Herb Dumplings

Herb Dumplings

Makes 8 dumplings
2
cups unbleached all-purpose
flour
1
tablespoon baking powder
½
teaspoon salt
5 
tablespoons unsalted butter
1
large egg, lightly beaten
¾
cup buttermilk

Place flour, baking powder, and salt in
a medium bowl; stir to combine. Use
a pastry blender or
2 forks to cut in
butter until mixture resembles a coarse
meal.  (This may also be done in a food
processor fitted with the metal chopping
blade.)
Stir in egg and buttermilk, and mix until
the dough just comes together. Place
on a floured surface and dust with flour.
Using floured hands, turn and fold 4
times.  Pat out to a 1-inch thickness. Cut
into 8 equal pieces. 
This recipe may also be used to make
biscuits. Roll out to ¾-inch thickness and
cut into 12 pieces. Bake on a parchment
lined baking sheet in a preheated 400°F
oven for 18 to 20 minutes.

Nutritional information per serving (2 dumplings):
Calories 377 (40% from fat) • carb. 47g • pro. 10g
• fat 17g • sat. fat 10g • chol. 94mg • sod. 619mg
• calc. 290mg • fiber 2g

Chicken with Herb Dumplings

Nutritional information per serving:
Calories 467 (43% from fat) • carb. 19g • pro. 47g
• fat 22g • sat. fat 6g • chol. 155mg • sod. 282mg
• calc. 104mg • fiber 6g


Chicken with Herb
Dumplings


Makes 4 servings
¼
cup unbleached all-purpose flour
1½
teaspoons kosher salt, divided
½
teaspoon freshly ground black
pepper
8
skinless chicken thighs
(about 3 pounds), bone in,
trimmed of all visible fat
2
tablespoons unsalted butter
1½
cups chopped onion
1
cup sliced celery
1
teaspoon dry thyme or fines
herbes
12
ounces baby cut carrots
2½
cups low-sodium chicken stock
or broth
½
cup dry white wine
2-3
sprigs fresh parsley
1 
bay leaf
1 
recipe Herb Dumplings (follows)
Combine flour, ½ teaspoon of the salt,
and pepper. Dust chicken lightly with
seasoned flour. Place half the butter in
cooking pot of the Cuisinart
™
 Electric
Pressure Cooker and select Browning.
When butter is melted and bubbly, add
4 chicken thighs to the cooking pot.
Cook for
3 to 4 minutes on each side to
brown. Transfer to a platter and repeat
with remaining chicken. Select Sauté.
Add onions, celery and thyme. Cook,
stirring, until onions are translucent.
Stir in carrots, chicken stock/broth, and
wine. Return browned chicken and any
accumulated juices to the cooking pot.
Lay fresh parsley over the top and tuck in
bay leaf.
Cover and lock lid in place. Select High
Pressure and set timer for 10 minutes.
While chicken is cooking, prepare Herb
Dumplings. When audible beep sounds,
use Quick Pressure Release to release
pressure. When float valve drops, remove
lid carefully, tilting away from you to allow
steam to disperse. Remove and discard
parsley sprigs and bay leaf.
Select Sauté. When chicken mixture
begins to bubble, arrange dumplings
on top. Cover loosely (do not lock lid in
place), and cook for 10 to 15 minutes,
until dumplings are puffed and cooked
through. Serve hot.
Nutritional information per serving
(including dumplings):
Calories 732 (50% from fat) • carb. 102mg
• pro. 90g • fat 15g • sat. fat 12g • chol. 412mg
• sod. 248mg • calc. 425mg • fiber 7g

Simple Balsamic Vinaigrette

Servings: Yield: 32 fl oz

Ingredients

4 fl oz balsamic vinegar
4 fl oz red wine vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
2 teaspoon salt
1/2 teaspoon freshly ground black pepper
16 fl oz mild olive oil
8 fl oz extra virgin olive oil
2 teaspoons Mustard
3 Tbl  Minced herbs such as chives parsley tarragon
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish

Steps

Beat the vinegar in a bowl with the optional sugar, mustard, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

Notes

If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing. 

Homemade Taco Seasoning

Homemade Taco Seasoning

1 tablespoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon kosher salt

1/2 teaspoon black pepper

Brown meat and drain off fat. Add all spices and about 1/3 – 1/2 cup water. Cook , stirring frequently until most of the liquid is absorbed. Now you are ready to make delicious tacos!

PPC Test Recipe Beef Barley Vegetable Soup

Beef Barley Vegetable Soup

Ingredients:

3 -1/2 pounds of beef stew meat, cut into 1 inch pieces

1 medium onion, quartered

2 tablespoons olive oil

4 cups of water

1 can (15)ounces) tomato sauce

5 medium carrots, cut into ½ inch pieces rondelles

1 celery rib, thinly sliced

1 tablespoon of Adobo seasoning (Spanish seasoning)

2 teaspoons salt

½ teaspoon dried oregano

½ teaspoon paprika

¼ teaspoon pepper

4 cups of mixed vegetables

¾ cup of barley

In the PPCXL, put in olive oil and brown meat and onions until meat is no longer pink;

Add water, tomato sauce, carrots, celery, salt, oregano, paprika, adobo, pepper.

Cover and cook on Chicken/Meat Setting for 30 mins. Add the barley and the mix vegetables and cook 15 more mins.

PPC Test Recipe BBQ Beef

BBQ Beef

4 lb. roast. ( I used chuck roast )

2 onions

1 green pepper

2 Tbs. Worseteshire Sauce

2Tbs. Vinegar

1 24oz. Catsup

1.5 cup water

1/2 tsp Salt

1/ tsp. Pepper

1 tsp Paprika

Brown roast in 1 Tbs. Olive Oil. In PPC,

In separate bowl while browning roast, mix all ingredients together. Poor over browned roast.

Cook on Chicken Meat setting for 45 mins or till fork tender.

NPR

Shred if needed with 2 forks.

This freezes really well also!

PPC TEST RECIPE APPLE BBQ PULLED CHICKEN

APPLE BBQ PULLED CHICKEN

1 pound chicken breasts
2 apples, peeled and quarterd
1 onion sliced
4 slices of bacon and crumbled
1 cup BBQ sauce reserved

2 cups apple juice
4 buns
1 batch of apple slaw

Directions
Place chicken, apples, onions, bacon and 2 cups apple juice in PPC on Chicken and meat 20 mins NPR

Transfer Chicken to foil lined sheetpan spread BBQ sauce over cooked chicken place in preheated oven 375F for 10 mins to set sauce
Shred the chicken with two forks
Load the shredded chicken into the buns, top with the slaw and enjoy

PPC Test Recipe- 20 Minute Turkey and Bean and Tomato Stew

20 Minute Turkey and Bean Stew

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 4 servings as a main dish

This recipe comes together in 20 minutes or less, but it is packed full of protein, vegetables, and most importantly, flavor! Your whole family will love it.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound extra lean ground turkey
• 1 medium yellow onion, chopped
• 1 clove garlic,
• pinch of red pepper flakes
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 (14.5 ounce) can HUNT’S whole or halved Tomatoes
• 1 (15.8 ounce) can great northern beans, drained and rinsed
• 1.5 cups water
• 3 cups low-sodium chicken broth
• 1/2 cup KRAFT Grated Parmesan Cheese, plus extra for garnish

Instructions

1. Heat the oil in pot over medium-high heat. Brown the turkey with the onions, garlic, red pepper flakes,and salt and pepper (about 2 minutes). Add the Chicken broth, oregano, basil, HUNT’s tomatoes (with liquid), and beans. Stir to combine. Cover set for Chicken and Meat Setting Continue to cook until heated through - about 15 minutes. Remove from heat, stir in KRAFT Grated Parmesan Cheese, and serve.

MOISTURISER RECIPE

Equipment:
2 heat proof jugs or bowls
2 pots that will hold the bowls or jugs
Digital scales
Spoons for mixing
Whisk, handheld or electric is fine
2-3 containers that hold at least 100g in volume
Ingredients:
10g sweet almond oil
20g evening primrose oil
1g vitamin E
10g cocoa butter
10g Shea butter
8g Emulsifying wax (E-wax)
8g beeswax
35g rose water
45g spring water
Your choice of essential oils (8-10 drops in total)

Suggestions:
Combination/Dry skin - Neroli, Geranium & Frankincense (3 drops of each)
Oily skin - 5 drops of Lavender & 3 drops of Grapefruit
Method:
Weigh the first 7 ingredients into a heat proof jug or bowl and place over a pot of simmering water.
Weigh the rose and spring water into a different heat proof jug or bowl and place over a pot of simmering water.
Once all the ingredients in the first bowl have melted, remove both bowls from the heat and pour the water in with the oils.
Stir gently with a spoon for 2 mins. This 2 mins of stirring is important as you don't want the mixture to separate.
Then take whisk and whisk briskly until the mixture thickens up.
Once the cream has cool a little and before it gets too thick, add your chosen essential oils, stir then pour into jar/s.
Its always a good idea to write the name and date on your product once you have made it.
This product will last 8 weeks, keep in a cool dark place. Or keep in the fridge you will get another 2 weeks out of it.
Discard after this.

Notes:
If you are unlucky and the mixture doesn't combine, all is not lost, simply pour out excess water and you will have yourself a rich
hand or body cream.
If you find the consistency of this moisturiser a bit too dense for your liking, you can play around with your next batch and add
more spring or floral waters. Infact, experiment all you want to by using different oils, butters and waxes. I do recommend using
e-wax as opposed to all beeswax, as you will find you will have less of a problem getting all your waters and oils to be able to com-
bine with each other.

BUFFALO WILD WINGS BUFFALO WINGS AND SAUCES

MENU DESCRIPTION: “Here they are in all their lip-smacking, award-winning glory: Buffalo, New York—style chicken wings spun in your favorite signature sauce.”

Since Buffalo, New York, was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and three of the traditional hot sauces are cloned here. These sauces are very thick, almost like dressing or dip, so we’ll use an emulsifying technique that will ensure a creamy final product where the oil won’t separate from the other ingredients. These are clones for the most popular sauces: Spicy Garlic, Medium, and Hot. I’ve also added another big seller, Caribbean Jerk, to the list, followed by the cooking and coating technique for the wings. The first three sauce recipes might look the same at first glance, but each has slight variations. The bottom line is that you can make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank’s pepper sauce by the other hot sauces at the market. If you can’t find that brand, you can also use Crystal brand Louisiana hot sauce.

SPICY GARLIC WING SAUCE
1 cup Frank’s cayenne pepper
sauce
cup vegetable oil
1 teaspoon granulated sugar
I teaspoon garlic powder
½ teaspoon coarse ground black
pepper
½ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce
I egg yolk
2 teaspoons water
2 teaspoons cornstarch

MEDIUM WING SAUCE

I cup Frank’s cayenne pepper
sauce
cup vegetable oil
I teaspoon granulated sugar
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
⅛ teaspoon coarse ground black
pepper
I egg yolk
2 teaspoons water
2 teaspoons cornstarch

HOT WING SAUCE

I cup Frank’s cayenne pepper
sauce
cup cup vegetable oil
I teaspoon granulated sugar
I ½ teaspoons cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
⅛ teaspoon coarse ground black
pepper
I egg yolk
2 teaspoons water
2 teaspoons cornstarch

1. Combine all ingredients except egg yolk, water and cornstarch for the sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from the heat and allow it to cool, uncovered, for 10 minutes.
2. While the sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or until color is pale yellow. Whisk in cornstarch until dissolved.
3. Drizzle the hot sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent the oil from separating. Cover the sauce and chill it until it’s needed.
• MAKES ½ CUPS.