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Member Since: Jan. 2006
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Recipe Reviews 13 reviews
Amazing Pork Tenderloin in the Slow Cooker
Ended up making this with a 5-pound pork butt for a New Year's Eve dinner party. I'm usually not a red wine drinker but knew that some of my guests were, so I decided to try and find a recipe that I already had all the ingredients on hand for and this one certainly fit the bill. Oh boy, was this good!!! I followed the directions for the most part, but studded the meat with garlic slivers and used my best Merlot as per other reviews. Cooked it on low for 7-8 hours, pulled it out, the meat literally fell off the bone, piled the chunks on a pretty platter, covered it loosely with tin foil while I thickened the sauce with cornstarch on high for a few minutes and then poured a little over au jus style, leaving the rest for my guests to use over potatoes. As a side dish, I sauteed a mixture of sugar snap peas, baby pearl onions and roasted red pepper strips seasoned with garlic salt and a little red pepper. Added our favorite cheese bread from the deli and ended up with an extremely easy to fix meal that all 10 of our guests raved about. And me, the white wine drinker, can't wait to dig into the leftovers tonight!

121 users found this review helpful
Reviewed On: Jan. 2, 2010
Fuzzy Italian Navel
Very Tasty. Thought it was going to be too sweet, but it wasn't. Made 8 servings in a glass pitcher ahead of time and then when it came time to serve, I left the pitcher out for everyone to help themselves. I kept it cold using ice cubes frozen with OJ & cherries so that it wouldn't dilute. I also floated thinly sliced orange slices on top. Pretty and tasty and a good make ahead drink.

13 users found this review helpful
Reviewed On: Apr. 17, 2007
Spinach Salad with Pepper Jelly Dressing
Very good and easy recipe. Made it last night for a dinner party (some of which were extremely picky eaters) and they all liked it. I used a good quality feta cheese instead of the goat cheese and used big pieces of walnuts which made a really pretty presentation in a clear glass bowl. I also didn't have any dijon mustard, so I used honey mustard instead with a little horseradish mixed in. My last homemade batch of red pepper jelly didn't thicken as much as I wanted it to, so it was perfect for this recipe. I just didn't have to add as much olive oil to thin it out. I think it's a recipe that will be easy to tweak with whatever cheese or nuts you have on hand so I'm sure I'll be making this one over and over again.

6 users found this review helpful
Reviewed On: Jan. 7, 2007

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