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Post by elaine on Jul 26, 2016 19:29:17 GMT
hmmm-- you're supposed to rinse rice off first?? lol!! I made the fake Chipotle rice last night; yeah, it was kind of sticky but after mixing in the other tbsp. of oil it wasn't too sticky to eat. There was some still stuck inside the pan, though-- I'll have to rinse it next time and see if it's easier to get out of the pan. (I *need* to find a pan to make either cheesecake or brownies, darn it!) Rinse it and change the water about 4-5 times - the water will turn milky with starch each time. (Pea-Ing while riding in the car. 2 hours from Michigan!)
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scrappert
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Jul 11, 2014 21:20:09 GMT
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Post by scrappert on Jul 26, 2016 19:30:22 GMT
Finally did more than the water test this weekend. I did hard boiled eggs, I will never do them any other way again!! Peeled so easy, even SO was impressed. I did just basic bbq chicken in there, worked out great, too. Maybe tomorrow will be something a bit more adventurous!
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Post by Kate * on Jul 26, 2016 19:37:14 GMT
I made a variation of Marianne's Italian crockpot chicken in the IP. Really good! It had sautéed bacon, onions and mushrooms and chicken. Then added cream cheese, butter and seasoning and a cup of broth. Ohhh, do tell! Sounds great - how long, what setting, etc.?? I'm wanting to convert some of our favorite crockpot dishes but don't know how... yet. Glad to hear this one worked out so well. The original recipe didn't called for anything sautéed. or bacon, mushrooms or onions, but I like the extras and browning everything for extra flavor.
Basically, I set the pot to Saute. Added bacon cut in small pieces, chopped onion, sliced mushrooms, and chicken cut up in bite-sized pieces (using kitchen scissors) for about 10 minutes. Turned it off, added broth with softened cream cheese blended in. Sprinkled some herbs and seasoning over the top. Pressed the chicken button (which is high pressure, 15 minutes). You could skip cutting up the chicken first; it's easier to sauté in smaller pieces.
I don't use regular pasta or rice anymore (sigh), so for this dish, I made no-carb noodles to go with. And with a big salad with lots of stuff in it.
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marianne
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Jun 25, 2014 21:08:26 GMT
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Post by marianne on Jul 26, 2016 20:01:52 GMT
Kate * - Thanks! So the one cup broth with cream cheese (8 oz?) in it wasn't too thick and enough liquid to make it steam?
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Post by Kate * on Jul 26, 2016 20:50:32 GMT
Kate * - Thanks! So the one cup broth with cream cheese (8 oz?) in it wasn't too thick and enough liquid to make it steam?
I only used a half package of cream cheese as it was all I had (4 oz) at the time. the chicken was 3-4 boneless thighs, not big pieces of chicken.
Oops!! I forgot the butter, and parsley! Added 2 TB butter too. Topped with chopped parsley when done. that's all, I think
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imsirius
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Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Jul 26, 2016 22:13:05 GMT
Mac and cheese was a huge hit! My usually texture challenged, picky dd ate 2 helpings! Woot!
Dh's serving Is still in the smoker lol. I wish I knew how to post a pic on my iPad. It was delicious! In case:
4 cups water to 16 oz of elbow macaroni. Add salt and 3 tbsp butter. Cook on manual for 4 minutes. QR when done, then sauté on high and add 1 cup of heavy cream (I used whipping 35%) and then 2 cups or more of cheese. I used extra old and medium cheddar with some grated Parmesan.
Stir until cheese all melty. Done.
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Post by elaine on Jul 26, 2016 22:15:17 GMT
Mac and cheese was a huge hit! My usually texture challenged, picky dd ate 2 helpings! Woot! Dh's serving Is still in the smoker lol. I wish I knew how to post a pic on my iPad. It was delicious! In case: 4 cups water to 16 oz of elbow macaroni. Add salt and 3 tbsp butter. Cook on manual for 4 minutes. QR when done, then sauté on high and add 1 cup of heavy cream (I used whipping 35%) and then 2 cups or more of cheese. I used extra old and medium cedar with some grated Parmesan. Stir until cheese all melty. Done. I'm hoping that you used cheddar and that your DH used cedar!
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imsirius
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Post by imsirius on Jul 26, 2016 22:33:35 GMT
Mac and cheese was a huge hit! My usually texture challenged, picky dd ate 2 helpings! Woot! Dh's serving Is still in the smoker lol. I wish I knew how to post a pic on my iPad. It was delicious! In case: 4 cups water to 16 oz of elbow macaroni. Add salt and 3 tbsp butter. Cook on manual for 4 minutes. QR when done, then sauté on high and add 1 cup of heavy cream (I used whipping 35%) and then 2 cups or more of cheese. I used extra old and medium cedar with some grated Parmesan. Stir until cheese all melty. Done. I'm hoping that you used cheddar and that your DH used cedar! Lol..I saw that and fixed it. DH used apple and I definitely used cheddar.
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moodyblue
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Post by moodyblue on Jul 26, 2016 23:25:31 GMT
I made Mac and cheese tonight. We had that with the leftover meatloaf from last night (there wasn't a lot of that left). My husband really liked it and it certainly was easy!
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Post by monklady123 on Jul 26, 2016 23:38:23 GMT
My very first cheesecake ever. Omg.
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SabrinaP
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Jun 26, 2014 12:16:22 GMT
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Post by SabrinaP on Jul 26, 2016 23:44:50 GMT
At 3:00 I found myself at Walmart. My boys both have practice tonight at 6:00, so my first thought was grab a rotisserie chicken for dinner. Instead I grabbed a whole chicken to cook in my instant pot. I used the x6 + 2 formula. It was done from start to finish in about an hour. I did pop it under the broiler to crisp the skin. So good and so tender. I saved the carcas to freeze and use to make broth later. Dinner on the table by 5:00, everyone at practice on time! Win!
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Post by crimsoncat05 on Jul 26, 2016 23:47:49 GMT
what is the x6 + 2 formula??
and good for you for making a homemade dinner, instead of going the store-bought route!! that is my fervent hope for my instant pot, long term, as well!! lol!!
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SabrinaP
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Post by SabrinaP on Jul 27, 2016 0:33:46 GMT
what is the x6 + 2 formula?? and good for you for making a homemade dinner, instead of going the store-bought route!! that is my fervent hope for my instant pot, long term, as well!! lol!! For whole chicken. Multiply the weight x 6 (some says 5.5) then add 2 to find out how long to cook it.
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Post by ~KellyAnn~ on Jul 27, 2016 3:30:21 GMT
I made rice and then honey sesame chicken tonight. It was so good and very easy. Took some to my dad for a meal tomorrow. He was critical of my admittedly terrible cooking skills after my mom died, so I hope he likes it. Although I don't want to get in the habit of cooking for him, or he'll expect it.
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Post by monklady123 on Jul 27, 2016 10:45:21 GMT
hmmm-- you're supposed to rinse rice off first?? lol!! I made the fake Chipotle rice last night; yeah, it was kind of sticky but after mixing in the other tbsp. of oil it wasn't too sticky to eat. There was some still stuck inside the pan, though-- I'll have to rinse it next time and see if it's easier to get out of the pan. (I *need* to find a pan to make either cheesecake or brownies, darn it!) Rinse it and change the water about 4-5 times - the water will turn milky with starch each time. (Pea-Ing while riding in the car. 2 hours from Michigan!) Is this rinsing something that's just for when we cook rice in the pressure cooker? or should we be doing that always? I'ver never rinsed rice in my life, lol. I always do it on the stove top and it comes out fine, but maybe it could be better? nah, who am I kidding. I'm not about to rinse it for the stovetop. But if I ever do it in the IP I'll remember that.
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Post by monklady123 on Jul 27, 2016 11:05:38 GMT
So last night we had out all-pressure cooker meal -- potato salad, pork bbq, and cheesecake. Everything tasted great but I learned a few things while making all that. I made the cheesecake the day before so it could sit overnight. It was SO good! But, I thought it was a lot of work. Now keep in mind that I've never ever made a cheesecake before by any method, so I'm sure those of you who have done it the oven way are thinking "a lot of work?? wth?" lol. But I know I won't be making them regularly, although I will definitely make one again if we have some special occasion or maybe to take to a church thing or something like that. The potato salad was interesting. The recipe says to cook the potatoes and eggs together for four minutes. I was skeptical about 4-minute potatoes especially since they were cut up pretty small. I cut mine exactly like the photo but since photos have lied to me before I was afraid to do 4. So I cut it down to 3 minutes. But then I worried that the eggs wouldn't be hard-boiled at only 3. So after I opened the pot and while I was messing with the potatoes I left the eggs to sit for a few minutes just on the side. After a couple minutes I put them in ice water. They came out perfect. Now, the potatoes. At 3 minutes there were very soft. But I read somewhere that if you leave them alone until they cool that they'll become less soft. I was afraid to leave them sitting in the pot though because I thought the ones on the bottom would overcook. So I took out the top layer and spread them out on a plate. I let them sit for quite awhile and sure enough, when they were cool they were perfect. However, that was a pain in the neck to have to spread them out like that in my small kitchen. But the end product was excellent. Even dd liked it and she doesn't like potato salad -- but the only thing she knows is the kind from the grocery store deli. Okay, on to the pork roast. This was a much bigger problem that my first one. For starters it was bigger, but even more that that it was the way the bone was -- just about too long to fit in the pot. I managed to trim it down by cutting off some meat but it just *barely* fit. The one end with the bone was a tiny bit above the "max" line although everything else -- liquid and meat -- was below. So I crossed my fingers. The recipe says 50 minutes but I added 10, plus the 15 natural release that the recipe calls for. When I opened the valve I got juice spurting out! oy. Thankfully I always cover it with a towel so it didn't go all over the kitchen. I closed it a bit and let the steam out very gradually. After I got the roast out I discovered that large pieces weren't cooked enough to shred. The pieces that were still on the bone. So I cut off all that meat, in large chunks, and put it back for 10 more minutes while I was shredding the rest of it. It got about 5 minutes of natural release because I was still shredding and didn't want to stop and wash my hands. I did QR and it was perfect. Fortunately dh was working a bit late last night because all that set me back a bit. I should have started earlier. So I feel like I'm learning how cooking in the IP works. Like putting something back for 10 minutes, which of course I never could have done with the crockpot. Or leaving the potatoes to firm up. And, don't try to cook such a large pork roast without cutting the meat up first. lol Anyway, those are my little lessons from yesterday's menu. Just thought it might help some of you newer folks (remember, I'm pretty new also, although I did have my IP before Amazon's super deal day). Tonight is leftovers, and I am NOT cooking. lol. All of that yesterday was a lot of cooking for me, because I hate to cook. My favorite IP meal so far has been the pasta, tomato, sausage one because that truly was easy and involved no cooking, just dumping and pushing a button.
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Post by ToniW on Jul 27, 2016 14:28:07 GMT
I didn't know what kind of chicken thing to make yesterday, so I took about 9 thawed chicken tenders and dumped them into the IP with a marinade we wanted to try. I put it on for 9 minutes high and QR. Next time, I think 8 minutes and marinade the chicken before cooking. It was still good but leaning towards dry (to me, not DH). We have dinners out tonight and tomorrow, so no cooking til Friday, unless DH wants sushi for dinner.
Still haven't found out if it's possible to make popcorn in the IP.
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Post by peajays on Jul 27, 2016 15:06:26 GMT
I have my first batch of yogurt going, wish me luck! Attachments:
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Deleted
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May 20, 2024 19:41:36 GMT
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Post by Deleted on Jul 27, 2016 15:37:17 GMT
I have my first batch of yogurt going, wish me luck! Good luck! I'm eager to know how it goes for you. I want to do this soon.
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Post by scrapcat on Jul 27, 2016 15:48:20 GMT
Enjoying all these tips... I am still somewhat intimidated by the IP! I did do my water test and made corn on the cob for SO (I can't eat it) He said it came out really good! I sort of didn't realize the time the pot takes to get to pressure, so I have to figure that into my cooking plans.
I tried macaroni and cheese and while the macaroni cooked really well, the cheese sort of stuck more onto the pasta versus being a sauce. I think next time I will do my sauces stovetop like I normally do then just mix it in.
I want to try bbq chicken, like drumsticks, am wondering if I can use them frozen? Any tips?
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Post by peajays on Jul 27, 2016 16:00:40 GMT
Enjoying all these tips... I am still somewhat intimidated by the IP! I did do my water test and made corn on the cob for SO (I can't eat it) He said it came out really good! I sort of didn't realize the time the pot takes to get to pressure, so I have to figure that into my cooking plans. I tried macaroni and cheese and while the macaroni cooked really well, the cheese sort of stuck more onto the pasta versus being a sauce. I think next time I will do my sauces stovetop like I normally do then just mix it in. I want to try bbq chicken, like drumsticks, am wondering if I can use them frozen? Any tips? For corn on the cob, it you want it faster, put warm water in the pot instead of cool/cold and it will build pressure faster. Only use 1 cup as well.
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imsirius
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Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Jul 27, 2016 16:25:24 GMT
I didn't know what kind of chicken thing to make yesterday, so I took about 9 thawed chicken tenders and dumped them into the IP with a marinade we wanted to try. I put it on for 9 minutes high and QR. Next time, I think 8 minutes and marinade the chicken before cooking. It was still good but leaning towards dry (to me, not DH). We have dinners out tonight and tomorrow, so no cooking til Friday, unless DH wants sushi for dinner.
Still haven't found out if it's possible to make popcorn in the IP.
Never QR meat. That will dry it out. Always NPR.
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imsirius
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Posts: 7,661
Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Jul 27, 2016 16:26:59 GMT
Enjoying all these tips... I am still somewhat intimidated by the IP! I did do my water test and made corn on the cob for SO (I can't eat it) He said it came out really good! I sort of didn't realize the time the pot takes to get to pressure, so I have to figure that into my cooking plans. I tried macaroni and cheese and while the macaroni cooked really well, the cheese sort of stuck more onto the pasta versus being a sauce. I think next time I will do my sauces stovetop like I normally do then just mix it in. I want to try bbq chicken, like drumsticks, am wondering if I can use them frozen? Any tips? Yes frozen is fine. You need to remember with frozen it takes a bit more to come to pressure than thawed. Time to cook, however, is the same.
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Post by ghislaine on Jul 27, 2016 17:25:04 GMT
Mac and cheese was a huge hit! My usually texture challenged, picky dd ate 2 helpings! Woot! Dh's serving Is still in the smoker lol. I wish I knew how to post a pic on my iPad. It was delicious! In case: 4 cups water to 16 oz of elbow macaroni. Add salt and 3 tbsp butter. Cook on manual for 4 minutes. QR when done, then sauté on high and add 1 cup of heavy cream (I used whipping 35%) and then 2 cups or more of cheese. I used extra old and medium cheddar with some grated Parmesan. Stir until cheese all melty. Done. That sounds about like the recipe that my daughter will eat. I had been making the Dad Cooks Dinner one but it's way too cheesy for her. @toniw There's people on the Facebook group that have made popcorn in the IP!
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Post by crimsoncat05 on Jul 27, 2016 17:48:09 GMT
I am definitely going to have to look up the popcorn recipe / hints!! (I love it made in a cast iron frying pan on the stovetop but that can get messy...)
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Post by gale w on Jul 27, 2016 19:56:51 GMT
I just did hard boiled eggs in the ninja. I know a lot of people like to pressure cook eggs but I wanted to stick with my tried-and-true method for now. Not sure what I'll be making tonight.
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AmandaA
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Post by AmandaA on Jul 27, 2016 20:35:46 GMT
I don't remember which thread it was... But within the last 2 or 3 most recent... Someone did popcorn and gave instructions.
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Post by Deleted on Jul 27, 2016 20:44:15 GMT
I'm making some refried beans in the IP right now. I hope it works because it seems like a fast way to get healthier refried beans and I can adjust to my preferred level of mashing them.
I came across this last night on the FB IP page. Maybe everyone knows this, but I did not so I'll share just in case. (I'll admit that I'm a dive right in kind of person and rarely read instructions until after I already know how to use something)
Sauté function – use the Sauté button to sauté in the pressure cooking pot with the lid off. You can also press Sauté and the Adjust button once (more) for browning. Press Sauté and the Adjust button twice (less) to simmer.
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imsirius
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Post by imsirius on Jul 27, 2016 21:18:40 GMT
Sauté function – use the Sauté button to sauté in the pressure cooking pot with the lid off. You can also press Sauté and the Adjust button once (more) for browning. Press Sauté and the Adjust button twice (less) to simmer. I try to press more but it doesn't seem to work. My sauté gets hot though.
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Post by gale w on Jul 28, 2016 0:16:27 GMT
Tonight was a very mixed dinner-I wanted to use up some fresh veggies before they went bad. Zucchini roasted in the ninja, corn on the cob in the IP and grilled cheese sandwiches made on the Griddler. DH had an egg salad sandwich instead. I made the bread yesterday in my bread machine. It's a good thing I have a lot of outlets in my kitchen.
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