Page 81 – CWEB

Posole

CWEB

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September 6, 2021

In the Instant Pot, pork shoulder becomes as tender as if it had been simmered for hours in this classic Mexican soup. The amount of broth may seem like a lot, but it is designed to be a thinner soup. This posole is served with cilantro, radishes, avocado, and lime juice. Jar size: 3 cups

INGREDIENTS

Dry ingredients

1 tablespoon chile de Ã¡rbol
1 tablespoon ancho chile powder
2 teaspoons ground cumin
1 tablespoon Dried Mexican oregano
1/4 teaspoon sea salt
2 teaspoons dried garlic
1/3 cup dried onion
1 bay leaf
2 cups dried hominy

For cooking and serving

2 tablespoons canola oil
1 1/2 pounds pork shoulder cut into 2-inch pieces
Salt and pepper
12 cups chicken broth
1 cup roughly chopped cilantro to serve
1 bunch radishes thinly sliced, to serve
2 avocados diced, to serve
2 limes cut into wedges, to serve

INSTRUCTIONS

Preparation:

Layer the dry ingredients in the jar in the order listed.

To Cook:

Select sautÃ© to preheat the Instant Pot. When the word “Hot” appears on the display, add the oil. It should thin immediately. Pat the pork shoulder dry with paper towels and season generously with salt and pepper. Sear the pork in the Instant Pot until browned on all sides, about 10 minutes. Add all of the jarred ingredients to the Instant Pot along with the 12 cups of broth. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 30 minutes. Allow the steam pressure to release naturally for 15 minutes, then release any remaining pressure manually.

To Serve:

Divide the soup between serving bowls and top with chopped cilantro, sliced radishes, and diced avocado. Finish with a squeeze of lime juice.

RECIPE NOTES

Tip: Dried hominy is similar to dried beans insofar as it is typically soaked and then cooked to rehydrate it. Soaking is not essential, though. And, cooking it in this rich, flavorful broth infuses the grain with flavor.

Source:- Cosorithis

Spicy Black Bean Dip

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September 6, 2021

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Whenever I’m running late with dinner, it’s nice to have a healthy appetizer to snack on. This one is savory and offers protein and fiber from black beans blended with savory spices. Jar size: 4 cups

INGREDIENTS

Dry ingredients

1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon smoked paprika
1 teaspoon sea salt
1 teaspoon dried garlic
1/4 cup dried onion
2 tablespoons dried green bell pepper
2 cups dried black beans

For cooking and serving

3 1/2 cups vegetable broth or water; plus more as needed
1/4 cup shredded mozzarella cheese to serve, optional
diced green bell peppers to serve
diced red onion to serve
corn chips or raw vegetables; for dipping

INSTRUCTIONS

Preparation:

Layer the dry ingredients in the jar in the order listed.

To Cook:

Place all of the jarred ingredients into the Instant Pot. Add 3 1/2 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure cook or Manual on High for 35 minutes. Allow the steam pressure to release naturally for 20 minutes. Use an immersion blender or carefully transfer the contents of the Instant Pot to a blender and puree until somewhat smooth, adding additional vegetable broth or water as needed to blend.

To Serve:

Pour the mixture into a serving dish and top with the shredded cheese, if using. Top with diced bell peppers and onions, and serve with corn chips or raw vegetables.

Source:- Cosorithis

Chili for the Chilly

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September 6, 2021

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On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Chili for the Chilly, was created by Rocky Jokbengboon and Kaitlyn Kuntz.

Ingredients

2 cups Tropical Food’s Mexicali Fire ®, crushed

1 lb. ground beef

¼ lb. chorizo, diced

1 poblano pepper, roasted and diced

1 cup frozen corn

1 cup canned beans, drained and rinsed

3 cups tomato sauce

½ cup barbeque sauce

¼ cup soy sauce

1 tbsp. cumin

1 tbsp. red pepper flakes

1 tbsp. dried oregano

8 bread slices, cut into triangles

Olive oil

Salt and pepper

Preparation

1. Crush Tropical Food’s Mexicali Fire ® and stir into ground beef.

2. Roast poblano pepper in oven; peel, dice and set aside.

3. Brush bread with olive oil and season with salt, pepper and oregano. Toast in oven until crispy, but still a bit soft.

4. SautÃ© beef and chorizo in saucepot until cooked, then add remaining ingredients.

5. Simmer for 30 minutes, and then season to taste.

Credit: Foodista

Buckwheat Pilaf with Mushrooms and Caramelized Onions

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September 4, 2021

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Buckwheat Pilaf with Mushrooms and Caramelized Onions

I think of buckwheat as the most savory of all grains. Get the whole-grain, roasted variety for this recipe–it’s called kasha and it comes already roasted to bring out its deep nutty flavor. Mushrooms bump up the umami even further in this easy pilaf, and caramelized onions add depth and richness. Caramelized Onions Makes 2 1/2 cups The salt is important in this recipe, so don’t omit it. It helps the onions give up their liquid so they cook down properly and caramelize. Low-sodium vegetable broth Makes about 2 Quarts This broth contains a fairly low level of sodium. It is comparable to store-bought low-sodium vegetable broth, low-sodium bouillon, and reduced-sodium Better Than Bouillon. If you use a full-sodium, store-bought broth in the recipes in this book, you may need to reduce the amount of salt and/or other salty ingredients.

INGREDIENTS

Caramelized Onions

1/4 cup avocado oil or other neutral oil
2 lbs yellow onions 4 large, halved and sliced 1â„4 inch thick,
1 tsp fine sea salt

Low-sodium vegetable broth

1 tablespoon extra-virgin olive oil
1 large yellow onion diced
4 cloves garlic smashed
2 large carrots diced
4 celery stalks diced
2 tsp fine sea salt
2 tbsp tomato paste
2 tbsp nutritional yeast
8 cups Water
1 tsp black peppercorns
2 bay leaves
3 oz flat-leaf parsley 1 bunch

Buckwheat Pilaf with Mushrooms and Caramelized Onions

2 tbsp extra-virgin olive oil
2 cloves garlic minced
8 oz cremini and/or fresh shiitake mushroom caps, thinly sliced
1/2 tsp fine sea salt
1 3/4 cups low sodium vegetable broth recipe above
1 1/2 cups whole roasted buckwheat groats kasha
1/2 cup caramelized onions recipe above
1/2 tsp freshly ground black pepper
1 tbsp chopped parsley

INSTRUCTIONS

Caramelized Onions

Select the High SautÃ© setting on the Instant Pot (the timer will default to 30 minutes), add the oil, and heat for 1 minute. Add the onions and salt and stir with a wooden spoon, separating the onion layers and coating the slices with the oil. Cover the pot with the glass lid and let the onions sweat, without stirring, for 10 minutes.
Uncover the pot and, wearing a heat-resistant mitt, hold the rim of the inner pot in place while you stir the onions vigorously, using the spoon to nudge loose any browned bits from the bottom of the pot. Leave the pot uncovered and set a timer for 4 minutes. Stir the onions vigorously again, making sure to nudge loose any browned bits. Set the timer for 3 minutes, then stir the onions vigorously again and continue to stir them at 2-minute intervals until the 30-minute SautÃ© cooking program has ended. Wearing heat-resistant mitts, lift out the inner pot.
The onions can be used right away, stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.

Low-sodium vegetable broth

Select the SautÃ© setting on the Instant Pot, add the oil, and heat for 1 minute. Add the onion, garlic, carrots, celery, and salt. SauteÌ for about 10 minutes, until the vegetables give up some of their liquid and begin to brown just a bit. Stir in the tomato paste and nutritional yeast, then add 1 cup of the water and use a wooden spoon to nudge loose any browned bits from the bottom of the pot. Add the peppercorns, bay leaves, parsley, and remaining 7 cups water, making sure not to fill the pot more than two-thirds full.
Secure the lid and set the Pressure Release to Sealing. Press the Cancelbutton to reset the cooking program. Then select the Soup/Broth setting and set the cooking time for 10 minutes at High pressure. (The pot will take about 20 minutes to come up to pressure before the cooking program begins.)
Place a wire-mesh strainer over a large stainless-steel bowl. For a clearer broth, line the strainer with a double layer of cheesecloth.
When the cooking program ends, let the pressure release naturally for 30 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift out the inner pot and pour the broth through the prepared strainer into the bowl. Discard the vegetables. Let the broth cool to room temperature. (To speed the cooling process, set the bowl in a larger bowl containing an ice bath.)
The broth can be used right away, stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 6 months.

Buckwheat Pilaf with Mushrooms and Caramelized Onions

Select the SautÃ© setting on the Instant Pot, add the oil and garlic, and heat for 2 minutes, until the garlic is bubbling. Add the mushrooms and salt and sautÃ©for 3 minutes, until the mushrooms are wilted. Stir in the broth, using a wooden spoon to nudge any browned bits from the bottom of the pot. Stir in the buckwheat, onions, and pepper, making sure all of the buckwheat is fully submerged in the broth.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual or Pressure Cook setting and set the cooking time for 15 minutes at High pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and use a fork to fluff the buckwheat. Spoon onto plates, garnish with parsley, and serve warm.

RECIPE NOTES

If you can only find raw buckwheat oats, toast them in a dry skillet for a few minutes over medium heat to bring out their aroma.

If you have not already caramelized a batch of onions (start this recipe by sautÃ©ing 1 onion, thinly sliced, in the olive oil for 8 minutes before adding the garlic and mushrooms and continuing with the recipe. The onions will not be fully caramelized, but the pilaf will still come out delicious.

Source:- Cosorithis

Bulgur-Stuffed Bell Peppers with Garlic Sauce

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September 4, 2021

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Bulgur-Stuffed Bell Peppers with Garlic Sauce

The herb-studded filling is cooked in the Instant Pot, and the peppers bake for just 35 minutes, so they stay firm and juicy. Serve each person a half pepper as a side dish or first course, or two halves for a main-dish portion. Low-sodium vegetable broth Makes 2 Quarts This broth contains a fairly low level of sodium. It is comparable to store-bought low-sodium vegetable broth, low-sodium bouillon, and reduced-sodium Better Than Bouillon. If you use a full-sodium, store-bought broth in the recipes in this book, you may need to reduce the amount of salt and/or other salty ingredients.

INGREDIENTS

Low-sodium vegetable broth

1 tbsp extra-virgin olive oil
1 large yellow onion diced
4 cloves garlic smashed
2 large carrots diced
4 celery stalks diced
2 tsp fine sea salt
2 tbsp tomato paste
2 tbsp nutritional yeast
8 cups Water
1 tsp black peppercorns
2 bay leaves
3 oz flat-leaf parsley 1 bunch

Peppers

2 tablespoons extra-virgin olive oil
2 cloves garlic minced
1 small yellow onion diced
1 1/2 cups low sodium vegetable broth recipe above
1 cup bulgur wheat
1/4 cup pine nuts
1/4 cup currants
3 tbsp fresh flat-leaf parsley chopped
2 tbsp fresh mint chopped
3 in large bell peppers cuthalf lengthwise and seeded (stems left on)

Sauce

1/2 cup raw cashews soaked in water for 2 hours at room temperature, or up to overnight in the refrigerator, and drained
1/4 cup avocado oil or grapeseed oil
1/4 cup Water
3 tbsp fresh lemon juice
3 cloves garlic minced
3/4 tsp fine sea salt

INSTRUCTIONS

Low-sodium vegetable broth

Select the SautÃ© setting on the Instant Pot, add the oil, and heat for 1 minute. Add the onion, garlic, carrots, celery, and salt. SauteÌ for about 10 minutes, until the vegetables give up some of their liquid and begin to brown just a bit. Stir in the tomato paste and nutritional yeast, then add 1 cup of the water and use a wooden spoon to nudge loose any browned bits from the bottom of the pot. Add the peppercorns, bay leaves, parsley, and remaining 7 cups water, making sure not to fill the pot more than two-thirds full.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Soup/Broth setting and set the cooking time for 10 minutes at High pressure. (The pot will take about 20 minutes to come up to pressure before the cooking program begins.)
Place a wire-mesh strainer over a large stainless-steel bowl. For a clearer broth, line the strainer with a double layer of cheesecloth.
When the cooking program ends, let the pressure release naturally for 30 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift out the inner pot and pour the broth through the prepared strainer into the bowl. Discard the vegetables. Let the broth cool to room temperature. (To speed the cooling process, set the bowl in a larger bowl containing an ice bath.)
The broth can be used right away, stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 6 months.

Bulgur-Stuffed Bell Peppers with Garlic Sauce

To make the peppers: Select the SautÃ© setting on the Instant Pot, add the oil and garlic, and heat for 2 minutes, until the garlic is bubbling. Add the onion and sautÃ©for 4 minutes, until softened. Stir in the broth, using a wooden spoon to nudge loose any browned bits from the bottom of the pot. Stir in the bulgur, scraping down the sides of the pot to make sure all of the grains are submerged in the liquid.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual or Pressure Cook setting and set the cooking time for 10 minutes at Low pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)
Preheat the oven to 375 °F.
When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift the inner pot out of the housing. Stir in the pine nuts, currants, 2 tablespoons of the parsley, and 1 tablespoon of the mint.
Place the pepper halves in a 9 inch by 13 inch baking dish. Spoon the bulgur mixture into the pepper halves, dividing it evenly among them (about 1/2 cup each). Cover the dish with aluminum foil. Bake for 35 minutes, until the peppers are cooked through.
While the peppers are baking, make the sauce: In a wide-mouthed pint jar, combine the cashews, oil, water, lemon juice, garlic, and salt. Use an immersion blender to blend the sauce until it is very smooth, about 2 minutes.
Use a serving spoon to transfer the peppers to plates. Serve warm, with the sauce spooned on top and sprinkled with the remaining parsley and mint.

Source:- Cosorithis

Chili Chicken Fingers

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September 4, 2021

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Chili Chicken Fingers-easy, delicious fun food! Try this for dinner tonight!

Ingredients

3/4 Cup Plain Bread Crumbs

1/4 Cup Flour

1 Tsp. Garlic Powder

1/2 Tsp. Red Pepper

1/2 Tsp. Cumin

2 Tsp. Chili Powder

2 Tablespoons Dried Oregano

2 Tablespoons Dried Parsley

1/2 Cup Olive Oil

Preparation

1. Heat oven to 400 degrees. Coat bottom of large pan with olive oil.

2. Trim fat from chicken breasts and cut into 1/2â€³ slices.

3. Mix together bread crumbs, flour, garlic powder, red pepper, cumin, chili powder, oregano, and parsley.

4. Whisk eggs with water.

5. Coat chicken pieces with egg wash and bread crumb mixture.

6. Place in oiled pan and bake in preheated oven for 20 minutes. Remove from oven and turn chicken. Return to oven and bake for an additional 15 to 20 minutes or until chicken is nicely browned.

7. Place chicken fingers on paper towels to absorb excess oil. Serve with mild barbecue or dipping sauce.

8. Serves 4

Credit: Foodista

Mac ‘n’ Trees

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September 3, 2021

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INGREDIENTS

Macaroni

1 lbs elbow macaroni
4 cups Water
1 tsp fine sea salt

Sauce

1 cup raw cashews soaked in water for 2 hours at room temperature, or up to overnight in the refrigerator, and drained
1/3 cup Water plus more if needed
2 tbsp nutritional yeast
1 1/2 tbsp fresh lemon juice
1 clove garlic peeled
1 tsp prepared yellow mustard
1 tsp Tabasco sauce
1/2 tsp fine sea salt plus more as needed
1/4 tsp cayenne pepper plus more as needed

INSTRUCTIONS

Secure the lid and set the Pressure Release to Sealing. Select the Manual or Pressure Cook setting and set the cooking time for 6 minutes at High pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
To make the sauce: While the pasta is cooking, combine the cashews, water, nutritional yeast, lemon juice, garlic, mustard, Tabasco, salt, and cayenne in a blender. Blend at high speed for about 1 minute, until smooth, scraping down the sides of the blender halfway through, if necessary. Taste for seasoning, adding more salt and/or cayenne, if needed. You can also add an extra splash of water, if you prefer a thinner sauce.
When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the sauce.
Spoon the macaroni into bowls and serve immediately.

Source:- Cosorithis

Massaman Curry with Tofu and Kabocha Squash

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September 3, 2021

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Massaman Curry with Tofu and Kabocha Squash

If you’re a chili head, you’ll appreciate the generous amount of Massaman curry paste used in this Thai-style dish–it’s not shy on spice. When buying your curry paste, do check the ingredients to make sure it is vegan. Aroy-D brand is a great choice. Their coconut milk is excellent and consistent in quality, too.

INGREDIENTS

14 oz tofu 1 block firm, drained
1 tbsp coconut oil
1 large yellow onion cut into 1-inch pieces
1/2 cup coconut cream
1/4 cup Massaman curry paste
1 cup low sodium vegetable broth
1 Kabocha squash seeded and cut into 1-inch cubes, 11â„2-pound
1 cup coconut milk
1 cup fresh Thai basil leaves loosely packed
Hot steamed rice for serving

INSTRUCTIONS

Cut the tofu into 1/2-inch slices. Sandwich the slices in a single layer between double layers of paper towels or a folded kitchen towel and press firmly to wick away as much moisture as possible. Cut the slices into 1/2-inch cubes. Set aside.
Select the High SautÃ© setting on the Instant Pot, add the coconut oil, and melt. Add the onion and sauteÌ for 4 minutes, until the onion starts to brown. Add the coconut cream and curry paste and sauteÌ for 2 minutes more, until bubbling and fragrant. Stir in the broth, using a wooden spoon to nudge loose any browned bits from the pot bottom, then add the squash in a single layer.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual or Pressure Cook setting and set the cooking time for 1 minute at Low pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and stir in the coconut milk, then add the tofu. Press the Cancel button to reset the cooking program. Then select the SautÃ© setting. Let the curry come up to a simmer and cook for 2 minutes, stirring occasionally and gently, being careful not to break up the tofu. Press the Cancel button to turn off the pot. Gently stir in the basil.
Ladle the curry into bowls. Serve piping hot with the rice on the side.

Source:- Cosorithis

Chiles Rellenos – My Style

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September 3, 2021

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do love trying new flavors. However, when it comes to preparing them, well we do not live on the same time zone. As I do enjoy a little challenge, I decided to take the plunge and work outside the box. Baby steps is where I am at the moment.

I live in the Southwest part of the country. We are graced by sunshine 364 days a year with the occasional freeze, once or twice a year. Fantastic dry summers and warm pool water, we occasionally have to fill it with water to cool down the temperature Beautiful array of vegetation — all sorts of cactuses, Palo Verdes, Mesquite trees, acacias, citrus trees, bougainvillea and vegetables growing challenges with lovely bunnies that wait for the first salad peaking thru to have their own feast. Southwest cooking has a strong presence with all degrees of heat. And yes, we are very fortunate to have wonderful restaurants all around us that serve the best food. Shopping to our grocery stores is a delightful trip with your imagination and inspiration at the highest. For me, shopping for new ingredients has been not only challenging, but exhilarating.

Ingredients

6 poblanos peppers

Vegetables oil for frying (not canola)

3 large eggs, separated

Salt to taste

1/3 cup all-purpose unbleached flour

Equal amount of the following cheeses sliced in thin strips: Queso fresco, Shredded Oaxacan Cheese, Oaxaca Cheese Pancho (Cheese must be at room temperature)

Preparation

1. Roast the poblanos by placing it over the open flame and turning them from time to time until the outer skin is brown charred and bubbles. Place in a plastic bag and let them sweat, 10 minutes. When cool remove the outer skin by running your fingers down. Do not wash. Make small incision and remove the inside seeds by paying attention to keep the flesh as intact as possible.

2. Fill the inside of the poblanos with cheese.

3. Meanwhile heat oil to the depth of 1 inch.

4. In a large bowl, beat the egg white until they form soft to medium peaks, but not too still and dry. Gradually add the salt and yolks. When they are well incorporated, light dust one of the chile with flour.

5. With a perforated spoon, or two forks, dip the chile into the beaten eggs and turn it around until it is well covered — not too thin a coating and not too thick. It is useful to have two spatulas or forks to turn the chile around.

6. Test the oil, should be hot but not smoking, by placing a small amount of batter in the oil. When it sizzles and froth up, the oil is ready. Lower the chile in the hot oil and turn the chile around. When the batter is deep golden color, turn and golden the other side.

7. Once golden remove from the hot oil and place on a plate with double paper towel to absorb the excess oil.

Credit: Foodista

Miso Soup with Shiitakes and Snap Peas

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September 2, 2021

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Miso soup doesn’t require cooking under pressure–this version cooks entirely on the Instant Pot’s SautÃ© setting and comes together in about 15 minutes. Freshly grated garlic and ginger give the soup depth of flavor, so you won’t miss the traditional bonito flakes. Serve as a first course for a Japanese-inspired meal, or sip as a mid-day snack.

INGREDIENTS

1 tsp avocado oil or other neutral oil
2 cloves garlic finely grated
1/2 inch knob ginger peeled and finely grated
4 oz fresh shiitake mushrooms stems removed, thinly sliced
4 cups Water
2 cups sugar snap peas 8 ounces, cut into 1/2-inch pieces
1/4 cup white miso paste
2 green onions white and tender green parts, thinly sliced

INSTRUCTIONS

Select the SautÃ© setting on the Instant Pot, add the oil, garlic, and ginger, and heat for 2 minutes, until bubbling. Add the mushrooms and sautÃ© for 1 minute, until they begin to wilt and the ginger and garlic begin to brown on the bottom of the pot. Stir in the water and peas, using a wooden spoon to nudge loose any browned bits from the bottom of the pot. Cover with the glass lid and let come up to a simmer (this will take about 8 minutes).
Remove the lid and press the Cancel button to turn off the pot.
Put the miso paste in a small bowl. Ladle 1/4 cup of the liquid from the pot into the bowl, then mash the miso against the side of the bowl and stir until it is fully dissolved. Add the miso mixture and the green onions to the pot and stir to combine.
Ladle the soup into bowls and serve piping hot.

Source:- Cosorithis

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Posole

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Spicy Black Bean Dip

INGREDIENTS

INSTRUCTIONS

Chili for the Chilly

Ingredients

Preparation

Buckwheat Pilaf with Mushrooms and Caramelized Onions

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Bulgur-Stuffed Bell Peppers with Garlic Sauce

INGREDIENTS

INSTRUCTIONS

Chili Chicken Fingers

Ingredients

Preparation

Mac ‘n’ Trees

INGREDIENTS

INSTRUCTIONS

Massaman Curry with Tofu and Kabocha Squash

INGREDIENTS

INSTRUCTIONS

Chiles Rellenos – My Style

Ingredients

Preparation

Miso Soup with Shiitakes and Snap Peas

INGREDIENTS

INSTRUCTIONS

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