Thursday, January 11, 2018

Beef Stroganoff for InstaPot

Beef Stroganoff for Instant Pot® 


  • 2 tablespoons canola oil
  • 1/2 onion, diced
  • 2 teaspoons salt, divided
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 2 tablespoons soy sauce
  • 3 cups chopped mushrooms
  • 2 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1 (16 ounce) package wide egg noodles
  • 3/4 cup sour cream, or to taste


  1. Turn on a multi-cooker (such as Instant Pot(R)) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
  2. Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
  3. Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
  4. Release pressure carefully using the quick-release method. Open pressure cooker; add egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
  5. Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.

Thursday, December 14, 2017

Linguine in Tomato Basil Sauce

10 oz dried linguine
3 T olive oil
minced garlic to taste
2/3 c chopped fresh basil
1 pt small tomatoes halves
1/2 cup chicken broth
1 t sugar
1/2 c halved kalamata olives
grated Parmesan cheese

Cook pasta - set aside

Heat oil over med-high. Add garlic, basil, and tomatoes. Cook 2 min. Add broth and sugar. Cook 3-4 min until somatoes soften.

Stir in pasta and olives. Top with cheese.

From: Beth

Strawberry Rhubarb Pie


1 1/4 lb rhubarb, trimmed and cut into 1/2 " slices
16 oz strawberries - hulled and halved
2 t vanilla
1 c sugar
1/4 c cornstarch
1 tsp ground ginger

Toss rhubarb and strawberries with vanilla. Mix sugar, cornstarch, and ginger and toss with fruit. Spoon into pasty line pie plate. Dot with 1 T butter cut into pieces.

Bake at 350 degrees for 50 min
Bake at 425 degrees for 25 min

Edna's Rhubarb Pie

4 chopped rhubarb
2 c sugar
1/2 c flour
1/2 pkg strawberry or raspberry jello

Crisco can recipe for pie dough

From: Edna McKinney

Pecan Sticky Buns

6 T butter melted
1/2 c brown sugar
36 pecan halves and 1/2 cup chopped pecans
1 loaf white bread dough thawed
1 T ground cinnamon

Coat 12 c muffin tins with cooking spray. Spoon 1 t butter, 1 t brown sugar and 3 pecan halves in each cup. Roll dough into 14x18 rectangle. Brush with remaining butter, sprinkle with cinnamon, chopped pecan and brown sugar. Roll into14" long log. Cut into 12 peices. Place on in each muffin cup. Cover loosely with plastic wrap. Set aside 25 min. Heat oven to 325 degrees. Remove plastic, bake 15 minutes. Set upside down on rack covered with wax paper for 15 min - remove tin

From: Beth

Monkey Bread

enough for 2 bundt pans if rises well

1/2 c warm water
2 T yeast
2 c warm water
1 c sugar
1 T salt
2 eggs
4 T melted butter
8 c flour

Dissolve yeast in 1/2 c water
Dissolve sugar and salt in 2 c water
Sift flour in lg bowl, add yeast to center. Add sugar, water to yeast and flour. Stir together with part of flour. Add 2 eggs and stir. Add shortening slowly stirring in all the flour. Mix and knead for 15 minutes until not sticky. Put in greased pan and let raise until double. Knead down and let raise agian.
Roll 1 inch thick and cut with bixcuit cutter. Dip in butter and stand in Bundt pan. Let rise to top (about 2 hours). Bake 400 degrees for 25 minutes.

Alternate recipe
Use Rhodes rolls instead of making your own dough

From: Beth


heat oil to 350-375 degrees - Canola or Vegetable

1 c warm water
2 1/2 t dry yeast
2 t sugar
2 1/2 c flour
1 t Kosher salt
2 T Olive oil
8 T butter - softened

Place oil in large Dutch oven and heat over med until 350-375 degrees, not higher

Warm water, yeast and sugar into mixing bowl with dough hook. Stand 5-10 min

Add flour, salt, oil - beat on med until dough is off sides of bowl 2-3 min.

Flour hands - form ball and put on parchment paper

make 3" founds and drop into oil