"Note: This recipe is easiest to produce with a mandoline-style slicer, though you can also finely shred the cabbage by hand. To slice cabbages on a mandoline, split the head in half, cut out the core using the tip of a sharp chef's knife, then quarter the cabbage and slice it with the mandoline set to 1/16th of an inch. When grating the carrot, make sure to hold at a steep vertical bias so that the shreds are long instead of short.
"Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!"
"How to make the best slow cooker pulled pork big claim but I can tell you I’ve tried a lot of pulled pork recipes and this one is at the top of my list! A big thanks to Amy who found the original version of this recipe and helped me test out our adjustments to it until we got it just right! So simple yet SO.MUCH.FLAVOR! These have been enjoyed as sandwiches, as tacos, and even just on its own. Short of going through a major 48 hour process of smoking and cooking the meat, this slow cooker version will be your new favorite and the best go-to option for slow cooker pulled pork without all the work!"
"A piping hot, creamy, cheesy spinach artichoke dip spiced up with a little garlic and cayenne pepper. A restaurant favorite that’s so easy and quick to make from scratch at home in the pressure cooker.
"I adapted the recipe for the pressure cooker from the Hot Spinach Dip on King Arthur Flour. Their recipes are always terrific, and this one was no exception. It’s a bit creamier than some hot spinach dips I’ve had. I also added artichokes to the recipe because they just seem to go together."
"A crustless quiche loaded with ham, bacon, sausage and cheese that “bakes” up light and fluffy in the pressure cooker. This Pressure Cooker Crustless Meat Lovers Quiche is a pressure cooker version of my popular Meat Lovers Quiche recipe on Barbara Bakes."
My notes: I've revised this from the original, reflected in ingredients, steps below.
The author mentioned that this recipe was fairly mild, so I went generous on the spices, and I used 1 teaspoon of curry powder instead of the 1/4 teaspoon in the recipe, too. I also just had to add some chopped carrots and 1/2 an onion. I made a pot of rice to go with this. So, so tasty. YUM!!!!! www.facebook.com/shirleyekaiser/posts/10154427443518862?p...
April 10, 2017: followed my notes above. Plus, this time I seared/browned the skin-side of the 5 chicken thighs and breast first, adding the juices and bits to the crock pot liquid, of course. Also added the carrots and half an onion, along with generous seasonings and 1+ tsp of curry. 3 hours on high.
"Tried a new pork tenderloin recipe for today's dinner and I'm adding it to my list of 5-star, restaurant quality but home cooked meals -- marinated the tenderloin overnight, then oven roasted it with red potatoes, onions, apple slices, all with the marinade. Sauerkraut as the side dish. Outstanding!! The tenderloin was incredibly tender, juicy, practically melted in my mouth -- maybe the best I've ever cooked or had anywhere else to date, truly.
BTW, the tenderloin really wasn't quite as pink as the pic looks. I cooked it to about 147 degrees ... to almost medium, just a tiny bit pinkish in the middle." Quote from my FB post: www.facebook.com/photo.php?fbid=10153922288553862&set=a.1...
"Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master. You don’t need the clarified butter many recipes call for — a good unsalted butter, melted, works just fine. Apply the sauce to steaks or burgers, asparagus or salmon. The sauce’s richness improves virtually everything it touches."
SAM SIFTON, NYTimes Cooking
TIME: 20 minutes
SK Note -- be sure to check the original recipe's comments section -- lots of good thoughts there.
"I stirred in a cup of frozen peas, and sprinkled the top with a little Parmesan cheese. This dinner is ready in less than 15 minutes, including the time it takes to pressure up. It’s quick and easy, but the sauce is rich, creamy and satisfying."
by NIGELLA LAWSON
TIME: 1 hour
"Lisa Nicklin for The New York Times
I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Featured in: How About Lunch, Dear? Bring Everyone."
by SAM SIFTON. "Lettuces do nicely on the grill, softening slightly at their centers and charring beautifully at their tips. Their bitterness is a fine counterpart to the sweet spiciness of a lot of grilled foods. In this recipe, the dressing is Caesar-like. Mustard and mayonnaise serve as emulsifiers, while anchovies, garlic and vinegar provide a welcome kick. Make sure to paint the dressing into the crevices between the leaves, so that while the lettuce caramelizes slightly on the exterior, there is still warm creaminess within.
Featured in: Mixed Grill, The American Way."
TIME: 15 minutes
"In this version of the classic Viennese Sacher torte, from Luisa Weiss's cookbook "Classic German Baking," two dense chocolate cake layers are filled and topped with rum-scented apricot jam, then coated in a fudge-like chocolate glaze. Making a perfect Sacher torte with a level top and pristine shiny icing takes patience and precision. But don’t let that discourage you from having a go. Even if the glaze is slightly smudged and the top a bit askew, it will still taste delicious, and there are few cakes as richly satisfying as this.
"You can make a Sacher torte up to 3 days before serving. Store it under a cake dome or loosely covered, at room temperature.
"(Update: Some readers were having trouble with the glaze seizing in the original recipe. Luisa Weiss retested it, and we made some updates to the recipe that should clear it up.)
"Featured in: The Year’s Best Baking Cookbooks. "
"Using an Instant Pot — the electric pressure cooker that’s achieved cult-like status with its fans — to cook corned beef not only resulted in a succulent hunk of meat — so tender you could cut practically cut it with a spoon — the fat cap also had a silky texture that was reminiscent of pork belly."
SK - This is so, so delicious!!! It took maybe 10 minutes to add the ingredients to the slow cooker. No preliminary prep. This would be easy and quick to make the night before, stick it in the fridge, and take out and slow cook the next morning. See my FB post: www.facebook.com/photo.php?fbid=10153428810208862&set=a.1...
Make this Easy Instant Pot Corned Beef and Cabbage Recipe (Pressure Cooker Corned Beef and Cabbage) for St Patrick's Day! Tender juicy beef brisket classic.
Author: Amy + Jacky | Pressure Cook Recipes
Recipe type: Dinner, Lunch, Main Course, Meat, One Pot Meals, Vegetables, Easy, St Patrick's Day
"These lemon butter cookies are delicious little snowballs full of vibrant lemon flavor. Fresh finely grated lemon zest and lemon juice flavor the cookies perfectly, and the powdered sugar coating makes them extra special. I add chopped walnuts to the cookies but they may be made with chopped pecans or no nuts at all.
"Bake these easy lemon butter cookies for a special occasion or family treat. They're perfect for a party or holiday. Bake them for Easter or a spring or summer event.
"The recipe is easily scaled up for a party or bake sale event. See the tips and variations for a few more ideas and tips for freezing cookies."
"After making the spinach and artichoke dip soup I could not help but think that it would also make an amazing pasta, and I hardly need an excuse to fit more of that fantastic dip into my meals! For this pasta I started with mac and cheese style sauce except instead of using cheddar I went with spinach and artichoke dip flavours including cream cheese, parmesan and mozzarella. With the tasty cheese sauce made all that was left was to add the spinach and artichokes to complete the pasta. (I like to go with fresh chopped baby spinach but frozen spinach would also work and it's pantry friendly.) This spinach and artichoke pasta comes together in less than 30 minutes making it a perfect weeknight meal and it's so addictively good! (ps. No, I didn't forget the bacon, scroll down a bit!) "
Prep Time : 10 minutes
Cook Time : 15 minutes
Total Time : 25 minutes
"It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce."
SAM SIFTON, NYTimes Cooking
TIME: 1 hour 15 minutes
"Serves 6, or more if you: a) have a lot of sides on the table, which I bet you will, or b) use the higher amount (1.5 pounds) of green beans"
SK note -- this one sounds delicious, but onions are deep fried. I could swap out Alton Brown's baked version for the onions.
"I recently had a lovely Asian coleslaw at a local grill, that was served with an ahi tuna burger. This is my attempt to recreate that coleslaw, and I think I’ve come pretty close (may try my hand at the burger sometime too).
"It’s super easy to put together; the defining ingredients are cabbage, rice vinegar, and toasted sesame oil. This version also has some peanut butter in the dressing and some twice toasted peanuts."
Prep time: 15 minutes
"The word 'coleslaw' comes from the Dutch word, “koolsla”, “kool' meaning cabbage and sla, lettuce or salad. The word entered our English language from the Dutch in New York in the late 1700s. Since then it has been a featured side dish at almost every picnic or barbecue in America.
"We have coleslaw at least once a week, usually with fish, and often with burgers or hot dogs. Our way of preparing it is ridiculously easy, with mayonnaise, a dab of yellow mustard (which by the way is just Dijon mustard with some added turmeric), vinegar, and black pepper.
"We also often make coleslaw without mayonnaise. Sometimes we dress it simply with seasoned rice vinegar. (See links at the bottom of the recipe for more coleslaw ideas.)
"Sometimes we add some shredded green apple to the mix..."
Prep time: 10 minutes
"This lentil chili tastes like everything you love about chili — filled with smoky spices and lots of rich tomato flavor — but it goes lighter than the meat-filled version, thanks to the addition of barely sweet butternut squash and hearty lentils. Lentils are the perfect candidate for a meat-free chili. They cook up earthy and meaty, and there's no browning or precooking necessary.
"This hearty vegan chili comes together easily with the aid of a slow cooker. All you have to do is mix everything together, turn it on, and come back to a bowl of comforting vegan chili.
"Top this hearty chili with buttery avocado chunks and cilantro for some freshness. A dash of your favorite hot sauce and some hunks of cornbread alongside can turn this chili into a warming winter meal."
"Bobby Flay's restaurants have traditionally centered on the cuisine of the Southwest or of Spain. The menu of his new restaurant, Gato, will encompass regions around the Mediterranean — Spain, yes, but Italy, Provence, Greece, North Africa. “Lots of citrus," he said, like the Meyer lemon in this recipe for crushed potatoes. (The New York Times)
Featured in: Bobby Flay’s Next Course. " Written up by JEFF GORDINIER, NYTimes Cooking.
TIME: 35 minutes
*SKNOTE: I can make potatoes in the Instant Pot, then add the vinaigrette.