valmumm Profile - (10275803)

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Recipe Reviews 3 reviews
Slow Cooker Stuffing
I have made this for Thanksgiving and Christmas the last 3 years in a row and it always turns out awesome! I'm not a big stuffing eater (my Dad is the stuffing guy), but I LOVE this stuffing! I follow the recipe except I don't measure the broth. You have to use your judgement on that. As one reviewer suggested, add a little broth at first and then you have to taste the stuffing and add more as needed. You need to check on it several times throughout the day while it is cooking to adjust the seasonings and the broth to your taste. I don't measure when I cook anyways, just adjust based on your tastes! Also, I don't turn it up to high.. I just put it on low and let it cook while I'm working on other things.

2 users found this review helpful
Reviewed On: Dec. 18, 2011
Burgundy Pork Tenderloin
I cooked this for my family and everybody loved it! However, I did follow the advice from previous reviews. I had a 4 lb roast so I knew the cooking time would be longer. First I seasoned my roast with seasoned salt, garlic powder, onion powder, and fresh ground black pepper. Then I browned the roast in a little olive oil for about 2-3 mins per side. I omitted the onion and celery. I used 1 1/2 cups burgundy wine with 1 cup beef broth. My total cooking time ended up being around 1 1/2 hours and I only ended up with about 1 cup of juices. This wouldn't have made enough gravy for potatoes as it was just enough for the meat. I used 1 gravy packet plus added some wonder flour to help thicken the gravy. The gravy was too salty for my taste so next time I'll season it myself instead of using the gravy packet. Overall, turned out very good though!

1 user found this review helpful
Reviewed On: Dec. 31, 2010
Banana Cake VI
I made this for my Mom's birthday and she absolutely loved it! I followed the recipe exactly except that I doubled it to make a layer cake and I topped it with chopped walnuts. It was beautiful and delicious. 60 mins at 275 in my oven was perfect. Thanks for this recipe!

0 users found this review helpful
Reviewed On: Oct. 25, 2009

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