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Post by elaine on Jun 7, 2016 0:56:21 GMT
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Post by shescrafty on Jun 7, 2016 1:12:13 GMT
I just pinned it!
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Post by Rainy_Day_Woman on Jun 7, 2016 1:59:16 GMT
I haven't tried Bolognese, I will have to give it a go. I made jambalaya - kinda thing tonight, based loosely on this recipe. It was very fast and tasted pretty good for such a quick meal. I had to adjust the liquid, I used 1 cup rice and 2 cups stock, which made it the right amount of saucy. I had ground chicken and chorizo, so that is what I used, and I threw in some file powder too. I made that instant pot oreo cheesecake for a dinner party I went to. It was so good! CheesecakeI was always so hesitant to make cheesecake before, but this makes it too easy. All my regular recipes made big ass cheesecakes. I love the little 7" springform. It's perfect for a couple of nights of dessert for our family. I made your greenbeans the other night, but the lid wasn't on my pepper and WAY too much dumped into the pressure cooker. I tried to fish some out but it was just too much. I got more beans today, to give them a proper go!
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Post by monklady123 on Jun 7, 2016 19:34:18 GMT
Thanks for the Bolognese recipe. I've added it to my list. So, here's my question of the day. I've found a meatloaf recipe online that include potatoes and baby carrots. You're supposed to put the carrots and potatoes in first, with broth, then put the meatloaf on a trivet/strainer on top of the vegetables. Then it's high pressure for 25 minutes. But, after the vegetable disaster last night where they were mush after THREE minutes I cannot believe these will stay whole after 25! The photo shows potatoes and carrots that look whole though. So I asked the blog writer and she replied to say that she likes her vegetables soft but perhaps 25 minutes would be too soft for me. She suggested waiting to add the vegetables until the last five minutes. So my questions are: -- how is it possible that these aren't mush after 25 minutes? -- and, how do I add vegetables in the "last five minutes"? Do I have to set the original time for 20 minutes, then do a quick release, add vegetables, bring it back up to pressure and then do five minutes? And, do you think five minutes is enough for a carrot? I guess if worse comes to worse and they were too soft we could just mash them and mashed potatoes/carrots with our meatloaf, which would be fine. lol eta: Here's the recipe so you can look at it. Meatloaf in the pressure cooker
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Post by elaine on Jun 7, 2016 19:57:21 GMT
Thanks for the Bolognese recipe. I've added it to my list. So, here's my question of the day. I've found a meatloaf recipe online that include potatoes and baby carrots. You're supposed to put the carrots and potatoes in first, with broth, then put the meatloaf on a trivet/strainer on top of the vegetables. Then it's high pressure for 25 minutes. But, after the vegetable disaster last night where they were mush after THREE minutes I cannot believe these will stay whole after 25! The photo shows potatoes and carrots that look whole though. So I asked the blog writer and she replied to say that she likes her vegetables soft but perhaps 25 minutes would be too soft for me. She suggested waiting to add the vegetables until the last five minutes. So my questions are: -- how is it possible that these aren't mush after 25 minutes? -- and, how do I add vegetables in the "last five minutes"? Do I have to set the original time for 20 minutes, then do a quick release, add vegetables, bring it back up to pressure and then do five minutes? And, do you think five minutes is enough for a carrot? I guess if worse comes to worse and they were too soft we could just mash them and mashed potatoes/carrots with our meatloaf, which would be fine. lol eta: Here's the recipe so you can look at it. Meatloaf in the pressure cookerThe carrots, according to a time chart will cook in 3 minutes. If they are baby potatoes or potato chunks, those will cook in 7-9 minutes. If you want it all just cooked, I'd set the time for 17 minutes with just the meatloaf in there. Hopefully you have a nice trivet/strainer with handle(s). Then I'd add the potatoes under the meatloaf and put the strainer with meatloaf back and set for 5 minutes. Then, after releasing that pressure, I'd add the carrots and set for the final 3 minutes. The veggies on the bottom will cook in the meat juices for extra flavor. I will say that you need to keep an eye on the meatloaf when you take it out - I have had to add 10 minutes to the meatloaf recipe I like - it didn't cook in 25 minutes, but took 35. The bonus would be that there will actually be more cook time with releasing and coming back to pressure twice to add the veggies, so that might be perfect.
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Post by shescrafty on Jun 7, 2016 20:11:00 GMT
My question is this-why would using a pressure cooker be a good idea for meatloaf and veggies? It seems like with having to open and add the veggies and bring thungs back up to pressure each time it would take a lot longer than just cooking it in the oven.
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Post by elaine on Jun 7, 2016 20:16:14 GMT
My question is this-why would using a pressure cooker be a good idea for meatloaf and veggies? It seems like with having to open and add the veggies and bring thungs back up to pressure each time it would take a lot longer than just cooking it in the oven. I personally would put them in at the same time, but I don't mind softer veggies in this case. I'm going to make a pot roast in mine tonight and the carrots, celery, onion and mushrooms will be in there the whole 50 minutes. Once the pressure cooker has been up to pressure, it comes back up to pressure very quickly - usually within about 2 minutes - so it doesn't add much time. Sometimes I have a hard time getting the lid back on because the valve keeps popping up before I have a chance to turn the lid (happened last night with my Bolognese sauce when I had to add things after 10 minutes at pressure). So, the meatloaf and veggies will all be done within probably 45 minutes with heating up time. So, it will shave off a little time, and be very moist!
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Post by monklady123 on Jun 7, 2016 20:36:22 GMT
My question is this-why would using a pressure cooker be a good idea for meatloaf and veggies? It seems like with having to open and add the veggies and bring thungs back up to pressure each time it would take a lot longer than just cooking it in the oven. Well for me it saves me turning on the oven. I hate to do that in the summer when I have the air conditioning on -- I feel like it negates all the work the AC has been doing. Also, I'd have to cook the potatoes/carrots/whatever by some other method. so this does it all at once (even if I do add them in at the end). I could do an all-in-one-pot thing in the crock pot but then that would take all day. Also I hate to cook, so less time = good news to me. lolol
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Post by monklady123 on Jun 7, 2016 20:38:41 GMT
My question is this-why would using a pressure cooker be a good idea for meatloaf and veggies? It seems like with having to open and add the veggies and bring thungs back up to pressure each time it would take a lot longer than just cooking it in the oven. I personally would put them in at the same time, but I don't mind softer veggies in this case. I'm going to make a pot roast in mine tonight and the carrots, celery, onion and mushrooms will be in there the whole 50 minutes. Once the pressure cooker has been up to pressure, it comes back up to pressure very quickly - usually within about 2 minutes - so it doesn't add much time. Sometimes I have a hard time getting the lid back on because the valve keeps popping up before I have a chance to turn the lid (happened last night with my Bolognese sauce when I had to add things after 10 minutes at pressure). So, the meatloaf and veggies will all be done within probably 45 minutes with heating up time. So, it will shave off a little time, and be very moist! So I don't understand how your veggies will be solid at all after 50 minutes. After my mush last night I'd expect yours to be too. Thanks for the advice. I'll do it the way you suggested and let you know! This isn't for this evening though. Tonight my dd is cooking and she is turning on the oven. I didn't want to discourage that because I'm all for encouraging ANYONE who wants to cook for me.
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Post by beachbum on Jun 7, 2016 20:41:38 GMT
I had friends over for lunch, I grilled some shrimp and cooked the corn in the IP. One of my guests has an IP and never uses it - after eating that corn she will!! She saw how easy and quick it was and how great it turned out, she's a convert now! I bought one for my daughter as an early birthday present, it was delivered to her today. She was thrilled! When my other daughter moves into a bigger place she'll get one, too! Ribs in the fridge for later...
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Post by elaine on Jun 7, 2016 21:20:30 GMT
I personally would put them in at the same time, but I don't mind softer veggies in this case. I'm going to make a pot roast in mine tonight and the carrots, celery, onion and mushrooms will be in there the whole 50 minutes. Once the pressure cooker has been up to pressure, it comes back up to pressure very quickly - usually within about 2 minutes - so it doesn't add much time. Sometimes I have a hard time getting the lid back on because the valve keeps popping up before I have a chance to turn the lid (happened last night with my Bolognese sauce when I had to add things after 10 minutes at pressure). So, the meatloaf and veggies will all be done within probably 45 minutes with heating up time. So, it will shave off a little time, and be very moist! So I don't understand how your veggies will be solid at all after 50 minutes. After my mush last night I'd expect yours to be too. Thanks for the advice. I'll do it the way you suggested and let you know! This isn't for this evening though. Tonight my dd is cooking and she is turning on the oven. I didn't want to discourage that because I'm all for encouraging ANYONE who wants to cook for me. They will be very soft, but will have added a lot of flavor to the gravy. The baby carrots are still baby carrot shaped and saturated with beef flavor. I am making mashed potatoes and celeriac in the second pressure cooker - I'll start those soon. The pot roast is cooking in my 8 quart right now.
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~Lauren~
Pearl Clutcher
Posts: 3,876
Jun 26, 2014 3:33:18 GMT
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Post by ~Lauren~ on Jun 7, 2016 22:28:45 GMT
Well, I tried the pulled pork recipe posted here. I am sold on my Instant pot now, This is the first time I've used it (I'm ashamed to say it's sat on a shelf unused). I'm sold.
50 minutes cooking time!!! Melt in your mouth. about an hour for it to pressurize and cook.
Can't wait to try other recipes.
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Post by monklady123 on Jun 7, 2016 22:34:15 GMT
So my dd, who was supposed to be cooking for me tonight, realized she wouldn't have time after she gets home from babysitting. So I'm cooking it. In the oven. Opening the door and getting all that heat in my face. Opening it again to add cheese. Opening it again to check the temperature of the chicken. I love my pressure cooker.
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Post by elaine on Jun 7, 2016 23:10:29 GMT
Well, I tried the pulled pork recipe posted here. I am sold on my Instant pot now, This is the first time I've used it (I'm ashamed to say it's sat on a shelf unused). I'm sold. 50 minutes cooking time!!! Melt in your mouth. about an hour for it to pressurize and cook. Can't wait to try other recipes. Yay!!! I made a pot roast in one pressure cooker and fresh mashed potatoes and celeriac in another. One hour total from when I walked into the kitchen to when I dished it up. The pot roast was falling apart - one would never know that it hadn't been in a slow cooker for 10 hours. The gravy was yummy. Adding the celeriac to the potatoes made for a really tasty mash to serve with it. And given the heat and humidity here, it was so nice to never turn on the oven or stovetop.
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Post by elaine on Jun 7, 2016 23:10:47 GMT
So my dd, who was supposed to be cooking for me tonight, realized she wouldn't have time after she gets home from babysitting. So I'm cooking it. In the oven. Opening the door and getting all that heat in my face. Opening it again to add cheese. Opening it again to check the temperature of the chicken. I love my pressure cooker. I'm sorry for you.
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Post by peajays on Jun 8, 2016 0:02:02 GMT
I used mine twice today. I made a banana bread in my push pan that I had bought for my cheesecake that I did last week, and used it again tonight for my rice.
The banana bread came out really nice, very moist. The only difference (from oven baking) is that it doesn't brown on the top.
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Post by elaine on Jun 8, 2016 0:05:15 GMT
I used mine twice today. I made a banana bread in my push pan that I had bought for my cheesecake that I did last week, and used it again tonight for my rice. The banana bread came out really nice, very moist. The only difference (from oven baking) is that it doesn't brown on the top. If browning is important to you, you can always preheat your broiler while the bread is cooking in the instant pot and then when it is done, pop it straight to the broiler for a few minutes to brown the top. I do this with some of my poultry/meat.
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Deleted
Posts: 0
May 20, 2024 17:16:18 GMT
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Post by Deleted on Jun 8, 2016 13:52:53 GMT
I used my pot three times yesterday all with great results.
First I made refrigerated pasta/sauce. The worst part of making pasta like that is that it takes 2 pans and I have to boil the pasta, which ALWAYS results in a messy boil over. In the Instant Pot, I just used my small 8" pan, put the pasta in and covered it in the sauce. I cooked it on high pressure for 15 minutes and it was well cooked and yummy. One pan, no boiling - my kind of lunch.
Then I made the fabulous brownies again at DH's request. This time I used my springform pan and that worked wonderfully. Although they weren't quite as thick as using my 8" pan, they were still thick enough to be wonderfully fudgy and it was no hassle removal from the pan to cut and serve.
Last, but not least, I took a shot at my Italian Beef recipe. The only thing I changed was that I increased the water - the original recipe called for 3/4 cup of water and I increased it to 1.5 cups. I could probably have cut it back to slightly over 1 cup, but I've found that I always need extra juice when I reheat, so I think I'll probably be glad for the extra juice. I cooked it at high pressure for 2.5 hours and it shredded beautifully with no effort. I may never make it in my crockpot again. (I used a 3 lb. rump roast with a nice layer of fat that I cleaned off before shredding - I think that the recipe always works best with a roast that has a bit of fat for flavor and tenderness. It's pretty easy to remove before shredding)
All in all, a very successful day and very few dishes.
Oh, one tip that the brownie recipe gives is that when you add water to the bottom of your pot (when cooking in another pan), always use 1 Tbsp of white vinegar because it keeps your pot and rack from getting a white residue.
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Post by monklady123 on Jun 8, 2016 14:55:00 GMT
I used my pot three times yesterday all with great results. First I made refrigerated pasta/sauce. The worst part of making pasta like that is that it takes 2 pans and I have to boil the pasta, which ALWAYS results in a messy boil over. In the Instant Pot, I just used my small 8" pan, put the pasta in and covered it in the sauce. I cooked it on high pressure for 15 minutes and it was well cooked and yummy. One pan, no boiling - my kind of lunch. Then I made the fabulous brownies again at DH's request. This time I used my springform pan and that worked wonderfully. Although they weren't quite as thick as using my 8" pan, they were still thick enough to be wonderfully fudgy and it was no hassle removal from the pan to cut and serve. Last, but not least, I took a shot at my Italian Beef recipe. The only thing I changed was that I increased the water - the original recipe called for 3/4 cup of water and I increased it to 1.5 cups. I could probably have cut it back to slightly over 1 cup, but I've found that I always need extra juice when I reheat, so I think I'll probably be glad for the extra juice. I cooked it at high pressure for 2.5 hours and it shredded beautifully with no effort. I may never make it in my crockpot again. (I used a 3 lb. rump roast with a nice layer of fat that I cleaned off before shredding - I think that the recipe always works best with a roast that has a bit of fat for flavor and tenderness. It's pretty easy to remove before shredding) All in all, a very successful day and very few dishes. Oh, one tip that the brownie recipe gives is that when you add water to the bottom of your pot (when cooking in another pan), always use 1 Tbsp of white vinegar because it keeps your pot and rack from getting a white residue. I can see I'll be caving in to those brownies also. So much for my diet! Also, question about beef vs. pork -- I cooked a pork roast to shred for bbq and it only took 50 minutes. Why does beef take so much longer? The pork was my very first pressure cooker meal so I just followed the recipe. I need to go hunt up the Italian Beef recipe (it's in the recipe board here, isn't it?) Sounds excellent. My son will be home for the summer in a few weeks and he's my real meat lover. He's going to be so happy with this pressure cooker. lolol.
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Post by shescrafty on Jun 8, 2016 15:25:02 GMT
Yesterday my contractor (who is amazingly nice) was telling me about his 15yo dog having an upset stomach. Withun 15 minutes I had rice with chicken broth ready for him to take to his dog to help his tummy! I was happy to hand it over and it was done right before he left for the day so perfect timing,
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Deleted
Posts: 0
May 20, 2024 17:16:18 GMT
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Post by Deleted on Jun 8, 2016 17:39:02 GMT
Also, question about beef vs. pork -- I cooked a pork roast to shred for bbq and it only took 50 minutes. Why does beef take so much longer? The pork was my very first pressure cooker meal so I just followed the recipe. I don't know the answer to that. Perhaps my arm muscles are really weak because I always find that I have to add cooking time to anything that I want to shred. Or maybe I'm a lazy shredder. I found recipes for shredded beef anywhere from 1.5 to 3 hours. I initially set my IP for 2 hours and then did a quick release after that time to check it. It could be shredded but it was still a little firmer than I like. It was easy at that time to take off the layer of fat however. I added an extra half hour and went for a walk, and it was just perfect when I got home. Just a note on the recipe - for all of the seasonings except the onion soup mix, I usually double the amount (maybe slightly less than double for the red pepper flakes, depending on how I feel that day and who I am serving). I like my Italian Beef to be highly seasoned and very garlicy, so double is perfect for my particular taste. It keeps me from salting the bejeesus out of everything.
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Post by elaine on Jun 8, 2016 19:17:09 GMT
I used my pot three times yesterday all with great results. First I made refrigerated pasta/sauce. The worst part of making pasta like that is that it takes 2 pans and I have to boil the pasta, which ALWAYS results in a messy boil over. In the Instant Pot, I just used my small 8" pan, put the pasta in and covered it in the sauce. I cooked it on high pressure for 15 minutes and it was well cooked and yummy. One pan, no boiling - my kind of lunch. Then I made the fabulous brownies again at DH's request. This time I used my springform pan and that worked wonderfully. Although they weren't quite as thick as using my 8" pan, they were still thick enough to be wonderfully fudgy and it was no hassle removal from the pan to cut and serve. Last, but not least, I took a shot at my Italian Beef recipe. The only thing I changed was that I increased the water - the original recipe called for 3/4 cup of water and I increased it to 1.5 cups. I could probably have cut it back to slightly over 1 cup, but I've found that I always need extra juice when I reheat, so I think I'll probably be glad for the extra juice. I cooked it at high pressure for 2.5 hours and it shredded beautifully with no effort. I may never make it in my crockpot again. (I used a 3 lb. rump roast with a nice layer of fat that I cleaned off before shredding - I think that the recipe always works best with a roast that has a bit of fat for flavor and tenderness. It's pretty easy to remove before shredding) All in all, a very successful day and very few dishes. Oh, one tip that the brownie recipe gives is that when you add water to the bottom of your pot (when cooking in another pan), always use 1 Tbsp of white vinegar because it keeps your pot and rack from getting a white residue. I can see I'll be caving in to those brownies also. So much for my diet! Also, question about beef vs. pork -- I cooked a pork roast to shred for bbq and it only took 50 minutes. Why does beef take so much longer? The pork was my very first pressure cooker meal so I just followed the recipe. I need to go hunt up the Italian Beef recipe (it's in the recipe board here, isn't it?) Sounds excellent. My son will be home for the summer in a few weeks and he's my real meat lover. He's going to be so happy with this pressure cooker. lolol. When I do brisket, corned beef, and pot roast (usually 3-4 pounds), I only cook them for 50-55 minutes. So, I think it might be the cut of beef. My beef is always falling apart.
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Post by monklady123 on Jun 8, 2016 23:45:58 GMT
Perfect -- PERFECT -- corn tonight. I had two ears left over from the other night so I thought I'd tweak what I did that time. I did them last time for three minutes then quick release and I thought they were just a tad overcooked. So this time I heated up the pot a bit with "saute" then I added two cups of hot water (hot from the tap), put the corn in, put it on high and set it for one minute. But as soon as it went from "on" to "1" I canceled it and did the quick release. It seems to take a minute or so to start even after the little doohicky thing has popped up to indicate that it's sealed, so I figured it was cooking in there already. It was perfect.
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johnnysmom
Drama Llama
Posts: 5,682
Jun 25, 2014 21:16:33 GMT
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Post by johnnysmom on Jun 9, 2016 10:38:26 GMT
Ok girls. My IP is supposed to arrive today. I have chicken breasts, a half ham, ground beef and various beef roasts (no chuck roast) in the freezer. What should I fix for dinner tonight?
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Post by monklady123 on Jun 9, 2016 19:28:50 GMT
Ok girls. My IP is supposed to arrive today. I have chicken breasts, a half ham, ground beef and various beef roasts (no chuck roast) in the freezer. What should I fix for dinner tonight? I'm bumping this because I have no idea what I'd do with those things since I'm a pressure cooker newbie. But maybe some of the experts can answer. Tonight I'm trying the meatloaf with potatoes and baby carrots underneath. I'm going to take Elaine's advice and add the vegetables in at the end because I'm sure they'll be total mush after 25 minutes. We will see....
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johnnysmom
Drama Llama
Posts: 5,682
Jun 25, 2014 21:16:33 GMT
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Post by johnnysmom on Jun 9, 2016 19:35:55 GMT
I'll be curious to see how the meatloaf turns out with the veggies. Make sure to update us! I found some chicken thighs in the freezer too, so I decided to make this: www.thekitchenwhisperer.net/2015/08/15/pressure-cooker-honey-bbq-boneless-chicken-thighs/Crap, I didn't realize until I pasted that link that it said boneless and mine are bone in. Dammit. Well they're already defrosted so we're gonna try it......won't be the first time I've screwed up dinner. Fingers crossed it's still edible.....off to find out how much time to add to the recipe for bone-in.
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Post by monklady123 on Jun 9, 2016 20:00:19 GMT
I'll be curious to see how the meatloaf turns out with the veggies. Make sure to update us! I found some chicken thighs in the freezer too, so I decided to make this: www.thekitchenwhisperer.net/2015/08/15/pressure-cooker-honey-bbq-boneless-chicken-thighs/Crap, I didn't realize until I pasted that link that it said boneless and mine are bone in. Dammit. Well they're already defrosted so we're gonna try it......won't be the first time I've screwed up dinner. Fingers crossed it's still edible.....off to find out how much time to add to the recipe for bone-in. They'll still be good I bet, just maybe harder to eat because you'll want to pick up the bone to get the last bits of meat off.
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Post by elaine on Jun 11, 2016 0:53:13 GMT
Yesterday was a big pot of pinto beans in my Instant Pot. Ds loves rice and beans and it makes a great after-school snack that tides him over until dinner.
Today was a gallon of milk turned into yogurt - it is straining right now.
I made broiled salmon for dinner with a copycat Carrabas lemon butter sauce - YUM! Sides were rice and asparagus that I cut into 2 inch pieces, tossed with olive oil, herbs, and a squeeze of lemon and roasted in the AirFryer.
I love that now it is getting hot outside that I've really developed my ability to cook without heating up the kitchen.
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Deleted
Posts: 0
May 20, 2024 17:16:18 GMT
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Post by Deleted on Jun 11, 2016 21:09:45 GMT
Oh, elaine , Elaine, Elaine. LOL. I ordered the Kitchen Helper handle that you linked last week to help pick up hot pans out of the Instant Pot. Got it today. It's awesome. But have you read the back of the package? Like really read it? It reads like a sex toy. I'm seriously dying right now - LOL.
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quiltz
Drama Llama
Posts: 6,709
Location: CANADA
Jun 29, 2014 16:13:28 GMT
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Post by quiltz on Jun 11, 2016 21:14:53 GMT
Oh, elaine , Elaine, Elaine. LOL. I ordered the Kitchen Helper handle that you linked last week to help pick up hot pans out of the Instant Pot. Got it today. It's awesome. But have you read the back of the package? Like really read it? It reads like a sex toy. I'm seriously dying right now - LOL. Thanks for the giggle.
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