Jade's Recipe Exchange.
- Thread starter Jade Dragon
- Start date
ThatOwlWoman
Leftist Vermin
Now you're not allowed to make us drool about recipes unless you share them! We have a Cuisinart bread machine too.... would you mind sharing that recipe?
How long does it take to make the beans and rice in the InstaPot?
Jade Dragon
And I'm the one that jaded you.
I purposely keep the scuffle out of this conversation. It has many haters, but a decent batch of regulars.
ThatOwlWoman
Leftist Vermin
Do I get any bonus cookies for referrals, like Aimee? lol
Page 12 of the recipe book.
https://www.cuisinart.com/share/pdf/manuals/cbk-100_recipe.pdf
The recipe I followed for the red beans called for a 30-35 minute cook time. That’s with dried beans. After that was done, I then added a can of diced tomatoes and recooked for about 3 minutes. You can’t get beans to soften by cooking them in a tomato base, so that’s why the toms are added later.
· 4 cloves garlic, minced
· 1 onion, diced
· 1 green bell pepper, diced
· 2 stalks celery, thinly sliced
· 1 pound dry red beans
· 1 1/2 teaspoons Cajun seasoning
· 1 teaspoon dried oregano
· 1/2 teaspoon dried basil
· 1/4 teaspoon dried sage
· 2 sprigs fresh thyme
· 2 bay leaves
· 4 cup low sodium vegetable broth
· Kosher salt and freshly ground black pepper, to taste
· 1 teaspoon hot sauce, or more, to taste
· 2 green onions, thinly sliced
DIRECTIONS:
1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
2. Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside.
3. Add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 2-3 minutes.
4. Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves and vegetable broth; season with salt and pepper, to taste.
5. Select manual setting; adjust pressure to high, and set time for 30-35 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes.
6. Serve immediately with rice and hot sauce, garnished with green onions, if desired.
Jade Dragon
And I'm the one that jaded you.
Maybe you can make a request next time, if it's not something tedious like baklava.
Adolf_Twitler
Verified User
I experimented by deep frying one of those blooming onions. I was pleasantly surprised! You just cut the onion so that it blooms, dip it in milk, flour it, and fry it. Strictly use Vidalia or 310 onions for the best flavor. There are several blooming onion recipes on YOUTUBE!
I haven't looked at a cookbook in years. I setup my older PC on the Kitchen Bar just for watching YOUTUBE cooking and recipe clips while trying them out. It comes in mighty handy! If it's not on YOUTUBE- you probably wouldn't want it!
If you aren't afraid of dying- Strictly use peanut oil with all your deep frying for ultimate flavor! Hint Hint! You aren't gonna die from using peanut oil! LOL!
My kid gave me a deep fryer for Christmas and we’ve used it several times. Deep fried brussel sprouts were great. Chicken nuggets in panko. Finger steaks. Yum!
ThatOwlWoman
Leftist Vermin
Air fryers! Anyone have one they use? What do you think?
Damn you, delicious fried foods. lol
Damn you, delicious fried foods. lol
ThatOwlWoman
Leftist Vermin
Great kid you got there. I can't understand why anyone would buy those nasty-looking pre-made frozen lumps of yuck that are called "chicken nuggets" in the store. It's so much easier and tastier to make your own. And bonus: no lumps of rubber or severed factory worker fingers either.
A friend got an air fryer and loves it. But I’ve purchased enough kitchen gizmos for now.
Kitchenaide spiral slicer
Kitchenaide pasta maker
The deep fryer
A great food slicer
Instant pot
A second Traeger pellet smoker
A set of Shun knives (holy shit are these great knives)
Thermopen instant read thermometer (great one)
Man, they turned out great. I also used a product called Dot’s ( they make addictive pretzels) that is basically the ground pretzel to substiture for panko. Dang, they were great!
ThatOwlWoman
Leftist Vermin
<slips into black Ninja garb>What did you say your address was again?
Jade Dragon
And I'm the one that jaded you.
They work really good for certain things. Fries, egg rolls, and non wet dredged chicken should work as well. It works good for leftover fried foods. Wet dredging does not work in it, just stuff like straight flour, panko, or corn flake, with only enough liquid to just adhere.
Jade Dragon
And I'm the one that jaded you.
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Adolf_Twitler
Verified User
Yes! I have one. The oil will last a long time if you strain it from time to time, and keep your used oil in the fridge. Mine comes apart so that I can just let the tank cool down, put the cover back on it, and set the tank of oil in the fridge. Oil will go rancid rather quickly if you just leave it sitting out.
Couldn't live without it now.
I'll buy those already peeled Giant Shrimp, butterfly them, coat them with White Corn Meal and Dill seasoning, and deep fry them thangs!
Same goes for those giant bay scallops!
The Krogers up the road sells fresh turkey legs and wings and I buy them and deep fry them! Delish!
Catfish nuggets, hush puppies, and chips! Deep fry them all at the same time together and you are eating in 15 minutes.
Homemade potato chips! Yep! That's the way to go!
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Jade Dragon
And I'm the one that jaded you.
The store bought often sucks, although they are far better then they used to be. I have a fondness for McNuggets though. Must be from my childhood. I like them because they use the rice flour tempura stuff. Extra crispy, and yet still maintains a thin layer. I'm often too lazy to do it myself, so I end up eating McNuggets sometimes.
I used it so frequently at first that I really did use up the oil. I bought a gallon stainless steel container to store the strained oil. It is very easy to drain, so that will be my practice, too.
Do you bread the turkey first?
i loved them with the mustard sauce
Adolf_Twitler
Verified User
Yes, I've tried several different coatings- like cajon seasonings, even Jerk Chicken coating, but just plain ole flour works great! Keep the skin on!
You do not have to inject legs or wings like you have to inject Turkey breasts when you deep fry whole tukeys in those outdoor turkey fryers.
Mine always turns out tender- well it is a turkey leg! They are a chore to eat- but a well worth chore!
Be sure to always use a food thermometer- when it is 165 degrees all the way to the bone- they are just about ready!