Excellent recipe. Yummy and simple.

a lot of work but very good!

Very good. Like others, I modified slightly (who doesn't). I used Fajita seasoning and, taking a cue from others, I added more salad dressing and salsa. I also had some left-over taco shells that I crushed and used instead of bread crumbs. I didn't have that many so I used that and cracker crumbs. Turned out very well. I will definitely be making this recipe again.

I really liked this drink. I didn't have any grenadine but I'm sure I would like it that way too. We ran out of pineapple juice and so we tried it with orange juice. It worked well that way too. I added quite a bit of ice to the martini shaker and then strained it out. It made the drink nice and chilled. Everyone was impressed.

excellent recipe. i used fresh ginger and i added some minced garlic. very good.

the kids loved this one....and i thought it was pretty good with a little spiced rum!

I really liked this one. I did do some of the changes that Iadonna suggested. I rubbed the roast with the salt and crushed garlic and ginger. I was thrilled with the way it shredded so easily. My Hawaii-going friends were suitably impressed.

I personally didn't think much of this drink. I was quite excited to try it but it fell flat for me. To make it more platable, I added a little spiced rum and more cranberry juice. I just found it sort of ho-hum.

this roast worked perfectly for my situation. I put it in and left for a couple hours. Came back and put in the veggies and by the time people showed up it was ready. Everyone loved it.

It's a little bit difficult for me to really rate this recipe truthfully since I changed it quite a bit. I was trying to make a soup from ingredients I had in my house and oxtail isn't one of my common grocery items. So I used about two pounds of stewing meat and a pound of ground beef. I also added significantly more cumin (since I love it) and a little more chili powder. I also added cooking sherry and garlic (both chopped and powdered). I also used beef broth instead of boullion and then used less water. Everyone that tried it loved it. However, if I was to make it again I would cook the rice separately and add it to the bowl first and put the soup on top. With the rice cooked in the soup, it made the bottom of the soup rather solid and the leftovers were more like stew. A yummy trick that I was taught in Ecuador (and works well in a soup like this) is squeeze some lemon into the soup in the bowl as you serve it and sprinkle with finely chopped green onion.

I modified this slightly, adding scotch and molasses were the main changes. I also baked the ribs longer than 45 minutes. I left them in the oven for about 1 1/2 hours.

very yummy

everyone loved it

This recipe went over really well with my guests!

I did not like this recipe at all.

I've made this several times and there's always someone who asks for the recipe.

Yummy! For a variation, I've used balsamic vinegar instead of cider vinegar - very good!