Decided to try this because of the good reviews. I've made plenty of pork roasts and this ranks up high. I made it for company and we all thought it was superb. I rubbed it the night before and wrapped in plastic wrap. Then I started it in a 450 convection cycle for 15 min, lowered the temp to 325 and put the lid on my cast iron dutch oven for 2 1/2 hours. It was juicy and tasty and exceptionally tender!

Reviewed On: Oct. 4, 2009

A great restaurant we have in Detroit is Steve's Back Room. Their Mujadrah is fabulous and I've played w/ a recipe for a long time to try to recreate it. First, start your thinly sliced onions in a wide, heavy fry pan. Slice way more than you think you will need. If you want to be very decadent, use a stick of butter. Sautee on very gentle heat for close to an hour. I would cut back on the rice and let the lentils be the star. Depending on whether you want the lentils to be 'mushy' or not will be the deciding factor in how much liquid and how long you cook it. I like mine to be tender but not mushy. I usually add chicken broth in a 2:1 ratio w/ the lentils and rice, and throw in a pinch of cumin and gently simmer for about 20 minutes. Definitely top each serving w/ the yogurt (plain) and the onions and pour a spoonful of leftover butter on as well. A cucumber salad makes a great accompaniment w/ some mint and yogurt too.

Reviewed On: Sep. 12, 2009

Gives chicken even boneless skinless breasts a good flavor. I used just about a half cup on four breasts, and had at least two cups of marinade left over for future use (stored in fridge). Didn't have much time to leave on, so I used my multi-blade meat tenderizer. I recommend one of these little wonders highly - it not only breaks up tough fibers in meat but also helps to drive the marinade into the meat. The result was extremely tender and tasty meat. My nine-year old son gave the chicken a very high thumbs up, and he often complains that it is "too chewy".

Reviewed On: Apr. 29, 2009