JRPerk

Author: admin

  • Biscuits – Food Processor Southern Angel

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    INGREDIENTS: 2 Tbsp warm water 1 pkg (2.25 tsp) quick acting yeast 2 cups milk 1 Tbsp. lemon juice or vinegar 5 cups bread or general purpose flour 3 tsp baking powder 1 tsp baking soda 1 cup lard 1/4 Cup Melted Salted Butter to brush on top Need to try with 1/4 cup sugar…

  • Loaded Baked Potato Casserole

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    NOTE:  You can deep fry this mixture by rolling into small balls, coating with an egg and milk mixture and rolling in bread crumbs.  You have to freeze the balls solid before deep frying them.  If they thaw, they will fall apart when frying.  It is a lot of work. INGREDIENTS: 10 lbs potatoes 1.5…

  • Randy’s Pressure Cooker Chili

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      12oz dry red beans about 1.5 cups. Wash them and make sure they don’t have any debris or rocks in them. 4 cup H2O Two 28oz cans of crushed tomatoes I medium white onion chopped. 4 teaspoons chili powder 1 teaspoon crushed red pepper 1 tablespoon brown sugar 1 teaspoon dried parsley 2 teaspoons…

  • Caprisi Grilled Cheese

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    NOTES: These would be even better with cooked bacon slices INGREDIENTS: 8 1/2″ thick slices of sourdough (9″ round) 1/4 cup basil Pesto 8 oz fresh mozzarella sliced 1/4″ thick 2 large tomatoes cut in 1/4″ slices 2 tablespoons olive oil INSTRUCTIONS: Heat skillet to mediumHeat oven to 250 Spread Pesto on one side of…

  • Pesto

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    INGREDIENTS: INSTRUCTIONS:  

  • Smoked Ribs (Myron Mixon-ish St. Louis 3-2-1)

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    Ingredients: Rub: 1 part BBQ Salt (RANDY’S ALTERNATE LOWER SODIUM FROM-SCRATCH) 1 part brown sugar  Other: Yellow Mustard Apple juice and a spray bottle. Instructions: Wash ribs and remove membrane. Rub ribs with a thin coat of mustard so the rub will stick. Coat ribs with the rub mixture: Per the “proper salting techniques” in the Food Trivia post,…

  • Spaghetti Sauce from Fresh Tomatoes – Pressure Cooker

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    The secrets to great sauce: You really need to pressure cook spaghetti sauce.  The pressure cooker (or InstaPot) boils the sauce at about 250 degrees farenheit vs 212 degrees in a stock pot.  Cook times are cut in half for every 18 degrees rise in farenheit (10 degrees Celcius).  250 – 212 = 38 so…

  • Tortilla Soup – Pressure Cooker

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    This recipe is adapted from the traditional tortilla soup recipe on this site. I eliminated the water because the pressure cooker does not lose as much from evaporation. There is no need to pre-cook the chicken when you use a pressure cooker. If you double this recipe, it will not fit safely in an 8…

  • Chili – Pressure Cooker

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    This is adapted from Dianne’s Chili Recipe NOTES: I don’t think hamburger does well when cooked in a pressure cooker.  I think you should brown the hamburger separately and add it after the pressure is released and simmer it for a few minutes to absorb the chili flavor. INGREDIENTS: 12 oz.(about 1.5 cups) dry red…

  • Refried Beans – Pressure Cooker

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    This recipe makes about 7 cups which is about the maximum I should put in my 8-quart pressure cooker. You can make these in about 2 hours. It has a couple of steps but it is still faster than the crockpot method. NOTE:  Beans don’t absorb water correctly if there is salt or other impurities…