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Slow Cooker Spare Ribs

Reviewed: Jun. 8, 2012
Mi first meal with Pork Spare Ribs. My in-laws really loved it. I had 3 lb of pork but did not change any of the ingredient. It was perfect as is. Just like others, after 6-8 hours in the slow cooker, I put it on the tray, put some bbq sause over it and let it stay for 10 minutes in 400 degree oven. That was it was a bit dryer, and more appealing to eat. Also, the sauce was really good with mashed potatoes. Not too strong, not too blend...just perfect.
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Shrimp and Asparagus

Reviewed: May 16, 2012
My wife kept eating this meal for three days and it was perfect every single day. I did some modifications, and will do more next time. First, I split cooking of mushroom and asparagus on two different skillets. Each with olive oil, garlic, lemon, and butter. I then mixed the two together and added some shrimp. I then served it over vegetable linguine. Even though I used 1/2 cup of butter and 1/4 cup of olive oil, it was still way too much. Next time I will use total of 1/8 of a cup of olive oil and 1/4 cup of butter.
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Three Packet Slow Cooker Roast

Reviewed: Apr. 30, 2012
Wow...I am not a cook by all means. I just decided to help out my wife and do something. I never cooked beef or used the slow cooker before. What a success the meal was. I actually made a full meal in the slow cooker. I put one half of onion and mushroom cut in big pieces on the bottom of the slow cooker. I then put a 2lb piece of roast over it. I then put 4 big potatoes cut in big pieces, then the other half of onion, mushrooms, and baby carrots. I then put the mixture over it and put on Low for 10 hours. For the mixture, I substituted water and brown mix for Beef broth. I did not salt anything, including meat. The mixture alone was enough and it came out to be perfect - not too salty and not blend. Will do it many more times in the future!
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Caramelized Baked Chicken

Reviewed: Dec. 10, 2011
Like others, I thickened the mixture with water and corn starch with the rest of the ingredients over very low heat for 10 minutes. I used drumsticks and chicken thighs. I covered the dish with aluminum foil which kept it from burning for the first 30 minutes. I had it another 15 minutes without cover, and 2 minutes on broil. I guess because I rotated the meat too often (every 15-20 minutes), i did not get the crust, rather it was semi-liquid thick mass which I did not mind. I will try to cook next time without flipping the meat.
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Pesto Pasta with Chicken

Reviewed: Dec. 1, 2011
Like others, I only used the oil from the oil-packed sun dried tomatoes to fry the chicken. I made the meal for four, and used 2 Tbs and 2 tsp of sun dried tomatoes. As I learned later, the amount of oil that came with this amount of sun dried tomatoes was too much and pasta was a bit too greasy. Next time, I would use less oil.
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15 users found this review helpful

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