You could also make the full recipe and then use half the dough to make buns that you can use for sammies. You could then freeze them to pull out whenever needed.
If you're wanting to jump on the band wagon and bake some bread the recipe i shared for no-knead Crusty Bread doesn't require a mixer -- wooden spoon is my utensil of choice for that!
) It's almost like a lava cake that goes really well with a scoop of vanilla ice cream. 
Bread by the Duck! *** I don't have a bread machine so have no clue how to use one or what you need to use, I'll let others give tips of that
Few pointers about yeast - Keep the opened jar in the fridge and it should be good to go for 6 or more months.
You can find several different types of yeast in the grocery store, If you don't want to bother with "Proofing" or even dissolving it, grab the quick-rise or instant and just add it in with your dry ingredients - just like it sounds, it will take less time for your dough to rise .
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Traditional Yeast, just a tad slower off the mark
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You can use either in any recipe, just swap 1:1> If the recipe calls for "yeast" it's assuming the traditional, go ahead and use the rapid but DON'T dissolve it! If it calls for "instant/quick" and you only have traditional, go ahead but DO dissolve it first.
Trouble measuring it if you are using an old recipe that says __ of envelopes?
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Ooh — this reminds me of the yummy chocolate pudding cake my aunt used to make! Hers didn’t have any chips...I think it's time for a truly decadent ooey-gooey chocolate recipe! This goes from the intense desire for a warm gooey chocolate dessert to a bowl in front of the tv in under an hour (less if hubby doesn't think he needs to help
OOOH, yeah, it's a mix-in-the-pan recipe, the mess is minimal !!!! I have found it bubbles over at times so you might want to put a cookie sheet under the pan.
One Pan Chocolate Pudding Cake
Servings: 6
Ingredients
Steps
- 3/4 cup flour
- 2/3 cup white sugar
- 1/2 cup unsweetened cocoa powder sifted (divided)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 tablespoons vegetable oil
- 2/3 cup brown sugar
- 1/4 cup mini dark chocolate chips (or whatever scraps of chocolate bars you have hiding around!)
- 1 teaspoon vanilla
- 1 1/4 cups very hot water (not boiling)
- Pre-heat oven to 350°F (180°C)
- In a 8x8 inch square cake pan, stir together flour, white sugar, 1/4 cup cocoa, baking powder and salt. Add milk and oil and mix well.
- Sprinkle on top first brown sugar, then cocoa (remaining 1/4 cup), then chocolate chips.
- In a medium bowl add vanilla to the hot water and pour directly over mixture without stirring (this gives it more pudding)
- Do not stir the hot water into the mixture, it must sit on top.
- Bake for approximately 30 minutes, just until the sides start to pull away from the pan and the top starts to crack slightly, the middle will be a little jiggly. Enjoy!
this recipe didn't originally either, we just decided to toss some in once and really liked it!
) - cut up the chicken and tossed it into the pot in batches, browning it up as i went. I portioned the cooked stuff into 3 meal-sized piles and then set to work making the "meal" The recipe is actually for Mushroom Risotto but no shrooms in the house right now, they are nice though.I LOVE risotto and making it in the Instant Pot is so easy! I hate the time it takes, not to mention the fuss, when making it on the stove. I have a mushroom risotto recipe from a cookbook called The Ultimate Vegan Cookbook.Made another go-to Instant Pot meal for hubby last night. I found a massive package of boneless, skinless chicken thighs, plunked the Instant Pot on the counter, hit saute to get it hot, pulled on some gloves - sorry if that offends anyone who thinks i should be donating them but i break out all over just by touching that foul stuff (see what i did there
It comes from THIS AWESOME COOKBOOK but I've altered it to our tastes and it works well.
Instant Pot Mushroom Risotto
Servings: 6
Ingredients
Steps
- 2 tbsp oil
- 2 cups sliced mushrooms
- salt
- 1.5 cups Jasmine Rice, rinsed
- 4.5 cups broth (chicken works well)
- ½ cup Parmesan cheese
I added the chicken into the pot before i sealed the pot and cooked the rice. I also tossed in a healthy measure of frozen peas after I opened the lid - the heat from the risotto will defrost them in no time!
- Heat oil in Instant Pot using Saute and once hot add mushrooms, stirring until they begin to brown.
- Add rice and stir to coat the grains, add the broth and deglaze the pot.
- Lock the lid, vent set to seal, and pressure cook on High for 8 minutes.
- Quick release the pressure and stir in cheese.
After he ate, i used the vacuum sealer to package up the remaining chicken and 3 servings of the finished meal. That gives me several more dinners for him with minimal effort, I just need to decide what to add the chicken to!
Made another go-to Instant Pot meal for hubby last night. I found a massive package of boneless, skinless chicken thighs, plunked the Instant Pot on the counter, hit saute to get it hot, pulled on some gloves - sorry if that offends anyone who thinks i should be donating them but i break out all over just by touching that foul stuff (see what i did there
It comes from THIS AWESOME COOKBOOK but I've altered it to our tastes and it works well.
Instant Pot Mushroom Risotto
Servings: 6
Ingredients
Steps
- 2 tbsp oil
- 2 cups sliced mushrooms
- salt
- 1.5 cups Jasmine Rice, rinsed
- 4.5 cups broth (chicken works well)
- ½ cup Parmesan cheese
I added the chicken into the pot before i sealed the pot and cooked the rice. I also tossed in a healthy measure of frozen peas after I opened the lid - the heat from the risotto will defrost them in no time!
- Heat oil in Instant Pot using Saute and once hot add mushrooms, stirring until they begin to brown.
- Add rice and stir to coat the grains, add the broth and deglaze the pot.
- Lock the lid, vent set to seal, and pressure cook on High for 8 minutes.
- Quick release the pressure and stir in cheese.
After he ate, i used the vacuum sealer to package up the remaining chicken and 3 servings of the finished meal. That gives me several more dinners for him with minimal effort, I just need to decide what to add the chicken to!
The liquid to rice ratio is definitely different for the IP than on the stove top and Risotto is supposed to be more runny/smooth. You also need to take into account that it's different for each type of rice as well. As i mentioned, I've altered the recipe for us since we only use Jasmine rice. It calls for Risotto which was hard to source and we found it too goopey for our tastes - ratio for that is 1:3. Jasmine is 1:2
Here's a really quick lesson on creating fancy-pants links -- someone else taught me eons ago over in the AM thread but i forget who it was! My colour and font are the characters you have to use and the red words are my description of what to do! ***No spaces between characters so get all those things in purple squooshed together!!
