Smart Alec Pork Neck Bones Spaghetti Pressure Cooker Style Recipes

Steps:

• Place neck bones and water in pressure cooker and after it starts steaming, cook for 30 minutes. This cooking method is used to remove fat from the neck bones.
• You can also boil the neck bones in a pot for 90 minutes.
• Remove the liquid from the neck bones in the cooker; replace liquid with the spaghetti sauce.
• Bring to a simmer stirring often, so the neck bones or sauce won't stick to the bottom.
• Simmer for about 15 minutes to heat up the sauce.
• Serve with cooked pasta sprinkled with cheese.
• NOTE: If you serve this to your guests, warn them before hand that this dish is so good it'll curl their toes and make them speechless for a while.
• I felt like I was in heaven while eating it. LOL.
• TIP: Put the stock from cooking the neck bones in the refrigerator. The next day, remove the solid fat from the top and use it to make soup, Jambalaya, or Dirty Rice.

Steps:

• Carefully cut squash in half the long way.
• Add 1 cup water to the bottom of the pressure cooker and add trivet.
• Place squash halves on trivet, cut side down.
• Cover pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 15 minutes.
• Release pressure Make the pesto sauce while the squash is cooking.
• Mince the garlic in a food processor.
• Add the basil, Parmesan, pine nuts and salt to taste and process until mixture is finely ground.
• Add the oil and process 20 seconds When the squash is cooked, scoop out and discard the seeds and spongy, deeper orange membrane.
• With a fork, rake out the strands of squash and transfer to a colander.
• Press lightly to remove some of the excess liquid.
• Transfer to a serving dish and toss with several tablespoons pesto sauce.
• Serve hot.
• Reserve the remaining pesto sauce for other uses if desired.
• (Any extra pesto can be refrigerated for several weeks in a tightly covered container).

Steps:

• In a large pot, add olive oil, smash garlic with clever until flat, add to pot.
• Cook garlic until golden brown, not burnt!
• Remove garlic.
• Add pork neck bones, brown, put garlic back in the pot.
• Add tomato sauce, tomato paste and all other ingredients. Simmer 2 hours with lid on. The second 2 hours remove lid stirring occasionally, until desired thickness.
• Remove pork neck bones, let cool a little, remove meat from bones, add back to sauce.
• The last half hour add cheese. Freezes very well.

Steps:

• Place all ingredients into pressure cooker.
• Turn on heat to medium high.
• Once pressure has built (check directions on your pressure cooker) cook for 10 minute.
• Run under cold water to decrease pressure.
• Stir and serve over noodles.