Great recipe. We have been making almost this exact recipe for years except we make it a potato/macaroni with the addition of a little elbow macaroni. For our tastes, you definitely need all the eggs suggested in this recipe but I must admit we don't add any bell pepper. It repeats on too many of us!! This is a wonderful recipe for new cooks who need to start with the basics and then venture out to add other ingredients as they get more comfortable. Thanks Joslyn!

Reviewed On: Aug. 11, 2009

This is a recipe my family has been using for years with slight variation. My parents owned a restaurant and they tought us that the best flavor comes from meat on the bone so we use beef shank for soup. I have never made it in a slow cooker but do everything in one pot on the stove. Added diced tomatoes. We do take meat out once it is tender, dice it up and keep on the side to add back in later. Veggies get cooked in the meat broth to impart flavor into them as well. We pour the soup over a small amount of tiny acini de pepe pasta which is cooked separately and placed in the bowl first. As most restaurants, my mom always put a tiny dollop of butter on the pasta before the soup goes in. With some homemade bread, it doesn't get any better than this!!

Reviewed On: Feb. 17, 2009

I found this recipe to be the absolute BEST for cinnamon buns! Would give it 10 stars if I could! Have tried many others, including the Clone to a Cinnabon and found this to be superior. Clone was good but not exactly a clone. I followed the recipe to a T and couldn't believe how delicious these were! I agree that this recipe should be rated much higher. Give it a try, I am sure you will agree that it is the absolute best around....and user friendly too! After about 5 tries I decided to try the Cinnamon filling sold by King Arthur Flour....What heaven that was!! No runout and strong cinnamon taste. You may want to try it for yourself!

Reviewed On: Jan. 4, 2009