Sylvie Charette Recipe Reviews (Pg. 1) - (16268414)

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Sylvie Charette



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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Feb. 8, 2011
I'm giving this a 3 because my husband loved it but I didn't really care for it. He wants me to make it again but truthfully, I think I'm going to keep looking. Don't get me wrong it was decent but definitely not worth it (for me anyways). I did find it too salty but then again I anticipated that it would be because of the previous reviews so I served the tenderloin with mashed sweet potatoes and that was excellent;especially with the sauce. I also cooked the meat for 3 and a half hours in the slow cooker and the meat was perfectly cooked. I thickened the remaining juice and made a gravy. I thought it was good for a one-time deal but I don't think I would serve it at a dinner party. I even used low sodium soy sauce as well as only half the package of onion soup mix but still incredibly salty. If my husband didn't like it, I may have only given it a 2. He was crazy for it though, had 3 servings. He said on a scale of 1 to 10 he'd give it a 9.8 (and not a 10 because he says nothing is ever perfect). So really my advice is try it. From the variety of reviews some people really love it (my husband amongst them), some people find it simply ok (me for example) and some people truly detest it.
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Apple Pie by Grandma Ople

Reviewed: Oct. 4, 2011
This pie is absolutely awesome!! I can promise you this, you will not need to look for another apple pie recipe after this one. It tastes fabulous cold and warm. I did add a little clove in my pie and also use Spy apples. Perfect texture and amazing taste!
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Vegetarian Gravy

Reviewed: Oct. 23, 2011
The flavour of this gravy is absolutely delicious! I thoroughly enjoyed it! IT is however, EXTREMELY think. I always had to add water when I was reheating it.
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Roasted Brussels Sprouts

Reviewed: Feb. 2, 2012
I very much enjoyed this recipe and so did my husband. I was actually very nervous because I did as others had suggested and read all the worst reviews as well as the really good ones. I think it's just a matter of taste. The Kosher salt is a must! Do not forget to rotate them so they darken on all sides. They are mushy on the inside which I wasn't use to but like I said, I very much enjoyed it. I will be making this again. My husband really loved the texture and the flavour. He said the darken leaves were very enjoyable. On another note, I did not leave them in the oven for 45 minutes. In fact, they were pretty much done after about 20 minutes. I think Dark brown is the idea colour and not black. But in summary, AWESOME
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