Author: EatFoodlicious

Life is too short not to eat delicious food at every available opportunity. EatFoodlicious is dedicated to providing the types of meals that will delight your senses, feed your family and not break the bank.

Instant Pot Wonton Soup

Instant Pot Wonton soup is full of rich broth, tantalizing seasonings and meaty morsels that burst with heavenly sensations. The trick to a good wonton soup is being very careful folding the wonton itself. I grew up making these, this my preferred method. It works, is easy to do and produces a constant result. If you are making a lot, call in the troops and show them this video… my family loves to stand around our kitchen island talking and making these. When everyone pitches in to the meal, it just tastes that much better.

Watch the video and follow the instructions below to be on your way to having this wonderful Wonton soup at the ready. Like and share this or any of the videos you may ind interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Please leave a comment and let us know if your family enjoyed it this or any of my recipes. Thanks and return again soon, as I am steadily pushing to find ways to showcase food that meets a standard of quality, that you can trust every time for your meal planning.

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Ingredients

Place the chicken broth, sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil into the Instant pot. Then cover with the lid. Pressure cook on high for 10 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the green onions & ginger.

Place all the meat wonton mixtures in a bowl and mix well.

Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper.

Wet (water) around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton).

Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed. Watch video for reference. Repeat until all the meat mixture has been used.

The recipe should yield ~35-40 wontons.

Press the sauté button on high and bring it to a boil. Add 15-18 wontons to the pot. 

Cook for 4-6 minutes or until they float. Remove the wontons with a slotted spoon and transfer to a serving bowl. Depending on the size of your pot, you may need to do this in batches. Season the broth with salt and pepper.

Garnish with chopped green onions. Serve & enjoy!

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Instant Pot Wonton Soup

Quick and easy Instant Pot Wonton Soup that is perfect every time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine Asian, Chinese
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

Broth

  • 8 cups unsalted chicken stock/broth
  • 1 tbsp shaoxing cooking wine substitute with dry sherry
  • 2 tsp sesame oil
  • ½ tsp salt
  • ½ tsp white pepper
  • 2 green onion
  • 1 ½" ginger

Meat Mixture

  • 1 lb ground pork
  • 1 tbsp ginger grated
  • 2 garlic cloves grated
  • 2 green onion finely chopped
  • 2 tbsp soy sauce
  • 2 tbsp shaoxing wine substitute with dry sherry
  • 2 tbsp sesame oil
  • 1 tsp granulated sugar
  • ½ tsp salt
  • ½ tsp white pepper

35-40 Wonton wrappers

Garnish with chopped green onions

Instructions
 

Broth

  • Place the chicken broth, sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil into the Instant pot. Then cover with the lid.
  • Pressure cook on high for 10 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the green onions & ginger.

Wontons

  • Place all the meat wonton mixtures in a bowl and mix well.
  • Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper. Wet (water) around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton). Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed. Watch video for reference. Repeat until all the meat mixture has been used. The recipe should yield ~35-40 wontons.

Cooking the wontons

  • Press the sauté button on high and bring it to a boil. Add 15-18 wontons to the pot. Cook for 4-6 minutes or until they float. Remove the wontons with a slotted spoon and transfer to a serving bowl. Depending on the size of your pot, you may need to do this in batches. Season the broth with salt and pepper.

Garnish with chopped green onions. Serve & enjoy!

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    Air Fryer Oreos

    Air Fried Oreos are a wonderfully rich recipe that the kids of all ages will line up to enjoy fresh and warm. My family and I recently toured a local theme park and treated ourselves to fried Oreos. We were so enamored with how rewarding the treat was, we wanted to see if we could recreate the comforting dessert without all the grease filled air clinging to everything in site. As your mouth waters through the first bite, look inside at the melted chocolate Oreo flavored filling, that is as addictive as it is simple to make, and eat the rest in one bite. My family absolutely loves these and I am sure your will too.

    If the family is just sitting around and wondering what they should do next, I would suggest watching the video and following the easy instructions below to have a treat that is fun to make together. Like and share this or any of the recipes you may find interesting from my growing catalog of menu suggestions. Also, don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Leave a comment and let us know if your family helped make these, eat these or both. I hope your next adventure in the kitchen is rewarding and full of tasty memories.

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    Ingredients

    Open the crescents rolls. Separate into 8 triangles.

    Place Oreo on the crescents and gently fold into a ball.

    Place the covered Oreos in the air fryer basket and coat with cooking spray.

    Air fry for 7 minutes; flip half way (after 5 minutes).

    Sprinkle with powdered sugar.

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    Air Fryer Oreos

    Air Fried Oreos are a wonderfully rich recipe that the kids of all ages will line up to enjoy fresh and warm.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 7 minutes
    Total Time 12 minutes
    Course Baked Goods, Dessert
    Cuisine American
    Servings 8
    Calories

    Equipment

    • Air Fryer

    Ingredients
      

    • 8 oreos
    • 1 can Pillsbury Original Crescent Rolls

    Instructions
     

    • Heat the air fryer to 350°F.
    • Open the crescents rolls. Separate into 8 triangles. Place Oreo on the crescents and gently fold into a ball.
    • Place the covered Oreos in the air fryer basket and coat with cooking spray.
    • Air fry for 7 minutes; flip half way (after 5 minutes).
    • Sprinkle with powdered sugar.

    Enjoy!

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      Vietnamese Shaken Beef (Bò Lúc Lắc)

      Vietnamese Shaken Beef is rich and delicious. The tender chunks of meat practically melt in your mouth like the butter they were seared in. Served with sweet grape tomatoes on a bed of farm fresh lettuce, this is no side salad. We love to eat well flavored beef in this house and my family will not pass an opportunity to communicate over good food, so we absolutely love this recipe. Feel free to substitute the steak selection to your favorite cut but I do recommend following this recipe for predictable results. Best served fresh, with French bread on the side, to enjoy all the natural juices permeating from the meat all over the salad and plate. When no one is looking, use the bread to clean the plate. It is absolutely a delicious combination that is worth every last savory bite.

      Watch the video and follow the instructions below to have this luscious steak filled extravaganza the center of attention at your convenance. Please like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Also, don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember, for those lunches where you want to satisfy your craving for the flavor that can only be fresh cooked ribeye while sharing delicious food, this recipe will deliver every time.

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      Cut the ribeye into 1″ cubes. Place in a bowl. Add soy sauce, dark soy sauce, oyster sauce, fish sauce and mix well.

      Cover and let marinate for 1 hour.

      In a medium size bowl: add thinly sliced onions, salt, pepper, sugar, rice vinegar then mix everything together. Set aside until ready to eat.

      Heat the skillet or pan to high heat. Add butter and wait until it melts. Add ribeye & sauce to the skillet.

      Cook for 5-6 minutes until sauce absorbs into the meat. Also, make sure to stir occasionally.

      Remove meat from the heat source and transfer to the salad plate.

      It’s best when eaten right away. Serve & enjoy!

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      Vietnamese Shaken Beef (Bo Luc Lac)

      Mouthwatering succulent steak covered with a savory seasoning that will be an instant hit.
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      Prep Time 15 minutes
      Cook Time 5 minutes
      Marinate 1 hour
      Total Time 1 hour 20 minutes
      Course Main Course, Salad
      Cuisine Asian, vietnamese
      Servings 4
      Calories

      Ingredients
        

      Marinate

      • 1 lb boneless ribeye steak
      • 1 tbsp soy sauce
      • 1 tbsp oyster sauce
      • 1 tbsp fish sauce
      • 1 tsp dark soy sauce

      Vinaigrette Onion

      • ½ sweet onion thinly sliced
      • ½ cup rice vinegar
      • ½ tbsp sugar
      • 1 tsp salt
      • ½ tsp black pepper

      Salad

      • chopped romaine lettuce
      • tomatoes

      2 Tbsp Butter

      Instructions
       

      • Cut the ribeye into 1" cubes. Place in a bowl. Add soy sauce, dark soy sauce, oyster sauce, fish sauce and mix well. Cover and let marinate for 1 hour.
      • In a medium size bowl: add thinly sliced onions, salt, pepper, sugar, rice vinegar then mix everything together. Set aside until ready to eat.
      • Heat the skillet or pan to high heat. Add butter and wait until it melts. Add ribeye & sauce to the skillet. Cook for 5-6 minutes until sauce absorb to the meat. Also, make sure to stir occasionally. Remove meat from the heat source and transfer to the salad plate.

      It's best to eat right away. Serve & enjoy!

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        Strawberry Banana Bread

        Strawberry Banana Bread takes two of my favorite ways to make a nice loaf of sweet delight and turns them into something truly smoothly rewarding. All the haunting flavors of warm rich banana bread with gentle whips of trace notes of strawberry will have food lovers closing their eyes as they chew so they are not distracted by all the bursts of flavor topping out of each bite. Fresh from the oven this Bread is so aromatic that it makes the house smell like a well baked banana strawberry dessert. Once I started to slice the loaf the “I am next” line started with empty plates and clamoring forks. It is both rewarding and almost heartbreaking how fast a work of art like this will go once the team knows it is on the menu.

        Watch the video and follow the instructions below to have a nice loaf of this fresh made dessert bread ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your your family enjoyed this easy to make delicious bread. One slice with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too once you give this tasty dessert loaf a try.

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        In a large bowl; combine all the sugar and butter as you mix.

        Then add one egg at a time while continuing to mix. Add vanilla extract and mix.

        Add flour, salt, baking powder & baking soda to the bowl as you mix everything together.

        (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).

        3 ripe bananas

        Smash the ripe bananas using a fork.

        Mix them into the batter.

        Then add the coated strawberries to the batter.

        Gently fold everything together using a spatula (Do not over mix or use a mixer).

        Transfer the batter to the loaf pan.

        Bake for 55-65 minutes or until a toothpick placed in the center of the bread comes out clean.

        Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a cake rack to finish cooling.

        Serve & enjoy!

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        Strawberry Banana Bread

        Delicious strawberry morsels mixed with banana cream swirling throughout fluffy, moist and rich luscious bread.
        No ratings yet
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        Prep Time 10 minutes
        Cook Time 1 hour
        Total Time 1 hour 10 minutes
        Course Baked Goods, Breakfast
        Cuisine American
        Servings 8
        Calories

        Equipment

        • Loaf Pan (9" x 5")

        Ingredients
          

        • 3 ripe bananas
        • 1 ½ cups (about 7-8 oz) Strawberries
        • 1 tbsp flour

        Wet

        • ½ cup (1 stick) unsalted butter softened
        • 1 cup granulated sugar
        • 2 tsp vanilla extract
        • 2 large eggs room temperature

        Dry

        • 2 cups all-purpose flour
        • 1 tsp baking powder
        • ½ tsp baking soda
        • ½ tsp salt

        Instructions
         

        • Preheat the oven to 350°F / 176°C. Grease the loaf pan (9×5) with softened butter or coat with cooking spray.
        • Cleaned, remove stem & cut the strawberries into quarters. Coat the strawberries with 1 tbsp of flour. Set aside until ready to use.
        • In a large bowl; combine all the sugar and butter as you mix. Then add one egg at a time while continuing to mix. Add vanilla extract and mix.
        • Add flour, salt, baking powder & baking soda to the bowl as you mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
        • Smash the ripe bananas using a fork and mix them into the batter. Then add the coated strawberries to the batter as you gently fold everything together using a spatula (Do not over mix or use a mixer). Transfer the batter to the loaf pan.
        • Bake for 55-65 minutes or until a toothpick placed in the center of the bread comes out clean.
        • Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a cake rack to finish cooling.

        Serve & enjoy!

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          Slow Cooker Pot Roast

          Slow Cooker Pot Roast is the perfect way to get filling delicious food to the table. The meat is fork tender and full of natural flavors. The gravy is juicy, tender and ever so savory. The vegetables are stewed to perfection and full of cooked in rich juices. Gravy lovers, like me, will enjoy wiping the plate clean with a fresh made roll. My growing family requires a filling meal that makes enough for leftovers just to see up with the hunger demand. This recipe fed my family of five and had enough for leftovers the next day. Serve with cornbread, French-bread or your favorite dinner roll.

          Watch the video and follow the instructions below to enjoy the convenience of a well prepared meal that requires very little interaction while it transforms into a family feast. This recipe is just one example of why everyone should have a slow cooker in their home. The slow cooker is a great way to plan ahead and have a wonderful meal ready to serve. Prepare ahead of time, refrigerate and then reheat with ease. Like and share this or any of the recipes you find interesting form my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all my latest eatfoodlicious publications. My family absolutely loved this recipe and I hope your does too.

          Pat the beef dry with a papper towel. Season with salt and pepper on both sides of the meat.

          Heat the skillet/pan to medium high. Add 2 tbsp of olive oil and wait for 3-4 minutes.

          Sear the roast chunk for 4-5 minutes per-side or until brown. Then transfer the roast into the slow cooker.

          Add onion, garlic to the skillet/pan (add oil if needed). Sauté for 2-3 minutes or until fragrant.

          Then place the onion & garlic on top of the roast.

          Add broth, Worcestershire sauce, potatoes, carrots, bay leaves, rosemary, and thyme to the slow cooker.

          Slow cook on low for 9-10 hours or until fork tender. Slow cook on high for 5 hours or until tender. Note: for a 3 lbs roast, slow cook on low for 8 hours or until fork tender.

          Transfer the vegetables & roast to a bowl/plate. Cover with saran wrap until ready to serve.

          Transfer the remaining liquid from the slow cooker to a sauce pan. Heat the pan to medium-high. Add the cornstarch mixture to the pan. Be sure to stir frequently until the mixture has dissolved to form the sauce. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference. Place a mesh/strainer on top of a bowl.

          Alternative: Place a mesh/strainer on top of a bowl. Pour the broth through the strainer. Transfer the liquid to a sauce pan and heat to medium-high. Add cornstarch mixture and stir. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference.

          Pour the gravy through the strainer.

          Season with salt to taste.

          Serve with dinner rolls, rice, pasta or salad. Enjoy!

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          Slow Cooker Pot Roast

          No ratings yet
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          Prep Time 15 minutes
          Cook Time 8 hours
          Total Time 8 hours 15 minutes
          Course Main Course
          Cuisine American
          Servings 8
          Calories

          Equipment

          Ingredients
            

          • 4 lbs beef chuck roast
          • 2 cups unsalted or low-sodium beef broth/stock
          • 1 tbsp Worcestershire sauce
          • 1 ½ tsp salt
          • 1 tsp black pepper
          • 2 lbs yukon gold potatoes peeled & cut into quarters
          • 1 lb carrots peeled & cut into 2" long
          • 4 garlic cloves minced
          • 1 onion chopped
          • 3 bay leaves
          • 4 sprigs fresh thyme or 1 tsp dried thyme
          • 2 sprigs fresh rosemary or 1 tsp dried rosemary

          Cornstarch Mixture

          • 3 tbsp cold water
          • 2 tbsp cornstarch

          Instructions
           

          • Pat the beef dry with a paper towel. Season with salt and pepper on both sides of the meat. Heat the skillet/pan to medium high. Add 2 tbsp of olive oil and wait for 3-4 minutes. Sear the roast chunk for 4-5 minutes per-side or until brown. Then transfer the roast into the slow cooker.
          • Add onion, garlic to the skillet/pan (add oil if needed). Sauté for 2-3 minutes or until fragrant. Then place the onion & garlic on top of the roast.
          • Add broth, Worcestershire sauce, potatoes, carrots, bay leaves, rosemary, and thyme to the slow cooker.
          • Slow cook on low for 9-10 hours or until fork tender. Slow cook on high for 5 hours or until tender. Note: for a 3 lbs roast, slow cook on low for 8 hours or until fork tender.
          • Transfer the vegetables & roast to a bowl/plate. Cover with saran wrap until ready to serve.

          Gravy

          • In a small bowl: combine cornstarch with cold water. Mix until the cornstarch has dissolved.
          • Transfer the remaining liquid from the slow cooker to a sauce pan. Heat the pan to medium-high. Add the cornstarch mixture to the pan. Be sure to stir frequently until the mixture has dissolved to form the sauce. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference. Place a mesh/strainer on top of a bowl. Pour the gravy through the strainer. Season with salt to taste.
            Alternative: Place a mesh/strainer on top of a bowl. Pour the broth through the strainer. Transfer the liquid to a sauce pan and heat to medium-high. Add cornstarch mixture and stir. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference.

          Serve with dinner rolls, rice, pasta or salad. Enjoy!

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            Instant Pot Strawberry Jam

            Instant Pot Homemade Strawberry Jam is delicious and bursting with sweet zest filled lusciousness. Jam over toast is a simple snack that is great for those morning when you did not allow enough time to have a full breakfast. This flavor is awesome on a flaky biscuit and even goes great with oatmeal. I love that I can make something past generations of little old grandmas would be claiming I stole their recipe for. Learning to cook something as seasonally time tested as melt in your mouth Strawberry Jam is rewarding and is a legacy must for those of us that look to have a full pantry of homemade items at the ready.

            Watch the short video and follow the simple instructions below to have this first place blue ribbon Instant Pot strawberry jam recipe dripping from a toasted English muffin today. Like and share this or any of the recipes you may find interesting from my growing catalogue of homemade selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfooldicious publications. Whether you are enjoying your afternoon tea with a crumpet covered in strawberry jam, or a warm strawberry jam covered scone with coffee; I hope your next food adventure is ever so eatfoodlicious.

            Rinse as you clean & remove all stems from the strawberries. Place them in the instant pot.

            Add sugar (1 cup if you prefer it tart or 3 cups if you prefer it very sweet) to the pot then mix. Let rest for 15 minutes.

            Add 1 tbsp lemon juice to the strawberries and mix.

            Place the lid on. Pressure cook on high for 15 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 

            Pulverize using a potato masher or puree with a mixer. Press the sauté button to high. In a small bowl: combine cornstarch & 1 tbsp lemon juice. Stir until the cornstarch has fully dissolved. Add to the pot then stir. Simmer for an additional 15-30 minutes or until thickens to your liking. Make sure to stir occasionally or it will stick to the bottom of the pan/pot.

            Remove the pot from the heat source. Once cool enough to touch; transfer the contents to a jar or container. Then place in the refrigerator until ready to use. It keeps well when refrigerated for about 4-6 weeks.

            Serve & enjoy!

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            Instant Pot Strawberry Jam

            Pass the Strawberry Jam please. The easiest no fuss delicious recipe you will find.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 5 minutes
            Cook Time 30 minutes
            Total Time 35 minutes
            Course Breakfast, Brunch, Condiment
            Cuisine American
            Servings 3 cups
            Calories

            Equipment

            • Pressure Cooker / Instant Pot

            Ingredients
              

            • 2 lbs fresh strawberries
            • 1-3 cup granulated sugar
            • 2 tbsp (divided) lemon juice
            • 2 tbsp cornstarch

            Instructions
             

            • Rinse as you clean & remove all stems from the strawberries. Place them in the instant pot. Add sugar (1 cup if you prefer it tart or 3 cups if you prefer it very sweet) to the pot then mix. Let rest for 15 minutes. Add 1 tbsp lemon juice to the strawberries and mix.
            • Place the lid on. Pressure cook on high for 15 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 
            • Pulverize using a potato masher or puree with a mixer. Press the sauté button to high.
            • In a small bowl: combine cornstarch & 1 tbsp lemon juice. Stir until the cornstarch has fully dissolved. Add to the pot then stir.
            • Simmer for an additional 15-30 minutes or until thickens to your liking. Make sure to stir occasionally or it will stick to the bottom of the pan/pot.
            • Remove the pot from the heat source. Once cool enough to touch; transfer the contents to a jar or container. Then place in the refrigerator until ready to use. It keeps well when refrigerated for about 4-6 weeks.

            Serve & enjoy!

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