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Reviewed Roasted Asparagus with Hollandaise
"I saw Ina make this on her show and it really works! What a great recipe! Thanks, Ina, for such innovative thinking!"
Shared Recipe Savory Beef Soup in Wolfgang Puck Pressure Cooker
Shared Recipe Pulled Pork in Wolfgang Puck Pressure Cooker
"This is a great way to use your pressure cooker to get long-cooked results, with very little effort, from an i..."
Shared Recipe Whole Braised Chicken in Wolfgang Puck Pressure Cooker
"When I first got this cooker, I experimented quite a bit. This is one of my successful experiments."
Shared Recipe Quick Coq Au Vin Wolfgang Puck Pressure Cooker
"This is a quick version of the classic French dish, completely made in the Wolfgang Puck electronic pressure c..."
Shared Recipe Chicken Curry Americain
"If you think you don't like Indian food, I double dog dare you to try this delicious recipe! The seasoning is ..."
"This is a wonderful recipe. But I did want to let everyone know that they should cook the steaks to the desired degree of doneness before wrapping them in the pastry. I cooked mine to medium-rare, figuring the 12 minute bake time would finish cooking my husband's to medium-well, but it didn't. So, I had to nuke his steak - yuk! Just FYI. I used NY strip steaks, about 1" thick and cut them in half to make 4 - 4 ounce protions. Also, don't forget to cut the vent in the pastry, because I did, and although the pastry browned quite nicely, it was very underdone. Lesson learned. I used Pepperidge Farm puff pastry b/c that's the only brand the store had. I baked the packets in a commercial quality Cadco tabletop convection oven. I definitely will make this again. Very elegant dish. Just issues with the cook! LOL
"This is a wonderful recipe. But I did want to let everyone know that they should cook the steaks to the desired degree of doneness before wrapping them in the pastry. I cooked mine to medium-rare, figuring the 12 minute bake time would finish cooking my husband's to medium-well, but it didn't. So, I had to nuke his steak - yuk! Just FYI. I used NY strip steaks, about 1" thick and cut them in half to make 4 - 4 ounce protions. Also, don't forget to cut the vent in the pastry, because I did, and although the pastry browned quite nicely, it was very underdone. Lesson learned. I used Pepperidge Farm puff pastry b/c that's the only brand the store had. I baked the packets in a commercial quality Cadco tabletop convection oven. I definitely will make this again. Very elegant dish. Just issues with the cook! LOL
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"This recipe has been in my family for three generations. Being the impatient type, I adapted it for my pressur..."