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
I love cooking, but am a little embarrassed that I do love & only make the Jiffy cornbread. I add oil & some sugar & make muffins.i love crumbled cornbread muffins in chili! I may give your recipe a try though ; )
Note how the Chili garlic melds with the Sweet Hoisin...
Add fresh herbs, bean sprouts, Splash of lime...
You get my general drift
I could live on Pho, but lately it has been Arby’s Gyros.
(Not bad) not great.
I remember seeing a documentary about the company, and the man who founded it. I can’t seem to find it now, but this relates:
https://www.youtube.com/watch?v=tXOAx58LBDo
Lest we get to fancy... Tomorrow night VFW Hall, 1.5” thick Ribeyes cooked to order, Loaded Baked potato to order, Salad and Chocolate cake.
Best selling condiment in the world nowadays
I wish I were closer ;-)
Rooster sauce!
I’ve used this recipe with Jiffy several times. It is really great when it comes out of the oven, but if you’re going to serve the leftovers, I suggest steaming it over a rack; and you could add some sauteed jalapenos to make it really special ;-)
Extreme Corn Bread
1 T vegetable shortening (or other method of greasing the pan)
8-1/2 oz. box of Jiffy Corn Bread mix
1 Cup Sour Cream (plus additional for garnish)
1 stick unsalted butter, softened
2 eggs
8-3/4 oz. can Kernel Corn, drained
8-1/4 oz. can Creamed Corn
Corn Salsa for garnish
Preheat oven to 350. Grease the bottom and sides of a 10-inch cast-iron skillet with the shortening.
In a large bowl using an electric mixer on medium speed, combine the corn bread mix, sour cream, butter and eggs until blended, about 30 seconds.
Using a spatula or wooden spoon, stir in the drained corn kernels and creamed corn until well-blended. Pour the mixture into the skillet and bake 40 to 45 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
It’s suggested to serve it with a dollop of sour cream and a spoonful of corn salsa.
We do that dinner once a month :)
Email me one of those loaded baked potatoes...
Before Sriratcha, Dago’s used Hungarian Wax Peppers
Gnight Gang
Watchoo want on it?
Bacon and cheese and sour cream.
G’Nite, Darling :-)
That sounds so good. Alas my husband has an irrational hatred of corn. He picked out all of the corn from his soup today. So plain cornbread is as close as he gets. I will fantasize about eating your gourmet version though.....sigh.
I totally remember those Mexican meals! It was so exotic & exciting as a kid when we would have them. I love this thread for many reasons, one of which is the nostalgia factor.
Sending you heartfelt condolences, Klemper. I am so sorry.
Here is an old skillet cornbread recipe that is dairy.
Cornbread
1/4 cup olive oil
1 cup coarse cornmeal
1 TBS sugar
1/2 tsp. salt
1/4 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk OR 2/3 yogurt, 1/3 milk
1 egg
1. Heat oven to 400 degrees. Pour the olive oil into an iron skillet and put into oven while mixing the other ingredients
2. Mix together all the dry ingredients. Then add the egg and buttermilk
3. Take the pan from the oven and pour the oil into the batter and mix, then pour the batter into the pan and bake 20 minutes.
This is the cornbread recipe I use most: it’s vegan so we can enjoy it with meat.
http://www.geniuskitchen.com/recipe/vegan-cornbread-115929?ftab=reviews
It makes a whole 9x13 pan full. There is a little sugar in it but you can use less. It’s not sweet (but my family sometimes puts honey on it).
Wow, what an interesting flavor addition.
There used to be a burger place in Burbank that added grape jelly to their burger toppings. It was really really good and you wouldn’t know quite what it was, in that scenario.
I’m sure you’ve done this, one of my late Dad’s favorites: a big scoop of good vanilla ice cream, and, heated to nice and warm, frozen mixed berries over the top.
Yeah, baby. Dream meal right there.
I liked the Chun King Chow Mein dinner, too - it came in two cans stuck together. I think you can still buy it, but it’s called La Choy. ;-)
Klemper, sorry for your lose.
The secret to cornbread is simple.
Look at the packaged mixes. If any of the ingredients is “sugar” it isn’t cornbread. If “flour” is listed before “cornmeal”, it isn’t cornbread.
If they have no sugar and less flour than cornmeal they’ll probably be pretty good.
Morrison Milling makes a great packaged mixed. Especially if you ad a pinch of cayenne to the batter.
If it says, “Jiffy” on the front of the box it isn’t cornbread.
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