Rogers Yums!

We had a stale French bread baguette, so I made bread pudding.  I found a recipe that looked good at  https://www.pressurecookingtoday.com/pressure-cooker-raspberry-orange-bread-pudding/ , but there were some problems.  First, I didn't have all the ingredients.  Second, I had the wrong size pan.  Third, I wanted to pair it with a different sauce.  (I guess that third problem wasn't technically a problem.)  So, I made a bunch of changes to the recipe and came up with this version: Pudding Ingredients 4 large eggs 1/2 cup sugar 1 1/3 teaspoons orange extract zest of 1 orange 2/3 cup orange juice 12 ounce can evaporated milk 1/2 cup (1 stick) butter, melted 1/4 cup milk 10 cups cubed stale bread (1-2 inch cubes) 1/3 cup dried cranberries or strawberries 1 1/3 cup frozen raspberries Sauce Ingredients 1/2 cup (1 stick) butter 1/2 cup buttermilk (or 1/2 cup milk + 1 1/2 teaspoons white vinegar) 3/4 cup sugar 1 teaspoon vanilla 1 teaspoon baking soda In a lar...

The Instant Pot is a perfect tool for making pot roast.  And the best kind of pot roast is the Mississippi version. Source:  https://www.foodnetwork.com/recipes/food-network-kitchen/instant-pot-mississippi-pot-roast-8352003 One 2 1/2- to 3-pound boneless beef chuck roast (about 2 inches thick) Kosher salt and freshly ground black pepper 2 tablespoons canola oil 1 1/2 cups low-sodium beef broth One 1-ounce packet ranch seasoning mix, such as Hidden Valley 1/2 cup sliced pepperoncini Pat the chuck roast dry between a few paper towels, then season all over with 2 teaspoons salt and a few good grinds of black pepper. Set the Instant Pot® to saute on high. Heat the oil until shimmering but not smoking, then add the roast. Cook until well browned on both sides, about 6 minutes per side. Remove to a plate using tongs. Add the beef broth to the pot, then scrape any browned bits from the bottom of the pot with a wooden spoon. Stir in the ranch seasoning mix until just dissolved. Return...

This is the best recipe I've found for pulled pork.   UPDATE: This is a very good recipe for pulled pork, but there's an even better one here . The recipe starts with making a dry rub for the meat.  You're welcome to use a different rub if you want, but this is a good one. Source: https://thesaltymarshmallow.com/instant-pot-pulled-pork/ . ▢ 1   Tablespoon   Packed Brown Sugar ▢ 2   Teaspoons   Paprika ▢ 2   Teaspoons   Garlic Powder ▢ 2   Teaspoons   Onion Powder ▢ 1   Teaspoon   Salt ▢ 1   Teaspoon   Pepper ▢ ½   Teaspoon   Cumin ▢ ¼   Teaspoon   Cayenne,   Optional ▢ 3   Pound   Boneless Pork Roast,   Cut into 3-4 inch cubes ▢ 2   Tablespoons   Olive Oil ▢ ⅓   Cup   Apple Cider Vinegar ▢ 2   Cups   Barbecue Sauce,   Divided ▢ 1 ¼   Cup   Chicken or Beef Broth ▢ 1  Teaspoon   Hot Pepper Sauce,   Optional In a small bow...

My favorite way to boil eggs used to be the steaming method from America's Test Kitchen.  That changed when we got an Instant Pot.  Here's how I boil eggs these days. Put the eggs on a trivet in the Instant Pot. Add 1 cup of water. Set it for 5 minutes at high pressure. Release the pressure as soon as the cooking time is done. As soon as it's safe to open the lid, remove the inner pot and fill it with cold tap water. Pour off most of the water and fill it again with cold tap water. Let the eggs sit in the water until they cool off. The main advantage of this method is that pressure cooking them makes them a lot easier to peel.  Use the same amount of water and cooking time, regardless of the number of eggs or the size of the Instant Pot. Interesting Observation You could set the time for up to 7 minutes if you're going to eat the eggs right away.  I like to cook a bunch at once and put most of them in the fridge for later.  If I cook them for more than 5 minutes...