Drain the beans.
Return the beans to the pressure cooker, cover with ketchup, honey, brown sugar,
garlic powder, onion powder, and 1 cup water. Stir well and securely lock on the
lid, set to
Soup and cook for 3 minutes.
Let the pressure release naturally for 15 minutes before quick releasing any
remaining pressure. Remove lid and serve.
Replace the ketchup with a good BBQ sauce for beans with a bit more bang.
Throw
1
/4 cup of chopped raw bacon in with the beans in the beginning of the
cooking process for something even better! Add sliced hot dogs in with ketchup
and other flavorings for that “beanie” childhood favorite with a rhyming name!
31
1
30
Pork Chops with Apples, Kraut and Gravy
Yes, and gravy. This is my friend Claire Winslow's recipe. She was testing my
original recipe and thought it was missing something. So she added the canned
gravy, and voila, it was great. Trust me, it really is.
Serves: 6
2 tablespoons olive oil
6 center cut pork chops
2 tablespoons butter
2 red apples, diced, not peeled
1 large red onion, sliced thin
1 28-ounce can sauerkraut
1
/3 cup dr
y white wine
1
/3 cup chicken broth
2 dry bay leaves
Salt and pepper to taste
1 14
1
2 ounce can chicken gravy
1 large red apples sliced and cut in half for garnish
Season the pork with salt and pepper. Add the oil to a skillet and heat until the oil is
very hot. Heat until almost smoking. Add the pork chops in two batches and brown on
each side. Remove from skillet and put on a plate to catch the juices and set aside.
Add butter to the skillet and melt. Add the red onion and sauté until translucent. Stir in
the kraut, broth, chicken gravy, wine, bay leaf, salt, pepper and apples. Add the skillet
mixture, the pork chops and drippings to the cooker, placing them in two layers on top of
the kraut. Lock the Lid in place, set the cooker to
Chicken for 8 minutes (see pages 7-8
for instructions). Release pressure naturally for 5 minutes. Release any remaining
pressure with the quick release, and remove the lid. Use a slotted spoon to transfer the
pork chops and kraut to a serving platter with the kraut on the bottom and on top of the
chops. Set the cooker to
Soup and r
educe the remaining braising liquid by half or add
some cor
nstarch and water for a quick thickening. Season the sauce to taste and drizzle
over the pork. Place the diced apples on the pork. They pr
ovide color and crunch to the
dish. Enjoy!!


Produkt Specifikationer

Mærke: Cook's Essentials
Kategori: Siderne
Model: 99711

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