Very tasty sweet-n-sour pork! Made as directed, with the following changes: (1) Sauteed in 2 Tbsp. oil instead of deep-frying; (2) reduced sugar in sauce to 2/3 cup as per others' suggestion; (3) reduced water by about 1/4 cup to achieve a thicker sauce. Delicious served over jasmine rice with fresh fruit on the side. We loved it---thanks, Pam_1!

Reviewed On: Nov. 8, 2009

Oh, this was yummy! I took others' advice to sear the meat first and then deglaze the skillet with red wine, which I drizzled over the meat. I also made my roast in the slow cooker (high for 4 hours and low for 3 hours). If you use a crockpot, make sure to put the onions (diced) and veggies under the meat so they cook thoroughly. For a bit of added flavor, I threw in two bay leaves and a splash each of red wine and Worcestershire sauce. The wine adds a nice richness to the gravy. Very, very tender and tasty...and fills the house with a fantastic aroma!

Reviewed On: Oct. 6, 2009

I love this savory pilaf! It went great with the Cornish game hens I served for Easter dinner. I would have given this 5 stars, but I had to doctor it slightly. The chopped veggies added color and rounded out the texture and flavor. (I chopped up some mushrooms along with the carrots, celery, and onion.) Also, I used chicken broth as per other suggestions. I knew it would be a little too bland, especially from what other reviewers said, so I added 1/2 tsp. salt, 1/2 tsp dried tarragon, 1/4 tsp. dried thyme, a few dashes of cumin, and a few grinds from my pepper mill. I'll be making this again--a hearty, satisfying, versatile side dish!

Reviewed On: Apr. 12, 2009