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Category: General Recipes
General Recipes include those that do not need to be done using a special cooking tool like the Instant Pot or Breville Oven. They are usually stovetop or oven baked.
Oil and Herb Tossed and Marinated These were Dry Rubbed with Cajun seasonings, flash pan seared in hot cast Iron and Butter tossed in right before adding the Scallops.
This process happens fast so make sure to do these last before serving your meal. Season them first, and let them set until your ready to cook and serve them. Have your smaller 7” ish sized frying pan ready to go.
I’m giving you 2 methods. OIL and HERB tossed and Marinated, and DRY RUBBED Either way that you choose, follow the same cooking instructions under the last method.
FOR THE OIL TOSSED AND MARINATED : 6 large sea scallops. 1/2 tsp clove garlic grated finely. 1 Tbsp EVOO. 1/2 tsp Johnnies seasoning salt or for more kick…Slap ya Mama seasoning 4 leaves Basil minced. 2 Tbsp Butter.. room temp.
In a small mixing Bowl, add the Sea Scallops and EVOO and turn them over to coat evenly. Add the grated Garlic and Basil and mix, then sprinkle them evenly with the Slap ya Mama seasoning. Let set for about 5 minutes to marinate.
FOR THE DRY RUBBED:
Warning…. This method will smoke and the peppers in the Cajun seasoning can cause coughing, so ventilate well! TURN YOUR FAN TO HIGH, or sear outside on an induction cook top.?? Pat the Scallops dry with a Paper towel and sprinkle well with a mixture of: Tony Chachere’s Creole Seasoning. Johnnies. Slap ya Mama. 2 Tbsp Butter…room temp Set aside
TO FLASH PAN SEAR:
Heat a Small or 8” frying Pan to hot , quickly add Butter, (it will smoke and butter will start to turn brown,that’s why it’s important to quickly add the Scallops), and then the Scallops, from the largest to smallest? Do not turn heat down. Quickly Sear the Scallops for about 30-45 seconds per side, depending on their sizes they will tighten up a tad and turn color from more Opaque color to Milky. Do not overcook, they should slice like softened Butter. Immediately remove from the pan. Serve right away.
Optional: Lemon wedge or a sweet and thick Basalmic Vinegar drizzle.
Thisis is a different batch done with the Oil, Herb tossed and Marinated Dry rub methodDry Rub Method
Pour Salt in 2 qts of water in a pot, put it on to boil. At the same time, use another pot, and melt the Butter in it. Add the Mushroom pieces and Basil, sauté until cooked. Add the Better than Bullion, and stir. Add the Cream and Parmesean Cheese, and heat the cream until it just barely bubbles. Immediately remove from the heat, set aside until the ravioli is cooked.
Back to the Raviolis… when the water is at a rolling boil, add the raviolis to the salted water, and Turn the heat down to simmer. Simmer the Raviolis gently until done, according to pkg instructions. Pour the water off and add the cream sauce to the cooked Raviolis.
Hint, before freezing, shape the Pork Tenderloin into a c shape so that it will fit the pot when cooking. You can even take it out of its wrapping (which can crease and freeze into the meat) season it up and place into a gallon sized baggie to freeze. Pork doneness temperatures is. 145-150° for Med Rare. 150-155° for Medium. 155-160° for Medium Well and 160° for Well. This recipe tends to lean toward 150°. It is super easy to Raise the temp of the meat for those in the fam that like it more done than some. If you like it more well done, simply cut into slices and return them to the hot liquid for a couple of minutes. FOR FRESH TENDERLOIN click here.Pork Tenderloin IP
INGREDIENTS: 2 1/2 -3 Lb Frozen Pork Tenderloin Roast. From Costco. There are 2 pieces in one pkg. 2 tsp Seasoning salt. EVOO to spritz on the pork. 3 c Chicken Broth Paprika if you need it to have some color.
DIRECTIONS: Note: The reason for the 3 c broth is because it all plays into the cook times of the frozen pork loin. It takes longer to heat up and boil (starts to defrost/thaw the meat) as well as it takes longer to cool down which keeps the pressure up for longer which is all cook time. The broth also keeps hot and contents hot longer, all playing into the NPR which is all cook time too. make sense? Plus it makes good gravy if you thicken it up or save it for later.
Pour 3 c Chicken Broth into the Pot, add the trivet. Remove wrapper from the frozen Pork, spritz with EVOO and sprinkle seasoning on the Roast. The Olive Oil will help it stick. Lower the Tenderloin into the Pot. Put the lid on and Vent to Sealing. Set the time for 20 min and then let it NPR for 20 min before opening. 30 if you like the meat more done. Check for doneness. Target Internal Temp is 145°. It will keep rising for a few min. If it’s not quite there yet. You can cut it in half and put the lid back on and turn the pot to Sauté, open the vent, and let it steam for a minute, but watch carefully so it doesn’t over cook. If you need to have a little brown color on it, sprinkle with a bit of paprika on the spices before cooking ….and you can still put it up close to the elements under the broiler for about 1 minute max before slicing up.
Pic is for size only. Do not cook in wrapper! I have an 8 q but for the 6 you way want to use a gallon sized ice cream tub to curl it up in to your specs. Notice that it splits in two pieces, Two Tenderloins . Target internal Temp is 145° This one was done for 17 min and stopped cooking so that I could add the Duo Crisp Air Fryer Lid for 6 min at 400°.This one was 151° the temp keeps climbing for about 10 min as it sets. You can always turn the pot off and back on to sauté, set the lid on for a couple min if you want it more done.The Pork is not as pink as the picture looks
If you are using the Oven to Bake the Potatoes Pre heat to 350° 2-4 Extra large Russet Potatoes. 1/2 lb hamburger. 1/2 Lb Italian Sausage. 1 cup Onion Chopped. 1/2 bag of Spinach. (Or use super greens…fresh Kale, Swiss Chard, Beet Greens etc) 1/2 c Parmesean Cheese. (or shredded Cheese blends) Sour cream. Grated Cheese. Butter. EVOO to rub on potatoes. Seasoning salt for Potatoes
*Optional Cooked Bacon Crumbles, chives and Scallions!
Wash And dry the potatoes well. Coat them with Olive oil and seasoning if desired. Put the trivet in the Pot. Add required Liquid to the Pot and set the Time to 30 min with 15 min NPR.
Or poke holes in the Potato for baking and bake the potatoes in at 350° Oven for 1 1/2 hrs at 350°. 350° convect can finish smaller Potatoes in 45 min. Check that a fork inserts easily. I like the Skins thick , but you can put foil on them if desired.
While the Potatoes cook,….. In a frying pan, fry the burger and sausage until cooked. Drain all but a couple of Tbsp of grease off. Add the chopped Onion and Cook until onions are cooked down. Add the Spinach and cook until Spinach is wilted. Add the Parmesean on top and turn the heat off. let The meat set.
Cut and Butter your Potato, Season with Salt and Pepper. Spoon the meat mixture onto the Botato and garnish with S Cream and Cheese. Bacon is optional But..soo good when added on top! I mean What’s not good with Bacon.
Either you can Pierce and Bake the Potatoes in the Oven at 350° for about 45 min. Or do them in the IP as seen below.
Cook the Potatoes in the IP Brown Sausage, and Hamburger, Drain.Add Onion and cook down.Add Spinach.Add Spinach and cook downAdd Parmesean , set aside.I cut mine in Half . It was a huge Potato.Add Butter, Salt and Pepper
(This one was Baked in the Oven)
Spoon meat on.Garnish with S cream and Cheese. Enjoy.
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.
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.Cooked before broiler.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 fillingBefore it cooksThis 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.Stuffed Shells with Spaghetti Sauce.
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)
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.
Turned out AmazingAbsolutely BeautifulIt keeps cooking for a few minutes.Honey Butter!Yum
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.
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.
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.?
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. .
Cole Slaw Recipe here. ColeslawThis 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.
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!
