Use just a little butter to grease 2 silicone cups. (You can make more than this if you would like. The time will remain the same.)
Put 1 cup of water in the bottom of your Instant Pot, then put a rack in the pot. Place the silicone cups on top of the rack.
Crack 1 egg in each of the silicone cups. Salt & pepper if desired.
Put on lid, seal and set valve to "sealing". Set time for 2 minutes high pressure by pressing the Manual button, the Pressure Cook button or the Egg button and adjusting the time using the + and - buttons.
When the 2 minutes is up, leave the lid on and let it naturally release pressure for 3 minutes.
Manually release remaining pressure and remove lid. Use tongs to remove silicone cups from pot and place carefully onto plate.
The eggs should slide right out of the silicone cup onto your plate. Some brands of silicone cups require you to loosen the egg a bit with a spoon.
This recipe will work with any of the Instant Pots, even the 3 quart Mini. Press the saute button on your Instant Pot. Wait for it to heat up (it will say "hot"), then add the butter and garlic cloves. Lightly brown the garlic and the butter.
While that is cooking, peel your potatoes (if desired). Cut your potatoes into halves or quarters lengthwise, depending on the size of the potato, and cut into rough 1/2" slices.
Turn the Instant Pot off by hitting the cancel button. Add the half & half. Add the potato pieces and season generously with salt and pepper. Close the Instant Pot, make sure the release valve is set to "sealing", and press the "manual" or "pressure cook" button and set the time to 8 minutes, using the + and - buttons.
Once the cooking time is up, turn the pot off and release the pressure manually. Open the pot. It won't be a pretty sight.
Mash everything with a potato masher. Taste and season with more salt & pepper, if needed.
This is just slightly sweet if you use the 1/2 cup of sugar called for the recipe, which is the way we like it. If you like it sweeter, use 2/3 of a cup. Our grandson said it tasted like candy that way!
You don’t want to overcook it, or it won’t be as creamy when it is chilled. I find that 30 minutes of simmering is just right. If serving it warm, you might want to let it sit for a few minutes to thicken up first.
This recipe is super easy and tastes fabulous! Mix it up just like you would a brownie batter, let rise, shape into rolls, let rise again, bake and eat! This is adapted from a recipe I found online: http://www.recipetineats.com/soft-no-knead-dinner-rolls/
Combine all dry ingredients. Place water, buttermilk, butter in microwaveable dish and microwave just until lukewarm. Add eggs and whisk into other liquids.
Add liquid ingredients to dry ingredients. It will resemble the texture of a brownie batter. Spray some plastic wrap with nonstick spray and cover bowl. Set aside to rise for about 1 1/2 hours or until almost tripled in volume.
Line a baking sheet with parchment paper.
Sprinkle flour on counter where you will be working. Punch down dough to deflate. Scrape dough onto flour. Work enough flour into dough to form a log shape. Cut into quarters, then cut each quarter into thirds, to get 12 pieces of dough.
Shape into rolls and place on baking sheet as you work. http://www.recipetineats.com/soft-no-knead-dinner-rolls/ has a video for how to shape the rolls. Cover with plastic wrap sprayed with nonstick cooking spray. Set aside and let rise for another 35-45 minutes.
Preheat oven to 390F. Bake rolls for about 18 minutes, or until the rolls are a golden brown and the roll sounds hollow when tapped. Remove rolls from oven and brush with melted butter.
This is just as easy as the traditional Rice Krispie treats, but uses caramel in place of marshmallows and tastes much richer!! You can buy the caramel in 5 lb. blocks. I get mine at a Mennonite store, but it is also sold on Amazon.
I was looking through various pasta recipes today, and they were all basically the same: flour, eggs, salt, some with or without oil or water… But a comment on one of the recipes really struck me. It was saying that they prefer this recipe over the one that they were reviewing because it was so much easier to handle. I decided I needed to give it a try, so I made a batch of noodles as a side dish. I think these were the best noodles I have ever tasted in my life! And the dough was indeed very easy to work with. I am definitely going to make this recipe again!!!
Combine all ingredients in bowl of stand mixer until a ball of dough is formed. Wrap in plastic wrap and set aside for 30-60 minutes.
Process with Kitchen Aid pasta attachments.
Cook in boiling salted water for 2 minutes.
These actually have more the consistency of muffins, but they are wonderful, regardless! I make them for me and our grandsons with raisins, but substitute chocolate chips for the raisins for my husband.
If you are using a baking stone, place that in the oven. Preheat oven to 450 degrees.
In large mixing bowl, combine flour, sugar, baking powder, cinnamon, salt, and baking soda. Cut in butter. You can make up a large batch and store it at this point, in the freezer or refrigerator.
Add sour cream, milk and raisins or chocolate chips, stirring just until combined.
If you are not using a baking stone, line the cookie sheet with parchment paper. Scoop out onto baking sheet (I use a 2 oz. scoop). Bake for 12 minutes. Cool slightly, then drizzle with glaze.
This will make 11-12 mini muffins. Just use a 1 oz. scoop and bake in the mini muffin maker for 5 minutes.
The biscuit ingredients before adding the milk, sour cream, and raisins or chocolate chips measures 1 3/4 cups and weighs about 236 grams, so if you want to, you can mix up a big batch of the flour mixture, store in the refrigerator or freezer, then measure out just what you need and continue with the recipe.
This is the recipe my daughter-in-law gave me. She says that she tweaks the ingredients, such as salt, pepper and garlic. Also, she prefers more parmesan, but our son (her husband) prefers it this way, so it is a personal preference.
Put about 2 cups of water into a medium sized saucepan and bring to a boil over high heat. Boil until potatoes are tender. Drain potatoes.
Meanwhile, in a small saucepan, melt butter over medium heat. Add flour and stir until smooth. Add onion powder, garlic powder, salt, pepper, milk and heavy cream, and continue stirring until thickened to desired consistency and smooth. Add to peas and cream sauce to potatoes. Stir together and serve.