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
QUESARITOS
METHOD Cook in heated pan on med-high lb grnd beef, tsp chili powder,
1/2 tsp ea cumin and smoked paprika. Ks/p; cook 6 min (beef is no longer
pink). Drain off fat.
LIME RICE toss w/ fork 2 c cooked white rice, tb lime juice, 2 tb minced cilantro.
QUESADILLA add flour tortilla to hot pan; layer on cheddar cheese.
Top w/ 2nd tortilla; cook/melt 2 min per side. Repeat to make 4 quesadillas.
ASSEMBLY layer on plate quesadilla, rice, meat, nacho cheese sauce,
sour cream. Roll into a burrito. Repeat w/ rest. Do ahead to here. Cover/fridge.
FINAL Heat pan hot over med-high, cook 2 at a time, outsides golden, slightly crispy, 3-5 min per side.
Serve immediately.
That’s it!
I think I’m gonna try my hand at kudzu wine this year.
NO-COOK ORIENTAL STIR-FRY SAUCE
Combine in quart Mason jar 1/3 cup Corn Starch,1/2 c Light Corn Syrup, 2 cups chicken broth, 1/2 cup soy sauce, 1/2 cup dry sherry, 2 tb cider vinegar, tb minced garlic, tsp grated fresh gingeroot, 1/2 tsp red pepper flakes. Cover tightly, shake well.
Stove top recipe: place tablespoon oil and pound of sliced uncooked meat or seafood into heated sauté pan. Cook/stir 2-3 min. Add 6 cups fresh sliced vegetables, stir/cook 4/5 min. Shake stir-fry sauce well; pour about 2 cups into pan. Stir constantly, simmer a minute.
One thing I get hooked on every so often is spaghetti squash. It makes a great side dish and sometimes I eat a big bowl as meal.
Cut the squash in half length-wise, scrape out strings and seeds.
These can be cooked in the microwave. Place cut side down on a plate with a little bit of water, cover with plastic wrap, and cook on high for about 8-10 minutes.
Scrape the flesh out with a fork. It will be HOT, so you can let it cool a bit before scraping, but I take it off the plastic wrap and put it on a dry plate so it doesn’t get soggy.
I top/mix mine with butter, fresh grated parmesan (not the powder stuff), salt and pepper.
Truly delicious.
I just made some more of this tonight and saved the seeds to roast them with a little olive oil and salt.
Lastly:
I’ve looked up some cold spaghetti squash salad recipes for summer, but haven’t tried any of those yet. :)
Just made this and it’s good.
Spam with roasted veggies
Found it on the Spam site called it kabobs and said for it to be grilled. I decided to put it in the oven to roast.
Chopped up red and yellow bell peppers, onion, yellow squash, zucchini squash and mushrooms. Put it all in a gallon baggie with some olive oil and reasoned it with pepper and ranch dip mix to marinade all afternoon.
Spread it out on a cookie sheet and added chopped up Spam. Let it cook until roasty.
Chocolate Kouglof
INGREDIENTS
1 cup water, room temperature
1 envelope + 2 envelopes yeast
1 cup + 4 cups bread flour*
5 large eggs, cold
7 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 tablespoon salt
1 tablespoon vanilla extract
2 sticks unsalted butter, room temperature
1 1/2 cups chocolate chips (about 50-60% cocoa mass) or milk chocolate
2 tablespoons, for dusting Imperial Sugar Confectioners Powdered Sugar
DIRECTIONS
Pour water and 1 yeast envelope in a the bowl of a stand mixer and whisk together. Add 1 cup flour and whisk until well combined. Cover with plastic food wrap and let rise for 1 hour or until well doubled in size.
Mix remaining yeast envelopes with 1/4 cup room temperature water and add to risen dough along with remaining flour, eggs, sugar, salt, and vanilla. Do not add butter yet.
Mix on medium speed with a dough hook for 6-7 minutes and until dough becomes elastic and less sticky.
Gradually add pieces of butter to dough allowing it to be fully incorporated before adding next amount. When incorporated stop mixing.
Remove a generous 1/4 of dough from bowl and set aside in another bowl. Cover with plastic.
To remaining dough add chocolate chips and mix until incorporated. Wrap with plastic and set aside for 1 hour.
Meanwhile generously butter a 9-inch Bundt pan with melted, but still thick, butter. Set aside.
Roll dough not containing chocolate chips to a rectangle of 18 x 6-inches on a lightly floured surface.
Remove chocolate chip dough from bowl and stretch into a log of about 15-inches and place onto rolled non chocolate containing dough.
Wrap chocolate containing dough with plain dough to seal in all chocolate chips. Transfer to Bundt pan and press even in thickness.
Cover with plastic and allow to rise until dough exceeds at least 1-inch above the edge of mold. Preheat oven to 350°F.
Gently place mold into oven slightly above bottom rack. Bake for approximately 55 minutes or until an inserted thermometer reads 190°F.
Turn upside down on a cooling rack.
Sprinkle with powdered sugar before serving.
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
http://www.imperialsugar.com/recipes/category/breads/Chocolate-Kouglof
I like it best with butter and parmesan, too.
I’ve never found it much of a substitute for real spaghetti, but love it for itself.
My sympathy on the loss of your mother. Southern Living and Paula Deen have many different cornbread recipes on their websites.
For the royal fans..
Lemon Elderflower Cake Prince Harry’s and Meghan Markle’s Wedding Cake
Ingredients:
Lemon Cake
2 1/2 cups All Purpose Flour
1 cup Cake Flour
2 tsp Baking Powder
1 tsp Salt
1 cup Milk
1/2 cup Half and Half
1 Tbsp Lemon Zest
1/4 cup Lemon Juice
1/2 cup Sour Cream
1 tsp Vanilla Bean Paste
1 cup Unsalted Butter, room temperature
2 cups Sugar
3 Eggs
Elderflower St. Germain Buttercream
1 1/2 cups Unsalted Butter, room temperature
3 cups Powdered Sugar, sifted
1/4 cup St. Germain Liquor
1/2 tsp Vanilla Bean Paste or Extract
1/4 tsp Salt
Decorations –
Fresh Flowers (I used Dogwood flowers and Heather)
Dusty Pink Food Coloring
Dusty Green Food Coloring
Piping Bag with #3 Round Tip
Angled Spatula
Directions:
For Cake –
Preheat oven to 350 degrees. Grease and line a 6? cake pan with parchment paper on the bottom. In a large bowl, sift together the flour, cake flour, baking powder, and salt. Set aside.
In a 2 cup measuring cup, stir together the milk, half and half, lemon juice, lemon zest, and vanilla bean paste (or extract). Set aside.
In a stand mixer, with a paddle attachment, beat together the softened butter and sugar until light and fluffy – about three minutes. Scrap the sides if needed. Add in eggs, one at a time, being sure to mix in completely before adding in another. At least 30 seconds should be good between eggs.
Add in the dry ingredients in three parts, adding in some of the milk mixture in between additions of flour. Scrape the bowl to ensure everything is mixed together and the batter is smooth. Let the batter rest for 15 minutes.
Fill the cake pan 1/2 to 2/3 full. Bake on the center rack, starting for 30 minutes. Check with a toothpick to test doneness. If it requires additional time, bake in 5 minute intervals until a toothpick comes out clean. For my 6-inch cake pans, it can take up around 40 minutes.
Let the cake rest on a wire rack in the pan for 5-10 minutes, before removing from the pan. Run a knife along the edges to ensure that it hasn’t stuck, and turn out onto wire rack to cool completely.
*If you are using a 9” cake pan – bake for 30-35 minutes. For cupcakes – bake for 20 minutes.
For Elderflower Buttercream –
In a clean stand mixer fitted with a paddle attachment, cream the butter until smooth. Scrape down sides of bowl to ensure all the butter is creamed and smooth. With the mixer on low, add in the sifted powdered sugar one cup at a time until it is fully incorporated. When all the sugar has been added, scrape the sides of the bowl, to ensure it is all mixed in correctly.
Add in the St. Germain, and vanilla and salt. Turn the mixer on, working your way up to medium and allow the frosting to whip for about five minutes. Scrape the bowl every couple of minutes to make sure there is no dry frosting on the bottom. The buttercream will look soft, and then will continue to stiffen as it is beaten and increase in volume. Use right away or store in an airtight container in the fridge for up to one week.
To Assemble –
In two or three small bowls, add in 1/2 cup of frosting, and dye to the desired colors. Frosting darkens over time, so be sure to tone your frosting slightly LIGHTER than you want the final color to be. Set aside, or into piping bags.
Level the cakes, and placing the cut side down on a cake serving dish, Spread an even layer of frosting on top of the cake. Place the second layer on top of the cake. Repeat frosting the cake, all around, and smoothing out. This doesn’t need to be perfect, but evening out the frosting here is best to ensure it’s distributed evenly.
With the colored frosting, make dime sized dots of colored frosting sporadically around the cake. Spread the dots out about 3 inches apart, but if they aren’t perfect, it will create a blended effect which is FUN! Using the spatula, spread the dots out to doing a final smoothing on the cake, which will naturally blend the colors dots into the white frosting. Don’t over smooth – this cake is meant to look rustic!
Decorate additionally with a spray of fresh flowers that match your frosting colors! Serve immediately or chill.
http://www.countrycleaver.com/2018/05/lemon-cake-elderflower-buttercream-royal-wedding.html
I am so sorry for your loss Klemper.
I found a recipe that doesn’t have any sugar in it.
Old-Fashioned Southern Cornbread Recipe
Ingredients
4 Tbsp vegetable oil or bacon grease - divided (I usually use peanut oil)
2 cups coarse stone-ground cornmeal
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
2 large eggs
1-1/2 cups buttermilk
Instructions
1. Preheat the oven to 400 degrees F.
2. Add 2 Tbsp vegetable oil or bacon grease to the cast-iron skillet. Place the skillet in the oven for about 5-7 minutes to heat up.
3. While the skillet is heating up, combine the cornmeal, baking powder, baking soda and salt in a large bowl.
4. Add the eggs, buttermilk and 2 Tbsp vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.
5. Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix.
6. Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil. Immediately pour the cornbread batter into the skillet. You should hear a nice sizzle, and you will see the cornbread already start to rise.
7. Place the skillet in the oven and bake for about 20-25 minutes, or until the cornbread is a deep golden brown and has pulled away from the sides a little. To ensure it is done, insert a toothpick into the center. It should come out clean. Serve immediately.
https://www.gritsandpinecones.com/old-fashioned-southern-cornbread/
What does the elderflower liqueur taste like?
(I’ve only had Elderberry, as a cold/flu remedy. It tastes nasty ;-)
But I love Lemon Cake with Lemon Icing!
I have no idea what either taste like. I do remember a Monty Python insult that involved elderberries though ;)
The picture of this recipe looks amazing. It reminds me of a recipe I made when I was product testing a flavored specialty salt.
Lemon Chicken Romano
Ingredients
2 (8 - 9 oz each) boneless, skinless chicken breasts, halved through their thickness, and pounded to 1/2-inch thick
1/2 cup (2 oz) shredded Whole Milk Mozzarella cheese
1/2 cup (2 oz) shredded Provolone cheese (or more mozzarella)
1 large egg
1 Tbsp all-purpose flour
3/4 cup Panko bread crumbs
1/3 cup (packed, 1.25 oz) finely shredded Romano cheese
1 Tbsp minced fresh oregano, plus 1 more tsp for garnish
2 tsp lemon zest (from about 1 lemon)
1/2 tsp garlic powder
Salt and freshly ground black pepper
1/3 cup olive oil
4 lemon wedges for spritzing each serving (you can just use the one that was zested)
2 tsp minced fresh parsley (optional)
Instructions
Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt and let stand at room temperature 10 minutes.
In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 3/4 tsp pepper.
Pat chicken dry with paper towels then working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing to allow plenty of crumbs to adhere.
Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat.
Once oil is shimmering, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer.
Transfer chicken to a rimmed baking sheet lined with parchment or spritzed with non-stick cooking spray, repeat process with remaining 2 pieces of chicken.
Toss together Mozzarella and Provolone cheese and sprinkle in a mound over chicken
Transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometer, about 8 - 10 minutes.
Remove from oven, sprinkle with remaining 1 tsp oregano and the parsley if using and serve warm with lemon wedges for spritzing over each serving.
https://www.cookingclassy.com/lemon-chicken-romano/
That does look wonderful.
Delicious Ultimate Matcha Latte
WHISK 2g matcha green tea powder, 1/2 tea nutmeg, tea sugar, warm full-fat milk.
SERVE topped with a dollop (or a squirt) of cream, sprinkle of nutmeg, matcha powder.
Japanese tea shoppes add chocolate sticks.
RASPBERRY TIRAMISU
PREP Heat on med 20 min til jam-like 2-3 pkg frozen raspberries, 6-8 tb sugar, 2 tb lemon juice; cool down.
When assembling, dip ladyfingers in the jam.
PREP mix 450g mascarpone, one egg, 6 tb glazing/superfine sugar. Fold in 2 c h/cream whipped to a semi-firm consistency.
ASSEMBLY layer in server: mascarpone mixture, then layer of jam-dipped ladyfingers.
Repeat three times, ending w/ mascarpone. Smooth w/ spatula; decorate w/ plenty of fresh raspberries.
Saran/chill overnight.
SERVE Spoon out onto dessert dish; sprinkle heavily w/ conf, add small mint leaves, lots of fresh raspberries.
Monthly Cooking Thread Update:
I have to tell you about another thing that we did with the Instant Pot recently.
Every March, when the vacuum-packed corned beef with seasoning packet goes on sale, my husband and I stock up the freezer – because we really like that.
Previously, we had always just done it on the stovetop; but the other day we did one in the Instant Pot, and it turned out so much more flavorful. All my husband added was some chopped onion; but doing it in the Instant Pot, for less than half the usual time, causes the meat to really absorb all the seasoning flavor – instead of boiling it for so long, which causes the flavor to become so diluted.
Someday I want to try corning my own brisket; but after this experience, I’ll never do the St. Patty’s day grocery store offering any other way ;-)
-JT
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