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Awesome Slow Cooker Pot Roast

Reviewed: Sep. 28, 2010
Delicious! I used a ~2 pound oven roast (frozen solid), 1 can of cream of broccoli (my man and I both hate mushrooms), just under a can of beef broth, a package of onion soup, and some baby potatoes. My man put in some chopped up carrots and celery about two hours before I got home too. It was SO good! I used some Veloutine to thicken up the gravy right before we ate it. I couldn't believe the roast was cooked through perfectly after only 5 hours on high! The only thing I might do next time is add a package of ranch dressing to give the gravy a bit more zing.
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Simple BBQ Ribs

Reviewed: Jul. 4, 2010
The only way these could get a 5 stars is if they rivaled Baton Rouge ribs and they don't...but they were pretty good. Most of the ribs turned out extemely moist...other parts were dry. I used country style ribs, boiled them for about 45 minutes and baked them for an hour and a half. Next time I'm going to try finishing them on the BBQ and see if they turn out any better...but I will definitely make them again!
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Easy Microwave Chocolate Cake

Reviewed: Mar. 14, 2010
Delicious! I took the reviewer's advice and tripled the sugar and added an extra tbsp of cocoa. It's not "I will never cook in the oven again" good, but it's definitely the best 5-minute cake recipe I've ever had. I baked mine in a ceramic quiche dish. Word from the wise: let this cool twice as long as it says- at LEAST 10 minutes, if not 20. I tried to turn mine out after 5 and the centre didn't come out. Next time I'll let it cool longer and ice it.
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French Breakfast Muffins

Reviewed: Jun. 29, 2009
I remember having these as a kid at a friend's house. They make VERY small muffins, I think next time I'll either use mini muffin tins or double the recipe. The topping really made these muffins. Next time I think I'll put a tinge on cinnamon in the muffins themselves. I made them without paper wrappers, I just used PAM in the tin before dropping the batter in and it was a good choice. I think I'll make these over and over again!
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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Oct. 25, 2008
Maple and Garlic- my two favourite flavours! I've never made tenderloin before trying this recipe and it was awesome- used extra virgin olive oil instead of sesame oil (didn't have any), and whole grain Dijon mustard (gave it a nice texture and appearance), and I baked it in the oven at 375 for 45 minutes- turned out PERFECT! I threw out the rest of the marinade the first time I made it, but I just made it again and I reduced the marinade and thickend with flour and it was EXCELLENT!
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