Kim P. Recipe Reviews (Pg. 1) - Allrecipes.com (13518284)

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Kim P.

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Charley's Slow Cooker Mexican Style Meat

Reviewed: Aug. 27, 2011
Exellent recipe! The whole house smells like Manwich Sloppy Joes when it is cooking. I use the meat in enchillada's and burritos, and my husband loves it....and that's saying something.
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Basil Pork Chops

Reviewed: Jan. 4, 2010
Wow! I tried this recipe on my hubby tonight, and was really surprised when he said 'This sauce is spot on!' It was especially surprising, since he rarely likes pork chops. However, even he said we need to keep this recipe. I did however make a couple of changes. We enjoy spicier foods, so I changed the recipe as follows: I omitted the chili powder. I doubled the recipe, and in place of the chili powder I used 1/4 tsp cayenne pepper (doubled = 1/2 tsp). I also used 1/2 tsp garlic powder (doubled = 1 tsp). I used thicker cut chops, and baked them. The only thing I needed to do was put the sauce in a pan and thicken it on the stovetop as the meat was resting. Thanks for the amazing recipe, Lisa!
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Slow-Cooked Short Ribs

Reviewed: Aug. 22, 2009
Good recipe, and a definite keeper. However, that said, I made some changes. I skipped the browning phase, and added some freshly ground pepper to the sauce. I used Apple Cider vinegar instead of the Red Wine vinegar. I also added 1 tsp onion powder, approx. 1/3 cup corn starch, and 1 Tbsp red pepper flakes (it sounds like a lot, but it just gives it a little zip). I realized that although the sauce tasted wonderful in the crock pot, as with all recipes like this I've tried, it was very bland on the rice. So, before I put the leftovers away, I simmered the remaining sauce, which condensed it quite a bit. In the future, before serving this dish, I'm going to reserve approximately 3 - 4 cups of the sauce about 1 hour before serving this dish. I will use my gravy separator to remove excess grease, and then I will simmer the liquid while I cook the veggies, rice, etc. Our leftovers were AMAZING after I condensed the gravy. Thanks, Pam, for this recipe!
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