Imported from Joplin
This commit is contained in:
32
recipes/air_fryer/donuts.md
Normal file
32
recipes/air_fryer/donuts.md
Normal file
@@ -0,0 +1,32 @@
|
||||
Donuts
|
||||
|
||||
# INGREDIENTS
|
||||
|
||||
- 1 cup milk, lukewarm (about 100°F)°
|
||||
- 2 1/2 tsp active dry yeast, or instant yeast
|
||||
- 1/4 cup granulated sugar, plus 1 tsp
|
||||
- 1/2 tsp salt
|
||||
- 1 egg
|
||||
- 1/4 cup unsalted butter, melted
|
||||
- 3 cups all-purpose flour
|
||||
- Oil Spray, Coconut oil works best
|
||||
#### FOR THE GLAZE
|
||||
- 6 Tbsp unsalted butter
|
||||
- 2 cups powdered sugar
|
||||
- 2 tsp vanilla extract
|
||||
- 4 Tbsp hot water, or as needed
|
||||
#INSTRUCTIONS
|
||||
1. In the bowl of a stand mixer fitted with the dough hook, gently stir together lukewarm milk, 1 tsp of sugar, and yeast. Let it sit for 10 minutes until foamy (If nothing happens your milk was too hot or the yeast is too old, so start over).
|
||||
2. Add sugar, salt, egg, melted butter and 2 cups of flour to the milk mixture. Mix on low speed until combined, then with the mixer running add the remaining cup of flour slowly, until the dough no longer sticks to the bowl. Increase speed to medium-low and knead for 5 minutes, until the dough is elastic and smooth.
|
||||
3. Place the dough into a greased bowl and cover it with plastic wrap. Let rise in a warm place until doubled. Dough is ready if you make a dent with your finger and the indention remains.
|
||||
4. Turn the dough out onto a floured surface, punch it down and gently roll out to about 1/2 inch thickness. Cut out 10-12 donuts using a 3-inch round cutter and a 1-inch round cutter to remove center.
|
||||
5. Transfer donuts and donut holes to lightly floured parchment paper and cover loosely with greased plastic wrap. Let donuts rise until doubled in volume, about 30 minutes. Preheat Air Fryer to 350F.
|
||||
6. Spray Air Fryer basket with oil spray, carefully transfer donuts to Air Fryer basket in a single layer. Spray donuts with oil spray and cook at 350F until golden brown, about 4 minutes. Repeat with remaining donuts and holes.
|
||||
7. While the donuts are in the Air Fryer, melt butter in a small saucepan over medium heat. Stir in powdered sugar and vanilla extract until smooth. Remove from heat and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
|
||||
8. Dip hot donuts and donut holes in the glaze using to forks to submerge them. Place on a wire rack set over a rimmed baking sheet to allow excess glaze to drip off. Let sit until glaze hardens, about 10 minutes.
|
||||
#### NOTES
|
||||
- Make sure the milk is not hotter than 115 degrees F. Using hot liquid will kill the yeast.
|
||||
- If you don’t have an instant read thermometer, drizzle a few drops of the warmed up milk onto the inside of your wrist. It should feel warm. If it feels hot the yeast will die off, if it feels cold it will remain dormant.
|
||||
|
||||
|
||||
https://platedcravings.com/air-fryer-donuts/
|
||||
16
recipes/air_fryer/french-fries.md
Normal file
16
recipes/air_fryer/french-fries.md
Normal file
@@ -0,0 +1,16 @@
|
||||
French Fries
|
||||
|
||||
# INGREDIENTS
|
||||
- 2 large russet potatoes
|
||||
- 2 cups ice cubes
|
||||
- 1 Tbsp peanut oil, or olive oil
|
||||
- 1 tsp salt
|
||||
# INSTRUCTIONS
|
||||
1. Peel and cut the potatoes into 3/8-by-3/8-inch batons.
|
||||
2. Put them in a bowl with cold water and two cups ice cubes for at least 30 minutes. Drain them and pat them dry with kitchen paper.
|
||||
3. Preheat the Airfryer to 360°F (182°C).
|
||||
4. Combine potatoes and oil in a large bowl and toss to coat. Transfer them to the Airfryer basket. Set the timer for 25 minutes.
|
||||
5. Every 5 minutes slide out the basket and shake the french fries.
|
||||
6. Fry until the time is up and the fries are golden brown. Season to taste with salt or french fry seasoning and serve immediately.
|
||||
|
||||
https://platedcravings.com/air-fryer-french-fries/
|
||||
30
recipes/air_fryer/onion-rings.md
Normal file
30
recipes/air_fryer/onion-rings.md
Normal file
@@ -0,0 +1,30 @@
|
||||
Onion Rings
|
||||
|
||||
# INGREDIENTS
|
||||
- 1/2 cup all-purpose flour
|
||||
- 1 tsp paprika
|
||||
- 1 tsp salt, divided
|
||||
- 1/2 cup buttermilk, see tips above for making your own
|
||||
- 1 egg
|
||||
- 1 cup panko breadcrumbs
|
||||
- 2 Tbsp olive oil
|
||||
- 1 large yellow sweet onion, sliced 1/2-inch thick and separated into rings
|
||||
- Oil Spray, optional
|
||||
# INSTRUCTIONS
|
||||
1. You need 4 shallow bowls or deep plates. In the first one combine flour, paprika, and ½ tsp salt. In the second combine buttermilk (or milk and vinegar/lemon juice) and egg, then add ¼ cup of the flour mixture from the first bowl. In the third combine panko breadcrumbs, ½ tsp salt and olive oil with a fork, until the oil is evenly distributed. Put half of the panko in a fourth bowl so you can switch to the second part after the first got sticky.
|
||||
2. Pat dry the onion rings with paper towels to remove excessive moisture. Using a fork, dredge the onion rings in the flour mixture, drop them in the buttermilk mixture and then dredge them in the panko mixture. (TIP: Freeze the breaded onion rings for 15 minutes on a baking sheet, this helps the panko mixture to stick better.)
|
||||
3. Spray Air Fryer Basket with oil spray. Place onion rings in a single layer in the Air Fryer basket. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them.
|
||||
4. Cook at 400°F until golden brown and crispy, about 11-15 minutes. Spray with some cooking spray after about 6 minutes. You don't need to turn the onion rings.
|
||||
5. Carefully lift out the onion rings with a cookie spatula or fork and serve.
|
||||
#### NOTES
|
||||
- Make sure to use sweet onions for this recipe! White and yellow onions don't work well with the breading.
|
||||
- This recipe is messy but well worth the effort. Read all my tips before starting!
|
||||
- If you don’t have panko breadcrumbs you could also use normal breadcrumbs but the result might not be as crispy.
|
||||
- Divide the panko breadcrumb mixture in two so you can switch to the second batch after the first gets sticky.
|
||||
- Use a fork and not your hands to coat the onion rings.
|
||||
- If you don’t have buttermilk, you can easily make your own by adding 1 Tbsp of vinegar or lemon/lime juice to a ½ cup of milk.
|
||||
- The cook time depends on your Air Fryer model. Keep an eye on them!
|
||||
- You don’t need to turn the onion rings during the cooking process! Don't shake the basket or the breading will fall off!
|
||||
- Be careful when lifting the onion rings out of the basket! I recommend using a cookie spatula or fork to lift them out.
|
||||
|
||||
https://platedcravings.com/air-fryer-onion-rings/
|
||||
30
recipes/air_fryer/pull-apart-cheese-garlic-bread.md
Normal file
30
recipes/air_fryer/pull-apart-cheese-garlic-bread.md
Normal file
@@ -0,0 +1,30 @@
|
||||
Pull Apart Cheese Garlic Bread
|
||||
|
||||
Air Fryer Pull Apart Cheese Garlic Bread is a quick and easy recipe that can be made with your Nuwave, Power Air Fryer, or oven. You can make fried frozen garlic French bread using store bought or even Texas toast. Pair this bread with pizza or your favorite Italian dish!
|
||||
|
||||
# Ingredients
|
||||
- 2 tablespoons unsalted butter or ghee (healthier alternative to butter)
|
||||
- 2 tablespoons olive oil
|
||||
- 1 tablespoon finely chopped parsley
|
||||
- 1 teaspoon Italian Seasoning
|
||||
- 4 garlic cloves, minced
|
||||
- salt and pepper to taste
|
||||
- 1 loaf sourdough bread
|
||||
- 1 cup shredded mozzarella cheese You can also use cubed cheese, but I prefer shredded.
|
||||
|
||||
# Instructions
|
||||
1. Melt the butter in a small bowl in the microwave for about 15-30 seconds.
|
||||
2. Add olive oil, garlic, parsley, Italian Seasoning, salt and pepper to the butter and stir.
|
||||
3. Place the bread down flat, horizontally. Cut the bread using a serrated bread knife diagonally, about 2/3rds of the way through the bread, without cutting through the bread. Avoid the edges of the bread (about 1 inch from the corners). Turn the bread around and make diagonal cuts the other way to create small diamond shapes.
|
||||
4. Load the garlic olive oil butter into the cracks and crevices throughout the bread. I used a cooking brush.
|
||||
5. Next, add the cheese into each of the cracks. You can use shredded cheese or cubed. Cubed cheese is a lot easier to stuff into the bread, but I prefer to use shredded because it melts easier. If using shredded you can try stuffing the cheese into the bread with a butter knife.
|
||||
6. Place the bread in the air fryer. Cook on 350 degrees for 5 minutes or until the cheese has melted.
|
||||
6. Cool before serving.
|
||||
|
||||
# Notes
|
||||
Air Fryer Garlic Bread Tips:
|
||||
- Measure and test your bread out first to be sure it will fit your air fryer. If the bread is too large you can trim it down some.
|
||||
- You can use any bread that you like, just be sure it fits your air fryer.
|
||||
- Be careful not to slice totally through the bread. If you notice a portion was sliced down too far, you can use a toothpick to hold the bread together.
|
||||
- If you would like to have a bunch of pull apart areas of the bread, create a lot of slices in the bread, closer together. For large pull apart areas, make less slices in the bread.
|
||||
- Feel free to add more cheese if you want more!
|
||||
15
recipes/baking/24-48-hour-pizza.md
Normal file
15
recipes/baking/24-48-hour-pizza.md
Normal file
@@ -0,0 +1,15 @@
|
||||
24-48 Hour Pizza
|
||||
|
||||
# Ingredients
|
||||
- 175g water
|
||||
- 5g salt
|
||||
- .3g yeast
|
||||
- 250 flour
|
||||
|
||||
# Directions
|
||||
1. Rest 20 Minutes
|
||||
2. Knead 30 seconds
|
||||
3. Bulk rise 2 hours
|
||||
4. Shape
|
||||
5. 24-48 hours in the fridge
|
||||
6. Take out of fridge 1 hour before baking
|
||||
9
recipes/baking/medium-deep-pizza.md
Normal file
9
recipes/baking/medium-deep-pizza.md
Normal file
@@ -0,0 +1,9 @@
|
||||
Medium Deep Pizza
|
||||
|
||||
# Ingredients
|
||||
- Flour: 315g
|
||||
- Sugar: 6.3g
|
||||
- Salt: 4.7g
|
||||
- Yeast: 4.7g
|
||||
- EVO: 15.8g
|
||||
- Water: 211.1g
|
||||
10
recipes/baking/new-york-style-pizza-dough.md
Normal file
10
recipes/baking/new-york-style-pizza-dough.md
Normal file
@@ -0,0 +1,10 @@
|
||||
New York Style Pizza Dough
|
||||
|
||||
# Ingredients
|
||||
|
||||
- Flour: 100%
|
||||
- Sugar: 2%
|
||||
- Salt: 1.5%
|
||||
- Yeast: 1.5%
|
||||
- Olive Oil: 5%
|
||||
- Water: 67%
|
||||
13
recipes/baking/shortbread.md
Normal file
13
recipes/baking/shortbread.md
Normal file
@@ -0,0 +1,13 @@
|
||||
Shortbread
|
||||
|
||||
# Ingedients
|
||||
- 1 part sugar
|
||||
- 2 part butter
|
||||
- 3 part flour
|
||||
|
||||
# Directions
|
||||
1. Prehead oven 300
|
||||
2. Beat butter and sugar.
|
||||
3. Mix in flour
|
||||
4. Pat into 9x9 pag, prick
|
||||
5. Bake 40 minutes
|
||||
21
recipes/canned-pickled-jalapenos.md
Normal file
21
recipes/canned-pickled-jalapenos.md
Normal file
@@ -0,0 +1,21 @@
|
||||
Canned Pickled Jalapenos
|
||||
|
||||
# Ingredients
|
||||
- 1 1/2 pounds jalapenos
|
||||
- 3 /1/2 cups white vinegar (must be 5% acidic)
|
||||
- 1 cup water
|
||||
- 1 tablespoon pickling salt
|
||||
- Pickle Crisp
|
||||
|
||||
# Instructions
|
||||
1. Slice Peppers: Wash peppers and cut off steams. Slice peppers into 1/4-inch thick rings. Wear gloves for this step to avoid burning your hands. And do NOT touch your eyes or any other sensitive body parts.
|
||||
2. Heat Jars: Place a rack into the bottom of a large pot. Fill pot with enough water to cover jars. Submerge jars in water. Bring water to a simmer, 180 degrees. Simmer jars for 10 minutes. (Since the peppers process for 10 minutes, you don’t need to boil the jars.)
|
||||
3. Prepare the Brine: While the jars heat, combine vinegar, water, and salt medium saucepan. Boil for five minutes.
|
||||
4. Pack Jars. Remove jars from the water. Pack the peppers into hot jars, leaving 1/2 inch headspace. Add 1/4 teaspoon Pickle Crisp to each jar, if desired.
|
||||
5. Add Brine. Ladle brine into jars, leaving 1/2 inch headspace. Using a wooden chopstick, bubble tool, or soft rubber spatula, remove air bubbles. Measure headspace. Add more brine if needed.
|
||||
6. Clean Rim and Apply Lids. Wipe rim with clean, damp cloth. Place lid on jar. Screw on band to "fingertip tight." You should feel some resistance but you don't want to crank the band on too tight.
|
||||
7. Process Jars. Lower jars into pot. Water should cover jars by 1 to 2-inches after all jars are in the pot. Cover the pot. Return water to a boil. Process for 10 minutes. (Start the timer once the water returns to a boil.) Be sure to maintain a rolling boil during the entire 10 minute processing time.When processing time completes, turn off the burner and remove lid. Wait 5 minutes before removing jars from the pot. Lift the jars out of the water straight. Avoid tipping the jars. Place hot jars on a towel-lined counter or wood cutting board. Allow jars to cool for 24 hours.
|
||||
8. Check Seals. Press the center of the lid. It should not move. Remove outer ring. Gently try to lift the lid off the jar. It should not move. Wipe jars. Label. If any jar didn’t seal, place into the refrigerator and enjoy within a week or so.
|
||||
9. Store: Place jars in a cool place out of direct sunlight. For best flavor, wait six weeks before enjoying the peppers.
|
||||
|
||||
[link](https://cookfasteatwell.com/pickled-jalapeno-recipe/Jalapeños)
|
||||
18
recipes/cooking/amazing-chicken.md
Normal file
18
recipes/cooking/amazing-chicken.md
Normal file
@@ -0,0 +1,18 @@
|
||||
Amazing Chicken
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 4 skinless, boneless chicken breast halves
|
||||
- salt and pepper to taste
|
||||
- 1/2 cup mayonnaise
|
||||
- 2 cups Italian seasoned bread crumbs
|
||||
|
||||
# Directions
|
||||
|
||||
1. Preheat the oven to 425 degrees F (220 degrees C). Grease a shallow baking dish.
|
||||
2. Season chicken breasts. Coat chicken on all sides with mayonnaise, and roll in bread crumbs until coated. Place coated breasts into the prepared pan.
|
||||
3. Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink in the middle and the juices run clear.
|
||||
|
||||
#### Notes
|
||||
|
||||
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
|
||||
12
recipes/cooking/arbys-horsey-sauce.md
Normal file
12
recipes/cooking/arbys-horsey-sauce.md
Normal file
@@ -0,0 +1,12 @@
|
||||
Arby’s Horsey Sauce
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 1 cup mayonnaise
|
||||
- 1 tablespoon sugar
|
||||
- 1/4 cup creamed horseradish or 2 tablespoons fresh horseraddish
|
||||
- 1/4 teaspoon salt
|
||||
|
||||
# Directions
|
||||
|
||||
In a small bowl combine mayonnaise, sugar, creamed horseradish, and salt. Stir until well combined. For best flavor allow to rest in a covered container in the refrigerator for at least 1 hour. For optimal results allow to rest overnight before serving.
|
||||
24
recipes/cooking/black-bean-and-rice-freezer-burritos.md
Normal file
24
recipes/cooking/black-bean-and-rice-freezer-burritos.md
Normal file
@@ -0,0 +1,24 @@
|
||||
Black Bean and Rice Freezer Burritos
|
||||
|
||||
# Ingredients
|
||||
|
||||
[(L)](http://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fwww.yummly.com%2Frecipe%2FBlack-bean-and-rice-freezer-burritos-365074)[(L)](https://twitter.com/intent/tweet?source=webclient&text=Black%20Bean%20and%20Rice%20Freezer%20Burritos%20https%3A%2F%2Fwww.yummly.com%2Frecipe%2FBlack-bean-and-rice-freezer-burritos-365074)[(L)](https://plus.google.com/share?url=https%3A%2F%2Fwww.yummly.com%2Frecipe%2FBlack-bean-and-rice-freezer-burritos-365074)[(L)](http://pinterest.com/pin/create/link/?url=https%3A%2F%2Fwww.yummly.com%2Frecipe%2FBlack-bean-and-rice-freezer-burritos-365074&media=https%3A%2F%2Flh4.ggpht.com%2F6ZF_-mGiuUgxAX96cZsXU6DpUEqTKKxw6rp514q5gMUv63RV0nABZRwFZfZTbFOeLQY0P9YZvWsS9zXUts_HIIQ&description=Black%20Bean%20and%20Rice%20Freezer%20Burritos)
|
||||
|
||||
[(L)](https://www.yummly.com/recipe/Black-bean-and-rice-freezer-burritos-365074#print)
|
||||
|
||||
3 cups rice (uncooked)
|
||||
3 cans black beans (rinsed and drained)
|
||||
2 packages taco seasoning
|
||||
8 ounces pepper jack (shredded)
|
||||
8 ounces monterey jack (shredded)
|
||||
20 tortillas (burrito-sized)
|
||||
|
||||
# Directions
|
||||
|
||||
Cook the rice according to the package directions.
|
||||
|
||||
In a large bowl, stir the black beans and taco seasoning together. Add the cooked rice and cheeses, stirring to combine.
|
||||
|
||||
Fill the tortillas with the rice and beans. Wrap each burrito in plastic wrap and store in zip top freezer bags. I had enough filling to fill a few more burritos, but ran out of tortillas. I did put 20 burritos in the freezer.
|
||||
|
||||
To heat, microwave unwrapped on a plate. For our microwave, 1 minute and 45 seconds is a good amount of time. Serve with salsa if you like.
|
||||
26
recipes/cooking/bubble-up-pizza.md
Normal file
26
recipes/cooking/bubble-up-pizza.md
Normal file
@@ -0,0 +1,26 @@
|
||||
Bubble Up Pizza
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 1 pound Italian sausage
|
||||
- 1 (15 oz.) jar pizza sauce
|
||||
- 1 tube (12 oz) refrigerated Pillsbury Grands Jr. Biscuits
|
||||
- 2 cups Mozzarella Cheese
|
||||
- pepperoni slices
|
||||
|
||||
# Steps
|
||||
|
||||
- Preheat oven to 375F degrees. Spray a 9x13 baking dish with nonstick cooking spray.
|
||||
- If you’re not using pre-cooked sausage, you're going to need to brown and crumble the Italian sausage and drain any excess grease.
|
||||
- Cut each biscuit into eighths.
|
||||
- In a bowl, combine pizza sauce with cut-up biscuits and cooked sausage. Stir to combine.
|
||||
- Spread this mixture evenly into prepared baking dish.
|
||||
- Then top with shredded cheese and sliced pepperoni.
|
||||
- Sprinkle with dried parsley (if using)
|
||||
- Bake uncovered for about 25-30 minutes until biscuits are cooked through.
|
||||
- It is closer to the thirty minute mark in my oven.
|
||||
- Then serve with a crisp, green salad!
|
||||
|
||||
#### Notes
|
||||
|
||||
- Note: Get creative with this! Add in any toppings that your family enjoys! Green peppers, onions and mushrooms are all great add-ins. If you don't like the sausage, no problem, just leave it out of the recipe. This is so easy to really make the way your family will enjoy!
|
||||
27
recipes/cooking/chick-fil-a-copycat-chicken-sandwiches.md
Normal file
27
recipes/cooking/chick-fil-a-copycat-chicken-sandwiches.md
Normal file
@@ -0,0 +1,27 @@
|
||||
Chick-fil-A Copycat Chicken Sandwiches
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 2 skinless, boneless chicken breasts
|
||||
- Kosher salt and ground pepper
|
||||
- 1 teaspoon paprika
|
||||
- Peanut oil, for frying
|
||||
- 1 egg
|
||||
- ½ cup milk
|
||||
- ¾ cup all purpose flour
|
||||
- ¼ cup whole-wheat flour
|
||||
- 1 tablespoon dry milk
|
||||
- 1 tablespoon powdered sugar
|
||||
- ¼ teaspoon baking soda
|
||||
- ¼ teaspoon dry mustard
|
||||
- 1 sour pickle, cut into eight slices
|
||||
- 4 soft hamburger buns, split
|
||||
- 3 tablespoons unsalted butter, softened
|
||||
|
||||
# Direcions
|
||||
|
||||
1. In a shallow baking dish, whisk together egg, milk, ½ teaspoon paprika, and 2 tablespoons water. In another baking dish, whisk together both types of flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining ½ teaspoon paprika, and 1 teaspoon each salt and pepper. Meanwhile, heat about two inches of peanut oil to 325 degrees in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle, and set aside.
|
||||
|
||||
2. Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.
|
||||
|
||||
3. Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.
|
||||
20
recipes/cooking/crock-pot-buffalo-chicken-dip.md
Normal file
20
recipes/cooking/crock-pot-buffalo-chicken-dip.md
Normal file
@@ -0,0 +1,20 @@
|
||||
Crock Pot Buffalo Chicken Dip
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 2 (10 ounce) cans chicken
|
||||
- 2 (8 ounce) packets cream cheese
|
||||
- 3⁄4 cup hot sauce (I use Frank's)
|
||||
- 1 cup ranch dressing
|
||||
- 2 cups mild cheddar cheese
|
||||
- 2 loaves baguette
|
||||
|
||||
# Steps
|
||||
|
||||
- Drain canned chicken and put in medium sauce pan.
|
||||
- Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.
|
||||
- Add cream cheese and stir until blended thoroughly.
|
||||
- Add ranch dressing and mix.
|
||||
- Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
|
||||
- Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
|
||||
- I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.
|
||||
24
recipes/cooking/crunchwrap-supreme.md
Normal file
24
recipes/cooking/crunchwrap-supreme.md
Normal file
@@ -0,0 +1,24 @@
|
||||
Crunchwrap Supreme
|
||||
|
||||
# INGREDIENTS
|
||||
|
||||
- 1 lb. ground beef
|
||||
- 1 tsp. chili powder
|
||||
- 1/2 tsp. ground paprika
|
||||
- 1/2 tsp. ground cumin
|
||||
- kosher salt
|
||||
- Freshly ground black pepper
|
||||
- 8 large flour tortillas
|
||||
- 1/2 c. Nacho Cheese Sauce
|
||||
- 4 tostada shells
|
||||
- 1 c. sour cream
|
||||
- 2 c. Shredded lettuce
|
||||
- 1 c. chopped tomatoes
|
||||
- 1 c. shredded Cheddar
|
||||
- 1 c. Shredded Monterey Jack
|
||||
- vegetable oil
|
||||
- Hot sauce, for serving
|
||||
|
||||
# DIRECTIONS
|
||||
|
||||
1. In a skillet over medium heat, add ground beef, chili powder, paprika and cumin. Cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Drain fat, then season with salt and pepper.Cut small flour tortillas: Stack four large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut four smaller flour tortilla rounds. Set aside.Build crunchwraps: With remaining large flour tortillas, add a scoop of ground beef to the center of each tortilla, leaving a generous amount of space around the edges for folding. Drizzle cheese sauce over each, then place tostada shells on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses.Place the smaller flour tortilla cutouts in the center of each crunchwrap then tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.Cook crunchwraps: In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunchwrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes more.Repeat with remaining crunchwraps and serve warm with hot sauce.
|
||||
22
recipes/cooking/dr-pepper-pulled-pork.md
Normal file
22
recipes/cooking/dr-pepper-pulled-pork.md
Normal file
@@ -0,0 +1,22 @@
|
||||
Dr. Pepper Pulled Pork
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 2 1/2-3 lb pork butt (also known as a pork shoulder)
|
||||
- 24 oz. (2 cans) Dr. Pepper (or any caramel colored soda pop, each will provide a slightly different flavor)
|
||||
- 1 medium onion, cut in quarters and then again in half
|
||||
- 2 garlic cloves, minced
|
||||
- 1 1/2 teaspoons dry ground mustard
|
||||
- 1/4-1/2 teaspoon cayenne pepper (depending on personal taste.)
|
||||
- Salt and freshly ground black pepper
|
||||
- 1/4 cup apple cider vinegar
|
||||
- 3 tablespoons Worcestershire Sauce
|
||||
- bbq sauce of choice
|
||||
- rolls or buns of choice
|
||||
|
||||
# Steps
|
||||
|
||||
- Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).
|
||||
- Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.
|
||||
- Drain the remaining juices and toss the meat and onion mixture in the bbq sauce of choice. I don't have an exact amount listed- just add a bit at a time until you get to your desired sauciness!
|
||||
- Top onto lightly toasted buns and enjoy! Goes great with a good slaw and some oven fries.
|
||||
20
recipes/cooking/easy-garam-masala.md
Normal file
20
recipes/cooking/easy-garam-masala.md
Normal file
@@ -0,0 +1,20 @@
|
||||
Easy Garam Masala
|
||||
|
||||
"This is a quick Garam Masala (Indian spice) mix. Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that's pretty good."
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 1 tablespoon ground cumin
|
||||
- 1 1/2 teaspoons ground coriander
|
||||
- 1 1/2 teaspoons ground cardamom
|
||||
- 1 1/2 teaspoons ground black pepper
|
||||
|
||||
- 1 teaspoon ground cinnamon
|
||||
- 1/2 teaspoon ground cloves
|
||||
- 1/2 teaspoon ground nutmeg
|
||||
|
||||
# Directions
|
||||
|
||||
1. Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
|
||||
|
||||
2.
|
||||
32
recipes/cooking/easy-make-ahead-taco-casserole.md
Normal file
32
recipes/cooking/easy-make-ahead-taco-casserole.md
Normal file
@@ -0,0 +1,32 @@
|
||||
Easy Make Ahead Taco Casserole
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 1 1/2 pounds ground beef
|
||||
- 1 cup white onion chopped
|
||||
- 1 package taco seasoning mix
|
||||
- 1/2 cup of water
|
||||
- 2 to 3 tablespoons vegetable oil
|
||||
- 18 corn tortillas
|
||||
- 1 1/2 cups salsa
|
||||
- 1 can Ro*Tel Original Diced Tomatoes & Green Chilies
|
||||
- 1 can Rosarita Traditional Refried Beans
|
||||
- 2 cups shredded cheese
|
||||
- Optional Garnish
|
||||
- Sour cream
|
||||
- sliced green onion
|
||||
|
||||
# Directions
|
||||
|
||||
In a medium sized skillet, brown ground beef with white onion. Drain ground beef add taco seasoning mix and add 1/2 cup of water. Set aside seasoned beef.
|
||||
|
||||
Heat vegetable oil in a skillet over medium-low heat. Cut corn tortillas in half. Heat corn tortillas halves in hot oil and drain on a plate lined with paper towels.
|
||||
|
||||
Combine salsa and Ro*Tel tomatoes in a blender to make a sauce. Heat refried beans slightly in a microwave to make them spreadable.
|
||||
|
||||
Line a 13 x 9-inch baking pan with corn tortillas. Spread can of Rosarita Traditional Refried Beans over the corn tortillas. Place the ground beef over the refried beans. Pour sauce over the ground beef. Place another layer of corn tortillas over the ground beef. Cover tortillas with cheese.
|
||||
|
||||
At this point, you can wrap the casserole and freeze. Or you may want to bake the casserole and serve.
|
||||
|
||||
Bake the casserole at 350 degrees for about 20 to 25 minutes.
|
||||
Serve the casserole with sour cream and sliced green onions if desired.
|
||||
21
recipes/cooking/easy-meatloaf.md
Normal file
21
recipes/cooking/easy-meatloaf.md
Normal file
@@ -0,0 +1,21 @@
|
||||
Easy Meatloaf
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 1 1/2 pounds ground beef
|
||||
- 1 egg
|
||||
- 1 onion, chopped
|
||||
- 1 cup milk
|
||||
- 1 cup dried bread crumbs
|
||||
- salt and pepper to taste
|
||||
- 2 tablespoons brown sugar
|
||||
- 2 tablespoons prepared mustard
|
||||
- 1/3 cup ketchup
|
||||
- Worcestershire Sauce
|
||||
|
||||
# Steps
|
||||
|
||||
1. Preheat oven to 350 degrees F (175 degrees C).
|
||||
2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
|
||||
3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
|
||||
4. Bake at 350 degrees F (175 degrees C) for 1 hour.
|
||||
24
recipes/cooking/everyday-cornbread.md
Normal file
24
recipes/cooking/everyday-cornbread.md
Normal file
@@ -0,0 +1,24 @@
|
||||
EVERYDAY CORNBREAD
|
||||
|
||||
# INGREDIENTS
|
||||
|
||||
- 1 cup yellow cornmeal $0.24
|
||||
- 1 cup all-purpose flour $0.15
|
||||
- 1/4 cup sugar $0.20
|
||||
- 4 tsp baking powder $0.24
|
||||
- 1/2 tsp salt $0.02
|
||||
- 1 cup milk $0.31
|
||||
- 1 large egg $0.27
|
||||
- 1/4 cup vegetable or canola oil $0.08
|
||||
|
||||
# INSTRUCTIONS
|
||||
|
||||
1. Preheat the oven to 425 degrees and coat the inside of a 9-inch pie plate, cast iron skillet, or 8x8 casserole dish with non-stick spray (or butter for more flavor).
|
||||
|
||||
2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
|
||||
|
||||
3. In a separate bowl, whisk together the milk, egg, and oil.
|
||||
|
||||
4. Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moist. Avoid over stirring. It's okay if there are a few lumps.
|
||||
|
||||
5. Pour the batter into the prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. Cut into 8 pieces and serve.
|
||||
13
recipes/cooking/fudge.md
Normal file
13
recipes/cooking/fudge.md
Normal file
@@ -0,0 +1,13 @@
|
||||
Fudge
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 3 cups semisweet chocolate chips
|
||||
- 1 (14 ounce) can sweetened condensed milk
|
||||
- 1/4 cup butter
|
||||
- 1 cup chopped walnuts (optional)
|
||||
|
||||
# Steps
|
||||
|
||||
- Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
|
||||
- Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.
|
||||
25
recipes/cooking/homemade-twix-bar-recipe.md
Normal file
25
recipes/cooking/homemade-twix-bar-recipe.md
Normal file
@@ -0,0 +1,25 @@
|
||||
Homemade Twix Bar Recipe
|
||||
|
||||
# Ingredients
|
||||
|
||||
- Shortbread cookies
|
||||
- 1/2 pound butter (unsalted)
|
||||
- 1/2 cup powdered sugar
|
||||
- 1/4 teaspoon salt
|
||||
- 2 cups flour
|
||||
- 1 teaspoon vanilla
|
||||
- 1 1/2 cups caramel baking chips
|
||||
- 2 cups chocolate chips
|
||||
- 1/4 cup coconut oil
|
||||
|
||||
# Directions
|
||||
|
||||
#### Cookie Directions:
|
||||
|
||||
1. Preheat oven to 350 degrees. Using a mixer cream together room temperature butter and powdered sugar for about 2 minutes or until the butter and sugar are light and creamy. Add in 2 cups of flour and beat gently until flour is incorporated to the creamed sugar. Add in vanilla and mix until just blended. When the dough has turned into a soft uniform ball turn dough onto a lightly floured board.
|
||||
|
||||
2. Roll dough into a rectangle shape. Cut the dough into 4 even verticals and then cut them horizontally in about 1/2 inch stripes. Use a fork to prick the cookies about three or four times a cookie so they will bake evenly. Place cookies onto an un-greased cookie sheet leaving a small distance between each cookie. Refrigerate cookies on the cookie sheet for about 15 minutes before baking the cookies for 8 to 10 minutes. By refrigerating the dough you will keep them from spreading out too much.
|
||||
|
||||
3. Melt caramel bits in the microwave for about 45 seconds, or until melted. Spread a thin layer of caramel over the baked cookies.
|
||||
|
||||
4. Over a double boiler melt together 2 cups of chocolate chips and 1/4 cup of coconut oil Stir continually until the chocolate has melted. When the chocolate has melted dip a cookie into the chocolate, turn cookie over with two folks until the cookie is fully coated. Place chocolate dipped cookie onto wax paper. Allow the chocolate to set up fully before storing cookie in an air tight container.
|
||||
29
recipes/cooking/jalapeno-cheddar-cornbread.md
Normal file
29
recipes/cooking/jalapeno-cheddar-cornbread.md
Normal file
@@ -0,0 +1,29 @@
|
||||
JALAPEÑO CHEDDAR CORNBREAD
|
||||
|
||||
# INGREDIENTS
|
||||
|
||||
- 2 jalapeños $0.36
|
||||
- 1.5 cups cheddar, shredded $1.31
|
||||
- 1 cup grape tomatoes $1.25
|
||||
- 1 cup cornmeal $0.21
|
||||
- 1 cup all-purpose flour $0.15
|
||||
- 2 Tbsp sugar $0.10
|
||||
- 4 tsp baking powder $0.24
|
||||
- 1/2 tsp salt $0.02
|
||||
- 1 cup milk $0.31
|
||||
- 1 large egg $0.27
|
||||
- 1/4 cup cooking oil $0.16
|
||||
|
||||
# INSTRUCTIONS
|
||||
|
||||
1. Preheat the oven to 425ºF. Shred the cheddar cheese, if not purchased pre-shredded. Slice one of the jalapeños length-wise, scrape out the seeds, then dice into 1/4-inch pieces. Slice the second jalapeño into rounds, leaving the seeds intact. Slice the grape tomatoes in half.
|
||||
|
||||
2. Add the cornmeal, flour, sugar, baking powder, and salt to a large bowl. Stir until they are well combined.
|
||||
|
||||
3. In a separate bowl, whisk together the milk, egg, and cooking oil.
|
||||
|
||||
4. Pour the liquid ingredients into the bowl of dry ingredients and stir just until a lumpy batter forms and no more dry flour remains on the bottom of the bowl. Do not over stir.
|
||||
|
||||
5. Add 1 cup of the cheddar cheese and the diced jalapeños to the batter and gently fold until they are incorporated. Prepare a 8x8" casserole dish, a 9" pie plate, or a 10" cast-iron skillet by coating with non-stick spray or a smear of butter. Pour the batter into the dish. Sprinkle the tomato halves, the sliced jalapeño, and the remaining shredded cheddar over the top.
|
||||
|
||||
6. Bake the cornbread for 18-20 minutes in the preheated oven, or until the center is puffed up and the cheese on top is deep golden brown. Let cool for about 5 minutes, then slice into 8 pieces and serve.
|
||||
34
recipes/cooking/king-ranch-chicken-casserole.md
Normal file
34
recipes/cooking/king-ranch-chicken-casserole.md
Normal file
@@ -0,0 +1,34 @@
|
||||
KING RANCH CHICKEN CASSEROLE
|
||||
|
||||
# INGREDIENTS
|
||||
|
||||
- 1 lb. boneless, skinless chicken breast ($5.79)
|
||||
- 1 Tbsp chili powder ($0.30)
|
||||
- 1 Tbsp cooking oil ($0.04)
|
||||
- 2 Tbsp butter ($0.26)
|
||||
- 1 yellow onion ($0.21)
|
||||
- 1 green bell pepper ($0.63)
|
||||
- 2 Tbsp all-purpose flour ($0.02)
|
||||
- 1 cup chicken broth ($0.13)
|
||||
- 1 10 oz. can diced tomatoes with green chiles (Rotel) ($0.45)
|
||||
- 1/2 cup sour cream ($0.22)
|
||||
- 8 oz. cheddar cheese, shredded ($1.69)
|
||||
- 5 cups tortilla chip strips* ($1.00)
|
||||
- 2 green onions ($0.23)
|
||||
|
||||
# INSTRUCTIONS
|
||||
|
||||
1. Place the chicken breasts on a cutting board, cover with plastic wrap, and use a mallet or rolling pin to pound the chicken to an even thickness, about 3/4 to 1-inch thick. Season both sides of the chicken breasts with chili powder.
|
||||
- Heat the cooking oil in a large skillet over medium. Once hot, swirl the oil to coat the surface of the skillet, then add the seasoned chicken breast. Cook the chicken until browned on each side and cooked through, about 5 minutes each side. Remove the chicken to a clean cutting board to cool.
|
||||
2. While the chicken is cooking, finely dice the onion and bell pepper, and shred the cheddar cheese. Begin to preheat the oven to 375ºF.
|
||||
3. After removing the chicken from the skillet, add the butter, onion, and bell pepper. Sauté the onion and bell pepper in the butter over medium heat until the onions are soft and translucent.
|
||||
4. Add the flour to the skillet with the onion and bell pepper. Continue to sauté for about one minute more, or until the flour coats the bottom of the skillet and turns golden brown.
|
||||
5. Add the chicken broth to the skillet and stir to dissolve the flour and any browned bits of chicken from the bottom of the skillet. Allow the broth come up to a simmer, at which point it will thicken to a gravy. Remove the skillet from the heat.
|
||||
6. Drain the can of diced tomatoes with green chiles well. Dice the cooked chicken. Stir the chicken and tomatoes into the gravy.
|
||||
7. After stirring the chicken and tomatoes into the gravy, add the sour cream and 1/2 cup of the shredded cheddar, and stir until combined.
|
||||
8. Layer a few handfuls of the tortilla chip strips into the bottom of a 9x13-inch or 3 quart casserole dish. Spoon half of the chicken mixture on top of the chips. Layer more tortilla chip strips on top (about half as much as before), then spoon the remaining chicken mixture on top. Finally, add the remaining 1.5 cups of shredded cheddar.
|
||||
9. Bake the casserole in the preheated 375ºF oven for 15 minutes or until the cheese is melted and the casserole bubbles around the edges. Sprinkle sliced green onions on top after baking, then serve hot.
|
||||
|
||||
#### NOTES
|
||||
|
||||
These are the thick rectangular tortilla chips, like [these chips from Mission](https://www.missionfoods.com/products/strips-tortilla-chips/) (I used a generic). Their thick texture makes them ideal for this casserole.
|
||||
26
recipes/cooking/loaded-mashed-potato-bowls.md
Normal file
26
recipes/cooking/loaded-mashed-potato-bowls.md
Normal file
@@ -0,0 +1,26 @@
|
||||
LOADED MASHED POTATO BOWLS
|
||||
|
||||
# INGREDIENTS
|
||||
|
||||
- 6 cups prepared mashed potatoes $2.17
|
||||
- 2 cups frozen corn kernels* $1.49
|
||||
- 15 oz. can black beans $0.79
|
||||
- 1/2 tsp chili powder** $0.10
|
||||
- 4 oz. cheddar, shredded $1.00
|
||||
- 1/2 cup BBQ sauce $0.68
|
||||
- 2 green onions, sliced $0.22
|
||||
- 1 jalapeño, thinly sliced (optional) $0.33
|
||||
|
||||
# INSTRUCTIONS
|
||||
|
||||
1. Allow the corn kernels to thaw, or heat them through if you plan to eat the bowls immediately. Rinse and drain the black beans, then add them to a bowl along with the chili powder and stir until the beans are coated.
|
||||
|
||||
2. To build the bowls, place about 1.5 cups mashed potatoes in each bowl, then top with about 1/2 cup corn kernels, 1/3 cup black beans, about 1/4 cup shredded cheddar, 2 Tbsp BBQ sauce, and a sprinkle of sliced green onions and jalapeño.
|
||||
|
||||
3. Serve the bowls immediately, or refrigerate until ready to eat. To reheat, simply microwave until the mashed potatoes are hot and the cheese is melted.
|
||||
|
||||
#### RECIPE NOTES
|
||||
|
||||
*I used "fire roasted" frozen corn kernels from Trader Joes, which are more expensive but lend a wonderfully smoky flavor.
|
||||
|
||||
**This is not spicy red chile powder, but a [mild, earthy blend of spices](https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/chili-powder) used to season American chili.
|
||||
18
recipes/cooking/multi-purpose-shredded-beef.md
Normal file
18
recipes/cooking/multi-purpose-shredded-beef.md
Normal file
@@ -0,0 +1,18 @@
|
||||
MULTI-PURPOSE SHREDDED BEEF
|
||||
|
||||
# INGREDIENTS
|
||||
|
||||
- 4 lbs boneless beef rump roast $17.91
|
||||
- 2 cups beef broth* $0.30
|
||||
|
||||
# INSTRUCTIONS
|
||||
|
||||
1. Cut the rump roast into chunks approximately 3 inches each. This will allow the meat to cook evenly and come up to a safe temperature faster in the slow cooker. Place the beef into the bottom of the slow cooker. Pour the beef broth over the meat, place the lid on the slow cooker, and cook on high for 4-6 hours, or until the meat is fork tender. The beef should be so tender that it shreds with the slightest pressure of a fork.
|
||||
|
||||
2. Pull the chunks of beef out of the cooking liquid and shred it with two forks. Divide the shredded beef into freezer safe containers (approximately 2 cups of shredded beef per container) and pour some of the cooking juices over top. The juices will help prevent the beef from drying and getting freezer burn while stored in the freezer. Refrigerate the beef until completely cooled before transferring to the freezer. Always label and date packages before freezing. Keep the beef in the freezer for up to three months for best flavor and quality.
|
||||
|
||||
3. To reheat the beef, simply transfer it from the freezer container to a small pot and heat over medium-low until fully thawed and reheated. Strain the shredded beef from the cooking liquid and season according to the recipe it is being used in.
|
||||
|
||||
#### RECIPE NOTES
|
||||
|
||||
**I use Better Than Bouillon brand broth concentrate because it’s less expensive than canned or boxed broths, it lasts just about forever in the refrigerator, and you can mix up any amount that you need. See photos below.*
|
||||
21
recipes/cooking/not-philly-cheesesteak-sandwiches.md
Normal file
21
recipes/cooking/not-philly-cheesesteak-sandwiches.md
Normal file
@@ -0,0 +1,21 @@
|
||||
(NOT) PHILLY CHEESESTEAK SANDWICHES
|
||||
|
||||
### INGREDIENTS
|
||||
|
||||
- 2 cups [Multi-Purpose Shredded Beef](https://www.budgetbytes.com/2013/04/multi-purpose-shredded-beef/) $5.20
|
||||
- 2 onions $0.43
|
||||
- 2 bell peppers $1.00
|
||||
- 1 Tbsp vegetable oil $0.02
|
||||
- Salt & pepper to taste $0.05
|
||||
- 1 large loaf soft French bread $1.69
|
||||
- 4 slices provolone cheese $0.90
|
||||
|
||||
### INSTRUCTIONS
|
||||
|
||||
1. Reheat the Multi-Purpose Shredded beef in the microwave or in a small sauce pot over low heat. While the beef is heating, thinly slice the bell peppers and onions. Preheat the oven to 400 degrees.
|
||||
|
||||
2. Place one teaspoon of vegetable oil in a large skillet and place over a medium-high flame (or use a non-stick skillet with a little non-stick spray). When the skillet is very hot, add about 1/3 of the sliced vegetables. Saute for 2-3 minutes, or until they become soft and the edges become golden brown. Continue to cook the rest of the vegetables in small batches and replenishing the oil as needed. Try not to over crowd the skillet, which can trap the steam and cause the vegetables to stew instead of caramelize on the edges.
|
||||
|
||||
3. Cut the French bread loaf into four equal pieces and then slice each piece open. Place the opened bread on a baking sheet. Divide the shredded beef between the four sets of bread. Pile the beef on one half and spoon some of the cooking juices over the other half. Add the sauteed onions and peppers on top of the beef and then top each sandwich with a slice of provolone.
|
||||
|
||||
4. Bake the sandwiches in the oven for 3-5 minutes, or until the cheese is melted and the bread is slightly crispy on the edges, then EAT.
|
||||
16
recipes/cooking/orange-sauce.md
Normal file
16
recipes/cooking/orange-sauce.md
Normal file
@@ -0,0 +1,16 @@
|
||||
Orange Sauce
|
||||
|
||||
# INGREDIENTS
|
||||
- 1 large orange ($0.70)
|
||||
- 3 Tbsp soy sauce ($0.28)
|
||||
- 1.5 Tbsp brown sugar ($0.06)
|
||||
- 1/2 Tbsp rice vinegar ($0.06)
|
||||
- 1 tsp grated fresh ginger ($0.04)
|
||||
- 1 clove garlic, minced ($0.08)
|
||||
- 1/4 tsp red pepper flakes ($0.02)
|
||||
- 1/2 Tbsp cornstarch ($0.02)
|
||||
# INSTRUCTIONS
|
||||
1. Remove the zest from the orange using a zester or small-holed cheese grater, then squeeze the juice from the orange. You'll need about 1 tsp zest and 1/2 cup juice.
|
||||
2. Combine the juice and 1 tsp zest with the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, red pepper flakes, and 1/2 Tbsp cornstarch in a small sauce pot.
|
||||
3. Before placing it over heat, whisk until the cornstarch is fully dissolved.
|
||||
4. Heat the mixture over medium-low until it begins to simmer, thicken, and turns into a glossy glaze (about 3-5 minutes).
|
||||
20
recipes/cooking/pizza-casserole.md
Normal file
20
recipes/cooking/pizza-casserole.md
Normal file
@@ -0,0 +1,20 @@
|
||||
Pizza Casserole
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 2 cups uncooked egg noodles
|
||||
- 1/2 pound lean ground beef
|
||||
- 1 onion, chopped
|
||||
- 2 cloves garlic, minced
|
||||
- 1 green bell pepper, chopped
|
||||
- 1 cup sliced pepperoni sausage
|
||||
- 16 ounces pizza sauce
|
||||
- 4 tablespoons milk
|
||||
- 1 cup shredded mozzarella cheese
|
||||
|
||||
# Steps
|
||||
|
||||
1. Cook noodles according to package directions.
|
||||
2. Preheat oven to 350 degrees F (175 degrees C).
|
||||
3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
|
||||
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.
|
||||
22
recipes/cooking/prego-pasta-sauce-pizza-bowls.md
Normal file
22
recipes/cooking/prego-pasta-sauce-pizza-bowls.md
Normal file
@@ -0,0 +1,22 @@
|
||||
Prego Pasta Sauce Pizza Bowls
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 1 16 ounce box pasta (macaroni, rigatoni, or your favorite shape)
|
||||
- 1 jars Prego Pasta Sauce
|
||||
- Pizza toppings
|
||||
- 1/2 cup chopped white onion
|
||||
- 1/2 cup chopped bell pepper
|
||||
- 1/2 cup sliced mushrooms
|
||||
- 2 cups cooked Italian sausage
|
||||
- 4 to 6 ounces pepperoni
|
||||
- 8 ounces Mozzarella cheese
|
||||
|
||||
# Directions
|
||||
|
||||
1. Cook pasta according to package directions.
|
||||
2. Heat pasta sauce in a pot until it is warmed through over medium heat.
|
||||
3. Drain pasta and place pasta in small oven-proof bowls.
|
||||
4. Top with Prego Pasta Sauce, and then add your favorite pizza toppings.
|
||||
5. Add cheese last.
|
||||
6. Place bowls under the broiler and broil for about 5 to 7 minutes or until the cheese begins to brown.
|
||||
19
recipes/cooking/reeses-peanut-butter-eggs.md
Normal file
19
recipes/cooking/reeses-peanut-butter-eggs.md
Normal file
@@ -0,0 +1,19 @@
|
||||
Reeses Peanut Butter Eggs
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 1 cup peanut butter
|
||||
- 1/4 cup butter
|
||||
- 1 3/4 cup powdered sugar
|
||||
- 1 teaspoon vanilla
|
||||
- 16 ounces chocolate
|
||||
- 2 tablespoons of butter
|
||||
- Note: An alternative to this recipe is to substitute the 2 tablespoons of butter for the coating for 2 tablespoons of coconut oil
|
||||
|
||||
# Directions
|
||||
|
||||
1. In a medium sized bowl combine peanut butter and butter together with a mixer. When combined add powdered sugar and vanilla. Shape the eggs by using 1 tablespoon of mixture and hand shape the peanut butter into an egg shape. Place peanut butter egg on a cookie sheet that is lined with waxed paper. When done with all of the peanut butter refrigerate mixture for about 30 minutes before coating with chocolate.
|
||||
|
||||
2. Melt chocolate in a double boiler, or in a microwave in 30 second increments. Add2 tablespoons of butter to the chocolate to make the coating. Stir to combine the chocolate and butter together. When the chocolate has melted fully, set aside.
|
||||
|
||||
3. Remove peanut butter eggs from the refrigerator and gently dip into the chocolate. You can place the dipped egg onto the waxed paper. Allow the chocolate to set. Once the chocolate has set you can enjoy these. I recommend that you keep these in the refrigerator, they will keep for about 7 to 10 days.
|
||||
16
recipes/cooking/sesame-sauce.md
Normal file
16
recipes/cooking/sesame-sauce.md
Normal file
@@ -0,0 +1,16 @@
|
||||
Sesame Sauce
|
||||
|
||||
# INGREDIENTS
|
||||
1/4 cup soy sauce ($0.24)
|
||||
2 Tbsp water ($0.00)
|
||||
1 Tbsp toasted sesame oil ($0.33)
|
||||
3 Tbsp brown sugar ($0.12)
|
||||
1 Tbsp rice vinegar ($0.12)
|
||||
1 tsp grated fresh ginger ($0.10)
|
||||
2 cloves garlic, minced ($0.16)
|
||||
1 Tbsp sesame seeds ($0.8)
|
||||
1/2 Tbsp cornstarch ($0.02)
|
||||
# INSTRUCTIONS
|
||||
1. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside.
|
||||
2. Before placing it over heat, whisk until the cornstarch is fully dissolved.
|
||||
3. Heat the mixture over medium-low until it begins to simmer, thicken, and turns into a glossy glaze (about 3-5 minutes).
|
||||
29
recipes/cooking/slow-cooker-chicken-tikka-masala.md
Normal file
29
recipes/cooking/slow-cooker-chicken-tikka-masala.md
Normal file
@@ -0,0 +1,29 @@
|
||||
SLOW COOKER CHICKEN TIKKA MASALA
|
||||
|
||||
# INGREDIENTS
|
||||
|
||||
- 1 yellow onion $0.31
|
||||
- 2 lbs. chicken thighs, skin removed $5.66
|
||||
- 3 cloves garlic $0.24
|
||||
- 1 Tbsp grated fresh ginger $0.11
|
||||
- Freshly cracked pepper $0.05
|
||||
- 1 Tbsp [garam masala ](http://allrecipes.com//Recipe/easy-garam-masala/Detail.aspx)$0.50
|
||||
- 2 15 oz. cans tomato sauce $1.58
|
||||
- 1/3 cup half and half or cream $0.30
|
||||
- 1/4 bunch fresh cilantro, chopped $0.25
|
||||
|
||||
# INSTRUCTIONS
|
||||
|
||||
1. Dice the onion and place it in the bottom of your slow cooker. Remove the skins from the chicken (if not already skinless) and nestle the chicken thighs into the slow cooker on top of the onions. Top the chicken with the minced garlic, grated ginger, some freshly cracked pepper, and the garam masala.
|
||||
|
||||
2. Pour two 15oz. cans of tomato sauce over top of the chicken and spices. Place the lid on the slow cooker and cook for 4 hours on high or 8 hours on low (or pressure cook for 45 minutes).
|
||||
|
||||
3. When it's finished cooking, carefully remove the chicken thighs from the sauce and transfer them to a cutting board. Use two forks to shred the chicken and remove the bones.
|
||||
|
||||
4. While the chicken is out of the pot, taste the sauce and add any salt or extra garam masala if desired. Once seasoned to your liking, stir in the half and half or cream.
|
||||
|
||||
5. Finally, return the shredded chicken meat to the pot and stir to combine. Serve the meat and sauce over rice or with flat bread for scooping up the delicious sauce. Top with freshly chopped cilantro.
|
||||
|
||||
#### RECIPE NOTES
|
||||
|
||||
The flavor of this dish depends greatly on the quality and freshness of your garam masala. If using a lower quality or older spice blend, you may want to add more spice to achieve the bold flavors.
|
||||
36
recipes/cooking/steak-and-shake-frisco-patty-melt.md
Normal file
36
recipes/cooking/steak-and-shake-frisco-patty-melt.md
Normal file
@@ -0,0 +1,36 @@
|
||||
Steak and Shake Frisco Patty Melt
|
||||
|
||||
# Ingredients
|
||||
|
||||
- Burger Mix
|
||||
- 8 ounces ground round
|
||||
- 4 ounces ground sirloin
|
||||
- 4 ounces ground chuck
|
||||
- Burger Seasoning Mix
|
||||
- 1 1/2 teaspoons salt
|
||||
- 1 teaspoon ground black pepper
|
||||
- 1/4 teaspoon onion salt
|
||||
- 1/4 teaspoon garlic salt
|
||||
- Frisco Sauce
|
||||
- 1/2 cup thousand island dressing
|
||||
- 1/2 cup French Salad dressing
|
||||
- 2 tablespoons ketchup
|
||||
- 1/4 teaspoon Worcestershire sauce
|
||||
- 4 slices sourdough bread
|
||||
- 1 tablespoon softened butter
|
||||
- 2 slices of American cheese
|
||||
- 2 slices of Swiss cheese
|
||||
|
||||
# Directions
|
||||
|
||||
1. In a medium-sized bowl combine the ground round, ground sirloin, and ground chuck. Combine and mix. Allow meat to rest about 10 minutes in the refrigerator before forming 4 - 4-ounce balls of meat.
|
||||
|
||||
2. While the meat is resting combine the salt, black pepper, onion salt, and garlic salt in a small bowl. You will use this burger seasoning on the burger.
|
||||
|
||||
3. Prepare the Frisco sauce by combining the thousand island dressing, French salad dressing, ketchup, and Worcestershire sauce in a bowl.
|
||||
|
||||
4. Preheat the griddle to 375 degrees, if you do not have a griddle I suggest that you use a large cast iron pan. If you have a large griddle butter 4 pieces of bread on one side, and allow the bread to toast on the griddle while the burger cook. If you do not have a griddle you may want to toast the bread on one side in your skillet before you cook the beef.
|
||||
|
||||
5. Once the cooking surface had heated up fully place the meat balls onto the skillet. You will need to press the burgers into thin patties. Use a spatula to press the burgers into thin patties. Season with the burger seasoning. These burgers cook very quickly 2 to 3 minutes on the first side. Once the edges begin to brown flip the burgers and season them again. Place the 4 slices of cheese onto the meat patties. They will need to cook for another minute or two before they have cooked through.
|
||||
|
||||
6. To build the burgers spread the Frisco sauce on the untoasted portion of the bread liberally. Build your burger starting with a piece of the toasted bread, and then place a meat patty topped with Swiss cheese, and then one topped with American cheese, and top with a piece of toasted bread.
|
||||
34
recipes/cooking/stromboli.md
Normal file
34
recipes/cooking/stromboli.md
Normal file
@@ -0,0 +1,34 @@
|
||||
Stromboli
|
||||
|
||||
# Ingredients
|
||||
#### DOUGH
|
||||
|
||||
- 1 tsp active dry yeast
|
||||
- 1 Tbsp sugar
|
||||
- 3/4 cup warm water
|
||||
- 1 tsp salt
|
||||
- 1/2 Tbsp olive oil
|
||||
- 3 cups all-purpose flour
|
||||
|
||||
#### FILLINGS/TOPPINGS
|
||||
|
||||
- 1/3 lb. salami
|
||||
- 6 slices provolone cheese
|
||||
- 1/2 cup banana pepper slices
|
||||
- 2 Tbsp olive oil
|
||||
- 1 tsp Italian seasoning blend
|
||||
- Instructions
|
||||
|
||||
# Instructions
|
||||
|
||||
1. Combine the warm water, yeast, and sugar, and stir until dissolved. Let that sit for about five minutes or until it becomes frothy on top. After five minutes, stir in the olive oil and salt. Pour the yeast mixture into a large bowl and add one cup of flour. Stir until smooth.
|
||||
|
||||
2. Continue to add flour, a half cup at a time, until you can no longer stir it with a spoon. At that point turn the dough out onto a floured surface and knead for about five minutes, adding more flour as you go. Knead in flour until the dough is soft, but no longer sticky. You should use roughly 2.25 to 3 cups of flour total. Form the dough into a ball, place it back in the bowl, loosely cover it with plastic, and let it rise for 1-1.5 hours, or until double in size.
|
||||
|
||||
3. Once the dough is double in size, take it out of the bowl and place it on a floured surface again. Pat the dough down into a rough rectangular shape and then gently stretch and coax the dough into a larger 12×18 inch rectangle. Stretching the dough rather than rolling it with a rolling pin will give you a fluffier end product.
|
||||
|
||||
4. Arrange your toppings over the dough. Roll the dough up so that it forms an 18 inch log. Place the rolled dough on a baking sheet and brush with the remaining 2 tablespoons of olive oil. Sprinkle the Italian seasoning over top. Allow the stromboli to rise for about an hour.
|
||||
|
||||
5. Preheat the oven to 400 degrees. Bake the stromboli for 25 minutes or until golden brown on top. Slice the stromboli into 12 pieces, about 1.5 inches each. Enjoy!
|
||||
|
||||
Stromboli https://www.budgetbytes.com/2013/01/stromboli/
|
||||
26
recipes/cooking/sweet-and-sour-sauce.md
Normal file
26
recipes/cooking/sweet-and-sour-sauce.md
Normal file
@@ -0,0 +1,26 @@
|
||||
Sweet and Sour Sauce
|
||||
|
||||
# INGREDIENTS
|
||||
- 1/4 cup brown sugar ($0.16)
|
||||
- 1/4 cup rice vinegar ($0.48)
|
||||
- 2 Tbsp ketchup ($0.10)
|
||||
- 1 tsp soy sauce ($0.04)
|
||||
- 2 Tbsp water ($0.00)
|
||||
- 1 tsp cornstarch ($0.01)
|
||||
# INSTRUCTIONS
|
||||
1. Combine all the ingredients in a small pot and whisk until the sugar and cornstarch have dissolved. The sauce will have a slightly milky brown appearance.
|
||||
2. Heat the sauce over medium, while whisking, until it begins to simmer. Once it begins to simmer the cornstarch will thicken the sauce and it will turn from cloudy to shiny in appearance. Serve immediately.
|
||||
3. Serve the sweet and sour sauce immediately or refrigerate for up to one week.
|
||||
|
||||
# CUSTOMIZE YOUR SWEET AND SOUR SAUCE
|
||||
The recipe listed below is a very basic, simple sweet and sour sauce. If you want to change up your sauce and do something a little more interesting, here are a few options:
|
||||
|
||||
- Zingy – Add 1/2 tsp grated fresh ginger
|
||||
- Spicy – Add a pinch of red pepper flakes, or a small squirt of sriracha
|
||||
- Pineapple – Replace the water with pineapple juice and reduce the brown sugar by 1 Tbsp
|
||||
|
||||
### WHAT MAKES SWEET AND SOUR SAUCE RED?
|
||||
In most fast food take out restaurants, the red color of the sweet and sour sauce is nothing more than red food coloring. In the recipe below, I use a little ketchup, which not only makes the sauce red, but adds even more sweet and sour flavor (ketchup has both sugar and vinegar). Two birds with one stone!
|
||||
|
||||
### CAN I USE DIFFERENT VINEGAR?
|
||||
IMHO, rice vinegar is worth the purchase. It’s usually very inexpensive, and it has a much more delicate flavor than other types of vinegar. If you decide to substitute either white vinegar or apple cider vinegar for the rice vinegar in this recipe, you will likely throw the flavor balance off a bit. You may be able to remedy this by adding more sugar, but it will depend entirely on your own taste buds.
|
||||
13
recipes/cooking/the-best-dill-pickle-sandwich.md
Normal file
13
recipes/cooking/the-best-dill-pickle-sandwich.md
Normal file
@@ -0,0 +1,13 @@
|
||||
The Best Dill Pickle Sandwich
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 1 Bays English muffin, sliced in half and toasted
|
||||
- mayonnaise (not lowfat)
|
||||
- 2 slices refrigerated Claussen Kosher Dill Pickle Sandwich Slices
|
||||
- 6 NatureSweet Cherub small tomatoes, sliced in half
|
||||
|
||||
# Steps
|
||||
|
||||
1. Toast English muffin until golden brown and crunchy. Apply a good smear of mayonnaise to each side of the English muffin. Place two dill pickles slices on one side of the bread and cover with tomato slices. Top with other side of English muffin.
|
||||
2. Serve immediately. It tastes best when English muffin is still slightly warm from the toaster.
|
||||
47
recipes/cooking/tikki-masala.md
Normal file
47
recipes/cooking/tikki-masala.md
Normal file
@@ -0,0 +1,47 @@
|
||||
Tikki Masala
|
||||
|
||||
# Ingredients
|
||||
|
||||
#### For the chicken marinade:
|
||||
|
||||
- 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
|
||||
- 1 cup plain yogurt
|
||||
- 1 1/2 tablespoons minced garlic
|
||||
- 1 tablespoon ginger
|
||||
- 2 teaspoons garam masala
|
||||
- 1 teaspoon turmeric
|
||||
- 1 teaspoon ground cumin
|
||||
- 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
|
||||
- 1 teaspoon of salt
|
||||
|
||||
#### For the sauce:
|
||||
|
||||
- 2 tablespoons of vegetable/canola oil
|
||||
- 2 tablespoons butter
|
||||
- 2 small onions (or 1 large onion) finely diced
|
||||
- 1 1/2 tablespoons garlic finely grated
|
||||
- 1 tablespoon ginger finely grated
|
||||
- 1 1/2 teaspoons garam masala
|
||||
- 1 1/2 teaspoons ground cumin
|
||||
- 1 teaspoon turmeric powder
|
||||
- 1 teaspoon ground coriander
|
||||
- 14 oz (400g) tomato puree (tomato sauce/Passata)
|
||||
- 1 teaspoon Kashmiri chili (optional for colour and flavour)
|
||||
- 1 teaspoon ground red chili powder (adjust to your taste preference)
|
||||
- 1 teaspoon salt
|
||||
- 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
|
||||
- 1 teaspoon brown sugar
|
||||
- 1/4 cup water if needed
|
||||
- 4 tablespoons Fresh cilantro or coriander to garnish
|
||||
|
||||
# Instructions
|
||||
|
||||
1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
|
||||
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
|
||||
3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
|
||||
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
|
||||
5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
|
||||
6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
|
||||
7. Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.
|
||||
|
||||
https://cafedelites.com/chicken-tikka-masala/
|
||||
28
recipes/instant_pot/breakfast-hash.md
Normal file
28
recipes/instant_pot/breakfast-hash.md
Normal file
@@ -0,0 +1,28 @@
|
||||
Breakfast hash
|
||||
|
||||
|
||||
# INGREDIENTS
|
||||
- 12 eggs
|
||||
- red potatoes diced
|
||||
- 1 package bacon chopped
|
||||
- 1 cup cheddar cheese
|
||||
- 1/4 cup green onions
|
||||
- 1/2 tsp pepper
|
||||
- 1/2 tsp salt
|
||||
- 2 tbsp. milk
|
||||
- 6 inch spring form pan
|
||||
|
||||
|
||||
# Directions:
|
||||
1. Turn your Instant Pot to saut\u00e9. Dump the bacon into the insert and let it cook until desired crispiness. When the bacon is done drain the grease and spread the bacon pieces around the spring form pan.
|
||||
2. Toss the potatoes on top of the bacon.
|
||||
3. In a separate bowl, whisk together the eggs, milk, salt, and pepper. Next, pour the egg mix over the potatoes. Cover the pan with a small piece of aluminum foil.
|
||||
4. Place the trivet in the bottom of the Instant Pot and 1 cup water.
|
||||
5. Using a sling lower the spring form pan into the Instant Pot. Lock the lid into place with the pressure valve turned to sealing. Cook on high pressure for 20 minutes. Let the pressure release naturally. When done use the sling to remove the pan.
|
||||
6. Remove the foil from the pan. If condensation built up, use a paper towel to soak up the water. Slide a knife around the edges of the pan to loosen any egg stuck to the pan. Remove the outer ring of the pan.
|
||||
7. Sprinkle the cheddar cheese and green onions over the breakfast hash and let it melt. To serve cut it like you would a pie. Enjoy.
|
||||
|
||||
### Tip:
|
||||
to make a sling fold a long piece of aluminum foil into thirds length (hot dog) wise.
|
||||
|
||||
https://awefilledhomemaker.com/instant-pot-breakfast-hash/
|
||||
8
recipes/instant_pot/buffalo-wings.md
Normal file
8
recipes/instant_pot/buffalo-wings.md
Normal file
@@ -0,0 +1,8 @@
|
||||
Buffalo wings
|
||||
|
||||
- 1 cup Frank's
|
||||
- 3/4 cup water
|
||||
- 1 stick butter
|
||||
- Chicken wings
|
||||
|
||||
20 minutes because frozen
|
||||
38
recipes/instant_pot/cinnamon-roll-steel-cut-oats.md
Normal file
38
recipes/instant_pot/cinnamon-roll-steel-cut-oats.md
Normal file
@@ -0,0 +1,38 @@
|
||||
Cinnamon Roll Steel Cut Oats
|
||||
|
||||
# INGREDIENTS:
|
||||
|
||||
- 1 tablespoon butter
|
||||
- 1 cup steel cut oats
|
||||
- 3 1/2 cups water
|
||||
- 1/4 teaspoon salt
|
||||
- 3/4 cup raisins
|
||||
|
||||
#### BROWN SUGAR TOPPING
|
||||
|
||||
- 1/4 cup packed light brown sugar
|
||||
- 1 teaspoon cinnamon
|
||||
|
||||
#### CREAM CHEESE TOPPING
|
||||
|
||||
- 2 ounces cream cheese, softened
|
||||
- 2 tablespoons powdered sugar
|
||||
- 1 teaspoon milk
|
||||
|
||||
# DIRECTIONS:
|
||||
|
||||
Add butter to pressure cooking pot, select Sauté. When butter is melted add the oats and toast, stirring constantly, until they start to darken and smell nutty, about 3 minutes.
|
||||
|
||||
Add water and salt to pressure cooking pot. Select high pressure and set 10 minutes cook time. When beep sounds, turn off pressure cooker and use a natural pressure release for 5 minutes and then do a quick pressure release to release any remaining pressure.
|
||||
|
||||
When valve drops carefully remove lid. Stir oats. Stir in raisins. Cover and let sit five or 10 minutes until oats are desired thickness.
|
||||
|
||||
#### BROWN SUGAR TOPPING
|
||||
|
||||
In a small bowl, mix together brown sugar and cinnamon.
|
||||
|
||||
#### CREAM CHEESE TOPPING
|
||||
|
||||
In a small bowl, whisk together cream cheese, powder sugar and milk. Add more milk or powdered sugar as necessary to make an icing that will swirl.
|
||||
|
||||
Serve in individual bowls topped with brown sugar topping and a swirl of cream cheese topping.
|
||||
27
recipes/instant_pot/crack-chicken.md
Normal file
27
recipes/instant_pot/crack-chicken.md
Normal file
@@ -0,0 +1,27 @@
|
||||
Crack Chicken
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 6-8 slices cooked bacon
|
||||
- 2 pounds boneless chicken breast
|
||||
- 1 packet ranch seasoning
|
||||
- 8oz cream cheese
|
||||
- 1 cup water
|
||||
- 3 tbs corn starch
|
||||
- 4oz cheddar cheese
|
||||
|
||||
# Directions
|
||||
1. Place chicken and cream cheese in the IP.
|
||||
2. Sprinkle the packet of ranch seasoning over the top.
|
||||
3. Add one cup water.
|
||||
4. Place your IP on Manual high pressure for 25 minutes. do a quick release.
|
||||
5. Remove chicken only and shred I used my kitchen aid to shred my chicken.
|
||||
6. Keep your IP on low and Mix in cornstarch with a whisk.
|
||||
7. Add cheese and shredded chicken to the mixture.
|
||||
8. Stir in bacon and enjoy.
|
||||
|
||||
# Directions for slow cooker
|
||||
1. Place chicken, cream cheese, and ranch seasonings in crock pot cook on low for 6 hours.
|
||||
2. Remove chicken and shred. Place back in the pot and stir in bacon.
|
||||
|
||||
http://www.adventuresofanurse.com/2016/10/04/instant-pot-crack-chicken/
|
||||
22
recipes/instant_pot/dr-pepper-pulled-pork.md
Normal file
22
recipes/instant_pot/dr-pepper-pulled-pork.md
Normal file
@@ -0,0 +1,22 @@
|
||||
Dr. Pepper Pulled Pork
|
||||
|
||||
# INGREDIENTS
|
||||
- 2 cups Dr. Pepper
|
||||
- 1 cup BBQ sauce
|
||||
|
||||
- 4 Pounds Pork Roast
|
||||
- 1 onion
|
||||
- 1 tbs onion powder
|
||||
- 1 tbs garlic powder
|
||||
- 1 tbs salt
|
||||
|
||||
# Directions:
|
||||
1. Cut your pork roast into 4-5 large chunks.
|
||||
2. Coat with salt, onion powder, and garlic powder.
|
||||
3. Chop onion and place in pot.
|
||||
4. Place pork in the pot and pour in Dr. Pepper soda.
|
||||
5. Add BBQ sauce.
|
||||
6. Place pot on Manual High pressure for 50 minutes.
|
||||
7. Natural release of pressure for 10 minutes.
|
||||
8. Remove pork and drain juices.
|
||||
9. Shred with a fork and top with more BBQ sauce. Enjoy
|
||||
39
recipes/instant_pot/french-onion-soup.md
Normal file
39
recipes/instant_pot/french-onion-soup.md
Normal file
@@ -0,0 +1,39 @@
|
||||
French onion soup
|
||||
|
||||
- **Prep Time:**5 minutes
|
||||
- **Cook Time:**20 minutes
|
||||
- **Total Time:** 25 minutes
|
||||
- **Yield:** 4 servings
|
||||
- **Category:** Soup
|
||||
- **Method:** Pressure Cooker
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 4 Tbsp unsalted butter (if using salted, omit additional salt)
|
||||
- 1 large yellow onion, thinly sliced
|
||||
- 3 garlic cloves, minced
|
||||
- 1 tsp kosher salt
|
||||
- 1/2 tsp freshly ground pepper
|
||||
- 1 1/2 C [chicken broth](https://www.thispilgrimlife.com/top-15-must-have-instant-pot-recipes/)
|
||||
- 1 1/2 C beef broth
|
||||
- 2 Tbsp worcestershire sauce
|
||||
- [French bread](https://www.thispilgrimlife.com/one-hour-french-bread/)
|
||||
- mozzarella cheese*
|
||||
|
||||
# Instructions
|
||||
|
||||
1. Turn the Instant Pot on to “saute” and melt the butter in the bottom of the pot. When the butter is melted, add the onions and stir to coat with the butter. Let the onions cook for 6 minutes without stirring. After 6 minutes, stir the onions, then let them cook for another 6 minutes without stirring.
|
||||
|
||||
2. Push the onions to the side and add the minced garlic. Saute for about 30 seconds. Add the salt, pepper, broths, and worcestershire sauce to the Instant Pot. Cover and cook for 5 minutes on high pressure.
|
||||
|
||||
3. While the soup is cooking, toast thick slices of French bread on both sides until crispy.
|
||||
|
||||
4. Quick release the pressure from the Instant Pot. Portion out the soup into bowls and top with slices of toasted French bread. Sprinkle the bread with a generous amount of mozzarella cheese, and then place the soup bowls under the broil. Broil for 3-4 minutes, until the cheese is melted and beginning to brown.
|
||||
|
||||
5. Serve immediately (but be careful because it is HOT!).
|
||||
|
||||
# Notes
|
||||
|
||||
* You can substitute another cheese of your choice, or use a mix of two or three.
|
||||
|
||||
If you wish to double this soup, add another 6 minutes of cooking time to give the extra onions additional time to brown.
|
||||
42
recipes/instant_pot/instant-pot-barbacoa.md
Normal file
42
recipes/instant_pot/instant-pot-barbacoa.md
Normal file
@@ -0,0 +1,42 @@
|
||||
Instant Pot Barbacoa
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 2-3 lbs beef chuck roast
|
||||
- 1 cup beef broth (I use [homemade bone broth](http://nobunplease.com/how-to-make-bone-broth/))
|
||||
- 1/2 small lime, juiced
|
||||
- 1/3 cup of apple cider vinegar
|
||||
- 3 bay leaves
|
||||
- 3 [chipotle peppers, canned in adobo](http://amzn.to/1UG6rTH) (+1 tablespoon of adobo juice from can)
|
||||
- 2 tbsp cooking fat (I used bacon fat)
|
||||
- 1 1/2 tbsp ground cumin
|
||||
- 1 tbsp black pepper
|
||||
- 1 1/2 tbsp salt (if using store-bought broth, use only 1 tablespoon)
|
||||
- 1 tbsp tomato paste
|
||||
- 2 tsp oregano
|
||||
- 1 tsp cinnamon
|
||||
- 1 tsp onion powder
|
||||
- 1/4 tsp ground cloves
|
||||
|
||||
# Instructions
|
||||
|
||||
1. Turn on your Instant Pot to 'saute' and wait for it to come up to temperature (make sure the lid isn't on).
|
||||
|
||||
2. Prepare the roast chuck by removing any large pieces of fat (optional, I don't like eating fat that is chewy) and then pat dry with paper towel or kitchen towel.
|
||||
|
||||
3. Season all sides of the meat with 1/2 tbsp salt and 1/2 tbsp pepper.
|
||||
|
||||
4. When the Instant Pot has come to temperature, add the bacon fat directly to the pot. Once melted, add the beef.
|
||||
|
||||
5. Sear the beef on all sides.
|
||||
|
||||
6. In a blender (or with an immersion blender), blend together: lime juice, apple cider vinegar, chipotle peppers, adobo, cumin, black pepper, salt, tomato paste, oregano, cinnamon, onion powder and ground cloves. Puree until smooth.
|
||||
|
||||
7. Once beef is browned all over, cover with puree.
|
||||
8. Add bay leaves and broth.
|
||||
|
||||
9. Close the lid and set on on Manual > 50 minutes. Make sure that high pressure is selected.
|
||||
|
||||
10. After the time is finished, turn off the Instant Pot. I highly recommend doing a natural pressure release (NPR) by letting it come down in pressure itself. This usually takes around 20 minutes, but it always comes out so juicy and tender!
|
||||
|
||||
11. Shred, return meat back to liquid and serve.
|
||||
32
recipes/instant_pot/instant-pot-buffalo-chicken-dip.md
Normal file
32
recipes/instant_pot/instant-pot-buffalo-chicken-dip.md
Normal file
@@ -0,0 +1,32 @@
|
||||
Instant Pot Buffalo Chicken Dip
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 8oz Cream Cheese (Philadelphia Cream Cheese)
|
||||
- 16oz Blue Cheese Dressing (Kens Blue Cheese)
|
||||
- 1/4 cup Hot Sauce (Franks Hot Sauce) – (1/4 cup for Mild Buffalo Dip – add more as you wish for more HEAT)
|
||||
- 2-3 cups chicken breast (approx 1.5lbs)
|
||||
- 4 cups chicken broth
|
||||
- 1/4 cup scallions (chives work nice too) & 3 stalks of scallion for garnish
|
||||
- Guacamole Chips and Corn Chips or Tortillas
|
||||
|
||||
**What I used**
|
||||
|
||||
- 1/2 cup blue cheese
|
||||
- 16oz creamed Cheese
|
||||
- 3/4 cup Buffalo Sauce
|
||||
|
||||
# Directions
|
||||
|
||||
- Add chicken and broth to the pressure cooker. Manually set the time between 10-12 min. After the 10-12 min, quick release and remove the chicken to a side plate. Let the chicken relax for 5-10 minutes and shred with 2 forks.
|
||||
|
||||
**Alternate Method:** Grill, Bake, or Boil chicken breast is cooked throughout.
|
||||
|
||||
- Wash the Pot. Set the pressure cooker for slow cook. In the clean pressure cooker pot add cream cheese, blue cheese and hot sauce. After 5-10 min give the dip a nice big stir to mix up all of the dip ingredients.
|
||||
|
||||
**Alternative Method:** On the stove top use a low/low medium flame for 5-10 minutes to heat up and melt all of the cheeses and hot sauce together.
|
||||
|
||||
- Add the shredded chicken and continue to stir until the shredded chicken is completely coated in buffalo dip.
|
||||
- Transfer the buffalo dip to a serving bowl. Add scallions to the top. Add chips along the perimeter of the bowl and add 3 stalks of scallions for garnish.
|
||||
|
||||
**BUFFALO PIZZA**
|
||||
30
recipes/instant_pot/instant-pot-carnitas.md
Normal file
30
recipes/instant_pot/instant-pot-carnitas.md
Normal file
@@ -0,0 +1,30 @@
|
||||
Instant Pot Carnitas
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 1 (6 pound) pork butt roast
|
||||
- 1 1/2 tablespoons salt
|
||||
- 1 tablespoon dried oregano
|
||||
- 2 teaspoons ground cumin
|
||||
- 1 teaspoon ground black pepper
|
||||
- 1/2 teaspoon chile powder
|
||||
- 1/2 teaspoon paprika
|
||||
- 2 tablespoons olive oil, or more to taste
|
||||
- 1 cup orange juice
|
||||
- 1 onion, coarsely chopped
|
||||
- 4 cloves garlic, diced, or more to taste
|
||||
|
||||
# Directions
|
||||
Prep20 m
|
||||
Cook1 h
|
||||
Ready In1 h 35 m
|
||||
|
||||
1. Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl.
|
||||
|
||||
2. Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; place in pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
|
||||
|
||||
3. Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
|
||||
|
||||
4. Remove pork from pressure cooker and shred meat.
|
||||
|
||||
I just dumped taco seasoning into the ip
|
||||
39
recipes/instant_pot/instant-pot-chili-with-beans.md
Normal file
39
recipes/instant_pot/instant-pot-chili-with-beans.md
Normal file
@@ -0,0 +1,39 @@
|
||||
Instant Pot Chili with Beans
|
||||
|
||||
- **Author:** Mike Vrobel
|
||||
- **Prep Time:** 15 minutes
|
||||
- **Cook Time:** 1 hour
|
||||
- **Total Time:** 1 hour 15 minutes
|
||||
- **Yield:** 8-12
|
||||
- **Category:** Pressure Cooker
|
||||
- **Cuisine:** American
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 5 pound boneless pork shoulder roast, cut into 1 1/2 inch cubes
|
||||
- 2 teaspoons kosher salt
|
||||
- 1 teaspoon vegetable oil
|
||||
- 1 large onion, diced
|
||||
- 1/2 teaspoon Diamond Crystal kosher salt
|
||||
- 4 cloves garlic, minced
|
||||
- 2 minced chipotle en adobo peppers or 2 diced jalapeno peppers
|
||||
- 1/4 cup chili powder
|
||||
- 2 tablespoons ground cumin
|
||||
- 1 tablespoon ground coriander
|
||||
- 1 tablespoon dried oregano
|
||||
- 2 tablespoons brown sugar
|
||||
- 1 cup chicken stock (preferably homemade) or water
|
||||
- 28-ounce can crushed tomatoes
|
||||
- 3 to 4 cups cooked kidney beans (homemade or canned)
|
||||
- 2 teaspoons apple cider vinegar
|
||||
- Salt and pepper to taste
|
||||
|
||||
# Instructions
|
||||
|
||||
1. **Brown the pork:** Sprinkle the pork evenly with 2 tsp kosher salt. Heat the oil in the pressure cooker over medium-high heat until shimmering. Brown the pork in two to three batches, depending on the size of your pressure cooker. Brown each batch for six minutes total, turning the pork halfway through the cooking time to brown it on two sides. Remove the pork to a bowl with a slotted spoon, leaving as much fat behind as possible.
|
||||
|
||||
2. **Sauté the aromatics and toast the spices:** Reduce the heat to medium and add the onions and 1/2 teaspoon kosher salt to the pressure cooker. Saute the onions until softened, about 5 minutes, scraping occasionally to release the browned pork bits from the bottom of the pot. Add the garlic cloves and chipotle en adobo, and saute for one minute. Make a hole in the middle of the aromatics, and add the chili powder, cumin, coriander, oregano and brown sugar. Cook for one minute, or until fragrant, then stir until combined with the onions.
|
||||
|
||||
3. **Cook the chili:** Put the pork (and any juices in the bowl) into the pressure cooker, then the chicken stock, and stir to combine, scraping the bottom of the pot one more time. Add the tomatoes on top, but do not stir. Lock the lid on the pressure cooker, increase the heat to high, and bring the cooker up to high pressure. (Check your pressure cooker manual for how to do this – use Manual mode in an Instant Pot electric PC). Cook at high pressure for 30 minutes in an electric PC, or 25 minutes in a stovetop PC. Remove the pressure cooker from the heat, and let the pressure come down naturally, about 15 minutes. Quick release any remaining pressure at that point. Remove the lid, add the kidney beans, and simmer for ten minutes to heat the beans through. Add the apple cider vinegar, stir, then taste the chili and add more salt and pepper as necessary.
|
||||
|
||||
4. **Serve:** Serve the chili straight up, or with diced onions, sour cream, shredded cheese, minced cilantro, hot sauce, tortilla chips, pickled jalapenos…whatever you like as toppings for your chili.
|
||||
34
recipes/instant_pot/instant-pot-mashed-potatoes.md
Normal file
34
recipes/instant_pot/instant-pot-mashed-potatoes.md
Normal file
@@ -0,0 +1,34 @@
|
||||
Instant Pot Mashed Potatoes
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 4 pounds potatoes, peeled and cut into 1-inch cubes (see note above about type of potatoes)
|
||||
- 2 teaspoons coarse, kosher salt
|
||||
- 1 cup milk, preferably not skim
|
||||
- 4 tablespoons butter, cut into tablespoon-size pieces
|
||||
- 1/2 teaspoon garlic powder
|
||||
- 1/2 cup sour cream
|
||||
|
||||
# Instructions
|
||||
|
||||
1. Add the potatoes and salt to the Instant Pot insert (6-quart). Add cold water to cover the potatoes by an inch or so. Don't exceed the max fill line.
|
||||
|
||||
2. Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."
|
||||
|
||||
3. Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
|
||||
|
||||
4. While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
|
||||
|
||||
5. When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
|
||||
|
||||
6. Drain the potatoes in a colander over the sink, discarding the cooking liquid.
|
||||
|
||||
7. Return the potatoes to the insert of the Instant Pot and coarsely mash.
|
||||
|
||||
8. Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
|
||||
|
||||
9. Add salt and pepper to taste.
|
||||
|
||||
10. Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.
|
||||
|
||||
11. When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.
|
||||
42
recipes/instant_pot/instant-pot-pepper-steak.md
Normal file
42
recipes/instant_pot/instant-pot-pepper-steak.md
Normal file
@@ -0,0 +1,42 @@
|
||||
Instant Pot Pepper Steak
|
||||
|
||||
- **Author:** Mike Vrobel
|
||||
- **Prep Time:** 10 minutes
|
||||
- **Cook Time:** 40 minutes
|
||||
- **Total Time:** 50 minutes
|
||||
- **Yield:** 6-8 servings
|
||||
- **Category:** Weeknight Dinner
|
||||
- **Method:** Pressure Cooker
|
||||
- **Cuisine:** Chinese
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 1 tablespoon peanut oil (or vegetable oil)
|
||||
- 2 cloves garlic, smashed
|
||||
- 1 inch piece of fresh ginger, peeled and minced
|
||||
- 2 green onions (aka scallions), trimmed and sliced thin
|
||||
- 2 pounds flat iron steak (or chuck blade steak, or boneless chuck roast), cut into 2 inch by 1/2 inch thick strips
|
||||
- 1/2 teaspoon kosher salt
|
||||
- 1 large onion, cut into 1 inch squares
|
||||
- 1 green bell pepper, cut into 2 inch squares
|
||||
- 1 red bell pepper, cut into 2 inch squares
|
||||
- 1 yellow bell pepper, cut into 2 inch squares
|
||||
- 1/2 cup chicken stock or water
|
||||
- 1/2 cup soy sauce
|
||||
- 1/4 cup Hoisin sauce (or substitute 2 tablespoons brown sugar)
|
||||
- 1 teaspoon toasted sesame oil
|
||||
- 2 tablespoons cold water
|
||||
- 2 tablespoon cornstarch
|
||||
|
||||
#### Garnish and Sides
|
||||
|
||||
- Minced green onions (scallions) for garnish
|
||||
- Rice
|
||||
|
||||
# Instructions
|
||||
|
||||
1. **Fry the garlic, ginger, and green onion:** Heat the peanut oil over medium-high heat in the pressure cooker pot until shimmering. (Use Sauté mode in an electric pressure cooker.) Stir in the garlic, ginger, and green onion, and fry until you smell garlic, about 30 seconds.
|
||||
|
||||
2. **Pressure cook the beef:** Sprinkle the beef with the kosher salt. Add the beef, onions, and peppers to the pot, and stir to coat with the garlic/ginger/scallion oil. Pour in the water and soy sauce, then stir in the hoisin sauce to coat the beef. Lock the lid and pressure cook on high pressure for 12 minutes in an electric PC or 8 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
|
||||
|
||||
3. **Finish the beef:** Remove the lid from the pressure cooker, and stir in the toasted sesame oil. Whisk the cold water and cornstarch in a small bowl, then stir into the pot to thicken the sauce. Serve over white rice or noodles, sprinkling with minced green onions for garnish.
|
||||
23
recipes/instant_pot/instant-pot-salsa.md
Normal file
23
recipes/instant_pot/instant-pot-salsa.md
Normal file
@@ -0,0 +1,23 @@
|
||||
Instant Pot Salsa
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 12 Cups - Diced, Peeled & Seeded Fresh Tomatoes
|
||||
- 2 Medium Green Peppers Chopped & Diced
|
||||
- 3 Large Yellow Onions Chopped & Diced
|
||||
- 1 Cup Seeded & Chopped Jalapeno Peppers (You can roast first for a milder flavor)
|
||||
- 3 6 oz. Cans of Tomato Paste
|
||||
- ½ Cup Vinegar
|
||||
- 3 Tbsp. Sugar
|
||||
- 1 Tbsp. Salt
|
||||
- 2 Tbsp. Garlic Powder
|
||||
- 3 Tbsp. Cayenne Pepper (Use less for Milder Heat)
|
||||
- 4 Tbsp. Cilantro (Optional)
|
||||
|
||||
# Instructions
|
||||
1. Combine all ingredients in the Instant Pot.
|
||||
2. Press Manual, Cook 30 Minutes on High Pressure
|
||||
3. Use the Natural Pressure Release Method
|
||||
4. Allow to cool and can or freeze in airtight containers.
|
||||
|
||||
From http://www.passionforsavings.com/instant-pot-salsa-recipe/
|
||||
@@ -0,0 +1,34 @@
|
||||
Instant pot slow cooker breakfast casserole
|
||||
|
||||
Serves: 5-6 meal sized servings, 8-10 side size servings. All yields are approximate.
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 32 ounce bag frozen cubed hash browns
|
||||
- 1 large onion, diced
|
||||
- 1-2 cups chopped ham
|
||||
- 2 cups shredded cheddar cheese
|
||||
- 10-12 large eggs
|
||||
- 1 cup whole milk
|
||||
- 1 teaspoon salt
|
||||
- 1 teaspoon pepper
|
||||
|
||||
# Instructions
|
||||
|
||||
1. Spray the insert of a slow cooker, instant pot, or 5 quart dutch oven with nonstick cooking spray. Place ⅓ of hash browns in bottom. Top with ⅓ onions, ⅓ ham, and ⅓ cheese. Repeat two more times.
|
||||
|
||||
2. In large mixing bowl, beat together eggs, milk, salt, and pepper until well blended. Pour over ham and potato layers.
|
||||
|
||||
3.
|
||||
|
||||
To make in an oven: Bake, uncovered, at 325 for 90 minutes, or until the eggs are set.
|
||||
|
||||
4.
|
||||
|
||||
To make in a slow cooker: Place crock in slow cooker, cover with lid, and bake on low 7-8 hours or high, 3-4 hours.
|
||||
|
||||
5.
|
||||
|
||||
To make in an[Instant Pot:](http://amzn.to/2cjBRBN) Place insert in Instant Pot. Press "Slow Cooker", then "Adjust" until the light comes on under "less", adjust time using plus and minus sign to get it to 7 hours. If you'd like to cook it faster, press "Slow Cooker", don't adjust to less, then adjust time to 3-4 hours.
|
||||
|
||||
http://www.southernplate.com/2016/09/ham-egg-and-cheese-casserole-instant-pot-or-oven.html
|
||||
28
recipes/instant_pot/instant-pot-wendys-chili.md
Normal file
28
recipes/instant_pot/instant-pot-wendys-chili.md
Normal file
@@ -0,0 +1,28 @@
|
||||
Instant Pot Wendys Chili
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 2 pounds fresh ground beef
|
||||
- 1-quart tomato juice
|
||||
- 1 (29-ounce) can tomato purée
|
||||
- 1 (15-ounce) can red kidney beans, drained
|
||||
- 1 (15-ounce) can pinto beans, drained
|
||||
- 1 medium-large onion, chopped (about 1 1/2 cups)
|
||||
- 1/2 cup diced celery
|
||||
- 1/4 cup diced green bell pepper
|
||||
- 1/4 cup chili powder (use less for milder chili)
|
||||
- 1 teaspoon ground cumin (use more for real flavor)
|
||||
- 1 1/2 teaspoons garlic powder
|
||||
- 1 teaspoon salt
|
||||
- 1/2 teaspoon ground black pepper
|
||||
- 1/2 teaspoon dried oregano
|
||||
- 1/2 teaspoon sugar
|
||||
- 1/8 teaspoon cayenne pepper
|
||||
|
||||
# Directions
|
||||
|
||||
Using either a 6 or 8 quart Instant Pot, use the saute feature to brown the ground beef. Cook the beef until it is 90% or more done. Drain if desired. To the pressure cooker add all remaining ingredients.
|
||||
|
||||
Cook on the manual high setting for 6 minutes. When the chili is done perform a quick release. Serve immedately.
|
||||
|
||||
[(L)](https://copykat.com/2018/01/17/instant-pot-wendys-chili/?print=1)
|
||||
21
recipes/instant_pot/italian-sausage-and-peppers.md
Normal file
21
recipes/instant_pot/italian-sausage-and-peppers.md
Normal file
@@ -0,0 +1,21 @@
|
||||
Italian sausage and peppers
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 10 Italian Style Sausages
|
||||
- 4 green peppers, cut into strips and seeded
|
||||
- 4 diced tomatoes
|
||||
- 2 tablespoons of crushed and peeled garlic
|
||||
- 4 cups of tomato sauce
|
||||
- 1 cup beef stock
|
||||
- 1 tablespoon of Italian Spice Blend
|
||||
|
||||
# Instructions
|
||||
|
||||
1. In the Instant Pot place the tomatoes, garlic, tomato sauce, beef stock and spices, then layer the sausages over them. Then place the green peppers over them.
|
||||
|
||||
2. Lock the lid into place and do a manual setting for 30 minutes on high pressure.
|
||||
|
||||
3. Once the time is done, let it release pressure naturally.
|
||||
4. Serve inside a roll or on a bed of rice.
|
||||
5. Enjoy!
|
||||
36
recipes/instant_pot/mississippi-pot-roast.md
Normal file
36
recipes/instant_pot/mississippi-pot-roast.md
Normal file
@@ -0,0 +1,36 @@
|
||||
Mississippi Pot Roast
|
||||
|
||||
- 2 pounds (999g) well marbled chuck roast steak, 2 inches thick
|
||||
- ¾ cup (188ml) [unsalted chicken stock](https://www.pressurecookrecipes.com/make-pressure-cooker-chicken-stock/)
|
||||
- 1 teaspoon (2.4g) [onion powder](https://www.amazon.com/Simply-Organic-Certified-3-Ounce-Container/dp/B000WR8TYK?SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B000WR8TYK)
|
||||
- 1 teaspoon (2.8g) [garlic powder](https://www.amazon.com/Simply-Organic-Certified-3-64-Ounce-Container/dp/B000WR8TT0?psc=1&SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B000WR8TT0)
|
||||
- 1 teaspoon [dried dill weed](https://www.amazon.com/McCormick-Gourmet-Organic-Dill-Weed/dp/B0006128LW?SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B0006128LW)
|
||||
- 1 teaspoon [dried parsley flakes](https://www.amazon.com/McCormick-Parsley-Flakes-0-25-oz/dp/B00I9VB966?SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B00I9VB966)
|
||||
- 1 teaspoon [dried chives](https://www.amazon.com/McCormick-Freeze-Dried-Chives-0-16/dp/B0004MTVCC?psc=1&SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B0004MTVCC) or fresh chives
|
||||
- 1 tablespoon (15ml) [olive oil](https://www.amazon.com/Kirkland-Signature-Pure-Olive-Count/dp/B00ANYA6JI?SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B00ANYA6JI)
|
||||
- ¼ cup (63g) unsalted butter
|
||||
- 3 – 5 (45g – 70g) [pepperoncini peppers](https://www.amazon.com/Mezzetta-Peppers-Golden-Peperoncini-16-Ounce/dp/B001SAZ13W?SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B001SAZ13W)(adjust to your desired level of spiciness)
|
||||
- Kosher salt & fresh ground black pepper, to taste
|
||||
- Thickener: ¼ cup (63g) buttermilk + 2 tablespoons (18g) cornstarch
|
||||
|
||||
Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot.
|
||||
|
||||
Carefully place the seasoned side of chuck steak in pressure cooker.
|
||||
|
||||
Season the other side with salt & black pepper. Brown for 8 mins on each side without constant flipping.
|
||||
|
||||
Pour in ¾ cup (188ml) unsalted chicken stock and completely deglaze bottom of the pot with a wooden spoon.
|
||||
|
||||
Stir in 1 tsp (2.4g) onion powder, 1 tsp (2.8g) garlic powder, 1 tsp dried dill weed, 1 tsp dried parsley flakes, and 1 tsp dried or fresh chives. Mix well.
|
||||
|
||||
Partially submerge chuck roast steak and 3 – 5 (45g – 70g) pepperoncini peppers in the cooking liquid. Pour in the meat juice.
|
||||
|
||||
Layer ¼ cup (63g) unsalted butter on top of the chuck roast steak.
|
||||
Close lid and pressure cook at
|
||||
|
||||
- **Pressure Cooking Method:** High Pressure for 45 minutes, then
|
||||
- **Pressure Release Method:** Full Natural Release (~roughly 20 minutes)
|
||||
|
||||
Press Cancel Button, then Sauté Button to heat up the sauce in the pot.
|
||||
|
||||
In a glass measuring cup, mix 2 tbsp (18g) cornstarch with ¼ cup (63g) buttermilk and mix it in one third at a time until desired thickness
|
||||
25
recipes/instant_pot/stuffed-green-pepper-casserole.md
Normal file
25
recipes/instant_pot/stuffed-green-pepper-casserole.md
Normal file
@@ -0,0 +1,25 @@
|
||||
Stuffed Green Pepper Casserole
|
||||
|
||||
# INGREDIENTS:
|
||||
|
||||
- 1 lb. lean ground beef
|
||||
- 1/2 cup chopped onion
|
||||
- 2 cloves garlic, minced
|
||||
- 2 large green peppers, chopped
|
||||
- handful of spinach leaves, coarsely chopped
|
||||
- 1 (14.5 oz) can diced tomatoes with juices
|
||||
- 1 (8 oz) can tomato sauce
|
||||
- 1/2 cup beef broth
|
||||
- 1/2 cup long grain rice (uncooked)
|
||||
- 1 tablespoon Worcestershire sauce
|
||||
- 1/2 teaspoon salt
|
||||
- 1/4 teaspoon pepper
|
||||
- 1 cup shredded mozzarella cheese
|
||||
|
||||
# DIRECTIONS:
|
||||
|
||||
1. Preheat the pressure cooking pot on the Browning/Sauté setting. Add the ground beef and onion and cook until beef is browned and crumbled. Add garlic and sauté 1 minute more.
|
||||
|
||||
2. Stir in green peppers, spinach, tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, do a natural release for 10 minutes, then release any remaining pressure with a quick pressure release.
|
||||
|
||||
3. Turn off pressure cooker and pour casserole into an oven-safe baking dish. Sprinkle the cheese on top of casserole and broil until the cheese is melted and starting to brown.
|
||||
Reference in New Issue
Block a user