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.

IP Chicken Enchiladas IP

2 pounds chicken (3 large breasts not frozen)
1 can diced tomatoes with chilies
1 cup salsa paso
1 28 oz can enchiladas sauce

High pressure 13 mins
shred

use corn tortillas, heat to easily wrap
1/4 cup chicken and add 1/8 cup mezixan cheese

pour remaining enchilada sauce and top with cheese.
Bake 350 for 30 mins

Makes 1 13x9 pyrex and 1 small frozen container. 

Easy Classic French Toast

Easy Classic French Toast recipe that uses simple pantry ingredients, and has a secret ingredient that makes a thicker batter with cinnamon sugar flavors that really set it apart. One of our family's favorite breakfasts! 

Course: Breakfast

Cuisine: French

Keyword: best french toast recipe, easy breakfast recipe, eggy bread

Unit: cup, large, teaspoon, thick slice

Servings: 8

Calories: 159 kcal

Author: Lauren Allen

Ingredients

4 large eggs

2/3 cup milk

1/4 cup all-purpose flour

1/4 cup granulated sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon (more)

1 teaspoon vanilla extract (more)

8 thick slice bread

Instructions

Preheat griddle to 350 degrees F or or heat a skillet over medium heat. Grease well with butter.

Add all ingredients, except the bread, to a blender or to a shallow dish and whisk well to combine. If whisking by hand, it's okay if the flour doesn't mix in completely smooth. 

Dip bread slices into the egg mixture, dredging them well on both sides, and place on hot, greased griddle or skillet.

Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side the same. 

Remove to a plate. Serve warm, with syrup and a sprinkle of powdered sugar.

zucchini ground pork soup or canh bi

1/2 poubd ground pork
1 spoon chicken bullion
1 spoon salt
pepper
mix it all

boil water, lower heat
add ground pork mixture in spoonfuls

med boil, rid if scum

bring to boil and add chopped zuchinni or winter melon squash,  turn stove off.

serve with rice