This marinade was pretty good. I cut it down to 10 servings as I wasn't sure of how much meat 20 would marinate. I let the meat (top sirloin) sit for about 24 hours and it was tender and juicy. I did tenderize it prior though. I subbed honey dijon as it was what I had and used onion powder instead of fresh onions since my 5 year old will only eat them if he doesn't know they are there. Overall good but seems like too much oil...

Reviewed On: Aug. 20, 2008

I love greek food and this dressing makes for a great salad. I scaled it down to eight servings and made it in my italian dressing carafe. I used honey dijon mustard as it's what had on hand. I dumped all the dry ingredients in first followed by the oil and vinegar. A good shake was all that was needed. Even my 12 month old loved it. I'll def be keeping this on hand...

Reviewed On: Aug. 14, 2008

I gave this four stars because it was really good but I did have to make some changes. I browned the beef in batches with garlic powder and cracked pepper. I then carmelized 1 small onion sliced into rings and melted the rest of the butter with it before adding it to the beef and onion soup. I'll be reducing the butter to probably 1/3 c next time. Also I was curious to see if this could be made in the oven as well so I baked it in a TIGHTLY covered baking dish for 3 1/2 hours at 300 degrees and it was moist and tender. Great easy recipe.

Reviewed On: Aug. 8, 2008