libbyindbq Profile - Allrecipes.com (13572983)

libbyindbq


libbyindbq
 
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Member Since: Jun. 2009
Cooking Level: Not Rated
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  • Pad Thai
  • Pad Thai  
    By: TRANSMONICON
  • Kitchen Approved
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Recipe Reviews 3 reviews
Slow Cooker Teriyaki Pork Tenderloin
Hubbie and 5 year old both gave this a big thumbs up. I used a pork sirloin roast and did not brown the meat prior to putting in the slow cooker. I rubbed the meat with the minced garlic and black pepper. Also used low sodium teriyaki at the suggestion of other reviewers and used 1 tbsp. of roasted red chili paste instead of the fresh chili peppers as I didn't have any. Not spicy at all but great flavor. Served with fried rice and Asian veggies. This one is a keeper.

2 users found this review helpful
Reviewed On: Nov. 4, 2013
Mandarin Orange Cake I
I wanted to make cupcakes for my little guy to take to daycare for his 2nd birthday. He loves mandarin oranges and pineapple so I decided to try this recipe. Yum! I made a couple slight changes. I used D.H. Pineapple Supreme cake mix which I would recommend. I also ran out of oil so I ended up using 1/2c oil and 1/2c applesauce, which worked out fine. Next time I will try all applesauce to cut down on the fat. I also followed the suggestions of other reviewers and mixed the pudding mix with the pineapple and let it sit for a minute before folding it into the whipped cream. Cooking time for the cupcakes turned out to be 22-24 min. at 350. I will definitely be making this again.

2 users found this review helpful
Reviewed On: Apr. 27, 2010
Funky Cholent
I am always looking for new slow cooker recipes so when I found this I thought I would give it a try. I was unfamiliar with cholent, which I have now concluded is a kind of versatile beef stew. Had I known this I probably would not have made it because my family are not big beef stew lovers. If yours is, however, it is definitely worth trying. It was the best beef stew I have tried. I did think it had a sourness to it that I didn't care for so I added a tbsp of brown sugar and 2 more tbsp of bbq (sweet) sauce. If I made it again I would use a 32oz. can (double the recipe) of brown sugar baked beans, no additional brown sugar, and 3tbsp of a sweet bbq sauce. I also added a bag of frozen corn which was a great addition. I browned the stew meat with the onions, garlic, salt and pepper. Then I added the remaining ingredients (I did omit the barley after reading another review), covered with water and cooked it on low for about 9 hours in my crockpot. I turned it up to high and removed the lid for an additional hour just to let it thicken up. Everything was tender and flavorful.

4 users found this review helpful
Reviewed On: Jan. 8, 2010
 
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