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Posts Tagged ‘elite platinum pressure cooker recipes’

I had such a busy and awesome Memorial Day weekend.  I barely had any time to cook.  But I somehow managed to squeeze in a super duper easy-peezy recipe.  It’s super quick, super yummy, and just plain super all around!
Usually, when Summer starts to roll around, I start to cook less.  I’m not sure why either.  I actually dislike hot weather immensely, it makes me feel lethargic and just all-around LAZY.  And this Summer is going to be a crazy one cause I’m going to start my hardcore wedding diet and workout regime!  I won’t be able to cook all the yummy stuff I love to cook and gobble them down like I usually do.  All for the sake of fitting into my wedding dress later this year. Grrrrr………

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Okay, you’re probably wondering WHAT THE HECK?  Chinese and Coca-Cola???  That’s an odd combination for a description. I know, I know, but that’s the whole point.  That’s what caught my attention with this particular recipe and I just had to try it so I can say I did.  I love cooking food with an off-the-wall ingredient.  It reminds me of the old fairytale folk story I read a long time ago in grade school.  I’m sure many of you have heard of it.  It’s called STONE SOUP.  The main ingredient was a piece of rock!!!

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Have you ever had one of those days when you just totally do NOT want to cook?  Or you’re just so busy, or you’re running late and can’t get home in time to make a meal for your family?  I’m sure you all have.  And usually when that happens, we either run to grab quick take-out, or you somehow talk your husband or boyfriend to cook instead.  Well, this recipe is FOR THE BOYS!  It’s super easy, quick and fool-proof.  Three main ingredients only.  And your man can pat himself on the back and boast that he made a great meal with no help at all!  (Unless your man is a great chef already and knows his way around the kitchen.)

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So I am back!  Back from quite a long hiatus.  Sorry about that.  Weekends are so jammed pack with activities these days. Plus the vacation I took last week to Cancun, Mexico took up two whole weekends.  But a vacation was totally worth it and totally necessary!

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March and April has been and will be a whirl wind of busy-ness!  I can’t even find time to cook!  AHHHHH!!!  But I can’t really complain, I’ve been so busy mostly because of wedding related stuff and also I’m going on vacation!!!  YAY!

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I am dubbing today EXPERIMENTATION DAY!  Pretty much because I haven’t made a basic cheesecake since over 10-years ago and to top it off, I’ve never made it inside a pressure cooker, period!  But I found a recipe online and I just really wanted to try it out because I was so curious about the end result.  Besides, I loooove cheesecake!  I went through 3-4 years of being lactose intolerant and couldn’t have any at all during that time.  But ever since I cured my lactose intolerance a few years ago, it’s yummy in my tummy time!

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Spring is officially here.  I love how the purple Lupine grow on the side of the freeway here in Southern California.  All the trees are sprouting their baby leaves and colorful flowers are starting to bloom.  And the weather is mostly, always “just right.”  Except for this weekend, it’s been gloomy and rainy on and off.

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It’s that time of year again!  Where the green beer flows abundant and the Leprechauns come out and play.  And you know what these wee folks do?  They collect the exuberant amounts of money that you spend on beer, lagers, and Guiness to fill their pot of gold, that’s what!

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Finally, it’s cooking time.

It was like the universe was against me and they just did not want me to make this dish for some reason.  I had it all planned for last weekend but then stuff got side-tracked.  Then I had planned to make it this weekend and I realized I forgot my Canon camera at my office.  DOH!  And THEN I started running a fever on and off this weekend.  I mean COME ON!!!

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I thought I would venture into the dessert category for this post.  This is actually my first time making any kind of dessert in the pressure cooker.  And yes, it was a success! I’ve also ventured away from my International theme as well.  But this recipe is worth it.  It will wow your family or your guests because it looks all fancy and ooh-la-la, but it’s totally easy and super tasty.  Who would pass up on that?!  It makes you want to get all dressed up in a nice frilly dress if you’re a girl, and maybe the boys will even feel like wearing a tie!  (HA!  Getting a guy to wear a tie is like telling them they’re getting a root canal.)

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¡Hola! ¿Cómo están? Did everyone enjoy the Super Bowl?  I know I sure didn’t!  But that’s cause I didn’t watch it.  hehe
So today’s sixth recipe into the International Pressure Cooking theme is Carnitas Tacos.  Si, es mucho bueno!  Ok, I’m pretty sure I’m butchering the Spanish language so I’ll stop now.
(Note:  I won’t be able to post a recipe next week because I will be out of town.  I only have time to cook on the weekends since the rest of the week I have a day job and don’t get home until all the natural light is gone for my photos.)

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In preparation for the Chinese New Year that’s coming up this week on February 4th, 2011, I have decided to make some Taiwanese Niu Row Mein (Taiwanese Beef & Noodles).  This will be our fifth recipe for the International Pressure Cooking theme.

 

I am Chinese.  Born in Taiwan, but raised in the U.S.  And with the new Lunar year starting this week, there’s going to be lots of cooking, eating, cleaning and cooking some more.  Although Beef & Noodles aren’t really considered a traditional New Years dish, it’s still got noodles in it, and noodles signify longevity in the Chinese culture.  Which means, no cutting of the noodles when you eat it, or else it will cut your life short.  Which also means, when you see Chinese people eating noodles, there’s always a lot of noisy slurping.  See, now it all makes sense!  Okay, that’s all just silly superstition anyway.  To learn more about the Chinese New Year and the special foods that are prepared and the history, click here.

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I’ve been a little busy lately and haven’t found a lot of time to cook at home. We’ve been eating out mostly.  Which is bad, bad, bad!!!  Bad for the figure, and bad for the pocket book.

Any who, I finally found a little time to cook something up in the pressure cooker that falls under the International Pressure Cooking theme.  So this will be our fourth recipe for our little adventure.  It’s actually a super duper fast and easy one.

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Sooooo………this post is sort of unrelated to my whole International Pressure Cooking Adventure.  I just got excited and wanted to share and post about it.  So it’s kind of an impromptu post.
I just recently got introduced to Pepper Jelly.  Some of you may be like me and don’t have a clue what Pepper Jelly is.  Well, that’s what Google is for!  Just kidding!  But I’m sure there are lots of people who already know what it is and use it regularly.  So bare with us poor folks who have been deprived for so long.


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This will be our third recipe for the International Pressure Cooking adventure.  And when I say adventure, I really mean it!  I am learning so much about what needs to be done to tweak or fix a recipe when it needs to be adapted to be cooked in a pressure cooker.  So my imagination and my cooking skills have really been coming into play, especially here for this recipe.

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