RICE BASKET RECIPES

Name: Instant Dutch Oven - Beef Stock
Total time: 10 min
Cuisine: Modern
Ingredients: 4 pounds meaty beef stocku202Fbones (with lots of marrow and knuckle bones); 1 pound stew meatu202F and/or beef scraps (cut into 2-inch chunks, chuck or flank steak); 1 tbsp olive oil; 1 mediumu202Fonions (quartered); 1 largeu202Fcarrots (cut into 1 to 2-inch chunks); 1 largeu202Fcelery rib (cut into 1-inch segments or handful celery tops); 3 garlic cloves (unpeeled, smashed); handful freshu202Fparsley (including stems and leaves); 2 bay leaves; 8-10 peppercorns

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

Ingredients

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.

COPYCAT POPEYES RED BEANS AND RICE RECIPE - TOP SECRET R…

Copycat Popeyes Red Beans and Rice Recipe - Top Secret R… image

I first created the clone for this Cajun-style recipe back in 1994 for the second TSR book, More Top Secret Recipes, but I've never been overjoyed with the results. After convincing a Popeyes manager to show me the ingredients written on the box of red bean mixture, I determined the only way to accurately clone this one is to include an important ingredient omitted from the first version: pork fat. Emeril Lagasse—a Cajun food master—says, "pork fat rules," and it does. We could get the delicious smoky fat from rendering smoked ham hocks, but that takes too long. The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or eat it!), then use 1/4 cup of the fat for this hack. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will be a fine substitute. Can't get enough Popeyes? Find all of my recipes here. Source: Top Secret Recipes Unlocked by Todd Wilbur.

Provided by Todd Wilbur

Total Time 50 minutes0S

Prep Time 25 minutes0S

Cook Time 25 minutes0S

Ingredients

Nutrition Facts : Calories 371 calories

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INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES

From recipes.instantpot.com
Total Time 10 minutes
Cuisine Modern

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.

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COPYCAT POPEYES RED BEANS AND RICE RECIPE | TOP SECRET RECIPES

I first created the clone for this Cajun-style recipe back in 1994 for the second TSR book, More Top Secret Recipes, but I've never been overjoyed with the results. After convincing a Popeyes manager to show me the ingredients written on the box of red bean mixture, I determined the only way to accurately clone this one is to include an important ingredient omitted from the first version: pork fat. Emeril Lagasse—a Cajun food master—says, "pork fat rules," and it does. We could get the delicious smoky fat from rendering smoked ham hocks, but that takes too long. The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or eat it!), then use 1/4 cup of the fat for this hack. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will be a fine substitute. Can't get enough Popeyes? Find all of my recipes here. Source: Top Secret Recipes Unlocked by Todd Wilbur.
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