Chile verde with chicken and white beans

Sauté onions and half of a poblano pepper; add 1 cup dry white beans and water to cover the beans a bit. Manual, high pressure, 15 minutes. Quick release. Add 1 pound chicken thighs, the other half of the poblano, any vegetable extras, and half of a jar of salsa if you want. Manual, high pressure, 20 minutes more. Quick release if you’re hungry, natural if you forget about it. —Tim Barribeau

Soy sauce chicken

Optional: Brown whole chicken in oil on Sauté. 

Add:

• 4 cloves garlic
• 2 star anise
• 1 cinnamon stick
• 2 inches of ginger sliced
• ½ cup soy sauce
• ½ cup brown sugar
• 4 cups water

Manual, high pressure, 25 minutes. Quick release pressure. 

—Ganda Suthivarakom

American-style chicken and vegetables

Sauté (or simply add to the pot if you’re short on time) about 4 cups’ worth of veggies cut to roughly equal-size chunks with a drizzle of oil and salt and pepper. Potatoes, carrots, celery, mushrooms, onions, and garlic are all good options. Layer about 4 pounds of chicken leg quarters on top (thighs and breasts also work well, with or without bones), along with more salt and pepper and an optional bay leaf or other herbs if you’d like. Manual, high pressure, 20 minutes (15 minutes if using boneless chicken). Natural release until it opens on its own (about 20 minutes). Optional: Garnish with chopped parsley.

Variation 1, chicken and rice: Add 2 cups of rice and about 2 cups of chicken stock or other liquid (make 1 cup of it cream if you like it creamy).
Variation 2, Instant Pot coq au vin: Make the main recipe but add about 4 slices of bacon, chopped, to your sauté mix. Add a few glugs of red wine (up to half the bottle). Follow the same pressure instructions. —Jacqui Cheng

Tomato soup

Sauté about 6 cloves of smashed garlic with a roughly chopped onion. Add 2 cans of whole tomatoes and their liquid and seasonings (oregano, thyme, salt). Manual, high pressure, 10 minutes. Quick or natural release. Blend with an immersion blender until smooth. Add fresh herbs, salt, and pepper to taste. —Courtney Schley

Corn Pop Treats

• 1/2 cup water
• 2 cups sugar
• 1 pound real butter
• 1 heaping Tablespoon dark Karo syrup

Bring to boil
Add 1 can salted cashews
Turn heat down slightly (mixture should be a creamy color)
Stir continuously (it takes a while)
Mixture will get thicker and begin to separate from side of pan
it will turn dark and begin to smoke a little
Pour mixture over 2/3 of a big bag of corn pops
Lay the treats out on wax paper to cool

Dole Whip Copycat

Do you love the frozen pineapple treat but don’t want to go looking for a place that serves this specialty? Make this delicious dairy-free dole whip recipe yourself in seconds!
Total time:  50 S
Servings:  6
Calories:  60

Ingredients

• 5 fl. oz. unsweetened almond milk
• 5 fl. oz. coconut milk
• 1/4  tsp. stevia (or sweetener of your choice) optional
• 1 pinch salt
• 1/2 cup pineapple juice
• 2 1/2 cups fresh pineapple chunks frozen

Nutritional Information
Serving Size: ½ cup
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 50mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 9g
Protein: 0g

Instructions

• Add ingredients to FourSide or WildSide+ jar in order listed.
• Blend on Medium Low (speed 3) for 20 seconds then increase speed to Medium High (speed 6) for another 30 seconds or until smooth. You may experience cavitation during blending. If so, you can wait until it catches again or stop blending, remove the jar, shake the contents back down to the blade, replace it and continue blending.
• Transfer pineapple mixture to a large plastic bag and place in freezer for 30-60 minutes. 
• Cut off one tip of bag and pipe into serving dishes.
• Note: If using Twister jar, reduce ingredients by half.

Notes
You can replace any or all of the frozen pineapple with another frozen fruit. Some of our favorite combinations are:

• Pineapple Strawberry (1 cup of each)
• Pineapple Mango (1 cup of each)
• Pineapple Blackberry (1 cup of each)
• Pineapple Raspberry (1 cup of each)
• Strawberry (2 cups, omit pineapple juice)
• Make a Tropical Whip by omitting almond milk and using 10 fl. oz. of coconut milk.

You may use other milks with this recipe, just know it will change the taste and the texture.

Brussels Sprout Gratin

From: Cook's Country | October/November 2015
SERVES 6 TO 8

INGREDIENTS

• 2 1/2 pounds Brussels sprouts, trimmed and halved through stem
• 1 tablespoon vegetable oil
• Salt and pepper
• 3 tablespoons unsalted butter
• 1/4 cup panko bread crumbs
• 1 shallot, minced
• 1 garlic clove, minced
• 1 tablespoon all-purpose flour
• 1 1/4 cups heavy cream
• 3/4 cup chicken broth
• 2 ounces Gruyère cheese, shredded (1/2 cup)
• 1 ounce Parmesan cheese, grated (1/2 cup)
• Pinch ground nutmeg
• Pinch cayenne pepper

WHY THIS RECIPE WORKS
In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavor of Brussels sprouts. Pre-roasting the sprouts makes them rich and nutty, not cabbagey. We make a quick, creamy Mornay sauce, using a combination of Gruyere and Parmesan cheeses, to bind the gratin. To add crunch, we top the gratin with pre-toasted panko bread crumbs and more nutty Gruyere.

Look for smaller Brussels sprouts, no bigger than a golf ball, as they’re likely to be sweeter and more tender than large sprouts. If you can find only large sprouts, quarter them. A broiler-­safe dish is important because the sprouts cook at such a high temperature.


INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 450 degrees. Grease 13 by 9­ inch broiler-­safe baking dish. Toss Brussels sprouts, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in prepared baking dish. Bake until sprouts are well browned and tender, 30 to 35 minutes. Transfer to wire rack and set aside to cool for at least 5 minutes or up to 30 minutes.
2. Meanwhile, melt 1 tablespoon butter in medium saucepan over medium heat. Add panko and cook, stirring frequently, until golden brown, about 3 minutes. Transfer to bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside. Wipe saucepan clean with paper towels.
3. Melt remaining 2 tablespoons butter in now ­empty saucepan over medium heat. Add shallot and garlic and cook until just softened, about 1 minute. Stir in flour and cook for 1 minute. Whisk in cream and broth and bring to boil over medium-­high heat. Once boiling, remove from heat and whisk in 1/4 cup Gruyère, Parmesan, nutmeg, cayenne, 1/4 teaspoon pepper, and 1/8 teaspoon salt until smooth.
4. Pour cream mixture over Brussels sprouts in baking dish and stir to combine. Sprinkle evenly with panko mixture and remaining 1/4 cup Gruyère. Bake until bubbling around edges and golden brown on top, 5 to 7 minutes. Transfer dish to wire rack and let cool for 10 minutes. Serve.

Coleslaw

• 1 bag pre shredded coleslaw cabbage with carrots (6-7 cups)
• 1 cup mayo
• ¼ cup white wine vinegar
• 1 tsp celery seed
• ¼ cup sugar
• salt and pepper to taste

Make dressing by combining all ingredients other than the cabbage mix. Toss with cabbage mix. Chill in fridge at least 2-3 hours prior to serving.

Thick and Chewy Gingerbread Cookies

From: Cooks Illustrated
Yield: 30 3-INCH COOKIES

WHY THIS RECIPE WORKS

Because we wanted a thick and chewy gingerbread cookie recipe, we added more butter for moisture. A ratio of anything less than 4 tablespoons of fat to 1 cup of flour produced a very dry cookie—which may be desirable when building a gingerbread house but not when making a cookie meant for eating. More sugar and molasses came next, adding flavor and a pleasant sweetness. A little bit of milk gave the cookies just the right extra measure of softness and lift.

INGREDIENTS

• 3 cups unbleached all-purpose flour
• ¾ cup packed dark brown sugar
• 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• ½ tsp ground cloves
• ½ tsp table salt
• ¾ tsp baking soda
• 12 tbsp unsalted butter (1½ sticks), cut into 12 pieces and softened slightly
• ¾ cup unsulphured molasses
• 2 tbsp milk

INSTRUCTIONS

If you plan to decorate your gingerbread cookies and make ornaments out of them, follow the related recipe for Thin, Crisp Gingerbread Cookies. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary. Don't overbake the cookies or they will be dry. Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment or waxed paper between each cookie layer. These cookies are best eaten within one week. If you make gingerbread people, this recipe will make about twenty 3-inch people.

1. In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1½ minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.

2. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)

3. Adjust oven racks to upper- and lower-middle positions and heat oven to 350° degrees. Line two cookie sheets with parchment paper.

4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them ¾ inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.

5. Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.

Banana Nut Muffins

From: Karen Penn

• 3 or 4 bananas smashed
• ⅓ cup melted butter
• ¾ cup sugar
• 1 egg beaten
• 1 tsp vanilla
• 1 tbsp espresso or strong coffee
• 1 tsp baking soda
• pinch of salt
• 1½ cup flour
• 1 cup chopped walnuts

Don't need to use mixed.

1. Preheat oven to 350°. With a wooden spoon, mix the butter into the mashed bananas in a large mixing bowl.
2. Mix in the sugar, egg, espresso, and vanilla.
3. Sprinkle the baking soda and salt over the mixture and mix in.
4. Add the flour, mix until it is just incorporated. Fold in chopped walnuts.
5. Pour mixture into a prepared muffin tin. Bake for 25-30 min. Check for done-ness with a toothpick inserted into the center of a muffin. They're done when toothpick comes out clean. Cool on a rack.

Makes 12 standard or 6 large muffins.

Chocolate Chip Cookies

From: Sherrie Casto

• 1½ cup sugar
• 2 cup brown sugar
• 1 lb butter or ½ butter crisco and ½ button or margarine
• 6 cup flour
• 3 eggs
• 2 Tbsp vanilla
• 1½ tsp soda
• 1½ tsp salt
• 3 cups chocolate chips

Cream butter and sugars. Add Eggs and vanilla.

Mix dry ingredients together in separate bowl.

Add dry ingredients to wet, gradually, 1 cup at a time until mixed.

Stir in chocolate chips

Bast @ 350° for 8-10 min.

Ultimate Chocolate Chip Cookies

Makes ~3 dozen cookies.

• ¾ cup (¾ stick) butter flavor shortening
• 1¼ cup firmly packed light brown sugar
• 2 tbsp milk
• 1 tbsp vanilla
• 1 egg
• 1¾ cup all purpose flour
• 1 tsp salt
• ¾ tsp baking soda
• 1 cup coarsely chopped pecans (optional)
• If nuts are omitted, add additional ½ cup semi-sweet chocolate chips.

Heat oven to 375°.

Place sheets of foil on counter top for cooling.

Combine shortening, brown sugar, and vanilla in a large bowl.

Beat at medium speed with mixer until well blended.

Beat eff into creamed mixture.

Combine flour, salt, and baking soda.

Mix into creamed mixture just until blended.

Stir in chocolate chips and pecans.

Drop rounded tablespoons of dough 3 inches apart onto ungreased baking sheet.

Bake 1 baking sheet at a time at 375° for 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies. DO NOT OVERBAKE.

Cook 2 min on baking sheet.

Remove cookies to foil to cool completely.

Salsa

From: Halee Webster

• 2 large tomatoes
• ½ large onion
• 1 fresh clove garlic
• ½ jalapeno
• juice of 1 lime
• 1 tbsp white vinegar
• salt/pepper to taste
• 8-10 cilantro leafy parts
• ½ large avocado

French Bread Dip

From: Sherrie Casto

• 1 loaf french bread
• 2 cups sour cream
• 1 cup mayo
• pastrami (wafer thin)
• 1 bunch green onions
• To taste:
• dill weed
• season salt
• red pepper (cayenne)
• garlic powder
• onion salt
• black pepper

Mix. Let stand and taste.

Cut loaf in half lengthwise

Hollow out

Serve dip in hollowed out half

Break remaining half into pieces

Dip bread.

Creamy Chicken Enchiladas

From: Mari Chambers

• 4 boneless chicken breasts
• 2 cans cream of chicken soup
• 1 container sour cream
• 2 packs of shredded cheese (1 mexican, 1 cheddar)
• Chicken broth
• 2 cans diced green chilies

Boil chicken until cooked. Cut into cubes.

Mix soup, sour cream, cheese, chilies, and chicken in large bowl.

Add chicken broth for desired thickness.

Put mixture in tortillas, pour over top.
Bake at 400° for 20-45 minutes

Chicken Curry Rice

Source: Erika

• 2 tbsp turmeric
• 2 cups rice
• 2 cups water
• 2 cups chicken bullion cubes
• 4 tbsp butter
• ½ cup green onions
• ½ cup chopped celery
• ½ cup red bell pepper
• ½ cup green pepper
• ½ cup yellow pepper
• 1 cup raisins
• 3 tbsp pine nuts
• 2 tbsp vinegar
• 2 tbsp brown sugar
• 1 jar of chutney
• 2 lbs of chicken

Cook Rice:

Mix rice with turmeric and 2 tbsp butter until rice is the color of turmeric.

Crush 2 bullion cubes in 2 cups of water.

Add water to rice and stir.

Cook until done - set aside.

In another skillet

Add 2 tbsp butter, mix remaining ingredients.

Cook until chicken and veggies are done.

Serve over rice.

Spinach Salad

From: Kelly Johannessen

1. spinach
2. red grapes - halved
3. candied walnuts - in saute pan, combine ¾ to 1 cup chopped walnuts and 2 Tbl sugar - heat and stir over med-high heat until sugar begins to liquefy - remove and put on a a piece of aluminum foil to cool
4. dressing - buy a bottle of Gernstein's salad dressing (either cheese & garlic Italian or Cheese Fantastico) heat desired amount of dressing in microwave for 30 sec and pour on salad when read to toss and serve.

Chile Verde

4 lb pork roast.
Boil 3-4 hours - cool & dice.
Place cooked diced pork in a little oil in fry pan.
Season w/salt & pepper.

Add 2-3 cans of diced green chilies.
oregano
cumin
Add 2-3 cans of water
Add 2 jalapeno peppers
Simmer for a few minutes
Thicken w/flour & water.
onion salt
cilantro
garlic
pepper
chicken bouillon

Beef Roast

• Put roast in slow cooker, slice an onion and place on top of and around roast.
• Put in a can of sliced mushrooms as well.
• Pour in 1 can of cream of mushroom soup and 4 beef bouillon cubes in the bottom with water (4 cups).
• Add salt and pepper to taste.
• Cook on low 8-10 hours or high 5-6 hours.

Marie's Chili

Ingredients

• 1 8oz can tomato sauce
• 2 tbsp tomato paste
• 2 28oz cans stewed tomatoes, crushed
• 2 yellow onions, chopped
• 1 tbsp cumin
• 2 tbsp chili powder
• 2-3 jalapeños diced
• 2 tbsp minced garlic
• 4 15oz cans kidney beans, drained and rinsed
• 5 pork chops (~2 lbs)

Directions

Cube and fry pork chops in garlic with olive oil until brownish. Add remaining ingredients into a big pot with kidney beans. Let simmer for a couple hours.