Hi Lori, These cuts are not ideal for a slow cooked stew like this, as they are very lean and do better with fast, high-heat cooking instead of slow. You could substitute pork loin or even beef chuck roast.

Hi Lanie, In theory you can and they are 1:1 in terms of sweetness. However, Besti Brown is more moist, so aside from the flavor, the texture might turn out a little different. Let me know how it goes if you try!

Sorry to hear that, Vici! It’s showing available for me, but if it isn’t for you, there are other sizes on the same page and those are great, too.

Hi Doris, The main issue with cauli rice is it would be difficult to ladle out without picking up the other veggies. If you don’t mind pureeing some of the others, you can use cauliflower rice. The other thing to consider is cauliflower rice cooks much faster than florets, so I’d add it just in the last couple minutes of simmering. Hope this helps.

Sorry to hear that, Amy! Did you let the rust cool to seal before adding the sauce and toppings? This step makes a big difference.

What a great idea Diana! Thank you for sharing. Enjoy!

I’ve only made it as written, but please let me know how it goes if you try. It might work on the quick bread setting.

Hi Barry, The difference would just be the timing. I recommend using a meat thermometer and stop cooking when it reaches 162-163 degrees F, then let it rest and ensure it reaches 165 before slicing. Let me know how it turns out if you try!

Hi Quinn, You can add 1/4 cup of sour cream if you like and keep the cream cheese the same.

Hi Lynda, The recipe makes 4 servings. It’s not near the nutrition facts because it’s adjustable and this is something people usually adjust when looking at the ingredients rather than the nutrition facts. Hope this helps.