I didn't have any bbq sauce, and really wanted to bbq some chicken. Instead of going to the store to buy a bottle, I thought I'd make it fresh. And I found this flavorful recipe, and was thoroughly impressed with the taste. And I enjoyed making it from scratch. I was excited to buy 3 things I have never bought: liquid smoke (for those rookies like me who need help finding it - it's by the hot sauce), molasses (by the syrup & honey - I thought it would be by the baking stuff), and celery seed (no brainer - in the spices section). It makes a lot! So either cut back by half or more if it is just for one time use, or if you know how to properly seal it and store it then do that. I just decided to cook with it all week to use most of it up. I used this on chicken legs, thighs and breasts, as well as pork chops. All of it was delicious.

Reviewed On: Sep. 20, 2009

Excellent recipe as is, but I have altered it to fit my tastes, and I love it even more. I substitute six green onions, only the whites, for the leek. Also, I'm a garlic lover, so I added a few fresh cloves, minced. From crackers to bread, I have tried it all. But really, tortilla chips work perfectly fine with this. If you can find flour tortilla chips, you'll love it even more.

Reviewed On: Sep. 20, 2009

A no meat lasagna? This Sicilian would usually say, "No Way!" But this recipe is amazing. We've tested this out on a lot of friends, and have had nothing but rave reviews. This has passed the vegetarian test, and a meat lover said, "If you didn't tell me there wasn't any meat in this, I wouldn't have known." I altered the recipe a bit and added more garlic, just because I always do that. I used no-bake noodles, because why wouldn't you - saves so much time and still tastes great. I used about 12 ounces of the vegetable broth and left the lid off - both of these things will keep the mixture from being soupy. Other than that, I stick to the rest of the recipe. Perfect alternative to a meat lasagna, and just as hearty. Other veggie lasagnas fail miserably, but not this one. Thanks DMCCRACKEN for a rockin' recipe!

Reviewed On: Sep. 20, 2009