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Topic Summary

Posted by: SilverLining
« on: May 17, 2019, 10:52:18 AM »

Has anyone ever made spaghetti in sauce in their IP?

I want to try it tonight because I cannot open any windows and steam will cook me.
Posted by: SilverLining
« on: April 28, 2019, 02:22:32 PM »

Next time I will try 5 tea bags. Iíd like it a bit stronger.

DSís and SO are tea drinkers, so I had them try a glass before they left. DS loves anything lemon, so he added lemon and loved it. SO, like me, thought it was a bit weak...though they would have left tea bags in longer because they also like tea bitter.
Posted by: GoingNuts
« on: April 28, 2019, 02:10:39 PM »

Wow, what an awesome way to make a large quantity of iced tea!  Iíd do it without the sugar.  I like it unsweetened.
Posted by: SilverLining
« on: April 28, 2019, 11:56:35 AM »

Just made a batch of iced tea.

5 tbs sugar
8 cups water

Stirred to dissolve

4 tea bags

4 minutes high pressure. QR

Added wedges of half lemon. And two trays ice.

One tea bag had burst, so I strained into a pitcher and added fresh lemon wedges. Itís sitting in fridge cooling, but the taste I had, it was actually the best homemade iced tea Iíve ever had.
Posted by: hezzier
« on: April 05, 2019, 06:05:34 PM »

We loved it...I altered the recipe though, so it has some kick.

 6 chicken breasts
whole 7.5 oz can of chipotle peppers with sauce pureed in food processor
doubled the spices
half the salt

Also only cooked it for 10 minutes, we checked the chicken with an instant read thermometer and it was well over 165 so I think the time could be cut down more.  The sauce is thick so beware of scorching on the bottom.

DH has his over cauliflower rice, DS had rice, DD and I had it over quinoa
Posted by: BensMom
« on: April 05, 2019, 04:21:54 PM »

Going to make this tonight, but why would it need 20 minutes to cooke?  Chili lime chicken only needs 6...due to the amount of sauce?  Worried it's going to be overcooked chicken.

I basically make the same recipe with pork, but in the crock pot. I just made it this week and thought about using the instant pot, but decided to just set it up in the crock pot and enjoy the aroma all day. Let us know how it turns out.
Posted by: SilverLining
« on: April 05, 2019, 04:08:37 PM »

I recently found this, but have not made it yet.
Posted by: hezzier
« on: April 05, 2019, 03:25:29 PM »

Going to make this tonight, but why would it need 20 minutes to cooke?  Chili lime chicken only needs 6...due to the amount of sauce?  Worried it's going to be overcooked chicken.
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.