My first attempt at making dressing from scratch. I liked it however next time I'd leave out the canola oil, add a bit more olive oil. And while I love the sharp tang of vinegar, I'd also add some honey for a bit of balance. Overall, great, easy recipe.

Reviewed On: Nov. 8, 2009

This is exactly what it says it is, a very meat-tasting sauce. Do NOT expect a traditional/strong or fresh tomato flavor from this recipe. I should have known from the three bouillion and beef broth, but I never made spaghetti sauce before, so now I know. I love the simplicity of this recipe, but I would leave out the bouillion and the beef broth because I prefer spaghetti sauce with a strong/fresh tomato taste. I love that it's a thick sauce, so I think it's a good recipe, just not enough tomato flavor for me. I left out the pepperoni when I made this, and also used fresh mushrooms instead of canned. Thanks for sharing this recipe. :)

Reviewed On: Feb. 11, 2007

This recipe is "ok." The dough never rised for me (my yeast was fine, nothing wrong with it). The flavor was very yeasty-tasting, and the texture was more denser than I prefer. I very much appreciate you sharing the recipe, but it didn't do much for me. I wouldn't make it again.

Reviewed On: Nov. 24, 2006