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Pressure Cooker Beef Short Ribs With Red Wine and Chile By NYT Cooking

Author: Melissa Clark

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Time: 1 hour
Yield: 6 servings

INGREDIENTS

2 teaspoons kosher salt, more as needed
1 teaspoon coriander powder
1 teaspoon ground black pepper
3 to 4 pounds bone-in beef short ribs
1 tablespoon olive oil or other fat (like bacon fat or duck fat), more as needed
3 leeks, whites only, chopped
2 large fennel bulbs, diced
4 garlic cloves, minced
1 tablespoon chipotle chile powder
1 tablespoon tomato paste
1 cup dry red wine
½ cup pitted prunes, diced
Fennel fronds or sliced scallions, or both, for serving

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http://cooking.nytimes.com/recipes/1018553-pressure-cooker-beef-short-ribs-with-red-wine-and-chile

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Crockpot, One Pot, One Pan, Pressure Cooker & Slow Cooker Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Pressure Cooker Chocolate Pudding By NYT Cooking

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Author: Melissa Clark

Time: 40 minutes, plus chilling
Yield: 6 servings

INGREDIENTS

1 ½ cups heavy cream
½ cup whole milk
6 ounces bittersweet chocolate (preferably 60 percent to 65 percent), chopped
5 large egg yolks
⅓ cup light brown sugar
2 teaspoons vanilla extract, or 1 tablespoon dark rum or bourbon
¼ teaspoon ground cardamom or cinnamon (optional)
⅛ teaspoon kosher salt
Crème fraîche, or whipped cream, for serving
Chocolate shavings, for serving (optional)

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https://cooking.nytimes.com/recipes/1018550-pressure-cooker-chocolate-pudding

Breakfast & Brunch, Eggs 🍳 Dishes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Eggs Benedict By NYT Cooking

Author: Alison Roman

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Time: 35 minutes
Yield: 4 servings

INGREDIENTS

4 English muffins, split
8 slices Canadian bacon or thick-cut ham (or 8 slices regular, thick-cut bacon)
2 tablespoons unsalted butter
¼ cup chopped chives
2 tablespoons chopped dill, tarragon or parsley
Flaky sea salt
Coarsely ground black pepper
¾ cup (1 1/2 sticks) unsalted butter
3 large egg yolks
1 ½ teaspoons fresh lemon juice, plus more to taste
¼ teaspoon cayenne or hot paprika, plus more to taste
Kosher salt and freshly ground pepper
1 tablespoon white distilled vinegar
Kosher salt
8 large eggs

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http://cooking.nytimes.com/recipes/1018626-eggs-benedict

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Kalpudding (Meatloaf With Caramelized Cabbage) By NYT Cooking

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Author: Sam Sifton

Time: 90 minutes
Yield: 4 servings

INGREDIENTS

2 tablespoons plus 1 teaspoon unsalted butter
1 head green cabbage, approximately 3 pounds, cored and shredded
3 tablespoons molasses
Kosher salt and freshly ground pepper, to taste
¾ pound ground beef
¾ pound ground pork
1 small yellow onion, peeled and chopped
1 cup heavy cream
4 tablespoons breadcrumbs
⅓ cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)
⅓ cup lingonberry preserves
1 tablespoon red-wine vinegar
1 tablespoon unsalted butter
1 teaspoon Worcestershire sauce, or to taste

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http://cooking.nytimes.com/recipes/1018628-kalpudding-meatloaf-with-caramelized-cabbage

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pasta & Spaghetti

Best Easy Broccoli Cheese Tortellini With Fried Lemon By Half Baked Harvest

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Meatless Monday in the form of the best easy broccoli cheese tortellini. The post Best Easy Broccoli Cheese Tortellini with Fried Lemon. appeared first on Half Baked Harvest.

via Best Easy Broccoli Cheese Tortellini with Fried Lemon. — Half Baked Harvest