Power Pressure cooker recipes 1. CLOUD 9 INSTANT POT DULCE DE LECHE Serving size: 1 jar Servings per Recipe: 4 Calories: 50 per 100gms Cooking Time: 1 HOUR 10 MINUTES Ingredients: Cold Water – 1 cup (250ml) Sweetened condensed milk - 1 14oz can (396g) Baking soda - ½ teaspoon (3g) Warm water - 3 tablespoons (45ml) Nutritional Information: Total Fat – 0.1g Sodium- 4mg Total Carbs- 13 g Fiber- 1.6g Sugar – 10 g Directions: 1. To start with the recipe, set your pressure cooker on pre-heat for a couple minutes on low heat. 2. Now create a Baking Soda Mixture.
Biscuits with Dairy Free Cream Cheese Makes 12 biscuits Ingredients: 3 cups Bob’s Red Mill® Gluten Free 1 to 1 Baking Flour 1 tablespoon sugar 1 tablespoon gluten free baking powder ¾ teaspoon baking soda 4 ounces dairy free cream cheese, such as Daiya® or Tofutti®. Cut into ½ inch pieces and freeze 30 minutes 4 tablespoons dairy free margarine, cut into ½ inch pieces and freeze 30 minutes 1 cup dairy free buttermilk (almond milk plus 1 tablespoon lemon juice, let sit 5 minutes) Directions: Place oven rack to middle position, and heat oven to 450˚F. Line baking sheet with parchment paper. Pulse flour blend, sugar, baking powder, salt, baking soda, cream cheese and margarine in food processor until mixture resembles coarse cornmeal. Transfer
If using a water bath, remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight. Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium
Shape the well-combined lamb mixture into patties. 3. Set the pressure cooker on high and cook the lamb for 10 minutes. 4. Once the patties are cooked, serve on pita bread and top with onions, sliced tomatoes and drizzle cucumber yogurt sauce on top.
Sunday - 1.Vegetable-marrow soup.2.Roast quarter of lamb, mint sauce, French beans and potatoes.3.Raspberry-and-currant tart, custard pudding. ( Mitchell 124) This is the plain family dinners for August. This is a 12 person dinner for March - First Course White Soup, Clear Gravy Soup, Boiled Salmon, Shrimp Sauce, and dressed Cucumber, and Baked Mullets in paper cases. Entrees- Filet de Boeuf and spanish Sauce, Larded Sweetbreads, and Rissoles Chicken Patties. Second Course- Roast Fillet of Veal and Bechamel Sauce, Boil Legs of Lambs,Roast Fowls, garnished with Carrots and mashed Turnips Vegetable- Sea-kale, Spinach, or Broccoli.
Top with the other halves of the rolls. Serve hot or wrap and refrigerate for use later. Pasta with spinach Ingredients 8 ounces pasta, cooked. 2 tablespoons olive oil 4 garlic cloves, crushed 1/2 can (19 ounces) garbanzos, rinsed and drained 1/2 cup unsalted chicken broth 1/2 cup golden raisins 4 cups fresh spinach, chopped 2 tablespoons Parmesan cheese In a pan, heat olive oil and add garlic. Cook on medium heat.
The recipe calls for 1 cup of leaven, 3.5 cups of spelt flour, 3.5 cups of whole wheat flour, 3 cups of tepid water, 2 teaspoons of salt, and coarse ground flour for dusting. Extra implements needed are cooking twine and a sharp knife. Combine the leaven and water in one bowl and the flour and salt in another, then mix those together and let sit for an hour. After one hour of autolysing, take the dough out and punch it down gently on a clean surface. Stretch and fold the dough four times at 30 minute increments, then form the dough into a ball.
Bake for about 10 minutes. Once ready, allow them to cool on the baking tray before transferring them into the wire rack for further cooling 3) Vegan Peanut Butter Cookies Ingredients • 75g soft vegetable margarine • 50g peanut butter • 50g caster sugar • 50g demerara sugar • 100g plain flour • 1 pinch of salt Procedure 1. Blend peanut butter and margarine together. Once blended, stir the sugars into the mixture 2. Gradually stir the floor to make a
Tofu Jerky in White Vinegar Serving size: 1 plate Serving per recipe: 28 Calories: 170 Cooking Time: 90 minutes Ingredients: 1. Extra-Firm Tofu - 1 (15-Ounce), Block 2. Soy Sauce - 3 Tablespoons, (Divided Use) 3. Tomato Paste - 1 Tablespoon 4. Liquid Smoke - ½ Teaspoon (Smoked Paprika or Chipotle Puree can also be used) 5.
Roll to 1/2" thick and go to town with a 3" round cutter and 3/4" hole cutter out of your Round Cutter Set. Place each donut on a floured cookie sheet but don't wait too long to fry. As the butter in the dough comes to room temperature, the donuts will get sticky and soft and they'll be harder to get into the oil without bollocksing the shape. Lug out your big stock pot and fill it 2” deep with canola oil, turn the heat on to medium, stick in a thermometer and wait for the oil to heat up to 350° F. Unload your dishwasher or do some other multi-tasking that keeps you in the kitchen so you can check the oil temperature frequently. Once your oil reaches 350° F, it's fry time!