More Favorite Recipes

Pina Colada Pancakes

 
Pina Colada Pancakes
Good old fashioned pancakes can get boring sometimes - so why not get creative with pineapple and coconut milk! This recipe also includes Rum Maple Syrup for topping! Yum!
Author:
Cuisine: More Favorite Recipes
Recipe type: Breakfast
Serves: 10-12
Ingredients
  • For Pancakes:
  • pancake mix 1 cup
  • coconut milk ¼ cup
  • syrup from can of pineapple chunks ½ cup
  • canned chunk pineapple ¼ cup
  • For Rum Maple Syrup (Optional):
  • butter 1 tablespoon
  • rum 1 tablespoon
  • maple syrup ⅓ cup
  • Sweetened coconut flakes, toasted (optional)
Preparation
  1. In a medium bowl make pancake batter by mixing pancake mix, coconut milk, and pineapple syrup until well blended.
  2. Heat your IMUSA NON-STICK GRIDDLE on low heat and once thoroughly heated add about 1⁄3 cup of batter.
  3. Gently press about 8 thin slices of pineapple chunks with your finger throughout the pancake and let cook about one minute.
  4. Carefully flip pancake, making sure that the chunks don’t come off, and cook for another minute.
  5. Keep warm in a toaster oven set at 200oF until ready to serve with warmed rum-maple syrup and toasted coconut flakes.
  6. For Rum Maple Syrup: In a small saucepan melt butter on medium heat. Once it starts to bubble add rum. Mix with a wooden spoon until properly mixed and add maple syrup. Mix and keep warm until ready to serve.

Easy Lemon, Beet, and Pine Nut Couscous

 
Easy Lemon, Beet, and Butternut Squash Couscous
Did you know you could cook Couscous in a rice cooker? Couscous is a coarsely ground pasta made from semolina - a type of wheat. Use it as a delicious substitution to rice. This recipe includes beets and butternut squash to create a colorful and flavorful side dish.
Author:
Cuisine: More Favorite Recipes
Recipe type: Lunch, Dinner
Serves: 6-8
Ingredients
  • finely chopped onion 1 cup
  • finely diced raw beets (about 3 medium beets) 2 cups
  • pine cuts ½ cup
  • butternut squash (about 8 oz.) 6 tablespoons
  • cous cous 2 cups
  • chicken stock 2 cups
  • salt 2 teaspoons
  • lemon zest 1 teaspoon
  • lemon juice 1 tablespoon
Preparation
  1. In a large sauté pan melt butter on moderate heat. Once bubbling, sauté onions and beets until soft, about 3 minutes.
  2. Add pine nuts and sauté for 2 more minutes.
  3. Place cous cous inside IMUSA rice cooker and add entire beet mixture with the butter.
  4. Add chicken stock, salt, lemon zest, and lemon juice, and mix with the included rice scoop until well combined.
  5. Cover IMUSA rice cooker and plug it in. Press down on the “Cook” switch and allow to cook until switch flips back up automatically (about 5-7minutes).
  6. Mix and fluff up cous cous with a fork and leave on “warm” until you’re ready to serve.
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Adobo Skirt Steak with Herbed Garlic Sauce

 
Adobo Skirt Steak with Herbed Garlic Sauce
Skirt steak is long and flat - prized for its flavor rather than its tenderness. This recipe includes a special marinade that has 10 ingredients - rich in flavor!
Author:
Cuisine: More Favorite Recipes
Recipe type: Dinner, Lunch
Ingredients
  • brown sugar 2 tablespoon
  • ground coriander 1 teaspoon
  • lemon juice 1 tablespoon
  • red wine vinegar 1 tablespoon
  • chili powder 1 tablespoon
  • cumin 1 teaspoon
  • dried oregano 1 tablespoon
  • cinnamon ¼ teaspoon
  • garlic cloves 4
  • kosher salt 1 teaspoon
  • skirt steak (4 servings) 1 pound
  • garlic cloves 1
  • salt ½ teaspoon
  • ground black pepper ¼ teaspoon
  • cilantro 1 cup
  • fresh mint ½ cup
  • olive oil ¼ cup
  • lemon juice 2 tablespoons
Preparation
  1. Prepare steak marinade by combining first 10 ingredients in a bowl and whisking them together.
  2. Place steaks into a large resealable plastic bag and add marinade
  3. Shake well, making sure that steaks are evenly covered, and marinate in refrigerator for 1 hour or up to 24 hours.
  4. In the meantime make the herbed garlic sauce by combining all of the ingredients in a blender or small food processor. Blend until smooth.
  5. Plug in your IMUSA Panini maker and allow pre-heating for about 5 minutes.
  6. Remove each steak, and in two batches, cook steaks in the Panini maker for 2-3 minutes for thin steaks or longer for thicker pieces (medium-rare).
  7. Serve steak drizzled with sauce.

Pressure Cooker Tomato Mac n Cheese

 
Pressure Cooker Tomato Mac n Cheese
Mac and cheese in a pressure cooker! This is a quick and delicious dish - perfect for the weeknight and your kids will love it!
Author:
Cuisine: More Favorite Recipes
Recipe type: Lunch, Dinner
Serves: 6-8
Ingredients
  • chicken stock 2½ cups
  • elbow macaroni 3 cups
  • heavy cream 1 cup
  • can diced tomato 1 (15 ounce)
  • dried oregano 2 teaspoons
  • salt 1 teaspoon
  • black pepper 1 teaspoon
  • milk ½ cup
  • shredded cheddar cheese 1½ cup
  • shredded mozzarella cheese 1½ cup
Preparation
  1. In an IMUSA pressure cooker add first 7 ingredients and mix
  2. Bring to a boil and place cover on pressure cooker. Once the orange tab pops up bring down heat to medium high and allow to cook under pressure for 6 minutes.
  3. Turn off heat and release excess pressure by pressing on the release valve with a wooden spatula. Once the orange tab goes back down, open pressure cooker and mix in milk and both cheeses
  4. If needed, salt to taste, then serve.

Braised Short Ribs

Braised Short Ribs
Short ribs are a very popular cut of beef due to being larger and more tender than their pork counterpart. This recipe cooks for 3 hours to give meat that falls right off the bone!
Author:
Cuisine: More Favorite Recipes
Recipe type: Lunch, Dinner
Ingredients
  • bone in short ribs (trimmed of excess fat) 4 pounds
  • Olive oil
  • chopped carrots 3
  • finely chopped celery ribs 3
  • diced large scallion 1
  • diced large sweet onion 1
  • minced garlic cloves 3
  • bottle of hearty red wine ½
  • beef stock 3 cups
  • springs of thyme 5
  • rosemary ½ teaspoon
  • balsamic vinegar 3 tablespoons
  • tomato paste 3 tablespoons
  • Salt and fresh ground pepper to taste
Preparation
  1. In a large IMUSA Caldero or jumbo cooker heat olive oil over medium high heat.
  2. Season short ribs generously with salt and fresh ground pepper. Brown short ribs evenly on all sides. Do this in two batches as to not overcrowd the pan. Remove short ribs from pot and set aside.
  3. Discard rendered fat and add another 3T of olive oil to the pan.
  4. Reduce heat to medium and add the garlic, onions, celery, carrots, and shallots to the pot. Stir well and cook for 5 to 7 minutes or until the onions are translucent.
  5. Add the tomato paste and cook another 5 minutes stirring constantly. Add all of the remaining ingredients except the short ribs and stir well. Do not add salt and pepper until the end as the stock adds a lot of salt to the dish.
  6. Add the short ribs making sure they are fully submerged in the cooking liquid. Cover and cook over medium low to low heat for 21/2 to 3 hours or until the meat is almost falling off the bone.
  7. Allow the sauce to come to room temperature and skim the fat from the top (this can be done ahead of time by refrigerating the sauce and allowing the fat to solidify at the top).
  8. Remove short ribs from sauce and strain the sauce
  9. Bring the sauce to a boil and reduce by approximately one third. Pour sauce over short ribs and serve with truffle mashed potatoes or creamy polenta.