I have made this sauce several times for family and friends and I have yet to hear a complaint. I initially was hesitant to make it because I am not a big vinegar fan, but the flavors blend very well and there is not an overpowering vinegar taste like I had feared. I make one and a half or a double batch of this sauce and let it blend overnight in the fridge as suggested. I take a 7lb pork boston butt and throw it in the crock pot over night with enough beef broth to cover. In the morning, it is falling off the bone. I drain it and add half the sauce and keep the crock pot on low or warm for the remainder of the day, stirring in additional sauce throughout the day to keep the meat moist. Served with cole slaw on or off a bun, this recipe is a definite keeper!

Reviewed On: May 25, 2009

I've made this recipe countless times and never once have I had a bad batch. These cookies turn out moist and delicious each time...there are never leftovers! The only adjustments I made is to increase the brown sugar to 2 cups, add 1/2 tsp salt and I use 2 cups semisweet chips, 2 cups semisweet chunks, and 2 cups milk chocolate chips. I also substitutse cake flour (5 cups) instead of regular flour. I then use a melon baller to scoop them; this recipe makes just shy of 10 dozen. These freeze very well and do not need to be defrosted before cooking. Just plop them on a pan and throw them in the oven at 375 for 10-11 minutes. I like a softer cookie, so I cook them just until the edges are brown, remove them from the oven, let them sit on the pan for a couple of minutes, and then transfer to a cooling rack. This is the best recipe I have ever used and will be the only chocolate chip cookie recipe I will use for years to come. Like others have said, if you have had issues with the texture of your cookie being dry, no offense, but the err lies within the operator, not the recipe. Make these cookies and you will not be disappointed!

Reviewed On: Jun. 24, 2008

My husband and I really enjoyed this recipe...used snow peas, water chestnuts, red bell pepper, green bell pepper, onion, and fresh mushrooms..and served over whole grain rice. Will definitely make this recipe again!

Reviewed On: Aug. 23, 2005