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This is the best Crunch that We have ever had! This one is From a friend, Wendy White from Alaska.
I lost touch with her, but have been making this for over 40 years. I always double the crust and make 1 1/2 times the sauce to put in it all. The amounts of Rhubarb vary as well from time to time. I also add a Dash of Salt to the sauce.
Preheat Oven to 350°
4 c Rhubarb washed and chopped into 1/2” pieces.
For the SAUCE:
1 c White granulated sugar
1 c Water
Dash Salt
Boil together and thicken with 2 Tbsp cornstarch and 2 Tbsp water made into a slurry…. 1 tsp Vanilla (add after thickened)
CRUST/TOPPING:
1 c Flour
3/4 c Oatmeal (rolled oats)
3/4 c Brown Sugar
1 tsp Cinnamon
1 cube Melted salted Butter
DIRECTIONS:
Mix together the dry ingredients
Press half of this mixture into a 9” Buttered Pan.
sprinkle 4 c Rhubarb onto
the Crust. Spoon the Syrup over the Rhubarb.
Sprinkle remaining crust/topping evenly over the Rhubarb and Sauce
Oven 350° Bake 45-60 min until bubbly and browned.
NOTE: Some Self Rising Flours are different than others so you may need a bit more of one vs less of another. Dough should not be stiff like Biscuits but not runny like Cake batter either. If using SRF like “White Lily”, a lighter soft winter wheat Flour, then you may need up to 1/2 c more of it.
INGREDIENTS:
2 c Self Rising Flour (see DIY recipe below) 1 c Powdered sugar 3/4 c whole 4% Buttermilk 1 cube cold Butter grated 1 large Egg beaten 4 Tbsp Butter for the Pan 1 1/4 c Blueberries 1/2 c Craisins
Substitutions… Raspberries, Costco’s Mixed Berries , Peaches, Strawberries, fresh Apples (thinly chopped ) ..hint for the berries, not all the way but almost thawed, partially frozen so they don’t break apart.
FOR THE GLAZE:
1 1/2 c Powdered Sugar
1 Tbsp plus more if needed water
1 tiny pinch Salt
2-3 drops vanilla
Mix well into a thicker paste that you can spread with a basting brush. Not too thin. Set aside, for when the scones are done. You will Brush over warm… not hot Scones. It will melt too fast on fresh ones that just come out of the Oven. You can even use homemade or canned Apple Pie filling.
Oven 425°
INSTRUCTIONS: Melt the 4 tbsp Butter and add to a large #9 cast iron skillet. In a med mixing bowl, add the Self rising flour, Crasins and Grated Butter to the SRf and Powder Sugar. Add the Egg to the Buttermilk and mix well. Add that to the Flour and Craisins . Mix batter until incoorperated and no more. Fold in the Blue Berries and Dump mixture into Buttered Frying Pan.
Using a bench Scraper, divide into 8 pieces. (It wont stay apart but will cut easier later.) Bake for 20 min and check for doneness. They should be nice and Browned on top… so you will probably add 10 more minutes to make them nice and crunchy. But check. Ovens temps differ. When they are done, to get them out of the frying pan, place a cooling rack on top of the frying pan and invert …(flip it over quickly.) Repeat this to flip them back over onto a flat cookie sheet or griddle. Then use a flat edge knife to press/cut between the cracks. Separate the cracks about 1/8” of each so that some of the Glaze will dribble between. Use a baster brush to dip into the Glaze and carefully spread onto each Scone.
Mix the egg and butter together then add Vanilla and the Half n Half.
Pour the Milk Mixture into the dry ing, and mix just a couple of turns until almost incorporated and then add the Apples. The Apples will add more moisture to the mixture. Finish mixing until all flour is incorporated.
Use a Large # 9 cast Iron Pan.
Melt the butter for the Pan and pour it in. Swish butter around and scoop/dump the Dough into the Frying Pan. Leave it in the middle and cut/divide into 6-8 separate Scones. Seperate the scones about 1/4” apart.
I have to say that this is My version of this Sauce, I don’t put mint in it and add a few extra things. The sauce goes great on so many things. I recently even made Cod with it as a part of the marinade. Look to the bottom for a couple of ideas. I like to triple this and store it in a bottle in the refrigerator for up to 3 weeks!
FOR THE SAUCE: INGREDIENTS: 2 ish Tbsp Basalmic vinegar. 1 Tbsp Shoaxing (shaow king) cooking wine or Sherry 1 1/2 Limes Juice ( 4 Tbsp). 2-3 ish Tbsp Sushi Rice Vinegar. 2 ish Tbsp Fish Sauce. 2 ish Tbsp Shoyu (soy sauce) 1/4 c Water. 2 tsp Palm Sugar ( or just 1 tsp Sugar with 1 tsp Monk fruit blend. ) 3 cloves Garlic sliced or minced. . . 1 tsp minced Ginger. 3 Thai Chili/Birds Eye Peppers chopped fine (Or use 1 jalapeño Pepper, or 2 Serranos or fresno) 1 tsp Simply Asia Sweet Garlic Ginger Seasoning 1 tsp Sesame oil. 1/4 c chopped Basil 1/4 c chopped Cilantro
Mix together and set aside or even triple the batch and store in a glass container / bottle in the refrigerator for up to 3 weeks.
This is my original recipe that I use this sauce for.
To find out how much time a recipe is going to take you have to add the Total cook time including the browning of the meat… is about 35 min plus prep time which you do during the browning of the meat.. so.. 10-15 to brown, (chop veggies during this time) …max.. 10 to come to pressure..2 more for full pressure, 4 for cook time, and 10 for NPR (where its still cooking). This prevents veggies from becoming too soft.
This is one of my husband’s all time favorites for Vegetable Beef Soup. The soup can be made with or without, or even more Barley. It can also easily be cooked longer by a minute or two if you want the Veggies and Meat more like canned Soup. Add 1/4 c of red wine, if you want it a bit more fancy. This batch, I did not add the wine even though I put it out. Last minute decision to keep it very simple for those that don’t want a fancier recipe.
In today’s day and age we can do everything that we can to save money, I often buy Managers special … Beef for Soups and Stews. You can find it in your Manager Special part of your Supermarket or marked down in the specific section of meat that you’re shopping for. The Meat is usually a little brown but still very good to use that day. You can also cut a nice Chuck Roast down for this. Sometimes I prefer it. Substitute hamburger for the stew meat if you like. Even Chicken or Pork would work with this.
After I made this one, my hubby requested that I write it down. So…. here it is.
1/2 c Wine is Optional. Your choice
This is Johnnies seasoning. You can also use something like Lowery’s.
INGREDIENTS:
1 1/2 -2 lb Stew Meat cut into 3/4” pieces
1/2 sweet Onion chopped
3 cloves Garlic Minced
1 med can Stewed tomatoes chopped a bit
3 cups RICH Beef Broth or Stock
1/2 tsp Italian Seasoning
1 tsp Johnnies Seasoning or equivalent
1/2 c Frozen Peas (save 1/2 out for last)
1-1 1/2 c Green Beans Chopped
2 med Carrots chopped 1/2” pieces
1 lg rib Celery chopped
1/2 c Green Pepper or Shishito Peppers
1 Tbsp Soy sauce
1 Tbsp Worcestershire (lea n Perrin)
1/2 tsp Pepper
1 Bay leaf
OPTIONAL: Corn, Potatoes, other root veggies chopped into 3/4” pieces. Or even Spinach, Kale, or Cabbage.
Separately in a stainless bowl for PIP:
1 c Water
1/4 c Barley
1 heaping tsp Reduced sodium Better than Bullion Chicken
DIRECTIONS:
While my pictures show that it can be done in the IP, I like to sauté the meat separately in a frying pan to get a good brown sear on it. Most IPs don’t do a good job on true browning of the meat. Depending on your frying pan it can take about 10-15 min.
Season the meat well with the Johnnies.
Sear it in the EVOO. Very very important to Brown the meat well due to the short cook time under pressure. Dont skip this step or your meat can be tough. If you use hamburger… just brown it, not as critical
Drain off the fat but be sure to keep the juices.
Add the Meat to the Instant Pot and then add the Broth Tomatoes and everything else except for the Barley and its own Broth and Water.
Place that in a separate stainless steel bowl.
Add a long legged trivet down into the
Soup in the pot.
Put the lid on and set the pot to 4 min and allow for 10 min NPR. Add the other half of the peas.
Taste the soup and add more salt or pepper if needed. My hubby always adds hot sauce. He also always gets the bay leaf😂🤷🏻♀️
This Delicious Mexican dish is one of our Favorites with Chicken. For a change up, you can also use Pork Steak in stead of Chicken. A Friend came to stay with us for a while about 35 yrs ago, and he made it one night for us all. He said that his Mom use to make it. He didn’t have a “Recipe”. He just “Made” it, so this Recipe is just what I remember it to be like and I have been making it off and on for our Family ever since then. I dont usually add Tomatoes or Paprika to it, but looks pretty doesnt it! Very tasty. I hope you enjoy it as much as we do.
Double the recipe for a whole Chicken.
INGREDIENTS:
3 Large Cloves Garlic Minced
1/2 Onion chopped fine
1/2 Chicken with Neck and parts if you like
1/2 tsp Cumin Seeds
1 Tbsp Chili Powder (mild)
1 Tbsp Paprika
1/3 c Pico Pica Sauce (add more when cooked if you want)
3/4 c Vermicelli Noodles
3/4 c Water
1 1/4 c Cherry Tomatoes
2 tsp Reduced Sodium Better than Bullion Chicken
1 tsp Italian Seasoning
1 tsp Oregano
2 Tbsp EVOO
2 Tbsp Butter
1/2 tsp Salt
DIRECTIONS:
Add EVOO to the heated Pan on Med Hi
Add the chicken Skin side down and brown for about 5-6 min per side.
With the Skin side up, now salt the top of the Chicken.
Remove Chicken from Pan. Add the Oregano and Italian seasoning to the top of the Chicken. Set aside.
Add Cumin to the drippings in Pan and toast for about 30 seconds.
Add Onion and sauté
Add Garlic and sauté
When Onion and Garlic are translucent add the Vermicelli and continue to saute for a couple of minutes.
Add the Pico Pica sauce to the Water and add the Better than Bullion as well. Stir. Set aside.
When the Vermicelli is slightly brown, add the Chili Powder and Paprika. Then add the Tomatoes. Saute for about 1 min.
Pour the Sauce in Pan with the Vermicelli mixture.
Add Chicken down into the Pasta and rinse just a bit of the herbs off the chicken into the sauce.
Cover and Turn the burner to 3 or simmer and let gently simmer 30-45 min.
Oooohhhhhhoohhho! soo Good! Man ! Moist and smokey deliciousness. St Louis, Missouri style BBQ Beef Burnt ends is made from Brisket. I never knew they were a thing but we loved them. and that Sauce…one Restaurant, Hendricks, in St Charles nailed it… for us anyway. Now I know there are a ton of “right” Sauces out there Right? but for me, its da Bomb. I have had their BBQ Beef Burnt Ends on my mind… but Brisket isnt cheap these days, and I saw that there is something called Poor Boy Burnt Ends so that is what I did. I knew I could make a Sauce that tasted similar to what we had at the restaurant, but wanted Both the Meat and the Sauce to Be right. So, this is not traditional BBQ Sauce but it sure Tastes like it is!
You will need a Smoke Gun for this, or an Indoor Smoker, or BBQ Smoker Box. You will also need an Air fryer, or the Broiler to finish these off.
I only used 1/2 the Roast for the Burnt Tips but you can easily double the entire Recipe except for the Liquid. Here is what I did:
First off, if you want to double the Meat Recipe then do not double the liquid in the Pot. The Meat will make more.
Burnt Ends Bbq (poor man style) IP Duo Crisp plus Air fryer This Recipe works in the 6 q IP. For the 6 q IP. Use 1 c beer and 1/4 c water For the 8 qt . Use 1 c of the Stout Beer and 1/4 c Water
INGREDIENTS: *see below for the Sauce recipe and Ingredients. 1 1/2 lbs Chuck Roast cut up in 1 x 2” chunks 3/4 c deflated Guinness ex Stout (1 c for an 8 q) 1/4 tsp Smoke flavor 1/4 c water 1 Tbsp my Rub (see the link on the Website in General for RUB DIY) 2 Tbsp Bacon grease to sear meat in
Add the Bacon Grease to a Cast Iron skillet preheated to Med Hi. Sear the Meat for about 7-8 min per side on Med Hi. Nice and Brown.
Add Stout and Liquid Smoke to the IP Add the seared chunks of Meat directly into the Pot. Deglaze the pan with about 1/4 c water and reduce the liquid in the pan and add that sauce to the pot as well.
Turn the pressure cook time to 17 min High pressure and allow 15 min NPR. Even if the pin drops.
Make the Sauce Sauce: In a smaller Bowl Add 1/2 Tbsp Soy Sauce (tamari) 2-3 Tbsp Mae Ploy Sweet Chili Sauce 2 1/2 Tbsp Worchestershire 1/4 c Schriracha Catsup
Mix all ingredients together and taste it to see if you want to add more of one thing or another.
Smoke Gun Oak and Pecan shavings
When the NPR time is finished, open the lid and strain and remove the Meat to a stainless steel cake pan, or container that will fit into the Instant pots stainless liner pot or a bowl. Pour the liquid into another bowl so you can use the pot without washing it out. Skim off the fat. You are Gonna use the Smoke Gun . Follow directions to smoke infuse the meat. It takes about 5 min.
Meanwhile if you want your BBQ Sauce to have another Depth of flavor, you can return to the liquid that was in the Pot. Use a small to med sauce pan turned to med hi, Reduce the liquid until it is less than half of what it was. Mix that in the sauce pan (or some of it) with the Sauce that you have already made. You may want to reduce the new mixture just a little more. taste it and see.
Add about 1-2 Tbsp BBQ sauce to the Meat and mix it gently, just coat the pieces. Air fry at 400° for 5 min. Check to see if you are happy with it or if it needs a little more time.
4 -6 chicken thighs. Bone in skin on or bolneless and skinless. You can also us a cut up fryer. 8 Campari Tomatoes or 4-5 ripe Romas diced 1 can Tomato Purée 2 sweet onions chopped 6-8 cloves Garlic minced (8 is better) 1 1/2 tsp Garlic powder for later 1 1/2” Knob Ginger minced (2 Tbsp) 1/2 tsp Cardamom seed (+ 1/2 tsp powder for later) 3/4 tsp Cayanne split or spicy Harrisa blend (more for later) 1/2 tsp Coriander seeds (+ 1 tsp powder more for later) 1/ 1/2 tsp Cumin seed (1 tsp powder for later) 1 tsp Curry powder (+ 1/2 tsp more for later) 1 1/2 tsp Garam Masada powder ( more for later) 2 Lime leaf or 1/2 tsp Tajin ( lime, chili powder season) 1 tsp Mustard seed (more for later) 1/2-1 tsp Paprika 1 tsp cracked Pepper corns or Grains of paradise (almost pine flavor) 1 tsp Salt (+1/2 tsp for later) 1/2 tsp Turmeric powder (+ 1 tsp for later) 1 Star Anise 2 Tbsp Evoo 1 Tbsp Veggie oil 1 Tbsp Ghee if you like it ( use it in place of 1 Tbsp Evoo)
DIRECTIONS:
If you use bone in, skin on Chicken, you will need to spoon off the fat before serving. I like to sear it first. Just until browned.. not done. If you are using boneless skinless, then slice them lengthwise into 4 pieces. You can use the same pan to sear it quick first and set the Chicken aside or use a seperate frying Pan. if you use a separate pan, its quicker because you can do it at the same time as you get the Sauce going. Either way, Season the Chicken with 1/2 tsp Garlic Powder, 1/8 Salt and 1/8 Pepper, 1/4 tsp Cumin powder, Cayanne, 1/4 tsp and add a little evoo to the pan, Sear the Chicken til browned. Hold aside.
Add the Evoo to a pre heated Pan, add the seeds and swish them around the pan until they start to smell. Careful not to burn, add the Onion, garlic and Ginger and continue to sauté. letting the onion cook down til translucent, add more of the Spices as you go, allow the Onions and Garlic to get really soft before adding the Tomatoes and continue to saute, then add the Tomato Puree. taste it now and add more seasonings if you want Let the Sauce come together and cook down a bit before adding the Seared Chicken to the Sauce. Deglaze the pan with 1/4 c water and add that to the sauce after you have added the Chicken in. If you use Skin on Chicken, remember to skim the fat off. Add the Chicken and let this Simmer on Low for about an Hour .
Serve with rice and Yogurt or your favorite side dish.
Invert your Glass lid with stainless handle for best results. Im showing a couple of different ways to achieve this beautiful brothed Soup. The Broth is created by a distilling technique.
Change it up.. use Pork instead of Chicken?
I have made this in my 8 q pot but it can be made in the 6 as well as long as your PIP bowl fits . The 2-3 hr process of This Delicious Soup with a delicate Broth is normally made in the Unique “Yunnan Clay Steam Pot”, made in Yunnan China (above, they come in many styles). They are made with a funnel type chimney inside to trap the Steam from the Pot that it sits on during cooking. The creation of the Broth happens as the food inside cooks and the Steam that is created as the water below simmers, comes up, condenses on the Lid and then drips back into the food cooking below. Good news, you don’t need the Special Clay Pot to make it. Now you can make it in your Instant Pot! I have also made this in my Bundt Pan. as shown in the pic.
This is one way
There is NO Pressure involved in this Soup. You will need the Glass lid to the IP and a heat proof Heavy thick ceramic Bowl or a larger Stainless steel Bowl. The trick to making this happen is to Invert your lid when you put it on the IP. Flipping it upside down creates the inverted dome to catch the steam that rises and causes it to drip down directly into the food as it cooks. This creates that beautiful clear Broth. See pics.
INGREDIENTS:
3 Chicken Thighs chopped into 2” chunks
1 Small Leek (2 c)
1 Carrot (1 c)
1/2 Yellow Summer Squash
1 c Whole Snow Peas
1/3-1/2 pkg Extra Firm Tofu (hold out till the last hour)
1 Chinese Pork and Chicken hard Sausage sliced thin and on the diagonal (hold out til the last hour)
1 Large sweet Yellow Pepper (3/4 c)
1- 1”slice Cabbage or 4-5 baby Bok Choy chopped
1 1/2 Tbsp sliced Ginger
1/2 c Chopped Cilantro
1 Tbsp Simply Asia Sweet Ginger Garlic Seasoning
1 tsp Johnnies Seasoning Salt or equivalent
2 tsp Dark Soy
1 tsp Sesame Oil
1 Tbsp Shoaxing Cooking Wine (Chinese Cooking Wine or Sherry)
1 c Water
OPTIONS: Fresh Young Coconut Meat and Juice, Oyster Sauce, lotus Root, water Chestnut, Bamboo Shoots, Lemon Grass, Bok Choi….the list goes on!
DIRECTIONS:
Add the long handled Trivet to the Pot then add about 6 c Water to the Pot as well. You will be setting your Bowl down into the water. if using a Stainless Bowl make sure that the Water stays 3” below the rim of the Bowl.
Add 1 c Water to the Bowl (coconut water makes it sweeter). After you have chopped and sliced all of the Veggies, season the Chicken with a little Johnnies seasoning, and the Simply Asia seasoning. Add the Chicken to the Water first and then load the Bowl with about 2/3 of the Veggies. Pour in the Soy, Sesame Oil and Wine.
This is not all the ingredients, i added Chinese Sausage and Tofu as well . the Soy and Sesame oil are also not in this pic.Notice the condensation dripping?…. This is what creates the Broth along with the Food cooking.
Chinese in Origin…..Usually lighter in color, basically just Chicken broth a little cornstarch and Eggs. If you prefer, leave one or more things, the Soy, Garlic, Shoaxing cooking Wine out. This recipe is a good place to start.. Lots of directions to go with this simple Soup….add your choices of Tofu, Potatoes, Peas, Carrots, Bean Sprouts, Corn, Mushrooms, Turmeric for more Yellow color, Water Chestnuts…also garnishes such as Cilantro, a dribble of Lime juice changes the origin up but hey…Its your Soup….thats what makes homemade so fun.
Simple Egg Drop Soup
1 Qt homemade seasoned Chicken stock 2 good tsp Reduced sodium Better than Bullion Chicken 1 tsp Sesame Oil 2 tsp or 1 Tbsp Dark Soy (depends on how you like it.) 1 Tbsp Shoaxing cooking wine 1 clove Garlic sliced or minced (Optional) 1 1/8” thin slice Ginger… (Optional) 3 Lg Eggs beaten 1 Lg Scallion chopped
1/4 c Potato Starch mixed with 1/4 c water for the slurry to thicken (hold out)
Add Everything except for the Egg, Scallion, Slurry To a 3 q Pot and bring to a boil. At this point you can add 1/3 chopped Scallions Once the Soup is Boiling, add the Slurry, whisk in (Potato Starch thickens on contact), and return to simmer, then turn the Burner Off. In a circular motion, drizzle the Egg using a fine stream, into the soup. Do Not Stir. Or just very gently move the egg around. Wait a minute or two for the Egg to cook.
Serve and Garnish with Scallion
Variation: Add Cilantro as garnish Variation: Add juice of Half a Lime and Schriracha or Chili Sauce for Hot and Sour soup.
2 Tbsp Evoo 1/2 c Veggie Oil 4 cloves Oven Roasted Garlic (about 45 min in the oven 325°) 1 large Lemons juice and some of the pulp 2-3 Tbsp Water 1 large clove Garlic minced 1/4 tsp ea Salt and Pepper 2 Mini Sweet Peppers Fresh herbs ( amounts are “about”) 1/2 tsp chopped Rosemary 2 tsp chopped Thyme 2 tsp chopped Oregano 1 Tbsp chopped Basil
I use Oven roasted Garlic. To make this you can either cut the top off of a whole bulb of Garlic, set it into a small oven proof container, drizzle liberally with Evoo and cover. bake for about 40 min and use 4 of the cloves for this recipe.
DIRECTIONS: Add all ingredients to a blender or deep plastic container and use an Immersion Blender to emulsify.
