Instant Pot Mexican Rice

Food

Instant Pot Mexican Rice

March 29, 2020

Mexican Rice recipe is my favorite side-dish for any Mexican food we eat! I perfected this recipe while living in Mexico– it’s completely authentic– and I’ve adapted it to cook perfectly in the Instant Pot! The end result is Mexican rice that is so perfect, easy and delicious I may never go back to the stove-top version!

Instant Pot Mexican Rice , By Yummly Blog Selfe .

4,9 ★★★★★ | This Thαi bαsil chicken recipe tαkes just 3 minutes to prepαre αnd 7 minutes to cook. Served αlong with steαmed rice, it’s restαurαnt food, fαst.This Instant Pot Mexican Rice recipe is my favorite side-dish for any Mexican food we eat! I perfected this recipe while living in Mexico-- it's completely authentic-- and I've adapted it to cook perfectly in the Instant Pot!

Total Time: 23 Minutes,Servings: 6 Servings



Ingredients :

• 1 1/2 cups long grain white rice
• 1/4 cup oil (vegetable or canola oil)
• 1 teaspoon garlic , minced
• 1/4 medium onion , finely diced
• 1/4 cup tomato sauce , or 2 pureed tomatoes
• 2 tomato bouillon cubes ,finely chopped*, or 2 teaspoons granulated
• 1/4 teaspoon salt
• 1 carrot , diced
• 1 1/2 cups water
• 1/3 cup frozen peas

Instructions :

• Rinse the rice until the water runs clear. Drain well.
• Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
• Add rice and saute, stirring often, until lightly golden, about 5 minutes.
• Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
• Add water and stir well, making sure the bullion cubes are dissolved.
• Turn instant pot off. Secure lid and turn valve to sealed position.
• Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
• When timer beeps, allow pressure to naturally release for 10 minutes.
• Remove lid and add peas. Gently fluff the rice with a fork (don't stir it).
• Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.

Copyright: Yummly Blog Selfe

Comment 965 / Based On 965 Total User

Rated 4,9 / Based On 965 Customer Reviews

Raspberry Lemon Cake

Food

Raspberry Lemon Cake

March 25, 2020

Raspberry Lemon Cake , By yummly.blogselfe.site .

My Raspberry Lemon Tea Cake recipe is a layer cake made with yogurt, fresh raspberries, and a fresh lemon buttercream frosting. #easy #recipe #layer #cake #dessert

Total Time: 40 Minutes,Servings: 10 Servings

Ingredients :

cake
• 9 tablespoons unsalted butter at room temperature
• 1 cup granulated sugar
• 3 large eggs separated
• 2 cups all purpose flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 cup plain greek yogurt
• 1 heaped cup raspberries
lemon buttercream
• 2 sticks 1 cup unsalted butter, at room temperature
• 5 cups confectioner's sugar sifted
• juice of 1 and 1/2 lemons about 3-4 tablespoons
• optional 1 small drop yellow gel food coloring

Instructions :

• Preheat oven to 350F Butter and flour 2 non-stick 9 inch cake pans (you can use 8 inch pans, as well, just increase the cooking time.) I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
• Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
• Beat in the egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.
• Whisk together the flour, baking powder, salt, and baking soda. Add to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl. Fold in the whipped egg whites, and when no white streaks remain, fold in the berries.
• Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
• Bake the cakes on the same oven shelf for about 25 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't over bake.
• Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
• To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff.
• Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.

Copyright: yummly.blogselfe.site

Comment 2590 / Based On 2590 Total User

Rated 4.8 / Based On 2590 Customer Reviews

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Food

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

November 15, 2019

These cookies are the best soft and chewy chocolate chip cookies ever! They are easy to make and you will be blown away at how delicious they are! #chewy #soft #chocolate #chip #cookies #recipe

SOFT AND CHEWY CHOCOLATE CHIP COOKIES , By Yummly Blog Selfe .

4,9 ★★★★★ | These cookies are the best soft and chewy chocolate chip cookies ever! They are easy to make and you will be blown away at how delicious they are! #chewy #soft #chocolate #chip #cookies #recipe

Total Time: 39 Minutes,Servings: 4 Servings



Ingredients :

• DRY MIXTURE
• 3 cups all-purpose flour
• 2 tsps cornstarch
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp fine sea salt
• WET MIXTURE
• 1 cup unsalted butter 2 sticks, fully softened
• 1 cup light brown sugar tightly packed
• 1 cup granulated sugar
• 2 tsps vanilla extract
• 2 large eggs room temperature
• CHOCOLATE CHIPS
• 2 cups semi-sweet chocolate chips

Instructions :

• Set the eggs out to warm to room temperature.
• soften the
• BUTTER
• To soften the butter, slice each stick of butter into 16 to 18 pieces. Add the pieces to a small glass bowl. Then heat one cup of water in the microwave for one minute and pour the hot water into a larger bowl. Place the small bowl of butter into the larger bowl of hot water, place the two bowls back into the warm microwave, close the door and let sit for 10 minutes until the butter is soft and partially melted.
• Remove the bowls from the microwave, mix any unsoftened butter into the melted butter and let sit for another couple of minutes to fully soften.
• prepare the
• DRY MIXTURE
• In a large mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
• prepare the
• WET MIXTURE
• In a separate large mixing bowl, use a hand mixer to mix the softened butter, light brown sugar, and granulated sugar. Start at low speed and increase to medium-high until the ingredients are completely mixed.
• Add the vanilla and then the eggs, one at a time, mixing at medium speed until completely combined.
• combine the
• WET & DRY MIXTURES
• Gradually add the dry mixture, about a third at a time, to the wet mixture and mix by hand with a large spoon or spatula, folding in and mixing until they are completely combined to make the cookie dough.
• Fold the chocolate chips into the cookie dough.
• chill the
• COOKIE DOUGH
• Line two cookie sheets with parchment paper and scoop out 2 tablespoons of cookie dough and roll into smooth balls. Place each ball at least 2 inches apart on the cookie sheet. Twelve cookies should fit on each baking sheet. To get a perfectly smooth ball of dough and make this much easier and less messy, keep a bowl of ice water and some paper towels nearby to very slightly dampen and clean your fingertips and palms before rolling each cookie. This will keep the dough from sticking to your hands and allow you to roll a smooth ball of dough.
• Place each baking sheet in the freezer for 10 minutes to chill before baking.
• Alternatively, if you do not have room in your freezer for the cookie sheets, cover the bowl of dough with plastic wrap and allow to chill in the freezer for 30 minutes or refrigerator for 2 hours.
• bake the
• COOKIES
• Preheat oven to 350° F.
• Bake each sheet of cookies separately. Remove the first baking sheet from the freezer and immediately place on the middle rack of the oven and bake for 13 to 15 minutes or until the edges just begin to set but before they start to brown. The cookies will look slightly undercooked when taking them out of the oven. This is important to ensure a soft exterior and chewy middle.
• Place the second sheet of cookies in the freezer and repeat the baking instructions.
• Remove the cookies from the oven and allow to cool for 10 minutes.
• Enjoy!

Copyright: Yummly Blog Selfe

Comment 849 / Based On 849 Total User

Rated 4,9 / Based On 849 Customer Reviews

BANANA CHOCOLATE CHIP COOKIES

Food

BANANA CHOCOLATE CHIP COOKIES

November 15, 2019

Recipe for the best chewy banana chocolate chip cookies. They are egg-free, and so yummy! Everyone loved these banana cookies! #bananachocolatechipcookies #bananacookies #overripebananas #bananarecipe #creationsbykara

BANANA CHOCOLATE CHIP COOKIES , By Yummly Blog Selfe .

4,9 ★★★★★ | Recipe for the best chewy banana chocolate chip cookies. They are egg-free, and so yummy! Everyone loved these banana cookies! #bananachocolatechipcookies #bananacookies #overripebananas #bananarecipe #creationsbykara

Total Time: 20 Minutes,Servings: 30 Servings



Ingredients :

• 1/2 cup butter, softened to room temperature
• 1 cup brown sugar
• 1/4 cup sugar
• 2 over-ripe bananas, mashed
• 2 tsp vanilla
• 2 cups flour
• 1 Tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups chocolate chips

Instructions :

• Preheat oven to 375 degrees.
• In a large mixing bowl, beat the butter, brown sugar, and sugar until light and fluffy. Beat in mashed bananas and vanilla.
• Whisk together flour, cornstarch, baking soda, baking powder, and salt in a small mixing bowl. Add to the wet ingredients and stir till just combined. Fold in the chocolate chips.
• Drop by spoonfuls onto silpat lined or lightly greased cookie sheets.
• Bake at 375° for 9-10 minutes or till lightly golden brown around the edges. Cool for 3-5 minutes on the cookie sheet, then remove to cooling racks.

Copyright: Yummly Blog Selfe

Comment 935 / Based On 935 Total User

Rated 4,9 / Based On 935 Customer Reviews

Easy Instant Pot Chicken Noodle Soup

Food

Easy Instant Pot Chicken Noodle Soup

November 15, 2019

Simple, healthy ingredients come together in this delicious and comforting chicken noodle soup, made quickly in the Instant Pot!

Easy Instant Pot Chicken Noodle Soup , By Yummly Blog Selfe .

4,9 ★★★★★ | Simple, healthy ingredients come together in this delicious and comforting chicken noodle soup, made quickly in the Instant Pot!

Total Time: 20 Minutes,Servings: 6 Servings



Ingredients :

• 2 Tbsp butter
• 1 small onion, diced
• 2-3 clove garlic, minced
• 3-4 carrots, diced
• 2 stalks celery, diced
• 2 C. cooked chicken (rotisserie or breast)
• 7 C. organic chicken broth
• 4-5 oz Noodles of your choice
• 2 tsp chopped parsley
• Salt & Pepper to taste

Instructions :

• In your Instant Pot, combine the onions, garlic, carrots and celery along with the butter.
• Push saute, and let the veggies cook for 4-5 minutes.
• Turn off the saute function, and add the chicken, broth, and noodles - place the lid on the Instant Pot and lock, ensure the valve is closed.
• Push manual (high) and set the timer for 4 minutes.
• The pot will take 8-10 minutes to come to pressure, then will count down the 4 minutes - it will beep when it's done. At that point, release the pressure, and open the lid.
• Add salt/pepper to taste, as well as your parsley.

Copyright: Yummly Blog Selfe

Comment 716 / Based On 716 Total User

Rated 4,9 / Based On 716 Customer Reviews

Perfectly Chewy Peanut Butter Blossoms

Food

Perfectly Chewy Peanut Butter Blossoms

November 15, 2019

A chewier version of the classic blossom cookie. A soft peanut butter cookie hugs a chocolate candy for a piece of holiday heaven! It just wouldn't be Christmas without them! #christmas #cookies #christmascookies #recipes

Perfectly Chewy Peanut Butter Blossoms , By Yummly Blog Selfe .

4,9 ★★★★★ | A chewier version of the classic blossom cookie. A soft peanut butter cookie hugs a chocolate candy for a piece of holiday heaven! It just wouldn't be Christmas without them! #christmas #cookies #christmascookies #recipes

Total Time: 45 Minutes,Servings: 60 Servings



Ingredients :

• 1/2 cup butter
• 1 cup peanut butter
• 1 cup sugar (plus additional for rolling)
• 1/2 cup brown sugar
• 2 eggs
• 1/2 tsp vanilla
• 2 cup flour
• 2 tsp baking soda
• 1/2 tsp salt
• about 60 kisses (I used a mix of dark chocolate, caramel and milk chocolate... If using caramel ones, freeze them for at least a half hour before using)

Instructions :

• Preheat oven to 350 F.
• Cream together butter and peanut butter until smooth.
• Add sugar and brown sugar, beating until fluffy. Mix in eggs and vanilla.
• Stir together flour, baking soda and salt. Add dry ingredients to butter mixture.
• Roll about a Tablespoon full into a ball, then roll dough ball in extra sugar. Place on a baking sheet. Continue rolling and place cookies at least 2 inches apart. Bake for 7-9 minutes. Cookies should be puffy and soft looking.
• Allow to cool for a minute or two, then press a kiss into the center of the cookie. Remove cookies to wire rack and cool completely.

Copyright: Yummly Blog Selfe

Comment 942 / Based On 942 Total User

Rated 4,9 / Based On 942 Customer Reviews

Gluten and Dairy Free Peanut Butter Cookies

Food

Gluten and Dairy Free Peanut Butter Cookies

November 15, 2019

These are some of the best gluten free peanut butter cookie recipes that is easy, chewy and delicious! I love these gluten and dairy free easy peanut butter cookies as one of my Christmas cookie recipes. They are perfect for gluten free cookie exchange parties. #glutenfreecookies #easypeanutbuttercookies

Gluten and Dairy Free Peanut Butter Cookies , By Yummly Blog Selfe .

4,9 ★★★★★ | These are some of the best gluten free peanut butter cookie recipes that is easy, chewy and delicious! I love these gluten and dairy free easy peanut butter cookies as one of my Christmas cookie recipes. They are perfect for gluten free cookie exchange parties. #glutenfreecookies #easypeanutbuttercookies

Total Time: 22 Minutes,Servings: 24 Servings



Ingredients :

• 1 Cup Peanut Butter
• ½ Cup Vegan Butter
• ½ Cup Sugar
• ½ Cup Brown Sugar
• 2 Eggs
• 2 tsp. Vanilla
• 1 ½ Cups Gluten Free Flour
• 1 tsp. Baking Soda
• ¼ tsp. Salt
• ½ tsp. Xanthan Gum

Instructions :

• Preheat the oven to 350ºF. In a stand mixer, or with a hand mixer and a mixing bowl, cream the peanut butter, eggs, sugars, vegan butter (use regular if your not dairy free) and vanilla for 2 minutes on medium speed.
• Add the baking soda, salt, xanthan gum, and gluten free flour. Mix for 3 minutes on medium/low speed scraping the sides of the bowl halfway through.
• With a cookie scooper drop the dough on a baking sheet lined with parchment paper. Space them about 2 inches apart if possible. You can press them down and shape the sides if needed. Press a fork on top in an X shape. Bake for 12 minutes. Allow to cool for about 15 minutes before serving.

Copyright: Yummly Blog Selfe

Comment 857 / Based On 857 Total User

Rated 4,9 / Based On 857 Customer Reviews