unitedhands777 - Homemaker Geek

Manicotti/Stuffed Shells.. Oven and IP Version.

Preheat Oven 350°

For Instant Pot version of Stuffed Shells, see below.
I wont deceive you, this will make a bit of a mess, but it’s well worth it. Clean as you go…and once you get it in the oven you wont have a ton to clean up?.
While it’s not your traditional red sauce but This filling can also be used in Manicotti with Red Sauce. I made 8 Shells with the Red sauce to show. Recipe for Red Sauce below. Or you can make your own Marinara Sauce. Same with the Mushroom Sauce. I’m including the links for those here.

Marinara Sauce with fresh Roma Tomatoes Mushrooms and Basil IP…

Mushroom Cream Sauce.

Makes enough filling to fill 14 ish dry Manicotti Shells or …..7 Manicotti and 14 Dry Shells.

1/2 lb EACH of Hamburger and Italian sausage
1 onion chopped finely about 1 1/2 c.
4 cloves Garlic minced.
1 c Ricotta cheese.
1 c Cottage Cheese.
1 half package of frozen Spinach Thawed and squeezed out.
1 egg beaten.
1/2 c Parmesean Cheese.
2 c Mozzerella Cheese divided ….1c for filling and 1 c for the top.
1 tsp Italian Seasoning.
1 tsp Basil.
1/2 tsp Salt
1 tsp Pepper.
1 Tbsp EVOO.
2 cans Cream of mushroom soup.
1 c Half and half.
1 box of Manicotti Shells

Check your Noodles to sort out cracked ones. Also now is a good time to try to fit them in your pan. Make sure you know how they will fit before filling the shells.

In a frying pan, break up the Hamburger And Sausage well and fry until done but not brown. Drain the fat and add the Italian seasoning, Onions and Garlic and sauté until the onions are fully cooked. Remove from the heat. Break up and evenly add the Spinach and stir. Let cool a bit so the cheese Mix won’t melt

In a Medium mixing bowl. Add the Cottage, Parmesan, Ricotta, Basil and 1 c Mozzarella Cheeses, then the egg and stir.

Mix the Cream of Mushroom Soup with the Half and half and pour half of it into a 9×13 Casserole dish.

Mix the Cheese Mix and the Hamburger mix together. Scoop the filling into a gallon sized baggie. Cut the tip off, and fill the Dry Manicotti Noodles. Or just use a spoon and your super clean thumbs?. As you fill the Shells, set them evenly spaced in the Casserole dish width wise and two rows plus 2 turned Leave space between the noodles for expansion since your not cooking the noodles.

When the pan is full, you will have leftover filling… you can freeze it for another meal or spoon it in between the noodles.

Pour the rest of the sauce over the noodles. Sprinkle the Remaining 1 c Mozzerella Cheese over the sauce.

Cover the pan tightly with Foil and Bake for 1 hr at 350° If your using the Breville and a Ceramic Cassarole dish, you will need to cook it longer or higher. 385° for 1 hr.

Cheese Filling can be used as is, or mixed with the meat filling.

Baked, in the Breville, covered and then Under Oven Broiler.

Yeah, I know! I killed the Asparagus ??‍♀️

Meanwhile, I filled 3 shells with the cheese mix before adding it to the meat mixture.

These got covered and went into the Instant Pot. It took 2 15 minute cycles and 20 min NPR to get done? so it’s an hour Either way, but if you want them quicker, don’t cover, and do 15 min QR. but if you stack them , put a trivet over the bottom one and lightly cover the trivet with foil to tent it so water doesn’t drip alll in it. It will still let the pressure and steam in, and then put the other on top..

I filled a few shells with just the cheese filling

This is after it was done, I had not put the Mozzerella on yet, but you get my drift…add Mozzerella, and pop under the broiler or Air Fryer. I did 5 minutes in the Instant Pot Duo Crisp+Air Fryer.

If you want them done faster, cover them entirely with sauce, and don’t cover them. Do 15 min QR.

Non meat Red Sauce:
this can be made with 3 cloves of fresh garlic and 1 c minced Onion, and pre cooked if desired. It can also be blended up for those that don’t want chunks of tomatoes.

2 cans of Stewed Tomatoes chopped well. ( Italian seasoned)

1 can Tomato sauce

1 small can of Tomato paste

1 tsp Onion powder

1/2 tsp Garlic Powder

1 Tsp Italian Seasoning

Mix well and use in place of Jarred Sauce.

Corn bread IP or Oven with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread

Note: This also includes a variation for Corn Dog Bread pictured above. Read the sour cream recipe and then Scroll to the bottom. It can also be Baked in the Oven 400° 25 min. Check for doneness.

Makes one small bundt pan full that fits the 6 q

1 c Corn Bread MIX (For DIY MIX see below)
1 c cheese, grated.
1/2 c S Cream.
1 ear of fresh Corn Kernels or frozen.
2 Scallions Chopped.
1/4 c melted Butter.
2 Eggs.
1/2 tsp Pepper

Note: for the “Corn Dog Bread” just add 4 hot dogs cut up and use chunks of cheese instead of grated cheese.( And adjust the time to 20 min in stead of 15)

Use a Bundt Pan that will fit your 6- 8 q. Prepare Bundt Pan …spray with Pam including the column.

Mix everything except for the Corn meal together in a Bowl.
Mix the Cornmeal in with the creamed mixture by using the folding motion…Batter will be thick. Do not over mix. Make sure to spray the inner surface including the column of a non stick bundt pan and Pour the Batter into the Bundt pan and spread evenly. Tap Bundt pan onto the counter to remove bubbles. Cover with Foil.

Pour 2 cups of water into the pot. Using a long handled trivet, lower the bundt pan into the pot. Close the Lid and turn vent to sealing. Set High Pressure for 15 min and 20 min NPR. Remove Bundt pan and remove the foil, and then invert the corn bread out onto a rack. Serve hot.

DIY Cornbread Mix

2 c flour.
2 c Cornmeal fine.
2/3 c powdered milk
1-4 Tbsp Sugar (I like less so I use 1).
2 Tbsp Baking Powder
1/2 tsp Cream of Tartar
2 tsp Salt

Mix together and store in a sealed dry container

For basic Corn Bread: Instant Pot.

2 c Mix.
2 eggs.
1/4 c Butter melted.
3/4 c whole thick Buttermilk

Spray Bundt pan including the column

Beat Eggs and Mix together with the rest of the Ingredients, pour into Prepared Bundt Pan . Cover it with foil.
Pour 2 cups water in the IP pot, and use the long handled trivet, lower the Bundt pan into the pot. Put the lid on and turn the vent to sealing. Set it for 15 min on Hi Pressure, and let it NPR for 20 min.

For Corn Dog Bread

Use the sour cream recipe above and add chunks of Cheese vs grated and add,
4 cut up hot dogs, 1/4 c Chopped Parsley and mix with wet ingredients before adding the Flour, and a baking powder blend. Cook this in the instant pot for 20 min and allow 20 min NPR.

Toad in the Hole With hot Milk

This is a twist on the Toad in the Hole.

I’ve always loved Poached Eggs on Toast with Hot milk. This is similar and much faster and easier.

1 Egg

1 piece of Bread (Thick Brioche is perfect but I didn’t have any so I used Low Carb Bread)

1 Tbsp Butter

1 tsp Bacon grease

1/3- 1/2 c Half n Half or Milk

Using a smaller Frying pan. Heat it up to Medium heat. As it heats, Butter both sides of the bread, and using a juice glass or biscuit cutter, cut a hole in the bread. (I used a little bacon grease on the Bread)

Add the milk or half and half into a small microwave safe pitcher or container, heat for about 30 seconds. Stop.

Put the Bread in the pan and separately put the cut hole in beside it. Add the tsp of Bacon Grease to the empty hole. Quickly crack the egg into the hole and add desired Salt and Pepper. Watch the egg and for the whites to turn white. Jiggle the pan to see when to flip it. Watch the white, it should still jiggle.
Flip the bread hole and see if it’s toasted. Flip the egg carefully trying not to break the Yolk.

allow to cook until the yolk still jiggles but whites not much. At this point remove the toast into a bowl. it will continue to cook more.

Make sure the microwaved milk is steamy hot. You may have to heat it a bit more. Pour it over the bread. Enjoy.

Slumgullian IP

This batch has added green beans to the recipe

This was a Simple Stew that I grew up with. A Pennsylvania Dutch Stew. It has so much better flavor made in the IP. The short Pressure cook time keeps the Celery’s color brighter and the potatoes are perfect. The Hamburger is nice and tender. The IP makes this a really pretty Stew. You could even add green peppers if you like them.

1 lb Hamburger

1 onion Chopped about 1 1/2 c.

2-3 stalks Celery sliced into 1/4” slices about 1 1/2 c.

4 medium sized unpeeled potatoes (not Russets) cut into 1” chunks rinsed.

*Optional:
1 -2 c Green Beans cut into 1” pieces
4 Oz Crimini Mushrooms slices…(I used them this time. I’ll be making it this way from now on.)

1/2 c Flour

1 tsp Salt

1 Tsp Pepper

3 Tbsp Butter

1 1/2 c of Chicken Broth …mom used water. (or water and 1 Tbsp Costco’s Better than Bullion Chicken)

In a frying pan, Sauté Hamburger until nice and Brown, ( important for flavor). Drain all but 2 Tbsp fat. Add the butter. Saute until the butter melts. Add the flour, salt and pepper and stir for a couple minutes until the flour has had a chance to brown some.

This is important.. layer and do not stir, Onions, Celery, Chicken Broth, Meat and Potatoes.

Put the lid on and set the Vent to Sealing, and the time to 4 min. And then do 3 min NPR. Then QR the rest out. Open the lid and carefully stir the slumgullion, down to the bottom. It will appear watery until you stir it. Season with more Salt and Pepper. Serve into bowls.

Condiment ..Hot Sauce if desired.

I Only made half of a recipe in my Mini just for the Pics. Well…plus my sweet hubby needed dinner.?

Pulled Pork..Breville or Oven

This Roast Recipe is Seasoned and then put in the Refrigerator overnight But you can still do it day of.
You also may be interested in some of My Sides. Coleslaw , Potato Salad and Mac Salad at the same time IP, Baked Beans, Simple..Oven or IP, Mac n Cheese IP , Mexican Street Corn IP,

Oven 300°

INGREDIENTS:

1 Pork Bone in Butt/Shoulder about 8 lbs
1-2 Tbsp Dry Rub.
For the Liquid:
1/2 c Apple Juice.
1 tsp apple cider.
1/2 tsp Liquid Smoke.

DIRECTIONS:
8 lbs for the Roast is normal, but if Boneless is what you have then use that. I use Bone in.. for more flavor and the meat next to the bone is nice and tender and often gets cut out when butchers cut the Bone out.
See below for My Dry Rub Recipe if you don’t have one.
Pat Roast Dry.
Sprinkle with the Rub. Coat well. Use your discretion. Rub it in a little.
Cover and store in the Refrigerator overnight.
Remove Roast from the Refrigerator and allow it to come to room temp. Place in Dutch Oven or roasting Pan.
ADD FROM ABOVE:
1/2 c Apple Juice.
1 tsp apple cider.
1/2 tsp Liquid Smoke.

Preheat the Oven to 300°
Place the Roast on a Rack, Fat side up into a Roasting Pan. Cover it tightly with Foil and then with a lid.

Set Oven to Bake or Roast @ 300° for 4 hrs, then uncover and return to the Oven for About 2 more hours to create the Bark. Make sure that there is about 1/2 liquid when you look in the Pot, if there is more, no worries, it will reduce more as the Roast Creates its Bark.
*Another way to do this is to Preheat Oven to 400° Put the Roast in for 15 min and then turn it down To 300°, for 4 hrs, uncover and cook for 2 more to Create that Bark. Check the Bone, it should be easy to remove.
When the Roast is done, take it out and remove it from the Pan. Drain the juice into a Bowl, and return it to the Pan. Shred with two Forks.
Add some of the Juice back into the Roast. Or make the dipping sauce, and pour about 1/2 to 1 cup of that back in to the Pulled Pork.

DIPPING SAUCE:
2 Tbsp Tobasco.
2-4 Tbsp Brown Sugar.
1/2 c apple cider vinegar.
2-3 cloves garlic
2 cups pork Juice

Taste the Juice and see if you want to adjust more tobasco or anything.
We serve this on Hoagie Rolls with some Cole Slaw on it, and put some of the Dipping Sauce into a small bowl to Dip it in. .

This one was a different one. This one was small enough for my 2.5 qt Dutch oven after I walked a couple of meals off… it was about 3 lbs ish. I poured 1/2 c Apple juice and a tsp of Apple Cider Vinegar and 1 tsp liquid smoke in the bottom and layed the roast so it could fit. I had the Breville preheated to 450° so in it went for 15 min, then I lowered the temp to 325° and let it cook for 4 hrs, took the lid off and set the rack up higher so that the roast, (which I then turned in the Dutch Oven fat side up ) was just below the elements. I did this for the Bark. It cooked for another 45 min- 1 Hour that way. Check it.

French Dip Sandwiches

Your going to use the Thinly sliced Beef, Onions and Broth from the Sirloin Roast recipe in the Instant Pot Recipes …click here Roast..sirloin.
also check out My other French Onion Recipes.
French Onion Soup IP and Sirloin Tri Tip Roast for French Dip.
French Onion Chicken/Mushroom Soup…. IP..perfect for the Duo Crisp or Pro.French Onion Pork Soup or French Dip Sandwich IP French Dip Sandwiches

Thinly sliced Med Rare Roast Beef
Beef Broth and Onions from the recipe.
Hoagie Rolls
Butter or Evoo.
White Cheese of choice if desired. Guyer, Havarti, Provalone, Swiss, Monterey Jack or even a combo of them.
Mayo if desired.

Preheat oven or toaster oven to 350°

Use a Cookie Sheet, and make sure that Hoagie rolls are sliced in half and buttered or drizzled with EVOO, then place them in the Oven, open faced,…heat up just to lightly toasted in the oven. 350° 10-15 minutes ish max.

Turn the Instant Pot to Sauté, or use a Stove top Pot to heat the Broth and Onions in it, heat until simmering… have sliced Beef ready beside the Pot. Make sure to Taste the broth, and if it tastes a little too concentrated, then add about 1/3 cup of water. Taste again.

Have the Cheese slices cut in half and ready for the sandwiches.

Right before getting the rolls out, take enough of the Beef to make the Sandwiches plus one more ( the meat shrinks) and dunk it into the Broth for a couple of minutes to heat through. But do not boil. Your not cooking the already cooked meat.

[Save the rest for Roast Beef Sandwiches. The lunchmeat freezes too.]

Take Rolls out of the Oven and lightly spread with Mayo if desired, I didn’t .. Add Cheese to one side of the hot Rolls.
With Tongs, lift some of the Beef and Onions out of the Broth… squeeze well between the Tongs and shake off the excess Broth into the Pot. Put the Beef on the Rolls. Serve on a Plate with a cup of hot Aujus . Enjoy!

Hash and Eggs Made with Roast Beef, Pulled Pork, or Corned Beef Potatoes and Onions. Includes a lower Carb Version

I am including several Pictures of Different Batches of this so that you can see that there is more than one way to fix your Hash.
It Can also be finished in the oven @ 350° For about 5-10 min.
For a Lower Carb Version scroll to the Bottom and see the Pics.
The Cover photo is Actually made with Radishes in stead of Red Potatoes.

This Recipe is for 5-6 Eggs, but the Pics show smaller batches.

INGREDIENTS:
4 cups leftover shredded or chopped Pot Roast, Braised Beef Shanks, or Pulled Pork, Corned Beef, or a combo of any.
3 cups diced leftover Potatoes. If you don’t have any….they are easy to do up in the IP. Or even the Microwave, Dice and add to the IP on a lotus steamer and cook for 4 min on manual or Pressure cook with QR
1/2 c Diced onion. ( Can be pre cooked with IP Potatoes).
2 Tbsp Butter.
Salt and Pepper To taste.
5-6 Large eggs

Using an Oven safe frying pan…(non stick helps with this one)..set to Med Hi heat. Make sure it can fit the Toaster oven. Melt the Butter and add Cooked Potatoes to the frying pan. Sauté for a few minutes until they start to brown. Add the chopped/shredded meat. Continue to Sauté until browned, and slightly dry. Make holes in the hash and crack the eggs over the hash, spacing them out evenly.

Preheating your dining plates is nice at this point.

Put a lid on the frying pan (a glass lid is preferred so that you can see the eggs Cooking ). Turn the heat off to your stove top and just leave the Eggs set until the whites are white and yolks are jiggly, or you can the pan into the Oven and bake for 5-10 min, until the eggs are still jiggly yet whites are cooked. Serve onto plates using a spatula, making sure to get hash and eggs in one piece.

They can also go in a preheated Oven. But they take longer.

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For this Version (Below) of LOWER CARB Hash and Eggs, you use Radishes in place of the Potatoes. Radishes can be par cooked by placing them in a Microwave for a minute. Otherwise this process takes about 20-30 minutes to get them Cooked well.
My Griddle is a 14” Cast Iron Pizza Pan converted to my Griddle.
I used a Sander to Smooth the Surface of it out to VERY smooth like a Grizwold is.
Heat Griddle Medium heat. (4 1/2 on the burner)
Crack the Eggs into a smaller Bowl and set aside.
After the Griddle is Heated, Drizzle 2 Tbsp of EVOO on the Griddle before adding the Radishes. I add the Pork around the Edges to start warming up.
Add the Onions to the Radishes, let cook for a minute and then mix the Hash together. Turn Hash over every 2-3 minutes until the Pork is browned some, and Radishes are Soft.
At the end before the Pork gets too crisp, push the Hash away from the Middle of the Griddle and add the Eggs. Cover them with a Glass lid so you can see when they are Cooked (3-5 min).

Season the Radishes and Onions with Johnnies Seasoning Salt or equivalent.

Braised Beef shanks IP #2

This recipe uses Vegetables to make the broth that the Meat cooks in so they are “sacrificial Veggies” as I call them. They will be really soft. So prepare to make fresh veggies in another container or add Green Beans on top with the Potatoes, or you can serve them beside the other food.

4 Large Beef Shanks, see pic.
1 large Walla Walla Sweet Onion
2 carrots.
1 1/2 c celery.
8 oz Crimini Mushrooms sliced.
1 Tbsp Costco’s Better than Bullion Chicken.
1 tsp Italian seasoning.
3/4 c red wine I use Cab/Sauv Blend.
1 Tbsp each of Pecan oil and Pistachio. (Or just use Olive Oil if you don’t have the others).
2 tsp Butter.
2 tsp Bacon Grease.
5 Tbsp flour For slurry

1/3 c milk for slurry

About 2-3 cups worth Baby Potatoes

Optional 2-3 cups Green Beans if you choose.

Slice the Mushrooms and set aside. Chop the other Veggies into large chunks.
Add half the Onions on the bottom of the Instant Pot, breaking them up a bit, then add the other veggies except the Mushrooms but don’t stir. Your counting on your onions to liquify first to add more steam. Sprinkle the Italian Seasoning on to the Veggies and add the Better than Bullion Chicken.

Add the Oils to the frying Pan on Med High and Sear the Shanks, about 7 min Per side. (I use a frying Pan for the surface area and a good sear.) Remove them from the pan. I just stack them on top of each other in one side of the pot on the veggies until I get the mushrooms done.

In the same pan, add the Bacon Grease and Butter to the already left there from the Shanks. Add all the Mushrooms. Quickly sear them until they start to wilt. Add them to the pot and position the Shanks around on top of the veggies in there. Add the rest of the Veggies on top of the Shanks.

Deglaze the pan with the Wine. Pour it over the Shanks and Veggies.
add a lotus steamer to the top of the meat and add your potatoes and green beans .

Put the lid on and vent to Sealing.

Set the time to 25 min and then let them NPR for 20 min before opening.

Very carefully remove meat onto a pre warmed plate and keep warm while you make gravy. Fish out the veggies and set them aside as well.
turn the pot off and onto Saute Hi.

In a small Cereal bowl, whisk Milk into the flour, whisk until smooth, then stir the Slurry into the Broth to make the Gravy. Let it come to a boil and then turn off.

Serve up and enjoy!

After opening the lid, you will remove the steamer basket and set on a plate.

This is what it looks like when you open the lid. Be very careful lifting the Shanks out.

Even using two utensils to lift them out, some bones fell out.

Chicken Tips

If your having trouble with dry and rubber Chicken, you may want to try a couple of my recipes, and notice the cook times.
IMPORTANT TO NOTICE… Organic Chicken doesnt have solution injected into it like regular chicken does so to still get tender and Juicy Breasts Think about Low Pressure cooking and for 3 min in the pot with 10 min NPR see pic.

this is well seasoned normal sized Organic Breasts. 1 tsp Better than Bullion Chicken 1 c water. Pressure cook selected on LOW pressure , time 3 min 10 min NPR.

Chicken Breasts. IP
Rice a Roni Recipe. Rice a Roni IP with or without Chicken.
Chicken Cacciatore IP
Important tip… Bring Meat to room temperature before cooking.

This is 3/30 (3 min 30 min NPR)

These Chicken Breasts were the Largest Chicken Breasts that I had ever seen, …over 1.25 LBs each, so I cooked them on purpose In the Instant Pot 8q Duo Crisp+ Air Fryer, pressure cooked on Hi Pressure for 5 min and 20 min NPR. And then did 5 min under the Air Fryer @ 400° .

This is the bottom of my 8qt. Each Breast Half was over 1.25Lbs! ( 1 1/4 lbs)

Chicken was not as pink as appears in the pic, and the juices ran clear.

Tender and Juicy and Flavorful TIL the last Bite!

Chicken is so often over cooked in the IP….so if you follow these tips, just remember that if it’s not quite all the way done, you can always use Sauté for a couple of minutes. Just put the lid back on, and turn vent to Venting. Turn the pot off and back on to Saute, but don’t leave, it takes just a minute or two. Also, very often, over processing them on HI pressure drives flavor out of the chicken, and doing a QR, even after Low pressure makes the chicken a little tougher than desired. I mean, not bad, but not perfect either.
This method of cooking chicken can also be cooked with teriyaki sauce or tandoori season or whatever seasoning that you choose.

For more shreddable chicken, add a minute or two more to the up front cook time.

For the video of the chicken Experiment,
https://www.facebook.com/groups/InstantPotCommunity/permalink/1485867368173913

Bone in and Skin on Large Breasts. See next picture for time.

This was two large Organic Breasts, well seasoned. Cooked at 4/20. They were tender and juicy all the way to the last point of the end, and packed with flavor.

This was 4 small to med sized Bone in Skin on thighs, cooked on the Rice setting with QR, on purpose for the sake of experimenting, because the rice setting is 12 min at Low pressure and recommended QR at the end for the rice. The Meduim Thigh was almost done so I just put the lid on for a minute more. No other action. I was Not thrilled with it being a tad bit tougher than I was looking for. It may have just been the chicken, so, my next experiment will be using the Rice setting for 8 min with 5 min NPR. And if I’m not happy, then I’ll do rice, 10/5… see where I’m going with this?
Better too little time than too much.

This was 3/30 …..3 min manual, and 30 min NPR. They were very tender and juicy and full of flavor.

Hamburger Gravy with Mushrooms

INGREDIENTS:
1 lb Hamburger
8 oz Crimini Mushrooms sliced.
1 Onion Finely chopped (1 1/2 c).
1/2 stick butter.
1/4 tsp Salt.
1/8 tsp Pepper or white pepper.
1 1/2 c half n half.
1 c milk (evap milk is ok too) More if needed.
2 tsp Costco Better than Bullion Chicken.
1/4 c flour To mix in with the Hamburger

OPTIONAL:
A few shakes of Worcestershire Sauce. no more than 1/4 tsp.

DIRECTIONS:
Partially Brown Hamburger in Butter and add The Onions and Mushrooms. Sauté for a couple minutes, then add the flour, and brown it all a bit together. This will make a good Rouix for the Gravy. Add the
Add the Milk, Half and Half, Better than Bullion Chicken Salt and Pepper.

Stir well and allow to bubble for a couple minutes. Then the heat down and barely simmer for about 15 min to bring the flavors out and finish thickening.