Posted on 06/01/2018 4:24:29 PM PDT by Jamestown1630
ASIAN COLESLAW
SALAD 3 chp green onions, 16 oz bag coleslaw mix (or use broccoli slaw)
3 tb toasted sesame seeds; cup toasted almonds; 3 oz pkg crumbled chicken-flavored ramen noodles.
SERVE Pour dressing over 15-20 min before serving.....no sooner.
DRESSING cup oil, tb wh/vinegar; 1/2 cup sugar; salt/pepper; optional ramen seasoning packet.
The Instant Pots have probably come a long way since I used them. They’ve probably worked the bugs out of them by now. I did enjoy mine while they worked; although I wished they would allow a higher pressure than they did. They may even do that by now. It’s been a few years since my last one went kaput, so...
I didn’t realize they’d been around so long - we got ours at the end of last year. I don’t have much to compare it with, but it works pretty well for us. We didn’t think bone broth did as well in it as in a crock pot, for some reason; haven’t tried yogurt yet.
I have tried that one, and I agree it is very good! And surprisingly the mustard is a must have.
Last year when I was in then dated with zucchini, I found a fresh pasta sauce. We actually really loved it! Of course I was skeptical at first, since it only has zucchini and garlic and just a few other things are all that’s in it. But it really had a whole lot of flavor and my husband said it added a lot of moisture to the pastor. He finds pasta dishes can get dry, I’m assuming since the pasta does suck up all the water.
Right now I’m trying to stay off my main computer, repetitive stress injury’s are running rampant. And I have to sit here and look out the window and watch the weeds are taking over my garden :-( so I’m trying to get better quick so I can get out there and tackle it. A little bit anyway.
But if you would like the recipe I can find it next time I want to fight with Dragon naturally speaking :-)
Beer-Braised Brisket with Honey-Lime Glaze
ING 2 tsp canola oil (5-lb) flat-cut beef brisket, trimmed k/salt, tsp freshly ground black pepper 4 cups water cup vertically sliced onion 1/4 cup chopped peeled fresh ginger 1/4 cup salt-free ketchup tsp low-sodium soy sauce 1/4 tsp crushed red pepper 20 cilantro sprigs 10 thyme sprigs 6 orange rind strips 6 lemon rind strips 2 bay leaves cored apple in 6 wedges 3-inch cinnamon stick 1/4 cup honey 3 tbsp fresh lime juice 1/4 cup chopped fresh cilantro
METHOD Heat oil in heavy roaster on stovetop over med-high heat. Sprinkle beef with 3/4 teaspoon k/salt and black pepper. Cook/brown beef both sides 15 min. Drain oil. Add water and next 14 ingredients (to cinnamon). BTB. (transfer to Insta-Post). Conventional recipe continues:cover with foil; bake 325° 4 hours. Remove beef from pan, reserving cooking liquid.
FINAL Sieve cooking liquid through a sieve; skim fat from surface. Return liquid and beef to pan. Cook beef fork-tender, uncovered, 325° 1 1/2-2 hours; baste occasionally. Remove to server, reserving cooking liquid; cover and keep warm.
SAUCE Place large zip-lok inside bowl. Pour in cooking liquid. Carefully snip off bottom corner of bag, and drain liquid into saucepan, stopping before fat layer reaches opening. Discard fat. Cook liquid on med-high; reduce to about a cup. Stir in 1/4 teaspoon k/salt, honey, and lime juice.
Cut beef diagonally across grain into thin slices; plate.
SPINACH CHEDDAR SOUFFLE
PREP Preheat oven to 400 deg. Butter inside 6-8-cup souffle dish (6 1/2 to 7 1/2" in diameter X 3 1/2" deep); sprinkle evenly with Parm.
BATTER Cook/stir melted butter, flour 2 min. Offheat, whisk in hot milk, nutmeg, cayenne, 1/2 tsp salt and 1/4 tsp pepper. Cook/whisk on low til smooth and thick a min. Offheat, while still hot, whisk in egg yolks singly. Stir in Cheddar, 1/4 c Parm, spinach; transfer to large mixing bowl.
FINAL Elec/mixer egg whites, cream of tartar, pinch of salt w/ whisk attachment. Beat on low a minute, on medium a minute, then on high to form firm, glossy peaks. Whisk in 1/4 of the egg whites to lighten, then fold in trest. Pour into souffle dish, smooth top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 deg. Bake 30-35 min (don't peek!) til puffed and brown.
SERVE immediately.
ING 3 tb unsalted butter, 1/4 cup finely grated Parm, plus extra for sprinkling 3 tb flour cup scalded milk 1/4 tsp nutmeg Pinch cayenne Kosher salt/black pepper 4 ex-large yolks, at room-temperature 1/2 cup grated aged Cheddar, lightly packed pkg frozen chopped spinach, defrosted and squeezed dry 5 ex-large egg whites, at room temperature 1/8 tsp cream of tartar
Copyright 2010, Ina Garten, All Rights Reserved
NO-BAKE STRAWBERRY YOGURT CAKE
PREP Soak env plain gelatin in 4 tb water. Heat 1/4 c milk or cream; add/dissolve in soaked gelatin.
Puree 2 c fresh strawberries, cup Greek yogurt, 2 tb honey. Add gelatin/milk. Fold in 1/4 cup whipped h/cream.
FINAL Chill 6-24 hours in 6" springform (or use a lined 6" cake pan). At service, mound w/ assorted berries.
SERVE wedges garnished w/ berries, maybe a bit of berry sauce, a mint leave, and a curl of whipped cream on the plate.
I just put this in the oven. Second time in three days, so it’s a keeper :) The texture was better the next day, after I left it out and covered it with one of those plastic microwave covers.
French Strawberry Cake
Ingredients
1 stick unsalted butter softened
1 1/4 cup granulated sugar divided
2 large eggs
1 tsp vanilla extract
1 1/3 cup all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
16 ounces fresh strawberries sliced
Instructions
1.Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.
2.In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, 5 to 7 minutes.
3.Add the eggs, one at a time and beat well after each addition. Beat in the vanilla.
4.In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
5.Fold in strawberries. Spread the batter in the prepared cake pan.
6.Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.
7.Bake until a wooden pick inserted in the center comes out clean, 35-40 minutes.
8.Let the cake cool completely in the pan and slice and serve the cake from the pan.
Recipe Notes
I used a 9-inch, light silver metal cake pan for this cake. I also used fresh, not frozen strawberries.
The cake is meant to be “custard-like” in the middle. Not under baked but not “crumby” like a traditional cake.
Some people have reported needing to bake the cake longer than the recommended time of 35 - 40 minutes. Color of cake pans, size of strawberries and individual ovens will all factor into the correct baking time.
https://www.foodtasticmom.com/french-strawberry-cake/
That looks very nice!
http://womanofmanyroles.com/17-yummy-cream-cheese-recipes/
I think I might eventually try half of these! This one also off the first link:
https://www.littlehouseliving.com/old-fashioned-cheese-squares-recipe.html
Lilikoi Cheesecake
ING Filling 16 oz low-fat cottage cheese ¼ cup organic honey 2 zested limes 2 tsp vanilla
2 tsp coconut extract 3 tb lime juice 2 organic free range eggs 2 heaped tb maize cornflour
6 oz passion fruit pulp (use pulp or puree not juice) 2 mangoes, peeled and sliced
ING BASE proc/fine 4 oz macadamia nuts, 2 tb coconut & 1/2 tsp cinnamon. Sprinkle over parchmented springform bottom.
FILLING: Proc/low fat cottage cheese smooth. Add all other ing; proc/smooth and creamy. Finally add cornflour;
processor to mix thru. Bake 350 dg 45 min. Set on counter; cool completely in the tin. Chill up to 4 hours before serving.
SERVE with sliced mango & passionfruit drizzle; sprinkle with fine-chopped macadamias.
Creamy Mocha Coffee Caramels
2 (14-ounce) cans of sweetened condensed milk
1 cup evaporated milk
3/4 cup café de olla, or other kind of coffee
6 Tablespoons butter
2 teaspoons vanilla
pinch salt
3 Tablespoons cocoa powder
parchment paper or aluminum foil and waxed paper
Lightly grease a loaf pan (approximately 9-inch by 5-inch) and line with parchment paper or aluminum foil, leaving a little overhang on each side.
Combine the condensed milk, evaporated milk, café de olla or coffee, butter, vanilla, and salt in a medium saucepan over medium heat. Cook, stirring continuously with a wooden spoon, until the mixture is very thick and pulls away from the sides of the pan.
Pour half of the mixture into the prepared loaf pan and spread evenly. Add the cocoa powder to the remaining mixture and stir to combine. Pour the mocha caramel over the coffee caramel and allow to come to room temperature. Place in the refrigerator until chilled. Remove and cut into bite-sized pieces. Wrap pieces in small squares of waxed paper.
Store in the refrigerator.
http://www.girlcooksworld.com/2011/07/creamy-mocha-coffee-caramels.html
Snickerdoodle Cheesecake Bars
Ingredients:
For the crust:
1 1/2 cup graham cracker crumbs (about 12 full size grahams)
1/2 cup Fisher chopped pecans
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
2 packages (8oz each) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp cinnamon
For the snickerdoodle layer:
3/4 cup unsalted butter, softened
1 1/2 cup granulated sugar
1 large egg
3/4 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp kosher salt
2 cup all-purpose flour
1/2 tsp cinnamon
1/4 cup Fisher chopped pecans
For the topping:
1/4 cup granulated sugar
1 tsp cinnamon
Directions:
Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven for 350 degrees.
In a food processor, pulse graham crackers with pecans and sugar until fine crumbs. Add in melted butter and pulse until combined.
Press crumbs into bottom of prepared baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are pressed into the bottom of the pan.
For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla and cinnamon using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over graham crust.
For the cookie dough, beat butter with sugar for 2 minutes. Add egg and vanilla and beat thoroughly. Add in baking powder, salt, flour and cinnamon and beat until fully combined. Fold in chopped pecans. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Try to use your fingertips to spread gently until cheesecake layer if fully covered.
In a small bowl, combine sugar and cinnamon topping. Sprinkle generously over the cookie dough layer.
Bake for 30-35 minutes, middle may still “jiggle.” That’s okay. You want the cookie layer to be completely cooked and browned. Remove from oven and cool completely. Once cooled, cover with foil and refrigerate for 4 hours, or overnight. Cut into squares and enjoy. Keep leftover bars in an airtight container in the refrigerator for up to 5 days.
https://www.shugarysweets.com/snickerdoodle-cheesecake-bars/
Those sound good - I like snickerdoodles.
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