This is excellent! I followed the recipe pretty much to the letter. The only change I made was to add the juice of one whole lemon. It makes a LOT. This is more like 10 servings (at least) not six. But it's yummy and I am sure would be a popular hit at anyone's cookout. YUM!

This sauce is terrific! I dialed back a little on the salt and smoke, and used some garlic paste instead of garlic powder. What I got was a sauce that is bright and tangy - the flavor really pops and you can tell immediately that you're eating something just-made instead of a sauce that had been on the shelf in the grocery store for a long time. Be careful handling the ribs when you unwrap them - the foil will be full of hot juices, so plan ahead. Will make this recipe again, by popular demand!

I made this recipe exactly according to the original recipe, except I used fresh parsley instead of dry. It did seem too watery when the time came to fill the tortillas, so I added some more cheese to try to thicken it up - that did help a little. I would definitely omit the water if/when I make it again. The taste is great and you can pretty easily modify it to your tastes. I think next time I would add some corn and maybe try a different taco sauce (I used Chi Chi's). I liked the taste but it was a mess to manage.

Terrific recipe. The roast I used was half a pound smaller than was called for by this recipe so I should have reduced the cooking time. Because I didn't it was a little dry, though not bad. I think if you follow this recipe exactly, including the weight of the meat, it would be perfect. I'll definitely make this again. It smelled heavenly while it was cooking and the taste of the gravy it made was fantastic. I used a garlic paste instead of minced garlic and would suggest that you try that.

This was a hit for the Superbowl party. So easy, and it smelled and tasted great. I followed the directions exactly, except omitting the garlic powder (I didn't have any on hand). Will definitely make this again and next time will make more. I used Stubb's spicy bbq sauce. One 18oz jar of sauce was easily enough. I did have to skim some fat out of the cooker before shredding the beef, but it was easy to do.

Fantastic and reasonably easy recipe. I'll definitely make this again. The only thing I would change/add would be to make the top layer a nice full layer of provolone - that's how I'm used to seeing it in NYC. I used Paul Newman's Sweet Vidalia pasta sauce. The cooking time says 20-30 minutes and I recommend keeping it in the full 30 min unless your cheese looks like it's overcooking.

This recipe is EXCELLENT. You had me at "sausage and egg." A few modifications - Used 7 jumbo eggs, added chopped onion and green pepper to potatoes. Like other people, I used frozen potatoes and that was fine. I did not use ANY butter, just sprayed the pan with butter flavored non-stick spray and it was perfect. Like others did, I cooked the potatoes onion and pepper for about 25 min before pouring the egg/cheese/sausage mixture on top. This was so wonderful in every sense - smell, taste and it looks good too. The egg part has the consistency of a quiche so next time, I might toss in some broccoli and bake it in a pie shell. This makes a full pan, so you'll have lots to share. This recipe is a keeper!

This turned out very well! Will make it again. I used boneless chicken breast strips and they took less time to cook.

When I had this as a hot dish, I thought it was just ok. Very bland. But when I had some later, cold out of the fridge, I liked it *much* better. Would add a little more of the chicken broth next time, just for more flavor, and I added some capers. I had this with a nice CA Chardonnay and some toasted bread.

I used 10 lemons, about a gallon and a half of water and ice, and enough Splenda to keep the tartness but add some sweet. Just what we needed on a 90-degree day!

This is an excellent recipe! I made a low-sugar version using PB Sugar Free yellow cake mix, sugar free cool whip, and sugar free instant pudding. It was so easy to make and really yummy. The recipe instructions are really clear. I'll make these again soon!

This was easy and delicious. And what smells better than butter and garlic together? ;-) I grated the garlic to maximize the flavor but used 4 cloves instead of 6. Will definitely make this again and share with others.

I would give it 3 stars, but hubby liked it, so it gets 4. I did doctor this up, as others did. Added some salt and seasoning to the crushed cereal, and dipped the chicken in egg before coating with the cereal. It was ok, I didn't mind eating it, but I wouldn't rush to make it again, either.

This is fantastic and really easy! I made half this recipe, using a P'bury sugar free yellow cake mix, using a round cake pan instead of a skillet. Since the boxed mix called for 3 eggs for the whole box, I used 2 for half the box and it turned out just right. This is a new favorite recipe and one I'll be happy to make and serve again and again!

I made this recipe just as written and it turned out perfectly and was a HUGE hit. This is something I will make every year, and it makes a lot of candy, so there's plenty to share.

This was pretty good. For my taste it was a little bland. I made the recipe in the original form - no tweaks.

Great recipe. Couple of things you do need to know - gotta be careful unwrapping the ribs when they come out of the oven so the steam doesn't burn your fingers. Also, they do indeed release a lot of juice when they cook, so it's best to put the wrapped ribs in some sort of pan with sides, so when you unwrap them, the juice doesn't run everywhere. Love the fact that this was so easy and yet so good. Like everyone else, my ribs fell right off the bone and were delicious. Will definitely make again.

These are pretty good but I can't give them a rave review. Part of the reason I tried this recipe was because I was interested in seeing how the vanilla pudding mix made them taste. Well, now I know! To me, it gives the cookies sort of an artificial, store bought taste. I like a cookie with a saltier taste too, and there's no salt in this recipe. They are indeed chewy, soft and sweet cookies. I'll take them into work today but plan to keep looking for a ccc recipe that suits my own tastes better.

This smelled like heaven the minute it went in the oven. Didn't turn out quite perfectly but I take the blame. When I make this again (and I will!) I will chop the onion and pepper smaller. It didn't quite hold together but I think getting the veggie pieces smaller will help. I used A1 Cajun sauce and it was fabulous. Because the sauce is already spicy, I might omit the additional pepper next time. This truly is one of the best smelling dinners I have ever made. The meat I used was a meat loaf blend of ground beef, ground pork and ground veal. O.M.G. Definitely will make this again and went back for a second serving even though it fell apart. YUM.

I improvised a little on this recipe. We both loved it and this is a definite "make-again." I think one of the cool things about this recipe is that you really can make your own version, based on the outline this recipe provides.