Randys Presure Cooker Ball Park Dogs Recipes

RANDY'S PRESURE COOKER " BALL PARK DOGS "

Randy's Presure Cooker

These are great hot dogs, they puff up to 3 times the original size at first, let them rest and they drop to double. They are never dried out and retain all the rich flavour of the hot dog, thanks to the pressure cooker. You have to try these, they will take you back to your first ball game hot dog. Put your favotite topping on them and you are set to go. The secret is the pressure cooker not allowing the natural flavor to leave or dry out... we love them.... Hope you enjoy.

Provided by 2nd Cook

Categories Lunch/Snacks

Time 12m

Yield 2 hot dogs, 2 serving(s)

Number Of Ingredients 7

Ingredients

2 regular hot dogs
1 medium onion, finely cubed
2 tablespoons butter or 2 tablespoons canola oil
2 hot dog buns
1/4 teaspoon garlic powder
1/4 teaspoon seasoning salt
1 1/2 cups water

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 -- .

Nutrition Facts : Calories 393.6, Fat 26.7, SaturatedFat 13.1, Cholesterol 54.4, Sodium 823.5, Carbohydrate 28.5, Fiber 1.9, Sugar 6.6, Protein 9.9

LEMON CHEESECAKE (PRESSURE COOKER)

Lemon Cheesecake (Pressure Cooker) image

I don't own a pressure cooker, but this recipe tempts me to get one. From "Pressure Cooking for Every Occasion" by Fagor America (2005) and published in my local paper. A 6 qt capacity cooker is required. The cooking time is for the cake served warm - it wll take longer to cool and chill, as is more customary with cheesecake.

Provided by duonyte

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon butter
1/2 cup chocolate wafer crumbs or 1/2 cup graham cracker crumbs
16 ounces cream cheese, at room temperature
1/2 cup sugar
2 large eggs
1 tablespoon fresh lemon juice
1 -2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract

Steps:

Grease the bottom and sides of a round baking dish or springform pan that fits into the cooker. Coat the sides with crumbs and distribute the remaining crumbs on the bottom.
Using an electric mixer or food processor, blend the cream cheese and sugar until smooth.
Add eggs, lemon juice, zest and vanilla. Beat until smooth, then pour into the prepared pan.
Pour 2 cups water into a 6 qt or larger cooker. Set a trivet on the bottom to raise the bottom of the pan above the water. (I'd wrap the bottom of a springform pan in aluminum foil).
Lock the lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure and cook for 15 minutes. Turn off the heat and allow the pressure to come down naturally. Remove lid, tilting away from you to release steam.
Let the steam subside before removing the pan from the cooker. Place on a wire rack to cool.
If there is a small pool of condensed water in the middle of the cake, blot with paper towel.
Serve warm, or cool to room temperature, cover and refrigerate for at least 4 hours or overnight.
Serve plain or with fresh fruit or cherry-pie filling on top.

Nutrition Facts : Calories 296.3, Fat 22.1, SaturatedFat 11.9, Cholesterol 110.4, Sodium 252.7, Carbohydrate 20.2, Fiber 0.3, Sugar 16.5, Protein 5.4

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