This was quite good. I think I marinated mine for too long, though, because I found the flavor a bit overpowering. Otherwise, the concept is good, and I'm sure the results will be better if I kept the meat in the marinade for the appropriate amount of time Although I know many people would enjoy it, I found the butter a bit too rich for my taste. Next time, I think I will make an herbed hollandaise sauce or even a creamy garlic sauce for it instead. I will definitely make this again! Please don't be put off my my comments, because this really is an excellent recipe!

Reviewed On: Jan. 5, 2001

This is amazing! I even left out some of the ingredients the first time, and it's still spectacular. I used this rub on a leg of lamb that I was roasting, and it enhanced the meat very nicely. The rub is flavorful enough to leave a presence, but does not over-power the natural taste of the meat. Great job with this one!

Reviewed On: Dec. 15, 2000

These cookies are quite good! I am a big fan of Fig Newtons, and I would prefer these to the Newtons any day! The only complaint I have though is that the dough definitely has a shortening flavor to it that I can't really get used to. Perhaps I'm just a purist in these situations, but I still think that using real butter in baked items such as these is still the best way to go...and somebody has yet to prove to me otherwise! I think I will try making these cookies again using butter instead of shortening to see how it turns out.

Reviewed On: Dec. 15, 2000