Instant Pot Roast

• 1-2.5 to 3 lb Pot Chuck or Shoulder Roast
• 2 tablespoons Olive oil
• sea salt and pepper a generous amount
• 3 tablespoons Worcestershire sauce
• 3 tablespoons Balsamic vinegar
• 1 large onion sweet, white or yellow, cut in to chunks, about 2 cups total
• 1-2 cloves garlic chopped
• 1/2 cup beef broth or water I use beef broth but water works in a pinch
• 2.5 lbs red potatoes washed and cut in half
• 1 lb bag of baby carrots or 1 lb carrots, washed and cut into chunks
• 1 tub Knorr concentrated beef stock or other brand flavor booster about 1-2 tablespoons

INSTRUCTIONS

1. Turn the Instant Pot to Saute mode.
2. Generously season the roast with salt and pepper on both sides.
3. Pour olive oil into heated pot.
4. Place the roast into the heated instant pot and sear on both sides, about 2 minutes each side.
5. Sprinkle the Worcestershire sauce and Balsamic vinegar on the top of the roast after browning.
6. Add onions and garlic to the Instant Pot, let some of the onions go to the side of the roast and some resting on top.
7. Pour 1/2 cup beef broth or water around the sides of the meat and turn the Saute mode OFF.
8. Place the lid of the Instant Pot on and turn the dial to the sealing position. Make sure the rubber seal is in place inside of the lid.
9. Turn the Instant Pot to the Meat or Manual setting for 45 minutes using the + button until the time displayed is 1 hour 5 minutes. Press start. I like to place my IP on top of the stove on a cookie sheet so it will vent thru the venting hood on my range.
10. While the meat is cooking, prepare the potatoes and carrots. Set aside.
11. Mix one half cup beef broth or cold water in a cup with 2 tablespoons flour using whisk until smooth.y
12. When Instant Pot is done, the timer will sound. Leave the meat in the pot for another 30-45 minutes so the pressure in the pot is naturally released.
13. After 30-45 minutes, most of the pressure should be naturally released. If pressure is remaining, let it vent naturally. It is best to allow a roast to naturally release steam for best results and most tender meat.
14. When all of the pressure is released, remove the lid. The meat should be fork tender. If it is not, the manual setting may be used again for an additional 5-20 minutes. You can gauge how tender the meat is by pulling it apart. Again, it is always best to allow the pressure to naturally release and not manually be released form the pot.
15. Add the potatoes and carrots to the Instant Pot.
16. Turn the Instant Pot to Manual setting and adjust the time using the + or - button.
17. Set to cook for 10 minutes. Make sure to set the dial on the lid to the sealing position again!
18. When the timer goes off, carefully release the pressure using the venting position.
19. When ready to eat, Remove the roast to a platter or bowl, Spoon the veggies around the roast.
20. To make gravy, Turn the Instant Pot to the saute setting.
21. Wait until the broth is bubbling, and add the flour and cold water mixture to the Instant Pot, whisking while adding. Add the Knorr concentrated stock and whisk. Cook for about one minute until gravy is thickened and bubbly, or simply serve the roast with the juices from the meat and veggies. Add salt and pepper to taste.

Stir Fry

• (appx.) 2 lbs chicken breast
• 1 bag frozen stir-fry vegetables
• 1/4 cup soy sauce
• 1 1/2 tsp. cornstarch
• 1 clove garlic
• 2 Tbsp. vegetable oil
• cooked white rice (as much as desired)

1. Chop chicken into bite sized pieces. Mince garlic.
2. Cover bottom of skillet with oil and garlic and cook until garlic just starts to brown. Add chicken and cook for about 2 minutes on medium-high.
3. Pour vegetables over chicken and cover skillet. Cook for another 2 minutes.
4. Stir cornstarch into soy sauce and pour mixture over contents of skillet. Cover and cook until chick is done.
5. Pour over rice and serve.

Chinese Dumplings/Potstickers

pork filling

1 lb ground pork
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
1/2 cup bamboo shoots, minced
1/4 cup ginger root, minced
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp corn starch

OR

shrimp filling
1/2 lb raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb ground pork
3 stalks green onions, minced
1/4 cup ginger root, minced
1 cup water chestnuts, minced
1 tsp salt
3 tbsp sesame oil
2 tbsp corn starch

dough
Note: you will want to double this for the amount of filling listed – I just tend to use leftover pork filling for soup meatballs. A single batch will yield about 40 dumplings depending on size.
2 cups all-purpose flour
1/2 cup warm water
flour for worksurface

dipping sauce
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use.

Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.

Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images above).

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface and steam for about 6 minutes.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

To freeze: Assemble dumplings on a baking sheet so they are not touching. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.

To serve: Serve dumplings or potstickers hot with your choice of dipping sauce combinations.

Recipe via userealbutter.com

Slow Cooker BBQ Pork Chops

• pork chops
• 1 bottle bbq sauce
• 1/2-1 onion, chopped

1. Place pork chops in bottom of slow cooker.

2. Cover with onions and bbq sauce.

3. Cook on low for 4 hours.

Beef Tips and Rice

• 1 package beef tips
• 2 cups of water
• 3 beef bullion cubes
• 1/2 cup flour
• 1 cup rice
  

1. Place beef tips in bottom of crockpot.
2. Pour in water and add bullion cubes.
3. Add flour and stir contents of crockpot.
4. Set crockpot on low for four hours, stirring occasionaly.
4. Cook rice on stove according to directions.
5. Pour beef tips over rice.

Taco Soup

**this is really good with OR without meat**

2 lbs ground beef
2 cans black beans
2 cans Pinto beans
2 cans Corn
2 cans rotel
2 cans tomato sauce
2 packets taco seasoning
1 packet ranch dressing mix


1. Brown beef
2. Combine remaining ingredients with beef and simmer for 20-30 minutes.

My Favorite White Bread (Breadmachine)

1.5 lb loaf

• 1 cup and two Tbsp hot water
• 2 Tbs. oil
• 2 Tbs. sugar
• 1 teaspoon salt
• 3 cups bread flour
• 5 tsp. yeast

2 lb loaf

• 1 and 1/2 cups hot water
• 3 Tbs. oil
• 3 Tbs. sugar
• 1 1/2 tsp salt
• 4 cups bread flour
• 2 Tbs. yeast
  

1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to bread pan.
3. Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Set the bread machine settings.

Hearty Chili

Makes 8 servings

• 1 onion, chopped
• 2 ribs celery, chopped
• 1 lb ground beef
• 2 14 oz cans kidney beans, undrained
• 14 oz can pinto beans
• 14 oz can diced tomatoes
• 2 14 oz cans tomato sauce
• 1 green pepper, chopped
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1 Tbsp. chili powder, or to taste

1. Brown onion, celery and beef in skillet. Pour into slow cooker.
2. Add remaining ingredients. Mix well.
3. Cover. Cook on low 8 hours.

recipe via Fix-It and Forget-It Recipes for Entertaining --Phyllis Pellman Good & Dawn J. Ranck

Beef Pot Pie

• Basic Pie Dough
• 3lbs beef tips or steak, cubed
• 3-4 medium potatoes, cubed small
• 3-4 stalks of celery, chopped
• 1/2 bag frozen veggitables
• Gravy
• 2 been bullion cubes
• 3 Tbsp. cornstarch

Make Basic Pie Dough, split in half and store in fridge.

1. Put beef tips in crockpot and add just enough water to cover. Cook on low setting for 6 hours.
2. Remove beef from crockpot and put in skillet. Brown beef.
3. Add potatoes, celery and vegetables to broth left in crockpot. Add 2 additional cups of water and bullion cubes. Cook on high setting for 1 hour.
3. Grease pie dish and line with half basic pie dough. Return to fridge.
4. When vegetables are done cooking, combine with beef and pour entire mixture into waiting pie dish.
5. Pour leftover beef broth into skillet and add cornstarch, one Tbsp at a time, stirring constantly, until gravy thickens. Pour gravy on mixture in pie dish. Preheat oven to 450.
6. Cover pie with remaining pie dough and cut slits in top. Form crust with fingers by pinching dough together.
7. Set pie dish on cookie sheet and place on lowest rack of oven for 20 minutes. Decrease oven temperature to 375 and bake another 30 minutes or until crust is golden and juices are bubbling.
8. Let cool before eating.

Apple Pie

Ingredients

• 1/4 cup all-purpose flour, spooned and leveled
• Basic Pie Dough, 2 disks
• 2 tablespoons fresh lemon juice, from 1 lemon
• 4 pounds apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons usalted butter, cut into small pieces

Directions

1. Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.

   

2. Preheat oven to 450 degrees, with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.

   

3. Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.

   

4. Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
5. With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
6. To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand (photo, below); continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)

   

7. With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.

Recipe Via MarthaStewart.com

Basic Pie Dough

Ingredients

Makes enough dough for 1 double-crust pie or 2 single-crust pies

• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon salt
• 1 teaspoon sugar
• 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
• 1/4 to 1/2 cup ice water

Directions

1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.

Recipe Via MarthaStewart.com

Banana Bread

-2 ripe bananas, mashed
-1 cup sugar
-2 eggs
-1/2 cup butter
- 1 1/2 cup flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg

1. In a bowl, mash bananas. Add sugar, butter and eggs. In a separate bowl combine flour, baking soda, cinnamon and nutmeg. Add dry ingredients to banana mixture. Stir until well combined.

2. Preheat oven to 350 degrees. Pour batter into greased bread pan and bake for 55 minutes, or until toothpick comes out clean.