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Category: General Recipes
General Recipes include those that do not need to be done using a special cooking tool like the Instant Pot or Breville Oven. They are usually stovetop or oven baked.
1- 2 lb box of costco Campari Tomatoes you will use half ish depending on the cut.
(You can even cut them in half and change the time on the dehydrator. They will take twice as long. And you may have to turn it down.)
1 Tbsp Mrs Dash Onion and Herb
1 tsp garlic powder
1 Tbsp italian seasoning
1 tsp basil
1/2 tsp Johnnies or Lowery’s type Seasoning Salt
1/8 tsp pepper
3 cups EVOO
Pam Spray Pump EVOO
Slice tomatoes from top to bottom into five slices per tomatoe 3/8” ish ea.
Spritz dehydrator 1-2 racks with pam Evoo. Lay the slices close together flat on the dehydrator rack. 7-8 tomatoes will fit on one Breville rack. Other dehydrators use more racks.
Mix all spices together
Turn the Breville oven onto Dehydrate 170°.
If using a Power air fryer oven turn it to dehydrate. follow directions for dehydrated tomatoes.
With your fingers evenly sprinkle both sides lightly with the seasonings. You may have some left over. Since the tomatoes shrink and dehydrate the seasoning flavor will concentrate so dont over do it. Taste one. You should taste the seasonings but not overpower.
put the racks into the oven and dehydrate for at least 8 hrs.
I turned it up to 200° after the first 5 hrs.
Check them every half hr after 6 hrs and dont let them get too crispy unless that is what you want.
Cool and put into a jar and pour evoo over them to cover them. store in a jar on the counter.
Here is another Batch, done with the plum cherry Tomatoes cut in quarters.
Spatchcock is a simple method of removing the backbone from the Bird, and allowing for quicker and more even cooking and allowing more roasting surface to the meat.
Preheat oven 375°
1 chicken
2 tbsp seasoning salt including Italian seasoning
2 Tbsp
Butter and herbs
Remove back bone from the chicken with sturdy scissors or knife.
Spread out the chicken and press down firmly on the Chest to break the breast bone.
Remove wish bone…both sides.
Drizzle both sides with Evoo
Sprinkle seasoning liberally on both sides including the back bone and giblets.
Tuck wings behind the back
Set Chicken on broiler pan or jelly roll pan, or for the Breville Oven,. The broiler pan or the air fryer basket. Use the broiler pan underneath.
Place on the second rack from the bottom.
Bake at 375° for close to an hour. Internal temp 160°.
Pull Chicken and let rest for 10 min before carving.
3 bunches Cilantro. 2 bunches Parsley. 3 Serrano peppers With seeds. 1 Jalapeño deseeded and chopped 6 cloves Garlic. 1/2 c Onion. Juice of 2 limes Almost twice the size of golf balls. 1/2 c EVOO 2 Tbsp Red Wine Vinegar. 1 tsp Salt. Pepper to taste
add all ingredients to a Vitamix or some kind of food processor and blend well. Adjust to taste.
Put it with the Super Spicy away from kids
CREAMY CHIMICHURRI:
Sour Cream or Mexican Crema
Pour 1/2 cup Crema or Sour Cream in a Bowl and add a couple of Tbsp of the Chimichurri Sauce to it and stir. Taste and add more sauce if desired.
I did one of these in my Instant Pot with it turned off because it is the perfect sized pot, using the Immersion Circulator or you can use an Instant Pot with the Sous Vide Button. If you leave the lid on while using this button it works well.
If you are using your Instant pot Sous Vide feature only, then you may want to stir the water a couple of times to ensure even circulation. Also very important, is to leave about 1” between sides, bottom, and other meats. This allows for even cooking.
The great benefit of Sous Vide is the evenness of the cooked meat and you don’t have to be in a rush to plan a precise time to have everything cooked. Sous Vide food is ready to finish when you are ready.
Notice my napkin holder holding the steak down under the water and the edge of the baggie up and out of the water.
2-1 1/2” well marbled Rib eye Steaks room temp. Montreal Steak Seasoning. Sous Vide Immersion Circulator Or Instant pot with Sous Vide Button. 2 baggies. 1 large gallon sized baggie or Sous Vide bag
FOR SEARING: 1 clove crushed Garlic. 1 sprig Rosemary or 1/2 tsp dry pieces
FOR COMPOUND BUTTER…. (In the picture with the scallops) 2 Tbsp Butter Softened. 2 Tbsp Gorgonzola or Stilton Blue Cheese. Mash them together and spoon into a baggie in the bottom corner and refrigerate for an hour.
Weight. I used a chrome napkin holder. It works perfectly. See pics. Season the steaks nicely on both sides.
Fill a large Pot or tub with hot tap water. ….No higher than 133°. I use a 6 or 8q instant pot with Sous Vide feature or an Immersion circulator. Set the circulator for 130° and for 1 1/2 hrs or anywhere between 1 -4 hrs… Its best between 1-3.
Season each steak with Montreal Steak Seasoning Put each Steak in a baggie and Squeeze the air out and seal it closed Using the displacement method below unless you have a vacuum sealer or hand pump and bags. If you have a vacuum sealer, you may want to use that instead. You also may want to purchase a kit of Sous vide baggies and hand pump. Like this,
If you have your own method then skip this step: The displacement method is where you put the meat into a baggie and lower the baggie into a large bowl or pot of filled with water. Lower baggie into the water, squeezing the air out as its submerging. Careful not to allow water to go into the baggie, seal it up well. Put the 2 separately bagged Steaks into a Gallon sized baggie, SIDE BY SIDE, not on top of each other, or use seperate gallon baggies, and squeeze the air out and seal. This ensures that there won’t be leakage. If you have bone in T bones, take note of the bones so they don’t poke holes. Fit the gallon sized baggie with the Steaks in it between the napkin holder with the top of the baggie sticking out . When your water reaches 130° immerse the Steaks and napkin holder down into the pot.
Let your Steaks bathe for between 1-4 hrs.
When the time is up. Take Steaks out and either cook them quickly or shock them in ice water to stop the cooking so that you can refrigerate them until you want them…next day? To Sear them, heat up a frying pan to HOT, turn your fan on HI, this will smoke. Cast Iron rocks for this. Heat it to hot and just smoking a little, and sizzle 2 Tbsp of butter in it. Quickly add the garlic and Rosemary and bathe it in butter for about 10 seconds, Remove both from the hot pan and put the Steaks into the hot pan and sear for about 30 seconds to 1 min per side. Baste the steak with the Butter as it cooks. Check for internal temp 120°for Rare to 125° med rare. Remove Steaks onto a warm plate, add a Tbsp of Blue cheese Compound Butter or your favorite kind even if it is just spooning the butter from the pan on top. Let rest for about 10 min before cutting. We don’t always wait that long if we serve directly onto each persons plate.
Too full to eat it all but look at the evenness of how Sous Vide cooks. I have not had a better Steak in the Best steak houses in Seattle, or even San Diego!Updated with Valentines Day Dinner.
1 cup Whipping Cream split 1/2 for the bottom and 1/2 for the top.
1/8 tsp Pepper
Pinch of Red Pepper Flakes
I used the Mini Pour 1/2 c cream in the bottom of the pot Put all the Spinach in the pot Sprinkle Pepper on the Spinach, and add the Butter and other 1/2 c Cream, the Better than Bullion and then sprinkle the flour on the top.
Lid on, Vent to Sealing, Set Manual for 3 min, and then QR. Stir well. Turn pot off and then to Sauté, and reduce the liquid a bit until it coats the back of a spatula.
Salt to taste.
It looks like this when you open it. Stir well.This is what it looks like stirred. Sauté to reduce.
This method can be used for Grits, Cream of wheat, etc…any Porridge. My Grandson thinks that Gramma makes the best Oatmeal EVER, but I often cut up an Apple into it or other things before it cooks. Also for my Cream of Wheat Recipe, click here. Cream of Wheat IP PIP. And for my Grits Recipe, Click here. Grits Plain and simple IP PIP Fast. It’s important to note that Oatmeal is famous for foaming up, so before opening the Pot if the Pin is not down, then CR ( Controlled Release…tap tap tap) the Pressure out.
FOR STEEL CUT OATS.. PIP Serves 2-3 For this Oatmeal, using the Porridge button allows for presoak time before the actual cook begins.
1 cup water in the inner pot. Put the Trivet in the bottom. Using a flatter bottom Stainless steel bowl 3”x 7”. The rounder the bottom of bowl, the more oats will gather and not cook evenly.
Add to it:
This is PIP in my 3 q miniThis has 1 1/4 c water in it
1/2 c Steel Cut Oats. 1 1/4 to 1 1/2 c Water. 1/4 tsp Salt 2 Tbsp Brown Sugar. 1 Tbsp Butter 1 tsp Vanilla
Stir it in. Optional: Apples, Blueberries, Cinnamon, Craisins, Nuts, coconut, dried Fruits of choice … Peaches and Cream (Apples or Peaches will thin it down some ). You can cook other fresh Fruits in with the Oatmeal or add them fresh after as well.
Put the lid on. Set the Vent to Sealing Press Porridge (20). Or manual/Pressure Cook(20) When it beeps, let it NPR for 5 min. [Or you can full pressure cook for 10 min with 10 min NPR. Its all still cook time. 7-10 to come to pressure plus the cook time and add the NPR time. In either case it is about 25-30 min total cook time. A little more for porridge setting because porridge has a soak time before it starts to cook] Stir well, the oats will be harder/chewier on the bottom of the bowl. Serve with cream, more brown sugar and butter.
FOR ROLLED OATS: PIP. A little thicker. Serves 2 Use a stainless steel Bowl and add: 1 c Rolled Oats. 1 1/2- 1 3/4 c Water. a few shakes of Salt. 1 Tbsp Butter. 2 Tbsp brown Sugar 1 tsp Vanilla. A few shakes Cinnamon or 1/3 of a Stick (be sure to remove it before serving).
* For Creamy Oatmeal, substitute 1 c Half and Half and 1 c Water in stead of all Water. This may not be as thick, so if you want it thicker, then adjust the amount of liquids. As You can see in the pics at the bottom, it thickens the longer it sets. Do not use Milk in the IP, it will curdle.
DIRECTIONS: Use a Stainless Steel Mixing Bowl with a flatter bottom, a Loaf Pan would work as well. Put the Trivet (long handled if you have one) down into the bottom of the Stainless Liner Pot. Pour recommended water into the Pot. Add Oats, Water, Salt, and all of your fixings into the mixing Bowl. Lower the Bowl onto the Trivet.
Put the Lid on and set the vent to Sealing, push Manual/Pressure cook and set for 2 minutes. NPR for 10 min. CR (Controlled Release) remaining pressure. * IMPORTANT… Be careful with Half and Half in the Oatmeal, it may spit.
Will thicken more as it sets. Add more water if necessary.
TO make Rolled Oats directly in the Pot: Add the Oats and the rest of the Ingredients in the Pot, and put the Lid on, and turn the vent to Sealing. Set manual for 4 min. Then CR, (controlled release.. tap tap tap the vent open and closed) to be sure it won’t spit.
Serve with Cream, Butter and Brown Sugar. Add Your favorite Fruit for variations.
This is my thinner and Creamy version. 1 c Half and half and 1 c Water with my 1 c Oats along with the Salt,Butter, B Sugar, Cinnamon and Vanilla.It thickens as it sets.
The next 2 pics below is an even thinner and more creamy batch. Cook for 3-4 min Controlled releasee/Pulse release. Or ..Cook for 20 min with 4-5 min NPR, for it to be thicker upon opening.
This batch is after cooking 3 min 5 npr, and then setting for 1/2 hr after done and stirred . Some folks won’t like it. At first it is very thin. Using Bobs Red mill old fashion rolled oats…for these which are thicker and more absorbing Oats. Cook for 20 min, with 4-5 min NPR for a bit thicker. When I make small batches using 1/4 c oats….I can drink it! Love the warm, soothing creamy texture.
See next pic for what it looks like freshly done and opened after briefly stirring . Like I said. It is thin but very creamy. I use. ….. 1 1/2 c rolled oats 1/4-1/2 tsp salt, 2 c water, 1 c half & half, 2 Tbsp Brown Sugar, 2 Tbsp butter, 1/2 tsp Vanilla and after it was done, Controlled release…tap tap tap and then QR when you know it wont spit.
This is not really a super sweet Dessert, but it is so nice and fluffy like the Clouds. Serve with a little spoonful of Raspberry, Strawberry or Blueberry jam, or even your favorite fresh fruit. You can add more Sugar to the Recipe, but we always had it with a teaspoon of homemade Strawberry Jam. Dad got to have homemade Raspberry ?, and we loved it warm. It makes quite a bit so I often cut it in half…it doesn’t hurt to use 2 eggs instead of 1 1/2.
Note : The hot Pudding pasteurizes the Egg Whites.
3 Egg Whites. 3 Egg Yolks 1/2 c granulated Sugar. (Or 1/4 Monkfruit/ Erythritol Blend) 1/2 c Minute Tapioca. (Or 1/2 c dry small Pearl tapioca soaked overnight.) 4 cups Whole Milk (sometimes I put some evaporated milk in with it). 1/4 tsp Salt. 2 tsp Real Vanilla.
Separate Egg Yolks from Whites and reserve the Whites in medium Bowl. Beat Yolks until the color of a Lemon Rind, add 1/4 c Milk, add the Sugar and Salt, stir and add the rest of the Milk.
Bring to a boil and boil for 3 min stirring constantly . Cover and turn burner off, let stand on the hot burner.
Beat Egg Whites quickly until they stand up stiff and are almost dry. Pour hot Pudding slowly over Egg Whites as you fold them in. Let stand for 20 minutes and then fold in gently again. Starting the spoon from the bottom of the Bowl as sometimes the Tapioca starts to seperate from the Egg Whites. Do not over mix at anytime. Let cool. Place in Refrigerator if desired or if you have any left over. May be eaten cold or warm, as desired. serve with a dollop of jam or Whipped Cream. …or pour a little Cream on it.
************************************************************ For the Instant Pot Version
This has been modified. 2 Eggs separated 1/4 c Sugar or Monkfruit/Erythritol Blend. 1/4 c Minute Tapioca. (Or 1/4 c Pearl Tapioca soaked overnight ). 1 1/2 c Heavy Cream. 1/2 c whole Milk (save out and heat up till bubbly, separately when pudding is done) 1/8 tsp Salt. 1 tsp Real Vanilla
Use part Heavy Cream and Milk but save the 1/2 c Milk out until after the Pudding is cooked. Add recommended amount of water in the bottom of the liner Pot, add trivet. Then, EXCEPT for the Milk, add all other ingredients into a stainless steel Bowl and stir really well. Let the mixture set for 5 min to get a start on the Tapioca swelling. Put the Bowl onto the trivet and close the pot up. Turn the time to 10 min and allow for 10 min NPR. Use this time to heat the Milk in a microwave or sauce Pan. Heat til bubbly but not boiling. QR the rest of the pressure out of the Pot. Open the lid, pour the Hot Milk into the Pudding mixture and using a whisk, carefully push the tip of it into the Tapioca on the bottom of the bowl to loosen it up because it will have settled. Gently stir it all into the Milk and Cream….it will thicken as it is stirred in. The Pudding can be dished up into Bowls and refrigerated at this point, OR you can finish it up by beating the room temp Egg Whites to stiff Peaks and then pour the Pudding, a little at a time over the beaten Whites. Serve into individual bowls or refrigerate in the Bowl.
I highly recommend getting one of these Copper Mixing Bowls for whipping Egg Whites and whipping Cream Cream.
It happens this fast! 2-3 min. Use room temp egg whites.
Pour a little of the hot pudding over the Whites.Gently fold it inFinish folding the rest of the Pudding into the whites, leaving some tufts of whites.
For those of you that are Cream of Mushroom Soup Gravy lovers. (Except there is not one drop of Campbell’s in there it’s all homemade .) here is the Link to my Mushroom Cream Sauce if you want a different way to make it. it can replace a can of Cream of Mushroom soup in Recipes..Mushroom Cream Sauce
CUBE STEAK Instant Pot:
4 cube steaks
1 Tbsp rounded Johnnies Seasoning or /slap ya mama/tony Cachers, or combo of all
1/2 tsp Mrs dash
*1 Serrano sliced with seeds (if desired)
1 1/2 c thinly sliced Sweet Onion separated into 1/2 (half to mix with the Mushrooms and then into the Roux)
8 Oz pkg Sliced Crimini Mushrooms, split in half (add half of these to half of the onions, and then into the Roux)
1 Large Clove Garlic, minced
1 c water Divided. 3/4 c for the pot and 1/4 c to deglaze the fry pan.
1 c cream
1/2 c flour 1 tbsp corn starch (In a gallon baggie Mix well)
1/3 c vegetable oil (I like to include 1 Tbsp Pecan or Pistachio oil to this)
For the ROUX: Make Separately and add to 1/2 of the Onions and 1/2 of the Mushrooms.
1/4 c Flour
1/4 c Butter
1/4 c Sour Cream
1 Tbsp Costco’s Better than Bullion Chicken
ROUX: Make the Roux from the 1/4 c each of flour and butter, melt butter and flour in a Frying Pan or Griddle until bubbly and light tan. Mix the sour cream and Better than Bullion with it, blending well, then add that with 1/2 of the onions and Mushrooms so that it won’t glop up. Set aside, and wipe out the pan. Use it for frying the cube steaks.
Season both sides of the Steaks with Johnnies Seasoning Salt or equivalent and Mrs Dash Onion and Herb.
Dredge all 4 in flour and corn starch mix. This helps the flour stick better to the meat. (TIP: you can use this same season and flour method for your pot roast and stews to make the gravy at the same time as the meat cooks in the pot. )
Back to the Frying Pan or Griddle, on Medium High, pour in the Oil and when the oil shimmers well, add the Steak and let them brown. ( they should sizzle, not splatter). Let them brown for about 5 minutes on med-med hi. Don’t try to move them before they are ready or the crust may fall off. Flip steaks, repeat…again…not smoking.
While the Steaks brown, Add the 3/4 c water to the IP bottom of the pot. Dump in 1/2 of the Onion, Pepper, Garlic, and top with 1/2 of the Mushrooms. Do not stir. After the Meat browns on both sides, transfer it to the top of the Mushrooms in the IP. They should be at least golden brown and a tad darker. (This adds the flavor).
Pour all of the Cream top of the top layer of Steaks.
Add the remaining 1/4 c water to the hot griddle or fry pan to deglaze, pour that juice on top of the meat. Lid on. Vent to sealing Manual 10 min Full NPR for 25-30 min… even if pin falls. In this case it fell at 15. It is still cooking.
This is what it looks like when you open the lid. Remove steaks and some of the mushrooms and onion, and use an immersion blender to blend up the gravy. Leave some chunks . Return the mushrooms and onion. Return the steaks to the gravy.
Note On this batch, I added seasoned green beans in a lotus steamer on top of the meat, so they will be nice and soft like canned. Add potatoes as well if you like . This is similar to using a can of Cream of mushroom soup but you just made your own. (Mush Soup is just Cream, Shrooms, Onion, Chicken Broth, thickener and butter.)https://www.facebook.com/1006895577/posts/10217571798379267/
For using 5 min fast Grits. But for the regular Stone ground type, scroll to the Bottom☺️
Quick Grits are par boiled so they cook faster than regular. Bobs Red Mill carries the regular kind. Found in local grocery stores if you want them. Palmetto farms also sells good stone ground white Grits.
This Recipe is for Quick Grits as seen in the pic above. For the Regular STONE GROUND GRITS, below, cook for 20 min plus 5 min NPR. Add more hot water after. Leave KEEP WARM ON.
Even though the directions on the pkg say done in 5 min they are not good. Cooking them in the IP brings that depth of long cooking without the wait.
Add your favorite toppings weather it’s savory or sweet. Add Cheese and Garlic for perfect Cheesy Grits, top with bacon scallions if you like.
FOR PLAIN “QUICK” GRITS. pictured Below Use a Stainless mixing Bowl. 3/4 c Grits. 1/4 tsp Salt (if desired) 2 1/2 c Water. (You will probably need more after they are done but wait and see) Lower the bowl of Grits onto the Lotus Steamer or the Trivet in the IP. Lid on, vent to Sealing. Set Manual for 5 min. And then let it NPR (natural pressure release for a couple of min. Then QR). *******************************************************
This Recipe is for slightly Savory, but if you want PLAIN for breakfast Cereal..(As shown in pic).. just Salt the Water and don’t add the Savory Ingredients .Use a Stainless Steel mixing Bowl and Add:
3/4 c Grits. 2 1/2 c Water ( You will need more after they are done but wait to see) 1 tbsp Better than Bullion Chicken . you can add more after. OR 2 1/2 c Chicken Broth. 1/2 tsp Johnnies Seasoning or to add some heat use Slap ya Mama.
Lower the bowl of Grits onto the Lotus Steamer or the Trivet in the IP.
Lid on, vent to Sealing. Set Manual for 5 min. And then let it NPR (natural pressure release for a couple of min. Then QR)
Plain
For the regular Stone Ground Grits…ADD 3 c Water to 3/4 c Grits and do the same except set Porridge and let it go for the 20 min , then do 5 min NPR. And QR the rest out. Whisk and then add more HOT water to the Grits as needed. I usually add another Half a cup. Leave Keep Warm ON.
This makes enough for at least 8 slices of bread. Make it in the Instant Pot or Stove top. Add your own twist, or omit what you don’t want. This recipe is pretty basic so make it your own?. Serve it up your way, Open faced or in a bun, on English muffins, or Toast, or change it up a bit and Serve over Roasted Eggplant Slices.
You will also notice that you don’t need a whole c water
1/2 lb Hamburger 1/2 lb Sausage
3 cloves garlic Garlic Minced
1 lg finely chopped Onion (About 1 – 1 1/2 cups)
1 Aneheim or green pepper chopped finely
1-2 Tbsp Chili powder (I start with 1 and after it’s cooked I add more)
1 1/2 tsp Italian season
1/4- 1/2 tsp Salt
1/4- 1/2 tsp Pepper
3/4 of a Small can Tomato paste
1/4 c Catsup
2 Tbsp Worchestireshire
1/2 c Beef Broth (Better than Bullion Beef works well for this)
1 can drained and sliced Black Olives
1 c grated Cheese For the tops. Slices will work too.
2 Bay leaf if desired
Brown (not gray) Meat, set aside. I did the meat browning this time in the frying pan but do it in the IP as well . When I brown it in the IP I use the liquid to deglaze the bottom and push the wet meat and liquid around to scrape the bottom clean.
Drain most of the fat but leave a couple of Tbsp. Add seasonings. Toss in onion and garlic and sauté for a minute just to take the bite off. (Not really necessary unless doing it all in the IP, but if your browning the beef in the IP then the onions will deglaze the pot a bit before adding the liquid) Add green pepper, 1/2 c beef broth, Onion, Salt, Pepper, and Garlic on the bottom, then …Browned meat, Catsup, Tomato paste.
Set Manual 4 min, and then QR when it beeps. adjust spices to taste. Add 1 can of drained and sliced Olives, and stir. Serve on open face on TOASTED and buttered buns..and then top with Cheese, Brown under the broiler. Works well for leftover Sauce too.
I brought the spaghetti sauce out and forgot that I don’t put it in so I X’d it out of the pic.
Layer this….Meat and Tomato paste. Do not stir.
Stir the paste in well
This is Oven roasted Egg plant. Peel, slice Drizzle with EVOO bake at 425° for 10 min.
