Instant Pot® Vegan Korma

Cream Cheese Frosting without Powdered Sugar

1 . Beat cream cheese, butter, brown sugar, vanilla, and almond extract with an electric mixer in a large bowl until mixture begins to stiffen.

2 . Pour in honey. Continue beating until a whipped consistency is reached; do not overmix as it will collapse. Use immediately or store covered in the refrigerator.

Pan-Fried Mahi Mahi with Mushrooms and Wild Rice

1 . Heat oil on a griddle over medium heat. Add mahi mahi fillets to one side of the griddle and cook until it flakes easily with a fork, about 12 minutes, turning halfway through.

2 . At the same time, saute spinach, mushrooms, green onions, and garlic on the other side of the griddle. Add basil and salt to the vegetables and fish.

3 . Serve over wild rice.

Fried zucchini with sauce

1 . Re-twist the zucchini well with flour.

2 . Wash the zucchini, cut into thick slices and salt. Let stand so that juice is pulled out.

3 .  

4 . Bon Appetit!!!

5 . Squeeze the garlic into a bowl, add chopped dill, then mayonnaise and mix well.

6 . Heat the pan with 20 ml. butter and fry the zucchini until golden brown on both sides. Fry all zucchini periodically topping up vegetable oil.

7 . Grease each slice of zucchini with the resulting sauce, let stand a lot.

North Dakota Lentil Dip

1 . Heat oil in large skillet on medium heat. Add onion; cook and stir 2 to 3 minutes or until translucent.

2 . Stir in lentils, tomatoes and Seasoning Mix. Bring to boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally.

3 . Spoon into serving bowl. Sprinkle with cheese.

Orange Glaze for Ham

1 . Drain the juice from the can of mandarin oranges into a microwave-safe bowl. Eat the oranges, or reserve for other uses. Stir in the brown sugar and orange juice. Cook in the microwave for 5 minutes on full power, then stir and cook for another 5 minutes. Glaze will be runny.

2 . Use to glaze a whole ham every 10 minutes during the last hour of cooking. Also baste a few times after you take the ham out of the oven.

Savory Vegetarian Cream Puffs

1 . Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet or baking stone with a silicone liner or parchment paper.

2 . Place water, butter, sugar, and salt in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture is melted and dissolved, about 5 minutes. Reduce heat to medium. Add flour all at once and cook, stirring vigorously, until a ball of dough forms and pulls away from the sides of the pan, 15 to 30 seconds.

3 . Transfer dough to the bowl of a stand mixer fitted with a paddle attachment. Let cool, about 5 minutes. Add eggs one at a time, beating on medium-low speed after each addition, until batter is smooth and shiny, about 5 minutes.

4 . Transfer batter to a pastry bag fitted with a large round tip. Pipe the batter into 2-inch mounds by squeezing close to the sheet and slowly pulling up.

5 . Increase oven temperature to 450 degrees F (230 degrees C).

6 . Bake in the preheated oven until puffy, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until shells are crispy and set, 13 to 15 minutes more.

7 . Place goat cheese, dill, and salt in a stand mixer fitted with a whisk attachment. Mix until filling is creamy and smooth, 2 to 3 minutes. Transfer to a pastry bag fitted with a small round tip. Pipe filling into the bottom of each shell until filled.

Yellow Curry Fried Rice

1 . Heat oil in a large skillet or wok over medium-high heat. Add zucchini, carrot, onion, celery, bell pepper, jalapeño, and almonds; sauté until zucchini is slightly soft, about 5 minutes.

2 . Add 1 tablespoon soy sauce and sauté for a few seconds. Add cooked rice, garlic, remaining 1 tablespoon soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, cayenne, and salt. Sauté until rice is heated through and takes on a nice toasty texture, about 5 minutes.

3 . Remove from the heat and stir in butter. Cover and let sit for about 3 minutes before serving.

Healthier Best Chocolate Chip Cookies

1 . Preheat oven to 350 degrees F (175 degrees C).

2 . Beat butter, sweet potato, white sugar, brown sugar, and orange juice with an electric mixer in a large bowl until smooth. Add eggs whites one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract. Dissolve baking soda in hot water in a small bowl. Add to sweet potato batter. Stir in flour, chocolate chips, and walnuts. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.

3 . Bake in preheated oven until edges are nicely browned, about 10 minutes.

Lemon Goat Cheese Cheesecake Bites (Gluten Free Optional)

1 . Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.

2 . With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.

3 . Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.

4 . Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.

5 . With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.

6 . Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.

7 . Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.

Stovetop Butternut Squash and Chicken Stew with Quinoa

1 . Season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. Heat olive oil in a skillet over medium-high heat. Cook tenderloins, until browned, turning once, about 5 minutes per side. Remove from pan and set aside.

2 . Reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Add tarragon, sage, and garam masala; simmer for 2 more minutes.

3 . Slice the chicken tenderloins into 1-inch pieces. Add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. When stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. Cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes.

4 . Mix in butter; stir the stew until slightly thickened, 3 to 5 minutes. Adjust seasoning to taste.

Unstuffed Pepper Skillet

1 . Heat oil in a large skillet over medium-high heat. Add peppers and onion; cook, stirring occasionally, until softened, about 4 minutes. Add beef and cook, stirring to crumble, until lightly browned, about 5 minutes. Season with garlic and Italian seasoning and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato sauce, water, hoagie spread, and salt.

2 . Bring to a boil over medium-high heat. Stir in rice until coated evenly with sauce. Cover, reduce heat to medium to maintain a simmer, and cook until rice and vegetables are tender, about 8 minutes, stirring once halfway through to prevent sticking.

3 . Uncover, remove from heat, and sprinkle with shredded cheese. Re-cover and let sit until cheese melts, 1 to 2 minutes. Serve hot sprinkled with basil or parsley.

Smoky Black Bean Dip

1 . Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add mushrooms, onion, and garlic; cook until mushrooms are soft and onion is translucent, about 7 minutes. Add chicken stock and chipotle peppers in adobo sauce; cook for 1 minute.

2 . Transfer mushroom mixture to the bowl of a food processor. Add beans and salt; pulse until well combined.

3 . Transfer to a bowl and swirl in sour cream, remaining 1 tablespoon oil, and lime juice.