Author: Robert

Potato Chowder

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Potato Chowder
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A quick simple instapot recipe.
Ingredients
  • 1 Medium Onion
  • 8 oz Whipping Cream
  • 4 Cups Chicken Broth
  • 4 Yukon Gold Potatoes
  • 4 oz shredded Monteray Jack cheese
  • 4 oz Colby Jack cheese
  • 1 tbsp minced garlic
  • 4 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp flour
Instructions
  1. Chop onion
  2. Dice potatoes, remove the skin if desired
  3. Put instapot on saute
  4. Place oil in pot
  5. Put onion into pot with the garlic then saute
  6. Add flour to pot and mix in
  7. Add chicken broth to pot
  8. Add potatoes to pot
  9. Turn off instapot, put cover on with pressure in on position then select soup and cook at high pressure for 5 minutes.
  10. Perform a quick depressurize once timer goes off
  11. Remove cover when safe and set aside
  12. Turn pot onto saute
  13. stir in the cheese and cream
  14. Salt and pepper to state then serve.
  15. Can add diced ham or cooked chopped bacon as garnish.

 

German Potato Pancakes

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German Potato Pancakes
Author: 
Recipe type: Breakfast
Cuisine: German
Prep time: 
Cook time: 
Total time: 
Serves: 12 Pancakes
 
Ingredients
  • 2 Large Eggs
  • 2 Tbsp all-purpose flour
  • ¼ Tsp Baking Powder
  • ½ Tsp Black Pepper
  • 6 peeled and shredded potatoes
  • ½ Cup finely chopped onions
  • ¼ Cup Peanut Oil
Instructions
  1. In a large bowl, beat the eggs until mixed, add in flour, baking powder, salt, pepper, then mix again until blended.
  2. Mix in potatoes and onion into the mix.
  3. Heat a large cast iron pan with the oil at medium heat.
  4. With a table spoon portion out the mix and place in pan, cook for 4 minutes per side.

 

Chinese Hot Oil

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Chinese Hot Oil
Author: 
Recipe type: Dipping Sauce
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2 Cups
 
How my wife makes her hot oil.
Ingredients
  • 2 Cups Peanut Oil
  • ¼ Cup dried Chinese red peppers
  • 1 Tbsp Szechuan Pepper corn
  • 1 Tbsp Sesame Oil
Instructions
  1. Cooking!
  2. Get out your favorite carbon steel wok and bring it to a medium high heat
  3. Turn on the overhead vent as there will be smoke.
  4. Pour peanut oil into wok and let heat up.
  5. Place Szechuan pepper corns into a cheese cloth ball and let simmer in oil.
  6. Remove pepper corns after a few minutes and throw away.
  7. Place dried red peppers into oil and let simmer for a few minutes.
  8. Pour combined mix into a ceramic or glass jar after oil has cooled.
  9. Mix in sesame oil.
  10. Cover and enjoy on many different foods as a dipping sauce or for cooking.

 

Basic Steamed Jasmine Rice

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Basic Steamed Jasmine Rice
Author: 
Recipe type: Rice
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 8 Cups
 
Basic steamed rice my wife makes at home.
Ingredients
  • 4 Cups Rice
  • 1 Tsp Sesame Oil
  • 1 Bay Leaf
Instructions
  1. Place rice into steamer bowl and wash with cool water until water is clear.
  2. Fill clear water to fill line on steamer bowl.
  3. Add sesame oil and insert bay leaf into center of rice bowl.
  4. Cook per steamer instructions.

 

Cha Shao Bao 叉烧包

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Cha Shao Bao 叉烧包
Author: 
Recipe type: Steam Bun
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Basic steamed pork bun.
Ingredients
  • 3 lb Pork Butt or Belly
  • 1 tsp Salt
  • ½ tsp Chinese five spice
  • 1 tbsp Sugar
  • 1 piece red fermented tofu must be red type
  • 1 tbsp red fermented tofu juice
  • 3-4 cloves of minced garlic
  • 1 tbsp oyster sauce
  • 1 tbsp Chinese cooking wine Shao Xing or Fukkien
  • 2 tbsp dark soy sauce
  • 1 tsp paprika
  • 1 tsp sesame oil
  • 2 tsp molasses
  • 2 tbsp warm water
  • 1 tbsp honey
Instructions
  1. Preperation!
  2. Take the pork and slice into 2 to 3 inch wide strips.
  3. Mix all ingredients minus the port into a large mixing bowl and stir vigorously.
  4. Extract 2 to 3 tbsp sauce and set aside in a container and place in refrigerator.
  5. Place meat into a gallon sized zip lock bag and pour in bowl of sauce.
  6. Remove air and seal, place in refrigerator for 24 hours.
  7. Cooking!
  8. Preheat oven to 500 F.
  9. Remove meat from bag, be sure to save sauce in bag for basting.
  10. Place meat on a wire rack over a baking sheet.
  11. Add enough water so as sauce does not burn on sheet.
  12. Cook for 25 minutes
  13. Remove from oven and baste.
  14. Set temerture to 450 F.
  15. Baste with sauce from the bag and flip meat over.
  16. Return to oven for another 25 minutes.
  17. Remove from oven and baste with clean brush and sauce that was set aside.
  18. Let stand for 10 minutes before slicing and eating.
Nutrition Information
Serving size: 12oz