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"I want to update my review. First of all, this is a great recipe! I followed the recipe except that my roast was 4.5 lbs and I used baby carrots. It cooked perfectly in 8 hours and was a hit with my husband. The first time around I thought it was a little to salty. We had leftover roast one day and shredded pork sandwiches with this another day...."
"Like others I didn't have time to marinate over night. I also didn't have fresh bell peppers, so I had to omit them. I added 1/4 tsp red pepper in place of the bell peppers. I dumped all other ingredients as listed into the skillet and cooked on high for 10 or 15 minutes, then drained as much of the fluid as I could. I put a little oil back in so..."
"I'm giving this recipe 3 stars because it is a great start, but I had to do some doctoring to make it more "chowder like". The recipe was very simple and went together quickly. However, I have to agree with others that the consistancy was not what I was hoping for with a name like chowder. I followed the recipe to a "T" at first, besides adding..."
"This is a great recipe, thanks for sharing! I made slices every inch or so down the tenderloin and worked the rub into there too. It really helped get the flavor down in there. Otherwise, I followed directions to a "T", including cooking the entire 45 minutes. Yum!"
"These were very good! I ended up baking for around 15 minutes as we like our muffins nice and brown. (personal preference in this house) If I could make one change I think I'd add a little more sugar and possibly a dash of cinnamon. Thanks for sharing!"
"Wow! This is quite possibly the best cheesecake I've ever had! This was my first cheesecake so I was very nervous. I followed your instructions to a "T" and it turned out perfect. No cracks or anything. The taste was great. I've got some really good advice though. This is probably common sense but it escaped me when I made my cheesecake. It t..."