This is simple and delicious! Chinese Pork and Rice 2 TB butter 2/3 c. uncooked long grain rice 1 t. salt 1 large onion, sliced into thin strips 1 green pepper, sliced into thin strips 2 ribs celery, chopped into thin slices 1 cup or more cooked leftover pork chopped small 1 1/2 cups boiling water 1 bouillon cube 2 t. soy sauce or more to your taste Melt butter in a heavy skillet. Add uncooked rice, salt and cook stirring until rice is golden. Add onions to rice and cook several minutes. Pour in boiling water and add cube. Cover tightly and cook 20 minutes until rice is tender. Add green pepper, celery, and pork to skillet. Cover and place on warm spot on stove for 10 minutes or until vegetables are tender but still a little crisp. Just before serving, stir in soy sauce. Serves 4. You could use beef broth instead of the water and bouillon cube. Just be sure to heat the broth before adding.

I use mine for stuff that normally needs hours of cooking, so that exact timing isn't needed. For example, if I'm making oxtail or beef shank, it doesn't make a difference if I pressure cook it for 1 h or 1 h 15 m, because normally it doesn't make a difference if you cook it (w/o pressure cooker) for 3 h or 3 h 45 m. There is occasionally stuff that can be cooked in a shorter time, but where the exact time still doesn't matter. An example is making a quickie chicken stock, brown the carcass and add water + veg, then high pressure for 20 m (1 h w/o pressure) - but if I get distracted so it turns out to be 30 m (1 h 30 m w/o pressure), it doesn't matter. I recall once investigating the feasibility of a temperature probe that could be placed into meat inside the PC, and transmit a reading to a gauge outside the PC. I didn't find anything.

Well, I just finished breakfast, but now I want potato pizza, Hong Kong noodles, fish and chips, AND dessert! Last night I fixed a Lancashire Hotpot with beef, onions, potatoes and carrots. This is such an easy dish I don't know why I don't make it more often. I bake mine at 300 for 2 hours or more then up the heat to 375 and remove the cover of the casserole to crisp up the potatoes on top. And...I have leftovers! Today I'm going to make a 15 minute Curry Vegetable soup to use up some broccoli and cauliflower. This is a new recipe to try. At one point last week I had 3 homemade soup recipes in the fridge, which I love because I usually go home for lunch on work days. Lancashire Hot Pot based on the recipe from Marie at The English Kitchen blog Serves 4 I guess you could call this the English version of Irish stew. One pot cooking of the most delicious persuasion. 1 TBS olive oil 750g diced lamb (or beef) 2 onions, peeled and sliced 2 carrots, peeled and cut into chunky pieces 1/2 medium swede (rutabaga) peeled and cut into 1 inch pieces (can omit) 500ml lamb stock 1 TBS Worcestershire sauce 2 sprigs of fresh thyme 750g of potatoes, peeled and cut into thin slices butter sea salt and freshly ground black pepper to taste Pre-heat the oven to 160*C/350*F. Heat the olive oil in a large skillet. Add the meat in batches and fry it until browned on all sides. Remove with a slotted spoon to a large casserole dish (one with a lid) as it browns. Set aside. Once all the meat it browned and removed from the skillet add the vegetables to the pan. Cook for 3 to 4 minutes, stirring them occasionally. Return the lamb to the skillet and pour over the stock. Add the Worchestershire sauce and season to taste with salt and pepper. Mix it all in well and then carefully pour the mixture back into the casserole dish. Tuck the two sprigs of thyme into the mixture, burying it. Cover the top of the mixture with a layer of half of the sliced potatoes. Season with salt and pepper and then dot with butter. Finish layering with the remaining potatoes and adding a final dusting of salt and pepper and dot once again with some butter. Put the lid on. Bake in the heated oven for 1 1/2 hours. Remove the lid and bake for a further hour until the meat is very tender and the "thatch" is nicely browned in places and tender as well. Serve hot spooned out onto hot plates along with seasonal green vegetables on the side and plenty of crusty bread and butter to mop up the delicious juices.

Minnniemom, I haven't tried this one but it sounds good to me. STUFFED PORK TENDERLOIN Pork Loin Preparation: 1 3-5 lb pork loin, trimmed Using a boning knife, cut the pork loin by holding the knife at an angle, and in a spiral fashion "unroll" the meat by slicing thinly lengthwise and continuously along the side. You will be working your way to the center of the loin and will be cutting one continuous strip of meat until there is none left to cut. Cut as thinly as possible. If desired, use a meat pounder to make the resulting pork roll into a thinner slab. When done, the result will be a thin, rectangular slab of pork which you will be able to fill with stuffing and roll up jelly-roll style. Stuffing: 2 1/2 cups bread crumbs 1/2 cup chopped fresh parsley 1/4 cup grated Parmesan cheese 3 tablespoons olive oil 1 tablespoon butter 4-5 cloves fresh garlic, minced 1 onion, chopped finely 1/4 teaspoon each salt and pepper 1/2 teaspoon paprika 1/3 teaspoon onion powder 3 tablespoons water (or as needed) sage, garlic powder and other seasonings (to sprinkle on roast) 1/2 finely chopped bell pepper (optional variation) Wash the parsley well, pat dry and chop finely. Saute chopped onion in butter 2 minutes, add garlic and saute 2 minutes more. Add parsley and leave for one more minute. Stir in bread crumbs and other seasonings, mixing well. Stir in enough water to make a coherent mass. Remove from heat and allow to cool 10-15 minutes. Stuff the Pork Loin then Roast: Spray or rub both sides of the pork loin with a good quality olive oil. Sprinkle with salt, pepper, sage, garlic powder, onion powder and paprika. If desired, season the inside of the roast with rosemary, basil and oregano. Place the pork on a flat surface and pat the filling out spreading it over top (this will be the inside) of the entire surface of the pork. Take on of the short ends and begin rolling this edge toward the center, a little bit at a time, continuing to roll up (jelly-roll style) until the pork loin is log shaped, with a stuffing spiral on each end. Sprinkle the top with paprika and other seasonings and set in a roasting pan. Set in a 400°F oven for 15 minutes. Reduce heat to 325 and roast until done, spraying every 30 minutes or so with olive oil spray. Internal temperature should read 165. Submitted by: CM