JRPerk

Author: admin

  • 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…

  • Tomato Sauce – Pressure Cooker

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    I tried this recipe from Serious Eats. It says it makes 1.5 quarts which isn’t really very much sauce.  I would probably double it.  I would also add some grated parmesan to the sauce or with each serving.  It may also need some thickener like corn starch. It is a good way to use up…

  • Chicken Stir Fry

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    This is a twist on a stir fry recipe that allows you to prep the chicken and marinade in advance and sous vide it from frozen while you prepare the vegetables. Serves 4 Serve this with 5 cups of cooked white rice (2 cups rice and 3 cups water or whatever the recipe calls for)…

  • Buffalo Chicken – Danielle’s

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    Ingredients: 1 can (20 oz) of pre-cooked chicken breast 1 (8 oz.) stick cream cheese 1/2 cup ranch 1/2 cup franks buffalo sauce 1/2 cup shredded cheese (I use sharp cheddar) You may have to add more ranch or buffalo sauce depending on preference. Instructions: Place ingredients in a crockpot or in sauce pan on…

  • Chicken and Pork Glaze – Kate’s

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    Kate whipped this up to drizzle over chicken breasts.  WOW! INGREDIENTS: 3/4 large onion, chopped 1  Tbsp. minced garlic 1 Tbsp. olive oil 1/2 cup apricot preserves 2 Tbsp. Worchestershire Sauce 1 Tbsp. Red Wine Vinegar 2 Tbsp. Soy Sauce 1 Tbsp. Dried Rosemary Leaves 1 Tbsp. Spicy Brown or Dijon Mustard 1 tsp. black…