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Recipe Reviews 15 reviews
Pineapple Fried Rice II
We LOVE this. I double the recipe so that I have leftovers. I don't add the salt; I think the soy is enough.

0 users found this review helpful
Reviewed On: Feb. 2, 2015
Barbecued Beef
Started with this recipe and made some changes in cooking method and sauce ingredients. I put garlic powder and pepper on the meat and wrapped it in foil. I cooked the packet on low for @ 8-9 hours. The meat was really tender, falling apart. I carefully lifted the foil packet with the liquid and grease out of the crockpot and reserved it. (My thought was that my sauce might be a little too thin. I ended up not adding of the liquid in. I would keep this in mind if I had a larger cut of meat and needed more sauce.) Next, I pulled the meat apart, mixed sauce, combined with meat, and cooked on high for @ 1 hour. I made sauce as follows: 1 1/2 c ketchup, 1/4 c brown sugar, 1/4 c red wine vinegar, 6 T mustard, 2 t Worcestershire sauce, 1 t chili powder, 1/2 t garlic powder and 1/4 t black pepper.

1 user found this review helpful
Reviewed On: Mar. 4, 2014
Pork Tenderloin with Creamy Herb Sauce
My family enjoyed this. I didn't have carrots, so I skipped that part. I browned pounded medallions, seasoned with a bit of black pepper. Based on other reviews, I doubled the sauce ingredients. I didn't have bouillon granules, so I softened two bouillon cubes with a touch of boiling water. I substituted 2 T of homemade Italian seasoning for the basil and parsley. (I don't care for the taste of dried parsley.) If I had fresh basil and parsley, I might have used them instead. I was tempted to add dried rosemary and minced garlic, but these flavors were already in the Italian mix. I used 4 tsp flour and 1 tsp black pepper with the herbs. I stirred in my bouillon mixture and 1/4 c wine (wasn't sure if we would care for it doubled). This made a thick mixture which I added to the warmed 1 1/3 c cream. Actually, I only had about 1/2 cup cream and used 1% milk for the rest. I added the pork back in and simmered for about 15 minutes. I would definitely recommend doubling the sauce ingredients to the quantities I used. I actually added in a touch more milk as the sauce got a little too thick. It sounds like I made a lot of changes, but really I just had to accommodate what I had on hand. This was easy to make - even the first time. I would definitely make it again for my family. I think there is plenty of opportunity to adjust the sauce flavors if you want. I would have loved a touch of Dijon, but my daughter would not have eaten it.

1 user found this review helpful
Reviewed On: Jul. 25, 2012

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