This was the recipe I was looking for! It was very tasty! I read the comments & think I have found ways to solve the problems addressed in them. Because of the mention of the excess liquid, I had a jar of Penzy's powdered lemon zest that I used in lieu of the juice. I bet fresh would be even better. I added 1/4 cup of a can of petite diced tomatoes & to counterbalance the acid, I put in 1 pinch (literally) of white sugar. It did not give any sweetness, just balanced the acid content. To also help with the liquid issue, I cooked the pasta (I used spaghetti) 2 minutes short of done, and then tossed it into the pan of sauce & cooked it for the remaining 2 minutes there. Thanks for the great recipe!

Reviewed On: Feb. 8, 2011

This is exactly the recipe I was looking for! I noticed some people were saying that the sauce was missing something. I usually add 2 things to the roux (flour and butter mix): garlic powder and mustard powder. Very good recipe! Thanks!

Reviewed On: Feb. 2, 2009

This was a great recipe! I made this recipe and shaped them as rolls to sandwich some Honeybaked Ham, and it was a perfect match! Now for the changes: I read the other reviews and replaced the water with pineapple juice. Instead of adding more sugar, I put a squeeze or two of corn syrup (to encourage browning). I wanted to make a denser bread, so I kneaded in more flour until the bread was smooth and elastic. With the extra flour, I think the bread needed a little more salt, however I didn't add the salt into the dough, not knowing how it would affect the yeast's leavening ability, so I brushed some butter on top of the rolls and added some kosher salt to the top of the bread before the final rise. I made (1 1/2 recipes of) the dough in advance and put it in the fridge. I noticed that the warmer the dough is stickier it is and tougher to shape. I would recommend doing throwing it into the fridge after punching it down, especially if you wanted to make rolls. Thank you for sharing! I'll be using this recipe again and again!

Reviewed On: Feb. 2, 2009