PRESSURE COOKER MONGOLIAN BEEF

INGREDIENTS:
2 pounds flank steak, cut into 1/4″ strips
1 tablespoon vegetable oil
4 cloves garlic, minced or pressed
1/2 cup soy sauce
1/2 cup water
2/3 cup dark brown sugar
1/2 teaspoon minced fresh ginger
2 tablespoon cornstarch
3 tablespoons water
3 green onions, sliced into 1-inch pieces
DIRECTIONS:
Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil
begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat
to a plate when browned.

Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to
combine.

Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.

When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops
carefully remove the lid.

Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture
to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly
until sauce thickens. Stir in green onions.
MUFFIN TIN CHICKEN ALFREDO BISCUIT BOMBS

Ingredients
1 cup chopped cooked chicken
1 cup Cascadian Farm™ organic frozen broccoli florets (from 10-oz bag), thawed and cut into
small pieces
1 jar (15 oz) Alfredo pasta sauce
1 can (16.5 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
4oz block mozzarella cheese, cut into 16 cubes
2 tablespoons butter
½ cup Progresso™ original panko crispy bread crumbs
1 tablespoon grated Parmesan cheese
¼ teaspoon garlic powder
Chopped parsley, if desired

Steps
1. Heat oven to 375°F. Generously spray 16 regular-size muffin cups with cooking spray.
2. In medium bowl, mix chicken, broccoli and 1/2 cup of the Alfredo sauce. Separate dough into
8 biscuits. Separate each biscuit into 2 layers. Press each biscuit into 3 1/2-inch round.
3. Place a heaping tablespoon of the chicken mixture and 1 mozzarella cube in center of each
dough round. Gently stretch dough up and around chicken mixture and cheese, bringing to top,
and pinching firmly to seal. (Biscuits will be full.)
4. In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until
melted. Stir in bread crumbs, Parmesan cheese and garlic powder; mix well. Roll each biscuit in
mixture, lightly pressing mixture into dough, and place pinched side down in muffin cup. With
sharp knife, poke top of each biscuit two times to vent. Bake 19 to 24 minutes or until golden
brown and biscuits are no longer doughy in center.
5. In small microwavable bowl, add remaining pasta sauce. Cover; microwave on High 60 to 90
seconds, stirring halfway through, until heated through. Serve warm biscuits with warm sauce for
dipping. Garnish with parsley.
TURBO BAKED POTATO WEDGES

Turbo-baked Potato Wedges

Ingredients:

4 – 6 Servings
2 large baking potatoes
¼ c olive oil
¼ – ½ tsp salt
¼ – ½ tsp paprika

Peel the potatoes. Slice into wedges (each potato should make around 16 wedges). As you slice
the potatoes, put the sliced wedges into a bowl of cold water to keep them from turning brown.
Drain the potatoes from the water and pat dry with paper towels.

Put potato wedges in a bowl and toss with olive oil. In a small bowl, combine together salt and
paprika then sprinkle them on the potatoes. Arrange potatoes in a heat-proof dish and bake in
turbo broiler at 425°F (220°C) for 30 to 35 minutes or until edges are crisp-brown and potatoes
are tender. Transfer to a serving platter and sprinkle with additional salt to taste, if desired. Good
to serve with steak, chicken and pork.
TORTILLA PIZZA

What You Need:

1 flour tortilla (10 inch)

1 tsp. olive oil

1 clove garlic, minced

1/2 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

1 plum tomato, thinly sliced

1 Tbsp. KRAFT Grated Parmesan Cheese

1/4 tsp. freshly ground black pepper

4 fresh basil leaves, thinly sliced

 Heat oven to 450ºF.

 Place tortilla on baking sheet; brush with oil. Top with all remaining ingredients except
basil.
 Bake 8 to 10 min. or until tortilla is crisp and cheese is melted.
 Sprinkle with basil.