My parents use a very similar marinade, except they also throw in some red wine vinegar and dry mustard, and omit the basil and hot pepper sauce. And the garlic is NOT optional. They use their marinade for a skewer feast--all sorts of veggies, steak, chicken, shrimp and scallops. Mmmmm... Everything gets marinated overnight, and it tastes so good the next night right off the grill.

Reviewed On: Jun. 18, 2009

Really, really good. Fudgy. Mmmmmm, indeed!

Reviewed On: Feb. 3, 2009

Proofed the yeast and dumped everything into the bread machine, set it for dough, and let it do the work. I split the dough into 14 rolls and they turned out perfectly crusty. I highly recommend using a baking stone, as I used both a baking sheet and a stone, and the rolls on the stone turned out much better. Will be using these tomorrow night for french dip roast beef sandwiches; used them tonight for open-face poached egg sandwiches.

Reviewed On: Dec. 7, 2008