Perfect Pot Roast

https://www.foodnetwork.com/recipes/ree-drummond/perfect-pot-roast-recipe-2118771

This is the perfect roast recipe. I tied the roast and it turned out perfect. As always, I used double the vegetables, and added parsnip, fennel, dried mushrooms and frozen pearl onions at the very end. I quartered the onion per directions, but I did not like the large pieces. I would chop the onion into large pieces instead. Two rosemary branches were too much, and they fell apart, so I would put them in a spice bag if rosemary was not fresh. 

Would I make it again? - yes, this is perfect roast recipe.

Instant Pot Chili

https://www.pressurecookrecipes.com/instant-pot-chili/

Wow. This is truly the most delicious chili I have ever made. It’s full of complex flavor as if you were cooling it for hours. I used 3+ lbs of ground meat - beef, turkey and pork. The spice level is spot on just enough and that kids could eat it. I also added a spoon of garlic chili paste and adobo sauce. I used rice vinegar but added it before cooking without realizing it was meant to be added at the end.

Will I make it again? - yes, this the best staple version of chili

Instant Pot Beef Stew

https://thesaltymarshmallow.com/best-ever-instant-pot-beef-stew/

This is great basic recipe how to cook the stew in the instant pot, by browning the meat first. The saute function is very hot so you have to have all ingredients ready. Additions can be made from other recipes. I substituted the tomato sauce with tomato paste, used red wine, the beer would be great, added celery, dried mushrooms, bay leave, soy sauce, chili garlic paste. I reduced the cooking time to 25 minutes and can be further reduced to 15 minutes. I also used slightly less liquid and did not use the starch.

Will I make this again? - great core recipe for the instant pot stew that can be easily modified.

Cauliflower Gratin

By Ina Garten

https://www.foodnetwork.com/recipes/ina-garten/cauliflower-gratin-recipe-1917463

Probably the most delicious way I have had cauliflower. Instead of parboiling the cauliflower, I roasted in the oven for 15 min at 425 with olive oil and salt and pepper. Should start the bechamel source as soon as the cauliflower is in the oven. I added the milk too fast and then overcooked the source and made it too thick. Should be careful with adding the milk. I also sauteed onion and garlic. The dish turned out very flavorful. This recipe is like mac-n-cheese so it is all about the kind of cheese. I used swiss and sharp cheddar and it worked well. I would like to try it with gruyere.

Will I make it again? - yes, this will be my staple recipe for cauliflower

Chicken Noodle Soup with Homemade Noodles

https://laurenslatest.com/chicken-noodle-soup-with-homemade-noodles/

I love this recipe for the homemade noodles and this was the first time where my noodles turned out. Should start with the dough for noodles first as it needs to rest. I have to make sure to cut the noodles lengthwise and then cut into wanted length. I brown the chicken with spices on a cast iron skillet for more flavor. I like using the soy source for seasoning. If using beef broth instead of chicken, should use half of the amount. I had to use the full amount of liquid this time as the noodles soak up a lot of liquid.

Will I make it again? - yes, this is my go to recipe for the chicken noodle soup.

Pot Roast

By Anne Burrell

This is a very flavorful dish. The star anise adds somewhat Asian taste. The orange peel and pepper flakes create spiciness without being too spicy for children. I did not have figs or Jerusalem artichokes but would like to try the recipe with both. I think the squash would make the dish too sweet. I used only one smaller star anise and it was plenty. I would use just two peels of the orange since it is pretty strong. I added a branch of rosemary. I did not have the red wine vinegar and substitute with red wine. I did not add more stock as the roast was cooking which made a thick onion source, but it would be ok to use the full amount of the stock to create more liquid juices.

Should tie a bigger roast and rest seasoned overnight for the seasoning seep in inside. Sprinkle with a little of flour before browning. Serve with peas and pearl onions warmed with butter.

I would use a cheaper cut of meat since the recipe adds so much flavor. I would use a more simple recipe with a more expensive cut. I cook a lot of vegetables 3 carrots, 6 potatoes) with the roast to have plenty of leftovers.

Special Ingredients:
- star anise
- figs
- Jerusalem artichokes

Will I make it again? - yes. Lots of flavor, great recipe for a cheap cut of meat.

Pozole Verde (tomatillo soup)

http://www.thedefineddish.com/pozole-verde/

This is a very exciting and also soulful soup. I used a different recipe, and it had some raw aftertaste to it, so I like the Food&Wine recipe to cook the puree in the skillet for 12 min. Also should roast poblano peppers and tomatillos drizzled with olive oil on parchment paper for 15 min at 375. I used 1/2 of stock to make the soup thicker.

Special Ingredients:
- 3 poblano peppers
- 1 lb tomatillos
- hominy
- cilantro
- toppings

A photo from Merchant restaurant with more ideas for the toppings. Also can use sour cream.