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Cooking For The Rushed - Yahoo Recipe Search
EpicuriousOne day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk—it's been seven years of sheer hell making these little things. For cooks without a restaurant to run, though, gnudi are a dream. They're extremely simple—just a mixture of ricotta and Parmesan formed into stubby dumplings, then coated with semolina flour. They hang out in the fridge until the moisture in the ricotta has fused with the semolina to form a delicate skin. But when you must have them ready every day for service, it's another story. They're so temperamental—sometimes they're ready to cook after a day in the fridge, sometimes it takes two or three. I often jump the gun, cooking them too early and tearing my hair out as I watch them fall apart in the water. At home, though, there's no need to rush the process. It's easy to get right, as long as you give them three days to develop that skin—but not much longer or the skin will get too dense. In the spring, I'll occasionally leave out the brown butter and spoon Basil Pesto here and there.Yummly_Tender, flavorful turkey breast, made in under 45 minutes cook time from start to finish!_ If you’ve spent any time perusing the Internet for recipes in the last year or so, chances are you’ve come across the Instant Pot. As one of the newest trends in home appliances, the Instant Pot is marketed as being a multi-use pressure cooker capable of cooking a variety of foods with cooking times two to six times faster than traditional methods. It’s safe, energy-efficient, and versatile, and in recent years has been finding its way into the shopping carts of home cooks and professional chefs alike. _The Instant Pot: What can't it do?_ A quick browse on Pinterest shows that the Instant Pot is the Renaissance Man of small kitchen appliances. Users have been testing the limits of its capabilities, making everything from whole chickens, to mac n’ cheese, to corn on the cob, to cheesecake in record time with this do-all electric pressure cooker. The Instant Pot is exactly the kind of timesaving, multi-purpose appliance that home cooks of fifty years ago would have imagined having in the future, which is fitting, considering it looks like a small spaceship landed on your counter. _Start simple_ Depending on what model of Instant Pot you own, it may have up to ten different functions available, including "slow cooker" and even "yogurt." This turkey breast recipe uses only one, the standard “pressure cook” setting for high-pressure cooking, making it an easy and approachable recipe perfect for new Instant Pot users, or for anyone who is looking for a low-maintenance weeknight meal. The only hands-on preparation involved is seasoning the turkey breast halves, which takes approximately two minutes. The Instant Pot does the remainder of the work, and a savory and moist turkey main dish is on the table less than forty minutes later. _What is the best kind of turkey breast to buy?_ This recipe calls specifically for bone-in, skin-on turkey breasts, which are both more flavorful and economical than boneless turkey breasts sold as skinless cutlets. As the turkey cooks, the fat from the skin renders into the bottom of the Instant Pot, just like with roasted turkey in the oven. If time allows, these drippings can be used to make a quick gravy on the stove top. The Instant Pot even has a “keep warm” function that will keep the turkey breasts from going cold while you whip up the gravy, ensuring everything is served together at the perfect temperature. If you’re in a rush or just don’t feel like standing over a stove, rest assured these pressure-cooker turkey breasts are delicious just as they are! Whether you make this recipe for a weeknight main course with mashed potatoes, as part of your Sunday meal prep, or even a traditional American Christmas or Thanksgiving dinner, cranberry sauce and all, we promise these near-effortless Instant Pot Turkey Breasts will be a hit at the table! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara-Mellas).YummlyI only made 3 breast because I was in a rush and only let it marinated for 2 hours. I cooked it on the stove and man this is thePillsbury.comDid you know just how easy it is to make your own honey-glazed ham? Don’t rush to the store and fight the crowds, make your own easy honey ham with just a few simple ingredients. With our fool-proof recipe, and just 10 minutes of prep, you can have the most delicious, juicy ham for a spectacular Sunday dinner or showstopper on your holiday! Enjoy all the oohs and aahhs you’ll get from the enticing aroma it creates in your kitchen while baking as well as the incredible flavor when you sit down to this delectable ham. It’s the tastiest main dish for any holiday spread…and can we talk about the delicious leftovers? You can use them to make even more meals like soups, casseroles, appetizers, and ham sandwiches from the irresistible leftover ham. It’s a cook once, eat twice kind of recipe! Even the bone won’t go to waste. <br>We’ll show you how to glaze like a pro, infusing the ham with that delicious glaze and even step-by-step how to slice a bone-in ham, so you don’t miss a morsel.</br>Food and WineInstead of rushing through the béchamel for her epic lasagna, chef Danielle Glantz of Pastaio Via Corta opts for a long, slow simmer, allowing the rich, thick white sauce to become infused with the flavor of a halved onion that becomes meltingly tender as the sauce cooks and thickens. This rich sauce can be made a day ahead and refrigerated in airtight container; reheat slowly over low heat, adding a splash of water to loosen, if needed.Food52I don't grill. Ever. So this is a great way to crank some heat and fake it like you're a grilling goddess. The balsamic is key. It glazes and colors the romaine. But wear an apron because the balsamic spatters quite a bit. There is no olive oil in this recipe so the egg yolk plays a lot of roles: it helps emulsify the dressing, it adds fat and flavor. I coddle the egg (cooked gently in boiling water for 2 minutes) to thicken it and warm it up. The yolk and most of the white won't be cooked. So make sure your egg is fresh and from a farm you trust. If you're in a rush, you can just use a raw egg. Serve this as a side salad, or turn it into a meal by adding avocado dressed with lime, pickled chiles, roasted carrots, or flank steak. Or all of the above!Taste of HomeA delicate hint of rosemary lightly seasons the rich, creamy mushroom gravy in this savory dish. Cooking the chicken and gravy together cuts so much time during the dinner rush. Add noodles or rice for a complete supper. —Genny Monchamp, Redding, CaliforniaFood.comEasy, delicious, and make ahead so that you don't have to rush to have a great meal on the table for your guests. From my Great Aunt Linda. Cook time is overnight refrigeration time.YummlyFind rush hour exhausting? Dinnertime will be like a ride in the carpool lane with this easy, hearty idea the whole family will park themselves at the table for.
