I've made this 4 times already. The only thing I changed was omitting the water and boullion cube. Instead I added a can of beef broth. The house smells wonderful when this is cooking! I wanted to add, I've been making this using a 3 lb rib end roast instead of the country style ribs. The meat shreds easily and is delicious. I store the leftovers in the fridge without the extra gravy/sauce. When reheating, I just pour barbecue sauce on it for some good pulled pork sandwiches. This way we get 2 fantastic meals with 1 roast, each with different flavors, so it doesn't feel like we are eating leftovers. This is a favorite in our house, having it at least every other week.

Reviewed On: Apr. 28, 2009

This tasted very good, but I hate using that much butter in a dish, especially fish, since we try to eat fish as a "healthy" alternative to other things. I used half the amount of butter called for in this recipe, and it still seemed like too much to me. The fish tasted great, though!

Reviewed On: Mar. 10, 2009

Very good and easy. I made a few changes. Omitted the potatoes. Cooked ground beef, onion, and carrot in a dutch oven. The beef was lean and I didn't need to drain it. Omitted the water. Used 1 can low sodium beef broth instead. Prepared the rest as written. Added 2 handfuls of Ditalini pasta. Delicious! My husband had 2 large bowls for dinner!

Reviewed On: Feb. 21, 2009