Amazingly helpful sauce base. First time using it, I replaced the milk with gradually added heavy cream whipping it at the same time until it thickened up to a cheese or cream sauce consistency. Salt & pepper. Then added pasta with fresh spinach, generous bits of sundried tomato and fresh mushrooms. I recommend serving it this way with Easy Flat Iron Steak in Wine Sauce SUBMITTED BY: Jackie B on this site. Thanks!

Reviewed On: Jan. 16, 2009

Such an amazingly successful and forgiving recipe. If you'd like to adjust this recipe for someone who doesn't like alcohol, just substitute the wine with half that amount of water. I served the steaks with a pasta that had fresh spinach, sundried tomato and a simple white sauce barely sprinkled with fresh parmesean. Check out White Sauce SUBMITTED BY: CJO on this site.

Reviewed On: Jan. 16, 2009

The meat was flaking off appetizingly when I opened the cooker after 7 or so hours and that was about it unfortunately. The meat was completely flavorless, the aroma only semi-tantilizing. I had high hopes after seeing the ingredient list & tasting the broth before adding the pork. But we had the pork sitting in the fridge for three days & a first, had to toss it out nearly untouched. We were looking for a subtler pork recipe to our usual Puerco Pibil. If I were to try this again, I'd take out water completely at the least.

Reviewed On: Jan. 16, 2009