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Post by elaine on Aug 27, 2016 14:54:24 GMT
Tomorrow night is the BBQ Bacon Meatloaf from pressurecookingtoday.com. The recipe calls for bacon, then she says she uses precooked bacon. To me, those two things are completely different. Should I partially cook my bacon before I lay it over the meatloaf, or will it cook all the way in the time allotted? I just got home from a Redskins Game - no cooking for me this evening. Anyhow, I'm going to make this tomorrow night too. I bought the ingredients this morning. You should cook your bacon all the way - not so it is crunchy, but nice and brown. I think it is more to hold your loaf in place/shape than make it moist, like it does when you bake a meatloaf with bacon on top. If you don't cook it to brown before you use it in the meatloaf, it will still be pale and not very appetizing, I think, when it is done. littlemama, I forgot to add that all of us who have made this have found it takes 30 minutes at high pressure, rather than 20. Both times that I have made it, it has taken that amount of time. I know that I changed that when I posted it here, but if you are going from the original source, rather than here, you may want to keep that in mind.
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keithurbanlovinpea
Pearl Clutcher
Flowing with the go...
Posts: 4,273
Jun 29, 2014 3:29:30 GMT
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Post by keithurbanlovinpea on Aug 27, 2016 17:24:04 GMT
I have ribs in the IP for lunch. Using this recipe from NPR: Rib Hack Recipe from NPR I'll let you know how it goes. I made the potato salad from Pressure Cooking Today this morning before I went to the store so the flavors could meld. The potatoes and eggs were done perfectly so I can't imagine the finished product will suck.
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Post by elaine on Aug 27, 2016 17:46:11 GMT
I have ribs in the IP for lunch. Using this recipe from NPR: Rib Hack Recipe from NPR I'll let you know how it goes. I made the potato salad from Pressure Cooking Today this morning before I went to the store so the flavors could meld. The potatoes and eggs were done perfectly so I can't imagine the finished product will suck. I always use this method for making ribs in the IP. I cheat and use bottled barbecue sauce, though. You will love them!
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Post by gale w on Aug 27, 2016 18:21:25 GMT
I don't have anything thawed so I'll have to make something with leftover frozen diced chicken or ground beef tonight. I haven't decided what yet. The place we get our meat from uses this really thick plastic vacuum packed onto the meat and it is impossible to get it cut away when it's frozen solid. When it's partially frozen I can manage with some effort so I try to have stuff thawed. But I don't have any today.
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Post by worldwanderer75 on Aug 27, 2016 19:16:36 GMT
I just got an IP this week and used it twice yesterday! Love!
Can someone please provide links for the Tuscan chicken and the buttermilk herbed chicken?
TIA!
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Deleted
Posts: 0
May 19, 2024 19:59:45 GMT
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Post by Deleted on Aug 27, 2016 19:20:25 GMT
Trying my first pot of dried beans tonight. DH is amazed that we can do dried beans in an hour
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Deleted
Posts: 0
May 19, 2024 19:59:45 GMT
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Post by Deleted on Aug 27, 2016 19:23:09 GMT
I just got an IP this week and used it twice yesterday! Love! Can someone please provide links for the Tuscan chicken and the buttermilk herbed chicken? TIA! Tuscan chicken linkButtermilk Herbed Chicken
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Post by littlemama on Aug 27, 2016 19:34:55 GMT
elaine I do have the original recipe, so thanks for the advice! I'm also out of Parmesan cheese and it is raining, so I think I'm going to have to make a go of it without. Do you think I need to sub anything for the Parmesan? I have shredded cheese, I have breadcrumbs, but there is already bread in there.suggestions?
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imsirius
Prolific Pea
Call it as I see it.
Posts: 7,661
Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Aug 27, 2016 19:57:28 GMT
Me too. I so want to try but it looks so daunting.
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Deleted
Posts: 0
May 19, 2024 19:59:45 GMT
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Post by Deleted on Aug 27, 2016 20:02:41 GMT
Me too. I so want to try but it looks so daunting. I bought a gallon of milk just for yogurt earlier in the week. With DS gone, we don't have any milk drinkers in the house, so I'm telling myself to try it tonight and use the milk. Want to brave it together? I'm about to review instructions and try to make myself commit
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keithurbanlovinpea
Pearl Clutcher
Flowing with the go...
Posts: 4,273
Jun 29, 2014 3:29:30 GMT
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Post by keithurbanlovinpea on Aug 27, 2016 20:43:12 GMT
I have ribs in the IP for lunch. Using this recipe from NPR: Rib Hack Recipe from NPR I'll let you know how it goes. I made the potato salad from Pressure Cooking Today this morning before I went to the store so the flavors could meld. The potatoes and eggs were done perfectly so I can't imagine the finished product will suck. I always use this method for making ribs in the IP. I cheat and use bottled barbecue sauce, though. You will love them! The ribs came out pretty good. I like them a little more fall off the bone than they were so I probably will IP them a little longer next time (40 minutes vs. 30) but otherwise a success. The potato salad was very good. I should have cut the potatoes a little smaller so they would be a bit more tender, but still yummy.
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Post by monklady123 on Aug 27, 2016 21:12:26 GMT
Me too. I so want to try but it looks so daunting.
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zookeeper
Pearl Clutcher
Posts: 3,909
Aug 28, 2014 2:37:56 GMT
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Post by zookeeper on Aug 27, 2016 21:26:32 GMT
Any suggestions for a tried and true chicken and dumplings recipe for the Instant Pot?
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imsirius
Prolific Pea
Call it as I see it.
Posts: 7,661
Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Aug 27, 2016 22:58:05 GMT
Me too. I so want to try but it looks so daunting. I bought a gallon of milk just for yogurt earlier in the week. With DS gone, we don't have any milk drinkers in the house, so I'm telling myself to try it tonight and use the milk. Want to brave it together? I'm about to review instructions and try to make myself commit I don't have any milk lol. Or starter. DH is out with the car and I'm too darn tired to walk to the store and carry a bag of milk back. (Yes, our milk comes in litre bags) Please let me know how yours turns out.
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Deleted
Posts: 0
May 19, 2024 19:59:45 GMT
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Post by Deleted on Aug 27, 2016 23:29:00 GMT
Ok, I've boiled and now I'm waiting for it to come down to 115 degrees. So far, so good
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scrappinghappy
Pearl Clutcher
“I’m late, I’m late for a very important date. No time to say “Hello.” Goodbye. I’m late...."
Posts: 4,306
Jun 26, 2014 19:30:06 GMT
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Post by scrappinghappy on Aug 27, 2016 23:59:11 GMT
I don't have anything thawed so I'll have to make something with leftover frozen diced chicken or ground beef tonight. I haven't decided what yet. The place we get our meat from uses this really thick plastic vacuum packed onto the meat and it is impossible to get it cut away when it's frozen solid. When it's partially frozen I can manage with some effort so I try to have stuff thawed. But I don't have any today. A 30 minute soak in warm water will get it thawed, at least enough to get it out the vacuum packing.
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scrappinghappy
Pearl Clutcher
“I’m late, I’m late for a very important date. No time to say “Hello.” Goodbye. I’m late...."
Posts: 4,306
Jun 26, 2014 19:30:06 GMT
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Post by scrappinghappy on Aug 28, 2016 0:01:14 GMT
Just made the beef broccoli for the family tonight. I don't eat meat but they were all raving about it. The only thing they wanted different was a thicker sauce and i did that with an arrowroot slurry. (we don't eat corn otherwise could have used cornstarch) Going to try ghirardelli brownie mix in ramekins for desert.
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Post by elaine on Aug 28, 2016 2:33:05 GMT
elaine I do have the original recipe, so thanks for the advice! I'm also out of Parmesan cheese and it is raining, so I think I'm going to have to make a go of it without. Do you think I need to sub anything for the Parmesan? I have shredded cheese, I have breadcrumbs, but there is already bread in there.suggestions? Sorry! Someone actually stole my iPad this afternoon, so I've been completely offline. I think you'll be fine without the cheese. I didn't even cook anything tonight because I spent a few hours filing a report with the police and then with my homeowners insurance, even though I've been called a complete idiot here for suggesting using my homeowners insurance for something like this.
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scrappinghappy
Pearl Clutcher
“I’m late, I’m late for a very important date. No time to say “Hello.” Goodbye. I’m late...."
Posts: 4,306
Jun 26, 2014 19:30:06 GMT
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Post by scrappinghappy on Aug 28, 2016 2:47:06 GMT
Ugh, elaine . Sorry about your iPad. That sucks!. In sure you've tried find my phone. Hope you get it back. I made Ghirardelli brownie mix and put one scoop in each ramekin. I layered the ramekins with foil over each layer and a rack between each layer and got 9 ramekins from one bag of mix. Cooked on high for 18 minutes, then quick release. DD had some friends over and they said they were awesome and fudgy and made the best brownie sundaes so those were a success and super quick and easy too.
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Post by Crack-a-lackin on Aug 28, 2016 4:42:19 GMT
I'm having a hard time finding recipes in these threads. There was a chuck/pot roast recipe that sounded easy and delicious but I can't find it now. Is there a separate Instapot recipe board or are the recipes placed on the entrees recipe board?
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Post by peajays on Aug 28, 2016 5:14:30 GMT
I'm having a hard time finding recipes in these threads. There was a chuck/pot roast recipe that sounded easy and delicious but I can't find it now. Is there a separate Instapot recipe board or are the recipes placed on the entrees recipe board? go to the recipe board, and they are on the misc. sub board!
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Post by Crack-a-lackin on Aug 28, 2016 6:10:03 GMT
I'm having a hard time finding recipes in these threads. There was a chuck/pot roast recipe that sounded easy and delicious but I can't find it now. Is there a separate Instapot recipe board or are the recipes placed on the entrees recipe board? go to the recipe board, and they are on the misc. sub board! Thanks! I guess I didn't look hard enough.
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tuesdaysgone
Pearl Clutcher
Posts: 4,832
Jun 26, 2014 18:26:03 GMT
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Post by tuesdaysgone on Aug 28, 2016 15:44:00 GMT
Still enjoying my IP, but so far I'm making the same few things over and over....I'll be branching out soon. This week I made rice, steel cut oats, and baked potatoes. The baked potatoes couldn't be more perfect or easier. Tonight I'm making the Buttermilk Herb Chicken. Question? We don't eat pork, but we do like beef ribs. Has anyone tried beef ribs with one of the rib recipes? With football starting next weekend I'd love to make ribs.
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scrappinghappy
Pearl Clutcher
“I’m late, I’m late for a very important date. No time to say “Hello.” Goodbye. I’m late...."
Posts: 4,306
Jun 26, 2014 19:30:06 GMT
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Post by scrappinghappy on Aug 28, 2016 15:44:22 GMT
Follow up on the brownies. While they were yummy and fudgy while warm, the cold brownies this morning were rubbery and like hockey pucks. So I think brownies will be made in the oven in future.
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naby64
Drama Llama
Posts: 5,933
Jun 25, 2014 21:44:13 GMT
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Post by naby64 on Aug 28, 2016 17:09:23 GMT
I have This Old Gal's pot roast cooking away right now. I looked here for the recipe and even looked on the recipe board. Couldn't find it. So trying this recipe.
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Post by SockMonkey on Aug 28, 2016 19:32:43 GMT
In less than 2.5 hours, I've made chicken salsa verde, a healthy spinach lasagna, cauliflower cilantro "rice," egg muffins with broccoli, grilled chicken breasts (not using the IP). The Instant Pot is saving my life.
Now for a couple non-IP things to prep (salads for lunch) and my food prep for the school week is done!
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Post by scraplette on Aug 28, 2016 19:53:26 GMT
we only eat plain pasta, with sauces added after cooking. It's taken two months for me to make pasta because of the warnings about foam. I finally cooked some penne last week, it was so easy. I am sorry I waited!
I also steamed spinach, another simple task made even easier! I need to locate a good, large steamer insert so I can cook a larger batch.
The one I ordered from Amazon looked good in photographs, but not in person, I returned it. Does anyone have a large metal steamer basket to recommend?
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oh yvonne
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Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Aug 28, 2016 20:15:06 GMT
Made a batch of yogurt, split half flavored with extract and the other half plain for dips, etc. I think in the future I'm going to stop the process after 6 hours instead of going the entire 8 hours. Just to see the difference to see if it comes out less tart.
Doing my meal planning today, looking for a few new easy dinner recipes to use the IP with.
I was at Ralphs grocery store yesterday and was pleased to see they are now selling spaghetti noodles broken in half...1 pound box! So cool, perfect for the IP! Maybe they've been around but I just never noticed?
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keithurbanlovinpea
Pearl Clutcher
Flowing with the go...
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Jun 29, 2014 3:29:30 GMT
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Post by keithurbanlovinpea on Aug 28, 2016 20:16:43 GMT
I made a fantastic red beans and rice from the Cooking Light pressure cooker cookbook. Fabulous and so fast!
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Post by keknj on Aug 28, 2016 20:18:58 GMT
I finally got a chance to flavor up my yogurt and WOW! I tasted it plain and verified that yeah, I don't like yogurt. Today I put a spoonful of lemon curd and crumbled up a graham cracker in some. Oh my. I practically linked the bowl clean. It was so luscious. I can't wait to do it again!
I made banana bread in the IP last night and it tasted like bread pudding. It was good. I used a boxed mix and added in 1 1/2 mashed bananas. Cooked it for 50 min and npr 10 min.
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