tag:blogger.com,1999:blog-55514633300796119362024-03-13T05:03:31.201-05:00Tracy Cooks in AustinJust making dinner so my son doesn't get married to eat. Here's the YouTube channel: https://www.youtube.com/channel/UCvKgYHmd-s2lCukMjzR3ddwTracyhttp://www.blogger.com/profile/11329046802198520106noreply@blogger.comBlogger351125tag:blogger.com,1999:blog-5551463330079611936.post-91457678608522960992020-01-28T13:50:00.001-06:002020-01-28T13:50:36.319-06:00Quick salmon fish cakesThis goes fast... ready?<br />
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<img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkOUDXbRcgTA0kzwWolYbbuxN7Tp5KDmMOrRkMvJ2lCH4BA3NueTzrPXpnEHKU4im7IyAXzjjHZOlKe7CfDVAJo-iXljHB494NnlhpUzbiwcG6yTkaPQDDya3seGiSE-OxkFDhr8j2mJl/s320/9Ii4aTGVRgmadP9y8oRoJA.jpg" width="240" /> . <img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2cImx6xrh4TfGN7MSvQ0thtxPb-mwn-x8fE5TOyt7Rhosr112GG55uuhJZWTMG4t5CGOkH0BG6YAlWAOe04NJcDnMTuL4Hm-YJskEakqZuzY4kXRU6XQeHR8MSxljQFkUVkq_muAkqUX/s320/9dKspJH3SSKS%252BjI6Xyo6Aw.jpg" width="240" /></div>
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Ingredients and Method<br />
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In a large bowl<br />
1 14.5 oz tin of salmon, with the liquid (pick the skin and bones if you have to, I leave them in)<br />
1 xl egg<br />
3 green onions sliced thin<br />
2 TB cornmeal mix<br />
8 TB self raising flour<br />
salt, pepper, whatever other seasoning you love like garlic or onion<br />
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MIX with a fork till no dry bits left<br />
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Heat 1/4 inch oil in a skillet, on medium/medium/low till 350 OR until it browns a small chunk of bread or a small sample of the mix.<br />
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Place spoonsful of mixture in hot oil, do not mess about with it, leave till the bottom is beautifully brown. IF it takes longer than 3 minutes, the oil is too cold, if it's faster than 2 minutes, the oil is too hot.<br />
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Flip carefully and brown the second side. Total fry time should be 5 minutes. Drain on paper towels, serve with whatever you love.<br />
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Allow leftovers to cool and place in ziplock bag in freezer. Reheat from frozen in air fryer (oven style) 400 for 5-6 minutes, middle rack.<br />
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/enjoy!!!!<br />
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<br />TracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com1tag:blogger.com,1999:blog-5551463330079611936.post-21520598189743685602019-12-22T11:25:00.000-06:002019-12-22T11:25:04.966-06:00QUICKIE, Tracy got an AirFyer... the Power Air Fryer Oven Pro... QUICK, egg and toast in the air fryer<br />
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Get a ramekin, throw some butter in it and crack an xl large egg in. My eggs are room temperature. Split one of my homemade griddle breads, or an english muffin or grab some bread<br />
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PUT the egg in the back and the bread in the front, middle rack.<br />
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Set temp to 365 (no, we don't preheat, we're not that awful Instantpot Vortex machine)<br />
Set time to 7 minutes.<br />
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Make coffee, think about your day, that's about all you have time for.<br />
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DING<br />
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Done<br />
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seriously, THAT easy</div>
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enjoy/</div>
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Tracy</div>
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*** I had, tried and HATED the Instantpot Vortex oven, so so many reasons. if you're thinking about getting one, don't, just trust me on this one. </div>
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I HIGHLY recommend the Power Air Fryer Oven Pro. I've had the Elite and the Pro and love them both. They're loud, sure, but it's air but (so far) they heat, cook evenly and I've made the most delicious rotisserie chickens in my LIFE in this thing.</div>
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<br />TracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-49138450024092309582019-08-24T10:29:00.002-05:002019-08-27T08:42:13.316-05:00Tracy's Orange Muffins<span style="font-weight: normal;">I'm not a big muffin gal, or cupcakes for that matter, I don't often see the point. HOWEVER, that being said, when I want a muffin and I want an ORANGE muffin then this is the go-to. There's a leap of faith here with the whole orange in the food processor thing but, trust me, I haven't led you astray yet. Try this, you're gonna love this. Read through to be sure you have the ingredients and go for it... I'm experimenting today with lemons, same method, I'll let you know! </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-weight: normal;">TRACY’S ORANGE MUFFINS</span></span></h2>
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<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span></div>
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<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">RECIPE AND METHOD: </span></span></span></h3>
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span><span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">In a blender or food processor:<span class="Apple-converted-space"> </span></span></span></span><br />
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="Apple-converted-space"><br /></span></span></span></span><span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">1 orange (barely trim off the stem end if it is gnarly, and remove pips, cut into hunks)</span></span></span><br />
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup white sugar</span></span></span><br />
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup plain oil</span></span></span><br />
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span><span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">Blitz like crazy till smoothish but a little chunky.<span class="Apple-converted-space"> </span></span></span></span><span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span><br />
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">Add 1 egg</span></span></span><span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span><br />
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">Blitz again<span class="Apple-converted-space"> </span></span></span></span><span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">SIFT OVER all at once:</span><span class="Apple-converted-space" style="font-family: "georgia" , "times new roman" , serif;"> </span><br />
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span>
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 cup self raising flour</span></span></span><br />
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp baking powder</span></span></span><br />
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp baking soda</span></span></span><br />
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">Pinch salt</span></span></span><br />
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span><span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;"> *IF you don’t have self raising, then make your own, using all purpose flour and increase to 1 tsp baking powder and measure 1/2 tsp salt</span></span></span><br />
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span><span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">MIX gently together</span></span></span><br />
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span><span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">Divide into 12 (lined with paper OR sprayed) muffin tins,<span class="Apple-converted-space"> </span>IF your orange was massive you might have extra batter, just put in greased ramekin and bake along side,<span class="Apple-converted-space"> </span></span></span></span><br />
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="Apple-converted-space"><br /></span></span></span></span><span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">Bake. Preheated 355F or 180C? Oven for 20 minutes, middle rack</span></span></span><br />
<span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span><span style="font-weight: normal;"><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">Make a glaze with 1 cup of confectioners sugar and enough orange juice to make a thick pourable glaze, and add a little cardamom if you have it.<span class="Apple-converted-space"> </span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">Glaze when they’re cool… EAT THEM</span></span><br />
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<span class="s1" style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;">Here's the picture play by plays:</span></span></h3>
<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;">the WHOLE orange, sugar and oil, blitzed then I shot the egg down the tube, sifted the flour on top, whizzed it quickly then finished with a spatula, divide and bake</span><br />
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<img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-t4uwBwxSob08GbqJXMn0NPV5NJqK25PHuMhJ67kmdiAb1u4cAmaXTj35sukfGuBnZIy2FJWdytbMyKD8T_ZQ4GERxF2TjzlRcdzL53CtkAGVxlwY-nZnkrWPaXY8-OPLA-SPd2msBgn/s200/IMG_0522.HEIC" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYyNpPH3lMDQHKQ95vJPB0HOlUH-DwstdYm9CbqiNLlXfNJib_lfxRz6LVfxfqQII7rxjykuQopOQ75kfGvNfMkO4BZ1A8PzGBrz9XVflaeiNiP7bDFbQD45nnKTXPvKRQbl5ekrjBYYvE/s200/IMG_0523.HEIC" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKn3i14MGHAGgfmC_7Gj1JigmOyGIXEd5iXexHuY3uLk72AFjW_-4KYeFMl4kgMavhEzY9btyx4II7rJpddSHrQ3CzV6gTNyTE0j0D5ebpLRWqgBzN40YSh6uMRrtB4oear8WekeARyYX0/s200/IMG_0524.HEIC" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylnnOIMMevpv26zjZZ5CBwutK0qnSXp4jSa-Rnyv6hNh91VABUnXf2NJ8tth4ZZMTkBP7Sv-jixFRWI_D8maAvanKlrbyPkQ7rfGAP5RKTGafZEtVJTbw2In16egn1zr_85dvvJ_KsCcA/s200/IMG_0525.HEIC" width="150" /></div>
<span style="font-weight: normal;">They dome beautifully, just 20 in the oven, extra batter divided in two greased ramekins, perfect mini cakes.</span><br />
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<img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDbhu5Ax33xZE_cihbD6CmnwZaTclvQm5sh2GQBhn1FZQ3nfFIdJL3wfqwdh1BpcRQZEDJabdezPycrKQPg7AQctjX1KtpH4pqcB-_9FXgfLqmipNnRj_2X9LdexJCY9o7sQYOxXCeNxM/s200/IMG_0526.HEIC" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YM9ljkUNNEwbcRrr-HFjf12STgm_OcFhVYXEH6YaFwTWVd8CFMaRSRsKIdnDUf2-WNK9thBzcrc44DyU3YkNfVuwKuTxP6GfQwYECAe1GFNwOa9KhvmpVPih1CCGorxp72osqxeo1K9K/s200/IMG_0527.HEIC" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSvZrd3xS0Kq8IomG0JBiQ5gO762Z6uKmsbW485z7YVj3XnCzT3Okry3azE8MCGfLOmIhHTNlCZcFlYocyP0TvOcv8PSTNFlVwQM6yj7MuPHIwndIhZdeLX6b10RbaR0oTEgqrfwdnUJNG/s200/IMG_0528.HEIC" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigExjtVP8OCoDQ5yznHTkjqMiBhk_wlNQe7T_tN1We05GogHnhy12wtJ6ZkqOwfzX_43XBDjcDAesz1Tg3VYVwatBwLcDQo5AkzTpS3k3f4vBm9vZpu-5skGP-lB3W8wxw82gqMkbZyx5F/s200/IMG_0530.HEIC" width="150" /></div>
<span style="font-weight: normal;">Truth, I dipped the tops in glaze, these are fine unglazed or use any icing you like, maybe cream cheese? mmm . or just a sprinkle of sugar would be nice a they bake</span><br />
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<img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLexPy2NVW4lhC_tmoDo7uhPn3RmnFkX1Qd4HqldJ2uVc4hitQfFroYUiLtaNu59U2rXhpghSeSmrgXnKaUZ_lamY-RiVHH66C1U0OBu9lT4-se8W7xKTOQXtIYcgFakj4TIfcu6jxXbmm/s200/IMG_0531.HEIC" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGrZDUybR7tS5Re3VTIB68jzXU8BkFUyHab5c9v0PxlqfDWoMctsOPWT4e44mvBZEivJRP9StUmgz5wNg1bxAWNnRZYZKH3oCewOPbTxFAwarVnAAGZULEMPJ3zp5pL8Qb06AIv0fDGoB/s200/IMG_0532.HEIC" width="150" /></div>
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<span style="font-weight: normal;">So, there's the muffins, go make them, they're crazy easy, moist and really really good, the pith doesn't make them bitter at all... try them, let me know what you think, </span></div>
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<span style="font-weight: normal;">/enjoy</span></div>
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<span style="font-weight: normal;">Tracy</span></div>
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</style>TracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com3tag:blogger.com,1999:blog-5551463330079611936.post-27246353475878371742019-07-24T20:46:00.002-05:002019-07-24T20:46:10.001-05:00Instant pot Cold Start Yogurt<div class="separator" style="clear: both; text-align: center;">
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Ok, this is QUICK and I don't even have any play by play pictures, BUT, I did a quick video so... here's the low down,<br />
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you have an Instant Pot pressure cooker, a bunch of little jars, ultra filtered milk (insert Fairlife) and you have some active yogurt culture, like from a previous batch or you grabbed a little .75 tub of Fage greek yogurt. You're set. Unless you want it sweet, then add between half and a full can of sweetened condensed milk. NOW you're set.<br />
<br />
Combine the ingredients, divide them in the jars, add about a cup of water to the inner liner and put a trivet in if you feel like it, then play real life tetris and stack those jars! Put some lid on, either the pressure cooker lid or a plate or whatever you have. NO pressure, just keeps the dust off.<br />
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Set timer for 11 hours on yogurt setting and go to bed.<br />
MORNING! put lids on the jars, put them in the fridge, go to work or go have your day<br />
AFTERNOON! eat the yogurt. :)<br />
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/enjoy<br />
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Here is the link to the video of the process and my charming chit chat, and be nice, I'm just making some yogurt.<br />
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<a href="https://youtu.be/sEd5DL0BgxQ">https://youtu.be/sEd5DL0BgxQ</a><br />
<br />
/thanks, tracyTracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-40800055696958368832019-07-19T10:11:00.001-05:002019-07-19T10:11:34.804-05:00Chicken and potatoes in the pressure cooker<br />
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<img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1crHWUIiDOnnJRdZuSyV4b4Ss94WUZ4P3WyHaI6YT3BJd6xaf0jaWWkv-e7dn_oQP4qn0EaJBhYnIENGEBFLxXjTvD1KLmfYuJh8bwwDKqg_ULX6MxhVMVlFrbZ72eLEAJK9Di4WCqyk/s320/IMG_0095.JPG" width="320" /></div>
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<span style="font-size: large;">TRACY'S CHICKEN THIGHS AND POTATOES </span></div>
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<span style="font-size: large;">IN THE PRESSURE COOKER</span></div>
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This is my goto for chicken thighs, it's easy, quick and absolutely delicious. Thighs are cheaper, tastier and way more tender and juicy than chicken breasts and this method will convince even the die hard thigh-hater. Seriously, it's yummy!!<br />
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<span style="font-size: large;">RECIPE (and method)</span><br />
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6 chicken thighs, boneless, skinless<br />
dredge (flour, salt, pepper, onion powder, garlic powder, paprika, any other spices you like)<br />
plain oil and/or bacon fat<br />
1 large onion<br />
1 small bag mini potatoes<br />
2 garlic cloves<br />
water<br />
cream to finish<br />
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Dredge the chicken thighs and saute on high in the pressure cooker. Fry them in batches until beautifully brown. <br />
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Remove chicken and fry cut up onion for a few moments, then add the potatoes and garlic. Shush around a little bit. Add about a cup of water and deglaze the pan. Return the chicken to the pan, just set it on top of the potatoes/onion.<br />
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Lock and load, high pressure for 15 minutes. Open either quick or natural, your choice. This super easy dish can wait for you happily!<br />
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Remove chicken and veggies to a platter. Turn pot on high and boil the sauce a little, add a little cream to enrich it if you're feeling the love.<br />
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Drape a little sauce on the chicken, serve with sauce on the side and in my case, with a little blob of aioli . (video recipe link below)<br />
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I didn't to play by play pics but here's the link to the video, it's real time so grab a glass of wine.<br />
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I hope you enjoy,<br />
<br />
my CHICKEN AND POTATOES IN THE PRESSURE COOKER<br />
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<a href="https://www.youtube.com/watch?v=0leTcBL8y-4&t=9s">https://www.youtube.com/watch?v=0leTcBL8y-4&t=9s</a><br />
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my AIOLI<br />
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<a href="https://www.youtube.com/watch?v=dY3JkHM0ZKM&t=105s">https://www.youtube.com/watch?v=dY3JkHM0ZKM&t=105s</a><br />
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<br />
/tracy<br />
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<br />Tracyhttp://www.blogger.com/profile/11329046802198520106noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-62281026470957112552019-05-18T15:30:00.002-05:002019-05-18T15:33:36.096-05:00My beef, pepperoni and cheese Empanadas<div class="separator" style="clear: both; text-align: left;">
<img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSQcgIxIJmSVzxoxnKDZChkyIRtu2EtqnmSfaRPEPQP1RzmofTdvorZxJmD6y36x3NDN0XaeRae1eHterEvz-_ZNzJGyjU7JyQvBL8KEq8fqMJqxpQpwdhnHPRIRxIeOftLaCSQrHQLGw/s200/VMaNinbnTEqVVE70qeA61Q.jpg" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqVh3TRFHD6PiaTPTFIN3zmNLvxVeDE0pJ9akVY8buGxSWVDxKU8oWfMUcYkC6dSWgJzM_huyIP7GkouDoiR4xzThZeT6Dg4m6bKf2zEWyW32klNiHrn5E7AtMuJzSkbMWDjgEd4ay7Fd/s200/%252BlHXS8U6RXW%2525YAPA24vc8A.jpg" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNOs5EaBmpRjQ3M8z7VxbeV1wohvHQwDeRgRltN1NXShV7gm_OBVyrkrx65SCpW0q3k6JXkpap7j5E1JW_fK3dEqXQAWQx2WUegbqd6Bf85bk38QW9Amq3TMtK_HXiRnQSJJR9kKcsdRi/s200/fBJolXDjSi6cgeaz8fxZzA.jpg" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkG8LS2oQBNVSv2OEqQLzGs9XUCFLoS0ZUGOLf_vfL7WIymwOCuA7XhJmTznog7zzESVBuA63WrjYnO81F2-95PiQ9NaarEYS9JIUnGDIesWGUPBCQU_uZWL1HgvNavJTFQmbGBaIywV4m/s200/EKWrOrYGTZGYYvkkGcTamQ.jpg" width="150" /></div>
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ok, straight into it, I'm not going to make you read paragraphs of my hopes, dreams, aspirations or thoughts about my version of empanadas. There are videos, which are linked, here's the ingredients, quickie method and then you can start making yours.<br />
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TRACY'S EMPANADAS<br />
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DOUGH (dump in a food processor, you can make it by hand if you don't have one)<br />
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2 cups all purpose flour<br />
pinch salt<br />
tsp baking powder<br />
1/3 cup ice water mixed with an egg<br />
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Dump it all in the food processor, pulse till it's a dough, divide in two, wrap each half, toss in fridge or freezer till you want them. DONE :)<br />
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FILLING *this time it's beef, pepperoni and cheese but you can fill these with ANYTHING<br />
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a little oil for the pan<br />
1 lb of ground beef<br />
1 carrot, onion, celery, large garlic clove, chopped small<br />
tomato paste<br />
salt, pepper<br />
italian season blend or whatever herbs/spiced you love<br />
aleppo pepper if you have any, gives a lovely flavor without too much heat<br />
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Throw it all in a frying pan, fry till the meat is brown and the veggies are a little soft and the tomato paste is brown. Add enough water to make a loose mixture. Cover and simmer about 20, leave to cool, throw in a bag in the fridge till you want it. Freezes great!! DONE<br />
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*shred some mozzarella cheese or whatever cheese you like, put in a ziplock and keep it in the fridge till you're ready.<br />
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THE CREATION<br />
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Roll half the pastry on a lightly floured board, this stuff is super easy to deal with.<br />
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Cut into 6 inch circles, reroll and cut as you need. I get 4 from each half of dough with a little waste or I make smaller ones with the leftover pastry and filling.<br />
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Fill each round with some cheese and a scoop of the cold meat filling. I use a 2 inch ice cream scoop.<br />
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Fold each round and pinch closed. Either press with a fork to seal or go fancy and roll the edges.<br />
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Egg wash each empanada and bake on a parchment lined pan, Preheated 400 oven for 20 mins or so, until lightly browned and heated through, remember the filling is cooked.<br />
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EAT! or cool and freeze for another day if you can hide any from your family, or, preferably, just eat them... all!<br />
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Here's the links to the videos:<br />
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Empanada dough:<br />
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Empanada filling:<br />
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Empanada bake and the reveal<br />
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/thanks for your support, and enjoy!Tracyhttp://www.blogger.com/profile/11329046802198520106noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-57579508873551269412019-05-18T15:24:00.004-05:002019-05-18T15:24:58.180-05:00I felt like chicken piccata, so I made some, it was pretty easy<div class="separator" style="clear: both; text-align: center;">
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I had some chicken breast, some pasta and some capers. I added some flour, some water (or broth), some lemon and some butter. I had a pretty killer dinner for one. This is easy to upsize to feed as many as you want. </div>
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This is one of the drive-by meals, it's a method more than a recipe. Once you get it, you can alter and swap things out (like salmon for the chicken which is amamamamzing!) or different pastas, you're going to use it all the time. </div>
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Here's the link to the video, it's sort of long but if you slip past my nagging at the beginning, I think you're going to be delighted with this new shortcut :) </div>
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<a href="https://youtu.be/2rhOGVRK0Io">https://youtu.be/2rhOGVRK0Io</a></div>
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/enjoy! :)Tracyhttp://www.blogger.com/profile/11329046802198520106noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-43054795412761731782019-05-18T15:20:00.001-05:002019-05-18T15:20:21.272-05:00Beef and broccoli in the Instant pot Pressure cooker, you're going to love this<div class="separator" style="clear: both; text-align: center;">
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Alright, here it is... I did beef and broccoli in the pressure cooker (the Instant-pot) and it's tender and rich and tasty and amazing, it's pretty quick and super easy. <br />
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The cheap, tough, cuts of meat are the wheelhouse for pressure cookers. IF you don't have one, get one, if you have one, use it for this sort of cut of meat. <br />
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Here's the link to the video and recipe, enjoy! Let me know what you think and when you make it. <br />
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Oh and full disclosure, it's absolutely easy to double, you are going to want to<br />
<a href="https://www.blogger.com/goog_1457773093"><br /></a>
<a href="https://youtu.be/nGoOoMRbYbk">https://youtu.be/nGoOoMRbYbk</a><br />
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/enjoyTracyhttp://www.blogger.com/profile/11329046802198520106noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-78776491692323506872019-05-18T15:12:00.003-05:002019-05-18T15:12:58.747-05:00Aioli! I have a shorter, better, method... no one has time for one drop at a time<div>
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DriveBy recipe, it's a QUICKIE!!! </div>
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I always have a batch of aioli in my fridge. This is the short and sweet method, you're going to love it, go make it... here's the link to the video and recipe... let me know how you love it! <div>
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<a href="https://youtu.be/dY3JkHM0ZKM">https://youtu.be/dY3JkHM0ZKM</a></div>
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/enjoy</div>
Tracyhttp://www.blogger.com/profile/11329046802198520106noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-71893037081401066912019-04-17T16:49:00.000-05:002019-04-18T07:09:56.246-05:00SUPER easy flaky Biscuits... there's a video too :) <div class="separator" style="clear: both; text-align: center;">
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Ok, you want biscuits? I can get you biscuits on the table in 30 mins if you focus :)<br />
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<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">This super quick and easy biscuit recipe can be completed in just 30 minutes! Recipe below!
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RECIPE
3 cups all purpose flour
2? TBS sugar, more or less to taste
1/4 tsp cream of tartar (knife tip worth :))
2 tsp baking powder
1 1/2 sticks butter/margarine combo (3/4 cup) I like a combo but you can do all butter or all margarine if you want, I won't judge
pinch of salt
RUB it all together, float and drop method, yeah, i invented that term
ADD 1 cup of milk with 1 egg mixed in
Mix with knife, be nice
pat on floured surface and roll to a long rectangle
fold a couple of times, flip and repeat
Pat to about 1 inch,
cut biscuits with a straight sided cutter, don't twist!, yeah this is one of those times it really actually matters
BAKE in preheated 450 for 15 mins</span><br />
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span>
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">IF you need to, brush them with butter when they come out of the oven. </span><br />
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Throw them in a basket, be prepared to make more... they're delicious. </span><br />
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<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">EAT!!! </span><br />
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span>
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">here's the youtube link if you'd like to check out the other videos too... </span><br />
<a href="https://www.youtube.com/watch?v=86yMnLdKoDk">https://www.youtube.com/watch?v=86yMnLdKoDk</a><br />
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Thanks for all your support, I'm trying a new thing trying to link the blog and the YouTube channel which finally has MY name on it, so I'm Tracy Cooks in Austin everywhere!!!<br />
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/tracy<br />
<span style="background-color: white; color: #0a0a0a; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span>Tracyhttp://www.blogger.com/profile/11329046802198520106noreply@blogger.com1tag:blogger.com,1999:blog-5551463330079611936.post-65346990912999109852018-08-28T10:43:00.002-05:002018-10-02T11:57:26.670-05:00Pancakes, in the pressure cooker, in little molds, so sort of like pancake muffins, they're yummy and super easy and totally hands off!<div style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px;">
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Ok, there's a ton of things you can do with a pressure cooker, and there's a ton of things you should NOT cook in it... just because you can doesn't ever mean you should. That being said, pancake muffins... yeah man and you use a mix because, if you're going to junk food it, do it all the way. No, not bisquick, sorry, but no. get the cheapie all in one pancake mix, the one where you just add water, that's the level of hack we're doing here. Trust me, when I go rogue, I go all the way and yeah, they're delicious, weird, sure, but yummy. </div>
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Stick with me here, now, the short version:</div>
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My chocolate chip Pancake bites.<br />
*In the 7cup “egg bites” silicone mold. They look weird but they're light and fluffy (for steamed puddings) and taste like pancakes, big shock, but also like muffins, also big shock! hahaha</div>
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Spray mold with non stick<br />
Put 1 cup water and trivet in pot</div>
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Combine well:<br />
1 cup “complete” pancake mix<br />
3/4 cup water<br />
Handful of chocolate chips<br />
Full the mold, use it all.</div>
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High pressure 5 minutes<br />
Npr rest for 5 minutes<br />
Remove from pot and let rest 10 minutes.</div>
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Pop them out of the mold.<br />
Eat with whatever dipping sauce floats your boat.<br />
I’d say they save or freeze but it’s 7, they all go.<br />
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I'm doing a video but wanted to get the quick and dirty details out... enjoy, go make them!!!<br />
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TracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com1tag:blogger.com,1999:blog-5551463330079611936.post-87338373911310213452018-08-27T17:22:00.001-05:002018-08-27T17:22:22.812-05:00Hot Smoked Salmon, inside, using the pressure cooker, this time an instant pot, seriously good, seriously easy<div style="text-align: center;">
<img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-QgXZwfM0B3-4Sc5RW4rz8tSJiMM5s1vSOh-IWzMC6aLCMXD6By8WxmCMRLMgqk6GL7UL6lCYHfN3fbLbUCBsfvnrfOZvjmGaaUDU1m3ylHajOdQWCcx-TcaZsvovapIHeZfFFfJs8Tv/s200/IMG_4925.JPG" style="text-align: center;" width="150" /></div>
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I have a smoker and regularly make hot smoked salmon. I love my smoker and I wished my mom could have the same thing, she doesn't have a smoker. She does, however, have an instant pot pressure cooker and I decided I would try to find a way she could make the salmon I make here but there, without a smoker. I think I've done it.<br />
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<h2 style="text-align: center;">
<span style="font-size: large;">TRACY'S HOT SMOKED SALMON, </span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;">INDOORS, IN A PRESSURE COOKER</span></h2>
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<span style="font-size: large;">Ingredients: </span><br />
<br />
Salmon, with skin, in 1 inch pieces<br />
salt, sugar, pinch of cinnamon<br />
Pecan or hickory chips<br />
water<br />
<h2>
Method: </h2>
Cut the salmon into 1 inch pieces<br />
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Sprinkle fish with equal amounts of sugar and salt and sprinkle a little cinnamon, leave to dry at room temperature.<br />
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Make foil packet, open, with dry wood chips<br />
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Set pressure cooker to saute, put open foil packet with chips in it on the bottom of the liner pot, let heat and cycle through hot/on for the 30 mins setting. close lid<br />
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When cycle finishes, open lid, pour one generous tablespoon of water on the hot chips.<br />
Put trivet and plate with salmon in the pot, close lid.<br />
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Time for 11 minutes.<br />
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Open, remove salmon, shut off pot.<br />
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EAT!<br />
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I've done this a number of times and it's delicious and I am thrilled that I can cook for my mom in another country, even though she doesn't have a smoker but we both have pressure cookers :)<br />
<br />
x<br />
<br />
/tracy<br />
<br />
enjoy<br />
<br />
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<br />TracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com1tag:blogger.com,1999:blog-5551463330079611936.post-70789311102103863132018-08-19T20:46:00.000-05:002018-08-20T13:25:01.770-05:00MY steamed Pork Buns, another use for my pressure cooker, as a steamer! bamboo baskets fit perfectly and tonight, it's leftover bbq pork steamed buns<div style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px; margin-top: 6px;">
Here's the video link to youtube:;<br />
<br />
<a href="https://www.youtube.com/watch?v=Nx4UYMvvqZA" target="_blank">https://www.youtube.com/watch?v=Nx4UYMvvqZA </a></div>
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I made some 'chinese' bbq pork the other day and had a little left. I chopped it into tiny pieces, threw it in a pan with some of the ingredients i used to make the pork, boiled it and set it aside. i made some dough, pretty easy, and then married them... may i present my cheap eats, leftover bbq pork steamed buns... ala me</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTpn3GVFTQhCKyIEgoX6qM2c98dpBzKDRTpO9v9H5DdMZPstKBmdZVpOWoH5_rIohCmojzyDLh1ln1PJGJYyySpI0uJbGpgyFNYx-BKvXDqm-CwXzq_uRQz5Bcswl6KHtpkh2XAmcBAyW/s1600/IMG_4798.JPG" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTpn3GVFTQhCKyIEgoX6qM2c98dpBzKDRTpO9v9H5DdMZPstKBmdZVpOWoH5_rIohCmojzyDLh1ln1PJGJYyySpI0uJbGpgyFNYx-BKvXDqm-CwXzq_uRQz5Bcswl6KHtpkh2XAmcBAyW/s200/IMG_4798.JPG" width="150" /></a><img border="0" data-original-height="1600" data-original-width="1280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSE2rEvBRxqf6ZOreJ51ByX82zJ06g1NGK6fkDs1mtTIsBZn4bHZ9sGHGyzzj6ZljAc9el2dzc3hOnWg7VwixKoiJ6aMEFZfFAHYQ1V7Qv6A-KUUlRYBLrXVabS6ONBQXx48onYBddY7yg/s200/IMG_4797.JPG" style="color: black; font-family: "Times New Roman"; font-size: medium;" width="160" /> <img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQEqYuq3Teu3TVVuB2fIDV1gfL1KHG61kuhESKwF2NgRGJdZ3jN8Q6yOS5eu1lMgBXpZfjE6UhaXlqXlZDCBbDEtYsc3hdKwvQh3PBOSlsSdNXvnXDZZMh5wUpU6Ay9m3HBFDkPSUh85I/s200/IMG_4800.JPG" style="background-color: transparent;" width="200" /></div>
<h2 style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; margin-bottom: 6px; margin-top: 6px; text-align: center;">
<span style="font-size: large;">TRACY'S BAO(ish) bbq pork steamed buns</span></h2>
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DOUGH:<br />
2 cups all purpose flour<br />
1 tsp salt<br />
1 tsp yeast<br />
1 tsp sugar<br />
3/4 cup room temperature water</div>
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DUMP it all iin a kitchen aid with dough hook, knead till smooth. OR do it by hand if you have that kind of time and energy</div>
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LET it rest, covered, till double, about 45 mins.</div>
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Divide into 12 </div>
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Roll into balls, let rest</div>
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WHILE THE DOUGH IS RESTING, make the filling: </div>
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FILLING:<br />
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You need about 2 cups of chopped (tiny) meat filling (I made charsiu yesterday, recipe coming)<br />
1 TB light soy<br />
1 TB oyster sauce<br />
1 TB hoisin<br />
1 TB sugar<br />
1/2 cup water<br />
1 TB cornstarch</div>
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THROW it all in a saucepan, boil till it's thick, put aside.</div>
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Roll balls flat, there's a technique, i'll show you in the video tomorrow. put filling in each, seal and put on parchment squares and put in the steamer to rest about 10 mins.</div>
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Put steamer over boiling water, steam 15 mins, remove steamer, covered, and let it rest 5 mins.</div>
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Open, eat. </div>
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I'm doing the play by plays and editing a video of the method and it'll be up tomorrow, for now here's the recipe </div>
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BY WAY OF A TEASE; here's the pork</div>
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<img border="0" data-original-height="1082" data-original-width="1080" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsYnDQPoLqtctq9HdMz5-6xqD-STAjiUliv7GD3gnHGT7MKlES63aO4F6pynv-MLd2sLUDBJ43l06vjdtk6iZKcrXpCrVe2cqwBD6Eqc3JUteNEo322x9D88kW1YG-9hhJ68byJu5-kdtA/s200/IMG_4754.JPG" width="199" /> <img border="0" data-original-height="1082" data-original-width="1080" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1z7HDr7CDOULexXMPe2CR2r4vgs6r5zOm7tGIc94wFWa1FfDLcu9dMyiMUFVVaxXq7CavaT3r379SVsaYnlIAKfYDtsbek4v3FcfcKnv0OsAaVp7QiXrmtro1Fm0KgzYkZb_BMrhM-W6F/s200/IMG_4756.JPG" width="199" /> <img border="0" data-original-height="1600" data-original-width="1280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWAr8QNpqmNJsCKJrouX-ntXYQJ6XxMqeMjDkMSvNLOaVdC69FhObAWQmzwEzwxjDOKncE_95dTbv6VCl5vJ5Wf0Gj_lB16hqJ2jaC7qX6u9In5EgQOhn-wakA0KOSYqrMs0OjO_k2tEnB/s200/IMG_4759.JPG" width="160" /></div>
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TracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com1tag:blogger.com,1999:blog-5551463330079611936.post-76926069488198042422018-05-23T09:49:00.004-05:002018-05-23T09:51:24.701-05:00Poached eggs, perfect every single time, this is a method, not a recipe, c'mon, you can do it<div style="text-align: center;">
<img border="0" data-original-height="960" data-original-width="1080" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjN0K9YfBAGlaYAmk9k6u7Lqo6r61s1uxMfTSV7ORWoldqjYh4YbxwxS8qCTMapUoVGEsNQWaiMGI7YG5ZFy9Nwr-N4CSAJmXqjJvPOo7iwmc-_3zrV9Cm36P6Csorf6bl8E2qLs9FUuFi/s200/IMG_3133.JPG" width="200" /> <img border="0" data-original-height="967" data-original-width="1080" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHGY4uiG-S_OuoRreS-Z6e01iuFZHD19HBeAj0sPMNm6oFYuvqLFNhAO7aWvYbH_hoXWrjNMgPjRLpY2DteYhrNnsPOgDeFADd_4MJFS3SaG3RmDcvf-xl1wzFjM2s80fpk1tydlrGm74C/s200/IMG_3134.JPG" width="200" /></div>
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<h3 style="text-align: center;">
<span style="font-size: large;">TRACY'S POACHED EGGS</span></h3>
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THIS is my method for making poached eggs... they're perfect every single time, you an make one or a bunch for a crowd. SO easy and completely foolproof, seriously, trust me<br />
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in pan of boiling water at least 1 1/2 inched deep, transfer an egg from a small dish, remove from heat immediately and time for 3 minutes. remove with slotted spoon, leat.<br />
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BUT I couldn't leave it alone, so I made toast, added some of the salmon I hot smoked yesterday (yes, recipe on the blog) and put the egg on top then draped some of my cheater hollandaise (yes, on the blog) over it and ate it. it was so crazy delicious.<br />
<br />
IF you like a firmer egg, add 30 second increments till you hit your sweet spot. MINE is a cooked through but still tender white and a custard runny yolk.<br />
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Go make some poached eggs... then tart them up!<br />
<br />
Here's the howto:<br />
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<img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdy6-eACiFXBpPgCQ40dBJZ77DKP5xqIJgU35NxBefJuswgfs0TC0zyijNeLwdRfzJ3x_J-pBv3ffKYtqFD6esGEqqu-nbj82y0GCXKucH5AkxOtFq08FGFNCzYBlv6JzvMUJYQdESNaBz/s200/IMG_3132.JPG" width="200" /></div>
TracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com1tag:blogger.com,1999:blog-5551463330079611936.post-66008983114268060702018-05-11T11:47:00.004-05:002018-05-11T16:14:39.874-05:00Hot Fudge Peanut Butter sauce for ice cream or just for eating if it's been a really bad day...<div class="separator" style="clear: both; text-align: center;">
<img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvbY8NeLpHfFEZxjOsrNamHIPLuhKlI2ccdngEDLkO5W3DibNvxgtvHyN1DlXMHoYBsgR4Md6UH7XleRHlYkJ_DOZH3X9yDt0q8K_dJDBVHdiJuxghkwO1LRY6Pi3NV8KrYk-cQeU7dx_P/s200/IMG_2856.JPG" width="150" /> <img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCbYLQoWgd-m1KINhTsUDZGeMnsOSOKxHbTHYg6xIX0rypdNe71C4gF2iugKd0_u30-m8WHsdCOtl6djTw9dsKpSXRkQR0MNAzAxx0QX25jFXMh8DnX9B8tFzFpxR_BNb6Kl8OHsu0mYs/s200/IMG_2860.JPG" width="200" /></div>
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I have a recipe in my back pocket for 30 years, easily. I can make this in my sleep, sometimes with peanut butter, sometimes without. Nothing else changes, either add it or don't.<br />
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It's quick, delicious, rich, thick and you will absolutely love it, I promise. It tastes like real hot fudge, yeah, it's my party trick piece. I wasn't going to share it but I have to, you're welcome :D<br />
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<span style="font-size: large;">TRACY'S HOT FUDGE PEANUT BUTTER SAUCE</span></div>
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Ingredients and method, video link below<br />
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Use it over ice cream or cake or just eat it<br />
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IN a saucepan, combine:<br />
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1/2 cup sugar<br />
3 TB cocoa<br />
1.5 TB cornstarch<br />
pinch salt<br />
MIX<br />
1/2 cup water<br />
MIX and BOIL till thick<br />
ADD<br />
1+ TB peanut butter<br />
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ADD 2 tsp corn syrup OR golden syrup (optional)<br />
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when thick<br />
ADD OFF HEAT<br />
drizzle of vanilla<br />
1 TB butter<br />
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MIX and EAT!!!<br />
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**add water if it gets too thick after it's cooled a bit**<br />
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MICROWAVE instructions:<br />
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this is CAN absolutely be made in a microwave! Just combine the sugar, corn starch, cocoa and water and salt, in a 4 cup measure (this does bubble up) Nuke till thick, stirring frequently, about 2 mins. add the peanut butter and optional syrup, nuke 20 seconds. Add vanilla and butter and stir till melted... add water if desired to thickness that makes you happy<br />
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<img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCbYLQoWgd-m1KINhTsUDZGeMnsOSOKxHbTHYg6xIX0rypdNe71C4gF2iugKd0_u30-m8WHsdCOtl6djTw9dsKpSXRkQR0MNAzAxx0QX25jFXMh8DnX9B8tFzFpxR_BNb6Kl8OHsu0mYs/s200/IMG_2860.JPG" width="200" /></div>
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Here's the video...<br />
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<a href="https://www.youtube.com/watch?v=bLZfi0veRwY">https://www.youtube.com/watch?v=bLZfi0veRwY</a><br />
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go make it...:D<br />
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/enjoy!TracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-85593612776869263832018-05-10T13:59:00.002-05:002018-05-10T13:59:37.643-05:00Another version of the mini crustless quiche egg bites in the Instant Pot pressure cooker<div class="separator" style="clear: both; text-align: center;">
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<img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MO-RfI-ggDV9w8eJG2N7Pj5VTcSTzoPu-HnlbmWpNQmerzu7HyMc4fPdRNXWbu2eGgR-6NO_1MH0e_W9Ztde6a2DJjW6X3rwkux8um-zzvJ2WZaZCM0qMYuDC_zIpRxn3ZmDANKLmv72/s200/IMG_2837.JPG" width="200" /></div>
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<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">So, I did a new video to update these little mini crustless quiches, also known as Egg Bites and copycat starbucks sous vide egg bites, but they're just crustless quiches :) so easy, so delicious, so fast and eggs and pressure cookers are just best friends! this is more a method than a recipe.
For the babyfood silicone mold, I fill each about 1/3 full of whatever makes me happy. Today it's bacon, green onion, fried onion. sometimes I add potatoes or whatever roasted veggies I have left over, the list of possibilities is ENDLESS. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNb_0mT2dRYdg5Limbekxl-3EuaT83ngkMoyJrXzntiWXl8kX3Z8xejYIoHupbDW3h5BJz66OhqJF_CehJzuzcB4jovJrjPX24ZzKEtcZLTGKTQvKQKJjY4ssWs0AlL3dtX-iub0Y7qYbN/s1600/IMG_2836.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNb_0mT2dRYdg5Limbekxl-3EuaT83ngkMoyJrXzntiWXl8kX3Z8xejYIoHupbDW3h5BJz66OhqJF_CehJzuzcB4jovJrjPX24ZzKEtcZLTGKTQvKQKJjY4ssWs0AlL3dtX-iub0Y7qYbN/s200/IMG_2836.JPG" style="text-align: center;" width="150" /></a><span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
I use 4 eggs, 1/2 cup cheddar cheese and 1/3? cup heavy cream in my blender and whip till smooth. </span><br />
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Fill the mold and steam, over about a cup of water, on steam setting for 7 minutes, leave to rest about 10 and then leave on the counter a few more so they set up. Easy. </span><br />
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span>
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">Faster than traditional? no way but the texture is different and tender and I prefer them this way to baked.
You can add other cheese, cottage cheese, cream cheese, again the list is endless. Play with what makes you happy. </span><br />
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span>
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">Go make these. I like to hoard a little of the veggies and/or meats from the week and on the weekend make a mountain of these, in the little molds and in the jars and in whatever else you have and then you have a week of snacks. </span><br />
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span>
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">I do like to take these, when they're cold, and slice and put them in sandwiches...too yummy! </span><br />
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<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">Here's the link to my youtube video with the details and some chatting </span><br />
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<span style="background-color: white; font-size: 14px; white-space: pre-wrap;"><span style="color: #111111; font-family: Roboto, Arial, sans-serif;"><a href="https://www.youtube.com/watch?v=Jg6qeWEVsIU&t=252s">https://www.youtube.com/watch?v=Jg6qeWEVsIU&t=252s</a></span></span><br />
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<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">/enjoy</span><br />
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TracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-29503310088654501472018-05-01T11:51:00.001-05:002018-05-01T11:51:55.732-05:00Cold start Yogurt in the Instant Pot Pressure Cooker, Duo 6qt<span style="background-color: white; color: #111111; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">This is less a recipe than a method: </span><br />
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<img border="0" data-original-height="720" data-original-width="960" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnV9yLIU_OrngpuJ8e1JcuL-eIanBeYiXi6aLLgA8aZeZvq9ajLXLRk_U_I8LelqU-OouL05jpq88QMRy0iRJEDIBDiGUn7_WHorMbOL1kbCWsxpyYMyvURRfPfbC9SDhAKRFc1hjIqY5e/s200/yogurt1.jpg" width="200" /> </div>
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<span style="background-color: white; color: #111111; font-family: "roboto" , "arial" , sans-serif; white-space: pre-wrap;"><span style="font-size: large;"><b>YOGURT in the PRESSURE COOKER</b></span></span><br />
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<span style="background-color: white; color: #111111; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">It's easy, </span><br />
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52 oz Fairlife Milk, 2% or whole
1 generous tablespoon unflavored, greek style, yogurt
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Combine in a cold cooker, put a lid on top and set YOGURT button to 8 hours
When it's done, transfer liner, covered, to the fridge and leave to chill completely (I do overnight)
Transfer the yogurt to containers or strain it.
Save the whey to use in cooking in place of any liquid in a savory dish.
It will stay in the fridge for a couple of weeks, then make more!</span><br />
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<img border="0" data-original-height="934" data-original-width="960" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMojioQ_EmCcCylwQbh7JJnPSL48ddaNZBx61EGawtkCVJcRjyTwx4z1tWSOHX_7hMYpsEtNDa04hCxlPGtRgxaeMwVR3Hmpm2O1sjNjRkd8vtB1B5nSIOFczi0ZBUTtJChiPwUSCD6xe/s200/yogurt2.jpg" width="200" /><span style="background-color: white; color: #111111; font-family: "roboto" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span></div>
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I did a video of all the steps:<br />
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<a href="https://www.youtube.com/watch?v=TQP0x-v5u6Y">https://www.youtube.com/watch?v=TQP0x-v5u6Y</a><br />
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/enjoyTracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-58971851462740809382018-04-30T13:39:00.000-05:002018-04-30T13:39:04.426-05:00Just Lemon Curd (or orange or lime or grapefruit)<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 22px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: center;">
<img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4gI88s6AHhieLit_vGA3zabdPxP-oeYO8qshuVrG-gc6x39ziWq3Imf70yGysCREBCm0pPfpsEDaKBhJTj4LQVT43agoxLj5hOOJ0HDGZZENvXOYT2Y9RiU6KVoQKurpqrHU506Bc_Upk/s320/IMG_2956.JPG" width="320" /></h3>
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<span style="font-size: large;">My super easy lemon curd </span></h2>
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I used to have a ton of recipes for lemon curd. Double boilers and fretting about over cooking or separating. Those days are long long gone.<br /><br />Enter my easiest most delicious lemon curd ever. Don't blink, this is the easiest lemon curd you will ever, ever, make.<br /><br />When it's chilled, fill tart shells, put it in crepes, cakes, on toast! Spread it on crumpets, scones or biscuits. Use it anywhere you'd use jam or jelly. Leave it covered in the fridge and eat it with your finger.<br /><br />In a medium saucepan, combine:<br /><br />1 egg plus 2 whites. (I break 3 eggs into the pan and carefully remove 2 yolks but do it however you get there!)<br />3/4 + 2 teaspoons cup sugar (yes, I'm this persnickety)<br />1 Tablespoon lemon zest<br />2/3 cup lemon juice (I cheat and use half fresh and half jarred!)<br />1 Tablespoon butter<br />pinch of salt<br /><br />Whisk everything except butter and salt in saucepan.<br /><br />Ok, now put it on <i>medium low </i>heat and stand at the stove with it and whisk it slowly and gently and constantly. Don't let it boil, obviously, you'll have a disgusting mess. If you think it's getting too hot, slide it off heat for a moment, keep whisking then slide it back onto the heat. I dare you to tell me you don't have 6 spare minutes to make the best lemon curd, E.V.E.R.<br /><br />Cook it until it's thick and beautiful and the consistency of thick moisturizer! It should leave a line on the back of a wooden spoon. I use the "can I see the whisk marks on the bottom of the pan" test, that's when I take it off heat.</div>
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Add the salt and butter off heat.<br /><br />Strain the mixture into a beautiful glass bowl and cover with plastic wrap, right down on the surface of the curd or a yukky skin will form and you'll lose some of it, we cannot have THAT!<br /><br />Push it to the back of the counter for a while then put it in the fridge to chill and thicken and set up.<br /><br />I wasn't going to share my recipe but guilt got the better of me. </div>
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I did a youtube video of the process... go take a look, </div>
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<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 13.2px;"><a href="https://www.youtube.com/watch?v=fvD-bsU0BQQ">https://www.youtube.com/watch?v=fvD-bsU0BQQ</a></span></span></div>
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TracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-84638944767668418162018-04-30T12:02:00.004-05:002018-04-30T15:57:39.828-05:00You need Hollandaise right NOW, this is how you can get it.....<div class="separator" style="background-color: white; clear: both; color: #222222; font-size: 13.2px;">
<span style="font-family: "georgia" , "times new roman" , serif;">This is a quickie, driveby recipe. I have a video on youtube with the recipes as well, the link is below. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">While I have you, here's the hollandaise I make:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">TRACY'S QUICK CHEATERS HOLLANDAISE</span></h2>
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<span style="font-family: "georgia" , "times new roman" , serif;">Make it with a stick blender</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">In a narrow jar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 egg yolk</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp each of water and lemon juice</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">pinch of salt, pinch of cayenne</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">In a 2 cup measure, microwave till boiling</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup unsalted butter (I measure 120 gm)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">*IF you use salted butter, omit the salt in the egg.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Blend the egg and water/lemon then slowly drizzle the boiling butter in while you blend the whole time. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">It's thick and creamy and delicious. It keeps in the fridge for a long time, I scoop some out and put in a hot jar to reheat as required</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Enjoy!! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Here's the video! </span></div>
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<span style="color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-size: 13.2px;"><a href="https://www.youtube.com/watch?v=BPxBoun5zak&t=13s">https://www.youtube.com/watch?v=BPxBoun5zak&t=13s</a></span></span></div>
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<span style="color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">thanks for watching, enjoy! </span></div>
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TracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-29178456138153067482018-04-03T08:31:00.002-05:002018-04-03T17:52:10.065-05:00Pinto Beans in my Instant Pot pressure cooker, easy, no soaking... OH and they're yummy!<div style="text-align: center;">
<img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDGIGzDczCyxJG86pkhDiceCaPJH1crJlnTGengjT6vfDCs2V2hGHEXopf5kKdxP5cUSZT7nhQAh8Lc3TEEKNHksoBjgISk-QZ3uM3CYMSVIUSj7XbC2vbIHHsozcqoYykDwEXnswaAsc/s320/IMG_1876.JPG" width="240" /></div>
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I make pinto beans in my pressure cooker, today in the instant pot. I never plan ahead well enough to soak and boil and season and cook... I'm a dump and run kind of gal and this recipe is the perfect side for those us who plan badly.<br />
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<h2 style="text-align: center;">
TRACY'S PRESSURE COOKER PINTO BEANS</h2>
<b>RECIPE</b><br />
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1 LB bag of pinto beans<br />
1 onion (plus garlic if you're so inclined)<br />
1 can tomato with chili, I use Hatch but Rotel is the name brand<br />
fat of some sort<br />
water<br />
salt pepper<br />
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***you can add whatever you like! chilies, green roasted or red, garlic, celery (? some people do) you can add peppers, roasted or not, the list of possibilities is endless!<br />
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Drop fat in hot pressure cooker. Fry the onion till it's tender and a little coloured. Add the can of chili and tomato and water to come to 2 cups measure. Add the beans and dpressure cook on high for 48 minutes. Natural or quick (gentle) release and you're done!<br />
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<b>METHOD and PLAY by PLAY pics</b><br />
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turn pressure cooker to saute and when it's hot, add some fat and the chopped onion<br />
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<img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitao192wQNA1stGWP7KeBV8v_3yPZs_vQpXxQTVLgZTaSNuiMX7o_WVSQZ5RWKkhXD8jGLx_F3FPEOn94QM63JgOuYWr76ncbYODYRpdMcROnPY-Hd6it4gXKgDTh5vt8Til3gcMNeRqQR/s200/IMG_1858.JPG" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWLylYW8dN27nr6s2z7bJaATt86lf1YygeakLpE8_8MG8Apwl8o8YFvmkKvb4OCQ9KxlRp-YCpUqUVwiCX6Z8Mik2JasbrF0_tooK5iiRiqpypLOhVRKpDkryMZwF7OR6w_A6D-846gG4/s200/IMG_1859.JPG" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJVjbiSB3VbnMszCC7Szs4MoGneVXZmQE3lnUNOgzS0_739ebuf4jw3u2DySX28h3ET0vjmIoxyn4oW27Vn0vTMFNciK2zjSBgnTnOjI4KYevVlMf_wLn6cAGH5ogBDp4LHf3tjwqV-Gp/s200/IMG_1860.JPG" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdZJc6IBuhDIvp3KkpSD8SpkXiLaaAo1hX9YD4iPd2f9ZAUZZDbK2y6UyReagQ8jJfQVWW7vymLIYdIBgScmnwk5BKEP3kSBmTa9wu5GTJQ72LkHXgXKw6aiPlNEw5NejahZ1KiFjv2iZ/s200/IMG_1861.JPG" width="150" /></div>
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Add water to just shy of the 2 cup mark, add the can of tomato with chili, the liquid should come to the 2 cup mark. Add the picked beans<br />
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Stir it all up, set the pressure to high and time 48 minutes. It won't take too long to come to pressure because the pot was hot. You can either quick release or just leave it, I tend to forget about it and just leave it, open and look how beautifully cooked they are! perfect, not mushy but cooked through, yeah, they are yummy. THIS is when you salt and pepper and serve up.<br />
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<img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ee2-4x_ovFRYJ-075Vx5ji77oTdIl-tIlpzwrIhP-_-IKrdqgCycEnjpGlIoodx0oXoZqgTrSW_kZvbRaOgObfkubXG8aqPZfXM8LbPoutD77p6nP3vaK16AE8fst0geD6AiD8LRvB8t/s200/IMG_1868.JPG" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzBbmXxWAO8zbPKKCpcQKczZpvoayfHU9fC70qJOrNKI7lPEXysP23TySpQ5sgj0Q7a6mQvtZ9XsrCKNgYfs61BD0PpxXEreK_NhxX8zTJCaJKdB8t5YmOAZa4KDYeoxdQ9kNlb16vlXBn/s200/IMG_1869.JPG" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMvxl5GjDK_zxuht76NOkhARNgoyrJZuLWBpdlDzOtSvsb_h2KJNRyfmR87NhW4mmbeU-1W7VSvZweYDZWx1CgWc0SpBtb8KZRoy46bsuoSUHl8323WxJfTpp9IWVpHgbxcQbI9u-wy4l/s200/IMG_1873.JPG" width="150" /> </div>
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Try these beans, they're easy, delicious and you don't have to plan ahead. </div>
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I hope you made these and enjoy them. </div>
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/enjoy</div>
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<br />TracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-23123718925132203122018-03-30T13:59:00.000-05:002018-03-30T13:59:12.200-05:00InstantPot Fried Rice, yeah, you sure can fry rice in a pressure cooker without having any old rice ready to go... <div class="separator" style="clear: both; text-align: center;">
<img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIkvCZnunmSa1rp_u2otSqA-bWsFY1oL78uUik5YDWxxONRCiqZV9YENY4lAW18dC3GSbB9elihavTCe98543h4630k0au-89UPy41V15pP_UQwboq29ai5pVYjHvhKwzr2i3Ye7MXafs/s320/IMG_2356.JPG" width="240" /></div>
<span style="background-color: white;"><span style="color: #111111; font-family: Roboto, Arial, sans-serif;"><span style="font-size: 14px; white-space: pre-wrap;"><br /></span></span></span>
<span style="background-color: white;"><span style="color: #111111; font-family: Roboto, Arial, sans-serif;"><span style="font-size: 14px; white-space: pre-wrap;"><br /></span></span></span>
<span style="background-color: white;"><span style="color: #111111; font-family: Roboto, Arial, sans-serif;"><span style="font-size: 14px; white-space: pre-wrap;">So, I'm back on a pressure cooker kick and after my week of nothing but pad thai noodles I thought, hey, I've never shared my fried rice in the electric pressure cooker. </span></span></span><br />
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span>
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">No, you don't have to wait to have old rice, just make this, it's quick, easy and absolutely delicious. It's infinitely customizable so add what you like!! it freezes beautifully, if you can get any to save, so make a ton... healthy and yummy! DO IT!</span><br />
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<h2 style="text-align: center;">
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-weight: normal; white-space: pre-wrap;"><span style="font-size: large;">TRACY'S PRESSURE COOKER FRIED RICE </span></span></h2>
<h2 style="text-align: center;">
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-weight: normal; white-space: pre-wrap;"><span style="font-size: large;">IN THE INSTANT POT</span></span></h2>
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">This is another one of those more of a method than a recipe, add what you like, remove what you don't, but try it, you're gonna love it
RECIPE:
10 oz (weighed!) each of water and rice
1/2 lb ground or sliced meat, pork or chicken or whatever you like
1/2 cut up onion
sliced up green onion (the white parts)
garlic/ginger paste or fresh chopped
some chopped up carrot, celery, cabbage, bean sprouts, peas, corn if you like, whatever you have that you like, chop about a handful of each and have it ready when you start
2 eggs
oil
light soy sauce
oyster sauce
sesame oil
hot chili oil (optional)
green onions
</span><br />
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">METHOD</span><br />
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
Fry the veggies in some oil with whatever protein you like, I used 1/2 lb ground pork
Add the rice and fry it for a few minutes
add the soy, oyster sauce and water, stir to combine
Lock and load, high pressure, 3 minutes, let rest for 10
Add peas and bean sprouts if you're using them. Stir well.
Push rice to one side, set to saute and when it's hot, add a little oil and the eggs to one side of the pan, scramble and cook them then mix in with the rice.
Add a little sesame oil and green onions and serve and eat eat eat</span><br />
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span>
<span style="background-color: white; color: #111111; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">Here is the link to the video on YouTube</span><br />
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<a href="https://www.youtube.com/watch?v=JPWmckwtiMw">https://www.youtube.com/watch?v=JPWmckwtiMw</a><br />
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I hope you like the rice, let me know how to shush it up for your family!?<br />
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/enjoyTracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-60571609166225421392018-03-29T17:21:00.002-05:002018-03-29T17:28:43.158-05:00So I made Pad Thai in my Instant Pot Pressure cooker and you need to do it too<div class="separator" style="clear: both; text-align: center;">
<img border="0" data-original-height="1600" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin7Wg5qXpLIWOnKxG93o4LWWEcQGdFQDG8UQmFKfHXn0uV2rHW5xLJi54PjoLPSFaeeHoxk3pw7SCcW60u7vbz2fVx-0MSLk4a_a57vbohPhzgEJkUG-UcsOb6LionfT6Oltochrl1pXKc/s320/IMG_2345.JPG" width="256" /></div>
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I made Pad Thai, well my version of it, be nice, it's just dinner. I made it in my pressure cooker because I can and because I wanted to see how the noodles would work without soaking at all. Spoiler alert, they work beautifully.<br />
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Ok, here's the quickie, it's a method rather than recipe, there's a video link below to my youtube so you can see what I did.<br />
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<span style="font-size: large; font-weight: normal;">TRACY'S PRESSURE COOKER INSTANT POT PAD THAI</span></h2>
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<b>RECIPE</b><br />
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some oil in bottom<br />
ground pork or chicken or pieces of chicken or beef or whatever protein floats your boat<br />
(in the video link below, I used .75/lb of ground pork, with chicken, I use a HUGE chicken breast and slice it thinly)<br />
sliced onion<br />
crushed garlic<br />
garlic/ginger paste (optional)<br />
pad thai paste<br />
light soy<br />
chili oil (optional)<br />
thinly sliced veggies, anything works, carrots, cabbage<br />
rice noodles<br />
green onion<br />
bean sprouts (I use canned and use half a can in this video)<br />
water<br />
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<b>METHOD</b><br />
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partially brown the meat in the oil,<br />
add the veggies and garlic and onion and carrots and whatever other veggie you like<br />
add pad thai sauce/paste, soy and chili oil if you like<br />
add 1 1/2 cups water<br />
lay half packet of rice noodles on top<br />
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lock and load, 3 minutes high pressure, release immediately<br />
stir the noodled into the meat and veggies<br />
stir, add bean sprouts, green onion, stir and close lid, tightly, and just leave it on warm for TEN minutes<br />
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stir, add peanuts, the greens of onions and eat!! squirt with lime!!<br />
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<a href="https://www.youtube.com/watch?v=9xkR_nxt614">https://www.youtube.com/watch?v=9xkR_nxt614</a><br />
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It's quick, it's easy because it's in one pot, it's all good, it's absolutely one of my 'go to' recipes and I hope you like it as much as we do. I also like that it's infinitely customizable, add what you like, make it vegetarian, use leftover veggies (put them in for the ten minute rest, not the pressure cook) use all the meats, add shrimp, add scrambled egg... just do it :D<br />
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I hope you enjoy,<br />
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/tracyTracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-45038384292874512872018-02-23T16:05:00.001-06:002018-02-23T16:05:58.785-06:00My easiest ever (enriched) cream scrambled eggsI don't like to post silly small things I cook BUT a friend asked, so here it is. My eggs. This pic is the eggs with a little hollandaise drizzled on, seriously, c'mon,<br />
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I like to bake eggs, I put some cream in a shallow small dish and crack a couple of eggs on/in the cream, I add salt and pepper and bake in a 450 oven for 12 minutes, for me it results in a set white and creamy yolk and of course, the warm cream all around. I wondered, a few years ago, if I could do the same with scrambled eggs and if I could do it on the stove, just for me. I learned I can and I do and I did... here ya go, you're going to thank me later.<br />
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TRACY'S EASY CREAM SCRAMBLED EGGS</h2>
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2-3 TB heavy cream<br />
2 eggs<br />
salt, pepper<br />
butter<br />
toast, you MUST have hot buttered toast.<br />
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Ok, here's the youtube video<br />
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<a href="https://www.youtube.com/watch?v=gVQlSxk_l9Q">https://www.youtube.com/watch?v=gVQlSxk_l9Q</a><br />
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Here's some pics, c'mon, eggs, cream and butter? <br />
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<img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJv6-TP0IwxRJfJ1c0L2PYY5lzQIxkLzSOE9RMReUyiFRVXY0jQ6xVQjpKRNdf8cwPz2nsiHpZ3z8t3R7Jo83sa0Wl2N_9reJp3p-8dqK1R4xPNDlsxh_mHnHcWPhyuI9PuQM1jqqj30YC/s200/IMG_1423.JPG" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrseINUBt8NltiiEDaF1YnMWRqtrgcqpHAHLovWW4SKG7BD_KqYjtk7htTBcHugLM3VlBJBUYEPP4PPFr2Vj-Hs5Di9TpjAaSugHBpM5n72B00XOPQ-Tb0IotlJbiCleOdzgMRdHazSMyw/s200/IMG_1425.JPG" style="text-align: center;" width="150" /> <img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD06akIYbv_7elCvmCxa0i_Roa0c0q80m1lH-gyXkdXumII4ybnwVGeGvQ0cFz6Kp-Csbvf-K-Nppe0ddCRpVm3xoVlxmPdcvKoE2Vf96Uai8n6RPomz1PkW6700KTTVu3BLUrCPPxJ7Ni/s200/IMG_1666.JPG" style="text-align: center;" width="150" /></div>
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go</div>
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do it</div>
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/enjoy</div>
<br />TracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-49469229956837739312018-01-29T08:43:00.001-06:002018-01-29T08:43:15.576-06:00DRIVEBY Method recipe for the best crispy chicken thighs you'll eatThis is one of those quickie drive by method rather than recipe posts. This doesn't need amounts, it's a how to cook it, measurements aren't required. Cook what you have, only a few? cook them in a smaller pan. Got a ton to feed, use a gigantic pan. I'm all about the easy way out here.<br />
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My local grocery store has chicken thighs on sale frequently. The bone in, skin on, chicken thighs are the tastiest bit of the chicken, the most tender and has the worst PR. You can't overcook it, it is delicious, juicy and if you aren't a fan, try it again.<br />
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DRIVE BY RECIPE; TRACY'S DELICIOUS CRISPY CHICKEN THIGHS (oven method)</h2>
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<b>INGREDIENTS and METHOD</b><br />
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chicken thighs, bone in, skin on<br />
salt, pepper<br />
extra virgin olive oil<br />
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Trim excess fat and skin from the thighs but leave enough skin to cover and protect the meat.<br />
Season both sides with salt and pepper<br />
Place in a lightly oiled pan so they fit closely together.<br />
Bake in a preheated 450 degree oven for 1 hr and 30 mins. <br />
YES, and hour and a half, do it.<br />
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Don't open the door, mess with the chicken, nothing, just wait then eat. The skin is shatteringly crisp, potato chip crisp, peel it and eat it. The meat is tender, soft, juicy, succulent and all those great words you use to describe chicken.<br />
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I did a youtube video of the process, I am slowly trying to get my youtube channel organized to be a direct link from here, we'll see how I manage it... In the mean time, just go make this<br />
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<a href="https://www.youtube.com/watch?v=CUHud9CUVzY" target="_blank">https://www.youtube.com/watch?v=CUHud9CUVzY</a><br />
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/enjoyTracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com0tag:blogger.com,1999:blog-5551463330079611936.post-48895238336320391662018-01-17T08:52:00.000-06:002018-01-17T08:52:23.995-06:00This is the recipe and method for my giant round Boule, the one I take to all the functions, I'll add pics and a video but this is the recipe and method to get you started<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;">This is a quickie howto, I'll do a video and play by play pics in the week BUT I'm occupied for a couple of days and want to get at the measurements and method up for those of you who will do it without the play by plays. </span><br />
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<img border="0" data-original-height="1354" data-original-width="1600" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQs48jOzpemXIUo-eVyeJN0ovfxcj6A_wbWZ5UnC32WLyj1R8CA86njVJfruANv4wHsi6XNaUmkmaWTs6MJrTKMhLLa5MBhd0E57tXjiktZIAn0p_1lbAQ_tgl8CSaKH_xuTmGnSPZSzw/s320/IMG_1109.JPG" width="320" /></div>
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<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif;"><span style="font-family: inherit;"><span style="font-size: large;">TRACY'S SINGLE BOULE</span></span></span></div>
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<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><span style="font-family: inherit;">In a kitchenaid mixer or something with a dough hook, dump the following, yeah, just dump it in. I make this bread weekly so, it works. </span></span><br />
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<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><span style="font-family: inherit;">600 grams of all purpose flour. (can you use bread flour? sure, but it's more expensive and I don't see any reason to bother)</span><br /><span style="font-family: inherit;">Heaping tsp of salt </span></span><br />
<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><span style="font-family: inherit;">2 1/2 tsp yeast. (I heap it a little probably)</span></span><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><span style="font-family: inherit;"><br /><span style="font-family: inherit;">about 2TB Olive oil (more if you want)</span><br /><span style="font-family: inherit;">2cups water, slightly warm, pour it in all at once</span></span></span><br />
<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span><br /><span style="font-family: inherit;">Mix with dough hook till it clears the side of the bowl and is shiny, it takes a while, grab a coffee or a glass of wine and stand there, watching it </span><br /><span style="font-family: inherit;"><br /></span></span></span><br />
<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><span style="font-family: inherit;"><span style="font-family: inherit;">with WET hands, shape the very soft, very loose dough into a ball, quickly, drop it back into the bowl, cover with plastic</span></span></span><br />
<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><span style="font-family: inherit;"><span style="font-family: inherit;">Leave to double+, it takes about an hour, maybe</span></span></span><br />
<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><span style="font-family: inherit;">Gently tip the dough out onto a lightly floured surface, form it into a ball without squashing all the air out of it, smooth the top and place it, seam side down in a parchment lined bowl. </span></span><br />
<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><span style="font-family: inherit;">NO need to flour the parchment, nothing sticks. </span></span><br />
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<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><span style="font-family: inherit;">Cover it with plastic loosely, I put it in a dry cleaner bag, leave it to dome generously or double in size. </span></span><br />
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<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><span style="font-family: inherit;">PUT a 6qt lidded dutch oven in the oven and preheat to 450, at least 45 mins.<br /><br />Slash the top of the boule with a serrated knife if you feel chefy</span></span><br />
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<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><span style="font-family: inherit;">Carefully transfer the boule, in the parchment, (lift the corners) into the dutch oven.</span></span><br />
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<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><span style="font-family: inherit;">Cover and bake 20 mins, remove the lid and bake another 10</span></span><br />
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<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 13px;"><span style="font-family: inherit;">Remove the boule to a rack, cool, eat!!!!!!!!!!! </span></span><br />
<br />TracyCooksinAustinhttp://www.blogger.com/profile/00381689842658382895noreply@blogger.com0