CHEDRIC Recipe Reviews (Pg. 1) - (1161950)

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Cajun Style Stuffed Peppers

Reviewed: May 7, 2012
Really liked this recipe. I read some previous reviews and agree that the rice needs to cook longer, which may mean adding more chicken broth in order to keep the consistency right. Add the shrimp only for the last 5 mins otherwise they will be dry and shriveled by the time you take these out of the oven. I don't like the green peppers as well as red, but that is just my preference. Thanks for sharing!
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1 user found this review helpful

A Nice Slow-Cooked Pork

Reviewed: Nov. 8, 2011
Since my boss and I are on low carb diets, I omitted the potatoes. I also didn't have sherry or vegetable broth. I used sliced yellow onion instead of pearl onions, chicken broth instead of vegetable broth (and not so much, maybe 1 to 1-1/2 cups). After slow cooking overnight, I used a package of mushroom gravy mix to thicken up the liquid. I made this for my boss and she said it was "out-of-this-world good" and that she and her family licked their plates!
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6 users found this review helpful

Simple Carnitas

Reviewed: May 23, 2011
Outstanding! Used a boneless shoulder arm roast and a slow cooker. Didn't cut it up before hand, but instead roughly shredded it after. Other than that, used recipe as is. No need to change or adjust ingredients at all. (And Kosher salt is a must; don't use table salt.) I've tried other Carnitas recipes but this has the most authentic taste. I put mine in a pan under the broiler for a few minutes to crisp up the edges and used a little of the broth that it made to keep it moist (as some other users have). So delicious, Ken! This will be a regular in my house.
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3 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: May 18, 2011
Most requested meal! I use a Picnic roast (shoulder arm roast), and grind some garlic pepper on the outside prior to adding the Dr. Pepper, but other than that, I follow this recipe. With a fattier cut of meat, I think you spend a little extra time separating the veins of fat when you shred the meat, but it is so tender and so flavorful you won't be disappointed. Shared this with a friend who was hosting a college graduation party and she used it to serve bbq pork sliders. She said it was the hit of the party.
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4 users found this review helpful

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