I've only ever been able to make mediocre ribs at best, much to my dismay. So I've been searching for a long time for a good recipe to help me out. This is not only a good recipe but a GREAT one!! I made one small addition in that I added a Tbsp of liquid smoke. Thank you so much for posting this!! A definite keeper!!

I have searched FAR and WIDE for this recipe. I am exceptionally picky about my macaroni salad and could never quite replicate my grandmother's recipe, which I loved. This recipe gave me what I needed. However, all I used was macaroni, onion, celery, mayo & mustard. PERFECT and very "old fashioned". Pretty simple and just what I wanted. Thank you!

I've tried making caramel corn before with other recipes with very little success. This recipe worked perfectly on the first try with very yummy results. Was going to drizzle with chocolate but it didn't last long enough to accomplish that. I think that says it all!!

Very easy and very tasty. I normally don't alter a recipe until I've made it once first, but I liked the idea that another user suggested; I doubled the "crisp" part of the recipe and put it in the bottom of the dish, then cherries, then more "crisp". This toned the richness of the cherries down a bit and as a bonus it actually made it easier to serve as it kind of helped hold it all together. I only had almonds on hand, so I used those and they worked well with this dessert.

I have tried and tried for YEARS to make homemade cinnamon rolls. For some reason, I always had a lot of trouble getting them to come out to my satisfaction. The very first time I tried this recipe, they came out terrific! Not only that, but I was able to repeat my initial success, never even using a bread machine. The only other thing I did differently was to combine the brown sugar, cinnamon & butter filling together prior to spreading it all on the dough instead of each item separately. Seemed easier and more uniform to me that way and worked well. Very labor intensive and time consuming but well worth the effort!

My mom had always talked about a recipe for sugar cookies from "way back when". The only specific thing she could remember that made them different was the addition of cream of tartar, but she was never able to find that recipe. When I stumbled upon this recipe I decided to try it and surprise my mom with the cookies. It worked, these were perfect. They bake up very well and they stay extremely soft, which is exactly how we like our sugar cookies. I haven't tried rolling & cutting them yet, but I think it's a very safe assumption they would do well with that too.

I just made this and all I can say is WOW! I had a feeling, like others, that this would be very sweet, so I did go with a graham cracker crust instead of cookies. It baked up beautifully and was a huge hit! I do recommend cutting into small serving sizes as it is very sweet and a little will definitely do ya.

These cookies are absolutely wonderful! I normally make the "tried and true" basic peanut butter cookie recipe which is always good. However, today I decided to venture out and try something a bit different. I am ever so glad I did. Everyone loved these and I will definitely make them again.

After having some terrible pepper steak from a new local chinese restaurant, I set out to find a good recipe to cure my craving for it. This was definitely it!! To personalize it a bit, I doubled the sauce (we like extra) and I cut back a bit on the ginger. That's the great thing abt this website. All the tips & reviews help you tailor a recipe to your family's preference and ensure success. Thank you for sharing this recipe.....well worth a try!

This recipe definitely imparts a TON of flavor that stays with the beef and does a fabulous job of tenderizing. I used balsamic vinegar as many other reviewers because it was what i had on hand and marinated for 24 hours which I think is very important if you have the time. With a few personal tweaks for my family's taste, definitely a keeper!

Extremely simple and very flavorful dish to make. I normally don't modify recipes I find on here too much the first time I make them, but I did add a bit of corn starch to the sauce at the end to thicken it up just a bit. That's just family preference though. Overall a definite thumbs up and keeper!

My first time making chicken with dumplings was a huge success due to this recipe. It is very flavorful and well worth the effort. I used frozen chicken legs and threw in a few chicken bouillon cubes for the broth, which i preferred to double. I did use the shortcut of Bisquick for the dumplings, adding a bit of dried parsley. Two immediate thoughts came to mind when I tasted this....first, how good it tasted and second, how versatile the base recipe is. For instance instead of dumplings, egg noodles would make a wonderful chicken noodle soup, or perhaps thickening it a bit for a chicken pot pie. Awesome recipe!!!!

I'm normally pretty adamant that a recipe should be tried as written before I make any alterations. But I do take other reviewer's remarks into consideration on them. I'm glad that I did on this one. I used 1/2 the basil called for (you can always add more if you like) and it was the perfect amount. I also increased the bacon, due to family preference. A couple of add-in ideas that I tried; 4-8 ounces of cream cheese, and cheddar cheese spread found in the refrigerated dairy aisle. (I think canned cheddar soup would work well too.) I was aiming for a recipe that was similar to Red Lobster's Potato soup, and wasn't sure how to get that added cheese flavor. The cheese spread worked perfectly. Once again, add a little, taste, and add more to your liking. I also took another reviewer's suggestion and used instant mashed potato flakes to thicken as desired. This could not possibly have turned out better. Oh so pleased!!