I apologize that I was not on the board in the last many months -- I am sure that I missed a gazillion great recipes from you great chefs. And I apologize that I cannot remember recipes posted here before I vanished. But I did go through my new recipes files (some of which I'm sure came from this forum) and I will post those that tuned out worthy of being made again. Fact is, there was at least double this amount that I would NOT make again; I just don't remember the bad ones and I don't file away those recipes. Chiles en Escabeche Tuñapple Crisp Agua de Tamarindo Easy Layered Ratatouille Roasted Root Vegetable and White Bean Cassoulet Tarte aux Pommes et au Fenouil Caramelise (Apple Tart ... with Caramelized Fennel) Acadian Apple Bread Pudding with Spiced Apple-Wine Sauce Baked Spiced Sweet Potatoes and Pears with Bourbon Cane... Syrup Glaze Fennel & Tomato Salad Siciliana Caponata Speciale Sugo Diane Country Style Vegetarian Lasagna Macedonia (Italian Macerated Fruit Salad) Mulberry and Nectarine Cobbler Creamed Cipollinis and Mushrooms Persimmon Ginger Pudding Saucy Apple Bread Pudding Stuffed Strawberries Apricot Fritters Creamy Pomegranate Parfait Frozen Feijoa Soufflé Apple Salsa with Cinnamon Tortilla Chips Roasted Eggplant And Garlic Soup Forgive me for not crediting any originators. I will do better this coming year to actually write down who posted what. Linda has put up a great post/question. I hope everyone -- including myself -- starts writing down all the recipes they try from this forum and has them ready when Linda posts this question on January 1, 2009. Joe

Ever since I got Lorna Sass's last pressure cooking cookbook, this recipe has been a regular in our house. This isn't specifically for chicken thighs, but it is quite tasty if you do use boneless, skinless chicken thighs for the meat choice. Curry in a Hurry This recipe from Lorna Sass’s Pressure Perfect is a quick and easy way to make a pretty tasty curry. You can make it with chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry paste. 2 tablespoons of mild curry paste makes a pleasant-but-wimpy curry; 4 tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2 tablespoons of mild curry paste. If you don’t want to mess with the yogurt, peas and cilantro, don’t bother--the dish will still be very tasty, but the sauce won’t be as rich or velvety-smooth. ( I personally don’t like cilantro, so I don’t use it.) The recipe calls for 3 pounds of bone-in chicken; I find it easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. --Once you get the pressure cooker up to pressure, make a pot of rice. By the time the rice is done, so is this. 1 cup water 4 tablespoons Patak’s Mild Curry Paste 1 medium onion, coarsely chopped 3 pounds bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless thighs, or 2 lbs. other meat (see chart below) 1 cup plain yogurt 1 ½ cup frozen peas 3 tablespoons cilantro, chopped (optional) Pour the water into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and meat of your choice. Lock the lid in place. Over high heat bring up to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down naturally. (If cooking chicken, release any remaining pressure after 4 minutes.) Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isn’t tender, cover again and simmer until done. If necessary, skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve in bowls over rice. Meat choices Cooking times Chicken (see notes above) 8 minutes high pressure, 4 minutes of natural release, then quick release Beef (boneless chuck, 1” cubes) 8 minutes high pressure, then natural release Pork shoulder (1” cubes) 8 minutes high pressure, then natural release Lamb (boneless, 1” cubes) 12 minutes high pressure, then natural release If using beef, pork or lamb, trim off excess fat and cut the meat into approximately 1” cubes before cooking..

I prefer the bone-in breasts. I think they are more flavorful. One of my favorite ways to prepare them is to grate the peel of a lemon and mix it in a small bowl with a large clove of garlic, 1/2 a small or 1/4 of a large onion, a handful of celery leaves and fresh parsley (all finely chopped). Then I add S & P, some dried or fresh tarragon and marjoram and about a Tbs. of olive oil or softened butter and a couple of squeezes of the lemon juice. I lay the breasts on their sides, pull back the skin and smear the mixture over the meat. Then I pull the skin back down over it and secure the skin to the breast meat with a wooden toothpick. Put in pan, bone side down, and add a little white wine or chicken broth around it and bake at 350 for 45 min to an hour, depending on the size of the breast, until juices run clear when pierced with a fork. The chicken should be nice and moist. You can also cut up some potatoes and put them in the pan with the chicken. I usually use unpeeled redskins and turn them occasionally during the cooking period. Here's another easy one for bone-in breasts: HONEY CURRIED CHICKEN 4 bone-in chicken breasts or 1 cut up chicken 1/4 cup melted butter or margarine 1/4 cup honey 1/2 cup orange juice 2 Tbs. prepared mustard 1/2 tsp. salt 1 tsp. curry powder 2 Tbs. dark rum Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour, basting occasionally with sauce.

Here you go! It is fantastic :-) Chicken in Caramel Sauce Sol on the CF 1/2 C packed dark brown sugar 1/4 C water 1/4 C Asian fish sauce 3 T rice vinegar 1 tsp minced garlic 1 tsp soy sauce 1 tsp thinly sliced fresh ginger 1/2 to 1 tsp freshly ground black pepper 2 small chili peppers, fresh or dried, halved 1 T canola oil 1 shallot thinly sliced 1 1/2 - 2 lbs boneless, skinless chicken breast or thigh meat, cut into bite-size pieces In a small bowl, combine brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilis, and mix well. Set aside. Heat oil in a large skillet over high heat. Add shallot and cook, stirring, until brown, about 5 minutes. Add chicken and cook, stirring occasionally, until lightly browned on each side but not cooked through, about 5 minutes. Stir the reserved sauce mixture and add to skillet. Bring mixture to boil, reduce heat to med-low and cook, stirring occasionally, until the liquid is reduced by about half and the chicken is cooked through, about 15 minutes. Remove and discard the chili peppers. Remove pan from heat, set aside until sauce has thickened and cooled slightly, about 3 minutes. Serve with rice.