INSTANT CHAI TEA LATTE RECIPES
INSTANT SPICED TEA RECIPE: HOW TO MAKE IT
For a fun holiday hostess gift, pour this festive blend into a decorated 12-ounce jelly jar. The recipe, from field editor Shirley Heston of Pickerington, Ohio, makes enough to fill two jars.
Provided by Taste of Home
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 3 cups mix (48 servings).
Number Of Ingredients 6
Steps:
- In a large bowl, combine all of the ingredients. Store in an airtight container. , For one serving: Pour 1 cup boiling water into a mug; stir in 1 tablespoon tea mix until dissolved.
Nutrition Facts : Calories 40 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2mg sodium, CarbohydrateContent 11g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
INSTANT DUTCH OVEN – SIMPLE SUNDAY ROAST – INSTANT POT RECIPES
Provided by Instant Brands Culinary Team
Prep Time 10 minutes
Cook Time 6 hours
Yield 3-4 servings
Number Of Ingredients 9
Steps:
- Set the Instant Precision Dutch oven to SEAR. Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes.
- Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside.
- Add onions and sauté for 3-5 minutes, until softened.
- Add beef stock. Using a wooden spoon, scrape the bottom of the pan until all stuck pieces of fond are removed.
- Add carrots, celery, garlic and bay leaves. When it begins to simmer, cancel the searing function and add roast back to dutch oven, making sure th roast is nestled in the vegetables.
- Put top back on Dutch oven and set to SLOW COOK for 6 hours.
- Flip roast at 3 hours.
- When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.
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