Posted on 04/26/2018 4:07:24 PM PDT by Jamestown1630
We’ve had a lot of posts about the Instant Pot over the past few months, and many of us have marveled at how well it cooks meats; but you can do a lot more with it than that. Cheesecake is something that does well in the Instant Pot, and there are recipes all over the Web for various versions. Here is the recipe for Raspberry Cheesecake with an Oreo crumb crust, from the Instant Pot website -
https://recipes.instantpot.com/recipe/raspberry-cheesecake/
- and one of my favorite YouTubers, Dale Calder, shows the process in ‘real’ time:
https://www.youtube.com/watch?v=Dw9F5d7pBzM
You will need to find a 7-inch springform pan to fit into the 5, 6, or 8 quart Instant Pot. There's currently one available on Amazon for about $12 – but I’m scouting my thrift store first.
One thing that people have found frustrating about the Instant Pot is that many recipes for it don't include in the timing how long it takes to get up to pressure; and they find that the Instant Pot isn't as 'instant' as they had thought. But when it comes to something like Cheesecake - or pulled pork or a roast - the Instant Pot really does cut down the cooking time. It certainly won't make every dish come out its best, but can save a lot of time with certain recipes.
I think I’ve mentioned several times how much I like the hot sauce (particularly the ‘Fire’ version) at Taco Bell, and that I've wished that they would bottle it. Well, they do! and have apparently been doing so for several years. My husband happened to find a bottle of Diablo in the local ethnic store recently, and I was in heaven; but they also bottle and sell the Mild, Hot, Fire and Verde sauces. If you can’t find it at your local grocery, Walmart, or Target, this, also, is available on Amazon.
(I don’t know what it is about it that I like so much; it just seems to have a clear, not-at-all-sweet taste that I like. I haven’t found any other bottled hot sauce that I like as much, and now I don’t have to shame myself by sneaking a zillion packets into my bag at the eatery ;-)
The National Cornbread Festival is taking place this coming weekend in South Pittsburg, Tennessee, and one of the sponsors is Lodge, of cast-iron fame. Their newsletter this week included a recipe for ‘Upside Down Peach Corn Bread’, which they make in their cast-iron mini cake pan; but I think you could do this as one big cake in a skillet, as many of us do Pineapple Upside-Down Cake:
http://www.lodgemfg.com/recipe/upside-down-peach-cornbread-cakes
-JT
PS adding chocolate to the thing would work but greatly complicates the production.
Why mess with genius?
Raspberry and hot flavors seem to have a natural affinity.
When mixed together, you get a delectable raspberry taste and a hot kick at the same time.
It’s like a party in your mouth!
Are the raspberry powders you mentioned adding to the hot sauce sweetened?
I use Raspberry Jam
You add raspberry jam to your hot sauce?
Mix that with the adobo from San Marcos brand Chipotles,
You can mix all that with cream cheese and just spread it on things.
But the Cheesecake... The Cheesecake!
No-—I use unsweetened raspberry powder.
For this concoction? Yes
Black Currant Jelly and Chipolte makes Dynomite Cocktail meatballs
I have some recipes for that, and will have to try them. They make really nice buffet food
I’ll try that.
I just don’t like my hot sauce to be sweet. We’ve always got Sriracha for some recipes, but I don’t really like it as an accompaniment to Mexican food. I want my hot sauce sort of vinegar-y and not sweet.
Always a hit!
You can use Cocktail sauce too.
You just use them frozen meatballs in a bag.
Easy Peasy.
Oh I smell an experiment in my future. Thanks for the heads up on this.
Sriracha is great in a bowl of Pho Tai Nam, but not on my Taco.
I tend to like a tomatillo and serrano based salsa verde on my Mexican chow, with cilantro and white diced onions.
Especially Pork
My favorite cold soup is Gazpacho, very plain:
Gazpacho
2 Large Tomatoes
1 Large Cucumber
1/3 C. Red Wine Vinegar
1/3 C. Olive Oil
1 Medium Onion
1/4 tsp. Hot Pepper Sauce (Tabasco)
1 Medium Green Pepper
1-1/2 tsp. Salt
1 Pimiento, drained (opt.)
1/8 tsp. Black Pepper
24 oz. Tomato Juice
2 Cloves Garlic
¼ Cup Chopped Chives (garnish)
Sour Cream (garnish)
In electric blender, combine:
1 Tomato
½ Cucumber
½ Onion
¼ Green Pepper
Pimiento, if used
½ Cup Tomato Juice
Blend at high speed to puree.
In a large bowl, combine pureed vegetables with remaining Tomato Juice, Olive Oil, Vinegar, Hot Pepper Seasoning, Salt and Pepper. Refrigerate covered until well-chilled, at least 2 hours.
Refrigerate 6 serving bowls.
Chop separately the remaining Tomato, Cucumber, Onion and Green Pepper. Just before serving, crush the garlic and add to soup with the rest of the chopped vegetables.
Serve with garnish of Chives and Sour cream.
I usually use a regular can of diced tomatoes instead of the one tomato that goes in the blender, and then chop up some fresh tomatoes for the ‘whole veggie’ part. And I peel the part of the green pepper that doesn’t get blended, because green pepper with the skin can be very fibrous and chewy.
(And I don’t add the Pimento. Don’t like Pimento ;-)
Yes. It goes great with SE Asian food.
I prefer the Huy Fong Chili Garlic paste and a splash of Hoisin in Pho but Sriracha is a good old ubiquitous condiment.
Huy Fong makes the Sriracha too.
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