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"I don't know what part of Hungary this comes from. WAY too much caraway and dill.
We tried it and decided it was not goulash."
Sep 8, 2011 on Food.com
"LOVED IT !
I used homemade chicken stock and fresh shrimp with the canned crab meat and fresh chopped basil.
Easily the best I have had.
Many thanks for posting this. It is a keeper. I will post a photo next time I make it.
Just made this again. Just as good and worth every one of the five stars."
Aug 14, 2011 on Food.com
"These are the easiest and tastiest oven ribs ever ! All I added was a couple of drops of liquid smoke. Some Basamati rice and a wonderful treat.I could not believe how little prep was required. Great recipe !
Have just made it for the third time. That says a lot ! BUT, where is the garlic ? You have to have garlic !"
Nov 30, 2010 on Food.com
"Sounds great !If everyone loves them, how come no photos ?Gonna try them real soon."
Jun 30, 2010 on Food.com
"Always a hit!For an informal gathering such as a BBQ or a big game get together, I use those paper ketchup containers that they supply at Fast Food Chains.Saves on he washing up and it is a true shooter when you peel back the paper and inhale!!!"
Mar 14, 2010 on Food.com
"I haven't actually tasted this yet, but if it tastes half as good as it smells while cooking it will be GREAT! Smells to me like mashed potatoes will be a good accompaniment."
Mar 6, 2010 on Food.com
"So simple!I found that 1 full packet of the mixes was a bit much for a smaller roast - 31/2 lbs, so I used about half and kept the rest for the next time.Also the cooking time seemed a little long. I cut it back to 6 hours.Perfect!"
Feb 14, 2010 on Food.com
"Really good. I love lamb shanks. As I am usually cooking for myself, I had to adapt the quantities a bit and I added a cup of sliced, sauteed mushrooms. Thanks for a good meal."
Jan 3, 2010 on Food.com
"This was excellent. I am not a big fan of baked beans - too sweet and gooey for me. I substituted a large can of mixed beans and threw in a shot of Jack Daniels.Really good and a lot better the next day."
Jan 1, 2010 on Food.com
"You are absolutely right about the internal temperature.I cooked a 10lb + prime rib roast until the thermometer read 60 degrees C and let it rest. The blood that came out was off putting, but by the time it had rested and relaxed it was a perfect medium rare and melt in the mouth.I did not make an Au Jus - just served with a horseradish cream sa..."
Jan 1, 2010 on Food.com