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2 lbs Pork Shoulder Chopped into 1 1/2” pieces. ( I buy a large Boneless Pork Shoulder for this and slice off 3” or so from the small end). 1 /2 Lg onion Chopped. 2- 1 1/2 in steak slices of Cabbage chopped into 1” pieces. 3 Roma Tomatoes Chopped 2 carrots Chopped (I do about 1/2” pieces) 2 c green beans chopped. 3 Sweet mini peppers chopped. 1 lg Aneheim pepper chopped into lg pieces. 1 Tbsp Johnnies Seasoning or Lowery’s type (or Slap ya mama type if you want more spice.) 1 Tbsp Cumin. 2-3 Tbsp Corn Starch. 2 c day old leftover veggies if you have them 1 handful of Kale chopped if you have it. 1 c Summer Squash chopped/slices 1/2-1 c Broccoli stems sliced thin. If you have them. 1 Tbsp Costco’s Better than Bullion Chicken (add on top). 1/2-2/3c water
Throw the cabbage in the pot with Onions first, then just pile all other ingredients in the pot. Evenly sprinkle cornstarch on top, and 1 Tbsp of Costco’s Better then Bullion. Add the water 1/2- 2/3c … yes. 2/3c ..the onion and Cabbage adds a ton of liquid as does the Pork itself. Set Pressure cook or Manual for 4 min, yes 4 Min. 15 min NPR. (Natural pressure release ) Do not skip this. QR (quick release) any remaining Pressure out of the pot. Open the lid and you will still see the cornstarch on top. Carefully stir the Stew to blend in the cornstarch. Taste it and add more seasoning if needed.
Serve as is, or over Rice. I did the rice in the Mini3 ….(1 1/4 c par boiled rice, and 1 1/4 c water. Rice Button QR.
Optional: As you serve up, add a Splash of your favorite Teriyaki Sauce like Yoshidas, or Shoyu (Soy Sauce).
It will look like this when you first open the lid, your going to stir the cornstarch down and into the stew.
Hot Wings, and the works! Who needs to go out! This is a very simple Recipe and even if you don’t have an Air Fryer, you can do these in the Instant Pot and then under the Broiler in the Oven. In the Instant Pot, you would just put the Trivet in and use the required amount of Water in for your Pot, and press Manual 2 min with 5 min NPR, and then use the Broiler to finish them after you sauce them up. you can also cook them a bit longer if you want them even more crispy. Also see my Air fried Chicken Thighs here. Air Fry Chicken Thighs or Breasts IP Duo Crisp. And my Buffalo style Pork strips Here Buffalo Style Pork Strips Air Fryer or Oven
My Hubby said, “Baby! Buffalo Wild Wings Ain’t got Nutin on You! These are great Wings!” That is what I was aiming for? and I thought that my Son was the only one that could make good Wings.
Chicken Wings in the Air Fryer. Preheat to 400°
1 Dozen Fresh Chicken Wings. 2 tsp Johnnies Seasoning Salt or equivalent. 1 tsp Slap Ya Mama Seasonings. Evoo.
Mix the Seasonings together. Spritz the Wings with Evoo then Sprinkle with the Seasoning Salts.
I don’t use the Duo Crisp Basket anymore because I want more surface area for the Food to cook , but for these I do flip my Trivet over so that it’s tall, and then I put the Broiler plate/rack on top of that. See the first and second Pics below.
Preheat the AF 400° By setting the Temp and then the Time for about 18 min, this will give you time to load the Wings for a couple of minutes. When it beeps telling you that it is heated. Spray the fryer rack with Cooking Spray then put the Wings on top of the Rack evenly spaced out. Adjust the time to 16 min. . Flip Wings over at the half way point.
This first Method is for the Oven. For directions for the IP go to the bottom.
Oven 350°
1 lb hamburger (You can use precooked Chicken as well.)
1 onion chopped finely (1 c)
2-3 cloves minced garlic
1 tsp Chili powder (more if needed)
1 1/2 tsp Cumin (more if needed)
1/2 tsp salt
1 1/2 tsp oregano
1 can… 4 oz or 2 Cans if you want more heat Chopped Green Chilis.
2 lb grated Mexican cheese blend up you may not use it all.
*Optional red pepper flakes to taste.
1 15 oz can Enchalada Sauce (28 oz) Separated (1/2 c for the meat filling, More to dip the tortillas in, and the rest for the pan and topping)
1 pkg Tortillas Your choice of Blended or White. I used 6 for the small 7”x 2 1/2” spring form pan.
Oil for Tortillas
Preheat Oven to 350°
Use a bowl to pour the Cheese into. Set aside. Save 1 cup Out for the top of the Enchiladas.
In a 9 x 13” Cassarole dish, pour a thin layer of enchalada sauce. Spread it around evenly. Set aside.
In a Frying pan on medium high heat, brown the meat and toss in the Onion, and sauté for a couple of minutes, until onions are translucent, then the Garlic and spices and 1/2 c Enchalada sauce. Continue to sauté until garlic is cooked and sauce is blended into the meat. Taste the meat and add more spices if desired. Either pour meat into a bowl to reuse the pan or Set aside.
In a frying pan, and on medium to med high heat, add a couple of Tbsp of oil to the pan and quickly dip a tortilla in and flip, lightly browning on each side, stack Tortillas and set aside as they get done. If they get crisp, they will break as you roll them. Using a dinner plate pour a little Enchalada sauce on the plate and take one cooked tortilla, one at a time, and dip it into the sauce and fill it with about a 10th of the meat, and then sprinkle with Cheese, and roll up. Place rolled Enchalada side by side in the Cassarole Dish with the Enchalada sauce in it. They can be made into two rows, or just one, depending on which fits better. Continue this process until all Tortillas are filled and in the Cassarole dish. Pour remaining sauce (a cup or so) over the top of the Enchiladas. Sprinkle with some cheese but save some for the end. Cover with Foil and Bake at 350°-15-20 min or until bubbly and heated through. Remove from the Oven and take off the the foil and add the rest of what you want for cheese and bake another 5 min.
To construct for IP cooking.
Add your recommended amount of water into your pot.
Follow directions from above except for using a leakproof Spring form pan.
Butter the bottom and dip the first cooked tortilla in the sauce, and layer, meat, cheese, E sauce dipped tortilla, repeat until you use all the tortillas or run out of Meat and room Finish with a Tortilla dipped both sides in Enchilada Sauce on top, (you may choose to hold the top layer of cheese off so it doesn’t stick to the foil) add it later .
Cover with foil, lower into the instant pot using the Long handled trivet or a fashioned sling.
Press Manual or Pressure cook for 20 min. 15 Min NPR. Meanwhile turn on your oven broiler. Remove Pie from pot and take foil off add cheese to the top… put under the broiler or your air fryer Lid 5 min, to melt the cheese .
Very Lightly fry the tortillas for the rolled up Enchiladas and for the pie, do them like this.Brown burgerAdd onion, garlic, spices, chili’s, enchilada sauceLet simmerPaint or dip with Enchilada sauce Add small amount of meat filling and then just about 1/4 c cheese. RepeatThis is what it looks like when you remove the foil add 1/2 c cheese, and put under broiler or air fryer lid. 4 min under the air fryer lid8q Duo Crisp Air Fryer . Made this whole thing.Sop up the grease with a napkin or paper towel. But yum!
These 2 small Bundts can also be Baked in the Oven at 350° for 25 min. Check for Doneness.
Check your pot to see if two bundts will fit stacked in your 6 q. I used an 8 q. If you can’t get 2 bundts in you may be able to use 2 small cake pans. See what fits.
1/2 recipe of the “Cake White and Simple” …Moms White cake recipe http://Cake white and simple. … except substitute some of the Pineapple juice for the milk…see below
Topping :
1 can (15 1/4oz) drained Pineapple Chunks or Crushed. Reserve juice. 1/2 cup shredded sweetened Coconut. 1/4 c brown sugar. 1/4 c butter melted 1/4 c Maraschino Cherries (I didn’t have them)
2 mini bundt pans (6 3/4” x 2 1/2”) you will stack them. I have an 8 q. Or use 2 stackable small non stick Cake pans.
Split the can of P A Chunks between the 2 Bundt Pans sprinkle both with the Coconut. Mix the melted butter and brown sugar and pour it over the Coconut .
Mix 1/2 the cake recipe below in the picture according to directions. Except use Butter instead of Shortening, and reduce the milk to 2 Tbsp and Substitute 1/3 c Pineapple Juice for the rest. It should = 1/2 c.
Split the batter on top of the Pineapple, Coconut and Brown Sugar toppings already in the bottom of the Pans. Carefully Bundt pan on the counter a few times to settle the bubbles out.
Add your recommended water to the Pot. Add the Long handled Trivet, and then one pan on the bottom, cover and add another trivet or rack, then the last pan full of cake. Cover that with foil or a pots lid that fits or stainless lid from your stackable pans set. Mine are called “Dubbas” brand.
Set Manual for 20 min and then 15 min NPR.
See the toppings on the bottomThis is what it looks like if you cover itThis is what it looks like if you don’t cover it. No big, this goes on the plate.
This simple soup is perfect for a light snack or appetizer. Add more or less ingredients to your personal taste. Sometimes I like More Tofu and Niri if I am making it our meal. See last Pic.
*See below for IP instructions, you will use the Sauté feature only for this.
1/3- 1/2 c Miso Bean paste ( to taste)
4 c Chicken Broth
A few shakes of Fish Sauce
1/2 tsp Sesame Oil
1-2 tsp Soy Sauce (to taste)
Niri sheets 2-4 cut up (Sushi sheets) or I also use the snack Niri sheets from Costco.
1/2- 1 pkg Tofu cut up in 1/2” cubes (I like firm)
2-4 Scallions chopped (If you don’t have Scallions, then finely chopped Leek will work)
Optional *Red Pepper Flakes For a twist add Chopped fresh Cilantro
*If using the Instant Pot you will not use the lid. Just turn the Pot to Sauté Hi and heat the soup, then turn to Low.
Add Oil, Soy, Pepper, Fish Sauce and Miso Paste to a medium sized pot and bring the Broth to a boil then add Niri sheets, Scallions and Tofu, turn down to warm. Taste Soup and adjust seasonings per your personal taste.
Serve with the fresh Scallions
Notice the next picture. I chose to make with more Niri and Tofu.
This is real Cake. A bit more Cakey than boxes. (More dense)
In the picture, I only made 1/2 recipe, and made it in a 12” round cake pan and frosted it and cut it into quarters and stacked them up. That is what you see.. you can do this in a 9x 13 casserole pan or 2 8”-9” cake pans.
This goes well with butter cream frosting and just a sprinkle of nutmeg on top.
Moms White cake
2 1/4 c Flour. 1 tsp Salt. 1 1/3 c Sugar. 3 tsp Baking Powder. 1/2 c Shortening (I use Butter.) 1 c Milk. 1 Tsp Vanilla. 2 Eggs
I know this doesn’t make sense but it is written this way.
Sift dry ingredients into a bowl. Add Shortening, 2/3 c milk, and Vanilla. Speed 2 in Kitchen Aid for 1 min. Stop. Add remaining milk and Eggs. Speed 2 …30 sec. Stop. Scrape bowl, Turn to speed 6 and beat 1 min. Pour Batter into2 greased and floured 8”-9” cake pans. Convection Oven. 350° Or regular Oven 375° 20-25 min
Check for doneness.
I’ve had this recipe for almost 40 yrs . And before that…mom had it for years as well. So no telling,,,but it’s at least 40 and was for the Kitchen Aid stand mixer K45SS.
Ex large Potatoes. Seasoning Salt if desired Evoo or favorite Oil to rub on . 30 min Manual HI pressure. 15 min NPR. 1 c water in the Pot for the 6 q. (1 1/2 for the 8 q) Trivet
Clean the Potatoes and dry them well, rub with Olive Oil, put the Potatoes on the Trivet and lower into the Pot.
Set Pressure cook/Manual 30 min, and 10-15 min NR. You may get by with 25/10 min NR
This can also be Baked in the Oven 350° for about an hour. Check for doneness. Personal opinion, is this is Easiest done in the Oven because it is less work to serve unless you want to serve it out of the Bundt pan.
Meatloaf A tad more spicy/ flavor than just hamburger loaf…
1 lb Hamburger 1 lb mild Italian sausage (Or for less rich loaf/sausage, do 1 1/2 lbs burger to 1/2 lb sausage) 1/2 c Parmesan 2 eggs 2 Tbsp Worchestershire 1 c onion chopped finely and sautéed (sautéing removes the excess liquid from them so the loaf doesn’t turn out mushy.) 4 cloves garlic minced and sautéed with onion 2 tsp Italian season 3/4 c almond flour for Keto (Or use Rolled Oats Or Bread Crumbs) Salt Pepper 1/4 c milk 2 Tbsp mustard ( dry works best) 2 Tbsp Catsup.
Topping 3/4- 1 c catsup 2 Tbsp tube type tomato paste 1 large Clove Garlic Minced 1 1/2 tsp Italian season
Mix together. Set aside.
use a bundt pan that fits in the IP for the 6 q, Spray Bundt Pan and a small cake pan for leftover meat mix. (A bit much for just the bundt). Note: The Meatloaf mix all fits in an 8 1/2” bundt that fits the 8 q.
Add 1 c water to 6qt .
Add trivet Cover the Meatloaf ..Using a longer handled trivet, or a sling made from foil, Lower the Bundt in, and set small cake pan on top, cover the small loaf. Lid on vent to sealing Manual 20 min 20 NPR. [for a spring form pan, do 30 min with 15 min NPR] When done, Using a Pie pan, inverted onto to top of the Bundt pan, over a frying pan, drain fat off and then flip the Bundt and pie pan over, leaving the Bundt pan on top of the meatloaf for a minute, use it to hold the meatloaf Bach while you finish draining the liquid into the pan.
I use about a cup of this juice with a Tbsp of cornstarch whisked in it, heated for a sauce to go over the veggies. Put the Sauce on the meatloaf and put under broiler for 5 min or so…..I used the toaster oven so I didn’t have to heat the kitchen up.
Serve with cauliflower mash, or mashed potatoes, and green beans. Or whatever you like.
I used Half Almond Flour and Half Rolled oats for this oneRecipe fits a 8 1/2” Bundt for the 8 q. If you have a 6 q. It will have some leftover to fit in a small cake pan and can go on top.Cover. And put down into the pot with the long handled trivet.Now is the time to add potatoes on top if you want them. This is how they look going in and coming out, take them out to get to the loaf below.
If you have the duo crisp drain liquid and invert loaf onto metal plate that will fit in the pot. In this case it is the rack for the air fryer, but you can even use the spring form pan bottom, or a small cake pan. Put the sauce on top and lower it back down into the pot on the long handled trivet. If you don’t have the Duo Crisp, then just use the oven broiler.
Put the sauce on and put it under the broiler for a few minI have the Duo Crisp so I put it on Broil for about 5 min.
1 large Onion thinly sliced. 3 cloves Garlic minced. 1-2 Serrano Peppers deseeded and chopped. 2 Tbsp Ginger grated. 2 Tbsp Sesame Oil. 3 rocks of Sugar (Rock sugar or 2 tsp sugar). 1 Tbsp Fish Sauce. 3 Tbsp Soy Sauce (to taste). 1/3 – 1/2 c Red Wine (I used a mix of Wine, Sushi Rice seasoned Vinegar, Basalmic, and Apple Cider Vinegars. . Shoaxing cooking Wine is also a good one to use, just start with a couple tbsp and taste as you go with it. 2 Tbsp Sweet Thai Chili Sauce. 2-3 Tbsp Thai Chili Garlic Sauce. 4-5 c Chicken Broth OR 1 Pint Pulled Pork juice and 3 cups water with 1 tbsp each Reduced Sodium Better than Bullion Chicken and Better than Bullion Mushroom. 1/2 pkg (1 1/2 oz) tiny dried shrimp. OPTIONAL.) you can add 1/8 tsp more Fish Sauce). 1 Pkg Extra Firm Tofu. 8 oz Shitake Crimini or Oyster Mushrooms (large chunks/chopped). 1 pkg Shiritake Noodles (miricle yam noodles=0 carb ) rinsed drained and cut up. OR USE YOUR FAVORITE Rice or Bean thread Noodles. (Cook those before adding) 1/2 pkg Costco Aidells Chicken meatballs cut in 1/2. Shriracha Sauce to taste….I used 2 Tbsp. 2 Eggs beaten for drop style. 1/4 c Cornstarch and 1/4 c Water made into slurry to thicken.
DIRECTIONS: Turn Pot to Sauté, and Sauté the Onion, garlic, Serranos, and Ginger in the Sesame Oil. Next, add in the next 8 ingredients including the Shrimp. Put the lid on, vent to sealing. Set the time to 4 min, then when pot beeps do a QR (quick release). Turn the pot off and back to Sauté. Add Mushrooms, Noodles, Meatballs, Shriracha . Stir and taste and adjust flavors….more Soy or Sriracha. Heat well and then add the Cornstarch slurry, stir and let bubble and thicken. Add the beaten Eggs very slowly in a circular motion don’t stir. Let it set to cook the Eggs. Stirring will break up the Eggs too much. Add Tofu and let heat through. Adjust to taste. Serve with Garnish of Cilantro, Carrots, Scallions, Basil….even Bean Sprouts if you want.
So, my mom use to make her Coleslaw sauce with Mustard and Mayo. I never really cared for “Coleslaw”… well that is because that is the only way that I ever had it. Needless to say, I have found different ways that I DO like Coleslaw. This version can be modified with the addition of Craisins, Pineapple, Pecans… your choice. This is just the Simple, basic recipe. You see if you want to add more.
Makes 4 cups ish
FOR THE SLAW: 1 /4 thinly sliced regular sized head of Cabbage. Green or purple. 1 grated Apple. 1 grated Carrot.
FOR THE SAUCE: 3/4 c Best foods or Hellman’s. 1/2 tsp Celery seed. 1/4 tsp Onion powder or 1 Tbsp fresh finely chopped 1/4 c Sushi rice vinegar Or Asian sweet Sweet Chili Sauce. 1/8- 1/4 c Powder sugar
** Optional 1/2 c sliced Carrot and 1/2 c sliced Celery ** optional, Red Pepper Flakes
DIRECTIONS FOR THE SAUCE. In a smaller Bowl, mix all the ingredients for the Sauce. Set aside.
DIRECTIONS FOR THE COLESLAW: I use a Food Processor to slice the Cabbage, grate the Apple and Carrots. You can even leave some chunks if you like. In a larger Mixing Bowl, mix everything together and set in the frig to chill.
Mix the sauceMix the Sauce and grated Veggies together
