ElsieD

I got the idea from someone on the IP Community board. That was simply a list of ingredients, no amounts, but included the cooking times. So I added a couple of ingredients, and omitted one. This recipe is a quick and dirty one - nothing homemade, including the sauce. I used a marinara sauce from Costco. Nothing is pre-cooked, including the noodles although I made a feeble attempt to soften them by letting them soak in hot water for a few minutes. Boiling water is likely more effective in making it easier to trim the noodles to fit the pan. So basically, it is ricotta mixed with basil, egg and Parmesan cheese, layered with uncooked Italian sausage, marinara sauce, mozzarella cheese and the uncooked noodles. The top layer consists of noodles, sauce, mozzarella cheese and parm. Cover with foil. Cooked for 20, natural release 20 and then let it settle for 10. Next time, I would cook the sauce down a bit to thicken it but that is because this sauce is a bit runny. This was done in a 7" springform pan. This was surprisingly good. Purists might want to broil the top to brown the cheese.

I cooked lasagna in the Instant Pot tonight. It was delicious. The recipe I came up with needs a few tweeks, but nothing major. I'll be doing this again.

My report thus far which includes a repeat of a previous post that was lost in the software changeover: Ribs at 30 minutes were overcooked for our tastes as we like a bit of chew. These fell completely off the bone. I will try 25 minutes next time. Yogurt was excellent. Lemon custard was good except I forgot the pot does not shut off when the timer is finished so it was on the keep warm function for maybe 10 or so minutes. The recipe called for steeping the lemon rind in the cream and milk mixture. I did not have lemon rind as I had used it for something else (but I had the lemon for the required juice) so used orange rind. So I guess it was an orange/lemon custard. Then there was the chicken stew and dumpling dish. The cooking is done in two phases. In the first, the veg and chicken gets cooked. During this process, liquid spewed out of the release valve. I had visions of bad things happening but let it cook away and nothing untoward happened. When this was done, I cleaned the valve, the lid, the silicone ring and the general area that had been sprayed. That was fun!!! I then added the dumplings to the pot and cooked those. This time the pressure valve made a fair bit of noise but none of the cooking liquid escaped. The dumplings, however, were very heavy and just plain nasty. I think the food in the pressure cooker must have cooled off a bit resulting in a longer cooking time which toughened the dumplings. I'm guessing because I don't really know. Last night I made another batch of yogurt. That yogurt cheese maker referenced above did not work for me so I am taking it back. I have been unable to find a nut milk bag but will keep looking as it sounds as though that is the thing to use. The yogurt once again, is way better than what you can buy. Next up: lasagna. Hope the making of it is not as exciting as the making of the chicken stew.

I added the cream to bring the 1% milk up to whole milk. I bought a yogurt thing today. I could not find the nut milk bags anywhere so this is what I will be using. I'm going to try to post a picture. I am not having much luck posting tonight. I lost my post on chicken and dumplings and lemon/orange custard which I will try to re-do.

I used 1% milk and added 1 1/2 tablespoons whipping cream per cup of milk. Our whipping cream is 35% fat.

That is the same recipe I followed except I did not use the vanilla either. I really liked the yogurt.

Thank you for posting this. I confess to having had a tear or two in my eyes by the end of it. He is a fine writer as well as a great cook and by all accounts, a wonderful human being.

When I was sleuthing around the Internet today, I saw that Food52 had a recipe for Dulce de Leche from scratch. But sadly for you it was done on the stove top. All the others I saw called for sweetened condensed milk.

If your food tastes as good as it looks, well, when can I come for dinner? Your meals look lovely. How do you like the tofu Shirataki noodles? We ate a lot of them a couple of years ago when we were trying to lose weight and thought they were pretty good. I was surprised to read recently that a lot of people said the noodles "smelled" and for that reason wouldn't eat them. I always rinsed them before using them for whatever I was using them for.

Has any one made Dulce de Leche in the IP?

Thanks, Anna. I went back to it using Chrome and got a good look at the book. He uses combinations that I would never think of. I can see where, with the addition of some protein these salads would make very nice meals. I don't need another cookbook, but I do still have a $50 Amazon gift certificate.......

I went to amazon and had a look at the book. There was no "peak inside" which was too bad for me, so I'll just have to accept Anna's endorsement. No hardship there. I like really interesting salads but don't know much about making them, so this book could show me the way. Edited to add: according to Amazon, he has a book on breakfast coming out in January called "Breakfast Love: Perfect Little Salad Bowls for Quick and Easy Breakfasts".

If you find anything, let me know. I don't want to spend $18 on it either. I'm wondering about a deep fryer basket.

Amazon.ca does carry it. It is $17.95.

Anna, I was sure until after I posted this. So I went back to part 1 of this topic and found it. I then came back to delete the rib part of my post and you beat me to it with the link. I can't imagine why I did not make note of it as we love ribs. I think I need to go through the whole topic again to make sure I have noted what I want to refer back to. I am about to cook these up. I will place them in the pot tepee style, add 1/2 cup of water and some liquid smoke, cook for 30 minutes on high and release the pressure manually. We won't be eating these until later so will do the sauce and broil them then. Thanks, Anna.

Thanks, Anna, I had not done them yet when I saw your post. I did them the way you did, and they came out perfectly. I bought some pork back ribs today that I am going to cook in the IP. I saw somewhere that someone had done this and after cooking, slathered them with BBQ sauce and then stuck them under the broiler. Ipf anyone knows offhand where this was and could direct me to the post, I would appreciate it. It was not on this thread.

Fernwood, thanks for the link. I don't know how I missed making a note of that when I read the entire thread with the sole purpose of making notes of everything of interest. Now I am curious and I hope Anna N will respond to this. I tried an egg in a ramekin for 4 minutes on low pressure. The whites were very runny, which I loathe. So back in it went for another minute on low. This time I had the equivalent of a hard boiled egg. Anna N did hers for 3 minutes but did not say if that was at low or high pressure. She used silicone poaching cups, I used a ramekin. I added about a teaspoon of cream and two little bits of Brie to mine. I also covered mine loosely with foil. I don't know if she did. I used a quick release both times. I am about to do two more and will use silicone poaching cups, uncovered, for three minutes on low.

Pardon the probably stupid question but where do you buy them?

Yes it was. I have a habit of doing that. I now get the Down Under reference. Nice catch, and quick, may I add! I just finished the water test. That worked. I have some nice fresh eggs from my SIL's chick's from their hobby farm so I will try to poach some eggs for breakfast. I saw the instructions somewhere but looking at my notes it was not on this thread. Shouldn't be too hard to find she said hopefully.

Induction cooktop. I have a sous vide set up which I use mainly for steak, pork and fish as i can't seem to cook them properly on the stove. I was surprised to get the silicone mitts. I wasn't expecting them. Yes, I would like the Cuisinart steam oven but my Breville is only two years old so pretty hard to justify.Down Under?

Alrighty, then, we're in business! Rotuts, notice those colo(u)red tabs on the notebook. Now to figure out what to make first, after the water test.

I like Mikey!

I have now made a couple of things from this book. I made the Chopped Greek Salad with Mild Lemon Olive Oil Vinaigrette and Lemon Ricotta Pancakes. I liked the Greek salad so much I have purchased the ingredients to make it again. We also enjoyed the pancakes except I thought it they needed more salt. The recipe calls for 1 tsp. Kosher salt and I have made a note to double it next time. The pancakes are tender, light and fluffy, perfect for soaking up maple syrup.

Very nice!

Before I read this I got a message from Amazon as I had asked to cancel the book I ordered and have it replaced with the Healthy Pressure Cooker Cookbook. They said to send the one I didn't want back and they would be happy to process the new book as a separate order and ship it next day with free shipping. So I took them up on it. Book arrived today but have not really looked at it yet. Maybe I will put Laura's book on my Christmas list. I also purchased a notebook but they did not have any red ones. So mine is black in colo(u)r. BUT it has 5 tabs on the side which may prove useful.