These were quite tasty. Made them as is, except I only used 1 pound of Brussels sprouts because that's how they sell them here in Cincy. Also, I was unsure of what temp to saute, so I did it over medium. A thinking person probably would have just presumed you'd turn them down to simmer after adding the liquid and covering, but not me. So when 13 minutes were up, there was nothing to drain. The bottom of the pan was a little brown, but the sprouts were no worse for the wear.

Reviewed On: Dec. 17, 2011

We had most of a large veggie tray left over from a party, so I thought I'd make a stir fry. My husband is more of the wok cooker than me, so a few times I thought I had a disaster on my hands, but in the end it turned out really well. Cut the chicken into cubes, doubled the marinade (used fresh garlic and 2 TBS brown sugar) and did not coat with corn starch. I started out stir frying a beaten egg just because that's what my husband does, but it was kind of unnecessary - only wound up sprinkling it on the final dish. Also, I just dumped the bag of chicken with marinade into the wok and I probably shouldn't have; took about 3 times as long to cook the chicken. Sprinkled some sesame seeds on while it was cooking. Dissolved a bouillon cube in a cup of water, made another 'recipe' of marinade (using the garlic powder this time and only 1 TBS brown sugar) and used another reviewer's advice to mix in the corn starch here. Once thickened, spooned over brown rice. Tasty but could have used a little more zing. Next time, I'll sprinkle some white pepper over the chicken as it cooks.

Reviewed On: Dec. 14, 2011

This was really good. The ribs were fantastic. The only thing that seemed a bit off to me was the lemon juice - it was a little too sour and kind of tainted the gravy. So next time, I'll leave it out but maybe add orange juice in its place, tho it's probably not necessary. The other little thing is as I was about to make the gravy, I thought 3 TBS of corn starch sounded like a lot but I went with it anyway. Should have listened to myself - it was super thick. Next time, I'll start out with one and work my way up, if need be. Also, I had no problem getting enough juice out of the crock to make the gravy, but I did only use a 1.5 pound loin and didn't cut back on any other ingredients. Though I don't think that could have much that much of a diff. Overall, yummy. So many great pork recipes on this site. Thanks for another one.

Reviewed On: Nov. 16, 2011