5761 creme pressure Recipes
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creme fraiche or sour cream and12 Morecreme fraiche or sour cream, minced chipotle peppers in adobo sauce, lime juice, salt, pepper, cream cheese, softened, fresh goat cheese, flour tortillas (8 inches), smoked salmon or lox, chopped, chopped shallots, chopped roasted sweet red pepper, coarsely chopped fresh cilantro25 min, 13 ingredients
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chipotle chiles in adobo, finely chopped and5 Morechipotle chiles in adobo, finely chopped, crema (i use creme fraiche) or 1 1/4 cups whipping cream (i use creme fraiche) or 1 1/4 cups creme fraiche (i use creme fraiche), boneless skinless chicken breast halves, trimmed of all extraneous fat (about 1-1/3 lb total), chicken stock, spinach, stemmed, well rinsed, salt35 min, 6 ingredients
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green creme de menthe, white creme de cacao, light cream and7 Moregreen creme de menthe, white creme de cacao, light cream, crushed ice, grated chocolate (optional) or mint sprig (optional), green creme de menthe, white creme de cacao, soymilk (make sure it s bright white in color) or 3/4 oz vanilla rice milk (make sure it s bright white in color), crushed ice, grated chocolate (make sure it s dairy-free) (optional) or mint sprig (optional)2 min, 10 ingredients
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sweetened condensed milk, semisweet chocolate chips and4 Moresweetened condensed milk, semisweet chocolate chips, vanilla extract, bourbon (if you don tsp like you can substitute it with frangelico, bailey s irish creme, kahlua coffee liqueur, cointreau, grand marnier, creme de menthe or any other liqueur.), pecans, finely chopped, granulated sugar , unsweetened cocoa, or very finely chopped pecans15 min, 6 ingredients
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graham cracker crumbs, butter, melted, white sugar and8 Moregraham cracker crumbs, butter, melted, white sugar, cream cheese, softened, white sugar, eggs, sour cream, brewed espresso or strong coffee, vanilla extract, pressurized whipped cream, caramel ice cream topping2 hour 3 min, 11 ingredients
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water, lemon juice, white sugar, dry sherry and8 Morewater, lemon juice, white sugar, dry sherry, prepared lb cake, cut into 1-inch cubes, mascarpone cheese, lemon curd, lemon zest, lemon curd, fresh raspberries, semisweet chocolate, grated (optional), pressurized whipped cream20 min, 12 ingredients
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Vanilla Crème Fraîchecreme fraiche (8 oz.), whipping cream, granulated sugar and1 Morecreme fraiche (8 oz.), whipping cream, granulated sugar, length of vanilla bean4 ingredients
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CREME BRULEEextra-large egg, extra-large egg yolks, heavy cream and3 Moreextra-large egg, extra-large egg yolks, heavy cream, orange liqueur (recommended : grand marnier), sugar, plus 1 tb . for each serving, vanilla extract6 ingredients
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Creme Bruleesugar, divided, eggs, egg whites, milk, vanilla extract and2 Moresugar, divided, eggs, egg whites, milk, vanilla extract, salt, water40 min, 7 ingredients
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Leftover Ham Red Beans and Ricedried red beans, rinsed and sorted over, dry red wine and15 Moredried red beans, rinsed and sorted over, dry red wine, bacon grease, ham, yellow onions, chopped, stalks celery, chopped, red bell pepper, chopped, cajun seasoning (essence of emiril emeril lagasse s essence ), cayenne, bay leaves, dried parsley, dried thyme, smoked sausage , split in half lengthwise and cut into 1-inch pieces, garlic, chopped, ham stock ( (pressure cooker) add water to make 10 cups) or 10 cups chicken stock or 10 cups water, cooked white rice, green onion, chopped (for garnish )2 hour 30 min, 17 ingredients
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The Mercury’s Cobb Salad With Grilled Chickencobb salad with grilled chicken, mercury , in dallas and24 Morecobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.26 ingredients
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The Mercury’s Cobb Salad With Grilled Chickencobb salad with grilled chicken, mercury , in dallas and20 Morecobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)1 hour 30 min, 22 ingredients
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Kelly's Pressure Cooker Beef Stewvegetable oil, all-purpose flour, beef stew meat, cubed and11 Morevegetable oil, all-purpose flour, beef stew meat, cubed, salt and ground black pepper to taste, onion, chopped, white sugar, water, cubes beef bouillon, garlic, minced, bay leaf, dried parsley, dried basil, potatoes, peeled and cut into 2-inch pieces, peeled baby carrots40 min, 14 ingredients
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