This is super simple to make, and is just as good as any of the local take-out places in Hawaii. A few hours before I want to serve it, I put the juices in tall cups and put in the freezer when shredding the meat to help remove some of the fat. Then as I'm shredding the meat, I remove any large chunks - not so much because I am concerned about fat content but because I don't like the slimy feeling it leaves in my mouth. Then, once the meat is shredded and fat removed, I put it back in the crockpot. Take the juices out of the freezer, remove the fat that has floated to the top, and add all the juice back to the crockpot too. MMM.

Great combo of flavors, but I did change the quantities a bit: 1 pound of bacon, cut small before frying and draining, 2 pounds of peas, rinsed under cold water to thaw instead of cooking, skipped the onions (I had none on hand), about a cup of shredded cheese, and just enough ranch to coat everything (about half a cup). I didn't want my peas swimming in dressing, so I only added enough to get a small amount of flavor from it. It was a HUGE hit at a potluck dinner party, and super simple to make.

I made a few changes the second time around : used regular rice (but still used the water from the corn to cook it), left out the lemon juice, used raw red onion, didn't reserve the liquid from the beans, and I forgot to add the tomatoes. The salad was pretty good, but I liked it better when I fried up the leftovers in a bit of olive oil and then put into a tortilla with cheese and salsa. Either way, I think it makes for a filling vegetarian meal.

This made a great batter without any changes, but it makes a TON of batter. Unless you are catering to some serious Hot Buttered Rum drinkers, consider cutting down the recipe.

This was easy to make, and very similar to what I was looking for. I didn't use a slow cooker, instead I cooked it on low on the stove top for about 2 hours, stirring about every 15 minutes. I also added garlic powder. It turned out great!!

These were a huge hit, and quick and easy to make. I used 16 mushrooms, each were big enough for two bites, and I still had filling left over. Next time I will try using more mushrooms. I also put them together early in the afternoon, and then refrigerated until I was ready to bake them. Even coming from the fridge, they were ready in under 20 minutes. Will definitely be making again.

I thought this was great, easy to make and it tastes good too. I did make some changes after reading other reviews though: I increased the minced onion to 1 tablespoon, and used 1/2 teaspoon of garlic powder instead of the thyme, turmeric, and seasoning salt.

This recipe is awesome!! I made it into cupcakes, because I don't have a tube pan. It made 24 cupcakes, plus a mini loaf. The flavor is great. I left the icing off, it is great without it. I cooked the cupcakes for 20 minutes, and the mini loaf pan for 30.