Recipes - Nesco PC11-25 Manuel D'utilisateur

2 Rack of Ribs, cut into pieces
2 bottle of Barbeque sauce
3 C. Ginger ale
Pour ginger ale in cooking pot. Add: Cut rack of rib and your favorite rub or just salt
and pepper. Set regulator knob to PRESSURE. Place lid on cooker and lock it. Set
regulator knob to PRESSURE. Press the HIGH pressure button for 45 minutes. Press
start, the floating valve will rise when cooking pressure is reached and timer will
begin to countdown When finished, press STOP button and use the quick release
method to release the pressure by turning the regulator knob to STEAM in short
bursts. Pour out the ginger ale. Add the barbeque sauce and serve.
4 1/2 lbs. beef stew meat, cubed
3 tsp. salt
3/4 tsp. paprika
1 - 1/2 C. onions
12 potatoes, medium, halved
Gravy:
3 C. beef broth
3/4 C. cold water
Add oil and meat to cooking pot, Press BROWN button. Leave lid off while browning
meat. When finished browning meat add salt, pepper, paprika and water.
Place lid on cooker and lock it. Set regulator knob to PRESSURE. Press the HIGH
pressure button for 10 minutes. Press start, the floating valve will rise when cooking
pressure is reached and timer will begin to countdown.
When finished, press STOP button and use the quick release method to release the
pressure by turning the regulator knob to STEAM in short bursts.
Remove lid and add remaining ingredients, repeating process above, cook another 10
minutes.
To make gravy - Skim excess fat from broth. Add enough water to broth to measure
about 3 cups. Mix four and cold water until smooth. Gradually stir into broth.
4 lbs. boneless chicken breasts
2 C. Water
2 (18 oz.) bottle Blue Cheese dressing Celery and Carrot sticks
Put chicken in cooking pot with 2 cups Hot sauce and water. Place lid on cooker and
lock it and set regulator knob to PRESSURE. Press the HIGH pressure button for 15
minutes. When finished, press STOP button and use the quick release method to
release the pressure by turning the regulator knob to STEAM in short bursts. Drain
excess juice and toss with remaining hot sauce.
To serve, shred chicken to each roll and top with dressing. Add side of celery and
carrot sticks.

Recipes

BBQ RIBS
BEEF STEW
3 Tbsp. vegatable oil
3/8 tsp. pepper
3 C. water
12 carrots, cut up
3/8 C. flour
BUFFALO CHICKEN SLIDERS
3 C. hot or mild wing sauce
3 pkgs. dinner rolls
10