Elite EPC-608 Manuel d'utilisation et d'entretien télécharger pdf (Page 33)

CHICKEN TORTILLA SOUP

SERVES 8-10

INGREDIENTS

1/3 cup vegetable oil

2 onions, diced

4 cloves garlic, peeled

1 can tomatoes, drained

3 quarts chicken broth

2 Cups Cooked Shredded Chicken

Tortilla chips

cilantro, chopped

1 lb grated cheese

lime wedges (optional)

DIRECTIONS

- Sauté onions and garlic in the oil in the pressure cooker until they are deep golden brown.

(Follow the Browning/Sautéing instructions on Page-14 of this manual.)

- Remove from unit and purée with tomatoes in blender or food processor until smooth.

- Return to pressure cooker and add broth. Heat to boiling.

- Lock the lid in place and press the SOUP & STEW button. When cooking is complete, use

the Quick or Natural release method and remove the lid.

- Add cilantro and salt to taste. Place cheese and tortilla chips in individual soup bowls and

pour hot soup on top. Serve with lime wedges, if desired.

SPICED APPLE CRUNCH

SERVES 3

INGREDIENTS

1 cup dry bread crumbs (unseasoned)

1/4 cup sugar

1/2 teaspoon cinnamon

1 lemon (juice and rind) 3 apples, sliced

1/4 cup butter, melted

2 cups water

DIRECTIONS

- Butter a 15 cm (6") baking dish. Combine bread crumbs (or graham wafer crumbs), sugar,

cinnamon, juice and lemon rind. Place alternate layers of apples and crumbs in baking

dish. Pour melted butter over ingredients and cover baking dish firmly with aluminum foil.

- Place water, trivet, and then baking dish in pressure cooker.

- Lock the lid in place and program to cook for 20-minutes. When cooking is complete, use

the Quick or Natural release method and remove the lid.

- If you wish to add more color and crunch, run the dish quickly under the broiler. Be sure to

watch carefully to prevent burning.

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Elite EPC-608 Manuel d'utilisation et d'entretien Page 33