I really love this recipe, and my husband did too! He is hispanic and has never had something like this but in the end he polished off the whole pot in two days! I used a 5 lb rump roast, 3.5 cups of beef broth, 2 french dressing packets, all the spices as is, for 12ish hours on slow. About 2 hours before end time, i added a dash of all the seasoning again. I removed the meat to shred it and remove the fat. Let meat simmer for two more hours. Served with wheat french bread, grilled onions, red and green bell pepper.
I gave this 5 stars because i changed it a bit. I used two 16oz cans if target brand garlic/basil sauce. Hot sausage,1 onion, fresh mushrooms,a table spoon on parsely and oregano for meat sauce. I put a layer of zucchini over meatsauce.I used ricotta, 16oz of mozzerella, a couple hand fulls of spinich, 1/2 cup parmersan, and 2 eggs for cheese spread. I double layered the 12 oz oven ready lasagna. The breaking part got annoying after awhile. I layer it meat, zucchini,pasta,cheese ect...The final layer was sauce i added about a half cup of water in the sauce containers to use all the sauce so 1 cup total and poured it over. I have a 5 quart pot and it almost filled it up. I cooked a little over 2 hours on high and 1 on low. No burned edges or bottom. I had to check alot though. I would push the edges in so some of the liquid would flow down the sides.I ended up adding 1/4 cup more water. The last 1/2 hour i put chedder jack on top(all i had left) SOOO AMAZING! I wish the pasta was more firm, but it wasnt super mushy. I use sausage becauase its not as noticable as ground hamber or turkey. I prefer just veggies but husband wanted meat. First time making in a slow cooker so i was panicking the whole time but it turned out great. Everyone who tried it loved it too and wanted the recipe. The key is to watch it! I would't leave it alone so it takes away the convience of a slow cooker, but if it was lazy hot sunday this recipe is perfect!
This is my first bad review and i was surprised because i thought i would love this dish. I personally didn't like the flavor neither did anyone one else who came over for dinner. No one wanted seconds, 4 people didn't eat theirs. I think it's the ranch. I love to add ranch or blue cheese to my buffalo sandwich, but something about it being cooked in didn't sit right with anyone. I really love spicy food and always use Reds buffalo sauce and this didn't turn out spicy at all this time. That's how i know its the ranch. Good for kids maybe, or people who like a mild buffalo taste.
Like another review said, try Tuong Ot Sriracha Hot Chili Sauce. My Vietnamese friend introduced it to me years ago and i have been using it ever since to marinade chicken in. Its nice and thick so the breading stays on. I normally use breast meat, but i decided to try it with legs. I didn't like it as much as I thought i would but my husband loved them.
Like others i changed the recipe a bit. I used 4 chicken breasts, 2 cans of a mixture cream of mushroom and cream of chicken, 1can chedder cheese soup, 1 can fiesta nacho, 2 cans of mushrooms around the last hour i added 1 bag broccoli and 1 bag CA veggie mix after i shredded the chicken. ( If you use frozen remember the sauce won't be as cheesy tasting or thick still good though!) I cooked up a bag of egg noodles and added that at the end. I have made it without the noodle and it was very filling. Make sure to season the meat before cooking.
I was surprised at how well this turned out. I slept past my alarm so it cooked an extra 4 hours on accident. The breasts were lightly dry but not too bad. I just put it on top of the foil balls because i uses the chicken to make guarrachas for my husband and chicken salad for myself. Then i used the meat in enchiladas. I seasoned it very well with a spice and butter rub under and over the skin. Mine was nice and golden colored.
MMMMMMMM! this is delicious! I added two cloves of minced garlic a bit more pepper. I used 1 onion soup packet and half cup of soy sauce. Later i added corn starch to thicken it up and make gravy.
This recipe was good. My husband is mexican and alot of my friends. Non of them had ever heard of adding cream cheese or sour cream so i didn't. I also only added half a fresh squeezed lime and even that was a bit much. (my lime half had a lot of juice) I used 2 tomatoes because my husband loves them, 2 gloves of garlic, 2 finely chopped jalapenos, 1 small onion and a tiny slice of ginger. The recipe provided is a great starter recipe.
this is great! I used a 3.83lb pork shoulder bone in. 1 1/4 bottles of Medium La Costena green mexican salsa. I added a large white onion, 3 cloves minced garlic, cup of fresh cilantro, and i used 5 serrano chilis seeds in and 2 jalapenos. My husband and I love spicy food and this HOT. I think that the 2 serranos would be spicy enough for anyone who wants it to be i would 2 and then 2 jalapenos. We rarely eat pork, but this is going into the rotation. I might try it with beef next time.
I have made this several times and haven't commented yet. I have played around with it. I always use chicken because we don't pork that often. Chopped onion works better then slices and i use chicken broth instead of water. I always had a can of green chili and a lot more of the spices. We like it spicy and hot enchilada sauce is mild for our taste. This is a great alternative to making it from scratch if you are in a rush.
Only a five star with changes of course. I LOVE this salad and bring back a lot of memories. Like others have said. Drain the fruits that you choose to put in. I used one box of pudding mix, a whole 8oz container of cream, 1 cup chopped walnuts, maybe about 2 cups of marshmallows, 20 can drained pineapple, half cup of coconut and a can of drained mandarins. This is sooo perfect and everyone loves it.
I gave it 5 because i used the review of someone else. I tried tofu tacos w/ firm tofu before and hated it. One review said to press it, freeze it and then press again. That's what i did. I pressed all night then froze until i was ready to use. Pressed again for about on hour. It gave it the right texture. I used a packet seasoning this time and squeezed a lime on there. I dont think it needs tomato sauce cooked with it. I served it the first day with tacos and the next day with tostadas. My husband ate all the tacos not realizing it wasn't carne :)))