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 Post subject: Tried and true IP/Pressure Cooker Recipes
PostPosted: Fri Jan 06, 2017 11:26 am 
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Since so many of us bought instant pots/electric pressure cookers during various sales, I thought it would be good to have a thread dedicated to recipes that board members have vetted (it's easier than searching through past threads, and would give us a place to put new ones). So I've gathered up all of the recipes that I could find on the board, and will add in a few that I've tried this week (I've been off work and not traveling for the first time in ages, so I have been stocking the freezer to prep for my busy season, and have been doing some experimenting with new recipes). Hopefully you guys will feel free to add in any other recipes that you've tried, and this can become a good resource for us all.

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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Fri Jan 06, 2017 11:27 am 
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So to start, here are all the board recipes that I have found:

Alina's BRAISED SHORT RIBS WITH CHOCOLATE AND ROSEMARY
Servings: 8-10

You need about 5.67 lbs. untrimmed boneless or 10 lbs. bone-in. Do not sub crushed tomatoes for diced and drained. but can use Pomi chopped drained. Use a grenache-shiraz combo such as Paso Robles GSM, if possible, and fresh thyme. Better if made the night before and reheated the next day. Can be served with pasta, rice or mashed potatoes.

Preparation Time: 20 minutes Cooking Time: 1 hour and 10 minutes Inactive Time: 8 hours Total Time: 9 hours and 30 minutes

4 TBS. olive oil
4 oz. diced pancetta
1/2 cup all-purpose flour
4 lbs trimmed boneless short ribs
1 large onion
1 large shallot
2 large stalk celery
2 medium carrots (½ cup minced)
4 garlic cloves
1 bottle mixed grape red wine
2 cups low-salt chicken broth (up to 3 if needed)
1 carton chopped Pomi tomatoes (2½ cups diced, drained)
1 TBS. tomato paste
2 TBS. chopped fresh parsley
3 sprigs fresh thyme or 1 tsp dried thyme
1/2 tsp. dried oregano
2 bay leaves
1 oz. bittersweet chocolate (up to 4 TBS chopped)
2 TBS. unsweetened cocoa powder (preferably Dutch-process)
1 tsp. finely chopped fresh rosemary

Heat pressure cooker over medium heat. Add olive oil and pancetta and sauté until crisp about 4 minutes. Using slotted spoon, transfer pancetta to paper towels to drain.

Peel onions, shallots, garlic, and carrots and chop them as well as the celery into similar size chunks. Chop parsley. Drain tomatoes.

Sprinkle ribs with salt and pepper and dredge in flour. Add ribs to pot in batches, and sear in drippings over medium-high heat, until brown on all sides, about 8 minutes per batch. Transfer to plate.

Meanwhile, combine the onion, shallots, celery, carrot, parsley and garlic in a food processor and blend until finely minced. Or use a mini food processor for each and put each veggie in a large measuring cup. and mix by hand. Then add the drained tomatoes and tomato paste and pulse. Add the mixture from the food processor or measuring cup to the pot.

Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes.

Add broth, thyme, bay leaf, and pancetta. Return ribs to cooker, cover and let come to pressure at 10 lbs. Cook at medium heat or just high enough to maintain steady pressure for 30 to 35 minutes (depending on how full cooker is). Let pressure reduce naturally.

Take rosemary off stem, chop roughly and place in mini food processor. Break off pieces of the bittersweet chocolate and add, add cocoa and process until rosemary is finely chopped and so is chocolate.

If ribs were not trimmed of excess fat, you'll need to refrigerate and cool to defat. If well trimmed, transfer ribs to storage container large enough to hold rib meat and sauce. Discard bay leaf and thyme stem. Boil sauce until beginning to thicken, about 5-8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. At this point ribs can be returned to pot and heated for 5 minutes before serving. However, since this dish improves with overnight refrigeration, so ideally you should pour sauce over ribs and stir to mix in. Cool, then cover and refrigerate. The next day. reheat in microwave. Freezes well.

Recipe Type: ALINA'S ADAPTATION, Beef, Beef Short Ribs, BEST, Carrots, Celery, Chocolate, Fresh Rosemary, Fresh Thyme, Giada de Laurentiis, Gourmet, Main Dish, Make-Ahead, Onions, Pancetta, Pressure Cooker, Shallots

Author: MINE
Source: Adapted from Giada and Bon Appetit 1/2006
Web Page: http://www.foodnetwork.com/recipes/giad ... index.html

User Data 11 (link): http://www.epicurious.com/recipes/food/ ... ary-233706

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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Fri Jan 06, 2017 11:27 am 
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Catalan Veal Stew
Posted by KSyrah Syrah

Generous 1/2 teaspoon loosely packed safron threads
1 TBsp. warm water
2 1/2 lbs. bones veal shoulder cut into 1 12 inch cubes, well trimmed
2 TBsp. all purpose flour
1 cup veal or chicken broth
2 - 3 TBsp olive oil
1 cup chopped red onions
1 larg bayleaf
6 large fresh or canned plum tomatoes, halved lengthwise
1/2 tsp. salt or to taste
1/2 tsp dried thyme leaves
1 clove garlic, pushed through a press
1/2 pound cremini or button mushrooms, halved and sliced
2 to 3 tsp sherry wine or

Crumble the saffron into a small bowl and stir in the water. Set aside.

Lightly dust the veal on both sides with flour. Heat 1 TBsp of oil over medium-high heat and brown the veal in 4 batches, 4 to 6 minutes per batch, adding extra oil as needed. Transfer the browned veal to a platter.

Add the broth and stir well, taking care to scrape up any browned bits stuck to the bottom of the cooker Add the onions, browned veal with accumulated juices and bay leaf. Set the tomatoes on top and sprinkle with salt. D not stir

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 12 minutes. Quick release the pressure. Remove the lid tilting it away from you to allow any excess steam to escape. If the veal is not sufficiently tender, return to high pressure for 5 minutes more.

Remove the bay leaf and stir in the saffron with it's steeping water, the thyme, garlic and mushrooms. Simmer uncovered over medium heat, stirring occasionally, until the garlic loses its raw edge and the mushrooms are tender about 5 minutes. Adjust the seasoning, adding more salt and a bit of vinegar, if needed, to bring out the flavors. Serve in large deep plates over rice.

This is delicious!

She adapted this recipe from Penelope Casas' The Foods & Wines of Spain.

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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Fri Jan 06, 2017 11:28 am 
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Wino's Hard Boiled Eggs

Add 1 dozen eggs and 2 cups water to pressure cooker, bring to steam on low pressure and cook for for 6 minutes once pressure has ben reached, turn off heat for 10 minutes, open and chill with ice bath.

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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Fri Jan 06, 2017 11:29 am 
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(Super Easy) Pulled Pork Recipe:
Recommended by Alina I think

3 – 4 lbs pork butt (cut into chunks if needed)
1 onion, diced
1 clove garlic, minced
1 Tbs olive oil
1 cup your favorite barbecue sauce
1 cup water
garlic powder, onion powder, paprika – to taste. About half a teaspoon
Buns for sandwiches

Step 1: Cut and Spice

Start by adding the spices to the pork once you’ve cut it into several pieces.

Step 2: Brown

Then add the olive oil to the pan and brown each side well. After browned, take the pork out to rest on a plate; add the garlic and onion to the pot and sauté until they are just translucent.

Step 3: Add the rest of the ingredients

Add 1 cup barbecue sauce and 1 cup water, and mix well, making sure to scrape the bottom of the pan and deglaze. The meat won’t be covered, but it should be sitting in a delicious barbecue sauce mixture. Add the meat back to the pressure cooker and lock the lid.

Step 4: Bring to pressure and cook for 60 minutes

Bring to 15 psi. Immediately reduce the heat to the lowest possible setting to maintain pressure, and set the timer for 60 minutes.

Step 5: Natural release, Open and Rest

When the time is up remove the pressure cooker from all heat and follow the natural release method. When equalized carefully open the lid and remove the meat setting it aside. It will be very fragile, so be careful when you try to move it. Cover with tin foil and let is cool for a little while to lock in the juices then using two forks shred the meat.

Step 6: Add some sauce and serve

Add back some of the sauce and juices from the pot and place a heaping portion on your favorite sandwich roll.

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Last edited by cmd2012 on Fri Jan 06, 2017 10:38 pm, edited 1 time in total.

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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Fri Jan 06, 2017 11:30 am 
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BLACK BEANS MAMI'S (Alina's recipe)

Do not reduce olive oil amount, it is what distinguishes Cuban Black Bean Soup from others.

Preparation Time: 15 minutes Cooking Time: 30 minutes Inactive Time: 12 hours Total Time: 12 hours and 45 minutes

1 lb. dry black beans
2 bay leaves
½ cup extra virgin olive oil
1 large Spanish onion, diced
4 cloves garlic, finely chopped
1 green bell pepper, seeded and cut in half
1 tsp. dried oregano
salt to taste

Wash beans well and remove any bad beans and debris. For 1 lb. of dried beans, dissolve 6 TBS. kosher salt in 4 qts of cold water. Soak the beans at room temperature for 8 to 24 hours. Drain and rinse them well before using. If you soak beans and aren’t able to use them immediately, they can be drained, transferred to a zipper-lock bag, and refrigerated for up to four days before being used without ill affect to flavor or texture. We do warn against soaking beans much beyond 24 hours as testing has suggested that they can lose flavor and develop tough skins and a mealy texture.

Wash and seed bell pepper and cut in quarters. (You can chop it you prefer, we like to have the flavor but don't eat it). Dice onion and peel and mash garlic with a bit of salt.

Place the beans with the water in which they soaked in 6 Qt pressure cooker. Add extra water if needed to have 1" over beans. Add the rest of the ingredients. Cook on high pressure for 20 minutes. Cool cooker quickly and check consistency of beans. If not tender enough close cooker and do another 10 minutes and check again. If there is too much liquid, leave cover off and boil to reduce some of the liquid. There should be some liquid, but it should not be thin and soupy.

Some folks like to add a TBS. of sherry vinegar before serving, we don't. Beans can be successfully frozen for a long time.

Some folks prefer to make a sofrito in the pressure cooker first, with the olive oil, onion, garlic. pepper and oregano before adding the beans and the bay leaf. I've done it both ways and usually do it the lazy way.

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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Fri Jan 06, 2017 11:30 am 
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ALINA'S ROPA VIEJA - CUBAN SHREDDED BEEF
Servings: 8

Can sub sherry vinegar for white wine vinegar. Can use tri-tip, London Broil or flank. The leaner the meat, the less skimming will be needed for the broth. I usually freeze my bell peppers and cut them while partially frozen, so I don't put them under the broiler. Parsley and olives are optional but I think they add to the dish. Can use part wine or beef broth for the water for the broth. Beef and Broth can be made ahead and used a couple of days later, or frozen. Shred beef and freeze separately. Save broth in four ½ cup portions and freeze. Thaw in refrigerator and bring to room temperature before adding to sauce.

Preparation Time: 30 minutes Cooking Time: 1 hour Total Time: 1 hour and 30 minutes

FOR THE MEAT AND BROTH:
2 TBS. vegetable oil
2½ lbs. flank steak or London Broil
2 sprig parsley
3 bay leaves, divided
4 large onions, divided
4 garlic cloves, divided
2 TBS. tomato paste
1 large carrot or 10 baby carrots
2 tsp. kosher salt
1 tsp. Grains of paradise
2½ cups water

FOR THE SAUCE:
2 large green bell peppers
2 large red bell peppers
2 tsp. kosher salt
½ tsp. freshly ground pepper
½ tsp. dry leaf oregano
¾ tsp. ground cumin
1 tsp. Bijol
2 TBS. olive oil
1 cup tomato sauce
½ cup reserved beef broth (from meat above)
½ cup dry white wine
1 TBS. white wine vinegar
2 TBS. fresh parsley leaves -- minced
½ cup pimiento-stuffed green olives

FOR THE MEAT AND BROTH:
Cut meat into cubes about 2" pieces. Peel carrots if needed, and cut into chunks. Peel and chop 1 of the onions, and mince the remaining 3 onions and set aside. Peel all garlic cloves, leave one whole and mince the remaining 3 and set aside. Cut the bell peppers in half, core, seed and set aside for use in sauce.

Pat the meat dry with paper towels and season with salt and pepper. Heat the oil in the pressure cooker over medium-high heat until just smoking. Reduce heat to medium and place half the meat in the pot to brown on both sides, about 5 minutes per side, reducing the heat if the pan begins to scorch. Transfer the meat to a plate; set aside., and repeat with remaining meat.

Add the chopped onion to the pot and cook over medium heat until softened and browned, 3-5 minutes. Stir in the carrots and whole garlic and cook for 1 minute. Stir in the tomato paste and cook until slightly browned, about 1 minute. Stir in the water, wine or broth if using, scraping up any browned bits. Add the bay leaves, parsley, browned meat with any accumulated juices, and bring to a boil. Put the cover on the pressure cooker and set to 15 lbs. Cook for 20 minutes and let pressure fall naturally. Open the pot and check to see if meat is tender enough to shred with a fork.

Transfer the meat to a platter and cool slightly; when cool enough to handle, shred into small pieces using 2 forks. Can discard the vegetables or save to add to the sauce. Discard the parsley and bay leaves. Pour the broth into a liquid measuring cup and let settle for 5 minutes. Spoon off and discard any fat that accumulates at the top of the broth; you should have about 2 cups of broth (if short, add water). Reserve ½ cup of broth for the sauce and save the rest for another use.

FOR THE SAUCE:
If you wish, you can place the green bell pepper, cut side down, on a greased cookie sheet. Put it under a hot broiler until it blisters. When it is cool enough to handle, remove the skin. Either way, cut the all bells pepper into thin strips and then cut the strips bite size, and set aside.. Mince the parsley. Use a melon baller to to take the olives out of the jar. Chop or halve the olives.

Mash the 3 remaining minced garlic cloves and with the salt, pepper, cumin, Bijol, and oregano into a paste. A mortar and pestle works best, but you may mince the garlic finely with a knife or put it through a garlic press and mash the seasonings with a fork. Set aside.

Heat the oil in a large skillet over medium heat. Sauté the chopped onion until it is translucent, about 3 minutes. Reduce the heat to medium-low, stir in the garlic mixture and bay leaf, and cook for 2 minutes. Stir in the tomato sauce, broth, wine, parsley and olives, and 1 TBS. vinegar, and simmer for 5 minutes more.

Stir the meat and the green pepper and red pepper strips into the sauce, cover and simmer for about 20 minutes, to blend the flavors. Taste and add more vinegar if needed.

Remove the bay leaf, and serve over white rice.

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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Fri Jan 06, 2017 11:31 am 
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ALINA'S VACA FRITA-CUBAN SHREDDED BEEF
Use a well-marbled roast in this recipe. When trimming the beef, remove big chunks of visible fat and gristle leaving it in big chunks so it can be easily removed later when shredding the beef. You can use beef fat or olive oil in place of the bacon fat.

Servings: 4 Yield: Serves 4 to 6

Preparation Time: 30 minutes Cooking Time: 50 minutes
Inactive Time: 10 minutes Total Time: 1 hour and 30 minutes

3 lbs. boneless beef chuck-eye roast
1¾ cups water, divided
1 tsp. granulated garlic
2 tsps. Kosher salt, divided
1/2 Cara Cara orange juiced
2 limes, divided
1 tsp. olive oil
1/4 tsp. ground cumin
3 garlic cloves, minced
2 TBS. bacon fat, divided
1 large onion
2 TBS. dry sherry

Pull roast apart at seams, trim, and cut into 1½" cubes. Do not discard big chunks of fat. Wash orange thoroughly and cut in half. Cut that half. into quarters and juice into a small bowl (should have at least 2 TBS). Save the juiced quarters. Reserve the other orange half for another use. .

Place beef including chunks of fat, 1 tsps. granulated garlic, 1½ cups water, and 1½ tsps. kosher salt and juiced orange quarters into pressure cooker (at least 6 qts.) Bring to pressure and cook for 15 minutes. Let pressure fall naturally for at least 5 minutes.

While beef cooks, peel and mince garlic, and then combine with olive oil, and cumin in a bowl. Wash limes thoroughly and use a microplane to zest and juice 1 of the limes into orange juice bowl. and stir to combine. Cut second lime into wedges. Peel and slice the onion thinly.

Once the cooker has depressurized, remove the chunks of beef with a slotted spoon onto a shallow bowl or pie plate. Take another similar plate and transfer chunks of beef a few at a time and shred with two forks. Leave chunks of fat and gristle in first plate and discard when done, and set aside empty plate.

Heat 1½ tsps. of bacon in 12" skillet over high heat. When fat begins to sizzle, add onion and ½ tsp. kosher salt. Cook, stirring occasionally, until onion is golden brown and charred in spots, 5 to 8 minutes. Add sherry and ¼ cup water and cook until liquid evaporates, about 2 minutes. Transfer onion to the empty plate.

Return skillet to high heat, add 1½ tsps. more of the beef fat, bacon or olive oil, and heat until it begins to sizzle. Add enough of the beef to almost cover the pan in one layer. Do not crowd or beef will steam instead of crisping. Turn beef after 2 minutes to continue crisping for another 2 minutes or, until dark golden brown and crusty, about 4- 5 minutes total. Remove the beef and add to onions. Tent with foil to keep warm. Repeat the process until all the beef has been crisped.

Reduce heat to low and push beef to sides of skillet. Add garlic mixture to center and cook, stirring frequently, until fragrant and golden brown, about 30 seconds. Return beef and onions to skillet and stir well to combine garlic with beef and onions. Remove pan from heat, add orange juice mixture, and toss to combine. Taste and add more lime juice if desired. Serve immediately with lime wedges.

Recipe Type: ALINA'S ADAPTATION, Beef, Cook's Illustrated, Cuban Food, Lime, Main Dish, Onions, Orange, Pressure Cooker

Source: Cook's Illustrated 9/1/2013
Web Page: http://www.cooksillustrated.com/recipes ... =MCSCZ00L0

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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Fri Jan 06, 2017 11:40 am 
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Tyler Florence Beef Stroganoff
Carey's modifications for PC

Ingredients

3 cups beef stock (reduce this to 1 cup to convert to a PC recipe)
1 carrot, rough chopped (will be pulled out later, so keep it big)
6 sprigs fresh thyme (I use about 1 tsp dried thyme)
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil (I use <1 tbsp as I think this is excessive)
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter (I omit this...I think I just added a bit more oil to the pan when it came time to saute the mushrooms)
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish (I probably used ¼ - ½ cup or more)
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish

Brown the meat in batches on sauté. Remove beef, then sauté the chopped onion until golden, and add in the garlic to sauté until fragrant. Add in the beef broth, carrot, thyme, and bay leaf. Cook on high pressure for 15 minutes. NPR for 10 minutes, then QR.

While meat is cooking, saute the mushrooms in a nonstick skillet with a bit of butter or oil.

Open the pressure cooker, remove and discard the carrots and add in the sauteed mushrooms, sour cream, Dijon, and cognac (if using). Simmer a few minutes on the sear setting until reduced to your liking (this will be quite loose when it’s opened).

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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Fri Jan 06, 2017 11:41 am 
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Pork or Lamb Vindaloo
From Madhur Jaffrey's Quick & Easy Indian Cooking
Posted by Kathy's Pete on cookaholics board

1 1/2 TBL grainy mustard
1 1/2 tsp ground cumin
1 1/2 tsp ground turmeric
1/2 to 1 tsp cayenne pepper (up to 4 for authentic very hot)
1 tsp salt
1 tsp red wine vinegar
3 TBL vegetable oil
1 small onion (about 4 ounces) peeled and cut into fine half rings
6 large cloves garlic, peeled and crushed into a pulp
1 1/4 pounds boned shoulder of pork or lamb, cut into 1-inch cubes
2/3 cup canned coconut milk, well stirred

Combine the mustard, cumin, turmeric, cayenne, salt and vinegar in a cup. Mix well.

Put the oil in a large nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 2/3 cup water if you are cooking continuously in a pressure cooker, or 1 cup water if you are going to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker or 60 to 70 minutes in the frying pan.

We had it with stir-fried cabbage, from the same cookbook. I liked this more than Kathy did, I think.

Stir-Fried Green Cabbage with Fennel Seeds

1 1/2 pounds green cabbage (half a large head)
1/4 cup vegetable oil
3/4 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp sesame seeds
1 medium-large onion (7 ounces) peeled and cut lengthwise into fine rings
1 tsp salt
1/8 - 1/4 tsp cayenne pepper
1 TBL fresh lemon juice
1/2 tsp store-bought garam masala

Remove the coarse outer leaves of the cabbage. If you have a cabbage half, cut it in half again lengthwise and then core the sections. Now cut each section lengthwise into very fine, long shreds. A bread knife is ideal for this; you may also use a food processor.

Put the oil in a wide, preferably nonstick pan, and set over medium-high heat. When the oil is hot, put in the cumin, fennel, and sesame seeds. As soon as the sesame seeds begin to pop put in the onion. Stir and fry for 3 to 4 minutes or until the onion has browned a bit. Put in the cabbage. Stir and fry for about 6 minutes or until the cabbage has browned somewhat. Now put in the salt and cayenne. turn down the heat to medium-low and cook, stirring now and then, for another 7 to 8 minutes or until the onions appear caramelized and soft. Add the lemon juice and garam masala. Stir to mix.

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