This is exactly how I prepare brussells sprouts always.. with one minor exception, I do halve them. Depending on my mood, I'll vary it as the possibilities really are endless. Sometimes add chopped garlic, sometimes bacon & onion, sometimes a splash or two of balsamic vinegar. Perfect!

Reviewed On: Nov. 23, 2009

Made this yesterday and it was really good. Gave it 4 stars because it was kinda bland so I added some ingredients. Subbed the red wine vinegar for apple cider vinegar and the ketchup for chili sauce. Also used minced fresh garlic instead of garlic powder. Omitted the sugar altogether based on previous reviews and added about 1/2 tsp of dried rosemary and a splash of worcheshire sauce. My roast was bone in loin (just under 3lbs) and frozen..threw in the crock frozen and cooked on high for the first 2 hrs and low for another 3. Not really at all the recipe as written but a great starting point. Very easy to customize to individual tastes. The pork was super tender & juicy, not dry at all and flavorful. Used the juices in the crock and a little Wondra to make an awesome gravy to serve with it. Will definitely make again.

Reviewed On: Nov. 9, 2009

This was really easy and quick and really good! I used bay scallops since that's what I had. I cut way down on the butter and used EVOO along with it. I also seasoned the scallops with a bit of Old Bay and cayenne to give it a little kick and finished with chopped fresh parsley. Served over linguine and it was delish!

Reviewed On: Oct. 29, 2009