Every year I make several batches at Xmas time. It's a great consistency and makes so much. It freezes well in ziplock bags for up to several months. The other thing I often do for a little variety is dip 1/2 of the shortbread bar into melted semisweet chocolate.

Reviewed On: Nov. 29, 2006

This was a great recipe. Everyone at the meal thought it was wonderful. Instead of marinating it in a 30 gal twist-tie kitchen bag, I used a 40 gal Ziplock bag, then didn't worry about leakage during the marinating/turning process. I then transferred the meat and marinade to a turkey cooking bag and didn't worry about basting it.

Reviewed On: Nov. 25, 2006

This was SO good! We had guests tonight and everyone raved about the potatoes. I used the suggestion of doubling the garlic salt and rosemary, and would do that again. Also, instead of tossing everything in a bowl, I found it better to toss in a large ziplock bag and shake till everything was coated. Thanks for the recipe!

Reviewed On: Nov. 12, 2006