Soups, Stews, Curries, Sauces and Dips - Homemaker Geek

Creamed Chipped Beef

I’m including the My Recipe for Creamed Ham along with this one. You will use the same method and Ingredients for the Cream Sauce except you add Chipped Beef for this Recipe, and chopped Ham for the Creamed Ham .
For My Biscuits see link Biscuits.
This is the Creamed Ham link Creamed Ham or Creamed Ham For Biscuits.

This one is a love it or hate it Recipe. Some People just don’t like Cream Sauce, and that’s ok, but for those that do, this one is perfect Served over Toast, English Muffins, Or Biscuits.
Sometimes called S.O.S. “ …. on a Shingle”, named that by the Men in the Military. It was made from thinly Sliced Dried Beef during Early War 1 if my History serves me right…because there was no Refrigeration for their Meats. The “Shingle” referred to Toast. It has since been refined by many Cooks today using a range of Milks, from Whole Milk, Half and Half, Cream to Canned Evaporated Milk, and real Butter into a delicious, rich Breakfast Sauce to go over Biscuits, English Muffins, Toast, Or even your Eggs.
Some Folks also like making it using Deli cut Meats or from fresh or leftover Shredded Beef and then serving it over Mashed Potatoes for Dinner.

Serves 2 with Leftovers.

INGREDIENTS:
2 slightly Rounded Tbsp Flour.
2 c Milk. (You can also use half n half, Or 1 c milk and 1 can Evaporated milk)
1 jar c. Armour Chipped Beef. (rinsed off in water to remove some of the saltiness)
Pepper to taste.
2-3 Tbsp Butter

For a good Cream Sauce, your basic rule of thumb is to use about 1 Tbsp Flour, 2 Tbsp Butter per 1 cup of Milk . Soooo, you can double or triple this recipe if desired. It will be thinner at the beginning than you think it should, be but will thicken over about 10 min.
For Creamed Ham Scroll down.

DIRECTIONS:
Use a Medium sized Frying Pan heated to Medium heat.
Melt the Butter and stir until slightly brown and Sizzling, then add the Flour, stir with a Whisk until it starts to turn light brown.
Using a Whisk, add almost all of the Milks at once, Whisking quickly , making sure not to let it lump up… be ready with the rest of the Milks/Half and Half to add it as the sauce thickens.
Stir for a few minutes, making sure all lumps are gone and it is at the desired thickness. Add the Beef and stir it for a couple minutes, let the Sauce come to a Simmer. Turn the heat down to Low heat. Remove from heat if necessary.
Then add Pepper to taste. If you add Salt before the Beef has time to simmer it may be too Salty.
Serve over Biscuits or toast or scrambled Eggs. It can even go over Mashed Potatoes.

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FOR CREAMED HAM. See link for Pics. Creamed Ham

INGREDIENTS:
2-3 c Diced Ham.
1 can evaporated milk, or just Whole Milk
1 c Half and Half.
2 slightly rounded Tbsp flour.
2 Tbsp salted Butter
Pepper to taste

DIRECTIONS:
Use a Medium sized Skillet, on Medium heat. Melt the butter and allow it to slightly brown, then add the Flour and stir until it is slightly browned. Keep your half and half close by to use after adding the evap milk. Using a whisk to stir, add all of the Evaporated Milk at once, whisking quickly , making sure not to let it lump up… be ready with your half and half to add it as the Sauce thickens.
Stir for a few minutes, making sure all lumps are gone and it is at the desired thickness. Add the Ham and stir it for a couple minutes. Turn the heat down to Simmer. Remove from heat if necessary.
Serve on Toast, Biscuits, or Grits with Scrambled Eggs . ( Change it up, add hard Boiled eggs and skip the scrambled egg side.. This can also be adapted for dinner…add Boiled Eggs, Cheese and or Peas and serve over noodles or even Mashed Potatoes.
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*************************************************************CREAMED HAM for Biscuits.
2). For a good Cream Sauce, your basic rule of thumb is to use about  1 Tbsp Flour, 2 Tbsp Butter per 1 cup of Milk . Soooo, you can double or triple this recipe if desired. It will be thinner at the beginning than you think it should, be but will thicken over about 10 min.
Here is a Link for My Biscuits Biscuits
I also have another Recipe for Creamed Ham which either can be used for Creamed Chipped Beef. See pics on my link. Creamed Ham For Biscuits.

Serves 2 with Leftovers.

INGREDIENTS:
2 slightly rounded Tbsp Flour.
2 c Milk.
1 c diced ham.
Salt and Pepper to taste.
3 Tbsp Butter

DIRECTIONS:
Use a Small to Medium sized Skillet, on Medium heat, melt and sizzle the Butter, add the Flour, stir with a whisk until the flour starts to turn light brown. Add Milk and whisk, stirring occasionally as it starts o thicken, add Ham and let It come to a simmer, then reduce heat to low. Then Add a couple shakes of Salt and Pepper to taste. If you add salt before the ham has time to simmer it may be too salty.
Serve over Biscuits or toast or scrambled Eggs.

Cream Sauce. simple

This sauce thickens as it sets…10 -15 min in.

CREAM SAUCE.   This is a basic Cream Sauce that you use as base for Cream of Mushroom Soup, Creamed Ham, Cheese Sauce and even Creamed Chipped Beef.. It can be used with Sausage for Sausage gravy, Hamburger Gravy, Tuna Noodle Casserole, Pot Pies and even Chicken Gravy.

FOR A RICHER AND CREAMIER SAUCE:
1 can Evaporated Milk. OR regular Whole Milk
1 c Half and Half.
2 slightly rounded Tbsp flour.
2 Tbsp salted Butter
Salt and Pepper to taste

OR.

2 slightly rounded Tbsp Flour.
2 c Milk.
Salt and Pepper to taste.
3 Tbsp Butter.

CREAM SAUCE.   This is a basic Cream Sauce that you use as base for Cream of Mushroom Soup, Creamed Ham, Cheese Sauce and even Creamed Chipped Beef.. It can be used with Sausage for Sausage gravy, Hamburger Gravy, Tuna Noodle Casserole, Pot Pies and even Chicken Gravy.

FOR A RICHER AND CREAMIER SAUCE:
1 can Evaporated Milk. OR regular Whole Milk
1 c Half and Half.
2-3 Tbsp flour.
2 Tbsp salted Butter
Salt and Pepper to taste

OR.

2 Rounded Tbsp Flour.
2 c Milk.
Salt and Pepper to taste.
3 Tbsp Butter.

DIRECTIONS:
For a good Cream Sauce, your basic rule of thumb is to use about 1 Tbsp Flour, 2 Tbsp Butter per 1 cup of Milk . Soooo, you can double or triple this recipe if desired. It will be thinner at the beginning than you think it should, be but will thicken over about 10 min.
Here is a Link for My Biscuits Biscuits
I also have another Recipe for Creamed Ham Link here Creamed Ham.
For Creamed Chipped Beef , link is here. Cream Chipped Beef

Use a medium sized Skillet/ Frying Pan, heated to Medium heat, Melt the butter and allow it to slightly brown, then add the flour and stir until it is slightly browned. Keep your half and half close by to use after adding the evap milk. Using a whisk, add all of the evaporated milk at once, whisking quickly , making sure not to let it lump up… be ready with your half and half to add it as the sauce thickens.
Stir for a few minutes, making sure all lumps are gone and it is at the desired thickness. Add the ham and stir it for a couple minutes. Turn the heat down to simmer. Remove from heat if necessary.

I was making the Cream Sauce for Creamed Chipped Beef here, to go over Biscuits and English Muffins.

Sauce thickens as it sets. 10-15 min and then gets thicker as you add other things to iI.

Have milk right there and ready…Bubbly and starting to brown. Quickly now, so it doesn’t burn because that happens fast… add the Milk.

Quickly add the Milk and then the Half and Half

Ready for Additions…freshly grated Cheese for Mac n Cheese or whatever you like, Eggs, and Ham, Chipped Beef, Cooked Sausage, Tuna and Noodles with Peas… it’s all You Now.

Black-eyed Peas and separate Brown Rice Medley IP/PIP

See the link for the Bacon Wrapped Chicken Thighs stuffed with Andouille Sausage here. Bacon wrapped Andoulle Stuffed Chicken Thighs Also IP Black eyed Peas and Brown Rice Medley .
Add Corn Bread in your other Pot for a Southern style Meal. Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread.
Also check out My Black-Eyed Peas, With Greens and Pork here.
Black Eyed Peas with Greens and Pork. IP and PIP

RICE:
1 c Brown Rice Medly
1/2 c mixed Quinoa.
1 3/4 c Water (it will soak any wetness up after its done as it sits).
1 Tbsp Reduced Sodium Better than Bullion Chicken.
1/2 large Onion chopped.
2 cloves Garlic minced.
1 c Mushrooms sliced.
1 Tbsp Butter

BLACKEYED PEAS:
3/4- 1 c dried Black Eyed Peas.
1/2 lg Onion chopped.
2 cloves Garlic minced.
A few shakes Slap ya Mamma Seasoning or Johnnies Seasoning.
1 Tbsp Reduced Sodium Better than Bullion Chicken.
1 piece Bacon.
3 cups Water.
1 Tbsp Butter
This can be done in reverse in the Instant Pot depending which one you are making more of.
The most goes in the bottom.

DIRECTIONS FOR THE RICE:
Rinse the Rice and Quinoa well and drain well.
Add the rest of the Rice Medley’s ingredients into the Instant Pot. No order.
Stir a little to settle the mix in the Pot
Add a Lotus steamer right into the Rice/Quinoa and Water. See pics.

DIRECTIONS FOR THE PEAS:
In a stainless container, …see pics. I use a flat bottom mixing Bowl or a loaf Pan would work too.
Cull and Rinse the Peas. Drain.
Add the 3 c water.
Add in the rest of Ingredients for the Black eyed Peas and the Tbsp Butter.
Fit Bowl or Container of Peas in the Pot, on top of the Lotus Steamer, or the Long legged Trivet. See pic.
Lid on! Vent to Sealing, set the Time to 18 min Manual/Pressure Cook. This is just to make sure Peas get done) QR.

Carefully remove Peas and then the Steamer, fluff rice and serve up.
Oh Yeah!

French Onion Soup IP and Sirloin Tri Tip Roast for French Dip

This Soup and Roast is enough for 4 nice 6” French Dip Sandwiches, OR
the Broth and Onions are what you need for French Onion Soup and the Soup makes enough for 4-6 Servings.
The Roast can also be sliced and saved for Lunch Meat for Hot Beef Sandwiches.
For the French Onion Soup, you will want about 4-6 Oven Proof Bowls
4” round and 2” Tall, as seen in the Picture above.
Keep in mind that you can always add thin slices of the Beef to your Soup as well for a more Hearty Meal.
While this Recipe is for Beef, check out my other French Onion recipe links. French Onion Chicken/Mushroom Soup…. IP..perfect for the Duo Crisp or Pro.
French Onion Pork Soup or French Dip Sandwich IP.
French Dip Sandwiches.
Roast….Sirloin Tip IP and French Dip Sandwiches

INGREDIENTS FOR THE ROAST.
2 lb Sirloin Tri Tip or Tip Roast.
4 larger Vidallia Sweet Type Onions Sliced in 4mm Slices.
1 Tbsp Montreal Seasoning.
1 tsp Paradise Pepper/Grains of Paradise OR Ground Pepper
1 tbsp Evoo.
1 Bay Leaf
1 c Chicken Broth.
1 c Beef Broth
1/2 c Cab Sauv Red Wine. (Substitution 1 tsp Apple Cider Vinegar and Broth)
3 Cloves Garlic.
3 shakes Fish Sauce. (1/8 tsp)
1 1/2 -2 tsp Better then Bullion Beef Broth.
1 Tbsp Butter
1 Strip Bacon Cooked.
3 Tbsp Bacon Grease for Searing the Roast.

INGREDIENTS FOR THE SOUP OR FRENCH DIP SANDWICHES:
Butter
8-12 slices of Muenster or Monterey Cheese. 2 per Bowl.
2 Mini French Breads (these are about a Foot long each and 3” round and come with 2 in a package, so if you can’t find them, find an equivalent Bread. It needs to hold up to the hot soup….
English Muffins, or Ciabatta Bread will work for the French Onion Soup too. Or something like Hoagies also works)

DIRECTIONS TO COOK THE ROAST:
Rub the Roast with the EVOO and season well with the Peppers and Montreal on allllll sides.
Add Seasoning of your choice. I use Montreal.
Heat the frying pan to Hot, Med Hi or #8.
Add Bacon Grease to the Frying Pan and sear the Meat on Both sides, no longer than 2 min Per per side.
Add the Veggies to the Pot….Onions, Garlic, Fish Sauce, Broths, Bullion, Wine, Bay leaf, Bacon.
When the Meat has been Seared, add it to the top of the Onions in the Pot and nestle it down in a bit. Turn the Griddle off.
Deglaze the frying pan with 1/4 c broth or Wine and add to the top of the Roast. (See Pics).
Put the Lid on. Vent to Sealing.
Set Manual or Pressure cook to Hi and adjust time to 3 min. ..if you like More Rare then do 2 min.
When the Pot beeps. Let it all set and NPR for 35 min. Pin will drop around 10 min in. Do not remove Lid until NPR time is done. When the time is up, then Remove the Lid. Don’t turn the Pot off, it should be on Keep Warm Hi.
Take the Roast out, transfer to a Griddle or Frying Pan big enough that you can slice it in or use plate or Platter for slicing, set aside. I use my same Griddle or Frying Pan that I seared the Meat in, so that I can reduce the Juice to pour back into the Soup. Makes for easy clean up of the Griddle or Pan.
Slice the Meat and Then remove it from the Juices. Set aside.
Pour Juices into a small Pan or the griddle and Reduce down until it’s a little thicker and has turned Brown. After the Juices of the Meat have been Reduced and added back into the Soup, then you will still need the Griddle or Fry Pan again to Grill the Bread for the Soup or Sandwiches. So just make sure that debris is cleared to the side so that you can do the Bread.

ASSEMBLY FOR THE FRENCH ONION SOUP.
Cut slices of the Bread 2” thick.
Get the Oven Proof Bowls out.
Use the Griddle or a Frying Pan turned on and Heated up to Med.
Butter both sides of the Bread and Grill them on A Griddle or Frying Pan like grilled cheese Sandwiches… the Bread needs to be good and Brown but not Burnt, this will help it to hold its shape. They are now giant Croutons.
Preheat the Broiler on your Oven.
If you have a sturdy Jelly Roll Pan you can put the Bowls of Soup on it to broil the Cheese on the Soup. Put the Bowls on the Pan.
Add the Croutons into the Deep Bowls and spoon Soup with Onions over the Croutons. Fill the Bowl with the Soup. The Bread will soak up the Liquid.
Add 2 slices of Cheese on top of the Onions.
Carefully put the Pan into the Oven and Melt the Cheese… it may take up to 5 min but DON’T walk away. Serve Immediately.

ASSEMBLY FOR THE FRENCH DIP SANDWICHES.
Use 6” of the Mini French Bread, Ciabatta or Hoagies. Cut it open like a Sandwich. Butter both insides and fry it on the Griddle or Frying Pan or Toast them in a Toaster Oven.
Use the Sliced Beef from the Roast.
Take only what Meat that you need for the Sandwich and to heat it up, dip it into the Hot Soup with a slotted spoon or spider net Ladle. Lift it out, drain and put it onto the Sandwich.
Add 2 slices of Monterey Jack, Muenster, or Swiss Cheese to the Hot Meat. Close the Sandwich up so that the hot Bread and hot Meat will melt the Cheese.
Using a Soup ladle, push past the Onions in the Soup and just get about a cup of Broth only to serve with the Sandwich. Serve Immediately.

Otherwise known as Paradise Pepper. (Spicey like Pepper with Cardimum notes)

Fish Sauce goes a long way so just use 1/8 tsp.

Deglaze the Griddle and add Drippings to the Pot.

If you like it more Rare than the pics then set the Time to 2 min.

Notice the Seasoning still on top of the Roast. Turn it over to rinse the Seasoning into the Soup before removing it from the Pot.

Add more Better than Bullion Beef if you taste the Broth and think it needs it, but stir in very gently. The Onions are very tender at this point.

Turkey and Dumplings IP

For the Dumplings, make the kind that you like best. There are several choices below, (5) for whether you like them fluffy Drop style, flat, flat but raised, flat with egg, or just globs. For this batch I did the Glob Dumplings Recipe. For flat out Biscuits, you can find my Biscuit recipe here. But I never use actual Biscuits in this so you may have to try them on your own☺️ Here’s the link. Biscuits
The pics are of Glob Dumplings… not sure what to call them …but they were the recipe for flat dumplings. Just not rolled out. It was Actually an accident, (No Baking Powder) but turned out delicious. They turn out like eggless Rivels, or Hubby is reminded of Gnocchi except not made with Potato.
Unlike the Chicken and Dumplings recipe, this Turkey recipe has the Seasonings for Turkey that you use in Thanksgiving dinners.

FOR THE SOUP: Directions Below
2 Turkey Thighs.
1 1/2 c. 1 sweet Vidallia Onion chopped.
1 1/2 c Celery Chopped.
2 c Carrot Chopped.
1 rounded tsp dried Rosemary
1 Rounded tsp dried Thyme
1 Rounded tsp dried Rubbed Sage.
1 Rounded tsp Poultry Seasoning.
1 rounded tsp course Sea Salt Plus some
1 scant tsp Ground Pepper.
2 Tbsp Evoo.
3 cans Chicken Broth. (Or Turkey Broth if you have it).
1 c Water
1 Tbsp lower sodium Better than Bullion.

Optional: More fresh Veggies to add when the Soup is done to cook with the Dumplings.

FOR DUMPLINGS: You have Choices here. (5) Including fluffy Drop style Dumplings. See Below for pictures.

1) THIS RECIPE IS WHAT I DID for this batch of Turkey and Dumplings.
* FOR the “GLOB” DUMPLINGS (NO Baking Powder ..so NO RISE)
1 1/2 c AP Flour.
4 Tbsp Fat skimmed from the top of the Broth.
1/4 c Broth
1/4 c Milk
2 tsp Butter.
After your Soup is done, and Meat is out and set aside to cool, Turn the Pot off and on again to Saute Hi.
Mix Dumpling ingredients together in a Bowl… then when it’s Boiling, spoon by the TBSP into the boiling Broth. Turn the Pot to Sauté Low, let them cook for 15 min and when they are done, using kitchen scissors, cut the Dumplings down to larger Marble sized Pieces. This process is explained again below in the Soup directions.

These are just soft enough to pick up with out falling apart. Not hard

2)For DIY SELF RISING FLOUR click here. It’s in my Biscuits Recipe. Biscuits
*FOR DROP DUMPLINGS : Can be doubled
3/4 c Self Rising Flour
3 Tbsp Fat skimmed from the top of the soup, Bacon Grease, or melted Butter
2 Tbsp Broth (more if needed).
2 Tbsp milk
In a Bowl, mix it all together, and it should look like the mixture in the pic of the dough. Drop by spoonful into rapidly Simmering Broth, or Low boil immediately turn the pot Down to Sauté Medium, let simmer for about 15 min. . They will cool the Broth some to a simmer, but don’t let them Boil the whole time they are cooking, they are fragile, so add the lid but watch occasionally move them with a gentle, or because the pot takes a couple min to slow temp down even turn the pot off for a few. You may have to turn it back on after a few min. These take about 15 min. Check for doneness.

3)You can Double or even Quadruple this amount for a lot of dumplings. I freeze some flat ones from this. Or make Half and freeze half. But making more dumplings … but you will need 2-3 cups MORE Broth for the quad.
*FOR FLAT DUMPLINGS: (with Baking Powder ) these will rise up a tad bit when cooked. …Link for Self Rising Flour in my Biscuits Recipe here. . Biscuits Pic below applies.
1/2 c self rising flour. …………..….…. / X 4 =2 c
2 Tbsp Chicken Broth and Fat……../ X 4 = 8 Tbsp
2 Tbsp milk. (Or more Broth)….…../ X 4 = 8 Tbsp
1 tsp butter, very soft…..………………/ X 4 = 4 tsp.
Salt and pepper to taste.
Optional: Italian seasoning.
Keep the Flour out for more for dusting.
You can make these in a bowl and then roll out, or make them on the counter.
On the counter carefully dump Flour and make a Well. Add the Butter and mash in to the flour with a fork, then remake your Well. Carefully pour the liquid into the well. Going from the edges of the Flour with the Fork, pull the Flour into the Milk and mix together until it’s a handleable dough. Knead a few times on the Counter and Pat out, then roll the dough out thin… (remember that the Dumplings will rise a bit , so less than 1/8”. Cut the Dough into 1x 1 or 2” squares. Drop into Simmering Broth and cook for 15 min or until done. Take one out and test it.

4) *FOR FLAT DUMPLINGS/NOODLES:(WITHOUT baking Powder NO RISE) These turn out a little more chewy. Picture below applies.
1/2 c AP Flour.
4 Tbsp Chicken Broth and Fat
1 Tsp very soft Butter.
1/8 tsp Salt
Keep the Flour out for more for dusting.
You can make these in a Bowl and then roll out, or make them on the counter. This is for the Flat Dumplings or Noodles (no leavening). If your making a lot then you may want to start it in a bowl.
With a fork, drop the 1 tsp of soft butter, blend in a bit with the fork, make the well again and pour the milk and Broth, carefully stir in and make a Dough, press with hands, pat and fold over a few times, not too much or they will be tough. But if you want them more like noodles then fold and Pat more…Roll out thin to 1/8”. Cut into 1”squares and drop into boiling broth and cook about 5 min then turn down and simmer for 10 more min. (Total 15 min) Take one out and test it.

5) FOR EGG DUMPLINGS/NOODLES  or SPAETZEL (grated noodles) they will rise a little too because of the Egg.
1 c AP Flour.
4Tbsp Chicken Broth with Fat.
2 Tbsp Butter
1 Beaten egg.
*Note: one of My favorites ….Egg holds the noodle together and will be a bit more leathery.
Mix together in a Bowl…add flour to a surface and Pat out, then roll them out cut into squares . Drop by staggering them into simmering soup and simmer for 15 min. Same picture above applies.

DIRECTIONS FOR THE SOUP: The Dumpling directions are also repeated in this section.
Mix the Spices, Herbs, Salt and Pepper together and sprinke both Sides of the Thighs with the Blend. Cut slits in the Thighs and rub the seasoning into the crevices.
Using a Cast Iron Skillet or Griddle, preheated to Med Hi or 6, add the Evoo, and Sear the Thighs fat Side UP first for 5 min Per side.
While the Thighs Sear, add the Broths and Veggies to the IP stainless Pot. You should have about 5 cups of liquid. If using Turkey Broth, make sure that it is thawed out for this recipes cook time.
when the Thighs are finished Searing, Lay the Thighs, Fat Side Down into the Broth and Veggies in the Pot.
Deglaze the Pan/Griddle with about 1/4 c Broth.. (I forgot, so I used a Ladle to dip some out of the IP.). Pour the Deglazing Broth into the Pot with everything Else. Set the Time for 5 minutes, and allow for 30 min NPR. When the 30 min NPR is done. Remove the Thighs from the Pot to cool. Turn the Pot and back onto Saute Hi. Now is the time to add any fresh Veggies to the Soup that you may want to cook along with the Dumplings.
While the Thighs cool, mix up your Dumplings in a Bowl and wait til the Soup comes to a Boil, turn the pot to LOW, then drop by the TBSP into the boiling Soup. Put the lid onto the Pot, set the Vent to Releasing so that it won’t seal.
You could also use a glass Lid.
Set a timer for 15 min.
Let the Dumplings Cook.
Go back to the Turkey.. take the Meat off the Bones and Then shred the Meat.
When the timer goes off for the Dumplings, take the Lid off and take a pair of kitchen Scissors and clip the Dumplings into pieces the size of larger Marbles and then add the shredded Turkey to heat up. Stir and Serve hot.

The Turkey Broth should be Thawed out to keep the cook time the same as mentioned in this Recipe.

Important to cut slits in the Thighs, it will help to cook them evenly. Sprinkle the crevices with a little bit of Salt and Pepper .

Sear for 5 min per Side beginning with the Fat side up.

Remove Meat from the Bones and Shread the Meat. Hold aside to add after Dumplings are done.

These are the Glob Dumplings without Baking powder. They cooked for 15 min before I
broke/cut each dumpling up. kitchen Scissors work perfect for this.

I broke the glob dumplings up cutting them until they were the size of Marbles.

Leek Soup with Potato. IP

Either serve as it comes out of the Pot or Blend it

This is the same Soup with More Heavy Cream and Blended .

The Richness and deep flavor of this simple and yet delicious Soup comes from the Broth made from the carcass of the Costco Rotisserie Chicken. It is a must. You will only use 1 Leek and 1 Potato along with the Broth and Cream.
If you don’t have the homemade Bone Broth, then you will need a Rich Bone Broth. You can also use an immersion Blender to smooth it out. If you choose to blend it up, then you will want to save the Bacon after cooking it to add later.

1 Large Leek Sliced thin. (3 c )
1-2 med sized white Potato diced (skin on).
3 c rich Bone Broth (from Costco Chicken).
1/2-1 c Heavy Cream. (start with 1/2 cup add more at the end if you want more)
1-2 slices Bacon Chopped. (2 will give it more of a Chowder flavor)
1 1/2 Tbsp Butter
1/2 tsp Salt.
1/2 tsp Course Black Pepper.
a few shakes Red Pepper Flakes (1/8-1/4 tsp)
1 1/2-2 Tbsp Low Sodium Better than Bullion Chicken. ( more if your broth is weak)

Turn the Pot to Sauté HI and sauté the Bacon until cooked. Remove it to a small bowl and hold it aside until the end… if your planning on blending the soup. If not then at this point, add all ingredients to the Pot. Set the time for 4 minutes and then allow for 5-7 min NPR. CR (controlled release..tap tap tap) the Pressure out .
Stir the Soup and taste it to see if you want to add another 1/2 c of Heavy Cream. The Soup is ready to serve up so at this point, just stir it up before serving or use the Immersion Blender to blend it before serving.
If you held the Bacon out at the beginning, then add it back into the Soup.

Enjoy!

Hummus

Beans Pintos and others cooked In the IP.
Also, check out My Black Bean Hummus Recipe here. Black Bean Hummus IP.

What a perfect way to use up a Lemon that needs to be used up.. For this Recipe, I used Pre cooked Beans, but If you prefer to make your own, …see Recipe for the IP above.

INGREDIENTS:
1 c well drained precooked Garbanzo Beans (unless you like it a bit thinner)
1 Clove Garlic, (if you love Garlic, 2 small).
2 Tbsp Tahini.
2 Tbsp Lemon Juice. More if you love Lemon.
2 Tbsp EVOO. Plus more for drizzles on top
3/4 Tsp Cumin.
1 Tsp Chili Powder.
1/4 tsp Johnnies Seasoning or your favorite Seasoning Salt.
1/4 Tsp Salt.
1/4 tsp ground Pepper
Paprika for Garnish.

Optional for Garnish: Sea Salt and Pepper, Parsley, Sun Dried Tomatoes, Chopped Pepper, Red Pepper flakes or slices, Pine Nuts, Chives, Tomatoes, Bacon,

Serve with Chips, Pita Bread, Peppers, Celery

DIRECTIONS:
I use a food Processor to make this really fast and easy.
Add the garlic to a food processor and pulse until it’s minced.
Except for the extra EVOO and Paprika, add all other ingredients.
Turn on the Processor to full speed for about 1 minute, ? Scrape down the sides of the processor and finish processing until the Hummus is smooth. Taste it and add more of whatever you like.
Pour Hummus into a Bowl and garnish with your favorite Garnish.
Serve with your choice of Pita, Celery, Peppers…Be creative!☺️

Drain the Garbanzos well unless you like it a little thinner which I do.

Compound Butter …Blue Cheese with Truffle Parmesan and Black Garlic

Put this deliciously seasoned Butter on your favorite Steaks, Chops or Vegetables, Baked Potatoes too.
Think about having several kinds of Compound Butters in your refrigerator or Freezer, ready to go.
Examples. use one ingredient or several depending on what you want in Your Refrigerator
Garlic Butter.
Chive Butter.
Truffle Butter

FOR COMPOUND BUTTER…. (In the picture with the scallops).
Sous Vide Rib Eye Steak IP

2 Tbsp Good 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. This can be frozen. I take out just what I need for dinner and allow it to come to room temp before adding to my food

Another Blue cheese Compound Butter :
To take it up a notch!
6 Tbsp Good Butter.
3 Tbsp crumbled Gorgonzola or Stilton Blue Cheese.
1 Tbsp Epicurean Specialty (Costco) Truffle, Parmesan, and Black Garlic Seasoning?.
Mash together. Taste the butter and add more Truffle Seasoning or more blue cheese as you see fit for the flavor that your looking for. Spoon the mixed Butter down into the corner of a zip lock Baggie. Place in the refrigerator for an hour before using unless you want to use it soft. This can also be frozen. I take out just what I will need for dinner and allow it to come to room temp before using on my food.

Tip…to spoon the butter into the zip lock Baggie, invert the baggie and hold it, cupped in one hand while spooning the butter in to it..when you get it all then fold the baggie back to normal shape and zip up

Maypo Tofu (Mabo Tofu)

Traditionally made with dried Sichuan Chili Peppers and oil for the coloring, I use Thai garlic Ginger Sauce and Sesame oil instead.
One Day, seems like about 10 years ago in the Winter time, My Son and I were shoveling our Driveway after a 15” or more Snowfall. My motto is get it quick after it falls if you can because it’s light and easy to shovel when it first falls.
As we finished, I mentioned our recently Widowed Neighbor who was from Japan, still learning to drive since the loss of her husband, spoke very little English and having her hands very full with their Autistic Son, a nice young man, but can not be left alone. So my Son, said nothing, just walked over and Shoveled her Drive way after he had just done ours. My proudness of him grew immensely that day.
Long story short, the next morning she rang our doorbell and handed us this large, beautiful, shallow Japanese Bowl filled with this warm, delicious smelling food! Shocked, I tried to ask her what it was and she said Maybo, or Maypo Tofu….but I struggled to understand. Well, something that surpasses any language barrier is food! It smelled so amazing that I had to taste it right then and there.. it was delicious and my body language gave me away. I loved it, so much so that I kept tasting it, trying to figure out what was in it.
I wrote a note for her to give to her friend the next time she came over…. She could translate the note to ask again what it was and I finally got the name, so I looked it up on the internet and found a recipe that looked close to what I knew was in it, and I did make it, and I did tweek it to get what I was looking for, and then I lost it?????‍♀️
So this recipe is from the things that I remember putting in, measurements were out the window, so I just did what sounded about right. Some ingredients are just because, and may not be Japanese influence but could be Chinese. I’ll let you be the Judges. This is my Version.
*I have heard that for a Vegetarian version of this, you can substitute Shiitake Mushrooms for the meat in this recipe.
You also may be interested in my Butter Chicken, Pork Red Curry or Tom KA Gai. Links here. Butter Chicken IP, Curry Red Pork IP, Tom Ka Gai IP

Maypo Tofu:

Serves 4
Make Rice ahead of time.

1/2 lb Ground Pork.
2-3 Tbsp Sesame Oil.
6 cloves Garlic minced.
3 tsp Minced Raw Ginger.
3-4 large Scallions chopped. (1 1/2 cups ish) Plus more for garnish.
1 pkg firm Tofu.
2 slices bacon cooked and chopped.. divided.. (save 1/2 out for garnish)

2 Cups rich Chicken Broth. I use homemade (or 1 Tbsp low sodium Better than Bullion chicken and 2 c water). You may want more later.
2 Tbsp Corn Starch.
5 Tbsp Thai Garlic Chili Sauce (More if you want more than 3*Spice).
A few shakes of fish Sauce (1/8 tsp).
2 Tbsp Catsup.
1 Tbsp Miso Paste. (If you use red curry Paste it would end up more red colored)
3 Tbsp seasoned Sushi Rice Vinegar (or Sake).
1 Tbsp Shoyu (Soy Sauce).

In a Medium Bowl, add the Corn Starch and Chicken Broth, Stir, and then add the Chili Sauce, Fish Sauce, Catsup, Miso Paste, Sushi Rice Vinegar and Shoyu, stir well. Taste it, Set this mixture aside.

Use a Large Frying Pan heated to Medium Hi heat.
Add the Sesame Oil and Ground Pork and saute until cooked. You may need to drain the fat depending on your Pork.
Add the Ginger and Garlic. Continue to sauté.
Add the Chicken Broth Mixture. Heat until the Sauce bubbles and thickens. Let simmer for a couple of minutes. Taste your Sauce. Add more Ginger, Better than Bullion, Chili sauce or what you think you may want more of, remembering that the Meat and the Tofu will take a lot of the heat away. You may will want to taste it again after adding them. Add the Scallions, Bacon and the Tofu, fold it in and heat through. Taste it at this point with Tofu and Meat. Add more chili sauce seasoning if you want. Don’t forget to hold some of the Scallions and Bacon out for garnish. Pull the frying Pan off the heat, serve up.
serve over or beside cooked Calrose Rice.
Garnish with Bacon and Scallion.

Sauce will thicken and change color as it cooks.

French Onion Pork Soup or French Dip Sandwich IP

Similar to its Cousin “Chicken” French Onion Soup, the sweetness of the Onions and Chicken Broth set this apart from the It’s other delicious Cousin “Beef” French Onion Soup.
Makes enough for 5- 6 servings. Takes about an hour start to finish. including Prep.
Also, check out my other French Onion Recipes
French Onion Soup IP and Sirloin Tri Tip Roast for French Dip.
French Onion Chicken/Mushroom Soup…. IP..perfect for the Duo Crisp or Pro.
French Dip Sandwiches.
Roast….Sirloin Tip IP and French Dip Sandwiches
If you have the Air fryer lids to any of the Instant Pots, you are going to love using it with this recipe PRIOR to using the pressure cooking lid.
Also, if you have any Pork Broth from drippings, then use that, but if not then use Chicken Broth, or a combination of 3/4 Chicken and 1/4 Beef Broth.

Another way to serve this is French Dip style Sandwiches…See the Bottom.

You will need:
6-8 good slices of Baguette type of Bread. 1- 1 1/2” thick. English Muffins or Ciabatta Bread Buns works great too.
2 slices of Cheese per piece of Bread to be used of Room temperature Monterey Jack, Provalone, or Gruyere (works best) or, if you don’t have either, and do have Mozzerella Sticks or freshly grated, you can use that. (I don’t use pre-grated because the anti caking agent in it will not allow for the cheese to melt well.). Set aside.

In order, to the Instant Pot 8 q Duo Crisp plus Air Fryer, Add:
2 large White Onions sliced thin
14 Oz Pork Broth. (Chicken if you don’t have it. Or half Beef and Half Chicken)
1 Tbsp Low sodium Better than Bullion Chicken.
1 Tsp Better than Bullion Beef (omit if you already added Beef Broth)
1/2 c Chardonnay * NO more (a dry wine will tone down some of the sweetness from the onions).
3/4 tsp Salt
1/2 Tsp Pepper
2 Tbsp Butter.
2 1/2 lbs thinly sliced Pork Shoulder/Butt

*note, if you don’t want to use Chardonnay, you can use 1 tsp Sushi Rice Vinegar and 1/2 c Chicken Broth. Or if you don’t want the sweetness of the Onions, use a dry White Wine.
I usually sear the Pork until using a frying pan, or use the Air fryer Lid.
If you don’t have the Air Fryer lid, sear them for about 10 min and continue from there, load some of the Onions, then the Pork and then more Onions on top so everything is in the pot. But if you DO have the Air fryer Lid , you will load the Pot different so that the Raw Pork is on top of the All other Ingredients.
Set the time for 4 min and allow 30 min NPR.
Skip the next paragraph and move on to remove the Pork from the Pot and turn it off and back on to Sauté Hi.

If you DO have the Air Fryer lid to your IP, then your gonna love this feature. Instead of searing Pork in a fry pan or the Pot, the Air Fryer lid will work on the Slices of Pork BEFORE pressure cooking.
After adding the Onions and all the other ingredients into the pot, with the Pork on top, put the Air Fryer Lid on the IP and hit air fry 400°. Adjust the time to 15 min. When it’s done, take the lid off and switch it out for the Pressure lid. Set the Pressure Cook setting time on the Pot for 4 min and leave it to NPR for 30. The Pork will be Perfect.

While the Soup is cooking, fix the Bread and Cheese.
For the toasted Bread and Cheese ,
PREHEAT OVEN to Broil.
Butter the slices of Bread on one side and toast it under the Broiler for a couple minutes til lightly Golden browned. Turn the oven off and set the bread in bowls. Lay a piece of cheese on the Bread. Put the bowls in the Oven to stay warm.
Oven needs to be no hotter than about 130° So that the cheese doesn’t melt too much.

When the Pork is done, Remove the Meat with a strainer spoon to a bowl, Set aside.
Turn the pot off and back on to Sauté HI.. let it go for about 10 min to reduce the broth.
Taste the Soup and at this point add more salt or pepper and or Better than Bullion.

Now that your soup is reduced, add the Pork back into the pot and let it re-heat nice and hot…to a boil. Turn the pot off. If you think it will need it, then turn the pot back on to Keep Warm.
Ladle some of the Soup onto the toast, then add some more Cheese…

Here is where you could put it under the Broiler for a couple minutes or…..just spoon a little more Broth with a bit more Pork onto the cheese to get it melting.
Make sure to use enough broth to soak well into the bread.
Hits the spot.?

If you don’t have the air fryer lid, sear the Pork in a frying pan and add to the top of the Onions and other ingredients in the pot.

If you do have the Air Fryer Lid for the IP, then skip the lotus steamer and put the Pork directly on top of the Onions and other Ingredients.

The meat pieces are bite size and a little larger and break up very easily.

After removing the Pork from the Pot, turn pot off and back on to Sauté Hi, and reduce the broth for 5 min then return the Pork back to the Pot.

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For FRENCH DIP Pork Sandwich:
Use Ciabatta Bread . Butter one side and fry it on the Griddle like Grilled Cheese. Add cheese to the hot toasted side and load up the meat on one side.
Serve with some of the Broth in a Cup.