Chili

 From:  https://www.pressurecookrecipes.com/instant-pot-chili/#recipe

Servings:  4-6

• 1 - 1 ½ pound ground beef
• ▢1 medium onion , diced
• ▢4 garlic cloves , minced
• ▢2 cans (540ml/19oz) red kidney beans , drained and rinsed
• ▢3 tablespoons (49g) tomato paste
• ▢1 can (28oz) crushed tomatoes
• ▢1 - 2 tablespoons (8g - 16g) chili powder (depends on your chili powder’s spiciness and preference)
• ▢1 tablespoon (6g) cumin seed , ground
• ▢1 teaspoon (1g) dried oregano
• ▢1 tablespoon (15ml) olive oil
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• ▢Brown sugar, kosher salt, black pepper to taste

Umami Chicken Stock Mixture:

• ▢1 cup (250ml) unsalted chicken stock
• ▢2 tablespoons (30ml) fish sauce (can substitute with regular soy sauce)
• ▢1 tablespoon (15ml) regular soy sauce
• ▢1 teaspoon (2.5g) unsweetened cocoa powder

Brown Ground Beef: Heat up Instant Pot using Sauté More function. Wait until indicator says HOT.

Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot.

Add ground beef in Instant Pot. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice.  Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
Mix Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.
Sauté Onion, Garlic and Spices: Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
Deglaze: Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
Pressure Cook Chili: Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Add 3 tbsp (49g) tomato paste and 1 can of crushed tomatoes with all the juice on top. Do not mix
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release. Open the lid carefully.
Reduce and Season: If the chili is too runny, give it a quick stir and cook for another few minutes using the Sauté mode.
Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper.

Cranberry Sauce

 From:  https://www.onceuponachef.com/recipes/fresh-cranberry-orange-sauce.html

Servings:  2 1/4 cups

• 1/2 cup fresh orange juice, from two oranges
• 1/2 cup water
• 3/4 cup plus 2 tablespoons sugar
• 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
• Zest of one orange, about 2 teaspoons
• Pinch salt
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1. In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
2. Transfer sauce to a serving bowl. Cover and chill until ready to serve.
3. Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.

Sour Cream Biscuits

 From:  https://www.yourhomebasedmom.com/sour-cream-biscuits/#wprm-recipe-container-51482

Servings:  10

2 cups all purpose flour

1 tablespoon baking powder

1/2 tsp salt

1/4 tsp baking soda

1/4 cup brown sugar

5 tablespoons cold (or frozen) butter

1/2 - 1 cup sour cream (original recipe calls for 1/2 cup, but I like a softer dough so add close to 1 cup)

1/4 cup whole milk, butter milk, or nut milk with 1 tsp lemon juice added

Directions

Preheat oven to 425

Line baking sheet with silicone mat or parchment paper

Mix everything together through baking soda

Mix in brown sugar making sure there are no lumps

Add in butter making with pastry blender or shred butter in food processor with shredder blade.  Then add to mix until you have pea size bits.

Add rest of ingredients.

Mix until you have a soft dough.  You want to mix as little as possible so you don't warm the butter.  Cold butter makes a flaky biscuit.

Lightly four counter and put down on it.  Gently spread until about 3/4 inch thick.

Use a biscuit cutter or glass to cut out circles that are about 2 inches in diameter.  Use all the dough.  You can re-work it but add as little flour as possible and don't touch it more than needed.

(The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2-3 months. Bake without defrosting – just add a couple more minutes to the oven time.)

Place biscuits on cooking sheet and bake 14-18 minutes until browned on top.

Key Lime Pie

 From:  https://www.allrecipes.com/recipe/15880/key-lime-pie-vii/

Servings: 8

Ingredients

Ingredient Checklist

• 1 (9 inch) prepared graham cracker crust
• 3 cups sweetened condensed milk
• ½ cup sour cream
• ¾ cup key lime juice
• 1 tablespoon grated lime zest

• Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F (175 degrees C).

• Step 2

  In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.

• Step 3

  Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Olive Garden Bread Sticks

 From:  https://www.cookingclassy.com/olive-garden-breadsticks-copycat-recipe/

Servings: 12

Ingredients

• 1 cup + 2 Tbsp warm water (110 - 115 degrees)
• 1 1/4 tsp active dry yeast
• 2 Tbsp granulated sugar, divided
• 3 - 3 1/2 cups all-purpose flour
• 1 3/4 tsp salt
• 3 Tbsp vegetable oil or olive oil

Topping

• 2 Tbsp butter
• 1/4 tsp salt (or to taste)
• 1/4 tsp garlic powder

Instructions

• In the bowl of an electric stand mixer whisk together warm water, yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes.
• 
  
• Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and vegetable oil, then fit mixer with paddle attachment and blend mixture until well combine.
• 
  
• Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic*.
• 
  
• Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1 1/2 hours.
• 
  
• Punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work. Roll each piece into a 9 inch rope on a lightly floured surface, then transfer to two parchment paper lined baking sheets.
• 
  
• Cover and let rise 1 hour. Preheat oven to 425 during the last 10 minutes of rising.
• 
  
• Bake in preheated oven 11 - 13 minutes until golden**. Meanwhile, in a small bowl whisk together 1/4 tsp salt and garlic powder.
• 
  
• Remove bread sticks from oven and run a stick of butter over hot bread sticks (using 2 Tbsp, or brush with melted butter) and immediately sprinkle with garlic salt mixture.
• 
  
• 
  

  Serve warm.  Let any left over cool and store in an airtight container.

Slow Cooker Beef Brisket with BBQ Sauce

 From:  https://www.recipetineats.com/slow-cooker-beef-brisket-with-bbq-sauce/comment-page-10/#comments

Ingredients

• ▢1.5 – 2 kg / 3 – 4 lb beef brisket (Note 1)
• ▢1 tbsp olive oil (or a neutral oil like vegetable, canola)

RUB:

• ▢1 tbsp brown sugar
• ▢2 tsp paprika powder
• ▢1 tsp onion powder
• ▢1 tsp garlic powder
• ▢1/2 tsp cumin powder
• ▢3/4 tsp mustard powder
• ▢1 tsp salt
• ▢1/2 tsp black pepper

BBQ SAUCE:

• ▢2 garlic cloves , minced
• ▢1/2 cup / 125 ml apple cider vinegar
• ▢1 1/2 cups / 375 ml ketchup
• ▢1/2 cup / 110g brown sugar , packed
• ▢2 tsp EACH black pepper, onion powder, mustard powder
• ▢1 tsp cayenne pepper (adjust to taste re: spiciness)
• ▢1 tbsp Worcestershire sauce

Instructions

• Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
• Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
• Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for pressure cooker and click here for oven)
• Remove brisket onto a tray.
• Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
• Meanwhile, drizzle brisket with oil then roast in a 200C/390F oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photos. (See note for BBQ option)
• TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders. See Note 3 for more ideas.

Recipe Notes:

1. Beef - This recipe will work on any slow cooking cut of beef but it works best with brisket because it holds its shape once slow cooked until tender, so it can be sliced. See post for more info. Best sub is chuck beef roast that's rolled and tied. 

AUSTRALIA: Best to get it from a butcher so you can ask for a thick cut which is best. Woolies and Aldi sell rolled brisket which is thinner. Harris Farms also sells brisket but they are small pieces. Recipe will work for these, see notes below for cook times for different weights.

2a). Cook time - The cook times provided yields a tender brisket that is sliceable but tender so the slices tear easily, as demonstrated in the video. Don’t stress too much about cook time - brisket is a cut of beef that holds together pretty well even cooked to the point of being shreddable. So even a 1.5kg / 3 lb brisket slow cooked for 10 hours should still be sliceable. Brisket that isn’t tender is tough and chewy but if you pull it out too early, don’t worry, just keep cooking!

SLOW COOKER on HIGH: Same recipe, 4.5 hours for 1.5 kg / 3 lb or 5 hours for 2 kg / 4 lb. Follow same directions.

PRESSURE COOKER: Same recipe, 1 hr 15 minutes for 1.5 kg / 3 lb or 1 hr 30 minutes for 2 kg / 4 lb. Follow same directions. If you've got an Instant Pot, add 1 cup water (otherwise you get the burn notice) and might need to reduce sauce slightly at end. Natural release, or wait 15 minutes then quick release

OVEN: Click here for directions.

2b) DIFFERENT SIZES: For a 800g - 1 kg / 1.6 - 2 lb piece of brisket, I would still slow cook for 7 to 8 hours on low because the cook time is more about brisket width rather than length. 

For a 2.5 - 3 kg / 5 - 6 lb brisket, I would slow cook for 10 hours on low.

3. How to serve - See in post for what to serve this with. For Sliders, I use soft rolls (brioche buns are pictured in the post) with Coleslaw (or try this No Mayo Coleslaw - it's excellent!)

4. Finish on BBQ: fantastic chargrilled flavour: Brush grills with oil, then preheat BBQ to medium. Place beef on the grills and leave until browned, then turn the beef over and brown the other side. Baste the beef generously and turn, then baste again. Do this repeatedly until there is a nice caramelised glaze on the brisket, then remove.

5. MAKE AHEAD: Slow cook the brisket but do not bake, then transfer into a storage container with the cooking liquid (don’t reduce it down) and refrigerate for up to 3 days. To reheat, transfer brisket only into a baking dish and cover. Bake at 180C/350F for 20 minutes or until warmed through. Then turn up oven to 200C/390F, remove cover and proceed with recipe to brown and baste the brisket surface. Transfer sauce into saucepan and warm – you may not need to reduce. Use for basting per recipe.

6. SERVINGS: I usually budget for 250g/8oz of raw meat per head, to err on the side of caution. This shrinks to about 200g / 6.5 oz per head once cooked. That's a generous pile on rolls!

7. Nutrition per serving, assuming a 2 kg / 4 lb beef brisket with some fat on the surface (i.e. not trimmed of all fat), 10 servings, assuming all the sauce is consumed.