I give this 4 stars because it was a bit bland as written. I have made the following changes. If I add uncooked onions to the uncooked potatoes and boil, I drain and add fresh water when almost done. Otherwise the onion taste overwhelms the chowder. The onion should compliment the dish, not take it over. Or I sautee the onion and add when the potatoes are done. Mashing the potatoes a bit certainly helps, or you can add potato flakes to taste. Also I use ham flavoring in the water and Emeril's Essence. And I use heavy cream rather than evaporated milk. And, as many reviewers recommended, I like carrots in this as well. Finally, if you need to save time, use canned diced potatoes, and canned carrots which are easy to chop/dice. And, if I have it, I add diced ham. What I'm trying to say here is: This is a great base recipe. But you need to add spices and ingredients suitable to your taste, and then you will be rewarded with true comfort food on a cold day/night. Thanks to all reviewers who provided helpful hints. And many thanks to you, Ms Atherton.

This is not Italian. But then again it doesn't claim to be. It's sauce for spaghetti, or in my meal linguine. But call it what you will, it's good and it's simple. I gave it 5 stars for those qualities alone. I made it exactly by the recipe and enjoyed it. Since then I have modified it more to our taste. We like Italian Seasoning II by Denyse (this site) and a bit of crushed red pepper. Oh, yeah! This sauce is a great starting point. Try it... I don't think you will regret it. Thank you, Carolyn Ozment.

Speck, Use grated. Preferably some you have freshly grated. Too many off tastes from anti-clumping chemicals and preservatives in the others.

The aroma was, to me, better than the taste. If this combo of cinnamon and cloves is good for you, try it. I think it would be better with ham slices. Yet, I must say, it tasted as advertised, just like it should. I would just prefer this on ham. And I'm gonna try it. By all means give this a try. Then take it where you want to go. Thank you, UMich97.

On behalf of two of the most persnickety dogs in the Tennessee Zoo for the Insane, thank you, Sandra. Friends, if you have a dog, try these. You will have to play with it a bit to get the texture you want, but no matter the texture, your dog(s) are going to love 'em. And a special "Thank, you." to Susan (27 APR 2009 review) for the tip on baby food bananas, they worked out fine and probably helped with the texture.

The first time was exactly as called for. Far, far and away too sweet, for me anyway. I now make this using mayo and 1/4 cup of Splenda. And, as others suggested, gotta have the celery seed. Would gladly have rated this 5 stars had the base recipe not been sooooo sweet. If you are using Miracle Whip, I would suggest you start with 1/8 cup sugar, taste and add more if desired. But this a great beginning and I hope all will try it. Thank you, very much, Sandi Johnson.

I only gave this three stars because 1) the use of 1/2 cup of sugar is ridiculous. I cut this to 4 servings and used 2tps of Splenda. More than enough, thanks to previous reviewers. 2) The sauce was excellent but the meatballs were virtually tasteless. Good texture but tasteless. Followed recipe exactly. Am keeping the sauce, ditching the meatballs. Thank, you, JENNGOETZ. I changed the rating from 3 to 4 stars because the Mrs. strongly disagreed with my critique of the meatballs. So, maybe it's just one of those days for my taste buds. But, if mama ain't happy, nobody's happy. Great meatballs !

Five stars are not enough. Couple of subs. I never stock buttermilk so used the standard mix of 1T clear vinegar to 1 cup of milk, let rest 5 mins and voila, buttermilk, or a very close substitute. And used peanut oil rather than shortening. Served with mashed potatoes and fresh lima beans (Easy Lima Beans this site). Down home Dixie superb! And like everything this delicious, very fattening. Who cares? Eat, drink and be merry, for tomorrow we diet. Thanks, so much, smylpurty

This was excellent. Reminded me very much of Mother's baked ham we had for special occasions i.e. Christmas , Easter. And she spent hours baking and basting. Made it exactly according to recipe with the exception that I, like many others, could not find two inch thick ham steaks. Used the standard size found in the meat dept. Marinaded approx 24 hours. Many thanks, Kimberly, for a wonderful recipe and great memories.

My rating is not based on taste alone but also the ease with which an excellent dish can be prepared. This is great and super easy. 5 Stars for sure. You can even buy sweet peas and carrots mix frozen, or, God forbid, in a can. This is very good, and I suspect that any complaints come from operator error. I served this w/Sweet and Sour Pork III (this site) and am still taking bows. Try them both, if not together then separately. They will not let you down. Thank you, jostrander.

This is, in all honesty, a bit labor intensive, and messy. That said, it's worth it all. Didn't change a thing. Nothing I can add to over two hundred well done" reviews. But everybody loves to hear ty's. And this lady deserves it. So thank you PAM_1, well done. Try this when you have the time to spare, friends, you will not regret it.

Before I cooked this recipe I read the reviews. It had 22 reviews, all were 5 stars. Now it has 23. I made it exactly according to the recipe with the exception that after browning the rabbit and cooking the shallots and garlic I put it all in a slow cooker for 5 hrs on low. It was delicious and fall off the bone tender. If I had only one chance to impress someone with my cooking, I'd cook this and not worry about it. And I agree totally with AndiSue, the gravy is out of this world. So, take a bow CHERYLG, you're getting a standing ovation here.

I urge people to please try the recipe as written the first time. But I am elderly (when I went to school, there was no history class) and I must restrict my cholesterol intake so I only eat egg substitute. It's close but it's not eggs. So I tried this (I know mayo is made w/egg yolks... but 1 teaspoonful?) It really helped. If you use egg substitute for scrambled I urge you to try this. Adds a new, and better, dimension. And, had this not worked out, I would not have rated it because it is not the original recipe. Many thanks WHATS HIS FACE.

I have used this method for years. For those of you who may worry about reviews saying the ribs are too dry or too tough, Watashi's review (23 Feb 2007) is a must read. (Pg 5 in reviews at present.) And I agree w/Watashi, use any marinade/ basting sauce you like. Don't limit this wonderful method to BBQ.

This is myth shattering inasmuch that something this healthy can taste this good. We're at the height of strawberry season here in West Tennessee, so this recipe is right on time. Bearing in mind previous reviews, I was cautious with the Balsamic vinegar. One tablespoon was plenty for me. And if you know as little about mangoes as I did, I suggest you search the net for tips on how to buy and how to chop. Thank you, Sarah. Just how do stay out of this long enough for it to rest??

The French fried onions bring a new dimension to fish. PLEASE, PLEASE try this as written before you change it. And it begs to be changed. Let me explain. If you bring the ingredients to room temp and bread and cook, you're going to enjoy. You may want a bit more lemon, I did. But you start there (and it's not a bad start at all). Once you've cooked it, you know you want to make it Mexican, Italian, etc. And I think it lends itself to whatever you want to do. I have only one criticism, I didn't think of it.. I have written many reviews, but have never recommended any recipe more highly. Tweak it, and you will gather the laurels.

Two stars because this lacked heat, and I used 6 jalapenos. I used this on chicken and the taste was interesting, but is nowhere near complex. There are several lime/orange juice sauces/ marinades on this site. Strongly suggest you try one of them.

I try my best to follow a recipe exactly the first time. Unfortunately, I could not find habanero peppers in my small town so I settled for serrano. And it hurt this recipe, I know, because habaneros and I are old friends. (I grow my own.) I know I lost a lot of heat, but the taste was excellent. I would bet w/habaneros this would be hellfire, but with serranos it was just hell... with the fire put out. Still it would be spicy enough for those who are not leather mouths. And, again, the flavor is excellent. Many thanks, Edd. I will try this again when the peppers come in.

This seems to be either a "Gimme More" or "Throw It Out" dish. Just did not like the sauce at all. I like Szechwan recipies, especially the very spicy ones, and have made a minor hobby of cooking Szechwan meals. I agree with all those who say this sauce is not representative of most Szechwan sauces. Most call for chicken or veal broth or stock instead of water, although not all. Many also call for various amounts of vinegar And, while not unique by any means, honey is not an ingredient common to the majority of sauces. My advice is, make the sauce, try it. If you don't like, throw it out. If you do, then by all means, put it on your shrimp and enjoy.

If you are looking for one more reason to eat shrimp, look no further. Your quest is over. I tried the grits mixture prior to adding the shrimp. It is good enough to stand on it's own. But how does one say "No" to a step that calls for adding shrimp? Too, I agree w/Karine (Dec 2008) this mix cannot be limited to shrimp. I'm thinking fajita marinated chicken or steak. And also w/PantherLover (Jan 2009) bake it or don't bake it. It's terrific either way. Thank you, William A. you certainly earned the "A".