This was a great dressing. Changes made: used Canola instead of Olive oil, as olive oil separates and solidifies a bit upon refrigerating. Also, only used a cup of oil. I agreed with other reviewers and 1 1/2 cups seemed like way too much. Omitted the anchovy paste, and added around a 1/2 tsp. each of salt and pepper. I think it's key to use fresh lemon juice, as opposed to bottled. Those who complained of the dressing being bitter clearly must have used bottled. I think this dressing can easily be adjusted to one's preference, but it's delicious pretty much exactly as it is. I made it in the morning and refrigerated all day for dinner that night and it was delicious. My husband, who is a huge Caesar salad fan, LOVED it. Be sure to use quality Parmesan cheese and real lemon juice. Thanks for a great recipe.

Reviewed On: Dec. 29, 2009

I got this recipe from Allrecipes a few years ago and have been making it regularly every since. I just made it again a couple nights ago and my husband and I are having our third meal. It is one of the few things I make that he doesn't complain about leftovers. I do adjust the amount of tortillas to about 12. You have to use corn, not flour because it really makes the flavor authentic. I also put a light layer of shredded cheese on top because it makes it more appealing, and I think the more cheese the better! Otherwise, I make it exactly as described. I let it sit for a bit before serving so it's not a plate of mush. It goes excellent with the Mexican Rice II from this site and fresh quacamole and chips. I LOVE this recipe because it is delicious, but it also reheats well, is cost efficient and can feed a crowd, or be used for several meals for a small family.

Reviewed On: Dec. 15, 2009

I got this recipe off of this site a few years ago when I was annoyed by the traditional recipe found on the bag of chips. They were hard as a rock within a day and I prefer softer cookies. This recipe is AWESOME. They are soft and chewy for days. If you prefer harder cookies for milk/coffee dunking, then stick w/ the traditional recipe. If you like a soft cookie, this will not disappoint you. People ask me about them all the time!

Reviewed On: May 19, 2009