Note: Many of these recipes are either directly from other sites (credited where I can find them), or are my own modifications on things I found on the web.
Click on the “Browse” button to browse by categories.
Also note some useful kitchen resources at the bottom
Enjoy!
Here’s one of several cookbooks I plan to scan in and post:
CSA Czech-American Cuisine – A cookbook my Mom got in Chicagoland MAANNYY years ago. don’t plan on finding a lot of tofu-health-conscious-crunchy-granola recipes in here….
Steak StroganoffA modification on the instant pot beef stroganoff I also have posted here. The benefit is that the meat can a bit more lean than carne asada or stew meat, which makes it a healthier meal per serving, as long as you're selective on what you get for meat, and take the time to trim it. The flavor is MUCH better, too (and the original wasn't bad to begin with!)Whoop-Ass FajitasThis one was given to me by a technician I worked with who served the dish at a annual Boondock Saints (I and II) viewing party. Simple Instant Pot Italian ChickenThis is a super simple way to cook a very tasty chicken - either to go on a salad, or as a standalone entreChicken Tamale CasseroleInstant Pot Ham & Bean SoupSimple soup recipe for the instant pot! Original recipe here: https://iwashyoudry.com/instant-pot-ham-bone-soup-recipe/Maui-Steak (or Chicken) Burritosstarted as a copy of something i had at Wahoo's Fish Tacos ( https://www.wahoos.com/southern-california/ ) in Huntington Beach, and morphed into something a bit different.Instant Pot Taco Shell LasagnaInstant Pot LasagnaChicken Tetrazzinifairly simple chicken tetrazzini recipe, with some modifications. Original Source: https://lilluna.com/chicken-tetrazzini/, with some modifications....Cilantro Lime Chicken TacosBeef Stroganoff (instant pot)"A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot®." VERY tender beef!!" From allrecepies.comTurkey Wild Rice SoupTurkey Wild Rice Sop - good for Thanksgiving type leftovers.Saifun Saladlight salad with vinegar/oil dressing. Great for spring / summer dinners, served with dinner rolls.
Some basic measurement conversions – I will admit, some of my recipes call for 1/4 cup of one thing, then 4 tbsp of another…. i’ll work on that. In the meantime, this will help!
3 teaspoons = 1 tablespoon
1-1/2 teaspoons = 1/2 tablespoon
4 tablespoons = 1/4 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
1 cup = 1/2 pint
2 cups = 1 pint
4 cups = 1 quart
2 pints = 1 quart
1 cup = 8 fluid ounces
32 ounces = 1 quart
2 quarts = 1/2 gallon
4 quarts = 1 gallon
1 stick of butter = 8 tablespoons = 1/2 cup
FDA Safe Cooking Guidelines – Click the thermometer to open the PDF
