Randys Presure Cooker Ball Park Dogs Recipes

PRESSURE COOKER SPAGHETTI AND MEATBALLS

Steps:

• Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
• Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
• Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
• Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
• Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.

RANDY'S PRESURE COOKER " BALL PARK DOGS "

Steps:

• Put Butter or oil in Pressure cooker on medium heat and brown onion.
• Take onion out and put into loosely wrapped tin foil bowl, at this time I like to sprinkle the onion with the garlic powder and seasoning salt and mix (just my preference, but adds flavor.).
• Add tibet and pan to pressure cooker with 1-12 cups of water and turn heat to high.
• With a sharp knife put 1/8" deep max. slices (length wise) in the hot dogs, around the hot dogs, about 1/4" apart on all the hot dogs.
• At this point you can prinkle what ever spices you prefer on the dog, ( I leave plain and rely on the onion and topping for spice).
• Place the hot dogs, and loosley open wrapped seasoned onions on the pan, close cooker and bring to 10lb. pressure. (if using 15 lb. reduce time to 6 minute aproximatly.).
• Cook between 6 to10 minute (depending on how many hot dogs and pressure setting.) This sounds like a long time, but they turn out great.
• Use the cold water cooling to reduce pressure.
• The hot dogs will be 2 to 3 times the original size, this is good.
• Remove hot dogs and onions from cooker, put dogs on a plate and cover with tin foil and allow to rest for 5 to 10 minute Close foil on onions to keep warm.
• Mean while brown or steam buns as you like, add onions from tin foil and what ever condiments you want -- mustard -- ketchup -- etc. to bun. (I microwave buns with 1/2 cheese slice on each side for 20 sec.) and add toppings and onion.
• Add hot dog and enjoy the ball game -- .