Case Study: Creamy Macaroni And Cheese

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) Creamy Macaroni & Cheese

Prep Time: 3-5 min.
Cooking Time: 10 min.
Number of Servings: 4
Ingredients:
• 2 cups your choice of macaroni
• 1 cup water
• 1 ½ cups cheddar cheese, shredded
• 2 cups heavy cream
• 1 tbs. butter
• ½ tsp. salt
Directions:
1. Press ‘Rice/Risotto’ option in your pressure cooker.
2. Add the butter and melt it; add the pasta and water.
3. Cook until the pasta absorbs all the water; add the remaining ingredients and stir.
4. Close the lid; press ‘Cancel’ button.
5. Press ‘Rice/Risotto’ and set cooking time to 10 minutes.
6. After the timer goes off, press “cancel”; release the inside pressure.
7. Serve warm!
Approx. Nutritional Values (Per Serving):
Calories - 559
Fat – 39g
Carbohydrates – 33g
Fiber
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cinnamon
• 1 tsp. veggie oil
• 2 tbs. apple juice
• 1 tbs. maple syrup
• 3 ½ cups water
• 1 ½ cups wild rice
• 1 cup mixed dried fruit (raisins, apricots, cranberries, etc.)
• ½ tsp. ground nutmeg
• Pepper and salt as required
Directions:
1. Add the water and rice into your pressure cooker.
2. Close the lid; press “Chicken/Meat,” and set cooking time to 36 minutes.
3. Soak the dried fruit in the apple juice; let it soak for 30-35 minutes and then drain the fruit.
4. After the timer goes off; press “cancel” and allow pressure to release naturally.
5. Drain the rice; press “Chicken/Meat” with the lid off, and heat the veggie oil.
6. Cook and stir the apples, pears, and almonds for about 2 minutes.
7. Mix in 2 tbs. of apple juice; cool for another 2-3 minutes.
8. Mix in the syrup, cooked rice, soaked fruit, and seasonings.
9. Continue cooking and stirring for 3 minutes to blend flavors; serve warm!

Approx. Nutritional Values (Per Serving):
Calories - 225
Fat – 3g
Carbohydrates – 42g
Fiber –
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Cooking Time: 12 min.
Number of Servings: 6
Ingredients:
• 1 cup grated Parmesan cheese
• 1 cup light mayo
• 1 cup mozzarella cheese, shredded
• ½ cup sour cream
• ¼ tsp. garlic salt
• 14-ounce can of artichoke hearts, drained and chopped
• 10-ounces frozen chopped spinach, thawed and drained
• ¼ tsp. black pepper
• Dash of cayenne pepper
Directions:
1. Mix all the ingredients in a sprayed 1-quart baking dish.
2. Wrap tightly in a foil paper.
3. Pour 2 cups of water into the pressure cooker and put in trivet.
4. Place the baking dish on the trivet and close the cooker lid.
5. Press “Chicken/Meat” and set cooking time to 12 minutes.
6. After the timer goes off; press “cancel” and quickly release inside pressure.
7. Stir and serve warm!
Approx. Nutritional Values (Per Serving):
Calories – 255
Fat – 18.5g
Carbohydrates – 12g
Fiber – 0g
Protein – 4g https://www.flickr.com/photos/37147296@N03/15701493196
2) Bacon Butter Potato

Prep Time: 5 min.
Cooking Time: 15 min.
Number of Servings: 6
Ingredients:
• 12 ounces cheddar cheese, shredded
• 1 cup sour cream
• 1 pound bacon, chopped
• 6 russet

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