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"Excellent taste! Knocked 1 star off as it needed longer than 2 1/2hrs to get the ribs tender and there was too much liquid. I added a roux and the taste of the sauce was good enough that I never even noticed the four taste, but in future I would only add 4C broth at most. I added some Worcestershire sauce, omitted the sugar and celery and added a ..."
Jan 17, 2012 on FoodNetwork.com
"Excellent, quick and easy. Loved the pickled onion. Didn't have any gherkin so used dill pickle relish (what a great way to use that up! Forgot the garlic, added some lemon juice to take some of the creaminess away, a dash of Worcestershire sauce (which I don't think added anything and threw in a few capers. Wow, it was good, and that from a Bri..."
May 26, 2010 on Food.com
"Really tasty and quick. I made tartare sauce to go with them, otherwise they may have been a little bland - or maybe you would have just tasted the fish ;- I couldn't get them to brown, but I'd certainly do them again, they were pretty easy. Thanks!"
May 26, 2010 on Food.com
"I was horrified after I defrosted beef ribs for a BBQ with friends, only to look up a recipe that said cook them 5-7 hrs!!! Arghh! I made tofu burgers instead then researched further and found this recipe. All I can say is, it's a good job my DH and I had them to ourselves - they were absolutely great, marinaded for 24hrs, cooked as directed and Y..."
Apr 20, 2010 on Food.com
"Very tasty. I had to change the instructions a bit - using slices of Eggplant didn't work, so I ended up cutting them into quarters. I didn't have tomato paste, but a tomato so I ended up adding that to the Eggplant, with raw onion and gradually adding everything else back in. I sub'd yogurt for sour cream, but it turned out very tasty. Thanks!"
Nov 13, 2009 on Food.com
"REALLY tasty, and very simple. I added a dash of Old Bay seasoning, and some sauteed Eggplant. My only complaint is there wasn't enough, it was so good! Thanks!"
Nov 4, 2009 on Food.com
"DH gave it a 5, and "very tasty". I thought it was missing something but still very good. I used spicy sausage, more sauce and fusilli, but it didn't need the extra liquid. I'd make it again and maybe try adding some herbs. Woohoo, another squash gone!"
Sep 10, 2009 on Food.com
"I was attracted to this when it promised to use up 3lbs of squash at once. I actually used up one extra large zucchini which would have been fine if I'd peeled it, as the sin was too chewy. I didn't have the nerve to rely on the recipe without some more onion and some cheese in the topping. I microwaved the squash, only used half the butter (I sub..."
Aug 16, 2009 on Food.com
"Great way to use up one 2lb zucchini. I added some jalapenos and Worcestershire sauce -it tasted good with Parmesan cheese over pasta plus it was easy to make!"
Aug 14, 2009 on Food.com
"I usually hate reviewers that say "awesome recipe, I just changed this, added that, substituted something else" until it's a completely different recipe......but I added a couple of spicy sausages, made it in a pre-made pie crust instead of the crescent rolls, used cheddar instead of Mozzarella, and it really came out awesome. Which is a good job,..."
Aug 13, 2009 on Food.com