"I have tested this soup out with my family and a few other family members and I think I nailed it! It is even better the next day when you eat it at work or in your own kitchen. I love to add more spinach before I warm it up to give it that huge punch of spinach that I love. It’s super creamy and perfect for these cold winter days, or if your just craving some delicious creamy soup."
SK Note -- I like the seasonings in this one.
"You can customize this apple butter by using different types of apples (a mix would be glorious!), apple pie spice or even pumpkin pie spice instead of the blend I have here, and you could even try Mexican vanilla instead of Madagascar.
"It’s really easy to make it your own, and I know your family will love slathering it on toast ..."
Yield: 4 PINTS -- Prep Time: 30 MINUTES -- Cook Time: 12 HOURS
"To get that smooth consistency, choose a softer apple that will completely break down rather than hold its shape the way a pie apple would. Cortland, Empire, Fuji, Golden Delicious, Gravenstein, Grimes Golden, McIntosh, Rambeau/Rambos, Red Delicious, Stayman, and Yorks are all good choices. Select a combo of sweet and tart varieties to balance the flavor and add complexity. (If you’re lucky enough to have access to heirloom apples, go on and give them a try!)
"Homemade apple butter will store in the fridge for about a week or in the freezer for a few months. If you’ve made a lot and want it to last a few years, try canning it."
"No need to peel the apples either. In the past, I used to peel apples before making apple butter (ugh, why?) so that I’d have a smooth sauce. But now, I keep the peels on because they help thicken the apple butter and if you have a high-speed blender, you can still achieve a super smooth apple butter.
"I always add spices (cinnamon, nutmeg and cloves) to my apple butter – you can spice yours however you’d like or leave the seasonings out altogether.
"Sugar helps thicken the apple butter and so if you’re like me and skipping the sweetener, then you’ll probably need to cook it a little longer to get a thick, spreadable sauce. If you’re using tart apples, you can add sugar but if your apples are already sweet then there’s no need because the sauce is concentrated and naturally sweet.
"The thing with apple butter is that it’ll continue to thicken as long as you cook it. I like my apple butter to be pretty thick, so after pressure cooking the apples, I hit the sauté button and adj
"You make the curry sauce in the blender and then pour the sauce on top of the beef in the pressure cooking pot.
"No extra water or liquid is used. The beef will release enough liquid as it cooks and create a great tasting sauce.
"I debated whether or not to thicken the sauce with a little cornstarch slurry so the sauce would coat the meat better for pictures. In the end, I didn’t thicken the sauce, but you certainly could if you prefer a thicker sauce."
"One of the things I love about this recipe is that I can get a lot of the prep work done for these early in the day. It makes putting it all together to cook fast and easy.
"I used a mixture of lean ground beef and ground pork in these, but I’ve also made them with just ground beef and they’re delicious. I use whatever rice I have in the cupboard. I’ve even used leftover rice rather than cook a new batch. The filling is VERY forgiving."
Makes about 15 rolls
"This recipe is very easy to make and takes about 5 minutes to prep. You can eat it with pasta or rice or with a side of vegetables. We change things up and have eaten it many ways. My kids love to eat it with pasta and I love it with veggies and mashed potatoes. So, make it with any sides your family will prefer."
"If you’re serving chicken on top pasta, mix cooked pasta in with thickened lemon sauce. Otherwise drizzle sauce over chicken."
"I saw a video in this group a few weeks back of lobster tails cooked in the Instant Pot and decided to give it a go for my lobster bisque recipe. It worked like a charm! I'm so glad that I tried it. The meat was so tender and easy to take out of the shell. Just a twist and pulled right out!" From www.facebook.com/photo.php?fbid=1780593308635014&set=gm.1...
"Pumpkin pull-apart loaf is a flaky breakfast danish that you bake up easily, using refrigerated biscuit dough and pumpkin puree. It’s an easy brunch recipe, but it also makes the perfect snack or easy pumpkin dessert recipe!"
(SK Note: Heidi has made this and sent me link 09-2017.)
Yield: 8 SERVINGS Total Time: 45 MINUTES
"You’ll start out with uncooked rice. UNCOOKED. That’s right. You didn’t misunderstand. We get so many questions about that casserole wondering if we made a mistake, but the rice really will cook in the liquid you add.
Next, make a homemade version of cream of mushroom soup. It takes about 5-8 minutes which isn’t bad at all.
We prefer to use a rotisserie chicken as it packs more flavor, but cooked chicken breasts will work too. The general rule is 350 for 30 minutes, or 6 minutes per side on stove top at medium high heat."
"That’s really it. Season everything, stir the liquid, soup, rice (both white and wild and yes, we picked through a casserole to decide on ratios and it was not 50/50) chicken, and veggies. Cover with foil if you want, or just pop it in the oven to bake for, I know, 90 minutes. Sorry, that’s the long part. But while it’s baking you can go anywhere you want."
"Instant Pot Chicken, Spinach, and Artichoke Pasta is the perfect comfort food for a busy weeknight dinner. All you need is 4 minutes and you can have a creamy, delicious, and filling meal on your table!"
"Anyway – here is the recipe. ONE MISTAKE I HAVE TO NOTE: I used bone-in chicken. HORRIBLE mistake. It all separated and I had to pull the bones out before I served to the family. Learn from my mistake.
All in – the entire meal took about 25 minutes to make. Not sure what it would take you if you didn’t use a pressure cooker. And it was DELICIOUS. I mean – out of control delicious!"
"A hearty Italian soup loaded with vegetables, beans and pasta ready in just 20 minutes. Basil pesto is swirled in at the end of the cooking time to add an extra burst of fresh flavor."
Makes about 10 cups.
"Another key component to the recipe is the pineapple salsa. It’s only been recently that I’ve discovered that I actually love pineapple, so be on the lookout for everything pineapple the next few months. I’ll try not to get too crazy, but I can’t promise. You may want to make extras of this salsa because also amazing is serving it with:
Or maybe even just with a fork? Time to start dreaming of summer, fresh flavors and delicious food!"
"This cashew chicken is just as good as your favorite Chinese restaurant. It’s super easy and flavorful and it’s all made in the comfort of your own kitchen. The instant pot speeds up the process and helps get dinner on the table in minutes."
Prep Time: 15 minutes Cook Time: 8 minutes Yield: 4-6 servings
"The Cook’s Illustrated recommends simmering the pasta for a few minutes after it’s been pressure cooked so there’s no worry about overcooked noodles. I combine the CI recipe with pressure cooking pasta tips from Laura, Hip Pressure Cooking, and my quick pasta sauce recipe."
"Luckily, Cook’s Illustrated recently did a story on pressuring cooking and they included a ziti pasta recipe. That gave me the little push I need to try cooking pasta in the pressure cooker. And I’m so glad I did. Now I’m in love with cooking pasta in my pressure cooker."
"I knew the stuffed turkey meatloaf would be perfect for cooking in the pressure cooker too. I bought some little disposable pans to cook the meatloaf in, but the meatloaf held together so well that I think you could cook them on a sheet of foil on a trivet as well.
"I pan roasted the veggies on the stove while the meatloaf was cooking, but you could certainly cook them in the pressure cooker as well. I agree with Shawn, the veggies complimented the meatloaf perfectly and I love the pop of color on the plate. It’s a great, express meal."
"More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Featured in: Gazpacho, Seville Style, To Sip In Summer."
8-12 servings. Make about 1 quart.
TIME: minutes plus chilling tim
"Our take on a Chinese-restaurant favorite uses the same ingredients, but skips the heavy batter and deep frying. If you can't get jumbo shrimp, use 1 pound of the largest shrimp you can find."
PREP time: 25 minutes
"A simple yogurt-based sauce and a rich feta-and-spice stuffing makes these turkey burgers stand out above the rest. Pair with sautéed zucchini."
SK Note: I used Kim Lewandowski's tzatziki recipe instead of this one.
TOTAL TIME 30 mins YIELD 4 servings