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.

CHIMICHURRI PASTA SALAD

Another Epicure consultant came up with this recipe - it's so quick and easy, and it tastes great!

4-6 c. cooked pasta
thinly sliced red onion
1 pint cherry tomatoes, halved
1/4 c. feta cheese, crumbled
1 batch Epicure's Chimichurri Finishing Sauce (2 tbsp. each Chimichurri mix, water, white vinegar, and olive oil)

Toss together and serve!

VEGETARIAN CRÊPES WITH BÉARNAISE SAUCE

Crêpe Batter:
1 1/2 c. flour
1 tbsp. Epicure's 3 Onion dip mix
2 c. milk
2 eggs
1 1/2 tbsp. oil
salt

Whisk ingredients together. Heat a frying pan with a bit of oil and pour a thin layer of batter in the pan. Swirl it around so that it coats the pan in a nice thin circle. Cook 1-2 minutes per side. Stack crepes on a plate until you are ready to eat.


Filling:
2 onions, sliced
1 c. mushrooms, chopped
2 c. spinach, chopped
4-6 sun-dried tomatoes, sliced
1 c. ricotta cheese
Epicure seasonings (I used SPG and Sun-kissed Tomato)

Sauté onions and mushrooms in a frying pan. Season with SPG (or use salt, pepper, and garlic). Add spinach and continue cooking until spinach wilts. Stir in sun-dried tomatoes and ricotta cheese, and add seasonings if you like.


Béarnaise Sauce (adapted from Ina Garten's recipe)
1/4 c. white wine vinegar
1/4 c. white wine
2 shallots, finely diced
2-3 tsp. Epicure's Fines Herbes
salt & pepper
3 egg yolks
1 c. butter, melted

Put everything except egg yolks and butter into a sauce pan. Bring to a boil and then simmer for a few minutes until reduced to a couple tablespoons.  Remove from heat and allow it to cool slightly. Whisk in egg yolks and pour mixture into a blender. Blend for about 30 seconds, then slowly add hot melted butter to the blender and continue blending for about 2 minutes. If it's too thick, add some more wine to thin it out.

Next time I make these, I'll assemble the crepes and put them in a baking dish in the oven to keep warm. Then I could pour warm Béarnaise sauce over top just before serving.

CANDIED BACON

Many thanks to my friend Jacqui who gave me the inspiration for this recipe!

Measurements are approximate.

1/2 c. brown sugar

2 tbsp. maple syrup

2 tsp. Dijon mustard

pinch of Epicure's Sriracha Seasoning or Chipotle Chili or Chili Powder (optional)

8 slices bacon

Epicure's Maple Bacon Pepper

Combine first 4 ingredients - it should be like a dry rub. Lay bacon slices onto a cookie sheet lined with parchment paper (enough to fold over and cover the bacon). Rub the sugar mixture into each slice of bacon, and sprinkle with Maple Bacon Pepper. Fold parchment paper over the bacon and lay another cookie sheet on top if you want to keep the bacon flat while cooking. Bake at 350 F for about 20 minutes, adding additional 10 minute intervals until it looks done. Let the bacon cool and then break into pieces before serving.

MULLIGATAWNY SOUP

Here's my adaptation of a recipe I found on Simply Recipes.

1 onion, diced

2 celery, chopped

2 carrots, chopped

3 tbsp. Epicure's Mango Curry Dip Mix

salt

2 chicken breasts, chopped (mine were already cooked in the slow cooker when I made homemade chicken stock overnight. You could use raw chicken and just let it cook in the soup.)

2 c. chicken stock

2 c. water

1/3 c. basmati rice

1 granny smith apple, chopped

1/2 c. coconut milk

Heat some butter and olive oil in a pot and add vegetables. Cook for about 5 minutes over medium heat, then add Mango Curry dip mix and salt. Cook for another minute and then add chicken, chicken stock, and water. Bring to a boil and add rice and apple, then reduce heat and cover for 15 minutes. Stir in coconut milk.

PEROGY CASSEROLE

36 frozen perogies
1/2 - 1 c. frozen peas
2/3 c. milk
2-4 tbsp. butter
2 packages Epicure's Mac & Cheese Sauce Mix
1 c. grated cheddar cheese
4-6 slices bacon, chopped
1 onion, thinly sliced

Grease a 9x13" baking dish with butter, and line it with perogies. In a saucepan, whisk together milk, butter, and Mac & Cheese sauce mix until butter melts. Brown the onion and bacon in a frying pan until bacon is cooked and onion is soft. Drain off fat. Top the perogies with peas, onions, and bacon, then pour cheese sauce over top. Top with grated cheese. Bake at 350 F for about 30 minutes.

Ready to go in the oven!

FRESH ROLLS WITH PEANUT-FREE DIPPING SAUCE

large rice paper rounds
rice vermicelli
carrot, cut into matchsticks or sliced into ribbons
cucumber, cut into matchsticks
red pepper, thinly sliced
avocado, thinly sliced
lettuce

Dipping Sauce:
1 tbsp. Wow Butter (or any peanut butter replacement)
1 tbsp. Epicure's Sesame Ginger Dressing Mix
1/2 tsp. Epciure's Satay Seasoning
1 1/2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. brown sugar

Pour boiling water over vermicelli and let it soften, then drain and pour cold water to help the noodles cool. Soak rice paper rounds in warm water till they are soft. Lay on a plate, and vermicelli and vegetables in the middle. Fold the top and bottom towards the center, and then start rolling from the left, tucking everything in as you go.
Whisk sauce ingredients together and serve.

SPAGHETTI SQUASH CHICKEN LASAGNA

2 spaghetti squash
olive oil
Epicure's SPG Oven Fry Seasoning
2 chicken breasts
Epicure's Pizza Seasoning
28 oz. can crushed tomatoes
1 tbsp. Epicure's Marinara Sauce Mix
grated mozzarella cheese

Slice squash in half lengthwise and scoop out seeds. Rub with olive oil and sprinkle with SPG seasoning. Place on baking sheet cut-side up and roast at 400 F for about 40 minutes. Meanwhile, cut chicken breasts into smaller pieces and place in an Epicure silicone steamer. Sprinkle with Pizza seasoning, put the lid on, and microwave for 4-5 minutes. Heat tomatoes and Marinara sauce mix in a saucepan for a few minutes. When squash is done, scrape it out with a fork and mix it together with the chicken and sauce. Put it in a baking dish and top with grated cheese. Bake at 350 F for 30 minutes.

CHICKEN CACCIATORE

Original recipe is posted on epicure.com at this link.

chicken drumsticks (I used about 12)
Epicure's SPG Oven Fry Seasoning
1 - 796ml can diced tomatoes
2 tbsp. Epicure's Marinara Sauce Mix
1 can artichokes, drained and quartered

Season chicken with SPG seasoning. Heat some oil in a large pan and brown the chicken on all sides. Set chicken aside and drain any excess oil from pan. Add tomatoes and use a potato masher to crush them up a bit. Add Marinara seasoning and artichokes. Return chicken to the pan and bring sauce to a simmer. Cover and simmer for about 15 minutes, then remove lid and simmer for another 5-10 minutes. Serve with rice and salad.

VEGETARIAN PASTA DISH WITH SPINACH & TOMATOES

This is based on the Summer Rotini Marinara recipe from epicure.com.

pasta (use as much as you normally cook for your family)
olive oil
2-3 c. cherry tomatoes, halved (I also used some of my Slow-Roasted Balsamic Tomatoes that were leftover in the fridge. I would have used them all and skipped the cherry tomatoes but I didn't have enough.)
1-2 tbsp. Epicure's Pesto or Marinara Sauce Mix or Balsamic Vinaigrette Mix
2-3 c. baby spinach
1/4 c. Parmesan cheese

Cook the pasta. While it's cooking, heat the oil in a frying pan over medium heat and add the tomatoes and Pesto or Marinara. Cook for about 5 minutes, then turn off the heat and add the spinach, stirring till it starts to wilt. Drain pasta and toss with veggies and cheese.

BARBECUE TUSCAN ROAST CHICKEN

1 tbsp. Epicure's Roast Chicken Seasoning
2 tsp. Epicure's Barbecue Seasoning
2 tbsp. olive oil
1 chicken

Combine first 3 ingredients and rub over chicken. Roast uncovered at 375 F for 75-90 minutes, basting occasionally. Cover and let rest for 15 minutes before serving.

Served with risotto (seasoned with SPG Oven Fry Seasoning) and Paris Bistro Finishing Sauce.

SLOW-ROASTED BALSAMIC TOMATOES

Slowly roasting these at a low temperature brings out the natural sugars in the tomatoes. They are so tasty!!

6 roma tomatoes
drizzle of olive oil
pinch of salt
2 tsp. Epicure's Balsamic Vinaigrette Mix (or try a different Epicure seasoning if you like - the options are endless!)

Slice tomatoes in half lengthwise and toss with olive oil, salt, and seasoning. Lay tomatoes cut-side up on a baking sheet lined with parchment paper. Place in the oven at 250 F for 5 hours. Serve as an appetizer or side dish, or blend into soups.

PIZZA BREAD

1 store-bought pizza crust
Epicure's Balsamic Vinaigrette (recipe on the bottle: 1 tbsp. Epicure's Balsamic Vinaigrette Mix, 3 tbsp. balsamic vinegar, and 1/3 c. olive oil. Make a half-batch if you like, and it can stay in the fridge for a week.)
grated cheese
Epicure's Pizza Seasoning

Whisk together vinaigrette ingredients and brush a bit onto the crust. Top with lots of grated cheese and a sprinkle of Pizza Seasoning. Bake at 400 F for 8-10 minutes. Dip in marinara sauce if you like.

FISH TACOS WITH CORN & BEAN SALSA

I used frozen tilapia for this recipe, and it called for the fish to be baked from frozen. You can use whatever fish you like.

4 tilapia filet per person
1 lime
Epicure's Cuban Seasoning (or Fajita Seasoning)
4 tortillas

Lay fish in a baking dish and squeeze lime juice over top. Sprinkle with seasoning and bake at 400 F for 15 minutes. Warm the tortillas if you want, and fill with fish, coleslaw, corn & bean salsa, and/or guacamole.

COLESLAW
2 c. coleslaw
1/4 c. mayonnaise
1 tsp. ketchup
1-2 tsp. Epicure's Big Burger Sauce Mix
squeeze of lime juice (optional)

Pour coleslaw in a bowl and combine remaining ingredients, adding a bit of water if it's too thick. Toss over coleslaw.

CORN & BEAN SALSA
1 can black beans, rinsed and drained
2 c. corn
handful of cherry tomatoes
1-2 tsp. Epicure's Salsa Mix (Poco Picante if you like it spicy, or Pico if you like it mild)
squeeze of lime juice
Epicure's Chili Lime Sansel (optional)

Toss together all the ingredients.

GUACAMOLE
1 avocado
1 tbsp. Epicure's Guacamole Dip Mix
squeeze of lime juice
2 tbsp. sour cream (optional)

Combine ingredients together with a fork.