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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 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. 2 Eggs separated 1/4 c Sugar or Monkfruit/Erythritol Blend. 1/4 c Minute Tapioca. (Or 1/4 c Pearl Tapioca soaked overnight ). 1 1/2 c Heavy Cream. 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.
It happens this fast! 2-3 min. Use room temp egg whites.
Pour a little of the hot pudding over the Whites.Gently fold it inFinish folding the rest of the Pudding into the whites, leaving some tufts of whites.
For those of you that are Cream of Mushroom Soup Gravy lovers. (Except there is not one drop of Campbell’s in there it’s all homemade .) here is the Link to my Mushroom Cream Sauce if you want a different way to make it. it can replace a can of Cream of Mushroom soup in Recipes..Mushroom Cream Sauce
CUBE STEAK Instant Pot:
4 cube steaks
1 Tbsp rounded Johnnies Seasoning or /slap ya mama/tony Cachers, or combo of all
1/2 tsp Mrs dash
*1 Serrano sliced with seeds (if desired)
1 1/2 c thinly sliced Sweet Onion separated into 1/2 (half to mix with the Mushrooms and then into the Roux)
8 Oz pkg Sliced Crimini Mushrooms, split in half (add half of these to half of the onions, and then into the Roux)
1 Large Clove Garlic, minced
1 c water Divided. 3/4 c for the pot and 1/4 c to deglaze the fry pan.
1 c cream
1/2 c flour 1 tbsp corn starch (In a gallon baggie Mix well)
1/3 c vegetable oil (I like to include 1 Tbsp Pecan or Pistachio oil to this)
For the ROUX: Make Separately and add to 1/2 of the Onions and 1/2 of the Mushrooms.
1/4 c Flour
1/4 c Butter
1/4 c Sour Cream
1 Tbsp Costco’s Better than Bullion Chicken
ROUX: Make the Roux from the 1/4 c each of flour and butter, melt butter and flour in a Frying Pan or Griddle until bubbly and light tan. Mix the sour cream and Better than Bullion with it, blending well, then add that with 1/2 of the onions and Mushrooms so that it won’t glop up. Set aside, and wipe out the pan. Use it for frying the cube steaks.
Season both sides of the Steaks with Johnnies Seasoning Salt or equivalent and Mrs Dash Onion and Herb.
Dredge all 4 in flour and corn starch mix. This helps the flour stick better to the meat. (TIP: you can use this same season and flour method for your pot roast and stews to make the gravy at the same time as the meat cooks in the pot. )
Back to the Frying Pan or Griddle, on Medium High, pour in the Oil and when the oil shimmers well, add the Steak and let them brown. ( they should sizzle, not splatter). Let them brown for about 5 minutes on med-med hi. Don’t try to move them before they are ready or the crust may fall off. Flip steaks, repeat…again…not smoking.
While the Steaks brown, Add the 3/4 c water to the IP bottom of the pot. Dump in 1/2 of the Onion, Pepper, Garlic, and top with 1/2 of the Mushrooms. Do not stir. After the Meat browns on both sides, transfer it to the top of the Mushrooms in the IP. They should be at least golden brown and a tad darker. (This adds the flavor).
Pour all of the Cream top of the top layer of Steaks.
Add the remaining 1/4 c water to the hot griddle or fry pan to deglaze, pour that juice on top of the meat. Lid on. Vent to sealing Manual 10 min Full NPR for 25-30 min… even if pin falls. In this case it fell at 15. It is still cooking.
This is what it looks like when you open the lid. Remove steaks and some of the mushrooms and onion, and use an immersion blender to blend up the gravy. Leave some chunks . Return the mushrooms and onion. Return the steaks to the gravy.
Note On this batch, I added seasoned green beans in a lotus steamer on top of the meat, so they will be nice and soft like canned. Add potatoes as well if you like . This is similar to using a can of Cream of mushroom soup but you just made your own. (Mush Soup is just Cream, Shrooms, Onion, Chicken Broth, thickener and butter.)https://www.facebook.com/1006895577/posts/10217571798379267/
For using 5 min fast Grits. But for the regular Stone ground type, scroll to the Bottom☺️
Quick Grits are par boiled so they cook faster than regular. Bobs Red Mill carries the regular kind. Found in local grocery stores if you want them. Palmetto farms also sells good stone ground white Grits.
This Recipe is for Quick Grits as seen in the pic above. For the Regular STONE GROUND GRITS, below, cook for 20 min plus 5 min NPR. Add more hot water after. Leave KEEP WARM ON.
Even though the directions on the pkg say done in 5 min they are not good. Cooking them in the IP brings that depth of long cooking without the wait.
Add your favorite toppings weather it’s savory or sweet. Add Cheese and Garlic for perfect Cheesy Grits, top with bacon scallions if you like.
FOR PLAIN “QUICK” GRITS. pictured Below Use a Stainless mixing Bowl. 3/4 c Grits. 1/4 tsp Salt (if desired) 2 1/2 c Water. (You will probably need more after they are done but wait and see) Lower the bowl of Grits onto the Lotus Steamer or the Trivet in the IP. Lid on, vent to Sealing. Set Manual for 5 min. And then let it NPR (natural pressure release for a couple of min. Then QR). *******************************************************
This Recipe is for slightly Savory, but if you want PLAIN for breakfast Cereal..(As shown in pic).. just Salt the Water and don’t add the Savory Ingredients .Use a Stainless Steel mixing Bowl and Add:
3/4 c Grits. 2 1/2 c Water ( You will need more after they are done but wait to see) 1 tbsp Better than Bullion Chicken . you can add more after. OR 2 1/2 c Chicken Broth. 1/2 tsp Johnnies Seasoning or to add some heat use Slap ya Mama.
Lower the bowl of Grits onto the Lotus Steamer or the Trivet in the IP.
Lid on, vent to Sealing. Set Manual for 5 min. And then let it NPR (natural pressure release for a couple of min. Then QR)
Plain
For the regular Stone Ground Grits…ADD 3 c Water to 3/4 c Grits and do the same except set Porridge and let it go for the 20 min , then do 5 min NPR. And QR the rest out. Whisk and then add more HOT water to the Grits as needed. I usually add another Half a cup. Leave Keep Warm ON.
This makes enough for at least 8 slices of bread. Make it in the Instant Pot or Stove top. Add your own twist, or omit what you don’t want. This recipe is pretty basic so make it your own?. Serve it up your way, Open faced or in a bun, on English muffins, or Toast, or change it up a bit and Serve over Roasted Eggplant Slices.
You will also notice that you don’t need a whole c water
1/2 lb Hamburger 1/2 lb Sausage
3 cloves garlic Garlic Minced
1 lg finely chopped Onion (About 1 – 1 1/2 cups)
1 Aneheim or green pepper chopped finely
1-2 Tbsp Chili powder (I start with 1 and after it’s cooked I add more)
1 1/2 tsp Italian season
1/4- 1/2 tsp Salt
1/4- 1/2 tsp Pepper
3/4 of a Small can Tomato paste
1/4 c Catsup
2 Tbsp Worchestireshire
1/2 c Beef Broth (Better than Bullion Beef works well for this)
1 can drained and sliced Black Olives
1 c grated Cheese For the tops. Slices will work too.
2 Bay leaf if desired
Brown (not gray) Meat, set aside. I did the meat browning this time in the frying pan but do it in the IP as well . When I brown it in the IP I use the liquid to deglaze the bottom and push the wet meat and liquid around to scrape the bottom clean.
Drain most of the fat but leave a couple of Tbsp. Add seasonings. Toss in onion and garlic and sauté for a minute just to take the bite off. (Not really necessary unless doing it all in the IP, but if your browning the beef in the IP then the onions will deglaze the pot a bit before adding the liquid) Add green pepper, 1/2 c beef broth, Onion, Salt, Pepper, and Garlic on the bottom, then …Browned meat, Catsup, Tomato paste.
Set Manual 4 min, and then QR when it beeps. adjust spices to taste. Add 1 can of drained and sliced Olives, and stir. Serve on open face on TOASTED and buttered buns..and then top with Cheese, Brown under the broiler. Works well for leftover Sauce too.
I brought the spaghetti sauce out and forgot that I don’t put it in so I X’d it out of the pic.
Layer this….Meat and Tomato paste. Do not stir.
Stir the paste in well
This is Oven roasted Egg plant. Peel, slice Drizzle with EVOO bake at 425° for 10 min.
Do you like your peppers soft or a bit crunchy? 8, 10, or 12 min? 12 being super soft. My favorite is usually 8 with 2 min NPR. Cheese or no Cheese? Your choice. I have pics of all for you and have several recipes… scroll through to see which suits you and your family best. I like PIP (Pot in Pot) best. Use the amount of water that is recommended for your size of IP. I make the fillings in a seperate frying pan before filling the Peppers. Your filling should be hot.
Several recipes below:
FILLING: This will fill 4 Peppers. 4 slices Swiss Cheese divided (2 chopped in small pieces for the filling, 2 for the tops). 1 tsp Salt. 1 tsp Pepper. 3 cloves Garlic minced. 2 bratwurst (casings removed ) or 1/2 lb Italian Sausage. 1 c each of the following. Chop it all into small pieces Rice Green Pepper chopped Red, Yellow, & Orange Pepper tops chopped Onion Tomatoes Garbonzo Beans ( for homemade link here.. Hummus).
Have your Cake Pan that will fit your Peppers and your IP standing by. pour the recommended amount of Water in the Stainless Liner and add a long handled Trivet. Wash and dry Peppers. Using a Sharp knife, carefully cut the tops off and save them while you remove seeds and veins of the Peppers, then poke a small hole in each of the bumps on the bottom of the Peppers, to allow for the liquid to drain out during cooking. Set Peppers aside . Take the tops of the Peppers and cut around the Stem end to remove the green part into smaller pieces to use in the filling. Do not skip this step, the Pepper tops add to the filling. Use a Frying Pan on Medium Hi heat to cook the filling. Add the Sausage to the Pan and sauté until just cooked it’s ok to have a little pink in the meat because it keeps cooking. Add the Onion and Garlic, sauté for a minute. Add Peppers, sauté for just til hot. Add the Rice and heat, then the tomatoes and Garbonzo Beans, as well as the rest of the ingredients. Heat though. Turn off the Burner and remove Pan from the heat. Add the chopped Cheese and stir. Quickly fill your Peppers and pack it tightly but not too tight, don’t split the Peppers. As you finish filling your Peppers fit them into the Cake Pan. The Fourth one will be tight. When all Peppers are filled and in the Pan, you can either take the long handled Trivet out of the Pot and fit the cake pan and lower it all back into the IP or carefully lower the cake pan onto the Trivet in the Pot. Put the lid on and set the Time to 8 min. When your Pot Beeps and time is done, at this point, if you like your Peppers hot and crunchy then QR (quick release) and take them out now, or in my case I like them with body and some crunch so I let them NPR for a couple of minutes before I QR. Use Tongs and a large Spoon to remove the Peppers from the Cake Pan to serve.
FILLING #2. 3 or 4 Larger Bell Peppers. Different colors are fun. 1/2 lb each of Sausage and Hamburger, ( for non pork eaters skip the sausage, but season the Hamburger). 1 finely chopped Onion, 4-6 cloves Garlic minced 1/2 jar Spaghetti Sauce Chopped Pepper tops (if you don’t want to use them to top the peppers) 1-2 tsp Italian Seasoning Salt and Pepper to taste 1/2 cup Parmesean Cheese 2 cups cooked Rice. 1/2 c Mozzarella cheese for the tops.
DIRECTIONS: Poke holes in bottom bumps of cleaned out Peppers. Work with hot Filling. Sauté Hamburger/Sausage until almost done and add the Onions, Sauté till translucent, mix the rest of the Ingredients together and heat until hot. Fill Peppers. Carefully fill Peppers tightly with filling…be careful not to split them. Either way you choose to cook them, If you do them straight in the Pot, pour 1 cup Water in inner pot, add the trivet. Set all the Peppers directly on the trivet. Pour a couple of Tbsp of Spaghetti Sauce on top of each filled Pepper. Sprinkle with Mozzarella. I like to use a Cake Pan that fits in pot, so if you want to do that, set the filled Peppers in the Cake pan and set it onto the trivet. Put the Lid on and Vent to Sealing. The time you set depends on how big your Peppers are and how done you like them, so keep that in mind when you set the time…. 4” Peppers will need 10 min for the filling to be hot.
Set Manual/Pressure Cook for 12 min for really soft and QR, 10 min for medium Or 8 min for a bit crunchy, ..(soft Peppers fall apart easy). QR. Lift out with a serving spoon and tongs.spoon goes under them and tongs steady them.
Other ways to load them in the pot. Use a serving spoon to get under these and tongs.. not easy.?These are on the trivet and very soft. 12 min..must use a spoon to get under them and tongs to stabilize…
I have made these several times and even as “Unstuffed Peppers”. So im giving y’all this. While the others are from scratch, start to finish… this one is just thrown together: What’s in the frig???♀️ This Filling was from Leftovers and fresh Ingredients.
FILLING: 3 fresh Peppers cored with holes poked in the bottom Cut the top off and chop up the edges off of the top. 1/2 Onion chopped. 3 cloves Garlic minced. 1/2 lb Hamburger. 1/2 lb leftover Pork Roast cut up. 1 cup cooked Rice or Rice a Roni (See here. Rice a Roni IP with or without Chicken) Salt & Pepper Jarred Spaghetti sauce Italian Seasoning. 1/2 c shredded Mozzerella Cheese 1/2 more Mozzarella for tops
DIRECTIONS: Sauté Hamburger until almost done. Toss in the Onion, Garlic, and Peppers. Saute until Onions are slightly translucent. Add the chopped Pork and Rice a Roni. (Or leftover Rice). Pour in about 1/3 jar of Spaghetti sauce. Add Mozzarella . Pour 1 c Water in the Pot Add long handled Trivet with the handles up. You can also use a sling for lifting. Put the filled Peppers in a container that fits in the ip. . Pour about 3/4 cup of sauce in the bottom of the pan. I used a stainless bowl or Cake Pan. Fit Peppers inside the pan or bowl. Lower the bowl into the IP using a sling or the bands. Put 1/2 c Mozzerella on top of Peppers. For Pip: Pour some Sauce (about 1/4 of the Jar) into the bottom of a stainless Bowl that fits the pot. Put peppers In the sauce, top with Sauce and Cheese. Put the Trivet in the bottom. Pour 1 c Water in the Pot. Lid on, Vent to sealing. Set Manual 8 min, QR. Serve. Using tongs and a big Spoon underneath Peppers to get them out. You need the Tongs and a Spoon to lift them out. Put the large Spoon underneath the Peppers to pick them up and steady them with the tongs .
*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^* Another idea for filling and PIP … I Used a Cake pan on a long handled trivet with 1 1/2 c water in the bottom …
FILLING#4: 1 1/2 c chopped leftover Pulled Pork, (mixed in after cooking together the following in the IP…), 1 c precooked Brown Rice. 1 c Water. 1 c chopped Onion. 1/2 Tsp Garlic Powder. 1 Tbsp Cumin. 3 stems full of chopped Kale. a few dashes of Salt. 1 Tbsp low Sodium Better than Bullion Chicken. Set the Time for 8 min and 20 min NPR.
*********************************************************** And one more … just pics of this one, I think you can see it….Mixed with the Pulled Pork and stuffed into the 2 large Costco Peppers and topped with a couple Tbsp Catsup, mixed with 1 tsp Shriracha, and 2 Tbsp water, poured on top before PIP cooking for 9 min with 2-3 min NPR.
1 Carcass of a well Seasoned and oven roasted Turkey including the skin and some meat scraps left on the bones. I had spatchcocked the bird so this included a nicely roasted back bone.
Put the Carcass in the pot. Add 8 cups of water only.
You may think about doing this outside or in the garage because it smells up the house!? Set manual and hit the – Button until the display reads 240. The – button goes to zero and right to 240, so it’s easier than scrolling up right☺️. Fully NPR (about 40 min)
Using hot pads, pull the pot and allow to cool.
This Broth has no added salt, so you may want to taste it and add some salt. Sometimes I like to add a little sugar when I make my soups..it’s never written in my recipes though. It’s just a tip because it just depends….??♀️
When cool enough to handle, pour off the liquid from the bones and meat into an 8 c measuring bowl, or put a colander in a big bowl and pour it in and let strain. allow to set out and cool, the fat will go to the top. Ladle fat off the top or leave it there and remove in the morning. Reserve the fat
Very Important….no matter how you remove the fat.. Save it for the fat that goes into those delicious Biscuits, Cornbread Or Dumplings that goes with your favorite soup.! See my recipe for Biscuits.
Discard the bones. I have also made dog food from the bones by grinding them up in my food processor because the bones crumble, but your choice.
I put the broth in 2 cup batches in a baggies to freeze for later use. I got 4 2 c baggies worth.
SOUS VIDE: Use the Same Rub, cut in half and fit into your vacuum Baggie..add a drop or two of Liquid Smoke to the Bag and smush it’s around before adding the Meat..(needs to be stronger than Zip Loc Freezer Bags, because the Bones can poke Holes.) Heat the Water in your Sous Vide pot to 145° (or use an Immersion Circulator). Add the Meat, and make sure they are submerged well, about 1” below the Water. Cook for 24 hrs. Remove from packages and Drain and reserve juice then pat dry. Either serve as is, or add Bbq Sauce (Sweet Baby Rays is good) … or Air Fry @400° for 6-7 min, or put under the Broiler per for 6-7 min. For Sous Vide Pictures, see the Bottom Pictures.
These ribs are done with Sous Vide Method. Super tender and juicy.
FOR THE IP: Cook time in the IP is the same for one Rack or two. Or… 3 for the 8 q. Here’s what I do for Dry Rub if I’m in a hurry otherwise, I make my own all the way, as I do with most meats, I bring it to room temperature before cooking. See Below for cooking 1 rack from Frozen. (Pre Season, roll up the size that will fit in your pot, and freeze in a plastic Bag.)
FOR THE RIBS: 2 Racks of Ribs. (For 3 for the 8q, increase amount of rub) 2 Tbsp Dry rub or more (or use Tony Chachere’s or Slap Ya Mama Seasonings) 1 tsp Apple Cider Vinegar Optional. 1/4 tsp Liquid Smoke
DIY Dry Rub: 1/4 cup Johnnies Seasoning . 1-2 Tbsp Tony Chachere’s . 2 Tbsp Paprika (Smoked if you like it). 1 Tbsp Garlic powder. 1 Tbsp dry Italian season crushed between palms. 2 Tbsp Onion powder. 1 Tbsp dry Oregano crushed between palms. 1 Tbsp Chili powder. 1/4 tsp Cayanne
*Option for Dry Rub: 2 Tbsp Brown or White Sugar. (I didn’t use Sugar because I have “keto’ers” living with us.). This makes about enough for 3 Batches of 3 racks of ribs, so you will have some leftover. Mix together and put in larger Spice Jar container. I used Costco Ribs this time.
DIRECTIONS: The Ribs didn’t have much Membrane and I couldn’t peel it, so I didn’t remove it. Other Ribs have a thicker and easier to peel Membrane, so I will do it then. Dry Ribs with Paper Towels. Lay Racks side by side on a large Jelly Roll Pan. 3 Racks fit. Liberally sprinkle the Rib Racks on both sides pat/rub in, and let set for a couple of hours. Put trivet into the IP. Pour 1/2 to 3/4 c Water into the Pot along with with 1 tsp Apple Cider Vinegar or Apple Juice and 1 tsp Vinegar…I use ACV. The Vinegar helps to Tenderize the Meat but too much will give it a Funky taste. You will also end up with about 4 c of Liquid in the Pot after they are done. Roll together Two Racks of Ribs, and arrange them into the IP. I like to put them on the Trivet if they fit. Put the Lid on and set the cook time to 22 min. Allow for 30 min NPR. For less fall off the Bone Ribs, go with 16 and 25-30 min NPR then finish under the Broiler or on the BBQ Grill with your favorite Sauce. Put on the Grill or under the Broiler for 15 min until done…careful not to Burn them.
They will come out looking like this. Barely starting to pull from the bone. At this point you bite and pull with your teeth. No slithering down your throat?These were from setting “manual” or “pressure cook” For 15 min and then allowing them to NPR for 20…. Juicy and tender with Bite, but not “Fall of the bone”, bone comes out mostly clean. For more fall off the bone do 22 min.
For a Sauce to use on the Grill, pour off the Liquid that is in the Pot and reduce it and use it for the Sauce to finish them on the Grill.
TO COOK FROM FROZEN: I use Ribs that I have I Pre Seasoned with the Rub from above. I use my 8q. Add the recommended Liquid into the Pot. I use 1/2 c Apple Juice. Water or Chicken Broth for the rest of the recommended liquid . 1/4 tsp Liquid Smoke. 1 Tsp Worcestershire Sauce 1 tsp Apple Cider Vinegar. Put the Trivet in the Pot and then just place the frozen, rolled up ball of Ribs in the Pot. Set the Time for 23 min and do a full 30 min NPR. Put your favorite BBQ sauce on them and put them under the Broiler for 5 min.
This was rolled to fit my 6 but was cooked in my 8.Not pretty but oh my…Falling apart, I did these for 25/30 but adjusted the time in the recipe for 23/30.See how juicy they are and fork tender as well.
FOR SOUS VIDE:
Duo Crisp + Air fryer. 400° for 6-7 min.this pic is one dry and one with bbq sauce..both cooked Sous vide with dry rub.
If your making these in the IP you will use (PIP) Pot in Pot…see below for instructions.
FOR A CROWD: (14) with some leftovers (1 serving is about 1/2 c.). 2 large cans (28 oz ea) of Original B&M or Bushes Baked Beans Original 6 slices of Bacon chopped 1 whole large sweet walla walla finely chopped (2-3 cups). 4 cloves garlic minced. 1/3-1/2 c Brown Sugar. 1/3- 1/2 c Catsup. 1/4 -1/3 c Mustard. 3 Tbsp Butter
Use in a Frying Pan, Sauté the Bacon until browned. Leave the Bacon in the Pan and tip it to remove all but 2 Tbsp fat. Add the Butter, Onions and Garlic and Sauté until Onions are translucent .
In a 9 x 13 Casserole Dish, pour One can of the Beans, add the Onions and Everything else except the last can of Beans, stir well, and then add the last can. Stir well. Taste to see if you want more tang, or sweet..adjust by adding more of Catsup, Sugar, or Mustard. Flavors will blend when it cooks.
Bake at 350° for 45 min or til nice and bubbly, and thickens up.
NOTE: For IP cooking. Saute the Saute the Onions and Garlic in a fry pan and then add everything to a stainless steel bowl. Add required amount of water to the inner stainless pot, then a long handled trivet. Lower your beans into the pot. Set the time for 15 min …QR. [if you are doing them with Greens in the bottom, then cook them for the same time as the greens. (20 min)].
This batch of simple Beans was done in the IP. As you can see, there are greens under this batch. Long legged trivet underneath in with the greens. These were cooked for 20 min.
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.
