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"I just made this again for part of our holiday meal. It is always a favorite. I do not use as much mushroom as called for. Try this paired with the filet of beef with Gorgonzola sauce recipe from the Barefoot Contessa. Amazing!!"
"Delicious! My picky kids gobbled this up!! I made a double recipe so that I could take most of it to a bake sale. I think it will go over well!
I substituted applesauce for half of the oil and added just a bit of ground cloves."
"I have made this dish several times now and it is a hit every time! The chicken is always so moist and tasty."
"This dish is absolutely delicious! I make up 5 lbs at a time using this recipe and I add about 1/4 cup of brown sugar to it before cooking. It gives it a little more of the taste that I remember from the luau. We eat on it for a few days and freeze the rest. I have been serving it up traditionally as well as making soft tacos with it."
"I can't stop making this! It is so good. I use one whole packet of red peppers that come with pizza because I like it a little spicier. I make half a recipe when cooking for 2-4 and the whole recipe when cooking for more. "
"Wow! I had never had a tamale before making these. I took them to a party and asked the experts. They all agreed that they were very good. I used the ancho sauce and made extra. Next time I will use less masa and more meat and spice (making them less traditional and more Tex-Mex). Thanks for the terrific recipe!"
"I just made these today and they are wonderful. I had no idea how to cook ribs in a crock and was looking for a simple recipe that allowed me to use my own sauce. I'm partial to Head Country BBQ sauce, made in Ponca City OK. It's a family operation that now distributes to other states."