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Topic Summary

Posted by: GoingNuts
« on: March 04, 2019, 08:14:12 PM »

I love Beef Stroganoff.  And Iím definitely going to use the IP method when I make my Passover stuffed cabbage.  :thumbsup:
Posted by: BensMom
« on: March 04, 2019, 04:28:12 PM »

I made beef stroganoff in my IP a few weeks ago. I took things from various recipes, but the basic method worked really well. Saute the meat, add flour and broth and some other stuff (I used wine and worcestershire sauce) and cook under pressure. Then open the pot, add noodles and cook under pressure again. It really made it flavorful. Add sour cream at the end. I sauteed mushrooms first, then removed them and added some back at the end. I'm not a fan of mushrooms, but the flavoring from them is fine.

I had tried crock pot beef stroganoff once and it didn't taste great and it looked gross. The IP version was really good and dh liked it too.
Posted by: SilverLining
« on: March 04, 2019, 03:13:54 PM »

I followed his instructions to loosen the leaves. The first few were like peeling wet tissue. But after that, it worked great. Better than either freezing or putting in boiling water. Safer too. I dumped it into a strainer and finished getting my meat ready. By the time I was ready to use it, it was warm but not hot.
Posted by: SilverLining
« on: March 03, 2019, 06:23:28 PM »

Iím sticking with my recipe. I donít think Iím going to try in my IP...though I kind of want to.

I will use it to separate the leaves though.
Posted by: GoingNuts
« on: March 03, 2019, 05:46:00 PM »

SL? Thatís a pretty classic Jewish stuffed cabbage recipe, adapted for the IP. Canít wait to hear how it comes out!
Posted by: SilverLining
« on: March 03, 2019, 02:22:01 PM »

I love cabbage. Especially cabbage rolls or corned beef & cabbage.
Posted by: BensMom
« on: March 03, 2019, 01:46:48 PM »

Hmm, my mom used to make a kind of stuffed cabbage that might be similar to this. Not sure. Maybe I'll try it. I don't like cabbage but dh does and I'd like the filling. I do have a stuffed pepper recipe that is like stuffed cabbage, but with peppers.
Posted by: GoingNuts
« on: December 25, 2018, 06:05:55 PM »

I did a whole chicken in mine tonight and it was perfection.  I seared it on both sides first, then cooked 6 minutes per pound. Made a spice rub and stuffed it with onions and lemons.   The Gravy is amazing. 

At this rate I donít care if my oven ever gets fixed, lol.
Posted by: PurpleCat
« on: December 25, 2018, 03:33:40 PM »

Opened my new Instant Pot Ultra 8 QT, did the water test and then made my annual pea soup lightning fast!  I can not believe how the ham bone cooked and that it only took 15 minutes to cook.  Yes, I know, everyone knows that, but seeing is believing!

Now to read the cookbooks I bought to learn how to use this beast!
Posted by: SilverLining
« on: December 22, 2018, 03:29:40 PM »

Cross posting in Christmas Breakfast thread....for obvious reasons.
Posted by: GoingNuts
« on: December 21, 2018, 02:49:15 PM »

^^ It was good, but the gravy was much thinner and more watery than in the crock.  This could also be because I use more vegetables, which produce more liquid in the IP.  I finished it on the stove top to let the liquid reduce a bit.
Posted by: GoingNuts
« on: December 15, 2018, 07:00:47 PM »

Made this today.  Iíll let you know how it came out after the gravy separates and I reheat it. I usually toss in a can of black beans when I make it in the (now defunct) crock pot.
Posted by: BensMom
« on: December 06, 2018, 02:51:14 PM »

So this is what annoys me...the recipe I am making says that it cooks for 15 minutes, but if I want it to be done when the kids get home how much time do I need for it to come up to pressure?

Usually whatever I make in the IP can sit for a while, so I don't usually worry about it too much, but if I'm trying to time something, I usually factor in about 10-15 minutes to come up to pressure and another 10 for natural release if that's needed.
Posted by: Stinky10
« on: December 06, 2018, 12:59:03 PM »

Instant Pot to the rescue while my oven is wonky. I did the whole chicken, then finished it under the broiler for a few minutes.  I changed up the seasonings a bit, used the lemon and onion in the cavity and tossed in some garlic cloves as well.  The broth is absolutely divine.

did you poach it....water covering 90%  ? 

It's a pretty easy way to cook a chicken  :)