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If your making these in the IP you will use (PIP) Pot in Pot…see below for instructions.
FOR A CROWD: (14) with some leftovers (1 serving is about 1/2 c.). 2 large cans (28 oz ea) of Original B&M or Bushes Baked Beans Original 6 slices of Bacon chopped 1 whole large sweet walla walla finely chopped (2-3 cups). 4 cloves garlic minced. 1/3-1/2 c Brown Sugar. 1/3- 1/2 c Catsup. 1/4 -1/3 c Mustard. 3 Tbsp Butter
Use in a Frying Pan, Sauté the Bacon until browned. Leave the Bacon in the Pan and tip it to remove all but 2 Tbsp fat. Add the Butter, Onions and Garlic and Sauté until Onions are translucent .
In a 9 x 13 Casserole Dish, pour One can of the Beans, add the Onions and Everything else except the last can of Beans, stir well, and then add the last can. Stir well. Taste to see if you want more tang, or sweet..adjust by adding more of Catsup, Sugar, or Mustard. Flavors will blend when it cooks.
Bake at 350° for 45 min or til nice and bubbly, and thickens up.
NOTE: For IP cooking. Saute the Saute the Onions and Garlic in a fry pan and then add everything to a stainless steel bowl. Add required amount of water to the inner stainless pot, then a long handled trivet. Lower your beans into the pot. Set the time for 15 min …QR. [if you are doing them with Greens in the bottom, then cook them for the same time as the greens. (20 min)].
This batch of simple Beans was done in the IP. As you can see, there are greens under this batch. Long legged trivet underneath in with the greens. These were cooked for 20 min.
Make your own Pie Crust. Pie Crust. Or below. I’m also adding Pecan and Chess Pies Recipes below.
Bake at 400° for 15 min, then 350° For 45 Preheat oven to 400°
I mix it up and then scoop out a couple of Tbsp into a microwave safe Bowl and then zap it for a few seconds, (maybe 15), then I taste it to see if it’s right. I tweak it before pouring it in the Pie Shells.
FOR THE FILLING:. 1 heaping cup Pumpkin (I use Libbys even though it’s not “true” Pumpkin) 2/3 c Sugar (for Diabetics, use only 1/3 c …Made of 3 Tbsp Erythritol and 3 Tbsp Sugar… or just use 1/3 c Erythritol) 1 heaping Tbsp Flour. 1 c cream (not heavy). 3/4-1 tsp Salt. 1/4- 1/2 tsp Nutmeg. 1/2 – 1 tsp Cinnamon. 1 tsp Ginger 3 beaten eggs (or use 2 extra large eggs)
TO DOUBLE FOR 2 PIES: 2 heaping cups (I have used 1-29 oz can but you will need to add more of the spices). 1 1/2 c Sugar (For Diabetics, use 3/4 c …made from 6Tbsp of Sugar and 6 Tbsp of Erythritol OR just 3/4 c Erythritol ). 1/2 c Flour. 2 1/3 c cream. 1 1/2 tsp Salt. 1 tsp Nutmeg. 2 tsp Cinnamon. 1 3/4 tsp Ginger. 5 beaten eggs (i Use larger eggs )
Beat the Eggs. Add the pumpkin and sugar and stir well and then add the rest and whisk well. Pour into prepared pie shells, Bake at 400° 15 min then 350° for about 45 more. A clean dry Knife should come out clean. The goal is no cracks in the Pie.
PIE CRUST : 1 1/4 c flour. 1/2 tsp Salt 1/2 c Salted Butter (cold), cut into 1” pieces. 2-4 Tbsp ice water
In a Food Processor, pulse dry ingredients, just to blend together and fluff up. Add Butter and pulse until It’s like coarse Meal with some Pea sized pieces in it. Sprinkle with 2 Tbsp ice Water, pulse till dough is crumbly but holds together when squeezed. If necessary add 2 Tbsp – 1 Tbsp at a time. Dont over mix. Turn out onto plastic wrap and wrap up and refrigerate til firm, 1 hr. On a floured surface, roll out to about 14” round.
To bake pie SHELL only. Fit into Pie Pan and flute the edges. Poke holes into the crust with a fork to keep it from bubbling. You may want to use Pie weights to prevent collapse.
Bake 450° 8-10 min
This takes longer to cook. Just need to watch it and cover edges as they turn brown.May take longer to cook as well. Cover edges as they turn brown.
This batch was double the pudding and was unbaked. I used a Whole box of mini wafers, and used 5 Bananas.
This recipe is typically baked after the pudding goes on over the wafers, but with added Meringue. I love meringue, but Since my Husband isn’t a fan, I don’t normally put it on. The egg whites can easily be added make your favorite Meringue recipe for the top if you like. Also, since the pudding is normally baked with the Meringue on top, it changes the flavor of the Bananas. I have made it baked and unbaked. The pudding sets up either way….so, You get to choose!
3-4 ripe Bananas sliced (some folks toss them with a tsp of lemon juice to keep bananas from turning brown) set aside. 3/4 c sugar. 4 Eggs Separated. 2 1/2 c Cream (or 1 3/4 c cream and 3/4 c milk). 1/4 tsp Dash Salt. 1/4 c Cornstarch. 1 1/2 Tsp Vanilla. 1 Tbsp Butter. 1/2 box mini Vanilla Wafers or cover the bottom with the regular sized wafers
Use a pot or frying pan, set to medium low heat. Using a whisk, quickly stir in the sugar, corn starch and salt. Mix well, then whisk in the egg yolks, add the butter. Quickly add the cream or milk mixture, stir gently until we’ll mixed. Heat over med low heat stirring constantly for 5-10 min until mixture begins thickening and bubbling a little and is almost 180° degrees, Remove from the heat and stir in the Vanilla. Remove from the heat and Let cool… until just warm, not hot..
This was made using 1 3/4 c cream and 3/4 c milk in stead of cream alone. *Note…. this can also be made in your Vitamix, or Blender with a Soup feature. Follow its instructions. This was the Vitamix batch with mini wafers. Sooooo smooth!
Grease the bottom and sides of a 9×13 clear Pyrex pan with butter and line the bottom with Regular sized Vanilla Wafers.
These were mini wafers but I think that the full sized wafers work better…they make less crust. These minis absorbed too much pudding.
Add the sliced Bananas, then top with warm pudding. pic you don’t put the meringue on top you don’t NEED to bake it but can if you want that different flavor of the baked bananas. *You can make meringue with the whites and bake for 350° for 15 min if desired, or Bake without it.
Bake at 350° for 15 min
I baked this one without Meringue.
Top with stabilized whipped creamStabilized Whipped Cream:
1 Tbsp unflavored gelatin 4 tsp cold water. 1 c heavy cream. 1/4 c sifted confectioners sugar
Heat the water and gelatin until it melts, set aside to cool until just slightly warm, but not too cool, or it won’t work. Whip the cream with the sugar until slightly thickened, drizzle gelatin in the cream as you beat it until it’s incooperated in and then turn to hi speed until stiff.
***note. Add mixed garlic butter with herbs under the skin if desired. Rosemary Thyme and Lemon is also popular. Just blend together and stuff it under the skin. You can even put whole leaves in there.
preheat the Oven to 375°
Cut the backbone out of the chicken Don’t throw it away, and remove the wishbone, both sides.
Press down Firmly on the Brest bone to break it to flatten the Bird.
D Extra Virgin Olive oil on both sides of the Bird.
Mix the Johnnies Seasoning with the other spices, and sprinkle evenly and well All over, Both sides.
Position Bird on a Jelly Roll or Broiler pan to catch drippings. season the giblets and backbone the same as the chicken. Place the back bone close to the chicken where it will fit but close so it doesn t over cook. Same with the giblets.
put a thermometer in the thickest part of the thigh or breast….I do both. Or use your ovens probe.
put the chicken on a middle rack in the Oven and Bake/Roast for between 45 min and close to an hour. Internal temp should be 160°
Take the Bird out and allow to rest for 10-15 min…the temp will rise to 165° cut and enjoy.
And…. Here it is! The Ultimate Deliciousness. This can be done in the IP Duo Crisp as well. Andouille stuffed, Bacon Wrapped, Skin on Chicken Thighs, with PIP Black eEyed Peas and Brown Rice Medley. You will need to choose how many you want to do and use equal amounts of each of the following.
INGREDIENTS FOR THE CHICKEN: Chicken Thighs. Skin on, I used Bone in but you can use De boned. You can also use Boneless, Skinless but it won’t be quite the same. Andouille Sausage Bacon. Mrs Dash Onion and Herb. Slap Ya Mama seasoning or Tony Chachere’s Creole Seasoning Evoo for Spritzing
This can also be done in the regular Convection Oven, Instant Pot With Air Fryer Lid, or an Air Fryer ….. If you choose to Bake it this way, Pre heat the Oven. 375°. The cook Time may very at the end.
DIRECTIONS FOR THE CHICKEN: I deboned and kind of butterflied the Thighs by slicing half way in to the thick part from the inside and unfold it out flat, then wrap it around an Andouille Sausage, then wrap 1 piece of Bacon around it all. Tuck the Bacon in under itself to hold everything together and set onto a Cookie Sheet or on a Baking Rack in a shallow Pan sprayed with Baking Spray. Put the tucked in seam side of of the Bacon down. Spritz the Chicken and Bacon with EVOO and Season with Mrs Dash Onion and Herb on one side, lift the wrapped Chicken pieces one at a time and Sprinkle Slap Ya Mamma Seasoning on the other side, then set it back down onto its seam side. To Bake in an Oven, Cover with the flexible washable oven liner, ( to prevent splattering). You won’t do this for an Air Fryer. If your using a counter top Oven no need to Preheat but if your using a regular Oven you should Preheat it now. Put it into the Oven set at 375° Set the time for 30. Scroll down for the Rice and the Peas.
Variation. Jalapeño filledVariation
Here is how to make the Black-eyed Peas and Rice.
Instant Pot PIP Black Eyed Peas and Rice Medley Mixed rice Medley with mixed color Quinoa and Mushrooms. I chose to do the rice in the bottom of the Instant Pot and the Peas PIP this time. Read directions below.
RICE: 1 c Brown Rice Medly 1/2 c mixed Quinoa. 1 3/4 c Water (it will soak any wetness up after its done as it sits). 1 Tbsp Reduced Sodium Better than Bullion Chicken. 1/2 large Onion chopped. 2 cloves Garlic minced. 1 c Mushrooms sliced. 1 Tbsp Butter
BLACKEYED PEAS: 3/4- 1 c dried Black Eyed Peas. 1/2 lg Onion chopped. 2 cloves Garlic minced. A few shakes Slap ya Mamma Seasoning or Johnnies Seasoning. 1 Tbsp Reduced Sodium Better than Bullion Chicken. 1 piece Bacon. 3 cups Water. 1 Tbsp Butter
This can be done in reverse in the Instant Pot depending which one you are making more of. The most goes in the bottom.
DIRECTIONS FOR THE RICE: Rinse the Rice and Quinoa well and drain well. Add the rest of the Rice Medley’s ingredients into the Instant Pot. No order. Stir a little to settle the mix in the Pot Add a Lotus steamer right into the Rice/Quinoa and Water. See pics.
DIRECTIONS FOR THE PEAS: In a stainless container, …see pics. I use a flat bottom mixing Bowl or a loaf Pan would work too. Cull and Rinse the Peas. Drain. Add the 3 c water. Add in the rest of Ingredients for the Black eyed Peas and the Tbsp Butter. Fit Bowl or Container of Peas in the Pot, on top of the Lotus Steamer, or the Long legged Trivet. See pic. Lid on! Vent to Sealing, set the Time to 18 min Manual/Pressure Cook. This is just to make sure peas get done) QR.
Carefully remove Peas and then the Steamer, fluff rice and serve up. Oh Yeah!
These Biscuits are ones cut out with a biscuit cutter. You can also use an old, plain, small tomato sauce can with the top and bottom cut out . Mom used a Calumet Baking Powder can. These are butter Swim style…add about 3 Tbsp butter to the pan and melt it first before adding the biscuits to the Pan.
I’m including several methods on this page, so please skim through to decide which one you want .
You can use store bought Self Rising Flour or make your own. *Using part Whipping Cream (1/3 c) will create high rising super fluffy and crumbly Biscuits if that is what your looking for then that is how it happens.
I mix up a few batches of the Self Rising Flour, ….(just the flour and dry ingredients) and store in a big Jar for those days when you just want to make one or a lot. It’s Basically Self Rising Flour. For just 1 Larger Biscuit, scroll to the bottom.
Biscuits can be made several ways, all the way from drop style to rolled out and cut versions. You can melt the Butter and add it to the Buttermilk or even freeze it and grate it in. You can also refrigerate the Flour or not. You will find your happy spot as you make them more and more. I really like the easy, melt your Butter and add to the Milk method. (I have also added a hand mixing method below.) If you choose to grate your frozen Butter, add it to the flour and mix quickly before adding your Buttermilk.
*There is another Version of these called Butter swim Biscuits.. to make them, you just melt about 1/4 c Butter in your baking pan and place the Biscuits in the Butter before baking.
******************. Triple this and you will have a nice batch of.
SELF RISING FLOUR. This will be your biscuit flour 2 c Flour. Plus more for dusting (about 1 c or more…you have to feel it) 3 tsp Baking powder. 1 tsp Corn Starch 1/4 tsp cream of tartar or Baking Soda. 1/2 tsp Salt
************ To make Buttermilk Baking powder Biscuits, you will use about 2 cups of the mixture above, OR 2 c of store bought Self Rising Flour and then add:
6 Tbsp Lard or Butter melted. (Or the frozen and grated if you choose). 1- 1 1/3 c- 4% Buttermilk or a combination of 1 c of buttermilk and 1/3 c whole Milk. If you want fluffy crumbly Biscuits use 1/3 c Cream in stead of the Milk). Start with 1 c until you know that you can use it all.
Preheat Oven 450° Heavily grease a Cast Iron Griddle or Pan. (I use Butter.) set aside
Use a Medium sized bowl, put your Flour mixture in the Bowl. (If using frozen and grated Butter add it to the Flour now) otherwise … In another small Bowl, pour the Buttermilk in and then drizzle the melted Butter into the Buttermilk and slowly stir until the Butter clumps up into small clumps. See the Pic below on how it clumps. Works perfect for blending. No need to freeze or grate etc. Pour the Buttermilk mixture, all at once into the Flour mixture, Stir quickly with a large fork (or even a Swedish dough whisk), until a Ball begins to form and stop stirring when the Flour has come away from the bottom. Do not over stir. Dough will be sticky. At this point you can use the dough for Drop biscuits ( just spoon onto the greased griddle or Pan and Bake)
OR….
Pour Dough out onto a well floured surface, dust top with more Flour and carefully pat out, folding the Dough in half, lightly dust the top, pat out, fold, dust, pat out, repeat about 5-10 times, (dough should not be sticky at this point). Pat out to about 3/4” thick. Using a Biscuit cutter, dipped in Flour, cut out the Biscuits and lay close together ( 1/2” ish) onto a greased Griddle or Pan. Place pan of Biscuits in the Oven on the lower/middle rack.
Bake for about 12-15 min until golden brown on top.
Brush with melted Butter or serve dry.
You can also use lard or leftover fats from chicken or pork. This was from Pulled Pork.Don’t throw this Gold out! This is the fat from the Chicken broth that I made from my Turkey carcass! Absolutely the best for Biscuits or Dumplings!This is the COLD buttermilk and melted butter poured in and gently stirred Mix together quickly and pour Dough onto floured surface…This dough is really loose and starting to react, (rise up so work fast), you will add around 1 c flour over time with this dough. Adding a about 1/4 of flour on top, very gently Folding and Patting,folding Patting, sprinkle more flour . flour the top as well before working with it. Continue fold, Pat, flour, fold, Pat flour about 8-10 times if your dough was really loose to begin with.Your there, now Shape.Next get the cutter out. Dip in flour…… continue.After you gently move the biscuits, gently press pieces together to make more Biscuits .Done, now time to load your preheated greased pan. …Or Skillet.This batch is Butter Swim Biscuits…add 2-4 Tbsp Butter to Hot pan before adding the Biscuits. Return to oven. 450° Bake 15-20min… check for Doneness. I also start at 480° and turn down after 5 min. Hot 480° Oven, gets turned down to 450° after 5 min or less. . Done, important to remove from the pan onto a baking rack to cool and not steam on the bottoms. Flip out to a baking rack and then turn each Biscuit back over.Now, dot with Butter on top if you want. Another batch
Butter Swim Biscuits. Add about 6 tablespoons butter to a cast Iron frying pan and heat til melted. Add biscuits to the melted butter in the pan and bake at 450° 15-20 min. Top with melted butter before serving.
biscuits and Bacon Gravy.
Notice these have been cut. To make them, I just pour all the dough out onto the floured counter and cut them into squares. These Biscuits are the “pinch and roll” method. rolled between the palms, very gently patted out on the greased pan.
Here are a couple of other choices .
For Cut outs. 1) Add the frozen Grated Butter to the Flour in a Bowl. toss gently using a Dough Whisk. Set the whole Bowl back in the freezer for 10 min. Add the Buttermilk and fold in over and over again and gently flatten, sprinkle with Flour and fold over again. Pour Dough out onto a floured surface and pat out gently to about 1/2- 3/4”inch, sprinkle with a tad bit of Flour, fold, repeat about 4-10 x… finish off with 1 3/4” thickness, then cut out with a Biscuit Cutter. Place on Cookie Sheet and bake in the middle rack at 450° for 12-15 min.
OR
Put the Flour into a broad and shallow Bowl. Melt Lard and whisk quickly into the Milk. Slowly pour into the Flour, and as you pour, just fold the Flour into the Milk with a fork and keep gently folding until Dough is sticky, then the Dough should be barely handleable , very gently flip the Dough over a few times to bring the rest of the Flour in, Fold over a few times and sprinkle ever so lightly with a bit more Flour sprinkled on the dough before folding, and barely pat to flatten. Shape into Biscuits, or press out to about 3/4-1” thick Dough, and cut out using a Biscuit cutter. Set close together on a Lightly greased baking sheet. Sometimes I preheat my pan for this, and then lightly paint Butter on the bottom of each Biscuit. Bake till golden brown, about 15-20 min. 20 for larger Biscuits.
*Here is another method to make them. Pinch off golf ball sized pieces, gently roll between palms, Pat out onto the baking pan.
An OLD fashion way to make Biscuits baked in the NEW technology. (Breville Oven). Best of both worlds. I was just doing my FB and up popped this lady in a video with her son taking the video. She was 72. I watched a couple of the videos on the old cooking that she does. I decided I have to make the Biscuits! I had never seen this before, but I guess its not that uncommon, so I looked it up and found out that way back some folks had a Biscuit Bowl…. a Bowl full of Self Rising Flour that they would actually make the Biscuits inside of, and they didn’t measure. They just got a hand full of Lard, (depending on how many they wanted to make) patted the flour in the bowl slightly with the backs of their hands, indenting a well into it and added Milk or Buttermilk, they made the Dough by Hand….no Spoon. I had to try it. They added milk to the lard and worked it, and squished it slowly with the addition of dipping into the Flour at the same time. Amazing to watch! I have used Lard from the Mexican market down the street that I use for Tamales .. . Bake at 425-450°° 15 min-20 plus or minus. Convection. You can look up Biscuit Bowls to learn more. There is not much information about them since they were before the internet. For these, I add a couple extra small shakes of salt to my home made self rising flour. Flakey, delicate, not crumbly. Delicious home made Biscuits!
DoneBiscuits, Eggs, Ham, and Knock Sop Gravy
FOR JUST 1 BISCUIT: 1/2 c SR (self rising)flour 1 1/2 Tbsp melted butter in a large cereal bowl. 1/4 c Buttermilk .
Preheat the toaster oven or Breville counter top oven to 480°… (450° if that’s all your Oven will do, but you will have to cook a little longer.) Add a small oven proof Frying Pan to the Oven or in my case, small Cast Iron casserole Pan or Griddle. Use the lower rack, like the baking/cookie position. If you go higher it will burn.
Melt the Butter in the Bowl, add the Buttermilk and stir well so that the Butter is scattered, then dump in the Flour all at once and stir quickly but gently with a Dough Whisk or large Fork, turn the Dough over a few times to get all of the Flour into the Biscuit. When the Oven is hot, add 1 Tbsp Butter to the hot Pan, then carefully roll the Biscuit Dough out into your hand and transfer it to the hot pan. Bake for about 12-15 min. Dot the top with butter at about 12 min. Or not. Dont even roll them out on the counter so just clean the bowl. Ez Pz.
Filling for manicotti or canoli I made sweet potato today
9×7 pan
3/4 of 15 oz container of whole milk Ricotta
1 pkg of mozzerella 1/2 c parmasean
2 eggs 1/8 tsp pepper
1 clove garlic minced well
1/8 tsp italian seasoning
1 sweet potato…thin sliced on the Kitchen aid veggie sheet cutter.
for softer sweet potatoes put the sweet potato sheets in a pan and pour boiling water over them to blanch them and soften them prior to filling and rolling.
Mix filling, Fill and roll up… line in a small dish. Cover with foil and Bake for 1 hr at 350° Sprinkle with more mozzarella cheese. make sure sweet potato is soft. Maybe after 45 min, crank it to 400°
12 Flour Tortillas, lightly fried, set aside and covered with damp Paper Towel. (Low Carb Or even the flour and corn blend Tortillas work well too.)
FOR THE SAUCE :
5 oz Half and half 10 oz Evap milk 1 Small can Green chilis 1 tsp Cumin powder 2 Tbsp Costco’s Better than Bullion Chicken 1 1/2 c meltable Queso Cheese 1 cup of the Broth from the Chicken
FOR THE FILLING:
6 Chicken Thighs. Non organic (if you use organic, you may need more water like 1/2 cup instead of 1/3) you could even just buy a rotisserie Chicken for this if you want. I used Bone in Skin on, but Boneless Skinless will be much much easier. 2 c chopped fresh Asparagus 4 cloves Garlic minced 1 Onion chopped 1 1/2 Tbsp Chili Powder (I used more than shows in the pic.) 2 Serrano Peppers chopped fine (or less if you want mild) 1 1/2 tbsp Cumin seeds 2 Tbsp Costco’s Better than Bullion Chicken 1/2 block Philadelphia Cream Cheese 1/3 c Water ( yes 1/3 c) Salt 1/4 tsp Pepper 1 1/2 cup Cojac Cheese or Mexican Cheese shredded (set aside to assemble filling later)
FOR THE SLURRY: 3 tbsp Corn Starch and a couple of tbsp Water to make the Slurry. Set aside.
But wait, not a typo….please read on..Yes 1/3 c water! You will have a lot of juice from this Chicken, unless it’s Organic, because regular Chicken has Saline Solution injected in it, so the Veggies, Water and Asparagus have enough liquid in them. The Water in the Pot steams and starts sweating the Onion and Asparagus which will give up much of their liquid. The Steam from that will make the Chicken sweat and release more liquid and that makes it seal.
DIRECTIONS: Add Asparagus and Onion to the bottom of the Pot. Add Water and Chicken, then add the other Ingredients for the Filling except for the Cheese and Corn Starch Slurry. Put the Lid on the Pot and set the Vent to Sealing. Set manual for 4 min. Then when done, NPR for 20 30 min. I did 25.
While Chicken is cooking, make your Sauce. Add the Milk, Half n Half, Cumin and Chili’s to a Sauce Pot. Add the Queso cheese and heat on Med Low untill it melts in. Set aside.
When Chicken is done, let it cool for a minute. Remove and Shred Chicken with a Fork, or to make it easier use an Electric Beater.
Pour off and reserve all but 1 1/2 c Chicken Broth in the Pot. Store the rest of the Broth for another meal.
Turn Pot OFF and back ON to Sauté, Use your Slurry to thicken the Broth in the Pot. It Should be thick. Add the Chicken back in. Stir gently. Let set for a minute on Sauté and stir. Turn the Pot OFF. Mix the Fillings shredded Cheese. Spoon some filling in tortilla and roll up. Use a 9x 13 pan, and spoon 1/3 of sauce down in the bottom of the pan. Fit your rolled up enchaladas in. Repeating until the up y’all fit you may have 1 or two left over.
Pour Sauce over Enchiladas and cover.
Bake on “Bake” position if your using the Breville oven. Or just put it in the middle of the regular Bake For 35 min 425° Uncover, add cheese if desired and return to oven turning turn up the heat to 450° for about 10 min. till cheese is melted, and golden browned. Careful, dont burn it. Dont leave.??
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 .
Oh yeah!
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!
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…
