Sherbg Profile - Allrecipes.com (1645559)

cook's profile

Sherbg


Sherbg
 
Home Town: Whitefish Bay, Wisconsin, USA
Living In: Seattle, Washington, USA
Member Since: Mar. 2002
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet
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Recipe Reviews 17 reviews
Apricot/Cranberry Chutney
I am the person who posted this recipe.. per others' reviews, I now cut down on the Vinegar. I made the chutney this week, and this time I added orange rind, 1 teaspoon fresh orange juice, chopped dried cherries, and chopped pecans, and I think that it is even better! So glad that many people like this, my family loves it!

6 users found this review helpful
Reviewed On: Aug. 23, 2012
Chickpea Salad with Red Onion and Tomato
Really good salad! I made a few changes: I used a basket of Cherry tomatoes, cut in half; I also added a couple splashes of Balsamic Vinegar; and since my family LOVES Cilantro (I know many don't), added about 1 T. of freshly chopped Cilantro. It was sooo good. Very refreshing out on the deck. Garbanzos (and other legumes) are so healthy and very good to help control blood sugar, as well as adding fiber to the diet. So a healthy choice!

4 users found this review helpful
Reviewed On: Sep. 1, 2011
Amazing Pork Tenderloin in the Slow Cooker
With so many great reviews, I was excited to try this recipe, but should have heeded all the negative ones. I followed the recipe exactly, but also studded the pork tenderloin with fresh garlic cloves. I also used Low Sodium soy sauce. After cooking it for 1 hour on High, and 3 hours on Low, the pork itself turned out moist and tender. But the sauce was horrible.. so salty as to be inedible. I rescued dinner by opening a can of Campbell's Beefy Mushroom soup, then adding a splash of Balsamic Vinegar, ground black pepper, and 1/4 cup of the juice from the slow cooker, and heating that up-- it made a great gravy. The one in the cooker was just too horribly salty to eat as is. I will make slow cooker pork tenderloin again, but not with the same ingredients--next time I'll try using the Campbells Beefy Mushroom plus some wine and fresh onions. Thanks anyway.

2 users found this review helpful
Reviewed On: Aug. 14, 2011
 
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