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Easy Pork and Sauerkraut

Reviewed: Feb. 6, 2011
id go with a pork tenderloin. when i made this, it was a good flavor, but the meat was pulling apart enough as to make the bits of pork blend well with the other stuff. the pork roast kinda binds up. its not bad, but i think a higher quality meat is much better. also, throw in there two keilbasa pieces to give a little fatty content and its yumx2. i like the mustard, dill, onion and apple combo. its a good recipe, but needs a lot of tinkering to get it right..so that its awesome on 'taters.
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Awesome Slow Cooker Pot Roast

Reviewed: Jan. 15, 2011
the most liked comment at the beginning of the comments section was right....use just a bit of water (i use beef broth) and add a few splashes of worchestershire sauce. i tried using a bit of red wine, but it made the recipe funky. not bad, but funky. but my main tip is to cook it for longer than 4 hours, as said. i have tried this a few times, and 6hours on high will get that meat flaking off. absolutely melting in your mouth. but the sauce is bangin' with some mashed potatoes. perfect sauce for 'taters! awesome recipe. if you keep the sauce to a minimum, and not too heavy on the liquid, you will get a gourmet meal, 5 stars.
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Amazingly Good Eggnog

Reviewed: Dec. 18, 2010
wow this is an old school style egg nog that my dad used to make, albeit with raw eggs. but that is a lot of rum, dang. if i were to measure out the alcohol for such a dish, id say half a shot's worth of alcohol per serving. a shot is a bit strong, and it seems like with 2/5 cups of rum, thats more than a shot, no? i like the nog to have a noticeable alcohol flavor, but to stop at that. "hmm, that has a bit of alcohol" should be the taste. like if you drink too much, you will get surprised drunk. real nog!
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