Cooking Stream Takeover with Pepper Tree Villa: Cooking Disneyland Classics

⭐️🌶🌳🏡 Check out Pepper Tree Villa on YouTube: https://www.youtube.com/channel/UCAIY4War6NYKT3dV7DjJr9Q ⭐️Follow PTV on social media: Instagram: https://instagram.com/peppertreevilla?igshid=13uiatnwfe7fb Twitter: https://twitter.com/PepperTreeVilla Facebook: https://www.facebook.com/PepperTreeVilla/ Recipes: 🌶 Walt’s Chili and Beans INGREDIENTS 1/4 cup olive oil, divided 3/4 pound beef stew meat 1 small onion, diced 1 medium green bell pepper, diced 4 cloves garlic, minced 1 pound ground beef 1 tablespoon ground cumin 1 1/2 tablespoons chili powder 1 tablespoon onion powder 3/4 tablespoon cayenne pepper 3 tablespoons tomato paste 1 can (28 ounces) diced tomatoes 2 tablespoons beef base 1 1/2 cups water 1 can (14.5 ounces) pinto beans, rinsed and drained Kosher salt, to taste Garnish 1/2 cup sour cream 1 cup shredded cheddar cheese 2 small tomatoes, diced DIRECTIONS 1. Heat 2 tablespoons of the oil in the Instant Pot. Add stew meat and saute until meat is browned on all sides. Review stew meat from pot and set aside. 2. Add the remaining oil to the Instant Pot. 3. Add onions and pepper. Saute until soft. Add garlic and sauce until garlic is fragrant. 4. Add ground beef. Cook, stirring occasionally to break up large chunks of beef until it is no longer pink. Drain excess fat. 5. Return stew beef to the Instant Pot. Add ground cumin, chili powder, onion powder, cayenne pepper, tomato paste, canned diced tomatoes, beef base, and water. 6. Put lid on the Instant Pot. Cook on high pressure for 30 minutes plus 15 minutes natural release. 7. Release remaining pressure. 8. Add pinto beans. Simmer for 10 minutes, until beans are warm. 9. Season with salt, as needed. 10. Garnish chili with sour cream, cheese, and diced tomatoes. 🍍 Tahitian Terrace Punch INGREDIENTS 3/4 cup pineapple juice 3 tablespoons grenadine 3 tablespoons lemon juice 1 - 11 1/2 oz. can Welch’s Grape Juice concentrate 1/2 cup sugar 3 tablespoons Tang Orange Powdered Drink 5 cups water DIRECTIONS 1. Combine all ingredients. 2. Mix well. 3. Serve over ice. Makes 2 1/2 quarts 🪴 Sweet Potato-Rosemary Biscuits INGREDIENTS 2/3 cup mashed sweet potatoes 1/2 tablespoon chopped rosemary 1/3 cup shredded cheddar cheese 2 1/4 cups pancake/baking mix 2/3 cup buttermilk 1 tablespoon plus 1 teaspoon all-purpose flour, divided 1 large egg 2 tablespoons milk freshly ground black pepper DIRECTIONS 1. Preheat oven to 450°F. Line a 15-x 10-inch baking sheet with parchment paper. 2. Combine sweet potatoes, rosemary, and cheese in medium bowl. Set aside. 3. Mix pancake/baking mix and buttermilk in a large bowl until just combined. Stir in sweet potato mixture. Dough will be sticky; do not overman. 4. Lightly dust large cutting board with 1 tablespoon flour. Turn dough onto floured surface and lightly dust top with 1 teaspoon flour. Gently fold dough over on itself 3-4 times. Using floured rolling pin, roll dough to 1-inch thickness. Cut with 2 1/2-inch cookie or biscuit cutter. Place on baking sheet about 1 inch apart. 5. Whisk egg and milk in small bowl. Brush tops of biscuits with egg wash; sprinkle with pepper. Bake 10-12 minutes or until golden brown. Serve hot.