"These are by far the best onion rings to come out of my kitchen, and the sauce, oh man its good and can be used for many other things like fresh veggie dip. Onion rings are nice and crisp with a good coating that doesn't fall off at first bite. Try this one, you won't be dissapointed!""

"I am used to fall off the bone backribs, even cooking in the oven for 2 1/2 hrs at 300f with chicken broth prior to did not yield fall off the bone. I am also a fan of a more flavorfull rub but tried this one out to see. I can't imagine throwing these right on to the grill without cooking low and slow first. I will stick to my tried and true versi""

"After reading some of the reviews, I varieted this a bit. I halved recipe and used a mix of cheddar/mozza with 2yr old white cheddar and left out the tomatoes and nutmeg. I threw in some pre-cooked pork sausage and a shallot. Topped with panko and cheddar/mozza mix. I am not normally a fan of homemade mac or baked mac and must say that my husband ""

"This started out as a good base recipe. I used sirloin tips trimmed of all fat and used a quarter pound of bacon.I also used half a yellow onion finely chopped. I also use powdered sage and thyme-about 1tsp of each. I used a cup or so of cab sav. Did not have beef broth, only chicken, but I added 3 tbsp of beef soup mix to get a rich beefy flavor. It cooked for a total of 1hr. The last half hr was covered to tenderize the meat. In the last 10 mins, I added 1clove of roared garlic. I served this with mashed potatoes on the side and Cesar salad. The fresh parsley should definitely not be skipped. I often have a bunch on hand as it is available at most grocery stores even in cold climate winter areas. With the addition of the beef soup mix and bacon, this was a great success. I plan to make this again in a pie crust as it reminds me of beef wellington without the filet.