8 pressure cook mustard Recipes

  • South Indian Sambar
    yellow dal -toordal (pressure cook), channadal and
    20 More
    yellow dal -toordal (pressure cook), channadal, coriander leaves, coriander seeds, cumin, curry leaves, ginger-garlic -2 cloves, grated coconut (optional), hing-asafotida, jaggery or sugar, fenugreek, mix sambhar vegetables (drumstick,brinjal,potato), mustard, oil, onions, peppercorns, redchilli, rice, salt to taste, tamrind water -1/2 cup, tomatoes -1 cut medium, turmeric
    15 min, 22 ingredients
  • Pressure Cooker Beef Stroganoff
    stew beef chunk (depending on your taste), onion, chopped and
    13 More
    stew beef chunk (depending on your taste), onion, chopped, nutmeg, garlic clove, minced, oil, dijon mustard (i use dry mustard powder if i don tsp have dijon on hand- any will work), fresh ground pepper, beef bouillon, mushrooms (sliced, undrained ), water, salt, sour cream, water, cornstarch, cooked noodles
    28 min, 15 ingredients
  • Boston Baked Beans-Pressure Cooker
    dried beans, cooking oil, salt, brown sugar, salt and
    5 More
    dried beans, cooking oil, salt, brown sugar, salt, dry mustard, molasses, ketchup, onions, diced, water
    45 min, 10 ingredients
  • Beef Tips on Rice - Pressure Cooker
    all-purpose flour, salt, black pepper, paprika and
    7 More
    all-purpose flour, salt, black pepper, paprika, mustard powder, top sirloin steaks , cut into cubes, vegetable oil, onions, chopped, garlic cloves, minced, beef consomme, cooked rice
    45 min, 11 ingredients
  • The Mercury’s Cobb Salad With Grilled Chicken The Mercury’s Cobb Salad With Grilled Chicken
    cobb salad with grilled chicken, mercury , in dallas and
    24 More
    cobb 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
  • The Mercury’s Cobb Salad With Grilled Chicken The Mercury’s Cobb Salad With Grilled Chicken
    cobb salad with grilled chicken, mercury , in dallas and
    20 More
    cobb 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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