Delicious!! I doubled the sauce and used both boneless and bone-in ribs. I've made these three times since July because my husband keeps requesting them. They're really easy to make and the ribs are very inexpensive.

Reviewed On: Sep. 28, 2009

This was my first time making clam chowder and I was impressed. I prefer the chowder to be just a little thicker, so next time I will put a can of cream of potato soup in there. I also added about a half cup of shredded carrots, and I used 4 jars of clam juice and one can of chicken broth, plus two cans of baby clams, undrained. Over all, the flavor was wonderful (even better the next day). I will absolutely make this again. Thanks!

Reviewed On: Jun. 16, 2009

This is one of my husband's favorites. I always find restaurant versions of French Onion Soup too salty...but glad to say, this is great! I couldn't find the condensed beef broth in my local grocery store so I used 'Better than Bouillon' base mix. I ended up using 5 cups of water with 5 tsp Better than Bouillon, but my soup was a little too thick, so I added 1 can of beef broth. I think my onions were larger than normal, so I was trying to compensate with the extra liquid. I used cabernet sauvignon for the red wine - I used the 1/2 cup as stated in the recipe. The soup came out delicious. I did have some broth and a few onions left over, which were used as a base for pot roast the next day - perfect. Thanks for the recipe; I have already added it to my recipe book.

Reviewed On: Feb. 8, 2009