aputler Recipe Reviews (Pg. 1) - Allrecipes.com (15944774)

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Pressure Cooker Hard-Boiled Eggs

Reviewed: Jun. 14, 2015
Wife and I love hard-boiled eggs and really appreciate this perfect recipe/method of preparing them. Thank you for posting!
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1 user found this review helpful
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Chicken and Broccoli Fettuccini Skillet Dinner

Reviewed: Jun. 11, 2015
One quart of broth plus one cup of half & half is way to much liquid to reduce and absorb for only 8 oz of pasta. Next time I will use 2 cups homemade chicken stock and the 1 cup of half & half. Added a tsp of red pepper flakes for a bit more heat. Taste was good at any rate.
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0 users found this review helpful

New Wife Tuna Salad

Reviewed: May 17, 2015
Love tuna, check. Love celery, check. Love hard-cooked eggs, check. Love dill pickle (I mince two baby dill pickles instead of the relish), check. Old Bay instead of seasoned salt, check. The wife and I love this recipe and like to make “tuna wraps” with it. Use large flour tortillas covered with a single layer of large lettuce leaves. Spoon the tuna salad onto the lettuce. (I add halved cherry tomatoes too) and fold up like any other wrap. Thanks for posting!
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2 users found this review helpful

Fried Cabbage with Bacon, Onion, and Garlic

Reviewed: Apr. 19, 2015
The wife and I love cabbage. I added the garlic only AFTER the onions were translucent since I didn’t want to chance burning it. Also added a teaspoon of caraway seeds after the cabbage was stirred in. Caraway works well with green cabbage recipes. Got the idea from one of our favorites “Westphalian Cabbage”
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Diane's Colcannon

Reviewed: Mar. 18, 2015
Just great! All I can say.
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4 users found this review helpful

Chicken Enchiladas with Creamy Green Chile Sauce

Reviewed: Mar. 14, 2015
Fast, easy and delicious! I shredded leftover beer can chicken breasts and one leg quarter with the cheese. (Usually make 2 -3 beer can chickens at a time in order to have the leftover meat available) Also added 1 extra 4 oz. can of chopped chiles into the filling. The sauce mixture is a great idea and nice change of pace.
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4 users found this review helpful

Penne with Chicken and Asparagus

Reviewed: Feb. 15, 2015
Delicious and versatile! I usually make a recipe shortly after it’s saved to the recipe box but this one went missing for a couple of years. Finally got around to making it and it was a terrific meal. The leftovers are equally as good. Only changes were I upped the chicken stock to one cup and added 4 oz. of fresh chopped button mushrooms in step 3. I seasoned the dish with Penzy’s ® Mural of Flavor seasoning. Blend includes shallots, onion, garlic, lemon peel, citric acid, chives and orange peel.
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3 users found this review helpful
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Country-Style Steak

Reviewed: Oct. 29, 2014
An incredibly simple and delicious recipe. I buy pre-tenderized cube steaks from the local grocer which yields an even more tender steak. Also sliced a medium yellow onion into ¼ thick rings and layered them in the pan under the steaks. Served with red & yellow mashed potatoes and fresh vegetable medley.
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3 users found this review helpful

Shrimp and Avocado Wraps

Reviewed: Oct. 16, 2014
Love the dressing mix! A versatile recipe that can be easily modified to suit your taste. I like to use regular mayo, add 1/4 tsp old bay and 1/8 tsp cayenne and omit the salt and pepper for the dressing, top with sliced cherry tomato and crumble 6 strips bacon for the four servings. Thanks for posting!
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3 users found this review helpful
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Chef John's Coq Au Vin

Reviewed: Oct. 4, 2014
Absolutely delicious! I am so looking forward to the colder weather in order to make more comfort recipes like this. Because of personal preference, I added a little more flour to thicken the sauce. No spuds on hand so served over buttered egg noodles and a side of sautéed green beans. Thanks for the recipe!
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7 users found this review helpful

Apricot-Mustard Grilled Pork Tenderloin

Reviewed: Sep. 13, 2014
We have several regional orchards that make wonderful preserves. Our favorite for this recipe is Raspberry Jalapeno although Apricot is terrific too. I like to use regular Dijon mustard in the mix and setup the charcoal grill for indirect cooking. Sear the tenderloin over the coals, then use indirect the rest of the way brushing the meat with the mixture several times in order to build up a thick glaze. A favorite for sure!
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4 users found this review helpful

Grilled Lemon Yogurt Chicken

Reviewed: Aug. 4, 2014
I made this a second time to see if I got the same results as the first time. The answer was yes. The chicken comes out moist and tender, however the flavor seems a little off. I'm not sure how to get a handle on it. Maybe try a different brand of Greek yogurt? I would say that it's better cold. *Update 6/14/15* Did not give up on this recipe. My off flavor was due to the fact I was using Smoked Spanish Style Paprika. Much better with Hungarian Style Paprika!
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Lemon-Parsley Green Beans

Reviewed: Jul. 27, 2014
This is a great recipe for using fresh green beans. This time of year, I also like to add some home-grown Sweet 100 Cherry Tomatoes added at the end and cooked until softened. Thanks for posting!
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2 users found this review helpful

Chef John's Creme Fraiche

Reviewed: Jul. 4, 2014
Mine turns out thick and creamy even using ultra-pasteurized cream. Definitely an upgrade to standard sour cream!
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0 users found this review helpful
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Chorizo and Chicken Skewers

Reviewed: Jun. 18, 2014
These are terrific as-is! I think next time, I'll go total caveman and thread some thick cut bacon on them too. Total party food!
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3 users found this review helpful

Sweet Hot Mustard Chicken Thighs

Reviewed: May 18, 2014
Fantastic flavors! Ended up in the marinade for about 8 hours which seemed to suit my wife and I just fine. Made Sarah's Rice Pilaf and small tossed salad as a side. I wonder how this would be grilled. May be my next experiment :)
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3 users found this review helpful

Green Beans with Cherry Tomatoes

Reviewed: Apr. 19, 2014
I omitted the sugar, but otherwise made as-is. Next time will cook and chop several bacon slices into the mix. Tasty Side!
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1 user found this review helpful

Roasted Loin of Pork with Pan Gravy

Reviewed: Mar. 20, 2014
I adapted this recipe for use in the pressure cooker. The technique variations I used are as follows. 1. Brown the loin on all sides in cooker 2. Followed steps 2 & 3 exactly 3. Add 1 cup stock and bring cooker to 15psi for 50 minutes. Allow natural release of pressure 4. Followed steps 5 & 6 exactly Taste was excellent! Thanks for posting
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9 users found this review helpful
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Chef John's Irish Pork Stew

Reviewed: Mar. 17, 2014
This was exceptional! I added a little extra garlic but otherwise made as-is. The wife commented that this was the best stew she has ever had. I am certainly not going to wait for St, Patrick’s day to make again. Chef John’s Irish Stew with Lamb is on the radar too. Going to be tough to top this one though.
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25 users found this review helpful

Displaying results 1-20 (of 74) reviews
 
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