Brownies

Best Chewy Fudge Brownie Squares

9x9 pan

https://thestayathomechef.com/brownie-recipe/?epik=dj0yJnU9QmJZbnpOZ211aG9PN3RpVHVFSXlORlhURVFDRl9vVTQmbj1PTmRKQ2xsdXJvaFhYY3czVV9PNnl3Jm09MyZ0PUFBQUFBRjJHMnZz

Ingredients

1/2 cup + 2 tablespoons salted butter melted

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup melted milk chocolate chips

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1 cup milk chocolate chips

Instructions

Preheat oven to 350 degrees F. Line a metal 9x9 pan with parchment paper.

Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.

Add in eggs and vanilla extract. Whisk 1 minute.

Whisk in melted chocolate until combined and smooth.

Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips.

Pour into prepared pan and smooth out.

Bake in the preheated oven for 40 minutes. Let cool in pan 30 minutes before slicing.

IP chao ga IP

Ingredients

¾ cup (173 g) Jasmine rice (using standard 250 ml cup)

6.5 - 7 cups hot water (using standard 250 ml cup)

5 – 6 chicken drumsticks

1 tablespoon ginger, sliced into strips

Green onions for garnish

Salt to taste

1 tbsp fish sauce

High pressure 30 mins, NPR

Instructions

Rinse 173g (3/4 standard cup) of rice in the pot under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until water is clear. Drain well.

Add ginger, 5-6 chicken drumsticks and 6.5 - 7 cups of cold water (using standard 250 ml cup) into the pot. Do not add salt at this point. (The ratio is 1 cup rice to 9 - 9.75 cups of water)

Close the lid immediately and cook at high pressure for 30 minutes + Natural Release in an Electric Pressure Cooker.

Open the lid carefully. The congee will look watery at this point.

Heat up the pot (Instant Pot: press Sauté button), stir until desired thickness & consistency. Season with salt.

Use tongs and fork to separate the chicken meat from the bones (they literally fall off the bone) and remove the chicken bones and skin (if desired).

Remove congee from heat and garnish with green onions.

Serve immediately.

Ginger Chicken

2-inch section fresh ginger
1 lb boneless skinless chicken thighs
1 tsp oyster sauce
2 Tbsp fish sauce
2 garlic cloves, minced
1/4 small onion, finely diced
1/2 Tbsp Caramel Sauce
1 Tbsp vegetable oil
1/2 cup water
1/4 tsp ground black pepper
1 green onion, finely chopped

Directions

Peel the ginger.  Cut ginger into thin slices and then into strips.

Cut chicken thighs into bite-sized pieces.

In a medium bowl combine chicken with oyster sauce, fish sauce, half of the minced garlic, half of the minced onions, caramel sauce and 1/4 of ginger strips.  Marinate in the refrigerator for 15-20 minutes.

Heat wok over Medium-High heat and when hot add vegetable oil.   Add the remaining onions and garlic and stir fry for 15 seconds.  Add the chicken to the wok and leave the marinade behind.  Spread the chicken in the wok in a single layer.  Cook on each side for 2 minutes.

Add the remaining marinade and water and combine with the chicken.   Cook on Low heat for 5 minutes, stirring occasionally.  Add the remaining ginger and toss together.  Cook for another 2 minutes.  Turn off the heat.  Add the black pepper and green onions.

Fried Rice

Use chilled rice. 4 cups of cooked chilled rice

3 tablespoons butter, divided

2 eggs

2 cloves minced garlic

1.5 cups frozen veggies (peas, diced carrots)

3 green onions, thinly sliced

Sauce
2 tsp oyster sauce
4 tablespoon light soy sauce
1/2 tsp sesame oil

thit nuong

Rose Vo Grilled pork marinade

1.5-2 lbs of thinly sliced pork butt or 3-4 lbs of pork chops

1/4 c fish sauce
1/4 c sweet soy sauce
1/4 c honey
1/4 c sugar
1-2 TBSP Minced garlic
1-2 TBSP Minced shallots
2-3 TBSP Minced lemongrass
1/2-1 tsp Onion powder
1/2-1 tsp Garlic powder
1/2-1 tsp Ground black pepper
1-2 tsp Sesame oil

Marinate at least 2 hours

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• ½ small onion, minced
• 1 head garlic, minced
• ¼ cup sugar
• 2½ tbsp fish sauce
• 2½ tbsp soy sauce, low sodium
• 4 tbsp olive oil
• Oyster sauce* added by me
• 2 tbsp lemongrass paste
• 1 lb pork shoulder, sliced
• non-stick spray

https://carmyy.com/bun-thit-nuong/

IP shredded chicken tacos IP

Ingredients

3 - 4 Chicken Breasts**,skinless/boneless (approx. 8 oz ea)

Salt, to season meat

Pepper, to season meat

2 tsp Garlic Powder, to season meat

1 Tbsp Taco seasoning

16 oz salsa
1 can diced tomatoes w/green chilies

Instructions

Season chicken breasts on all sides with salt, pepper, and garlic6 powder.

Put 1/2 cup of salsa in the inner pot of the pressure cooker. Then add the chicken breasts to the pot, setting them on the salsa.

Sprinkle the oregano and taco seasoning over the chicken.

Pour the remaining salsa over the chicken, covering it.

Put the lid on the pot and set the steam release knob to the Sealing position.

Press the Pressure Cook/Manual button (or dial) and then the + or - to choose 10-12 minutes** depending on the weight/thickness of the breasts. You don't need to add any additional liquid to the pot, the salsa and chicken have enough to bring it to pressure. (If frozen chicken, 24 mins)

When the cooking cycle has ended, let the pot sit undisturbed for 10 minutes to naturally release the pressure. Then, after 10 minutes, manually release any remaining pressure (there may not be any, and that's okay) by turning the steam release knob to Venting.

Remove the chicken to a large bowl and shred it, using two forks. Then add it back to the pot. If there is too much liquid for your taste, just scoop some out. Leave some, as it has a lot of flavor, and will also keep the meat moist (the liquid is also great over rice).

Now you are ready to use it in your favorite recipes!

IP chicken enchiladas

Glazed Lemon Pound Cake

https://www.seasonsandsuppers.ca/glazed-lemon-pound-cake-loaf/

Ingredients 

(bundt cake requires doubling the recipe)

Loaf:

1/2 cup butter at room temperature

1 cup white sugar

3 large eggs at room temperature

2 Tbsp lemon zest from about 1 large lemon

1 Tbsp lemon juice

2 tsp vanilla

1 1/2 cups all-purpose flour

1/4 tsp table salt

1/4 tsp baking soda

1/4 tsp baking powder

1/3 cup sour cream removed from fridge 15 minutes before using

Glaze:

1/2 cup icing/confectioners' sugar1 Tbsp lemon juice plus more, as needed

Instructions

1. Preheat oven to 325 F. Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).

2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light coloured and fluffy. (Don't skimp on this process. It should beat about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.

3. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.

4. Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
5. Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
6. While loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.