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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.
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.
Starbucks charges $4.45 for a serving of these little Gems. Fir Steamed Egg Bites DIRECTIONS, Scroll to the Bottom. Also for My simple Egg Bites IP recipe see the Link…Egg Bites. IP Simple
This recipe contains pork meats, so for those whom prefer something else, you can substitute chopped cooked mushrooms or other things. *If you want to use Egg Bite molds you can. You will simply set the pot to Steam and for 7 min , then allow 10-15 min NPR.
Sous Vide eggs cups: you will need a good thermometer. I use digital. These delicious Egg cups can be made with the IP In Sous Vide mode or with a stick circulator, or just in the INSTANT POT using the WARM Setting which if 145-172°. They are creamy smooth, almost spreadable for toast? different than pressure cooked Egg cups, and different than scrambled. They are Almost custard like. This recipe makes a lot of cups, and I had to do a couple batches in the 6q pot but with the SV Immersion circulator, you don’t need to use the IP Pot. You can use any bin that can handle the heat.****
I now have a Sous Vide Immersion Circulator and an IP with the Sous vide Button with temperature control, but I have done these before the newer IP’s with SV came out, so you can do them in the IP without the Circulator if it comes down to it.
For INSTANT POT “KEEP WARM” setting: Put the trivet in. Fill inner pot with Hot tap (not Boiling) water leaving room for filled mason jars. Turn pot to KEEP WARM, heat to bring temp to 172° (as hot as it can go) may take 1/2 hr. So do this before doing anything else. After jars are filled, use dish gloves or canning tongs put them in the water bath. Then stagger (like bricks for even circulation) second and third row. Set a timer for 1 hour. Put the lid on, and turn the vent to venting. In an hour, check one for doneness. Remove onto dish towel. Open it up and stick a spoon in and if it’s not runny they are done. Remove all to the dish cloth. Let them cool until you can handle them. Meanwhile, fill sink with ICE water to “Shock” (stop cooking for storage) the egg cups, for 15-20 min. Store in frig for 5 days or freeze. I take them out of the jars and put on a baking sheet or flat in a gallon baggie and keep flat in the freezer until needed. ****************for a video clip of how they look when done, click here.. https://www.facebook.com/Ken.and.Mary.Childress/videos/10218456735422140/
The recipe: Put less of one thing and more of another if you want…also if you use Spinach, Tomatoes, Onions or Mushrooms, then sauté to cook it to wilted first. Drain liquid off. You can also use Vegetarian Meats in place of the meats.
RECIPE: 12 small 4 oz mason jars with lids and rims 18 eggs, 1/2 cup cream. Salt n pepper to taste. (Or Johnnies or Slap Ya Mama seasoning) 1/4 cup melted butter. 1 c Cooked Bacon bits 1 c Diced ham. 1 c Grated cheese (I like Guyer somewhere in the mix). Pepper Flakes (if you want a little kick
*Whatever else you like in there but cook it first. Chives Onions. Peppers.
Using a Blender or even an Immersion Blender to cream Eggs, Cream, Grated Cheese, Salt, Pepper, and melted Butter together. Spray some Cooking Spray into jars. Add some meats to the bottom of the jars. (about 1 Tbsp each per Jar.). Fill jars 3/4 full with egg mixture. Put lids and rims on and tighten them finger tight. Place jars into your preheated tub or pot (if pot put circulator in first and fit jars around it). Put the IP Circulator into the Tub or Pot. Fill tub or pot with hot 172° water to about 1” above the lids, submerging the jars. Plug in circulator set temp to 165° Turn time to 1 hour. Carefully remove one jar to check for doneness, when done remove all of the Jars and set them onto a towel and allow them to cool to warm, then put in the sink and add cold water around and over them to shock/stop the cooking.
FOR STEAMED EGG BITES: You will need either Mason Jars or at least 2 Egg Bite Molds. Spray the Molds and Lid with Pam and then fill them up to 1/2” from the top. Forgetting to spray them may end up in a mess. It did for me the first go round. Cover with Foil…add required amount of water in the Pot and add the Trivet. Place Molds down onto the trivet making sure to stagger the bottom of the upper Mold over the first one on the bottom so that the bottom lines up with the ribs of the Mold below. It’ll keep the lid from collapsing. Another way to do it is to divide the top from the bottom molds, another Trivet on top of the bottom Mold. Press the Steam button on to 7 min…vent closed, then allow for 10-15 min NPR.
IP Pappardelle Blue cheese Alfredo if you don’t have an instant pot, make the noodles on the stove top. Boil salted water and add noodles, turn to simmer and cook for 7-10 min. Check for doneness. Drain and add to a frying pan with the Alfredo. You can easily switch this Recipe up if you want. For a Variation, use Fettuccini Noodles in place of the Pappardelle Pasta. Skip the Blue Cheese and add Shrimp at the End. (Just before turning the Pot off and pulling it out, and let it set for 3 min with the lid on.)
INGREDIENTS FOR THE PASTA: 12 oz Pappardelle Pasta. 3 c water. 2 Tbsp Butter
DIRECTIONS: Add the Pasta, Water and Butter to the Pot. Set the time to 4 min manual and CR …(Controlled Release) to QR. It may spit a bit of foam at the end, so add Butter and do a quick rinse of the lid if it spits.
Turn pot OFF and back ON to Sauté.
FOR THE ALFREDO Add to the cooked Pasta, 6 tbsp Butter. 1 cup Whipping Cream. 1-2 cloves minced Garlic or just a few shakes of Garlic Powder Sauté the Garlic in the Butter along with the Noodles for a minute. Add the Cream and stir gently, then add, 6-8 tbsp of blue cheese Crumbled 1/2 -3/4 c Parmesan Cheese
Stir a bit and turn the Pot OFF, so that it doesnt burn as it thickens. I even pull the Pot at this time. ?Enjoy
I say Yankee Version because A lot of people don’t put Tomato sauce of any kind in Jambalaya.??♀️??♀️☺️
This one has less noodles in it because we are watching our carbs. You can add more if you like. The general rule of thumb is 4 oz pasta to 1 cup of water. Use a bit less liquid or water … like 1 cup of liquid to 5 oz of pasta because the veggies will make more liquid for the noodles to absorb.
5 oz Robust pasta/ In this Case the thicker Deli style. If you use large Macaroni, it will be softer. It May not take as long to cook. See pic below.
1 c Okra
Parmasean for garnish on top
This is the pasta, smaller would be fine.
Turn pot to Sauté..Brown sausage, add oinion and peppers, add garlic , saute for a few seconds, then remove from pot. Turn pot off.
Add water and noodles in the bottom of the pot.
This is all the pasta that I added to this recipe. This was an extra pot to see what it would look like…I add this to the meat after I browned it all up
Make sure all brown is off the bottom. Then add sausage mixture and everything else except spaghetti sauce. Stir and then without stirring deep add the spaghetti sauce on top. Mix in to the top veggies or just leave it on there.
Lid on, Vent to sealing. Set Manual to 4 min and when it beeps, leave 5 min of NPR, then QR the rest and stir. serve up and sprinkle with Parmesan Cheese. Add Cholula Sauce for a bit of kick.
It goes on everything.? This is what it looks like. It will absorb more sauce as it sets.
This Recipe is a combination of 2 Recipes and my own thing.
Best if made the day before serving. Perfect for Holidays!
For the Cake: I like the Marbled kind.
3 c Sifted Flour. 1 Tbsp Baking Powder. 1 tsp Baking Soda. 1/2 tsp Salt. 1 cup salted Butter. 2 c Sugar. 4 eggs. 1 1/4 c Buttermilk. 1 1/2 tsp real Vanilla 1/4 c Cocoa Powder (set aside until after mixing and pouring half the White vanilla batter into its Cake Pan)
For the filling:
24 oz softened cream cheese. 1/2 c Sour cream. 3/4 c sweetened Condensed Milk. 2 tsp Vanilla. 1/2 c white chocolate chips. 1/2 c bittersweet Chocolate chips. 1 1/2 Tbsp Unflavored Gelatin 3 Tbsp water. 1/2 cup cream divided in two 1/4 cups to melt the chocolates.
For the Ganache: Ganache is a 1:1 ratio of heavy whipping Cream and Chocolate
3/4 c or 6 oz Bittersweet chocolate. 3/4 c Heavy Whipping Cream
DIRECTIONS FOR THE CAKE…. Set Oven 350° Line a 10 x 15 Jelly Roll Pan with Parchment Paper. I overlap the paper over the edges of the Pan to give me something to grab. Just crease the paper at the bottom inside Edges and top side Edges.
Spray a little bit of Baking Spray under the Parchment to help it stay and not shift. Grease and Flour the Parchment.. Set aside
In a med sized Bowl, add the Flour, Salt, Baking Powder, and Baking Soda. Fluff up well with a Whisk.
Using a stand Mixer, add the Butter and whip for a couple of minutes until light, stop the Mixer and scrape the sides down and then start it up again on low setting and slowly, with Mixer running, add the Sugar and Vanilla and beat until wellllll incorporated, mixture should be light and fluffy.
On medium, add Eggs, one at a time, mixing well after each. Scrape the sides a couple of times. It takes a few minutes to do it well..
With Mixer running on 2 (low) alternately add the Flour and Buttermilk. When it’s done mixing, pour a little more than half of the VANILLA Batter into the prepared Jelly Roll Pan. Spread it out evenly and to the sides of the pan. Next add the Cocoa Powder to the rest of the Vanilla Batter and mix in well, but not too long. Scrape sides with a spatula. Spoon the CHOCOLATE Batter in various places on top of the White Batter in the pan. Use a knife to drag the chocolate through the Vanilla to marble it .
Bake at 350° for about 25-30 min until done. Check fore doneness. You can insert a toothpick and it should come out clean, or touch the middle and it won’t depress.
Take Cake out of the Oven and cool it well. All the way, other wise it will melt the Mousse.
Next step.
White Chocolate and Bittersweet Chocolate Cheesecake Mousse.
Clean and dry the Mixer Bowl. (This is where 2 bowl would be handy). Add the Philadelphia Cream Cheese into the clean mixing Bowl and mix on medium speed scraping the sides periodically for about 7-8 min. It should be nice and smooth, whipped and fluffy. Add the Sweetened Condensed milk, Sour Cream and Vanilla and mix for a couple min more for about 3-4 min to make sure it’s well combined. Mix the Water to the Gelatin and heat it on the stovetop just enough to melt the Gelatin, let it cool just enough to slowly drizzle it into the whipped Cream Cheese mixture while mixer is running on low. Mix well and pour half of the mix into a med sized Bowl and leave the other in the Mixing Bowl. Set aside.
In two separate small Sauce Pans, add 1/4 cup Cream to each and the White Chips to one and the Dark in another, heat barely til melted, don’t leave ..it happens fast. Do not over heat or you chance the Chocolates seizing up.
When the Chocolates have been mixed well into their Creams, let them cool a bit, then fold each of them into their own Bowl of the Cream Cheese from above. Fold gently as to not flatten the Mousse. You should have 2 nice bowls of Mousse, one with Dark Chocolate and one with White Chocolate. Set aside.
Go back to the Cake. You will eventually end up with 4 layers of Cake , so go back to the Sheet Cake that should be cooled by now. For a pattern, place a large Spring Form Pan on top of the Cake to the far left side or right edge, (you will need 2 of these). Slightly depress the pan rim into the Cake. Use a sharp knife, cutting to the inside of the Rim’s imprinted mark of the Cake. Repeat. You will have 2 round Cakes. Take one Circle of the Cake cutout and lay carefully onto a Cutting Board and cut it into 2 halves through the center height wise. ( I use another 1/2 inch cutting board to do this, placed on the back side of the Cake, but still on top of the cutting board. I use it as a guide to rest my knife blade on as I saw through the middle to make the two layers. Take a long sharp knife to do this, and you are using your finger tip as a ruler to do this. Hold the knife handle with your finger extending past the handle, toward the counter, past the handle in front of the cake in the cutting board just to the counter so that you can rest the tip of your finger on the counter to evenly guide the knife through the Cake. Make sense. Your just cutting 2-1/2” layers of cake per round of Cake that you just cut. Totaling 4- 1/2” layers . You will be using 3 of these.
Line the bottom of the Spring Form Pan with parchment paper. I wrap it over and around the bottom, hold it together underneath it as I close the spring form around the bottom. Spray the inside of the pan quickly with Pam. Put the first Round of Cake down into the Spring Form Pan with the fresh cut side up. Spoon about 3/4” Chocolatee Mousse on the layer of Cake. Lay the second Cake Round, on top of the Chocolate Mousse layer, with the cut side up. Next….Spoon about 3/4” of the White Chocolate Mousse on that layer and fit the third Cake Round on top. This time with the cut side down, this will accept the ganache without a bunch of crumbs getting in.
Make the Ganache by heating the Cream in a small Sauce Pan. Do not Boil. Add the Bittersweet Chips to it. Remove Pan from the heat and stir until Chips are melted in and the sauce has thickened. Let the Ganache cool slightly and pour on top of the cake slowly, spreading it to be 1/4” thick to the edges of the Spring Form Cake Pan. Without covering, put the whole thing in the Frig until Ganache is set enough to cover with Saran Wrap. When it’s cool enough, Cover with the Saran Wrap. Return cake to the Refrigerator. Let set for a few hours, overnight is best.
Remove Spring form …put on a pretty plate, and sprinkle with grated white Chocolate.
When serving, use a sharp straight blade knife and push the tip into the middle and gently push to the bottom and gently use a sawing motion as you pull toward you to keep the Ganache intact..
Some of the Pictures are from different Batches. Another method of making something like this is to use my mushroom cream sauce the same as you would canned cream of mushroom soup link here. Mushroom Cream Sauce
Important Edit…. I made a version of this and left out the Carrots and Celery. The taste was phenomenal, but… I got the Burn notice , so if you do that like I did, it is important to use something like a few (maybe not as many as the recipe calls for but enough Carrots and Celery (to act like a temporary Trivet to hold the meat up a little while it all gets to pressure so that the weight of the Meat and Veggies on top dont compress the Onions too much and trigger the dreaded Burn notice. It’s also important to either make sure that the sauce is mixed as I mention and put on top of the Meat, not dribbling all down the sides. You could also thicken it after, but this turns out beautifully when it comes together in the Pot.
I don’t always use Carrots and Celery and Shallots in this, sometimes I use 3 cups of Onions and 4 cloves Garlic instead, so some of the pics will reflect that. For another all in one Pot …Roast Meal… put your Potatoes on top, we like the Green Beans soft with Pot Roast, so I add them into the Lotus Steamer with the Potatoes if we are having Potatoes. This Recipe is similar to the Onion Soup Mix and Cream of Mushroom Soup versions… except that I use all fresh Ingredients, non Packages here! Your just making it all at one time. See my Mushroom Cream Sauce link here. Mushroom Cream Sauce. An FYI, Cream of Mushroom Soup is basically just Chicken Broth, (with those same Vegetables) Mushrooms, and Cream with thickener added. My thickener is the Flour on the Meat which does this for you and at the end, you stir it in really well and watch it thicken. This Roast can be more sliceable than my others if you want.. ( for that, cook it for 36 min with 30 min NPR). The other Recipes that I have are more fall apart. As I do with most of my Meats, I bring it to room temperature before cooking. This is part of the process and contributes to the prep/cook time. It helps to keep the juices in the Meat. It can take up to an hour. You may want to cut it in pieces first to shorten the SET OUT time.
INGREDIENTS: 3 lb Chuck Roast cut into 3 long ways pieces. 3/4 c flour. 1 Tbsp Corn starch. 1- 8 oz pkg Crimini mushrooms sliced. (divided) 2 tsp Johnnies Seasoning and 1 tsp Montreal Steak Seasoning…… or a combo of “tony sachers” , and “slap ya mamas”for kick ). 1 1/2 c Celery Rough chopped 2 c Sweet Vidalia type Onion Rough chopped or Sliced (divided) 1 1/2 c Carrots rough chopped 1 small Shallot 1/2 c red wine Water…USE 1/2 c for the 6 q OR 3/4-1 c Water for the 8 q 1 heaping TBSP Costco’s Better than Bullion Chicken. 1 c heavy Whipping Cream divided into half 1 1/2 c Green Beans. (For the top) 8-10 baby yellow Potatoes. (For the top) Evoo for Frying… or use Your favorite HI heat cooking oil like Pistachio, Pecan or Walnut oil. I have used Avacado and Pecan or Pistachio.
DIRECTIONS: Take the Roast out of the Fridge, Slice it into 1 1/2”-2” thick Slabs and seperate them so that the air can circulate around it. Bring the Meat to Room temp for about 1/2 hour. Pour the Wine and Water into the Pot. Season the Meat evenly on all sides with the Seasonings. This assures that the Seasoning goes into the Meat rather than into the flour. Mix the Flour and Cornstarch together well in a gallon sized Baggie, close it and shake carefully. You will have some leftover to use in the Cream, so save it. Add seasoned Meat to Flour one Slab at a time, shaking each one as you add it to the Baggie, finishing up with it all in the Baggie. Shake to coat the Meat really well all over….. then let it set in the Flour until your pan is hot for Frying. **I highly recommend using a real Frying Pan or Griddle for this rather than the Instant Pot. Its ust a bit too hard to Sear it properly in the deep bottom of the Pot, but if you have a non stick Pot, and you are experienced, you could try. I won’t because it’s just much easier to use my stainless or cast iron Frying Pan. Soo, Using the Pan that you are comfortable with, heat it up to between Medium and Med Hi heat ……..hint…now is NOT the time to learn about cooking with Stainless or Cast Iron? Add a few Tbsp of Oil to the heated Pan, watch for it to shimmer. You don’t want the Flour to Burn, so work quickly at this point. Shake the excess Flour off of the Meat before adding it to the Pan. Let it Sear for a few minutes as it browns well. Turn the Meat with a flat spatula to get underneath the crust and any stuck on bits, but it should let go of the Pan when it’s ready. Don’t move it around until you know that it’s ready. I brown all four sides. It should be a low sounding sizzle not splattery…. try to get it a little bit browner than the pics. It helps with flavor and cook time.. While the Meat is browning, save about 1/2 c of the Onions and 1/2 c of the Sliced Mushrooms out for the top. Layer Veggies, 1 1/2 c Onions first then all but 1/2 c Mushrooms, then the Others. Add the Potatoes and Green Beans to the Lotus Steamer which will go on top of it all. Set aside. Use a smaller Cereal Bowl, mix the remaining Flour with the 1/2 c of the Cream, mix well. It will make a thick glob of Roux, then add the rest of the Cream to the Bowl and whisk together. Add the Better than Bullion Chicken to the Cream and Flour mixture. Don’t worry, this will melt into the Broth and create the Gravy as it cooks. Add the Meat on top of the Veggies, then add the rest of the Onion and Mushrooms on top of the Meat. Pour/spoon the thick Cream Mixture to top and the sides of the onions and Meat…. do not stir…It’ll blend into the stuff below. Put the lotus steamer on top of the Meat and Veggies. Put the lid on and turn the Vent to Sealing and set the time for 40 min. When it Beeps, let it NPR or Natural Release for at least 30 min. Take the Lotus Steamer out, then either take the Meat out or just get a long handled spoon or spatula and gently stir the Meat around the Pot so that your rubbing off some of the Flour into the Broth to make the Gravy happen. If you want to at this point, put the Potatoes into a Bowl and quick mash them with a Fork, add some Cream and Butter to them.
This one was only 2 lbs, so I cut it in half lengthwise.Season the Meat first before dropping it into the flour and Cornstarch in the baggie.Gently shake of excess flour before frying it up.This Batch, was only two Slabs, 2 lbs vs 3. It shows a better shot of the Searing process.Layer Onions First, then Celery Carrots and Mushrooms…do not stir. . Add browned Meat on top of the veggies. Try to get the meat browner than this without burning it.This is ONE way to load the pot. .Add the Cream Mixture on top of the Meat, Onions and Mushrooms on top of the Meat. Do not stir This is Another Batch but shows how the Potatoes and Beans go on top of the rest.Another batch.It will look like this…. if you have 3 lbs of Meat and don’t add Some of the Onions and Shrooms on top. Stir it in well to make the Gravy. Add more cream at this point if you wish.Take the lotus steamer out and stir well but gently to mix the Gravy up. If you want, you can fish the veggies out and save for another day. I call the softies, the sacrificial veggies …added for the flavor that they bring.This is how it comes out with some of the Onion and a Mushrooms and Cream on top, No lotus steamer of Veggies on top. See how the Gravy is ready with just a stir. This is a different batch than above. Same principle though.These go on top. We like the Beans soft almost like canned for Pot Roast. The Potatoes are Perfect.Experiment…pasta.. 4 oz and 3/4 c water.. stays in the whole time the pot roast was in..turned out great!I went overboard on the Gravy?? BEST GRAVY EVER! (No Carrots or Celery)
You can use plain rice for the Tamales and to make Spanish ( rice recipe in the files.) to serve with the tamales.
Corn Husks… pre soak them for 30 min prior to filling
Tamale Masa dough …
Make Ahead because it needs to set for about 30 min…..make per instructions for Tamal on Pkg Use juice including the liquid fat from the chicken thighs for the liquid when mixing the dough.
FOR THE FILLING: Shredded Chicken or (Pulled Pork), and fat from 5 bone in skin of thighs. (see below) make chicken night before if you want
1 c Rice leftover from day before. 1 c Carrot chopped into pea size pieces. 1 Onion finely chopped 1 c Corn 4 cloves Garlic minced * optional ..peas
Sauté the carrot, celery and garlic. Add the chicken, and rice. Set aside. Add some of the reserved juice to the filling so that it’s not dry…it may be as little as 1/2 c. It should just barely hold together.
Make Tamale dough per directions on the masa package or use pre mixed.
Stir filling together set aside
Use a tamale spreader to spread tamale dough on to the soaked husks .. this link is giving credit to the lady on the you tube link on how to is called 30 husks in a minute. How to spread masa on corn husks. She is amazing!
Use 1-2 Tbsp filling In the center of tamale. Bring bottom of husk up like folding an envelope…fold sides over and roll up…see directions on tamale pkg.
Fit the tamales closed side down in a steamer,
pour 1 c water into the pot, fit the steamer basket into the pot, Put the lid on and turn vent to sealing Set manual for 15 min and when it beeps, let them do a full 30 min NPR.
Serve with ….Beans, (recipe in files) Soaked the night before or make refried And Spanish Rice (recipe in files)
For the Chicken: 5 frozen Chicken Thighs. heavily seasoned with Evoo and garlic powder, onion powder, cumin , Italian season, chili powder. Set staggered on trivet with 3/4 c water in the 6 q pot. Trust me. It will make lots of juice. Set manual 10 min and do full 30 min NPR. Cool and debone…reserve juice and fat for tamales. Cut up in tiny pieces. The fat adds moisture to the tamale so they don’t dry out. To shred chicken…put meat in the kitchen aid with the flat paddle and turn to 2 and mix until desired texture. Don’t over mix, because you will be stirring it in to the other mixture.
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.
This Recipe is for about 2+ cups of cooked Squash Meat. So if you have more, you can freeze the rest for later or just adjust the Recipe according to how much Squash you have. You may want to adjust flavors to suit your personal Taste with more Salt, Pepper, Cumin or Better than Bullion. Also for a thinner Soup just add more Broth. Spice it up with Cayanne or Tobasco if you like. The recipe is really good as it is, but can also be a good place to start…. For other variations, you can even add Garam Masada or Ginger. Use Nut Creams in stead of Dairy Cream if your looking to use Less Dairy. See choices in Recipe and Pics.
INGREDIENTS: 2 – 2 1/2 c Squash Meat …(1 Smaller sized Butternut Squash) cleaned and deseeded 2 Tbsp Low Sodium Better than Bullion Chicken 2 cloves minced Garlic. 1 chopped Onion. 2 chopped smaller Carrots. 1-2 tsp Cumin. You can add more later 1/4 tsp Pepper. Salt to taste (add after) 1 1/4 c Water. Or 1 can Chicken Broth (If your Squash is dry you may need more) 1 c Heavy Whipping Cream (Or Nut Cream like Cashew Cream. See Pics Below). 2 Tbsp Butter *a pinch of Nutmeg if desired, but be careful. It overpowers quickly. Sour Cream and Pepper for Garnish.
OTHER GARNISH OPTIONS: Parsley, Craisins, Toasted Pine Nuts, Pumpkin Seeds, Crumbled Bacon, Cheese, Scallions, Pecans…
DIRECTIONS: Pour the Water/Broth into the Stainless Pot and add the Onion, Garlic, Better than Bullion, Cumin, Carrots, Pepper, and in this case, I am using heavy Whipping Cream and add it all into the Pot before cooking. The Heavy whipping Cream can also be added after cooking, then just heated up before serving. Add the Trivet *There is less mess if you are able to peel and chop your Squash before cooking it, so If you choose that route, you would peel and chop it first so that you don’t have to deal with hot pieces of cooked Squash. In that case, you don’t need a trivet, just add the Squash into the Pot with Everything else. However, for for easier peeling after the Squash is cooked (with everything else) as this Recipe will show, just cut the Squash into Quarters or smaller for softer sections, and put the pieces on the Trivet. Set the time on the Pot for 7 min, and allow for 5 min of NPR, then do a QR to let the rest of the Pressure out. Take the Squash out to cool, peel when cool enough to handle. It should be soft with no Resistance. Take the Trivet out and rough chop the peeled Squash sections then return them to the Pot. At this point as shown in this recipe, use an Immersion Blender to blend until smooth. As you start to blend your Squash, just like you do when you mash Potatoes, you will know if your Squash is a bit dry or not you may need a little more Broth. Blend until Smooth. Turn the Pot off and then back on to Sauté. Add the Whipping Cream NOT the Nut Cream. (do not use the Nut Cream in at this time, save it out for later) and heat the Soup until hot, but don’t boil. (Sometimes Cream will curdle especially if it’s a light cream). Serve in Soup bowls with a dollop of Sour Cream, Crumbled Bacon, Cheese, Scallions, even Pecans… do it up your way!
OR Nut Cream …This is Cashew Cream. Below.
CASHEW CreamThis one is Macadamia Nut Cream.It’s not Pretty but will blend right up after you Peel the Squash.Peel and chop the cooked Squash. Add a pinch of Nutmeg if desired.
***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.
