ELECTRIC TORTILLA PRESS RECIPES

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INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES



Instant Pot Recipes – The official curated Instant Pot recipes image

Provided by Instant Brands Culinary Team

Total Time 10 minutes

Number Of Ingredients 10

4 pounds meaty beef stock bones (with lots of marrow and knuckle bones)
1 pound stew meat  and/or beef scraps (cut into 2-inch chunks, chuck or flank steak)
1 tbsp olive oil
1 medium onions (quartered)
1 large carrots (cut into 1 to 2-inch chunks)
1 large celery rib (cut into 1-inch segments or handful celery tops)
3 garlic cloves (unpeeled, smashed)
handful fresh parsley (including stems and leaves)
2 bay leaves
8-10 peppercorns

Steps:

  • Preheat oven to 400°F. Rub a little bit of olive oil over the stew meat. Place stock bones and stew meat into the Cooking Vessel.
  • Once the oven has preheated, place the Cooking Vessel into the oven. Roast in the oven for about 45 minutes. Turn the bones and meat pieces half-way through cooking, until nicely browned.
  • When the bones and meat are nicely browned, remove theCooking Vessel from the oven and place it into the Cooking Base.
  • Add carrots, onions celery tops, garlic, parsley, bay leaves and peppercorns into the Cooking Vessel.
  • Fill with cold water, 2 inches over the top of the bones (about 8-9 cups of water).
  • Close the lid. Select-SLOW COOK and set the time to 12 hours. Press START.
  • From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface.
  • Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.
  • Once the cooking cycle is complete, open the lid.
  • Strain the beef stock through strainer.
  • Serve immediately or let cool to room temperature then chill in the refrigerator. If you plan to freeze the stock, however, remove and discard the fat, pour the stock into a jar or plastic container.

THE BEST GUACAMOLE RECIPE | FOOD NETWORK KITCHEN | FOOD ...



The Best Guacamole Recipe | Food Network Kitchen | Food ... image

Simple ingredients in perfect proportion make this Mexican dip a crowd-pleasing favorite for any event. We decided not to use tomatoes and included both onion and garlic for extra zip. A healthy dose of fresh lime juice balances and brightens the flavors.

Provided by Food Network Kitchen

Categories     appetizer

Total Time 25 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 small red onion, diced small
1 tablespoon distilled white vinegar
4 ripe Hass avocados
1/4 cup lime juice (about 2 limes)
1 jalapeno, minced (seeds and membranes included if you prefer heat or removed for a milder version)
1 clove garlic, grated
1 teaspoon kosher salt
1/2 cup lightly packed cilantro leaves, finely chopped (about 1/4 cup finely chopped)
Tortilla chips, for serving

Steps:

  • Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
  • Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
  • Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.

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