This was my first bread experience. It was fun (and challenging) to learn all the nuances of making bread. The 1st rise hardly rose at all (after an hour) and I baked one loaf after the 2nd rise (another hour) and mixed in jalapeno and cheddar and brought it to a friend's house for game night. They really liked it, but the center was too doughy. My wife suggested letting it cool longer next time to let it finish setting up. I baked the remaining two loaves today after the 2nd rise rested overnight and they more than doubled in size. Just baked them without adding anything else and they turned out great. Let them set longer this time and the middle was firm and perfect. Looking forward to experimenting with different baking methods and at least becoming dangerous in the bread baking department.

Reviewed On: Jan. 24, 2010

DANGEROUS if directions are followed as written. First of all these little buggers are a pain to make but I like a good challenge and ended up coming up with a system that worked. But BE CAREFUL the instructions say to cook the pot stickers in oil and then add water. I knew water and oil didn't mix so I tried to add the water carefully to the side of the pan and hot grease went flying everywhere. I even got burnt on my cheek. I then came up with a two skillet solution (frying the pot stickers in one pan and then moving them to a 2nd pan for steaming). Also I highly recommend keeping a couple eggs mixed with a bit of water in a bowl near your prep area because you will have to use it to get the wrappers to stick. I coated each of the four sides of the wrapper as it was laying out flat before putting the mixture in. Then after the wrapper was closed I wet my fingers again with egg wash and coated the outside seam. I would have given this recipe 4 stars for the end result because I think they turned out well but the danger of mixing oil with water really needs to be addressed in the main writing of this recipe. Recommend this review so it gets near the top if you think this is as serious issue as I do.

Reviewed On: Jan. 1, 2010

I'm just reviewing the cooking technique since I used my own sauce. Because the of the low and slow cooking in the oven, they came out so tender and juicy it was amazing. I also used a dry rub before cooking them and then applied the wet rub when I put them on the grill. Also if you have a membership get your ribs from somewhere like Costco, we got three racks of ribs for $20 bucks!!

Reviewed On: Oct. 9, 2009