I use this for the BBQ sauce in the "Simple Country Ribs" recipe by Phoenix33_64 from this site. I make 48 servings, which seems like a waste for one meal, but it tastes sooooo good. I thought I might try freezing the leftover BBQ sauce to reuse it a second time for the same recipe. Does anyone think it would be a problem freezing and reusing the sauce after cooking with pork ribs for 40 minutes? I would appreciate your help. Thanks.

Reviewed On: Mar. 5, 2011

These were fantastic. The best rolls. I used 3/4 teaspoon salt, butter instead of shortening, cut the recipe in half, used two smaller large eggs. I made on Thanksgiving and formed them to read THANX. They were ready early so they had extra time to rise. The letters were huge. I've been looking for a replacement for the hamburger rolls my husband likes, because they aren't organic. I'm going to try to form these into hamburger rolls next time. I used a meat thermometer to check the water temp - never did that before. My usual hot tap water was hotter than the recommended temperature. I let cool to the perfect temperature before mixing with the yeast. I think these were my most successful yeast rolls ever.

Reviewed On: Nov. 26, 2009

This has a wonderful flavor. I use 1/4 cup less flour to make the dumplings less dense. I can't tell a difference between using bone-in or boneless chicken, except boneless cooks faster. Also, it's less greasy without the skins. I use the extra sauce as a topping for the chicken. Where do you buy Hungarian paprika? I didn't find it at my local grocery store. No matter what recipe I've tried, the flavor never seems to soak into the chicken. The chicken itself seems bland.

Reviewed On: Nov. 25, 2009