Ingredients Archives: Water

Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo
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I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Shrimp and Sausage Gumbo
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I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Ingredients
Servings: servings
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Shoyu Chicken

Shoyu Chicken
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Hawaiian Shoyu Chicken– so flavorful you’ll forget how easy it is to make! Filled with flavors of ginger, garlic and just a touch of spice, it’s a meal you’ll want over and over again. Hawaiian Shoyu chicken is one of the simplest things to make. Seriously. Yet somehow the few, simple ingredients turn into deep flavors, tender meat, and an all-around unforgettable meal. Shoyu is just another name for soy sauce, so as you might guess, we’re using a lot of soy sauce here.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30- minutes 1 hour
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30- minutes 1 hour
Shoyu Chicken
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Hawaiian Shoyu Chicken– so flavorful you’ll forget how easy it is to make! Filled with flavors of ginger, garlic and just a touch of spice, it’s a meal you’ll want over and over again. Hawaiian Shoyu chicken is one of the simplest things to make. Seriously. Yet somehow the few, simple ingredients turn into deep flavors, tender meat, and an all-around unforgettable meal. Shoyu is just another name for soy sauce, so as you might guess, we’re using a lot of soy sauce here.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30- minutes 1 hour
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30- minutes 1 hour
Ingredients
Servings: servings
Units:
Instructions
  1. Mix all the ingredients in a blender and taste the marinade. Adjust the flavors if necessary. Reserve some marinade for later. Marinate the chicken. Be sure to move the chicken so it gets completely submerged and coated. Refrigerate for 1 hour, then BBQ, Slow cook as desired.
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Mexican Rice

Mexican Rice
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Works in a spot or a rice cooker too
Servings
20
Cook Time
20 minute
Servings
20
Cook Time
20 minute
Mexican Rice
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Works in a spot or a rice cooker too
Servings
20
Cook Time
20 minute
Servings
20
Cook Time
20 minute
Ingredients
Servings:
Units:
Instructions
  1. Fry the onions with rice til brown add the garlic and fry 30 seconds longer add the water, tomato paste and diced bell cover and reduce to a low boil for 20 minutes
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Chili Con Carne with Beans

Chili Con Carne with Beans
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Our ground beef chili uses 85 percent lean ground beef for richness and flavor. We use only small amounts of pureed whole canned tomatoes and pinto beans to create a thick, rich dish that is best served over white rice and/or with tortilla chips. To keep the meat moist and tender, we treat it with salt and baking soda. Both ingredients help the meat hold on to moisture, so it doesn’t shed liquid during cooking. This means that 2 pounds of beef can be browned in just one batch. We also simmer the meat for 90 minutes to fully tenderize it. Finally, our homemade chili powder uses a combination of toasted dried ancho chiles, chipotle chiles in adobo, and paprika, along with a blend of herbs and spices to round it out. We make sure to stir in any fat that collects on the top of the chili before serving since it contains much of the flavor from the fat-soluble spices in the chile powder.
Servings Prep Time
10 Servings 1 hour
Cook Time
2 hours
Servings Prep Time
10 Servings 1 hour
Cook Time
2 hours
Chili Con Carne with Beans
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Our ground beef chili uses 85 percent lean ground beef for richness and flavor. We use only small amounts of pureed whole canned tomatoes and pinto beans to create a thick, rich dish that is best served over white rice and/or with tortilla chips. To keep the meat moist and tender, we treat it with salt and baking soda. Both ingredients help the meat hold on to moisture, so it doesn’t shed liquid during cooking. This means that 2 pounds of beef can be browned in just one batch. We also simmer the meat for 90 minutes to fully tenderize it. Finally, our homemade chili powder uses a combination of toasted dried ancho chiles, chipotle chiles in adobo, and paprika, along with a blend of herbs and spices to round it out. We make sure to stir in any fat that collects on the top of the chili before serving since it contains much of the flavor from the fat-soluble spices in the chile powder.
Servings Prep Time
10 Servings 1 hour
Cook Time
2 hours
Servings Prep Time
10 Servings 1 hour
Cook Time
2 hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in a bowl until thoroughly combined. Set aside for 20 minutes.
  2. Meanwhile, place anchos in Dutch oven set over medium-high heat; toast, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke. Transfer to food processor and let cool.
  3. Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper to food processor with anchos and process until finely ground, about 2 minutes. Transfer mixture to bowl. Process tomatoes and their juice in now-empty workbowl until smooth, about 30 seconds.
  4. Heat oil in now-empty pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring with wooden spoon to break meat up into 1/4-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add ancho mixture and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
  5. Add remaining 2 cups water, beans and their liquid, sugar, and tomato puree. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.
  6. Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then add vinegar and season with salt to taste. Serve, passing lime wedges, cilantro, and chopped onion separately. (Chili can be made up to 3 days in advance.)
Recipe Notes

Diced avocado, sour cream, and shredded Monterey Jack or cheddar cheese are also good options for garnishing. This chili is intensely flavored and should be served with tortilla chips, steamed white rice or baked potato.

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Salsa Roja Mexicana

Salsa Roja Mexicana
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Rating: 5
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This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Salsa Roja Mexicana
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Rating: 5
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This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Cups
Units:
Instructions
  1. Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil. Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes. Drain, but reserve 1/3 cup of the cooking liquid. Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender. Add garlic; blend until the garlic is finely dispersed throughout the liquid. Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture. Heat the olive oil in the bottom of a sauce pan. Add the chopped onion and saute a couple of minutes. Add the sauce from the blender. Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes. Taste, and add salt if necessary.
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Salsa Verde de Tomatillo

Tomatillo Salsa Verde
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This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Servings Prep Time
8 Servings 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
8 Servings 10 Minutes
Cook Time
15 Minutes
Tomatillo Salsa Verde
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This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Servings Prep Time
8 Servings 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
8 Servings 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  2. Using a blender, carefully puree the tomatillos and water in batches until smooth.
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Boston Baked Beans (with or without Bacon)

Boston Baked Beans (with or without Bacon)
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Baked beans in a sweet, smokey, sticky sauce are a popular side dish especially in the summer with whatever you’re grilling. Despite being called baked beans, most baked beans are slow simmered in a sweet molasses sauce not baked. “Baking” them in the pressure cooker cuts 2/3 off the cooking time. Cecilia, a Pressure Cooking Today reader asked me if I would post a pressure cooker baked beans recipe. Although you can make great baked beans with canned beans, cooking them in the pressure cooker from dry beans is easy, cheaper, and your beans will be better tasting. Baked beans in a sweet, smokey, sticky sauce perfect side dish for whatever you're grilling this summer. Better Homes and Gardens has a good tutorial on cooking baked beans from scratch and I adapted their recipe for the pressure cooker. The baked beans have a great, traditional flavor. I like lots of bacon in my baked beans, so I doubled the bacon. You’ll get the prettiest, least broken beans if you soak them overnight, but if you’re in a hurry you can simmer the beans in the pressure cooker for two minutes and then let them soak for an hour before proceeding with the recipe.
Servings Prep Time
12 Servings .5 hour
Cook Time
1 hour
Servings Prep Time
12 Servings .5 hour
Cook Time
1 hour
Boston Baked Beans (with or without Bacon)
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Baked beans in a sweet, smokey, sticky sauce are a popular side dish especially in the summer with whatever you’re grilling. Despite being called baked beans, most baked beans are slow simmered in a sweet molasses sauce not baked. “Baking” them in the pressure cooker cuts 2/3 off the cooking time. Cecilia, a Pressure Cooking Today reader asked me if I would post a pressure cooker baked beans recipe. Although you can make great baked beans with canned beans, cooking them in the pressure cooker from dry beans is easy, cheaper, and your beans will be better tasting. Baked beans in a sweet, smokey, sticky sauce perfect side dish for whatever you're grilling this summer. Better Homes and Gardens has a good tutorial on cooking baked beans from scratch and I adapted their recipe for the pressure cooker. The baked beans have a great, traditional flavor. I like lots of bacon in my baked beans, so I doubled the bacon. You’ll get the prettiest, least broken beans if you soak them overnight, but if you’re in a hurry you can simmer the beans in the pressure cooker for two minutes and then let them soak for an hour before proceeding with the recipe.
Servings Prep Time
12 Servings .5 hour
Cook Time
1 hour
Servings Prep Time
12 Servings .5 hour
Cook Time
1 hour
Ingredients
Servings: Servings
Units:
Instructions
  1. Rinse beans in a colander and sort through the beans to remove any debris. Soak beans overnight in the pressure cooking pot with 8 cups water mixed with 1 tablespoon salt. * Drain and rinse the beans; discard the soaking liquid.
  2. Select Browning and add bacon to pressure cooking pot. Cook until crisp, about 5 minutes. Remove bacon to a plate lined with paper towels. Cook the onion in bacon drippings until tender, about 3 minutes. Scrap up brown bits on the bottom of the pot as the onions cook.
  3. Add 2 1/2 cups water, molasses, ketchup, brown sugar, dry mustard, 1/2 teaspoon salt and pepper to the onions in the pot and stir to combine. Stir in the soaked beans.
  4. Select high pressure and 35 minutes cook time. When timer beeps, turn pressure cooker off and wait for 10 minutes, after 10 minutes use a quick pressure release to release any remaining pressure. Discard any beans that are floating, Check several beans to see if they're tender. If not, pressure cooker for a few minutes longer.
  5. Stir in cooked (Optional) bacon. Select Simmer and simmer beans uncovered, stirring occasionally so the bottom doesn't burn, until the sauce is the desired consistency.
Recipe Notes

If you don’t have time for an overnight soak, use the Browning setting to bring the salted water to a boil. Boil beans for two minutes. Turn pressure cooker off and let beans soak one hour. Proceed with the recipe as directed.

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Spicy Thai Peanut Noodles with Chicken Style Seitan

Spicy Thai Peanut Noodles with Chicken Style Seitan
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One of my favorite applications for peanut butter is in a dressing, especially one with Thai flavors! It is great on a tossed salad with veggies, but I especially love it when paired with noodles!
Servings
2 Servings
Servings
2 Servings
Spicy Thai Peanut Noodles with Chicken Style Seitan
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One of my favorite applications for peanut butter is in a dressing, especially one with Thai flavors! It is great on a tossed salad with veggies, but I especially love it when paired with noodles!
Servings
2 Servings
Servings
2 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. In a medium non-stick skillet over medium heat, heat peanut oil and add seitan, ginger and garlic, and saute until ginger and garlic are fragrant and cooked, about 3-4 minutes. Add tamari and cook a minute more. Remove from heat and let cool to room temperature. In a large bowl, combine seitan, noodles and veggies. In a medium bowl, whisk together dressing ingredients until smooth, then pour over veggies in the larger bowl. Toss to coat, sprinkle with sesame seeds, and serve!
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Fruit Cocktail with Rum Simple Syrup

Fruit Cocktail with Rum Simple Syrup
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Did any of you grow up eating fruit cocktail from the little tiny can? My mom served it all the time, and I don’t know if I’m remembering it right, but I think our whole family shared the one little can. Not because we couldn’t afford more, but because fruit was way down the totem pole of food priorities, dwarfed by meat and potatoes. I remember the fruit was cut up in perfect little cubes, all in faded pastel shades. There were pale green grapes— I think they were peeled —and a lone pink cherry. We used to fight over that cherry. This idea came to me when I noticed that, amazingly, they’re still selling the stuff! This is my homage to that little can of fruit. Instead of insipid chunks of mushy pear and pathetic little skinned grapes, how about mango, papaya, berries, and melons. How about drenching them in a rum-enhanced simple syrup? They do call it a fruit cocktail, after all. This is an ideal use for leftover fruit. Cut it all in uniform small dice, and use a good variety of color and texture. It has the same appeal as a chopped salad—it takes a little prep but the result is worth it. I used watermelon, honeydew melon, strawberries, blueberries, blackberries, papaya, kiwi, grapes, pineapple, and cocktail cherries for garnish.
Prep Time
1 Hour
Passive Time
1 Hour
Prep Time
1 Hour
Passive Time
1 Hour
Fruit Cocktail with Rum Simple Syrup
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Did any of you grow up eating fruit cocktail from the little tiny can? My mom served it all the time, and I don’t know if I’m remembering it right, but I think our whole family shared the one little can. Not because we couldn’t afford more, but because fruit was way down the totem pole of food priorities, dwarfed by meat and potatoes. I remember the fruit was cut up in perfect little cubes, all in faded pastel shades. There were pale green grapes— I think they were peeled —and a lone pink cherry. We used to fight over that cherry. This idea came to me when I noticed that, amazingly, they’re still selling the stuff! This is my homage to that little can of fruit. Instead of insipid chunks of mushy pear and pathetic little skinned grapes, how about mango, papaya, berries, and melons. How about drenching them in a rum-enhanced simple syrup? They do call it a fruit cocktail, after all. This is an ideal use for leftover fruit. Cut it all in uniform small dice, and use a good variety of color and texture. It has the same appeal as a chopped salad—it takes a little prep but the result is worth it. I used watermelon, honeydew melon, strawberries, blueberries, blackberries, papaya, kiwi, grapes, pineapple, and cocktail cherries for garnish.
Prep Time
1 Hour
Passive Time
1 Hour
Prep Time
1 Hour
Passive Time
1 Hour
Ingredients
Servings: varies
Units:
Instructions
  1. INSTRUCTIONS
  2. Dice the fruit into uniformly small cubes. For the best results, put the fruit directly into small serving dishes. This will help keep the fruit intact. Pour a little Rum Simple Syrup over each dish and serve garnished with a cherry and a few mint leaves. To make the syrup, combine the water and sugar in a saucepan and stir well. Heat to a boil, stirring to dissolve all the sugar. Boil, uncovered, for 3 minutes. Take the syrup off the heat and add the mint and rum. Muddle, or crush, the mint leaves with a wooden spoon so they release their essential oils. Cool and then strain the syrup. You can keep the syrup in a jar with a tight fitting lid in the fridge indefinitely.
Recipe Notes

Use what you have. I used tropical fruit cocktail in a #10 can mixed with fresh fruit like bananas, grapes, peaches, prunes, mango. Then I added some frozen berry mix and a can of Mandarin oranges. After its all mixed, separate the juice and cook with additional sugar, mint and a pinch of salt along with just a little rum. Once the sugar is dissolved let it cool off or add a few ice cubes. Then add the rest of the rum (I used Cachaca Pitu White Rum. Chill the whole thing for an hour or so and serve in little clear plastic cups with a sprig of mint on top.

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Pressure Cooker Pulled Pork

Pressure Cooker Pulled Pork
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The pork is simply prepared with a sweet-spicy rub, the juices that result from containing all the flavor in the pressure cooker get boiled down to make fantastic barbecue sauce. Slow and low definitely has its place, but I'm glad to be able to bring the barbecue inside in a fraction of the time most other pulled pork recipes call for.
Servings Prep Time
7 Servings 2 Hours
Servings Prep Time
7 Servings 2 Hours
Pressure Cooker Pulled Pork
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The pork is simply prepared with a sweet-spicy rub, the juices that result from containing all the flavor in the pressure cooker get boiled down to make fantastic barbecue sauce. Slow and low definitely has its place, but I'm glad to be able to bring the barbecue inside in a fraction of the time most other pulled pork recipes call for.
Servings Prep Time
7 Servings 2 Hours
Servings Prep Time
7 Servings 2 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Combine sugar, paprika, chili powder, cumin, 1 tsp. salt, and 1/2 tsp. pepper, then rub mixture evenly over pork.
  2. Combine vinegar, water, ketchup, and liquid smoke in pressure cooker pot.
  3. If Cooking in a conventional pot, cook for 4 hours or until pork falls apart easily. If cooking in a stovetop pressure cooker 2 hours. If cooking in an electric pressure cooker 2.5 hour
Recipe Notes

As per the final step, the sauce takes 15-20 minutes. I pour the sauce into a fat separator and reduce the sauce in a small saucepan. If you want to reduce in your PC, you can skim the fat off. I usually keep about one cup of liquid to pour over the pork after shredding, then reduce the rest for sauce.

Serve on a dinner roll or Hawaiian Bun with Boston Baked Beans and Coleslaw.

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