In a Dutch oven, melt butter over medium low heat. Add onions and cook, covered, until tender. Stir in flour until blended; cook 1 minute, stirring constantly.
Gradually stir in milk, soup base, and pepper; cook, stirring constantly, until thickened. Stir in cream. Reheat just until broth is boiling. Add salt if desired. Combine with potatoes and pour into a greased 9x13" baking dish.
Bake, covered tightly with foil, at 375 for 45 minutes-1 hour.
Remove foil and bake on speed bake for another 45 minutes, until done. Note: If you don't have speed bake, increase the oven temperature to 400. Add cheese to top, if desired, during the final 15 minutes of baking time.
Insert inner pot into Instant Pot and press saute button. Wait for the machine to say "HOT".
Add oil, onion and garlic. Saute for 3-4 minutes, stirring occasionally.
Add remaining ingredients and close lid. Set valve to "Sealing". Cook on high for about 5 minutes (1/2 the cooking time on the package of pasta you are using).
Let pressure naturally release at end of cooking time for 10 minutes. Manually release remaining pressure and remove lid. Stir and serve.
Set Instant Pot to saute. Dice the onion and mince the garlic.
After it heats up, add the butter and saute the onion and garlic.
Add the barley at the end and toast a little.
Add water and Better than Bouillon organic chicken base along with pepper.
Press Cancel button. Press Manual or Pressure Cook button and set time for 20 minutes. Make sure valve is in sealing position.
When 20 minutes is up, do a quick pressure release. It will be a little watery, so just let it sit for 5-10 minutes, and it will absorb any excess liquid.
I tried many ways of making eggs the way I like them in the Instant Pot before I discovered this method. I like them with a runny yolk, but a completely cooked white. This works!
Use just a little butter to grease 2 silicone cups. (You can make more than this if you would like. The time will remain the same.)
Put 1 cup of water in the bottom of your Instant Pot, then put a rack in the pot. Place the silicone cups on top of the rack.
Crack 1 egg in each of the silicone cups. Salt & pepper if desired.
Put on lid, seal and set valve to "sealing". Set time for 2 minutes high pressure by pressing the Manual button, the Pressure Cook button or the Egg button and adjusting the time using the + and - buttons.
When the 2 minutes is up, leave the lid on and let it naturally release pressure for 2 minutes. This works perfect in my 3 quart IP every time! But my 8 quart IP requires 2 1/2 minutes NPR time.
Manually release remaining pressure and remove lid. Use tongs to remove silicone cups from pot and place carefully onto plate.
The eggs should slide right out of the silicone cup onto your plate. Some brands of silicone cups require you to loosen the egg a bit with a spoon.
This recipe will work with any of the Instant Pots, even the 3 quart Mini. Press the saute button on your Instant Pot. Wait for it to heat up (it will say "hot"), then add the butter and garlic cloves. Lightly brown the garlic and the butter.
While that is cooking, peel your potatoes (if desired). Cut your potatoes into halves or quarters lengthwise, depending on the size of the potato, and cut into rough 1/2" slices.
Turn the Instant Pot off by hitting the cancel button. Add the half & half. Add the potato pieces and season generously with salt and pepper. Close the Instant Pot, make sure the release valve is set to "sealing", and press the "manual" or "pressure cook" button and set the time to 8 minutes, using the + and - buttons.
Once the cooking time is up, turn the pot off and release the pressure manually. Open the pot. It won't be a pretty sight.
Mash everything with a potato masher. Taste and season with more salt & pepper, if needed.
This is just slightly sweet if you use the 1/2 cup of sugar called for the recipe, which is the way we like it. If you like it sweeter, use 2/3 of a cup. Our grandson said it tasted like candy that way!
You don’t want to overcook it, or it won’t be as creamy when it is chilled. I find that 30 minutes of simmering is just right. If serving it warm, you might want to let it sit for a few minutes to thicken up first.
Combine all ingredients in a large saucepan , except butter. You will want at least a 4 qt. saucepan.
Bring to a boil and simmer, covered, for 30 minutes, or until the rice is soft and creamy. Stir occasionally to make sure that the mixture doesn't stick to the pan.
When the rice is tender, add the butter and stir to melt. Remove from heat.
You can serve this warm or chill it first. I like it just like this. My husband puts cinnamon and sugar on his.
This recipe is super easy and tastes fabulous! Mix it up just like you would a brownie batter, let rise, shape into rolls, let rise again, bake and eat! This is adapted from a recipe I found online: http://www.recipetineats.com/soft-no-knead-dinner-rolls/
Combine all dry ingredients. Place water, buttermilk, butter in microwaveable dish and microwave just until lukewarm. Add eggs and whisk into other liquids.
Add liquid ingredients to dry ingredients. It will resemble the texture of a brownie batter. Spray some plastic wrap with nonstick spray and cover bowl. Set aside to rise for about 1 1/2 hours or until almost tripled in volume.
Line a baking sheet with parchment paper.
Sprinkle flour on counter where you will be working. Punch down dough to deflate. Scrape dough onto flour. Work enough flour into dough to form a log shape. Cut into quarters, then cut each quarter into thirds, to get 12 pieces of dough.
Shape into rolls and place on baking sheet as you work. http://www.recipetineats.com/soft-no-knead-dinner-rolls/ has a video for how to shape the rolls. Cover with plastic wrap sprayed with nonstick cooking spray. Set aside and let rise for another 35-45 minutes.
Preheat oven to 390F. Bake rolls for about 18 minutes, or until the rolls are a golden brown and the roll sounds hollow when tapped. Remove rolls from oven and brush with melted butter.
This is just as easy as the traditional Rice Krispie treats, but uses caramel in place of marshmallows and tastes much richer!! You can buy the caramel in 5 lb. blocks. I get mine at a Mennonite store, but it is also sold on Amazon.
Cut caramel into slabs for easier melting and place into deep sided pan with butter and milk or half & half. Melt over medium low heat. Stir in cereal. Spread into greased 9" square pan and let cool.
If you would like, you can melt the chocolate chips over low heat and drizzle over the top. Refrigerate to set.
