"I doubled the bbq sauce so we would have lots of extra. I only turned the ribs once while in the foil, then glazed them with the sauce, came out absolutely delicious. We are a big group of foodies and everyone loved the sauce and the ribs were cooked perfectly. Great rub, great sauce. Thanks Joe"

"Made this the first time, as written and it was awesome, very flavorful bechamel. I just made it with potatoes and first sliced them with mandoline, blanched in boiling water and baked. Another great recipe!!! Thanks Claire.""

"Used Cassis Vinegar from "O" company instead of regular red wine vinegar, added more sun dried tomatoes to pasta itself, and added a few crunchy veggies such as carrots and celery. It made an excellent pasta salad. As a frequent dressing maker, I have tried a lot of recipes, this one is now one of our favorites. Very tasty but still light.""

"Flavor was good but apples and onions did burn somewhat, would recommend roasting one sheet of squash then adding apples and onions on second sheet later. Otherwise nice flavor and consistency.