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Easy and Delicious Slow Cooker Cassoulet

Reviewed: Sep. 19, 2012
Easy, and good. Next time I will start the cooking on high for at least an hour. This will soften the beans. I found that the beans were still a bit crunchy after cooking on low for five hours. An extra hour on high took care of that, but I think it would be better to start out on high. Probably doesn't matter. I drained the beans, did not rinse, but saved the juice just in case thinning was needed. It wasn't. I did not drain the tomatoes as there was not much juice there to drain. No problem. But be sure to drain the beans or there will be too much liquid. Next time I'll also use bacon-bacon, not turkey. And, I just might substitute or add a duck leg or two. As noted, this was a mighty tasty stew. I think the thickness (for me, anyway, my spouse prefers a more soupy stew) was just right by draining the beans.
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Easy and Elegant Pork Tenderloin

Reviewed: Sep. 12, 2012
This looked good and easy and it was actually both. I read many reviews before doing this, and decided to try it first without any modifications except lining the pan with foil and tenting the tenderloin. I have a digital accurate oven and did not use a meat thermometer or probe.The bread crumbs at the ends were still a bit charred. Also, the tenderloin shrunk up a little and pulled away at the ends of the crusting. I think cooking at a little bit lower temp will fix this. Contadina Seasoned Bread Crumbs, an old standby, were very flavorful right out of the container. Next time I do this I'll use fewer breadcrumbs and maybe rub some egg yolk over the tenderloin to help the crumb mixture stick. Again, it was easy to prep, and was plenty good fixed up and cooked up exactly as written.
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Keon's Slow Cooker Curry Chicken

Reviewed: Aug. 9, 2012
this is a tasty Thai style curry. If you want a thick Indian curry look elsewhere. Best served on a bowl of rice. I modified the theme with these variations: no salt; 1 packet of dry onion soup mix, 1/2 teas ground pepper; 8 tbsps curry; 2 teas cayenne, 8 breasts, 2 tbps butter, 2 onions, 2 cream mushroom, 2 cream chicken, 2 coconut milk, 1 pk frozen peas, 1 pk frozen spinach, 1 red bell pepper, 1 yellow bell pepper. I cooked in slow cooker 1 hr on high until sides bubbled, then 3+ hours on low. Others noted good ideas to add potatoes or rice, and I'll probably do that when warming the curry up tomorrow or the next day. This should freeze pretty well.
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