Misa Recipe Reviews (Pg. 1) - Allrecipes.com (10371048)

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Kalua Pig in a Slow Cooker

Reviewed: Apr. 23, 2013
Can't believe the complaints this had no flavor, it's pork, salt & smoke, not supposed to have a bunch of different flavors. Does bacon have a lot of flavors? No & it's yummy! (Though this isn't supposed to be as salty as bacon). Also many saying it's way too salty, I suspect they didn't use the right kind of salt. I assume this was written for the big chunky Hawaiian sea salts, which where I shop is sold in a bag right next to canisters of super-fine Hawaiian sea salt (finer than table salt). If you use the latter it would certainly be way too salty. If I don't have the chunky salt I use half the amount of kosher salt & it's not too salty, you still get the yummy flavor of pork. This makes quite a lot of meat, & for us it's 3 whole meals...(day 1) Kalua pork, served with sticky rice & mac salad; (day 2) Pulled pork - add BBQ sauce & nuke, serve on buns; (day 3) Carnitas - crisp up the pork in a skillet with a squirt of juice from a plastic lime, sprinkle of cumin, & fresh cilantro if I have it, served with guacamole & salsa. Love it when leftovers can be made into meals that are so different they don't seem like leftovers, & all 3 of these meals are inexpensive, easy, & don't require hardly any hands-on time in the kitchen!
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Grilled Tri-Tip with Oregon Herb Rub

Reviewed: Apr. 23, 2013
This was really tasty but I took off 1 star because I cut the salt in half like many have suggested (& used Kosher salt); I doubt I would have liked it at all with the full amount. My tip: put the dry ingredients in an empty spice jar, makes it so much easier to mix & sprinkle on the spices! (Never occurred to me to do this until after I'd been cooking over 20 years, read the tip somewhere & thought "well...duh...." & I now do this with recipes at least once a week.)
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Asian Style Country Ribs

Reviewed: Apr. 23, 2013
I've made BBQ ribs in the slow cooker dozens of times, they always turn out moist & delicious but I was looking for a change from BBQ. Used the ingredients exactly as written but we found them too salty, otherwise the flavor was okay, they were edible, but we didn't even want to have seconds, as if they wouldn't have been worth the mess and effort involved with eating ribs. They were also on the dry side, even though I cooked them with the marinade, & I only cooked them on low 8 hours instead of 9 (which I always do with BBQ ribs). I've never had with BBQ ribs come out dry, perhaps marinading 8 hours in salty soy sauce is what made them dry. I ended up picking off the meat & using it with other meats & veggies in fried rice.
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Garlic Ranch Chicken

Reviewed: Sep. 24, 2009
I HATE the taste of "Fat Free" ANYTHING, so I used regular ranch dressing powder mix - (ranch powder + milk + mayo). I also used 1/3 TBSP of dried basil (instead of fresh) & had planned on cooking it all up that night, but something came up so it ended up sitting in a ziplock bag for about 20 hours. And...OMG...PERHAPS IT WAS BECAUSE IT MARINATED FOR SO LONG...BUT THIS WAS OHHHHHHHH SOOOOOOOO TASTY. Tangy...tasty....ohhhhhh.....yummm... Will be making this easy recipe often!
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Beef Stroganoff III

Reviewed: Feb. 15, 2008
UBERTASTY!! I made very few adjustments to the original recipe: I subbed a medium yellow onion for the green onion & added minced garlic from a jar (equiv. of 2 cloves). I didn't have "condensed beef broth 10.5 oz can" so I used a 14 oz can of regular old (not-"condensed") beef broth. The recipe never said to drain the fat from the meat (I trimmed most of the fat from the cheap-o chuck roast, but you can never get out ALL that fat) so I didn't have any problems with too little liquids & burning like other reviewers. At about the end it seemed more gravy-ish than creamy so I rather than add more sour cream I tried out the idea of adding 1/3 cup cream cheese. AND WE LOVED IT!!! I hate to give a 5-star review to recipes with many changes, but with we loved this meal so much with just a few changes I had to voice my appreciation!
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Cheesy Ranch Potato Bake

Reviewed: Apr. 29, 2007
WOWSERS! I plan on making this often! As per other reviews I used half the amount of butter, which I melted & then mixed with the chili powder/salt/pepper before tossing with the taters to give better coverage. Also, 1/4" cubes seemed really small so mine were more like 1/2 - 1" sized & cooked perfectly in the time suggested. I also subbed extra sharp cheddar cheese. And it turned out YUM YUM YUMMY!
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Fried Rice Restaurant Style

Reviewed: Apr. 6, 2007
We were hoping to find a recipe similar to what's served in better Chinese restaurants, where the fried rice itself is super tasty even without lots additional meat or shrimp. This recipe is quite bland without any additions.
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Corned Beef Hash

Reviewed: Apr. 4, 2007
The beef broth gives this a mushy texture & it tastes just like corned beef hash in a can, though perhaps a little better because of the larger tater & meat chunks. We didn't care for it. Sorry.
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Sweet Corn Cake

Reviewed: Apr. 3, 2007
Tastes just like corn cake popular in many SoCal restaurants that sell for a dollar or two for one small scoop! Perfect with spicy Mexican food, just take a small bite to soothe stinging taste buds. Yum yum yummy!
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Tortellini Minestrone

Reviewed: Apr. 3, 2007
Yummy! However it may have been a tad too sweet, but I did use sweet Italian sausage & Vidalia onion. When I make this again (and I will!) I'll likely use spicy Italian sausage, regular onion & tomato sauce instead of ketchup. A big plus with this recipe is it all cooks up in one pot for quick cleanup!
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