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Recipe Reviews 3 reviews
Jalapeno-Blue Cheese Burgers
Since this was just for me and my husband, I used 3/4 lbs ground beef, 1.5 jalapenos (small because they were home grown) about a teaspoon each of garlic powder and onion powder, and 2 tsp of the tameri soy sauce, and 2.5 ounces blue cheese crumbles. This was VERY good!! I'd probably use just one jalapeno with all else the same next time not because it was hot but just because it was little crunchy bits. I was worried about the soy sauce being too overpowering, but it blended just enough to make the burger moist even at well done ( I prefer medium, but this worked!) I didn't use any other cheese, just a bun w/ mayo, but both my husband and I really enjoyed. the flavors work great together, I'll def. make again, thanks for sharing!

0 users found this review helpful
Reviewed On: Jul. 18, 2010
Avocado, Tomato and Mango Salsa
I used 2 tomatoes, half a mango, and a whole avocado, and reduced the garlic and oil to compensate, still used one jalepeno and 1/4 c onion (had white not red) this was excellent! I decided at the last minute to add some canned unsalted corn kernels and It really added a little something to an already excellent salsa. I will be making this for get togethers for sure!

2 users found this review helpful
Reviewed On: Jun. 21, 2010
Kalua Pig in a Slow Cooker
This was my third try making this, the first two times it was just okay, and too salty for my taste. However, the first time I only cooked it on high for 6 hours or so, then shredded and served. The second time, I cooked it overnight, then shredded and served. Both times I used white Hawaiian sea salt, but the second time I added apple sider hoping it would give it a little extra something. I'm determined to get a good kalua recipe for a party I hope to have next month and all my searches kept coming back to this recipe so I had to give it another shot. This time, I followed some of the other reviewers tips and it was great! Here is what I did differently: I used a smaller (3 pound) bonless pork shoulder, 1.5 teasp MESQUITE liquid smoke, 1.5 teasp. RED hawaiian sea salt, and placed an unpeeled (but cracked open) banana on top of the roast in the crockpot. Cooked on low for 10 hours, then put the drippings in the freezer for an hour and then skimmed the fat off. Shredded the pork and placed it back in the crockpot with the defatted juices for about another 3 hours (remember I have a smaller roast) and it was so much better this time around! I think the shredding and putting it back to simmer makes a huge difference. This is now my party recipe! Thanks to all for sharing your tips, it's much appreciated! note: my husband has a sweet tooth and wanted me to try adding a little brown sugar at the end, so we'll try that as well, for a non authentic but sweeter variation. ;)

40 users found this review helpful
Reviewed On: Aug. 1, 2009

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