"Yep, this is it!!!! I used this recipe for years and then lost it. Thanks for making it available to me again. It's senseless to buy the bottled dressings when it's so easy to make it yourself. I haven't bought any for ages."
"There is nothing as unappetizing to me as a big chicken breast...just a large chunk of plain white meat that will end up dry and tasteless. The dark meat is so much more moist and tasty.
We made this recipe for thighs and they were so good. It seems like a lot of spicy ingredients but somehow the honey moderates the spicy-ness. Of course, it can be tweaked to suit individual tastes."
"As a variation I cut up the potatoes into quarters and marinate them in Italian Dressing (I make my own) for about 30 minutes and then do the roasting. You can also add a few carrot and parsnip chunks to the marinade bowl. MMmmmm...good eating!!"
"This is an excellent recipe. It can be tweaked with different types of beans. Sometime I use wax beans in place of the chick peas. I always use a variable of my homemade Italian Dressing which more or less incorporates this dressing's ingredients. Oil, vinegars, the wine and Italian Seasonings."
"Tried this last night as I had just bought some brussel sprouts. I cut the recipe down a bit as I'd just bought a little less than a half pound. Was impressed with the results. Added some chopped garlic and onion. I had the sprouts with fresh corn on the cob and a fresh garden tomato. Perfect meal!!!"
"Roasted brussel sprouts are so good. Roasting brings out the flavors. I've also marinated them in my homemade Italian Dressing, dreined and then roasted in oven for about 30 minutes. Take them out just as they are beginning to brown."
"This barbeque sauce tastes just as good (maybe better!) if you use a diet cola. I usually use it on my beer braised country-style pork ribs. You can control the "heat" by tweaking the chili powder and adding/titrating hot sauce to taste. I've been using this recipe now for about two years and have always received compliments. And it's sooo easy!!!"
"I start out cooking almost all my meats with mushrooms, garlic and onions. I looked all over the web and in my cookbooks for a recipe to use for pork cutlets. I had been making a mushroom gravy from scratch and cooking the cutlets separate which cost me much more time. With this recipe I can get the cutlets to the table more quickly and the finished product is absolutely delicious. The family loves this dish and we never have any leftovers. Poor doggie has to eat dog food whenever we serve this for dinner."
"I make this salad several times every summer. I have had my own made-up recipe in my head that I usually go with. But I saw this one and decided to try it as it is somewhat different from mine. My family found it quite good and I was asked for the recipe several times. It involves a little more work than I usually put into this kind of salad but it was well worth it."