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Baby Back Ribs

Reviewed: Oct. 2, 2004
Fall off the bone exquisite. I put them back in the oven to thicken an extra layer of sauce, or they can be thrown on the grill for a couple of minutes to achieve that extra grilled taste. But they are excellent just as is. Never a tough bite. I love to grill, but have never been able to beat these. This recipe has spread my BBQ-happy family quickly.
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Mexican Cream Cheese Rollups

Reviewed: Oct. 2, 2004
My wife loves these. Putting the green olives in the chop setting of your blender or food processor saves time. I usually use flavored tortillas such as Tomato Basil or Garlic, Spinach, Herb for a nice presentation. They are excellent when served with Don Pablos Salsa (relatively new on the shelf of some grocery stores), which seems to have just the right complementary taste. Great, great recipe. They have been a staple of my college football parties for years now. I can't make enough.
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1 user found this review helpful

Cocktail Meatballs II

Reviewed: Oct. 2, 2004
I've received high praise from people who entertain regularly and take pride in their own preparation of appetizers such as these. I often substitute frozen meatballs when short on time, and on one such occasion I was shocked that a woman who manages a very upscale restaurant in the area made an extra effort to rave about this dish (I was simply hosting a small crowd for a big college football game). I was almost embarrassed to reveal it's simplicity. I usually adjust the recipe to the same sauce ingredients but replace the homemade meatballs w/ caramelized frozen and throw it all in the slow cooker. The handmade meatballs are superior, but I seem to get the same compliments regardless.
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25 users found this review helpful

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