"PERFECT!
Put in the crock pot earlly in the morning for dinner, or late the night before for lunch the next day. It looks lilke it has a lot of ingredients, but it is really, really easy. Please keep ALL of the sauce. The pulled pork reheats on low in the crock pot with the leftover juices. This will be on our table on the 4th of July!"

"ONLY RECIPE FOR BRAISED RIBS YOU WILL EVER NEED!!
This is nearly identical to a recipe for red wine braised beef ribs that was shared with me by the executive chef at a very expensive Atlanta restaurant years ago. I cannot tell you how many times I have made these! I would give this recipe 6 stars if I could. Get the English cut ribs if yuou ca"

"WOULD GIVE THIS TEN STARS IF I COULD!!! I hated scallops until I made this for my husband, who loves them. I tasted a bite, and two days later I was at the fish market to buy more scallops. I used sea scallops, and did not cut the scallops in half, as directed, but other than that, I followed the recipe exactly. If you have never liked scallop"

"I first tasted these wonders at the Canyon Ranch Spa restaurant in las Vegas. They served them with a low-cal, low-fat Ranch Dressing for dipping. I like that well, but we prefer ours with a squirt of FRESH lemon juice after they cool. Also, after the chips are stemmed and torn into fairly large pieces, I put them into a large bowl and "massage"

"Pretty much the way we made it when I grew up in Tennessee, except for the cayenne. And, of course, we used bacon grease to fry the steaks!! Heart attack on a platterm but deeeeelish!"

"EASY, EASY, EASY!!!!
To lisalamoureux; perhaps your problem was that you did not use self-rising flour. Please give it another try. I do use butter, and it is so good. but it MUST be self-rising flour."

"You Will Be SOOOOO Glad you made this! I have made this or a variation of it many, many times. I sometimes mix red and yellow peppers, quartered sweet onions, fresh Campari tomatoes, halved, or Cherry Tomatoes. I also sprinkle with FRESH thyme, and Kosher or other coarse salt, and plenty of freshly ground pepper. There is so much you can do wit"