Bedienungsanleitung Aroma APC-804SB (Seite 14 von 15) (Englisch)

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Fresh Brussels Sprouts with White Wine Vinaigrette

Slicebaconintothinstripsandplaceintheinnercookingpot.PressMEATorPOULTRYuntilcrisp.

Remove to a paper towel and crumble when cool. Set aside.

Add the sprouts to the bacon drippings and set to Sauté for 4 minutes, turning often. Discard any

excess drippings and add 1 cup water. Close the lid securely and set the steam vent to “AIRTIGHT.”

Set to high pressure (3P) and cook for 3 to 4 minutes. Release the pressure.

Spoon the sprouts into a serving bowl. In a small bowl, whisk together the oil, vinegar, salt and

pepper. Add the water chestnuts and green onions and pour over the sprouts. Top with bacon and

serve while warm or cover and chill for 4 hours. Serves 8 to 10.

4 slices smoked bacon

1¼ lbs. fresh Brussels sprouts, cleaned, trimmed

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, minced

Ingredients

RECIPES

PlacetheoilintheinnercookingpotandheatwithMEATorPOULTRYuntilhot.Rubthepepperover

the lamb and place the meat in the cooker, browning on all sides in the oil. Add the chicken broth,

herbsandgreenpepper.Turnthepressurecookero.Closethelidsecurelyandsetthesteamvent

to “AIRTIGHT.” Set to high pressure (3P) and cook for 35 to 40 minutes, or until the meat’s internal

temperature registers 150°F. Release the pressure. Remove the lid, remove lamb and let stand for 10

minutes. Slice.

Add water, if needed, to equal 2 cups of liquid in the inner cooking pot. Bring to a boil on Steam. Add

thecouscous.Coverandturno.Letstandabout5minutesuntiltheliquidhasbeenabsorbed.Serve

the lamb slices over the couscous. Serves 6 to 8.

Mediterranean Lamb Medallions with Couscous

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

Ingredients

For additional pressure cooker recipes, or even to submit your own, visit our website at www.AromaCo.com!

Crimini Mushroom & White Wine Risotto

PlacetheoilintheinnercookingpotandheatwithMEATorPOULTRY.Addtheshallotsandsauté

until tender. Add the mushrooms and rice and cook, stirring often, for 2 minutes. Add the broth and

wine and stir again. Close the lid securely and set the steam vent to “AIRTIGHT.” Set to high pressure

(3P) and cook for 20 to 25 minutes. Release the pressure and remove the lid. If the rice has not

completely cooked through, continue to cook on High Pressure another 5 to 10 minutes. Stir the rice

before serving, adding the cheese to blend and melt. Serve right away. Serves 4 to 6.

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

RECIPES

PlacethebutterintheinnercookingpotandheatwithMEATorPOULTRYsettingtomelt.Addthe

onionsandsautéuntilgoldenbrownandcaramelized.Addthesherry,broth,bayleaf,saltandpepper.

Close the lid securely and set the steam vent to the “AIRTIGHT” position. Set to High Pressure and

cook for 4 minutes. Release the pressure and ladle the soup into bowls. Top each with a generous

portion of cheese before serving. Serves 4.

Golden Caramelized Onion Soup with Gruyere Cheese

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)

Ingredients

For additional pressure cooker recipes, or even to submit your own, visit our website at www.AromaCo.com!

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