I've been using this Caesar dressing for quite some time and I absolutely love it! I've made it so many times now that I don't even always measure the ingredients! I DO use real anchovies and have used real garlic before, but have grown lazy and used dried minced garlic. It works either way! I've also made it when I didn't have anchovies. I prefer it with them, but the dressing still works without them.

I'm giving this 4 stars because, as a base recipe, I think it's really good. However, as some viewers pointed out, it needs more flavor as is. I took advice from other reviews and used extra virgin olive oil and chicken base/bouillon. I used 6 tbsp e.v. olive oil to put in the recipe and then 2 tbsp of butter to mix with the bread crumbs as the recipe says. I had to add more salt right before I baked it. I forgot to add my chicken base in the sauce when I was cooking it so I mixed a heaping tsp (equals to a little over a bouillon cube) of chicken base. Next time, (oh yes! there will be a next time!) I'll try to remember to mix it in the sauce while I'm cooking it and I may add 1 1/2 to 2 tsps of it. I do realize substituting olive oil for butter makes a difference in the flavor, but even if I had used a whole stick of butter, it would've needed a bit more seasoning. Overall, great recipe!

I'm not a total lemon dessert lover, but when I saw the recipe, I thought I'd try it. (I have to admit, the picture definitely caught my attention.) I halved the recipe. I'm not sure if that affected how it set or if I should have put it in serving glasses (I just poured it all in a bowl). It didn't set entirely even after the time suggested. When I first tried it, it was WAY sweet and I almost threw it away. Someone suggested to me to freeze it, which I did and found it much more edible. If I make it again and whether I freeze it or not, I will definitely cut the sugar down. Had I not frozen it, I would've given this recipe 3 stars.

Wow. I loved this dressing (as well as the salad). Great! I actually used 1/4 cup sugar and substituted the veggie oil for extra virgin olive oil. It tasted wonderful. I will be making this dressing for other salads.

Not bad. I might could use a tad bit more sugar, not sure. Not bad, though, not bad.

Wow, wow, wow! The barbecue sauce almost tasted store bought and the best part about it was that it tasted BETTER than store bought. I kept licking my fingers. My parents ate some and both of them were raving about it. They want me to cook some more next week. Great recipe. Thanks!

I enjoyed these. I've never had mayo in my eggs before. I used sherry cooking wine instead of white wine. I didn't have any. The only thing I didn't like was the garlic powder. I like garlic, but I didn't think the powder went well with the eggs. Next time, I'll probably use onion. Good job.

I absolutely love this recipe. It is so simple and basic. It tastes so good. The flavors mix well together and I plan to make this again.

These were pretty good. I think I should have added a tad bit more salt and pepper and I think I needed a bigger dish to broil the mushrooms in. Overall, though, well done. I'd make it again.

Wow! This was great. I"m not much of a prune or a green olive person, (I'm for black olives) however, this was extremely delicious. The flavors mixed well together and the brown sugar seemed to be just the right amount for me. Great recipe!

Superb, superb, superb. I did everything as it was supposed to be done and I LOVED it. The mix of the dressing was different and I was quite pleased with how good it was. I may use pecans next time just for the sake of me liking pecans, however the almonds were great. Good job!

I changed one major thing about this recipe and it still turned out EXTREMELY good! I was surprised. I took out the Italian sausage because I'm not big on a lot of meat. I don't eat regular spaghetti with meat. However, I love cheese and the mix of cottage and mozzarella was fantastic. Snaps to this recipe!