BETTER THAN BOUILLON NO BEEF RECIPES

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BETTER-THAN-TAKEOUT CHICKEN FRIED RICE – INSTANT POT RECIPES



Better-Than-Takeout Chicken Fried Rice – Instant Pot Recipes image

Provided by Chop Secrets

Total Time 30 minutes

Yield 6 - 8 minutes

Number Of Ingredients 12

2 cups white rice (rinsed)
2 cups Water
3 tbsp toasted sesame oil
1 small onion (finely diced)
10 oz frozen peas and carrots mixture
6-8 oz diced cooked chicken (rotisserie works great)
1 tbsp butter
4 eggs (lightly beaten)
2 tbsp soy sauce
1 tbsp sesame seeds
salt and pepper to taste
Garnish with sliced green onion and additional sesame seeds (optional)

Steps:

  • Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
  • Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
  • When oil gets hot, add onion to the pot and saute 2 minutes.
  • Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
  • Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
  • Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
  • Serve warm with sliced green onions and additional sesame seeds for garnish (optional)

ITALIAN BEEF RECIPE (CROCK POT) + VIDEO



Italian Beef Recipe (Crock Pot) + Video image

Make this Italian beef recipe for tender roast beef in a crock pot, then make sandwiches with sweet peppers and melted cheese. SO delicious!

Provided by Donna Elick

Total Time 5 hours 20 minutes

Prep Time 20 minutes

Cook Time 5 hours

Number Of Ingredients 16

3 cups of boiling water
5 cubes of beef bouillon
1 tablespoon Worcestershire Sauce
2 teaspoons ground black pepper
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried basil
1 teaspoon crushed red pepper (to taste)
1/8 teaspoon ground thyme
1 (3 pound) boneless beef chuck roast, trimmed of most fat
8 hoagie rolls
16 slices provolone cheese
1 (16 ounce) jar roasted red peppers, sliced
1 (16 ounce) jar mild sliced pepper rings

Steps:

  • Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire.
  • Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain)
  • When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
  • Scoop beef on toasted roll and top with 2 slices of provolone cheese. Place back on baking sheet and broil until cheese is melted. Top with red pepper slices and mild pepper rings.
  • Serve and enjoy.
  • Notes here

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