General Recipes - Homemaker Geek

French Onion Soup IP and Sirloin Tri Tip Roast for French Dip

This Soup and Roast is enough for 4 nice 6” French Dip Sandwiches, OR
the Broth and Onions are what you need for French Onion Soup and the Soup makes enough for 4-6 Servings.
The Roast can also be sliced and saved for Lunch Meat for Hot Beef Sandwiches.
For the French Onion Soup, you will want about 4-6 Oven Proof Bowls
4” round and 2” Tall, as seen in the Picture above.
Keep in mind that you can always add thin slices of the Beef to your Soup as well for a more Hearty Meal.
While this Recipe is for Beef, check out my other French Onion recipe links. French Onion Chicken/Mushroom Soup…. IP..perfect for the Duo Crisp or Pro.
French Onion Pork Soup or French Dip Sandwich IP.
French Dip Sandwiches.
Roast….Sirloin Tip IP and French Dip Sandwiches

INGREDIENTS FOR THE ROAST.
2 lb Sirloin Tri Tip or Tip Roast.
4 larger Vidallia Sweet Type Onions Sliced in 4mm Slices.
1 Tbsp Montreal Seasoning.
1 tsp Paradise Pepper/Grains of Paradise OR Ground Pepper
1 tbsp Evoo.
1 Bay Leaf
1 c Chicken Broth.
1 c Beef Broth
1/2 c Cab Sauv Red Wine. (Substitution 1 tsp Apple Cider Vinegar and Broth)
3 Cloves Garlic.
3 shakes Fish Sauce. (1/8 tsp)
1 1/2 -2 tsp Better then Bullion Beef Broth.
1 Tbsp Butter
1 Strip Bacon Cooked.
3 Tbsp Bacon Grease for Searing the Roast.

INGREDIENTS FOR THE SOUP OR FRENCH DIP SANDWICHES:
Butter
8-12 slices of Muenster or Monterey Cheese. 2 per Bowl.
2 Mini French Breads (these are about a Foot long each and 3” round and come with 2 in a package, so if you can’t find them, find an equivalent Bread. It needs to hold up to the hot soup….
English Muffins, or Ciabatta Bread will work for the French Onion Soup too. Or something like Hoagies also works)

DIRECTIONS TO COOK THE ROAST:
Rub the Roast with the EVOO and season well with the Peppers and Montreal on allllll sides.
Add Seasoning of your choice. I use Montreal.
Heat the frying pan to Hot, Med Hi or #8.
Add Bacon Grease to the Frying Pan and sear the Meat on Both sides, no longer than 2 min Per per side.
Add the Veggies to the Pot….Onions, Garlic, Fish Sauce, Broths, Bullion, Wine, Bay leaf, Bacon.
When the Meat has been Seared, add it to the top of the Onions in the Pot and nestle it down in a bit. Turn the Griddle off.
Deglaze the frying pan with 1/4 c broth or Wine and add to the top of the Roast. (See Pics).
Put the Lid on. Vent to Sealing.
Set Manual or Pressure cook to Hi and adjust time to 3 min. ..if you like More Rare then do 2 min.
When the Pot beeps. Let it all set and NPR for 35 min. Pin will drop around 10 min in. Do not remove Lid until NPR time is done. When the time is up, then Remove the Lid. Don’t turn the Pot off, it should be on Keep Warm Hi.
Take the Roast out, transfer to a Griddle or Frying Pan big enough that you can slice it in or use plate or Platter for slicing, set aside. I use my same Griddle or Frying Pan that I seared the Meat in, so that I can reduce the Juice to pour back into the Soup. Makes for easy clean up of the Griddle or Pan.
Slice the Meat and Then remove it from the Juices. Set aside.
Pour Juices into a small Pan or the griddle and Reduce down until it’s a little thicker and has turned Brown. After the Juices of the Meat have been Reduced and added back into the Soup, then you will still need the Griddle or Fry Pan again to Grill the Bread for the Soup or Sandwiches. So just make sure that debris is cleared to the side so that you can do the Bread.

ASSEMBLY FOR THE FRENCH ONION SOUP.
Cut slices of the Bread 2” thick.
Get the Oven Proof Bowls out.
Use the Griddle or a Frying Pan turned on and Heated up to Med.
Butter both sides of the Bread and Grill them on A Griddle or Frying Pan like grilled cheese Sandwiches… the Bread needs to be good and Brown but not Burnt, this will help it to hold its shape. They are now giant Croutons.
Preheat the Broiler on your Oven.
If you have a sturdy Jelly Roll Pan you can put the Bowls of Soup on it to broil the Cheese on the Soup. Put the Bowls on the Pan.
Add the Croutons into the Deep Bowls and spoon Soup with Onions over the Croutons. Fill the Bowl with the Soup. The Bread will soak up the Liquid.
Add 2 slices of Cheese on top of the Onions.
Carefully put the Pan into the Oven and Melt the Cheese… it may take up to 5 min but DON’T walk away. Serve Immediately.

ASSEMBLY FOR THE FRENCH DIP SANDWICHES.
Use 6” of the Mini French Bread, Ciabatta or Hoagies. Cut it open like a Sandwich. Butter both insides and fry it on the Griddle or Frying Pan or Toast them in a Toaster Oven.
Use the Sliced Beef from the Roast.
Take only what Meat that you need for the Sandwich and to heat it up, dip it into the Hot Soup with a slotted spoon or spider net Ladle. Lift it out, drain and put it onto the Sandwich.
Add 2 slices of Monterey Jack, Muenster, or Swiss Cheese to the Hot Meat. Close the Sandwich up so that the hot Bread and hot Meat will melt the Cheese.
Using a Soup ladle, push past the Onions in the Soup and just get about a cup of Broth only to serve with the Sandwich. Serve Immediately.

Otherwise known as Paradise Pepper. (Spicey like Pepper with Cardimum notes)

Fish Sauce goes a long way so just use 1/8 tsp.

Deglaze the Griddle and add Drippings to the Pot.

If you like it more Rare than the pics then set the Time to 2 min.

Notice the Seasoning still on top of the Roast. Turn it over to rinse the Seasoning into the Soup before removing it from the Pot.

Add more Better than Bullion Beef if you taste the Broth and think it needs it, but stir in very gently. The Onions are very tender at this point.

Turkey and Dumplings IP

For the Dumplings, make the kind that you like best. There are several choices below, (5) for whether you like them fluffy Drop style, flat, flat but raised, flat with egg, or just globs. For this batch I did the Glob Dumplings Recipe. For flat out Biscuits, you can find my Biscuit recipe here. But I never use actual Biscuits in this so you may have to try them on your own☺️ Here’s the link. Biscuits
The pics are of Glob Dumplings… not sure what to call them …but they were the recipe for flat dumplings. Just not rolled out. It was Actually an accident, (No Baking Powder) but turned out delicious. They turn out like eggless Rivels, or Hubby is reminded of Gnocchi except not made with Potato.
Unlike the Chicken and Dumplings recipe, this Turkey recipe has the Seasonings for Turkey that you use in Thanksgiving dinners.

FOR THE SOUP: Directions Below
2 Turkey Thighs.
1 1/2 c. 1 sweet Vidallia Onion chopped.
1 1/2 c Celery Chopped.
2 c Carrot Chopped.
1 rounded tsp dried Rosemary
1 Rounded tsp dried Thyme
1 Rounded tsp dried Rubbed Sage.
1 Rounded tsp Poultry Seasoning.
1 rounded tsp course Sea Salt Plus some
1 scant tsp Ground Pepper.
2 Tbsp Evoo.
3 cans Chicken Broth. (Or Turkey Broth if you have it).
1 c Water
1 Tbsp lower sodium Better than Bullion.

Optional: More fresh Veggies to add when the Soup is done to cook with the Dumplings.

FOR DUMPLINGS: You have Choices here. (5) Including fluffy Drop style Dumplings. See Below for pictures.

1) THIS RECIPE IS WHAT I DID for this batch of Turkey and Dumplings.
* FOR the “GLOB” DUMPLINGS (NO Baking Powder ..so NO RISE)
1 1/2 c AP Flour.
4 Tbsp Fat skimmed from the top of the Broth.
1/4 c Broth
1/4 c Milk
2 tsp Butter.
After your Soup is done, and Meat is out and set aside to cool, Turn the Pot off and on again to Saute Hi.
Mix Dumpling ingredients together in a Bowl… then when it’s Boiling, spoon by the TBSP into the boiling Broth. Turn the Pot to Sauté Low, let them cook for 15 min and when they are done, using kitchen scissors, cut the Dumplings down to larger Marble sized Pieces. This process is explained again below in the Soup directions.

These are just soft enough to pick up with out falling apart. Not hard

2)For DIY SELF RISING FLOUR click here. It’s in my Biscuits Recipe. Biscuits
*FOR DROP DUMPLINGS : Can be doubled
3/4 c Self Rising Flour
3 Tbsp Fat skimmed from the top of the soup, Bacon Grease, or melted Butter
2 Tbsp Broth (more if needed).
2 Tbsp milk
In a Bowl, mix it all together, and it should look like the mixture in the pic of the dough. Drop by spoonful into rapidly Simmering Broth, or Low boil immediately turn the pot Down to Sauté Medium, let simmer for about 15 min. . They will cool the Broth some to a simmer, but don’t let them Boil the whole time they are cooking, they are fragile, so add the lid but watch occasionally move them with a gentle, or because the pot takes a couple min to slow temp down even turn the pot off for a few. You may have to turn it back on after a few min. These take about 15 min. Check for doneness.

3)You can Double or even Quadruple this amount for a lot of dumplings. I freeze some flat ones from this. Or make Half and freeze half. But making more dumplings … but you will need 2-3 cups MORE Broth for the quad.
*FOR FLAT DUMPLINGS: (with Baking Powder ) these will rise up a tad bit when cooked. …Link for Self Rising Flour in my Biscuits Recipe here. . Biscuits Pic below applies.
1/2 c self rising flour. …………..….…. / X 4 =2 c
2 Tbsp Chicken Broth and Fat……../ X 4 = 8 Tbsp
2 Tbsp milk. (Or more Broth)….…../ X 4 = 8 Tbsp
1 tsp butter, very soft…..………………/ X 4 = 4 tsp.
Salt and pepper to taste.
Optional: Italian seasoning.
Keep the Flour out for more for dusting.
You can make these in a bowl and then roll out, or make them on the counter.
On the counter carefully dump Flour and make a Well. Add the Butter and mash in to the flour with a fork, then remake your Well. Carefully pour the liquid into the well. Going from the edges of the Flour with the Fork, pull the Flour into the Milk and mix together until it’s a handleable dough. Knead a few times on the Counter and Pat out, then roll the dough out thin… (remember that the Dumplings will rise a bit , so less than 1/8”. Cut the Dough into 1x 1 or 2” squares. Drop into Simmering Broth and cook for 15 min or until done. Take one out and test it.

4) *FOR FLAT DUMPLINGS/NOODLES:(WITHOUT baking Powder NO RISE) These turn out a little more chewy. Picture below applies.
1/2 c AP Flour.
4 Tbsp Chicken Broth and Fat
1 Tsp very soft Butter.
1/8 tsp Salt
Keep the Flour out for more for dusting.
You can make these in a Bowl and then roll out, or make them on the counter. This is for the Flat Dumplings or Noodles (no leavening). If your making a lot then you may want to start it in a bowl.
With a fork, drop the 1 tsp of soft butter, blend in a bit with the fork, make the well again and pour the milk and Broth, carefully stir in and make a Dough, press with hands, pat and fold over a few times, not too much or they will be tough. But if you want them more like noodles then fold and Pat more…Roll out thin to 1/8”. Cut into 1”squares and drop into boiling broth and cook about 5 min then turn down and simmer for 10 more min. (Total 15 min) Take one out and test it.

5) FOR EGG DUMPLINGS/NOODLES  or SPAETZEL (grated noodles) they will rise a little too because of the Egg.
1 c AP Flour.
4Tbsp Chicken Broth with Fat.
2 Tbsp Butter
1 Beaten egg.
*Note: one of My favorites ….Egg holds the noodle together and will be a bit more leathery.
Mix together in a Bowl…add flour to a surface and Pat out, then roll them out cut into squares . Drop by staggering them into simmering soup and simmer for 15 min. Same picture above applies.

DIRECTIONS FOR THE SOUP: The Dumpling directions are also repeated in this section.
Mix the Spices, Herbs, Salt and Pepper together and sprinke both Sides of the Thighs with the Blend. Cut slits in the Thighs and rub the seasoning into the crevices.
Using a Cast Iron Skillet or Griddle, preheated to Med Hi or 6, add the Evoo, and Sear the Thighs fat Side UP first for 5 min Per side.
While the Thighs Sear, add the Broths and Veggies to the IP stainless Pot. You should have about 5 cups of liquid. If using Turkey Broth, make sure that it is thawed out for this recipes cook time.
when the Thighs are finished Searing, Lay the Thighs, Fat Side Down into the Broth and Veggies in the Pot.
Deglaze the Pan/Griddle with about 1/4 c Broth.. (I forgot, so I used a Ladle to dip some out of the IP.). Pour the Deglazing Broth into the Pot with everything Else. Set the Time for 5 minutes, and allow for 30 min NPR. When the 30 min NPR is done. Remove the Thighs from the Pot to cool. Turn the Pot and back onto Saute Hi. Now is the time to add any fresh Veggies to the Soup that you may want to cook along with the Dumplings.
While the Thighs cool, mix up your Dumplings in a Bowl and wait til the Soup comes to a Boil, turn the pot to LOW, then drop by the TBSP into the boiling Soup. Put the lid onto the Pot, set the Vent to Releasing so that it won’t seal.
You could also use a glass Lid.
Set a timer for 15 min.
Let the Dumplings Cook.
Go back to the Turkey.. take the Meat off the Bones and Then shred the Meat.
When the timer goes off for the Dumplings, take the Lid off and take a pair of kitchen Scissors and clip the Dumplings into pieces the size of larger Marbles and then add the shredded Turkey to heat up. Stir and Serve hot.

The Turkey Broth should be Thawed out to keep the cook time the same as mentioned in this Recipe.

Important to cut slits in the Thighs, it will help to cook them evenly. Sprinkle the crevices with a little bit of Salt and Pepper .

Sear for 5 min per Side beginning with the Fat side up.

Remove Meat from the Bones and Shread the Meat. Hold aside to add after Dumplings are done.

These are the Glob Dumplings without Baking powder. They cooked for 15 min before I
broke/cut each dumpling up. kitchen Scissors work perfect for this.

I broke the glob dumplings up cutting them until they were the size of Marbles.

Pork Tenderloin IP

This Tender and Juicy Roast is cooked in the 8q but can be cooked in the 6q as well. These are from Costco. They come 2 in a package.
If you are using smaller Tenderloins than these, like the ones from Walmart that are about 6” long, then you adjust your Cook time down t0 O min.
And…if you like these larger ones that are in the 2 1/2 lb pkgs done more, then you can always Sear them for a little longer before cooking in the IP.
From Frozen click here for the link .Pork Tenderloin Frozen IP

INGREDIENTS.
2 1/2 lb Pork Tenderloin directly from the fridge (They are two separate pieces in one pkg)
1 Can of Chicken Broth.
1 1/2 tsp Lower Sodium Better than Bullion Chicken.
1 1/2 Tbsp Rub (see pic below.
2 Tbsp Bacon Grease. (For Searing)

For the Slurry to make the Gravy.
About 2 Tbsp Corn Starch and 1 1/2 Tbsp water

DIRECTIONS.
Pour the Chicken Broth into the Stainless Pot.
Add the Better than Bullion Chicken and let it set while you
Sprinkle both pieces of the Tenderloin on all sides of the with the Rub. You will notice that the Tenderloins are round in shape so I sear them on Three sides.
Using a preheated, heavy Cast Iron Frying Pan set to Medium High, add the Bacon Grease to the Pan, then the Meat to. Sear for about 2 minutes. This is a fast and Hot Sear . Be careful not to Over Cook the Meat before you transfer it into the Pot. You are looking for the color on the meat to be Brown like in the pictures, which adds that good flavor, so Sear the two pieces of Tenderloin for about 2 min on the first side then turn them and Sear for about 1 min, then turn again to the third side and Sear for another minute. Remove from the heat.
Quickly go back to the Broth in the Pot and stir the Bullion into the Broth, then Lay the pieces of the Tenderloin down in the Broth and Seperate them a bit. (about 1/2”apart).
Put the lid on the Pot and set the time for 2 minutes, then allow for 23 min NPR time.
Turn the Pot off and back to Sauté and Remove both pieces of Meat from the Broth and onto a warmed platter to rest. Check the Temprature of the Roasts…target internal temp is 145°.
Make the Gravy … mix the Water into the Cornstarch to make the Slurry and whisk this mixture into the Broth as it comes to a boil. It’ll thicken as it cooks.
Slice your Pork into Medallions and Serve with Gravy.

Sear in a hot pan for about 2 min on the first side and 1 on the other two..3 sides total.

Stuffed Peppers with Turkey Sausage and Pizza flavor IP

3 larger Bell Peppers.
1 Lb Turkey Italian Sausage.
3/4 c Onion finely Chopped.
1/2 c Green Pepper finely chopped
2 cloves Garlic minced
1/3 c chopped fresh Basil
2 Roma Tomatoes chopped.
1/2 c Small Cubes Mozzarella
2 Tbsp EVOO.
2 Tbsp Pizza Flavoring.
2 Tbsp powdered or regular Tomato Paste.
1 c Leftover Pre cooked Rice

Wash and dry Peppers.
Carefully cut the top off of the Peppers and remove the seeds and veins. Don’t toss out the tops, trum the meat off and chop it up for the Filling.
Using a Med sized Skillet, turned to Med/Med HI heat, Pour in the EVOO and break up the Sausage and sauté it til almost done before adding the Onion, Garlic and Peppers. Sauté for a couple min to soften the Veggies.. Add the Rice , Tomatoes, Basil and seasonings, then turn the heat off and add the Mozzerella. Fill the Peppers quickly before the Cheese melts.

Put a Lotus steamer into the Bottom of the Instant pot and add the recommended amount of water.

Using the tip of a sharp Knife, carefully poke 1 tiny hole in the bottom of Each of the bumps on the Pepper.
Fill them with the hot Filling, and pack it in well, but not too hard or you will crack them. Place the filled Peppers down into the IP, onto the Lotus Steamer.
Put the lid on and set the time for 8 min and then do a QR. carefully lift them out . I use a soup ladle and big spoon on the other side. The peppers will be cooked but They will still have just a little crunch. If you like them softer, try setting the time for 9 min instead of 8. To serve, carefully lift Peppers out of the Pot using Tongs and a large Spoon underneath it.

Apple Butter

By far the best Apple Butter recipe that I have ever had.

I have no idea where this recipe came from. All I know is that I was raised on it. Mom made it and I think that Gramma Schock did too! She had a few Apple trees… including Kings, Gravensteins, Yellow Transparent…. Can’t remember anymore….Queens? I just remember Apple dessert, Apple Butter, Apple Pie and anything else that mom could make from them!

Leek Soup with Potato. IP

Either serve as it comes out of the Pot or Blend it

This is the same Soup with More Heavy Cream and Blended .

The Richness and deep flavor of this simple and yet delicious Soup comes from the Broth made from the carcass of the Costco Rotisserie Chicken. It is a must. You will only use 1 Leek and 1 Potato along with the Broth and Cream.
If you don’t have the homemade Bone Broth, then you will need a Rich Bone Broth. You can also use an immersion Blender to smooth it out. If you choose to blend it up, then you will want to save the Bacon after cooking it to add later.

1 Large Leek Sliced thin. (3 c )
1-2 med sized white Potato diced (skin on).
3 c rich Bone Broth (from Costco Chicken).
1/2-1 c Heavy Cream. (start with 1/2 cup add more at the end if you want more)
1-2 slices Bacon Chopped. (2 will give it more of a Chowder flavor)
1 1/2 Tbsp Butter
1/2 tsp Salt.
1/2 tsp Course Black Pepper.
a few shakes Red Pepper Flakes (1/8-1/4 tsp)
1 1/2-2 Tbsp Low Sodium Better than Bullion Chicken. ( more if your broth is weak)

Turn the Pot to Sauté HI and sauté the Bacon until cooked. Remove it to a small bowl and hold it aside until the end… if your planning on blending the soup. If not then at this point, add all ingredients to the Pot. Set the time for 4 minutes and then allow for 5-7 min NPR. CR (controlled release..tap tap tap) the Pressure out .
Stir the Soup and taste it to see if you want to add another 1/2 c of Heavy Cream. The Soup is ready to serve up so at this point, just stir it up before serving or use the Immersion Blender to blend it before serving.
If you held the Bacon out at the beginning, then add it back into the Soup.

Enjoy!

Hummus

Beans Pintos and others cooked In the IP.
Also, check out My Black Bean Hummus Recipe here. Black Bean Hummus IP.

What a perfect way to use up a Lemon that needs to be used up.. For this Recipe, I used Pre cooked Beans, but If you prefer to make your own, …see Recipe for the IP above.

INGREDIENTS:
1 c well drained precooked Garbanzo Beans (unless you like it a bit thinner)
1 Clove Garlic, (if you love Garlic, 2 small).
2 Tbsp Tahini.
2 Tbsp Lemon Juice. More if you love Lemon.
2 Tbsp EVOO. Plus more for drizzles on top
3/4 Tsp Cumin.
1 Tsp Chili Powder.
1/4 tsp Johnnies Seasoning or your favorite Seasoning Salt.
1/4 Tsp Salt.
1/4 tsp ground Pepper
Paprika for Garnish.

Optional for Garnish: Sea Salt and Pepper, Parsley, Sun Dried Tomatoes, Chopped Pepper, Red Pepper flakes or slices, Pine Nuts, Chives, Tomatoes, Bacon,

Serve with Chips, Pita Bread, Peppers, Celery

DIRECTIONS:
I use a food Processor to make this really fast and easy.
Add the garlic to a food processor and pulse until it’s minced.
Except for the extra EVOO and Paprika, add all other ingredients.
Turn on the Processor to full speed for about 1 minute, ? Scrape down the sides of the processor and finish processing until the Hummus is smooth. Taste it and add more of whatever you like.
Pour Hummus into a Bowl and garnish with your favorite Garnish.
Serve with your choice of Pita, Celery, Peppers…Be creative!☺️

Drain the Garbanzos well unless you like it a little thinner which I do.

Tapioca Pudding…. Grammas..Old Fashion and fluffy. Includes an IP version

This is not really a super sweet Dessert, but it is so nice and fluffy like the Clouds. Serve with a little spoonful of Raspberry, Strawberry or Blueberry jam, or even your favorite fresh fruit.
You can add more Sugar to the Recipe, but we always had it with a teaspoon of homemade Strawberry Jam. Dad got to have homemade Raspberry ?, and we loved it warm. It makes quite a bit so I often cut it in half…it doesn’t hurt to use 2 eggs instead of 1 1/2.

Note : The hot Pudding pasteurizes the Egg Whites.

3 Egg Whites.
3 Egg Yolks
1/2 c Tbsp granulated Sugar. (Or 1/4 Monkfruit/ Erythritol Blend)
1/2 c Minute Tapioca. (Or 1/2 c dry small Pearl tapioca soaked overnight.)
4 cups Whole Milk (sometimes I put some evaporated milk in with it).
1/4 tsp Salt.
2 tsp Real Vanilla.

Separate Egg Yolks from Whites and reserve the Whites in medium Bowl.
Beat Yolks until the color of a Lemon Rind, add 1/4 c Milk, add the Sugar and Salt, stir and add the rest of the Milk.

Bring to a boil and boil for 3 min stirring constantly . Cover and turn burner off, let stand on the hot burner.

Beat Egg Whites quickly until they stand up stiff and are almost dry. Pour hot Pudding slowly over Egg Whites as you fold them in. Let stand for 20 minutes and then fold in gently again. Starting the spoon from the bottom of the Bowl as sometimes the Tapioca starts to seperate from the Egg Whites. Do not over mix at anytime. Let cool. Place in Refrigerator if desired or if you have any left over. May be eaten cold or warm, as desired. serve with a dollop of jam or Whipped Cream. …or pour a little Cream on it.

************************************************************
For the Instant Pot Version

This has been modified and cut in half.
Serves 4
2 Eggs separated
1/4 c Sugar or Monkfruit/Erythritol Blend.
1/4 slightly rounded c Minute Tapioca. (Or 1/4 c Pearl Tapioca soaked overnight)
1 1/2 c Heavy Cream. (If it’s Costco’s really thick cream allow for 5 min more to cook).
1/2 c whole Milk (save out and heat up till bubbly, separately when pudding is done)
1/8 tsp Salt.
1 tsp Real Vanilla

Use part Heavy Cream and Milk but save the 1/2 c Milk out until after the Pudding is cooked.
Add recommended amount of water in the bottom of the liner Pot, add trivet. Then, EXCEPT for the Milk, add all other ingredients into a stainless steel Bowl and stir really well. Let the mixture set for 5 min to get a start on the Tapioca swelling. Put the Bowl onto the trivet and close the pot up. Turn the time to 10 min and allow for 10 min NPR. Use this time to heat the Milk in a microwave or sauce Pan. Heat til bubbly but not boiling.
QR the rest of the pressure out of the Pot. Open the lid, pour the Hot Milk into the Pudding mixture and using a whisk, carefully push the tip of it into the Tapioca on the bottom of the bowl to loosen it up because it will have settled. Gently stir it all into the Milk and Cream….it will thicken as it is stirred in.
The Pudding can be dished up into Bowls and refrigerated at this point, OR you can finish it up by beating the room temp Egg Whites to stiff Peaks and then pour the Pudding, a little at a time over the beaten Whites.
Serve into individual bowls or refrigerate in the Bowl.

I highly recommend getting one of these Copper Mixing Bowls for whipping Egg Whites and whipping Cream Cream. Don’t let it set in the copper bowl…(it will flavor it copper.)

It happens this fast! 2-3 min. Use room temp egg whites.

Pour a little of the hot pudding over the Whites.

Finish folding the rest of the Pudding into the whites, leaving some tufts of whites.

Immediately transfer it out of the Copper Bowl.

This is after setting in the Refrigerator Overnight.

Compound Butter …Blue Cheese with Truffle Parmesan and Black Garlic

Put this deliciously seasoned Butter on your favorite Steaks, Chops or Vegetables, Baked Potatoes too.
Think about having several kinds of Compound Butters in your refrigerator or Freezer, ready to go.
Examples. use one ingredient or several depending on what you want in Your Refrigerator
Garlic Butter.
Chive Butter.
Truffle Butter

FOR COMPOUND BUTTER…. (In the picture with the scallops).
Sous Vide Rib Eye Steak IP

2 Tbsp Good Butter Softened.
2 Tbsp Gorgonzola or Stilton Blue Cheese.
Mash them together and spoon into a baggie in the bottom corner and refrigerate for an hour. This can be frozen. I take out just what I need for dinner and allow it to come to room temp before adding to my food

Another Blue cheese Compound Butter :
To take it up a notch!
6 Tbsp Good Butter.
3 Tbsp crumbled Gorgonzola or Stilton Blue Cheese.
1 Tbsp Epicurean Specialty (Costco) Truffle, Parmesan, and Black Garlic Seasoning?.
Mash together. Taste the butter and add more Truffle Seasoning or more blue cheese as you see fit for the flavor that your looking for. Spoon the mixed Butter down into the corner of a zip lock Baggie. Place in the refrigerator for an hour before using unless you want to use it soft. This can also be frozen. I take out just what I will need for dinner and allow it to come to room temp before using on my food.

Tip…to spoon the butter into the zip lock Baggie, invert the baggie and hold it, cupped in one hand while spooning the butter in to it..when you get it all then fold the baggie back to normal shape and zip up

Hush Puppies

Hush Puppies
Makes about 24 small ones.
These Hush puppies are just a bit lighter in texture than the more dense ones and have a little bit of a kick. Betcha can’t eat just one!

1/2 c yellow Corn meal.
1/2 c AP Flour
1/2 tsp Baking powder
1/2 tsp Corn Starch
1/8 tsp Baking Soda.
1/8 tsp Italian Season
1/4 tsp Chili powder
1/2 tsp Salt (you may want a little more but you have to be the judge of that)
1/8 tsp Pepper
1 clove garlic minced
1 scallion chopped.
1/2 small Serrano Pepper minced
1 Small Costco sweet Red, Yellow or Orange Pepper minced.
1/4 c grated Co Jack Cheese

2 Tbsp melted butter and
1 Tbsp Bacon Grease or Butter melted (I use both combined)
1/3 c Buttermilk.
1 egg beaten
Canola Oil for frying.
#8 size Cast Iron Frying Pan (or Chicken Fryer pan.)
Using a 2 c microwave safe Bowl, add the Bacon grease and Butter together and melt, about 30-45 seconds. Let cool while you mix all of the dry ingredients together in a 4-6 cup bowl.
After the dry ingredients are mixed, take the melted Butter and Bacon Grease, add the Buttermilk and beaten egg by pouring slowly and in a circular motion, without stirring for a few seconds . You will see that the Butter is starting to thicken, swirl a fork around in it to mix it all together but dont whisk it , you want some lumps of Butter to mix in with the flour. Next add the Garlic, Scallion, Peppers and Cheese to the Dry ingredients and mix well.
Make a well in the middle of the dry ingredients and all at once, pour the wet Ingredients into the well and mix with the fork to incorporate all the flour into what is now the Hush Puppy Batter. It will be like drop Biscuits. Mix well but only just a little more than after all the Flour is absorbed…and don’t beat it or over mix it or it will not fluff up like it should while frying.
Pour some Oil into the cast Iron Frying Pan and heat to 350°- 360°. I don’t want a bunch hanging around afterwards, so I only add enough to be about 1 1/2 “ deep. Use a thermometer to check the oil, then when it’s ready, get a drop of oil on your fingers and using the spoon, scoop out a little bit more than a rounded tsp full of the Batter. Take a drop of oil on your finger and rub your fingers and form the batter into a Ball about the size of a Pecan but round..smaller than a golf ball.
Carefully drop the Hush Puppy ball down into the Grease, and repeat until you have about 12 scattered around. After a minute, carefully move them so they aren’t sticking to the bottom and then after about 3-4 minutes, check one for nice and golden brown doneness on the underside. using a slotted spoon, carefully turn them over in the same order that you put them in. Remove them onto a draining rack and sprinkle with salt if you like. Repeat the process with the rest of the Batter.
Taste one! careful, they are fresh and hot. I gave my husband one and he snuck 3 more before I could stop him? before the Catfish was cooked.

Check here for my Fish Fry Recipe.
Fish Fry Mix