CHOCOLATE DIPPED PRETZEL STICKS | MCCORMICK
Chocolate-dipped pretzels are a quick and easy treat that kids can help make. Recipe developed by Gale Gand, a nationally acclaimed pastry chef, restaurateur, cookbook author and television personality. Photo credit: Katie Goodman from Good Life Eats.
Provided by McCormick
Prep Time 15 minutes
Yield 36
Number Of Ingredients 7
Steps:
- For the Red Colored Sugar, place sugar in large resealable plastic bag. Add red food color. Seal bag. Knead sugar until the color is evenly distributed. Spread colored sugar on large rimmed baking sheet. Let stand 25 to 30 minutes or until sugar is dried. Store in airtight container.
- For the Pretzel Sticks, melt chocolate as directed on package in 1-cup glass measuring cup. Dip each pretzel rod into melted chocolate, tilting glass so that half of the pretzel rod is covered in chocolate. Allow excess chocolate to drip off. Holding chocolate-dipped pretzel rod over a plate of Red Colored Sugar or crushed candies, spoon sugar or candies over pretzel while turning to coat evenly. Place pretzels on wax paper-lined tray.
- Refrigerate about 15 minutes or until chocolate is firm.
Nutrition Facts : Calories 90 Calories
INSTANT DUTCH OVEN – CHINESE BBQ RIBS – INSTANT POT RECIPES
Provided by Instant Brands Culinary Team
Prep Time 10 minutes
Cook Time 2 hours
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Pulse ginger and garlic in a food processor until finely chopped, 10 to 12 pulses, scrape down the sides of the bowl as needed.
- Transfer ginger-garlic mixture to the Cooking Vessel.
- Add honey, hoisin, soy sauce, ½ cup water, rice wine, five-spice powder, food coloring (if using) and pepper into the Cooking Vessel. Whisk until combined.
- Add the ribs and toss to coat (ribs will not be fully submerged).
- Select BRAISE. Set time to 1 hour 30 minutes with the knob. Press START. Stir occasionally.
- Once the food cooking cycle is done, open the lid. Using tongs, transfer ribs to a large bowl. Strain braising liquid through a fine-mesh strainer set over a large container, press on the solids to extract as much liquid as possible. Let cooking liquid settle for 10 minutes. Using a wide shallow spoon to skim excess fat from the surface of the liquid.
- Clean the Cooking Vessel.
- Place the Cooking Vessel back to the Base. Return the braising liquid to the Cooking Vessel. Add the sesame oil and the ribs. Select SEAR/SAUTE and set the time to 30 minutes. Press START. Bring to a boil and cook until the sauce becomes syrupy and reduces to 2 ½ cups, this will take about 12 to 15 minutes. Rotate the ribs from the bottom to the top and make sure all the ribs are coated with the sauce while cooking. Press CANCEL.
- Transfer ribs to serving platter. Serve.
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