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Easy Instant Pot® Corn Chowder
Dinner American

Easy Instant Pot® Corn Chowder

5.0

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot; cook and stir until onion is lightly browned, about 5 minutes. Add corn and chicken broth. Turn off Saute function.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove lid and add evaporated milk, potato flakes, thyme, garlic, chives, salt, and pepper; stir to combine. Serve immediately.

By thedailygourmet

Homemade Garlic Knots
Dinner

Homemade Garlic Knots

3.0

Prep
25 min
Cook
15 min
Total
130 min

Instructions

  1. 1 Mix flour, potato flakes, milk powder, sugar, yeast, salt, and garlic powder in a large bowl. Stir in water and olive oil until dough comes together. Knead until dough is smooth and elastic, about 10 minutes. Add additional water or flour as needed.
  2. 2 Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
  3. 3 Punch down dough and divide into 16 equal pieces. Roll each piece of dough into an 8- to 10-inch rope. Tie each rope into a knot, tucking ends underneath. Arrange knots on greased baking sheets. Cover and let rise until puffy, 30 to 45 minutes.
  4. 4 Mix melted butter, garlic, parsley, and Italian seasoning together and set aside.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C). Brush knots with garlic butter mixture.
  6. 6 Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven and brush with remaining garlic butter mixture if desired.

By 2sachse

Mini Quiches (Crustless)
Breakfast American

Mini Quiches (Crustless)

4.6

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
  2. 2 Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
  3. 3 Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
  4. 4 Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
  5. 5 Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

By Susie

Soft Onion Sandwich Rolls

Soft Onion Sandwich Rolls

4.7

Prep
20 min
Cook
15 min
Total
165 min

Instructions

  1. 1 Place milk, water, butter, salt, sugar, onion powder, 3 tablespoons dried onion, potato flakes, flour, and yeast into the pan of a bread machine in that order, or follow the order recommended by the manufacturer if different. Select the Dough cycle and press Start.
  2. 2 When the cycle has completed, remove dough from the machine and knead on a lightly floured surface. Cut into 8 equal pieces and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Whisk together egg white and water in a cup. Brush over the tops of the risen rolls and sprinkle with 1/4 cup minced onion.
  5. 5 Bake in the preheated oven until golden brown, 15 to 20 minutes.
  6. 6 Cool completely then slice in half horizontally before using.

By claudygirl

Florence's Famous Cinnamon Rolls
Breakfast

Florence's Famous Cinnamon Rolls

4.6

Prep
35 min
Cook
20 min
Total
180 min

Instructions

  1. 1 Prepare the dough by sprinkling the yeast onto 1/4 cup of warm water; set aside to soften for 5 minutes. Stir the potato flakes, milk, 1/2 cup water, white sugar, and salt together in a saucepan over medium heat until the sugar has dissolved and the mixture reaches 110 degrees F (63 degrees C). Beat the eggs in a mixing bowl until smooth, then whisk in the warm milk mixture and yeast. Stir in the flour and margarine until a dough forms. Turn out onto a floured work surface, and knead until smooth and satiny, 10 to 20 minutes.
  2. 2 Place the dough into a greased bowl, and turn over to grease both sides of the dough. Cover, and set in a warm spot to rise until doubled, about 1 hour. Punch dough down, and knead again briefly to push out the air. Cover, and let rest 10 minutes. Meanwhile, stir 1/3 cup softened butter with the brown sugar and ground cinnamon until blended. Feel free to make extra if you like more filling in your cinnamon rolls.
  3. 3 Once the dough has rested, turn onto a floured surface and divide in two. Stretch and roll one half into a 10x14-inch rectangle. Spread half of the cinnamon filling onto the dough, and sprinkle with half of the raisins. Roll up the dough from the narrow end, and pinch the edges together to seal. Repeat with the remaining dough and filling. Grease two baking sheets, and cut each roll into 12 pieces. Arrange the cinnamon rolls onto the prepared baking sheets. Cover, and let rise in a warm place until nearly doubled, 45 minutes to 1 hour.
  4. 4 Preheat an oven to 350 degrees F (175 degrees C).
  5. 5 Bake the cinnamon rolls in the preheated oven until light golden brown, 18 to 20 minutes. Remove from the oven, and allow to cool. Prepare the glaze by stirring the confectioners' sugar with 1 tablespoon butter, vanilla extract, and 2 tablespoons warm water until smooth. Use additional water if needed to make a pourable glaze. Pour the glaze over the cinnamon rolls while still warm.

By Bergsma Family