Short Ribs Red Wine & Herb Braised (Instant Pot)

Short Ribs Red Wine & Herb Braised (Instant Pot)
These Instant Pot made Short Ribs are fork tender and braised in a Red Wine & Herbs sauce giving them a rich, flavorful taste that you will love. So quick & easy to make in the Instant Pot. A perfect recipe for the Instant Pot mini (3 quarts)
Source:
Recipe type: Instant Pot
Serves: 2 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 ½ - 2 lbs (700 gm – 1 kg) fat trimmed off
  • 3 oz (85 gm) Pancetta*, diced
  • 2 Tablespoons Olive Oil
  • ¼ cup Potato Starch **
  • ½ teaspoon Kosher Salt (or to taste)
  • ¼ teaspoon Freshly Ground Black Pepper (or to taste)
  • ½ medium Onion, coarsely chopped
  • 2 medium Carrots, cut into 1.5-inch pieces (4 cm)
  • 1 Shallot, thinly sliced
  • 2 cloves garlic, chopped
  • ½ cup good Red Wine
  • ½ cup Beef Broth
  • 2 sprigs Fresh Rosemary ***
  • 2 sprigs Fresh Thyme ***
Directions
  1. Prepare the vegetables: wash, dry, chop the ½ onion, shallot, 2 carrots and 2 cloves garlic; set aside
  2. Chop up Pancetta; set aside
  3. Dry the ribs with a paper towel then salt and pepper the Short Ribs on all sides and then dredge in Potato Starch. Shake off excess starch and set aside.
  4. Select Sauté/Browning and allow the pot to heat until hot (Instant pot will display Hot when hot enough) Add Olive Oil, and diced Pancetta sauté for 3 -4 minutes.
  5. Add ribs, brown on all sides do not crowd if necessary do in batches (crowding the ribs will result in steaming the ribs instead of browning). Remove to a plate and repeat, until all ribs are nicely browned. Set aside
  6. Add in shallots, onions, garlic and carrots to the cooking pot and mix to coat with the oil & pancetta grease sauté for 5 minutes.
  7. Pour in Red Wine and deglaze the cooking pot, making sure to scrape up all the browned bits (brown bits = flavour) Turn off Instant Pot
  8. Push aside the vegetables and place the ribs in the cooking pot beside the vegetables. To fit the ribs in the instant pot, you may have to put the vegetables on top of the ribs. Pour in Beef Broth. The liquid should almost reach the top of the ribs. Add more beef broth if necessary Place the Rosemary and Thyme sprigs on top.
  9. Lock the lid in place and ensure that the Pressure Valve is closed. Cook on high pressure for 45 minutes. When Beep sounds, let pressure release naturally and then remove the lid.
  10. Skim off fat off excess fat**** if using right away.
Notes
* If you do not have Pancetta you can use 2 slices of bacon
** you do not have potato starch you can use cornstarch of Flour
*** If you do not have fresh herbs you can use a ¼ teaspoon dried Thyme and dried Rosemary.
****If making ahead you can place the Cooking Pot in the refrigerator for a few hours or overnight, so the fat will rise to the surface and harden, making it easier to remove.
Short Ribs taste even better, the next day.

 

Instant Pot Rotini Noodles with Bolognese sauce

Instant Pot Rotini Noodles with Bolognese sauce
Truly a one-pot meal. A delicious meat sauce over pasta. All ready in about 40 minutes. And no additional pots to clean.
Source:
Recipe type: Instant Pot
Ingredients
  • 1 tbsp oil
  • 1 lb ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, finely chopped
  • ½ sweet green pepper, chopped
  • 2 8- ounce (2 213 ml) cans tomato sauce
  • 1 18- ounce (1 540 ml) can diced tomatoes
  • 1 can 13 oz (340 ml) crushed tomatoes
  • 1 tbsp. tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Italian seasoning
  • 3 tbsp soy sauce
  • 2 tsp brown sugar
  • ½ tsp crushed red pepper flakes
  • 1 lb (6 cups) Rotini noodles or other noodles
  • ¼ c red wine
  • 1 cup chicken broth
  • 1 cup beef broth
  • 3 bay leaves1
  • salt and pepper to taste
Directions
  1. Select Sauté or Browning on your Pressure Cooker and allow it to heat.
  2. Add olive oil to the Pressure Cooker cooking pot and then dump in the beef and break into pieces as you brown. When meat is partially brown, add onions (and peppers, if using) and sauté until ground beef has browned. Add garlic and sauté one more minute.
  3. Drain excess grease, if needed. Add the rest of the sauce ingredients. Stir to mix. ( stop here if you only have a 3 qt mini instant pot and see notes****) Add the noodles.
  4. Set your Instant Pot to manual high pressure for 4 minutes.
  5. When the timer is up; carefully do a quick release.
  6. Take out bay leaves and give everything a good stir.
  7. Top with freshly grated cheese
Notes
This recipe is very forgiving if you can not find the cans in the appropriate amount choose the closest in size.
I live in Canada, so the closest to a 15 oz can is 540 ml which is approx. 18 oz’s the same goes for the diced tomatoes is a 340 ml can which is approximately 13 oz


Freezes well


****This recipe is for the 6-quart Instant Pot. If you only have a 3 qt instant Pot (mini) just follow the recipe as stated. When you get to the point you are adding the noodles stop remove ½ the sauce and save for another time. Add half of the noodles (3 cups) and continue with the recipe.


I freeze the extra sauce in a container that fits the instant pot with a Ziploc bag in the container. Place container and Ziploc bag in the freezer when the sauce is frozen remove the container and store the Ziploc bag for up to 3 months in the freezer. The idea is that the when you want to cook this recipe again just place the sauce in the instant pot add the 3 cups of noodles and set for pressure cooker 10 minutes. A lot less work then if you had to make the sauce again.

 

German Potato Salad for 2 ( Instant Pot )

German Potato Salad for 2 ( Instant Pot )
Using the instant pot means the potatoes are ready in no time. Served hot or cold it is delicious.
Source:
Recipe type: side dish, salad
Serves: serves 2
Ingredients
  • 1 ½ lbs baby potatoes peel on & quartered
  • 2 eggs
  • 5 pieces of bacon cooked until crisp & crumbled
  • 2 ½ tbsp. Apple cider vinegar.
  • ½ tbsp. Dijon mustard.
  • 1 tbsp. green relish.
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tbsp. Garlic, minced.
  • 1 ½ tbsp. rosemary, chopped
  • 2 tbsp. olive oil
  • 1 shallot, finely chopped.
Directions
  1. The potatoes & eggs
  2. Scrub the potatoes well. Add one cup of water to the Instant Pot, and place a steamer basket inside.
  3. Add the halved potatoes, season with salt and place the eggs carefully on top.
  4. Place and lock the lid, and set the settings to manual, ‘HIGH’ pressure for 3 minutes. Allow the pressure to release naturally for a couple of minutes and then use the quick release to let the steam out before opening the lid.
  5. Remove the steamer basket carefully and rinse the eggs under cold water. Let cool and peel the eggs and slice them. Place in a medium bowl add the potatoes after they have cooled down.
  6. The dressing
  7. Meanwhile, in a non-stick skillet, cook the bacon over medium heat, occasionally flipping, until crispy. Remove bacon onto a plate with paper towels, pat dry and crumble the bacon. Leave bacon grease in the skillet.
  8. Add the vinegar, Dijon, salt, and pepper to the bacon grease. Bring to a low boil for 1 minute, then add garlic, stirring. Remove from heat.
  9. Add the crumbled cooked bacon, bacon dressing, rosemary, olive oil and onions to the bowl. Serve hot or cold.
Notes
This recipe is easily doubled.

 

The Best Cauliflower & Broccoli Cheese Casserole

 

The Best Cauliflower & Broccoli Cheese Casserole
This tasty & delicious cauliflower & broccoli cheese casserole with its crunchy almond breadcrumb topping may just become a staple in your household.
Recipe type: Side Dish
Serves: serves 4
Ingredients
  • 1 clove of garlic
  • 25 g unsalted butter
  • 250 ml skimmed milk
  • 150 ml chicken broth
  • 25 g plain flour
  • 250 g fresh or frozen broccoli
  • 40 g mature cheddar cheese
  • 500 g fresh or frozen cauliflower
  • ¾ c panko crumbs
  • 1 sprig of fresh thyme
  • 13 g flaked almonds toasted
  • olive oil
Directions
  1. Preheat the oven to 180°C/350°F
  2. Peel and finely slice the garlic and put it into a medium pan on medium heat with the butter.
  3. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk & broth, whisking as you go, until smooth.
  4. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of chicken broth to loosen, if necessary). Grate in half the Cheddar cheese and add salt & pepper to taste.
  5. Arrange the cauliflower in a baking dish that has been sprayed with oil (cut into florets first, if using fresh), pour over the white broccoli sauce and grate over the remaining Cheddar.
  6. In a small bowl add the breadcrumbs, thyme leaves, and almonds. Toss with oil about 2 to 3 tsp add a pinch of salt and pepper, then scatter evenly over the cauliflower cheese.
  7. Bake for 1 hour, or until golden and cooked through.25 grams bi

Christmas Salad with oranges & Pomegranate

 

Christmas Salad with oranges & Pomegranate
A fantastic festive salad for the holidays or for that matter; anytime. Tossed with a tangy citrus dressing that will have your guests asking for the recipe.
Source:
Recipe type: Salad
Serves: 6 servings
Ingredients
  • For the salad
  • 3 Cups Brussels sprouts, finely shredded
  • 3 Cups Kale, finely shredded
  • ¾ Cup Pomegranate*
  • ¾ cup mandarin orange slices (if canned drained)
  • ½ Cup Chopped Almonds, (pecans or walnuts) toasted*
  • 3 Slices Cooked Bacon, crumbled
  • ¼ Cup Parmesan Cheese, finely grated
  • For the dressing
  • 1 Orange, zested and juiced
  • 1 Lemon, zested and juiced
  • 1 Teaspoon Dijon Mustard
  • 2 Teaspoon Honey
  • 1 Clove Garlic, smashed
  • Kosher Salt and Freshly Ground Black Pepper
  • ¼ Cup Extra Virgin Olive Oil
Directions
  1. In a large bowl combine the Brussels sprouts, kale, pomegranate seeds, mandarin orange slices, nuts, bacon, and cheese; toss well.
  2. In a mini food processor or blender combine the orange and lemon juice, zest, mustard, honey, garlic clove, salt, and pepper and oil pulse to combine. Toss the salad with the dressing and top with more cheese if desired.
Notes
*Promegrante seeds can be found in a container in some grocery stores. If you can’t find them, just buy 1 pomegranates and seed them yourself. Here’s how; cut the pomegranate in half and then place it into a large bowl of water. Gently hold the pomegranate (cut side down) and push the top of the fruit to release the membranes. Use your fingers to push the seeds from the membranes. The seeds will fall to the bottom and the little pieces of membrane will float to the top – you can skim them off and then drain the water and you’ll have your seeds!
*To toast the nuts: Heat a small sauté pan over medium-low heat and add the chopped nuts. Toast, stirring occasionally for 5 minutes – keep a close eye on them, they will burn quickly. They will be lightly golden brown and fragrant when they are done.
Can be made in advance: just keep the dressing and the salad separate until you're ready to serve

 

Intensely Flavored Banana Loaf

Intensely Flavored Banana Loaf
A Banana Loaf that is moist and tender with an “over the top” Banana flavor.
Source:
Serves: serves 6 to 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1¾ cups (8¾ ounces) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • 6 large very ripe bananas (about 2 ¼ lbs), peeled or 5 frozen**
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
  • 2 large eggs
  • ⅔ cup (5 ¼ ounces) packed light brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup raisins, or dates(chopped )
  • ½ cup walnuts or pecans, toasted and coarsely chopped (optional)
  • 2 teaspoons granulated sugar (for topping)
Directions
  1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with non-stick cooking spray. Whisk flour, baking soda, and salt together in large bowl.
  2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with a knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. (If using frozen skip, the microwaving and just directly add the 5 bananas to the strainer) Transfer bananas to fine-mesh strainer placed over medium bowl and allowed to drain, occasionally stirring, 15 minutes (you should have ½ to ¾ cup liquid).
  3. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until smooth. Using a hand mixer mix in butter, eggs, brown sugar, and vanilla.
  4. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts or pecans, Raisins or dates. Scrape batter into prepared pan. Slice remaining banana (cannot use the frozen banana for this step to mushy just use the sugar) diagonally into ¼-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.
  5. Bake until a toothpick inserted in center of the loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.
Notes
Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar. Tastes best when freshly baked having said that; you can freeze this loaf. I have sliced the loaf and frozen it in portions of 2 slices. That way I can just remove what I need. It does freeze well and still tasty.

 

Hummingbird Cake Loaf

Hummingbird Cake Loaf
This addictive lightly spiced loaf is moist and chewy with the delicious sweetness of banana and pineapple and added crunch of pecans
Source:
Serves: serves 8 - 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 ½ cups flour
  • ¾ cup granulated sugar
  • ¾ cup oil
  • 2 spotted bananas, mashed
  • 2 eggs, beaten
  • ½ cup canned pineapple tit bits or crushed, undrained
  • ½ cup chopped pecans
  • ½ up raisins
  • ½ tablespoon vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
Directions
  1. Preheat oven to 350°F and grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, salt, sugar, and cinnamon. Add eggs and oil use a hand mixer to combine.
  3. Fold in vanilla, pineapple, banana, pecans, and raisins and pour batter into prepared pan
  4. Place pan in the oven and bake until a toothpick inserted into the center comes out clean, about 1 hour. But start checking on it at 45 minutes just to be safe. If you notice that the cake is browning too quickly just lay a piece of aluminum foil over the top.
  5. Let cake cool in pan for 20 minutes before removing to cool completely.
Notes
Be sure to leave the loaf in the pan to cool 20 minutes before removing. Before this time the cake will crumble up.

This loaf is fantastic just the way it is but you can add cream cheese icing.

This freezes well. I slice it and portion it to 2 servings and freeze. That way I can take out only what I need.

See the recipe for the Hummingbird Cakeactual Hummingbird Cake recipe at this site.

A little background info on the hummingbird cake: The story goes it was invented in Jamaica in the late 1960’s where it was known as “doctor bird cake.” (The national bird of Jamaica is the Red-billed Streamertail, a type of hummingbird, and it has been nicknamed the “doctor bird” because the way it pokes its beak into a flower reminds people of the prodding and poking they get at the doctor’s office.) Supposedly, the Jamaican tourist board sent out press kits to the United States with a few recipes to entice people to visit, and they included one for their Doctor Bird Cake, adapted for American bakers.
From there, the cake started to pop up across the South under various names, like Doctor Byrd Cake, Granny Cake, and Don’t Last Cake. (And the latter is undoubtedly true!) The first known published recipe was in Southern Living Magazine in 1978 by one Mrs. L.H. Wiggin of Greensboro, North Carolina. There, it was called Hummingbird Cake, and it went on to be the most requested recipe in the magazine’s history.

 

Crusty Homemade No Knead Artisan Bread

Crusty Homemade No Knead Artisan Bread
The recipe only has 4 ingredients and only takes 5 minutes of prep.It doesn’t require any kneading, and it’s touted s as “the easiest bread recipe in the world.” Delicious & Crusty on the outside; tender and soft on the inside. All I can add it’s the easiest and best bread recipe I have ever made.
Source:
Recipe type: Bread
Serves: 1 loaf
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cups all-purpose, or bread flour
  • 1½ cups warm water
  • ¼ tsp yeast
  • 1½ tsp salt
  • 2 tbsp cornmeal (if using parchment paper)
Directions
  1. Mix dry ingredients until combined.
  2. Add warm water and mix until the flour mixture is absorbed by the water. The dough will be wet & sticky.
  3. Cover with plastic wrap and store at room-temp on the counter or a turned off oven for 12-24 hours
  4. ½ hours before you're ready to bake, gently pull the dough out of the bowl onto a well-floured surface, being careful not to puncture too many air bubbles.
  5. Gently with floured hands pull both the sides and fold onto the top.
  6. Turn seam down and tuck in the bottom to make a round shape.
  7. Place dough on top of cornmeal covered parchment paper cover (helps to prevent sticking). with a clean, floured kitchen towel for 30 minutes
  8. You can if you wish not to use parchment paper just let the dough sit on the floured surface for at least 30 minutes.
  9. Meanwhile, preheat the oven and Dutch Oven to 450 F, Let the Dutch Oven sit in the oven the entire 30 minutes.
  10. After dough has rested and the oven & Dutch Oven has preheated for 30 minutes, use a sharp knife to slash an X across the top of the dough. Transfer the parchment/dough into the Dutch Oven or if not using parchment paper spray the Dutch oven with cooking spray (to prevent sticking) and place the dough X side up into the Dutch Oven, cover and bake for 30 minutes.
  11. Remove lid after 30 minutes and bake an additional 5-15 minutes, or until bread is golden brown & registers 200 degrees on an instant-read thermometer.
  12. Immediately remove bread from the hot Dutch Oven and let cool on a wire rack for at least 30 minutes before slicing (otherwise it is too soft and will squish while cutting).
Notes
The consistency of this dough is wet. However, depending on the humidity in your situation, you may need a little more water or flour to help the dough come together. If your dough is unreasonably wet, add more flour. If there are lots of dried flour pockets, add a little more water. You may have to add up to ½ cup more water if I'm using bread flour as it is much denser and heavier than regular all-purpose.
Any flour containing wheat/grain particles will not rise as much. It will still be delicious

The recipe is also amazing for making eight slider-sized rolls

You’ve probably seen loaves like this at your local bakery, often referred to as a “boule.” The outside is crusty and chewy, while the inside is soft and tender. It’s perfect for serving alongside soup, with a creamy dip, or for making hearty sandwiches.

Why use a Dutch Oven?. For bread to develop that crusty crust as it bakes, it needs steam. Professional bakeries use ovens that release steam during the baking process to help create that signature crust. Home ovens don’t have steam injectors, so we have to improvise. By trapping the steam inside of a dutch oven as the bread bakes. Dutch ovens are like little mini-ovens that trap lots of heat and steam.
No Dutch Oven. This bread will still bake in any high rising baking pan or casserole dish, and turn out delicious. You’ll get a nice crust, but it just won’t be as crusty as if you used a Dutch Oven

Below is a video showing you how to make this bread.

 

 

 

Korean Turkey Fried Rice

Korean Turkey Fried Rice
Juicy turkey and chewy grains of sticky rice are hot off the wok in this addictive riff on traditional fried rice! Sticky rice gets its characteristically crispy crust in a hot pan, before tossing with yellow bell pepper, snow peas, and a spicy-sweet Ssamjang sauce. On the table in 35 minutes
Source:
Recipe type: Stir Fry
Serves: 2 servings
Ingredients
  • 10 oz. Ground Turkey
  • 4 oz. (1/2 cup +1 tbsp) Sticky Rice, rinsed 3-4 times until water is no longer cloudy
  • 1 Yellow Bell Pepper, thinly sliced
  • 3 oz. ( about handful) Snow Peas, string removed
  • 3 oz. (5 to 6) Radishes, cut into thin wedges
  • 3 Garlic Cloves, thinly sliced
  • 1 Green onion, thinly sliced
  • 1 tbsp. & 3 tsp oil
  • 1 ½ oz. Ssamjang
  • 1 oz. Hoisin Sauce
  • Salt and pepper to taste
Directions
  1. In a medium pot, add the rinsed sticky rice and 1cup of water with ½ tsp salt. Bring to a boil over high heat. Once boiling, cover and reduce the heat to low. Cook for 10-12 min, until all the water, has been absorbed. Set aside, still covered, until needed. Alternately you can use a rice cooker ratio 1:1 which will when done also keep it warm until you need it.
  2. In a large pan (non-stick preferably) heat 2 tsp oil over medium until hot.
  3. Add the yellow bell pepper, and cook for 5 min., stirring occasionally, until softened,
  4. Add the radishes, snow peas and garlic, cook for 3 min, stirring frequently, until fragrant and softened. Remove the vegetables from the pan.
  5. Dry the ground turkey with a paper towel. Add 1 tsp of oil to the pan and heat at medium-high until hot. Swirl to coat the pan. Add the turkey and season with salt and pepper cook for 1-2 min. breaking up the meat with a spoon.
  6. Add 1 tbsp. of oil and the sticky rice to the pan. Stir to combine. Cook for 3 min without stirring to form a crust. Stir well then cook for 2 more min undisturbed until crispy (and the turkey reaches 165 F)
  7. In a small bowl mix the Ssamjang sauce & hoisin sauce.
  8. Add the mixture and vegetables. Stir until well coated.
  9. Plate the Korean turkey fried rice and garnish with the green onion
Notes
ssamjang The Asian Market I went to buy the ssamjang sauce and sticky rice. As it was all in Asian it was a good thing I went in with this picture of ssamjang sauce and I was quickly shown where it was in the aisle. Also when I asked where the sticky rice was located I was shown but it was called sweet rice.

How to rinse the rice: In a medium pot, add the sticky rice and enough warm water to cover. Using you had swirl and rinse the rice. Pour off the cloudy water and refill with cold water. Repeat until the water is clear, about 3 or 4 times.

Radishes: when eaten raw, are spicy, crisp, and zesty. Varieties can range from very spicy (similar to the heat of raw garlic) to very mild. Cooking brings out the sweetness and milds the spice considerably.


Ssamjang: means "sauce for wraps" in Korean, it has a wonderful combination of sweet, spicy and salty elements. It’s like American barbecue sauce, as it’s often used with grilled Korean specialties like bulgogi (marinated shaved beef), galbi (thinly sliced short ribs) and pork belly.
Nutrition Information
Serving size: per serving Calories: 690 Fat: 24 g Carbohydrates: 84 g Sugar: 19 g Sodium: 1670 mg Fiber: 5 g Protein: 36 g Cholesterol: 125 mg

 

Pickle Egg Rolls

Pickle Egg Rolls
For my friend Heather. Can't go wrong with a fried pickle.
Source:
Recipe type: Appetiser
Serves: 12 egg rolls
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 12 egg roll wrappers
  • 12 pickles, sliced in half
  • 4 oz. cream cheese softened to room temperature
  • 1 c. shredded Cheddar cheese
  • 8 slices bacon, cooked and crumbled
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • 1 tsp. Chopped chives, for garnish
  • Ranch dressing, for dipping
Directions
  1. In a medium bowl, combine cream cheese with cheddar, bacon, and garlic powder. Season with salt and pepper and mix until thoroughly combined.
  2. After you’ve halved your pickles, use a spoon to scoop out the seeds on both sides. Fill pickle with cream cheese mixture and join halves.
  3. Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pickle. Fold up bottom half and tightly fold in sides. Gently roll, then seal with a couple of drops of water. Repeat with remaining pickles.
  4. In a large skillet over medium heat, heat remaining oil (it should reach 1" up the side of the pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
  5. Garnish with chives and serve with Ranch dressing for dipping.

Here is the Video on how to make:

 

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