Pressure Cooking: Top Pressure Cooker Recipes Cookbook by Howard Jackson

What are you waiting for? Pressure cooker recipes are the best!!

Discover These Amazingly Quick & Easy Pressure Cooker Dessert Recipes!

Pressure Cooker Cookbook contains recipes for pressure cookers or crockpots that even beginning cooks can use to create nutritious, delicious meals. 
Almost all of the recipes include simple ingredients that are available from most modern grocery stores.

Pressure cooking is a cooking technique that has been around for decades and it’s gaining more and more terrain with modern cooks nowadays. And why wouldn’t it?! It’s easy and quick and just as safe as any other type of cooking. In addition to this, it’s versatile and you can cook any ingredients you can think of, from the cheapest cuts of meat to the more expensive one.

Are you familiar with time shortage? ! Do you want recipes that can be done within minutes, but still taste great and offer a pleasant tasting experience? You’ve come to the right place! This book contains a wide range of recipes, covering any main ingredient you can think of, from the common chicken to the delicious lamb, from vegetables to fish and seafood. They are all easy to source ingredients and simple to cook, their flavors are unique and yet balanced and the recipes themselves use just enough spices to turn a common recipe into an amazing one!

Whether you are looking to prepare your favorite or a classic dessert, or if you are in the mood to discover something new, this book has everything that you are looking for. You can easily flip through the book and be astounded by the versatile recipes that you can prepare, all with the simple pressure cooker. The benefits of using a pressure cooker, as you might already know, is that the food cooks in virtually half the time, meaning you will be able to enjoy your homemade desserts that much more quickly! Pressure cookers also allow all of the flavor of the food to stay trapped within the pot, preventing all those delicious tastes from escaping and keeping them locked in the ingredients.
 

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Genre: COOKING / Methods / Special Appliances

Secondary Genre: COOKING / Methods / Canning & Preserving

Language: English

Keywords: pressure cooker cookbook, pressure cooker recipes, slow cooker, paleo, crockpot, pressure cooking, dump dinners

Word Count: 6999

Sales info:

Recently we ran a promo and were able to make 1500 sales during the promotion period. Though all sales were free downloads but it signifies that the topic has potential and is capable of making money. Paid downloads vary between 40 to 60 per month.

 

Calculation

• Minimum estimate - 30 Paid Downloads * $3.00 * 70% = $63 per month
• Maximum but not limited to - 60 Paid Downloads * $3.00 * 70% = $126 per month
• Annual Earnings per book - Minimum Estimate - $63 * 12 = $756 per year.
• Annual Earnings per book - Max but not limited to Estimate - $126 * 12 = $1512 per year.

 

Please Note - This is just one book. I have over 1000+ books in my arsenal. If one book can do this much imagine how much even 10 books could do for you. Just stay committed with our business model and I assure you that we all will make money!! Lot of it!!

Sample text:

King sized Chicken and Rice Soup

Now that is something!!

What you need

• 1/4 cup shredded fresh parsley or may be 1⁄four cup fresh cilantro
• 2 cups sliced celery
• Six cups chicken stock
• 2-3 tbsp lime juice
• One cup frozen whole kernel corn
• One cup chopped onion
• One cup uncooked white rice or two cups uncooked egg noodles
• 1 - 2 cups sliced carrots
• 1/2-One teaspoon black pepper
• 1 - 2 cup frozen green pea
• About 1 1/2 cups of cubed awesome white meat chicken

The method of preparation

1. Assemble all the ingredients at one place.
2. Blend all the ingredients except for the chicken meat into a big pressure cooker.
3. Now please lock the lid in place & bring to pressure over medium high or high heat, and then reduce the heat to lowest setting that will maintain pressure and cook for about 6 minutes.
4. Now we can proceed to the next most important step.
5. Use the natural release. Remove bay leaf.
6. One thing remains to be done now.
7. Combine the chicken meat and bring to a slow simmer without the lid, cooking till the meat is heated through.
8. Adjust seasoning as needed before serving.
9. Smell the aroma and now serve.

You're lucky.

Book translation status:

The book is available for translation into any language except those listed below:

Language	Status
French	Already translated. Translated by Pascale Vaillancourt Lépine
German	Translation in progress. Translated by Priscilla Boni
Portuguese	Translation in progress. Translated by Lucas Guerra Pereira dos Santos
Spanish	Already translated. Translated by Vanesa Tifni

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