Instant Pot Orange Chicken & Rice

Source: https://iwashyoudry.com/instant-pot-orange-chicken-rice/ 

• 2 lbs. chicken thighs, cut into 1 1/2"pieces
• 1 Tbsp. olive oil
• 1 tsp. sesame oil
• 1/2 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. ground ginger (or 2 tsp. minced ginger)

Sauce

• 1 1/2 tsp. fresh orange zest
• 2 Tbsp. fresh orange juice
• 3 Tbsp. soy sauce
• 1/3 cup sugar
• 1/3 cup dry sherry (or chicken broth)
• 1/3 cup chicken broth
• 2 Tbsp. water
• 2 Tbsp. corn starch

Rice

• 1 1/2 cups white rice (I use Jasmine), rinsed until the water runs clear, drained
• 1 1/2 cups water
• sliced green onions for garnish, optional

1. Set the Instant Pot to saute´funtion and increase to high heat.
2. Add olive oil and sesame oil to the inner pot to heat up.
3. Season the chicken with salt, garlic powder and ginger. 
4. Add chicken to the inner pot once hot and cook 2 to 3 minutes, browning on all sides. Turn the Instant Pot to the off position.
5. Meanwhile, whisk together the ingredients for the sauce: orange zest, orange juice, soy sauce, saugar, sherry, and broth. Pour over chicken and stir to coat.
6. Place trivet over the chicken in the Instant Pot.  Combine the rinsed rice and water in an oven-safe  dish (Make sure it is only half way filled as the rice will expand.) 
7. Place the rice filled dish on top of the trivet and close the Instant Pot lid, making sure the vent on top is in the sealed position.
8. Press MANUAL & HIGH PRESSURE for 4 minutes.  Let the pressure naturally release for 10 minutes after cooking (Do not release pressure immediately after cooking, do not turn off IP.)
9. Once 10 minutes is up, quick release of pressure.
10. Carefully remove the rice and fluff with a fork.
11. Meanwhile whisk together the 2 Tbsp. water with 2 Tbsp. cornstarch and turn IP to saute´ mode again.
12. Stir in cornstarch mixture and cook until sauce thickens (about 3 to 4 minutes).  
13. Serve over chicken over rice and garnish with sliced green onions if desired.  Enjoy!

Notes:

• If you want to make the sauce spicy, add a pinch of red pepper flakes and a tablespoon of Siracha sauce to the sauce mixture.
• Janet's notes: Made exactly as written, except subbed water + Better Than Bouillon for the broth and sherry.  Here are some tweaks to try:

1.  Marinate chicken in cornstarch and egg white, then saute´.  Probably could omit the final slurry...
2. Use fresh ginger and garlic and increase amounts for more flavor.
3. Add some cayenne pepper

Mormor's Swedish Coffee Bread (Original Recipe)

Source: Naemi Johanson

Start first:

• 2 cakes yeast
• 1/8 cup lukewarm water 
• large pinch sugar.

Combine:

• 3/4 tsp. salt
• 5 cups flour
• 1 cup sugar
• 15 - 20 cardamom seeds, crushed (or 1 1/4 tsp. pre-ground)

Combine and heat just past lukewarm:

• 2 cups milk
• 2/3 cup vegetable oil

Add liquid to dry mixture and blend thoroughly.

Add yeast, blend thoroughly.

Beat dough by hand (or heavy duty mixer). The longer the better.

(Optional: Add one beaten egg after beating is completed and blend thoroughly.)

Cover with a cloth and let rise until double in bulk.

Knead on floured surface, adding additional flour (as much as necessary to handle dough comfortably - but try to keep it loose as bread will be lighter if not too much flour is added at this point).

Form into braided loaves and/or cinnamon buns (bullar) and place on greased pans.  Cover with a cloth and let rise until double in bulk once again.

Brush surfaces with beaten whole egg and sprinkle with Swedish pearl sugar (Parl Socker).

Bake at 400º about 1/2 hour (check after 20 minutes).

Enjoy!

Pistachio Stuff

Source: Kathy Stockey

• 50 Ritz crackers
• 1 stick butter
• 1 quart vanilla ice cream
• 2 boxes instant pistachio pudding
• 1 1/2 cups milk
• 12 oz Cool Whip

1. Crush crackers, melt butter, combine, press into a 13"x9" pan.
2. Bake at 350º for 10 minutes.  Cool completely.
3. Mix milk, pudding, ice cream; then spread on cooled crust.
4. Chill 1 hour, then cover with Cool Whip.

Cranberry Bread

Source: 5Kidsin5Years/Sonlight

Put in a large bowl and whisk together:

• 4 cups flour
• 2 cups sugar
• 3 tsp. baking powder
• 1 tsp baking soda

Juice, and put into a 2 cup measuring cup:

• 2 oranges

Add:

• 2 tsp. zest from the orange peel
• 4 tbsp. melted butter

The juice, zest & butter should measure about 3/4 cup.  Add enough water to make it 1 1/2 cups.

Add:

• 2 beaten eggs

Stir together until just combined:

• wet & dry mixtures

Stir in:

• 2 - 3 cups cranberries (washed, dried, chopped)  
• 1 cup chopped nuts (opt.)

Bake in 2 greased loaf pans @ 350º for about 50 minutes, until a toothpick comes out clean.  

Orzo

Source: Nancy Ramberg

• 16 oz. Orzo, cooked according to package directions
• 1 lb. Monterey Jack cheese, cubed
• 1 cup sour cream
• 1 cup grated Parmesan
• 1/3 cup butter, cut into pats
• 1 cup roasted red peppers, diced (optional) 
• 2/3 cup green chiles, diced (optional)

Mix orzo and cheese (and peppers, if desired), put in a buttered casserole dish.

Layer on, in order:

• sour cream
• Parmesan cheese
• butter pats

Bake at 350º until top is browned and bubbly.  

Pineapple Bran Muffins

Yield: 12 muffins

• 1 large can pineapple
• 3 Tbsp. dry milk
• 1 1/4 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup sugar
• 1 1/2 cups Kellogg's All Bran cereal
• 1 1/4 cups milk
• 1 egg
• 1/4 cup vegetable oil

1. Stir together dry ingredients, set aside.
2. Drain pineapple, if there is less than 1 1/4 cups juice, add water to get up to that amount. 
3. Combine cereal and juice, let stand until softened, 1 to 2 minutes. 
4. Add egg and oil, beat well.
5. Add dry mixture, stirring only until combined.  
6. Portion evenly into 12 greased 2 1/2" muffin pan cups.
7. Bake at 400º for 18 to 20 minutes or until tests done.  

Our Best Bran Muffins

Source: Kellogg's
Yield: 12 muffins

• 1 1/4 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup sugar
• 1 1/2 cups Kellogg's All Bran cereal
• 1 1/4 cups milk
• 1 egg
• 1/4 cup vegetable oil

1. Stir together dry ingredients, set aside.
2. Combine cereal and milk, let stand until softened, 1 to 2 minutes.  
3. Add egg and oil, beat well.
4. Add dry mixture, stirring only until combined.  
5. Portion evenly into 12 greased 2 1/2" muffin pan cups.
6. Bake at 400º for 18 to 20 minutes or until tests done.  

Deep-Dish Sausage Pizza

Source: Chicago Tribune
Yield: 1 14" Pizza
Prep time: 45 minutes
Rising time: 1 1/2 hours
Baking time: 30 minutes

Dough:

• 1 1/2 packages active dry yeast
• 1/2 cup warm water (105º-115º)
• 1 Tbsp. sugar
• 3 1/2 cups unbleached all-purpose flour
• 1 tsp. salt
• 1/2 cup yellow cornmeal
• 1/4 cup vegetable oil
• 1/2 cup warm water

Topping:

• 1 can (28 oz.) Italian-style tomatoes, drained
• 1 tsp. basil or 2 tsp. chopped fresh basil
• 1 tsp. oregano
• salt to taste
• 10 oz. mozzerella, sliced thin
• 1/4 cup freshly grated Parmesan cheese
• 1/2 lb. Italian sausage, casing removed
• olive oil

1. For dough, dissolve yeast in water.  Stir in sugar, set aside.
2. In large bowl, combine flour, salt, an cornmeal.  Make a well in the center.  Stir in yeast, 1/4 cup oil and 1/2 cup warm water until dough cleans the sides of the bowl and a rough mass is formed.  
3. Turn dough out onto well-floured surface.  Knead and pound dough (dust with flour if dough sticks to your hands) until it is smooth and soft, 5 to 6 minutes.  Dust dough and a large, clean bowl with flour.  Put dough in bowl; cover bowl with plastic wrap and towel.  Let rise in warm place until doubled, about 1 1/2 hours.
4. Turn dough out and knead about 2 minutes.  Let dough stand, covered, about 10 minutes.  Oil bottom and sides f a 14" round pizza pan 2" deep.  Spread dough in pan with fingers and palm.  Work dough until it covers the bottom of the pan.  Pull edges of dough up to form a lip or a pronounced border all around the pan.  
5. Heat oven to 475º.  Pierce dough bottom with a fork at 1/2" intervals.  Bake exactly 4 minutes.  Brush crust lightly with olive oil.
6. For topping, combine tomatoes and spices, set aside.
7. to assemble and bake: Lay slices of mozzerella evenly over crust.  Spoon tomatoes over cheese.  Sprinkle Parmesan over tomotoes.  Flatten sausage pieces (about the size of a half dollar) between your thumb and forefinger, and distribute evenly over filling.  Drizzle about 1 Tbsp. olive oil on top.  
8. Bake at 475º on bottom rack 5 minutes.  Move pizza to upper third of oven.  Bake until crust is lightly browned and sausage is cooked through, 15 to 20 minutes.  

Stuffed Spinach Pizza

Source: Chicago Tribune
Yield: 6 servings
Prep time: 45 minutes
Rising time: 1 hour
Cooking time: 30 minutes

Dough:

• 1 Tbsp. sugar
• 2 envelopes active dry yeast
• 2 cups warm water (105º to 115º)
• 1/3 cup oil
• 4 to 6 cups flour

Sauce:

• 2 Tbsp. olive oil
• 1 clove garlic, minced
• 1 can (28 oz.) crushed tomatoes with added puree
• 2 tsp. oregano
• 1 1/2 tsp. basil
• 1/2 tsp. each:
• salt
• freshly ground pepper

Filling:

• 2 packages (10 oz. each) frozen chopped spinach: thawed, well-drained
• 2 1/2 cups shredded mozzerella
• 1/2 cup each:
• freshly grated parmesan
• freshly grated romano
• 1/4 tsp. each:
• salt
• freshly ground black pepper
• 1 tsp. basil
• 2 cloves garlic, minced
• 2 Tbsp. olive oil
• 2 cups sliced mushrooms, optional

Optional garnish:

• red onion rings
• green pepper rings

1. For dough, dissolve sugar and yeast in large bowl; let stand until bubbly.  Stir in 1/3 cup oil. Stir in 4 cups of the flour until smooth; stir in remaining flour as needed until stiff dough forms.  Knead on a lightly floured surface until smooth and elastic.  Put into greased bowl.  Turn to coat top.  Let rise, covered, in warm place until doubled in bulk, about 1 hour.
2. For sauce, heat 2 Tbsp. oil in large saucepan, add garlic, sauté 2 minutes.  Stir in tomatoes and spices.  Simmer 30 minutes, or until very thick.
3. For filling, mix remaining ingredients in large bowel.  Heat oven to 450º.  Lightly oil a 12" deep dish pizza pan.  Sprinkle pan lightly with cornmeal. 
4. Punch down dough.  Let rest 10 minutes.  Roll 2/3 of the dough into a 16" circle.  Fit into a 12" deep dish pizza pan with sides overhanging.  
5. Put spinach mixture into center of the dough and smooth evenly over surface.  Roll remaining dough on lightly floured surface to 12" circle.  Put over filling.  Crimp edges; cut excess dough at edges so dough is level with top crust.  Pour sauce over dough to cover.  Top with onion and peppers if desired.  Bake at 450º until dough is golden, 25 to 30 minutes.  

Mini Blinis

Yield: 3 dozen

• 1 loaf white bread
• 1 egg yolk
• 8 oz. cream cheese, softened
• 1/4 cup sugar
• 1/2 cup sugar + 1 tsp. cinnamon
• 1/4 cup butter, melted

1. Trim crust from bread.  Flatten with a rolling pin.
2. Combine cream cheese, 1/4 cup sugar, and egg yolk.
3. Spread mixture on bread slices and roll up.
4. Dip each roll in butter, then cinnamon/sugar mixture.
5. Place on a cookie sheet and freeze for 2 hours, then transfer to an airtight container.  
6. When ready to use, bake at 400º for 10-12 minutes.