This is really an excellent basic recipe! I used 1.5 pounds of pork tenderloin slices (about 3/4 inch thick) and sauted them on both sides to brown first (did not use oil at all, just non-stick spray). Then I added a 32 oz jar of sauerkraut (drained) over the top and added the peeled, chopped apple and about 1/2 cup of natural, unsweetened applesauce. I also added 2 Tbsp of brown sugar then put the lid on a cooked on low for about 35 min and took the lid off and cooked it for 5 minutes more. Delicious - the pork was so flavorful and tender, not at all rubbery!!! I definitely recommend draining the liquid from the sauerkraut before adding, otherwise there will be way too much liquid leftover in the pan (like there was the first time I made it :) Will definitely make again and again!

Reviewed On: Jan. 28, 2010

My boyfriend and I decided to cook lobster tails for New Year's Eve. Only one problem - neither one of us had ever cooked lobster. I thought this sounded easy enough! It was AMAZING and couldn't be easier! didn't have a steam pot so I improvised with my largest saucepan and a roasting rack that happened to fit in the bottom. We cooke three tails and used one full 12 oz bottle of "Blue Moon." I thought this beer would work well since it's orange-based. The result - incredbly flavored lobster tail better than any restaurant! The only word of caution if you've never cooked lobster tail before, remember to remove the vein that runs down the back of the tail prior to serving - didn't know that!

Reviewed On: Jan. 12, 2009

I got this recipe from someone at work a few years ago and make it every Christmas Eve so we have fresh rolls on Christmas morning while we open gifts! My family LOVES these sticky buns and it wouldn't be Christmas without them! Yummmmmmy! Note: it is very important to use the cook and serve pudding mix. I don't know what I'm going to do if they ever stop making it!

Reviewed On: Dec. 2, 2008