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Recipe Reviews 11 reviews
Cavatelli and Broccoli
Here's wha6t I did, cobbling together from the other comments... Bring chicken stock (about 2 qts) and about 1/4 cup of salt to a boil to blanch your broccoli. Get it to a boil, then submerge the broccoli for 2 minutes AT MOST. Remove it and shock it in cold/ice water. I usually separately cook a package of frozen chopped broccoli (cooked just enough that its not a brick anymore) to add to the mix later. DON'T DISCARD the water. Set the broccoli aside. Put 1 lb (2 if you're adventurous) of frozen cavatelli in the broccoli water. Bring to a boil, then boil for about 5-7 minutes (don't cook it till its floppy. It'll continue to cook while you prep the rest of the meal) Set aside. Heat 1/4 cup of olive oil in a frying pan. Add to that 3 (hugely heaping) T of minced garlic. Also add 1/4 to 1/2 C of chopped red onion. Sautee over low heat for maybe two minutes, then add the broccoli (and the previously frozen stuff) and sautee for another 4 minutes. Add 1 cup of the broccoli water (do this earlier if the broccoli or garlic is burning) and sautee. Sautee for 4 or 5 minutes. Add the pepper flakes. Or don't. It's already good by itself. Right before serving, add the parmesian cheese and toss. Enjoy

2 users found this review helpful
Reviewed On: Apr. 12, 2013
Hearty Vegetable Lasagna
Absolutely terrific. Only made a couple changes, mostly to the vegetables used. 1) I used olive oil instead of vegetable oil. 2) I skipped the mushrooms, substituted red pepper instead of green, and added a package of thawed chopped spinach, 3/4 C of chopped zucchini, and a couple handfuls of chopped baby carrots. 3) I was making this for later in the week so I only cooked it for half the time suggested, then popped it back in the oven for 25 minutes when we were ready to try it.

2 users found this review helpful
Reviewed On: Oct. 25, 2012
Pressure Cooker Beef Stew
Very simple recipe for a quick beef stew that leaves open a lot of room for customization. I followed the recipe almost exactly, but for the following changes: - Replaced water with a can of beef stock - substituted equivalent amount of baby carrots to replace "grown up" carrots. - Added about 4 stalks of celerey (2" pieces) with the carrots - Added some fresh ground pepper (a couple turns of the grinder, maybe 1/4 tsp), and a couple shakes of crushed bay leaves (about two whole leaves) - Didn't cook the potatoes seperately (why dirty another dish??) Cooked with lid on for 10 minutes. Cooled the pot and released the pressure, then added 4 peeled potatoes, halved, along with a 10 oz package of frozen peas, stirred and coated everything. - Replaced lid, cooked for another 10 minutes. Cooled pot and released pressure. - Served over egg noodles. So in essense, added more vegetables, a tiny bit of spice, and cooked the potatoes right in the pot. Simple!

7 users found this review helpful
Reviewed On: Oct. 25, 2012

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