2 pounds frozen hash browns (partially thawed is best!)
2 cans cream of chicken soup
1/2 cup milk
1 pint sour cream
1 teaspoon salt
1 teaspoon black pepper
1.5 teaspoons onion powder
1 tablespoon minced garlic
10 ounces sharp cheddar cheese (grated)
1/2 stick butter (melted)
2 cups coarse-crushed corn flakes
Mix cream of chicken soup, milk, sour cream, salt, pepper, onion powder, garlic and cheese.
Fold in hash browns. Put into greased casserole dish.
Mix crushed cornflakes and melted butter, sprinkle on top.
Bake @ 350 for 45 minutes.
To freeze this dish, put into freezer bags or container,
without adding the crushed cornflakes.
Then, thaw and cook @ regular temp/time,
adding the cornflake/butter topping right before baking.
You can also make a huge batch of the sauce and keep it frozen in a container until the day you need it, pulling the sauce and hashbrowns from the freezer to thaw, then proceeding with the remaining steps.
- 2 lbs boneless, skinless chicken breasts, cut into 1 inch pieces
- 4 Tablespoons Cornstarch
- ½ tsp black pepper
- 1 Tbsp coconut oil
- 1 tsp sesame oil
- 1 cup soy sauce
- 4 Tbsp Mirin
- 1 tsp onion powder
- 2 Tablespoons sweet chili sauce (or sub chili powder if you prefer)
- 2 Tbsp brown sugar
- 4 garlic cloves, minced
- 2 tsp grated fresh ginger
- 3 cups broccoli florets, cut and rinsed
- 6 carrots, peeled and sliced thin
- *other veggies can be added if you prefer*
- 2 cup cashews
Dredge chicken pieces in cornstarch & pepper. Heat coconut oil and sesame oil in a deep pan.
Combine next 7 ingredients in a small bowl and set aside. Add broccoli and carrots.
Stir in sauce. Simmer for a minute or two.
Add cashews and simmer for just long enough to heat them.
Serve immediately over steamed rice.
Easiest pressure cooker beef & broccoli ever!
• 1 lb stew meat (this is just what I had on hand, flank steak would have been so much better!)
• 1/2 cup soy sauce
• 1 can beef consommé (or beef stock)
• 1 Tbs sesame oil
• 1/4 cup brown sugar
• 1/4 tsp fresh ginger
• 3 Tbs minced garlic
• bit of fresh ground pepper
• 2 bunches broccoli
Cook on “Meat/Stew” for 20 minutes.
Quick release - whisk in a cornstarch slurry.
Add fresh broccoli florets right on top.
Cook on “steam” setting for 3 minutes.
Serve over hot rice.
Sydney's Beef Stroganoff
Easy-peasy beef stroganoff. Goes a long way and feeds the whole family!
FOR THE STROGANOFF
2 Tbsp olive oil
2 lb stew beef
3 can(s) beef consommé
2 Tbsp onion powder
2 Tbsp minced garlic
1 tsp salt
1/2 tsp black pepper
1/4 c fresh parsley
FOR THE ROUX
1/2 stick butter, cold
3/4 c flour
FOR SERVING EITHER
16 oz egg noodles, cooked and hot
6 c rice, cooked and hot
1. Heat oil in large skillet.
2. Season meat with onion powder, salt, and pepper.
3. Sear in oil, on high for a minute or so on each side.
4. Pour meat into pressure cooker.
5. Deglaze pan with consommé, stir in parsley, and pour it, and other two cans over beef.
6. Turn pressure cooker to high for 45-50 minutes.
7. Combine butter and flour in pan. Cook on medium until it looks like wet sand.
8. Whisk roux into hot liquid in pressure cooker, stirring continuously. Turn to saute mode on the pressure cooker and simmer for a few minutes.
9. Serve over hot noodles or hot rice.
3 cups flour
a little splash of milk
1 tsp. salt
Place 3 cups of flour into a bowl, or right onto your clean counter top. Add the salt. Slightly mix. Add 6 eggs, into a well in the middle of the flour. Using a scraper, or your hands, mix the flour from the bottom of the pile into the top, where the eggs are. Little by little, until you finally have a dough that is rubbery/elastic feeling. If needed, add a little splash of milk to help moisten the dough. Roll onto a freshly floured surface, until about 1/4 inch thick. Cut according to pasta maker. (also can be cut using a pizza cutter or very sharp knife) Drop 3 - 5 noodles at a time into boiling salt water and cook approx. 6 minutes until they're done. (Or if you're using this in homemade chicken or turkey noodle soup, like we do often, then go ahead and drop them, 3 - 5 noodles at a time into the low-boiling chicken stock, and simmer for about 6 minutes or until done.
Preheat oven to 425.
In bowl, combine flour, sugar, baking powder and salt; blend well. Using pastry blender or your fingers (I find this works better) work the butter into the flour until mixture is crumbly.
Combine milk and egg and stir just until flour disappears.
Knead 5 or 6 times on a floured surface until it forms a ball. Shape into a disc, about 1 inch thick.
Cut into 8 wedges, leave the wedges touching, as is.
Sprinkle top with sugar and bake for 20 minutes until golden brown.