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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.
You know the deliciousness of the cinnamony goo that is inside of Apple Pie. Well this is it! This Sauce is fantastic on Vanilla Ice cream, and so many other things.
Not to be confused with Caramel for caramel apples.
1/4 c concentrated apple juice from frozen ( or reduced from 1/2 c bottled juice). 1/3 c Sugar (or a combo of 1 1/2 Tbsp sugar and 3 1/2 Monkfruit Blend Sweetener although this will have a slightly different consistency it is lower carb content. But it will separate after it sets for several hours so refrigerate ) 1/4 rounded tsp ground Cinnamon 4 Tbsp salted Butter. 2 pinches Salt
In a Sauce pan add all ingredients and bring to a rolling boil. remove from heat. ( If using Erythritol Monkfruit blend, you have to let it boil for about a minute to really melt it into the sauce). Sauce thickens as it cools. It gets really thick. Just heat up to use on Ice cream. If you want to thin it down, just add some apple juice.
Serve Over Ice Cream , or use as a dip for Banannas and Peanut Butter or get creative….chocolate… cheese, celery and peanut butter….etc yum!
This is hot. Notice how thin it is. All sugar batch hot..All sugar batch almost cooled. It’s thick when done.This is what the batch made with Monk fruit blend comes out like, when hot.This is Monkfruit blend sauce almost cooled, it will thicken a bit more.Both Sauces, totally cooled. Just heat up for ice cream!
I have had this recipe for over 40 yrs just hanging around, I had made it several times but finally converted it for the IP.
This light and delicious dessert can be made in individual Ramekins like I had it when I was young, or all in one container. I have added all.
1 C Sugar. I use 1/2 of this. (I put in 3 Tbsp Sugar and 5 Tbsp Monkfruit Erythritol blend.) 3 Tbsp Butter. 3 Eggs Seperated. 1 tsp fresh Lemon Zest. 4 Tbsp Flour. 5 Tbsp fresh lemon Juice. 1 1/2 c slightly warmed whole milk. Dash Salt.
For the IP scroll down..
For the OVEN:
Preheat oven to 375°. Also have Tea Kettle full and onto boil. If it boils before your ready for it then keep it simmering. You will need a shallow metal 9×13 cake pan or casserole dish setting by Have 6-8 Ramekins set out. Cream Butter and Sugar together well. Add Flour, Salt and Lemon Zest and blend well. Beat Egg Yolks until Light and lemon Colored. Add Beaten Egg Yolks to the slightly warmed Milk. Mix well. Add to creamed Butter, Sugar mixture. Add Lemon Juice. Beat Egg whites to stiff peaks. Lastly add the stiffly beaten egg whites to the mixture. Pour mixture or ladle it into individual Ramekins. set the Ramekins into the shallow baking pan and set it into the preheated Oven, and take your Tea Kettle full of Boiling water and pour it in around the ramekins, up to about 1/2 way up the sides of the pan . Carefully slide the rack back into place. Lower Oven temperature to 350° Bake until Crust is Golden Brown. About 30 minutes. No time was on the recipe, it just says until golden brown. So watch it closely after about 25 min. *************************************************************
To make this PIP in the IP using a stainless steel bowl, Soufflé dish or Cassarole dish. For the 6 q If you use a 6”x 4” tall dish it will have some left, because it rises and then comes back down, so that, you can pour into 2 Ramekins, and hold aside or put in another IP. I have fit them all in. Practice a way before filling the containers that you will use, remember to cover them just so the steam doesn’t drip on them, see pic. A leak proof spring form dish will would also work, of course you have to serve it right out of there. I have an 8 q so I used a bit lower dish. Pour recommended amount of water into the inner pot and place a long handled trivet down inside. Make sure that your dish is high temp and Hi pressure resistant. There is always a chance of breakage if you use ceramic or glass but NO question if you use a Stainless Steel Bowl. ( For this batch I I took a chance it for the pretty dish this dish is from England). Pour the mixture all into your container and set it on a long handled trivet. Cover with foil or a trivet and a paper towel. Put the lid on and set to Pressure cook LOW and the time for 10 min and then Allow for 15 min NPR. Preheat your broiler Carefully remove the cup custard and place it under the broiler for about 5 min. Watch carefully as it burns easily. cool on baking rack before serving, into dessert dishes. the magic happens as it cools. ********************************
For the IP:
To make this PIP in individual Ramekins, you need to figure out how you will stack them and allow for some rise and fall before you fill your dishes. Pour the recommended amount of water into the inner pot, put a long handled trivet inside Fill your Ramekins 1/4” from the top with the mixture and cover with foil.
Fit them in the pot into two or three layers, put the lid on and set the time for 5 min, and then let it NPR for 15 min.. Now, if you have the Duo Crisp model of IP, just switch lids and put the air fryer lid on and set to broil for a couple of minutes check to be sure it doesn’t burn. . Otherwise if you don’t have the Duo Crisp AF lid, then remove from the pot and set them onto a cookie sheet and place under the broiler for 5-10 min watching carefully, until golden brown on top. Let cool before serving.
To Patience Obaswae. I have had this recipe in my files for over 35 yrs, when I met Patience, she gave me a list of ingredients, and I have finally converted it to the Instant Pot! The IP makes this possible to make in less than 4 hours including soak time, Compared to all day. It’s Another name for Bean Pudding. Delicious Savory side dish or can be made into a meal by adding Hard boiled egg and or Corned beef, pulled, pork or shredded or chunked cooked chicken . Making this dish is a little tedious at first but I think worth the time. You can freeze it and reheat it too. So after you have made it once, you will either decide to never do it again, because it’s a little tedious, similar to the time making tamales, or you may want to make extra to freeze. Watch a utube video on making Moi Moi or Moin Moin. Other recipes call for raw onion and more tomato paste, and you really can do whatever. This is just my personal preference. I feel that the onion and garlic powders are a better ingredient for this being cooked in the Instant Pot, because it is a pressure cooked steamed pudding where the raw onion and garlic are too pungent. So if you insist on using fresh onion and garlic, I would fully sauté them both in the oil first. Also Moi moi can be made in individual servings with a boiled egg or shredded meat in it (corned beef) or like pulled pork or chicken . Etc, sometimes both. It can also be made in seperate little cans with no egg or meat, just for a side dish. You will need a Blender, a mini bundt pan, or mini loaf pans or even the Egg Bites mold. My recipe is not the same as the original. I have altered it? I use Costco’s Better than Bullion Chicken but you could replace that with Chicken broth as liquid in place of water.
1 c Black Eyed Peas Soaked for 1-2 hrs and peeled, see instructions below. 1 1/2 Tbsp Tomato Powder. Or Tomato Paste 1/4- 1/2 tsp Cayenne pepper A few shakes Salt. 1/2 tsp Indian Curry powder. 1 Tsp Cumin. 1/4 tsp Turmeric. 1/4 Tsp cayenne. 1 Tsp Chili Powder to sprinkle on the bottom. Red Chili flakes to sprinkle on the bottom 2 Tbsp Wesson Oil or specialty, I also use Safflower. Pistachio or pecan. 1 tsp Onion Powder. 1 Tbsp Costco’s Better than Bullion Chicken
OPTIONAL: 1/2 of a Hot Pepper like Jalapeno or Serrano.
Soak the beans in a large pot for a couple of hours and then Remove husks of peas by using both hands, grab a handful of the peas rubbing together, loosening skins. Keep washing them. The skins will float so carefully pour the skins off and refresh the water, Repeat. Fill your Blender with cool water and dump the peas in. Pulse at hi speed for about 2-3 seconds at a time …this will loosen more of the skins and it will also break the peas up.. this is the original, I had to jot it down quickly, because I had a hard time understanding her heavy accent.
Now it’s time to blend the mixture. Drain the beans well and make sure that you get all of the skins off. Put the beans back into the blender on the bottom. Add 1 cup warm water, and then all the rest of the ingredients. Blend at hi speed for a couple of minutes until the mixture is very well puréed. . Taste the mixture and see if you may want a little more spices, and adjust to your taste.
Pour the recommended amount of liquid into the bottom of the inner pot. Spray the lid or foil. Set aside. Spray the interior of your pan, in my case, a mini bundt pan. Put a long handled trivet inside. Pour the batter all into your mini bundt pan, sprinkle lightly with Red Pepper Flakes , and Chili Powder . Cover with foil or something like the bottom of a spring form pan. Set the pan down onto the trivet. Put the Lid on and set the time for 20 min, and 30 min NPR.
This one has more Tomato Paste in it. Like the original recipe but I found it too much.
For Thanksgiving we were having Turkey Pot Pie and I didn’t want to over load us on PIE Crust so this was more experimenting. Pumpkin pie filling…. I baked 4 in the oven without the Water bath but this is about the ones in the Instant Pot.
These can also be made in the silicone Egg a bites or in poached egg cups. Just spray them.
I used Moms Pumpkin Pie recipe. For a single pie,
1 c of Pumpkin. 1 heaping Tbsp Flour 1 c Heavy Whipping Cream. 2/3 c Sugar OR (for Diabetics use 3 Tbsp Erythritol and 3 Tbsp Sugar) 3/4 tsp Salt. 1/4- 1/2 tsp Nutmeg. 1/2- 1 tsp Cinnamon. 1 tsp Ginger. 3 Beaten Eggs (Or 2 large eggs)
I went on the light side on the seasonings.
You need a LOW trivet to keep the Ramekins out of the water, AND a long legged trivet or the stacking egg racks to put on top of your Ramekins, something that can clear the top of them and support the Ramikens on top tier. Mix everything together with a whisk. Spray 7 Ramekins with pam, fill within 1/4 inch from the top. Pour 1 1/2 c water in the 8 q IP, or 1 in the 6 q. Put the trivet down inside, long handled would be best. Remember that they will rise up, so set 3-4 of them down on the trivet in the then put the other trivet in for the next tier. Even though the paper towel won’t sit on the Ramekins on the lower rack, it will keep moisture droplets from raining on top of the custard, so lay a paper towel on the bottom of the upper trivet with a paper towel. Put your second layer of Ramekins on the top paper towel trivet, cover them by just loosely laying the paper towel on top. Set the time for 5 min and allowed for a 10 min NPR. Or 15 min on Low pressure with 15 min NPR. Same diff. Very carefully remove them from the pot with good tongs. So there ya have it!
See how they rise up, so make sure you have clearance for the second level. They will go down quickly.
You can just do these with Salt and Pepper if you want, or add your favorite seasoning/rub to the Chops before putting them in the bag.
2-6 Pork Chops 1-2” thick Boneless works better. 1 Clove Garlic crushed. 1 sprig of fresh Thyme (if you don’t have it a few shakes of dry will work). 1 leaf fresh sage ( if you don’t have it a few shakes of it or dry Rubbed will work). 1 -2 Tbsp butter. 4 oz sliced Criminis. 1/2 onion sliced (1 c)
140° for med Rare. 1 1/2 hrs
Preheat the Sous Vide bath to 140° for med rare, and 145-150° for Med. remember that it will cook a little more with the fast sear.
Pat pork chops dry, season with Salt and Pepper on both sides, you can add a sprig of thyme or sage to the baggie if you have it, if not and you want some more seasonings on them, a sprinkle of thyme sage and rosemary will work or just poultry seasoning, OR you can add fresh to the pan when you sear them for a hint of flavor. If you have bone in chops, then use 2 freezer baggies if not just 1 will work. Put the Chops into the baggie, close the baggie except for the last inch. Use the water displacement method to remove all air from the baggie. (Dunk the baggie under water up to the zipper push the CLOSED zipper part under water and squeeze the last bit of air out. Quickly close the zipper all the way. leave your Chops in the bath between 1-3 hrs. I like 1 1/2-2 hrs. You pick your favorite time after trying it for about 1 1/2 hrs.
When the Bath time is almost up, and you have about 10 min to go, then use a medium frying pan to saute your Onion and Mushrooms until Onion is a bit Caramelized along with the Shrooms, set aside and keep warm.
Take your Chops out of the bath, out of the baggie, and dry them off. Heat Skillet to Hi. Add butter (or gee if you don’t want the house to smoke up.) Toss in crushed garlic clove, thyme sprig and sage leaf, then Sear in butter in hot skillet. Remove the sage and thyme and garlic before they burn. sear for about 30 seconds per side. lid you did bone in, check close to the bone for doneness. If not don’t to your liking, cut off the bone and quickly sear that edge.
I know that the term omelette is one that has filling and is usually folded over, etc etc.So I guess that this is more on the Frittata level if it really matters. I think it can be made either way.
6 Large to XL beaten eggs. 1 1/2 c Lump Crab Meat. 1 Scallion chopped. 1 1/2 c chopped Crimini Mushrooms. 2 chopped Campari tomatoes. 2 slices CoJack cheese chopped, (or 1/2 c shredded Cheese). 1/4 tsp Salt. 1/4 Tsp Pepper. 1/2 c Heavy Whipping Cream 2 Tbsp Parsley chopped. 2 Tbsp Butter
Optional:
1/4 tsp Red Pepper Flakes Green or red Pepper. Bacon
Preheat Breville oven 400° Using an oven proof #8 (medium) sized fraying pan, with slightly flared sides, with a handle that is short enough to fit in the Breville, check first. Turn burner to medium heat. Melt Butter, and add the Mushrooms, sauté until they shrink down… …about 3-4 minutes, add 1/2 of the Scallion and put the other half in with the beaten egg. While the Mushrooms cook down, add the rest of the ingredients to a mixing bowl and stir a little just to combine. When the mushrooms have cooked down, remove pan and turn off the heat. Quickly Pour in all of the egg mixture and move the mushrooms around to be evenly distributed in the egg mixture. Put the whole pan in the oven. Bake at 400° for 10 min and then turn down to 325° Bake for about 20 more minutes, about 30 min total….watch it carefully for the last 5 min …when it’s done it will have rounded edges and the middle will round up last, it will not jiggle when pan is moved. Don’t over bake it because it keeps cooking when you pull it. Let cool for about 5 min before cutting. Loosen the edges between the egg and pan before cutting it with a knife into pie shaped slices, and then using a flexible spatula to carefully scoop it out. .
Make your Crust recipe or use a ready made Crust. If making your own put the dough in the refrigerator to chill for an hour before rolling. See my recipe under moms pumpkin pie, OR look under Pie Crust under. Then follow instructions here for the Turkey Breast, Except that you will add the Veggies on the bottom. See the recipe: You may also be interested in My Turkey and Dumplings recipe here. Turkey and Dumplings IP
1-3 Lb Butterball Turkey Roast, White and Dark Meat (or equivalent) You can use a Breast Roast as well. 2 c Chicken Broth ( or water and 1 Tbsp Low sodium Better than Bullion works great. Taste it and see if it needs a little more.) 1 Tbsp Mrs Dash Onion and Herb seasoning. 2 tsp Johnnies Seasoning Salt or equivilent. 1/2 tsp Italian seasoning. 1/2 tsp Rubbed Sage. 1/4 tsp Thyme. 1/4 tsp Rosemary
Run just enough Hot water over the Gravy packet (refreeze and save this for another day) remove it from the Breast, but leave the Net on. Spritz the outside with the EVOO. Sprinkle with Seasonings. Rub the Spices onto the Turkey Breast. Add the Chicken Broth to the Pot and put the Trivet in. Add some of the next 4 ingredients to the Pot under the Trivet to flavor the Broth.
1 1/2 c Chopped Carrot ( Use 1 c in the pot and Save 1/2 c out). 1 c Celery (use 1/2 c in the pot and Save 1/2 c out). 1 1/2 c Onion (use 1 1/4 c in the pot and Save 1/4 c out). 1 c Green Beans (use 1/2 c in the pot and save out 1/2 c). 1 cloves Garlic minced. 1 c Frozen Peas (save out to add in last with the Turkey)
1/2 c Heavy Whipping Cream. 1/3 c Flour for thickening ( save both aside.)*
*Note for above: Your using Heavy whipping cream for a reason, the slurry will be thick. It won’t be lumpy if you stir it in quickly with a heavy whisk, slotted spoon, chopsticks, or Swedish dough whisk.
If you like your Veggies really soft then no need to save some out, just save the frozen Peas out. Add the main portions of the Veggies from above into the Pot, Add the Breast/Roast directly on top of the Veggies in the Pot. Put the Lid on and set to Sealing. Set the time for 36 min, and allow 30min NPR even if the Pin drops, it’s still cooking. While the Turkey and Veggies are cooking, and you have decided that you want some Veggies a little bit more firm, then use your other IP or Microwave to par cook the other Veggies,..the Onion, Carrot Celery and Green Beans that you held out. (Except the Peas because they will overcook….) Pour 1 c Water in the Pot and set the Pot to “0” min. When done QR. Save these Veggies to add to the Pot Pie before baking.
When the Turkey Roast or Breast is Done, remove it from the IP, scrape seasoning off and put that into the broth, cut the net off, and cut Turkey up into bite sized cubes . It is ok if there is a little bit of pink in the middle. It will cook in the Pot Pie when it goes into the Oven. Set cubes Aside. Turn the Pot off and then back on to Saute HI. Taste the Broth and at this point, add more seasoning…Rosemary, Thyme, or Sage, if you like more in. Remember that the dry seasonings intensify as the Gravy cooks in the Oven, so use sparingly. Mix a slurry of the Flour and about 1/2 c Milk. This isn’t your normal Slurry. It will be thick, so you will use a heavy whisk or equivalent, like chopsticks or even a Swedish dough whisk to stir it in. Scoop it into the Broth while stirring quickly, stir til thickened, quickly add the Turkey cubes, par cooked Veggies, and the Peas. Turn the Pot off. Pour Hot Filling into a prepared Casserole Dish.
Preheat Oven to 400°
Roll out your Crust and then work fast to top the dish with the crust, cut the excess off the dish. The hot mixture will start to melt the fat in the crust, and it can become unmanageable so be happy with just getting it on there. Poke a few vent holes in the top for steam to escape while it cooks. Bake the Pot Pie for about 30 minutes until filling is bubbly and crust is golden and done. Let cool for 5-10 min before serving.
This is not quite done for good reason. It goes back into the Pot Pie filling to finish up cook in the Oven.
For The Crab Stuffed Artichokes 2 Large Artichokes sliced down the middle with choke removed …brush lemon juice on it right away. This will prevent browning.
2 Tbsp of 1 whole lemon- juiced ( you won’t use all the Juice but reserve it for the sauce. Use the squeezed lemons in the water in the pot. 1/4 c EVOO Johnnies Seasoning Salt or equivalent
Zest of 1 lemon 2 Cloves minced Garlic 1/4 c best foods Mayo 1/4 c Parmesean Cheese 1/2 tsp Italian Seasoning 1/2 c Lump Crab meat (more if you like) 1/4 c Progresso Bread Crumbs (for the filling)
1/4 c Progresso Italian Bread Crumbs (for the top.) 2 Tbsp melted Butter (save for the crumbs on top)
Sprinkle about 2 Tbsl Lemon Juice between all four halves, then drizzle the Evoo over all four of them as well. Don’t forget the little edges, it will drizzle down reaching them all. Sprinkle lightly with Johnnies seasoning Salt (not shown). Mix the Zest, Garlic Mayo, Parmesan, Italian Seasoning well and then mix in the Crab, and 1/4 c of the Bread Crumbs, evenly Fill the cavity of the Artichokes, sprinkle a little more Johnnies on top of them. Turn the pot on to Pressure cook and set the time for 12 min and press start, or however your pot works, and Pour 2 cups HOT water in the stainless pot. Add the spent Lemon halves.( cut/quartering them fits better) Use a long handled trivet in the pot then fit the Artichokes in evenly on the trivet, if they don’t fit, stack them . Two on bottom and two on top. Stagger them so the Crab doesn’t get squished or fall out. While they are cooking, melt the butter and mix with remaining 1/4 c of Bread Crumbs. Set aside Let them NPR for 5 min. Then QR the rest of the Pressure out. Carefully lift the Artichokes out and set them evenly onto a broiler pan. Sprinkle them all with the remaining Butter and Bread Crumbs mixture. Set under the broiler for a couple minutes til the Bread Crumbs brown slightly.
Serve with Lemon sauce for Fish or mock Hollandaise sauce. Recipe below. Or even just Mayo or garlic butter.
Lemon Sauce for white Fish….Creamy & light .. SimpleThis is an 8 qt. For a 6 qt, you may need to stack them in a staggered way two or three halves on the trivet , and one or two on the bottom ones, make sure that the Crab isn’t disturbed.oops, I took the pic, and turned around to go quickly stir the orzo and missed it by That much, a tad darker than I wanted.
For the Orzo. 1 c orzo 2 1/2 hot water 1 1/2 Tbsp Costco a better than Bullion 2 Tbsp melted Butter 3/4 c Heavy Whipping Cream 6 cups ish of fresh baby Spinach . Few shakes of Pepper. (Hold the Pesto below out til the end) 1 heaping Tbsp of Hemp HEART Pesto. Regular Pesto will work too.
If you choose to use broth, you can, but you’ll have to add some Salt after it’s done to taste.
Get everything ready to just pour in the Pot. Work fast because you want to get the lid on before it starts to boil.
Turn the instant Pot on to Pressure Cook and set the time for 4 minutes. Add the melted Butter, and then the Orozo. Stir around quickly to coat all of the pasta, then Pour in the hot water and stir quickly. Add the spinach and then everything else and pour the Cream on top of the Spinach last. Put the lid on quickly because the pot is already going. The pot will take it from there. When it Beeps, do a QR and take the lid off and stir the Orzo well, scrape any stuck to the bottom off add the Pesto. Turn the pot off and let it set for a few minutes for the Orzo to soak all the liquid in.
I love this Thai Soup. I use LEMON juice rather than the traditional Lime, but you can use Lime as well. I guess it’s the rebel in me?. It’s so nice and light, yet so satisfying! A friend mentioned that she had never had Coconut and Lemon before and I have made it often, so this recipe is for her. Serve with Rice so get that going. This Soup takes a few minutes to chop up like Stir Fry but it cooks so fast! Initially, it is not too spicy, maybe not even at all to some, but you get to choose how much Sriracha and extra Lemon goes in your Bowl. Enjoy! If you like this you may also like My Butter Chicken. Also Pork Red Curry. Links here. Butter Chicken IP , Curry Red Pork IP or Maypo Tofu (Mabo Tofu)
If your making Rice to go with it, then make your Rice as you chop and prepare this. One Option instead of Rice is Cauliflower Rice or even Konica/Shiritake Noodle Rice…See pic at the end.
4 Boneless Skinless Chicken Thighs chopped into about 1” pieces. 1 Rib Celery sliced diagonally into 1/8” slices (3/4 c ish). 1 Onion cut into 1/8” strips and in half too (1 1/2 c ish). 1 large Carrot sliced diagonally in 1/8” slices (1 c ish). 4 cloves Garlic thinly sliced. 1 knob Ginger 1 1/2 x 1/2” peeled and sliced thin lengthwise Lemon Juice from 1 Whole Lemon (Also use a tsp of the Zest also if you like it), you could substitute Lime if desired, or both. 3” piece Lemon Grass if you have it whole, if not 1 tsp Lemon Zest will work 1/3 c Cilantro chopped 1/3 c Fresh Basil chopped. 2 c Chicken Broth or (1 Tbsp Low Sodium Better than Bullion Chicken and 2 c water). 1 Tbsp Costco Better than Bullion Chicken (yes, on top of the broth made above). 2 cans Coconut Milk. 1 -2 Roma Tomatoes chopped 3/4” pieces. 4 oz sliced Mushrooms. 1 scallion chopped. 1 – 2 small sweet Peppers. 1 Tbsp to start of Thai Red Curry Paste
Optional: 1 Jalapeño sliced or chopped
For Garnish:
Schriracha OR Thai Chili Garlic Sauce Lemon/Lime if you like. 1-2 Scallions chopped 1/3 c Cilantro chopped. Handful of Fresh Basil whole leaves
In order….so that you don’t get that dreaded Burn Notice, add the Chicken Broth to the Pot first, then the Onions, Chicken, Celery and everything else EXCEPT for the Coconut Milk, the Tomatoes and of course the Garnish. Put the lid on and set the time for 1 min (yes 1) . Let Soup NPR for 3 min and then QR. Turn the Pot off and back on to Saute Hi, Check Chicken for Doneness and add the Coconut Milk and Tomatoes, heat through but DO NOT Boil. Turn Pot off of Sauté and on to keep warm if you like.
Serve with a Side of Rice, Lemon or Lime wedges, Schriracha Sauce, and Garnish. Above.
The Optional…Jalapeño is in the bowl by the carrotsAlternative to Rice Shiritake Noodle Rice
