Stella - Foodi Multi-Cooker Cookbook for Beginners: 600 Delicious and Time Saving Foodi Multi-Cooker Recipes to Cook Mouth-Watering Meals
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- Book:Foodi Multi-Cooker Cookbook for Beginners: 600 Delicious and Time Saving Foodi Multi-Cooker Recipes to Cook Mouth-Watering Meals
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- 1 and cups fish stock
- 1 and pound pike fillets, skinless, boneless and ground
- 3 egg whites
- cup potato starch
- 1 carrot, grated
- In a bowl, mix fish meat with egg whites, potato starch and carrot and whisk well.
- Put the stock in your pressure cooker, add fish balls, cover and cook on Low for 10 minutes.
- Drain fish balls, arrange them on a platter and serve as an appetizer.
- 1 pound baby carrots
- cup soy sauce
- cup Chinese wine
- cup veggie stock
- 1 tablespoon liquid smoke
- In your pressure cooker, mix baby carrots with soy sauce, Chinese wine, stock and liquid smoke, toss, cover and cook on High for 2 minutes.
- Drain carrots, arrange them on a platter and serve them as a snack with a dip on the side.
- 20 ounces canned tomatoes, chopped
- 3 tablespoons onion, chopped
- 1 jalapeno peppers, chopped
- 2 tablespoons white wine
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 and pounds mussels, scrubbed
- 1 tablespoon red pepper flakes
- 1 garlic cloves, minced
- A pinch of salt
- 2 tablespoons basil, chopped
- Set your pressure cooker on saut mode, add the oil, heat it up, add onion and garlic, stir and cook for 2 minutes.
- Add tomatoes, jalapeno, wine, vinegar, pepper flakes and salt, stir and simmer for 2 minutes more.
- Add mussels, stir, cover and cook on High for 2 minutes.
- Discard unopened mussels, divide them between 2 bowls and serve with basil sprinkled on top.
- 12 clams
- 1 garlic clove, minced
- 2 tablespoons butter
- 2 tablespoons parsley, chopped
- 2 tablespoons parmesan cheese, grated
- teaspoon oregano, chopped
- cup breadcrumbs
- 1 cup water
- In a bowl, mix breadcrumbs with parmesan, oregano, parsley, butter and garlic, stir, open clams and divide this into them.
- Add the water into your pressure cooker, add the steamer basket, add clams inside, cover and cook on High for 5 minutes.
- Divide clams on a platter and serve as an appetizer with lemon wedges on the side.
- 1 pound beef, ground
- cup white vinegar
- 3 tablespoons olive oil
- cup mint, chopped
- 1 egg, whisked
- In a bowl, mix beef with mint and egg, whisk well and shape 20 meatballs out of this mix.
- Set your pressure cooker on saut mode, add oil, heat it up, add meatballs and brown them for a few minutes on each side.
- Add vinegar, toss, cover and cook on High for 4 minutes.
- Arrange meatballs on a platter and serve them with a yogurt dip on the side.
- 1 pound peanuts
- cup sugar
- 2 tablespoons lime juice
- cup sea salt
- A pinch of chili powder
- Water, for the pressure cooker
- In your pressure cooker, mix peanuts with sugar, lime juice, sea salt and chili powder and toss.
- Add water to cover peanuts and cook them on High for 1 hour and 10 minutes.
- Drain peanuts, divide them into bowls and serve as a snack.
- 1 pound raw peanuts
- 3 garlic cloves
- 3 cinnamon sticks
- 4 red chilies, dried and crushed
- 3-star anise
- Water, for the pressure cooker
- In your pressure cooker mix peanuts with garlic, cinnamon, chilies and star anise.
- Add water to cover them and cook on High for 1 hour and 20 minutes.
- Drain peanuts, divide them into bowls and serve as a snack.
- 1 pound peanuts
- 1 tablespoon Cajun seasoning
- 2 garlic cloves
- 1 jalapeno pepper, chopped
- cup sea salt
- Water, for the pressure cooker
- In your pressure cooker mix peanuts with sea salt, Cajun seasoning, garlic and jalapeno.
- Add water to cover, cook on High for 1 hour and 15 minutes, drain, transfer to bowls and serve as a snack.
- 7 cups water, for the pressure cooker
- 1 pound chickpeas
- 3 red peppers, roasted
- 2 tablespoons sesame oil
- cup lemon juice
- 1 tablespoon tahini paste
- In your pressure cooker, mix chickpeas with water, cover and cook on High for 1 hour and 30 minutes.
- Drain chickpeas, transfer to a food processor, add roasted peppers, sesame oil, lemon juice and tahini paste, pulse well, divide into bowls and serve as an appetizer.
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