More Favorite Recipes

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!

Cuisine: More Favorite Recipes
Recipe type: Lunch, Dinner

  • 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

  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.

Chocolate Tart with Salted Dark Chocolate Glaze

Chocolate Tart with Salted Dark Chocolate Glaze
Did you know you could make a chocolate tart in a pressure cooker? This recipe shows you how! A unique ingredient – cayenne pepper – adds a unique twist to the chocolate that resembles the flavor a Mexican Hot Chocolate!

Cuisine: More Favorite Recipes
Recipe type: Dessert
Serves: 4-6

  • For Tart:
  • melted butter 6 Tablespoons
  • sugar ½ cup
  • eggs 1
  • vanilla extract 1 teaspoon
  • all purpose flour ½ cup
  • cocoa powder 3 tablespoons
  • cayenne pepper ½ teaspoon
  • ground cinnamon 1 tablespoon
  • salt ½ teaspoon
  • For Chocolate Glaze:
  • heavy cream ½ cup
  • chopped dark chocolate 4 ounces
  • vegetable oil 2 tablespoons
  • salt ½ teaspoon

  1. Add melted butter in a medium bowl and whisk in sugar, egg and vanilla extract. In another bowl mix flour, cocoa powder, cayenne pepper, cinnamon and salt. Whisk into wet ingredients until smooth.
  2. Add batter into a greased round baking dish that fits into the IMUSA pressure cooker. Place a metal trivet or an upside-down metal steamer basket inside the IMUSA pressure cooker and fill the pressure cooker up with 4 cups of water. Gently place the baking dish on top of trivet. Close the pressure cooker lid and slide blue latch towards you to lock. Set the pressure dial to 2 and place on high heat. When the red security valve pops up, start the timer and cook for 30 minutes. Once the pressure cooker begins to hiss, lower the heat to medium and allow to cook the rest of the time.
  3. Once the 30 minutes are over, remove from heat, and release the pressure by turning the pressure release valve all the way to the right. Be careful as the steam will be hot.
  4. Once the red valve descends, open the pressure cooker and allow cake to cool for about 5 minutes. Using oven mitts, remove cake and invert it onto a serving plate. If the cake is not flat, place it right-side-up and trim the top so that it’s flat, and re-invert it again.
  5. To make glaze, in a small saucepan heat heavy cream until it begins to steam. Pour into a bowl with chocolate and allow to sit for 30 seconds. Whisk in vegetable oil and salt and continue whisking until smooth. Spread about 1cup all over the cake and serve the rest of the glaze as extra sauce for guests.

Caramelized Plantain-Split Sundae

Caramelized Plantain-Split Sundae
You’ve never had an ice-cream sundae as delicious as this one -using ripened sweet plantains, chocolate chips, & walnuts!

Cuisine: More Favorite Recipes
Recipe type: Dessert
Serves: 2

  • unsalted butter 4 tablespoons
  • ends trimmed, peeled, & cut lengthwise ripened plantains 2
  • brown sugar ⅓ cup
  • heavy cream ½ cup
  • semi-sweet chocolate chips 1 cup
  • chopped walnuts, toasted and cooled (optional) ½ cup
  • Vanilla ice cream

  1. Melt butter in an IMUSA Caldero or stock pot over medium heat, and then add plantain slices. Sprinkle with brown sugar and cook for about 2 minutes before turning them over and cook for 3 minutes.
  2. Flip plantains once more and cook for another 2 minutes until caramelized. Be careful not to burn the plantains. Remove the plantains and set aside.
  3. Add in heavy cream to IMUSA Caldero or stock pot and whisk until thickened, about 2-3 minutes. Remove from heat, add chocolate and whisk until completely melted.
  4. Serve vanilla ice cream between two plantain halves and top with chocolate sauce and walnuts. Serve extra chocolate sauce on the side if desired.

Multigrain French toast with Light Guava/Maple syrup

Multigrain French toast with Light Guava/Maple syrup
Try Sunday morning brunch with this delicious and unique recipe using almonds for additional crunch and a syrup made with guava!

Cuisine: More Favorite Recipes
Recipe type: Breakfast, Snack, Brunch

  • For French Toast:
  • slivered almonds 1 cup
  • eggs 3
  • milk 1 cup
  • all-purpose flour 3 tablespoons
  • salt ¼ teaspoon
  • baking powder ½ teaspoon
  • almond extract ½ teaspoon
  • vanilla extract 1 teaspoon
  • thick slices of whole wheat or multigrain bread 12
  • light butter (made from canola oil) 3 tablespoons
  • Confectioners’ sugar for dusting
  • For Syrup:
  • reduced sugar (light) maple syrup 1 cup
  • guava marmalade ½ cup

  1. Place almonds in a small IMUSA sauté pan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
  2. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated.
  3. Heat butter in a large IMUSA skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner’s sugar before serving,
  4. In a microwave safe container, combine syrup and guava marmalade whisk until combined and warm.
  5. Serve over French toast.

Apple Turnovers

Apple Turnovers
This recipe uses the IMUSA Empanada Maker to make a deliciously sweet apple turnover using granny smith apples, cinnamon, and glaze!

Cuisine: More Favorite Recipes
Recipe type: Appetizers, Snack
Serves: 12 Empanadas

  • For Apple Turnover Filling:
  • Granny Smith apples 4 cups (chopped)
  • all-purpose flour 2 tablespoons
  • sour cream ½ cup
  • ground cinnamon 1 teaspoon
  • salt ¼ teaspoon
  • pure vanilla extract 1 teaspoon
  • For Empanada Dough:

  • all-purpose flour 3 cups
  • baking powder 2 teaspoons
  • salt ½ teaspoon
  • shortening ½ cup
  • eggs 2
  • cup milk ½ cup
  • granulated sugar 2 tablespoons
  • ground cinnamon (optional) 1 teaspoon
  • For Glaze:
  • Canned evaporated milk or egg white 1
  • ground cinnamon 1 teaspoon
  • sugar ¼ cup

  1. Combine all ingredients for apple turnover filling together in a large mixing bowl and set aside.
  2. Make empanada dough: Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
  3. Take out half the dough and split it into 6 equal balls of dough.
  4. On a floured surface, roll out the dough balls into small round circles.
  5. Place a circle on each mold of the IMUSA empanada maker. Place a small dollop of apple filling on one half of each of the dough circles. Fold over the dough to cover filling. The empanadas will be sealed with the empanada maker.
  6. Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture.
  7. Preheat the IMUSA empanada maker. Once the green light is on close the lid and bake for 8 to 10 minutes, until golden brown.
  8. Repeat with remaining dough and filling.