Have you ever found yourself in need of a quick snack for kids or friends? Try this quick snack made in Egg Bite molds for your Instant Pot!
Single layer cake mix
C raisins or Chocolate chips
This is the cake mix I used. It will fill two egg bite molds. Mix everything together. Use some baking spray to coat the egg bite molds. Carefully portion out the batter into the molds. Add raisins, chips or whatever to the batter. Place silicone lids on the molds and stack on a trivet.
Add at least 1 cup of water to the IP liner before transferring the trivet and molds to the pot. Seal the lid on the IP and set the timer for 8 minutes. After the time is up, do a NR for 5 minutes before unsealing the lid. Take the molds out and let them cool for 5 – 10 minutes before removing the bites from the mold. Enjoy!
I’m going to do something I haven’t done before, review 2 books on one blog post. In my defense however, your enjoyment of both books should be enhanced by reading the other at the same time. At least, that’s what I’m finding, and I don’t willingly read non-fiction at any time!
The Pioneer Woman: Black Heels to Tractor Wheels – A Love Story
This is the story of how Ree left Los Angeles and returned to her family home in Okalahoma after breaking up with her long-time beau. At this point in time, Ree was a died in the wool city girl who was just stopping over on her way to Chicago. She had convinced herself that she preferred the fast-paced life to be found there.
A chance invitation to meet up at the local bar at Christmas time found her crossing paths with a handsome cowboy she dubbed “Marlboro Man.” One thing led to another, and somehow Ree never moved on to Chicago.
I don’t want to spoil the book for you, but the rest of it is filled with tears and laughter as Ree and Ladd get married, have their first child and face all the trials of living in the Midwest.
5.0 out of 5 stars I definitely recommend this book.
Reviewed in the United States on January 30, 2018
I've been thinking about buying this book, but from the cover it looked like it would not have much substance. Well, I thought I would look inside and read a couple of pages, boy was I surprised. I was hooked and had to buy it. In fact, it was so good I gave a copy to my daughter and granddaughter, they both couldn't put it down.
I bought the paper back not knowing if I would like it.
The way Ree describes events will make you laugh. Their are some sad moments, but don't we all have them.
Some of her passion for Marlboro Man does repeats itself a little to often, I just passed over it.
Susan R. Williams
5.0 out of 5 stars Sweet Love Story
Reviewed in the United States on August 25, 2018
If you love Ree Drummond and her family, have watched any of her cooking shows -- whether you're a diehard fan or casually observing, like me -- this book will make you fall in love with her all over again. I love Ree's wit and humor throughout the telling of the story. It gave me an understanding of where Ree came from, what she and her husband are about and how they set the foundation for a beautiful marriage and beautiful life together. It helps me have a greater appreciation for where they are today. They're not perfect people, and that's what makes them so relatable. It makes my heart smile to see what the combined powers of love, family, commitment, hard work, faith and joy can produce as the years unfold. May God continue to richly bless you, Drummond family.
Frontier Follies: Adventures in Marriage and Motherhood in the Middle of Nowhere
We all have them, funny little stories that happened to us, around us, or even by us. They are the stuff that family reunions are made up of. In this delightful book, Ree has written all these little stories down, sorted them out, and presented them for our enjoyment. If you’ve ever watched her show, you will absolutely enjoy this book!
5.0 out of 5 stars Luv this book
Reviewed in the United States on November 18, 2020
I remember buying her first love-story book years ago at a rural-supply store while buying dog food, even though it didn't seem my "type", and then I really enjoyed it. I always wished Ree would continue the story of the growing-family years, and now she has. Its a warm, funny, feel-good book. If you liked the first book, you'll be glad to get this one.
5.0 out of 5 stars So Fun!
Reviewed in the United States on November 20, 2020
I have been following Ree since her blog days and have read her other book and seen every show. I just adore what she represents and this book was salve to my soul......so much giggling and laughter as I turned the pages. All at a time that laughter and lightness is SO needed and appreciated. Love the book.
We all have a favorite recipe we love to use for lasagna. I have to admit that the first recipe I tried came from a book included with a microwave. It made good lasagna so I kept it. Only problem was that it made a 9 x 13 pan of lasagna.
Now if you have a larger family, or they are big eaters, this size isn’t a problem. This size is also great for taking to potluck dinners. If you don’t eat all of it, there is usually enough to store for later consumption. Win – win, right?
Or is it? At this point in life, it’s just me and my husband. The kids are grown and married. Trying to make a 9 x 13 pan of anything just results in too much food. Most people can only stand leftovers so long before they grow tired of them. So how can you cut things down?
Change the Pasta
Rather than using the typical lasagna noodles, swap to an oven ready version. These are much easier to use and fit in smaller pans. A single piece fits in a loaf pan, while 2 can fit side by side in an 8 x 8 pan. As a plus, you don’t have to spend all that time boiling the lasagna noodles before you assemble your meal!
Change the Pan
As I mentioned, switch to smaller pans. A loaf pan will make 2 generous servings, while the 8 x 8 pan will make 4 servings. Since your original recipe make a much larger pan, you will in all likely-hood be able to make multiple pans.
Assemble your lasagna in your normal manner. The only change I would recommend is to leave off any toppings that you may add to the pans that are destined for the freezer. Put a lid on the pan if you have one, or wrap it tightly in freezer paper.
When you start to pull out that frozen lasagna to make for the night, defrost it first overnight in the refrigerator. Then increase the baking time to 1 hr. If you just made it ahead and the pan has been in the refrigerator, no defrosting is needed. But you will still need to bake it longer.
And there you have it!
Your favorite lasagna recipe, now sized to fit your family as it exists today. It wasn’t all that hard, and only needed to change a few things.
It’s that time of the year again. In the next few months we have several holidays to celebrate. Holiday celebrations generally also include cooking for friends and family. All that cooking can be a bit overwhelming if you like me, cook all the meals anyway. Some nights I just don’t want to cook anything!
That’s when having a casserole or two in the freezer comes in handy. Having been raised in PA just outside of what generally gets called “Amish” country, I know several one pot meals that I can use. Sometimes you just want more. So, I make casseroles and freeze them. I don’t mean Tuna Noodle casserole either!
Why make your own casserole?
Yep, there are lots of made casseroles available in the freezer section of your local grocery store. Take a second though, and look at the nutritional information on that package. I looked through the offerings at Walmart and just randomly checked a package. While the calories were acceptable, the sodium was not. The recommended amount for an adult is around 2500 mg per day. This random package, which serves 1 person, had 1250. That’s half of the RDA! If you make it yourself, you can cut that number down.
The second reason for making your own casserole is leftovers. It’s the perfect solution to the problem of what to do with the leftovers. Just chop them up into bite size pieces and make a casserole! For that, you don’t need a recipe. What you need is a basic formula.
Okay, I found this article on Allrecipes on making a casserole. As you can read, it can be really easy to make one without a specific recipe. So let’s go through the steps together.
3 – 4 cups of protein. Recently I made some boneless pork chops that turned out to be bigger than my husband and I could eat. I plan to cut it up and measure the amount. If I don’t have enough , I’ll add something else to bring it up to the amount needed.
2 cups of Carbs. Did you make too much pasta, potatoes or rice? Perfect! Measure them up and throw them in. If needed, mix the carbs together.
1 cup of aromatics. I tend to keep some of these chopped in the fridge. Think onions, celery, carrots, bell peppers, etc.
1 – 2 cups of vegetables. I tend to use frozen vegetables because it’s easier for me. You can also use canned vegetables or even fresh if you want.
1-2 cups of binder. I’ve started keeping cans of cream of “whatever” soup in my cupboard just for this reason. I usually mix a can with 1/2 can of milk for this.
This makes a 9 x 13 pan. If you making it to bake later, try using a tinfoil pan. That way you can save on clean-up later by just throwing it away. I have a small family so I divide it between several smaller pans. I either use 8 x 8 pans or loaf pans. Both are readily available, think Dollar Tree for these! Make sure that you have lids for them.
I tend to use a cookie sheet under the pan to make it easier to get in and out of the oven.
200 Prize-Worthy Recipes to Put Sizzle on Your Grill (Creative Homeowner) Includes Easy-to-Follow Tips & Tricks for Grilling, Smoking, & Low-and-Slow BBQ, and 250 Photos
Char-Broil’s Everybody Grills! is the definitive cookbook and how-to guide for everyone who loves preparing meals in the great outdoors!
200 prize-worthy recipes for grilled and barbecued appetizers, main courses, salads, veggies, marinades—even desserts on the grill!
250 color photos illustrate each recipe in mouth-watering detail
Expert tips & techniques from Sizzle on the Grill Web writer Barry “CB” Martin for brining, marinating, and grilling that yield juicy steaks, ribs, and chicken
Developed in partnership with Char-Broil, one of North America’s leading grill manufacturers
Sumptuous spreads of exquisitely grilled food; step-by-step prize-winning recipes; lists of ingredients plus preparation and grill/cook times; expert tips on techniques and the latest equipment; delectable marinades, sauces, and rubs: Char-Broil Everybody Grills! is the definitive cookbook and how-to guide for everyone—from the beginner to the seasoned barbecue enthusiast—who loves preparing meals in the great outdoors.
This book was developed by editors at Creative Homeowner in partnership with Char-Broil, one of North America’s leading grill manufacturers. For 60 years, millions of folks have relied on the Char-Broil name for great backyard cooking. Now, this trusted grill company presents Everybody Grills!, a cookbook filled with everything you need to know to get outside and join the fun. You’ll find hundreds of recipes for grilling, smoking, low-and-slow BBQ, and frying a whole turkey for the holidays—without oil!
Filled with more than 200 easy-to-follow recipes and tips for delicious grilled and barbecued beef, lamb, veal, pork, poultry, seafood, vegetables, sides, salads, appetizers, snacks, marinades, sauces, rubs, and desserts, plus more than 250 mouthwatering color photos, Everybody Grills! will help you grill, barbecue, and cook delicious meals outdoors that will have family and friends licking their fingers!
Char-Broil Everybody Grills! has been recognized for:
2009 Benjamin Franklin Award, Publishers Marketing Association
2009 IPPY, Bronze, Recognizing Excellence in Independent Publishing, Independent Publisher Book Awards
2008 USA Best Books Awards Winner (Cookbooks: Grilling & BBQ), USA Book News
2008 Indies Finalist, Book of the Year Award, Foreward Magazine
You see all those little blue pieces of paper sticking out of the book in the photo? Those are all the recipes that my husband and I want to try. Whether it’s a full (new) recipe to try, or just a new sauce for your favorite dish that you already make, there’s something for everyone in this book. Yes, you may find duplicate information but this is definitely a keeper!
Erica S D 5.0 out of 5 starsVerified Purchase nice bookReviewed in the United States on January 2, 2021 full of great recipes with nice pictures that make me unsure what I should try first.
James Anderson 5.0 out of 5 starsVerified Purchase Gotta have it!Reviewed in the United States on February 11, 2018 This is a very nicely done paperback. Glossy pages. Recipes are mostly single-page with picture (love that) and simple and "normal" ingredients".
pkkmmokelly 4.0 out of 5 starsVerified Purchase decent grillin guideReviewed in the United States on July 8, 2020 if you like to cook your dinner outside especially in the summer/spring/fall you'll enjoy this book great pictures and nice ideas well photographed...
While there are plenty of recipes that you can make in your Instant Pot without using any thing more than the pot and a trivet. You don’t need more than that for soups or stews. However, there are so many more recipes that just need an accessory or two to expand your use of it. I’m going to list a few of them with reasons why you might need it.
Egg Bite Molds
If you’re a fan of Starbucks, you have undoubtedly noticed their little egg bites. Now I don’t go to Starbucks, and couldn’t begin to tell you what is in them. Using a silicon egg bite mold will let you make egg bites of your own! Now besides your basic egg bites, I’ve seen cheesecake bites, meatballs, pancake bites, to name just a few. My favorite is muffin bites. If you buy the Martha White brand of muffin mix, it will make 7 bites, which is how many fits on a mold. I’ve been collecting recipe pins on my Pinterest Board, From My Kitchen and Instant Pot Recipes.
6 Inch Springform Pan
I didn’t quite believe it when I saw recipes for cheesecake that could be made in this smaller pan. I just didn’t believe you could cook a cheesecake in an Instant Pot. Then I did a little checking. It seems that custard recipes such as cheesecake, need a water to enable them to cook more evenly and slowly. The traditional method is to use boiling water in a roasting pan. Doing it this way, you would need to wrap tinfoil around the bottom of the springform pan to keep the water from leaking in. Now contrast that with placing your smaller springform pan on a trivet inside the Instant Pot. You get all the benefits of the water bath while still keeping the pan above the water! For a empty nest couple like ours, 6 inch pans are perfect.
6 cup Bundt Pan
This is another potential work horse in your kitchen. There are fabulous recipes out there for pound cakes that are sized for a 6 cup pan. In our current economic climate, wouldn’t it be better to make smaller cakes that will serve your family for one or two meals instead of three or four? I’ve even come across a recipe for “Monkey Bread” that is made in a 6 cup Bundt Pan in an Instant Pot! What a great treat!
6 cup Round Bowls, Cake Pans
These are great for making all kinds of things, casseroles, cakes. Just use your imagination. You may have to reduce the number of servings you are making, but wow, it is fabulous.
These should be another given accessory. There are any number of foods that are steamed. Steamer baskets come in a number of sizes. I even have one with a divider so that you can steam 3 different foods at the same time.
Hard Boiled Egg Rack
Easter is coming, folks. For those of you with small children and grandchildren, that means Easter Eggs. Now no one seems to argue that you need to boil the eggs for around 9 – 13 minutes. The problem comes in how long it takes that water to boil in the first place! The more eggs you need to make, the more water since you need to have water covering the eggs by 1 inch. BUT if you are doing them in a Instant Pot, you only need 1 cup of water no matter how many eggs you are making. Set the timer to 5 minutes. Once the timer goes off, let the IP release naturally for 5 minutes before doing a quick release. Scoop the eggs out and place in ice bath for 5 minutes. No matter how many eggs you are making, they are all cooked completely! So much easier!
Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook’s Illustrated Cookbooks)
Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook’s Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook’s Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, and Perfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative – showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn’t the prerequisite for becoming a good cook; knowledge is. Think of this as an owner’s manual for your kitchen.
Let me start with my humble opinion, you are going to love this book! After my hubby bought this book for me, we both took a quick look through it. Just that quick I found a recipe for shrimp that has become my “go to” for a quick weeknight meal. If you’ve never been able to get a pie crust to come out right, try the Foolproof Pie Crust in the back of the book. I tell you, it works for both myself and my friends. What makes for interesting reading is the explanation of “Why” it works.
Pokin5.0 out of 5 stars A must-read to improve the results of your food!
Reviewed in the United States on September 22, 2012 Verified Purchase
Having relied on Cooks Illustrated recommendations for many of my favourite kitchen tools, buying this book was a no brainer. Needless to say I had high expectations going in, and this book did not disappoint.
I'm an avid cook, and while I've had great success with certain types of food, I've been frustrated by inconsistent results in others. (I can't seem to get a consistently moist pot-roast -- reason: my cooking temperature was probably too high; wrong cut of meat + oven braising is better than stovetop since it heats more evenly in more directions)
The Science of Good Cooking breaks down why food cooks a certain way, and which techniques are best for what purpose. The book is organized into 50 concepts with recipes reinforcing each concept. There's a section called "why this works" following each recipe, which breaks down the science behind each step -- for instance why use a certain type of marinade, cooking technique, take extra steps, etc to achieve a desired outcome. It's nice that it's not just a list of recipes.
Experiments back each concept. Meats were weighed, measured, smashed to determine tenderness, and moisture loss. They came up with a range of ideal resting times for various meats based on actually measuring the amount of juices lost at various times, and they sent food to the science lab to analyze their structure. They even stuck bones on mashed potatoes to test out whether keeping bones on makes food taste better. This book debunked some assumptions I had (acid does not actually make food more tender), and helped me understand other ones better - why salt directly applied on skin makes it more crispy, but if you brined the skin you'd get a different outcome. I also learned that the direction you cut your onion affects its taste - obvious in retrospect, but I never thought about that!
I was disappointed I couldn't see a table of contents before purchase, so here are the 50 concepts you will find within the book -
1. Gentle Heat Prevents Overcooking
2. High Heat Develops Flavor
3. Resting Meat Maximizes Juiciness
4. Hot Food Keeps Cooking
5. Some Proteins Are Best Cooked Twice
6. Slow Heating Makes Meat Tender
7. Cook Tough Cuts Beyond Well Done
8. Tough Cuts Like a Covered Pot
9. A Covered Pot Doesn't Need Liquid
10. Bones Add Flavor, Fat, and Juiciness
11. Brining Maximizes Juiciness in Lean Meats
12. Salt Makes Meat Juicy and Skin Crisp
13. Salty Marinades work best
14. Grind Meat at Home for Tender Burgers
15. A Panade Keeps Ground Meat Tender
16. Create Layers for a Breading That Sticks
17. Good Frying is All About Oil Temperature
18. Fat Makes Eggs Tender
19. Gentle Heat Guarantees Smooth Custards
20. Starch Keeps Eggs from Curdling
21. Whipped Egg Whites Need Stabilizers
22. Starch Helps Cheese Melt Nicely
23. Salting Vegetables Removes Liquid
24. Green Vegetables Like it Hot -- Then Cold
25. All Potatoes Are Not Created Equal
26. Potato Starches Can Be Controlled
27. Precooking Makes Vegetables Firmer
28. Don't Soak Beans -- Brine 'Em
29. Baking Soda Makes Beans and Grains Soft
30. Rinsing (Not Soaking) Makes Rice Fluffy
31. Slicing Changes Garlic and Onion Flavor
32. Chile Heat Resides in Pith and Seeds
33. Bloom Spices to Boost Their Flavor
34. Not All Herbs Are for Cooking
35. Glutamates, Nucleotides Add Meaty Flavor
36. Emulsifiers Make Smooth Sauces
37. Speed Evaporation When Cooking Wine
38. More Water Makes Chewier Bread
39. Rest Dough to Trim Kneading Time
40. Time Builds Flavor in Bread
41. Gentle Folding Stops Tough Quick Breads
42. Two Leaveners Are Often Better Than One
43. Layers of Butter Makes Flaky Pastry
44. Vodka Makes Pie Dough Easy
45. Less Protein Makes Tender Cakes, Cookies
46. Creaming Butter Helps Cakes Rise
47. Reverse Cream for Delicate Cakes
48. Sugar Changes Texture (and Sweetness)
49. Sugar and Time Makes Fruit Juicer
50. Cocoa Powder Delivers Big Flavor
The only thing I would have loved was a trouble shooting / Q&A section - e.g. How do you keep meat from cooling too much when you rest it?
Overall a great book if you want to improve your cooking technique, and also if you just want to learn more about why things behave the way they do!
Update: Looks like "Look inside" is now available for this book so there's finally a table of contents! 🙂 Since I've been cooking with the new concepts in mind, I'm happy with how my meat dishes (especially the stews) are turning out. I also tried using vodka instead of water to make pie crust (with the tip of putting a heated pan under the pie pan) and the pie crust turned out flaky and delicious as promised.
Maggie S4.0 out of 5 stars Excellent Reference
Reviewed in the United States on December 13, 2016 Verified Purchase
I have four shelves of cookbooks in my kitchen with classics such as Julia Child's originals all the way to glossy offerings from 3-star Michelin restaurants. Despite this, one can be an excellent cook using only two cookbooks: "Cooks Science" and the "Joy of Cooking". Cooks Science is comprehensive and the discussions help make you a better more informed cook than the usual recipe-oriented fare. I give it four and not five stars only because some of the recipes seem to be "tacked onto" the broader technical discussions rather than drawing upon them. For example, a discussion about the importance of slow cooking pork is followed by several recipes that seem to ignore that counsel. It's not an exhaustive cookbook like Joy of Cooking, but does offer recipes in most areas and manages to hit most of the biggies. Still, these seem to be a minor quibbles with an othewise excellent text.
J. Boyd5.0 out of 5 stars Choose your own adventure -- Excellence in Ebook format!
Reviewed in the United States on April 11, 2014 Verified Purchase
This is a fantastic cookbook. It's also a wonderfully entertaining education on the hows and whys - the science - of cooking. Every recipe I've tried has turned out well - and has taught me something. I own a hard-cover copy, and it has a place of honor on my kitchen bookshelf.
Then I bought the Kindle edition. Whoever formatted this book for Kindle has done a superlative job. The formatting actually enhances the reading experience.
For example - you are reading an early chapter entitled The Science of the Senses. In the first section (The Five Tastes) there's an interesting discussion of the fifth "taste," umami flavor. You can just read this and go on to the next section on How Taste Works. Or, if you want to understand umami a little more, you can follow the links in that first section to an in-depth discussion of glutamate and nucleotide levels in foods. This is Concept 35 - a section that is more than half-way through the book and yet meshes perfectly with what you read in that introductory chapter. The Concept ends with three recipes specifically engineered to show the best use of glutamate and nucleotides to produce rich meaty flavors -- AND with links to two additional recipes from yet another section of the book that also illustrate techniques associated with enhancing meaty flavors. It's a seamless reading experience that has you wandering through all different parts of this book.
When I first did this, I became a little alarmed. How was I ever going to find the recipes again? Have no fear. There is a complete and interactive table of contents. You can readily navigate to each of the "Science of.." chapters, or pick out one of the 50 Concepts and go directly there. In addition, there is a specific page of links that just lists all the recipes. So if you want to cook - hey, it works as a cookbook!
The Ebook version of The Science of Good Cooking reminds me of those "Choose your Own Adventure" stories - each time you dip in, you can follow a different path through. Kudos to the editors at America's Test Kitchen.
Edited to add:
The images in the book were clear, dark enough, and large enough be viewed very easily on my Kindle paperwhite. Tables were always correctly formatted, and fit the pages. The whole thing looked amazingly NICE and professional. Would that other ebooks looked so good!
Are you one of the many people who took up canning last summer as we were all home due to Pandemic? I noticed that there was an absolute run on all the canning supplies in every store that I checked. Now luckily I bought my equipment back in 2017 after Hurricane Irma knocked power down and I didn’t get it back for a week!
Folks, I’m Pennsylvania German and was raised to can with a Water Bath, that’s what my mom used. But if you are trying to can vegetables or soup, you need a Pressure Canner. My oldest daughter called me last year trying to find one for sale. At that time, they were selling for several hundred dollars!
So if you are planning to continue canning, now is a good time to start gathering your supplies. Besides the obvious jars, you will want/need:
Water Bath Canner – I found out the hard way that you can’t pressure can jelly and a pressure canner isn’t deep enough to do water bath with quart jars!
Pressure Canner – Note that I said canner, not Cooker. The USDA warns against trying to use a Pressure Cooker due to variations in pressure. This may not be a problem for cooking, but you need the consistency to kill all the toxins.
New lids – This is something else that can’t be stressed enough. When you opened that jar, you bend the rim to break the seal.
The most trusted resource in home canning for over 100 years, the 2015 release of the Ball Blue Book is its largest update since the first edition in 1909. Expanding 56% from the previous edition, the 37th edition of the Ball Blue Book includes 75 new recipes, pictorial step by step guides for beginners, a special section for Meal Creations and unique “You Choose” and “Our Tip” recommendations where creative variations and helpful techniques are listed for creating your own signature foods
Canning Essentials is a go-to beginner’s guide that will take you step-by-step through the different processes of canning fruit and produce. From canning vegetables, like tomatoes and squashes, to preparing homemade jam, salsas, relishes, and so much more, this book simplifies food preservation so that even today’s busiest people can find time to do it themselves. Emphasizing cost-saving and sustainable food safety, you’ll learn methods for both freezing, canning, pressure canning, and water-bath canning, then discover over 60 delicious recipes for homemade jelly, chutneys, pickles, and more. With helpful charts throughout to detail methods with specific timings, temperatures, and required equipment, this book will teach you everything you need to know about preserving and canning fruits and vegetables.
Canning perfected the America’s Test Kitchen way.
The art of preserving produce by canning and preserving has come full circle from grandmother’s kitchen to a whole new generation now eager to learn it. This detailed guide to home preserving is perfect for novice canners and experts alike and offers more than 100 foolproof recipes across a wide range of categories, from sweet jams and jellies to savory jams, vegetables, condiments, pickles, whole fruits, and more. Let the experts at America’s Test Kitchen show you how to do it right with detailed tutorials, troubleshooting tips, equipment information, and insight into the science behind canning.
From the author of The Homestyle Amish Kitchen Cookbook comes a great new collection of recipes, hints, and Plain wisdom for everyone who loves the idea of preserving fresh, wholesome foods. Whether instructing a beginning canner or helping a seasoned cook hone her skills, certified Master Food Preserver Georgia Varozza shows people how to get the very best out of their food.
These are just a few of the books available to you. I should warn you, they will all cover the basic principles of canning safely .
Bringing together the #1 diet and the #1 most popular kitchen appliance, this Instant Pot-authorized cookbook makes it more convenient than ever to cook the Mediterranean way, incorporating more vegetables, grains, beans, and seafood into your diet, and exploring the healthful, authentic flavors of cuisines ranging from Turkish to North African in everyday one-pot meals.
Made in the Instant Pot, succulent meals such as Chicken Tagine, Lamb Meatballs with Couscous, Pickled Onions, and Tahini, Shrimp and Asparagus Risotto, and Gigante Bean Soup with Celery and Olives become hands-off affairs for the busy cook. The Instant Pot also takes the waiting game out of cooking dried beans and sturdy grains so it’s easy to enjoy them more often. And vegetables get star billing, both as main dishes (Braised Whole Cauliflower with North African Spices), and sides (Marinated Artichokes and Baba Ghanoush). Recipes embrace the tenets of the Mediterranean Diet Pyramid, translating its less-meat-and-more-vegetables approach into vibrant, healthy one-dish meals that take the guesswork out of balancing portions and multiple dishes. Most recipes are ready in under an hour. And full nutritional information is provided.
Rating: 2 out of 5.
I bought this book when I first got my IP. I love how America’s Test Kitchen pays attention to the details. I have to admit that the first time I did more than just leaf through it was just recently. I wanted to make shrimp and was looking for a new recipe. I don’t make rice because my husband has problems with it. To my delight, there was a recipe using Orzo! Turned out really well. I plan to try other recipes as well.
J&JTOP 500 REVIEWER VINE VOICE5.0 out of 5 stars Top 5 Cookbook
Reviewed in the United States on December 19, 2019 Vine Customer Review of Free Product( What's this? )
I am virtually speechless... at how Amazing this book is, for All.
I mean, it's America's Test Kitchen, which if you don't know,
has made a living out of literally testing everything, in a kitchen, from appliances to recipes to store bought items.
If you want to know the best store bought chili mix to the best butter to bake with, ATK has tried it out.
They have a show on PBS around 8pm if you want to hunt it down.
So when they make a cookbook, and there is a new edition every year, you can trust it's right.
And this Instant Pot version is. Oh so right.
I dare say, it qualifies as a "Desert Island" cookbook.
One of only 5 you'd need for the rest of your life & the rare good for gifting cookbook.
Too many details to cover so, I'll highlight my faves.
One, adding a hand towel under the cover after you quick release your grains, like rice or quinoa,
and resealing while it sits, makes professional quality fluffy rice move from side dish to main course.
Two, it's not just Instant Pot items.
Simple recipes, like salsa verde, pesto, tzatziki, and of course spices but,
for those you need grinder/ food processor.
The cooking times are spot on.
Including the beginning pages with a cheat sheet for grains, beans, vegs & proteins.
Even a trouble shooting guide if you're new to, Instant Pot or, just cooking in general.
Ps, the foil sling for the salmon was The Best salmon ever,
including my addiction to Costco's pesto salmon. As easy to clean up as well.
As a no meat eater, in a meat loving household (yes, I do seafood but that's it),
the recipes with chicken broth translated so easy by subbing veggie broth.
Yes, there is a recipe to make your own but, Walmart's brand of Organic Veg Broth is the best I tried.
Obviously, I tried a lot. It's the only one with a rich veggie flavor, not salt, pepper or carrots.
So for under $3 @ quart, that's my staple, not making my own.
This is a book rich with winter comfort foods, light summer fare and a wonderful variety of flavor.
But the best part, and No, it's not the quick ease of the Instant Pot, is
with America's Test Kitchen attention to detail, you can be confident, even as a novice,
your recipe will come out right the first time.
JnJ love4.0 out of 5 stars America's Test Kitchen is the best
Reviewed in the United States on December 7, 2020Verified Purchase
I like how they explain why a recipe works and now I can use my instant pot more. the only problem I have with their recipes is some ingredients are hard to find or you might only use a small amount and be lefty with the rest and not use it. So I just omit some of those and it is fine.
Ladyfingers5.0 out of 5 stars Best Of Both Worlds--Greek/Turkish/North African Cooking Made Easy In An Instant Pot
Reviewed in the United States on December 13, 2019Vine Customer Review of Free Product( What's this? )
I couldn't wait for America's Test Kitchen to combine one of my favorite ways of cooking with some of our family's favorite foods. Mediterranean Instant Pot is chock-full of one pot meals, and the ingredient range is diverse enough to satisfy anyone's palate. We love lamb--this cookbook allows me to experiment with different cuts. The first recipe we tried was perfect for our cold Michigan winter day--Moroccan lamb and lentil soup. The addition of harissa makes it wonderfully spicy, and no need to head out to the store to purchase. The recipe for this condiment is also included, as are many others like hummus, baba ghanoush, basil pesto and tzatziki.
One unique feature common to all America's Test Kitchen cookbooks is format--every recipe is fully explained, starting with an introductory paragraph explaining why it works and where to get ingredients, to ending with detailed recipe directions and beautiful photo accompaniments to assure mistake-free end results. I'm a seasoned cook--the recipes found in this book are as suitable for me as they are for beginners. Besides great Mediterranean meals, the beginning of the book is loaded with helpful tips about instant pots as well as successful rice, bean, vegetable and protein cooking methods.
I couldn't be more pleased with these Mediterranean recipes, and using an instant pot makes them almost effortless.
The extravagant one
5.0 out of 5 stars A beautiful book with some superb looking recipes, but....
Reviewed in Canada on May 9, 2020Verified Purchase
Every single one of them seemed to include beans - which I intensely dislike - pasta or potatoes.
The latter I like but my husband and I are both diabetic, so guess what I am careful with and am trying - after nearly 20 years - to get him to cut back on: beans - which he loves - pasta and potatoes!
One person found this helpful