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 Post subject: A bunch of y'all will appreciate this
PostPosted: Sun Jan 08, 2017 2:35 pm 
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Location: Portland, OR
Australian Grocer Is Opinionated:

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 Post subject: Re: A bunch of y'all will appreciate this
PostPosted: Sun Jan 08, 2017 4:51 pm 
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Location: Chico, CA
So true.

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 Post subject: Re: A bunch of y'all will appreciate this
PostPosted: Sun Jan 08, 2017 5:37 pm 
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I'm not sure what category I fall into. I hated and thought cilantro tasted like soap when I first tasted it. Now I like it. ??? Deb


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 Post subject: Re: A bunch of y'all will appreciate this
PostPosted: Sun Jan 08, 2017 7:25 pm 
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Alina: must be difficult for a Cuban to hate cilantro ...

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 Post subject: Re: A bunch of y'all will appreciate this
PostPosted: Sun Jan 08, 2017 8:46 pm 
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Ain't that the truth.


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 Post subject: Re: A bunch of y'all will appreciate this
PostPosted: Sun Jan 08, 2017 10:04 pm 
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I just planted some more indoor seeds today!

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 Post subject: Re: A bunch of y'all will appreciate this
PostPosted: Mon Jan 09, 2017 12:35 am 
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Why Josh? Cilantro is not common in original Cuban cooking. You only find it in "new" Cuban cuisine along with jalapenos. It would be the same as including cooked vegetables as a side dish.

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 Post subject: Re: A bunch of y'all will appreciate this
PostPosted: Mon Jan 09, 2017 12:42 am 
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Alina,

Oh! Didn't realize, I'm mostly familiar with Miami Cuban, which uses a lot of cilantro.

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 Post subject: Re: A bunch of y'all will appreciate this
PostPosted: Mon Jan 09, 2017 8:41 am 
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Location: W. Montana
French Pot -au-feu Braised Chicken with Vegetables

3 chicken split breast halves with skin and bone
1/2 tsp dried oregano
1/2 tsp dried basil
Salt
Black Pepper
2 Tbs olive oil
2 medium red potatoes, scrubbed and quartered
2 carrots, peeled and quartered
2 ribs celery, quartered
2 leeks, trimmed, washed well, light green and white parts only sliced thin
1 cup chicken or vegetable stock, or canned low sodium broth

Rub chicken breast halves with the herbs, salt and black pepper.

Place Removable Cooking Pot in Pressure Cooker. Add oil.

Press the COOK MODE Button for BROWN. Press the START/STOP Button.

Preheat 5 minutes. Brown the chicken, one breast at a time. Scatter the vegetables around the browned chicken. Pour in the broth. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.

Turn the Pressure Regulator Knob to PRESSURE.

Press the PRESSURE MODE Button for HIGH PRESSURE.

Press COOK TIME Button until 10 minutes appears on the Display.

Press START/STOP Button until the Green Indicator Light appears. The Red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins; the Pressure Indicator will rise as the pressure builds. After cooking under pressure 10 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button until Red Indicator Light illuminates.

Immediately press and hold down the Quick Release Button. Steam will emit from the Steam Release Valve. The Pressure Indicator will drop when all the steam has been released. Slide the Safety Lock to UNLOCK position and remove the Lid. Remove chicken from bone and serve with the vegetables and cooking liquid.

Servings: 4


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 Post subject: Re: A bunch of y'all will appreciate this
PostPosted: Mon Jan 09, 2017 1:58 pm 
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Linda: posted on wrong thread?

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