8 Quart Self-Cooker
Recipes
Recipes
Chicken Stock
1 (4 pound) chicken
2 large carrots, scrubbed and cut into 1 inch pieces
3 plum tomatoes, cut into eighths
1 large turnip, scrubbed and quartered
1 large parsnip, scrubbed and quartered
1 large leek, quartered lengthwise
1 large onion, peeled and quartered
4 cloves garlic, peeled and crushed
2 sprigs dill
2 sprigs parsley
10-12 cups water
salt black pepper
1. Place chicken, vegetables, and herbs in aircore 8 Quart Self-Cooker. Add water up to two inches from the top of the Self-Cooker.
2. Cover with the look'n'cook glass lid and bring to a boil over medium-high heat.
3. When the stock beings to boil, cover with the thermalseal steel lid. Lower to a simmer and and cook until the autocook thermoknob reaches mid-red.
4. Remove from heat and self-cook 3 hours.
5. Remove covers. Using a slotted spoon, carefully remove the chicken to a large serving dish. Reserve boiled chicken for chicken soup. Remove and discard the vegetables and herbs. Pour the stock through a fine mesh strainer. Season with salt and black pepper to taste. Refrigerate or freeze until ready to use.
Makes to 10 to 12 cups.
Chicken Noodle Soup
1 pound carrots, thinly sliced
5 stalks celery, thinly sliced
1 medium onion, finely chopped
12 cups chicken stock or chicken broth
4 chicken bouillon cubes
salt
1 cooked chicken reserved from making stock, diced
8 ounces cooked thin noodles
1. Place vegetables in aircore 8 Quart Self-Cooker. Add stock and bouillon cubes.
2. Cover with the look'n'cook glass lid and bring to a boil over medium-high heat.
3. When the soup begins to boil, cover with the thermalseal steel lid. Lower to a simmer and cook until the autocook thermoknob reaches mid-green.
4. Remove from heat and self-cook 1 hour.
5. Remove lids. Taste and adjust for salt. Add cooked chicken. Serve in bowls with noodles.
Makes 4 to 6 servings.
Hearty Vegetable Beef Soup
3 tablespoons olive oil
2 pounds stew meat, cut into 1/2 inch cubes
2 medium onions, chopped
2 pounds potatoes, diced
2 pounds carrots, sliced
4 cups beef broth
1/2 tablespoon salt
1 tablespoon minced garlic
1 tablespoon dried thyme leaves
1 tablespoon dried oregano
1/4 teaspoon black pepper
2 (28 ounce) cans diced or crushed tomatoes
1. Heat oil in the aircore 8 Quart Self-Cooker over medium heat. Saute the meat and onion in batches. Remove browned meat to a covered dish.
2. Add browned meat and other ingredients to the Self-Cooker. Add the look'n'cook glass lid and bring to a boil over medium-high heat. Add the thermalseal steel lid and lower to a simmer. Heat until the autocook thermoknob reaches mid-red.
3. Remove from heat and self-cook at least 1-1/2 hours before serving.
Makes 8 to 10 servings.
Minnestrone Soup
3 tablespoons olive oil
1 large onion, chopped
2 (14-15 ounce) cans basil, oregano and garlic flavored diced tomatoes
1 tablespoon salt
1/2 teaspoon black pepper
4 carrots, diced
4 stalks celery, diced
2 small zucchini, diced
2 medium potatoes, diced
12 ounces string beans, cut into 1 inch pieces
2 cups shredded cabbage
1 (15 ounce) can red kidney beans, drained & rinsed
1 (15 ounce) can pinto beans, drained & rinsed
3/4 cup grated Romano cheese
8 ounces cooked ditalini or penne pasta
1. Heat the oil in the aircore 8 Quart Self-Cooker over medium-high heat. Add the onion and cook until onion is soft. Add the diced tomatoes, salt, and black pepper. Cook 2 minutes. Add the carrots, celery, zucchini, potatoes, string beans, cabbage, kidney beans, and pinto beans. Stir well.
2. Cover with the look'ncook glass lid and bring to a boil over medium-high heat.
3. When the soup begins to boil, cover with the thermalseal steel lid. Lower to a simmer and cook until autocook thermoknob reches mid-red.
4. remove from heat and self cook 2 hours. Stir in grated cheese and pasta before serving.
Makes 7 quarts.
Potato and Cheddar Cheese Soup
2 (10-3/4 ounce) cans condensed Cheddar cheese soup
2 cups milk
6 cups chicken stock or chicken broth
1 medium onion, chopped
4 cloves garlic, crushed
2-1/2 pounds Yukon Gold or all-purpose potatoes, peeled & diced
3/4 cups shredded sharp Cheddar cheese
salt
black pepper
4 scallions, white & green parts, thinly sliced
1. Whisk together the soup, milk, and stock in the aircore 8 Quart Self-Cooker. Add the onion and potatoes.
2. Cover with the look'n'cook glass lid and bring to a boil over medium-high heat.
3. When the soup begins to boil cover with the thermalseal steel lid. Lower to a simmer and cook until the AutoCook ThermoKnob reaches mid-red.
4. Remove from heat and self cook 30 minutes.
5. Add the shredded cheese and stir until melted. Season with salt and black pepper to taste. Add the sliced scallions before serving.
Makes 6 quarts
Calico Bean Chili
3 tablespoons olive oil
1 large onion, chopped
2 (15 ounce) cans chili flavored diced tomatoes
1 (15 ounce) can chili flavored diced tomato sauce
2 (15 ounce) cans garbanzo beans, drained
2 (15 ounce) cans butter beans, drained
2 (15 ounce) cans chili beans
1/4 cup dill pickle juice
1. Heat the oil in the aircore 8 Quart Self-cooker over medium-high heat. Add the onion and saute 5-7 minutes, stirring frequently.
2. Add the remaining ingredients and cover with the look'n'cook glass lid and bring to a boil over medium-high heat.
3. When chili boils cover with the thermalseal steel lid. Lower to a simmer and heat until the autocook thermoknob reaches mid-red.
4. Remove from heat and self-cook for 1 hour before serving.
Makes 10 servings.
Chunky Italian Meat Sauce
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 pounds lean ground beef
1 pound Italian sausage, removed from casing
2 tablespoons dried basil
2 tablespoons salt
2 tablespoons sugar
1/2 tablespoon black pepper
4 (28 ounce) cans tomato puree
3 cups water
1. Heat the oil in the 8 Quart Self-Cooker over medium-high heat. Add the onion and garlic and cook until the onion is soft. Add the ground beef and sausage. Cook, breaking up clumps, until meat is no longer pink. Add the dried basil, salt, sugar, and black pepper; stir. Add tomato puree and water. Stir well.
2. Cover with look'n'cook glass lid and bring to a boil over medium-high heat.
3. When the sauce begins to boil, cover with the thermalseal steel lid. Lower to a mid simmer and cook until AutoCook ThermoKnob reaches mid-red.
4. Remove from heat and self-cook 2 hours.
Makes 6 quarts
Green Beans with New Potatoes and Ham
3 tablespoons olive oil
2 medium onions, chopped
3 pounds fresh green beans, cut into 1 inch pieces
2 pounds new potatoes, quartered
1 pound cooked ham, cubed
1 tablespoon salt
1/2 teaspoon black pepper
water
1. Heat the oil in the aircore 8 Quart Self-Cooker over medium-high heat. Add the onion and saute 5-7 minutes, stirring frequently.
2. Add the remaining ingredients and enough water to cover the food.
3. Cover with look'n'cook glass lid and bring to a boil over medium-high heat. Add the thermalseal steel lid. Lower to a simmer and heat until the AutoCook ThermoKnob reaches mid-red.
4. Remove from heat and self-cook at least 3 hours before serving.
Makes 8-12 servings
Country Pork Chops and Potatoes in Gravy
2 (10-3/4 ounce) cans condensed cream of mushroom soup
1-1/2 teaspoons celery salt
1/4 teaspoon black pepper
1 cup chicken broth
3 tablespoons olive oil
6 (1/2 inch thick) pork chops with bone
1 large onion, chopped
6 medium potatoes, quartered
1. Combine mushroom soup, celery salt, black pepper, and broth together in a bowl. Set aside.
2. Heat olive oil in the aircore 8 Quart Self-Cooker over medium-high heat. Brown pork chops in batches, two at a time. Remove browned chops to a covered dish. Add onion and cook until soft. Add the mushroom soup mixture. Stir well. Add the browned pork chops and any accumulated juices. Place the potatoes on top.
3. Cover with the look'n'cook glass lid and bring to a boil over medium-high heat.
4. When the gravy begins to boil, cover with the thermalseal steel lid. Lower to a simmer and cook until AutoCook ThermoKnob reaches mid-red.
5. Remove from heat and self-cook 2 hours.
Makes 6 servings.
Fried Pork Chops
3/4 cup all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
1 cup water
6 pork chops, 1/2 inch thick
2 cups Progresso plain bread crumbs
3 quarts vegetable oil for frying
1. Pour 3 quarts of vegetable oil into the aircore 8 Quart Self-Cooker and heat on medium-high heat until the oil reaches 340F
2. Combine flour, cornstarch, baking powder, salt, and water and mix until smooth. Dip pork chops into batter, coating thoroughly, then coat with bread crumbs.
3. use thermometer to test oil temperature. When oil reaches 340F, using protective cooking mits or pot holder, carefully place pork chops into oil using a heat resistant metal spoon. (Do not use the Fryer Basket for this recipe.)
4. Fry three Pork Chops for 8-10 minutes or until golden brown and done.
5. Place cooked chops onto a plate covered with absorbent paper towels and allow to drain, keep warm. Repeat with remaining pork chops.
Makes 6 servings.