CORITA Recipe Reviews (Pg. 1) - Allrecipes.com (1212080)

Kalua Pig in a Slow Cooker

Reviewed: May 25, 2012

I have now made this 4 times, including once with the Hawaiian sea salt. The technique is wonderful, but in my opinion the meat needs more seasoning. I did not see any significant difference in flavor between regular and Hawaiian salt. Also, be careful how much salt you use, as it has a tendency to be overly salty. I will use this recipe always, but will add extra spices to the liquid smoke for a more complex flavor.

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Chocolatey Peanut Pretzel Bars

Reviewed: Dec. 5, 2009

I made these for a party & everyone loved them. I used 2 tubes of Toll House Cookie dough: about 1 1/4 tubes for the bottom & the rest dropped in small blobs on top. I also subbed pecans for peanuts due to an allergy. Spray your hands w/Pam, b/c these are very messy to make. Very easy tho, & delicious! I will be making them again for Xmas gifting.

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10 users found this review helpful

Perfect Pressure Cooker Pot Roast

Reviewed: Feb. 18, 2009

I have been searching for a recipe that will taste like the best "restaurant" pot roasts. This, unfortunately, is not that recipe. However, it was the best pot roast recipe I have tried. I really liked the gravy and the flavor of the meat. I did do a few things differently - I added some red wine & a couple of smashed garlic cloves. I also braised it on the stovetop instead of a pressure cooker. I chopped an onion into the pan, and after 1 1/2 hours added chunks of carrot and potato to cook in the gravy. I would also recommend using low-sodium broth, due to the sodium in the salad dressing packets. Everyone loved it, and it is my new pot roast recipe. Thanks for posting this one!

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2 users found this review helpful

Buttermilk Pie I

Reviewed: Aug. 5, 2007

I was looking for a recipe like this to use up 2 cups of buttermilk. I wanted a simple recipe without too much butter and no need for a mixer. This pie is delicious. Hubby & son (both very picky) enjoyed it. I used a 9" frozen deep dish pie crust, and had just a little extra filling left, so I baked it separately in a small ramekin, and it was delicious, too. I also added an extra egg since I had only lowfat buttermilk, and it set up perfectly. Next time I would take it out of the oven when there is a small center of custard that still "jiggles", as it will firm up while cooling. I am also planning to try it with lemon peel and juice, and once with coconut. The flavor of the custard is wonderful. We preferred it after it had chilled it in the fridge. My first buttermilk pie experience, and I will make it regularly. Thanks for a great recipe!

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35 users found this review helpful

Uncooked Banana Pudding

Reviewed: Feb. 7, 2006

This is delicious and super-easy. I have made 2 double batches in the past week for people at my school, it went like hotcakes. Several people asked for the recipe. I used french vanilla pudding mix, one extra-creamy CoolWhip and one Vanilla CoolWhip, 8 oz. regular sour cream and 8 oz. light sour cream. I used about 1/2 cup less milk than the full quart needed so the pudding would not be soupy. I also used Pepperidge Farm Mini-Chessmen cookies in place of the vanilla wafers. I highly recommend using Chessmen cookies, either regular size or minis, anytime you make banana pudding. They really class up the taste. That said, if you are only making a single batch, I would use the regular sour cream instead of the light, since light sour cream has a much softer texture and probably would make a 'soupier' pudding. All in all, a wonderful pudding recipe and really quick and easy! Thanks for the posting!

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101 users found this review helpful

Sweet and Tangy Slow Cooker Bar-B-Q Pork

Reviewed: Jan. 28, 2006

I used boneless pork chops to lower the fat content from using ribs. The only change I made was using whole-grain Dijon mustard instead of smooth, since I think the flavor is superior. The chops came out great, and the sauce was very good. Thanks for sharing this one!

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3 users found this review helpful

Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: Nov. 15, 2005

Yum! I made only a few changes for 2lbs of sausage: Used one 12 oz bottle of beer, one whole can tomato paste, 1 habanero pepper in place of the hot sauce, added a portobello mushroom, and omitted the cilantro. It was delicious; more italian in flavor than would have been with the cilantro. I cooked it in a roasting bag in my crockpot for 4 to 5 hours on high. Will definately make this again!!

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4 users found this review helpful

Grilled Stuffed Swordfish

Reviewed: Aug. 16, 2005

This was quick and easy to put together. I didn't stuff it since I only had kebabs. Grilled it on the bbq, it was delicious.

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2 users found this review helpful

Marinated Grilled Shrimp

Reviewed: Aug. 1, 2004

I found this to be good but not great. I omitted the salt, and used leftover pizza sauce instead of opening a can for 2 Tbsp. of tomato sauce. I also marinated overnight, since it seems to really punch up the flavor levels. I liked it, and would make it again, but it's not my favorite marinated shrimp recipe.

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Basil Shrimp

Reviewed: Jul. 13, 2004

These are yummy. I marinated mine for over 24 hours, and the taste was great. I tasted the marinade first, as I am not a great lover of basil, and felt it would also make a good salad dressing. One Warning: I used what I thought was 'just enough' salt, and it came out very salty. Next time I will use no added salt at all. I also used grainy brown mustard, which adds wonderful flavor. A keeper for sure.

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3 users found this review helpful

Garlic Prawns

Reviewed: Jul. 2, 2004

These were very good. I did leave them in the marinade for 2 days, and they were still yummy. I also used fresh basil, since I had some. Very good shrimp on the barbie.

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13 users found this review helpful

Lemon Ginger Shrimp

Reviewed: Jun. 7, 2004

I left out the cilantro (Hubby hates it) and added extra garlic. Next time I would use the specified amount of garlic. I marinated them overnight, bbq-ed them on my grill, and everyone pronounced them great & asked for the recipe. A definite "make again" dish.

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1 user found this review helpful

Baked Teriyaki Chicken

Reviewed: Jan. 3, 2004

This was excellent. I used 9 boneless, skinless thighs in a pan lined with non-stick foil - no mess to clean up! I used low-sodium soy sauce and half brown & half white sugar. I also poured the sauce over the thighs & baked till done. The sauce does thin out due to the chicken juices, but that was OK for me. We poured the sauce over rice. My husband, who doesn't like garlic, said he really liked it. I probably will never buy teriyaki sauce at the store again; this is just too easy & good.

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5 users found this review helpful

Corn and Zucchini Melody

Reviewed: Oct. 12, 2003

This rocks! I used fresh corn, which is easy to slice off the cob if you stick one end of the ear into the tube of your tube pan - just slice away, and all the kernels fall into the pan! I sliced my zucchini on a mandoline, into really thin slices, and since I had a handful of fresh snow pea pods, I threw them into the mix, too. I did try the pre-cooked bacon, and it was much easier and less messy, but it didn't give off much yummy bacon fat so I had to use a little butter. I would have liked more bacon flavor, but the dish was wonderful, and when I reheated the leftovers in the micro, the squash was not mushy or wet (maybe because it was so thinly sliced?). Whatever, this recipe is awesome!

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1 user found this review helpful

Pepperoncini Beef

Reviewed: Oct. 6, 2003

I was really afraid to try this recipe, based on the ingredients, but the number of high ratings convinced me. We all loved it! I would do a few things differently next time, though: I lined my crockpot with a roasting bag to save on cleanup, which worked fine, but made it impossible to get the 3 1/2 lb. chuck roast out in one piece. I also used only half a bottle of banana pepper rings (the pepperocini in my stores are whole peppers with stems and seeds) and half the juice. Next time, I would use the whole bottle. I would also cut the meat up into big chunks before putting it in the cooker, (it's going to be shredded anyway), so that I could cut away more of the fat before cooking. I had a hard time removing the layer of grease from the juice, and would prefer it to be a lower fat dish. Otherwise, it was fantastic, and is now on my permanent list of favorites.

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3 users found this review helpful

Banana Pudding IV

Reviewed: Aug. 4, 2003

I took this to a party, and everyone loved it. I did make a few changes - I used Pepperidge Farm Chessmen cookies in place of the Nilla wafers. I used only 2 cups milk to mix into the instant pudding. I beat the pudding & milk with a mixer, then beat the cream cheese with the condensed milk separately, stirred the cool whip into the cheese mixture, and added that to the instant pudding. I used 8 bananas to make the 13 x 9 panful. The pudding set up perfectly and cut like a dream - no running or soupiness. The bananas did darken after we cut into it, but they tasted just as good the second day. This will serve a TON of people. This is my new favorite pudding recipe!

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330 users found this review helpful

Grilled Marinated Shrimp

Reviewed: Jul. 4, 2003

These are delicious and easy. I marinated them 4 or 5 hours, and they were excellent. Good recipe for appetizers for company, since everything but the grilling can be done ahead. I used a grill basket for mine, so needed no skewers. Everyone loved them.

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1 user found this review helpful

Honey Grilled Shrimp

Reviewed: Jul. 4, 2003

I made this recipe with only minor changes: I used fresh garlic, and I used dry sherry since I had no white wine. I also marinated them about 4 hours. I liked the shrimp, but I found the flavor of the worchestershire sauce overpowered all the other flavors. My husband did not care for it at all. I would have preferred less worchesterchire and a greater variety of ingredients for a more complex flavor. Perhaps I marinated them too long, and that was the problem.

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5 users found this review helpful

Rita's Sweet Holiday Baked Ham

Reviewed: Apr. 29, 2003

I tried this on a small, boneless ham from Omaha steaks. (I don't think their hams are as good as their steaks.) I marinated it overnight in the bag with the glaze; by morning there was lots of extra liquid in the bag and it looked watery. I baked it in the bag, and loved the no-mess preparation. I was not excited about the taste of the ham, and found it hadn't picked up much flavor from the glaze. (It is impossible to baste it while it's in the oven bag.) Whether this was due to the extra liquid in the bag or just that the ham itself wasn't that wonderful, I don't know. I would have to say the recipe wasn't at fault, probably something I did.

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Never Bitter Lemonade

Reviewed: Mar. 8, 2003

I made this exactly as written, then added a couple more Tbsp of lemon juice for a little more lemony flavor and a little less sweetness. This is the best lemonade I have ever made, and even my husband, who usually hates my lemonade (he calles it battery acid) can't get enough of it. Thanks, Sue, for a fantastic recipe. I'll never use another.

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8 users found this review helpful