As recommended, I substituted the water with a can of beef broth. I also added 1 T worchestershire sauce, 1/2 t Montreal steak seasoning, and 3 cloves crushed garlic to the liquid. I seasoned the meat with Montreal steak seasoning before browning. Flavor and texture of the meat was great and perfectly cooked after 9 hours on low. However, the potatoes and carrots were still completely hard. I had to boil them for at least 20 minutes before we could eat them. I would recommend either partially cooking the vegetables in the microwave before adding them, or setting up the meal and cooking it on low overnight and then for the recommended 8-10 hours.

Reviewed On: Nov. 8, 2009

I marinated it all day and then put the chicken on the George Foreman. Instead of dirtying a pot, I microwaved the sauce for 3 minutes. I served it over quinoa and poured the sauce over both. It was edible, but the taste was too strong and overpowering. Not even pleasant enough to modify and try again.

Reviewed On: Oct. 20, 2009

With shrimp sized 26-30, I use 12 shrimp per person. I only did shrimp since others didn't have luck with the scallops. The recipe is easy. It was a light and enjoyable taste. The grill time was definitely too long. If they are pink, they are done! This would be a good surf and turf recipe as it's not "to die for" on it's own, but good.

Reviewed On: Mar. 21, 2009