Combine 1 T. melted butter and 1 T. flour in small bowl. Brush onto inside of Bundt cake pan.
Cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla.
In a separate bowl combine flour, baking powder and cocoa. Add about half the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
Pour batter into Bundt cake pan. Bake for 1 hour and 15 minutes or until done.
Glaze:
1 cup powdered sugar
3-4 T. buttermilk or whole milk
1/8 tsp. vanilla
In a Dutch oven, melt butter over medium low heat. Add onions and cook, covered, until tender. Stir in flour until blended; cook 1 minute, stirring constantly.
Gradually stir in milk, soup base, and pepper; cook, stirring constantly, until thickened. Stir in cream. Reheat just until broth is boiling. Add salt if desired. Combine with potatoes and pour into a greased 9x13" baking dish.
Bake, covered tightly with foil, at 375 for 45 minutes-1 hour.
Remove foil and bake on speed bake for another 45 minutes, until done. Note: If you don't have speed bake, increase the oven temperature to 400. Add cheese to top, if desired, during the final 15 minutes of baking time.
Select saute function on Instant Pot and let it heat until it says "HOT".
Add bacon to pot and cook until crisp, about 5 minutes. Remove bacon to a plate lined with paper towels.
Cook the onion in the bacon drippings until tender, about 3 minutes. Scrape up the brown bits on the bottom of the pot as the onions cook.
Add soaked beans and all other ingredients, except bacon. Select high pressure and cook for 30 minutes. When it has finished cooking, let pressure release naturally for 15 minutes, then do a quick pressure release.
Make sure beans are completely cooked, then add bacon and serve.
Insert inner pot into Instant Pot and press saute button. Wait for the machine to say "HOT".
Add oil, onion and garlic. Saute for 3-4 minutes, stirring occasionally.
Add remaining ingredients and close lid. Set valve to "Sealing". Cook on high for about 5 minutes (1/2 the cooking time on the package of pasta you are using).
Let pressure naturally release at end of cooking time for 10 minutes. Manually release remaining pressure and remove lid. Stir and serve.
If you would like, you can add or substitute some cooked shrimp at the end of cooking. We don’t normally have it on hand, so I left it out of the recipe.
Press saute on Instant Pot and wait until it says "HOT".
Add oil to inner pot, along with chicken and sausage. Cook until chicken is done, about 5 minutes. Remove with slotted spoon and set aside.
Add onions, bell pepper, celery, and garlic. Cook and stir until onion is translucent. Add additional oil as needed.
If there is anything stuck to the bottom of the pan, add a little water to deglaze before continuing on.
Add remaining ingredients. Put lid on and set to "Sealing". Cook at high pressure for 7 minutes.
Let pressure naturally release for at least 10 minutes before manually releasing remaining pressure.
This was very good served with Cholula hot sauce and Monterey Jack cheese. (Probably not authentic, but good anyway.)
Recipe Notes
Emeril's Essence Creole Seasoning:
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme
In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 20 minutes. (This photo was taken about 10 minutes into the stirring time.)
Pour into 8" round cake pan with at least 2" sides and cover bottom of pan.
In a large bowl, beat the cream cheese until smooth.
Beat in eggs, one at a time, until thoroughly blended.
Add remaining ingredients, mixing well.
Pour into pan over caramel base.
Put 1 1/2 cups of water into Instant Pot insert. Layer an Instant Pot sling, the trivet, the baking pan and a lid (or foil).
Place into Instant Pot and close lid, making sure valve is in the "sealing" position. Set on high pressure for 14 minutes. When time is up, turn Instant Pot off, but leave lid in place.
Let pressure natural release completely. When the pin has dropped, remove lid and remove the sling with the flan. Let cool on rack for awhile until cool enough to refrigerate.
Refrigerate until cool. Slide a knife around edge of pan to release. Place a plate with a lip or a slope over pan and quickly turn over to remove flan onto serving plate.
I took my favorite recipe that I have used for years and converted it to an Instant Pot recipe! My version has no onions, but if you like onions, feel free to add them!
Put pot insert into Instant Pot and add 1 1/2 cups water into pot. Add steam rack.
Peel potatoes (if desired) and cut into chunks. Add to steamer basket, along with eggs.
Put lid on Instant Pot and set to Sealing mode. Press egg button or manually set for 5 minutes. While these are cooking, you can make dressing with remaining ingredients.
When timer goes off, let it naturally release the pressure for 5 minutes.
Release remaining pressure manually. Immediately remove eggs and put into an ice water bath for 5 minutes. Remove potatoes and let cool.
Chop eggs and add potatoes and eggs to salad. Stir to combine, then chill.
This is our favorite recipe for chili. If I don’t have any chorizo, I just use 2 lb. of ground beef and increase the paprika and cumin to 2 T. each. Some of you might think it odd to add the cocoa powder or chocolate chips. However, this adds a richer taste and color to the finished product.
Rinse black beans. Put in pot and cover well with water. Bring to a boil. When the water boils, turn the pot off and let set for 1 hour. Drain beans, cover with fresh water and continue cooking until tender. Add to chili when the beans are tender.
Chili
While beans are soaking, brown beef and chorizo with onions, sweet pepper, garlic, and oil in a Dutch oven.
Add remaining ingredients (except black beans) and simmer for a couple of hours. Add water as needed for the consistency that you desire. Add black beans when they have finished cooking. This is even better if made the day before and reheated.
Recipe Notes
If I don’t have any chorizo, I just use 2 lb. of ground beef and increase the paprika and cumin to 2 T. each.
This recipe is super easy and tastes fabulous! Â Mix it up just like you would a brownie batter, let rise, shape into rolls, let rise again, bake and eat! Â This is adapted from a recipe I found online: Â 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.
