Pressure Cooker Bolognese

Yield: about 4 1/2 cups Total Time: 1 hour 25 minutes

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

4 ounces chopped pancetta

1 diced onion

1 peeled and diced carrot

1 diced celery stalk

2 minced garlic cloves

3/4 pound ground beef

3/4 pound ground pork

1/4 cup tomato paste

1/2 cup red wine

1 1/2 cups chicken stock

1 cup milk

2 bay leaves

2 tablespoons heavy cream

1 pound cooked pappardelle past

Parmesan Cheese

Olive Oil

Salt

Pepper

Directions:

Use Electric Pressure Cooker.  Medium heat, or Sauté

Warm 1 tablespoon olive oil and 1 tablespoon butter. 

Add 4 ounces chopped pancetta and cook, stirring often, until starting to crisp, about 10 minutes. 

Add diced onion, peeled and diced carrot, diced celery stalk, and  minced garlic cloves and cook until onion is soft, 8 to 10 minutes. 

Add ground beef and ground pork and cook, stirring often, until meat is fully cooked, 8 to 10 minutes. 

Carefully lift insert out of pressure cooker with a potholder and pour everything into a mesh strainer set over a bowl. 

Return meat mixture to pressure cooker insert and discard fat. 

Season with salt and pepper to taste. 

Stir in tomato paste and let cook about 2 minutes. 

Pour in red wine and cook until reduced by half. 

Stir in chicken stock, milk, and bay leaves. 

Close lid, set pressure to high, and set timer to 10 minutes (it will take about 5 minutes for the pressure to build before cooking automatically begins). 

Let pressure release naturally (about 15 minutes). 

Stir in heavy cream and continue cooking, stirring often with lid off until sauce is thick, 10 to 15 minutes more. 

Season to taste with salt and pepper. 

Serve with pappardelle pasta. 

Garnish with grated Parmesan and 1tbsp olive oil.

Taco Casserole

Ingredients:

Servings: 7-9

1 lb ground beef

1 (1 1/4 ounce) package taco seasoning

1 (15 ounce) can refried beans

2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)

1 cup salsa (I prefer mild, but if you would like to kick it up a notch, go for it)

2 green onions, chopped

1 (2 1/3 ounce) can sliced black olives

1 tomato, chopped

2 cups corn chips (coarsely crushed or chopped)

Directions:

1 Brown ground beef and drain.

2 Add taco seasoning and cook according to package directions, adding proper amount of water.

3 Put corn chips on bottom of 8x8" dish.

4 Cook refried beans on stove until hot.

5 Add 1 cup cheese and 1 cup salsa. Stir until combined.

6 Pour beans over corn chips in dish.

7 Add beef to top of beans.

8 Sprinkle remaining cheese over top.

9 Sprinkle green onions and black olives over cheese.

10 Bake in a 375 degree oven until the cheese is sufficiently melted.

11 Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.

Cheesy Smoked Sausage & Potato Casserole

Ingredients

3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage
1/8 teaspoon paprika

Directions:

Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch “half moon” cuts.

Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. 

Put cooked & diced potatoes in 2 quart casserole. 

Add cooked meat and give it a gentle toss. 

Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).

Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.

Bake in preheated 350°F oven for 35-45 minutes.

Sweet Garlic Chicken

Ingredients:

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tbsp brown sugar
1 tbsp olive oil
additional herbs and spices, as desired

Suggestion:  Lemon Pepper, Sage, Organo

Directions:

• Preheat oven to 450F 
• Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
• In small sauté pan, sauté garlic with the oil until tender.
• Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
• Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
• Add salt and pepper to taste.
• Bake uncovered for 15-30 minutes, or until juices run clear. 
• Cooking time will depend on the size and thickness of your chicken.

Bean Dip

Bean Dip

Ingredients:

1 Can Beans  Rosarita Refried Beans 30 Oz can
1 Jar Salsa Orgeta Thick & Chunky 16 oz Mild
Guacamole 1 container Deans Guacamole dip 12 Oz.
Sour Cream 1 container 16 Oz Daisy brand
Cheese  Mexican Style cheese, Ralphs brand.  or Monterey Jack, Chedder, Quesadilla and Asadero

Preparation:

In a 13 x 9 inch dish

Layer beans on bottom layer,
Layer of Salsa
Layer of Guacamole
Layer of Sour Cream
Top with Cheese

http://jim-shirley.blogspot.com/2015/01/bean-dip.html

Hamburger Soup

Ingredients:

1 lb. ground round
1 small onion, chopped
1 T. minced garlic
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. paprika
1 tsp. Worcestershire sauce
14.5 oz. petite diced tomatoes with juice
8 oz. tomato sauce
3 1/2 C. beef broth
1 C. uncooked elbow macaroni

Directions:

In a dutch oven, brown the meat
Add in the onion and all the seasonings.
Stir and cook for 1 minute. Add in the garlic, Worcestershire sauce, tomatoes with juice, tomato sauce and stir well.
Add in the broth and macaroni.
Cook, covered for 30 minutes over med. heat.

Crock Pot Roast (yet another one)

3 pound beef roast such as a chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry Ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Put the water in a measuring cup that is larger then the amount of water you are using.
Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired)
Add the meat to your cooker. Pour the water, salad dressing mixture over the roast.
In the slow cooker, cook it on high for about 4 hours, on low about 8 hours..

serves ~6