Nesco PC8-25 Manual De Instruccion página 17

1-1/2 Tbsp. vegetable oil
1/2 celery stalk, chunked (set aside leaves) 1 lb. carrots, cut 1"to 3" lengths
1 lbs. onions, quartered
1 tsp. black peppercorn
2 Tbsp. chicken flavored soup base
Add oil, chicken thighs and celery leaves into the cooking pot. Select BROWN button
and press the START button, brown until meat is lightly golden brown. Add the
rest of the ingredients. Place lid on cooker and lock it and set regulator knob to
PRESSURE. Press the HIGH pressure button for 30 minutes. Use the natural release
method to release the pressure. Strain the stock using a seive or cheesecloth.
Crust:
1 C Chocolate wafer cookie crumbs
Mix crumbs and butter together. Press into bottom of 8" spring form pan and set aside.
Filling:
2 C. water
1/3 C. packed brown sugar
1/4 C maple syrup
1/2 (15 oz.) can solid-pack pumpkin
2 tsp. vanilla extract
Topping:
1 C heavy whipping cream
1/2 C. chopped pecans, toasted
Blend cream cheese, sugars and maple syrup in bowl until smooth. Adding eggs;
beat on low just until blended. Whisk in the pumpkin, cornstarch, vanilla and
pumpkin pie spice.
Pour into spring form pan over crust. Add water and rack to cooker. Tear off a 20" piece
of aluminum foil and fold in half, lengthwise. This helps to remove pan after cooking is
complete.
Place spring form pan on foil strip and lower onto cooking rack. Cover and lock lid in
place. Turn regulator knob to PRESSURE. Program for HIGH pressure and cook for 20
minutes. Release pressure by using the quick release method. Unlock and open lid.
Remove cheesecake from cooker by lifting up the ends of foil swing. Let cool to room
temperature before refrigerating 2-3 hours. For best results, refrigerate overnight.
Topping: Toast pecans using BROWN/SAUTÉ function by adding nuts to cooking pot
and stir for 3-5 minutes or until lightly browned. Next, combine whipping cream and
maple syrup in cooking pot; bring to a boil using the BROWN/SAUTÉ function stirring
occasionally until sauce is slightly thiickened about 10-15 minutes. Refrigerate until
well chilled.
Recipes
CHICKEN STOCK
CHOCOLATE PUMPKIN CHEESECAKE
3 lbs. chicken thighs
1/2 bundle Parsley,
1/2 Bay leaf
13 C. water or 2/3 full
2 Tbsp butter, melted
2 (8 oz.) pkg. cream cheese, softened
1/3 C granulated sugar
2 eggs, large
4 tsp. cornstarch
1-1/2 tsp. pumpkin pie spice
3/4 C. maple sryup
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