rib mop sauce

You can replace cider with fruit puree. Apply every 40 minutes to an hour

3 tablespoons unsalted butter
1 cup apple cider
3 tablespoons bourbon, or 3 more tablespoons apple cider
3 tablespoons soy sauce

Bring to a boil. Take off heat. Then generously slab onto meat 🙂

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Lightly sprinkle Rub seasoning on ribs.

When ready to cook, start your Traeger on Smoke, lid open, until the fire is established (4-5 minutes).

Place ribs on the grill for smoke for 4 to 5 hours.

Remove ribs from the grill and place in aluminum foil with your choice of BBQ sauce or 1/2 cup of water. Close foil and place back on grill grates.

Increase temperature to to 350 for 45 minutes. Take ribs off and let rest for 20 minutes & enjoy!

From https://www.traegergrills.com/recipes/pork/simple-smoked-ribs

Cooking rice in the Instant Pot, the 1:1 water to rice ratio method:

1. Measure dry rice, set aside. (about 1 “cup” minimum recommended, any “cup” you choose)
2. Measure same amount of water, add to Instant Pot’s inner pot/liner.
3. Rinse rice, add wet rice to the measured water in the inner pot.
4. Lock on the lid, and set the steam release valve to “sealing” position.
5. Select your pressure cooking time.
   ~The “Rice” button is timed for white or parboiled rice only.
   ~For other types of rice, set “Manual” to correct time (by pressing “-” to adjust the cooking time) for the type of rice you are cooking, in the case of brown rice, for example select 22-25 minutes depending on your preferences and any local issues, like high elevation.
6. Let the rice rest for about 10 minutes after cooking is finished before releasing any remaining pressure, and serve.

(from https://instantpot.com/how-to-cook-perfect-rice-in-an-electric-pressure-cooker/)

INGREDIENTS:
SHORTBREAD CRUST:
1 1/2 cups (7.5 ounces) all-purpose flour
1/2 cup (2 ounces) powdered sugar
1/4 teaspoon salt
1 cup (16 tablespoons, 8 ounces) butter
LEMON/CREAM LAYERS:
4 tablespoons cornstarch
1/2 cup + 1/3 cup granulated sugar (you’ll use 1/2 cup first and 1/3 cup later)
2 cups water
2/3 cup fresh lemon juice
Zest of 1 lemon
6 egg yolks
2 tablespoons butter
6 ounces white chocolate, chopped (see note)
16 ounces cream cheese, softened to room temperature
1 1/2 cups heavy cream

DIRECTIONS:
For the shortbread crust, preheat the oven to 375 degrees F. Combine the flour, powdered sugar and salt in a bowl or in a food processor. Add the butter and cut in with a pastry blender (or process in the food processor) until the butter is in tiny pieces and the mixture is coarsely crumbled.
Press the mixture evenly in the bottom of a 9X13-inch baking pan and bake for 10-12 minutes until lightly golden. Remove from the oven and let cool completely.
For the lemon curd, in a medium saucepan, whisk together the cornstarch, 1/2 cup granulated sugar, water, fresh lemon juice and lemon zest. In a separate medium bowl, whisk together the egg yolks and 1/3 cup granulated sugar until well-combined and fluffy, 2-3 minutes. Add to the saucepan with the other ingredients and whisk to combine.
Stirring constantly, bring the mixture to a boil over medium heat. Once bubbles pop at the surface and the mixture has thickened, remove from the heat and stir in the butter.
Strain the mixture through a fine mesh strainer into a bowl. Remove about 2 cups of the mixture to a separate bowl, cover, and set aside to cool completely.
To the remaining lemon curd, add the white chocolate and stir until melted. Let cool to room temperature. Add the cream cheese and whip with an electric mixer until light and fluffy.
Remove 1 cup of the creamy mixture to another bowl, and spread the rest of the cream cheese mixture evenly on top of the shortbread crust.
Combine the reserved 1 cup mixture and the whipping cream. Beat until thickened and soft peaks form that mostly hold their shape, 2-3 minutes.
Spread the reserved 2 cups cooled lemon curd (with nothing added to it) on top of the cream cheese layer. It helps to dollop in large spoonfuls across the bars before spreading.
Spread the whipped cream mixture on top of the lemon curd (again, dollop spoonfuls of it across the bars before spreading).
Refrigerate the bars for at least an hour before cutting and serving (can be refrigerated 8-12 hours before serving).
NOTES:
I have not used white chocolate chips for this recipe – I use the Ghirardelli chocolate bars (not almond bark) because sometimes white chocolate chips don’t melt well, but you can certainly experiment.

To make the prep of this recipe a bit easier, if you have a storbought brand of lemon curd you love, you can try using that (you’ll need about 4 1/2 cups).

INGREDIENTS:
8 ounces (about 1 1/3 cups) semisweet or bittersweet chocolate chips (see note)
3/4 cup heavy cream
4 tablespoons (2 ounces) butter
1/4 cup light corn syrup
2 tablespoons packed light brown sugar (optional)
2 tablespoons natural unsweetened or Dutch-process cocoa powder (sift the cocoa powder before using if it is extra lumpy)
1 teaspoon pure vanilla extract

DIRECTIONS:
In a medium saucepan, stir together the chopped chocolate (or chocolate chips), heavy cream, butter, corn syrup, brown sugar (if using), and cocoa powder. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3-5 minutes. Don’t let the mixture overheat or scorch! Add additional milk or heavy cream, if needed, for a thinner consistency.
Remove the pan from the heat and stir in the vanilla.
PEANUT BUTTER-CHOCOLATE VARIATION: use milk chocolate chips (or half milk chocolate/half semisweet), add 1/3 cup creamy peanut butter to the mixture before heating, and increase the heavy cream to 1 cup.
BUTTERSCOTCH-CHOCOLATE VARIATION: use half milk chocolate/half semisweet chocolate, add 2/3 cup butterscotch chips (about 4 ounces) to the mixture before heating, decrease the cocoa to 1 tablespoon, and increase the butter to 6 tablespoons.
Use immediately or store the sauce in the refrigerator for 1-2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (don’t let it boil or simmer) or in the microwave for 20-30 seconds at a time – thin with additional milk or heavy cream, if needed.
NOTES:
The hot fudge sauce (any flavor) will only be as good as the chocolate you use! I almost always use Ghirardelli or Guittard chocolate chips. They melt better than other brands I’ve tried, but ultimately, just use chocolate chips you love the flavor of!

As much as I love dark chocolate, in the PB and butterscotch versions, it really does help to lighten up and go with at least part milk chocolate, otherwise the chocolate flavor overwhelms the add-in flavors of peanut butter or butterscotch. The sauce is still very rich and chocolatey.

Ingredients
8 corn tostada shells
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese, divided
1 (7 ounce) can chipotle peppers in adobo sauce (or green chilis)
1/2 (8 ounce) jar salsa

2 cups chopped fresh cilantro, divided
1 (15 ounce) can black beans, drained
1 tablespoon butter, or as needed
8 eggs

Directions
Preheat an oven to 500 degrees F (260 degrees C).
Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

Ingredients
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour

1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Ingredients
1 (9 inch) unbaked pie crust
3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

1 egg white
2 1/2 cups scalded milk
1/4 teaspoon ground nutmeg
3 drops yellow food coloring (optional)
Directions

Preheat oven to 400 degrees F (205 degrees C).
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

Ingredients
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested

2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Directions
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

INGREDIENTS
30g butter
1 onion, nely
chopped
1 garlic clove, smashed
4 sprigs thyme, chopped
1 1/2 tablespoons plain our
1 1/2 cups Massel chicken style liquid stock

METHOD
Step 1 Melt butter in a large saucepan over medium-high heat. Cook onion, garlic and thyme, stirring, for 5 minutes or until browned (the colour will improve
the taste and colour of your gravy). Add our
and stir to coat. Cook for 30 seconds. Slowly stir in stock until combined (be careful of the steam). Scrape
brown bits from base of pan. Bring to the boil over high heat. Reduce heat.
Step 2 Gently boil for 4 minutes or until sauce thickens. Strain into a small jug and check seasoning.