General Recipes – Page 20

Enchiladas or Enchilada Pie with Red Sauce IP or Oven

This first Method is for the Oven. For directions for the IP go to the bottom.

Oven 350°

1 lb hamburger (You can use precooked Chicken as well.)

1 onion chopped finely (1 c)

2-3 cloves minced garlic

1 tsp Chili powder (more if needed)

1 1/2 tsp Cumin (more if needed)

1/2 tsp salt

1 1/2 tsp oregano

1 can… 4 oz or 2 Cans if you want more heat Chopped Green Chilis.

2 lb grated Mexican cheese blend up you may not use it all.

*Optional red pepper flakes to taste.

1 15 oz can Enchalada Sauce (28 oz) Separated (1/2 c for the meat filling, More to dip the tortillas in, and the rest for the pan and topping)

1 pkg Tortillas Your choice of Blended or White. I used 6 for the small 7”x 2 1/2” spring form pan.

Oil for Tortillas

Preheat Oven to 350°

Use a bowl to pour the Cheese into. Set aside. Save 1 cup Out for the top of the Enchiladas.

In a 9 x 13” Cassarole dish, pour a thin layer of enchalada sauce. Spread it around evenly. Set aside.

In a Frying pan on medium high heat, brown the meat and toss in the Onion, and sauté for a couple of minutes, until onions are translucent, then the Garlic and spices and 1/2 c Enchalada sauce. Continue to sauté until garlic is cooked and sauce is blended into the meat. Taste the meat and add more spices if desired. Either pour meat into a bowl to reuse the pan or Set aside.

In a frying pan, and on medium to med high heat, add a couple of Tbsp of oil to the pan and quickly dip a tortilla in and flip, lightly browning on each side, stack Tortillas and set aside as they get done. If they get crisp, they will break as you roll them.
Using a dinner plate pour a little Enchalada sauce on the plate and take one cooked tortilla, one at a time, and dip it into the sauce and fill it with about a 10th of the meat, and then sprinkle with Cheese, and roll up. Place rolled Enchalada side by side in the Cassarole Dish with the Enchalada sauce in it. They can be made into two rows, or just one, depending on which fits better. Continue this process until all Tortillas are filled and in the Cassarole dish. Pour remaining sauce (a cup or so) over the top of the Enchiladas. Sprinkle with some cheese but save some for the end. Cover with Foil and Bake at 350°-15-20 min or until bubbly and heated through. Remove from the Oven and take off the the foil and add the rest of what you want for cheese and bake another 5 min.

To construct for IP cooking.

Add your recommended amount of water into your pot.

Follow directions from above except for using a leakproof Spring form pan.

Butter the bottom and dip the first cooked tortilla in the sauce, and layer, meat, cheese, E sauce dipped tortilla, repeat until you use all the tortillas or run out of Meat and room
Finish with a Tortilla dipped both sides in Enchilada Sauce on top, (you may choose to hold the top layer of cheese off so it doesn’t stick to the foil) add it later .

Cover with foil, lower into the instant pot using the Long handled trivet or a fashioned sling.

Press Manual or Pressure cook for 20 min. 15 Min NPR. Meanwhile turn on your oven broiler. Remove Pie from pot and take foil off add cheese to the top… put under the broiler or your air fryer Lid 5 min, to melt the cheese .

Very Lightly fry the tortillas for the rolled up Enchiladas and for the pie, do them like this.

Add onion, garlic, spices, chili’s, enchilada sauce

Add small amount of meat filling and then just about 1/4 c cheese. Repeat

This is what it looks like when you remove the foil add 1/2 c cheese, and put under broiler or air fryer lid. 4 min under the air fryer lid

8q Duo Crisp Air Fryer . Made this whole thing.

Sop up the grease with a napkin or paper towel. But yum!

Pineapple Coconut Upsidedown cake IP

Prepare for the melt down! This one is goooooood!

These 2 small Bundts can also be Baked in the Oven at 350° for 25 min. Check for Doneness.

Check your pot to see if two bundts will fit stacked in your 6 q. I used an 8 q. If you can’t get 2 bundts in you may be able to use 2 small cake pans. See what fits.

1/2 recipe of the “Cake White and Simple” …Moms White cake recipe http://Cake white and simple. … except substitute some of the Pineapple juice for the milk…see below

Topping :

1 can (15 1/4oz) drained Pineapple Chunks or Crushed. Reserve juice.
1/2 cup shredded sweetened Coconut.
1/4 c brown sugar.
1/4 c butter melted
1/4 c Maraschino Cherries (I didn’t have them)

2 mini bundt pans (6 3/4” x 2 1/2”) you will stack them. I have an 8 q. Or use 2 stackable small non stick Cake pans.

Split the can of P A Chunks between the 2 Bundt Pans sprinkle both with the Coconut. Mix the melted butter and brown sugar and pour it over the Coconut .

Mix 1/2 the cake recipe below in the picture according to directions. Except use Butter instead of Shortening, and reduce the milk to 2 Tbsp and Substitute 1/3 c Pineapple Juice for the rest. It should = 1/2 c.

“Cake White and Simple” in the menu. Moms White cake.http://Cake white and simple

Split the batter on top of the Pineapple, Coconut and Brown Sugar toppings already in the bottom of the Pans. Carefully Bundt pan on the counter a few times to settle the bubbles out.

Add your recommended water to the Pot. Add the Long handled Trivet, and then one pan on the bottom, cover and add another trivet or rack, then the last pan full of cake. Cover that with foil or a pots lid that fits or stainless lid from your stackable pans set. Mine are called “Dubbas” brand.

Set Manual for 20 min and then 15 min NPR.

This is what it looks like if you cover it

This is what it looks like if you don’t cover it. No big, this goes on the plate.

Miso Soup IP or Stove top

This simple soup is perfect for a light snack or appetizer. Add more or less ingredients to your personal taste. Sometimes I like More Tofu and Niri if I am making it our meal. See last Pic.

*See below for IP instructions, you will use the Sauté feature only for this.

1/3- 1/2 c Miso Bean paste ( to taste)

4 c Chicken Broth

A few shakes of Fish Sauce

1/2 tsp Sesame Oil

1-2 tsp Soy Sauce (to taste)

Niri sheets 2-4 cut up (Sushi sheets) or I also use the snack Niri sheets from Costco.

1/2- 1 pkg Tofu cut up in 1/2” cubes (I like firm)

2-4 Scallions chopped (If you don’t have Scallions, then finely chopped Leek will work)

Optional *Red Pepper Flakes
For a twist add Chopped fresh Cilantro

*If using the Instant Pot you will not use the lid. Just turn the Pot to Sauté Hi and heat the soup, then turn to Low.

Add Oil, Soy, Pepper, Fish Sauce and Miso Paste to a medium sized pot and bring the Broth to a boil then add Niri sheets, Scallions and Tofu, turn down to warm. Taste Soup and adjust seasonings per your personal taste.

Serve with the fresh Scallions

Notice the next picture. I chose to make with more Niri and Tofu.

Cake White plain and simple

This is real Cake. A bit more Cakey than boxes. (More dense)

In the picture, I only made 1/2 recipe, and made it in a 12” round cake pan and frosted it and cut it into quarters and stacked them up. That is what you see.. you can do this in a 9x 13 casserole pan or 2 8”-9” cake pans.

This goes well with butter cream frosting and just a sprinkle of nutmeg on top.

Moms White cake

2 1/4 c Flour.
1 tsp Salt.
1 1/3 c Sugar.
3 tsp Baking Powder.
1/2 c Shortening (I use Butter.)
1 c Milk.
1 Tsp Vanilla.
2 Eggs

I know this doesn’t make sense but it is written this way.

Sift dry ingredients into a bowl. Add Shortening, 2/3 c milk, and Vanilla. Speed 2 in Kitchen Aid for 1 min. Stop. Add remaining milk and Eggs. Speed 2 …30 sec. Stop. Scrape bowl, Turn to speed 6 and beat 1 min. Pour Batter into2 greased and floured 8”-9” cake pans. Convection Oven. 350° Or regular Oven 375° 20-25 min

Check for doneness.

I’ve had this recipe for almost 40 yrs . And before that…mom had it for years as well. So no telling,,,but it’s at least 40 and was for the Kitchen Aid stand mixer K45SS.

Meatloaf IP

This can also be Baked in the Oven 350° for about an hour. Check for doneness. Personal opinion, is this is Easiest done in the Oven because it is less work to serve unless you want to serve it out of the Bundt pan.

Meatloaf
A tad more spicy/ flavor than just hamburger loaf…

1 lb Hamburger
1 lb mild Italian sausage
(Or for less rich loaf/sausage, do 1 1/2 lbs burger to 1/2 lb sausage)
1/2 c Parmesan
2 eggs
2 Tbsp Worchestershire
1 c onion chopped finely and sautéed (sautéing removes the excess liquid from them so the loaf doesn’t turn out mushy.)
4 cloves garlic minced and sautéed with onion
2 tsp Italian season
3/4 c almond flour for Keto (Or use Rolled Oats Or Bread Crumbs)
Salt
Pepper
1/4 c milk
2 Tbsp mustard ( dry works best)
2 Tbsp Catsup.

Topping
3/4- 1 c catsup
2 Tbsp tube type tomato paste
1 large Clove Garlic Minced
1 1/2 tsp Italian season

Mix together. Set aside.

use a bundt pan that fits in the IP for the 6 q,
Spray Bundt Pan and a small cake pan for leftover meat mix. (A bit much for just the bundt).
Note: The Meatloaf mix all fits in an 8 1/2” bundt that fits the 8 q.

Add 1 c water to 6qt .

Add trivet
Cover the Meatloaf ..Using a longer handled trivet, or a sling made from foil, Lower the Bundt in, and set small cake pan on top, cover the small loaf.
Lid on vent to sealing
Manual 20 min 20 NPR. [for a spring form pan, do 30 min with 15 min NPR] When done, Using a Pie pan, inverted onto to top of the Bundt pan, over a frying pan, drain fat off and then flip the Bundt and pie pan over, leaving the Bundt pan on top of the meatloaf for a minute, use it to hold the meatloaf Bach while you finish draining the liquid into the pan.

I use about a cup of this juice with a Tbsp of cornstarch whisked in it, heated for a sauce to go over the veggies.
Put the Sauce on the meatloaf and put under broiler for 5 min or so…..I used the toaster oven so I didn’t have to heat the kitchen up.

Serve with cauliflower mash, or mashed potatoes, and green beans. Or whatever you like.

I used Half Almond Flour and Half Rolled oats for this one

Recipe fits a 8 1/2” Bundt for the 8 q. If you have a 6 q. It will have some leftover to fit in a small cake pan and can go on top.

Cover. And put down into the pot with the long handled trivet.

Now is the time to add potatoes on top if you want them. This is how they look going in and coming out, take them out to get to the loaf below.

If you have the duo crisp drain liquid and invert loaf onto metal plate that will fit in the pot. In this case it is the rack for the air fryer, but you can even use the spring form pan bottom, or a small cake pan. Put the sauce on top and lower it back down into the pot on the long handled trivet. If you don’t have the Duo Crisp, then just use the oven broiler.

Put the sauce on and put it under the broiler for a few min

I have the Duo Crisp so I put it on Broil for about 5 min.

Hot and Sour Soup IP

1 large Onion thinly sliced.
3 cloves Garlic minced.
1-2 Serrano Peppers deseeded and chopped.
2 Tbsp Ginger grated.
2 Tbsp Sesame Oil.
3 rocks of Sugar (Rock sugar or 2 tsp sugar).
1 Tbsp Fish Sauce.
3 Tbsp Soy Sauce (to taste).
1/3 – 1/2 c Red Wine (I used a mix of Wine, Sushi Rice seasoned Vinegar, Basalmic, and Apple Cider Vinegars. . Shoaxing cooking Wine is also a good one to use, just start with a couple tbsp and taste as you go with it.
2 Tbsp Sweet Thai Chili Sauce.
2-3 Tbsp Thai Chili Garlic Sauce.
4-5 c Chicken Broth OR 1 Pint Pulled Pork juice and 3 cups water with 1 tbsp each Reduced Sodium Better than Bullion Chicken and Better than Bullion Mushroom.
1/2 pkg (1 1/2 oz) tiny dried shrimp. OPTIONAL.) you can add 1/8 tsp more Fish Sauce).
1 Pkg Extra Firm Tofu.
8 oz Shitake Crimini or Oyster Mushrooms (large chunks/chopped).
1 pkg Shiritake Noodles (miricle yam noodles=0 carb ) rinsed drained and cut up. OR USE YOUR FAVORITE Rice or Bean thread Noodles. (Cook those before adding)
1/2 pkg Costco Aidells Chicken meatballs cut in 1/2.
Shriracha Sauce to taste….I used 2 Tbsp.
2 Eggs beaten for drop style.
1/4 c Cornstarch and 1/4 c Water made into slurry to thicken.

FOR GARNISH:
2 Green onions/scallions chopped.
1 handful fresh Cilantro rough chopped.
1 handful Fresh Basil rough chopped
1 Carrot Julianne cut , sliced shoe string style.
Bean Sprouts

DIRECTIONS:
Turn Pot to Sauté, and Sauté the Onion, garlic, Serranos, and Ginger in the Sesame Oil.
Next, add in the next 8 ingredients including the Shrimp.
Put the lid on, vent to sealing.
Set the time to 4 min, then when pot beeps do a QR (quick release).
Turn the pot off and back to Sauté.
Add Mushrooms, Noodles, Meatballs, Shriracha . Stir and taste and adjust flavors….more Soy or Sriracha.
Heat well and then add the Cornstarch slurry, stir and let bubble and thicken. Add the beaten Eggs very slowly in a circular motion don’t stir. Let it set to cook the Eggs. Stirring will break up the Eggs too much. Add Tofu and let heat through. Adjust to taste.
Serve with Garnish of Cilantro, Carrots, Scallions, Basil….even Bean Sprouts if you want.

Coleslaw

So, my mom use to make her Coleslaw sauce with Mustard and Mayo. I never really cared for “Coleslaw”… well that is because that is the only way that I ever had it. Needless to say, I have found different ways that I DO like Coleslaw. This version can be modified with the addition of Craisins, Pineapple, Pecans… your choice. This is just the Simple, basic recipe. You see if you want to add more.

Makes 4 cups ish

FOR THE SLAW:
1 /4 thinly sliced regular sized head of Cabbage. Green or purple.
1 grated Apple.
1 grated Carrot.

FOR THE SAUCE:
3/4 c Best foods or Hellman’s.
1/2 tsp Celery seed.
1/4 tsp Onion powder or 1 Tbsp fresh finely chopped
1/4 c Sushi rice vinegar Or Asian sweet Sweet Chili Sauce.
1/8- 1/4 c Powder sugar

** Optional 1/2 c sliced Carrot and 1/2 c sliced Celery
** optional, Red Pepper Flakes

DIRECTIONS FOR THE SAUCE.
In a smaller Bowl, mix all the ingredients for the Sauce. Set aside.

DIRECTIONS FOR THE COLESLAW:
I use a Food Processor to slice the Cabbage, grate the Apple and Carrots. You can even leave some chunks if you like.
In a larger Mixing Bowl, mix everything together and set in the frig to chill.

Mix the Sauce and grated Veggies together

Air Fried Pork Chops. IP Duo Crisp, Air fryers or Broiler

4 -1 1/2”thick Pork Chops

1 Tbsp Johnnies or your Favorite seasoning Salt

Options: Tony Chachere’s, Slap Ya Mama, Old Bay, Salt and Pepper, Garlic powder, Mrs Dash Onion and Herb, Onion, Your favorite Dry Rub, Italian herbs, McCormick’s Chicken, Simply Asia.

Pat the Chops dry and Drizzled or Spritzed with your favorite EVOO.
Costco has a great trio of Garlic, Truffle, and Lemon infused oils, all very good.
I often use spritz EVOO.
Spray the air fryer trivet/Basket and upper sides lightly with a Baking spray. , just a few spritzes.
Sprinkle Seasonings on Both sides of the Chops.
I like to use “Johnnies Seasoning” Or “McCormicks Chicken” on one side and “Mrs Dash onion and Herb” on the other, or even “Simply Asia seasoning Sweet Ginger Garlic”. This time I had some “Everything Bagel” that I used too☺️ Your call! Salt and Pepper works just fine too.

The 6 q trivet doesn’t flip so you will have to use the Basket.
In the 8 q Duo Crips Air Fryer only, for easier clean up, I don’t use the Basket. I just flip the Trivet with the long legs down and I use the rack that came with the basket, positioned in the POT, quickly spray the rack and top of the pot area with Baking spray. Add about 1/4 water in the bottom of the pot to catch the drippings. (Also for easy cleanup).
If your using an Oven to Air Fry them you will need to Pre Heat it, but the Duo Crisp 80, there is no need
Use the display. Press Air Fry on the Duo Crisp, it’s pre set for 18 min at 400° or set your air fryer temp to 400°. I use my oven timer as well as the Pots timer, So that you don’t have to reset the time when you lift the lid, go ahead and Change the time to 30 min, (use +- button) you will only need about 18- 20-23 min to cook the Chops, depending on the doneness that you desire. but, so that you can just take the lid off and check or flip them without resetting the time I give the timer extra time. Don’t forget to Press START ( sometimes I forget and have to do it again) Let it heat up. The time will start to count down once the Pot is hot.

Set the Oven timer for 10 minutes so that you can flip them half way through.

If your using an oven, Insert a meat thermometer in the meat that is oven safe or have your instant read digital one handy. Don’t let it stick up where it will get caught in the fan…I know…I know…I just have to say it?.

If you have preheated ….Carefully (don’t get burned) Place the Chops on the trivet around evenly in the Air Fryer.

Close the lid, and let it go, the timer will go off in 10 min so flip them at that point. The Duo Crisp will remind you to turn food.. I ignore this because I turn my food when I want to.

Check the Chops at 18 min. I look for an internal temp of 145° -150° Close to the Bone….or your own desired temp, just know that the temp will rise after they are pulled, so pull them to rest, but check for doneness first. Today, It is acceptable for Pork to be slightly pink these days according the Newer USDA food saftey. You can cut into the thickest one to see. Careful not to scratch the basket.
let the Chops rest 5 min or so before serving.

Teriyaki …Chicken, Pork or Beef and Rice same pot PIP. IP

1 lb of thinly sliced Meat….Chicken, Pork or Beef .
2 tsp grated or minced Ginger
1 tsp Garlic sliced
1/4 c Brown sugar.
2 Tbsp Sesame oil.
2 Scallions chopped.
1 Tbsp Sesame seeds.
2 Tbsp Shoyu (Soy Sauce) 3 if you like more
6 Tbsp Water
1-2 tsp Shoaxing cooking wine or Sherry
2 Tbsp Tapioca Starch or Corn Starch

*optional 1/4 tsp Shriracha Sauce.
*optional 1 tsp Miso paste

Using a stainless steel Bowl that will fit in your IP and will hold your Meat and Sauce. Mix the Sauce together and taste it and adjust to your liking.
You can marinade the Meat For an hour or two.

For the Rice.
1:1 ratio water to rice. Dont use more than a couple cups of Rice for this til you get the hang of it. Rinse and drain Rice well before adding it to the pot. Add the Water to it. Make sure that you have a trivet with legs long enough to clear the rice as it swells.

Add your marinated Meat and Sauce to a stainless steel Bowl.

Put the Trivet down right into the Rice, make sure it has legs long enough to Keep the food on top of it clear of the Rice as it swells. Set the stainless steel bowl of Teriyaki Meat on top of the Trivet, And set the Rice button. Then do a QR at the end and stir the Meat.

The Rice button is Low pressure. And auto for 12 min. This will cook your Meat And the Teriyaki Sauce at the same time.

Rinse and drain rice and add to the pot, set the trivet in

Set bowl of marinade and meat in the stainless bowl on the trivet

Pozole IP Rojo ***spicy

Red and Spicy Pozole. Warning: Spicy. (about 3 *** out of 5*****)

2 1/2 lbs Pork But cut into 1-1 1/2” chunks

1 Tbsp Johnnies Seasoning salt (Lowery’s May be yours) Use less if you watch your sodium.

1 1/2-2 c chopped onion

6 lg Cloves Garlic finely chopped

4 of dried Ancho Chili Peppers, de-seeded softened…see below.. save the liquid from this.
(you can use 4 fresh as well, but roast and De-seed and peel skins first)

1 1/2 – 2 Tbsp Rounded Tbsp Cumin add more after to taste

1/2 tsp Cumin seeds

1 tsp Corriander seeds

4 Tbsp fresh Cilantro

1/2-1 Jalepeno (I used half because the ancho and chili powder did it for the spice)

1 Tbsp Chili powder

1 1/2 tsp Mexican Oregano

5 c Chicken broth

1 c Pork or Beef Broth

2-15 oz cans Hominy , white or yellow depending on your taste

1 10 oz can Rotel (Or 3 Roma tomatoes cut up with one can green chili’s plus 1/4 tsp salt)

*optional. Tomatillos

1 heaping Tbsp Costco Better than Bullion Chicken.

Garnish:

Radish

Jalapeño

Scallion chopped

Avacado sliced

Cilantro rough chopped

Lime sliced

Cabbage sliced thin

You can add Jalapeños, or chopped tomatoes too.

Pour 1 1/2 c water in the pot. Take the stems off Of the dried Ancho peppers and crack them opened and dump the seeds out. Add Peppers to the pot. ( I set my mesh basket on top of them to hold them down in the water so that they rehydrate well.
Put the lid on and set to sealing. Push Pressure cook or Manual and adjust time to 3 min. Let them NR for 25 min. Take the chili’s out, and reserve the “tea” water that they make. It tastes great but is spicy! I couldn’t use it in the stew, but you may want to. Use a butter knife blade and patiently try to scrape as much of the soft chili pepper meat off as you can, and discard skins. Again, Save the “tea” created from cooking the peppers, set aside for those who just need more heat and want to add their own. Trust me…it will add more heat.?

Cooked Ancho Peppers and chopped Jalapenos, onions and garlic.

Ancho pulp right above the knife blade. See the cleaned skins are top right. Discard the skins.

Season the meat with the Seasoning salt.. set aside.
Add the onions first and then everything else except the Meat to the pot. (Onions First, my general rule, helps to prevent the dreaded Burn notice)
Add the meat On top, don’t stir.

Put the lid on and set to Sealing. Press Pressure cook/Manual…set time to 4 min. When the pot Beeps, let it NR for 15-20 min, or until pin drops. Open the lid, skim the fat off the top that happens from the cooking, and taste a spoonful, and add more cumin, seasoning salt, or Better then Bullion if needed..

Serve in Bowls and garnish with Cilantro, Lime, radish, Onion, Jalapeño, Avacado and Cabbage. I liked a bit of Sour Cream. And…remember that “Tea”..that is for you “Heat” Hotties!

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