easy enough to start adapting your own recipes for the pressure cooker. Just remember that liquid is important -- there needs to be enough to create the necessary steam. As for what kind of liquid, it can be water, stock, wine, fruit or vegetable juice -- it depends on what you're cooking. Allow about half a cup of liquid for dishes that require 15 minutes of cooking and 1 -- 2 cups for longer times. I suggest that when you want to adapt one of your own recipes, see if you can find a similar recipe in Lisa's pressure cooker book to use as a guide. Failing that, reduce the normal cooking time to one-third, eg if a dish normally takes 30 minutes to cook, try it in the pressure cooker on high pressure for 10 minutes. If you are unsure, it's better to cook it for a few minutes less and then test it. If it is not quite cooked bring the pan up to pressure again and cook for a few minutes extra before checking again. Keep a note of how long it took for next time.