INSTANT HOT CHOCOLATE AND RUM RECIPES

Name: Instant Spiced Tea
Prep time: 10 min
Total time: 10 min
Yield: 3 cups mix (48 servings).
Ingredients: 2 cups orange breakfast drink mix; 1 cup unsweetened instant tea; 1/3 cup sweetened lemonade drink mix; 2 tablespoons sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves

INSTANT SPICED TEA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Instant Spiced Tea Recipe: How to Make It - Taste of Home image

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

Ingredients

2 cups orange breakfast drink mix
1 cup unsweetened instant tea
1/3 cup sweetened lemonade drink mix
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves

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 REC…

Instant Dutch Oven – Simple Sunday Roast – Instant Pot Rec… image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 6 hours

Yield 3-4 servings

Number Of Ingredients 9

Ingredients

3 lbs boneless chuck roast (pot roast)
1 tbsp canola oil
1 medium onion (chopped or sliced)
3 medium carrots (washed and cut into 2” chunks)
1 celery rib (sliced into 1” pieces)
3 garlic cloves (peeled and smashed)
1 cups beef stock
2 bay leaves
salt and pepper to taste

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.

More about "instant hot chocolate and rum recipes"

INSTANT SPICED TEA RECIPE: HOW TO MAKE IT - TASTE OF HOME

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.
From tasteofhome.com
Reviews 4
Total Time 10 minutes
Calories 40 calories per serving

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.

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INSTANT DUTCH OVEN – SIMPLE SUNDAY ROAST – INSTANT POT REC…

From recipes.instantpot.com
Cuisine American

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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From recipes.instantpot.com
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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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