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• 1 gallon milk*
• ▢1/4 cup yogurt with active cultures (or yogurt starter)*

Cook Mode

Instructions 

• Before starting, clean your 6 or 8 Quart Instant Pot really well with soap and water, or sterilize it by adding 2 cups of cold water, closing the lid and sealing the vent, and setting it to high pressure for 3 minutes, with a natural release.
• Heat milk to 180-200 degrees.  Add milk to the instant pot and place the lid on it (it doesn’t matter if the vent is sealed or not). Press the “yogurt” button and then press “adjust” until the screen says “BOIL”.
• When the Instant Pot beeps, the milk is hot and ready. Remove the lid and check the temperature with a thermometer to make sure it has reached 180-200 degreed F.
• Allow milk to cool to down to 110°F -115°F degrees F. This will take 1-2 hours if left alone, or speed up the process by placing the pot into a bowl of ice water for about 10-15 minutes. Check often with a thermometer. Spoon off any milk skin that has formed on top.
• Add Yogurt Starter. Remove a ladleful of the warm milk into a bowl and whisk the yogurt starter into it. Then pour the mixture into the pot and whisk to combine.
• Set Yogurt Timer:  Place the inner pot back in the instant pot and secure the lid (again, it doesn’t matter if the vent is sealed or not). Press the “Yogurt” button and adjust until it reads 8:00 to 12:00 hours (less time for looser, milder yogurt and more time for thicker, tangier yogurt).
• When the time is up, check the yogurt. You will know it’s ready when it has thickened and jiggles only slightly, like jello. (After refrigerating for a few hours it will set up even more.)
• Refrigerate.  Remove the yogurt to a container or cover the inner instant pot bowl and refrigerate for at least 4 hours or overnight, before serving. This allows the yogurt to thicken and set up more. Stir well before serving.
• Store in containers in the fridge and enjoy within 10 days.

Yummy, but VERY EXPENSIVE ($4 per cup of the high intense flour mix)

Course:Bread, Rolls

Cuisine:American

Prep Time:20minutes minutes

Cook Time:15minutes minutes

Chilling and rising time:13hours hours

Yield:  rolls

Author: Nicole HunnCook Mode

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Ingredients

For the rolls

• 3 cups (420 g) Gluten Free Bread Flour plus more for sprinkling (please click thru for full info on how to make my bread flour)
• 2 teaspoons (6 g) instant yeast
• ¼ cup (50 g) granulated sugar
• 1 teaspoon (6 g) kosher salt
• 4 tablespoons (56 g) unsalted butter at room temperature
• 1 (50 g (weighed out of shell)) egg at room temperature
• 1 cup (8 fluid ounces) warm whole milk (about 95°F)

For brushing

• 3 tablespoons (42 g) unsalted butter
• 1 tablespoon (21 g) honey

Instructions

Prepare the raw bread dough.

• Place the bread flour, yeast, and sugar in the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine.
• Add the butter, egg, and milk, and mix by hand (with a large mixing spoon or Danish whisk) until just combined.
• Place in the stand mixer fitted with the dough hook attachment, and mix on medium speed for about 5 minutes. The dough will be quite sticky, but should be smooth and stretchy.
• Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket).
• Place the dough in the refrigerator for at least 12 hours and up to 5 days.

Alternative method to use the dough the same day.

• To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour).
• Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

When you’re ready to bake.

• Line a large rimmed baking sheet with unbleached parchment paper, and set it aside.https://d0aa77a0f68c389f03988cf6770d1cdf.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html
• Turn out the chilled dough onto a lightly floured surface and using a very light touch, sprinkle the dough with more flour and knead it lightly until it’s smoother.
• Fold the dough over on itself, and knead again, sprinkling very very lightly with more flour only as essential to prevent sticking. Do not work too much additional flour into the dough or you will lower the hydration ratio and the dough will not rise properly.
• On a lightly-floured surface with a floured rolling pin, roll out the dough into a 6-inch x 8-inch rectangle, a bit more than 1/2-inch thick.
• Using a pizza cutter or metal bench scraper, cut out 12 approximately 2-inch squares of dough, each with 4 very blunt edges.
• Place the rolls about 2 inches apart from one another on the prepared baking sheet, cover with lightly oiled plastic wrap, and set in a warm, draft-free location to rise until nearly doubled in size (about 45 minutes, but rising time will vary greatly depending upon the rising environment).
• As the dough is nearing the end of its final rise, preheat your oven to 350°F.
• Once the dough has finished rising, place the 3 tablespoons unsalted butter and honey in a small, heat-safe bowl, and heat in a short burst in the microwave or in a double boiler until melted.
• Mix the honey and butter together well, uncover the rolls, and brush each generously but carefully with the honey butter.https://d0aa77a0f68c389f03988cf6770d1cdf.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html
• Place the pan in the center of the preheated oven and bake until the tops of the rolls are lightly golden brown (about 12 minutes).
• Remove the rolls from the oven and brush once more with the honey butter before serving warm.
• Store any leftovers, once completely cooled, in a tightly sealed freezer-safe bag in the freezer. Refresh very briefly in the microwave before serving.

• 1 lb ground lamb
• 1 lb ground beef or more lamb ( I just use lamb)
• ¼ medium onion
• 4 cloves garlic minced
• 1 tablespoon dried marjoram
• 1 ½ teaspoon cumin
• 1 teaspoon dried rosemary
• 2 teaspoon salt
• 1 teaspoon pepper

Instructions

• Preheat the oven to 325ºF and line a rimmed baking sheet with parchment paper.
• Add the ground meat to a large bowl. Grate the onion on the large holes of a grater right into the bowl. Add the garlic, marjoram, cumin, salt, and pepper.
• Use your hands to work the ingredients together, squeezing the meat together really well. Form into a long flat loaf, about 4 by 10 inches.
• Bake 30 to 40 minutes, or until the center of the loaf reaches 160ºF on an instant read thermometer. Let cool completely.
• Use a sharp knife to slice the loaf into thin slices, no thicker than ¼ inch. Add a small amount of oil to a pan over medium high heat and sear the slices quickly on each side, about 1 minute.

• 4 boneless skinless chicken breasts (about 1.5-2 lbs)
• ▢½ teaspoon salt
• ▢½ teaspoon Italian seasoning
• ▢¼ teaspoon paprika
• ▢⅛ teaspoon black pepper

Sauce

• ▢1 cup heavy cream
• ▢1 tablespoon corn starch
• ▢2 teaspoons minced garlic
• ▢¼ teaspoon salt
• ▢⅛ teaspoon black pepper
• ▢⅓ cup sundried tomatoes chopped
• ▢¼ cup shredded Parmesan cheese
• ▢1 cup chopped fresh spinach

US Customary – MetricCook Mode

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Instructions

• Place chicken breasts in a 2.5-4 quart slow cooker.
• Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle evenly over chicken.
• Stir together the sauce: add the cream, garlic, corn starch salt and pepper to a medium bowl and whisk.
• Stir in the sun dried tomatoes and Parmesan cheese and pour around and over chicken in slow cooker.
• Put the lid on and cook on low for 3 hours or until chicken reaches an internal temperature of 165 degrees F. Stir in the fresh spinach.
• Remove from the crockpot and serve with pasta or as desired.

https://www.thereciperebel.com/crockpot-tuscan-chicken

• 3 large eggs
• ⅓ cup dashi stock (or chicken stock)
• 2 teaspoons granulated sugar
• 1 tablespoon soy sauce
• 1 tablespoon sake (I used Mirin)
• ¼ teaspoonpotato starch
• 2 teaspoonsvegetable oil
• 90 gramsonion (thinly sliced about ½ small )
• 380 grams Tonkatsu (1 very thick cutlet or 2 thinner ones)
• 1 scallion (chopped, for garnish)
• 2 bowls cooked short-grain rice

Katsudon

• 1 lb pork loin or tenderloin or other pork cutlet
• 2 eggs
• 1/4 cup flour
• 1 1/4 cup panko bread crumbs
• salt and pepper
• oil spray
  Katsu Sauce:
• ¼ cup ketchup
• 2 tbs oyster sauce
• 2 tbs Worcestershire sauce
• 1 tsp sugar

• Wrap your pork in plastic wrap or put in a ziploc bag. Tenderize using a rolling pin or meat tenderizer.
• Optional step: Place your panko in a skillet and toast on stovetop on medium heat until panko turns golden brown (about 3-5 minutes).
• Mix eggs and flour in a shallow dish.
• Lightly salt and pepper your pork.
• Dip pork in the egg/flour batter, making sure both sides are well coated.
• Dip battered pork in the (cooled down) toasted panko, firmly pressing panko into the sides.
• Preheat air fryer to 360 degrees F.
• Place in basket, spray with oil spray, and air fry at 360 degrees for 15-20 minutes, depending on how thick your pork cutlet is. My pork that was about 3/4 inches thick took 18 minutes.
• Tonkatsu is commonly served over rice with katsu sauce (you can buy this at an Asian market) and cabbage salad.

Instructions

• Break the eggs into a bowl and mix until the yolks are broken, but there are still separate areas of white and yolk.
• Add the dashi, sugar, soy sauce sake and potato starch to a bowl and stir to combine.
• Add the oil and onions to a non-stick frying pan over medium high heat and saute the onions until soft and just starting to brown.
• Push the onions to the edge of the pan and add the tonkatsu in the center.
• Pour the sauce around the cutlet and cover for 1 minute to let the sauce thicken and the katsu reheat.
• Remove the lid and flip the katsu over using a spatula. This ensures the katsu is well seasoned on both the top and bottom.
• Pour the egg all over and around the katsu and sprinkle on the green onions. Cover and steam until the egg is just a little less cooked than you want. Personally I like my egg creamy, so I let it steam until the egg is set on the bottom but still a little runny on top. By the time it gets to the table, the residual heat cooks it to a creamy custard texture.
• Put the hot rice into bowls and cover with the tonkatsu and egg mixture, drizzling any remaining sauce on top.

1 Eggplant

8 oz ground beef (or ground chicken)

1 can diced tomatoes

1 cup chopped onion

2 cloves garlic

3.5 ounces red wine

1 T flour

1 cup milk

2 T parmesan

1/2 cup feta, crumbled

Slice Eggplant longways. I like to sweat my eggplant and then go ahead and cook it.

brown meat with garlic and onions, drain

add tomato and wine (maybe add some cinnamon?)

You can also add sliced potatoes

Layer eggplant and meat

add milk to a clean saucepan, add flour until thickens

Add cheeses

Pour sauce over casserole

Bake at 350 until top turns brown

• 3/4 cup Bisquick Gluten Free mix (Aldi brand works well, too)
• ▢1/2 cup grated Parmesan cheese
• ▢1 teaspoon paprika
• ▢1/2 teaspoon salt or garlic salt
• ▢2 chicken breasts, cut into nugget size
• ▢1 egg, slightly beaten
• ▢3 tablespoons butter, melted

US CUSTOMARY – METRICCOOK MODE

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Instructions 

• Preheat oven to 450 degrees. (I use my air fryer instead).
• Spray baking sheet with gluten-free cooking spray.
• Place the gluten-free Bisquick mix, parmesan cheese, paprika, and garlic salt in a large plastic storage bag.
• Cut chicken breasts into nugget size pieces. An easy way to cut chicken breasts into nugget size pieces is to cut the chicken breasts in half and then in half again. Cut the chicken quarter pieces into nugget size pieces.
• I like to brine my chicken pieces for 30 minutes (2 cups water and a little over 1 T salt and a few dashes of Worcestershire)
• Place the chicken pieces in the bowl of beaten egg. Stir the chicken until the pieces are fully covered in egg.
• Place the egg covered chicken pieces into the plastic storage bag with the gluten-free Bisquick mixture. Turn the bag over and over again until the chicken pieces are fully coated with the gluten-free Bisquick mixture.
• Melt the butter in a glass measuring cup or small microwave-safe dish. 
• Place the coated chicken on the greased baking sheet. Drizzle melted butter over the chicken. (I have used olive oil instead and it worked fine).
• Bake for 20 minutes and until golden brown. (I prefer to Air fry at 400 degrees F for 8-10 minutes, or until fully cooked through. Flip the chicken halfway through the cook time.)
• Serve with your favorite dipping sauce and enjoy!

Starter recipe from:

• https://www.mamaknowsglutenfree.com/gluten-free-homemade-chicken-nuggets/#wprm-recipe-container-685