Chicken with Raisins and Almonds

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Chicken is an all-around favorite because it's quick, inexpensive, and lower in fat and cholesterol than many meats. In this video, Chef Marty Cosgrove shows you how the pressure cooker makes tender, flavor-infused chicken even faster than usual. This recipe is available at: http://www.discoverpressurecooking.com/recipes/chicken_with_raisins.html Chef Marty Cosgrove is Sales Director at K-Paul's Catering Expedition in New Orleans, a Paul Prudhomme company. He travels with Chef Paul to many special culinary events around the world. He is a graduate of Baltimore's Culinary College and has also studied at the renowned La Varenne Ecole de Cuisine in Paris and at the famed Maison du Chocolat.


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Beef Stew

Pam Spray
2 pounds stew meat
3 tablespoons flour
1 packet McCormick's Beef Stew Mix
3 cups water
5 cups assorted stew vegetables (potatoes, carrots,
    onions or whatever else you like)

Spray bottom of pressure cooker with Pam. Put stew meat in pan. Coat meat with flour. Stir and cook over medium heat until meat browns. Stir in beef stew packet and water. Close cooker. Bring up pressure in pressure cooker and cook with slowly rocking pressure. Cook meat 15 minutes.

Release pressure under running water.

While the meat is cooking, cut up the vegetables. When pressure is released, stir in vegetables. Close cooker. Bring pressure back up and cook with the gauge slowly rocking for 10 minutes. Release pressure under running water. Serve immediately.

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Added on: 18-11-2007
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Categories: Meat and Poultry 
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