How to Cook a Roast – Pressure Cooker Pot Roast in 40 Minutes Video Clips. Duration : 2.67 Mins.
Visit us at www.pressurecookerdiaries.com Learn how to cook a roast in minutes not hours. “The term dates in print to 1881. Pot roast was once an appetizing way to cook beef from beasts that have been working animals rather than food animals or other inferior cuts of meat. Beef brisket, bottom and top round, and chuck are the usual choices.” —Encyclopedia of American Food and Drink, John Mariani [Lebhar-Friedman York] 1999 (p. 254) Another comfort meal, we love pot roast. This recipe was pretty darn good, something I think we will definitely make again but keep tweaking the spices to fit us best. Special thanks to the Yardbirds and their 1965 hit “Heart Full of Soul” Please subscribe if this was helpful and let us know suggestions or ideas for future videos.
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Betty’s New Year’s Day Hoppin’ John Recipe Tube. Duration : 9.73 Mins.
In this video, Betty demonstrates how to make a traditional Southern dish, New Year’s Day Hoppin’ John. This is a dish that consists mainly of black-eye peas, rice, onions, and ham. It is to be eaten on New Year’s Day, in order to bring a prosperous new year. This is my own version of Hoppin’ John, and I have designed it to meet the requirements of the traditional dish, yet taste wonderful! Ingredients: ½ stick butter or margarine, melted ¾ cup chopped onion (2) 10 ½ oz. soup cans beef broth (1) 10 ½ oz. soup can long grain white rice, uncooked (2) 15 oz. cans black-eye peas (2) 5 oz. cans of Hormel smoked chunked ham, cut into cubes (or equivalent) salt and pepper to taste, optional (Salt will probably not be needed, as almost all ingredients are salted.) Place ¾ cup chopped onion in a small saucepan containing ½ stick melted butter. Saute the onions over low heat until clear and caramelized. Meanwhile, empty the 2 cans of beef broth and 1 soup can of white rice into a medium saucepan, and bring to a boil over medium heat. Cover, reduce heat, and cook for 14 to 15 minutes, until almost all beef broth is absorbed by the rice. When the onions are sautéed, and the rice is cooked, you may start assembling your Hoppin John. In a large, deep skillet or Dutch oven, combine sautéed onions, cooked rice, 2 cans black-eye peas, and 2 cans smoked ham. Salt and pepper, if desired. Mix thoroughly, and place over medium heat until the mixture boils. Reduce heat, and simmer about 5 …
Strictly speaking, you probably won’t need to cook those frozen crab legs you purchased at the supermarket or at the discount club store–it has already been done for you. You will just need to heat them up. Make sure you do it properly, though, by following these tips.
You must first thaw the crab legs. Allow them to thaw in your refrigerator overnight; don’t make the mistake that many people do of thawing them at room temperature or, even worse, thawing them by zapping in a microwave oven. Thawing at room temperature is a bit risky from a food-safety standpoint , and microwaving can overcook crab legs.
Rice Cooker Recipes
Once the legs are completely thawed, then you can heat them in the microwave–or in a conventional oven. You can also steam or boil them.
Microwaving
Place crab legs in a microwave-safe pan or on a dish. Cover with a couple of thicknesses of paper towels and heat on high for 2 to 3 minutes.
Boiling
Fill a large pot 2/3 full of water. Add several shakes of salt and any other seasoning that you like. Bring water to a boil. Drop crab legs into the boiling water. Immediately reduce heat and let the pot simmer for 4 to 6 minutes.
Steaming
Fill a large saucepan with water and bring to a boil on stove. Place crab legs in a vegetable steamer or a colander and place over the pan. Allow the legs to steam for 4 or 5 minutes.
Heating in an Oven
Heat oven to approximately 420 degrees F. Place crab legs on a baking sheet and place in oven on a top rack. Roast for 4 or 5 minutes.
The best crab legs are king crab legs, but most types of crab sold for food have a good deal of meat in their legs and especially their claws. Sometimes there is more meat in the legs than in the body itself.
Crab legs are made up of three distinct sections. To get at the meat, just break the sections apart at the joints. Then take hold of one of the sections and press it with your thumbs on the flat side until the shell cracks. You should be able now to remove the shell and pull out a good-sized piece of meat. The claws will probably need to be cracked with pliers or with special tools available from kitchen specialty shops.
Cooked crabmeat straight from the legs is delicious by itself, or you can brush it with melted butter before eating. Crab leg meat is also good in any recipe calling for crabmeat generally.
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