madkj84 Profile - (16344931)

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Recipe Reviews 19 reviews
Burgundy Pork Tenderloin
One of the best meals we have had in ages! Instead of the tenderloin, as some of the other reviewers suggested, I use a fresh pork roast, so increased the cook time, keeping a close eye on the meat thermometer. It was so unbelievably easy! Some reviews said it was too much wine, but I honestly think that comes down to your own flavor preference, because I actually used more, basting the roast three or four times by pouring a little more over the top while it cooked. And the only thing I would change is to use even more because serving 3 big guys that loved this gravy made it not go very far! I inserted 3 cloves of garlic inside the roast and that just complemented the whole flavor. Once that meat thermometer hit 160 I took it out and it was absolutely the most tender juiciest roast I've ever had. I did sear it in oil and some garlic powder before cooking so it would be browned. Loved this so much and my guys are asking when I'm going to make it again. Thank you so much for sharing!

1 user found this review helpful
Reviewed On: Apr. 27, 2014
Slow-Cooker Barbecue Ribs
I only rate this a 3 because while it was good, I found it no better than what I've been doing for years, putting ribs in the crockpot with bottled barbeque sauces. So if just doing the extra work and creating your own sauce is what gives you pleasure, then this recipe is definitely flavorful. But I won't repeat it, especially when in my opinion, you can pick your own favorite bbq sauce and pour it over the ribs and forget about it. The one tip I did take away was to brown them in the oven before putting them in the crock pot. Much less grease, so that made me happy!

2 users found this review helpful
Reviewed On: Jan. 18, 2014
Easy Shake and Bake Chicken
This turned out really well. Unfortunately I only had boneless and skinless chicken thighs so it was my own fault that they overcooked a bit. I can't blame the recipe for that, and my guys still loved the flavor and crispness. Next time I will get a whole chicken and cut it up as suggested. I used two pans, one glass, one metal. It was interesting and my husband pointed out, that the chicken in the glass pan turned out crispier than the metal.

1 user found this review helpful
Reviewed On: Nov. 24, 2013

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