MHudson

This was my first time making tzatziki sauce and I'm pleased to say it was a huge hit with the family! Next time I'm going to try dill instead of parsley (I'm a dill fan) but this recipe as written is on point. Thanks for submitting it!

Not bad... it was missing something but is overall a good base recipe. I did love the amount of bacon used; most recipes for German potato salad call for only 2-4 pieces of bacon (and we LOVE our bacon here). Maybe next time I'll add more celery seed.

Took other reviewers' recommendations and sauteed the onion with a couple of minced garlic cloves; used seasoned bread crumbs and added the Worcestershire sauce. I was concerned about the sweetness due to using ketchup and brown sugar so I used my go-to meatloaf topping: a mixture of Sweet Baby Rays barbecue sauce and Dijon mustard. I used the 5x9 loaf pan as indicated in the recipe and after 1 hour at 350 degrees, it was still red inside. I ended up adding an additional 30 minutes to the posted cooking time. It tasted OK... hoping it firms up in the fridge overnight so I can get a decent sandwich out of it tomorrow.

This is easy and delicious. The first time I made it, I followed directions exactly and ended up with "mush" LOL but the 2nd time it was perfect. I poke holes all over the squash and nuke for 4-5 minutes before trying to cut in half- makes it so much easier. Just keep that in mind when you bake it- you've already cooked it for 5 minutes so 40 minutes is 5 minutes too long (plus you add it to the onions and garlic and saute it). I have yet another squash waiting to be cooked tonight... thanks for this great side dish!

This is my second time making this recipe...the first time I followed the recipe as written and it was OK . This time I used ground chuck and was very skeptical that 1/4 cup of flour would soak up the grease but it worked perfectly. I browned my chuck with a small onion chopped up. I read a lot of the reviews and suggestions, and added a couple dashes of worcestershire and two beef bouillon cubes and they made it way too salty. Had to add more milk and pepper to cut the salt taste down but then it wasn't thick enough. Finally I just added a teaspoon of cornstarch mixed in a little more milk and it was perfect. The only other thing I changed this time was adding about a teaspoon of garlic powder. This is an excellent base recipe that can be "doctored up" to suit your taste. I know I will only use 1 beef cube next time...

I love my Smithfields but always have to add some Texas Pete to the top to give it some extra kick. This recipe DEFINITELY has that kick and then some. I read just about every review and I admit I rolled my eyes at the ones saying it was too hot but to humor the family I decided to tone this down some. I added liquid smoke to the apple cider vinegar, and cut the red pepper flakes and the cayenne pepper to 1 heaping teaspoon each. Served it with a homemade slaw (sauce mix on this site) and everyone enjoyed it. Now if I were making a full batch for myself... I would follow the recipe exactly (except I would still include the liquid smoke). Great stuff, thanks so much!