Wolfgang Puck BPCR0010 - Manual (Page 10)

14 - Minute Pasta Meal
4 servings
INGREDIENTS
2 cups liquid (beef or chicken stock, wine or water)
1 jar (26 ounces) favorite pasta sauce
1 pound frozen ground meat (beef, turkey, or chicken)
1 1/2 cups uncooked penne pasta
1/4 cup shredded Parmesan and mozzarella cheeses
2 teaspoons fresh herbs (basil, oregano, parsley)
Crushed red pepper flakes, optional
METHOD
1. Preheat uncovered pressure cooker to 400°.
2. Add liquid to pressure cooker and bring to a boil.
3. Add sauce, frozen meat, pasta, cheeses and herbs to pot.
4. Secure pressure cooker lid.
5. Keep temperature set to 400°. When pressure indicator pops up,
reduce temperature to 250°. Set a kitchen timer for 14 minutes.
6. When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
7. Use a large spoon to break up the meat. Continue stirring pasta
mixture to distribute all ingredients. Top with crushed red pepper
flakes, if desired.
In a pinch for dinner in a snap?
Use frozen meat, uncooked pasta noodles, and bottled pasta sauce
for the ultimate in convenience cooking.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
18 17
Greek Lemon Chicken Soup
6 servings
INGREDIENTS
6 boneless skinless chicken breast halves, diced
1 medium onion, chopped
1 cup fresh spinach
6 cups chicken stock
1/2 cup Arborio rice
2 tablespoons fresh lemon rind, grated
Juice of 2 medium lemons (4 to 6 tablespoons)
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 tablespoon fresh chopped mint
2 large eggs, beaten
METHOD
1 Preheat pressure cooker to 400°.
2 Add all ingredients except eggs to pressure cooker.
3 Secure pressure cooker lid.
4 When pressure indicator pops up, reduce temperature to 250°.
Set a kitchen timer for 12 minutes.
5 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
6 Beat eggs well, and slowly drizzle into hot soup while stirring with
a large spoon. When all eggs have been incorporated, soup is ready
to eat.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host