"I'm sure glad I don't live in White Bear Lake, MN. Or, if I did, I would hope there was another restaurant to eat in. This tasted worse than Ragu. Too tart and lacking any depth of flavor whatsoever. I'm sure the 5 star ratings all came from parents of children who regularly eat Spaghetti O's. Ugh."

"So glad I spent a few minutes searching for a new way to cook great northern beans. These are wonderful. I did cut back on the liquid a little bit as I don't like my beans too 'soupy' and I went ahead and used all of two 10-oz. cans of Rotelle. Both a smoked pork hock and chopped up ham. Delicious. Perfect, served with corn muffins (substitut..."

"I'm sorry, but I tried this recipe, threw the sauce down the drain and just ate the steak. It was impossible to get past the overwhelming 'flavor' of the smoked paprika. It was so reminiscent of the 'fake smoke flavoring' that is added to so many foods - to their detriment - that I'm sorry I tried this recipe. At least, now, I know that I disli""

"Do I have to give it a star? This recipe was terrible. I questioned the additional 2 cups of water (seemed like too much liquid so held that out. Even after I added Chicken Soup base to that water, then added some of it to the soup, it didn't help. The 1/2 and 1/2 caused the grainy problem other reviews complained about (I prefer to use cream ""

"I was glad my husband wasn't speaking to me when I tried this one, 'cause I sure wouldn't have wanted to listen to what he had to say after he left the table with his dinner virtually untouched. I don't understand all the rave reviews. Too much red wine, too much tomato paste and too much heat all resulted in overcooked meat and a somewhat sour "

"Actually, 3 1/2 stars - 'flavor' was a little bit 'light'. Plenty hot without being overpowering - a note to earth456 - did you forget to take the seeds and veins out of the serranos? Not unexpected, since this recipe - as posted - does not say one word about how to 'prepare' them! Use them whole? Slice them? Hmmmmm... Anyway, will use again"

"My kitchen smelled so mouthwateringly good that I expected this dish to be a letdown, tastewise. BOY, did it live up to the prelude! While not a huge fan of lamb, I like it. BUT I loved this recipe. Don't know that I'd cook the roast again - my husband and I like medium/almost rare meat - which wastes the slightly overcooked outer portions typical of a roast (maybe we should try this roast butterflied?. But I think this recipe will adapt well to a rack, or chops, or - as I saw suggested - to a pork tenderloin. I did double the liquids, and then took them out of the roasting pan and boiled them half to death, adding about 3 tablespoons of butter. This made an excellent sauce.

"My kitchen smelled so mouthwateringly good that I expected this dish to be a letdown, tastewise. BOY, did it live up to the prelude! While not a huge fan of lamb, I like it. BUT I loved this recipe. Don't know that I'd cook the roast again - my husband and I like medium/almost rare meat - which wastes the slightly overcooked outer portions typical of a roast (maybe we should try this roast butterflied?). But I think this recipe will adapt well to a rack, or chops, or - as I saw suggested - to a pork tenderloin. I did double the liquids, and then took them out of the roasting pan and boiled them half to death, adding about 3 tablespoons of butter. This made an excellent sauce.