PRO WASTE RECIPES

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PERFECTLY COOKED EGGS – INSTANT POT RECIPES



Perfectly Cooked Eggs – Instant Pot Recipes image

Steaming eggs in the shell gives you the very best results, whether you want soft-, medium-, or hard-cooked eggs. An extra benefit of steaming: Your hard-cooked eggs will never acquire a green ring around the yolk—a sign of overcooking.

Provided by Instant Pot Miracle

Prep Time 5 minutes

Cook Time 3 minutes

Yield 2-4 servings

Number Of Ingredients 2

1 cup Water
1-6 eggs (large or jumbo)

Steps:

  • Pour the water into the Instant Pot. Place a steamer basket or the trivet in the pot.
  • Carefully arrange eggs in the steamer basket. Secure the lid on the pot. Close the pressure-release valve.
  • For soft-cooked eggs, select manual and cook at low pressure for 3 minutes. When cooking time is complete, use a natural release to depressurize. (For medium-cooked eggs, cook for 4 minutes; for hardcooked eggs, cook for 5 minutes.)
  • Remove the lid from the pot and gently place eggs in a bowl of cool water for 1 minute to serve warm.

BEST CIOPPINO RECIPE | ALLRECIPES



Best Cioppino Recipe | Allrecipes image

Cioppino. Excellent recipe. One of the easier recipes and a very good one. Love fish stock over clam juice. I used more fresh parsley on slices of French bread with garlic butter.

Provided by bookgirl in the kitchen

Categories     Shrimp Soup

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 3 servings

Number Of Ingredients 19

2 tablespoons olive oil
½ large onion, chopped
2 cloves garlic, minced
¼ cup chopped fresh flat-leaf parsley
¼ teaspoon dried basil
¼ teaspoon dried oregano
⅛ teaspoon red pepper flakes
½ bay leaf
1 cup dry white wine
1 (14 ounce) can diced tomatoes with juice
1 cup fish stock
salt and ground black pepper to taste
6 mussels, scrubbed and debearded
6 clams, scrubbed
1 (4 ounce) fillet halibut, cut into 2-inch pieces
10 small scallops
3 precooked crab legs, cracked
6 precooked tail-on shrimp
2 tablespoons chopped fresh parsley

Steps:

  • Heat olive oil in a heavy large Dutch oven or large pot over medium-high heat; cook and stir onion until translucent, about 5 minutes. Add garlic to onion; cook until garlic is fragrant, about 2 minutes.
  • Stir 1/4 cup parsley, basil, oregano, red pepper flakes, and bay leaf into onion mixture; cook and stir until fragrant, about 1 minute. Add wine to seasoned onion mixture; bring to a boil. Cook and stir mixture until most of liquid evaporates, about 10 minutes.
  • Pour tomatoes with juice and fish stock into seasoned onion-wine mixture; simmer until flavors blend, about 15 minutes. Season with salt and pepper.
  • Stir mussels into tomato mixture; cover Dutch oven with a lid and simmer for about 2 minutes. Add clams to mixture; simmer about 2 more minutes. Add halibut, scallops, and crab legs to mussels-clams mixture; cover Dutch oven and simmer until mussels and clams break open and halibut and scallops are cooked through, about 2 more minutes. Add shrimp to cioppino and cook until heated through, 1 to 2 minutes. Discard any mussels or clams that didn't open.
  • Divide cioppino among serving bowls; sprinkle with 2 tablespoons parsley.

Nutrition Facts : Calories 554.1 calories, CarbohydrateContent 14.7 g, CholesterolContent 197.8 mg, FatContent 14.6 g, FiberContent 1.9 g, ProteinContent 70.5 g, SaturatedFatContent 2 g, SodiumContent 1303.6 mg, SugarContent 5.3 g

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