We set them all on the table and some small bowls and play with them. Seems like everyone here likes to make or customize thier own dipping sauce mine has a bunch of ingredients. Mostly ground pork, tomorrow will probably be ground chicken maybe with some shrimp tossed in or just deep fry the shrimp for a side. I don't think we have ever used beef in them. One short cut is bags of slaw mix just toss the mix out. I run the chopping board and knife and the rest is hers till I fry them. I like the look of yours mine are usualy blistered / bumpy a little, I will se if I can eventually find those frozen wrappers and try them. That's what I wanted tonight but wife was in a board meeting so I made beef stew instead. Wrap and fry egg rolls in vegetable oil until crispy, the stuffing is already fully cooked.įor a dip, we use “Mae Ploy Sweet Thai Chili Sauce”, should be able to find it at any Asian market. Sweat garlic and onion in vegetable oil until softĬhop half head of cabbage and fry with 4 more cloves of garlic with some salt until soft, drain cabbageĬhop 4 carrots, 4 more chopped cloves of garlic, fry until softġ pound ground beef fried with 4 cloves of garlicīoil half package (8oz package Pancit Bijon) rice noodles until soft, and drainĬombine all ingredients together, add 3 table spoons of sugar, two tablespoons of soy sauce and black pepper to taste and mix.īreak one egg in a bowl, break yoke and mix (egg wash to seal egg roll wrappers).īuy frozen egg roll wrappers from an Asian market, not the ones they have at normal grocery stores…thaw overnight in refrigerator, this is a key step, if you thaw on the counter they will be too dry. I did make a rice and enchilada chicken that my kids loved.Two chopped onions and 4 garlic cloves chopped fine with a little bit salt Though the Instant Pot is great for pulled pork and such. It’s a super quick sub for breaded anything. I also learned how to make a super fast bread crumb in mix fin a little fat from any bread in the house ( including croissants ) and put it on meat after it’s down. I can sear any meat in 10-15 mins, make a pan sauce and steam Sautee vegetables in about as much time as it takes to Instant Pot things. So How to Cook Without a Cookbook by Pamela Anderson is my go to. I thank everyone for the Melissa Clark recommendations.Īs for me, I like quick, good and no recipe or minimal because prep time really is the bottleneck. Though my little Cuisart chopper has been a life saver. Either way, the prep is the same ( almost ) and that is always the most timely for me. I think it really depends on what you were doing before and what you’re expectations are. I also have not been all that impressed with Instant Pot after hearing and reading raves about it on FB by friends. I find that nice for weeknights but on weekends I still prefer to do those lovely long and slow recipes without it so I get the beautiful aromas in the house. And anything you normally braise or cook for a long time can be done in a much shorter period. Almost any soup can be done in it more quickly than on the stovetop. My daughter uses hers a lot and does one pot spaghetti with meat sauce, chili, ribs, etc. While it can be overwhelming to see all the recipes available, I would start but just searching for things you know you like a lot and try the IP option. You can either dump the drippings before making if you don’t like that or I use a gravy separator and just remove the fat after as I think it gives the broth nicer flavour to leave the drippings in.
One thing with the broth though is it will have quite a layer of fat on top if you are using the drippings. I can do both in one work night evening versus having to spread that over two nights otherwise. Let the pressure come down and you have a really nice chicken broth. Top up with water and cook on high pressure around an hour or hour and a half depending on how much time you will be home. After you’ve taken the meat off the chicken I stick the carcass back in with some celery, onion and carrot, salt, pepper and whatever else you like to put in your broths. I don’t bother as we don’t usually eat the skin. If you want crispy skin then stick the whole thing under the broiler for a few minutes. Let the pressure drop naturally for around 10 to 15 mins and then release. Close and cook on high pressure for about 8 mins per pound. Put about 1 to 1/12 cups of either water or broth (I think it tastes better that way than just water). Season up the chicken well (I like to use homemade Emeril’s Essence) and put on the rack. My favourite thing to do in it is a whole chicken.
I got one for Christmas and haven’t made a ton of stuff yet, but what I’ve done comes out nicely.