Sunday, March 3, 2019

Crème Fraiche



(Prep + Cook Time: 12 minutes | Servings: 4)


Nutrition Facts (Per Serving):  
Calories: 216   
Carbohydrate: 17.7g   
Protein: 1.8g   
Fat: 17.9g   
Sugar: 15g   


Ingredients :
3 1/2 oz. crème fraiche   
1 teaspoon liquor   
1 teaspoon sugar   
3 1/2 oz. chocolate brown; cut into chunks
Fresh fruit; marshmallows and cookies (for serving)  


Preparation:  
1- Mix every one of the Ingredients inside a heatproof container.   
2- Select the *Meat/Chicken* mode round the Power Pressure Cooker XL and hang up up for two main minutes.   
3- Add 2 servings of water to the heating pot and hang the trivet inside.   
4- Place the heatproof pan over the trivet.   
5- Secure the lid and turn the strain knob for the closed position.   
6- Once done; release the stress completely and take off of the lid.   

7- Give the light source stir. Serve with fruits, cookies or marshmallows.

Wednesday, February 27, 2019

Sunday Cake



(Prep + Cook Time: 45 minutes | Servings: 12)


Nutrition Facts (Per Serving):  
Calories: 182   
Carbohydrate: 29.8g
Protein: 3.3g   
Fat: 5.8g   
Sugar: 19.5g   


Ingredients :
3/4 cup whole-wheat flour   
3/4 cup white flour   
1 peeled and mashed banana   
8 oz. canned pumpkin puree   
1/2 teaspoon vanilla flavoring
1 teaspoon baking soda   
1/2 teaspoon baking powder   
3/4 teaspoon pumpkin pie spice   
Pinch of salt   
3/4 cup sugar   
1/2 cup Greek yogurt   
2 tablespoons canola oil   
1 egg   
⅔ cup chocolate chips   


Preparation:  
1- Mix the flour, baking soda, baking powder, pumpkin spice and salt within the bowl.   
2- Combine the remaining in the Ingredients in another bowl aside in the chocolate chips.   
3- Stir inside flour mixture to the particular batter atart exercising . the chocolate chips.   
4- Pour the batter in a greased 7-inch baking pan then cover it with tin foil.   
5- Select the *Meat/Chicken* mode for the Power Pressure Cooker XL and hang up up for 35 minutes.
6- Add 4 glasses of water towards pot and put the trivet inside.   
7- Place the layered pan for that trivet.   
8- Secure the lid and turn pressure to succeed knob on the closed position.   
9- Once done; release the pressure completely and eliminate the lid.   

10- Remove the wedding cake within the pan and invite it to go cool. Serve fresh.

Wednesday, February 20, 2019

Instant Sweet Potato Casserole




(Prep + Cook Time: a half-hour | Servings: 6)


Nutrition Facts (Per Serving) :
Calories: 654   
Carbohydrate: 137.6g   
Protein: 5.6g  
Fat: 9.5g   
Sugar: 47.9g   


Ingredients :
3 lbs. sweet potatoes; peeled and cut into quarters   
1 1/2 cups water   
1 1/2 oz. all-purpose flour (about ⅓ cup)
⅔ cup packed brown sugar   
2 tablespoons butter; melted   
1/2 cup pecans; chopped   
2 cups mini marshmallows   
1/4 teaspoon Freshly ground black pepper   
1/2 teaspoon salt   


Preparation:  
1- Select the *Soup/Stew* mode for your Power Pressure Cooker XL as well as set for ten minutes.   
2- Add water, sweet potato, salt and pepper about the heating pot.   
3- Secure the lid and turn the worries knob for that closed position.   
4- Once done; release pressure to achieve success completely and take off the lid.   
5- Allow the amalgamation to chill on the. Mash the sweet potatoes using a potato masher. 6- Transfer the potato mash for a greased casserole dish.
7- Meanwhile; mix the butter, brown sugar and flour inside bowl. Stir in pecans.   
8- Pour this mixture around the mashed potatoes. Top it with marshmallows.   

9- Bake the casserole at 400o F in a oven for 10 minutes. Serve warm.

Thursday, February 14, 2019

Savory Cauliflower heads Medley



(Prep + Cook Time: 31 minutes | Servings: 8)


Nutrition Facts (Per Serving):  
Calories: 115   
Carbohydrate: 23.3g   
Protein: 4g   
Fat: 1.7g   
Sugar: 4.3g


Ingredients :
2 small cauliflower heads; diced   
4 medium potatoes cubed small   
2 teaspoons ground cumin   
1 teaspoon paprika   
1 small onion   
4 tomatoes   
4 garlic cloves; chopped  
2-inch ginger; chopped   
2 teaspoons oil
1 teaspoon turmeric   
Salt; to taste   


Preparation:  
1- Blend the onion, tomato, ginger and garlic in the very blender. Set it aside.   
2- Select the *Fish/Vegetable* mode about the Power Pressure Cooker XL and set for ten mins.   
3- Add the oil and cumin for the heating pot and sauté for 1 minute.   
4- Stir inside blended mixture and all sorts with the spices.   
5- Now potatoes and cauliflower. Sauté for 5 minutes.   
6- Secure the lid and turn pressure to ensure success knob to the closed position.   
7- Once done; release pressure completely and get rid of the lid.   
8- Garnish with fresh cilantro. Serve warm.

Wednesday, February 6, 2019

Delicious Chocolate Pudding



(Prep + Cook Time: 38 minutes | Servings: 8)


Nutrition Facts (Per Serving):  
Calories: 468  
Carbohydrate: 22.2g   
Protein: 5.5g   
Fat: 40g   
Sugar: 17.8g   


Ingredients : 
1 1/2 cups heavy cream   
⅓ cup brown sugar   
2 teaspoons vanilla flavoring   
1/4 teaspoon ground cardamom   
1/2 cup milk   
6 oz. chopped bittersweet chocolate   
5 egg yolks   
Pinch of salt   
Strawberries to supply   


Preparation:  
1- Cook the heavy cream with milk within the pan over medium heat for 5 minutes.   
2- Turn over heat and stir in chocolate. Mix well to generate a smooth mix.
3- Beat egg yolks with sugar, cardamom, salt and vanilla extract in the bowl.   
4- Add this egg mixture in on the chocolate mixture. Stir well.   
5- Transfer this mixture in to your soufflé dish. Cover it with tin foil.   
6- Select the *Rice/Risotto* mode to the Power Pressure Cooker XL along with set for 18 minutes.   
7- Add 2 glasses of water on the heating pot and hang the trivet inside.   
8- Place the soufflé dish in the trivet.   
9- Secure the lid and turn the load knob to the closed position.   
10- Once done; release pressure to succeed completely and take off the lid.   

11- Cover the soufflé dish with plastic wrap and refrigerate it for 3 hours. Top it with strawberry then serve.

Tuesday, January 29, 2019

Apple Oat Crisp



(Prep + Cook Time: 18 minutes | Servings: 4)


Nutrition Facts (Per Serving):  
Calories: 315   
Carbohydrate: 49.8g   
Protein: 3.3g   
Fat: 12.4g   
Sugar: 28.2g   


Ingredients :
5 peeled; cored and chopped medium apples   
3/4 cup old-fashioned rolled oats   
1/4 cup flour   
1/4 cup brown sugar   
1/4 cup melted unsalted butter   
2 teaspoons ground cinnamon   
1/4 teaspoon ground ginger   
1/4 teaspoon ground nutmeg
1 tablespoon pure maple syrup   
1/2 cup water   
Pinch of salt   
Ice cream to offer   


Preparation:  
1- Combine the oats, flour, brown sugar, butter and salt in the bowl.   
2- Add the apples towards the Power Pressure Cooker XL and top them with the spices.   
3- Pour the maple syrup, water and oats mixture ahead.
4- Secure the lid and turn pressure to succeed knob about the closed position.   
5- Select the *Fish/Vegetable* mode for that Power Pressure Cooker Xl and also set for 8 minutes.   

6- Once done; release the strain completely and take off the lid. Top it having an frozen treats scoop and serve.

Wednesday, January 23, 2019

Traditional French Dessert



(Prep + Cook Time: 25 minutes | Servings: 6)


Nutrition Facts (Per Serving):  
Calories: 127   
Carbohydrate: 14.4g   
Protein: 2.7g   
Fat: 6.7g
Sugar: 13.1g   


Ingredients :
2 cups fresh cream   
Grated zest of merely one orange   
1 tablespoon vanilla flavoring   
1/4 cup superfine sugar   
4 tablespoons raw sugar   
Pinch of ground nutmeg   
1 tsp; ground cinnamon   
6 egg yolks   
5 tablespoons white sugar   


Preparation:  
1- Boil the cream with cinnamon and orange zest in a very pan. Let it cool for thirty minutes. 2- Beat the egg yolks with white sugar, vanilla flavoring and superfine sugar in a very bowl.Add the cooled cream mixture for this.   
3- Mix well and divide this mixture into ramekins. Cover these with tin foil.   
4- Select the *Beans/Lentils* mode around the Power Pressure Cooker XL as well as set for 1o minutes.   
5- Add a mug of water towards the heating pot as well as set the trivet inside.   
6- Place the ramekins over the trivet.   
7- Secure the lid and turn pressure to succeed knob for your closed position.   
8- Once done; release pressure completely then remove the lid.   
9- Cover the ramekins with plastic wrap and refrigerate them for 4 hours.   
10- Once chilled, eliminate the wrap and sprinkle the raw sugar and nutmeg on top. Serve and have.