unitedhands777 - Homemaker Geek

Yorkshire Pudding Air Fryer or Breville oven

Air Fryer YORKSHIRE PUDDING:

Mix ahead and refrigerate for 4 hrs or a day or so . They are even more fluffy and holey if batter is refrigerated. So my suggestion is make a batch, and try it both ways.

Preheat pan for 10 min in oven. Put 1 tsp fat ( beef pork or other. Even butter) into preheated mini cast iron, or other pan at 400° for 5 minutes ..( not glass, it can break from thermal shock) .

Pour batter half way to the top of the cast iron minis.. change Air fryer temp to 370° and air fry for 13-15 min.

Serve immediately with the traditional gravy, or make for after dinner for dessert. Serve with honey butter or maple syrup butter
So because this is a ratio recipe, here is what I
did.

4 large eggs = 1 scant cup.
1 scant c flour.
1 c milk.
1 tsp salt
Butter for the greasing the Pan.

In a bowl or the stick blender cup, beat eggs, add Salt, Milk and then flour, mix well so there are no lumps, store in refrigerator container. I poured my batter the into my kitchenaid stick blender mixing cup because it has a lid. You can also mix it up in there .

Here is another batch. Made with 2/3 c flour, 2/3 c whole milk, 2 pinches Salt and 2 large eggs. Made in the Breville on convect air fry, 450° 5 min- then 400° 6 more min.

Preheat cast iron, 10 min, drop 1 Tbsp butter in each, return to the oven just until the butter barely starts to smoke, quickly pour in batter to half way up the side of the pan. Save the rest for another time or make it in another dish.

See the one in the copper pan. That one was done in the duo Crisp +air fryer on 400° for about 6 min.

The one on the lower right was done in the Duo Crisp with the Air fryer Lid. The high Air flow from the fan above causes the swirl pattern. They do better undisturbed but are still so good!

Navy Bean Soup IP and the switch up for Minestrone IP

This batch has Andouille Sausage in it. Don’t be afraid to switch things up in this soup.
I have added different pictures of different batches with this soup, the bases are the same but the meats are not all the same.

1 8 oz bag of navy beans pre soaked with the 1 hr fast soak method (see below for Dry Beans).
1 Onion chopped.
4 cloves of Garlic minced.
2 ribs celery chopped.
1 carrot chopped.
1 tsp Italian season.
6 cups of Liquid for SOAKED Beans. OR 7 for DRY BEANS. You can use 2 Tbsp Costco’s Better than Bullion Chicken with water (OR you can use all canned/boxed Chicken Broth or even add a 2 cups of Pork and 4 c chicken broth from making Pulled Pork.).
1 bay leaf
A few shakes of pepper (now would be the time to add red pepper flakes if you like it spicy).
1 can Stewed tomatoes chopped
1 Ham-hock or 1 c chopped ham, (sometimes I use Andouille Sausage for a different smokey flavor and some kick)

If using SOAKED beans, Drain Beans first, then add them to the Pot and add the 6 cups liquid mentioned above to the Instant Pot, then toss everything else in the pot. Putt the lid on hit the Soup Button (do QR ).

OR for DRY Beans, sort and rinse, then add them to the pot add 7 cups liquid mentioned above, then everything else.. Press Beans 35 min and then allow a 15 min NPR.

For this Batch I used Pulled Pork for the meat.

To Switch it up to Minestrone,
****for Minestroni soup, to the ingredients
above add All Except the Macaroni.

1/4 tsp Salt.
1/4 tsp Pepper.
1/2 pkg frozen Spinach
1 cut up Summer Squash.
4-6 oz macaroni noodles.
1 1/2 c Chicken Broth.
1 lb chuck roast cut up into small chunks (cook before adding).

Add all except for the Macaroni Noodles

Cook as stated above.
After the soup is done, turn the pot, off and add the macaroni and turn it back on to Sauté, and cook until the macaroni is done.

Note* if you want to hurry the process you can cook the Mac separately in your Mini3 IP or sauce pan, and add it when the soup is done.

There are so many directions to take this …on this batch I used hatch Pepper Andouille Sausage.

Collard Greens and Others or mix them IP

I grow greens in my Garden so I have a tons of opportunity to make them.

Full pot of washed drained and chopped Greens collards or kale. Or a combo of all kinds.

1 chopped Onion
5 cloves garlic crushed and chopped Garlic

6 slices chopped Bacon

1 tbsp Costco’s Better than Bullion Chicken

1 tsp Johnnies seasoning or slap ya mamma for a kick. * you can add red pepper too
a few shakes or more

1 Tbsp butter

3/4 c water

Put the greens and water in the pot first and put everything else on top of the greens.

lid on, vent to sealing, set manual 18-20 min. 15 min Npr.

Lima Beans/Butter Beans IP includes Stove Top instructions

Lima Beans or Butter Beans with Ham Hock
This is a simple side.

Total time 55min.. 10 to pressure 30 to cook 15 NPR

2 tsp Slap ya Mamma season.
2 cloves minced Garlic.
2-3 tbsp minced dry Onion or 1 chopped
1/2 lb lg dry Limas rinsed.
1 Ham Hock.
6 c Water.
2 Tbsp Reduced Sodium ( Costco’s) Better than Bullion Chicken.

Optional ***add red pepper flakes for some kick if you like that.

Put everything in the IP
Lid on
Vent to sealing
Hit Beans or manual and adjust time to 30 min. 15 min NPR
lots of good sopping, so make cornbread or biscuits.

Im serving with oven roasted Asparagus , and Pork on a bed of cabbage, and biscuits. Check out my Biscuits in the Recipes. For the stove top method, see below.

FOR STOVE TOP:

Use what you like….Ham Hock, smoked Turkey Neck, Kielbasa, Andouille Sausage, Or Ham Bone..
Recipe is for 1/2 lb. double it if you like.

1 ham Bone or Hock or your choice of meat. (amount is up to you)
1/2-1 lb Lima’s or Butter Beans (big Limas).
1 chopped Onion (1 c) PER 1/2 lb beans used.
1-2 cloves Garlic PER 1/2 Lb.
1/2 Tsp Italian Seasoning.
1/2 Tsp Old Bay Spice
Water to cover and more as it cooks. You will be simmering them without the lid on so will need to watch them.

Sort and Rinse Beans.
Use a Pot that holds 4 q….6 q or bigger for more Beans.
Cover Beans with Water by 3” and add Ham bone or other Meat, Onion, Garlic, Spices and all ingredients.
Turn the burner to Medium High and Bring the Beans to a Boil, then turn down to a low Simmer. Allow Beans to cook for 3-4 hours. Keep Checking them every half hour to be sure they don’t simmer dry, especially at the beginning because the Beans will absorb a lot of liquid at the start. Add more water as needed.
beans will be soft to mushy when done, remove the bones and take the meat off the bones, mash a few Beans in the pot to make the liquor. Add the Meat back into the Beans. Stop them when they reach a point of softness that you like.

Turn down to simmer when Beans start to swell.

This is how much that you will have in the pot after cooking for 4 hrs and removing meat from the bones…without the ham added back in.

Black Eyed Peas with Greens and Pork. IP and PIP

This Pic above shows the Peas, Pork and Greens all made together in the same Pot for the same amount of time. 30min with 20 min NPR. The Peas naturally stay on the bottom, layer them first then the meat and then the greens.

Also check out my IP Corn Bread Recipes here:
Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread.
And one more.
Chili with PIP Corn Dog Bread IP
if your interested in my Other Recipes with Greens.
Collard Greens and Others or mix them IP
OR.
Black Eyed (PIP) Peas and Greens IP… and Rice a Roni.

For the Black eyed Peas and Pork….

*Substitute Ham Hock or Bone for the Pork if you like. (But skip the Better than Bullion and Only add 1 tsp Seasoning Salt)

*If you are doing the Greens too and want to do them at the same time and in the same Pot, please read to the bottom before doing them. There are several ways including making the Black eyed Peas, Pork and Greens in the same Pot at the same time. Including Cornbread if you want. All the Recipes are on the website.
The process can be done in reverse as well. Pork and Greens on the bottom and Peas with Bacon in a bowl on top of the Pork and Greens.

This is for the Pork and Peas only:

1 lb Pork Shoulder/Butt cut into 1” wide strips about 6” long seasoned with Johnnies seasoning
1/4 Large Onion chopped.
2 cloves Garlic chopped.
1 heaping tsp…full salted Better than Bullion Chicken
A few shakes Johnnies Seasoning, Slap ya Mamma or Tony Chachere’s Season.
2 cups Dried Black eyed Peas. Culled and rinsed.
5-6 cups water
Note … if your using Costco’s Reduced Sodium Better than Bullion, use a bit more and add more shakes of Johnnies.
Put the Lid on. Vent to Sealing. Set manual and the +20 min.
Allow 10 min NPR, before opening.
If doing Greens at the same time, Have a Plate ready to put the hot Bowl of Peas or Greens on as you take it out.

*If you are going to add the Greens in their own Bowl at the same time, use a long legged trivet and put it down into the Black eye Peas and Pork.
But if you are doing the Pork, Peas and Greens together….. you will only need 5 cups of water to the Peas because the Greens make a lot of their own broth that will be in with the Pork and Peas… make sense?

FOR THE GREENS in a separate Bowl: PIP on top of the Pork and Peas…:
1 bunch Collards or Kale chopped.
2 cloves Garlic chopped.
1/4 Large Walla Walla Sweet Onion chopped.
3 strips Bacon
3 tbsp Butter.
1 tsp of the Fully salted Better than Bullion Chicken, (not Costco).
A few dashes of Johnnies seasoning.
1/4 c Water

Use a stainless steel flatter bottom bowl that will fit about 1 inch or more below the rim of the pot, it is ok if the greens are a little high as long as you can get the lid on well and the vent is not blocked when you lock it on. Use a long handled trivet or create a sling, or have a pot lifter available so that you can get them out to get to the pork and peas on the bottom…….(they will be hot)..so put the bowl on the trivet and add the water to it.
Chop Greens and put about 2/3 of them into the bowl, smash them down, add the rest of the ingredients, then top with the rest of the greens so that as they wilt, they will wilt down into the bowl. Dont worry if some of that juice drips into the pork and Black Eyed Peas.
Put Lid on, vent to sealing, set manual to 20 min. 10 min npr. stir the greens together to get the flavors in them all. Remove Greens bowl and set them aside onto a plate,( they will have their own juice in the bottom).

This Pic above shows the Pork and Greens cooking together in the bottom with the Peas and their liquid in their own stainless bowl put on top of the pork and greens.

This picture above shows that in this batch the pot has black eyed peas and seasoning, bacon, garlic, onion on the bottom then seasoned pork, then the greens, some more onion, garlic, bacon then the long legged egg trivet, then the half recipe of corn bread, covered with a paper towel, 17 min/12 min NPR .

The black eyed peas in this batch were put on top. PIP. See pic below

Black Eyed (PIP) Peas and Greens IP… and Rice a Roni.

Black eyed peas and Greens.

This is basic but you can add hot peppers to it if you like.

You can also make it alll in the same pot using PIP if your not making a ton.
Yall think I’m in trouble with the black eye peas liquid up there so close to the top of the bowl? Nope.. Use a stainless steel bowl. I didn’t have one at the house I was making this at. As the Greens cook, it will cause their level to go down, so, as the greens drop, so will the bowl, but as it drops, the water level in the bowl with peas will also go down because the peas will be absorbing it as they cook, it will go down evenly, so it shouldn’t spill over inside. Not that it will hurt the Greens, but it could dry the peas out too early if it does so you want to pack the greens so that as they wilt they will do so evenly, you could also put a long legged trivet in to be sure that the peas don’t tip.. but the greens should wilt down and drop the bowl straight down into it all.

Recipe.
1 bunch collards chopped.
1 bunch Kale chopped.
4 cloves garlic chopped.
1/2 big Walla Walla Sweet Onion chopped about 1 cup.
3 strips bacon
3 tbsp butter.
2 tsp full salted better than bullion chicken.
A few shakes of johnnies season (1/3 tsp).
1 1/2 c water

Make sure that with the collards, the woody spine is removed.
Rinse and chop Greens and put them in pot
Add the rest and turn it to 20 min. 10 min NPR

BLACK EYED PEAS. PIP.

1 c Onion chopped.
2 cloves Garlic chopped.
2 heaping tsp full salted Better than Bullion Chicken ( Or 1 Tbsp of the Costco kind)
A few shakes Johnnies seasoning, Slap Ya Mama’s or Tony Chachere’s.
2 cups dried Black eyed Peas, culled and rinsed.
5-6 cups water

Note… if your using Costco’s better than Bullion Chicken, use a bit more and add a couple more shakes of johnnies.
Lid on. Vent to sealing. Set manual and the +20 min and let er rip. Do 10 min NPR, before opening.
Taste, and add more Better than Bullion Chicken if necessary.

RICE A RONI. Do this in a Separate pot (better get 2 pots?

1 1/2 cups jasmine rice.
1 c Vermicelli.
1/2 stick butter.
1 c sweet Onion chopped.
1 clove Garlic minced.
2 cups Chicken broth (or water with 2 tsp Better than Bullion Chicken)

Turn pot to sauté, melt butter and add the rice and vermicelli, stir continuously for a few minutes until rice starts to brown, add Onion and Garlic and continue to sauté for a minute and then add the bullion, stir.
Add liquid.
Stir well to get the brown off the bottom.
Turn pot off and then on to manual for 4 min…let it fully NPR, 20 min, fluff with a spatula or spoon.

Cream of Asparagus Soup IP

Cream of Asparagus Soup.
Sometimes I will pressure cook my broken off end pieces in broth in the IP for added flavor. I slice them down the middle before cooking them in Chicken Broth before making my soup. Then I pour the Broth from that through a colander to get just the Broth.. Discard the spent Asparagus ends.

4 cups Chicken Broth (homemade is best, made with vegetables).
1 Onion finely chopped (1 c)
4 c Chopped Asparagus.
1/2 c Mexican Crema.
1/2 c Heavy Whipping cream
Salt and Pepper to taste. Do this after it’s done. Because of the chicken broth and better than bullion.
1/8 tsp Italian Seasoning.
1 Tbsp Costco Better than Bullion Chicken.
1 Tbsp flour and 2 Tbsp milk, Make a slurry.

Turn the Pot on to Manual 5 min. Pour everything except the Whipping cream and Crema in.

Lid on. Vent to Sealing. When it Beeps, let it go for a minute or two and do a QR. Scoop out a Half of the Asparagus. Use an Immersion Blender to blend up the Asparagus. Or just leave them all in and don’t blend it all. Pour the Cream and Crema in and add the Asparagus back in, and stir. Turn pot off and back on to Keep Warm or Slow Cook Medium/Normal for warmer temp. Adjust seasoning…if you think it needs more flavor try more Better than Bullion Chicken.

Stroganoff Moose, Caribou, Elk, Deer. Oven or IP

Oven 350°
I changed the original recipe up a bit.

2 1/2 lbs chopped up meat

2 tsp Johnnies Seasoning or something like Lowery’s

1 c Melted Butter

1/2- 1 c Sautéed Onion ( I like 1)

1 c (if using the IP) or 2 c Beef Broth (homemade is better made with vegetables added)

8 oz Crimini Mushrooms sliced

3/4 c tomato juice

1/2 c cooking Sherry

1/4 c flour and 1 Tbsp Corn starch for shaking meat in before sautéing..

1 c sour Cream
Season the meat with Johnnies or Lowery’s… if you like a bit of kick, you can use Slap ya Mamma or Tony Cachers Creole, or a combination of all. I mix them.

Add the flour and corn starch to a gallon sized baggie and add the meat and shake it up to coat well.

In a frying pan, fry up the meat in batches, in the butter until nice and brown, while it’s browning (you can Layer the onions on the bottom of the IP, then the Mushrooms, don’t stir) then add the fried Meat.
Deglaze the frying pan with the Sherry, and broth.

Pour over meat, and pour the tomato juice over the meat.

Don’t add the sour cream until done.

Set Manual for 15 min, and do NPR for 15 min. QR the rest out, and open lid.

Turn the pot off and on to sauté med or normal. Stir up your sour cream and add some of the meat mix and broth to the s c first to thin it out before adding it into the meat mixture. Heat until it starts to bubble, and turn off and back to Keep Warm or Slow Cook Normal for warmer temp.

*If making this in the Oven, use a Dutch oven to brown the meat and add everything to that (using 2 cups beef broth instead of the 1 c that you use in the IP)…put into the Oven and cook at 350° for 1 1/2 -2 hrs before adding the sour cream.Serve over Egg Noodles. Or rice…

Sausage Gravy

1 lb sausage (I use my homemade..recipe in files)Sausage sweet Italian …Kitchen aid Grinder attachment using DIY sausage seasoning below.
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).
2 tsp Costco Better than Bullion Chicken.
1/4 c flour mixed in with browning sausage

Partially Brown sausage in Butter and add the flour , the brown it together. This will make a good Rouix for the Gravy
Add the Milk, Half and Half, Better than Bullion Chicken Salt and Pepper.

Stir well and allow to barely simmer for about 15 min to bring the flavors out and finish thickening.

Serve over Biscuits or waffles, and Scrambled Eggs as a side.
Biscuits

Greek Bread. Oven or Toaster Oven

Preheat oven to 350° .

I have been doing this Bread for well over 30 years. You can also use this Spread for Oven Roasted Cauliflower! To make that you will still Preheat the Oven to 350° and then you will need to invert a head of Cauliflower into a pot of Boiling Water for 10 min, drain well, place on a cookie sheet, and then Spread the mixture all over the Head, Bake in the Oven for about 15 min until Golden Brown and where a sharp Knife is inserted into the Flowerets comes out like it would with a Baked Potato. See the Pic at the end for the way it comes out when spread on a Cauliflower slab.

1 Loaf french Bread cut in 1/2 the long way.

1 c Mayo. Best Foods

1 c Parmesan

4-cloves or more Garlic, minced

2-3 tsp Oregano or more to taste. (Mine is home grown and really potent.)

Feel free to play with the amounts of Cheese, Mayo, Garlic or Oregano to make this your own. The Recipe is a place to start. I normally don’t measure, and I usually rub the oregano between my palms before adding it into the bowl to release the flavors.

Cut French loaf in half between top and bottom Push down a little on the halves to compress the Bread some. Mix topping taste it and add more Garlic or Oregano or both if needed, then Spread on to top and bottom halves of bread to about 1/8”- 1/4” Thick.

Bake till golden brown and bubbly remove from oven

Cut Into 2 1/2” wide pieces. Serve hot…careful not to burn the top of your mouth. This spread can be made and stored in the frig. It can Also can be used for individual servings.