Revere Meal'n Minutes User manual

TABLE OF CONTENTS
SECTION
INTRODUCTION .
APPETIZERS .
MEATS/MAIN DISHES .
SOUPS/STEWS/SAUCES .
FISH AND SEAFOOD .
SIDE DISHES .
DESSERTS .
TiPS .
1
PAGE
2
3-4
5-13
14-18
19-20
21-26
27-31
32-33

INTRODUCTION
Worth the wait for the traditional pressure cooker to evolve into the age of
electrics? You bet!
Cooking with aMeal 'n Minutes 1M pressure cooker is the best way to go when
preparing food. It's fast, easy and healthy. It's so safe, there's nothing to fear.
FAST
Cooker reduces cooking time up 70%
EASY
Cooks acomplete meal in only afew steps
HEALTHY
Preserves natural nutrients and vitamins
The flavors will not escape. The colors will not wash out. The very best that
foods have to offer are locked in while cooking. Experience the real tastes
and colors of foods.
Within the pages of this cookbook are savory recipes ranging from appetizers, to
entrees, to desserts. Turn the pages, let your taste buds roam. It only takes afew
minutes for these delicious recipes to become areality!
2
APPETIZERS
CHICKEN ROULADES
4boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup garden vegetable-flavored cream cheese or cream cheese, softened
1/2 teaspoon dried basil leaves
12 large fresh spinach leaves plus additional fresh spinach leaves for garnish, divided
1jar (7.25 ounces) roasted
red peppers, drained
1/2 cup chicken broth
or water
Set Pressure Regulator to
#1.
Place chicken breasts between 2sheets of heavy-duty plastic wrap and pound to
1/4-inch thickness, using ameat mallet or rolling pin. Sprinkle chicken with salt and
pepper. Spread cream cheese evenly over each chicken breast. Sprinkle each breast
with basil. Place 3spinach leaves
on each breast and top with roasted red peppers.
Roll each breast, jelly-roll fashion and secure with wooden picks. Place meat rack in the
pressure cooker and pour broth or water into pressure cooker. Place each breast, seam-
side down on meat rack. Cover and cook at High Pressure
12 minutes. Quickly release
pressure. Remove wooden picks and slice each breast crosswise into 7or 8pieces. Serve
on spinach-lined plate. Makes approximately 32 appetizer roulades.
SANTA FE CHEESECAKE
1cup chili-cheese flavored corn chips, crushed
2cups shredded Cheddar-Monterey Jack cheese
1package (8-ounces) cream cheese, softened
2eggs
1tablespoon minced fresh cilantro
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 cup sour cream,
at room temperature
2green onions, sliced
1/2 cup sliced black olives
1avocado, sliced
1/2 cup chopped
red pepper
Tortilla chips
(See "To cook puddings or custards in the pressure cooker. ")
Set Pressure Regulator to #1.
Place crushed tortilla chips in bottom of a 7-inch springform pan.
Beat together shredded cheese, cream cheese, eggs, cilantro, garlic powder, cumin and
cayenne. Pour over crumbs
in springform pan. Cover with aluminum foil.
Place meat rack into the pressure cooker and add 4cups
water. Place springform pan on
rack. Cover and cook at Low Pressure 40 minutes. Release pressure gradually. Carefully
remove pan from cooker
and uncover. Spoon sour cream over cheesecake and gently
spread to cover. Allow to stand
at room temperature 30 minutes. Cover and chill several
hours or overnight.
Garnish cheesecake
as desired with sliced green onions, sliced black olives, sliced
avocado
and chopped red pepper. Serve with tortilla chips. Makes 6to 8servings.

FIERY WINGS
6chicken wings, about 1-1/2 pounds
2tablespoons butter or margarine
1tablespoon chili powder
1/4 teaspoon cayenne
1/2 cup barbecue sauce
1/4 cup salsa
2tablespoons Worcestershire sauce
2tablespoons water
Set Pressure Regulator to
#1.
Cut wings into thirds; discard tips. Place butter in the pressure cooker. Set to Brown and
allow butter to melt. Add wings and saute, stirring frequently, until browned. Sprinkle with
chili powder
and cayenne. Stir together remaining ingredients; pour sauce over chicken
and stir to coat chicken. Cover and cook at High Pressure
15 minutes. Quickly release
pressure. Makes 6appetizer servings.
HOT SPINACH AND ARTICHOKE DIP
2tablespoons olive oil
1medium onion, chopped
2cloves garlic, minced
1 - 2 jalapeno peppers, seeded and minced
1teaspoon salt
1package
(10 ounces) frozen chopped spinach
1
can (14.5 ounces) artichoke hearts, drained and chopped
4Roma tomatoes, chopped
1/4 cup water
1package
(8 ounces) cream cheese, softened and cut into 1/2-inch cubes
2cups shredded Monterey Jack cheese
Tortilla chips
Set Pressure Regulator to
#1 .
Pour
oil into the pressure cooker. Set to Brown and allow oil to heat. Add onion and garlic
and saute 3to 4minutes. Stir
in jalapeno pepper and salt. Place frozen spinach over
onions.
Top with chopped artichoke hearts, tomatoes and water. Cover and cook on High
Pressure 5minutes. Quickly release pressure.
Stir spinach to blend into the tomato-artichoke mixture. Stir
in cream cheese and
shredded Monterey Jack cheese. Cover and cook
on Low Pressure 3minutes. Quickly
release pressure. Stir well. Cover and allow to stand 5minutes. Set to Keep
Warm for
serving. Serve with tortilla chips. Makes about 5cups dip.
4
MEATS/MAIN DISHES
ITALIAN BEEF
2teaspoons garlic powder
2teaspoons salt
1teaspoon dried oregano leaves
1teaspoon fennel seed
1teaspoon anise seed
1/2 teaspoon dried basil leaves
1/2 teaspoon paprika
1/2 teaspoon pepper
12-1/2 to 3pound boneless beef rump roast
2cups water
1can
(8 ounces) tomato sauce
Set Pressure Regulator to
#1.
Combine seasonings; sprinkle seasonings evenly over meat. Place meat rack into the
pressure cooker and pour water into cooker. Place meat
on rack. Pour tomato sauce on
top of meat. Cover and cook on High Pressure 60 minutes. Release pressure gradually.
Remove meat from liquid
and allow to stand about 15 minutes. Thinly slice meat. Makes
10 servings.
Serving tip: This recipe resembles ahot, Italian deli meat; thinly slice and use for
sandwiches.
POT ROAST AND VEGETABLES
1tablespoon vegetable oil
1 2 to 2-1/2 pound boneless beef rump roast
3cups water
1envelope
(1.1 ounces) beef-onion dry soup mix
1cup vegetable juice cocktail
2potatoes, peeled and quartered
2carrots, peeled
and quartered
1onion, quartered
Set Pressure Regulator to
#1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add roast and brown
meat evenly on
all sides. Remove meat and set aside. Place meat rack into the pressure
cooker, then place meat
on top of meat rack. Pour water around meat. Combine dry soup
mix and vegetable juice, then pour sauce over meat. Cover
and cook at High Pressure 50
minutes. Release pressure gradually.
Add vegetables around roast. Cover
and cook at High Pressure 10 minutes. Release
pressure gradually. Makes 4to 6servings.
BEEF AND BLACK BEAN BURRITOS
1cup dried black beans
1tablespoon vegetable
oil
5cups water, divided
1-1/2 pounds boneless beef chuck roast
1teaspoon cumin
2teaspoons chili powder
2cloves garlic, minced
5

1onion, chopped
3jalapeno peppers, seeded and chopped
1poblano chile pepper, roasted
and chopped (See note, below)
12 (8-inch) flour tortillas, warmed
3cups shredded Cheddar or Monterey Jack cheese
Salsa
Sour cream
Set Pressure Regulator to #1.
Place beans, oil and 4cups water in the pressure cooker. Cover and cook at High
Pressure 20 minutes. Release pressure gradually and allow beans to cool completely
in
water. Drain and set aside.
Place beef, remaining 1cup water, cumin
and chili powder in the pressure cooker. Cover
and cook
at High Pressure 45 minutes. Release pressure gradually. Using aladle, remove
all but about 1/2 cup drippings. Stir in garlic, onion, jalapeno peppers, poblano pepper
and drained beans. Cover and cook at High Pressure
15 minutes. Release pressure
gradually. Lift out beef and place
on cutting board. Shred meat with 2forks or cut into
bite-size pieces; stir meat back into bean mixture.
Spoon about 1/3 cup beef and bean mixture into the center of each tortilla.
Top each with
1/4 cup cheese, then
roll tortilla. Serve with salsa and sour cream. Makes 6servings.
Note:
To roast poblano pepper, slice chile pepper in half and remove seeds. Place, skin-
side
up, on baking sheet. Broil about 10 minutes or until skin is blackened. Seal in plastic
food bag
15 minutes, then remove skin and chop pepper.
'If desired, substitute 1can (15 ounce) black beans, rinsed and drained, for dry beans.
Eliminate first step for cooking beans, omit 1tablespoon vegetable oil and reduce water
to 1cup. Cook beef
as directed with 1cup water and seasonings. Add garlic, onion,
peppers
and drained, canned beans. Proceed as recipe directs.
BBQ BRISKET
2teaspoons seasoned salt
4teaspoons celery seed
3pounds beef brisket, about 2to 3-inches thick
1onion, thinly sliced
1cup barbecue sauce
Set Pressure Regulator to
#1.
Combine seasoned salt and celery seed; press seasoning mixture onto surface of brisket.
Place brisket
in pressure cooker, rolling slightly if necessary. Place onion on top of brisket.
Cover with barbecue sauce. Cover and cook at High Pressure
60 minutes. Release
pressure gradually. Remove meat from liquid
and allow to stand about 15 minutes. Thinly
slice meat; spoon sauce over meat. Makes 6to 8servings.
BEEF STROGANOFF
1teaspoon vegetable oil
1pound boneless beef round steak, sliced into thin strips
1onion, chopped
1can
(4 ounces) sliced mushrooms, drained
1can (10-1/2 ounce) cream of mushroom soup
2tablespoons tomato paste
1cup sour cream
Hot cooked noodles or cooked rice
Set Pressure RegUlator to
#1.
6
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add beef and saute 3
to 5minutes or until beef
is browned. Add onion, mushrooms, soup and tomato paste.
Cover and cook
at High Pressure 15 minutes. Release pressure gradually. Stir in sour
cream. Serve over hot cooked noodles or rice. Makes 4servings.
THREE PEPPER ROUND STEAK
1-1/2 pounds boneless beef round steak, cut 1/2-inch thick
1teaspoon paprika
1teaspoon seasoned salt
2tablespoons vegetable oil, divided
1medium onion, sliced
1small
red pepper, cut into strips
1small green pepper, cut into strips
1jalapeno pepper, seeded and minced
1can (14.5 ounces) diced tomatoes
1/2 cup salsa
1tablespoon Worcestershire sauce
1/4 cup water
Set Pressure Regulator to
#1.
Cut steak into 4to 6serving pieces and sprinkle with paprika and seasoned salt. Pour 1
tablespoon oil into the pressure cooker. Set to Brown
and allow oil to heat. Add steak, in
batches, and brown meat evenly on both sides. Set browned beef aside.
Pour remaining oil into the pressure cooker and allow oil to heat. Add onions and saute,
stirring frequently 3minutes. Arrange half of meat over onions. Spoon about half of
tomatoes over steak.
Top with remaining steak, peppers, remaining tomatoes and salsa.
Blend Worcestershire sauce into water, then pour over meat. Cover and cook
at High
Pressure and cook
15 minutes. Release pressure gradually. Makes 4to 6servings.
SOUTHWESTERN BEEF ROLL-UPS
1teaspoon vegetable oil
1-1/2 pounds boneless beef round steak, cut into 1/2 x2-inch slices
1onion, thinly sliced
1small green pepper, thinly sliced
1small red pepper, thinly sliced
2teaspoons chili powder
1teaspoon cumin
1can (14-1/2 ounces) Mexican flavored stewed tomatoes
1can
(15 ounces) black beans, rinsed and drained
6(8-inch) flour tortillas, warmed
Toppings: sour cream, chopped green onion, shredded Cheddar cheese, chopped
tomatoes
Set Pressure Regulator to
#1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add beef and brown
3to 5minutes. Add onion
and peppers and saute 3minutes. Add chili powder, cumin,
stewed tomatoes
and black beans. Cover and cook on High Pressure 15 minutes.
Release pressure gradually.
Using aslotted spoon, remove beef mixture
and place in tortillas. Garnish with toppings.
Makes 6servings.
7