Presto 01264 Manuel d'instructions télécharger pdf (Page 22)

BARBECUE SPARERIBS

⁄

cup vinegar

⁄

cup chopped onion

⁄

cup sugar

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon celery seed

Place ribs and water in cooker. Close cover securely. Place pressure regulator on vent pipe

and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Drain

off liquid. Mix remaining ingredients; pour over ribs in cooker. Stir to coat ribs. Close cover

securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regula-

tor rocking slowly. Let pressure drop of its own accord. Remove ribs. Simmer sauce,

uncovered, to desired thickness.

Nutrition Information Per Serving 6 servings

427 Calories, 27 g Fat, 107 mg Cholesterol

APRICOT BARBECUE PORK ROAST

3 pound boneless rolled pork roast

⁄

cup catsup

⁄

cup teriyaki sauce

⁄

cup apricot preserves

⁄

cup cider vinegar

⁄

cup packed dark brown sugar

1 teaspoon crushed red pepper

1 teaspoon dry mustard

⁄

teaspoon black pepper

1 large onion, sliced

2 cups water

Place pork roast in a large plastic bag or glass dish. Combine catsup, teriyaki sauce, preserves,

vinegar, brown sugar, red pepper, mustard, and pepper. Mix thoroughly and pour over pork.

Refrigerate overnight. Remove pork; reserve marinade. Brown pork on all sides in pressure

cooker over medium heat; remove.

Place cooking rack, half of sliced onion, and water in cooker. Place pork roast on rack in

cooker and arrange remaining onion evenly on top of roast. Close cover securely. Place pres-

sure regulator on vent pipe and cook 60 minutes with pressure regulator rocking slowly.

Let pressure drop of its own accord. Place reserved marinade in saucepan and simmer

until thickened, stirring occasionally. Remove roast and onions from pressure cooker. Add

onions to thickened marinade and serve with sliced pork. Onions may be puréed before

adding to sauce and served with rice, if desired.

Nutrition Information Per Serving 8 servings

332 Calories, 13 g Fat, 77 mg Cholesterol

CORNED BEEF

3 pounds corned beef

2 cups water

1 tablespoon garlic powder

1 bay leaf

Pour 2 cups water into cooker. Rub garlic powder into all surfaces of corned beef. Place

corned beef on rack in cooker. Add bay leaf. Close cover securely. Place pressure regulator

on vent pipe and cook 60 minutes with pressure regulator rocking slowly. Let pressure

drop of its own accord.

Note: If seasoning packet is provided with corn beef, use packet and omit bay leaf.

Nutrition Information Per Serving 6 servings

295 Calories, 18 g Fat, 103 mg Cholesterol

3 pounds spareribs, cut into

serving pieces

1 cup water

• • • • • • •

1 cup catsup

⁄

cup water

1 2 ... 17 18 19 20 21 22 23 24 25 26 27 ... 36 37

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Presto 01264 Manuel d'instructions Page 22

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