Easy, excellent and exactly like the mexican restaurants! This one is a keeper! I have tried many different recipes that sound easy enough and flavorful enough and none have come close to this. Personally, I love the rice I get at the restaurant, and this one is identical! Thank you for sharing!

This is the second time I have brined a turkey before cooking. Our usual turkey consists of my dad smoking and deep frying the turkey, which he did this year as well. I went and bought a turkey so we could have some leftovers. I had a 17 lb. turkey and followed this recipe as is, but I did add onion and some liquid smoke to the brine. I brined for about 14+ hours, as I didn't have 2 days to wait. I roasted the turkey in the oven for about 4 hours, but I roasted it for the first 2 & 1/2 with the breast side down so that all the juices would drip into the breast meat. The last hour and a half, I turned the turkey over and roasted it with the breast side up, and continued to baste as it cooked. NOTE: I RINSED the turkey thoroughly before roasting. If you don't do this, it will be overly salty! This turkey turned out VERY moist and VERY tender! It had good flavor, but it was just a touch salty. Not enough for me to complain about, but it was there. I would certainly recommend this brine and I will definitely do my turkey this way again, because I don't have a turkey fryer. If I had more time, I would have smoked the turkey too. This one is a keeper, but remember, THOROUGHLY RINSE the turkey after taking it out of the brine!

This recipe sounded better than it was. I followed it exactly and it was just so-so. I don't think I will make it again. Not that it was bad...... just wasn't all that I expected.

I rarely take the time to write a review or rate some of the recipes on here, which I should do more because I appreciate when people rate and review mine. I made this recipe as is and I found it to be very flavorful. I did add Worchestershire sauce which added that little "extra" that it needed. I also used low sodium beef broth so that I was in control of the sodium content. I do not agree with the amount of butter used in this recipe and would most certainly not use that much again. That's the reason it only gets the 4 stars instead of 5. The ease of this recipe is great. I know there are many, many ways to make a good stroganoff, but this one is a keeper for me and my family when a quick, but delicious meal is needed on a busy weeknight. Thank you for sharing this recipe. I will absolutely make this stroganoff again!!!

I have to say, this is the very first review I have written on this site, even though I have a couple recipes on here myself. I had a 4+ pound pork loin in the fridge and saw this recipe and decided to give it a try. I doubled the glaze because I had a larger pork roast and I decided to mix it in a saucepan and reduce it to thicken it up because I knew I was going to put it in the crock pot. I seasoned the roast with salt, pepper and a little garlic powder. I poured the glaze mixture over the roast in the crock pot and put the crock pot on low and cooked it slow for about 8 hours, occasionally basting it with the crock pot juices using a turkey baster. When it was done, I sliced it about an inch thick and used the juices from the crock pot to pour into little dipping sauce cups. Dipped each bite into the dipping sauce and I must say that this recipe is actually very, very good. Simple, yet tasty. I (personally) wouldn't do this in the oven, just because pork is so lean and dries out too quickly. Had I not used the broth in the crock as a dipping sauce, I think it wouldn't be quite as good (simply because this cut of pork tends to be dry). I will keep this one for future use for sure. Very nice flavor. Thanks for posting this! Good job! :)

I made this meal tonight and followed it to the "T" as far as seasonings go. I didn't add carrots but added corn instead. I can see why some people thought this was a little bland because the broth/liquid didn't have much flavor. I tasted the oregano and that was nice but I felt it just needed a little more "umph" to it. I did have to add salt. I would possibly make this again but with my own twist to make a little richer flavor. I bought a pre-roasted chicken at the store and pulled the meat off that to add in, just as a time-saver. I added it during the last 15 minutes of cooking because chicken tends to shred when cooked too long in a broth like this. Overall, not bad. It's worth making again with a few added touches of my own. :)