Carla Recipe Reviews (Pg. 1) - (10997443)

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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jun. 18, 2012
The title doesn't lie; this does taste amazing! I've made it as is, many times. After cooking, I strain the liquid. Sometimes I thicken it to make a wonderful, flavorful gravy. Sometimes I shred the pork and then add the liquid for amazing sandwiches.
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Pumpkin Fudge

Reviewed: Oct. 22, 2010
First attempt: boiled to 234 degrees, as suggested by reviewer; didn't time it but it took a long time. I knew as it was boiling that it was going to turn out hard. Removed from heat and added white choc chips and vanilla; took a long time for chips to melt. The mixture was too thick; knew it would not turn out, but I like to follow the recipe exactly when I try something new. End result: very hard and crumbly. Second attempt: boiled for much less time (didn't time it; just tried to judge from the thickness); removed from heat and added white choc chips; they take forever to melt. This time the result was much too thin; it did not set up. I make fudge and sell it at a local market, so I'm very familiar with the process; giving up on this recipe tho.
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