• Cut the fat off. Pork butt roast has a 1/4" thick layer of fat along one side. Even as unhealthy as I am, I try to cut a lot of that off. This can take 5-20 minutes depending on knife quality and how thorough you are.
• Split the meat into manageable chunks. The more surface area, the more rub you get and the more of that awesome searing you'll get. However, the more surface area, the longer searing is going to take. Choose wisely. I find even a 3 pound chunk of meat is best cut into 2 chunks. If you're doing 5 pounds, probably 4 chunks.
• Set the Instant Pot to "saute" on high. Or heat a pan on the stove
• Apply the rub to the meat, warning anyone else that you will have "meat hands" and will therefore not be aiding with any child or pet care for a bit.
• When the Instant Pot is ready, sear the meat 2-4 minutes per side. Depending on the size of your pot and the size of your meat chunks, you may be able to comfortably do two chunks at a time.

  Remove the meat and set it aside on a plate.
• Add the broth ingredients to the Instant Pot (or the pan you used for searing). Remember to save 1.5 Tbs of liquid to mix the corn starch into before adding that to the pot.
• Use a cooking utensil (I prefer my flat wooden thing that is somewhere between a spatula just a flat piece of wood) to scrape up the pork leavings from the pan and mix them in well.
• Put the trivet and the pork into the pot. The trivet handles are usually under all that broth so it won't help you remove the meat, but it's nice to have it off directly from the pot surface.
• Pressure cook on high for 1 hour + 10 minutes for each pound of meat over 2. (so 70 min for a 3 lbs roast).
• Pressure release naturally for 15 minutes, then quick release. Open the pot and serve the meat. It will be tender and fall apart.

• If you refrigerated the broth from the pork butt roast, you will have a bunch of fat that congealed at the top of the container. Use a spoon to scoop that out and throw it away.

  Or, if it's your kind of thing, add it in with the liquid in the next step. Or save it for some other thing. I imagine this can be used for cooking fat.
• In a medium pot, mix the water, broth, and corn starch and bring to a boil. Then reduce heat to simmer
• If you want thick soup, simmer for a while to evaporate some of that water.
• Add the solid ingredients and simmer for 5 minutes so the veggies soak up some of that liquid.

Cook the chicken

• Put a cup of water in the pressure cooker, place the trivet thingy, and add the chicken.
• Pressure cook the chicken on high for 8-10 minutes, or 10-12 if the chicken is frozen. Allow the pressure to release naturally for five minutes, then release the rest manually.
• Remove the chicken from the cooker and pull it apart with two forks. Pieces should be smaller than bite size.

Make the stuffing

• Cut 8 oz (one stick) of the butter into small pieces, add 2 cups water. Stir in the Stove Top mix. Note that this is basically just the instructions on the box, but with less water.
• Microwave on high for 6 minutes. Fluff the stuffing with a fork. Set aside

Mix the casserole

• Mix the sour cream and soups in a large bowl until the consistency and color are even to form the base.
• Stir the chicken into the sauce mix, then transfer it all to a 9x13 dish.
• Smooth the prepared Stove Top over top.

Add the sauce topping

• Prepare a sauce by mixing the broth, the bouillon, and 4 oz of butter (1/2 stick, the rest) in a small pot.
• Heat until the butter is melted and the bouillon dissolved. Pour over the top of the casserole.

Bake and serve

• Cover the dish with foil and bake for 40 minutes.
• Remove the foil, and return to the oven for another 15 minutes. This will add a little bit of crisp to the stuffing.
• Cool for a few minutes, then serve.

• Melt the butter in a medium-sized skillet over medium head.
• Whisk in the flour until it combines to a smooth blond paste and starts to bubble at the edges. Doesn't take long.
• Add milk and sour cream and whisk until incorporated.
• Raise heat to high and bring to a boil. Continue whisking to avoid burning
• Lower the heat and simmer until the sauce thickens slightly, whisking continually.
• Add the cayenne pepper, salt, tabasco, sugar, cumin, paprika, and garlic. Whisk to combine.
• Remove from heat, add the cheese, stirring gently until the cheese melts.
• When the cheese is completely melted and the mixture smooth, the sauce is ready to serve.

  Enjoy immediately, either as a chip dip or as the cheese sauce for quesadillas.

• Dice all your veggies, because we're not going to pretend that isn't part of the time dedicated to getting this recipe made.
• Put all the veggies and the broth into a large stock pot. Bring to a boil over medium high heat. Reduce heat to medium and boil 15-20 minutes until the potatoes are very soft when pierced with a fork.
• In the mean time, melt the butter in a saucepan over medium heat. Stir in the flour and whisk for one minute while still on the heat.
• Whisk in the milk and cook until the mixture lightly bubbles and is thick. Whisk the entire time, or it will burn, and this will make your soup terrible.
• Once the potatoes are soft, stir in the dairy mixture. If the potatoes don't start breaking apart cook a few minutes longer.
• Mix in the sour cream. Add salt and pepper to taste
• Ladle into bowls. Top with chopped green onions, shredded cheddar, and bits bacon or ham.

• In a measuring cup, thoroughly dissolve the cornstarch into an equal amount of chicken broth.
• In a medium bowl, whisk the cornstarch and broth mixture together with the sugar, soy sauce, sesame oil, and the rest of the broth. Set asice
• Over medium high heat, heat 1 tsp of cooking oil in a large pan or wok.
• Add the vegetables to the pan and stir to coat evenly.
• Cook for 5-6 minutes or until veggies are tender, stirring occasionally.
• Remove from heat. Transfer the veggies to a plate and cover with foil.
• Wipe the pan or wok clean with a paper towel. Add the rest of the cooking oil and return to heat.
• Add the chicken and stir to coat evenly. Add salt and pepper to taste.
• Cook for 3-4 minutes per side, until the chicken begins to brown and is cooked through.
• Lower to medium heat, add the garlic, stir, and cook for 30 seconds.
• Return the veggies back to the pan.
• Quickly whisk the sauce again (it will probably will have started separating) and pour it over the veggies and chicken)
• Bring to a simmer, lower the heat, and let simmer for 1-2 minutes or until the sauce begins to thicken.
• Serve immediately.

• Slice the bun in half horizontally, sandiwch style.
• Spread butter on the insides of the bun. Sprinkle the buttered side with garlic powder and parmesan.
• Place the bun halves, butter side down, on a small pan at medium heat.
• Heat until the butter starts turning golden brown.
• Remove from heat and place the buns butter side up on a plate.
• On one bun, place the roast beef and American cheese, cheese on top.
• On the other bun, place the ham and pepperjack, cheese on top.
• Toast both halves in a toaster oven until the cheese is your desired degree of melty. Probably 3-5 minutes if it is preheated.
• Remove from oven, place pickles on one side, and put the buns together.
• EAT IT

Make the Syrup

• In a large pot (more than one gallon), dissolve the sugar into the water.
• Tie the cinnamon, cloves, allspice, and ginger into a small amount of cheesecloth and place it in the water.
• Bring the water to a boil, turn down the heat and let boil for 10 minutes.
• Remove the syrup from heat and allow it to cool close to room temperature. It should be a golden brown color. Remove the bag of spices and squeeze it, to return some of the syrup.

Mix the Wassail

• When the syrup has cooled, return it to medium-low heat.
• Melt the orange juice and lemonade concentrate into the syrup, stirring.
• Blend the cider into the mixture. Stir occasionally while you keep heating until the wassail is at your preferred temperature (comparable to coffee or hot chocolate).
• Serve with a ladle or spare mug into mugs and share.

• Preheat the oven to 350° F.
• Line the bottom of a 9"x9" baking pan with graham cracker crumbs to make a crust.
• Spread the coconut, walnuts, and chocolate morsels in layers on top of the crust.
• Pour the sweetened condensed milk over the whole pan, as evenly as possible.
• Bake for 30 minutes. The mass will be very gooey.
• Chill/cool the bars for about half an hour or until cohesive and no longer crumbly.