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Pro-Selections, Inc.
1125 32nd Street North
Texas City, TX 77590

Phone: (409)948-4457
Fax: (409)948-3181
Toll-free: 1-800-222-4735




Pro-Selections  / Recipes

Send us your Pressure Magic/Rapid Chef recipe!

OXTAIL SOUP
1 Oxtail
1 large onion, chopped
1 carrot, diced
1 pinch thyme
1 bay leaf
1 T Worcestershire sauce
Seasoned flour
2 pints stock
1 stalk celery, diced
1 tbsp. fat
1 tsp. parsley
1/2 cup chopped tomatoes
6 peppercorns and salt

Dip oxtail in seasoned flour and then brown oxtail in fat in cooker. Add water, peppercorns and cook under pressure for 40 minutes. Add all other remaining ingredients and cook an additional 6 minutes.

 

QUICK BROCCOLI HAM SOUP
1/2 to 1 cup diced, cooked ham
2 tablespoons oil
2 cloves garlic, minced
1/2-teaspoon nutmeg
1/2 cup uncooked macaroni
2 cups chopped fresh broccoli
4 cups beef stock or bouillon
Pepper to taste
1/4 cup grated Parmesan cheese
Salt if desired (do not salt until soup is finished as ham and bouillon cubes salty)

Heat oil in cooker over medium heat. Sauté diced ham and minced garlic gently over medium heat until delicately browned. Add the broccoli, nutmeg and beef stock. Bring to boil, stirring occasionally. Close lid, bring to pressure, lower heat and cook for 5 minutes. Remove from heat. Add uncooked macaroni and boil gently, with lid open, about 10 minutes or until macaroni is tender. Check seasoning and salt if you wish. Serve in hot bowls and garish with Parmesan cheese, 4 servings.

 

LOUISIANA CHICKEN AND SEAFOOD GUMBO
1/2 teaspoon dried thyme
3 tablespoons oil or margarine
2 onions, coarsely chopped
1-pound chicken breast meat, cubed
1/2-pound ham, cut into quarter- or half inch cubes
1 (13 or 14 oz.) can stewed tomatoes, with juice
1-pound fresh or frozen okra, cut into 1/4-inch slices
2 pounds raw shrimp, shelled and deveined
1/8-teaspoon cayenne pepper
4 cups chicken stock
4 cups water
1/4 cup minced fresh parsley
1 bay leaf
3 cloves garlic, minced
1 pound crab meat
Cooked long grain white rice

In open cooker, melt butter/oil and sauté the onion until soft and golden but not brown. Remove with slotted spoon and drain on pager towel. Add ham and chicken cubes and brown, stirring. Return onion to cooker and add okra, stock, water, and tomatoes with their liquid, thyme, bay leaf, cayenne pepper, parsley and garlic. Close lid and bring to pressure. Lower heat and cook for 20 minutes. Remove from heat and open lid. Add the shrimp and crabmeat and cook gently with lid off a few minutes just until the shrimp turn pink. Check seasoning and add salt and pepper if necessary. Serve over hot cooked long grain white rice. 10 servings.

 

Best Glazed Ham
5-7lb. Ham (Butt Ham)
10 whole cloves
1 can fruit cocktail
2 c. brown sugar
1 bottle teriyaki sauce

Score ham with knife. Stud with cloves. Pack with brown sugar. Mix together fruit cocktail and teriyaki sauce and pour over ham. Close the lid. Cook for 35 minutes. Remove the lid.


Chicken Cacciatore II
4-lb. chicken, cut up
1/2 c. tomato paste
1 1/2 c. chicken broth
1 tsp. salt
1 c. dry white wine
1/2 tsp. white pepper
2 c. mushrooms, sliced
1/4 tsp. thyme
4 T. shallots, chopped
1/4 tsp. marjoram
2 cloves garlic, minced
Oil to brown chicken
1 bay leaf

Heat cooker; add oil and brown chicken. Add remaining ingredients. Close the lid. Cook for 15 minutes. Remove the lid. Serve over spaghetti.

 

Chicken Chaucer
3 lbs. chicken places
1 lb. tomatoes, chopped
2 T. butter
2/3 c. chicken stock
2 T. olive oil
1/2 c. dry white wine
2 sm. onions, chopped
1 T. tarragon, chopped
1 clove garlic, minced
1 T. parsley, chopped
1/4 lb. fresh mushrooms, sliced
2 T. flour
1/2 c. cream

Heat cooker; add butter and olive oil and brown chicken. Remove chicken. Sauté onion and garlic until golden brown. Add mushrooms and cook for 1 minute. Add chicken, tomatoes, stock, wine, tarragon and parsley. Close the lid. Cook for 15 minutes. Remove the lid. Place chicken on serving platter. Blend flour with cream and stir mixture into sauce. Cook over medium heat until thick, stirring constantly. Pour over chicken and serve.


   

Tasty, Tangy Potato Salad
5 medium potatoes, chopped
I small red onion, chopped
3 green onions, chopped 

Dressing
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
Juice of 1/2 orange
2 tablespoons mayonnaise
2 teaspoons Dijon style mustard
I tablespoon minced garlic
1/2 tablespoon dried oregano

Put 4 cups of water in cooker and add potatoes, Close lid securely mid place pressure regulator valve on vent pipe and push it down as far as it will go. Bring to pressure and lower heat so that steam is gently being emitted from the jiggler valve, COOK 5 MINUTES. Remove the cooker from the heat, lift the jiggler valve up to the first notch (do not remove completely as that may cause spillage). Allow all the steam to escape, this will take about 60 to 90 seconds. When a the steam has been released through the valve, turn tightening knob counter-clockwise until cross bar (or wing) goes all the way down. Lift the lid slightly by the tightening knob and slide lid out through opening. Do not touch metal parts that may be hot. Drain water and place potatoes in a bowl in the refrigerator while you prepare dressing, In a large bowl combine all dressing ingredients, add chilled potatoes, red and green onions, Toss and serve. 



Texas Bar-B-Que Beef Brisket
One 6 pound beef brisket

Mop Sauce (Make day before)
1 10 114 oz can beef consommé
1 1/2 cups water
3/4 cup Worcestershire sauce
1/3 cup cider vinegar
1/8 cup vegetable oil
1 1/2 teaspoon MSG
1 1/2 teaspoon garlic powder
1 1/2 teaspoon chili powder
1/2 teaspoon Louisiana hot pepper sauce
3 bay leaves
1/2 teaspoon paprika

Dry Seasoning Mix
1/3 cup salt
1/3 cup chili powder
2 1/2 tablespoons black powder
1-1/2 tablespoons garlic powder

Make the mop sauce by bringing the consommé and water to a boil, Remove from heat, add the remaining ingredients, cover the pan and let the sauce stand at room temperature overnight.

Remove any visible "skin" from the brisket and trim the fat to 1/4inch thickness. Cut brisket in half if that will make it fit better. Combine the ingredients for dry seasoning mix and roll the brisket in it, coating lightly on all sides. Put the brisket in the cooker, on medium heat, and add I 1/2 to 2 cups of the mop sauce.

Close lid securely and place pressure regulator valve on vent pipe and push it down as far as it will go. Bring to pressure and lower heat so that steam is gently being emitted from jiggler valve. COOK 40 MINUTES. Remove the cooker from the heat; lift the jiggler valve up to the first notch (do not remove completely as that may cause spillage). Allow all the steam to escape; this will take about 60 to 90 seconds. When all the steam has been released through the valve, turn tightening knob counter-clockwise until cross bar (or wing) goes all the way down, Lift the lid slightly by the tightening knob and slide lid out through opening. Do not touch metal parts that may be hot.

Remove brisket from cooker and finish it on your bar-b-que grill until cooked to your favorite doneness. Baste brisket with mop sauce every 30 minutes while on grill.

Slice brisket thinly across the grain and serve with heated mop sauce or make sandwiches on French bread.

 

Tuna & Broccoli Casserole
1 1/2 lbs. broccoli, cut into 1-in. pieces
2 (6 1/2-oz.) cans tuna, drained
2 T. water
1/4 tsp. dill seed
2 T. lemon juice
1 c. thin White Sauce (below)
 
Combine broccoli, lemon juice, dill seed, tuna and water in cooker. Close the lid. Cook for 3 minutes. Remove the lid. Stir in White Sauce and serve over toast, noodles or rice. White Sauce: Melt 1tablespoon butter in saucepan. Stir in1tablespoon flour and 1/4-teaspoon salt. Slowly stir in 1-cup milk and cook until mixture boils and thickens slightly, stirring continuously.


 
Beef Bourguignon
2 lbs. round steak, cut into 1-In. pieces
1 c. dry red wine
1/2 c. beef stock
2 carrots, sliced 1/4 in. thick
3 slices of bacon
1/2 tsp. thyme
1/2 lb. fresh mushrooms, quartered
2 T. flour
12 sm. pearl onions or 1 lg. onion, chopped
1/4 tsp. basil
2 cloves garlic, minced

Slice bacon into 1/2-inch pieces and fry in cooker. Add onion and cook 2 minutes. Add Round steak and brown meat 5 minutes. Stir in flour and blend thoroughly. Stir in wine, Beef stock and seasonings. Close the lid. Cook for 20 minutes. Remove the lid. Add carrots And mushrooms. Close the lid. Cook for 5 minutes. Remove the lid.



Rich Egg Custard
3 eggs
2 T. sugar
2 egg yolks
1 3/4 c. milk
1/8 tsp. vanilla
Nutmeg or cinnamon

Lightly beat the eggs and egg yolks with the vanilla. Heat the sugar with the milk, then slowly pour into egg mixture, stirring constantly. Butter a soufflé or custard dish that will fit into cooker. Pour mixture into dish, being careful not to fill the dish more and 3/4 full. Sprinkle with a little nutmeg or cinnamon. Cover the dish with 2 layers of buttered waxed paper, buttered side down. Pour 1 1/4 cups of water into the cooker and place cooking rack in the bottom. Put the dish on the rack. Close the lid. Cook for 5 minutes. Remove the lid.Serve warm or cold.



Pears In Red Wine

6 - lg. firm pears
2/3 c. red wine
Rind of 1 orange, cut into thin strips
2 T. sugar
2 T. plum jam
Cream
1 1/2 T. orange juice
Slivered almonds, blanched
1/2 c. water

Peel the pears. Cut in half and remove cores. Put the orange rind strips, orange juice, water, red wine and sugar into cooker. Heat gently until sugar is dissolved. Put pear halves in cooker. Close the lid. Cook for 5 minutes. Remove the lid. Put pears into serving dish. Stir the plum jam into the syrup until it dissolves. Remove orange rind strips and pour syrup over pears. Serve warm or cold with slivered almonds and cream.