What's for dinner? 2020

patricia19 · December 15, 2024, 02:08:15 PM

Mexican Biscochitos Recipe from Kitchn's Editors

Why You'll Love It:

The richest cinnamon flavor. The cinnamon in both the cookie dough and the outside sugar coating creates a flawless spiced cookie that fills your home with a warm cinnamon aroma while baking.
You can make them any way you like. As long as the cookie dough is nice and chilled, any two-inch cookie cutter can be used. The sky's the limit!

Prep time 15 minutes Cook time 45 minutes Makes 32 (2-inch) cookies

Ingredients:
For the cinnamon sugar topping:

1/2 cup granulated sugar
1 teaspoon ground cinnamon

For the cookies:

2 sticks (8 ounces) unsalted butter, at room temperature
1 large egg, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons ground cinnamon

Instructions:

Make the cinnamon sugar topping:

Stir 1/2 cup granulated sugar and 1 teaspoon ground cinnamon together in a small bowl.

Make the cookie dough:

1 Beat 2 sticks room temperature unsalted butter and 1 cup powdered sugar with the paddle attachment in a stand mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in 1 room temperature large egg, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt until combined.

2 Whisk 2 1/2 cups all-purpose flour and 2 teaspoons ground cinnamon together in a medium bowl. With the mixer on the lowest speed, gradually add the flour mixture to the butter mixture and beat until just combined.

3 Divide the dough into 2 portions (about 12 ounces each). Form each portion into a 4-inch-wide disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes or up to overnight. Meanwhile, arrange 2 racks to divide the oven into thirds. Heat the oven to 350ºF. Line 2 rimmed baking sheets with parchment paper.

4 Unwrap 1 disc of dough and place on a lightly floured work surface (if it was refrigerated overnight, let it sit at room temperature for about 8 minutes to take the chill off first). Lightly dust the top of the disc and a rolling pin with flour. Roll out until 1/4-inch thick. (Alternatively, roll out the dough between 2 sheets of parchment paper.) Using a 2-inch star cookie cutter, cut out as many cookies as you can.

5 Transfer the stars to one of the baking sheets, leaving a little bit of space between each one (they don't grow much during baking). Repeat rolling out the second disc of dough until both baking sheets are filled.

6 Bake for 7 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are golden brown on the bottom, 3 to 8 minutes more. Meanwhile, gather the dough scraps together and shape back into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.

7 Let the cookies cool for about 3 minutes. Toss each cookie while still warm in the cinnamon sugar until evenly coated all over, then place on a wire rack. Let cool completely. You can reroll the dough scraps and cut out and bake up to 2 more rounds of cookies; discard any remaining dough scraps, as they will bake up tough.

Recipe Notes:

Make ahead: The dough can be made up to 24 hours ahead and refrigerated. Let sit out at room temperature for about 8 minutes before rolling out.

Storage: The cookies can be stored in an airtight container at room temperature for up to 4 days.

BarbStAubrey · December 15, 2024, 09:11:00 PM

Patricia the recipe fried this time of year would remind of my favorite Bunuelos. When I lived in Austin I always had a local Mexican family restaurant fix a basket of them for our Christmas Eve supper with hot chocolate.

patricia19 · December 16, 2024, 12:28:45 PM

You might enjoy this traditional recipe then,

https://www.mexicoinmykitchen.com/mexican-bunuelos/

patricia19 · December 19, 2024, 02:27:41 PM

Coffee Cake Cookies Recipe

Prep time 20 minutes to 30 minutes Cook time 13 minutes Makes 14 (3-inch) cookies

Ingredients:

For the cookies:

8 tablespoons (1 stick), unsalted butter, at room temperature
1 large egg, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda

For the cinnamon swirl:

1/4 cup packed light brown sugar
2 teaspoons ground cinnamon

For the streusel:

1/2 cup all-purpose flour
3 tablespoons packed light brown sugar
1 pinch kosher salt
3 tablespoons unsalted butter, melted

For the vanilla icing:

1 cup powdered sugar
2 tablespoons whole or 2% milk
1/2 teaspoon vanilla extract
1 pinch kosher salt

Instructions:

Make the cookie dough:

1 Arrange 2 racks to divide the oven into thirds, and heat the oven to 350°F. Line 2 baking sheets with parchment paper.

2 Beat 1 stick room-temperature unsalted butter, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/2 teaspoon kosher salt with the paddle attachment in a stand mixer on medium-high speed until light and fluffy, about 2 minutes.

3 Scrape down the sides and bottom of the bowl with a flexible spatula. Beat in 1 room-temperature large egg and 2 teaspoons vanilla extract on medium-high speed until smooth and fluffy, about 1 minute. Beat in 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda on low speed until combined and no streaks of flour remain; the dough should form a cohesive mass.

Make the cinnamon swirl:

1 Stir 1/4 cup packed light brown sugar and 2 teaspoons ground cinnamon together in a small bowl with a fork. Sprinkle over the cookie dough, then use the flexible spatula to fold it into the dough a few times. Do not overmix — you'll lose your swirls!

Make the streusel and bake the cookies:

1 Stir 1/2 cup all-purpose flour, 3 tablespoons packed light brown sugar, and 1 pinch kosher salt together in the now-empty cinnamon swirl bowl. Stir in 3 tablespoons melted unsalted butter with the fork or your fingers until it resembles wet sand and clumps together.

2 Scoop out the dough in 3-tablespoon (1 1/2-ounce) portions (about 14). Roll each portion in
your hands to smooth the edges, then place at least 2 inches apart on the baking sheets, no more than 8 per sheet.

3 Flatten the top of the balls gently with your palm until about 2 inches wide and 3/4-inch thick. Top each cookie with about 1 teaspoon of the streusel topping (you will not use up all the streusel at this point), then gently press the streusel into the top and sides of the dough so it sticks.

4 Bake the cookies for 7 minutes. Take the baking sheets out of the oven. Sprinkle the remaining streusel evenly over the cookies and gently press it in. Return the cookies to the oven, switching the sheets between racks, and bake until they've puffed up and are set and firm around the edges but still soft in the middle, 5 to 8 minutes more.

5 Let the cookies cool on the baking sheets for 5 minutes. Use a flat spatula to transfer the cookies to a wire rack and let cool completely, about 20 minutes. Reserve one of the parchment sheets.

Make the icing:

1 Return the cookies to the reserved parchment.

2 Whisk 1 cup powdered sugar, 2 tablespoons whole milk, 1/2 teaspoon vanilla extract, and 1 pinch kosher salt together in a small microwave-safe bowl until smooth. The mixture will be thick.

3 Microwave for 15 seconds, then stir again — this will thin the icing out and help it harden once it dries on top of the cookies. Use a spoon to drizzle the cookies with the icing. Let sit until the icing sets, about 15 minutes.

Recipe Notes:

Storage: The cookies can be stored in an airtight container at room temperature for up to 5 days.

BarbStAubrey · December 19, 2024, 07:02:17 PM

Thanks Patricia for the bunuelos recipe

patricia19 · December 24, 2024, 08:26:47 PM

potato, onion & bacon frittata

By Kate McMillan

Ingredients:
3 slices thick-cut bacon
1 tbsp olive oil
½ lb (250 g) fingerling potatoes,
thinly sliced lengthwise
Salt and freshly ground pepper
3 green onions, sliced
2 cloves garlic, chopped
1 tbsp chopped fresh rosemary
3 tbsp grated pecorino cheese
10 large eggs beaten with 1 tbsp
whole milk

Preparation:

Preheat the oven to 400°F (200°C).

In an ovenproof frying pan, cook the bacon over medium high heat, turning once, until crispy, about 7 minutes. Let drain on paper towels, then tear into bite-size pieces.

Pour off all but 1 tbsp of the fat in the pan and return to medium-high heat. Add the olive oil and the potatoes.

Season with salt and pepper and cook, stirring often, until the potatoes are fork-tender and golden around the edges, about 8 minutes.

Add the green onions, garlic, rosemary, and cooked bacon. Cook, stirring occasionally, for 1 minute longer, and spread into an even layer.

Stir the cheese into the egg mixture and add to the frying pan. Cook without stirring for 2 minutes. Transfer the pan to the oven and bake until the eggs are set, and the frittata is golden brown, 10–12 minutes. Loosen the edges with a rubber spatula and carefully invert the frittata onto a platter. Cut into wedges and serve.

patricia19 · December 26, 2024, 01:24:13 PM

If a cinnamon roll went on summer vacation, it'd be a lemon roll.

Yields: 12 servings Prep Time: 15 mins Total Time: 3 hrs 35 mins

Ingredients:

Dough:

2 lemons, zested
3 Tbsp. granulated sugar
3/4 c. plus 2 tbsp. whole milk
1 (1/4-oz.) pkg. active dry yeast
2 large eggs, room temperature
3 3/4 c. (450 g.) all-purpose flour
6 Tbsp. unsalted butter, melted, cooled
1 tsp. kosher salt
1 tsp. pure vanilla extract
Cooking spray

Filling & Assembly:

3/4 c.store-bought or homemade lemon curd
6 Tbsp. unsalted butter, softened
3 Tbsp. granulated sugar
2 Tbsp. finely grated peeled ginger
1 lemon, zested
1 tsp. ground cardamom (optional)
1/2 tsp. kosher salt
All-purpose flour, for dusting
Cooking spray
1 large egg
1/2 c. heavy cream

Frosting:

1 (8-oz.) block cream cheese, room temperature
3/4 c. (85 g.) confectioners' sugar
1 lemon, zested, plus 2 tbsp. fresh lemon juice
1/2 tsp. kosher salt
1/4 tsp. ground cardamom (optional)

Directions:

Dough:
Step 1: In a small bowl, using your fingertips, rub lemon zest and granulated sugar to release oils in zest until sugar feels like sand and zest is incorporated.
Step 2: Transfer 1 tablespoon zest mixture to a small heatproof container or bowl. Stir in milk. Microwave in 15-second increments, stirring between each, until an instant-read thermometer registers 110° to 115°, about 90 seconds total. If mixture is hotter than 115°, let cool. Stir to dissolve sugar. Sprinkle yeast over. Let sit 5 to 10 minutes to bloom.
Step 3: In the large bowl of a stand mixer fitted with the dough hook, beat eggs, flour, butter, salt, vanilla, milk mixture, and remaining zest mixture on medium-low speed (closer to medium than low) until dough starts to pull away from sides of bowl, 10 to 12 minutes.
Step 4: Spray a separate large bowl (preferably glass so that you can see!) with cooking spray. Transfer dough to prepared bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Filling & Assembly:
Step 1: Meanwhile, in a small bowl, mix lemon curd, butter, granulated sugar, ginger, lemon zest, cardamom (if using), and salt.
Step 2: Lay an 18" x 13" sheet of parchment on a work surface and dust parchment with flour. Uncover dough and gently punch down to release excess air bubbles. Transfer dough to parchment. Using a floured rolling pin, roll dough to an 18" x 13" rectangle, covering parchment.
Step 3: Spread lemon curd mixture onto dough, completely covering surface. Using parchment, transfer dough to a sheet tray. Refrigerate 15 minutes.
Step 4: Spray a 13" x 9" baking dish with cooking spray. Arrange dough on a clean work surface with the longest edge facing you. Lift edge of parchment closest to you and gently but firmly roll dough away from you, creating a long log. Using a serrated knife, cut log into 12 slices, each about 1 1/2" thick. Transfer rolls to prepared baking dish. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour more.
Step 5: Preheat oven to 350°. In a small bowl, beat egg with 2 tablespoons water. Pour cream over rolls. Brush with egg wash.
Step 6: Bake lemon rolls until tops and sides are golden brown, 30 to 35 minutes. Let cool 20 minutes.

Frosting:

Step 1: In a small bowl, vigorously whisk cream cheese and confectioners' sugar until smooth. Add lemon zest, lemon juice, salt, and cardamom (if using) and stir until combined.
Step 2: Spread frosting on top of cooled lemon rolls.

patricia19 · December 26, 2024, 01:37:11 PM

Lemon Curd
By Maria Do
Updated: Oct 21, 2022

Yields: 1 cup Prep Time: 15 mins Total Time: 2 hrs

Fresh lemon juice and zest are the stars in this lemon curd, creating a natural and distinctly citrusy flavor. This curd comes together with only 5 ingredients and 15 minutes, but does require some planning ahead. The curd will need to cool completely in the fridge for at least 2 hours since it thickens as it chills.

This lemon curd gets its silky texture from straining the fresh lemon juice and continuously whisking the curd during cooking. While the constant whisking can seem laborious, it's well worth it for a smooth and thick result. You can even strain the curd a final time before cooling to remove the zest, but I enjoy the flecks of zest in mine, so I keep it as is.

While a double boiler comes in handy for this recipe, the directions include how to make one at home with a small saucepan and large heatproof bowl.

The lemon curd can be refrigerated up to 1 week or frozen in an airtight container up to 3 months.

Ingredients:

4 large egg yolks
1/2 c. (100 g.) granulated sugar
1 Tbsp. finely grated lemon zest
1/2 c. fresh lemon juice, strained
4 Tbsp. (1/2 stick) cold unsalted butter, cubed

Directions:

Step 1: Fill a small pot or saucepan with 2" water. Bring to a boil over high heat. Once water reaches a boil, reduce heat to low to bring to a simmer.
Step 2: In a large heatproof bowl, whisk egg yolks, granulated sugar, lemon zest, and lemon juice to combine. Place bowl on top of simmering pot. Cook, continuously whisking over low heat, until mixture thickens and can evenly coat the back of a spoon, 8 to 10 minutes. If curd isn't thickened after 10 minutes, increase heat to medium-low and continue to whisk until the correct consistency is reached.
Step 3: Remove both saucepan and bowl from heat, then carefully lift hot bowl off pan. Whisk in butter 1 piece at a time until melted.
Step 4: If you prefer a silky smooth curd without zest, strain through a fine-mesh sieve. Let cool. Transfer curd to a jar or bowl, then cover with plastic wrap, pressing on surface to prevent a skin from forming. (Curd will continue to thicken as it cools.)
Step 5: Refrigerate until cold, at least 2 hours or up to 1 week.

patricia19 · December 28, 2024, 02:42:53 PM

Hot Chocolate Recipe

Key Ingredients in Hot Chocolate:

1. Unsweetened chocolate: Adds richness to the drink more so than cocoa powder (and ensures there's no clumps!). It also lets you control the amount of sugar, resulting in a hot chocolate that isn't overly sweet.

2. Brown sugar: Brown sugar, rather than granulated sugar, enhances the chocolate flavor and adds sweet notes of caramel and molasses.
Vanilla extract: Accentuates the chocolate flavor and balances the sweetness in the overall drink.

Prep time 5 minutes Cook time 10 minutes Makes Makes 5 cups Serves 4 to 5

Ingredients:

1 quart whole or 2% milk (4 cups)
4 ounces unsweetened chocolate, coarsely chopped (about 1 cup)
1/2 cup semi-sweet chocolate chips or coarsely chopped semi-sweet chocolate (about 3 1/2 ounces)
1/4 cup packed light brown sugar
1 pinch kosher salt
1/2 teaspoon vanilla extract
Marshmallows and whipped cream, for serving (optional)

Instructions

1. Heat 1 quart whole milk in a medium saucepan over medium heat just until simmering. Whisk in 4 ounces chopped unsweetened chocolate, 1/2 cup semi-sweet chocolate chips, 1/4 cup packed light brown sugar, and 1 pinch kosher salt until the chocolate is melted and the hot chocolate comes to a simmer (do not let it boil). Reduce the heat to low and simmer for 5 minutes.

2. Turn off the heat. Whisk in 1/2 teaspoon vanilla extract. Pour into mugs and serve with marshmallows and whipped cream if desired.

Recipe Notes:

Substitutions: For a non-dairy hot chocolate, substitute the milk with unsweetened almond milk or oat milk.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of milk when reheating.

BarbStAubrey · December 28, 2024, 11:41:22 PM

Wow never used brown sugar in hot chocolate - after reading this Patricia I'll have to give it a try... thanks...

patricia19 · January 16, 2025, 04:52:10 PM

Sweet Potato Bacon Chowder Recipe

Prep time 20 minutes Cook time 35 minutes to 40 minutes Makes 8 cups Serves 4 to 6

Ingredients:

4 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
1 medium yellow onion, diced (about 1 1/2 cups)
2 medium stalks celery, diced (about 3/4 cup)
2 pounds sweet potatoes (about 3 medium), peeled and diced
3 cloves garlic, minced
1 3/4 teaspoons kosher salt, plus more as needed
1 teaspoon dried thyme (optional)
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper, plus more for serving
3 cups low-sodium chicken broth
1 (about 13-ounce) can full-fat coconut milk
3 ounces baby spinach (about 3 cups)
1 cup frozen corn kernels (do not thaw)

Instructions:

Cook 4 chopped thick-cut bacon slices in a large heavy-bottomed pot or Dutch oven over medium-high heat, stirring occasionally, until the fat is rendered out and the bacon is crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Add 1 diced medium yellow onion and 2 diced medium celery stalks to the pot. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in 2 pounds peeled and diced sweet potatoes, 3 minced garlic cloves, 1 3/4 teaspoons kosher salt, 1 teaspoon dried thyme if using, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Cook until the garlic is fragrant, about 3 minutes.

Stir in 3 cups low-sodium chicken broth and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potatoes are tender, 12 to 15 minutes.

Stir in 1 (about 13-ounce) can full-fat coconut milk, 3 ounces baby spinach, and 1 cup frozen corn kernels. Cook until the spinach wilts, 1 to 2 minutes. Taste and season with more kosher salt as needed. Serve garnished with the reserved bacon and more black pepper.

Recipe Notes:

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

JaneS · March 03, 2025, 08:47:19 AM

OK! Here goes! I'm going to try to post the soup recipe.....

JANE S AND HER DADDY'S VEGETABLE BEEF SOUP RECIPE (I HOPE)
Buy and cook a beef roast (Mine was about 5 or so lbs)
Remove bone and shred or chop meat
Add and cook on low 3 quarts of purchased beef broth

Add 7 or 8 potatoes peeled and diced

3 quarts of canned green string beans (mine were home canned but you could buy them)
2 and 1/2 quarts of tomatoes (I put mine in the food chopper so they were mostly juiced whole tomatoes)
3 2lb bags of mixed vegetables from the grocery store
5 1/2Cup bags of frozen corn from my freezer

Cook all this together for at least an hour but more is ok too

I canned it in 14 quart jars and had one jar left over to eat. Any questions, just ask! I hope I did this right!

BarbStAubrey · March 03, 2025, 10:53:30 AM

Jane any seasoning and if so what kind and when did you add it - also when you cook the beef do you start with chopped onions in oil or butter before you add the broth.

patricia19 · March 03, 2025, 12:44:25 PM

Thank you, Jane, for posting your family recipe!

Amy · March 23, 2025, 03:27:18 PM

Tennessee Hobo Casserole
Prep Time: 20 minutes Cook Time: 2 minutes Yield: 4 servings 1x
An easy and delicious meat and potatoes Instant Pot or slow cooker recipe.

Ingredients

1 pound lean ground beef
1/2 cup diced onion
1 1/2 tsp italian seasoning
1 1/2 tsp kosher salt
1 1/2 tsp black pepper
1/4 tsp smoked paprika
1/2 cup beef broth
1 pound red potatoes (about 4 medium), sliced into quarter inch rounds
2 carrots, peeled and sliced into 1/2 inch pieces
1/2 cup shredded cheddar cheese
1/4 cup shredded parmesan cheese
2 Tbsp ketchup
Instructions
Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onions. Brown for 5 minutes, drain off excess grease. Stir in HALF of the italian seasoning, salt, pepper and paprika.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the carrots and potatoes, being careful not to stack them on top of each other. Sprinkle the other half of the seasonings on top of the potatoes.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up move valve to venting and remove the lid.
Stir in the cheddar, parmesan and ketchup.
Serve and enjoy!
Slow Cooker Instructions:

Brown the ground beef in a skillet over medium heat. Add the diced onions and cook until softened. Drain excess grease. Stir in half of the Italian seasoning, salt, pepper, and smoked paprika.
Transfer the beef mixture to the slow cooker and stir in the broth, potatoes, carrots and remaining seasonings.
Cover and cook on LOW for 4 hours or HIGH for 2-3 hours, until the potatoes and carrots are tender.
Stir in the cheddar, parmesan, and ketchup until well combined. Cover for another 5-10 minutes to let the cheese melt. Serve and enjoy!

Find it online: https://www.365daysofcrockpot.com/tennessee-hobo-casserole/

patricia19 · March 23, 2025, 05:14:23 PM

Other than the cheese and ketchup, sounds like something I make several times. I usually have russets on hand, I should look for some reds.

Amy · March 23, 2025, 07:36:24 PM

I agree with the ketchup but maybe cheese sprinkled on top.

Amy · March 24, 2025, 11:01:58 AM

Instant Pot Sausage and White beans

Instant Pot Sausage and White beans with smoky kielbasa or your favorite smoked sausage, onion, garlic, carrots, and white beans. A tasty pressure cooker sausage and beans favorite.

Course Dinner
Cuisine American
Keyword pressure cooker sausage and white beans
Prep Time 10 minutes
Cook Time 45 minutes
NPR 15 minutes
Total Time 1 hour 10 minutes
Servings 6 - 8
Calories 265 kcal
Author Sandy Clifton
Ingredients
2 tsp Olive Oil
1 ½ lbs Smoked Kielbasa Sausage (or Smoked Turkey Sausage), sliced in 1" thick rounds
1 large Yellow Onion, chopped
1 large Bay Leaf
4 Carrots, chopped (about 1 ½ cups)
3 Celery Stalks, chopped (about 1 cup)
4 sprigs Fresh Thyme (or ½ tsp dried)
1 4" long Sprig of Fresh Rosemary
¼ tsp Oregano, dried
4 cloves Garlic, pressed or minced
½ tsp Pepper
6 cups Chicken Broth, low sodium (use 7 cups if you like it a little soupier)
1 lb Navy Beans,*** dry (rinsed & sorted). Or 2 cans of white beans*
Optional
3 cups Fresh Baby Spinach or Chopped Kale
Salt to Taste (Add after cooking as it may not need it)
Instructions
Turn the pot on to the Sauté setting. Let it heat up and add the olive oil. Then add the sausage. Let it sit and brown a few minutes, then stir. Lightly brown all sides.

Add the onion, bay leaf, carrots and celery. Stir and cook until the onion starts to turn translucent. Make sure to scrape any brown bits from the bottom of the pot (deglaze).

Add the thyme, rosemary, oregano, and garlic. Cook, stirring for 1 minute.

Add the pepper, and broth. Stir, and then put a glass lid on the pot and let the contents come to a simmer.

Once the broth is simmering, add the beans and stir. Put the pressure cooker lid on, lock in place, and set the steam release knob to the Sealing position.

Cancel the sauté function and press Pressure Cook (or Manual) button or dial, and then the + or - button to choose 40 minutes.** High pressure.

The pot may take 10 minutes or so to come to pressure, but since the contents are already hot, it will pressurize quicker. Once the cooking cycle has finished, let the pot sit undisturbed for 15 minutes (15 minute Natural Release).

Next, turn the steam release knob to the Venting position to release the remaining steam/pressure. Please use caution and do this in bursts at first.

When the pin in the lid drops down, open the lid, facing away from your face, and set aside. Use a long handled spoon to gently stir the beans. Taste a few to test for tenderness and for salt, and add salt if needed.

If beans aren't tender enough (sometimes old beans take longer), just put the lid back on and cook them for 5 more minutes under pressure, and a 10 to 15 minute natural release.

If you are adding spinach or kale, stir it into the beans after pressure cooking and let the pot sit for a few minutes until the greens are wilted and soft.

Serve. These beans are very good with some buttered crusty bread!

Recipe Notes
*If you want to use canned white beans, rinse and drain them, add at the same time you would add the dry beans, and adjust broth to 4 cups, and cook time to 5 minutes, with a 10 minute natural release. Canned white beans are already soft, so they may break apart easily.

**If you soaked your beans for at least 8 hours, adjust cook time to 25 minutes.

***Old beans will take longer to cook, so if you think yours may be old, soak them or prepare for a longer cook time

patricia19 · March 24, 2025, 02:26:11 PM

For the cheese, sprinkled would be a key word.

I guess I'm a traditionist, as I always have dried beans on hand and I always soak them, usually overnight. This recipe sounds perfect for a freezing cold night.

Amy · March 25, 2025, 07:25:04 AM

Patricia, it was ok. I think next time some tomatoes will go in. With the instant pot there is no soaking and these were cooked in 40 min.

Amy · March 25, 2025, 07:39:04 AM

Coconut Lemon Crumble Bars - a 35+ year old family recipe that combines coconut and tangy lemon filling in a buttery crumble bar cookie. Freezes quite well too.

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Barry Parsons

Ingredients

2 cups flour
3/4 cup sugar
1 tsp baking powder
2 cups dried coconut, medium cut
pinch salt
1 cup butter, cut in small pieces
FOR THE LEMON FILLING
1/3 cup cake flour
1/3 cup corn starch
1 1/2 cups sugar
5 egg yolks, slightly beaten
Zest of 2 large, or 3 small lemons, very finely chopped
Juice of 2 large, or 3 small lemons
2 cups water
3 tbsp butter
pinch salt
Instructions
TO MAKE THE LEMON FILLING combine the corn starch, salt, cake flour, sugar and water in a medium saucepan.
Cook over medium-low heat until the mixture thickens, stirring constantly. Remove from heat.
Pour about 1/2 cup of the thickened mixture over the beaten egg yolks and whisk together quickly. This tempers the egg yolks so that they do not scramble.
Pour this mixture back into the pot and whisk it in quickly. Return the pot to the heat and stir constantly for a few minutes until the mixture is thick and evenly smooth.
Whisk in the lemon juice and zest and remove from the heat.
Finally whisk in the butter and set aside to cool while you prepare the crumble mixture.
FOR THE CRUMBLE mix together the flour, sugar, baking powder, coconut and salt.
Using your hands or a pastry blender cut in the butter until the it is completely incorporated into the dry ingredients.
Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan. Pour the lemon filling evenly over the bottom crumbs. Gently sprinkle the remaining crumbs over the lemon filling and press down gently.
Bake in a 350 degree F oven for 40 - 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.

Notes
If you plan to freeze these cookie bars, for all crumble type cookies, I always thaw them on a wire cake rack and never in a closed container. There's a lot of humidity in some freezers that gets trapped inside and can start to make baked goods soggy as they thaw. My method always avoids that problem for me.

patricia19 · March 25, 2025, 02:29:33 PM

There are a multitude of refrigerated-jarred flavored spice mixes by the brand, "Better than Bouillon." I tend to always have some on hand and look for new, different mixtures. They are perfect for that type of dish.

https://duckduckgo.com/?t=ffab&q=better%20than%20bouillon&ia=web

I'm not a fan of coconut, but a lemon bar sounds good.

Amy · March 26, 2025, 06:13:32 AM

I don't mind coconut in some things, like coconut cream pie.

patricia19 · March 26, 2025, 01:06:18 PM

I used to like it, but not really anymore. My tastes have changed significantly since my allergy. Even those not related, such as fish. I no longer care for tuna or any flaked or ground fish, or shrimp, but an occasional salmon or halibut steak is fine.

patricia19 · March 26, 2025, 05:51:22 PM

Strawberry Ginger Vinaigrette

From the Sauce and Gravy Channel;

Ingredients:

1/2 cup sliced strawberries (4 strawberries)
1 tbsp or 15g fresh ginger grated
1/4 tsp black pepper
2 tbsp or 30ml red wine vinegar
1 tbsp or 15ml lemon juice
1 tbsp or 15g honey or pure maple syrup if you prefer
1/2 cup or 125ml extra virgin olive oil
Salt to your taste

Add the first six ingredients and blend well.

Grab your whisk and mix well. Keep whisking and slowly drizzle the olive oil into the strawberry ginger. After thirty seconds to a minute, you have a well emulsified strawberry ginger vinaigrette perfect for a healthy salad, especially in the springtime when strawberries are fresh.
Makes 3/4 cup or 188ml

Amy · March 30, 2025, 08:56:42 AM

Crockpot Minestrone
By:
Kristen Chidsey
Servings:
8
Prep:
5minutes mins
Cook:
8hours hrs
Total:
8hours hrs 5minutes mins

Featuring a rich tomato base, fresh vegetables, and tender pasta, this Crockpot Minestrone delivers a hearty, flavorful soup that is low in calories, yet will leave you satisfied.
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Ingredients

4 cups low-sodium vegetable broth
½ cup dry red wine, optional
28 ounces diced tomatoes
15 ounces marinara sauce, or prepared spaghetti sauce
½-1 teaspoon kosher salt
2 teaspoons Italian seasoning
1 teaspoon pepper
1 dried bay leaf
2 tablespoons minced garlic
1 teaspoon onion powder
1 stalk celery, thinly sliced
2 cups cubed gold potatoes, about 2 medium potatoes
2 cups fresh or frozen green beans, cut into 1 inch chunks
3 cups diced zucchini , about 2 medium
1 cup diced carrot, about 2 medium
15 ounces kidney beans, rinsed and drained
1 cup ditalini pasta, or small shell pasta
3 cups baby spinach
1 tablespoon red wine vinegar
parmesan cheese for serving

Instructions
In a large slow cooker, mix the broth, wine, diced tomatoes, marinara, salt, Italian seasoning, pepper, bay leaf, onion powder, garlic, celery, potatoes, green beans, zucchini, carrots, and beans.

Cook on low for 8-10 hours or high for 4-6 hours.
Turn the slow cooker to high. Add in the pasta and cook for 20-30 minutes until pasta is tender.
Remove the bay leaf, and stir in vinegar and spinach. Place the lid back on the crock pot for 5-10 minutes to let the spinach wilt.
Serve with a generous grating of parmesan if desired.
Equipment
6-8 quart Slow Cooker
Notes
No Marinara or Spaghetti Sauce on hand? Use crushed tomatoes plus an additional 1 teaspoon of Italian seasoning.
Gluten-Free Minestrone: For best results, cook your favorite gluten-free noodles on the stove, rather than adding them to the slow cooker to cook.
Alcohol-Free Minestrone: Omit the wine and use additional broth in its place.
Vegetable Options: Mix and match the vegetables in this soup. Other great options include yellow squash, diced butternut squash, diced sweet potatoes, or peas.
Beans: Kidney beans, cannellini beans, or northern white beans all work in Minestrone.
Storage: Allow the Minestrone to cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 4 days. Alternatively, transfer the cooled Minestrone to a freezer-safe container, leaving 1 inch of space for expansion, and freeze the soup for up to 2 months.
To reheat: If needed, defrost the soup overnight in the refrigerator. Cook over low heat in a saucepan, adding additional vegetable broth to thin as needed. Alternatively, reheat individual servings in a heat-safe bowl covered with a damp paper towel in 60-second intervals, stirring after each interval, until warmed through, adding additional broth or water to thin as needed.
Nutrition

Calories: 216kcal
Carbohydrates: 41g
Protein: 10g
Fat: 1g
Saturated Fat: 0.2g
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 0.1g
Sodium: 284mg
Potassium: 879mg
Fiber: 9g
Sugar: 9g
Vitamin A: 3330IU
Vitamin C: 33m

patricia19 · Reply #1586 - Re: What's for dinner? 2020

Lemon Curd Tart From Betty Crocker

Prep Time 30 min Total 4 hr 20 min Servings 12 Ingredients 11

Ingredients:

Crust:

3/4 cup butter, softened
1/4 cup sugar
2 cups Gold Medal™ all-purpose flour

Filling:

1 cup sugar
3 tablespoons cornstarch
1 cup water
1 1/2 teaspoons grated lemon zest
1/4 cup fresh lemon juice
2 egg yolks
2 tablespoons butter, cut into pieces
Fresh assorted berries and sweetened whipped cream, as desired

Instructions:

Step 1

Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.

Step 2

In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.

Step 3

In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.

Step 4

In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.

tip 1
To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream and 1 tablespoon powdered sugar in bowl. Beat on low speed until mixture begins to thicken. Add 1/2 teaspoon vanilla, then beat on high speed until whipped cream forms soft peaks.

tip 2
To serve lemon custard tart slices, cut with sharp knife, cleaning knife blade after each cut.

tip 3
Wondering how many lemons to pick up for this Lemon Curd Tart recipe? 1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon zest.

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