More Favorite Recipes

Chorizo Lentil Stew

Chorizo Lentil Stew
Prepare a delicious stew in less than 15 minutes. That is correct you can have an exquisite chorizo and lentil stew in less than 15 minutes using your IMUSA pressure cooker. Join us on this culinary voyage as chef George Duran shows us how to prepare his famous Chorizo and Lentil Stew.
Author:
Cuisine: More Favorite Recipes
Recipe type: Lunch, Dinner
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 1 green pepper, chopped
  • 2 cups brown lentils (about ¾ lbs.)
  • 6 cups chicken stock
  • 1 14.5 oz. can of diced tomatoes
  • 3-5 chorizo links (about 11 oz.), cut into ½ inch pieces
  • 4 garlic cloves
  • 1 bay leaf
Preparation
  1. Over medium high heat add oil to your IMUSA pressure cooker and sauté onions, carrots, and green peppers for 5 minutes. Add the of the ingredients to pressure cooker, mix them together, cover the pot (making sure the lid is properly sealed), and bring to high heat.
  2. When the orange pressure regulator pops up, lower heat to medium and let cook under pressure for 8 minutes. Turn off the heat and using a wooden spatula, gently press on the pressure control valve (located on the center of the lid) to allow all of the pressure to escape until the orange pressure regulator goes back down. Open lid and let rest for 5 minutes before serving.
 

Pumpkin Turnovers

Pumpkin Turnovers
This delicious recipe uses the IMUSA Empanada Maker to create pumpkin turnovers flavored with cinnamon, cloves, and nutmeg!
Author:
Cuisine: More Favorite Recipes
Recipe type: Appetizer, Snack
Ingredients
  • Pumpkin Filling:
  • butter 2 tablespoons
  • dark brown sugar, packed firmly ¾ cups
  • organic pumpkin, NOT pie filling 1 cup
  • ground cinnamon 1 teaspoon
  • ground cloves ⅛ teaspoons
  • ground nutmeg ⅛ teaspoons
  • Empanada Dough
:
  • all purpose flour 3 cups
  • baking powder 2 teaspoons
  • salt ½ teaspoon
  • shortening ½ cup
  • eggs 2
  • milk ½ cup
  • granulated sugar 2 tablespoons
  • ground cinnamon (optional) 1 teaspoon
  • Glaze:
  • Canned evaporated milk or egg white 1
  • ground cinnamon 1 teaspoon
  • sugar ¼ cup
Preparation
  1. For Pumpkin Filling: Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar until it dissolves with the butter. Stir in the pumpkin and the spices. Continue to stir over medium heat for about 10 minutes. Make sure the filling is not too watery; otherwise let it cook for a couple more minutes.
  2. Remove the saucepan from the heat and let it cool down. After it has cooled off for about 15 minutes, put the filling in the refrigerator to help it set for 30 minutes or overnight.
  3. You can make the empanada dough after your filling has chilled: 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.
  4. Assemble and bake empanadas: Take out half the dough and split it into 6 equal balls of dough.
  5. On a floured surface, roll out the dough balls into small round circles.
  6. Place a circle on each mold of the IMUSA empanada maker. Place a small dollop of pumpkin 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.
  7. Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture.
  8. Preheat the IMUSA empanada maker. Once the green light is on close the lid and bake for 8 to10 minutes, until golden brown.
  9. Repeat with remaining dough and filling.

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.

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!
Author:
Cuisine: More Favorite Recipes
Recipe type: Dessert
Serves: 4-6
Ingredients
  • 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
Preparation
  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.

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.