I have been looking for a great use for the frequently on-sale diced pork I find at my local market, and this is definitely one! I have often used diced pork to make a too-tough Mexican stew, but this recipe yielded a deliciously tender German pork, apple and sauerkraut supper! I first sauteed some onions in olive oil, and then added pork that I'd tossed with some flour and white pepper. Browned the meat, then took it out to deglaze with some water and white wine, as another reviewer suggested. Then, I threw everything back in, along with the can of sauerkraut, two diced apples, ~6 small diced Yukon gold potatoes, ~Tbsp. brown sugar, a few splashes of white wine and some water and apple juice. It all cooked together, tender and wonderful, in less than an hour, and every bit as fabulous as (if not more so, and a whole lot quicker than) many other German pork/apple/onion/kraut things I've tried in my slow cooker or Dutch oven!

Reviewed On: Apr. 23, 2009

I'm sure it's a good cookie recipe, but it's NOT the $250 recipe of urban legend. I received a copy of that more than 15 years ago, and it involved many other ingredients, including grated chocolate and, I believe, oatmeal. I'm still looking for a copy of the "scam" recipe that really did make an amazing cookie!

Reviewed On: Mar. 14, 2005

Absolutely fabulous! The marinade was zesty and flavorful: as good as that of our favorite Mediterranean restaurant. I substituted the juice of Seville oranges (from our tree out front) and used bottled chopped garlic without any noticeable compromise of taste.

Reviewed On: May 17, 2003