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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.
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
Options: Tony Chachere’s, Slap Ya Mama, Old Bay, Salt and Pepper, Garlic powder, Mrs Dash Onion and Herb, Onion, Your favorite Dry Rub, Italian herbs, McCormick’s Chicken, Simply Asia.
Pat the Chops dry and Drizzled or Spritzed with your favorite EVOO. Costco has a great trio of Garlic, Truffle, and Lemon infused oils, all very good. I often use spritz EVOO. Spray the air fryer trivet/Basket and upper sides lightly with a Baking spray. , just a few spritzes. Sprinkle Seasonings on Both sides of the Chops. I like to use “Johnnies Seasoning” Or “McCormicks Chicken” on one side and “Mrs Dash onion and Herb” on the other, or even “Simply Asia seasoning Sweet Ginger Garlic”. This time I had some “Everything Bagel” that I used too☺️ Your call! Salt and Pepper works just fine too.
The 6 q trivet doesn’t flip so you will have to use the Basket. In the 8 q Duo Crips Air Fryer only, for easier clean up, I don’t use the Basket. I just flip the Trivet with the long legs down and I use the rack that came with the basket, positioned in the POT, quickly spray the rack and top of the pot area with Baking spray. Add about 1/4 water in the bottom of the pot to catch the drippings. (Also for easy cleanup). If your using an Oven to Air Fry them you will need to Pre Heat it, but the Duo Crisp 80, there is no need Use the display. Press Air Fry on the Duo Crisp, it’s pre set for 18 min at 400° or set your air fryer temp to 400°. I use my oven timer as well as the Pots timer, So that you don’t have to reset the time when you lift the lid, go ahead and Change the time to 30 min, (use +- button) you will only need about 18- 20-23 min to cook the Chops, depending on the doneness that you desire. but, so that you can just take the lid off and check or flip them without resetting the time I give the timer extra time. Don’t forget to Press START ( sometimes I forget and have to do it again) Let it heat up. The time will start to count down once the Pot is hot.
Set the Oven timer for 10 minutes so that you can flip them half way through.
If your using an oven, Insert a meat thermometer in the meat that is oven safe or have your instant read digital one handy. Don’t let it stick up where it will get caught in the fan…I know…I know…I just have to say it?.
If you have preheated ….Carefully (don’t get burned) Place the Chops on the trivet around evenly in the Air Fryer.
Close the lid, and let it go, the timer will go off in 10 min so flip them at that point. The Duo Crisp will remind you to turn food.. I ignore this because I turn my food when I want to.
Check the Chops at 18 min. I look for an internal temp of 145° -150° Close to the Bone….or your own desired temp, just know that the temp will rise after they are pulled, so pull them to rest, but check for doneness first. Today, It is acceptable for Pork to be slightly pink these days according the Newer USDA food saftey. You can cut into the thickest one to see. Careful not to scratch the basket. let the Chops rest 5 min or so before serving.
Using a stainless steel Bowl that will fit in your IP and will hold your Meat and Sauce. Mix the Sauce together and taste it and adjust to your liking. You can marinade the Meat For an hour or two.
For the Rice. 1:1 ratio water to rice. Dont use more than a couple cups of Rice for this til you get the hang of it. Rinse and drain Rice well before adding it to the pot. Add the Water to it. Make sure that you have a trivet with legs long enough to clear the rice as it swells.
Add your marinated Meat and Sauce to a stainless steel Bowl.
Put the Trivet down right into the Rice, make sure it has legs long enough to Keep the food on top of it clear of the Rice as it swells. Set the stainless steel bowl of Teriyaki Meat on top of the Trivet, And set the Rice button. Then do a QR at the end and stir the Meat.
The Rice button is Low pressure. And auto for 12 min. This will cook your Meat And the Teriyaki Sauce at the same time.
Make the sauceRinse and drain rice and add to the pot, set the trivet inMix sauce with meat Set bowl of marinade and meat in the stainless bowl on the trivetSet rice, QR , and booya!
Red and Spicy Pozole. Warning: Spicy. (about 3 *** out of 5*****)
2 1/2 lbs Pork But cut into 1-1 1/2” chunks
1 Tbsp Johnnies Seasoning salt (Lowery’s May be yours) Use less if you watch your sodium.
1 1/2-2 c chopped onion
6 lg Cloves Garlic finely chopped
4 of dried Ancho Chili Peppers, de-seeded softened…see below.. save the liquid from this. (you can use 4 fresh as well, but roast and De-seed and peel skins first)
1 1/2 – 2 Tbsp Rounded Tbsp Cumin add more after to taste
1/2 tsp Cumin seeds
1 tsp Corriander seeds
4 Tbsp fresh Cilantro
1/2-1 Jalepeno (I used half because the ancho and chili powder did it for the spice)
1 Tbsp Chili powder
1 1/2 tsp Mexican Oregano
5 c Chicken broth
1 c Pork or Beef Broth
2-15 oz cans Hominy , white or yellow depending on your taste
1 10 oz can Rotel (Or 3 Roma tomatoes cut up with one can green chili’s plus 1/4 tsp salt)
*optional. Tomatillos
1 heaping Tbsp Costco Better than Bullion Chicken.
Garnish:
Radish
Jalapeño
Scallion chopped
Avacado sliced
Cilantro rough chopped
Lime sliced
Cabbage sliced thin
You can add Jalapeños, or chopped tomatoes too.
Pour 1 1/2 c water in the pot. Take the stems off Of the dried Ancho peppers and crack them opened and dump the seeds out. Add Peppers to the pot. ( I set my mesh basket on top of them to hold them down in the water so that they rehydrate well. Put the lid on and set to sealing. Push Pressure cook or Manual and adjust time to 3 min. Let them NR for 25 min. Take the chili’s out, and reserve the “tea” water that they make. It tastes great but is spicy! I couldn’t use it in the stew, but you may want to. Use a butter knife blade and patiently try to scrape as much of the soft chili pepper meat off as you can, and discard skins. Again, Save the “tea” created from cooking the peppers, set aside for those who just need more heat and want to add their own. Trust me…it will add more heat.?
Cooked Ancho Peppers and chopped Jalapenos, onions and garlic.Ancho pulp right above the knife blade. See the cleaned skins are top right. Discard the skins.
Season the meat with the Seasoning salt.. set aside. Add the onions first and then everything else except the Meat to the pot. (Onions First, my general rule, helps to prevent the dreaded Burn notice) Add the meat On top, don’t stir.
Put the lid on and set to Sealing. Press Pressure cook/Manual…set time to 4 min. When the pot Beeps, let it NR for 15-20 min, or until pin drops. Open the lid, skim the fat off the top that happens from the cooking, and taste a spoonful, and add more cumin, seasoning salt, or Better then Bullion if needed..
Serve in Bowls and garnish with Cilantro, Lime, radish, Onion, Jalapeño, Avacado and Cabbage. I liked a bit of Sour Cream. And…remember that “Tea”..that is for you “Heat” Hotties!
The cover pic has 5 pieces in the air fryer. I did 6 In my first batch so your choice. The below is 4, so the same times apply. Check out all of the pics!? Several of the pics are from different batches. Enjoy
For Air Fried Breasts, I used 3 large ones, right out of the Refrigerator, seasoned the same as Thighs. Air fried without preheating the pot, cooked at 400° for 30-35 min….
6 Med Bone in Skin on Chicken Thighs. 1 Tbsp Johnnies Seasoning Salt (more or less to taste). 1 Tbsp Mrs dash Onion and Herb seasoning (More or less to taste) or your favorite, Creole, Slap ya mama. Spray Evoo. (I use an empty Pam Evoo and refill it with real Olive oil).
Spritz your Chicken Thighs with Evoo, and by hand, pinch the seasoning over the thighs, season them well …I do Johnnies Seasoning Salt on the skin and Mrs Dash on the flip side. The salt adds a lot of flavor to the skin. Carefully place the Chicken on the rack, skin side down. Put the Air fryer lid on and press Air Fry. Set the Air Fry setting to 400° If your Chicken is room temp, cook for 20 -27 min. Flipping half way. I have had a lot of luck with 12…flip and 15 more . If it is cold from the frig you may cook it for About 29 min Depending on their sizes. Flip those at about 15 min. You can do a bit longer if ya like. I find that the thighs toward the back get done better than in front so rotate them. Tip, just rotate the whole Pot rather than having to pick them up and move them. I do it half way, not when the timer says but the timer will tell you to turn the meat. Boo Ya! I let them rest for a couple of minutes before serving.
Served here with my Veggicelli, in the Instant Pot recipes.This was deboned thighs with the skin on. Seasoned for fajitas, 22 min at 400° flipping half way.Delicious ! Juicy fajitas
You will need about 1 cup of each: Frozen Peas. Frozen Corn. Chopped Celery. Chopped Carrots. Onion. Water. ***** Pause here and read Directions 1 1/2 c Vermicelli noodles 1 Tbsp low Sodium Better than Bullion Chicken. 1 Tbsp Butter. Salt and Pepper to taste after.
DIRECTIONS: Toss everything except for the Noodles inside the Pot, then add Noodles last, and try to gently mush them down into the Veggies, but don’t mix them in to the bottom. (They may stick). Set your time to 3 min. When the timer beeps, CR (controlled release, tap tap tap until you are sure it won’t spit.) Then QR the rest of the pressure out. Stir, and add more seasonings if you like. Enjoy!
These recipes can also be assembled in a cassarole dish and baked in the oven. 350° For 30 min. Remove, uncover and cover in cheese, return to the oven 10-15 min until cheese is brown and bubbly.
Makes enough for an 8 1/2” spring form pan, which fits in the 8 q IP. You will have some leftover if using the 6q IP and 7 1/4” pan.
The most tedious part is breaking the noodles to fit. When doing so, turn pan to fit the next layer so that they alter and hold together when cutting. Make sure to use your good judgement on the sauce and cheese…more cheese will mean a bit thicker filling. If you think that it may end up too thin, use less sauce or just stick a couple noodles on the sides to soak it up..☺️ In fact Tip….if ANY time you make lasagna and it seem that it’s going to be too thin, just tuck dry noodles in between the pan side and filling or even bread works to soak the extra liquid up.
Sauce can be used for Lasagna, spaghetti, or spaghetti squash.
2 c At least …Mozzarella cheese, grated (I buy a big Costco bag and just put about 1/2″ thick because it squishes down with next layers) or two regular bags from the grocery.
1 pkg of No Boil lasagna noodles
1 c of Parmesan cheese to Use 2 Tbsp per layer
*Optional: Sometimes I make an extra filling of egual amounts of 1/2 c Cottage Cheese. 1/2 c Parmasean, 1/2 c Ricotta, 1/2 c Mozzerella, 1 minced clove garlic, 1 egg Egg, 1 Heaping Tbsp fresh Basil or a 1/2 tsp Italian season . I even use spinach.. but spinach must be cooked and drained and squeezed dryish if you use it. You will probably have leftover lasagna makings of all. I use it to make manicotti filling as well, and it freezes. If you use this , you may have enough left for another half of Lasagna. See pic.
This is the cheese blend that I use sometimes. I didn’t add it to the one in the main pic, but as you can see there are many versions and options . It is delicious though, I also use it in manicotti, with the meat filling.
You will need a Long handled trivet or an Aluminum foil sling (1- 15 ” long piece of foil, folded over and over leaving you with about 1 1/2″ wide strip.. should be strong enough to hold your lasagna…don’t throw it away after using, save for other stuff)
Spaghetti Sauce for Spaghetti, lasagna, Spaghetti Squash etc:
For the Meat Filling:
3/4, lb hamburger
3/4 lb Italian sausage (add kielbasa too if desired)
1 chopped onion
1 Tbsp Italian seasoning(Tonight I’m using fresh basil but will use 3 tbsp minced plus a bit for garnish)
4 cloves minced garlic
3/4 of jar favorite spaghetti sauce (28 oz). (Only Use half for the Zucchini version) I use a whole jar but reduce it down.
2 Tbsp olive oil.
I use a frying pan but if you want to use the pot, Turn pot to Sauté More and saute hamburger and sausage, then add chopped onions, and garlic, Saute Onion and Garlic in evoo until soft. Add kielbasa (if using) and heat through. Add sauce and Italian seasoning. REDUCE sauce, it needs to be a little dry. The pot read hot a few times, so I turned it off for a minute and hit sauté again low. (See below pic for consistency.)
Mix Parmesan and mozzarella together for ez distribution or use it separately. Spray a LEAKPROOF Springform pan with cooking spray. Spread a very thin layer of sauce on the bottom, just to get noodles to stick, then layer the DRY No Boil Noodles, (break to fit well and even overlap a little to be sure all gaps are filled. Alter the layering pattern on ea layer, this is the most tedious part), Sauce, Cheese, Noodles, (gently push down after each layer to blend the layers), Sauce, Cheese, etc, finish with noodle, and sauce then cheese. (I got 4 layers of noodles, noodles to meat sauce ratio is important.) Rinse the pot out.
Center pan of lasagna on the sling.
Pour 1 c water in the 6 q inner stainless pot, or 1 1/2 in the 8q. add trivet, using the sling, lower lasagna in the IP. Cover with Foil. Tuck the handles in a little so they don’t poke out of the pot.
Check seal, Lid on, vent to sealing. Hit manual 25minutes, 10 min NPR. Using sling, remove lasagna, put under broiler for 3-5 min till cheese is slightly brown. let cool 10 minutes before cutting.
Sauce should be thickLayer like this to assemble. (This is the zucchini one but the meat sauce should look similar to this on the noodles) Cover with Foil
SEE BELOW FOR ZUCCHINI VERSION : Or use Sweet Potatoes, I have even used “Big Ugly” Carrots.
This recipe fits in the 8q IP I use a 8 1/2” pan.
Some of the filling slipped out, it’s on the back side, but I got it back?This is after I put it into the refrigerator over night, so you can see the three separate layers. It was thicker …about 3” before I cut it.
For this Zucchini version, you will need 3-4 Straight 2”x 8” Zucchini’s. Maybe 4 if your slicing by hand. I have a kitchen Aid Veggie Sheet Slicer, and I used the Thick Slicer, so you will need to slice thin, 1/16-1/8” thick. You will be making 4 layers, including the bottom and the top. It will not want to hold together as well as the lasagna with noodles so use the TIPs if you need to. Don’t forget to layer the zucchini North to South per say on the bottom and East to West on the second layer and then back to North and South, etc. Do this so that it will hold together better when you cut it.
Tip….if any time you make lasagna and it seems that it’s going to be too thin, just tuck dry noodles in between the pan side and filling. Or even bread works to soak the extra up.
1 bunch of Spinach steamed down, drained and squeezed out.
2 tsp Corn starch for Meat filling
Meat Filling recipe from above EXCEPT …after it’s cooked along with the onions and garlic and herbs …sprinkle the meat with the 2 tsp of Corn Starch, stir and add the spinach before adding the sauce, sauté and stir to incorporated the corn starch.
Half of a jar of sauce (14 oz)
Cheese Filling from above
Cheese fillingThis is a thin layer 1/3 of the filling.
Slice enough of the zucchini’s (skin and all), 1/16” to 1/8” thick, and pre steam them. They should still have some body to them but still be handleable so not falling apart. You want them tender. These will be your noodles. Drain and pat dry well.
Spray the inside of your leak proof pan, layer some of the Noodles, remember the tips. Spoon a thin layer of 1/3 Meat Filling, then dot with 1/3 Cheese filling, and 1/3 Mozz/parm Cheese mixture. Repeat two more times, finishing with top layer of Zucchini. cover with foil. Set Lasagna pan on long handled trivet. Add 1 1/2 c water in your 8 q pot or use 1 c in the 6q Pot, and if using a smaller 7 1/2” pan.
lower Trivet with Lasagna into the IP and set Pressure cook/manual for 15 min and then let it NR 15 min and the pin has dropped. Remove foil, add top layer of cheese. Turn pot off and Switch lids to the Air Fryer Lid… press Air Fry, and adjust the time to 6 min. Open the lid and place it on its protective tray, remove Lasagna from the pot and let it set 10 min before trying to remove from the spring form pan and before cutting. I left mine in the pan for the first servings.
See how thin the zucchini is, I don’t mind overlapping it to make sure there is a real layer. This is the top layer and I did not add cheese before covering it with foil, until it was cooked because I wanted to use paper towels to sop up any extra moisture off the top before adding cheese. Cover with foil, or a lid or stainless steel plate to keep the pots moisture out.6 min under theDuo Crisp Air fryer lidSome of my filling slithered out as I served it up. Believe me, I got it scooped up and back onto my plate?
Typically made thin…with more than one story on how it got its name, one story is that to dip a tablespoon into the middle of a serving of Grits, where the middle forms the Red Eye……while another Story is that General Jackson once told a cook whom had been drinking moonshine the night before, to bring him some country ham with gravy as red as his eyes …. play with the thickness if you want.
You need to fry a nice Ham Steak, in a couple of Tbsp of oil or Bacon grease
Allow good caramelization to coat the pan, don’t let it burn.
Remove the Ham set aside,
Use 1-2 cups of strong Coffee to deglaze the pan, make a slurry of the flour and water listed below and stir til creamy and smooth
Or do it from a rue …mix the following…
1 Tbsp Bacon grease or butter or oil in the pan
1 Tbsp flour
Slightly brown the flour,
Add all the coffee, and stir quickly until the gravy is smooth and creamy. serve with Ham Steak, Biscuits and Eggs, Grits or Jarney Cake. A lil instant coffee makes it stronger . I use Medaglia Doro..(green lid and red and gold and green lable)
