General Recipes – Page 23

Stuffed Peppers IP 3 fillings

Do you like your peppers soft or a bit crunchy? 8, 10, or 12 min? 12 being super soft. My favorite is usually 8 with 2 min NPR. Cheese or no Cheese? Your choice. I have pics of all for you and have several recipes… scroll through to see which suits you and your family best.
I like PIP (Pot in Pot) best. Use the amount of water that is recommended for your size of IP. I make the fillings in a seperate frying pan before filling the Peppers. Your filling should be hot.

Several recipes below:

FILLING:
This will fill 4 Peppers.
4 slices Swiss Cheese divided (2 chopped in small pieces for the filling, 2 for the tops).
1 tsp Salt.
1 tsp Pepper.
3 cloves Garlic minced.
2 bratwurst (casings removed ) or 1/2 lb Italian Sausage.
1 c each of the following. Chop it all into small pieces
Rice
Green Pepper chopped
Red, Yellow, & Orange Pepper tops chopped
Onion
Tomatoes
Garbonzo Beans ( for homemade link here.. Hummus).

Have your Cake Pan that will fit your Peppers and your IP standing by.
pour the recommended amount of Water in the Stainless Liner and add a long handled Trivet.
Wash and dry Peppers. Using a Sharp knife, carefully cut the tops off and save them while you remove seeds and veins of the Peppers, then poke a small hole in each of the bumps on the bottom of the Peppers, to allow for the liquid to drain out during cooking. Set Peppers aside .
Take the tops of the Peppers and cut around the Stem end to remove the green part into smaller pieces to use in the filling. Do not skip this step, the Pepper tops add to the filling.
Use a Frying Pan on Medium Hi heat to cook the filling.
Add the Sausage to the Pan and sauté until just cooked it’s ok to have a little pink in the meat because it keeps cooking.
Add the Onion and Garlic, sauté for a minute. Add Peppers, sauté for just til hot. Add the Rice and heat, then the tomatoes and Garbonzo Beans, as well as the rest of the ingredients. Heat though. Turn off the Burner and remove Pan from the heat. Add the chopped Cheese and stir.
Quickly fill your Peppers and pack it tightly but not too tight, don’t split the Peppers. As you finish filling your Peppers fit them into the Cake Pan. The Fourth one will be tight.
When all Peppers are filled and in the Pan, you can either take the long handled Trivet out of the Pot and fit the cake pan and lower it all back into the IP or carefully lower the cake pan onto the Trivet in the Pot.
Put the lid on and set the Time to 8 min. When your Pot Beeps and time is done, at this point, if you like your Peppers hot and crunchy then QR (quick release) and take them out now, or in my case I like them with body and some crunch so I let them NPR for a couple of minutes before I QR. Use Tongs and a large Spoon to remove the Peppers from the Cake Pan to serve.

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Another Batch

FILLING #2.
3 or 4 Larger Bell Peppers. Different colors are fun.
1/2 lb each of Sausage and Hamburger, ( for non pork eaters skip the sausage, but season the Hamburger).
1 finely chopped Onion,
4-6 cloves Garlic minced
1/2 jar Spaghetti Sauce
Chopped Pepper tops (if you don’t want to use them to top the peppers)
1-2 tsp Italian Seasoning
Salt and Pepper to taste
1/2 cup Parmesean Cheese
2 cups cooked Rice.
1/2 c Mozzarella cheese for the tops.

DIRECTIONS:
Poke holes in bottom bumps of cleaned out Peppers.
Work with hot Filling.
Sauté Hamburger/Sausage until almost done and add the Onions, Sauté till translucent, mix the rest of the Ingredients together and heat until hot.
Fill Peppers.
Carefully fill Peppers tightly with filling…be careful not to split them.
Either way you choose to cook them, If you do them straight in the Pot, pour 1 cup Water in inner pot, add the trivet. Set all the Peppers directly on the trivet.
Pour a couple of Tbsp of Spaghetti Sauce on top of each filled Pepper. Sprinkle with Mozzarella.
I like to use a Cake Pan that fits in pot, so if you want to do that, set the filled Peppers in the Cake pan and set it onto the trivet.
Put the Lid on and Vent to Sealing. The time you set depends on how big your Peppers are and how done you like them, so keep that in mind when you set the time…. 4” Peppers will need 10 min for the filling to be hot.

Set Manual/Pressure Cook for
12 min for really soft and QR,
10 min for medium Or
8 min for a bit crunchy, ..(soft Peppers fall apart easy). QR. Lift out with a serving spoon and tongs.spoon goes under them and tongs steady them.

Other ways to load them in the pot. Use a serving spoon to get under these and tongs.. not easy.?

These are on the trivet and very soft. 12 min..must use a spoon to get under them and tongs to stabilize…

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Simple Simon… FILLING #3:

I have made these several times and even as “Unstuffed Peppers”. So im giving y’all this. While the others are from scratch, start to finish…
this one is just thrown together: What’s in the frig???‍♀️
This Filling was from Leftovers and fresh Ingredients.

FILLING:
3 fresh Peppers cored with holes poked in the bottom
Cut the top off and chop up the edges off of the top.
1/2 Onion chopped.
3 cloves Garlic minced.
1/2 lb Hamburger.
1/2 lb leftover Pork Roast cut up.
1 cup cooked Rice or Rice a Roni (See here. Rice a Roni IP with or without Chicken)
Salt & Pepper
Jarred Spaghetti sauce
Italian Seasoning.
1/2 c shredded Mozzerella Cheese
1/2 more Mozzarella for tops

DIRECTIONS:
Sauté Hamburger until almost done. Toss in the Onion, Garlic, and Peppers. Saute until Onions are slightly translucent.
Add the chopped Pork and Rice a Roni. (Or leftover Rice).
Pour in about 1/3 jar of Spaghetti sauce.
Add Mozzarella .
Pour 1 c Water in the Pot
Add long handled Trivet with the handles up. You can also use a sling for lifting. Put the filled Peppers in a container that fits in the ip. .
Pour about 3/4 cup of sauce in the bottom of the pan. I used a stainless bowl or Cake Pan.
Fit Peppers inside the pan or bowl.
Lower the bowl into the IP using a sling or the bands.
Put 1/2 c Mozzerella on top of Peppers.
For Pip:
Pour some Sauce (about 1/4 of the Jar) into the bottom of a stainless Bowl that fits the pot.
Put peppers In the sauce, top with Sauce and Cheese.
Put the Trivet in the bottom. Pour 1 c Water in the Pot.
Lid on, Vent to sealing.
Set Manual 8 min, QR. Serve. Using tongs and a big Spoon underneath Peppers to get them out. You need the Tongs and a Spoon to lift them out. Put the large Spoon underneath the Peppers to pick them up and steady them with the tongs .

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Another idea for filling and PIP … I Used a Cake pan on a long handled trivet with 1 1/2 c water in the bottom …

FILLING#4:
1 1/2 c chopped leftover Pulled Pork, (mixed in after cooking together the following in the IP…),
1 c precooked Brown Rice.
1 c Water.
1 c chopped Onion.
1/2 Tsp Garlic Powder.
1 Tbsp Cumin.
3 stems full of chopped Kale.
a few dashes of Salt.
1 Tbsp low Sodium Better than Bullion Chicken.
Set the Time for 8 min and 20 min NPR.

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And one more … just pics of this one, I think you can see it….Mixed with the Pulled Pork and stuffed into the 2 large Costco Peppers and topped with a couple Tbsp Catsup, mixed with 1 tsp Shriracha, and 2 Tbsp water, poured on top before PIP cooking for 9 min with 2-3 min NPR.

Bone Broth straight up, no Veggies. This is Turkey. IP

For Chicken Bone Broth click here. Chicken Bone Broth IP

1 Carcass of a well Seasoned and oven roasted Turkey including the skin and some meat scraps left on the bones. I had spatchcocked the bird so this included a nicely roasted back bone.

Put the Carcass in the pot. Add 8 cups of water only.

You may think about doing this outside or in the garage because it smells up the house!? Set manual and hit the – Button until the display reads 240. The – button goes to zero and right to 240, so it’s easier than scrolling up right☺️.
Fully NPR (about 40 min)

Using hot pads, pull the pot and allow to cool.

This Broth has no added salt, so you may want to taste it and add some salt. Sometimes I like to add a little sugar when I make my soups..it’s never written in my recipes though. It’s just a tip because it just depends….??‍♀️

When cool enough to handle, pour off the liquid from the bones and meat into an 8 c measuring bowl, or put a colander in a big bowl and pour it in and let strain.
allow to set out and cool, the fat will go to the top. Ladle fat off the top or leave it there and remove in the morning. Reserve the fat

Very Important….no matter how you remove the fat.. Save it for the fat that goes into those delicious Biscuits, Cornbread Or Dumplings that goes with your favorite soup.! See my recipe for Biscuits.

Discard the bones. I have also made dog food from the bones by grinding them up in my food processor because the bones crumble, but your choice.

I put the broth in 2 cup batches in a baggies to freeze for later use. I got 4 2 c baggies worth.

Baby Back Ribs IP, Sous Vide, and Air Fryer combo, includes from frozen

SOUS VIDE:
Use the Same Rub, cut in half and fit into your vacuum Baggie..add a drop or two of Liquid Smoke to the Bag and smush it’s around before adding the Meat..(needs to be stronger than Zip Loc Freezer Bags, because the Bones can poke Holes.)
Heat the Water in your Sous Vide pot to 145° (or use an Immersion Circulator). Add the Meat, and make sure they are submerged well, about 1” below the Water.
Cook for 24 hrs. Remove from packages and Drain and reserve juice then pat dry.
Either serve as is, or add Bbq Sauce (Sweet Baby Rays is good) … or Air Fry @400° for 6-7 min, or put under the Broiler per for 6-7 min.
For Sous Vide Pictures, see the Bottom Pictures.

These ribs are done with Sous Vide Method. Super tender and juicy.

FOR THE IP:
Cook time in the IP is the same for one Rack or two. Or… 3 for the 8 q.
Here’s what I do for Dry Rub if I’m in a hurry
otherwise, I make my own all the way, as I do with most meats, I bring it to room temperature before cooking.
See Below for cooking 1 rack from Frozen. (Pre Season, roll up the size that will fit in your pot, and freeze in a plastic Bag.)

FOR THE RIBS:
2 Racks of Ribs. (For 3 for the 8q, increase amount of rub)
2 Tbsp Dry rub or more (or use Tony Chachere’s or Slap Ya Mama Seasonings)
1 tsp Apple Cider Vinegar
Optional.
1/4 tsp Liquid Smoke

DIY Dry Rub:
1/4 cup Johnnies Seasoning .
1-2 Tbsp Tony Chachere’s .
2 Tbsp Paprika (Smoked if you like it).
1 Tbsp Garlic powder.
1 Tbsp dry Italian season crushed between palms.
2 Tbsp Onion powder.
1 Tbsp dry Oregano crushed between palms.
1 Tbsp Chili powder.
1/4 tsp Cayanne

*Option for Dry Rub:
2 Tbsp Brown or White Sugar. (I didn’t use Sugar because I have “keto’ers” living with us.).
This makes about enough for 3 Batches of 3 racks of ribs, so you will have some leftover.
Mix together and put in larger Spice Jar container.
I used Costco Ribs this time.

DIRECTIONS:
The Ribs didn’t have much Membrane and I couldn’t peel it, so I didn’t remove it. Other Ribs have a thicker and easier to peel Membrane, so I will do it then.
Dry Ribs with Paper Towels.
Lay Racks side by side on a large Jelly Roll Pan. 3 Racks fit.
Liberally sprinkle the Rib Racks on both sides pat/rub in, and let set for a couple of hours.
Put trivet into the IP.
Pour 1/2 to 3/4 c Water into the Pot along with with 1 tsp Apple Cider Vinegar or Apple Juice and 1 tsp Vinegar…I use ACV. The Vinegar helps to Tenderize the Meat but too much will give it a Funky taste. You will also end up with about
4 c of Liquid in the Pot after they are done.
Roll together Two Racks of Ribs, and arrange them into the IP. I like to put them on the Trivet if they fit.
Put the Lid on and set the cook time to 22 min. Allow for 30 min NPR.
For less fall off the Bone Ribs, go with 16 and 25-30 min NPR then finish under the Broiler or on the BBQ Grill with your favorite Sauce.
Put on the Grill or under the Broiler for 15 min until done…careful not to Burn them.

They will come out looking like this. Barely starting to pull from the bone. At this point you bite and pull with your teeth. No slithering down your throat?

These were from setting “manual” or “pressure cook” For 15 min and then allowing them to NPR for 20…. Juicy and tender with Bite, but not “Fall of the bone”, bone comes out mostly clean. For more fall off the bone do 22 min.

For a Sauce to use on the Grill, pour off the Liquid that is in the Pot and reduce it and use it for the Sauce to finish them on the Grill.
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TO COOK FROM FROZEN:
I use Ribs that I have I Pre Seasoned with the Rub from above.
I use my 8q.
Add the recommended Liquid into the Pot. I use
1/2 c Apple Juice.
Water or Chicken Broth for the rest of the recommended liquid .
1/4 tsp Liquid Smoke.
1 Tsp Worcestershire Sauce
1 tsp Apple Cider Vinegar.
Put the Trivet in the Pot and then just place the frozen, rolled up ball of Ribs in the Pot.
Set the Time for 23 min and do a full 30 min NPR.
Put your favorite BBQ sauce on them and put them under the Broiler for 5 min.

This was rolled to fit my 6 but was cooked in my 8.

Falling apart, I did these for 25/30 but adjusted the time in the recipe for 23/30.

See how juicy they are and fork tender as well.

FOR SOUS VIDE:

Duo Crisp + Air fryer. 400° for 6-7 min.

this pic is one dry and one with bbq sauce..both cooked Sous vide with dry rub.

Baked Beans, Simple..Oven or IP

Oven 350°

If your making these in the IP you will use (PIP) Pot in Pot…see below for instructions.

FOR A CROWD: (14) with some leftovers
(1 serving is about 1/2 c.).
2 large cans (28 oz ea) of Original B&M or Bushes Baked Beans Original
6 slices of Bacon chopped
1 whole large sweet walla walla finely chopped (2-3 cups).
4 cloves garlic minced.
1/3-1/2 c Brown Sugar.
1/3- 1/2 c Catsup.
1/4 -1/3 c Mustard.
3 Tbsp Butter

Use in a Frying Pan, Sauté the Bacon until browned.
Leave the Bacon in the Pan and tip it to remove all but 2 Tbsp fat.
Add the Butter, Onions and Garlic and Sauté until Onions are translucent .

In a 9 x 13 Casserole Dish, pour One can of the Beans, add the Onions and Everything else except the last can of Beans, stir well, and then add the last can. Stir well.
Taste to see if you want more tang, or sweet..adjust by adding more of Catsup, Sugar, or Mustard. Flavors will blend when it cooks.

Bake at 350° for 45 min or til nice and bubbly, and thickens up.

NOTE: For IP cooking. Saute the Saute the Onions and Garlic in a fry pan and then add everything to a stainless steel bowl. Add required amount of water to the inner stainless pot, then a long handled trivet. Lower your beans into the pot. Set the time for 15 min …QR.
[if you are doing them with Greens in the bottom, then cook them for the same time as the greens. (20 min)].

This batch of simple Beans was done in the IP. As you can see, there are greens under this batch. Long legged trivet underneath in with the greens. These were cooked for 20 min.

Pumpkin Pie/Moms, and Pecan and Chess Pies

Make your own Pie Crust. Pie Crust. Or below. I’m also adding Pecan and Chess Pies Recipes below.

Bake at 400° for 15 min, then 350° For 45
Preheat oven to 400°

I mix it up and then scoop out a couple of Tbsp into a microwave safe Bowl and then zap it for a few seconds, (maybe 15), then I taste it to see if it’s right. I tweak it before pouring it in the Pie Shells.

FOR THE FILLING:.
1 heaping cup Pumpkin (I use Libbys even though it’s not “true” Pumpkin)
2/3 c Sugar (for Diabetics, use only 1/3 c …Made of 3 Tbsp Erythritol and 3 Tbsp Sugar… or just use 1/3 c Erythritol)
1 heaping Tbsp Flour.
1 c cream (not heavy).
3/4-1 tsp Salt.
1/4- 1/2 tsp Nutmeg.
1/2 – 1 tsp Cinnamon.
1 tsp Ginger
3 beaten eggs (or use 2 extra large eggs)

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TO DOUBLE FOR 2 PIES:
2 heaping cups (I have used 1-29 oz can but you will need to add more of the spices).
1 1/2 c Sugar (For Diabetics, use 3/4 c …made from 6Tbsp of Sugar and 6 Tbsp of Erythritol OR just 3/4 c Erythritol ).
1/2 c Flour.
2 1/3 c cream.
1 1/2 tsp Salt.
1 tsp Nutmeg.
2 tsp Cinnamon.
1 3/4 tsp Ginger.
5 beaten eggs (i Use larger eggs )

Beat the Eggs.
Add the pumpkin and sugar and stir well and then add the rest and whisk well.
Pour into prepared pie shells,
Bake at 400° 15 min then 350° for about 45 more.
A clean dry Knife should come out clean.
The goal is no cracks in the Pie.

PIE CRUST :
1 1/4 c flour.
1/2 tsp Salt
1/2 c Salted Butter (cold), cut into 1” pieces.
2-4 Tbsp ice water

In a Food Processor, pulse dry ingredients, just to blend together and fluff up.
Add Butter and pulse until It’s like coarse Meal with some Pea sized pieces in it.
Sprinkle with 2 Tbsp ice Water, pulse till dough is crumbly but holds together when squeezed. If necessary add 2 Tbsp – 1 Tbsp at a time.
Dont over mix.
Turn out onto plastic wrap and wrap up and refrigerate til firm, 1 hr.
On a floured surface, roll out to about 14” round.

To bake pie SHELL only. Fit into Pie Pan and flute the edges. Poke holes into the crust with a fork to keep it from bubbling. You may want to use Pie weights to prevent collapse.

Bake 450° 8-10 min

This takes longer to cook. Just need to watch it and cover edges as they turn brown.

May take longer to cook as well. Cover edges as they turn brown.

Sous Vide Egg Cups …IP or Steamed Egg Bites

SOUS VIDE EGG CUPS:

Starbucks charges $4.45 for a serving of these little Gems.
Fir Steamed Egg Bites DIRECTIONS, Scroll to the Bottom. Also for My simple Egg Bites IP recipe see the Link…Egg Bites. IP Simple

This recipe contains pork meats, so for those whom prefer something else, you can substitute chopped cooked mushrooms or other things.
*If you want to use Egg Bite molds you can. You will simply set the pot to Steam and for 7 min , then allow 10-15 min NPR.

Sous Vide eggs cups: you will need a good thermometer. I use digital.
These delicious Egg cups can be made with the IP In Sous Vide mode or with a stick circulator, or just in the INSTANT POT using the WARM Setting which if 145-172°. They are creamy smooth, almost spreadable for toast? different than pressure cooked Egg cups, and different than scrambled. They are Almost custard like.
This recipe makes a lot of cups, and I had to do a couple batches in the 6q pot but with the SV Immersion circulator, you don’t need to use the IP Pot. You can use any bin that can handle the heat.****

I now have a Sous Vide Immersion Circulator and an IP with the Sous vide Button with temperature control, but I have done these before the newer IP’s with SV came out, so you can do them in the IP without the Circulator if it comes down to it.

For INSTANT POT “KEEP WARM” setting: Put the trivet in. Fill inner pot with Hot tap (not Boiling) water leaving room for filled mason jars. Turn pot to KEEP WARM, heat to bring temp to 172° (as hot as it can go) may take 1/2 hr. So do this before doing anything else.
After jars are filled, use dish gloves or canning tongs put them in the water bath. Then stagger (like bricks for even circulation) second and third row. Set a timer for 1 hour.
Put the lid on, and turn the vent to venting.
In an hour, check one for doneness. Remove onto dish towel. Open it up and stick a spoon in and if it’s not runny they are done. Remove all to the dish cloth. Let them cool until you can handle them. Meanwhile, fill sink with ICE water to “Shock” (stop cooking for storage) the egg cups, for 15-20 min. Store in frig for 5 days or freeze. I take them out of the jars and put on a baking sheet or flat in a gallon baggie and keep flat in the freezer until needed.
****************for a video clip of how they look when done, click here.. https://www.facebook.com/Ken.and.Mary.Childress/videos/10218456735422140/

The recipe:
Put less of one thing and more of another if you want…also if you use Spinach, Tomatoes, Onions or Mushrooms, then sauté to cook it to wilted first. Drain liquid off.
You can also use Vegetarian Meats in place of the meats.

RECIPE:
12 small 4 oz mason jars with lids and rims
18 eggs,
1/2 cup cream.
Salt n pepper to taste. (Or Johnnies or Slap Ya Mama seasoning)
1/4 cup melted butter.
1 c Cooked Bacon bits
1 c Diced ham.
1 c Grated cheese (I like Guyer somewhere in the mix).
Pepper Flakes (if you want a little kick

*Whatever else you like in there but cook it first.
Chives
Onions.
Peppers.

Using a Blender or even an Immersion Blender to cream Eggs, Cream, Grated Cheese, Salt, Pepper, and melted Butter together. Spray some Cooking Spray into jars. Add some meats to the bottom of the jars. (about 1 Tbsp each per Jar.).
Fill jars 3/4 full with egg mixture.
Put lids and rims on and tighten them finger tight.
Place jars into your preheated tub or pot (if pot put circulator in first and fit jars around it).
Put the IP Circulator into the Tub or Pot.
Fill tub or pot with hot 172° water to about 1” above the lids, submerging the jars.
Plug in circulator set temp to 165° Turn time to 1 hour.
Carefully remove one jar to check for doneness, when done remove all of the Jars and set them onto a towel and allow them to cool to warm, then put in the sink and add cold water around and over them to shock/stop the cooking.

FOR STEAMED EGG BITES:
You will need either Mason Jars or at least 2 Egg Bite Molds.
Spray the Molds and Lid with Pam and then fill them up to 1/2” from the top. Forgetting to spray them may end up in a mess. It did for me the first go round. Cover with Foil…add required amount of water in the Pot and add the Trivet. Place Molds down onto the trivet making sure to stagger the bottom of the upper Mold over the first one on the bottom so that the bottom lines up with the ribs of the Mold below. It’ll keep the lid from collapsing. Another way to do it is to divide the top from the bottom molds, another Trivet on top of the bottom Mold.
Press the Steam button on to 7 min…vent closed, then allow for 10-15 min NPR.

Alfredo..Blue Cheese with Pappardelle Pasta IP

IP Pappardelle Blue cheese Alfredo if you don’t have an instant pot, make the noodles on the stove top. Boil salted water and add noodles, turn to simmer and cook for 7-10 min. Check for doneness. Drain and add to a frying pan with the Alfredo.
You can easily switch this Recipe up if you want.
For a Variation, use Fettuccini Noodles in place of the Pappardelle Pasta. Skip the Blue Cheese and add Shrimp at the End. (Just before turning the Pot off and pulling it out, and let it set for 3 min with the lid on.)

INGREDIENTS FOR THE PASTA:
12 oz Pappardelle Pasta.
3 c water.
2 Tbsp Butter

DIRECTIONS:
Add the Pasta, Water and Butter to the Pot.
Set the time to 4 min manual and CR …(Controlled Release) to QR. It may spit a bit of foam at the end, so add Butter and do a quick rinse of the lid if it spits.

Turn pot OFF and back ON to Sauté.

FOR THE ALFREDO
Add to the cooked Pasta,
6 tbsp Butter.
1 cup Whipping Cream.
1-2 cloves minced Garlic or just a few shakes of Garlic Powder
Sauté the Garlic in the Butter along with the Noodles for a minute.
Add the Cream and stir gently, then add,
6-8 tbsp of blue cheese Crumbled
1/2 -3/4 c Parmesan Cheese

Stir a bit and turn the Pot OFF, so that it doesnt burn as it thickens. I even pull the Pot at this time. ?Enjoy

Jambalasta IP Yankee Version

My Jambalaya with Pasta

I say Yankee Version because A lot of people don’t put Tomato sauce of any kind in Jambalaya.??‍♀️??‍♀️☺️

This one has less noodles in it because we are watching our carbs. You can add more if you like. The general rule of thumb is 4 oz pasta to 1 cup of water. Use a bit less liquid or water … like 1 cup of liquid to 5 oz of pasta because the veggies will make more liquid for the noodles to absorb.

https://www.facebook.com/1006895577/posts/10217341945953100/

Makes enough for 4 servings

2 Brats cut up or Andouille cut up

1/2 lb ground Pork

1/2 lb diced Chicken

1/2 onion chopped fine

1/2 green pepper chopped fine

1/2 red pepper chopped fine

1/8 head cabbage finely chopped

1 cup finely chopped celery

4 cloves minced garlic

1 tsp italian seasoning

1 Tbsp chili powder
S & P

2 Tbsp Mrs Dash Onion and Herb seasoning

1 Tbsp Better than Bullion Chicken

1 c water

1/2 c spaghetti sauce

1 lb Shrimp defrosted, (hold out til end)

5 oz Robust pasta/ In this Case the thicker Deli style. If you use large Macaroni, it will be softer. It May not take as long to cook. See pic below.

1 c Okra

Parmasean for garnish on top

This is the pasta, smaller would be fine.

Turn pot to Sauté..Brown sausage, add oinion and peppers, add garlic , saute for a few seconds, then remove from pot. Turn pot off.

Add water and noodles in the bottom of the pot.

This is all the pasta that I added to this recipe. This was an extra pot to see what it would look like…I add this to the meat after I browned it all up

Make sure all brown is off the bottom. Then add sausage mixture and everything else except spaghetti sauce. Stir and then without stirring deep add the spaghetti sauce on top. Mix in to the top veggies or just leave it on there.

Lid on, Vent to sealing. Set Manual to 4 min and when it beeps, leave 5
min of NPR, then QR the rest and stir.
serve up and sprinkle with Parmesan Cheese. Add Cholula Sauce for a bit of kick.

This is what it looks like. It will absorb more sauce as it sets.

Tuxedo Truffle Cake

This Recipe is a combination of 2 Recipes and my own thing.

Best if made the day before serving.
Perfect for Holidays!

For the Cake:
I like the Marbled kind.

3 c Sifted Flour.
1 Tbsp Baking Powder.
1 tsp Baking Soda.
1/2 tsp Salt.
1 cup salted Butter.
2 c Sugar.
4 eggs.
1 1/4 c Buttermilk.
1 1/2 tsp real Vanilla
1/4 c Cocoa Powder (set aside until after mixing and pouring half the White vanilla batter into its Cake Pan)

For the filling:

24 oz softened cream cheese.
1/2 c Sour cream.
3/4 c sweetened Condensed Milk.
2 tsp Vanilla.
1/2 c white chocolate chips.
1/2 c bittersweet Chocolate chips.
1 1/2 Tbsp Unflavored Gelatin
3 Tbsp water.
1/2 cup cream divided in two 1/4 cups to melt the chocolates.

For the Ganache:
Ganache is a 1:1 ratio of heavy whipping Cream and Chocolate

3/4 c or 6 oz Bittersweet chocolate.
3/4 c Heavy Whipping Cream

DIRECTIONS FOR THE CAKE…. Set Oven 350°
Line a 10 x 15 Jelly Roll Pan with Parchment Paper. I overlap the paper over the edges of the Pan to give me something to grab. Just crease the paper at the bottom inside Edges and top side Edges.

Spray a little bit of Baking Spray under the Parchment to help it stay and not shift.
Grease and Flour the Parchment.. Set aside

In a med sized Bowl, add the Flour, Salt, Baking Powder, and Baking Soda. Fluff up well with a Whisk.

Using a stand Mixer, add the Butter and whip for a couple of minutes until light, stop the Mixer and scrape the sides down and then start it up again on low setting and slowly, with Mixer running, add the Sugar and Vanilla and beat until wellllll incorporated, mixture should be light and fluffy.

On medium, add Eggs, one at a time, mixing well after each. Scrape the sides a couple of times. It takes a few minutes to do it well..

With Mixer running on 2 (low) alternately add the Flour and Buttermilk.
When it’s done mixing, pour a little more than half of the VANILLA Batter into the prepared Jelly Roll Pan. Spread it out evenly and to the sides of the pan.
Next add the Cocoa Powder to the rest of the Vanilla Batter and mix in well, but not too long. Scrape sides with a spatula. Spoon the CHOCOLATE Batter in various places on top of the White Batter in the pan. Use a knife to drag the chocolate through the Vanilla to marble it .

Bake at 350° for about 25-30 min until done.
Check fore doneness. You can insert a toothpick and it should come out clean, or touch the middle and it won’t depress.

Take Cake out of the Oven and cool it well. All the way, other wise it will melt the Mousse.

Next step.

White Chocolate and Bittersweet Chocolate Cheesecake Mousse.

Clean and dry the Mixer Bowl. (This is where 2 bowl would be handy).
Add the Philadelphia Cream Cheese into the clean mixing Bowl and mix on medium speed scraping the sides periodically for about 7-8 min. It should be nice and smooth, whipped and fluffy.
Add the Sweetened Condensed milk, Sour Cream and Vanilla and mix for a couple min more for about 3-4 min to make sure it’s well combined.
Mix the Water to the Gelatin and heat it on the stovetop just enough to melt the Gelatin, let it cool just enough to slowly drizzle it into the whipped Cream Cheese mixture while mixer is running on low. Mix well and pour half of the mix into a med sized Bowl and leave the other in the Mixing Bowl. Set aside.

In two separate small Sauce Pans, add 1/4 cup Cream to each and the White Chips to one and the Dark in another, heat barely til melted, don’t leave ..it happens fast. Do not over heat or you chance the Chocolates seizing up.

When the Chocolates have been mixed well into their Creams, let them cool a bit, then fold each of them into their own Bowl of the Cream Cheese from above. Fold gently as to not flatten the Mousse. You should have 2 nice bowls of Mousse, one with Dark Chocolate and one with White Chocolate. Set aside.

Go back to the Cake.
You will eventually end up with 4 layers of Cake , so go back to the Sheet Cake that should be cooled by now.
For a pattern, place a large Spring Form Pan on top of the Cake to the far left side or right edge, (you will need 2 of these). Slightly depress the pan rim into the Cake. Use a sharp knife, cutting to the inside of the Rim’s imprinted mark of the Cake. Repeat. You will have 2 round Cakes.
Take one Circle of the Cake cutout and lay carefully onto a Cutting Board and cut it into 2 halves through the center height wise. ( I use another 1/2 inch cutting board to do this, placed on the back side of the Cake, but still on top of the cutting board. I use it as a guide to rest my knife blade on as I saw through the middle to make the two layers. Take a long sharp knife to do this, and you are using your finger tip as a ruler to do this. Hold the knife handle with your finger extending past the handle, toward the counter, past the handle in front of the cake in the cutting board just to the counter so that you can rest the tip of your finger on the counter to evenly guide the knife through the Cake. Make sense. Your just cutting 2-1/2” layers of cake per round of Cake that you just cut. Totaling 4- 1/2” layers . You will be using 3 of these.

Line the bottom of the Spring Form Pan with parchment paper. I wrap it over and around the bottom, hold it together underneath it as I close the spring form around the bottom.
Spray the inside of the pan quickly with Pam.
Put the first Round of Cake down into the Spring Form Pan with the fresh cut side up.
Spoon about 3/4” Chocolatee Mousse on the layer of Cake.
Lay the second Cake Round, on top of the Chocolate Mousse layer, with the cut side up.
Next….Spoon about 3/4” of the White Chocolate Mousse on that layer and fit the third Cake Round on top. This time with the cut side down, this will accept the ganache without a bunch of crumbs getting in.

Make the Ganache by heating the Cream in a small Sauce Pan. Do not Boil.
Add the Bittersweet Chips to it. Remove Pan from the heat and stir until Chips are melted in and the sauce has thickened.
Let the Ganache cool slightly and pour on top of the cake slowly, spreading it to be 1/4” thick to the edges of the Spring Form Cake Pan.
Without covering, put the whole thing in the Frig until Ganache is set enough to cover with Saran Wrap. When it’s cool enough, Cover with the Saran Wrap. Return cake to the Refrigerator.
Let set for a few hours, overnight is best.

Remove Spring form …put on a pretty plate, and sprinkle with grated white Chocolate.

When serving, use a sharp straight blade knife and push the tip into the middle and gently push to the bottom and gently use a sawing motion as you pull toward you to keep the Ganache intact..

Pot Roast with Mushrooms & Cream #4 IP

Some of the Pictures are from different Batches. Another method of making something like this is to use my mushroom cream sauce the same as you would canned cream of mushroom soup link here. Mushroom Cream Sauce

Important Edit….
I made a version of this and left out the Carrots and Celery. The taste was phenomenal, but… I got the Burn notice , so if you do that like I did, it is important to use something like a few (maybe not as many as the recipe calls for but enough Carrots and Celery (to act like a temporary Trivet to hold the meat up a little while it all gets to pressure so that the weight of the Meat and Veggies on top dont compress the Onions too much and trigger the dreaded Burn notice. It’s also important to either make sure that the sauce is mixed as I mention and put on top of the Meat, not dribbling all down the sides. You could also thicken it after, but this turns out beautifully when it comes together in the Pot.

I don’t always use Carrots and Celery and Shallots in this, sometimes I use 3 cups of Onions and 4 cloves Garlic instead, so some of the pics will reflect that.
For another all in one Pot …Roast Meal… put your Potatoes on top, we like the Green Beans soft with Pot Roast, so I add them into the Lotus Steamer with the Potatoes if we are having Potatoes.
This Recipe is similar to the Onion Soup Mix and Cream of Mushroom Soup versions… except that I use all fresh Ingredients, non Packages here!
Your just making it all at one time. See my Mushroom Cream Sauce link here.
Mushroom Cream Sauce.
An FYI, Cream of Mushroom Soup is basically just Chicken Broth, (with those same Vegetables) Mushrooms, and Cream with thickener added.
My thickener is the Flour on the Meat which does this for you and at the end, you stir it in really well and watch it thicken. This Roast can be more sliceable than my others if you want.. ( for that, cook it for 36 min with 30 min NPR). The other Recipes that I have are more fall apart.
As I do with most of my Meats, I bring it to room temperature before cooking. This is part of the process and contributes to the prep/cook time. It helps to keep the juices in the Meat. It can take up to an hour. You may want to cut it in pieces first to shorten the SET OUT time.

INGREDIENTS:
3 lb Chuck Roast cut into 3 long ways pieces.
3/4 c flour.
1 Tbsp Corn starch.
1- 8 oz pkg Crimini mushrooms sliced. (divided)
2 tsp Johnnies Seasoning and
1 tsp Montreal Steak Seasoning…… or a combo of “tony sachers” , and “slap ya mamas”for kick ).
1 1/2 c Celery Rough chopped
2 c Sweet Vidalia type Onion Rough chopped or Sliced (divided)
1 1/2 c Carrots rough chopped
1 small Shallot
1/2 c red wine
Water…USE 1/2 c for the 6 q OR 3/4-1 c Water for the 8 q
1 heaping TBSP Costco’s Better than Bullion Chicken.
1 c heavy Whipping Cream divided into half
1 1/2 c Green Beans. (For the top)
8-10 baby yellow Potatoes. (For the top)
Evoo for Frying… or use Your favorite HI heat cooking oil like Pistachio, Pecan or Walnut oil. I have used Avacado and Pecan or Pistachio.

DIRECTIONS:
Take the Roast out of the Fridge, Slice it into 1 1/2”-2” thick Slabs and seperate them so that the air can circulate around it. Bring the Meat to Room temp for about 1/2 hour.
Pour the Wine and Water into the Pot.
Season the Meat evenly on all sides with the Seasonings. This assures that the Seasoning goes into the Meat rather than into the flour.
Mix the Flour and Cornstarch together well in a gallon sized Baggie, close it and shake carefully. You will have some leftover to use in the Cream, so save it.
Add seasoned Meat to Flour one Slab at a time, shaking each one as you add it to the Baggie, finishing up with it all in the Baggie.
Shake to coat the Meat really well all over….. then let it set in the Flour until your pan is hot for Frying.
**I highly recommend using a real Frying Pan or Griddle for this rather than the Instant Pot. Its ust a bit too hard to Sear it properly in the deep bottom of the Pot, but if you have a non stick Pot, and you are experienced, you could try. I won’t because it’s just much easier to use my stainless or cast iron Frying Pan.
Soo, Using the Pan that you are comfortable with, heat it up to between Medium and Med Hi heat ……..hint…now is NOT the time to learn about cooking with Stainless or Cast Iron?
Add a few Tbsp of Oil to the heated Pan, watch for it to shimmer. You don’t want the Flour to Burn, so work quickly at this point.
Shake the excess Flour off of the Meat before adding it to the Pan.
Let it Sear for a few minutes as it browns well.
Turn the Meat with a flat spatula to get underneath the crust and any stuck on bits, but it should let go of the Pan when it’s ready. Don’t move it around until you know that it’s ready. I brown all four sides. It should be a low sounding sizzle not splattery…. try to get it a little bit browner than the pics. It helps with flavor and cook time..
While the Meat is browning, save about 1/2 c of the Onions and 1/2 c of the Sliced Mushrooms out for the top.
Layer Veggies, 1 1/2 c Onions first then all but 1/2 c Mushrooms, then the Others.
Add the Potatoes and Green Beans to the Lotus Steamer which will go on top of it all. Set aside.
Use a smaller Cereal Bowl, mix the remaining Flour with the 1/2 c of the Cream, mix well. It will make a thick glob of Roux, then add the rest of the Cream to the Bowl and whisk together.
Add the Better than Bullion Chicken to the Cream and Flour mixture. Don’t worry, this will melt into the Broth and create the Gravy as it cooks.
Add the Meat on top of the Veggies, then add the rest of the Onion and Mushrooms on top of the Meat.
Pour/spoon the thick Cream Mixture to top and the sides of the onions and Meat…. do not stir…It’ll blend into the stuff below.
Put the lotus steamer on top of the Meat and Veggies.
Put the lid on and turn the Vent to Sealing and set the time for 40 min. When it Beeps, let it NPR or Natural Release for at least 30 min.
Take the Lotus Steamer out, then either take the Meat out or just get a long handled spoon or spatula and gently stir the Meat around the Pot so that your rubbing off some of the Flour into the Broth to make the Gravy happen.
If you want to at this point, put the Potatoes into a Bowl and quick mash them with a Fork, add some Cream and Butter to them.

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