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Whole Wheat Banana Nut Bread

Reviewed: Jan. 1, 2013
I now make this at least once a week. If my bananas aren't ripe enough to mash, I throw them in the blender with the other wet ingrediants. I also add some cinnamon and coat the hreased baking pan with cinnamon and sugar. Turns out very moist, typically doesn't last more than a couple of days in our house.
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jan. 1, 2013
Made this recipe for New Year's Eve. I worked that day, so had the dude put it together. The night before I made the sauce, including the garlic, and placed it in a jar in the fridge. I used a 6qt crockpot. It has a thermometer, so we set the goal temp at 140 F and placed the crockpot on low. We allowed 6 hours, since other reviewers had said it took longer. The tenderloin had reached 140 F in about 2.5 hours, it sat on low until I got home. Was very tender and moist. The au jus was not too salty, maybe because I used Bragg's amino acids instead soy sauce. I like Gravy, so I thickened it up before serving. I am saving the remaining juice/au jus to use in a future stew.
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Pakistani Lentil Curry

Reviewed: Mar. 1, 2008
Great lentil recipe. My boyfriend and I enjoy lentils that pack a punch of flavor, and I like easy clean-up - so I made a few adjustments to the original recipe. I added one carrot and two small potatoes, peeled and cut into small bite sized pieces into the pot of water. I added the onion, chopped to the water, along with the garlic, and 1 cup of lentils and about three cups of water. I doubled all of the spices, except the cayenne pepper, which I increased by 1/4 a teaspoon. And instead of salt I added garlic salt and onion salt. I also added the milk, following the directions. Best lentils I have made!
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