lizaroni Recipe Reviews (Pg. 1) - Allrecipes.com (16202833)

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French Dip Sandwiches

Reviewed: Feb. 23, 2011
Oh my god. This was so, so delicious! I used a 2 lb tri-tip and halved the recipe and used 2 peppercorns and a whole fresh bay leaf off a tree outside my kitchen. I did not expect the flavor that came out of that slow cooker at all. I knew it'd be good, but it was just SO flavorful and so perfectly seasoned, it completely blew me away! Since I only had a 2 lb piece of meat, I cooked it for only about 10 hours and it was perfect. The remaining broth left for dipping was PHENOMENAL. I wish I had more room in my stomach so I could eat more. Will ABSOLUTELY make again!
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Slow Cooker Carnitas

Reviewed: Oct. 23, 2010
So, so, so good. Just made this recipe for the second time today and I can't stop picking it off the pan and snacking on it. I took the advice of many others and tripled all the spices EXCEPT for the cinnamon. DO NOT leave the cinnamon out! It really adds to the rounded flavor of the meat, it's just so delicious. I also put in 3 teaspoons of chili powder to kick up the spice a little. I took the remaining juices (sans fat) and put it in a saucepan, added a little cornstarch, and boiled it while I was shredding and crisping the meat up (20 - 30 mins to get a really good gravy going). Adding some of this to the meat makes the flavor THAT much more amazing and moistens it really well. I highly recommend popping the carnitas into the oven at 400 for 15 - 20 minutes, it crisps up the edges and is well, well worth the extra wait. This is my staple carnitas recipe now, I wouldn't dream of using another one!
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