OH MAMA!! What size was your corned beef and how long did you cook it in the pressure cooker?I love my pressure cooker
thanks for the tip. I will have to try that next time.Thanks Peepers! It was about 2 1/2 lbs.. I brought it up to pressure and cooked it for 60 minutes. Released the pressure, removed the beef and wrapped it in foil. Put the carrots, potatoes and cabbage in the broth, brought it back up to pressure and cooked the veggies for 5 minutes. Then, I released the pressure and had a wonderful dinner.
Thanks Peepers! It was about 2 1/2 lbs.. I brought it up to pressure and cooked it for 60 minutes. Released the pressure, removed the beef and wrapped it in foil. Put the carrots, potatoes and cabbage in the broth, brought it back up to pressure and cooked the veggies for 5 minutes. Then, I released the pressure and had a wonderful dinner.
Looks Great Joe!DW came home from work coughing and hacking with a cold. Seems like everyone at her work has had a cold or the flu in the past week or so, so it's not surprising that she caught it.
Anyway, she asked for French toast to go with the b'fast sausage, so my job is to satisfy her desire. She just had the toast, and I scrambled up the egg wash that had cinnamon in it...that's why the eggs are ugly!
Just for giggles, I pulled out the 40-year old Sunbeam 1250 watt fry pan to make the French toast in. I'd forgotten how nice this pan is to use. I was planning on making chicken paprikash this week, and I'll probably make it in the Sunbeam.
Ha Ha Ha Ha ..... my bowl would spill spaghetti out the sides because I like to eat the bread with the spaghetti. LOLNothing to say you can't fill a bread bowl with s'ghetti and Sunday gravy, then eat the bowl. You can make bread bowls from any bread dough recipe, so Italian would be the logical choice for the pasta & sauce.
The wife and I can never eat a whole c.b. brisket it seems...and the store bought cabbage is...well..store bought this time of year..
So, we had homemade Reuben's ...as we did last year..
Deli sliced corned beef & Swiss Lorraine
Our own homemade fermented kraut
And a nice loaf of homemade rye bread...
dang, I better check for leftovers