I'm giving it a 5 even though I had to cut back on the hot spices. I totally eliminated the chili powder and the jalapeno deciding I could add it near the end. It was definitely hot enough for us without it so I never did add them. For those who love killer, hot chili - go for it all. What we did love was the smokey heat flavor of the chipotle peppers. Will make it again. Thanks submitter!

Well Patricia you have accomplished what I've been trying to do for the past 5 years. When I was little and visited my grandmother in Greenpoint, Brooklyn she served a potato salad from a local deli that I just LOVED. I've never forgotten the taste. I've been trying for years to duplicate it and never even came close - your invention is a match!! I couldn't believe it - it nearly brought tears to my eyes. Talk about comfort food! Happily when my guy tasted it he loved it too. Thanks so much Patricia - All Recipes Rocks!!!!

We always make baby back ribs but decided to try the country ribs. This was easy to make and I agree with others that the lemon really does add a lot to the dish. All said I done - we prefer the baby backs and will use this recipe cutting back on the cooking time when I am in a rush. Really did enjoy that lemon flavor in it! Thanks submitter.

This got just an okay review when we had it on the first day - a few days later it tasted greasy. I wouldn't make it again.

This is identical to Fruity Curry Chicken Salad on this site except one calls for onions and the other calls for green onions. They are both delicious and the curry isn't overpowering.

Wow - this blew us away! The simplicity of it was wonderful. I followed recipe exactly and just adding a tablespoon of crushed garlic as others suggested. The steak seasoning I chose was McCormick's Montreal Steak seasoning (that stuff is great!!). My roast was about 2 1/2 lbs. but cooking it for just an hour was perfect. This meat was so juicy and delicious. Thanks submitter!

I didn't like this at all but my guy loved it. I cut the recipe in half and based on other reviewers I used an entire 32 oz jar of sauce and it was perfect (not too dry and not to saucy. I used suggested amount of eggs and didn't even know it was in it so if you might want to increase it as others did. My complaint was the very strong taste of the peppers and onions. It makes a lot of pasta.

This was good and easy. I could not understand why you would add oil to the pan before cooking bacon but I decided to try it and see why. What a great idea. The bacon pieces crisped up evenly and didn't stick to the bottom of the pan. I did end up getting rid of almost all the grease though. The only change I would make is not to add the olive oil at the end. It made it too greasy for us. Would make this again with that change.

Easy to make - my quality of Balsamic Vinegar wasn't very high grade so I am looking forward to making it again with a better vinegar. Definitely add the black pepper!

This was delicious. The city of Linden has some really wonderful Polish stores and they have freshly made Kielbasa which is out of this world. I was looking for a new way to use it and found this recipe. It's a keeper - the only addition to this was to add some caraway seeds and thyme. The thyme was a great addition. Will make this again. Thanks submitter.

For us this was a 5 star ONLY if you cut out the sugar!!! When I read all the reviews the majority said that it was way to sweet so I decided to trust them and completely eliminated the sugar. Even without the sugar I thought this was still a little too sweet so I added a tablespoon of dry mustard. That did the trick for us - a little heat with the sweetness - I will make this again. All the vegatables in it was great. - Oh - this makes a lot. I had cut the recipe in half and there was still ALOT of macaroni salad.

I consider myself a cheesecake expert and this is the best cheesecake I have ever eaten, let alone not buying it in a 5 star restuarant, but making it myself. I followed the directions EXACTLY and it almost looks uncooked, when I took it out of the oven, but it was PERFECT! No cracks and you had the pull the fork through your mouth is was so creamy and rich!!! Make sure you really cover the pan with foil, because I had some water seep in, but truly it didnt matter. Will make this again and again as my ONLY cheesecake recipe!