I was really disappointed in this! With such a high rating I was expecting a delicious soup! I followed the recipe to a 't', but after one hour of cooking it was extremely salty, and just ... not good. I got my husband to taste it, and he sort of cringed. [oh- actually I did cook the gr.beef with minced garlic... so I DID deviate slightly in the beginning!] To salvage it I added over 2 cups of water, some ground pepper, a tsp of cayenne pepper, over a tsp of oregano, and about 1/4 cup of ketchup [I chose this over sugar because it was at my fingertips]. End result was good, though I likely won't be making this again. I can imagine that added barley would be a great addition to this [though you'll likely want to add a bit more water]. My thoughts on the problem is that perhaps different companys bouillon is different strengths? I used Knorr, and on the side of the box it said to dissolve each cube in 2 cups of water... I went against my intuition and used the 6 cubes recommended in the recipe. The end result might have been better had I lessened the number of cubes used. My first time using beef bouillon, so lesson learned!

Reviewed On: Sep. 14, 2009

This was the BEST! Finally I've found a way to satisfy my wing craving without looking for babysitters for a trip to the local pub. YUM! We tried these both deep fried and baked, and both were delicious. I actually think I preferred the baked though! The skin was crunchier, which to me is a bonus! --[tip to those without a deep fryer- I put a glass casserole dish in the oven, half full with oil and heated to 375. I then put the wings in to fry. Be cautious when opening the oven- I originally put in too much oil and it started to burn on the bottom when spilled, causing my eyes to water. Open door with face turned away!].-- I also used the leftover wing sauce as dipping sauce- I just added more Franks to spice it up a bit more and DELICIOUS!!

Reviewed On: Sep. 14, 2009