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Charley's Slow Cooker Mexican Style Meat

Reviewed: Jun. 13, 2013

Here is the thing with this beef. If you can take a teaspoon of your pepper sauce and eat it straight without freaking out, then add 1/2 up to the full amount called for. If you can't do this, then add between 1/2 and 1/4 and make up the difference with beef stock. I have to laugh when people claim to like spicy food then give bad ratings for being too hot. You should know how hot the dish will be by the ingredients you put in. Always taste first.

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1 user found this review helpful

Ginger Pork

Reviewed: Oct. 25, 2012

I turned this into a stir fry as it is clearly the only way to make this using the amount of liquid specified. I have to agree with another reviewer, it really didn't taste like much at all. I really have to question some of the ingredient choices like 1/4 cup broth and 1/4 cup water. Why not 1/2 cup broth? What is 1 tablespoon sherry for? You will never taste it after simmering for 15 minutes and splitting into 4 portions. Overall a good start but it needs more tweaking.

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Peking Pork Chops

Reviewed: Apr. 20, 2012

This rating is for the recipe as written. Far too little liquid for a 4 hour crock pot recipe and WAY too salty. Liquid didn't even cover the tops of 1 inch chops. In the end it was edible but needs lots of tweaking before I would make this again. PS. People need to stop rating reviews based on their modifications and just rate the recipe as written. Nearly every 5 star on here added ingredients or changed the recipe.

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6 users found this review helpful