I wanted ribs for dinner and this recipe looked amazing! I started around noon and followed all three steps, but I actually got a bonus dish out of it for lunch! I took the leftover water that the ribs were boiled in and used that as the liquid for a spicy jumbalaya. I used a pre-packaged mix and added Hillshire Farms hot links as my meat and it was spectacular! For the ribs in the crock pot, I used Sweet Baby Ray's (my staple) and added 1 Miller Light and 1 Yuengling Lager. This made the sauce quite a bit thinner so we weren't overpowered with sauce so much that we lost that wonderful rib flavor. These were the best ribs I ever had hands down!

Excellent recipe for beef or venison! Also great for a steak salad. The only change I made was that I skipped the garlic powder and just added 2 Tbsp of minced garlic. I also did not use the optional hot sauce because I was afraid of the high vinegar content and used red pepper flakes instead.

This recipe tasted like what I would expect a traditional broccoli and cheese soup to taste like. Based on reviews from other users I made the following changes: Use 3 fresh broccoli crowns Used 1 Tbsp minced garlic Double cheese (use whole loaf) Use half & half instead of milk

Best blue cheese dressing ever!!! Based on reviews from other users, I use 1/2 cup mayo and 1/2 cup cream cheese instead of that full cup of mayo because I'm also not a huge mayo fan. Also, I use garlic and onion powder versus minces because it seems to blend better and I don't get huge spots of really potent flavor.

Everytime I make this it gets rave reviews. The only changes I made was I adjusted the serving to 8 so that I could just use 2lbs of hamburger, since most of the time I use frozen burger. With that adjustment, use only 1 package of the soup mix, 3 eggs and 2 Tbsp of A1. Based on the suggestions from other people, I always put 2 pieces of bread in the bottom of my pan to soak up grease. I also top the meatloaf with a mixture of 3 Tbsp ketchup, 1 Tbsp honey and 1 tsp worchestershire sauce.