This sounded so strange to me, but I went ahead and tried it, and I'm so glad I did! My family loves it. I use a sweet onion (like a walla-walla) instead of a regular onion, as I find it's a little sweeter, and a little less overpowering that way. I also like to use whole cranberry sauce. The whole cranberries floating in the sauce are a nice touch. Also, I prefer cooking it for four hours on high instead of for 8 hours on low. It is still moist, but the roast stays firmer, allowing you to slice it. When you cook the pork for 8 hours, it tends to shred, and you lose that roast consistency. This recipe yields a lot of sauce - great for pouring over the meat, and also over mashed potatoes or rice! It heats up well the next day.

Reviewed On: Oct. 19, 2008

Surprisingly good spin on the traditional hamburger. These come out yummy and moist. My husband and I just love them! I actually use more than one onion so that I can completely line the pan. I also make sure the rings are two or three layers deep. This keeps them from breaking down, so your burgers won't drop into the water. I never would have thought to cook burgers this way, but I really like it!

Reviewed On: Oct. 19, 2008

I think I would actually give this 3 1/2 or 3 3/4 stars. It was good, but I prefer my lentil soup to be thicker. I like the lentils to break down. With this recipe, I could see all the individual lentils. They softened up and tasted fine, but they didn't break down the way I expected them to. This was my first time making lentil soup, so maybe you need a different type of lentil or different preparation to get the kind of consistency I was expecting. The ingredients are very nice, but the soup will definitely need some salt for flavor.

Reviewed On: Oct. 19, 2008