MONGOLIAN BEEF (Pressure Cooker)

Followed this recipe.

2 lbs. steak, cut into strips
2 cloves garlic, minced
1 tbsp. fresh ginger, grated
1/2 c. soy sauce
1/2 c. water
2/3 c. brown sugar
2 tbsp. cornstarch + 3 tbsp. cold water

Brown beef in small batches and set aside. Add garlic and sauté for 1 minute, then add ginger, soy sauce, water, and sugar to the pot, and stir to combine. Return beef to the pot, seal lid and cook on high pressure for 12 minutes. Remove meat from pot, add cornstarch and water and bring sauce to a simmer to thicken. Pour over the beef and serve over rice with a sprinkle of green onions and Epicure's Asian Umami Yeast Sprinkles.

BEEF DIP SANDWICHES (Pressure Cooker Recipe)

I used a recipe from This Old Gal for Italian Drip Beef French Dip Sandwiches. I swapped out a few of the ingredients for Epicure ones, and it was super delicious!

BEEF DIP SANDWICHES
2.5 lb. beef roast (I used eye of round)
1 1/2 c. beef broth (I used water + Epicure's Beef Broth)
2 tbsp. Epicure's Italian Dressing Mix
1 tsp. salt
1/4 c. water
about 1 c. liquid from a jar of Pepperoncini peppers
16 Pepperoncini peppers

For sandwiches:
crusty sandwich rolls
butter
Epicure's Garlic & Onion Nutritional Yeast or Herb & Garlic Dip Mix
extra pepperoncini peppers
mozzarella cheese

Put the first group of ingredients into your pressure cooker. Lock the lid and cook at high pressure for 55 minutes. Allow the pressure to naturally release (this may take 20-30 minutes). When the pressure is released, unlock to the lid and shred the beef. Stir the beef back into the liquid. Butter the crusty rolls and sprinkle with garlic seasoning. Toast in the oven, and then assemble your sandwiches.

TOURTIÈRE

This recipe usually gives me 4-5 pies.

4 cloves of garlic, minced
3 onions, diced
1 tbsp. oil
2.5 lbs. ground pork
2.5 lbs. ground beef
1/4 c. flour
2 tbsp. Epicure's 3 Onion Dip Mix
2 tsp. Epicure's Pumpkin Pie Spice
1 tbsp. Epicure's Montreal Steak Spice or Beef & Steak Seasoning
salt & pepper
4 potatoes, grated (you can also boil them and dice them up if you prefer)
2-3 c. beef broth

In a large pot over medium heat, soften the garlic and onions in oil.  Add the ground meat and cook until it is all browned.  Drain if necessary.  Stir in flour and seasonings, add grated potatoes and stock, and continue cooking for about 40-45 minutes, stirring frequently.  Remove from heat and let it cool.

There are a few ways you can make your tourtière:

• The traditional way is to make meat pies.  Roll out a pie crust, fill it up with tourtière filling, and then cover with another pie crust and bake in the oven for 10 minutes at 450 F and then 45 minutes at 350 F.
• I usually make 1 pie for supper, and portion the rest of the filling in freezer bags (3-4 c. filling per bag). When you want to make a tourtière, just thaw out a bag of filling, put it in a pie crust and bake it.
• Bake the filling in puff pastry triangles for an appetizer.
• Make mini tarts.

BAKED POTATO SOUP

7-8 potatoes, diced

3 tbsp. flour

1 tbsp. Epicure's Creamy Ranch dip mix

1 tbsp. Epicure's 3 Onion dip mix

2 tbsp. Epicure's Chicken Broth

1 tsp. Epicure's Minced Garlic

4 c. boiling water

1 c. whipping cream

8 slices of bacon, cooked and chopped

green onions, chopped

cheddar cheese, grated

Epicure's Bacon & Roasted Tomato Nutritional Yeast Sprinkle

Put potatoes in slow cooker. Stir together dry ingredients and sprinkle over potatoes to coat them. Pour boiling water into the slow cooker and cook on high for 4-5 hours. Stir in whipping cream. Serve with bacon, green onions, and cheese, and sprinkle with nutritional yeast for added flavour.

STICKY TOFFEE PUDDING TRIFLE

I used this recipe for sticky toffee pudding and baked it in my silicone muffin pan for individual puddings. They were so good I decided to make them again, but this time as a trifle with some salted caramel pudding.

STICKY TOFFEE PUDDING MUFFINS:
1 c. pitted dates, finely chopped
1 1/4 c. boiling water
1 tsp. baking soda
1/4 c. butter
3/4 c. sugar
1 egg
1 tsp. vanilla
1 c. + 1 tbsp. flour (not sure why you need the extra tablespoon, but just go with it)
1 tsp. baking powder

Soak dates in boiling water and baking soda. Set aside to cool.
Cream butter and sugar, and beat in egg and vanilla. Add dry ingredients and beat together. Fold in the date mixture. Pour into greased muffin pan and bake at 350 F for 30-35 minutes.

CARAMEL SAUCE:
1/2 c. butter
1/2 c. whipping cream
1 c. brown sugar

Bring to a boil over medium heat, stirring often. Cook for about 8 minutes or until it thickens.

SALTED CARAMEL PUDDING:
2 c. milk
1 packet Epicure's Salted Caramel Pudding Mix

Beat together for 2 minutes and refrigerate for at least 10 minutes. Stir well before serving.

WHIPPED CREAM:
2 c. whipping cream
1 tsp. vanilla

Beat together till it forms stiff peaks.

TRIFLE:
In a large bowl or 9x13" dish, layer the pudding, whipped cream, chopped up muffins, and caramel sauce. Repeat. Top with a final layer of whipped cream and sprinkle with Skor bits.

LENTIL TACOS

I tried this recipe from Michael Smith, and it was delicious! I left out the chickpeas and made a half-batch:

2 tbsp. oil
1 onion, diced
5 cloves garlic, chopped
2 tsp. Epicure's Chili Seasoning
1 tsp. Epicure's Cuban Seasoning or Fajita Seasoning
salt
1 can lentils, drained and rinsed
1 c. water

Heat oil in a frying pan and sauté onion and garlic. Add spices and cook for a couple minutes. Add lentils and water, and bring to a boil. Reduce heat, cover, and simmer for about 30 minutes. Serve in tortillas or taco shells or on tostado shells.

Toppings (any or all):
cheese
lettuce
avocado
radishes
pickled red onions (1 red onion, thinly sliced; 1 tbsp. sugar; 1 lime, juiced; let it sit for 15 minutes)
salsa or diced tomatoes
cilantro
lime wedge

RED VELVET CHOCOLATE CHIP COOKIES

This recipe is from another Epicure consultant, and it makes a huge batch (5 dozen). The raspberry and beet powder gives these cookies a nice red colour and unique flavour, without all the food dye you usually find in red velvet desserts.

2 1/4 c. flour
2/3 c. Epicure's Red Velvet dip mix
1 tsp. baking soda
1 c. butter
3/4 c. sugar
2/3 c. brown sugar
1 tsp. vanilla
2 eggs
1 c. white chocolate chips

Sift dry ingredients together. In a separate bowl, cream remaining ingredients together except for chocolate chips. Gradually mix in dry ingredients. Fold in chocolate chips. Scoop onto a parchment-lined baking sheet and bake at 350 F for 9-11 minutes.